JPH03262457A - Sea tangle mineral and sea tangle mineral seasoning using the same and preparation thereof - Google Patents
Sea tangle mineral and sea tangle mineral seasoning using the same and preparation thereofInfo
- Publication number
- JPH03262457A JPH03262457A JP2061912A JP6191290A JPH03262457A JP H03262457 A JPH03262457 A JP H03262457A JP 2061912 A JP2061912 A JP 2061912A JP 6191290 A JP6191290 A JP 6191290A JP H03262457 A JPH03262457 A JP H03262457A
- Authority
- JP
- Japan
- Prior art keywords
- parts
- kelp
- weight
- pts
- mineral
- 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
- 229910052500 inorganic mineral Inorganic materials 0.000 title claims abstract description 82
- 239000011707 mineral Substances 0.000 title claims abstract description 82
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 34
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 36
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 28
- 239000011780 sodium chloride Substances 0.000 claims abstract description 16
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 14
- 238000000909 electrodialysis Methods 0.000 claims abstract description 11
- 239000001103 potassium chloride Substances 0.000 claims abstract description 10
- 239000003929 acidic solution Substances 0.000 claims abstract description 9
- 239000000546 pharmaceutical excipient Substances 0.000 claims abstract description 8
- 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 7
- 229930195725 Mannitol Natural products 0.000 claims abstract description 7
- 239000000594 mannitol Substances 0.000 claims abstract description 7
- 235000010355 mannitol Nutrition 0.000 claims abstract description 7
- 239000000243 solution Substances 0.000 claims abstract description 7
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims abstract description 4
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 4
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims abstract description 4
- 235000004279 alanine Nutrition 0.000 claims abstract description 4
- 235000003704 aspartic acid Nutrition 0.000 claims abstract description 4
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000013922 glutamic acid Nutrition 0.000 claims abstract description 4
- 239000004220 glutamic acid Substances 0.000 claims abstract description 4
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 96
- 235000010755 mineral Nutrition 0.000 claims description 77
- 239000000284 extract Substances 0.000 claims description 21
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 235000011164 potassium chloride Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 8
- 239000011734 sodium Substances 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 238000011282 treatment Methods 0.000 abstract description 16
- 229910052791 calcium Inorganic materials 0.000 abstract description 4
- 238000000227 grinding Methods 0.000 abstract description 2
- 229910052700 potassium Inorganic materials 0.000 abstract description 2
- 229910052799 carbon Inorganic materials 0.000 abstract 2
- 235000002639 sodium chloride Nutrition 0.000 description 19
- 235000019640 taste Nutrition 0.000 description 14
- 238000000605 extraction Methods 0.000 description 12
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- 150000003839 salts Chemical class 0.000 description 6
- 239000004375 Dextrin Substances 0.000 description 5
- 229920001353 Dextrin Polymers 0.000 description 5
- 239000011575 calcium Substances 0.000 description 5
- 235000019425 dextrin Nutrition 0.000 description 5
- 238000001914 filtration Methods 0.000 description 5
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 4
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 4
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000011777 magnesium Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- WTEVQBCEXWBHNA-YFHOEESVSA-N neral Chemical compound CC(C)=CCC\C(C)=C/C=O WTEVQBCEXWBHNA-YFHOEESVSA-N 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229910052740 iodine Inorganic materials 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 150000004804 polysaccharides Chemical class 0.000 description 3
- 239000011148 porous material Substances 0.000 description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 2
- 241001466453 Laminaria Species 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- WTEVQBCEXWBHNA-JXMROGBWSA-N citral A Natural products CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 2
- 239000010931 gold Substances 0.000 description 2
- 229910052737 gold Inorganic materials 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 239000005909 Kieselgur Substances 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
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000021023 sodium intake Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Landscapes
- Edible Seaweed (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、コンブに含まれる旦ネラル分を主体とする有
用成分の摂取が容易で、しかも味覚的にも優れた用途の
広いコンブミネラルおよびコンブミネラル調味料ならび
にそれらの製法に関するものである。[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.
従来から、コンブの食品・栄養学的価値は、グルタミン
酸等のアミノ酸の呈味性とカルシウム。Traditionally, the food and nutritional value of kelp has been the taste of amino acids such as glutamic acid and calcium.
