JPS6130545B2 - - Google Patents
Info
- Publication number
- JPS6130545B2 JPS6130545B2 JP57198638A JP19863882A JPS6130545B2 JP S6130545 B2 JPS6130545 B2 JP S6130545B2 JP 57198638 A JP57198638 A JP 57198638A JP 19863882 A JP19863882 A JP 19863882A JP S6130545 B2 JPS6130545 B2 JP S6130545B2
- Authority
- JP
- Japan
- Prior art keywords
- kelp
- extract
- stem
- hours
- kelp extract
- 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
Links
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 51
- 239000000284 extract Substances 0.000 claims description 28
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 10
- 229910052757 nitrogen Inorganic materials 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 5
- 239000001301 oxygen Substances 0.000 claims description 5
- 229910052760 oxygen Inorganic materials 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000007789 gas Substances 0.000 claims 1
- 238000007654 immersion Methods 0.000 description 12
- 235000014347 soups Nutrition 0.000 description 5
- 239000004480 active ingredient Substances 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 238000007664 blowing Methods 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- DBTMGCOVALSLOR-DEVYUCJPSA-N (2s,3r,4s,5r,6r)-4-[(2s,3r,4s,5r,6r)-3,5-dihydroxy-6-(hydroxymethyl)-4-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-6-(hydroxymethyl)oxane-2,3,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](CO)O[C@H](O)[C@@H]2O)O)O[C@H](CO)[C@H]1O DBTMGCOVALSLOR-DEVYUCJPSA-N 0.000 description 2
- 229920001543 Laminarin Polymers 0.000 description 2
- 239000005717 Laminarin Substances 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 229960001126 alginic acid Drugs 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 239000000783 alginic acid Substances 0.000 description 2
- 150000004781 alginic acids Chemical class 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- -1 fucoidin Chemical compound 0.000 description 2
- 229930195733 hydrocarbon Natural products 0.000 description 2
- 150000002430 hydrocarbons Chemical class 0.000 description 2
- 239000011261 inert gas Substances 0.000 description 2
- 239000000203 mixture Substances 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
- 239000000419 plant extract Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 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 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 241001261506 Undaria pinnatifida Species 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Landscapes
- Edible Seaweed (AREA)
- Non-Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】
本発明は、昆布特に昆布の茎部あるいは根部か
ら飲料としてあるいは出汁として用いるのに適し
た昆布エキスを製造する方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a kelp extract suitable for use as a beverage or soup stock from kelp, particularly the stem or root of kelp.
昆布は古来より出汁用、総菜用または種々の加
工品として食用に供されてきた。これは、昆布が
グルタミン酸、アルギン酸、フコイジン、ラミナ
リン、マンニツトなどの有用な炭化水素ならびに
カリ、ヨウ素、カルシウムなどの無機質を多量に
含むためである。ところで、上記のような成分を
含む昆布を、毎日少量ずつ食用とすることは、味
覚上のみならず健康を維持促進するうえからも望
ましいものである。 Since ancient times, kelp has been used for soup stock, side dishes, and various processed products. This is because kelp contains large amounts of useful hydrocarbons such as glutamic acid, alginic acid, fucoidin, laminarin, and mannite, as well as minerals such as potassium, iodine, and calcium. By the way, it is desirable to eat a small amount of kelp containing the above-mentioned components every day, not only for taste but also for maintaining and promoting health.
ところが従来食用に供されてきたのは主として
昆布の葉状部のみであり、昆布の茎部あるいは根
部はほとんど有効利用が図られず廃棄される場合
があるほどであつた。これは、第１に昆布の茎根
部を積極的に利用しようとする意志に欠けていた
ためであり、そして第２にたとえ昆布の茎根部か
ら有効成分を抽出したとしても、有効成分が主と
して炭化水素からなるため発酵したりして長期間
にわたつては保存できないためであつた。しかし
ながら、昆布の茎部あるいは根部には、グルタミ
ン酸ナトリウム、糖類、ヨウ素、カリ、カルシウ
ムなどの成分が多量に含まれているため、茎部あ
るいは根部の有効利用が図られるならば極めて意
義深いものである。 However, in the past, only the leaves of kelp were used for food, and the stems and roots of kelp were rarely used effectively and were often discarded. Firstly, there was a lack of will to actively utilize the stem and root of kelp, and secondly, even if the active ingredients were extracted from the stem and root of kelp, the active ingredients were mainly hydrocarbons. This is because it cannot be stored for long periods of time due to fermentation. However, the stems and roots of kelp contain large amounts of components such as monosodium glutamate, sugars, iodine, potassium, and calcium, so it would be extremely meaningful if the stems and roots could be used effectively. be.
