B‐1,2,3

[B-3] Evaluation of Extraction Characteristics of Soup Stock from Kombu Based on Multiband Optical Sensing Information

Tomomi Kagawa¹, Ken-ichiro Suehara¹, Takaharu Kameoka², Nobuaki Obiki³, Noriyuki Yugawa³, Shohei Koyama⁴, *Atsushi Hashimoto¹ (1. Mie University, graduate school, 2. Shinshu University, 3. Tsuji Culinary Institute, 4. Kansou Co. Ltd.)

Keywords:Kombu, Soup Stock, Multiband Optical Sensing