JPH07155143A - Processing of laver - Google Patents
Processing of laverInfo
- Publication number
- JPH07155143A JPH07155143A JP5340692A JP34069293A JPH07155143A JP H07155143 A JPH07155143 A JP H07155143A JP 5340692 A JP5340692 A JP 5340692A JP 34069293 A JP34069293 A JP 34069293A JP H07155143 A JPH07155143 A JP H07155143A
- Authority
- JP
- Japan
- Prior art keywords
- algae
- water
- seaweed
- processing
- raw algae
- 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.)
- Withdrawn
Links
- 241000206607 Porphyra umbilicalis Species 0.000 title abstract description 4
- 241000195493 Cryptophyta Species 0.000 claims abstract description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 239000013535 sea water Substances 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 5
- 241001474374 Blennius Species 0.000 claims description 23
- 230000002378 acidificating effect Effects 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 16
- 238000005406 washing Methods 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 11
- 239000008399 tap water Substances 0.000 claims description 10
- 235000020679 tap water Nutrition 0.000 claims description 10
- 238000005868 electrolysis reaction Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 230000006866 deterioration Effects 0.000 abstract description 4
- 208000005156 Dehydration Diseases 0.000 abstract 1
- 239000002253 acid Substances 0.000 abstract 1
- 230000018044 dehydration Effects 0.000 abstract 1
- 238000006297 dehydration reaction Methods 0.000 abstract 1
- 230000032683 aging Effects 0.000 description 7
- 238000009360 aquaculture Methods 0.000 description 6
- 244000144974 aquaculture Species 0.000 description 6
- 238000003672 processing method Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 241000206761 Bacillariophyta Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000021027 japanese diet Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Edible Seaweed (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】この発明は海苔の加工方法に係
り、特に色調、艶、香味、柔らかさなどを有する海苔を
短時間で得ることのできる加工方法に関するものであ
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for processing seaweed, and more particularly to a method for processing seaweed having a color tone, luster, flavor and softness in a short time.
【０００２】[0002]
【従来の技術】海苔は食用海藻の中でも最も栄養価が高
く、日本人の食生活にとって欠かすことのできない食品
である。BACKGROUND OF THE INVENTION Nori is the most nutritious food edible seaweed and is an essential food for the Japanese diet.
【０００３】従来、海苔の加工方法としては、支柱式あ
るいは浮流し式等の養殖法で養殖して摘採した原藻を、
大量の海水で攪拌洗浄して原藻に付着している珪藻
や雑菌等を除去する工程、 洗浄した原藻をミンチ状
に細断しつつ水道水あるいは淡水（以下、これを水とい
う）で洗浄する工程、 原藻細片に水をシャワーとし
て吹きつけつつ攪拌熟成する工程、 熟成した原藻に
水を加えて洗浄、熟練させる工程、 熟練した原藻に
水を加えて攪拌調合により濃度調整する工程、 濃度
調整した原藻液を海苔簀に流して漉き・脱水する工程、
乾燥工程、 剥離工程、からなる方法が一般に採
用されている。また、初回摘みの原藻の場合で、原藻自
体が非常に柔らかい場合には、上記の工程を省略して
のミンチ状に細断する工程時の洗浄で原藻に付着して
いる珪藻や雑菌を除去するという方法も実施されてい
る。Conventionally, as a method for processing seaweed, raw algae that have been plucked after being cultivated by a support type or floating type aquaculture method are used.
A process of stirring and washing with a large amount of seawater to remove diatoms and other bacteria adhering to the algae, washing the washed algae with minced water and washing with tap water or fresh water (hereinafter referred to as water) Process, agitating and aging while spraying water to the raw algae strips as a shower, adding water to the aged raw algae to wash and master it, add water to a skilled raw algae and adjust the concentration by stirring and mixing Process, process of pouring the algae liquid whose concentration has been adjusted into nori seaweed, straining and dehydrating
A method including a drying step and a peeling step is generally adopted. In the case of the original algae picked for the first time, if the original algae itself is very soft, diatoms attached to the original algae by washing at the step of shredding into mince without the above steps and A method of removing contaminants is also practiced.
【０００４】[0004]
【発明が解決しようとする課題】海苔の養殖は、養殖方
式や養殖漁場の水温、日照量、日照時間や潮の流れ、養
殖品種等、漁場の地域的な環境要因に大きく支配され
る。このため、生長した原藻の摘採後の加工を上記した
加工方法によるとしても、原藻の摘採回数や摘採した原
藻の状態によって、夫々の工程における作業管理が非常
に難しいという問題がある。[Problems to be Solved by the Invention] Seaweed aquaculture is largely controlled by local environmental factors of the fishery such as aquaculture method, water temperature of aquaculture fishery, sunshine amount, sunshine duration and tidal flow, and aquaculture variety. Therefore, even if the processing of the grown algae after plucking is performed by the above-described processing method, there is a problem that work management in each step is very difficult depending on the number of times of plucking the raw algae and the state of the plucked raw algae.
