JPS63230057A - Treatment of wakame sporophyll - Google Patents
Treatment of wakame sporophyllInfo
- Publication number
- JPS63230057A JPS63230057A JP62061358A JP6135887A JPS63230057A JP S63230057 A JPS63230057 A JP S63230057A JP 62061358 A JP62061358 A JP 62061358A JP 6135887 A JP6135887 A JP 6135887A JP S63230057 A JPS63230057 A JP S63230057A
- Authority
- JP
- Japan
- Prior art keywords
- sporophylls
- wakame
- washed
- collected
- heated steam
- 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.)
- Granted
Links
- 241001261506 Undaria pinnatifida Species 0.000 title claims abstract description 13
- 238000011282 treatment Methods 0.000 title description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims description 10
- 206010033546 Pallor Diseases 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 3
- 238000012545 processing Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims 1
- 230000008014 freezing Effects 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 7
- 238000001816 cooling Methods 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 241000219198 Brassica Species 0.000 abstract 1
- 235000003351 Brassica cretica Nutrition 0.000 abstract 1
- 235000003343 Brassica rupestris Nutrition 0.000 abstract 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 abstract 1
- 235000010460 mustard Nutrition 0.000 abstract 1
- 235000011293 Brassica napus Nutrition 0.000 description 19
- 240000008100 Brassica rapa Species 0.000 description 19
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 description 19
- 235000013305 food Nutrition 0.000 description 5
- 239000013535 sea water Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 238000009938 salting Methods 0.000 description 4
- 241001474374 Blennius Species 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005562 fading Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Landscapes
- Edible Seaweed (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明はわかめ胞子葉（通常「めかぶ」と言う）の処理
法、特に色合い、粘質性、味、食感が新鮮さそのま＼の
状態に保持できるわかめめかぶの処理法に関する。[Detailed Description of the Invention] Industrial Application Field The present invention relates to a method for processing wakame sporophylls (commonly referred to as ``mekabu''), particularly to maintain the color, viscosity, taste, and texture of wakame sporophylls as fresh as they are. Regarding the processing method of wakamemekabu that can be preserved.
従来の技術
ワカメなどの海藻類を加塩して冷蔵凍結させることは、
例えば特公昭５４−２１４２５号公報、特開昭５３−１
３６５６４号公報などに記載されている如く知られてお
り、また、わかめめかぶを加塩して冷蔵乃至冷凍し、ブ
ランチングに先立って脱塩するわかめめかぶ食品の製造
法も特公昭５７−５６８６２号公報に記載の如く公知で
ある。Conventional technology Salting and refrigerating seaweed such as wakame
For example, Japanese Patent Publication No. 54-21425, Japanese Patent Publication No. 53-1
Japanese Patent Publication No. 57-56862 discloses a method for producing seaweed turnip food in which seaweed turnip is salted, refrigerated or frozen, and desalted prior to blanching. It is publicly known as described in .
発明が解決しようとする問題点
前述の如き加塩、冷蔵による保存方法のものは変色（褪
色による）、粘質性が減少し、味、食感ともに新鮮時に
比べて劣る欠陥があり、これらの問題点の改善が当業界
で切望されていた。Problems to be Solved by the Invention The above-mentioned preservation methods such as salting and refrigeration have the disadvantages of discoloration (due to fading), decreased viscosity, and inferior taste and texture compared to when fresh. Improvements in this area have been desperately needed in this industry.
問題点を解決するための手段
本発明者はこれら問題点を解決すべく種々検討、実験の
結果、本発明の開発に成功したものであり、本発明の技
術的構成は前記特許請求の範囲各項に明記したとおりで
あるが、本発明処理法を以下に具体的に詳述する。Means for Solving the Problems The present inventor has successfully developed the present invention as a result of various studies and experiments to solve these problems, and the technical structure of the present invention is within the scope of the above claims. As specified in Section 1, the treatment method of the present invention will be specifically explained in detail below.
海水中よシ採取したわかめのめかぶを新鮮なうちに（好
ましくは採取時より７時間以内）洗滌し、ついで７５°
〜９０°Ｃの熱湯文は加熱水蒸気を用いて約３０秒乃至
１分間ブランチング処理をする。Wash the wakame turnips collected in seawater while they are still fresh (preferably within 7 hours from the time of collection), and then boil them at 75°.
For boiling at ~90°C, blanching is performed using heated steam for about 30 seconds to 1 minute.
前記の如くブランチング用の熱湯又は加熱水蒸気の温度
を７５°〜９０°Ｃとする理由は、これら温度範囲以外
では、めかぶ特有のねばりがなく々す、また渋味がでる
ことが認められる。更にブランチング処理時間が上記の
如く約３０秒〜１分間以外では、めかぶに変色が発生す
ることを認めた。The reason why the temperature of the boiling water or heated steam for blanching is set to 75° to 90°C as mentioned above is that at temperatures outside of these temperature ranges, mekabu becomes sticky and has an astringent taste. Furthermore, it was found that when the blanching treatment time was other than about 30 seconds to 1 minute as mentioned above, discoloration occurred in the turnips.
