昆布だしの加熱抽出法における超音波照射の効果

DOI NDLデジタルコレクション Web Site 被引用文献3件 参考文献13件

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タイトル別名
  • Effects of Ultrasonication in Heating Extraction Method on Preparation of Soup Stock from Rishiri-Kombu
  • 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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説明

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.

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