JPS63301770A - Production of marine alga-containing liquid composition - Google Patents
Production of marine alga-containing liquid compositionInfo
- Publication number
- JPS63301770A JPS63301770A JP62137760A JP13776087A JPS63301770A JP S63301770 A JPS63301770 A JP S63301770A JP 62137760 A JP62137760 A JP 62137760A JP 13776087 A JP13776087 A JP 13776087A JP S63301770 A JPS63301770 A JP S63301770A
- Authority
- JP
- Japan
- Prior art keywords
- marine alga
- liquid composition
- seaweed
- containing liquid
- 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.)
- Granted
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 26
- 239000000203 mixture Substances 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 24
- 235000019698 starch Nutrition 0.000 claims abstract description 24
- 239000008107 starch Substances 0.000 claims abstract description 24
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract 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 claims abstract description 8
- 229930195725 Mannitol Natural products 0.000 claims abstract description 8
- 239000000594 mannitol Substances 0.000 claims abstract description 8
- 235000010355 mannitol Nutrition 0.000 claims abstract description 8
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 7
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 7
- 241001261506 Undaria pinnatifida Species 0.000 claims abstract description 5
- 241001491705 Macrocystis pyrifera Species 0.000 claims abstract description 3
- 241000195474 Sargassum Species 0.000 claims abstract 4
- 239000000284 extract Substances 0.000 claims description 36
- 241001474374 Blennius Species 0.000 claims description 34
- 239000007787 solid Substances 0.000 claims description 13
- 235000000346 sugar Nutrition 0.000 claims description 7
- 150000008163 sugars Chemical class 0.000 claims description 6
- 241001466453 Laminaria Species 0.000 claims 1
- 241000275031 Nica Species 0.000 claims 1
- 241000195493 Cryptophyta Species 0.000 abstract description 11
- 239000013049 sediment Substances 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 230000001376 precipitating effect Effects 0.000 abstract 1
- 150000004044 tetrasaccharides Chemical class 0.000 abstract 1
- 235000019590 thick flavour Nutrition 0.000 abstract 1
- 239000002244 precipitate Substances 0.000 description 20
- 239000000047 product Substances 0.000 description 13
- 238000000034 method Methods 0.000 description 11
- 230000007423 decrease Effects 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 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 6
- 239000000600 sorbitol Substances 0.000 description 6
- 241000512259 Ascophyllum nodosum Species 0.000 description 5
- 230000015572 biosynthetic process Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 4
- 239000000845 maltitol Substances 0.000 description 4
- 235000010449 maltitol Nutrition 0.000 description 4
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 4
- 229940035436 maltitol Drugs 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 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 3
- 239000013074 reference sample Substances 0.000 description 3
- 229920000858 Cyclodextrin Polymers 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- CTQNGGLPUBDAKN-UHFFFAOYSA-N O-Xylene Chemical compound CC1=CC=CC=C1C CTQNGGLPUBDAKN-UHFFFAOYSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000001877 deodorizing effect Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- YIWGJFPJRAEKMK-UHFFFAOYSA-N 1-(2H-benzotriazol-5-yl)-3-methyl-8-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carbonyl]-1,3,8-triazaspiro[4.5]decane-2,4-dione Chemical compound CN1C(=O)N(c2ccc3n[nH]nc3c2)C2(CCN(CC2)C(=O)c2cnc(NCc3cccc(OC(F)(F)F)c3)nc2)C1=O YIWGJFPJRAEKMK-UHFFFAOYSA-N 0.000 description 1
- 208000010470 Ageusia Diseases 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 241000727732 Tokoyo Species 0.000 description 1
- 235000019666 ageusia Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 239000008096 xylene Substances 0.000 description 1
- 125000005023 xylyl group Chemical group 0.000 description 1
Landscapes
- Compositions Of Macromolecular Compounds (AREA)
- Edible Seaweed (AREA)
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は海藻エキス含有液状組成物の製造方法に関する
ものであり、詳しくは、天然の海藻エキス中に含有され
るマンニトールの一部を除去したものに限定された還元
澱粉加水分解物を加えることにより味及び性質が改善さ
れた）ｍ藻エキス含有液状組成物を製造する方法に関す
る。[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a method for producing a liquid composition containing a seaweed extract, and more specifically, a method for producing a liquid composition containing a seaweed extract. The present invention relates to a method for producing a liquid composition containing an algae extract (with improved taste and properties) by adding a reduced starch hydrolyzate limited to the above.
