JPS6296073A - Method of preserving quality of laver - Google Patents
Method of preserving quality of laverInfo
- Publication number
- JPS6296073A JPS6296073A JP60233413A JP23341385A JPS6296073A JP S6296073 A JPS6296073 A JP S6296073A JP 60233413 A JP60233413 A JP 60233413A JP 23341385 A JP23341385 A JP 23341385A JP S6296073 A JPS6296073 A JP S6296073A
- Authority
- JP
- Japan
- Prior art keywords
- seaweed
- temperature
- dried
- quality
- stored
- 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】
[発明の技術分野1
本発明は海苔の香味を向上させ、かつその香味を長期間
にわたり保存することのできる海苔の品質保持方法に関
する。DETAILED DESCRIPTION OF THE INVENTION [Technical Field of the Invention 1] The present invention relates to a method for preserving the quality of seaweed that can improve the flavor of seaweed and preserve the flavor for a long period of time.
[発明の技術的背景とその問題点]
海苔葉体を海から採取し、これを市場で販売される海苔
製品にまで製造する工程は、通常法の方法が最も一般的
である。すなわち、漁場で摘採した海苔葉体を板状に抄
製した後、水分含量が8〜12重量%程度になるまで乾
燥して乾海苔とする。[Technical background of the invention and its problems] The most common process for collecting seaweed fronds from the sea and manufacturing them into seaweed products sold on the market is a conventional method. That is, seaweed leaves picked at a fishing ground are cut into sheets and then dried until the moisture content is approximately 8 to 12% by weight to form dried seaweed.
これを−次乾燥という。この乾海苔のままでは保存に耐
えないので、これを二次乾燥もしくは火入れ乾燥とよば
れる乾燥工程に付して水分含量を3〜5重量%程度にし
、これを防湿袋等に収納して常温保存することが一般的
で、近年一部では冷凍保管も試みられている。この二次
乾燥は通常60〜80℃の熱風を吹き込み、品温が約5
0℃以上となるような条件下で行われる。This is called secondary drying. This dried seaweed cannot be stored as it is, so it is subjected to a drying process called secondary drying or pasteurization to reduce the moisture content to about 3 to 5% by weight, and then stored in a moisture-proof bag etc. at room temperature. In recent years, frozen storage has also been attempted in some cases. This secondary drying usually involves blowing hot air at a temperature of 60 to 80 degrees Celsius, and the product temperature is about 5 degrees.
It is carried out under conditions such that the temperature is 0°C or higher.
ところで、海苔は漁場における摘採が冬期に限られてい
る関係で、年間を通じて販売するには少なくとも1年間
は品質を生産時に近い状態に保持する必要がある。しか
しながら、従来の方法では海苔を長期にわたって生産時
の新鮮な香味を保持したまま保存することは不可能でお
った。By the way, seaweed can only be harvested during the winter at fishing grounds, so in order to sell it throughout the year, it is necessary to maintain its quality close to that at the time of production for at least one year. However, with conventional methods, it has been impossible to preserve seaweed for a long period of time while retaining its fresh flavor.
[発明の目的]
本発明は上記情況に対処してなされたもので、海苔の香
味を従来より向上させ、かつその香味を長期間にわたっ
て保持することのできる海苔の品質保持方法を提供する
ことを目的とするものである。[Object of the Invention] The present invention has been made in response to the above-mentioned situation, and an object of the present invention is to provide a method for maintaining the quality of seaweed that can improve the flavor of seaweed compared to the past and maintain the flavor for a long period of time. This is the purpose.
[発明の構成〕
本発明者らは海苔の良好な香味を長期にわたり保存する
方法を研究した結果、−次乾燥および二次乾燥を品温4
5℃以下で行うと海苔本来の香味が失われることがなく
、ざらにこの香味を長期間にわたって保持するには、こ
の二次乾燥工程を終了した海苔を1種または2種以上の
不活性ガス中に密封するか、もしくは20℃以下の温度
下で保存することが必要でおることを見出し、本発明を
なすに至った。[Structure of the Invention] As a result of research into a method for preserving the good flavor of seaweed for a long period of time, the present inventors found that the secondary drying and secondary drying were carried out at a temperature of 4.
