JPH0582184B2 - - Google Patents
Info
- Publication number
- JPH0582184B2 JPH0582184B2 JP60172791A JP17279185A JPH0582184B2 JP H0582184 B2 JPH0582184 B2 JP H0582184B2 JP 60172791 A JP60172791 A JP 60172791A JP 17279185 A JP17279185 A JP 17279185A JP H0582184 B2 JPH0582184 B2 JP H0582184B2
- Authority
- JP
- Japan
- Prior art keywords
- kelp
- extract
- kelp extract
- extraction
- present
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 68
- 239000000284 extract Substances 0.000 claims description 47
- 150000005846 sugar alcohols Chemical class 0.000 claims description 10
- 238000000605 extraction Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 238000003809 water extraction Methods 0.000 claims description 2
- 235000014347 soups Nutrition 0.000 description 12
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 11
- 235000010355 mannitol Nutrition 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 8
- 239000007787 solid Substances 0.000 description 8
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 7
- 239000000600 sorbitol Substances 0.000 description 7
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 4
- 229930195712 glutamate Natural products 0.000 description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 4
- 239000001103 potassium chloride Substances 0.000 description 4
- 235000011164 potassium chloride Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000000811 xylitol Substances 0.000 description 4
- 235000010447 xylitol Nutrition 0.000 description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 4
- 229960002675 xylitol Drugs 0.000 description 4
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- -1 glutamate ions Chemical class 0.000 description 3
- 235000013922 glutamic acid Nutrition 0.000 description 3
- 239000004220 glutamic acid Substances 0.000 description 3
- 239000013049 sediment Substances 0.000 description 3
- 241001562081 Ikeda Species 0.000 description 2
- 229930195725 Mannitol Natural products 0.000 description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 2
- WDRWZVWLVBXVOI-QTNFYWBSSA-L dipotassium;(2s)-2-aminopentanedioate Chemical compound [K+].[K+].[O-]C(=O)[C@@H](N)CCC([O-])=O WDRWZVWLVBXVOI-QTNFYWBSSA-L 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000594 mannitol Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000013919 monopotassium glutamate Nutrition 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- HOMROMWVNDUGRI-RVZXSAGBSA-N (2s)-2-aminopentanedioic acid;(2s)-2,6-diaminohexanoic acid Chemical compound NCCCC[C@H](N)C(O)=O.OC(=O)[C@@H](N)CCC(O)=O HOMROMWVNDUGRI-RVZXSAGBSA-N 0.000 description 1
