Title:
SEASONING MATERIAL AND ITS PRODUCTION
Document Type and Number:
Japanese Patent JP3141130
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain a seasoning material low in salt content and strong in seasoning effects, comprising a sea urchin as a raw material, by adding a specific amount of salt to a gonad of a sea urchin and aging the gonad by stirring occasionally while maintaining the gonad at a temperature equal to or higher than a normal temperature and aging and liquefying the gonad without deterioration.
SOLUTION: A gonad of a fresh sea urchin is mixed with 8-12% of salt, stirred occasionally and aged while maintaining the gonad at a temperature equal to or higher than a normal temperature so that a glycogen contained in a large amount in the gonad of the sea urchin is decomposed with an autodigestive enzyme such as a glycogenase to produce organic acids including lactic acid, etc. The deterioration of the sea urchin is suppressed by abrupt reduction in pH value and the synergistic action of low salt content of about 10% and the organic acids produced by the autodigestive enzyme. The gonad is aged and liquefied to give the objective seasoning material comprising the sea urchin as a raw material. The seasoning material is also obtained by adding pure water and a protease to the gonad of the fresh sea urchin, reacting and treating the gonad under stirring, neutralizing and heating.
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Inventors:
Iwao Yamamoto
Ritsuhiko Yamamoto
Ritsuhiko Yamamoto
Application Number:
JP16039996A
Publication Date:
March 05, 2001
Filing Date:
May 16, 1996
Export Citation:
Assignee:
Yamamoto Food Research Institute Co., Ltd.
International Classes:
A23L17/00; A23L27/00; A23L27/10; A23L27/21; A23L27/24; A23L27/60; (IPC1-7): A23L1/325; A23L1/22; A23L1/221; A23L1/227; A23L1/23
Domestic Patent References:
| JP223153B2 |
Attorney, Agent or Firm:
Masanori Hida