抄録
The amounts of free amino acids in soup of hard clam (ushiojiru) were measured. The contents of taurine and alanine were the highest and glutamic acid, glycine, and arginine were next. The contents of free amino acids in hard clam were about 2.1 times more than those in the soup, wherein the higher contents of taurine and alanine were also observed. As the cooking time after the shell opened was prolonged, the amounts of free amino acids, dry material,5'-AMP, succinic acid, and glycogen in the soup increased. The sensory evaluation showed that both taste and aroma of the soup cooked for 10 minutes after the shell opened were preferred than those cooked for 0 or 5 minutes.