If the temperature is below 5℃, the original flavor of the seaweed will not be lost, and in order to retain this flavor for a long period of time, the seaweed that has undergone this secondary drying process should be heated with one or more types of inert gas. The present inventors discovered that it is necessary to seal the container inside the container or store it at a temperature of 20° C. or lower, leading to the present invention.
すなわち本発明は、生海苔を品温45℃以下の条件で乾
燥して水分含量を8〜16重量%に調整した後、品温4
5℃以下の条件で再屹燥して水分含量を6型組%以下に
調整し、これを1種または2種以上の不活性ガス中に密
封して保存するかもしくは20℃以下の温度下で保存す
ることによって海苔の香味を向上させかつ品質を長期間
保持する海苔の品質保持方法に関する。ここで品温とは
海苔の表面温度のことをいう。また不活性ガスとしては
、窒素ガスまたは炭酸ガスが好ましい。That is, in the present invention, after drying raw seaweed at a product temperature of 45°C or lower and adjusting the water content to 8 to 16% by weight,
Re-dried at a temperature of 5°C or below to adjust the moisture content to 6% or less, and store it sealed in one or more inert gases or at a temperature of 20°C or below. This invention relates to a method for maintaining the quality of seaweed, which improves the flavor of seaweed and maintains its quality for a long period of time by preserving it. Here, the material temperature refers to the surface temperature of the seaweed. Further, as the inert gas, nitrogen gas or carbon dioxide gas is preferable.
[発明の実施例]
実験例1
一次乾燥および二次乾燥を種々の品温で行い、二次乾燥
直後、6ケ月保存後および12ケ月保存後の海苔の香味
をテストした。テストはパネルテストとガスクロマトグ
ラフィーとの両方で行った。[Examples of the Invention] Experimental Example 1 Primary drying and secondary drying were performed at various product temperatures, and the flavor of seaweed was tested immediately after secondary drying, after 6 months of storage, and after 12 months of storage. Testing was performed using both panel testing and gas chromatography.
実験は、海苔の品温が35℃、 40’C,45℃25
0℃160℃になるように条件設定して一次乾燥を行い
、次にそれぞれの一次乾燥を経た海苔に対して海苔の品
温が35℃240℃、45℃,50℃、 60℃になる
ように二次乾燥を行った。このようにして得られた)m
苔を雰囲気温度10℃、25℃で窒素ガス中に保存した
場合(以下「N2保存」という)と空気中で保存した場
合(以下「含気保存」という)について香味をパネルテ
ストした。また同時にガスクロマトグラフによりメチル
メルカプタン含有量を測定した。In the experiment, the temperature of the seaweed was 35℃, 40'C, 45℃25
Primary drying is performed by setting conditions such that the temperature is 0°C, 160°C, and then the temperature of the seaweed is 35°C, 240°C, 45°C, 50°C, and 60°C after each primary drying. Secondary drying was performed. obtained in this way)
A panel test was conducted on the flavor of moss when it was stored in nitrogen gas at an ambient temperature of 10°C or 25°C (hereinafter referred to as "N2 storage") and when it was stored in air (hereinafter referred to as "aerated storage"). At the same time, the methyl mercaptan content was measured using a gas chromatograph.
パネルテストの結果を次表に示す。評価は5段諧評価と
し、数値の大きいもの程良好で市ることを示している。The results of the panel test are shown in the table below. The evaluation is on a 5-level scale, and the higher the value, the better the quality.
く以下 余白)
上記表から明らかなように、−次轄燥および二次乾燥と
もに品温45℃以下とした場合は香味が優れてあり、こ
れをN2保存した場合および10℃で含気保存した場合
は長期にわたって香味が良好に保持できた。As is clear from the above table, the flavor is excellent when the product temperature is 45°C or lower during both primary drying and secondary drying, and when this is stored with N2 and air-filled storage at 10°C. In this case, the flavor was well retained over a long period of time.
