JPS62126959A - Aging of laver - Google Patents
Aging of laverInfo
- Publication number
- JPS62126959A JPS62126959A JP60267399A JP26739985A JPS62126959A JP S62126959 A JPS62126959 A JP S62126959A JP 60267399 A JP60267399 A JP 60267399A JP 26739985 A JP26739985 A JP 26739985A JP S62126959 A JPS62126959 A JP S62126959A
- Authority
- JP
- Japan
- Prior art keywords
- low
- seaweed
- aging
- quality
- temperature
- 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】
〔産業上の利用分野〕
本発明は海苔の熟成方法に関するものであり、更に詳細
には低温で処理することにより、低品質の海苔の風味、
色沢、香りを大巾に向上させるだけでなく、これらの品
質を均質的に低品位海苔に対して付与、改善する新規な
方法に関するものである。[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.
本発明は、いわゆるアサクサノリ(すなわち、アマノリ
属に属する原始紅藻類)のほか、イワノリ、ウップルイ
ノリ、クロノリ、タサ等にも広く適用することができる
ので、海苔の栽培及び加工業界のみでなく、これらの各
種海藻業界においても広く利用できるものである。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.
海苔製品は、ビタミンやミネラルに富み且つ風味にすぐ
れた用途の広い日本独特の食品であって古来より繁用さ
れている食品である。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.
海苔製品は、7マノリ属に属する海藻であるt海苔から
製造するものであるが、この海藻海苔(以下、これを単
に「海苔」ということもある。)は、その大部分が天然
の海水中で養殖されているのが現状である。しかしなが
ら、天然条件下での養殖の常として、海苔の生育及び香
味や色沢といった品質は天候、日照、気温、水温、栄養
等といった自然条件に大きく左右され、特に低品質の海
苔はその品質回復が望めない。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.
海苔は植物の一種であるから、生育ファクターが多岐に
わたるだけでなくファクター相互のバランスが非常にデ
リケートなために、海苔の生育は天然条件下での養殖に
頼らざるを得ないのが現状である。しかしながら、特に
近年は海水や河川の汚染が激しく、そのために海苔の品
質が全般的に低下するだけでなく、佃煮用原料にしか使
用できないような低品質の海苔の生成率が大巾に増大し
て、結帰、海苔業界における収益が低下している。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.
このように現時点では、海苔は養殖されているが、施肥
等一部分を除きその大部分のところは天然環境にまかさ
れており、品質のコントロールも自然のままにゆだねら
れていて、人工的にこれらを管理することは行われてい
ない、ましてや、低品質の海苔の品質改良を完全に人工
的に行うことについては、全く行われていないのが、当
技術分野における現在の技術レベルなのである。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.
したがって1本発明は、自然の条件に頼ることなく、低
品質の海苔を人工的に処理することにより葉体の色出し
を行わせて色調を改良するだけでなく、風味、香りも併
せて改良して、均一的に高品質の海苔を常時得ることを
目的としてなされたものである。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.
上記目的達成のために本発明者らは鋭意研究の結果、天
然条件下に放置したのでは所期の目的は達成されないと
の観点にたち、人工的処理をはじめて着想するに到った
。そして更に研究、検討を行い、低品質の原藻を低温に
維持したところ、原藻の品質が改良されて、色沢、風味
ともに、佃煮用にしか使用できなかったものが中級品〜
上級品へと大巾に格上げされることを確認した。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.
本発明はこの有用にして全く新規な知見を基礎とし、更
に詳細な検討の結果、低温熟成処理によって、色調が大
巾に改良されることは肉眼でもきわめて容易に確認した
ほか、風味に関しては、海苔中の糖類や有機酸含量が低
下し、これとは逆に核酸とアミノ酸含量が大巾に増加す
ることも科学的に確認して、本発明が完成されたのであ
る。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.
本発明においては、養殖中の海苔網から低品質の海苔原
藻を摘採し、これを低温熟成処理するものである。In the present invention, low-quality seaweed algae are picked from seaweed nets during cultivation and subjected to low-temperature aging treatment.
低温熟成処理の態様の1つとしては1人工槽内の海水中
に低品質原藻を浮遊せしめ、これをゆっくりと攪拌しな
がら、−5℃〜23℃、好ましくは一3℃〜20℃の温
度で3時間〜300時間程度、好ましくは8時間〜20
0時間熟成せしめる方法が挙げられる。熟成時間は、原
藻の種類、養殖条件、品質等によっても相違するが、一
般的には熟成温度が高い場合には熟成時間が短くてすみ
(例えば、20℃では約8〜12時間)、熟成温度が低
い場合には熟成時間は長くかかる(例えば−5℃では約
60〜200時間)。なお、品質をよりよくするために
は低温のほうが望ましい。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.
低温熟成処理の他の態様としては、原藻を脱水した後、
容器に収容し、これを冷凍庫内で低温に維持して熟成せ
しめる方法が挙げられる。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.