（従来の技術及びその問題点）
コンブ、ワカメ等の）毎藻から水、温水又は熱水により
エキスを抽出し、必要に応じ固形分濃度５０％程度まで
濃縮し、海藻エキス製品（以下単に製品ということがあ
る〉を製造して、これを調味その他の目的に用いること
は、一般に商業的に行われている。このように調製され
た製品の難点は沈殿が生成すること、腐敗しやすいこと
、匂いが生臭いこと、更に塩味が強く味のバランスが悪
いことなどであった。(Prior art and its problems) The extract is extracted from each algae (such as kelp, wakame, etc.) with water, hot water, or hot water, concentrated to a solid content concentration of about 50% as necessary, and the seaweed extract product (hereinafter simply referred to as "product") is It is generally commercially possible to produce and use this product for seasoning and other purposes.The disadvantages of products prepared in this way are the formation of precipitates and the fact that they are easily spoiled. , the smell was fishy, and the taste was strongly salty and unbalanced.
これらの難点を解決するためにいくつかの方法が開示さ
れている。例えば、最近の消費者ニーズの多様化に伴い
海藻エキスが若年層にまで消費されてくるにつれて海藻
特有の匂いが敬遠され、この匂いを軽減させるためにシ
クロデキストリンを用いて海藻エキスから脱臭する方法
が特開昭６２年第６６６２号公報に開示されている。Several methods have been disclosed to overcome these difficulties. For example, with the recent diversification of consumer needs, seaweed extracts are being consumed by younger people, and the unique odor of seaweed is being avoided.In order to reduce this odor, there is a method of deodorizing seaweed extracts using cyclodextrin. is disclosed in Japanese Unexamined Patent Publication No. 6662 of 1988.
一方、沈殿が生成することによフて外観上の品質を損ね
ることや、粘度（またはとろみ）が低下し、取り扱い上
容器に付着する等の不都合を生じ、味のバランスも悪く
なるという問題点があったが、これを解決するためにキ
シリＩ・−ル、ソルビトール、マルチトールなどの糖ア
ルコールを添加する方法が特開昭６２年第３２８６４号
公報及び特開昭６２年第３２８５４号公報に紹介されて
いる。On the other hand, there are problems such as the formation of precipitates, which impairs the appearance quality, decreases viscosity (or thickness), causes inconveniences such as adhesion to the container during handling, and impairs the balance of taste. However, in order to solve this problem, a method of adding sugar alcohols such as xylyl, sorbitol, maltitol, etc. was disclosed in JP-A No. 32864 of 1982 and JP-A No. 32854 of 1988. Introduced.
しかしながら、これらの改良方法によって克服されたの
は、従来の製造方法の欠点の一部であり上記の改良の試
みにも拘らず十分に満足な製品を得ることは出来なかっ
た。However, these improved methods have overcome some of the drawbacks of the conventional manufacturing methods, and despite the above-mentioned attempts at improvement, it has not been possible to obtain a fully satisfactory product.
つまり、上記のシクロデキストリンを用いた脱臭方法に
よれば海藻特有の匂いは確かに軽減されるけれども、高
価なシフ［１デギストリンを使用するために製品コスト
の上昇を招き、従来の製品の沈殿の生成及びそれに伴う
様々な欠点については全く改善されなかった。In other words, although the above-mentioned deodorizing method using cyclodextrin does reduce the characteristic odor of seaweed, the use of expensive Schiff [1 dextrin] increases the product cost and reduces the sedimentation of conventional products. There was no improvement in production and the various drawbacks associated with it.
一方、沈殿の生成を防止するためにキシ１月・−ル、ソ
ルビト−ル、マルチト−ルなどの糖アルコールを添加す
る方法によれは沈殿の生成はかなり抑制することが可能
となり、外観上の品質を損なう事も少なく、舌ざわりな
ども改善されて従来の製造方法の欠点を克服出来たかに
思われたが、これも欠点を包含する方法であった。On the other hand, by adding sugar alcohols such as xylene alcohol, sorbitol, and maltitol to prevent the formation of precipitates, the formation of precipitates can be considerably suppressed, and the appearance of It appeared that the shortcomings of the conventional manufacturing method could be overcome, with little loss of quality and improved texture, but this method also had its own shortcomings.