一方、また従来昆布エキスを含有する健康増進
に適した飲料も開発されていない。 On the other hand, no beverage suitable for promoting health containing kelp extract has been developed.
本発明はこれに鑑み、昆布の葉状部のみならず
従来廃棄されてきた茎根部からも有効成分を抽出
して、飲料あるいは出汁に用いるのに適した昆布
エキスの製造方法を提供することを目的としてな
されたものである。 In view of this, an object of the present invention is to provide a method for producing a kelp extract suitable for use in beverages or soup stock by extracting active ingredients not only from the leaves of kelp but also from the stem root, which has conventionally been discarded. This was done as a.
本発明による昆布エキスの製造方法は、乾燥さ
れた昆布の葉状部および／または茎根部を約５〜
20時間水に浸漬し、その浸漬工適の後半に窒素を
浸漬液中に吹込み、次いで必要に応じて不活性ガ
ス雰囲気下で保存することを特徴としている。 In the method for producing kelp extract according to the present invention, dried leaves and/or stem roots of kelp are
It is characterized in that it is immersed in water for 20 hours, nitrogen is blown into the immersion liquid during the latter half of the immersion process, and then it is stored under an inert gas atmosphere if necessary.
本発明においては、昆布エキスの製造するに際
して、昆布の葉状部のみならず、昆布の茎根部を
も用いうる。すなわち本発明においては、原料と
して昆布の葉状部のみを用いてもよく、また昆布
の茎部のみを用いてもよく、さらには昆布の根部
のみを用いてもよい。もちろん、昆布の葉状部、
茎部、根部の混合物も用いることができる。原料
となる昆布は、乾燥されたものが用いられる。昆
布を乾燥することによつて、水に浸漬した際に、
有効成分が容易に抽出されうる。 In the present invention, when producing a kelp extract, not only the leaf-like parts of kelp but also the stem and root parts of kelp can be used. That is, in the present invention, only the leaves of kelp, only the stems of kelp, or even the roots of kelp may be used as raw materials. Of course, the leaves of kelp,
A mixture of stem and root parts can also be used. Dried kelp is used as a raw material. By drying kelp, when soaked in water,
Active ingredients can be easily extracted.
乾燥された昆布の葉状部および／または茎根部
は、水に約５〜20時間浸漬される。昆布の葉状部
は水に約６〜12時間浸漬されることが好ましく、
また昆布の茎根部は約10〜16時間されに好ましく
は12〜14時間水に浸漬されることが望ましい。水
の温度は、常温よりやや低い温度であることが好
ましい。常温よりもやや低い温度に保つことによ
つて、昆布エキスの発酵が防止されるとともに得
られるエキスに強い臭気がつくことが防止され
る。昆布の水への浸漬時間が５時間より短かいと
充分な濃度の昆布エキスが得られず、また一方20
時間を越えると昆布エキスの発酵が起こりやすい
ため好ましくない。 The dried kelp leaves and/or stem roots are soaked in water for about 5 to 20 hours. The leaves of kelp are preferably soaked in water for about 6 to 12 hours,
Further, it is desirable that the stem and root part of the kelp be soaked in water for about 10 to 16 hours, preferably 12 to 14 hours. The temperature of the water is preferably slightly lower than room temperature. By keeping the temperature slightly lower than room temperature, fermentation of the kelp extract is prevented and the resulting extract is prevented from having a strong odor. If the kelp is soaked in water for less than 5 hours, a sufficient concentration of kelp extract cannot be obtained;
If the time is exceeded, fermentation of the kelp extract tends to occur, which is not preferable.
このような浸漬工程の後半に、浸漬液中に窒素
を吹込み、浸漬液中に溶存する酸素をできるだけ
追い出すことが必要である。窒素を吹込んで溶存
酸素を追い出すことにより、昆布エキスの発酵が
防止される。窒素の吹込みは、浸漬工程の後半か
ら浸漬工程の終了時にかけて行なわれるが、たと
えば浸漬工程が３時間である場合には、浸漬工程
終了の１時間前から浸漬工程の終了時まで行なう
ことが好ましい。窒素の吹込みを浸漬工程の開始
時から行なうことは、労力の無駄となり、また昆
布エキスの抽出効率が何ら向上しないため望まし
くない。 In the latter half of such an immersion process, it is necessary to blow nitrogen into the immersion liquid to drive out as much oxygen as possible dissolved in the immersion liquid. Fermentation of the kelp extract is prevented by blowing in nitrogen to drive out dissolved oxygen. Nitrogen blowing is carried out from the latter half of the immersion process to the end of the immersion process, but for example, if the immersion process is for 3 hours, it can be carried out from 1 hour before the end of the immersion process until the end of the immersion process. preferable. It is undesirable to blow nitrogen from the beginning of the soaking process because it wastes labor and does not improve the extraction efficiency of kelp extract in any way.
