JPS58129958A - Method for improving taste of laver product - Google Patents

Method for improving taste of laver product

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Publication number
JPS58129958A
JPS58129958A JP57012756A JP1275682A JPS58129958A JP S58129958 A JPS58129958 A JP S58129958A JP 57012756 A JP57012756 A JP 57012756A JP 1275682 A JP1275682 A JP 1275682A JP S58129958 A JPS58129958 A JP S58129958A
Authority
JP
Japan
Prior art keywords
laver
content
seaweed
alanine
product
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP57012756A
Other languages
Japanese (ja)
Inventor
Teruhiko Shibata
柴田 照彦
Koji Anpo
安保 康治
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
KOASA SHOJI KK
Original Assignee
KOASA SHOJI KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by KOASA SHOJI KK filed Critical KOASA SHOJI KK
Priority to JP57012756A priority Critical patent/JPS58129958A/en
Publication of JPS58129958A publication Critical patent/JPS58129958A/en
Pending legal-status Critical Current

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  • Edible Seaweed (AREA)

Abstract

PURPOSE:To increase the deliciousness of a laver product and improve its commerical value, by keeping the laver product at a specific temperature. CONSTITUTION:A laver product is maintained at 0-15 deg.C to increase the content of the tasty component by the action of the enzyme in the laver. The laver product means roast laver and seasoned laver as well as dried laver including the laver dried in air or with hot air. The deliciousness of laver depends upon the nucleic acid-relating substances, mainly inosinic acid, and free amino acids, especially alanine. The inosinic acid content of laver decreases remarkably with time at normal temperature, however, it is maintained at a higher level in the laver stored at 0-15 deg.C although there is difference in the remaining content according to the storing temperature. The alanine content in the laver also decreases remarkably with time, however, the content rather increases in the laver maintained at 0-15 deg.C in the first 1-2 months, and keeps its high level thereafter.

Description

【発明の詳細な説明】 本発明は海苔製品の旨味を増強する方法に係る。[Detailed description of the invention] The present invention relates to a method for enhancing the flavor of seaweed products.

ここで■う1海苔製品”とは、生板海苔及び火入海苔を
含む一般的な乾し海苔(干し海苔)のほかに、焼海苔及
び味付海苔−意味する。これらの海苔製品はその本来の
風味及び旨味の故に我国では古来から伝統的食品として
広く賞味されてぎた。しかしながら、近年海苔の養殖環
境の悪化並びに生産技術の進歩による製造工程の機械化
に伴ない、海苔製品の生産量は急激に増大し九反面、海
苔本来の旨味が低下してぎていると言われておシ、シた
がって、このtまでは海苔製品に対する消費者離れの恐
れもある。
Here, the term ``Nori products'' refers to general dried seaweed (dried seaweed) including raw seaweed and fired seaweed, as well as roasted seaweed and seasoned seaweed. Because of its original flavor and umami, it has been widely enjoyed as a traditional food in Japan since ancient times. However, in recent years, the production volume of nori products has decreased due to the deterioration of the seaweed cultivation environment and the mechanization of the manufacturing process due to advances in production technology. On the other hand, it is said that the original flavor of seaweed is decreasing, and there is a fear that consumers will turn away from seaweed products until this point.

本発明者は、このような現状に艦み、且つ海苔の養殖及
び生産技術の面からはもはや海苔製品の旨味を改善する
ことは困難であるとの観点から。
The present inventors are concerned with the current situation, and from the viewpoint that it is difficult to improve the flavor of seaweed products from the viewpoint of seaweed cultivation and production technology.

海苔製品自体の旨味を増強する方法について検討した結
果、本発明をなすに至り九。
As a result of studying methods for enhancing the flavor of seaweed products themselves, we have come up with the present invention.

すなわち1本発明は海苔製品の旨味を増強する方法を提
供することを目的とする。
That is, one object of the present invention is to provide a method for enhancing the flavor of seaweed products.

