JPS62126959A - Aging of laver - Google Patents

Abstract

PURPOSE:To improve both flavor and fragrance and obtain laver of uniform and high quality at all times, by treating raw alga for the laver of low quality at a low temperature. CONSTITUTION:Raw alga for laver of low quality collected from laver nets is treated at a low temperature for aging. The low-temperature aging treatment is carried out by, e.g. floating the raw alga of low quality in seawater in an artificial tank and aging the alga at -5-+23 deg.C, preferably -3-+20 deg.C for about 3-300hr, preferably 8-200hr while slowly stirring. A shorter aging time is normally sufficient for higher aging temperatures and a longer aging time is required for lower aging temperatures. In order to improve the quality, lower temperatures are preferred. As another example of the low-temperature aging treatment, a method for dehydrating the raw alga, containing the dehydrated raw alga in a container and aging the raw alga while keeping at a low temperature in a refrigerator is cited.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for ripening seaweed, and more specifically, by processing it at a low temperature, the flavor and flavor of low-quality seaweed can be improved.
The present invention relates to a novel method that not only significantly improves the color and aroma but also uniformly imparts and improves these qualities to low-grade seaweed.

The present invention can be widely applied to so-called Asakusanori (i.e., primitive red algae belonging to the genus Amanori), as well as Iwanori, Uppuluinori, Kuronori, and Japanese seaweed, so it is applicable not only to the cultivation and processing industry of Nori, but also to It can also be widely used in various seaweed industries.

[Prior art and purpose of the invention]

Seaweed products are a uniquely Japanese food that is rich in vitamins and minerals, has an excellent flavor, and has a wide range of uses, and has been frequently used since ancient times.

Seaweed products are manufactured from seaweed, which is a seaweed belonging to the genus 7. Currently, it is cultivated in However, as is usual with aquaculture under natural conditions, the growth and quality of seaweed such as flavor and color are greatly affected by natural conditions such as weather, sunlight, temperature, water temperature, nutrition, etc. I can't hope for it.

Since seaweed is a type of plant, it not only has a wide variety of growth factors, but also has a very delicate balance between the factors, so the current situation is that seaweed must rely on cultivation under natural conditions to grow seaweed. . However, especially in recent years, seawater and river pollution has been severe, and as a result, not only has the quality of seaweed generally declined, but the production rate of low-quality seaweed that can only be used as raw material for tsukudani has increased dramatically. As a result, profits in the seaweed industry are declining.

At present, seaweed is cultivated, but most of it is left to the natural environment, with the exception of fertilization, and quality control is left to nature. At the current state of the art in this technical field, there is no control over these things, much less a complete artificial improvement of the quality of low-quality seaweed.

Therefore, the present invention does not rely on natural conditions, but artificially processes low-quality seaweed to bring out the color of the leaves and improve the color tone, as well as improve the flavor and aroma. This was done with the aim of constantly obtaining uniformly high-quality seaweed.

[Disclosure of the invention]

In order to achieve the above objective, the inventors of the present invention conducted extensive research and came to the conclusion that the intended objective would not be achieved if left under natural conditions, and came up with the idea of artificial treatment for the first time. After further research and consideration, we maintained the low-quality raw algae at a low temperature, and the quality of the raw algae was improved, and the color and flavor of the raw algae, which could only be used for tsukudani, was now intermediate-grade.
It has been confirmed that it will be upgraded to a high-grade product.

The present invention is based on this useful and completely new knowledge, and as a result of further detailed study, it was found that it was very easy to see with the naked eye that the color tone was greatly improved by low-temperature aging treatment, and as for the flavor, The present invention was completed after scientifically confirming that the content of sugars and organic acids in seaweed decreases, and conversely, the content of nucleic acids and amino acids significantly increases.

In the present invention, low-quality seaweed algae are picked from seaweed nets during cultivation and subjected to low-temperature aging treatment.

One method of low-temperature aging treatment is to suspend low-quality raw algae in seawater in an artificial tank, and slowly stir the raw algae at -5°C to 23°C, preferably -3°C to 20°C. About 3 hours to 300 hours at temperature, preferably 8 hours to 20 hours
A method of aging for 0 hours is mentioned. The ripening time varies depending on the type of raw algae, culture conditions, quality, etc., but in general, the higher the ripening temperature, the shorter the ripening time (for example, about 8 to 12 hours at 20°C). If the aging temperature is low, the aging time will be long (for example, about 60 to 200 hours at -5°C). Note that in order to improve quality, lower temperatures are preferable.

