Figure 5

Amino acid profiles for two types of dashi made from rausu-konbu and dulse, respectively. Both types of dashi are based on 10 g of dry seaweed in 500 ml of water extracted over a period of 45 minutes in a vacuumed, sealed plastic bag placed in a water bath at the prescribed constant extraction temperature. The extracted amounts of amino acids refer to the concentrations measured in the specific aqueous extract. The concentrations quoted refer to the amino acids in their deprotonated form.