JPS6232864A - Production of essence of sea tangle - Google Patents

Abstract

PURPOSE:To obtain transparent essence of sea tangle having good taste and flavor and high palatability, by adding a sugaralcohol to essence of sea tangle. CONSTITUTION:Sea tangle is extracted with water, an alcohol, a liquefied gas, etc., to give essence of sea tangle or a dried product of the essence, which is blended with 10-100pts.wt. one or more sugaralcohol selected from sorbitol, mannitol, xylitol, etc., based on 100pts.wt. solid material weight of the essence of sea tangle.

Description

DETAILED DESCRIPTION OF THE INVENTION [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 soup stock, is made from sumashi soup, sogetsuyu,
It is widely used in Japanese cuisine such as udon soup, tempura soup, and zosui. The ingredients of kelp leaves and kelp stock are as follows: Ikeda (Journal of the Tokyo Chemical Society 30,820 (1908)), Oishi et al.
(1961): Same magazine, 39, 317 (1973):
The same journal, 39, 323 (1973)) and Sato et al. (Journal of the Japan Society of Fisheries Science, 46, 749 (1980)) have researched examples of individual components such as nitrogen compounds, sugars, and inorganic components, and their contents are clear. It is being done.

According to Ikeda mentioned above, the component that gives the ``umami'' taste of kelp soup stock is siglutamate, and it has been reported that the ``umami'' is the taste of -valent glutamate ions. It is said that the ingredients in the dashi stock, such as mannitol, 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 storage and transportation when it is extracted as is, so-called kelp soup stock, and therefore concentrated kelp extract or concentrated kelp extract that has been dried and powdered is used in most cases. .

[Problem that the invention seeks to solve]

When kelp stock is prepared and concentrated, mannitol precipitates out. Concentrated kelp extract containing mannitol 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 homogenize the precipitated mannitol; A plain kelp extract is desired.

By removing mannitrite by filtration or the like, a kelp extract free of sediment can be easily obtained, but the quality is inferior.

[Failure to solve the problem]

The present inventors noticed that monosodium glutamate alone does not give the flavor of kelp soup stock, and came to the conclusion that there may be flavor components other than glutamic acid in kelp soup stock.As a result of extensive research, they found that We have discovered that mannitol does not have the flavor of kelp stock when used alone, and more preferably, that when mannitol, KCl, and glutamate are present in a specific ratio, it does not have the flavor of kelp but exhibits the taste of kelp stock. Xylit, sorbitol instead of knit,
A sugar alcohol such as martinoid (or a sugar alcohol obtained by hydrogenating starch or sugar-based raw materials may be used as the main ingredient) (KH2PO4, K2 instead of KCl)
It was discovered that potassium salts such as HPO4 and potassium glutamate, and glutamate salts (potassium glutamate, potassium glutamate, magnesium glutamate, calcium glutamate, ammonium glutamate, arginine glutamate, lysingaltamate, or glutamic acid itself) could also be used), and from concentrated kelp extract. By removing the precipitated mannitol and adding and dissolving sugar alcohols such as xylit, sorbitol, and martinode to the degraded quality kelp extract K or low-quality kelp extract with low mannitol content, the taste and flavor are good without any precipitates. They discovered that concentrated kelp can be obtained and completed the present invention. 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, 10 to 100 parts of sugar alcohol is added to 100 parts of the solid weight of the kelp extract.

As the sugar alcohol, it is preferable to add one or more selected from mannitol, sorbitol, martinoid, and xylitol. When the finished kelp extract is liquid or 4-stroke, mannitol remains as a solid substance, so it is not preferable to use mannitol, and sorbitol, sorbitol,
Multi-throated is preferred. In the case of kelp extract with reduced mannitol by removing mannitol, or solid or powdered kelp extract obtained by drying kelp extract that originally has a low mannitol content, one type selected from hammannitol, sorbitol, multinod, and xylitol. Alternatively, it is preferable to add two or more kinds.

The kelp extract used in the present invention may be obtained from kelp by any extraction method such as water extraction, alcohol extraction, alkali extraction, or liquefied gas extraction, or a combination of these extraction methods, or it may be a dried product thereof. . The kelp may be any type of kelp, such as true kelp, Rishiri kelp, Laus kelp, Hidaka kelp, and Mikata kelp, 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 will not be obtained, and if the amount of sugar alcohol is more than 100 parts, the glutamic acid, KCl and sugar in the kelp extract will be reduced. The taste balance of alcohol changes, becoming only sweet, and its function as a stock is reduced.

〔Effect of the invention〕

The kelp extract according to the present invention combines the flavoring function of mannitol in kelp stock with highly soluble sorbitol, martinoid,
It has a range of taste and heat unique to kelp that cannot be supplemented by xylitol, and can be used as a highly palatable seasoning in various dishes such as dishes using kelp soup stock and processed foods.

The present invention will be further explained below with reference to Examples.

Example 1 Add 130 parts of water and 9 parts to 20 kg of red leaves of Rous kelp and heat.
After reaching the temperature of 80° C., the mixture was kept warm for 20 minutes to obtain 92 kg of primary extraction tL and 63 kg of residue. 80 more for 63 kg of residue
After adding 100 kg of warm water at 100° C. and extracting for 20 minutes, 91 kg of a secondary extract and 71 kg of a residue were obtained. The first extract and the second extract were combined and concentrated under reduced pressure at 60°C and 680 mmHg to a solid concentration (Br1x) of 40% concentrated kelp extract 23
I got it. When this concentrated kelp extract was left to cool, crystals were precipitated, and the crystals were removed by centrifugation to obtain 20.5 kli+ (solids concentration: 33%) of clear kelp extract. 10 kg of clear kelp extract and 1 part of 70% sorbitol
．． 5 kg was added to obtain the kelp extract according to the present invention.

Pair-wise comparison evaluation was conducted 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 results of the sensory evaluation conducted by 10 panelists.

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 2 130 kg of water was added to 20 kg of Hidaka kelp 5, etc., and heated.
After reaching 0°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 wmHg, and concentrated kelp extract 45 to 9 was concentrated at a solid concentration (Brix) of 20%.
This was spray-dried to obtain 8 kg of kelp extract powder.

To 4 kg of this kelp extract powder, 2 kg of Maltito was added and mixed well to obtain a kelp extract powder according to the present invention.

Sensory evaluation was conducted by 10 iE panelists using a two-point comparison method for the kelp extract powder to which mulch according to the present invention was added and the kelp extract powder to which mulch was not added. The results are shown in Table 2.

Table 2

Claims (1)

[Claims] 1. 10 to 10 parts per 100 parts of solid weight of kelp extract
A method for producing kelp extract, characterized by adding 0 parts of sugar alcohol. 2. The method for producing a kelp extract according to claim 1, wherein the sugar alcohol is one or more selected from sorbitol, maltite, and xylitol.