すなわち、上記方法に記載しているキシ１月・−ルは日
本国内で食品または食品添加物として使用不可能な品物
であり、ソルビトール及びマルチト−ルを使用した場合
にはそれてもなお沈殿を生ずる場合があることや鋭い甘
味が強調されてしまい味のバランスが悪くなってしまう
ことや海藻特有の匂いが抑制できないこと、粘度の低下
によって海藻再キス特有のとろみが減少してしまうこと
などの欠点があった。In other words, the xylol described in the above method cannot be used as a food or food additive in Japan, and even if sorbitol and maltitol are used, precipitation will still occur. The sharp sweetness may be emphasized, resulting in an unbalanced taste, the odor characteristic of seaweed may not be suppressed, and the viscosity may decrease, resulting in a decrease in the thickness characteristic of seaweed re-kissing. There were drawbacks.
以上のように従来の製造方法では解決されていない問題
点があったため、上記の様々な問題点を解決し得る製造
方法の開発が望まれていた。As mentioned above, there are problems that have not been solved by the conventional manufacturing methods, and therefore, it has been desired to develop a manufacturing method that can solve the various problems mentioned above.
（問題点を解決するための手段）
本発明者は、上記種々の問題点を解決すべく鋭意検討を
重ねた結果、海藻エキスに含まれているマンニト−ルの
一部を除去してそれに４糖以上のオリゴ糖を水素添加し
た糖アルコールを主成分とする還元澱粉加水分解物を一
定量加えることによって従来の製造方法では解決し得な
かった様々な問題点を克服し本発明を完成するに至った
。(Means for Solving the Problems) As a result of intensive studies to solve the various problems mentioned above, the present inventor has removed a part of mannitol contained in the seaweed extract and added 4 By adding a certain amount of reduced starch hydrolyzate whose main component is a sugar alcohol obtained by hydrogenating oligosaccharides or more than sugars, various problems that could not be solved by conventional production methods were overcome and the present invention was completed. It's arrived.
すなわち、本発明の目的は従来の技術と比較して沈殿を
生成しにくく、海藻の嫌な匂いを軽減した、味の著しく
改善された、とろみのある海藻エキス含有液状組成物の
製造方法を提供することである。That is, an object of the present invention is to provide a method for producing a thick liquid composition containing a seaweed extract that is less likely to generate precipitates, has a significantly improved taste, and has a significantly improved taste. It is to be.
以下に本発明を具体的に説明する。The present invention will be specifically explained below.
本発明に使用できる）ｍ藻はマンニト−ルを含有する海
藻であれは゛よく、その例としてはマコンブ、ジャイア
ントケルプ、アカモク、トゲモク、ワカメなどが挙げら
れ、その産地や等級もＦＲ定されない。The algae that can be used in the present invention may be any seaweed that contains mannitol, examples of which include seaweed, giant kelp, red moth, thorny mok, wakame, etc., and the origin and grade thereof are not determined by FR.
次に本発明の製造方法について説明する。Next, the manufacturing method of the present invention will be explained.
これらの海藻からエキスを抽出する方法は効率良くエキ
スを抽出できる方法であれは、水抽出、アルコール抽出
、超臨界ガス抽出など、どのような方法であっても採用
することが可（ｒＦである。Any method can be used to extract extracts from these seaweeds, such as water extraction, alcohol extraction, and supercritical gas extraction, as long as the extract can be extracted efficiently (rF .
抽出した海藻エキスを固形分濃度４０〜６０重量％に濃
縮し、０〜２５°Ｃまで冷却して生成した沈殿を濾過に
より除去する。The extracted seaweed extract is concentrated to a solid content concentration of 40 to 60% by weight, cooled to 0 to 25°C, and the generated precipitate is removed by filtration.
この際に生成する沈殿の爪は、通常濃縮エキスの固形分
重量に刻して５〜２０重量％重量上程るが、その主成分
はマンニトールであり少量のナトリウム、カリウム等の
塩類も含まれている。The precipitate formed at this time is usually 5 to 20% heavier than the solid content of the concentrated extract, but its main component is mannitol and also contains small amounts of salts such as sodium and potassium. There is.