カリウムあるいはヨウ素を主体とする各種ミネラル成分
にあると言われている。最近では、上記コンブは、これ
ら栄養学的価値に加えて第六の栄養素といわれる食物繊
維を豊富に含有するものとして注目を浴びその価値も認
められている。このようなコンブの利用法も多岐にわた
り、例えばだしの抽出の他、塩昆布、佃煮、昆布巻、と
ろろ等の調理・加工製品がコンブを利用した製品として
あげられる。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.
〔発明が解決しようとする課題〕
そして、上記の利用法のなかでも、上記だしの抽出では
、コンブから抽出されただし自体を喫飲する例は少なく
、通常、この抽出されただしを用いて調理されたものを
飲食する。しかしながら、上記調理されたものを飲食し
ても、実際にコンブから抽出されたミネラルは微量であ
り、しかもコンブだし自体が優れた呈味性を有していて
も、その嗜好性や香りから全ての料理に使用できるもの
ではないと考えられる。このため、ミネラルを摂取する
機会は、実際にはそれ程多くはない。また、塩昆布、佃
煮、昆布巻等の加工食品においては、その工程中に、通
常、水浸、水戻し等の処理が行われ、その結果、上記処
理過程でコンブ中のミネラルの大部分が流失する可能性
が高い。このため、食品成分表から算出されるコンブの
ミネラル含有量に比較して、実際に調理・加工した後の
ミネラルの含有量は非常に少なくなっている。[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.
さらに、コンブエキスの抽出法やその飲料等の製法も数
多く開示されているが、コンブからミネラルを単なる水
やアルカリ性溶液で抽出すると、アルギン酸等の多糖類
が多量に抽出され、これを調味料とするには厭味成分が
多くなる他、粘性が高くなりその後の処理が非常に困難
になる等の問題が生じる。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.
本発明は、このような事情に鑑みなされたもので、コン
ブ中のミネラルを特殊な方法で抽出して得られたコンブ
ミネラルおよびこれを用いた味覚的に優れたコンブミネ
ラル調味料ならびにそれらの製法の提供をその目的とす
る。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.
Ｃ課題を解決するための手段〕
上記の目的を達成するため、本発明は、全量１００重量
部当たり、下記の（ａ）〜（Ｈに示す成分が含有されて
いる粉末状のコンブミネラルを第１の要旨とし、
（ａ） Ｋが１０〜６０重量部。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） Ｎａが４〜２０重量部。(b) 4 to 20 parts by weight of Na.
（ｃ） Ｃａが０．５〜３．５重量部。(c) Ca is 0.5 to 3.5 parts by weight.
（ｄ） Ｍｇが０．４〜２．５重量部。(d) Mg is 0.4 to 2.5 parts by weight.
（ｅ） Ｆｅが０．０００５〜０．０１重量部。(e) 0.0005 to 0.01 parts by weight of Fe.
（ｆ） Ｉが１５重量部以下。(f) I is 15 parts by weight or less.
（ｇ） マンニトールが５０重量部以下。(g) Mannitol is 50 parts by weight or less.
（ｈ） アスパラギン酸が０．５重量部以下。(h) Aspartic acid is 0.5 parts by weight or less.
（ｉ） グルタミン酸が１．５重量部以下。(i) Glutamic acid is 1.5 parts by weight or less.
（ｊ） アラニンが０．８重量部以下。(j) Alanine is 0.8 parts by weight or less.
コンブをｐ Ｈ２，０〜５．０の酸性溶液中で抽出し、
この抽出液を活性炭処理した後、この処理液に限外濾過
および電気透析の少なくとも一方の処理を施してコンブ
ミネラルの濃縮液をつくり、これを乾燥粉末化するコン
ブミネラルの製法を第２の要旨とし、上記コンブミネラ
ル１００重量部に対して、塩化す） ＩＪウムが３００
重量部以下、塩化カリウムが１００重量部以下、賦形剤
が５００重量部以下の割合で配合されているコンブミネ
ラル調味料を第３の要旨とし、コンブをｐ Ｈ２，０〜
５．０の酸性溶液中で抽出し、この抽出液を活性炭処理
した後、この処理液に限外濾過および電気透析の少なく
とも一方の処理を施してコンブミネラルの濃縮液をつく
り、このコンブミネラル濃縮液の固形物重量１００重量
部に対して、塩化ナトリウムを３００重量部以下、塩化
カリウムを１００重量部以下、賦形剤を５００重量部以
下の割合で配合するコンブもネラル調味料の製法を第４
の要旨とする。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.
