抄録
Dried pieces of natural, cultured and force cultured “makombu” Laminaria japonica were dipped for a certain time in distilled water (30°C), amino acid and acids, and their rehydrated volume and rate constant as well as texture in boiling at 90±2°C were examined.
By rehydration with distilled water per gram in equilibrium (dry matter), 4.45g of water was absorbed by natural, 4.21g by cultured, and 4.45g by force cultured “makombu”, the values were somewhat dependent on growth. In amino acid solutions absorption was 4.32-4.45g in alanine and 4.27-4.35g in glycine, showing a trend of swelling in the rehydrated texture. In acid solutions, absorption was 1.60-1.67g in acetic acid and 2.03-2.23g in lactic acid, these values were lower than that of amino acid solutions, but marked softening of texture was noted.
Rehydration rate constants were within a range of 4.14-8.29×10-2(min-1) in distilled water, 2.99-6.44×10-2 (min-1) in amino acid solutions and 4.60-9.45×10-2 (min-1) in acetic acid and lactic acid, each of such K values had the highest value for the force cultured “makombu”. Meanwhile, reproduction of texture after rehydration was favorable and hardness after rehydra-tion showed nearly a linear increase up to 20 minutes. After that, it held the characteristic hardness in the respective acid solution. In acetic acid, a decreasing trend was notable
