| 摘要 |
PURPOSE:To obtain a low salt food having low sodium ion content free from bitterness, astringency and an offensive smell without damaging a salty taste by using a seaweed mineral as salt substitute. CONSTITUTION:Dried seaweeds are burnt into ash to give <=30 Hunter whiteness. Then the resulting material is washed with water at pH 5-14. An organic acid or inorganic acid is used for pH adjustment. Then, a solid solution is separated by a well-known method to give a water extracted solution. The extracted solution is concentrated or dried to give a seaweed mineral. The seaweed mineral is preferably blended with an additive to remove bitterness and astringency and to improve a taste. An alkali metal salt, an alkaline earth metal salt, an acid for food addition and/or a salt thereof, a protein related compound, a nucleic acid related compound, a saccharide, starch or fruit juice may be cited as the additive. Optionally the seaweed mineral is used with various kinds of additives usually added to foods. The seaweed mineral prepared by adding the additive is used for food processing as salt substitute. |