以下本発明の詳細な説明する。The present invention will be explained in detail below.

本発明の**は、海苔製品tθ〜15Cのii度帯域に
保持して海苔の生体内酵素の作用によシ旨味成分の含量
を高めることにある。
The feature of the present invention is to increase the content of umami components by maintaining the seaweed product in the II degree band of tθ to 15C and through the action of enzymes in the body of seaweed.

元来、S苔の旨味を左右している成分はイノシン酸を主
体とする核酸関連物質と遊離アミノ酸。
Originally, the components that influence the flavor of S moss are nucleic acid-related substances, mainly inosinic acid, and free amino acids.

特にアラニンである。Especially alanine.

すなわち、イノシン酸(以下IMFと略記する)とアラ
ニンの含量が高い海苔製品はどその旨味が強いのである
In other words, seaweed products with a high content of inosinic acid (hereinafter abbreviated as IMF) and alanine have a strong flavor.

因みに、IMFは古くからカツオ節の呈味成分として知
られているものであシ、アラニンは海苔特有の甘味成分
である。
Incidentally, IMF has long been known as a flavor component of bonito flakes, and alanine is a sweet component unique to seaweed.

次に、IMFとアラニンの含量が海苔製品の旨味に与え
る影響を調べた結果を添附の第1図に示す。
Next, the results of investigating the effects of IMF and alanine contents on the flavor of seaweed products are shown in the attached Figure 1.

第1図は、官能検査によシ旨味の強い海苔、旨味が普通
の海苔並び旨味が劣る海苔を選別し、各海苔についてI
MF含量を高速液体クロマドグ2フイーによシ、及びア
ラニン含量を自動アミノ酸アナライザーで定量した結果
を示したものである。
Figure 1 shows the results of a sensory test to select seaweed with strong umami, seaweed with normal umami, and seaweed with poor umami.
This figure shows the results of determining the MF content using a high-performance liquid chromadog 2-fi, and the alanine content using an automatic amino acid analyzer.

第1図にみられるごとく、旨味の強い海苔ではIMP及
びアラニンの含量が最も高く、これら成分の含量と海苔
の旨味の強さとの間に直接的な相関関係があることが分
る。
As seen in Figure 1, seaweed with a strong umami flavor has the highest content of IMP and alanine, and it can be seen that there is a direct correlation between the content of these components and the strength of the umami flavor of the seaweed.

ところでIMP及びアラニンの海苔生体内における挙動
については、IMFでFiATP−+ADP→AMP→
IMP→イノシン→ヒボキサンチン→キサンチンの順序
で代謝され、AMP→IMPK関与している酵素はAM
Pデアオナーゼ(deaminai* )で69゜IM
P→イノシンに関与している#素は5′−ヌクレオチダ
ーゼ(5’−Nucleotidaa@)であることが
確認されている。そして通常の状態では上記両酵素のう
ち、5’−Nuel・otidag・の活性の方が稍々
強いため、海苔中のIMP含量祉徐々に低下していくの
が一般的である。
By the way, regarding the behavior of IMP and alanine in seaweed, IMF has determined that FiATP-+ADP→AMP→
It is metabolized in the order of IMP → inosine → hypoxanthine → xanthine, and the enzyme involved in AMP → IMPK is AM
69°IM with P deaonease (deaminai*)
It has been confirmed that the # element involved in P→inosine is 5'-nucleotidase (5'-Nucleotidaa@). Under normal conditions, the activity of 5'-Nuel otidag is slightly stronger among the two enzymes mentioned above, so it is common for the IMP content in seaweed to gradually decrease.

本発明者は、S畜生体内における上記2種の酵素を抽出
してin vitroにおりるそれらの#素的性負を調
べたところ、それらの#素活性が温tKより大きく影響
されることの知見を得九。
The present inventor extracted the above two types of enzymes in S. animals and investigated their #elementary properties in vitro, and found that their #elementary activities were greatly influenced by warm tK. Gain knowledge9.

