JPH03262457A - Sea tangle mineral and sea tangle mineral seasoning using the same and preparation thereof - Google Patents

Abstract

PURPOSE:To prepare the subject mineral containing K, Na, Ca, mannitol, etc., in specific amounts, respectively, and having high utilization value as a seasoning agent, etc., by extracting sea tangle with an acidic solution, treating the extracted product with active carbon, subjecting the treated product to an ultrafiltration treatment, etc., concentrating the product and subsequently powdering the product. CONSTITUTION:Sea tangle is extracted with an acidic solution of a pH of 2.0-5.0, treated with active carbon and subsequently subjected to an ultrafiltration treatment and/or an electrodialysis treatment, and the prepared concentrated solution is spray-dried to provide the objective mineral containing 10-60 pts.wt. of K, 4-20 pts.wt. of Na, 0.5-3.5 pts.wt. of Ca, 0.4-2.5 pts.wt. of Mg, 0.0005-0.01 pts.wt. of Fe, <=15 pts.wt. of I, <=50 pts.wt. of mannitol, <=0.5 pts.wt. of aspartic acid, <=1.5 pts.wt. of glutamic acid and <=0.8 pts.wt. of alanine, the total amount of the components being 100 pts.wt. 100 pts.wt. of the mineral is compounded with <=300 pts.wt. of NaCl, <=100 pts.wt. of KCl and <=300 pts.wt. of an excipient to form a seasoning agent.

Description

[Detailed Description of the Invention] [Industrial Field of Application] The present invention provides useful components, mainly minerals contained in kelp, that can be easily ingested, and have a wide range of uses and are excellent in taste. This invention relates to kelp mineral seasonings and their production methods.

[Conventional technology]

Traditionally, the food and nutritional value of kelp has been the taste of amino acids such as glutamic acid and calcium.

It is said to be found in various mineral components, mainly potassium or iodine. Recently, in addition to these nutritional values, kelp has attracted attention and its value has been recognized as rich in dietary fiber, which is referred to as the sixth nutrient. There are a wide variety of ways to use kelp, such as the extraction of soup stock, as well as salted kelp, tsukudani, kelp rolls, grated yam, and other cooked and processed products.

[Problem to be Solved by the Invention] Among the above-mentioned uses, in the extraction of dashi, there are few cases in which the dashi itself is extracted from kelp and consumed, and is usually cooked using the extracted dashi. eat and drink food. However, even if you eat and drink the above-mentioned cooked food, the minerals actually extracted from kelp are very small, and even though the kelp stock itself has excellent taste, its palatability and aroma are It is considered that it cannot be used for cooking. Therefore, there are actually not many opportunities to ingest minerals. In addition, processed foods such as salted kelp, tsukudani, and kelp rolls are usually subjected to treatments such as water soaking and rehydration during the process, and as a result, most of the minerals in the kelp are removed during the process. There is a high possibility that it will be washed away. For this reason, compared to the mineral content of kelp calculated from the food composition table, the mineral content after actually being cooked and processed is very low.

Furthermore, many methods for extracting kelp extract and producing beverages from it have been disclosed, but when minerals are extracted from kelp using simple water or alkaline solutions, a large amount of polysaccharides such as alginic acid are extracted, and this is used as a seasoning. In addition to increasing the amount of unpleasant taste components, problems arise such as increased viscosity and subsequent processing becomes extremely difficult.

The present invention was made in view of these circumstances, and provides kelp minerals obtained by extracting minerals from kelp using a special method, kelp mineral seasonings with excellent taste using the same, and methods for producing the same. Its purpose is to provide.

Means for Solving Problem C] In order to achieve the above object, the present invention provides powdered kelp minerals containing the following components (a) to (H) per 100 parts by weight of the total amount. 1, (a) K is 10 to 60 parts by weight.

(b) 4 to 20 parts by weight of Na.

(c) Ca is 0.5 to 3.5 parts by weight.

(d) Mg is 0.4 to 2.5 parts by weight.

(e) 0.0005 to 0.01 parts by weight of Fe.

(f) I is 15 parts by weight or less.

(g) Mannitol is 50 parts by weight or less.

(h) Aspartic acid is 0.5 parts by weight or less.

(i) Glutamic acid is 1.5 parts by weight or less.

(j) Alanine is 0.8 parts by weight or less.

