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だし汁の遊離アミノ酸量と成分組成構造
https://az.repo.nii.ac.jp/records/4366
https://az.repo.nii.ac.jp/records/4366eb32324c-1d70-4c10-85da-f50331471ea2
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
bull_jau_vol1-2-041.pdf (475.5 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2000-01-01 | |||||
| タイトル | ||||||
| タイトル | だし汁の遊離アミノ酸量と成分組成構造 | |||||
| タイトル | ||||||
| タイトル | The Quantity of Free Amino Acid and the Structure of the Component Composition of Soup Stock | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Dried skipjack | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Stock pack | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Natural and food additive | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Food additive granule seasoning | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | free amino acid | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | principal component analysis | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| ページ属性 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | P(論文) | |||||
| 記事種別 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | 原著論文 | |||||
| Type | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | ORIGINAL ARTICLE | |||||
| 著者 |
光崎, 龍子
× 光崎, 龍子× 森, 真弓× 鈴木, 啓子× 遠藤, 千鶴× KOHZAKI, Ryuko× MORI, Mayumi× SUZUKI, Keiko× ENDO, Chizuru |
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| 所属機関 | ||||||
| 値 | 麻布大学環境保健学部 | |||||
| 所属機関 | ||||||
| 値 | 相模女子大学 | |||||
| 所属機関 | ||||||
| 値 | 相模女子大学 | |||||
| 所属機関 | ||||||
| 値 | 四国大学 | |||||
| Institution or Company | ||||||
| 値 | College of Environmental Health, Azabu University | |||||
| Institution or Company | ||||||
| 値 | Sagami Women's University | |||||
| Institution or Company | ||||||
| 値 | Sagami Women's University | |||||
| Institution or Company | ||||||
| 値 | Shikoku University | |||||
| Abstract | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | The following conclusions were obtained from the examination of the free amino acid content and its composition in katsuobushi1 (arabushi^2, hongare^3/pole-and-line, hongare/trawl), shaved-katsuobushi in a package, and granule stock. 1. Arabushi, hongare/pole-and-line and hongare/trawl contained a lot of histamine, anserine, and taurine, shaved-katsuobushi in a package contained a lot of histamine, glutamine, and taurine, and granule stocks contained a lot of glutamine. 2. Shaved-katsuobushi in a package had a large variety of the free amino acids and the granule stock had a small variety. 3. As a result of the principal component analysis of the free amino acid in three kinds of katsuobushi, eight kinds of shaved-katsuobushi in a package, and five kinds of granule stock, different structures were observed as the flavoring substances were added to the three kinds of katsuobushi and shaved-katsuobushi in a package despite the fact that it contains natural ingredients. 4. The free amino acid that composes the flavor was histamine in katsuobushi with natural ingredients, and monosodium glutamate in the stock with additives. Histamine acidulates the stock and monosodium glutamate enhances the flavor. The fact that aspartic acid, glutamine, and phosphoserine in katsuobushi enhance the flavor indicates that katsuobushi brings out acidulated flavor. In the soup stock with additives, the combination of aspartic acid and glycine cancels out the flavor, and glutamine and histamine bring out the flavor. 5. Thus, the free amino acid content does not affect the flavor but the composition of the free amino acid, that is to say, the composition of each kind of soup stock, affects the palate and therefore determines the characteristics of the soup stock. Simplicity is the first priority in creating flavors in the preparation process. In addition to this, the amino acid composition's components were balanced regardless of the content, which shows that a lot of amino acid is expected to be taken in from soup stock as well. 6. As opposed to the sour flavor of the natural ingredients, additives provide flavors directly and consequently make it clear that they simplify food preparation. (^1Dried and smoked bonito. 2^Dried and smoked bonito without a molding process. ^3Dried and smoked bonito with a molding process.) |
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| 書誌情報 |
麻布大学雑誌 en : Journal of Azabu University 巻 1/2, p. 41-47, 発行日 2001-03-31 |
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| 出版者 | ||||||
| 出版者 | 麻布大学 | |||||
| Publisher | ||||||
| 出版者 | Azabu University | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 1346-5880 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AA11561468 | |||||
| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
| text version | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
| format | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | application/pdf | |||||