前記ブランチング処理後直ちに冷水を用いて充分に冷却
した後、再度淡水（水道水等）を用いて洗滌しかつ異物
の除去を行なう。しかるのち水切りを行ない、食品とし
て適当なサイズにスライス加工を行ない、そのま＼味付
加工をするか、又は包装して冷凍加工を行なう。Immediately after the blanching treatment, the material is sufficiently cooled using cold water, and then washed again using fresh water (tap water, etc.) to remove foreign substances. After that, it is drained, sliced into a size suitable for food, and either processed with flavor as it is, or packaged and frozen.
従来性われて来た製造方法として採取しためかぶを先ず
加塩処理し冷蔵されためかぶを使用したものと、本発明
処理法の海水中より採取しためかぶを洗滌し、直ちにブ
ランチングし凍結保管されためかぶとの栄養素的見地か
ら成分分析した結果を下表に明示する。この分析試、験
は（財）日本食品分析センターで分析したものである。In the conventional production method, the turnips are first salted and refrigerated, and in the process of the present invention, turnips are collected from seawater, washed, immediately blanched, and stored frozen. The table below shows the results of a component analysis of turnips from a nutritional standpoint. This analytical test was conducted by the Japan Food Research Center.
上表に明示した如く、栄養素的見地から比較しても、本
発明が従来より一般的に行われている加塩処理されたも
のよりも、優れた食品であることが明らかである。又、
加塩処理されためかぶは冷蔵保存中に次第にめかぶ本来
の色が褪色して行くこと、特有の粘質も減少する等の欠
点があるが、本発明の方法では、それらの欠点が非常に
少なく、食感・食味の点からも本発明に依る製造法がよ
り優れていることが明白である。As clearly shown in the table above, even when compared from a nutritional standpoint, it is clear that the food of the present invention is superior to the salted food that has conventionally been commonly used. or,
Salted turnips have drawbacks such as the original color of the turnips gradually fading during refrigerated storage and the unique viscosity of the turnips decreases, but the method of the present invention has very few of these drawbacks. It is clear that the production method according to the present invention is superior also in terms of texture and taste.
以上、めかぶを洗滌右腹ちにブランチング処理をする具
体例について説明したが、本発明では、めかぶを洗滌後
、スライスし又はそのま＼凍結保管し、随時解凍して前
述の処理を施しても前述と同様の作用、効果を達成する
ことができる。Above, we have described a specific example of blanching the mekabu on the right flank after washing, but in the present invention, after washing the mekabu, it is sliced or stored frozen, thawed at any time, and subjected to the above-mentioned treatment. It is also possible to achieve the same functions and effects as described above.
実施例
本発明処理法を図式的に示せば次のとおりである：
生めかぶ（茎を除去したもの）→洗滌及び異物除去→ブ
ランチング→冷却→洗滌及び異物除去→更に具体的−例
を示せば次のとおりである：海水中より採取した若布の
めかぶを、その茎を取シ除き、良く洗滌及び異物を除去
した。それを８５°Ｃの湯で１分出１程度ブランチング
した。その時点で、めかぶは、鮮明な濃緑色に変る。そ
れを直ちに、冷水に浸漬し、完全に冷却を行った。その
後更に、完全な食品とする為に、水道水に通し、洗滌及
び異物除去を行った。これを目の比較的大きいかごに入
れ、めかぶ表面の水切りを３０分穆度行った。この様に
して、水切りを終了しためかぶを食し易いように、切断
機にてスライス状にし、１５０１〜２００１づつ包装し
、凍結保管した。EXAMPLE The processing method of the present invention can be schematically shown as follows: Fresh turnip (with stems removed) → washing and removal of foreign substances → blanching → cooling → washing and removal of foreign substances → More specific - Please give an example. The procedure was as follows: Young turnips were collected from seawater, their stems were removed, and they were thoroughly washed to remove foreign substances. It was then blanched in hot water at 85°C for about 1 minute. At that point, the mekabu turns a bright, dark green color. It was immediately immersed in cold water for complete cooling. After that, in order to make it a complete food, it was washed with tap water to remove foreign substances. This was placed in a relatively large-sized basket, and the surface of the turnip was drained for 30 minutes. After draining the water in this way, the turnips were cut into slices using a cutting machine so that they were easy to eat, packaged into slices of 1501 to 2001, and stored frozen.
