だしに学ぶ─日本人の食嗜好と健康効果─

Abstract

Stock is the basic element of cuisine. Stock is the tasty essence extracted by means of boiling plants or meats in water. Dried bonito stock and kelp stock in Japan, Tan in China, Bouillon (Soup stock) in Europe are representative of stocks. The materials used for making stocks differ from place to place. In Japan, since Edo era dried bonito has been used as the raw material to make soup stock. The result of the sensory test showed that the Japanese preferred dried bonito stock but accepted chicken bouillon, whereas the Chinese preferred the chicken bouillon, but did not accept dried bonito stock. The Japanese and Chinese showed a contrast attitude towards bonito stock. As the result of Principal Component Analysis, the Japanese chicken bouillon and the Japanese dried bonito stock are positioned quite close to each other and the Chinese chicken bouillon is positioned at a distant position. After the Discriminant Analysis, the taste components and odor of the three stocks could be distinguished from each other. It is inductive to conclude that the Japanese taste and odor of chicken soups differ from that of the Chinese. This fact reflects the difference in dietary life and preferences. Moreover, the results of the investigation suggested that pre -weaning flavor experience of the dried bonito stock- flavored diet enhanced the mice’s preference for dried bonito stock. Dried bonito stock has long been used as medicine among the people. As the result of investigation, we found that the mechanism of antihypertensive action involves not only ACE-inhibitory activity, but also other mechanism, as the direct action on vascular smooth muscles. Dried bonito stock has the effect on controlling obesity and fatigue.