JP6142355B2 - Method for producing enzyme-treated kelp extract - Google Patents

Description

  The present invention relates to a method for producing a kelp extract having a strong flavor titer.

  Kombu has long been used for food in various parts of Japan, and is widely used for the purpose of seasoning Japanese cuisine. Flavor peculiar to kelp is formed by the taste obtained by the characteristic composition ratio of glutamic acid, mannitol and potassium, and volatile aroma components such as saturated or unsaturated aldehydes and alcohols converted from arachidonic acid as a starting material It is known (Non-patent Document 1).

  About the method of improving the flavor of kelp, the invention of "the kelp flavor enhancer which contains as an active ingredient 1 or more types chosen from a fatty acid, a fatty-acid light irradiation thing, and a fatty-acid heating thing" is disclosed (patent document 1). However, light irradiation and heating of fatty acids cause fatty acid oxidation and peroxidation.

  On the other hand, it is known that fatty acid ethyl ester is important in the flavor formation of brewed products such as shochu (Non-patent Document 2), but report that fatty acid ethyl ester is contained in kelp, or kombu extract There is no report that fatty acid ethyl ester is included.

JP 2005-6511 A

Tadahiko Sugawara, “Seaweed Aroma Ingredient”, Teruzo Hori, 2 others, present state of algae at the beginning of the 21st century, Japanese Society of Algae, December 1, 2002, p. 132-135 Dr. Miyagawa, 7 others, “Demonstration Test of Sake Shochu Production Technology Using the Conventional Method with Long-term Origin and the Reverse Feeding Method”, Journal of the Japan Brewing Association, Japan Brewing Association, 2011, Vol. 106, No. 9, p. 611-619

  An object of the present invention is to provide a method for producing a kelp extract containing a fatty acid ethyl ester by enzymatic treatment in order to enhance the taste of kelp.

  As a result of intensive studies, the inventors of the present invention, when producing kelp extract, perform an enzyme treatment with an enzyme having a lipase activity in the presence of ethanol on an extraction treatment solution during or after the extraction of kelp. Thus, the present inventors have found that the above problems can be solved, and have completed the present invention.

  That is, the present invention is an enzyme treatment containing fatty acid ethyl ester, characterized in that an extraction treatment solution during or after the extraction treatment of kelp is subjected to an enzyme treatment using an enzyme having a lipase activity in the presence of ethanol. A method for producing a kelp extract is provided.

The present invention includes the following aspects.
Item (1)
A method for producing an enzyme-treated kelp extract, comprising subjecting an extraction treatment solution during or after extraction treatment to kelp using an enzyme having a lipase activity in the presence of ethanol.
Item (2)
The production method according to item (1), wherein the ethanol concentration in the presence of ethanol during the enzyme treatment is 0.01 to 60% by weight.
Item (3)
The production method according to item (1) or item (2), wherein the presence of ethanol is in an aqueous ethanol solution.
Item (4)
Item 4. The production method according to any one of Items (1) to (3), wherein the extraction treatment is performed using water and / or ethanol as an extraction solvent.

  According to the present invention, fatty acid ethyl esters such as myristic acid ethyl ester, palmitic acid ethyl ester, and oleic acid ethyl ester can be effectively contained in the kelp extract by enzymatic treatment, thereby adding to the original flavor of kelp. Thus, a novel enzyme-treated kelp extract imparted with an aroma and a taste with increased thickness can be provided. The enzyme-treated kelp extract obtained according to the present invention has a well-balanced and well-balanced flavor as a whole, with almost no unpleasant taste such as the raw odor, bitterness and miscellaneous taste derived from kelp.

  The present invention provides an enzyme-treated kelp extract containing a fatty acid ethyl ester, characterized in that an extraction treatment solution during or after extraction treatment of kelp is enzymatically treated with an enzyme having lipase activity in the presence of ethanol. It is a manufacturing method. Details of the present invention will be described below.