一方ガスクロマトグラフによる海H中のメチルメルカプ
タン含有間の測定結果を第1〜5図に示す。ここで海苔
の品質判定にメチルメルカプタンの含有量を問題にした
のは、海苔の品質劣化に伴なって硫化水素、メチルメル
カプタン、ジメチルサルファイド等の揮発性含硫化合物
の徂が変化し、したがってこれらの但を測定することに
よって海苔の品質判定ができること、特にメチルメルカ
プタンの場合は新鮮な海苔には殆ど存在せず、品質劣化
につれてその量が増加するので、これを測定することに
よって海苔の品質劣化を端的に知ることができることを
本発明者が見出した結果に基づくものであり、メチルメ
ルカプタンが21)t)m以上の場合は品質劣化が明ら
かと判断することができる。On the other hand, the results of measuring the methyl mercaptan content in Sea H by gas chromatography are shown in Figures 1-5. The reason why we focused on the content of methyl mercaptan in determining the quality of seaweed is that as the quality of seaweed deteriorates, the levels of volatile sulfur-containing compounds such as hydrogen sulfide, methyl mercaptan, and dimethyl sulfide change. The quality of seaweed can be determined by measuring methyl mercaptan, especially in the case of methyl mercaptan, which is hardly present in fresh seaweed and its amount increases as the quality deteriorates. This is based on the results of the present inventor's discovery that it is possible to know directly, and when methyl mercaptan is 21)t)m or more, it can be determined that quality deterioration is obvious.
第1図は品温35℃で一次乾燥した場合の二次92燥品
温とメチルメルカプタン量との関係を種々の保存方法に
ついて示したもので必る。aが25℃で含気保存した場
合、bが25℃でN2保存した場合、Cが10℃で含気
保存した場合、dがio’cでN2.保存した場合であ
って、それぞれ12ケ月保存の結果でおる。eは二次乾
燥終了直後の結果でおる。第2図は品温40℃で一次乾
燥した場合、第3図は品温45℃で一次乾燥した場合、
第4図は品温50℃で一次乾燥した場合および第5図は
品温60℃で一次乾燥した場合のそれぞれメチルメルカ
プタン量と二次乾燥温度との関係を示すものであり、各
図中a、b、C,daよびeは第1図と同じ意味を示し
ている。Figure 1 shows the relationship between the temperature of the secondary dried product and the amount of methyl mercaptan when the product is primarily dried at a temperature of 35° C. for various storage methods. When a is stored with air at 25°C, b is stored with N2 at 25°C, C is stored with air at 10°C, d is io'c and N2. The results are obtained after storage for 12 months. Figure e shows the result immediately after the secondary drying. Figure 2 shows the case of primary drying at a product temperature of 40°C, and Figure 3 shows the case of primary drying at a product temperature of 45°C.
Figure 4 shows the relationship between the amount of methyl mercaptan and the secondary drying temperature when primary drying is performed at a product temperature of 50°C, and Figure 5 shows the relationship between the amount of methyl mercaptan and secondary drying temperature when primary drying is performed at a product temperature of 60°C. , b, C, da and e have the same meanings as in FIG.
第1〜5図から明らかなように、−次乾燥および二次乾
燥を品温45℃以下になるような条件で乾燥した場合に
は、乾燥直後においてメチルメルカプタン量は1 Dp
m以下であり、かつそれらをN2保存するかまたは10
℃の含気保存した場合には12ケ月経過後もメチルメル
カプタン量が市まり増加しておらず、品質は劣化してい
なかった。As is clear from Figures 1 to 5, when primary drying and secondary drying are performed under conditions where the product temperature is 45°C or lower, the amount of methyl mercaptan immediately after drying is 1 Dp.
m or less and save them N2 or 10
When stored in air at 12°C, the amount of methyl mercaptan did not increase even after 12 months, and the quality did not deteriorate.
実施例1
品温が35℃、40℃および45℃になるように一次乾
燥した海苔をそれぞれ品温が35℃,40’Cおよび4
5℃i、:なるような条件で二次乾燥し、水分含量4%
の乾海苔を冑た。これらの乾海苔をアルミラミネートフ
ィルムで作った袋に10枚づつ入れ、残存酸素濃度が1
%以下になるように窒素ガスで袋の空気を置換して密封
し、空温(22℃)で12ケ月保存した。なお使用した
アルミラミネートフィルムは40’Cにおいて酸素ガス
透過度0.1 Cm3 /m2 /24時間/atll
l、水蒸気透過度0.I Cm3 /m2 /24時間
/atmのものである。結果は、いずれの海苔も品質が
低下せず良好な香味を保持していた。比較のため一次乾
燥および二次乾燥の品温を50′cおよび60℃として
乾海苔を作り、同様にして12ケ月保存したが、品質が
低下していた。Example 1 Seaweed that was primarily dried to a temperature of 35°C, 40°C, and 45°C was heated to a temperature of 35°C, 40'C, and 45°C, respectively.
