| 摘要 |
Flavourings are obtained by subjecting seaweed, especially sea tangle, to solubilization by chemical treatment comprising hydroxyalkylation alkali treatment, acetylation, or methyt-etherization, for example either by (i) suspending in water, making alkaline, for example by adding sodium hydroxide, adding an alkylene oxide, for example ethylene or propylene oxide and reacting preferably at 30-50 DEG C. for 24-48 hours, neutralising the resultant colloidal solution with for example hydrochloric acid, concentrating, drying, and if desired powdering, or (ii) by grinding the seaweed in water to obtain a colloidal suspension, adding an alkali such as sodium hydroxide to pH 9-10, keeping at about 30 DEG C. for 24 hours, neutralizing, drying, and if desired powdering, or (iii) grinding the seaweed with sodium hydroxide at pH about 8, adding acetic acid whilst maintaining the pH at about 8, neutralising to a pH about 6, drying and washing with alcohol, or (iv) by methyletherization, involving treating the seaweed with methyl iodide, liquid ammonia, and metallic sodium, to form the O- methyl compounds of the polysaccherides in the seaweed. The flavourings thus obtained may be mixed with conventional flavourings such as MSG, or the conventional flavouring may be coated with the flavouring of the invention in the liquid form and then dried. |
