|Budget Amount *help
¥3,700,000 (Direct Cost: ¥3,700,000)
Fiscal Year 1998: ¥500,000 (Direct Cost: ¥500,000)
Fiscal Year 1997: ¥3,200,000 (Direct Cost: ¥3,200,000)
In the present work, I examined the changes in taste and the taste components, especially of 5'-IMP, free amino acid, peptides, lactic acid and reduce suger, by heating beef slices at 85-90ﾟC for up to 24h. I also investigated the role of peptides, which were markedly increased by heating at 85-90ﾟC for 12h, in beef soup. Beef was a products of Australia and flozen for a soup use. Beef slices were vaccum-packed and heated at 85-90ﾟC for 1, 3, 6, 12 and 24h. Beef slices were heated with water tenth times as weight as this one. The results were follows.
1. The larger increase in 5'-IMP and peptides were observed with sample of vaccum-packed heating than water heating. The increases in Lactic acid and reduce suger were no difference between these two heating methods.
2. The largest increase in taste components, especially 5'-IMP and peptides, with beef soup heated at 85-90ﾟC for 12h.
3. The sensory evaluation revealed that the soup from 12h of heating was significantly more sweetness, more umami, more body and more overall preference than the soup from 1, 3, 6 and 24h of heating. The soup from 24h of heating was less sweetness, Less umami, less body, less continuity and less mildness than the soup from 1, 3, 6 and 12h of heating.
4. Since these five soup contained almost the same level of free amino acids, lactic acid and reduce suger, umami and body of taste of the soup from 12h heating seems to have been due to the increased peptides and 5'-IMP contents and the high rate of peptides in the taste components.