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KMID : 0613820040140050829
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Journal of Life Science
2004 Volume.14 No. 5 p.829 ~ p.833
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A Study on the Composition of Seasoning Using Lentinus edodes
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Cha Wol-Suk
Lee Myong-Ryeol
Cho Bae-Sik
Park Se-Young
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Abstract
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The major compositions of Lentinus edodes seasoning(LES) compose of 30.3% of Lentinus edodes fruit body, 18.1% of anchovy (Engraulis japonicus) powder and 51.6% of sea tangle (Laminaria japonica), prawn and green tea powder and so on were investigated in order to evaluate the nutritional value. Sodium concentration in LES was high up to 5,042.99 mg/100 g and K, Ca, P, Mg, Fe, Zn, Mn and Cu were followed. There were nineteen total amino acids in LES. The glutamic acid content was high up to 4.62 mg/100 mg and glycine, leucine, alanine, aspartic acid were followed. Among twenty free amino acids, glycine content was high up to 2.37 mg/100 mg and glutamic acid, asparanine, proline, taurin and aspartic acid were followed. The contents of vitamin C in LES was high up to 224.78 mg/100 g and pantothenic acid, vitamin B6, niacin, vitamin E, folic acid, vitamin B1, vitamin B2, vitamin D3, vitamin A, vitamin B12 and vitamin K1 were followed.
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KEYWORD
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Letinus edodesa, seasoning, composition, amino acid, vitamin
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