上記の処理を行なっためかぶの色、粘度、味、歯ざわ勺
等の変化の状況を経過的に観察する為、冷凍保管した日
から１０日目、２０日目、３０日目、２ケ月目から１ケ
月目毎に６ケ月目ま、で各々２０ケづつ解凍し、上記の
点に付き調査をした。In order to observe changes in the color, viscosity, taste, texture, etc. of the turnips over time after the above treatment, on the 10th, 20th, 30th, and 2nd month from the day of frozen storage. From 1st month to 6th month, 20 pieces were thawed and the above points were investigated.
その結果その以前のものは勿論のこと、試験期間と定め
た６ケ月を経過したものでも、海水中よシ採取した時点
でのめかぶと殆ど差異が認められなかった。又海水中よ
り採取しためかぶを先ず加塩し冷蔵保管しためかぶを使
用して、製造しためかぶと比較したが本発明で製造した
めかぶの方が、味０色、風味共特に優れていることが明
白になった。As a result, not only those from before, but also those after the six-month test period had elapsed, showed almost no difference from the mekabu at the time they were collected from seawater. In addition, when we compared the turnip produced using the turnip collected from seawater by first salting it and storing it in a refrigerator, it was clear that the turnip produced according to the present invention was particularly superior in color and flavor. Became.
本発明に依って製造されためかぶの食し方：湯、水、又
は自然に解凍しそのまま酢圧油・ドレッシング・圧油・
酢みそ等、好みの味で又特有の粘りがあるので、海のと
ろろめかふとして大変美味しく食べられる。乾燥めかぶ
及び加塩処理されためかぶより製造されたものより、そ
の風味・色・食感等特に優れている。How to eat the turnips produced according to the present invention: Use hot water, cold water, or thaw naturally and use vinegar pressure oil, dressing, pressure oil, etc.
It has the taste of vinegar miso, etc., and has a unique stickiness, so it can be eaten very deliciously as a sea grater. Its flavor, color, texture, etc. are particularly superior to those produced from dried Mekabu and salted Mekabu.
発明の効果
本発明処理法によるめかぶは、従来の如く加塩処理を行
わないので、めかぶ本来のブランチングした際の濃緑色
が失なわれず、又、特有の粘質と味、食感が新鮮さその
ままの状爬で保存でき、従来の加塩処理に比して秀れた
効果を奏しうろことが認められる。Effects of the Invention Since Mekabu processed by the treatment method of the present invention is not salted as in conventional methods, Mekabu does not lose its original dark green color when blanched and retains its unique viscosity, taste, and texture. It can be preserved in its original state, and it has been found to be more effective than conventional salting treatments.
Claims (3)
℃の熱湯又は加熱水蒸気により３０秒乃至１分間ブラン
チングし、直ちに冷水により冷却後淡水にて洗滌及び異
物除去を行ない、ついで水切り後スライス加工すること
を特徴とするわかめ胞子葉の処理法。(1) Wash the collected wakame sporophylls and
A method for processing wakame sporophylls, which is characterized by blanching the sporophylls for 30 seconds to 1 minute with boiling water or heated steam at a temperature of 0.degree.
することからなる特許請求の範囲第１項記載のわかめ胞
子葉の処理法。(2) The method for processing wakame sporophylls according to claim 1, which comprises washing and freezing the collected wakame sporophylls.
する特許請求の範囲第１項記載のわかめ胞子葉の処理法
。(3) The method for treating wakame sporophylls according to claim 1, wherein the treated wakame sporophylls are packaged, frozen, and stored.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62061358A JPS63230057A (en) | 1987-03-18 | 1987-03-18 | Treatment of wakame sporophyll |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62061358A JPS63230057A (en) | 1987-03-18 | 1987-03-18 | Treatment of wakame sporophyll |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63230057A true JPS63230057A (en) | 1988-09-26 |
| JPH0560906B2 JPH0560906B2 (en) | 1993-09-03 |
Family
ID=13168856
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62061358A Granted JPS63230057A (en) | 1987-03-18 | 1987-03-18 | Treatment of wakame sporophyll |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63230057A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03123471A (en) * | 1989-10-06 | 1991-05-27 | Kanagawa Pref Gov Gyogyo Kyodo Kumiai Rengokai | Method for processing sporophyll of wakame seaweed |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5756862A (en) * | 1980-09-22 | 1982-04-05 | Mita Ind Co Ltd | Driving device of copying machine |
-
1987
- 1987-03-18 JP JP62061358A patent/JPS63230057A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5756862A (en) * | 1980-09-22 | 1982-04-05 | Mita Ind Co Ltd | Driving device of copying machine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03123471A (en) * | 1989-10-06 | 1991-05-27 | Kanagawa Pref Gov Gyogyo Kyodo Kumiai Rengokai | Method for processing sporophyll of wakame seaweed |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0560906B2 (en) | 1993-09-03 |
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