著者

藤新 令奈 北川 晴香 高田 千尋 八田 一

出版者

京都女子大学食物学会

雑誌

京都女子大学食物学会誌 (ISSN:02893827)

巻号頁・発行日

no.73, pp.13-19, 2019-01-31

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Kyoto-style egg rolls with dashi soup originated about 100 years ago. It has been regarded as a popular egg dish for many years. Nowadays, there are many well-known egg roll retailers in Kyoto. The purpose of this study is to evaluate the taste and texture of commercially available egg rolls to find which characteristics are preferred by consumers. Four kinds of Kyoto-style egg roll from retailers and 2 common egg rolls from convenience stores were evaluated using texture analysis by TexoGraph (instrumental evaluation) and sensory tests (30 panelists' evaluation). Moisture content and amino acid content of these samples were also determined. In the texture analysis, softness was found to differ among samples depending on each retailer, and the softest egg roll was revealed as the egg roll obtained from S1 retailer. The predicted amount of dashi soup added was the highest for sample S1 and the drip rate from the S1 egg roll when pressed with 50g was also the highest among the samples. In addition, all 30 panelists evaluated the S1 egg roll as the softest and juiciest, with the strongest umami taste. It was suggested that softness, juicy texture and strong umami taste were three characteristics preferred by consumers and useful for evaluating Kyoto-style egg rolls.