上記のように沈殿物を除去して得た）朗藻の濃縮エキス
はそのままでは再び沈殿を生成することが多く、マンニ
トールが多量に除かれているために味のバランスが悪く
、海藻特有の嫌な匂いもそのまま残存している。上記で
得た、濃縮）ｍ藻エキス１００重量部に特定の還元澱む
）加水分解物を一定量添加することにより本発明の効果
を達成することができる。Concentrated extracts of seaweed (obtained by removing the precipitates as described above) often produce precipitates again if left as is, and because a large amount of mannitol has been removed, the taste is unbalanced and has the characteristic unpleasant taste of seaweed. The smell still remains. The effects of the present invention can be achieved by adding a certain amount of a specific reduced and stagnant hydrolyzate to 100 parts by weight of the concentrated algae extract obtained above.
本発明の方法を実施するうえで、該還元澱粉加水分解物
の添加量を５〜５ｏｗｎ部とする必要があるが、添加量
が５重里部未満である場合には、濃縮エキスからの沈殿
生成を抑制する効果や味の改善効果や匂いを軽減する効
果やとろみを呈する効果が該還元澱粉加水分解物の添加
量の減少とともに急激に失われるからである。In carrying out the method of the present invention, it is necessary to add 5 to 5 parts of the reduced starch hydrolyzate, but if the amount added is less than 5 parts, precipitation from the concentrated extract may occur. This is because the effects of suppressing oxidation, improving taste, reducing odor, and thickening are rapidly lost as the amount of the reduced starch hydrolyzate added decreases.
また、その添加量が５０重敗部を超える場合には本発明
の方法による様々な効果が添加量とともに増大しないた
め工業的に意味がなく、味のバランスがくずれるなどの
不都合が生ずるので添加量を５０重量部以上にすること
は好ましくない。In addition, if the amount added exceeds 50 heavy losses, the various effects of the method of the present invention do not increase with the amount added, so it is industrially meaningless, and disadvantages such as loss of taste balance occur, so the amount added It is not preferable to make the amount more than 50 parts by weight.
一方、添加する還元澱粉加水分解物は４糖以上のオリゴ
糖を水素添加して得られる糖アルコールを７０〜８５重
量％含有しているものが好ましく、その糖アルコールの
平均分子量は５００〜１１００であるものが好ましいが
、その例としては、市販の還元澱粉加水分解物の中でも
、ＰＯ−２０［東和化成工業（株）製］などが好適であ
る。On the other hand, the reduced starch hydrolyzate to be added preferably contains 70 to 85% by weight of a sugar alcohol obtained by hydrogenating oligosaccharides of 4 or more sugars, and the average molecular weight of the sugar alcohol is 500 to 1100. Among commercially available reduced starch hydrolysates, PO-20 [manufactured by Towa Kasei Kogyo Co., Ltd.] is preferred.
この還元澱粉加水分解物に含有される４糖以上のオリゴ
糖を水素添加して得られる糖アルコールの含有量が７０
％未満である場合には還元澱粉加水分解物の中に含有さ
れる低分子爪の糖アルコールの量が相対的に増加してし
まい、ひいてはこれを添加して得た海藻エキス含有液状
組成物の粘度やとろみが低下し、甘味度が増加し、海藻
の嫌な匂いが軽減されないという結果を招くために好ま
しくない。The content of sugar alcohol obtained by hydrogenating oligosaccharides of 4 or more sugars contained in this reduced starch hydrolyzate is 70%
%, the amount of low-molecular-weight nail sugar alcohol contained in the reduced starch hydrolyzate will increase relatively, which will lead to a decrease in the seaweed extract-containing liquid composition obtained by adding this. This is undesirable because it results in a decrease in viscosity and thickness, an increase in sweetness, and a failure to reduce the unpleasant odor of seaweed.
また、４糖以上のオリゴ糖を水素添加してｆｊｔられる
糖アルコールの量が８５％を超えて該還元澱粉加水分解
物中に含有される場合にはこれを添加して得た）毎藻エ
キス含有液状組成物の匂いが軽減されるなどの効果は増
強されるが、該還元澱粉加水分解物自体が老化現象によ
り液の濁りを生ずるなどの不都合を生じ、更にこれを添
加して得た海藻エキス含有液状組成物にも液の濁りなど
の不都合を生ずるために好ましくない。In addition, if the amount of sugar alcohol produced by hydrogenating oligosaccharides of 4 or more sugars exceeds 85% and is contained in the reduced starch hydrolyzate, it may be added to the algae extract). Although the odor reduction and other effects of the liquid composition containing the reduced starch hydrolyzate are enhanced, the reduced starch hydrolyzate itself causes problems such as turbidity of the liquid due to aging phenomenon, and furthermore, seaweed obtained by adding it It is also undesirable to use an extract-containing liquid composition because it causes problems such as cloudiness of the liquid.