添附の第2図は上記2糧の酵素活性と温度との    
   1関係を#j足した結果を示したものであシ、同
図にみられるごとく、海苔において#1115cよ〕高
い温度帯域では一般の食品と同様に5’−Nucl・o
tidag・の活性の方が強いけれども、θ〜15Cの
範囲の温度帯域では逆K A M P d@amina
s@の活性の方が強いことが分る。
The attached Figure 2 shows the relationship between the enzyme activity and temperature of the above two foods.
This shows the result of adding #j to the relationship #1.As seen in the figure, in seaweed, #1115c] in the high temperature range, 5'-Nucl・o as in general foods.
Although the activity of tidag is stronger, in the temperature range from θ to 15C, the inverse K A M P d@amina
It can be seen that the activity of s@ is stronger.

すなわち、海苔製品をθ〜15Uの温度帯域に保持す石
とIMP→イノシンに関与する5’−Nucleo−t
idam*の活性よりAMP−+IMPに関与するAM
Pd@aminas・の活性の方が高いので海苔製品内
KIMPが蓄積されるようになる。
That is, the stone that keeps the seaweed product in the temperature range of θ ~ 15U and the 5'-Nucleo-t involved in IMP → inosine.
AM involved in AMP-+IMP from idam* activity
Since the activity of Pd@aminas is higher, KIMP in the seaweed product is accumulated.

又、ここに添附の第3図は、抄製直後の海苔を各温度帯
域に保持し、IMPの含量を経日的に高速液体クロマト
グラフィーで測定し九結果を示し喪ものである。第3図
にみられるごとく、常温下ではIMFの含量は経日的に
著しく低下するのに対して、0〜15Cの温度帯域に保
持し九ものでは保持温度によシ1!度の差はあるもIM
Pの含量が高くなることが分る。
Furthermore, Fig. 3 attached herewith shows nine results obtained by holding seaweed immediately after papermaking in each temperature range and measuring the IMP content by high performance liquid chromatography over a period of time. As can be seen in Figure 3, at room temperature, the IMF content decreases significantly over time, whereas when held in the temperature range of 0 to 15C, the holding temperature changes by 1! IM although there is a difference in degree
It can be seen that the P content increases.

次に、s:r製品の甘味成分であるアラニンについて述
べるとアラニンはアミノ酸の一種であって。
Next, let's talk about alanine, which is the sweet ingredient in s:r products.Alanine is a type of amino acid.

海苔生体ではプロテアーゼ(prot@as・)の作用
によル生成され、)!に#素作用によシアンモニアに変
換される。
In seaweed organisms, it is produced by the action of protease (prot@as・)! It is converted to cyanmonia by the # element action.

本発明者は海苔生体におけるアラニンO生成及び分解に
対する温度の影響を−ぺる友めに、抄製直後の海苔につ
いて各温度に保持し友もののアラニン含量の齢日的変化
を自動アミノ酸アナライザーで測定し友。結果は添附の
第4図に示すとおシである。
In order to investigate the influence of temperature on the production and decomposition of alanine O in seaweed organisms, the present inventor maintained the seaweed at various temperatures immediately after it was made and measured the age-related changes in the alanine content of the seaweed with an automatic amino acid analyzer. friend. The results are shown in the attached Figure 4.

第4図にみられるととく、常温下に保持した海苔ではア
ラニンの含量は経日時に大きく低下するOK対して、Q
C,5C,10C並びに15Cの各温度下に保持したも
のではいずれも幽初の1〜2ケ月ではむしろアラニン含
量が増加し、その後も実質的な変化がないことが分る。
As can be seen in Figure 4, the content of alanine in seaweed kept at room temperature decreases significantly over time, whereas it is OK.
It can be seen that in the samples held at temperatures of C, 5C, 10C, and 15C, the alanine content rather increases in the first 1 to 2 months, and there is no substantial change thereafter.

