麺汁製造過程で生じるかつお節だしかすの栄養価

概要

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When the soup for noodles is produced, dried bonito is used as the crude material for the taste. The components of soup taste are extracted from dried bonito using boiling water After producing the soup, dried bonito change to grounds called “dashikasu” in which the components of taste are lost. The amino acids composition and nutritive values of “dashikasu” protein were examined. The amino acid score of “dashikasu” protein was 90. Growth rate of rat fed “dashikasu” diet was higher than those fed a casein diet. True digestibility of “dashikasu” protein was lower than that of casein. The protein effeciency ratio, net protein ratio, biological value, and net protein utilization of “dashikasu” protein for rat were approxi-mately 2.5, 2.0, 65, and 61, respectively. These values were mostly the same as those of casein
日本水産學會の論文