UMAMI REINFORCING METHOD OF CARROT SOURCE, AND MANUFACTURING METHOD OF CARROT SOURCE

摘要

PROBLEM TO BE SOLVED: To provide a method of stable supply of high umami carrot source by suppressing sweetness in the carrot source.SOLUTION: (1) A cause of variation of sweetness is the amount of an umami ingredient. (2) Heat transfer distance of branched carrot affect the amount of the umami ingredient. An umami reinforcing method of carrot source is adjustment of the heat transfer distance of the branched carrot. The heat transfer distance is the shortest distance from a gravity center to a surface of the carrot. Umami of the carrot source is reinforced by adjusting the heat transfer distance. There is provided a processing method in which the heat transfer distance is preferably 1.3 to 2.5 cm. There is provided a method in which the carrot is square-cut, vertically cut or calyx-removed before branch and squeezed. There is provided a method in which guanylic acid concentration of the carrot source is 2.5 ppm or more.SELECTED DRAWING: Figure 5