Secondary drying at 5℃ i: 4% moisture content
dried seaweed. These dried seaweed were placed in bags made of aluminum laminated film, 10 sheets each, until the residual oxygen concentration was 1.
% or less, the air in the bag was replaced with nitrogen gas, sealed, and stored at air temperature (22° C.) for 12 months. The aluminum laminate film used has an oxygen gas permeability of 0.1 Cm3/m2/24 hours/atll at 40'C.
l, water vapor permeability 0. I Cm3 /m2 /24 hours/atm. The results showed that all seaweeds retained good flavor without deteriorating in quality. For comparison, dry seaweed was prepared with primary and secondary drying temperatures of 50'C and 60C and stored in the same manner for 12 months, but the quality had deteriorated.
比較例]
実施例1と同様の方法で乾燥した乾海苔を、それぞれ実
施例1と同じアルミラミネート袋に10枚づつ入れ、ガ
ス置換せずに密封して25℃で12ケ月保存した。その
結果、乾燥温度に関係なく味、香りともよくなかった。Comparative Example] Ten sheets of dried seaweed dried in the same manner as in Example 1 were placed in the same aluminum laminate bags as in Example 1, sealed and stored at 25° C. for 12 months without gas replacement. As a result, the taste and aroma were not good regardless of the drying temperature.
特に香りについてはいずれの海苔も変質臭が感じられた
。In particular, all seaweeds had an altered odor.
実施例2
実施例1と同様の方法で乾燥した乾海苔を、それぞれ実
施例1と同じアルミラミネート袋に10枚づつ入れ、ガ
ス置換せずに密封して10℃で12ケ月保存した。その
結果、いずれの海苔も変質は感じられず、特に−次吃燥
、二次乾燥ともに低温でおるほど味、香りともに良好で
あった。Example 2 10 pieces of dried seaweed dried in the same manner as in Example 1 were placed in the same aluminum laminate bags as in Example 1, sealed and stored at 10° C. for 12 months without gas replacement. As a result, no deterioration of quality was observed in any of the seaweeds, and in particular, the taste and aroma were better the lower the temperature during both secondary drying and secondary drying.
第1図は品温35℃で一次乾燥し、次に種々の品温で二
次乾燥した後保存した乾海苔の二次乾燥品温とメチルメ
ルカプタン含有量との関係を示す図、第2図は品温40
’Cで一次乾燥し、次に種々の品温で二次乾燥した後保
存した乾海苔の二次v2燥品温とメチルメルカプタン含
有量との関係を示す図、第3図は品温45℃で一次乾燥
し、次に種々の品温で二次乾燥した後保存した乾海苔の
二次乾燥品温とメチルメルカプタン含有量との関係を示
す図、第4図は品温50℃で一次乾燥し、次に種々の品
温で二次乾燥した後保存した乾海苔の二次乾燥品温とメ
チルメルカプタン含有利との関係を示す図、第5図は品
温60℃で一次乾燥し、次に種々の品温て二次乾燥した
後保存した乾海苔の二次172′!jA品温とメチルメ
ルカプタン含有量との関係を示す図である。
a・・・25℃で12ヶ月含気保存した場合b・・・2
5℃で12ケ月N2保存した場合C・・・10℃で12
ヶ月含気保存した場合d・・・10℃で12ケ月N2保
存した場合e・・・二次乾燥直後
(8733)代理人 弁理士 猪 股 祥 晃(ばか
1名)
二〉笑酷よ1−水一 じC)
第1図
第2図Figure 1 shows the relationship between the secondary drying temperature and methyl mercaptan content of dried seaweed that was first dried at a temperature of 35°C, then secondary dried at various temperatures, and then stored. Product temperature 40
Figure 3 shows the relationship between the secondary v2 drying temperature and methyl mercaptan content of dried seaweed that was first dried at 45℃ and then stored after secondary drying at various temperatures. Figure 4 shows the relationship between the secondary drying temperature and methyl mercaptan content of dried seaweed that was first dried and then stored after secondary drying at various temperatures. Next, Figure 5 shows the relationship between the secondary drying temperature and methyl mercaptan content of dried seaweed that was stored after secondary drying at various temperatures. 172' of dried seaweed that was stored after secondary drying at the product temperature! jA is a diagram showing the relationship between product temperature and methyl mercaptan content. a... When stored with air for 12 months at 25°C b...2
