Abstract
Katsuo-dashi (extracted from dried bonito), niboshi-dashi (extracted from dried small sardine), konbu-dashi (extracted from dried kelp) and their combinations in practical concentrations for daily use were prepared to investigate the taste characteristics of Japanese soup stock. Instant-dashi (several products on the market) was compared with each prepared sample.
Katsuo-konbu-dashi (a combination of 2% w/w bonito and 1% w/w kelp) had a higher sensory score than 4%w/w bonito stock, and extending the boiling time to promote extraction did not improve score. The taste components(Gluand 5′-IMP)of niboshi-konbu-dashi(a combination of 2% w/w sardine and 1% w/w kelp)and of katsuo-konbu-dashi were determined, and the synergistic effects reconfirmed by a sensory evaluation. The results of a principal component analysis enabled each single ingredient and combination to be identified by their taste characteristics: bonito stock had a strong, sour taste; sardine stock had a slightly bitter, fishy taste; kelp stock had a mild, sweet umami taste; and stock made from their combination had a more complex taste than stock from the single ingredients.
