Palatability of yakuzen cooking and development of application soft for yakuzen analysis

• Project/Area Number: 18500620
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: Chiba University
• Principal Investigator: ISHII Katsue Chiba University, Faculty of education, Professor (80106947)
• Project Period (FY): 2006 – 2007
• Project Status: Completed (Fiscal Year 2007)
• Budget Amount: ¥3,870,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥270,000); Fiscal Year 2007: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000); Fiscal Year 2006: ¥2,700,000 (Direct Cost: ¥2,700,000)
• Keywords: yakuzen cooking / dietary life / palatability

Research Abstract

The conditions were investigated for optimum cooking time of the soup with four chinese medicines (yakuzen soup).
The following conditions were evaluated: cooking time of 30, 45, 60, 90 min.
The amount of IMP in yakuzen soup for cooking time of 60min was the most of increasing. The amount of reducing sugar and lactic acid in yakuzen soup for every cooking time were almost the same. Japanese were agreeable to the palate of the yakuzen soup which the amount of the Chinese medicine was 1/3 times its weight of recipe in Taiwan.
Sensory evaluation was conducted on the color, sweetness, sourness, bitter, umami, saltiness, body, continuity, mildness and overall preference of yakuzen soup for cooking time.
The sensory score of the yakuzen soup for 45min cooking was the higher than its for 30, 60 and 90min cooking. Food in 130 japanese dishes were analyzed with the evaluation of yakuzen.