［作用〕
この発明者は、有効かつ利用範囲の広いコンブミネラル
およびその製法について一連の研究を重ねた結果、コン
ブを特定の酸性域で抽出し、活性炭処理した後、この処
理物に対して限外濾過処理および電気透析処理の片方も
しくは双方を行ってコンブミネラル濃縮液をつくり、こ
れを乾燥すると、比較的高分子の両分に存在するコンブ
の不快味成分が除去され、良質のコンブ風味とともに多
量のミネラルを豊富に含有するコンブミネラルの乾燥粉
末が得られることを突き止めた。そして、得られるコン
ブミネラルに対して特定量の塩化ナトリウム、塩化カリ
ウムおよび賦形剤を添加すると味覚的にも優れた用途の
広いコンブミネラル調味料が得られることを見出し本発
明に到達した。[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.
すなわち、本発明は、酸性溶液中でコンブミネラル、特
に多価陽イオンを効率よく抽出し、さらにこの抽出液を
活性炭処理した後、限外濾過処理および電気透析処理の
一方または双方を施してコンブミネラルの濃縮液をつく
り、これを粉末乾燥することによりコンブミネラルを製
造する。そして、上記のコンブミネラルの濃縮液に、塩
化ナトリウム等の前記成分を特定割合添加することによ
りコンブミネラル調味料を作製するというものである。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.
上記のコンブミネラルは、それ自体優れた風味を有して
いて調味料等として優れている。また、上記コンブミネ
ラル調味料は、食塩の代替品として用いることができ、
ナトリウム摂取の軽減等、減塩対策に有効である。また
、上記コンブミネラルおよびその調味料は、ともに、微
量元素のミネラルを簡単かつ豊富に摂取できる供給源と
しても非常に有効である。さらに、上記コンブミネラル
調味料は、単に上記塩の代替品としてだけではなく、さ
まざまな用途に適用できる汎用性の高い調味料である。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.
つぎに、本発明の詳細な説明する。Next, the present invention will be explained in detail.
本発明に用いるコンブとは、褐藻類のなかのコンブ属に
属するもののことをいい、マコンブ、リシリコンブ、ラ
ウスコンブ、ミツイシコンブ ナガコンブ アッパコン
ブ等のいかなるコンブでもよく、またその産地１等級も
限定されるものではない。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. .
本発明のコンブミネラルは、例えばつぎのようにして製
造される。すなわち、コンブをｐ Ｈ２，０〜５．０の
酸性溶液に浸漬して抽出温度８０〜９５°Ｃ１抽出時間
２〜３０分の条件で抽出を行う。この抽出液はコンブの
風味が強過ぎることから、抽出液から色および匂い等を
除去するために、活性炭処理を行う。つぎに、活性炭処
理された抽出液は、これをそのまま次工程に供すること
もできるが、この抽出液中にはミネラル類の他に水溶性
多糖類、アミノ酸、マンニトール等が含有されている。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.
したがって、これらに対して限外濾過処理および電気透
析処理の一方または双方を行うことにより上記成分を除
去したミネラル濃縮液を得る。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.
そして、得られたコンブミネラルの濃縮液をそのまま噴
霧乾燥することによりコンブミネラル（乾燥粉末）が得
られる。また、コンブミネラル調味料は、例えばつぎの
ようにして製造される。すなわち、上記のようにしてつ
くられたコンブミネラルの濃縮液に、前記のように塩化
ナトリウム等を添加し、さらに場合によって粉末状のデ
キストリン（賦形剤）を添加し、これを噴霧乾燥するこ
とにより製造される。この調味料は液状もしくは粉末状
を呈する。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.
これらの場合において、酸性域にｐＨ調整された溶液を
用いてコンブを抽出することにより、コンブ中のミネラ
ル成分が抽出し易（なると同時に、粘性を呈して不快味
成分となる多糖類が抽出されにくくなる。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.
