著者

吉田 真美 冨田 綾子

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.28, no.2, pp.69-79, 2017 (Released:2017-10-31)

参考文献数

93

被引用文献数

1

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The purpose of this study was to investigate characteristics of bean cooking in the world. The countries investigated were mainly selected by high bean consumption by citizens (an average of over 3.5 kg/year), bean-consumption data having been published in the "World statistics 2017". Other countries were also selected by their research importance. Totally 21 countries or cultural regions were selected for research concerning bean cooking. 86 cook books from all these countries were collected and used as reference books in this study. The recipes involving beans as an ingredient were investigated in each book and 1192 total recipes were found. Detailed data in each recipe, such as species of beans used, the style (e.g. whole or cut) of beans during cooking, seasonings, spices and pot herbs used, were input into Excel. And a database and cross tabulation were made. The characteristics of bean dishes in 21 countries or cultural regions were revealed through the analyses. The kinds of beans used for bean dishes vary according to world regions. Soybeans are used only in East Asian countries, mainly in Japan, Korea and China. Chickpeas and lentils are mainly used in West Asia and surrounding areas. Black beans are used mainly in Mexico and Latin America. Beans prepared for consumption fall into four general styles: whole beans (predominant in most countries), chopped or sliced beans, bean pastes and purees (most common in three Asian countries) and sprouts. The study of seasoning methods for various bean dishes was also conducted. Spices such as pepper, chili, coriander and cumin, are mainly used globally for the seasoning of bean dishes. But in three Asian countries, seasonings such as soy sauce, miso, sake and mirin are more commonly used and the use of other spices is minimum. Beans are cooked by simmering in curries, stews and soups. In addition, beans are often ingredients in salads. A bean-paste dish called hummus, in which beans are mashed and seasoned, are often found in Middle Eastern countries.

著者

吉田 真美 齋藤(大越) 麻美 富井 架乃 諸岡 祐佳里 藤原 しのぶ 冨田 綾子

出版者

一般社団法人 日本調理科学会

雑誌

日本調理科学会誌 (ISSN:13411535)

巻号頁・発行日

vol.52, no.3, pp.192-203, 2019-06-05 (Released:2019-06-21)

参考文献数

29

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米の消費拡大と小麦アレルギー疾患等の対策を目的として,米粉と大豆粉を主材料とした新しいグルテンフリー食パン調製法について検討した。一般の大豆粉よりも脱臭大豆粉を使ったパンが好まれ,脱臭大豆粉:米粉=6:4の配合割合が最も評価された。これに,粉重量の30%の泡立て卵白添加が膨化と食味を促進し,比容積が向上した。その時の加水量は80%が適切だった。これらの配合組成で調製した食パンを脱臭大豆粉パンと称した。 脱臭大豆粉パンの特性について検討し,米粉100%食パンおよび小麦粉100%食パンと比較した。検討項目は,パンの大きさ,物性,水分量,抗酸化性(ラジカル捕捉能),官能評価等である。さらに材料の粉類のイソフラボン量の測定もおこなった。総体的に,脱臭大豆粉パンの評価は小麦粉パンには及ばないが,米粉パンよりは優れていることが多かった。官能評価では脱臭大豆粉パンは,日常的に食べられるパンであると評価された。脱臭大豆粉中のイソフラボン含有量が高く,それを材料とした脱臭大豆粉パンは強い抗酸化性を示した。