JPS58201965A - Preservation of parboiled and salted wakame seaweed - Google Patents
Preservation of parboiled and salted wakame seaweedInfo
- Publication number
- JPS58201965A JPS58201965A JP57083572A JP8357282A JPS58201965A JP S58201965 A JPS58201965 A JP S58201965A JP 57083572 A JP57083572 A JP 57083572A JP 8357282 A JP8357282 A JP 8357282A JP S58201965 A JPS58201965 A JP S58201965A
- Authority
- JP
- Japan
- Prior art keywords
- parboiled
- seaweed
- salted
- salted wakame
- wakame seaweed
- 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
Links
Landscapes
- Edible Seaweed (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は湯通し塩蔵わかめの保存方法に関する。更に詳
しくは塩分の含有量が１０重ｔチ未満の低塩湯速し塩蔵
わかめを脱酸素剤とともに実質的に非通気性の容器中に
密封し１５℃以下の温度で保存することを特徴とする湯
通し塩蔵わかめの保存方法に関する発明である。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preserving blanched and salted seaweed. More specifically, the wakame is preserved in low-salt water with a salt content of less than 10% by weight, sealed in a substantially non-porous container together with an oxygen scavenger, and stored at a temperature of 15°C or lower. This invention relates to a method for preserving blanched and salted wakame.
陽通し塩蔵わかめはわかめ（ワカメ属をいう）を湯通し
を行なって速やかに真水または海水で冷却したものに食
塩を加えて脱水したものあるいは、これ屹食塩を加えた
ものであり、長期保存が可能な食品として尊重されてい
る０しかし。Sun-salted seaweed is wakame (a member of the Wakame genus) that has been blanched and quickly cooled in fresh water or seawater, then dehydrated by adding table salt, or to which table salt has been added, and can be stored for a long time. However, it is respected as a natural food.
湯通し塙賦わかめの中の栄養分や色香フレーバー等は空
気中の酸素によって酸化されやすいので、湯通し塩蔵わ
かめは製造後時間が経るにつれて変色し、それに伴って
風味が低下するという欠点があった。また最近め消費者
はうす味志向が強まりて来ているので、湯通し塩蔵わか
めについても食塩の濃度が低い低塩が好まれる様になっ
て来た。その結果低塩湯通し塩蔵わかめに対する微生物
による障害があられれる様になって来た０
本発明において低塩湯速し塩蔵わかめとは。The nutrients, color, flavor, etc. in blanched and salted wakame are easily oxidized by oxygen in the air, so blanched and salted wakame has the disadvantage that it changes color over time after production, and its flavor deteriorates accordingly. In addition, recently, consumers have become increasingly interested in light flavors, so they have started to prefer low-salt blanched and salted wakame, which has a low salt concentration. As a result, microbial damage to low-salt blanched and salted wakame has become common.What is low-salt blanched and salted wakame in the present invention?
湯通し塩蔵わかめを脱塩しあるいはさらにこれに食塩を
加えたものであり１本発明方法では１０重量％未満の塩
分例えば食塩を含有するものである。This is a product obtained by desalting blanched salted wakame or adding common salt to it, and in the method of the present invention, contains less than 10% by weight of salt, such as common salt.
本発明方法において、脱酸素剤としては、亜硫酸塩、亜
硫酸水素塩、チオ硫酸塩、亜二チオン酸塩、シュウ酸塩
、ピロガロール、ロンガリブト。グルコース、銅アミン
錯体、アスコルビン酸、ロンガリット、グルコース、鋼
アミン錯体、アスコルビン酸、鉄粉、亜鉛末等の各種還
元物質を主剤とした任意の組成のものを用いることが可
能である。これらの脱酸素剤は通常は有孔プラスチック
フィルムやマイクロポーラスフィルムをラミネートした
通気性包材で包装して用いられる。な８脱酸素剤は吸着
剤またはアルカリ剤と併用することも可能である○本発
明方法において、実質的に非通気性の容器とは例えばア
ルミその他の金属性の気密容器。In the method of the present invention, oxygen scavengers include sulfites, bisulfites, thiosulfates, dithionites, oxalates, pyrogallol, and longalibut. It is possible to use any composition containing various reducing substances as main ingredients such as glucose, copper amine complex, ascorbic acid, Rongalite, glucose, steel amine complex, ascorbic acid, iron powder, zinc powder, etc. These oxygen scavengers are usually packaged in an air-permeable packaging material laminated with a perforated plastic film or microporous film. The oxygen scavenger can also be used in combination with an adsorbent or an alkaline agent. In the method of the present invention, the substantially non-porous container is, for example, an airtight container made of aluminum or other metal.
またはプラスチック製の非通気性の容器、あるいは各種
の塩化ビニリデンコートフィルム等のガスバリヤ−性の
フィルムを使用した袋等を意味する。Alternatively, it means a non-breathable plastic container, or a bag made of a gas barrier film such as various vinylidene chloride coated films.
本発明方法を実施することにより低塩湯速し塩蔵わかめ
を１ケ月以上の長期にわたり保存することが可能である
。By carrying out the method of the present invention, it is possible to preserve salted wakame in low-salt water for a long period of one month or more.
