著者

冨金原 迪 外山 信男

出版者

Japanese Society for Food Science and Technology

雑誌

日本食品工業学会誌 (ISSN:00290394)

巻号頁・発行日

vol.15, no.2, pp.79-82, 1968-02-15 (Released:2010-01-20)

参考文献数

3

被引用文献数

2

---

Effect of three organic acid salts on maceration of kelp was examined. By soaking in 1.0% Sodium citrate, the kelp was successfully jellied. Sodium oxalate exhibited the effect of similar level, while the effect of sodium lactate was significantly less than those two. The cell-walls was easily degraded, the solubles in jelly increased, and the precipitates decreased by treating the saltmacerated kelp with cellulase. Some easy-to-serve foods were prepared from this cellulase-treated jelly.