【０００５】また、上記の加工方法においては、以後
の工程で洗浄に何れも水を用いており、しかも各工程で
の処理時間が長いために、この間に除去されずに原藻に
残存付着している雑菌や自己消化酵素が働いて傷みの因
になったり、折角原藻内に蓄えられている栄養分や味の
成分が流出したり、色沢が劣化して、得られる海苔の品
質を低下させてしまうという問題が指摘されている。Further, in the above processing method, water is used for washing in the subsequent steps, and since the processing time in each step is long, it is not removed during this period and remains attached to the algae. The various seaweeds and autolyzing enzymes work to cause damage, the nutrients and taste components stored in Origami algae flow out, and the quality of the resulting seaweed deteriorates due to deterioration of the color balance. It has been pointed out that the problem of causing it to occur.
【０００６】この発明は、上記したような従来法の問題
点に鑑みて、加工処理をできるだけ短時間にすることに
よって、摘採した原藻が有する栄養分の流出を防止する
ことのできる加工方法について検討の結果、得られたも
のである。In view of the problems of the conventional method as described above, the present invention examines a processing method capable of preventing the nutrients contained in the harvested algae from flowing out by making the processing time as short as possible. It was obtained as a result of.
【０００７】[0007]
【課題を解決するための手段】即ち、この発明の第１の
発明は、摘採した原藻を海水にて攪拌洗浄し、細断した
のち、この原藻細片を水道水または海水を用いて電気分
解で生成したｐＨ４〜６の酸性水にて熟成、熟練し、次
いで水を調合して海苔簀にて漉き・脱水し、乾燥するこ
とを特徴とする海苔の加工方法であり、第２の発明は、
第１の発明において摘採した原藻は洗浄に先立って水道
水または海水を用いて電気分解で生成したｐＨ９．５〜
１１．５のアルカリ性水中にて攪拌培養することを特徴
とするものである。[Means for Solving the Problems] That is, the first invention of the present invention is to wash the plucked raw algae with seawater by stirring and shred, and then cut the raw algae pieces with tap water or seawater. It is a method of processing seaweed characterized by aging and skillful in acidic water of pH 4 to 6 produced by electrolysis, then mixing water, filtering and dehydrating with seaweed cage, and drying. The invention is
The original alga picked in the first invention is produced by electrolysis with tap water or seawater prior to washing, and has a pH of 9.5 to 5.
It is characterized in that it is agitated and cultured in 11.5 alkaline water.
【０００８】[0008]
【作用】この発明の海苔の加工方法は、摘採した原藻の
海水による洗浄を行い、原藻カッターにて２〜５ｍｍの
ミンチ状に細断した原藻細片の熟成および熟練の工程に
おいて使用する水を、ｐＨ４〜６に調製した酸性水とす
ることによって、熟成の工程においては短時間で柔らか
くすることができ、また熟練工程は従来の水で１時間以
上の攪拌を要していたものが酸性水では１／３の時間に
短縮することができるので、これらの処理工程での原藻
の品質低下を防止することができる。これは酸性水の作
用により原藻が柔らかくなり、かつ酸性水が有する除菌
作用、鮮度保持作用によるものである。The method for processing seaweed of the present invention is used in the step of aging and slicing raw algae pieces minced into 2 to 5 mm minced pieces with a raw algae cutter after washing the picked raw algae with seawater. By making the water used to be acidic water adjusted to pH 4 to 6, the water can be softened in a short time in the aging step, and the skilled step required conventional water to be stirred for 1 hour or more. However, with acidic water, it can be shortened to 1/3 of the time, so that it is possible to prevent deterioration of the quality of the algae in these treatment steps. This is because the original algae is softened by the action of the acidic water, and the sterilizing action and the freshness keeping action of the acidic water are possessed.
【０００９】この発明で使用する酸性水をｐＨ４〜６の
範囲とするのは、４以下では酸性が強すぎて原藻そのも
のを傷める恐れがあり、また６以上では酸性が弱くて除
菌効果が弱いことと処理時間が長くなって酸性水を使用
する意味が薄れるためである。従って、養殖漁場の環境
の差異、原藻の種類や摘採した原藻の状態に応じて、上
記の範囲内でｐＨを調製した酸性水を使用すればよい。When the acidic water used in the present invention is adjusted to a pH range of 4 to 6, the acidic water is too strong below 4 and may damage the original algae itself. This is because it is weak and the treatment time is long and the meaning of using acidic water is diminished. Therefore, acidic water having a pH adjusted within the above range may be used according to the environment difference in the aquaculture and fishing grounds, the type of raw algae, and the state of the raw algae picked.
