|Budget Amount *help
¥3,500,000 (Direct Cost: ¥3,500,000)
Fiscal Year 2001: ¥1,100,000 (Direct Cost: ¥1,100,000)
Fiscal Year 2000: ¥2,400,000 (Direct Cost: ¥2,400,000)
In the present work, I examined the changes in taste and the taste components of beef and soup, especially 5'-IMP, free amino acid, peptides, lactic acid and reduce sugar, by heating leg of beef at 96℃ for 1, 2, 3, 4, 5 and 6h, and by pressure heating leg of beef at 110℃ for 30, 40, 50 and 60min.
The leg of beef was heated with water sixth times as weight as this one, and were pressure heated with water twice times. The results were follows.
1. The larger increase in 5'-IMP was observed with soup of 4h heating, and soup of 40min. pressure heating.
2.The largest increase in taste components was observed with soup heated at 96℃ for 4h.
3. The sensory evaluation revealed that the beef from 4h of heating was significantly more umami, more tenderness than 5h of heating. The sensory evaluation revealed that the beef from 50 min of pressure heating was significantly more umami than 30, 40 and 60 min of pressure heating.
4. The sensory evaluation revealed that the soup from 40min of pressure heating was significantly more umami, more body than the soup from 30, 50 and 60 min of pressure heating.
5. It seems that the optimum heating time was 4h by normal heating, and 40min by pressure heating.