上記製法についてより詳しく説明すると、上記酸性溶液
は、特に限定するものではないが、酢酸、食酢等を用い
て調整することができ、単独でもしくは併せて用いられ
る。そして、酸性度としては、上記のようにｐ Ｈ２，
０〜５． Ｏ１好ましくはＰＨ３，５〜４．８の範囲に
調整することが望ましい。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.
すなわち、ｐＨ値が極端に低すぎると、その後の調味料
としての味の調整が困難となり、逆に高すぎるとコンブ
からのカルシウム、マグネシウム等のミネラル成分の溶
出状態が悪化するからである。また、抽出処理が低温短
時間では抽出効率が低下し、高温長時間ではコンブの不
快味成分の溶出が多くなる。抽出後に得られた抽出液に
ついては、例えば水酸化ナトリウム等を用いて中和して
もよい。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.
上記抽出液の活性炭処理に使用する活性炭としては、平
均細孔径１０〜３５人ものを使用するのが好ましく、特
に好ましくは２０〜３０人のものである。また、上記活
性炭処理の際にヨウ素等の特定の元素に限って若干活性
炭に吸着される場合があるため、これを回避する目的で
、バッチ方式において抽出エキスの０．０５〜０．５０
重量％（以下「％」と略す）の範囲で活性炭を添加して
、５０〜７０°Ｃで２０〜４０分接触させることが好ま
しい。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.
また、活性炭による処理を終えた抽出液に対して行う限
外濾過処理は、分画分子量５００００、好ましくは１ｏ
ｏｏｏ以下（１０００〜１００００）の濾過処理が行わ
れる。これによって高分子成分が除去され味にくせがな
くなる。上記限外濾過に代えて、もしくは併せて行われ
る電気透析処理は、使用膜の選択により脱マンニトール
、脱アごノ酸まで可能となる。しかし、分子量分画を伴
う場合、分画分子量３００未満となる膜を用いると、ミ
ネラルバランスがコンブ中のミネラル本来のものとは著
しく異なってしまう場合がある。したがって、分画分子
量３００〜５００００、好適には３００〜１００００と
なるよう使用膜が選択される。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.
このようにして得られる粉末状のコンブミネラルは、全
量１００重量部（以下「部」と略す）当たり、下記の（
ａ）〜（ｊ）に示す酸分含有量を有しており、調味料１
食塩代替品等として極めて有用である。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） Ｋが１０〜６０部。(a) 10 to 60 parts of K.
（ｂ） Ｎａが４〜２０部。(b) 4 to 20 parts of Na.
（ｃ） Ｃａが０．５〜３．５部。(c) 0.5 to 3.5 parts of Ca.
（ｄ） Ｍｇが０．４〜２．５部。(d) 0.4 to 2.5 parts of Mg.
（ｅ） Ｆｅが０．０００５〜０．０１部。(e) 0.0005 to 0.01 part of Fe.
（ｆ） Ｉが１５部以下。(f) 15 copies or less of I.
（ｇ） マンニトールが５０部以下。(g) Mannitol is 50 parts or less.
（ｈ） アスパラギン酸が０．５部以下。(h) Aspartic acid is 0.5 parts or less.
（ｉ） グルタよン酸が１．５部以下。(i) Glutayoic acid is 1.5 parts or less.
（ｊ） アラニンが０．８部以下。(j) Alanine is 0.8 parts or less.
また、前記の一連の工程でつくられたコンブミネラルの
濃縮液に、塩化ナトリウム等を添加し、必要に応じて噴
霧乾燥して得られた粉末状のコンブミネラル調味料は、
コンブミネラル１００部に対して、塩化ナトリウム３０
０部以下、好ましくは１５０〜２５０部、塩化カリウム
１００部以下、好ましくは２５〜５０部妙手、デキスト
リン（粉末状）等の賦形剤５００部以下、好ましくは５
０〜１００部の割合で含有されている。このコンブミネ
ラル調味料は、ミネラル成分を豊富に含有していてミネ
ラルバランスが良好で味にまろやかさとコクがあり、か
つ適度な塩味を有していて、食塩の代替品として極めて
有用である。そして、その摂取により、各種のミネラル
がバランスよく吸収されるようになり、健康上からも極
めて有益である。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.