Extract kelp in an acidic solution with a pH of 2.0 to 5.0,
After treating this extract with activated carbon, this treated liquid is subjected to at least one of ultrafiltration and electrodialysis to create a concentrated liquid of kelp minerals, which is then dried and powdered.The second summary describes a method for producing kelp minerals. and 300 parts of IJium chloride per 100 parts by weight of the above kelp minerals.
The third aspect is a kelp mineral seasoning containing 100 parts by weight or less of potassium chloride, 500 parts by weight or less of excipients, and kelp with a pH of 2.0 to
After extracting in a 5.0 acid solution and treating this extract with activated carbon, the treated liquid is subjected to at least one of ultrafiltration and electrodialysis to create a concentrated solution of kelp minerals. Kelp, which is blended with sodium chloride in a proportion of 300 parts by weight or less, potassium chloride in a proportion of 100 parts by weight or less, and excipients in a proportion of 500 parts by weight or less, per 100 parts by weight of solids in the liquid, also applies to the manufacturing method of neral seasoning. 4
The summary is as follows.

[Function] As a result of a series of research into kelp minerals that are effective and have a wide range of uses, and their production method, the inventor extracted kelp in a specific acidic region, treated it with activated carbon, and then developed a limited method for this treated product. When a kelp mineral concentrate is created by performing either or both of the external filtration process and the electrodialysis process, and this is dried, the unpleasant taste components of kelp that are present in both relatively polymeric parts are removed, and the kelp mineral concentrate is left with a high-quality kelp flavor. It was discovered that a dried powder of kelp minerals containing a large amount of minerals can be obtained. Then, they discovered that by adding specific amounts of sodium chloride, potassium chloride, and excipients to the obtained kelp mineral, a kelp mineral seasoning with excellent taste and a wide range of uses can be obtained, and the present invention was achieved.

That is, the present invention efficiently extracts kelp minerals, particularly polyvalent cations, in an acidic solution, and then treats this extract with activated carbon, and then performs one or both of ultrafiltration and electrodialysis treatments to obtain kelp. Kelp minerals are produced by creating a mineral concentrate and drying it into powder. Then, a kelp mineral seasoning is produced by adding a specific proportion of the above-mentioned components such as sodium chloride to the kelp mineral concentrate.

The above-mentioned kelp mineral itself has an excellent flavor and is excellent as a seasoning. In addition, the above-mentioned kelp mineral seasoning can be used as a substitute for table salt,
It is effective for reducing salt intake, such as reducing sodium intake. Moreover, both the above-mentioned kelp minerals and their seasonings are very effective sources for easily and abundantly ingesting trace element minerals. Furthermore, the above-mentioned kelp mineral seasoning is not only a substitute for the above-mentioned salt, but also a highly versatile seasoning that can be applied to various uses.

Next, the present invention will be explained in detail.

The kelp used in the present invention refers to those belonging to the genus Laminaria among brown algae, and may be any type of kelp such as Laminaria kelp, Risiliconbu, Raus kelp, Mitsuishi konbu, Naga kelp, Upper kelp, etc., and the first grade of its production area is not limited. .

The kelp mineral of the present invention is produced, for example, as follows. That is, kelp is immersed in an acidic solution with a pH of 2.0 to 5.0, and extraction is performed at an extraction temperature of 80 to 95° C. and an extraction time of 2 to 30 minutes. Since this extract has too strong a flavor of kelp, activated carbon treatment is performed to remove color, odor, etc. from the extract. Next, the activated carbon-treated extract can be directly used in the next step, but this extract contains water-soluble polysaccharides, amino acids, mannitol, etc. in addition to minerals.

Therefore, by subjecting these to one or both of ultrafiltration and electrodialysis, a mineral concentrate from which the above components have been removed is obtained.

Then, the obtained kelp mineral concentrate is directly spray-dried to obtain kelp mineral (dry powder). Moreover, the kelp mineral seasoning is produced, for example, in the following manner. That is, to the kelp mineral concentrate prepared as described above, add sodium chloride, etc. as described above, and optionally add powdered dextrin (excipient), and spray-dry this. Manufactured by. This seasoning comes in liquid or powder form.

In these cases, by extracting kelp using a solution whose pH has been adjusted to an acidic range, the mineral components in kelp can be easily extracted (and at the same time, the polysaccharides that exhibit viscosity and become unpleasant taste components can be extracted). It becomes difficult.

To explain the above manufacturing method in more detail, the above acidic solution can be prepared using acetic acid, vinegar, etc., but is not particularly limited, and can be used alone or in combination. As for acidity, as mentioned above, pH2,
0-5. It is desirable to adjust O1 preferably within the range of PH3.5 to 4.8.

That is, if the pH value is too low, it will be difficult to adjust the taste of the seasoning, and if the pH value is too high, the state of elution of mineral components such as calcium and magnesium from kelp will deteriorate. Furthermore, if the extraction process is carried out at a low temperature for a short period of time, the extraction efficiency will decrease, and if the extraction process is carried out at a high temperature for a long period of time, the unpleasant taste components of kelp will be eluted more often. The extract obtained after extraction may be neutralized using, for example, sodium hydroxide.