In the present invention, the kelp used as a raw material is not limited as long as it is a generally available kelp for food or food processing. For example, Rishiri kelp, Hidaka kelp (Mitsuishi kelp), Shin kelp, Rausu kelp, Hosom kelp, Naga kelp (Hamanaka kelp) and the like can be mentioned. The kelp used as these raw materials may be used alone or in combination of two or more. In addition, the kelp can be either fresh or dried.
Furthermore, kelp used as a raw material may be used as it is, or may be used after being shredded or crushed. The method for chopping or crushing kelp is not particularly limited, and methods commonly used for processing foods can be used alone or in combination. Examples of the equipment used for the shredding process or pulverization process include various cutting machines and pulverizers that process using cutting, pulverization, friction, air pressure, water pressure, and the like.

  In the present invention, an extraction treatment liquid during or after the extraction treatment of kelp is subjected to an enzyme treatment using an enzyme having lipase activity in the presence of ethanol. That is, the extraction treatment solution during extraction of kelp is subjected to enzyme treatment using an enzyme having lipase activity in the presence of ethanol, or the extraction treatment solution after extraction treatment of kelp in the presence of ethanol. Enzyme treatment is performed using an enzyme having lipase activity.

  In the present invention, when an extraction treatment solution for extracting kelp is subjected to an enzyme treatment using an enzyme having a lipase activity in the presence of ethanol, the enzyme treatment may be performed while performing the extraction treatment. The enzyme treatment may be performed in parallel with the extraction process simultaneously with the start of the treatment, or the enzyme treatment may be performed in parallel with the extraction process from the middle of the extraction process. Further, in the present invention, when the extraction treatment liquid after extracting the kelp is subjected to the enzyme treatment using an enzyme having lipase activity in the presence of ethanol, the liquid obtained by solid-liquid separation of the extraction treatment liquid Part can be used for the enzyme treatment.

  In the present invention, in the case where the extraction treatment liquid during the extraction treatment of kelp or the extraction treatment liquid after the extraction treatment is subjected to an enzyme treatment using an enzyme having a lipase activity in the presence of ethanol, the extraction used for the extraction treatment The solvent may be any solvent that can be used for food processing, preferably water and / or alcohol, more preferably water, ethanol or an aqueous ethanol solution, and particularly preferably an aqueous ethanol solution. .

  In the present invention, when an extraction treatment liquid during extraction treatment of kelp or an extraction treatment liquid after extraction treatment is subjected to enzyme treatment using an enzyme having lipase activity in the presence of ethanol, ethanol is added to the extraction treatment liquid. If it does not contain, before the enzyme treatment, the enzyme treatment may be performed by adding ethanol or a solution containing ethanol to the extraction treatment solution.

  In the present invention, in the case of performing an enzyme treatment using an enzyme having lipase activity in the presence of ethanol, an extraction treatment liquid during extraction treatment of kelp or an extraction treatment liquid after extraction treatment is a treatment temperature in the extraction treatment. Is usually 0 ° C to 70 ° C, preferably 10 ° C to 60 ° C, more preferably 15 ° C to 50 ° C. In addition, the treatment time in the extraction treatment is usually 0.1 hours to 24 hours, although depending on the type of extraction solvent and the temperature of the extraction treatment.

  In the present invention, when the extraction treatment liquid during the extraction treatment of kelp or the extraction treatment liquid after the extraction treatment is subjected to an enzyme treatment using an enzyme having a lipase activity in the presence of ethanol, the lipase used for the enzyme treatment The enzyme having activity may be any enzyme as long as it has lipase activity that can be used for food processing. Further, it may contain the enzyme and can be used in the form of an enzyme preparation. Examples of the enzyme having lipase activity include lipase OF which is a lipase preparation (manufactured by Meika Sangyo Co., Ltd.), lipase A “Amano” 6 (manufactured by Amano Enzyme Co., Ltd.), lipase (registered trademark) A-10D (Nagase Chem) Manufactured by Tex Co., Ltd.).

  In the present invention, when performing an enzyme treatment using an enzyme having a lipase activity in the presence of ethanol, an extraction treatment solution during the extraction treatment of kelp or an extraction treatment solution after the extraction treatment is performed. The ethanol concentration in the presence of ethanol should be present so that the enzyme functions properly. However, if the ethanol concentration is too high, the enzyme activity in the enzyme treatment tends to decrease. Is 0.01 to 60% by weight, more preferably 0.1 to 55% by weight, still more preferably 0.3 to 45% by weight, and particularly preferably 0.5 to 40% by weight.