［発明の効果］
以上のように、本発明のコンブミネラルは、コンブを特
定範囲の酸性溶液で抽出し、この抽出液を活性炭処理し
た後、この処理液にさらに限外濾過処理、電気透析処理
を施し、乾燥粉末化することにより得られる。このため
、調理・加工中に流出しやすいコンブ中の微量元素であ
るミネラル成分を豊富に含有している。さらに、このコ
ンブミネラルを基準とし、特定量の塩化ナトリウム、塩
化カリウムが配合されたコンブミネラル調味料は、食塩
の代替品として使用でき、食塩の使用量を抑制すること
ができるため、減塩対策として最適なものである。しか
も、調理等に用いた場合、味にまろやかさとコクが付与
され、調味料としても非常に優れたものである。したが
って、本発明のコンブミネラル調味料は、あらゆる用途
に適用できる汎用性の高い調味料であるとともに、これ
を摂取することで自然に食生活におけるごネラルバラン
スの改善が可能となる。[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.
つぎに、実施例について比較例と併せて説明する。Next, examples will be described together with comparative examples.
マコンブ７０ｇを酢酸でｐＨ４，０に調整した水２１で
９５°Ｃ１１０分間抽出を行った。そして、荒濾過後、
活性炭（成田薬品工業社製、白鷺ニューゴールド）を抽
出液の０．３％加え、６０°Ｃで２０分間撹拌させなが
ら接触反応させた。反応させた後、液の一部を分画分子
量１ｏｏｏｏの限外濾過（アトバンチツク東洋社製、Ｕ
ＨＰ−７６）処理により外液４００−を得た。その後、
この外液をｐ Ｈ５，２に調整した後、凍結乾燥を行い
コンブミネラルの乾燥粉末を得た。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.
〔比較例１〕
ＰＨ調整を行わずに抽出処理した後、直ちに凍結乾燥を
行いコンブミネラルの乾燥粉末を得た。[Comparative Example 1] After extraction processing without pH adjustment, freeze-drying was immediately performed to obtain a dry powder of kelp minerals.
このようにして得られたコンブくネラルの乾燥粉末を２
％加えた湯豆腐を試作し、１８名のパネラ−により官能
検査を実施した。その結果を、下記の第１表に示した。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.
＊有意水準５％で差あり。*Difference at 5% significance level.
上記第１表の結果から、実施例１品が比較例１品に比べ
て全ての点で好ましいと評価された。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.
〔実施例２］
ナガコンブ３等３．０ ｋｇを酢酸でｐ Ｈ３，８に調
整した水６０ｆで９０”Ｃ，２０分間処理を行った。[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.
そして、荒濾過後、活性炭（成田薬品工業社製、白鷺ニ
ューゴールド）を抽出液の０．２％を加え、７０°Ｃで
２０分間撹拌させながら接触させた。つぎに、ケイソウ
土濾過を行い、分画分子量３０００の限外濾過（旭化戒
社製、ラボモジュール５ＥＰ−１０１３）処理により抽
出液である外液３５ｆ（Ｂｒｉｘ４．５）を得た。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).
上記抽出液に塩化ナトリウム３．８ ｋｇ、塩化カリウ
ム０゜８ｋｇ、デキストリン（松谷化学工業社製。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.).
パインデツクス＃２）１．５ｋｇを加え溶解した後、噴
霧乾燥することにより粉末状のコンブミネラル調味料を
得た。After adding and dissolving 1.5 kg of pine index #2), a powdered kelp mineral seasoning was obtained by spray drying.
〔比較例２〕
ｐＨＪ整を行わずに抽出処理を行った。それ以外は実施
例２と同様にしてコンブミネラル調味料を得た。[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.
得られたコンブミネラル調味料の成分分析を行い、その
結果を下記の第２表に示した。The obtained kelp mineral seasoning was analyzed for its components, and the results are shown in Table 2 below.
上記第２表の結果から、Ｎａの含有量はそれほど変わら
ないが、Ｃａ、Ｍｇは比較例２品に比べて抽出効率が著
しく増加している。また、ＦｅおよびＩも比較例２品よ
り多く含有していた。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.
