Abstract
To know the relation between the contents of the extractable components and the preference of the Niboshi-soup-stock, sensory tests and the determination of the components were simultaneously performed during boiling or water extracting.
Soup stock samples were prepared using 3% Niboshi, by varying the boiling time from 1 to 120 min and the water extracting time from 0 to 24 hr.
The results of the sensory tests showed that the preferable soup stocks were obtained when the boiling time was 10-30 min, or when the extracting time was at least 2 hr. Extractions of the total extracts, N containing compounds and organic acids in the samples were increased for 30-60 min boiling and 2 hr extracting and then leveled off. Because the panel members' preference changed in the same manner to the contents of these components, it was suggested that these components were significant contributors to the taste.
NaCl content was invariable irrespective of boiling time and water extracting time.