  In the present invention, in the case of performing an enzyme treatment using an enzyme having lipase activity in the presence of ethanol, an extraction treatment solution during extraction treatment of kelp or an extraction treatment solution after extraction treatment is a treatment temperature in the enzyme treatment. Is usually 10 to 70 ° C, preferably 15 to 60 ° C, more preferably 20 to 50 ° C. The treatment time in the enzyme treatment is usually 10 minutes to 12 hours, preferably 20 minutes to 8 hours, more preferably 30 minutes to 6 hours.

  In the present invention, when the extraction treatment liquid during the extraction treatment of kelp or the extraction treatment liquid after the extraction treatment is subjected to an enzyme treatment using an enzyme having a lipase activity in the presence of ethanol, the lipase activity in the enzyme treatment The addition amount of the enzyme having can be appropriately changed depending on the treatment temperature and treatment time, for example, as a preparation, usually 0.0001 to 1.0% by weight, preferably 0.0005 to 0.5% by weight, More preferably, it is 0.001 to 0.2 weight%.

  In the present invention, in the case where the extraction treatment solution during the extraction treatment of kelp or the extraction treatment solution after the extraction treatment is subjected to an enzyme treatment using an enzyme having a lipase activity in the presence of ethanol, before the enzyme treatment is performed. Furthermore, it is preferable to adjust the pH of the extraction treatment solution to around the optimum pH of the enzyme having lipase activity. The pH to be adjusted is usually pH 3.0 to 8.0, preferably pH 4.0 to 7.0. When the pH is adjusted, neutralization may be performed after the enzyme treatment. For pH adjustment and neutralization treatment, those generally used in foods as pH adjusters can be used. The pH adjuster is not particularly limited as long as it is designated as a food additive. Examples of the pH adjuster include acids, alkalis, and salts thereof. Examples thereof include hydrochloric acid, citric acid, acetic acid, ascorbic acid, ascorbate, sodium hydroxide, sodium carbonate, and sodium bicarbonate. .

The enzyme-treated kelp extract obtained by the present invention only needs to contain at least fatty acid ethyl ester. Fatty acid ethyl ester contained in the enzyme-treated kelp extract obtained according to the present invention is not particularly limited. For example, capric acid ethyl ester, lauric acid ethyl ester, myristic acid ethyl ester, palmitic acid ethyl ester, palmitoleic acid ethyl ester, Stearic acid ethyl ester, oleic acid ethyl ester, vaccenic acid ethyl ester, linoleic acid ethyl ester, α-linolenic acid ethyl ester, β-linolenic acid ethyl ester, eicosadienoic acid ethyl ester, eicosatrienoic acid ethyl ester, eicosapentaenoic acid ethyl Examples thereof include esters and docosahexaenoic acid ethyl ester. Among these, one or more of myristic acid ethyl ester, palmitic acid ethyl ester, oleic acid ethyl ester, linoleic acid ethyl ester, arachidonic acid ethyl ester or eicosapentaenoic acid ethyl ester are contained, in particular, myristic acid ethyl ester, palmitic acid. One or more of ethyl ester and oleic acid ethyl ester are contained.
The content of the fatty acid ethyl ester contained in the enzyme-treated kelp extract obtained by the present invention is 10 ppm or more per kelp-derived solid, more preferably 20 ppm per kelp-derived solid as the total content of various fatty acid ethyl esters. As mentioned above, More preferably, it is 50 ppm or more per kelp-derived solid substance, Most preferably, it is 100 ppm or more per kelp-derived solid substance.

  In the present invention, the enzyme deactivation treatment may be performed on the treatment liquid after the enzyme treatment. The enzyme deactivation treatment may be performed so that no enzyme activity remains in the finally obtained enzyme-treated kelp extract, and the enzyme deactivation treatment conditions are such that the enzyme used in the enzyme treatment is deactivated. If it is conditions, it will not specifically limit. The enzyme deactivation treatment conditions vary depending on the type of enzyme used in the enzyme treatment, but in the case of an enzyme having lipase activity, it is usually achieved by heating at 60 ° C. or higher, preferably about 60 to 100 ° C. What is necessary is just to heat-process about 1 to 60 minutes.

