Effects of Ultrasonication in Heating Extraction Method on Preparation of Soup Stock from Rishiri-Kombu
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- Kimura Tomoko
- Sugiyama Jogakuen University
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- Sugahara Tatsuyuki
- Kagawa Nutrition University
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- Fukuya Yoko
- Sugiyama Jogakuen University
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- Sasaki Hiroko
- Kagawa Nutrition University
Bibliographic Information
- Other Title
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- 昆布だしの加熱抽出法における超音波照射の効果
- コンブ ダシ ノ カネツ チュウシュツホウ ニ オケル チョウオンパ ショウシ
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Abstract
For the purposes of speedup, rationalization and commercialization of extraction methods of kombu soup stock, we studied on a heating extraction method in which ultrasonication was used jointly in the heating process as a new processing method of food. Moreover, the relationship between the extractable components of kombu soup stock and the tastes and the optimum preparation conditions were examined.<br>1) Slightly larger amounts of the constituents were extracted from kombu and a better soup stock were produced by using the heating method introducing a step of applying ultrasonication than in the control without ultrasonication.<br>2) Soup stock was obtained in a shorter time. Under the most appropriate condition for preparation of kombu soup stock, the optimum heating times were 8 minutes for the ultrasonication method and 15 minutes for the method without ultrasonication.<br>There were no significant differences in the soup color between the two methods.<br>The contents of total extracted components, total nitrogen,5'-nucleotides and minerals in the soup were nearly the same for the two methods, whereas the contents of free amino acids were higher in the soup obtained by 8 minutes ultrasonication, producing a more satisfactory soup, and leading to decrease in the consumption of electric power, compared with the control without ultrasonication.<br>Therefore, the cooking method involving a step of ultrasonication is considered useful when the soup-stock is used together with the traditional heat applying method or the water extracting method.
Journal
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 29 (3), 178-185, 1996
The Japan Society of Cookery Science
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Details 詳細情報について
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- CRID
- 1390001204739657600
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- NII Article ID
- 110001169741
- 130004132358
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- NII Book ID
- AN10471022
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- NDL BIB ID
- 4000322
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- ISSN
- 13411535
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- NDL-Digital
- CiNii Articles
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- Abstract License Flag
- Disallowed