意味 | 例文 (3件) |
Kokumiとは 意味・読み方・使い方
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Kokumi refers to a condition in which a person develops a big lump, on the back, or so-called hunchback.発音を聞く 例文帳に追加
-背中に大きな瘤ができること(所謂せむし)。 - Wikipedia日英京都関連文書対訳コーパス
To provide a natural seasoning having excellent Kokumi (thick and bodied taste and flavor) compared with conventional natural seasonings, its manufacturing process and uses of the seasoning.例文帳に追加
従来の天然調味料と比較してこく味(濃厚風味、kokumi)が優れた天然調味料、その製造方法及びその用途を提供すること。 - 特許庁
A natural seasoning developing strong Kokumi can be produced by hydrolyzing a vegetable protein or an animal protein by a decomposition power of a protein hydrolase or an inorganic acid, and removing L-sodium glutamate constituting the main constituent of Umami (deliciousness) components in the taste components of the hydrolyzed protein so as to have a specific sodium glutamate concentration.例文帳に追加
植物性の蛋白質や動物性の蛋白質を、蛋白加水分解酵素や無機酸が持っている分解力で加水分解して得られた蛋白加水分解物において、蛋白加水分解物の呈味成分中、旨味(umami)成分の主体を成すグルタミン酸ナトリウム(L-sodium glutamate)を一定濃度になるように除くことによってこく味(濃厚風味、kokumi )を強く発現させる天然調味料を製造する。 - 特許庁
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Wiktionary英語版での「Kokumi」の意味 |
kokumi
名詞
kokumi (uncountable)
- A taste, recognised by some Japanese researchers, associated with certain γ-L-glutamyl peptides which activate a calcium-sensing receptor also sensitive to glutathione.
- 2007, Meat & Poultry, Volume 53, Issues 1-6, page 46,
- 2013, G. Reineccius, D. Peterson, 3: Principles of food flavor analysis, David Kilcast (editor), Instrumental Assessment of Food Sensory Quality: A Practical Guide, page 84,
- 2014, Andreas Karau, Ian Grayson, Amino Acids in Human and Animal Nutrition, Holger Zorn, Peter Czermak (editors), Biotechnology of Food and Feed Additives, page 224,
- A sixth taste, kokumi, has recently been proposed. This is not in itself a specific taste, but a taste enhancer, which increases the intensity of salt, sweet, and umami tastes. Kokumi is produced in food by calcium ions and particularly by the tripeptide glutathione (γ-L-glutamyl-L-cysteinyl-glycine), and acts by inducing a response in calcium-sensing receptor cells [134].
- 2015 August 8, Andy Extance, Refined Taste, New Scientist, Issue 3033, page 38,
- The secret behind the more delectable of the two dishes is the kokumi ingredients Youssef has spiked it with. Kokumi is a flavour concept originating in Japan that some foodies think could rank alongside the four familiar fundamental tastes, salt, sweet, bitter and sour. With many food flavours actually due to smell rather than taste, the fact that I experience kokumi’s potency with my nose disabled certainly suggests something special is going on.
同意語
- (taste): heartiness, mouthfulness
アナグラム
- Kumiko
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意味 | 例文 (3件) |
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