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Konbu was boild in each organic acid (oxalic acid, citric acid, lactic acid, succinic acid, malic acid) solution or organi acid salt (oxalic acid K, Na, citric acid K, Na, lactic acid Na, succinic acid Na, malic acid Na ) solution. As a result, pH of the each organic acid solution was 3-4 and organic salt solution was around 6. The softening effect of boiled Konbu was the most remarkable in oxalic acid among oraganic acid solutions and in sodium and potassium oxalate among organic salt solutions. These results indicate that pH of solution was not involved in the softening of Konbu. (受付日:2013 年 5 月 14 日,受理日:2013 年 5 月 22 日) 大妻女子大学 専門は栄養学 現在は「食 有機酸を用 変化について 人間生活文化 大学院家政 ・調理科学 品中の成分に いて昆布を軟 実験を行っ 研究 Int J Hu |