更に、該還元澱粉加水分解物の平均分子量が５００未満
である場合はその平均分子−屯が小さくなるにつれて甘
味の鋭さが増大し、Ｕ法度も砂糖の４０〜５０％以上と
高くなり、粘度が低「する傾向がある。従フて、これを
沈殿を除去した該濃縮海藻エキスに添加した時にも同様
の傾向が生じ、好ましくない。Furthermore, when the average molecular weight of the reduced starch hydrolyzate is less than 500, the sharpness of the sweetness increases as the average molecular weight decreases, the U degree increases to 40 to 50% or more of sugar, and the viscosity decreases. Therefore, when it is added to the concentrated seaweed extract from which the precipitate has been removed, the same tendency occurs, which is not preferable.
該還元澱粉加水分解物の平均分子量が１１００よりも大
きい場合にはその物のけ法度が低すぎることや糊臭いこ
とが使用を困難にしているが、還元澱粉加水分解物を製
造する上で粘度が高いことなどから殆ど製造されておら
ず、入手が困難なことも本発明に使用することが好まし
くない理由として挙げられる。If the average molecular weight of the reduced starch hydrolyzate is larger than 1100, the viscosity of the reduced starch hydrolyzate is too low and the sticky smell makes it difficult to use. Another reason why it is not preferable to use it in the present invention is that it is rarely manufactured and is difficult to obtain due to its high cost.
また、添加する際該還元澱粉加水分解物の濃度は沈殿を
除去した後の該海藻エキスの濃度と同等か又は該還元澱
粉加水分解物と沈殿を除去した後の該海藻エキスを混合
した後の濃度が５０％前後となるような濃度が望ましい
。In addition, when adding, the concentration of the reduced starch hydrolyzate is equal to the concentration of the seaweed extract after removing the precipitate, or the concentration after mixing the reduced starch hydrolyzate and the seaweed extract after removing the precipitate. It is desirable that the concentration be around 50%.
（実施例）
以下に実施例を挙げて更に具体的に本発明の詳細な説明
す”る。(Examples) The present invention will be described in more detail below with reference to Examples.
以下の実施例及び参考例に使用した各種糖アルコールの
組成と各（Ｉ測定結果を第１表に示した。The compositions of various sugar alcohols used in the following Examples and Reference Examples and the measurement results for each (I) are shown in Table 1.
（以下余白）
実施例−１
２０００リツトルのジャケット何きステンレス製タンク
に温度１５°Ｃの水９／ｌＯリットルを入れておき、ス
テンレス製の籠に入れた利尻産乾燥コンブ６０Ｒｇ（水
分１７％）を籠の上面が水に浸るように押さえた。その
ジャケットに蒸気を吹き込み、タンク中の水温が９９°
Ｃに達するまで加熱したところ、所要時間は４０分てあ
った。(Leaving space below) Example-1 9/10 liters of water at a temperature of 15°C was placed in a 2000 liter jacketed stainless steel tank, and 60 Rg of dried kelp from Rishiri (moisture 17%) was placed in a stainless steel basket. was held so that the top of the basket was submerged in water. Steam is blown into the jacket, and the water temperature in the tank reaches 99°.
When heated until it reached C, it took 40 minutes.
次に籠を引き上げてコンブを除いた後固形分濃度２％の
コンブ抽出液５ に Ｏｋ ｇを得、更にこの液を温度
約６０９０で０５０〜７００ｍｍ１１ｇの減圧下で固形
分濃度５２％まで濃縮し、２０ ｋ ｇの濃縮液を得た
。Next, after lifting the basket and removing the kelp, a kelp extract with a solid content concentration of 2% was obtained, and this liquid was further concentrated to a solid content concentration of 52% at a temperature of about 6,090 ℃ and under reduced pressure of 0.5 to 700 mm and 11 g. , 20 kg of concentrate was obtained.
この濃縮液の固形分測度５０％での粘度を温度２５°Ｃ
にてＢ型粘度計で測定した結果、４９センチボイスであ
った。The viscosity of this concentrated liquid at a solid content of 50% is determined at a temperature of 25°C.
As a result of measurement using a B-type viscometer, it was found to be 49 cm voice.
