干しシイタケの加熱調理過程における5′-ヌクレオチドの蓄積におよぼす調味条件の影響

概要

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The effects of pH, sucrose and sodium chloride on the amount of 5′-nucleotides accumulated in dried Shiitake, fruit body of Lentinus edodes, during cooking were examined. The following results were obtained : 1) The amount of 5′-nucleotides accumulated in Shiitake during cooking was highest at pH 6.3-6.5. 2) The accumulation of 5′-nucleotides in Shiitake during cooking was suppressed by the addition of sucrose and sodium chloride. 3) In the presence of sucrose and sodium chloride, the amount of 5′-nucleotides accumulated in Shiitake during cooking closely correlated with the total amount of 5′-nucleotide and nucleotides in the cooked Shiitake, the amount of water in the cooked Shiitake and the amount of water which was dehydrated from Shiitake during the cooking from 50 to 80℃, but did not correlated with the amount of nucleotides in the cooked Shiitake.
社団法人日本家政学会の論文
1993-09-15