ローカストビーンガムによる味付のりの吸湿防止について

概要

論文の詳細を見る
The purpose of this study is to prevent moisture absorption of seasoned laver. When seasoned laver is exposed to the air of high humidity, it rapidly absorbs moisture and loses its specific nature. This is caused mostly by the flavoring solution applied to the seasoned laver. However, there has been made no study on the moisture absorption of seasoned laver. In this study, basic experiments on moisture absorption of seasoned laver were performed and improvement of the components of flavoring solution was songht. The results were as follows: 1) The limit of the volume of moisture within which the quality of seasoned laver can be maintained is 5%. 2) In the study of the influence of flavoring solution on moisture absorption, laver can be substituted by filter paper for the base of application. 3) When Locust Bean Gum is mixed with the flavoring stock solution in the ratio of 0.2% to it, the result obtained was excellent. 4) The time required for deterioration of sesoned laver is greatly dependent on the volume of moisture at the time of unsealing. 5) The volume of sugar in flavoring solution has little influence on moisture absorption.
長崎大学水産学部の論文
1967-08-00