濃縮液を１０°Ｃまて冷却し、−夜静賀して生じた沈殿
をフィルタープレスにより濾過し、沈殿物２に、ｇ及び
濾）αｌ ７ ｋ ｇを得た。The concentrated solution was cooled to 10° C., and the resulting precipitate was filtered using a filter press to obtain 7 kg of precipitate 2 (g and 7 kg).
この濾液に、濃度６９．８％に調節した還元澱わ）加水
分解物［商品名ＰＯ−２０、床用化成工業（株）製］
３ｋｇを添加して澄明な）ｍ藻エキス含有液状糾成物２
０ Ｒｇを１３た。このものの固形分濃度を測定したと
ころ５０％であった。（本発明による品−■）
その粘度を２５°Ｃて測定したところ５１センヂボイズ
であった。To this filtrate, a reduced starch hydrolyzate adjusted to a concentration of 69.8% [trade name PO-20, manufactured by Tokoyo Kasei Kogyo Co., Ltd.]
Added 3 kg to make clear) M algae extract-containing liquid condensate 2
0 Rg was 13. The solid content concentration of this product was measured and found to be 50%. (Product according to the present invention - ■) The viscosity was measured at 25°C and was found to be 51 cm.
実施例−２
実施例−１のコンブを三陸産ワカメ（水分１８％）６０
１ｃｇに代えて同様の抽出操作を行い、固形分濃度２．
１％のワカメ抽出液Ｇ ４ Ｕ ｌｃ ｇを得てこれを
実施例−１と同様に濃縮して固形分測度５２％の濃縮液
１９．（３１＜ｇを得た。Example-2 The kelp of Example-1 was mixed with Sanriku seaweed (moisture 18%) 60
A similar extraction operation was performed using 1 cg, and the solid content concentration was 2.
A 1% wakame extract G 4 U lc g was obtained and concentrated in the same manner as in Example-1 to obtain a concentrated liquid with a solid content of 52%. (31<g was obtained.
この濃縮液の固形分濃度５０％での粘度を温度２５°Ｃ
にて測定した結果、４８センチボイスであった。The viscosity of this concentrate at a solid concentration of 50% is determined at a temperature of 25°C.
As a result of measurement, the voice was 48 cm.
更に、実施例−１と同様に冷却濾過して沈殿物１．５ｋ
ｇ及び濾液１７ ｋ ｇを得、この濾液に温度５０．９
％に調節した還元澱粉加水分解物し商品名ＰＯ−２０、
束和化成工業（株）製コ２１ｃ ｇを添力１ルで固形分
濃度５０％のｔ／ｉ７藻エキス含有液状糾成物１９ｋｇ
を得た。（本発明による品−■その粘度を２５°Ｃて測
定したところ４９センチボイスであった。Furthermore, it was cooled and filtered in the same manner as in Example-1 to obtain 1.5k of precipitate.
g and 17 kg of filtrate were obtained, and this filtrate was heated to a temperature of 50.9 kg.
Reduced starch hydrolyzate adjusted to %, trade name: PO-20,
19 kg of liquid condensate containing T/I7 algae extract with a solid content concentration of 50% is added by adding 21 c g of Ko21c manufactured by Tsukuwa Kasei Kogyo Co., Ltd.
I got it. (Product according to the present invention - 1) Its viscosity was measured at 25°C and was found to be 49 centimeters.
参考例−１
実施例−１と同様に抽出、濃縮、冷却、濾過した後得ら
れた濾液１７ｋｇに、濃度６９．８％に調節したソルビ
トール液［商品名ツルピッ）Ｌ−７０、束和化成工業（
株）製］ ３ｋｇを添加して参考試料２０ｋｇを得・た
。（参考試Ｔ：１−１）その粘度を２５°Ｃで測定した
ところ４２センチボイスであった。Reference Example-1 17 kg of the filtrate obtained after extraction, concentration, cooling, and filtration in the same manner as in Example-1 was added to a sorbitol solution (trade name: Tsurupit) L-70, whose concentration was adjusted to 69.8%, manufactured by Tsukuba Kasei Kogyo Co., Ltd. (
Co., Ltd.] was added to obtain 20 kg of a reference sample. (Reference Test T: 1-1) The viscosity was measured at 25°C and was found to be 42 centimeters.
参考例−２
参考例−１のソルビトールをマルチトール［商品名マル
チ−乗和、束和化成工業（抹）製コに代えた以外は同様
にして参考試料２０ ｌ（ｇを得た。Reference Example 2 A reference sample of 20 liters (g) was obtained in the same manner as in Reference Example 1, except that sorbitol was replaced with maltitol [trade name: Multi-Nokwa, manufactured by Tsukuwa Kasei Kogyo (Machi) Co., Ltd.].