【００１０】このような酸性水は、この発明では水道水
または海水を使用して電気分解により調製したものであ
って、薬剤等を一切用いないことが特徴であり、このた
め海苔の品質には何ら影響を及ぼさず、また作業者の手
に触れても何ら問題を生じない。According to the present invention, such acidic water is prepared by electrolysis using tap water or seawater, and is characterized in that no chemicals or the like are used. It has no effect and touches the operator's hand without causing any problems.
【００１１】この酸性水の調製は、電気分解装置を用い
て行えばよく、予め所望する酸性水のｐＨを設定してお
き、水道水または海水の電気分解操作中にｐＨセンサー
にてｐＨの変化を読み取り、設定ｐＨと一致した酸性水
を連続して得るようにすればよく、従って海苔の加工工
程における洗浄水送路に電気分解装置を組み込んでおけ
ば、適宜に所要ｐＨの酸性水を使用することができる。The acidic water may be prepared by using an electrolyzer. The pH of the desired acidic water is set in advance, and the pH sensor changes the pH during the electrolyzing operation of tap water or seawater. It is only necessary to continuously read and read acidic water that matches the set pH. Therefore, if an electrolyzer is installed in the washing water passage in the laver processing step, the acidic water with the required pH will be used appropriately. can do.
【００１２】上記のように、洗浄水として酸性水を用い
ると、加工時間を著しく短縮して、しかも原藻が有する
品質を保持することができるので、加工効率を一段と向
上させることが可能である。従って、酸性水は摘採回数
が進んで硬さが増し、色沢も低下する傾向にある原藻の
加工工程においての使用が、特に効果的である。この見
地から、初回摘採の柔らかくて品質のよい原藻の加工に
おいては使用する必要はない。As described above, when acidic water is used as the washing water, the processing time can be remarkably shortened and the quality of the algae can be maintained, so that the processing efficiency can be further improved. . Therefore, it is particularly effective to use the acidic water in the process of processing the algae, which tends to increase in hardness as the number of times of plucking increases and the color tone tends to decrease. From this point of view, it is not necessary to use it in the processing of soft and high quality raw algae for the first extraction.
【００１３】一度に摘採した原藻の量が多い場合、加工
工程に送られるまでの間の品質低下を防ぐため、貯蔵タ
ンクにて海水を注入して攪拌培養することが行われる
が、あまり長時間になると、品質が低下してスミノリの
状態を呈することがある。この場合に、海水に代えて水
道水または海水を電気分解して生成したｐＨ９．５〜１
１．５のアルカリ性水を用いれば、その鮮度保持作用に
よって品質の低下を防ぐことができ、その後は上記した
酸性水を用いる洗浄で速やかに加工工程を終えることが
できる。When the amount of raw algae collected at one time is large, seawater is poured into the storage tank to perform stirring culture in order to prevent quality deterioration before being sent to the processing step, but it is too long. When time comes, the quality may deteriorate and the state of SUMINORI may appear. In this case, a pH of 9.5 to 1 generated by electrolyzing tap water or seawater instead of seawater
If alkaline water of 1.5 is used, it is possible to prevent the quality from deteriorating due to its freshness-retaining action, and thereafter, the processing step can be quickly completed by the above-mentioned washing with acidic water.
【００１４】[0014]
【実施例】次に、この発明を実施例により詳細に説明す
る。摘採した原藻、例えば３００００枚を３０００枚づ
つ逐次連続的に攪拌機付き２００リッター容量の洗浄槽
に入れ、海水を注入しながら攪拌洗浄して原藻に付着し
ている珪藻等の雑藻や雑菌の除去と原藻中の約３０％の
塩分を除去した。次いで、雑藻や雑菌を除去した原藻を
原藻カッターにて水を供給しつつミンチ状に細かく細断
し洗浄したのち、この原藻細片を攪拌機付き熟成槽に送
り、これに電気分解によりイオン水を生成する装置（例
えば、日工社製、電解式酸性イオン水生成装置）にて水
道水を用いて生成したｐＨ５．５の酸性水を供給して２
０分間攪拌することによって熟成、熟練を行った。その
後、熟成、熟練した原藻細片に水を加えつつ調合槽に入
れ、十分に攪拌し、一定濃度に調合してから、この調合
液を海苔簀上に流して漉き・脱水を行い、次いで、海苔
簀上の原藻を乾燥した後、海苔簀から剥離することによ
り、黒色で柔らかく、穴あきのない、またごわごわした
感じのない光沢のある海苔が得られ、香味も良好であっ
た。The present invention will now be described in detail with reference to examples. Plucked original algae, for example, 30,000 pieces are put into a 200-liter capacity washing tank equipped with a stirrer in a continuous manner and 3000 sheets are continuously washed by stirring while injecting seawater. And the salt content of about 30% of the original algae was removed. Then, the raw algae from which the algae and other bacteria have been removed are minced into mince while supplying water with a raw algae cutter and washed, and then the raw algae pieces are sent to a aging tank equipped with a stirrer and electrolyzed to this. 2 to supply acidic water having a pH of 5.5 generated by using tap water in an apparatus for generating ionized water (for example, an electrolytic type acidic ionized water generator manufactured by Nikko Co., Ltd.)