  Since the enzyme-treated kelp extract obtained by the present invention has a good flavor and excellent palatability, it can be used as it is, but furthermore, as a liquid part obtained by solid-liquid separation of the enzyme-treated kelp extract. Can be used. The method for solid-liquid separation is not particularly limited, and can be performed by a known method such as filtration or centrifugation. In addition, the enzyme-treated kelp extract obtained by the present invention may be used as a concentrate by concentrating the liquid part as it is or separated into solid and liquid using a concentrator or the like by a conventional method, or by subjecting it to a drying treatment. It may be used. The drying treatment method is not particularly limited, and it can be dried using a known means. As a drying treatment method, for example, known means such as a spray dryer, a drum dryer, a freeze dryer, and an air dryer can be used. Further, an excipient such as dextrin may be added and dried. Further, the product obtained by the drying treatment may be pulverized and used as a powder or the like, and if necessary, it can be made into a granule using a granulator or the like.

  The enzyme-treated kelp extract obtained by the present invention can be used as it is or diluted with water or the like. Furthermore, the enzyme-treated kelp extract obtained by the present invention can be used by appropriately adding and blending it into various processed foods such as instant foods, dairy products, confectionery, seasonings, and beverages. Moreover, it can also use together with what is used as a raw material and additive of normal food-drinks as needed.

  The enzyme-treated kelp extract obtained by the present invention can be used for foods such as foods for specified health use, functional foods, and dietary supplements, quasi drugs, feeds, and the like. The form can be ampoules, capsules, pills, tablets, powders, granules, solids, liquids, gels, aerosols, etc., and can be blended in various products. In preparing these products, excipients, binders, lubricants and the like can be appropriately blended.

  EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated concretely, this invention is not limited by the following examples. In this example, the blending ratio, content ratio, and concentration of each raw material and material are all based on parts by weight unless otherwise specified.

[Preparation 1]
490 g of 70% ethanol aqueous solution was added to 210 g of Rishiri kelp (dried product), and extraction treatment was performed at 30 ° C. for 30 minutes. After the extraction treatment, 450 g of ethanol-extracted kelp extract (Preparation 1: solid content 6.06%) was obtained by performing solid-liquid separation using filter paper (No. 2).

[Example 1]
90 g of tap water was added to 100 g of the kelp extract obtained in Preparation 1, and 0.02 g of lipase OF, which is a lipase preparation, was further added, followed by enzyme treatment at 40 ° C. for 2 hours. After enzyme treatment, enzyme deactivation treatment was performed at 70 ° C. for 30 minutes to obtain 180 g (Example 1: solid content: 3.1%) of the enzyme-treated kelp extract of the present invention. The ethanol concentration during enzyme treatment using an enzyme having lipase activity was 35%.

[Example 2]
30 g of tap water was added to 100 g of the kelp extract obtained in Preparation 1, and 0.02 g of lipase OF as a lipase preparation was further added, followed by enzyme treatment at 40 ° C. for 2 hours. After the enzyme treatment, an enzyme deactivation treatment was performed at 70 ° C. for 30 minutes to obtain 120 g of the enzyme-treated kelp extract of the present invention (Example 2: solid content 5.1%). The ethanol concentration during enzyme treatment using an enzyme having lipase activity was 50%.

[Contrast test 1]
For the enzyme-treated kelp extract of the present invention of Examples 1 and 2 and the ethanol-extracted kelp extract of Preparation 1, the content of fatty acid ethyl ester was measured by gas chromatography (hereinafter referred to as GC) under the measurement conditions shown below. The content per derived solid was calculated. The results are shown in Table 1.
Furthermore, sensory evaluation (aroma and taste) by eight monitors was performed on the enzyme-treated kelp extract of the present invention of Example 1 and the ethanol-extracted kelp extract of Preparation 1. Samples were each dextrin (Paindex (registered trademark) # 2: manufactured by Matsutani Chemical Industry Co., Ltd.), which is 5 times the solid weight of each extract, dissolved and then dried by spray drying. A powder was prepared by diluting 3 g of each extract powder obtained with 100 g of 0.5% saline. The results are shown in Table 2.

