[ReLike Co., Ltd.]
[Demonstrates an increase in the amount of glutamic acid equivalent to 2 shiitake mushrooms*] Frozen-aged gyoza “-ond°”, which was sold out using frozen aging technology, will be resold from April 3rd (Wednesday).
*View in browser* *ReLike Co., Ltd.*
Press release: April 4, 2024
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[Demonstrates an increase in the amount of glutamic acid equivalent to 2 shiitake mushrooms*] Frozen-aged gyoza “-ond°”, which was sold out using frozen aging technology, will be resold from April 3rd (Wednesday).
ReLike Co., Ltd. (Headquarters: Shibuya-ku, Tokyo), which operates the frozen-aged gyoza “-ond°”, found out from an analysis of umami content conducted jointly with the Taste and Aroma Strategy Research Institute that We demonstrated that the amount of glutamic acid per 100g increased by 1.37 times.
* ■Survey overview*
Research entity: Taste and Aroma Strategy Research Institute Survey name: Juiciness measurement (squeezed juice) / Glutamic acid determination
Survey period: November 2023 to March 2024
Survey overview: *Measuring the amount of glutamic acid contained in the whole dumpling (including filling and skin) using three samples: “-40℃ frozen,” “-23℃ frozen,” and “slow frozen.”
*The amount of glutamic acid contained in 100g of shiitake mushrooms is 70mg. (Reference: https://www.umamiinfo.jp/richfood/)
One shiitake mushroom weighs approximately 15g and contains
approximately 10mg of glutamic acid.
* ■Summary of survey comments*
We measured the amount of glutamic acid contained in the whole dumpling (including filling and skin) after freezing and aging. As shown in the graph above, when comparing before and after frozen aging, it can be seen that the amount of glutamic acid is higher after aging, increasing by 1.37 times. This value is the amount by which people can feel that the umami component has increased sufficiently when they eat it.
Only the filling of the dumplings after baking was collected and the amount of extract released when crushed was measured. In other words, we conducted a measurement based on the assumption that “the higher the extract ratio (%) relative to the amount of filling, the juicier it is.” As a result, it was thought that there was no difference between samples A and B.
The reason why Sample B feels juicy is that it has a high amount of glutamic acid and has a lot of umami, as shown in the above analysis results, and it was thought that it feels juicy because a lot of saliva comes out of the mouth.
* Immediately sold out in March. Frozen aged gyoza “-ond°” will be resold from April 3rd (Wednesday). *
Frozen Aged Gyoza -ond° will be selling the new flavor “Lemon Peel and Cheese”, which allows you to enjoy the richness and flavor mentioned above, at the official online store from Wednesday, April 3rd. (Official online store/
https://gyoza-ond.jp/ )
* -Product information-*
*Lemon peel and cheese*
The melty, rich cheese fills your mouth, enveloping the slight numbing and refreshing scent of lemon, Japanese pepper, and ginger. We have created a delicious dish that you will want to enjoy in the cold winter.
Product name: Frozen aged gyoza-ond° lemon peel and cheese
Contents: 200g (16 pieces)
■Taste and Aroma Strategy Research Institute
Official website: https://mikaku.jp/
■-ond°
Official website: https://www.gyoza-ond.jp/
Official Instagram: https://www.instagram.com/gyoza_ond/
ReLike Co., Ltd.: info@relike.tokyo
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