このようにして昆布エキスを抽出した後、この
エキスをビンなどの容器に詰める。この際、長期
間にわたつて保存することが要求される場合に
は、ビンの非充填空間を窒素などの不活性ガスで
満たすことが好ましい。しかしながら、昆布エキ
ス中にはほとんど溶存酸素が存在しないため、通
常の条件下では不活性雰囲気下で保存しなくとも
支障のない場合が多い。もちろん容器に詰める前
に必要に応じて昆布エキスを口過することもでき
る。 After extracting the kelp extract in this way, the extract is packed into a container such as a bottle. At this time, if long-term storage is required, it is preferable to fill the unfilled space of the bottle with an inert gas such as nitrogen. However, since there is almost no dissolved oxygen in the kelp extract, under normal conditions there is often no problem even if it is stored under an inert atmosphere. Of course, you can also sip kelp extract if necessary before filling the container.
本発明により製造された昆布エキス中に、必要
に応じて、他の物質たとえば食塩、朝鮮ニンジン
などの薬用植物のエキス、梅、ブドウなどの植物
エキス、わかめなどの海草のエキス、かつおなど
の魚のエキス、椎茸などのきのこのエキス、合成
化学調味料などを広く添加することができる。 If necessary, the kelp extract produced according to the present invention may contain other substances such as salt, medicinal plant extracts such as Korean ginseng, plant extracts such as plums and grapes, seaweed extracts such as wakame, and fish extracts such as bonito. Extracts of mushrooms such as shiitake mushrooms, synthetic chemical seasonings, etc. can be widely added.
このようにして製造された昆布エキスは、グル
タミン酸ナトリウム、アルギン酸、フコイジン、
ラミナリン、マンニツト、ヨウ素、カリ、カルシ
ウムなどを多量に含有しているため、優れた出汁
として用いることができる。またこの昆布エキス
を毎日少量ずつ飲料として用いれば、健康の維持
増進に優れた効果が認められる。 The kelp extract produced in this way contains monosodium glutamate, alginic acid, fucoidin,
Because it contains large amounts of laminarin, mannitrate, iodine, potassium, calcium, etc., it can be used as an excellent soup stock. Furthermore, if this kelp extract is used in small amounts as a drink every day, it will have an excellent effect on maintaining and promoting health.
さらに本発明よる昆布エキスは、浸漬工程の後
半から終了時にかけて窒素を吹込んで製造されて
いるので、溶存酸素がほとんど存在しないため、
長時間にわたつて発酵することなく保存すること
ができる。 Furthermore, since the kelp extract according to the present invention is manufactured by blowing nitrogen from the latter half of the soaking process to the end, there is almost no dissolved oxygen.
It can be stored for a long time without fermenting.
以下本発明を実施例により詳細に説明する。 The present invention will be explained in detail below with reference to Examples.
例 １
乾燥された昆布の茎部および根部を、25℃の水
に12時間浸漬する。この間浸漬後11時間を経た時
点で窒素の吹込みを開始し、浸漬の終了時まで窒
素の吹込みを継続する。浸漬終了後、得られた昆
布エキスをロ過して狭雑物を除去し、次いで得ら
れたロ液をビン詰めし、空気中に保存する。この
昆布エキスは飲料に供される。このように製造さ
れた昆布エキスは、長期間にわたつて保存可能で
ある。Example 1 Dried stems and roots of kelp are soaked in water at 25°C for 12 hours. During this period, nitrogen injection is started 11 hours after immersion and continues until the end of immersion. After soaking, the resulting kelp extract is filtered to remove impurities, and the resulting filtrate is then bottled and stored in the air. This kelp extract is used in beverages. The kelp extract produced in this way can be stored for a long period of time.
