抄録
This study was made for elucidation of softening mechanism of dried Laminaria during cooking in seasoning solutions used for processing of Laminaria products. Dried material of tangle, Laminaria japonica was cooked in modeled solutions (water,1% acetic acid (Acetic),1% lactic acid (Lactic),5% sodium chloride (NaCl),1% monosodium glutamate (Glu-Na) and 10% sucrose (Suc)) at 90°C for 60 minutes, respectively. Changes in some properties of alginate of cooked materials were examined and the following results were obtained.
(1) The rates of effusion of alginate into the cooking solution from tangle cooked in water, NaCl, Glu-Na and Suc were less than 2%, whereas the ones from tangle cooked in Acetic and Lactic were 12-13%.
(2) Alginate in tangle cooked in water, NaCl, Glu-Na and Suc decreased 10-15% in the degree of polymerization,0-20% in the water holding capacity, whereas the ones cooked in Acetic and Lactic samples decreased 50-80% in the degree of polymerization,65-90% in the water holding capacity.
(3) The rates of effusion of calcium into cooking solution from tangle cooked in water, Acetic, Glu-Na and Suc were 13-26%, whereas the ones from tangle cooked in Latic and NaCl were 40-60%.
