JPS58129958A - Method for improving taste of laver product - Google Patents

Abstract

PURPOSE:To increase the deliciousness of a laver product and improve its commerical value, by keeping the laver product at a specific temperature. CONSTITUTION:A laver product is maintained at 0-15 deg.C to increase the content of the tasty component by the action of the enzyme in the laver. The laver product means roast laver and seasoned laver as well as dried laver including the laver dried in air or with hot air. The deliciousness of laver depends upon the nucleic acid-relating substances, mainly inosinic acid, and free amino acids, especially alanine. The inosinic acid content of laver decreases remarkably with time at normal temperature, however, it is maintained at a higher level in the laver stored at 0-15 deg.C although there is difference in the remaining content according to the storing temperature. The alanine content in the laver also decreases remarkably with time, however, the content rather increases in the laver maintained at 0-15 deg.C in the first 1-2 months, and keeps its high level thereafter.

Description

[Detailed description of the invention] The present invention relates to a method for enhancing the flavor of seaweed products.

Here, the term ``Nori products'' refers to general dried seaweed (dried seaweed) including raw seaweed and fired seaweed, as well as roasted seaweed and seasoned seaweed. Because of its original flavor and umami, it has been widely enjoyed as a traditional food in Japan since ancient times. However, in recent years, the production volume of nori products has decreased due to the deterioration of the seaweed cultivation environment and the mechanization of the manufacturing process due to advances in production technology. On the other hand, it is said that the original flavor of seaweed is decreasing, and there is a fear that consumers will turn away from seaweed products until this point.

The present inventors are concerned with the current situation, and from the viewpoint that it is difficult to improve the flavor of seaweed products from the viewpoint of seaweed cultivation and production technology.

As a result of studying methods for enhancing the flavor of seaweed products themselves, we have come up with the present invention.

That is, one object of the present invention is to provide a method for enhancing the flavor of seaweed products.

The present invention will be explained in detail below.

The feature of the present invention is to increase the content of umami components by maintaining the seaweed product in the II degree band of tθ to 15C and through the action of enzymes in the body of seaweed.

Originally, the components that influence the flavor of S moss are nucleic acid-related substances, mainly inosinic acid, and free amino acids.

Especially alanine.

In other words, seaweed products with a high content of inosinic acid (hereinafter abbreviated as IMF) and alanine have a strong flavor.

Incidentally, IMF has long been known as a flavor component of bonito flakes, and alanine is a sweet component unique to seaweed.

Next, the results of investigating the effects of IMF and alanine contents on the flavor of seaweed products are shown in the attached Figure 1.

Figure 1 shows the results of a sensory test to select seaweed with strong umami, seaweed with normal umami, and seaweed with poor umami.
This figure shows the results of determining the MF content using a high-performance liquid chromadog 2-fi, and the alanine content using an automatic amino acid analyzer.

As seen in Figure 1, seaweed with a strong umami flavor has the highest content of IMP and alanine, and it can be seen that there is a direct correlation between the content of these components and the strength of the umami flavor of the seaweed.

By the way, regarding the behavior of IMP and alanine in seaweed, IMF has determined that FiATP-+ADP→AMP→
It is metabolized in the order of IMP → inosine → hypoxanthine → xanthine, and the enzyme involved in AMP → IMPK is AM
69°IM with P deaonease (deaminai*)
It has been confirmed that the # element involved in P→inosine is 5'-nucleotidase (5'-Nucleotidaa@). Under normal conditions, the activity of 5'-Nuel otidag is slightly stronger among the two enzymes mentioned above, so it is common for the IMP content in seaweed to gradually decrease.

The present inventor extracted the above two types of enzymes in S. animals and investigated their #elementary properties in vitro, and found that their #elementary activities were greatly influenced by warm tK. Gain knowledge9.

The attached Figure 2 shows the relationship between the enzyme activity and temperature of the above two foods.
This shows the result of adding #j to the relationship #1.As seen in the figure, in seaweed, #1115c] in the high temperature range, 5'-Nucl・o as in general foods.
Although the activity of tidag is stronger, in the temperature range from θ to 15C, the inverse K A M P d@amina
It can be seen that the activity of s@ is stronger.

That is, the stone that keeps the seaweed product in the temperature range of θ ~ 15U and the 5'-Nucleo-t involved in IMP → inosine.
AM involved in AMP-+IMP from idam* activity
Since the activity of Pd@aminas is higher, KIMP in the seaweed product is accumulated.