以下実施例により本発明を更に詳しく説明する０
実施例
塩分６係の低塩湯速し塩蔵わかめ１００Ｆを脱酸素剤（
エージレスＦ−５０Ｘ、三菱瓦斯化学製）と共に塩化ビ
ニリデンコートポリプロピレｙ／ＰＫ（２０μ１５０μ
）（７）袋に密封後。The present invention will be explained in more detail with reference to Examples below.0Example 100F salted seaweed was added to low salt water with oxygen absorber (
AGELESS F-50X, made by Mitsubishi Gas Chemical) and vinylidene chloride coated polypropylene y/PK (20μ150μ
) (7) After being sealed in a bag.
１０℃に放置し１色、香り、味の変化を試験した。なお
比較の、ため脱酸素剤を入れない対照区を用意した。The samples were left at 10°C and tested for changes in color, aroma, and taste. For comparison, a control plot was prepared in which no oxygen absorber was added.
その結果を第１表に示す。The results are shown in Table 1.
第 １ 表
表において、評価は５段階で示したが各数値は次の意味
を示す。In Table 1, the evaluation is shown on a 5-level scale, and each value has the following meaning.
６：変化せず ４：はとんど変化せず ８：や−変質している ２：かなり変質している ｌ：極めて変質している 特許出願人三菱瓦斯化学株式金社 代表者 長 野 和 吉6: No change 4: Does not change much 8: Somewhat altered 2: Significantly altered l: extremely altered Patent applicant Mitsubishi Gas Chemical Co., Ltd. Representative Kazuyoshi Nagano
Claims (1)
を脱酸素剤とともに実質的に非通気性の容器中に密封し
、１５℃以下の温度で保存することを特徴とする湯通し
塩蔵わかめの保存方法Preservation of blanched and salted wakame, characterized in that blanched and salted wakame with a salt content of less than 10% by weight is sealed together with an oxygen scavenger in a substantially non-porous container and stored at a temperature of 15°C or lower. Method
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57083572A JPS58201965A (en) | 1982-05-18 | 1982-05-18 | Preservation of parboiled and salted wakame seaweed |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57083572A JPS58201965A (en) | 1982-05-18 | 1982-05-18 | Preservation of parboiled and salted wakame seaweed |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS58201965A true JPS58201965A (en) | 1983-11-25 |
Family
ID=13806218
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57083572A Pending JPS58201965A (en) | 1982-05-18 | 1982-05-18 | Preservation of parboiled and salted wakame seaweed |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58201965A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61259972A (en) * | 1985-05-14 | 1986-11-18 | 三菱瓦斯化学株式会社 | Method of preserving desizing salting "wakame" seaweed |
| JP2007151461A (en) * | 2005-12-05 | 2007-06-21 | Dainippon Printing Co Ltd | Packaged food and method for preventing color fading of food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5115663A (en) * | 1974-07-24 | 1976-02-07 | Riken Shokuhin Kk | Kansowakameno seizoho |
| JPS59143573A (en) * | 1983-02-07 | 1984-08-17 | Mitsubishi Gas Chem Co Inc | Preservation of laver |
-
1982
- 1982-05-18 JP JP57083572A patent/JPS58201965A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5115663A (en) * | 1974-07-24 | 1976-02-07 | Riken Shokuhin Kk | Kansowakameno seizoho |
| JPS59143573A (en) * | 1983-02-07 | 1984-08-17 | Mitsubishi Gas Chem Co Inc | Preservation of laver |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61259972A (en) * | 1985-05-14 | 1986-11-18 | 三菱瓦斯化学株式会社 | Method of preserving desizing salting "wakame" seaweed |
| JP2007151461A (en) * | 2005-12-05 | 2007-06-21 | Dainippon Printing Co Ltd | Packaged food and method for preventing color fading of food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4384972A (en) | Foodstuff freshness keeping agents | |
| JPS60221031A (en) | Method for preserving raw meat | |
| SE438425B (en) | FRESH PRESERVANT AGENTS FOR VEGETABLES AND FRUITS, CONSISTING OF A PARTICULAR COMPOSITION CONTAINING AT LEAST TWO ADSORBENTS | |
| JPS6094056A (en) | Bag for preserving broccoli sprouts | |
| JPS6323060B2 (en) | ||
| JPS58201965A (en) | Preservation of parboiled and salted wakame seaweed | |
| JPH0115271B2 (en) | ||
| JPS58201966A (en) | Preservation of parboiled and salted wakame seaweed | |
| JPS58201967A (en) | Preservation of parboiled and salted wakame seaweed | |
| JPS6041986B2 (en) | oxygen absorber | |
| JPS596853A (en) | Preservation of fresh noodle | |
| JPS6016207B2 (en) | How to preserve raw meat | |
| JPS592668A (en) | Preservation of fresh noodle | |
| JPS6241062B2 (en) | ||
| JPS58216644A (en) | Preservation of seasoned and dried food | |
| JPS58146262A (en) | Storing method for "tsukudani" (food boiled down in soysauce) | |
| JPS592667A (en) | Preservation of fresh noodle | |
| JPS58138336A (en) | Preservation of meat of red-meat fish | |
| JPH088852B2 (en) | How to store food | |
| JP2005126095A (en) | Freshness keeping packaging bag and freshness keeping packaging body | |
| JPS5998666A (en) | Preservation of fish noodle | |
| JPS61259972A (en) | Method of preserving desizing salting "wakame" seaweed | |
| JPS60130339A (en) | Storage of dried sweet potato | |
| JPS59143573A (en) | Preservation of laver | |
| JPH057481A (en) | Method for preserving food |