- RVEWUBJVAHOGKA-WOYAITHZSA-N Arginine glutamate Chemical compound OC(=O)[C@@H](N)CCC(O)=O.OC(=O)[C@@H](N)CCCNC(N)=N RVEWUBJVAHOGKA-WOYAITHZSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- JGUXSUJNBHSZSR-PREAGGAWSA-H [Al+3].[Al+3].[O-]C(=O)[C@@H](N)CCC([O-])=O.[O-]C(=O)[C@@H](N)CCC([O-])=O.[O-]C(=O)[C@@H](N)CCC([O-])=O Chemical compound [Al+3].[Al+3].[O-]C(=O)[C@@H](N)CCC([O-])=O.[O-]C(=O)[C@@H](N)CCC([O-])=O.[O-]C(=O)[C@@H](N)CCC([O-])=O JGUXSUJNBHSZSR-PREAGGAWSA-H 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229960004246 arginine glutamate Drugs 0.000 description 1
- 108010013835 arginine glutamate Proteins 0.000 description 1
- 235000013921 calcium diglutamate Nutrition 0.000 description 1
- UMVAYAXXQSFULN-QHTZZOMLSA-L calcium;(2s)-2-aminopentanedioate;hydron Chemical compound [Ca+2].[O-]C(=O)[C@@H](N)CCC(O)=O.[O-]C(=O)[C@@H](N)CCC(O)=O UMVAYAXXQSFULN-QHTZZOMLSA-L 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-L glutamate group Chemical group N[C@@H](CCC(=O)[O-])C(=O)[O-] WHUUTDBJXJRKMK-VKHMYHEASA-L 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013918 magnesium diglutamate Nutrition 0.000 description 1
- 229940063886 magnesium glutamate Drugs 0.000 description 1
- MYUGVHJLXONYNC-QHTZZOMLSA-J magnesium;(2s)-2-aminopentanedioate Chemical compound [Mg+2].[O-]C(=O)[C@@H](N)CCC([O-])=O.[O-]C(=O)[C@@H](N)CCC([O-])=O MYUGVHJLXONYNC-QHTZZOMLSA-J 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 229910017464 nitrogen compound Inorganic materials 0.000 description 1
- 150000002830 nitrogen compounds Chemical class 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Landscapes
- Edible Seaweed (AREA)
- Seasonings (AREA)
Description
〔産業上の利用分野〕
本発明は昆布エキスの製造法に関する。更に詳
しくは昆布エキスに糖アルコールを添加し好まし
い味、風味を有する嗜好性の高い澄明な昆布エキ
スの製造法に関する。
〔従来技術〕
昆布エキスいわゆる昆布だしは、すまし汁、そ
ばつゆ、うどんつゆ、天つゆ、雑炊など広く日本
料理に用いられている。昆布葉体及び昆布だしの
成分は池田（東京化学会誌30，820（1908））、大石
ら（日本水産学会誌、27，598（1961）：同誌、27，
601（1961）：同誌、39，317（1973）：同誌、39，
323（1973）。佐藤ら（日本水産学会誌、46，749
（1980））により窒素化合物、糖類、無機成分など
個々の成分についての研究事例があり、それらの
含量は明らかにされている。昆布だしの「うま
味」を示す成分は上述した池田によりグルタミン
酸塩であり「うま味」は一価グルタミン酸イオン
の味であることが報告されている。だし中の成分
であるマンニツト、食塩、塩化カリウムは昆布だ
しの呈味成分ではないとしている。
昆布エキスは昆布を水抽出、アルコール抽出又
はアルカリ抽出したものが知られており、水抽出
したものはそのままいわゆる昆布だしとして使用
される。食品工業において用いられる昆布エキス
は抽出したままのいわゆる昆布だしでは在庫期間
中の微生物汚染、輸送など種々の不都合があり、
濃縮昆布エキス、又は濃縮昆布エキスを乾燥させ
粉末にしたものがほとんどである。
〔発明が解決しようとする問題点〕
昆布だしを調製し、濃縮してゆくとマンニツト
が析出してくる。マンニツトがスラリー状で存在
する濃縮昆布エキスは昆布だしの味・風味をその
まま有しているが、実際に食品工場で使用すると
きには沈降したマンニツトを均一にすることは不
可能に近く、沈降物のない昆布エキスが望まれ
る。マンニツトをろ過などにより除去することに
より容易に沈降物のない昆布エキスが得られるが
品質の劣つたものとなつてしまう。
〔問題点を解決するための手段〕
本発明者らはグルタミン酸ナトリウム単独では
昆布だしの味を呈さないことに着目し、昆布だし
中にグルタミン酸以外の呈味成分が存在するので
はないかと考えるに至り、鋭意研究を重ねた結
果、それぞれ単独では昆布だしの味を呈さないマ
ンニツト、更に好ましくはマンニツトとKCl、グ
ルタミン酸塩が特定の比率で存在するとき昆布の
風味を持たずに昆布だしの味を呈することを発見
し、更にマンニツトの替りにキシリツト、ソルビ
ツト、マルチツトなど糖アルコール（又は澱粉、
糖を主体とする原料を水添して得られる糖アルコ
ールを主体とするものでよい）（また、KClの替
りにKH2PO4，K2HPO4、グルタミン酸カリなど
カリウム塩、グルタミン酸塩として、グルタミン
酸ナトリウム、グルタミン酸カリウム、グルタミ
ン酸マグネシウム、グルタミン酸カルシウム、グ
ルタミン酸アルミニウム、アルギニングルタメー
ト、リジングルタメート又はグルタミン酸そのも
のでも可）も使用可能できることを発見し、濃縮
昆布エキスから沈降するマンニツトを除去し、品
質の劣化した昆布エキスにまたはマンニツト含量
の少ない低品質の昆布エキスにキシリツト、ソル
ビツト、マルチツトなど糖アルコールを添加溶解
することにより沈降物のない味・風味が良好な濃
縮昆布が得られることを発見し本発明を完成する
に到つた。すなわち本発明は、昆布エキスの固形
