こんぶだし汁の調製法と調理適性

抄録

We prepared konbu-dashi under different conditions of time and temperature of extraction and measured the content of amino acid and nucleotide extrtracted into the dashi. Sensory tests for dashi were also done. In the next step, we made sumashijiru, sushimeshi and shiokonbu with the dashi or leavings to see the aptitude of dashi for cooking. In the dashi, glutamic acid, asparatic acid, and alanine are the major amino acids and 5'-adenosine mono-phosphate and 5'-guanosine monophosphate are the major nucleotides. The result of sensory test showed that the dashi of dilute umami was preferred in susimeshi and konbu with a large quantity of umami was preferred in shiokonbu.