Effect of general palatability in soy sauce soup added with fruit bodies of a novel strain belonging to <i>Pleurotus</i> sp.

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  • AZUMI Yoshihito
    Mushroom Research Laboratory, Hokuto Corporation
  • KOGISO Kana
    Department of Health and Nutrition, Food Science Laboratory, Nagano Prefectural College
  • DOI Kahori
    Mushroom Research Laboratory, Hokuto Corporation
  • SHIMOSAKA Makoto
    Division of Applied Biology, Faculty of Textile Science and Technology, Shinshu University
  • OUCHI Kenji
    Mushroom Research Laboratory, Hokuto Corporation
  • INATOMI Satoshi
    Mushroom Research Laboratory, Hokuto Corporation

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Other Title
  • ヒラタケ属新品種子実体がすまし汁の呈味性に及ぼす影響
  • ヒラタケゾク シンピン シュシ ジッタイ ガ スマシ ジル ノ テイミセイ ニ オヨボス エイキョウ

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The effect of enhancement of general taste of soy sauce based soup by adding broth of commercial mushrooms was investigated using a sensory evaluation. We evaluated general taste of soy sauce soup with six different mushroom broths using scoring methods. All mushroom broths were found to have enhanced general taste. Investigation of the relationships among saltiness, palatability and sodium chloride concentration revealed that richness was increased and saltiness was suppressed in new mushroom strain, IC1 broth compared to the control soy sauce soup. Taste scores of IC1 broths were significantly higher than those of onion and radish broths, indicating that IC1 was an excellent foodstuff enhancing the general taste of soy sauce soup. Equivalent umami concentration value calculated from the contents of taste components indicated that IC1-mediated enhancement of general taste was related not only to umami compounds, but also to unknown compounds suppressing saltiness and enhancing umami taste.

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