Furthermore, Fig. 3 attached herewith shows nine results obtained by holding seaweed immediately after papermaking in each temperature range and measuring the IMP content by high performance liquid chromatography over a period of time. As can be seen in Figure 3, at room temperature, the IMF content decreases significantly over time, whereas when held in the temperature range of 0 to 15C, the holding temperature changes by 1! IM although there is a difference in degree
It can be seen that the P content increases.

Next, let's talk about alanine, which is the sweet ingredient in s:r products.Alanine is a type of amino acid.

In seaweed organisms, it is produced by the action of protease (prot@as・)! It is converted to cyanmonia by the # element action.

In order to investigate the influence of temperature on the production and decomposition of alanine O in seaweed organisms, the present inventor maintained the seaweed at various temperatures immediately after it was made and measured the age-related changes in the alanine content of the seaweed with an automatic amino acid analyzer. friend. The results are shown in the attached Figure 4.

As can be seen in Figure 4, the content of alanine in seaweed kept at room temperature decreases significantly over time, whereas it is OK.
It can be seen that in the samples held at temperatures of C, 5C, 10C, and 15C, the alanine content rather increases in the first 1 to 2 months, and there is no substantial change thereafter.

In other words, it is confirmed that if the seaweed product is kept in a temperature range of θ to 15C immediately after its production, reduction in the alanine content can be prevented.

In addition, the attached Figures 6 and 6 respectively show the behavior of changes in IMP and alanine content when dried seaweed made from paper is left at room temperature for a certain period of time and then maintained at a temperature of 5C. It is. In addition.

IMF was measured by high performance liquid chromatography, and alanine was measured by an automatic amino acid analyzer.

As seen in Figure 5, the IMF content of dried seaweed left at room temperature is greatly reduced orally.

It can be seen that the content of IMP increases by 1% when kept at a temperature of 5C, and the shorter the time it is left at room temperature, the faster the increase is. In addition, it can be seen that the IMF content increases orally when the sample is maintained at 5C from the beginning.

Furthermore, as shown in Figure 6, the alanine content of dried seaweed kept at room temperature decreases significantly over time, but when kept at a temperature of 5C, the alanine content increases once and does not substantially change thereafter. I understand.

It can be seen that when the temperature was maintained at 5C from the beginning, the alanine content increased and did not substantially decrease thereafter.

Incidentally, as can be understood from Figures 5 and 6, if dried seaweed is kept at a temperature of 5C as soon as possible after papermaking, the IMP and alanine contents will be greatly recovered, but the period of storage at room temperature after papermaking is The longer the period, the lower the recovery of the contents of both the upper and lower components by holding at a temperature of 5C. Therefore, in the present invention, it can be concluded that it is preferable to immediately maintain a temperature tK of 0 to 15 C for a seaweed product after papermaking or further processing in order to enhance its flavor.

As mentioned above, according to the present invention, it is possible to enhance the flavor components of seaweed products simply by keeping them in the temperature range of 0 to 15G, and the flavor components are temporarily reduced by leaving them at room temperature. Since it is also possible to restore the flavor of seaweed products, we believe that this will be of great help in increasing the commercial value of seaweed products.

Examples are shown below.

Example: Three ft pieces of dried seaweed immediately after papermaking were prepared by storing 100 sheets each in aluminum laminate packaging and sealing them.

One of them was kept in a 5t:' refrigerator, and the other two were left at room temperature.

Of those left at m temperature, one was passed through the gauze for 11 months, then placed in a refrigerator at 5C and kept there, and the remaining 1
The pieces were left at room temperature for the time being. After a further 3 tons, each bag was opened, and a panel of 10 inspectors conducted a sensory test and scored each flavor using a 10 point scale, and the average value was used to evaluate the flavor. The results are shown in the table below.

(Note) The dried seaweed immediately after papermaking was evaluated on a uniform basis.

[Brief explanation of drawings]

Figure 1 shows the relationship between the flavor of seaweed, IMF content, and alanine content.
Figure 3 shows the relationship between elementary activity and temperature. Figure 3 shows the change in IMP content over time in seaweed immediately after being made into shasho, and Figure 4 shows the relationship between seaweed immediately after being made into shasho. Figure 6 shows the behavior of nine IMP content changes over time, and Figure 6 also shows the behavior of alanine content changes. Figure 1 Temperature ('C)

Claims (1)

[Claims] A method for enhancing the flavor of a seaweed product, which comprises maintaining the seaweed product in a temperature range of 0 to 15C and increasing the content of flavor components through the action of in-vivo enzymes in the seaweed.