The activated carbon used for the activated carbon treatment of the above extract preferably has an average pore diameter of 10 to 35 pores, particularly preferably 20 to 30 pores. In addition, during the activated carbon treatment, some specific elements such as iodine may be adsorbed to the activated carbon, so in order to avoid this, 0.05 to 0.50
It is preferable to add activated carbon in a range of % by weight (hereinafter abbreviated as "%") and contact the mixture at 50 to 70°C for 20 to 40 minutes.

Further, the ultrafiltration treatment performed on the extract after treatment with activated carbon has a molecular weight cutoff of 50,000, preferably 10
A filtration process of less than ooo (1000 to 10000) is performed. This removes polymeric components and eliminates the unpleasant taste. Electrodialysis treatment, which is performed in place of or in conjunction with the ultrafiltration described above, can be used to remove mannitol and deanoate, depending on the membrane used. However, when molecular weight fractionation is involved, if a membrane with a molecular weight cutoff of less than 300 is used, the mineral balance may be significantly different from the minerals in the kelp. Therefore, the membrane used is selected to have a molecular weight cut-off of 300 to 50,000, preferably 300 to 10,000.

The powdered kelp minerals obtained in this way are as follows (per 100 parts by weight (hereinafter abbreviated as "parts")):
It has the acid content shown in a) to (j), and is seasoning 1.
It is extremely useful as a salt substitute.

(a) 10 to 60 parts of K.

(b) 4 to 20 parts of Na.

(c) 0.5 to 3.5 parts of Ca.

(d) 0.4 to 2.5 parts of Mg.

(e) 0.0005 to 0.01 part of Fe.

(f) 15 copies or less of I.

(g) Mannitol is 50 parts or less.

(h) Aspartic acid is 0.5 parts or less.

(i) Glutayoic acid is 1.5 parts or less.

(j) Alanine is 0.8 parts or less.

In addition, a powdered kelp mineral seasoning obtained by adding sodium chloride, etc. to the concentrated solution of kelp minerals made in the above series of steps, and spray drying as necessary,
30 parts of sodium chloride per 100 parts of kelp minerals
0 parts or less, preferably 150 to 250 parts, potassium chloride 100 parts or less, preferably 25 to 50 parts, excipients such as dextrin, dextrin (powder), etc. 500 parts or less, preferably 5
It is contained in a proportion of 0 to 100 parts. This kelp mineral seasoning contains abundant mineral components, has a good mineral balance, has a mellow and rich taste, and has a moderate salty taste, making it extremely useful as a substitute for common salt. By ingesting it, various minerals are absorbed in a well-balanced manner, which is extremely beneficial from a health standpoint.

[Effects of the Invention] As described above, the kelp mineral of the present invention is obtained by extracting kelp with an acidic solution in a specific range, treating this extract with activated carbon, and then subjecting the treated liquid to ultrafiltration treatment and electrodialysis treatment. It can be obtained by drying and powdering. For this reason, it contains abundant mineral components, which are trace elements found in kelp that are easily washed away during cooking and processing. Furthermore, kelp mineral seasoning, which is based on this kelp mineral and contains a specific amount of sodium chloride and potassium chloride, can be used as a substitute for table salt and can reduce the amount of table salt used. It is the most suitable one. Furthermore, when used in cooking, etc., it imparts a mellow and rich taste, making it an excellent seasoning. Therefore, the kelp mineral seasoning of the present invention is a highly versatile seasoning that can be applied to all kinds of uses, and by ingesting it, it is possible to naturally improve the mineral balance in your diet.

Next, examples will be described together with comparative examples.

[Example I]

70 g of Macomb was extracted with water 21 which had been adjusted to pH 4.0 with acetic acid at 95°C for 110 minutes. And after rough filtration,
Activated carbon (manufactured by Narita Pharmaceutical Co., Ltd., Shirasagi New Gold) was added at 0.3% of the extract, and a contact reaction was carried out with stirring at 60°C for 20 minutes. After the reaction, a part of the liquid was subjected to ultrafiltration with a molecular weight cutoff of 1oooo (manufactured by Atovanchik Toyo Co., Ltd., U
HP-76) treatment gave an external liquid 400-. after that,
After adjusting the pH of this external solution to 5.2, it was freeze-dried to obtain a dry powder of kelp minerals.

[Comparative Example 1] After extraction processing without pH adjustment, freeze-drying was immediately performed to obtain a dry powder of kelp minerals.

The dry powder of kelp neral obtained in this way was
A prototype of boiled tofu containing 18% of the above ingredients was prepared, and a sensory test was conducted by 18 panelists. The results are shown in Table 1 below.

*Difference at 5% significance level.

From the results in Table 1 above, the Example 1 product was evaluated to be more preferable in all respects than the Comparative Example 1 product.

