風味調味料のうま味強度測定に関する研究
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概要
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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.
- Japanese Society for Sensory Evaluationの論文
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