干ししいたけのもどし汁中のアク成分に関する研究 (第3報) : もどし汁の脱色に及ぼす卵白添加の効果

概要

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We studied on the effect of egg white with acid on decoloring the brown color and on taking off ashes called "aku" components in the soup stock of dried shiitake mushrooms. The following results were obtained. 1) The optical absorption of the soup stock became lower than those of original soup stock by adding 3-5% egg white with 0.5% vinegar. The ash content were also decreased. 2) When 3 or 5% egg white was added to the soup stock adjusted pH to 5.40, 5.20, 5.00, 4.80 and 4.60, the optical absorption of the soup stock became lower according to the decrease of the pH. On the contrary, the ash content of soup stock adjusted to pH 5.20 was low, and that of pH 4.60 was high. 3) The boiling time (2, 5, 10, 15 and 30 min) after adding 3 or 5% egg white had no effect on the optical absorption and the ash content of the soup stock.
1993-04-15