乾燥コンブの軟化度に及ぼす調味成分の影響(第1報)

抄録

The measurement of softening of tangles was carried out by heating model cooking solutions which contain various condiments. The Laminaria japonica Areschoug produced in Hokkaido was used as sample material. The cooking solutions were kept at 90°C for 60 minutes each of which contains organic acid (0.5,1%), amino acid (0.5,1%), sugar (5,10%) and NaCl (2.5,5%), respectively. Other solutions included two, three or four condiments described in the above. Thereafter, the softness of the materials was measured. The results revealed that softening of the materials by the sugar or amino acid solution was restrained comparing with the control, while softning was remarkably enhanced by the other single-condiment solutions. Softening was always remarkable by enhanced cooking solutions which contain two or three condiments, in which the organic acids were effective when combined with one or two condiments. NaCl was most effective to soften the materials quickly when combined with the other three condiments.