研究報文
風味調味料のうま味強度測定に関する研究
2003 年 7 巻 1 号 p. 37-42
詳細
2003 年 7 巻 1 号 p. 37-42
The subjective umami intensity of Umamate-100, which is “compound natural seasoning”, was compared with that of monosodium glutamate. The subjective umami intensity of Umamate-100 solution containing soy sauce was also compared with that of monosodium glutamate. The effect of Umamate-100 on saltiness of 0.6w/v% NaCl solution was examined.
The results were as follows;
(1) The threshold values of Umamate-100 and monosodium glutamate were 0.0518 w/v% and 0.0325w/v%, respectively.
(2) The subjective umami intensity of 0.0578w/v% of Umamate-100 solution containing 0.5w/v% NaCl was equivalent to that of 0.0452w/v% of monosodium glutamate containing 0.5w/v% NaCl.
(3) The subjective umami intensity of 0.0482w/v% of Umamte-100 solution containing 0.5w/v% NaCl and 1.0w/v% soy sauce was equivalent to that of 0.0452w/v% of monosodium glutamate containing 0.5w/v% NaCl and 1.0w/v% soy sauce.
(4) Saltiness of 0.6w/v% NaCl solution was weaker than that of 0.6w/v% NaCl solution containing 0.0622w/v% Umamate-100. This result suggested that Umamate-100 is effective in reducing the amount of salt in cooking.
