It lasts for 20 years since the establishment of a business and, as a cooking ingredient of foundation "school meal society", continues supplying it to a school meal of 25 national districts.
Generally it is thought that taste is formed on the balance that is, so to speak, the exility not individual taste insisting on existence without there being an ingredient of a material causing it letting various kinds of taste feel that they are edible as for the mushroom considered to be it in the high density that was far apart from the threshold too much.
5'guanylic acids are main taste ingredients of a shiitake, and 5'inosinic acid is known as a taste ingredient of a dried bonito. Aspartic acid, glutaminic acid are taste ingredients, too, and alanine participates in sweetness.
Taste of 'nucleotide and taste of glutaminic acid are characteristic of TAMOGITAKE 5, and, as for the beech champignon, aspartic acid, taste of glutaminic acid are characteristic, and it is thought that it is a characteristic that about 2 times of a beech champignon, about 1.5 times of a shiitake have quantity of a' guanylic acid and thinks about TAMOGITAKE 5 from the threshold (the minimum density to feel taste) of taste creating each taste. Furthermore, a shiitake has many 5'guanylic acids, glutaminic acid, and it is thought that these two kinds of taste is characteristics of taste balance of a shiitake.
| |
TAMOGITAKE |
A beech champignon |
A shiitake |
The threshold of taste（％） |
| 5'guanylic acids |
108.7 |
52.5 |
70.1 |
0.004 |
| 5'inosinic acid |
163.2 |
37.8 |
− |
0.01 |
| Aspartic acid |
67.1 |
272.9 |
138.4 |
0.003 |
| Glutaminic acid |
142.1 |
116.4 |
214.8 |
0.005 |
| Alanine |
74.6 |
60.3 |
61.5 |
0.11 |
|
| (mg／100ｇ乾燥子実体) |
Development of TAMOGITAKE that food functionality is high
manufacturing
sales industry
report
