NUCLEIC ACID-BASED PALATABLE COMPONENT-CONTAINING LAVER SEASONING EXTRACT, METHOD FOR PRODUCING THE SAME, AND NUCLEIC ACID-BASED PALATABLE COMPONENT-CONTAINING PASTY LAVER PROCESSED FOOD, AND METHOD FOR PRODUCING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide a method for producing a nucleic acid-based palatable component-containing laver seasoning extract, richly including nucleic acid-based palatable components, especially IMP, by soaking dry laver in mixing water.;SOLUTION: The method for producing the nucleic acid-based palatable component-containing laver seasoning extract includes a soaking treatment step of soaking dry laver in mixing water, a hydrolysis treatment step of hydrolyzing the laver after soaking treatment, and an enzymatic hydrolysis treatment step of enzymically hydrolyzing the laver after hydrolysis treatment. In the soaking treatment step, a temperature of mixing water is 30-60C, and a rate of laver content is 5-21%.;COPYRIGHT: (C)2012,JPO&INPIT