When stored in N2 at 5℃ for 12 months C...12 at 10℃
When stored in air for 1 month d... When stored with N2 at 10℃ for 12 months e... Immediately after secondary drying (8733) Agent: Yoshiaki Inomata, Patent Attorney (Baka)
1 person) 2〉Shokuyo 1-Mizuichi JiC) Figure 1 Figure 2
Claims (4)
量を8〜16重量%に調整した後、品温45℃以下の条
件で再乾燥して水分含量を6重量%以下に調整し、これ
を1種または2種以上の不活性ガス中に密封して保存す
るかもしくは20℃以下の温度下で保存することを特徴
とする海苔の品質保持方法。(1) Dry raw seaweed at a temperature of 45°C or lower to adjust the moisture content to 8 to 16% by weight, then re-dry at a temperature of 45°C or lower to reduce the moisture content to 6% by weight or less. A method for preserving the quality of seaweed, which comprises adjusting the seaweed and storing it sealed in one or more inert gases or at a temperature of 20° C. or lower.
特許請求の範囲第1項記載の海苔の品質保持方法。(2) The method for preserving the quality of seaweed according to claim 1, wherein the re-dried seaweed is stored at a temperature of 15° C. or lower.
特許請求の範囲第2項記載の海苔の品質保持方法。(3) The method for preserving the quality of seaweed according to claim 2, wherein the re-dried seaweed is stored at a temperature of 10° C. or lower.
特許請求の範囲第1項記載の海苔の品質保持方法。(4) The method for preserving the quality of seaweed according to claim 1, wherein the re-dried seaweed is stored sealed in nitrogen gas.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60233413A JPS6296073A (en) | 1985-10-21 | 1985-10-21 | Method of preserving quality of laver |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60233413A JPS6296073A (en) | 1985-10-21 | 1985-10-21 | Method of preserving quality of laver |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS6296073A true JPS6296073A (en) | 1987-05-02 |
Family
ID=16954670
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60233413A Pending JPS6296073A (en) | 1985-10-21 | 1985-10-21 | Method of preserving quality of laver |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6296073A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6474954A (en) * | 1987-09-17 | 1989-03-20 | Toukaiku Suisan Kenkyu Shocho | Breeding of abalone and sea urchins |
JP2015029498A (en) * | 2013-08-06 | 2015-02-16 | 松本 孝 | Nonplanar dry laver and method for producing the same |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS53113055A (en) * | 1977-03-11 | 1978-10-03 | Yoshio Kurakake | Production of toasted laver |
JPS593190A (en) * | 1982-06-30 | 1984-01-09 | Hitachi Ltd | Preventing device for flow of oil in scroll compressor |
JPS5921378A (en) * | 1982-07-27 | 1984-02-03 | Shirako:Kk | Preservation of laver sheet |
-
1985
- 1985-10-21 JP JP60233413A patent/JPS6296073A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS53113055A (en) * | 1977-03-11 | 1978-10-03 | Yoshio Kurakake | Production of toasted laver |
JPS593190A (en) * | 1982-06-30 | 1984-01-09 | Hitachi Ltd | Preventing device for flow of oil in scroll compressor |
JPS5921378A (en) * | 1982-07-27 | 1984-02-03 | Shirako:Kk | Preservation of laver sheet |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6474954A (en) * | 1987-09-17 | 1989-03-20 | Toukaiku Suisan Kenkyu Shocho | Breeding of abalone and sea urchins |
JP2015029498A (en) * | 2013-08-06 | 2015-02-16 | 松本 孝 | Nonplanar dry laver and method for producing the same |
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