原藻の脱水は、遠心分離機によって行ってもよいし、濾
布や濾紙、カゴ等を用いて自然に脱水してもよいし、吸
引しながら強制的に脱水してもよい。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.
脱水後、原藻海苔は、容器に収容する。容器としては合
成樹脂、全屈、木材その他適宜の材料で製造し、その形
状、蓋の有無は問わない、容器としては、上記のように
比較的硬い材料で製造したものでもよいが、プラスチッ
ク、紙、セロファン、金属箔、布、これらの積層シート
等からなる袋を用いてもよい。特に、合成樹脂製の袋が
好適である。例えば、ポリエチレン、塩酸ゴム、塩化ビ
ニリデン、塩化ビニル、−ポリエステル、ポリプロピレ
ン等の食品包装用のプラスチックフィルムで製造した袋
を用いるのが好ましい。これらの袋に脱氷原藻を収容し
た後、袋は密封してもよいし、開封したままでもよい。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.
これらの容器に収容した海苔は、容器ごと冷凍庫内で低
温熟成処理する。熟成温度は一3℃〜−40℃、好まし
くは一り℃〜−20℃程度である。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.
熟成時間は、前記したように各種ファクターによってか
わってくるが、−3℃程度の温度では50〜300時間
程度であり、−20℃では500〜3000時間程度で
ある。冷凍庫は、通常のタイプの冷凍庫でも、急速冷凍
タイプの冷凍庫のいずれのタイプのものも使用できる。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.
本発明においては、上記した低温熟成処理のほか、他の
低温熟成処理も広く行うことができ、低品質の海苔が、
色沢、風味、硬軟等について大巾に品質アップして、2
〜3等級以上も品質向上するという効果が奏される。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.
なお、低温熟成処理するに先立ち、摘採した原藻海苔を
海水で洗滌してやると更に良い結果が得られる。Furthermore, even better results can be obtained if the harvested raw seaweed is washed with seawater prior to the low-temperature aging treatment.
この海水洗滌処理によって、海苔に含まれている夾雑物
が除去されるだけでなく、色調、しなやかさ、風味が更
に増強される。使用海水としては、低温のものが良く、
洗滌回数は多い方が良いけれども、2〜8回、好ましく
は2〜5回程度である。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.
低温海水洗滌処理によって、病菌の繁殖が防止され、最
適品質の保持時間も大巾に延長することができるので、
品質管理も容易となり、抄上げ、乾燥工程も計画どおり
確実に実施することが可能となった・
このように本発明によれば、低品質の海苔が大巾に改質
されて、色調、しなやかさ、香り等が人l]に改善され
、味を低下させるところの糖類や有機酸の生成が抑制さ
れ、これとは逆に風味を増強させるところの核酸やアミ
ノ酸類の生成が増長されて、きわめて美味となり、高品
質の海苔が得られるのである。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.
実施例1
1月下旬〜3月下旬迄毎潮計5回のり網より摘採した低
品質の原藻を0℃の海水で3回洗滌した後、0℃に温度
制御された人工槽の海水に浮遊させて、機械的スタータ
ーを用いて静かに攪拌した。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.
60時間熟成させて取出し、抄機で抄上げ40℃で乾燥
して良質の乾燥のりを得た。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.
実施例2
のり網より摘採したのりの原藻を0〜20℃に維持した
海水を用いて3回洗滌した後、市販のプラスチック製カ
ゴに入れて静置脱水した。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.
次いで中から原藻を取り出してポリエチレン製の袋に入
れ、口を封じた後ダンボール箱に収容して封をし、これ
を−20℃にコントロールした冷蔵庫に入れて低温熟成
した。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.
62日後にこれを取り出し、抄機で抄上げ、40℃で乾
燥して仕上げたところ、佃煮用原料にしか使用できなか
った低品質海苔から、板海苔製品が得られただけでなく
、色沢、風味がともにすぐれた製品が得られた。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)
理することを特徴とする海苔の熟成方法。(1) A method for ripening seaweed, which is characterized by processing low-quality seaweed raw algae picked from seaweed nets at low temperatures.
水に浮遊せしめ、低温に維持することを特徴とする特許
請求の範囲第1項に記載の海苔の熟成方法。(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.
に収容し、これを冷凍庫内で低温に維持することを特徴
とする特許請求の範囲第1項に記載の海苔の熟成方法。(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. .
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60267399A JPS62126959A (en) | 1985-11-29 | 1985-11-29 | Aging of laver |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60267399A JPS62126959A (en) | 1985-11-29 | 1985-11-29 | Aging of laver |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS62126959A true JPS62126959A (en) | 1987-06-09 |
Family
ID=17444302
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60267399A Pending JPS62126959A (en) | 1985-11-29 | 1985-11-29 | Aging of laver |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS62126959A (en) |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5615397B2 (en) * | 1976-02-02 | 1981-04-09 |
-
1985
- 1985-11-29 JP JP60267399A patent/JPS62126959A/en active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5615397B2 (en) * | 1976-02-02 | 1981-04-09 |
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