著者

松本 仲子 甲田 道子 菅原 龍幸

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.24, no.3, pp.204-208, 1991-08-20 (Released:2013-04-26)

参考文献数

7

被引用文献数

3

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The analysis of the components of the first-class, second-class and third-class Rishiri-konbu and the first-class Ma-konbu and the sensory evaluation of Dashi prepared from these konbu were conducted to investigate the relation between the classes of konbu and the components/liking of Konbu Dashi. The results were as follows.1. In Rishiri-konbu, the upper-class one was high in the contents of protein, free glutamic acid, free aspartic acid etc. as compared with the lower-class one. Further, the first-class Ma-konbu was high in the content of these components as compared with the first-class Rishiri-konbu.2. No component difference was found among the Dashi of the first-class, second-class and thirdclass Rishiri-konbu. However Ma-konku Dashi was much in the elution quantity of palatable components as compared with Rishiri-konbu Dashi.3. Difference in the elution rate of glutamic acid was not found among these Risuiri-konbu Dashi.4. No significant correlation was found between the overall impression score of Dashi at the sensofy test and the class in a ranking. The score of Dashi prepared at 10-100°C for5 minutes became smaller in the order of first-class, second-class and third-class, but the score of Dashi prepared at 100°C for 5 minutes became in the revefse order. 5. As an effective method for the preparation of third-class Konbu-Dashi, it was advisable to heat the lconbu in boiling water for a sufficient elution of palatable components.

著者

甲田 道子 杉山 三郎 坂本 涼子

出版者

社団法人日本体育学会

雑誌

日本体育学会大会号

巻号頁・発行日

no.54, 2003-08-26