こんぶの等級とだし汁の成分の関係

抄録

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 for
5 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.