Relationships between the Amount, Time and Temperature for Extracting Kombu Components to Produce Soup Stock

Abstract

Basic information for preparing tasty kombu soup-stock was obtained by studying the relationships between the amount of components in the soup stock and the extraction time(from 1 to 90min) and temperature (from 5 to 95°C). The longer the extraction time and the higher the temperature, the greater was the quantity of components extracted. The extracted amount (Y) of each component at each temperature is well defined as a function of the extraction time (X) by the following relationship:
where a is the slope of the extraction curve during the initial stage, and b is the asymptotic value, i. e., the maximum amount extracted. Values of each component were plotted against each extraction temperature, and the apparent activation energywas calculated. The apparent activation energy for each component was also obtained from the b values. By comparing these values for apparen activation energy, we could evaluate the temperature dependence in the extraction rate of each component. The temperature dependence in the initial stage of extraction was greatest in the order of mannit, total extract, K⁺, Cl^-, and total N. The components having the greatest temperature dependence for maximum extracted amount were Ca²⁺, Glu, Mb²⁺, PO₄^3-, and total extract.