SummaryModel diet samples of eight groups (3,16, 40, and 70 years old for both sexes), were analyzed for sodium, potassium, phosphorus, calcium, magnesium, iron, zinc, manganese, aluminum, copper, barium, nickel and molybdenum by using inductively-coupled plasma atomic emission spectrometry (ICP-AES). Mineral intakes for 3 year olds were lower than those of other age groups because total food consumption was less. The intake of major elements, Na, K, P, Ca, and Mg, varied within about 20% of each other. The intake of other elements except aluminum fl uctuated within 30% or more of each other. For most of the elements studied, the mineral intakes of 40-year-old males agreed within l6% with results previously obtained by a duplicated portion study.

The growth condition of Aspergillus sojae on dried and extracted bonito was investigated. Fish koji containing high protease activity was obtained. Bonito by-product and sea bream by-product were hydrolyzed by fish koji in an NaCl solution producing bonito fish seasoning and sea bream fish seasoning, respectively. Light colored seasonings were obtained as no carbohydrate raw material was used for the production. Amino acid analysis showed that fish seasonings contained high amounts of Gly, Ala , and Pro which are the main amino acids constituting collagens. Dishes with fish seasoning were evaluated for good taste by students. When oil, vinegar, or other flavorings were added and/or heated, almost all of the fish flavor was masked.

平成 22 年 10 月 4 日受理 Development of a new type of dried bonito seasoning using white koji Sadaji YokoYama 1) , Yojiro koba 2) , Keiko kameoka 3) , and Hiroko mine 3) (Yamaki Co., LTD. 1) ,Faculty of Agriculture,Ehime University 2) , Matsuyama Shinonome Junior College 3)) The production of acid protease and acid carboxypeptidase by black and white koji on a barley medium was tested. At acidic pH and low NaCl concentrations, extracted dried bonito was hydrolyzed by koji 1.5 month at 45℃. The amount of contaminated bacteria in the moromi was very low and resulted in a good bonito aroma for the seasoning. We conducted a sensory test of evaluation by women students for dishes made with the new seasoning. Students felt the seasoning was strong with a salty, acidic and umami (good) taste.They judged it against available seasonings. Moreover, according to a factor analysis of the seasoning characteristics, it produces a good, strong flavor with traditional Japanese dried bonito stock, and it has characteristic strong tastes with acidity and bitterness. The seasoning received a good overall evaluation.