例 ２
例１の乾燥された昆布の茎根部のかわりに乾燥
された昆布の葉状部と茎根部の混合物を用いた以
外は例１と同様にして昆布エキスを製造する。こ
の昆布エキスに少量の塩化ナトリウムを加えたも
のは、長期間にわたつて保存可能であるとともに
出汁としても優れたものである。Example 2 A kelp extract is produced in the same manner as in Example 1, except that a mixture of dried kelp leaves and stem roots is used instead of the dried kelp stem roots in Example 1. This kelp extract with a small amount of sodium chloride can be stored for a long time and is also excellent as a soup stock.
Claims (1)
部を、約５〜20時間水に浸漬し、この浸漬工程の
後半に窒素を浸漬液中に吹込んで溶存酸素を追出
し、次いで必要に応じて不活性ガス雰囲気下で保
存することを特徴とする昆布エキスの製造方法。1. Dried kelp leaves and/or stem roots are soaked in water for approximately 5 to 20 hours, and during the latter half of this soaking process, nitrogen is blown into the soaking liquid to drive out dissolved oxygen, and then, if necessary, A method for producing a kelp extract, characterized by storing it under an active gas atmosphere.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57198638A JPS5988069A (en) | 1982-11-12 | 1982-11-12 | Preparation of tangle extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57198638A JPS5988069A (en) | 1982-11-12 | 1982-11-12 | Preparation of tangle extract |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5988069A JPS5988069A (en) | 1984-05-21 |
| JPS6130545B2 true JPS6130545B2 (en) | 1986-07-14 |
Family
ID=16394532
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57198638A Granted JPS5988069A (en) | 1982-11-12 | 1982-11-12 | Preparation of tangle extract |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5988069A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2666965B1 (en) * | 1990-09-24 | 1993-11-26 | Algotherm Sa Laboratoires | PROCESS FOR THE PREPARATION OF CONCENTRATED EXTRACT OF ALGAE. |
| KR100405133B1 (en) * | 2001-05-23 | 2003-11-12 | 대한민국 | Beverage containing oligosaccharides of laminaria religiosa and process for the preparation thereof |
| JP5939605B2 (en) * | 2011-07-12 | 2016-06-22 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Method for producing composition containing kombu extract, composition containing kombu extract produced by the method, and food containing the composition containing kombu extract |
-
1982
- 1982-11-12 JP JP57198638A patent/JPS5988069A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5988069A (en) | 1984-05-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106107737A (en) | A kind of root-mustard method for salting | |
| CN101932692A (en) | Grain wine manufacturing kit using a filter bag | |
| CN100496259C (en) | Cake containing deep sea water | |
| JPS6130545B2 (en) | ||
| CN108660045A (en) | A kind of coconut alcoholic drink mixed with fruit juice industrialized preparing process and gained coconut alcoholic drink mixed with fruit juice | |
| CN102382742A (en) | Preparation method of abricotine | |
| JPS597692B2 (en) | How to deodorize Hokudami | |
| JP4909805B2 (en) | Method for producing concentrated seawater with storage function and method for preserving marine products using the concentrated seawater | |
| CN1081710A (en) | Momordicacharantial wine and preparation method thereof | |
| JPH01300880A (en) | Production of active ingredient extract solution from pine | |
| CN1398959A (en) | Banana wine and its production process | |
| KR101410234B1 (en) | Preparation method of Artemisia capillaris extract using deep seawater | |
| JPH09275967A (en) | Production of health liquor | |
| CN111996097A (en) | Preparation method of fresh and sweet fragrant bamboo wine flavoring wine | |
| KR930017513A (en) | Seaweed drink manufacturing method | |
| KR100436445B1 (en) | The manufacturing method of composition from the health support food in the plant group which is suitable for drinking | |
| CN1521249A (en) | Tomato fruit wine and method for brewing the same | |
| JPH0446553B2 (en) | ||
| KR100218050B1 (en) | Fermented beverage | |
| Intoh | Why were pots imported to Ngulu atoll? A consideration of subsistence strategy | |
| JPH02238850A (en) | Processing and preserving method of bamboo shoot | |
| JPH01291772A (en) | Drink of houttuynia cordata | |
| JPH02286062A (en) | Cherry flower for drink and preparation thereof | |
| Hausner | The Manufacture of Preserved Foods and Sweetmeats: A Handbook of All the Processes for the Preservation of Flesh, Fruit, and Vegetables, and for the Preparation of Dried Fruit, Dried Vegetables, Marmalades, Fruit-syrups, and Fermented Beverages, and of All Kinds of Candies, Candied Fruit, Sweetmeats, Rocks, Drops, Dragées, Pralines, Etc | |
| SU988266A1 (en) | Method of preserving beer |