As another aspect of low temperature aging treatment, after dehydrating the raw algae,
One method is to store it in a container and maintain it at a low temperature in a freezer for ripening.

The raw algae may be dehydrated using a centrifuge, naturally dehydrated using a filter cloth, filter paper, basket, etc., or forcibly dehydrated while being suctioned.

After dehydration, the raw seaweed is stored in a container. The container may be made of synthetic resin, full-flexure, wood, or other suitable material, and its shape and the presence or absence of a lid do not matter.The container may be made of relatively hard materials as mentioned above, but plastic, Bags made of paper, cellophane, metal foil, cloth, laminated sheets of these, etc. may also be used. In particular, bags made of synthetic resin are suitable. For example, it is preferable to use a bag made of a plastic film for food packaging such as polyethylene, hydrochloric acid rubber, vinylidene chloride, vinyl chloride, -polyester, polypropylene, or the like. After storing the de-iced raw algae in these bags, the bags may be sealed or left open.

The seaweed stored in these containers is subjected to low-temperature aging treatment in a freezer. The aging temperature is about -3°C to -40°C, preferably about -20°C.

The aging time varies depending on various factors as described above, but at a temperature of about -3°C, it is about 50 to 300 hours, and at -20°C, it is about 500 to 3000 hours. The freezer can be either a regular type freezer or a quick-freeze type freezer.

In the present invention, in addition to the above-mentioned low-temperature aging treatment, other low-temperature aging treatments can be widely performed, and low-quality nori can be
We greatly improved the quality in terms of color, flavor, hardness and softness, etc.
The effect is that the quality is improved by ~3 grades or more.

Furthermore, even better results can be obtained if the harvested raw seaweed is washed with seawater prior to the low-temperature aging treatment.

This seawater washing process not only removes impurities contained in the seaweed, but also further enhances its color, suppleness, and flavor. It is best to use low temperature seawater.
The number of times of washing is preferably 2 to 8 times, preferably 2 to 5 times.

The low-temperature seawater washing treatment prevents the growth of disease bacteria and greatly extends the retention time for optimum quality.
Quality control has also become easier, and it has become possible to reliably carry out the papermaking and drying processes as planned.In this way, according to the present invention, low-quality seaweed has been significantly improved, resulting in improved color tone, suppleness, etc. It improves flavor, aroma, etc., suppresses the production of sugars and organic acids that reduce taste, and conversely increases the production of nucleic acids and amino acids that enhance flavor. This makes the seaweed extremely delicious and of high quality.

Example 1 Low-quality raw algae were picked from nets five times every tide from late January to late March, washed three times with seawater at 0°C, and then placed in seawater in an artificial tank temperature-controlled at 0°C. Float and stir gently using a mechanical starter.

After aging for 60 hours, the paste was taken out, made into paper using a paper machine, and dried at 40°C to obtain a good quality dried paste.

Example 2 After washing raw algae of seaweed collected from a seaweed net three times using seawater maintained at 0 to 20°C, the seaweed was placed in a commercially available plastic basket and left to dehydrate.

Next, the raw algae were taken out from inside, placed in a polyethylene bag, sealed, placed in a cardboard box, sealed, and placed in a refrigerator controlled at -20°C for low-temperature ripening.

After 62 days, the sheets were taken out, made into sheets using a paper machine, and dried at 40°C to finish the process. Not only was it possible to obtain sheet seaweed products from low-quality seaweed that could only be used as raw material for tsukudani, but it also had a glossy color. A product with excellent flavor was obtained.

Claims (3)

[Claims] (1) A method for ripening seaweed, which is characterized by processing low-quality seaweed raw algae picked from seaweed nets at low temperatures. (2) The method for ripening seaweed according to claim 1, wherein the seaweed raw algae is washed with seawater and then suspended in seawater in an artificial tank and maintained at a low temperature. (3) The method for ripening seaweed according to claim 1, which comprises washing the raw seaweed with seawater, dehydrating it, storing it in a container, and maintaining it at a low temperature in a freezer. .