Aging and skill were performed by stirring for 0 minutes. After that, aged and put into the mixing tank while adding water to the finely sliced raw algae, stir well, mix to a certain concentration, then pour this mixed solution on the seaweed cage to strain and dehydrate, then After drying the raw algae on the seaweed cage, the seaweed was peeled from the seaweed cage to give a black, soft, no-perforated, and no-glossy shiny seaweed with a good flavor.
【００１５】比較例 上記実施例で得た原藻細片を熟成槽に送り、水をシャワ
ー状態で供給して３０分間攪拌熟成した。次いで、熟成
した細断原藻を熟練槽に送り、水を時間当たり０．５〜
１．０トン注入しつつ１時間攪拌熟練を行った。その
後、実施例と同様に処理を行って海苔を得た。かくして
得られた海苔は実施例で得られた海苔に比べると、穴明
きが見られ、硬く、光沢も芳しくなかった。Comparative Example The raw alga pieces obtained in the above Examples were sent to an aging tank, water was supplied in a shower state, and aged with stirring for 30 minutes. Next, the aged shredded algae is sent to a skilled tank and water is added at 0.5 to 0.5 per hour.
A skill of stirring was performed for 1 hour while pouring 1.0 ton. Then, the same treatment as in Example was carried out to obtain seaweed. The seaweed thus obtained had a perforation, was harder, and was less glossy than the seaweed obtained in the examples.
【００１６】[0016]
【発明の効果】以上説明したように、この発明の加工方
法によれば、水道水または海水を用いて生成したｐＨ４
〜６の酸性水を加工工程の洗浄水として用いることによ
って、加工時間を短縮し、かつ栄養分の漏出を防止して
光沢、香味などの品質のよい海苔製品を得ることができ
る。As described above, according to the processing method of the present invention, the pH of 4 produced using tap water or seawater is used.
By using the acidic water of ~ 6 as the washing water in the processing step, it is possible to shorten the processing time, prevent leakage of nutrients, and obtain a seaweed product of good quality such as gloss and flavor.
Claims (2)
断したのち、この原藻細片を水道水または海水を用いて
電気分解で生成したｐＨ４〜６の酸性水にて熟成、熟練
し、次いで水を調合して海苔簀にて漉き・脱水し、乾燥
することを特徴とする海苔の加工方法。1. The plucked raw algae is washed by stirring with seawater, shredded, and then the pieces of the raw algae are aged with acidic water of pH 4 to 6 produced by electrolysis using tap water or seawater, A method of processing seaweed, which is characterized by being skilled, then mixing water, straining with a seaweed cage, dehydrating, and drying.
たは海水を用いて電気分解で生成したｐＨ９．５〜１
１．５のアルカリ性水中にて攪拌培養する請求項１記載
の海苔の加工方法。2. The plucked algae have a pH of 9.5 to 1 produced by electrolysis using tap water or seawater prior to washing.
The method for processing seaweed according to claim 1, wherein the culture is carried out with stirring in 1.5 of alkaline water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5340692A JPH07155143A (en) | 1993-12-08 | 1993-12-08 | Processing of laver |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5340692A JPH07155143A (en) | 1993-12-08 | 1993-12-08 | Processing of laver |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH07155143A true JPH07155143A (en) | 1995-06-20 |
Family
ID=18339402
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5340692A Withdrawn JPH07155143A (en) | 1993-12-08 | 1993-12-08 | Processing of laver |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07155143A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016082949A (en) * | 2014-10-29 | 2016-05-19 | 株式会社イツワ工業 | Nori making machine |
-
1993
- 1993-12-08 JP JP5340692A patent/JPH07155143A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016082949A (en) * | 2014-10-29 | 2016-05-19 | 株式会社イツワ工業 | Nori making machine |
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