牛すね肉スープ中の成分および味に及ぼすすじの効果

概要

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The components and taste of broth prepared from beef shank containing sinews were compared with those of broth from beef shank without sinews. There were more peptides and gelatin in the sinew-containing broth than in the non-sinew-containg broth, whereas sugar and nucleotides were less in the former than in the latter. A free amino acid analysis indicated more serine, threonin, alanine, glutamine, glutamic acid, aspartic acid, hystidine and arginine was in the sinew-containing broth than in the non-sinew-containing broth. However, there was more carnosine and anserine as dipeptides related to taste in the sinew-containing broth. A sensory evaluation showed that the sinew-containing broth had a stronger umami taste, with less sourness and astringency than the non-sinew-containing broth and that the taste of the former was milder than that of the latter. For the evaluation as a whole, the panelists significantly preferred the sinew-containing broth to the non-sinew-containing broth.
社団法人日本家政学会の論文
1997-11-15