昆布の品質-VI : 一次加工の影響

概要

論文の詳細を見る
Six kombu blades were cut as shown in Fig. 1. Parts A and B in each blade shown were processed as follows: (1) remained in fresh, (2) frozen at -24°C., (3) salted in 30% NaCl solution, (4) autoclaved at 110°C for 10min., (5) dried at 28°C for 8.5 hrs., and (6) dried at 80°C for two hrs. Each A and B parts were sun-dried for two days. Parts A and A were cooked into “tsukudani”, a kind of Japanese food. From B and B, a kind of seasoning liquid was prepared. Parts C and C were not used in this experiment. Sensory test consisted of two methods, pair and hedonic scale methods, the latter having five categories in appreciation. In every test, a standard was given. Untrained girl students of the Hakodate Nutritional College served on the test panels. The results obtained were expressed in Figs. 2 and 3 as histograms with mean values ( ?? ) and standard deviations (s). According to the above results, the qualities of tsukudani and seasoning prepared from the material dried at 80°C are superior to those obtained from the other treatments. The authors suggest that the mechanical drying method (at 80°C for two hrs) is desirable for the first kombu processing step.