〔実施例３〕
実施例２と同様の処理を行うことにより得られたコンブ
ミネラル調味料を塩の代替として使用し、白菜漬の試作
を下記の第３表に示す配合割合で行った。[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.
〔比較例３〕
通常の塩を用いて、白菜漬の試作を下記の第３表に示す
配合割合で行った。[Comparative Example 3] Using ordinary salt, a trial production of Chinese cabbage pickles was made at the blending ratio shown in Table 3 below.
（以下余白） 第ニー−１−−二え 第一一」と−−ｋ （名） ＊有意水準５％で差あり。(Margin below) No. 1-2 Daiichi” --k (given name) *Difference at 5% significance level.
上記のようにして得られた白菜漬について２０名の訓練
されたパネラ−により官能検査を行った。その結果を下
記の第４表に示した。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.
（以下余白）
上記第４表の結果から、コンブミネラル調味料を使用し
た実施例３の白菜漬は味にコクとまろやかさが出て有意
に良好であった。(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.
〔実施例４）
実施例２と同様の処理で限外濾過処理後の外液に、さら
に電気透析処理（旭硝子社製、セレミオンｃｖ−ｏｂ型
）を加えた抽出液に、実施例２と同様に塩化ナトリウム
、塩化カリウムおよびデキストリンを用いて調製したコ
ンブミネラル調味料を塩の代替として使用し、蒲鉾の試
作を下記の第５表に示す割合で行った。[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.
［比較例４］
通常の塩を用いて、蒲鉾の試作を下記の第５表に示す配
合割合で行った。[Comparative Example 4] Using ordinary salt, a trial production of kamaboko was made at the mixing ratio shown in Table 5 below.
策−ｉ−表 （ｇ） 第一−ｊヒーー麦 （名） ＊有意水準５％で差あり。Strategy-i-Table (g) Daiichi-j Hee-mugi (given name) *Difference at 5% significance level.
上記第６表の結果から、コンブミネラル調味料を使用し
た実施例４の蒲鉾は比較例４に比べて有意に良好であっ
た。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.
＊：Ｌ−グルタミン酸ナトリウムである。*: Sodium L-glutamate.
Claims (4)
に示す成分が含有されていることを特徴とする粉末状の
コンブミネラル。 （ａ）Ｋが１０〜６０重量部。 （ｂ）Ｎａが４〜２０重量部。 （ｃ）Ｃａが０．５〜３．５重量部。 （ｄ）Ｍｇが０．４〜２．５重量部。 （ｅ）Ｆｅが０．０００５〜０．０１重量部。 （ｆ）Ｉが１５重量部以下。 （ｇ）マンニトールが５０重量部以下。 （ｈ）アスパラギン酸が０．５重量部以下。 （ｉ）グルタミン酸が１．５重量部以下。 （ｊ）アラニンが０．８重量部以下。(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.
し、この抽出液を活性炭処理した後、この処理液に限外
濾過および電気透析の少なくとも一方の処理を施してコ
ンブミネラルの濃縮液をつくり、これを乾燥粉末化する
ことを特徴とするコンブミネラルの製法。(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.
