鰹節の香氣に関する研究-I : 香気發生に及ぼす因子について

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Katsuobushi, one of the most important fishery products peculiar to Japan, is employed for giving good flavor and taste to food, being rich in some particular flavors and in nutritional value. In manufacturing Katsuobushi and its substitutes, the moulding is one of the essential procedures. Aspergillus repens and A. ruber are well known as the excellent moulds for Katsuobushi. By inoculating them on minced meat of fishes, the authors could prove that they are responsible for the development of the characteristic flavors of Katsuobushi. (Cf Table I ) Our experiments (Tables 2-4 ) were carried out to know which factors would have effects upon the development of the Katsuobushi-like flavors. The results are summarized as follows: 1. When fat-free mackerel meat is used as the substratum, the fatty substance from mackerel meat which is added as much as 20% of the meat in weight gives the best results as comar-ed with the fatty substances from other fishes (atka fish, herring, cod liver and flat fish), cuttl-fish liver, aid plants (soy-been and linseed). (Table 2 & 3) 2. Substrates other than fish meat, such as casein, soybean cake and tofu, give Katsuobushi-like flavor, when they are previously smoked and mixed with the fatty substance from mackerel meat which is added as much as 20% of the substratum in weight. Casein gives especially good flavor, which is quite similar to that given by fish meat. (Table 4-b) 3. Thus the development of Katsuobushi-like flavor is known to be affected by the nature and amount of the fatty substance from fish meat and by smoking, but scarcely by the nature of the proteinaceous substratum.
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鰹節の香氣に関する研究-I : 香気發生に及ぼす因子について

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