<Measurement conditions for GC>
Detector: Flame Ionization Detector (FID)
Column: BPX70 (inner diameter: 0.25 mm, length: 30 m, membrane pressure: 0.25 μm, manufactured by SGE)
Column temperature: 150 ° C. → heated at 5 ° C./minute→180° C. (held for 10 minutes) → heated at 10 ° C./minute→220° C. (held for 5 minutes)
Carrier gas: helium (110 kPa, flow rate: 0.9 ml / min)
Injector temperature: 260 ° C
Internal standard: methyl n-heneicosanoate Specimen: The sample was extracted and distilled off according to a conventional method, and then dissolved in hexane.

  As shown in Table 1, the enzyme-treated kelp extract of Examples 1 and 2 of the present invention contained various fatty acid ethyl esters, but the ethanol-extracted kelp extract of Preparation 1 was completely free of fatty acid ethyl esters. Was not. Furthermore, as shown in Table 2, for sensory evaluation, the enzyme-treated kelp extract of the present invention of Example 1 containing fatty acid ethyl ester by enzyme treatment has a strong aroma and a taste that is thick. It had a well-balanced and well-flavored taste, but the ethanol-extracted kelp extract of Preparation 1 has a savory fragrance and feels a lot of unpleasant bitterness and miscellaneous taste. It was a thing.

[Example 3]
After adding 450 g of 5% ethanol aqueous solution to 50 g of Rishiri kelp (dried product), 0.025 g of lipase OF, which is a lipase preparation, was added, and the enzyme treatment was carried out at 50 ° C. for 2 hours. After extraction and enzyme treatment, enzyme deactivation treatment was performed at 80 ° C. for 10 minutes, solid-liquid separation was performed using a nonwoven fabric, and the liquid part was recovered to obtain 265 g of the enzyme-treated kelp extract of the present invention (Example 3). : Solid content 5.8%). The ethanol concentration at the time of enzyme treatment using an enzyme having lipase activity was 5%.

[Comparative Example 1]
450 g of tap water was added to 50 g of Rishiri kelp (dried product), and an extraction treatment was performed at 50 ° C. for 2 hours. After the extraction treatment, heat treatment was performed at 80 ° C. for 10 minutes, solid-liquid separation was performed using a nonwoven fabric, and 246 g of water extraction kelp extract (comparative example 1: solid content 5.9%) was recovered. )

[Comparative Example 2]
450 g of 5% ethanol aqueous solution was added to 50 g of Rishiri kelp (dried product), and extraction treatment was performed at 50 ° C. for 2 hours. After the extraction treatment, after heat treatment at 80 ° C. for 10 minutes, 252 g of ethanol extracted kelp extract (comparative example 2: solid content 6.1%) is obtained by solid-liquid separation using a nonwoven fabric and collecting the liquid part. Got.

[Comparative Example 3]
After adding 450 g of tap water to 50 g of Rishiri kelp (dried product), 0.025 g of lipase OF which is a lipase preparation was added, followed by extraction and enzyme treatment at 50 ° C. for 2 hours. After extraction / enzyme treatment, enzyme inactivation treatment was performed at 80 ° C. for 10 minutes, solid-liquid separation was performed using a nonwoven fabric, and the liquid part was recovered to obtain 248 g of water extraction enzyme-treated kelp extract (Comparative Example 3: Solid content 6.0%) was obtained.

[Contrast test 2]
For the enzyme-treated kelp extract of the present invention of Example 3, the water-extracted kelp extract of Comparative Example 1, the ethanol-extracted kelp extract of Comparative Example 2 and the water-extracted enzyme-treated kelp extract of Comparative Example 3 Then, the fatty acid ethyl ester content was measured, and the content per kelp-derived solid matter was calculated. The results are shown in Table 3.
Furthermore, sensory evaluation (aroma and taste) by 10 monitors was performed on the enzyme-treated extract of the present invention of Example 3 and the ethanol-extracted kelp extract of Comparative Example 2. Samples were prepared by diluting each extract 10 times with 0.5% saline. The results are shown in Table 4.