[Example 2] 3.0 kg of Naga kelp 3 etc. was treated with 60 f of water adjusted to pH 3.8 with acetic acid at 90''C for 20 minutes.

After rough filtration, activated carbon (manufactured by Narita Pharmaceutical Co., Ltd., Shirasagi New Gold) was added to 0.2% of the extract, and the mixture was brought into contact with the mixture while stirring at 70°C for 20 minutes. Next, diatomaceous earth filtration was performed, and an external liquid 35f (Brix 4.5), which is an extract, was obtained by ultrafiltration with a molecular weight cut off of 3000 (Labo module 5EP-1013, manufactured by Asahi Kakaisha).

The above extract contains 3.8 kg of sodium chloride, 0.8 kg of potassium chloride, and dextrin (manufactured by Matsutani Chemical Industry Co., Ltd.).

After adding and dissolving 1.5 kg of pine index #2), a powdered kelp mineral seasoning was obtained by spray drying.

[Comparative Example 2] Extraction processing was performed without pHJ adjustment. A kelp mineral seasoning was obtained in the same manner as in Example 2 except for the above.

The obtained kelp mineral seasoning was analyzed for its components, and the results are shown in Table 2 below.

From the results in Table 2 above, the Na content does not change much, but the extraction efficiency of Ca and Mg is significantly increased compared to Comparative Example 2. Moreover, Fe and I were also contained in a larger amount than in Comparative Example 2.

[Example 3] Using the kelp mineral seasoning obtained by performing the same treatment as in Example 2 as a substitute for salt, a trial production of Chinese cabbage pickles was made at the blending ratio shown in Table 3 below.

[Comparative Example 3] Using ordinary salt, a trial production of Chinese cabbage pickles was made at the blending ratio shown in Table 3 below.

(Margin below) No. 1-2 Daiichi” --k (given name) *Difference at 5% significance level.

A sensory test was conducted on the pickled Chinese cabbage obtained as described above by 20 trained panelists. The results are shown in Table 4 below.

(The following is a blank space) From the results in Table 4 above, the pickled Chinese cabbage of Example 3 using the kelp mineral seasoning had a rich and mellow taste and was significantly better.

[Example 4] The same procedure as in Example 2 was applied to the extract obtained by adding electrodialysis treatment (Celemion CV-OB type, manufactured by Asahi Glass Co., Ltd.) to the external liquid after ultrafiltration in the same manner as in Example 2. Using kelp mineral seasoning prepared using sodium chloride, potassium chloride, and dextrin as a substitute for salt, a trial production of kamaboko was made at the ratios shown in Table 5 below.

[Comparative Example 4] Using ordinary salt, a trial production of kamaboko was made at the mixing ratio shown in Table 5 below.

Strategy-i-Table (g) Daiichi-j Hee-mugi (given name) *Difference at 5% significance level.

From the results in Table 6 above, the kamaboko of Example 4 using the kelp mineral seasoning was significantly better than that of Comparative Example 4.

*: Sodium L-glutamate.

Claims (4)

[Claims] (1) The following (a) to (j) per 100 parts by weight of the total amount
A powdered kelp mineral characterized by containing the ingredients shown in the following. (a) K is 10 to 60 parts by weight. (b) 4 to 20 parts by weight of Na. (c) Ca is 0.5 to 3.5 parts by weight. (d) Mg is 0.4 to 2.5 parts by weight. (e) 0.0005 to 0.01 parts by weight of Fe. (f) I is 15 parts by weight or less. (g) Mannitol is 50 parts by weight or less. (h) Aspartic acid is 0.5 parts by weight or less. (i) Glutamic acid is 1.5 parts by weight or less. (j) Alanine is 0.8 parts by weight or less. (2) After extracting kelp in an acidic solution with a pH of 2.0 to 5.0 and treating this extract with activated carbon, the treated liquid is subjected to at least one of ultrafiltration and electrodialysis to remove kelp minerals. A method for producing kelp minerals, which is characterized by creating a concentrated liquid and turning it into a dry powder. (3) For 100 parts by weight of the kelp mineral described in claim (1), sodium chloride is blended in a proportion of 300 parts by weight or less, potassium chloride in 100 parts by weight or less, and excipients in a ratio of 500 parts by weight or less. A kelp mineral seasoning characterized by: (4) After extracting kelp in an acidic solution with a pH of 2.0 to 5.0 and treating this extract with activated carbon, the treated liquid is subjected to at least one of ultrafiltration and electrodialysis to remove kelp minerals. A concentrated solution is prepared, and with respect to 100 parts by weight of the solid matter of this kelp mineral concentrate, sodium chloride is mixed in a proportion of 300 parts by weight or less, potassium chloride in 100 parts by weight or less, and excipients in a proportion of 500 parts by weight or less. A method for producing kelp mineral seasoning characterized by: