Abstract
In the special restaurants, Katsuobushi soup stock which is used as dip for Buckwheat noodles is prepared in a different manner from the ordinary way. The sizes and thicknesses of shaved Katsuobushi, the boiling periods, and the concentrations of Katsuobushi are all different.
In this study, we prepared the soup stock out of thick-shaved Katsuobushi with the long period boiling of 120 min.
Changes in the content soluble solid, total-N, Formol-N,5'-IMP and 5'-AMP were determined in the soup stock at the specific intervals during boiling. Total acidity and viscosity of the soup stock were also determined.
These experiments suggest that (a) water-extractable components contained in thick shaved Katsuobushi have been extracted during boiling for as long as 60 or 90 min, and that (b) boiling longer than 60 or 90 min does not extract but concentrates extractable components due to evaporation during cooking.