  As shown in Table 3, the enzyme-treated kelp extract of the present invention of Example 3 contained fatty acid ethyl ester, but the water-extracted kelp extract of Comparative Example 1, the ethanol-extracted kelp extract of Comparative Example 2, and Comparative Example 3 In any of the water-extracted enzyme-treated kelp extracts, no fatty acid ethyl ester was detected. Furthermore, as shown in Table 4, also in sensory evaluation, the enzyme-treated kelp extract of the present invention of Example 3 containing fatty acid ethyl ester by enzyme treatment was more fragrant and presented than the ethanol-extracted kelp extract of Comparative Example 2. The taste was remarkably strong and the overall flavor was integrated, making it exceptionally excellent.

[Example 4]
After adding 475 g of 10% ethanol aqueous solution to 25 g of Hidaka kelp (dry matter), add 0.05 g of lipase A “Amano” 6 which is a lipase preparation, and perform enzyme treatment while performing extraction treatment at 30 ° C. for 4 hours. went. After extraction and enzyme treatment, after performing enzyme deactivation treatment at 70 ° C. for 1 hour, solid-liquid separation is performed using filter paper (No. 2), and the obtained filtrate is concentrated under reduced pressure using an evaporator. 50 g of enzyme-treated kelp extract of the present invention (Example 4: solid content 21.0%) was obtained. The ethanol concentration during enzyme treatment using an enzyme having lipase activity was 10%.

[Comparative Example 4]
475 g of tap water was added to 25 g of Hidaka kelp (dried product), and extraction treatment was performed at 30 ° C. for 4 hours. After the extraction treatment, heat treatment was performed at 70 ° C. for 1 hour, solid-liquid separation was performed using a filter paper (No. 2), and the obtained filtrate was concentrated under reduced pressure using an evaporator to obtain a water extraction kelp extract. 48 g (Comparative Example 4: Solid content 21.6%) was obtained.

[Contrast test 3]
About the enzyme-treated kelp extract of the present invention of Example 4 and the water-extracted kelp extract of Comparative Example 4, the fatty acid ethyl ester content was measured by GC in the same manner as in Comparative Test 1, and the content per kelp-derived solid matter was calculated. did. The results are shown in Table 5.
Furthermore, sensory evaluation (fragrance and taste) by 10 monitors was performed on the enzyme-treated extract of the present invention of Example 4 and the water-extracted kelp extract of Comparative Example 4. Samples were prepared by diluting each extract 40 times with tap water. The results are shown in Table 6.

  As shown in Table 5, the enzyme-treated kelp extract of the present invention of Example 4 contained fatty acid ethyl ester, but no fatty acid ethyl ester was detected in the water-extracted kelp extract of Comparative Example 4. Furthermore, as shown in Table 6, also in sensory evaluation, the enzyme-treated kelp extract of the present invention of Example 4 containing fatty acid ethyl ester by enzyme treatment had a fragrance and a taste that were higher than the kelp extract of Comparative Example 4. It was remarkably strong, and the overall flavor was unified, making it exceptional.

[Example 5]
After adding 160% of 50% ethanol aqueous solution to 40g of Rishiri kelp (dried product) and performing extraction treatment at 40 ° C for 1 hour, 160g of tap water is added, and 0.02g of lipase OF, which is a lipase preparation, is added. Then, the enzyme treatment was performed at 40 ° C. for 2 hours while further extracting. After extraction and enzyme treatment, enzyme deactivation treatment was performed at 70 ° C. for 30 minutes, and then solid-liquid separation was performed using filter paper (No. 2), whereby 280 g of the enzyme-treated kelp extract of the present invention (Example 5: (Solid content 7.3%) was obtained. The ethanol concentration at the time of enzyme treatment using an enzyme having lipase activity was 25%.

[Comparative Example 5]
160 g of 50% aqueous ethanol solution was added to 40 g of Rishiri kelp (dried product) and extracted at 40 ° C. for 1 hour, and then 160 g of tap water was added, followed by extraction at 40 ° C. for 2 hours. After the extraction treatment, heat treatment was performed at 70 ° C. for 30 minutes, followed by solid-liquid separation using filter paper (No. 2), so that 280 g of ethanol extracted kelp extract (Comparative Example 5: solid content 6.2%) Got.

[Contrast test 4]
About the enzyme-treated kelp extract of the present invention of Example 5 and the ethanol-extracted kelp extract of Comparative Example 5, the fatty acid ethyl ester content was measured by GC in the same manner as in Comparative Test 1, and the content per kelp-derived solid was calculated. did. The results are shown in Table 7.

