| Project/Area Number |
04045046
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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 Woman'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) |
SYOU Kouren Hanyang Women's Junior College Professor, 助教授
KYO Saigyoku Hanyang Women's Junior College Professor, 副教授
KIM Tenko Hanyang Women's Junior College Professor, 栄養管理研究所, 教授
SUMINO Takeshi Koriyama Women's College Assistant professor, 家政学部食物栄養学科, 助教授 (60128981)
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 Professor, 短期大学部家政科, 教授 (70112612)
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| Project Period (FY) |
1992
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| Project Status |
Completed (Fiscal Year 1992)
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| Budget Amount *help |
¥2,900,000 (Direct Cost: ¥2,900,000)
Fiscal Year 1992: ¥2,900,000 (Direct Cost: ¥2,900,000)
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| Keywords | Taste components of salted preserves in Korea / Taste components of salted preserves in Japan / Taste components of soy sauce in Korea / Taste components of soy sauce in Japan / Taste components of soy paste in Korea / Taste components of soy paste in Japan / Taste test / Rice cake |
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| Research Abstract |
To know the difference of palate between Korean and Japanese people, we analyzed taste components in various foods produced in Japan and Korea, and compared their content and composition. Further, we performed a taste test among Japanese and Korean people. The results obtained were as follows ;
1. On the difference of palate between Korean and Japanese people based on the difference of taste components in salted preserves
Total content of free amino acids in salted preserves that is eaten generally in both countries was 1.5% in Japanese products and 3.1% in Korean products. The ratio of glutamic acid against total amino acids was nearly 50% in Japanese products and about 29% in korean products. The amounts of oligopeptides were nearly 0.2% in Japanese products and about 1% in Korean products. Major amino acid compositions of oligopeptides were almost the same, and glutamic acid was a main constituent of both.
As a result, it was presumed that Japanese people particularly prefered the UMAM
… More
I taste of glutamic acid, whereas Korean people prefered the taste of oligopeptides as well as the taste of glutamic acid.
2. On the difference of palate between Korean and Japanese people based on the difference of taste components in soy sauce and soy paste
The taste components in soy sauce and soy paste in Japan and Korea gad almost the same difference as those in salted preserves. Therefore, the estimation on the deference of the palate between Japanese and Korean people described in the 1 above was also presumed with this experiment.
3. Comparison of palate between Japanese and Korean people with a taste test
A taste test was carried out with the ranking method among Japanese and Korean people. Japanese people greatly prefered the taste of Katsuo-bushi(dried strip of skipjack) extracts and glutamic acid Whereas, Korean people prefered the taste of salted preserve extracts and glutamic acid. The salted preserves used in this experiment contained larger amounts of oligopeptides than the Katsuo-bushi extracts. In this experiment, we obtained almost the same estimation as those in the 1 and 2 above.
4. Comparison of style of rice cake produced in Japan and Korea
We supposed that the traditional Korean style of serving and eating rice cake changed to better suit that of the Japanese taste after introduction of the rice cake into Japan from Korea. Less
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