| 摘要 |
PURPOSE:To eliminate the hygroscopicity and odor from an extract component, by heating a raw material under reduced pressure in a hot oil in the pretreatment step to remove the spoiled protein and other components. CONSTITUTION:Sardines in an amount of about 1-5 times of that of an oil are introduced into the oil, and the internal pressure of a cooker is reduced to about 750mm.Hg absolute pressure. The sardine are heated at about 120 deg.C oil temperature for about 5-20min under stirring. The tissue of bodies is kept at about 90-100 deg.C, and the moisture content is about 6% or less. The individual tissue is then broken by the heat denaturation, and volatile compounds are evaporated and separated. Gelatin and water-soluble proteins in the tissue cause the heat denaturation, and coagulate. The resultant tissue is then subjected to the oil expression by pressing or deoiling with a solvent, e.g. n-hexane, to leave the substances after treatment with the hot oil without free of the fat or oil. The substances are then boiled in hot water to collect the broth, which is then dehydrated and dried to afford the aimed powdery extract component. |
