こんぶだし成分の抽出量と抽出時間および温度との関係  [in Japanese] Relationships between the Amount, Time and Temperature for Extracting Kombu Components to Produce Soup Stock.  [in Japanese]

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Abstract

嗜好性の高い昆布だし汁を調製するための基礎的知見を得るために,だしの成分量と抽出時間(1~90分間)および抽出温度(5~95℃)との関係を調べた.<BR>各温度における各成分の抽出量(Y)は,抽出時間(X)の関数としてうまく示された.すなわち,<BR>ここでa値は,抽出初期段階における傾斜で, b値は,漸近値すなわち最大抽出量である.<BR>各成分についてa値を各抽出温度に対してプロットし,みかけの活性化エネルギーを計算した.同様に,各成分について, b値のみかけの活性化エネルギーを求めた.これらの活性化エネルギーを比較することによって,各成分の抽出における温度依存性を知ることができる.抽出初期の温度依存性は,マンニット,全エキス,K<SUP>+</SUP>, Cl<SUP>-</SUP>,および全窒素に高かった.最大溶出量の温度依存性の高い成分はCa<SUP>2+</SUP>,グルタミン酸, Mg<SUP>2+</SUP>, P<SUP>5+</SUP>お上アド全エキスであった.

Basic information for preparing tasty kombu soup-stock was obtained by studying the relationships between the amount of components in the soup stock and the extraction time(from 1 to 90min) and temperature (from 5 to 95°C). The longer the extraction time and the higher the temperature, the greater was the quantity of components extracted. The extracted amount (Y) of each component at each temperature is well defined as a function of the extraction time (X) by the following relationship:<BR>where a is the slope of the extraction curve during the initial stage, and b is the asymptotic value, i. e., the maximum amount extracted. Values of each component were plotted against each extraction temperature, and the apparent activation energywas calculated. The apparent activation energy for each component was also obtained from the b values. By comparing these values for apparen activation energy, we could evaluate the temperature dependence in the extraction rate of each component. The temperature dependence in the initial stage of extraction was greatest in the order of mannit, total extract, K<SUP>+</SUP>, Cl<SUP>-</SUP>, and total N. The components having the greatest temperature dependence for maximum extracted amount were Ca<SUP>2+</SUP>, Glu, Mb<SUP>2+</SUP>, PO<SUB>4</SUB><SUP>3-</SUP>, and total extract.

Journal

  • NIPPON SHOKUHIN KOGYO GAKKAISHI

    NIPPON SHOKUHIN KOGYO GAKKAISHI 41(11), 755-762, 1994

    Japanese Society for Food Science and Technology

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