| 摘要 |
PURPOSE:To improve the taste and nutritive value of dressing, by grinding fishes and shellfishes containing abundantly substances related to nucelic acid, decomposing them with an enzyme under a specific condition, separating an undecomposed residue, concentrating it to give a concentrated extract, adding it to dressing. CONSTITUTION:Fishes and shellfishes such as sardines, mackerel, mackerel pikes, crabs, scallops, etc. containing abundantly substances related to nucleic acid are ground. Water and protease are added to this ground matter, or not to them. An enzymativ reaction is carried out using a protease contained in the fishes and shellfishes at 40-60 deg.C for 2-5hr. The tissue of the fishes and shellfishes is collapsed, and a large amount of amino acids are produced. The undecomposed reside of them is separated, and the extract is concentrated to give the concentrated extract containing abundantly substances related to nucleic acid, and amino acids. This concentrated extract is added to dressing by a conventional procedure. |