（参考試料−２）
その粘度を２−５°Ｃで測定したところ４３センチボイ
スであった。(Reference Sample-2) The viscosity was measured at 2-5°C and was found to be 43 centivoices.
参考例−３
市販の澱粉加水分解物［商品名ＳＬＤ、参松工業（株）
製コを常法により還元し還元澱わ）加水分解物（還元水
飴）を得た。Reference Example-3 Commercially available starch hydrolyzate [trade name SLD, Sanmatsu Kogyo Co., Ltd.
The produced rice was reduced by a conventional method to obtain a hydrolyzate (reduced starch syrup).
参考例−１のソルビトールを還元水飴に代えた以外は同
様にして参考試料２０ ｋ ｇを得た。（参考試料−３
）
その粘度を２５°Ｃで測定したところ５５センチボイス
であった。20 kg of a reference sample was obtained in the same manner as in Reference Example-1 except that sorbitol was replaced with reduced starch syrup. (Reference sample-3
) Its viscosity was measured at 25°C and was found to be 55 centimeters.
比較試験−１（沈殴物生成醇の比較）
上記実施例及び参考例で製造した海藻エキス合有液状組
成物及び参考試料各５００ｇを、それぞれ直径４ｃｍ高
さ５０ ｃ ｍのカラスシリンダーに入れ、これ等を温
度５°Ｃにて４８時間冷却したのち横から濁りと沈殿物
の有無を観察した。Comparative Test-1 (Comparison of sediment-producing liquors) 500 g of each of the seaweed extract-containing liquid compositions and reference samples produced in the above Examples and Reference Examples were placed in crow cylinders each having a diameter of 4 cm and a height of 50 cm. After cooling these at a temperature of 5°C for 48 hours, they were observed from the side for turbidity and the presence of precipitates.
次に、沈殿物の有ったものは液と沈殿物を一度混合した
後１時間静置して沈殿物を沈降させ、その堆積高さを測
定した。Next, if there was a precipitate, the liquid and the precipitate were mixed once and left to stand for 1 hour to allow the precipitate to settle, and the height of the deposit was measured.
更にそれぞれのシリンダーをかき混ぜ、各５０ｇを用い
てパネル８名により舌ざわりの官能検査を行った。観察
の結果と測定した結果及び官能検査の結果を第２表に示
した。Furthermore, each cylinder was stirred, and 50 g of each cylinder was used to perform a sensory test on the texture by a panel of eight people. Table 2 shows the observation results, measurement results, and sensory test results.
（以下余白）
本発明の海藻エギス含イ１液状糾成物は参考！！；啓４
に較べて、沈殿物及び液の濁りがなく、とろりとした海
藻エキスらしい好ましい外観を有し、舌ざわりの滑らか
なものであり高い評価であった。(Left below) The 1-liquid condensed product containing seaweed Egis of the present invention is for reference! ! ; Kei 4
Compared to this product, it was highly rated as having no precipitates or turbidity, a thick and desirable appearance typical of a seaweed extract, and a smooth texture.
比較試験−２
よく訓練された味覚パネル２０名により上記実施例−１
及び参考例で製造した）ω藻エキス含有液状組成物及び
参考試料各３０ｇを３００ｍ１の水で希釈したものを検
体として、匂い、とろみ、味の好ましさ等について最も
好ましいものを選択する方法て官ｒ１シ検査を実施した
。Comparative Test-2 The above Example-1 was conducted by 20 well-trained taste panels.
A method of selecting the most preferable one in terms of odor, thickness, taste, etc., using 30 g of each of the omega algae extract-containing liquid composition (manufactured in Reference Example and Reference Example) diluted with 300 ml of water as samples. A public inspection was conducted.
官１１シ検査の結果は第３表に示した。The results of the 11 government inspections are shown in Table 3.
（以下余白）
本発明の海藻エキス含有液状ｇｉ成物は参考状わ１に較
べて、嫌な匂いが軽減されており、とろみが有り、味が
バランスのとれた好ましいものであり、高い評価であっ
た。(Left below) The liquid GI composition containing seaweed extract of the present invention has a reduced unpleasant odor, is thicker, and has a well-balanced taste compared to Reference Letter 1, and has been highly evaluated. there were.