すなわち、海苔製品をその製造直後θ〜15Cの温度帯
域に保持するととKよ)アラニン含量の低減を防止し得
ることが確認される。
In other words, it is confirmed that if the seaweed product is kept in a temperature range of θ to 15C immediately after its production, reduction in the alanine content can be prevented.

又、添附の第6図並びに第6図は、抄製した乾し海苔を
一定期間常温に放置した後、5Cの温度下に保持した場
合のIMP並びにアラニン含量の変化の挙動をそれぞれ
示したものである。なお。
In addition, the attached Figures 6 and 6 respectively show the behavior of changes in IMP and alanine content when dried seaweed made from paper is left at room temperature for a certain period of time and then maintained at a temperature of 5C. It is. In addition.

IMFは高速液体クロマトグラフィーで、アラニンは自
動アミノ酸アナライザーでそれぞれ測定した。
IMF was measured by high performance liquid chromatography, and alanine was measured by an automatic amino acid analyzer.

第5図にみられゐごとく、常温に放置した乾し海苔では
IMF含量は経口的に大きく低下するが。
As seen in Figure 5, the IMF content of dried seaweed left at room temperature is greatly reduced orally.

5Cの温度下に保持するとIMPの含量が上昇すること
1%に常温での放置時間が短いほどその上昇@度が着し
いことが分る。なお、当初から5Cに保持したものでは
IMF含量は経口的に高くなることが分る。
It can be seen that the content of IMP increases by 1% when kept at a temperature of 5C, and the shorter the time it is left at room temperature, the faster the increase is. In addition, it can be seen that the IMF content increases orally when the sample is maintained at 5C from the beginning.

又第6図にみられるごとく、常温に保持した乾し海苔で
はアラニン含量は経日的に大きく低下するが、5Cの温
度下に保持するとアラニン含量鉱一旦上昇して以後実質
的に変化しないことが分る。
Furthermore, as shown in Figure 6, the alanine content of dried seaweed kept at room temperature decreases significantly over time, but when kept at a temperature of 5C, the alanine content increases once and does not substantially change thereafter. I understand.

なお、当初から5Cに保持したものではアラニン含量は
上昇して以後も実質的に低下しないことが分る。
It can be seen that when the temperature was maintained at 5C from the beginning, the alanine content increased and did not substantially decrease thereafter.

因みに、第5図並びに第6図から理解し得るごとく、乾
し海苔は抄製後できるだけ早く5Cの温度下に保持する
とIMP並びにアラニンの含量の回復が大きいが、抄製
後常温での放置期間が長くなるにし九がって、5Cの温
度下での保持による上紀両成分の含量の回復が低くなる
。したがって、本発明では抄製後もしくは更に加工後の
海苔製品を直ちに0〜15Cの温tK保持することがそ
の旨味増強上好ましいと貫える。
Incidentally, as can be understood from Figures 5 and 6, if dried seaweed is kept at a temperature of 5C as soon as possible after papermaking, the IMP and alanine contents will be greatly recovered, but the period of storage at room temperature after papermaking is The longer the period, the lower the recovery of the contents of both the upper and lower components by holding at a temperature of 5C. Therefore, in the present invention, it can be concluded that it is preferable to immediately maintain a temperature tK of 0 to 15 C for a seaweed product after papermaking or further processing in order to enhance its flavor.

以上述べ友ごとく、本発明によると、海苔製品を0乃至
15Gの温度帯域に保持するのみで、その旨味成分を増
強することが可能となシ、且つ常温下での放置により旨
味成分が一旦低減し九海苔製品でもその旨味を回復し得
ることも可能となるので、海苔製品の商品価値を高める
のに大いに役立つものと思料する。
As mentioned above, according to the present invention, it is possible to enhance the flavor components of seaweed products simply by keeping them in the temperature range of 0 to 15G, and the flavor components are temporarily reduced by leaving them at room temperature. Since it is also possible to restore the flavor of seaweed products, we believe that this will be of great help in increasing the commercial value of seaweed products.