物重量100部に対し10〜100部の糖アルコールを添
加することを特徴とする昆布エキスの製造法であ
る。
以下本発明を具体的に説明する。
本発明においては昆布エキスの固形物重量100
に対し糖アルコールを10〜100部添加する。糖ア
ルコールとしてはマンニツト、ソルビツト、マル
チツト、キシリツトの中から選ばれた１種または
２種以上を添加することが好ましい。出き上がり
の昆布エキスが液体又はペーストのときはマンニ
ツトが固形物として残るのでマンニツトの使用は
好ましくなく、ソルビツト、マルチツトが好まし
い。マンニツトを除去してマンニツトが減つた昆
布エキスや、本来マンニツト含量が低い昆布エキ
スを乾燥させた固体、粉末の昆布エキスの場合は
マンニツト、ソルビツト、マルチツト、キシリツ
トの中から選ばれた１種または２種以上添加する
ことが好ましい。
本発明に用いる昆布エキスは昆布を水抽出、ア
ルコール抽出、アルカリ抽出液化ガス抽出などい
かなる抽出法、又はそれらの抽出法の組み合わせ
で得られるものでよく、又それらの乾燥品でもよ
い。昆布は真昆布、利尻昆布、ラウス昆布、日高
昆布、三石昆布などいかなる昆布で良く、またそ
の産地、等級も限定されない。
昆布エキス固形物100部に対し糖アルコールの
添加が10部未満と少ないと昆布独特の味の巾、あ
つみが得られずまた糖アルコールが100部以上と
多くなると昆布エキス中のグルタミン酸、KClと
糖アルコールの味のバランスが変化し、単に甘味
のみとなり、だしとしての機能が低下してしま
う。
〔発明の効果〕
本発明による昆布エキスは昆布だし中のマンニ
ツトの有する呈味機能を溶解度の高いソルビツ
ト、マルチツト、キシリツトで補ない、昆布独特
の味の巾、あつみを有するものであり、昆布だし
が用いられる料理、加工食品など各種の料理にお
いて嗜好性の高い調味料として用いることができ
る。
以下実施例により本発明を更に説明する。
実施例 １
ラウス昆布赤葉20Kgに水130Kgを加え加熱し、
80℃達温後20分間保温し一次抽出液92Kgおよび残
渣63Kgを得た。残渣63Kgに対しさらに80℃の温水
100Kgを加え20分間抽出した後二次抽出液91Kg、
残渣71Kgを得た。第一次抽出液と第二抽出液を合
わせ60℃，680mmHgで減圧濃縮し固形分濃度
（Brix）40％の濃縮昆布エキス23Kgを得た。この
濃縮昆布エキスを放置冷却すると結晶が析出した
ので遠心分離により結晶を除去し、澄明昆布エキ
ス20.5Kg（固形物濃度33％）が得られた。澄明昆
布エキス10Kgに70％ソルビツト液1.5Kgを加え本
発明による昆布エキスを得た。
濃縮昆布エキス、澄明昆布エキス、本発明によ
るソルビツトを添加した昆布エキスの３者につい
て１対比較評価を実施した。10名のパネルで実施
した官能評価結果を第１表に示す。
[Industrial Field of Application] The present invention relates to a method for producing kelp extract. More specifically, the present invention relates to a method for producing a clear, highly palatable kelp extract that has a desirable taste and flavor by adding a sugar alcohol to the kelp extract. [Prior Art] Kelp extract, so-called kelp dashi, is widely used in Japanese cuisine such as sumashi soup, soba soup, udon soup, tempura soup, and rice porridge. The components of kelp leaves and kelp stock are as follows: Ikeda (Journal of the Tokyo Chemical Society 30 , 820 (1908)), Oishi et al. (Journal of the Japanese Society of Fisheries Science, 27 , 598 (1961);
601 (1961): Same magazine, 39 , 317 (1973): Same magazine, 39 ,
323 (1973). Sato et al. (Journal of the Japanese Society of Fisheries Science, 46 , 749)
(1980)) have conducted research on individual components such as nitrogen compounds, sugars, and inorganic components, and their contents have been clarified. It has been reported by Ikeda mentioned above that the component that gives ``umami'' in kelp soup stock is glutamate, and that ``umami'' is the taste of monovalent glutamate ions. It is said that the ingredients in the dashi stock, such as mannitrate, salt, and potassium chloride, are not the flavor components of the kelp soup stock. Kelp extract is known to be obtained by extracting kelp with water, alcohol, or alkali, and the water-extracted product is used as is as so-called kelp soup stock. The kelp extract used in the food industry has various disadvantages such as microbial contamination during the storage period and transportation when the so-called kelp soup stock is used as is.