に対して、塩化ナトリウムが３００重量部以下、塩化カ
リウムが１００重量部以下、賦形剤が５００重量部以下
の割合で配合されていることを特徴とするコンブミネラ
ル調味料。(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:
し、この抽出液を活性炭処理した後、この処理液に限外
濾過および電気透析の少なくとも一方の処理を施してコ
ンブミネラルの濃縮液をつくり、このコンブミネラル濃
縮液の固形物重量１００重量部に対して、塩化ナトリウ
ムを３００重量部以下、塩化カリウムを１００重量部以
下、賦形剤を５００重量部以下の割合で配合することを
特徴とするコンブミネラル調味料の製法。(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:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2061912A JPH03262457A (en) | 1990-03-13 | 1990-03-13 | Sea tangle mineral and sea tangle mineral seasoning using the same and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2061912A JPH03262457A (en) | 1990-03-13 | 1990-03-13 | Sea tangle mineral and sea tangle mineral seasoning using the same and preparation thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03262457A true JPH03262457A (en) | 1991-11-22 |
| JPH0577379B2 JPH0577379B2 (en) | 1993-10-26 |
Family
ID=13184850
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2061912A Granted JPH03262457A (en) | 1990-03-13 | 1990-03-13 | Sea tangle mineral and sea tangle mineral seasoning using the same and preparation thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03262457A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020024228A (en) * | 2002-01-28 | 2002-03-29 | 진운호 | The method of mannitol from laminaria |
| KR100397552B1 (en) * | 2000-02-17 | 2003-09-13 | 대한민국(강릉대학교총장) | The manufacturing method of a fucoidan-containing sauce using concentrated Dashima |
| JP2010527240A (en) * | 2007-05-17 | 2010-08-12 | フィトコ コーポレーション | Salt derived from the genus Hamcho and method for producing the same |
| JP2011518573A (en) * | 2008-05-01 | 2011-06-30 | エミネイト・リミテッド | Salt products |
-
1990
- 1990-03-13 JP JP2061912A patent/JPH03262457A/en active Granted
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100397552B1 (en) * | 2000-02-17 | 2003-09-13 | 대한민국(강릉대학교총장) | The manufacturing method of a fucoidan-containing sauce using concentrated Dashima |
| KR20020024228A (en) * | 2002-01-28 | 2002-03-29 | 진운호 | The method of mannitol from laminaria |
| JP2010527240A (en) * | 2007-05-17 | 2010-08-12 | フィトコ コーポレーション | Salt derived from the genus Hamcho and method for producing the same |
| US8420152B2 (en) | 2007-05-17 | 2013-04-16 | Phytoco Corporation | Salicornia SPP.-derived salt and its production process |
| JP2011518573A (en) * | 2008-05-01 | 2011-06-30 | エミネイト・リミテッド | Salt products |
| US9491961B2 (en) | 2008-05-01 | 2016-11-15 | Eminate Limited | Salt product |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0577379B2 (en) | 1993-10-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2010514440A (en) | Natural salt substitute | |
| KR101451253B1 (en) | Amino Acid Seasoning Composition Comprising L-Glutamic Acid and Basic Amino Acid | |
| JP4510726B2 (en) | Beverage containing pine bark extract | |
| JPH03262457A (en) | Sea tangle mineral and sea tangle mineral seasoning using the same and preparation thereof | |
| JP2012100538A (en) | Technology for separating masking component and pigment component contained in malt extract | |
| JPH057979B2 (en) | ||
| KR100822746B1 (en) | Enzymatic lysate of sea tangle and brown seaweed and preparation method thereof | |
| JP2004267158A (en) | Method for preventing deterioration in taste and flavor of functional food and drink | |
| JP4954523B2 (en) | Method for producing an extract containing a high concentration of S-alkenyl (or alkyl) cysteine sulfoxides | |
| KR101469342B1 (en) | The manufacturing method of sauce for crab marinated in soy sauce | |
| JP2020129993A (en) | Flavor improving agent | |
| JP3506593B2 (en) | Seasoning production method | |
| JP3339548B2 (en) | Manufacturing method of plum vinegar powder | |
| JP3014575B2 (en) | Taste improver | |
| KR19980039671A (en) | Clear Shrimp Sauce | |
| JP2750400B2 (en) | Taste improver | |
| JP2004065162A (en) | Refreshing drink | |
| JPH0517503A (en) | Water-soluble hemicellulose and food containing the same | |
| WO2023022178A1 (en) | Mineral-containing composition for addition to food | |
| JPS62100259A (en) | Preparation of strong flavor | |
| JP2006006188A (en) | Mineral composition and method for suppressing bitter taste of the same | |
| JP7507580B2 (en) | Method for producing brewed vinegar substitute, brewed vinegar substitute and food containing brewed vinegar substitute | |
| CN113907235B (en) | Microbial fermentation fruit juice | |
| JP2889937B2 (en) | Salty seasoning | |
| JP5373546B2 (en) | Anti-boiled agent |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20081026 Year of fee payment: 15 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20101026 Year of fee payment: 17 |
|
| EXPY | Cancellation because of completion of term | ||
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20101026 Year of fee payment: 17 |