Abstract
In this examination we prepared Konbu-dashi (stock of kelps) under different conditions of time and temperature of extraction and analyzed the ingredients in each kind of Dashi and conducted sensory tests to see the relations of the ingredients to the taste. As for the relations of the ingredients in the Dashi to the overall impression mean score of the sensory test, we found that the Dashi with glutamic acid of about 30 mg% was regarded to be tasty, and the one with glutamic acid of less than 10 mg% was poor in savour, and finally the one with glutamic acid of over 50 mg% was not preferred with its rather exceedingly strong savour.
We found that nucleotides increased in the process of extraction, but did not recognize the phenomenon of enhancing Umami with the increase of the nucleotides, and we found that there was no multiplying effect between the increase of nucleotides and that of glutamic acid.