Most of them are concentrated kelp extract or dried powdered concentrated kelp extract. [Problems to be solved by the invention] When kelp stock is prepared and concentrated, mannite precipitates out. Concentrated kelp extract containing mannite in the form of a slurry retains the taste and flavor of kelp stock, but when actually used in food factories, it is nearly impossible to make the mannite uniform, and the sediment It is desirable to have a kelp extract that does not contain kelp. By removing mannitrite by filtration or the like, a kelp extract free of sediment can be easily obtained, but the quality is inferior. [Means for Solving the Problems] The present inventors have focused on the fact that monosodium glutamate alone does not give the flavor of kelp soup stock, and have considered that there may be flavor components other than glutamic acid in kelp soup stock. As a result of extensive research, we have found that mannitrate does not have the flavor of kelp soup stock when used alone, and more preferably, mannitrate, KCl, and glutamate, when present in a specific ratio, can produce the taste of kelp soup stock without the flavor of kelp. Furthermore, in place of mannite, sugar alcohols (or starch,
(Also, instead of KCl, KH 2 PO 4 , K 2 HPO 4 , potassium salts such as potassium glutamate, glutamate, They discovered that monosodium glutamate, potassium glutamate, magnesium glutamate, calcium glutamate, aluminum glutamate, arginine glutamate, lysine glutamate, or glutamic acid itself can also be used, and by removing precipitated mannite from concentrated kelp extract, they can remove degraded kelp. The present invention was completed after discovering that concentrated kelp with good taste and flavor without sediment can be obtained by adding and dissolving sugar alcohols such as xylitol, sorbitol, maltituto, etc. I came to the point. That is, the present invention is a method for producing a kelp extract, which is characterized in that 10 to 100 parts of sugar alcohol is added to 100 parts of the solid weight of the kelp extract. The present invention will be specifically explained below. In the present invention, the solid weight of kelp extract is 100
Add 10 to 100 parts of sugar alcohol. As the sugar alcohol, it is preferable to add one or more selected from mannite, sorbitol, maltituto, and xylitol. When the finished kelp extract is in the form of a liquid or paste, mannitol remains as a solid substance, so it is not preferable to use mannitol, and sorbitol and maltituto are preferable. In the case of kelp extract with reduced mannite by removing mannitrate, or solid or powdered kelp extract obtained by drying kelp extract that originally has a low mannite content, one or two selected from mannite, sorbitol, maltite, and xylitol. It is preferable to add more than one species. The kelp extract used in the present invention may be obtained from kelp by any extraction method such as water extraction, alcohol extraction, alkaline extraction, liquefied gas extraction, etc., or a combination of these extraction methods, or may be a dried product thereof. The kelp may be any kelp such as Shin konbu, Rishiri konbu, Raus konbu, Hidaka konbu, Mitsuishi konbu, etc., and its production area and grade are not limited. If the amount of sugar alcohol added is less than 10 parts per 100 parts of kelp extract solids, the unique taste and taste of kelp cannot be obtained, and if the amount of sugar alcohol is more than 100 parts, glutamic acid, KCl and sugar in the kelp extract will be added. The taste balance of alcohol changes, resulting in only a sweet taste, and its function as a stock is reduced. [Effects of the Invention] The kelp extract according to the present invention supplements the flavor function of mannitrate in kelp stock with highly soluble sorbitol, maltituto, and xylitol, and has the breadth and strength of the taste unique to kelp. It can be used as a highly palatable seasoning in a variety of dishes, such as dishes that use it and processed foods. The present invention will be further explained below with reference to Examples. Example 1 Add 130 kg of water to 20 kg of Rous kelp red leaves and heat.
After reaching the temperature of 80°C, the mixture was kept warm for 20 minutes to obtain 92 kg of primary extract and 63 kg of residue. 80℃ hot water for 63Kg of residue
After adding 100Kg and extracting for 20 minutes, 91Kg of secondary extract was obtained.
