Method for removing taste of fish from Sea Tangle, method for extracting useful component from Sea Tangle and method for producing beverage containing extracted component from Sea Tangle

摘要

PURPOSE: Fishy taste removal and effective component extraction methods from sea tangle, and a beverage producing method using thereof are provided to improve the flavor, the taste, and the texture of a sea tangle extract. CONSTITUTION: A fishy taste removal method from sea tangle comprises the following steps: adding a solvent to the sea tangle evaporating after forming an azeotropic point with components having the fishy smell inside the sea tangle, and aging the mixture in the range of the boiling point of the solvent for 10 minutes-10 hours; adding a natural additive into the mixture reacting with non-volatile components inside the sea tangle or generating flavoring components into the sea tangle, and roasting the mixture at 100-300 deg C for 3-30 minutes for removing the fishy taste of the sea tangle. The solvent contains ethyl alcohol, methyl alcohol, ether, and dichloromethane. The natural additive contains a glycyrrhizae radix extract, a polygonatum sibiricum extract, fruit extract powder, and nut powder. The range of the boiling point of the solvent is 50-98 deg C.