  As shown in Table 7, the enzyme-treated kelp extract of the present invention of Example 5 contained fatty acid ethyl ester, but no fatty acid ethyl ester was detected in the ethanol-extracted kelp extract of Comparative Example 5. Furthermore, when the aroma and taste were evaluated by a monitor for each extract diluted 10-fold with 0.5% saline, the number of persons who evaluated that the enzyme-treated kelp extract of the present invention of Example 5 was preferable for each. However, it exceeded the number of people who evaluated that the kelp extract of Comparative Example 5 was preferable. The enzyme-treated kelp extract of the present invention of Example 5 containing fatty acid ethyl ester by enzyme treatment has a significantly stronger aroma and taste than the kelp extract of Comparative Example 5, and the overall flavor is also consolidated. It was exceptional.

[Example 6]
After adding 25 g of salt and 425 g of 15% aqueous ethanol solution to 50 g of true kelp (dried product), 0.01 g of lipase A-10D, which is a lipase preparation, was added, followed by extraction and enzyme treatment at 40 ° C. for 2 hours. After extraction and enzyme treatment, enzyme inactivation treatment was performed at 80 ° C. for 30 minutes, followed by solid-liquid separation using a sieve having an opening of 75 μm, and a filtrate (solid content: 6.7%) was recovered. After adding 20 g of dextrin (Paindex # 2: Matsutani Chemical Industry Co., Ltd.) to 50 g of the obtained filtrate and dissolving it by freeze drying, 20 g of the enzyme-treated kelp extract powder of the present invention (implemented) Example 6) was obtained. The ethanol concentration at the time of enzyme treatment using an enzyme having lipase activity was 15%.

[Comparative Example 6]
25 g of salt and 425 g of tap water were added to 50 g of true kelp (dried product), and extraction treatment was performed at 40 ° C. for 2 hours. After the extraction treatment, heat treatment was performed at 80 ° C. for 1 hour, and solid-liquid separation was performed using a sieve having an opening of 75 μm, and a filtrate (solid content: 7.3%) was recovered. 20 g of dextrin (Paindex # 2: Matsutani Chemical Co., Ltd.) was added to and dissolved in 50 g of the obtained filtrate, and then dried by freeze drying, so that 20 g of water-extracted kelp extract powder (Comparative Example 6) Got.

[Contrast test 5]
For the enzyme-treated kelp extract powder of the present invention of Example 6 and the water-extracted kelp extract powder of Comparative Example 6, the fatty acid ethyl ester content was measured by GC in the same manner as in Comparative Test 1, and the content per kelp-derived solid matter Was calculated. The results are shown in Table 8.

  As shown in Table 8, the enzyme-treated kelp extract powder of Example 6 of the present invention contained fatty acid ethyl ester, but no fatty acid ethyl ester was detected in the water-extracted kelp extract powder of Comparative Example 6. . Furthermore, when the aroma and taste were evaluated with a monitor for a sample obtained by diluting 5 g of each extract powder with 100 g of tap water, the number of persons who evaluated that the enzyme-treated kelp extract powder of the present invention of Example 6 was preferable for both. However, it exceeded the number of people who evaluated that the water-extracted kelp extract powder of Comparative Example 6 was preferable. The enzyme-treated kelp extract powder of Example 6 of the present invention containing fatty acid ethyl ester by enzyme treatment has a significantly stronger aroma and taste than the water-extracted kelp extract powder of Comparative Example 6, and the overall flavor is also unified. It was exceptional.

Claims (4)

  A method for producing an enzyme-treated kelp extract, comprising subjecting an extraction treatment solution during or after extraction treatment to kelp using an enzyme having a lipase activity in the presence of ethanol.   The production method according to claim 1, wherein the ethanol concentration in the presence of ethanol during the enzyme treatment is 0.01 to 60% by weight.   The manufacturing method of Claim 1 or Claim 2 whose presence of ethanol is in ethanol aqueous solution.   The manufacturing method according to any one of claims 1 to 3, wherein the extraction treatment is performed using water and / or ethanol as an extraction solvent.