71 kg of residue was obtained. The first and second extracts were combined and concentrated under reduced pressure at 60°C and 680 mmHg to obtain 23 kg of concentrated kelp extract with a solid content concentration (Brix) of 40%. When this concentrated kelp extract was left to cool, crystals precipitated, and the crystals were removed by centrifugation to obtain 20.5 kg of clear kelp extract (solid concentration 33%). A kelp extract according to the present invention was obtained by adding 1.5 kg of 70% sorbitol solution to 10 kg of clear kelp extract. Pairwise comparative evaluations were carried out for the three extracts: concentrated kelp extract, clear kelp extract, and kelp extract to which sorbitol according to the present invention was added. Table 1 shows the sensory evaluation results conducted by a panel of 10 people.
【表】
本発明による昆布エキスは澄明昆布エキスより
はるかに味のあつみ、巾が強く、昆布らしい味が
強い。また結晶の析出は見られなかつた。
実施例 ２
日高昆布５等20Kgに水130Kgを加え加熱し、80
℃達温後40分間保温し抽出液90Kgを得た。抽出液
を60℃，680mmHgで減圧濃縮し固形分濃度
（Brix）20％の濃縮昆布エキス45Kgを得、これを
噴霧乾燥し昆布エキス粉末８Kgを得た。この昆布
エキス粉末４Kgに対しマルチツト２Kgを加えよく
混合し本発明による昆布エキス粉末を得た。
本発明によるマルチツトを加えた昆布エキス粉
末と、マルチツトを加えていない昆布エキス粉末
について10名のパネルにより２点比較法により官
能評価を実施した。結果を第２表に示す。[Table] The kelp extract according to the present invention has a much stronger flavor and breadth than the clear kelp extract, and has a strong kelp-like taste. Further, no crystal precipitation was observed. Example 2 Add 130 kg of water to 20 kg of Hidaka kelp 5, etc., heat, and heat to 80 kg.
After reaching the temperature at °C, the mixture was kept warm for 40 minutes to obtain 90 kg of extract. The extract was concentrated under reduced pressure at 60° C. and 680 mmHg to obtain 45 kg of concentrated kelp extract with a solid content concentration (Brix) of 20%, which was spray-dried to obtain 8 kg of kelp extract powder. To 4 kg of this kelp extract powder, 2 kg of maltsut was added and mixed well to obtain a kelp extract powder according to the present invention. Sensory evaluation was conducted by a panel of 10 people using a two-point comparison method on the kelp extract powder to which the malt according to the present invention was added and the kelp extract powder to which no malt was added. The results are shown in Table 2.
Claims (1)
出、液化ガス抽出などの抽出法で抽出処理して得
た昆布エキスに糖アルコールを添加し、かつ、昆
布エキスの固型物重量100部に対する糖アルコー
ルの添加量が10〜100部であることを特徴とする
昆布エキス調味料の製造法。1. Sugar alcohol is added to a kelp extract obtained by extracting kelp using an extraction method such as water extraction, alcohol extraction, alkaline extraction, or liquefied gas extraction, and the amount of sugar alcohol is A method for producing a kelp extract seasoning, characterized in that the amount added is 10 to 100 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60172791A JPS6232864A (en) | 1985-08-06 | 1985-08-06 | Production of essence of sea tangle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60172791A JPS6232864A (en) | 1985-08-06 | 1985-08-06 | Production of essence of sea tangle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6232864A JPS6232864A (en) | 1987-02-12 |
| JPH0582184B2 true JPH0582184B2 (en) | 1993-11-17 |
Family
ID=15948420
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60172791A Granted JPS6232864A (en) | 1985-08-06 | 1985-08-06 | Production of essence of sea tangle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6232864A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0288941U (en) * | 1988-12-27 | 1990-07-13 | ||
| JPH02286032A (en) * | 1989-04-27 | 1990-11-26 | Nitto Chem Ind Co Ltd | Iodine-containing process food comprising wheat flour as raw material |
| JPH02141124U (en) * | 1989-04-28 | 1990-11-27 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57152870A (en) * | 1981-03-18 | 1982-09-21 | Tadashi Saito | Preparation of seasoned "konbu" (sea tangle) |
| JPS59146571A (en) * | 1983-06-03 | 1984-08-22 | Tadashi Saito | Preparation of seasoned tangle |
-
1985
- 1985-08-06 JP JP60172791A patent/JPS6232864A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57152870A (en) * | 1981-03-18 | 1982-09-21 | Tadashi Saito | Preparation of seasoned "konbu" (sea tangle) |
| JPS59146571A (en) * | 1983-06-03 | 1984-08-22 | Tadashi Saito | Preparation of seasoned tangle |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6232864A (en) | 1987-02-12 |
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| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |