| Project/Area Number |
02045037
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| Research Category |
Grant-in-Aid for international Scientific Research
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| Allocation Type | Single-year Grants |
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| Section | University-to-University Cooperative Research |
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| Research Institution | Koriyama Women's College |
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Principal Investigator |
KANEDA Takashi Koriyama Women's College, Professor, 家政学部・食物栄養学科, 教授 (50005568)
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| Co-Investigator(Kenkyū-buntansha) |
黄 慧性 成均館大学校, 家政大学, 講師
金 天浩 漢陽女子専門大学, 栄養管理研究所, 教授
YODA Chihoko Setsunan University, Professor, 国際言語文化学部, 教授 (20149149)
SAHARA Ko Koriyama Women's College, Professor, 家政学部食物栄養学科, 教授 (10137614)
KANEKO Kentaro Koriyama Women's Junior College, Associate professor, 短期大学部家政科, 教授 (70112612)
KIM Chhon Ho Hanyang Women's Junior College, Professor
HWANG Hae Sung Sung Kyun Kawan University, Lecturer
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| Project Period (FY) |
1990
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| Project Status |
Completed (Fiscal Year 1990)
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| Budget Amount *help |
¥1,800,000 (Direct Cost: ¥1,800,000)
Fiscal Year 1990: ¥1,800,000 (Direct Cost: ¥1,800,000)
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| Keywords | plate / Salted and Fermented Fish Intestines / Korean food / Japanese food / alanin / glycine / glutamic acid / 5'-Ribonucleotide |
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| Research Abstract |
We wished to investigate the difference of the plate between Korean people and Japanese people.
The chemical analysis and several investigations were performed on a lot of foods of Korea and Japan. The results obtained were summarized as follows : (1) Korean people especially like to eat the Salted and Fermented Fish Intestines. (2) The Major amino acids of the Salted and Fermented Fish Intestines were alanin, glycine and glutamic acid. (3) Japanese people like to eat soybean soup and 'NIMONO', and they contained larger glutamic acid and 5'-Ribonucleotide like 5'-IMP or 5'-GMP than Korean foods. (4) Japanese foods, especially 'NIMONO' were rich in sucrose, but Korean foods were poor in sucrose.
From these results, it is presumed that Korean people prefer to eat foods flavored by seasoning such as Salted and Fermented Fish Intestines, whereas Japanese people prefer to eat foods flavored by glutamic acid, 5'-IMP and 5'-GMP.
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