以下に実施例を示す。Examples are shown below.

実施例 抄製直後の乾し海苔を100枚づつアルミラミネート装
に収容して密封したものft3個用意し。
Example: Three ft pieces of dried seaweed immediately after papermaking were prepared by storing 100 sheets each in aluminum laminate packaging and sealing them.

その1個′に5t:’の冷蔵庫内に保持し、他の2個を
室温下に放置した。
One of them was kept in a 5t:' refrigerator, and the other two were left at room temperature.

なお、m温下に放置したもののうち、1個e−11ケ月
紗過後に5Cの冷蔵庫に入れて引続き保持し、残りの1
個はそのtま室温下に放置した。更に3t月経過後、各
袋を開封し、検査員10名から成るパネルでの官能検査
によシ各々の旨味についてlO点満点法で採点させ、そ
の平均値によって評価した。結果は下記表のとおシであ
る。
Of those left at m temperature, one was passed through the gauze for 11 months, then placed in a refrigerator at 5C and kept there, and the remaining 1
The pieces were left at room temperature for the time being. After a further 3 tons, each bag was opened, and a panel of 10 inspectors conducted a sensory test and scored each flavor using a 10 point scale, and the average value was used to evaluate the flavor. The results are shown in the table below.

(註)抄製直後の乾し海苔についての評価は上−一様に
して行った。
(Note) The dried seaweed immediately after papermaking was evaluated on a uniform basis.

【図面の簡単な説明】[Brief explanation of drawings]

第1図は海苔の旨味とIMF含量並びにアラニン含量と
の関係を示し友ものであシ%第2図は海苔生体内に含ま
れる5′−ヌクレオチダーゼとAMPデアミナーゼの#
素活性と温度との関係を示したものであシ、第3図は抄
製直後の海苔についてそのIMP含量の経日的変化を示
したものであり、第4図社抄製直後の海苔についてその
アラニン含量の経日的変化を示し九ものIMP含量の変
化の挙動上及び第6図は同様にアラニン含量の変化の挙
動をそれぞれ示したものである。 第1図 温度(’C)
Figure 1 shows the relationship between the flavor of seaweed, IMF content, and alanine content.
Figure 3 shows the relationship between elementary activity and temperature. Figure 3 shows the change in IMP content over time in seaweed immediately after being made into shasho, and Figure 4 shows the relationship between seaweed immediately after being made into shasho. Figure 6 shows the behavior of nine IMP content changes over time, and Figure 6 also shows the behavior of alanine content changes. Figure 1 Temperature ('C)

Claims (1)

【特許請求の範囲】[Claims] 海苔製品を0乃至15Cの温度帯域に保持して海苔の生
体内酵素の作用により旨味成分の含量を高めることを特
徴とする海苔製品の旨味増強法。
A method for enhancing the flavor of a seaweed product, which comprises maintaining the seaweed product in a temperature range of 0 to 15C and increasing the content of flavor components through the action of in-vivo enzymes in the seaweed.
JP57012756A 1982-01-29 1982-01-29 Method for improving taste of laver product Pending JPS58129958A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP57012756A JPS58129958A (en) 1982-01-29 1982-01-29 Method for improving taste of laver product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP57012756A JPS58129958A (en) 1982-01-29 1982-01-29 Method for improving taste of laver product

Publications (1)

Publication Number Publication Date
JPS58129958A true JPS58129958A (en) 1983-08-03

Family

ID=11814245

Family Applications (1)

Application Number Title Priority Date Filing Date
JP57012756A Pending JPS58129958A (en) 1982-01-29 1982-01-29 Method for improving taste of laver product

Country Status (1)

Country Link
JP (1) JPS58129958A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5628986A (en) * 1994-11-18 1997-05-13 The Procter & Gamble Company Oral compositions

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5628986A (en) * 1994-11-18 1997-05-13 The Procter & Gamble Company Oral compositions

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