（発明の効果）
本発明による海藻エキス含有液状組成物は、沈殿物を除
去した濃縮）Ｎ藻エキスの味及び粘度を、４糖以上のオ
リゴ糖を水素添加した糖アルコールを固形分中に７０〜
８５％含有しその平均分子量が５００〜１１００である
還元澱粉加水分解物の添加によって著しくやわらかい味
でとろみのある風味に改善し、更に、）＃藻特有の生臭
みを軽減したものであって、従来品よりもいフそう幅広
く各種調味料として使用することができる。(Effects of the Invention) The seaweed extract-containing liquid composition according to the present invention improves the taste and viscosity of the concentrated (precipitate-free) N algae extract by adding sugar alcohol obtained by hydrogenating oligosaccharides of 4 or more sugars to 70% of the solid content. ~
By adding a reduced starch hydrolyzate containing 85% and having an average molecular weight of 500 to 1100, the taste is noticeably softer and thicker, and the fishy odor characteristic of algae is reduced. It can be used more widely as a seasoning than conventional products.
Claims (2)
を固形分中に７０〜８５重量％含有しその平均分子量が
５００〜１１００である還元澱粉加水分解物５〜５０重
量部を、海藻エキスに含まれるマンニトールの一部を除
去したもの１００重量部に添加することを特徴とする海
藻エキス含有液状組成物の製造方法。(1) 5 to 50 parts by weight of a reduced starch hydrolyzate containing 70 to 85% by weight of a sugar alcohol obtained by hydrogenating oligosaccharides of 4 or more sugars in the solid content and having an average molecular weight of 500 to 1100 is added to the seaweed extract. 1. A method for producing a liquid composition containing a seaweed extract, which comprises adding 100 parts by weight of mannitol from which a portion of the mannitol contained in the seaweed extract has been removed.
ｎｉｃａ Ａｒ−ｅｓｈ）、ジャイアントケルプ（Ｇｉ
ａｎｔ Ｋｅｌｐｍａｃｒｏ−ｃｙｓｔｉｓ ｐｙｒｉ
ｔｅｒａ）、アカモク（Ｓａｒｇａｓｓｕｍ ｈｏｎ−
ｅｒｉ Ａｇ．）、トゲモク（Ｓａｒｇａｓｓｕｍ ｍ
ｉｃｒａｃａｎｔｈｕｍ Ｙｅｎｄｏ）、ワカメ（Ｕｎ
ｄａｒｉａ ｐｉｎｎａｔｉｆｉｄａ Ｓｕｒｉｎ−ｇ
ａｒ）の群中から選ばれる１種である特許請求の範囲第
１項記載の海藻エキス含有液状組成物の製造方法。(2) The seaweed is Laminaria japo.
nica Ar-esh), giant kelp (Gi
ant Kelpmacro-cystis pyri
tera), Sargassum hon-
eri Ag. ), Sargassum m.
icracanthum yendo), wakame (Un
daria pinnatifida Surin-g
The method for producing a liquid composition containing a seaweed extract according to claim 1, which is one selected from the group of ar).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62137760A JPH0659184B2 (en) | 1987-06-02 | 1987-06-02 | Method for producing liquid composition containing seaweed extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62137760A JPH0659184B2 (en) | 1987-06-02 | 1987-06-02 | Method for producing liquid composition containing seaweed extract |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63301770A true JPS63301770A (en) | 1988-12-08 |
| JPH0659184B2 JPH0659184B2 (en) | 1994-08-10 |
Family
ID=15206194
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62137760A Expired - Lifetime JPH0659184B2 (en) | 1987-06-02 | 1987-06-02 | Method for producing liquid composition containing seaweed extract |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0659184B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004113319A1 (en) * | 2003-06-24 | 2004-12-29 | Toyama-Ken | Novel chromene compound |
| JP2012045010A (en) * | 2011-12-09 | 2012-03-08 | Bussan Food Science Kk | Method for enhancing flavor of food and drink |
-
1987
- 1987-06-02 JP JP62137760A patent/JPH0659184B2/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004113319A1 (en) * | 2003-06-24 | 2004-12-29 | Toyama-Ken | Novel chromene compound |
| JP2012045010A (en) * | 2011-12-09 | 2012-03-08 | Bussan Food Science Kk | Method for enhancing flavor of food and drink |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0659184B2 (en) | 1994-08-10 |
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