著者

大山 重信 花園 冬子 Shigenobu OOYAMA Fuyuko HANAZONO

出版者

鹿児島県立短期大学

雑誌

鹿児島県立短期大学紀要 自然科学篇 (ISSN:02861208)

巻号頁・発行日

vol.39, pp.27-36, 1988-12-15

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Karukan is one of the typical Japanese style confections. It is produced and sold by many companies in Kagoshima district. But, every product seems to be somewhat different in its taste and texture. So, the anthors planed to test consumer's preference as well as its physical properties. In this paper, some physical properties of six "Karukan" samples are given. Moisture, sweetness, propousness, and whiteness were measured. Texture of the samples was also investigated with rheometer, extension meter, and texturometer. Difference in obtained values was considered to have relations directly with the difference in the taste and palatability of the samples. But, on the whole, there was no sample which got good remark all round.

著者

大山 重信 花園 冬子

出版者

鹿児島県立短期大学

雑誌

鹿児島県立短期大学紀要. 自然科学篇 (ISSN:02861208)

巻号頁・発行日

vol.38, pp.5-14, 1987-12-15

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Karukan is one of the most popular and typical Japanese-style confections. It is made from yam, sugar, and rice flour in the main, and it is made in Kagoshima region especially. Akashiya, an old established shop for making and marketing of many kinds of confections including "Karukan", insists on "Karukan" was originated by Rokubei Yashima in the first year of Ansei (1854). But, Haraguchi discovered an ancient manuscript written in 1801. A menu was recorded in the manuscript, and it consisted of "Karukan" as well as various fine dishes. He also discovered an additional record of "Karukan". It was of 1786. Moreover, an older record of "Karukan" was discovered by Tsukiji by chance. It was written in the 6th year of Shotoku (1716). With the authority of those ancient manuscripts, Haraguchi takes a view of "Karukan" must be originated in around the Shotoku era when the sugar manufacture in the Amami Islands was coming to stay. Taking the history of sugar in Japan and the ancient manuscripts into consideration the authors guess "Karukan" was originated in about the time from 1686 to 1716.

著者

大山 重信 立山 冬子 中村 希求子

出版者

鹿児島県立短期大学

雑誌

鹿児島県立短期大学紀要. 自然科学篇 (ISSN:02861208)

巻号頁・発行日

vol.45, pp.25-33, 1994-12-15

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Preference of "karukan", "harukoma", "akumaki", "bontan-zuke", "chosen-ame", "kasutera", "yokan", "hakata-senbei", and "hiyoko" has been studied with the itemized list of Table 1 in 1985 and 1986. The students majoring in food and nutrition science served as panel. 1. The above mentioned nine kinds of confectionery were evaluated with a nine-graded hedonic scale, and obtained results were shown in Fig. 1. Putting the results of 1985 and 1986 together, "karukan", "hiyoko", and "hakatasenbei" were the best preferences. "Bontan-zuke" was the worst. 2. Preference of "karukan" was evaluated with a nine-graded food action rating scale. Results of evaluation was expressed in Table 2,and "karukan" was indicated to situate in the middle of likes and dislikes. 3. Five kinds of "karukan" (AO, FU, ED, AK, NA) were evaluated with a sevengraded quality judgement scale. Results of evaluation on appearance, color, odor, palatability, sweetness, and comprehensive taste of the "karukan" samples with the scale were shown in Table 3 and 4. Results of judgment of allcomprehensive ranking were given in Table 5 and 6. Thinking of those data collectively, comprehensive ranking was considered as follows ; AK and NA were in the first rank, AD and ED were in the second, FU was in the last.

著者

大山 重信 花園 冬子 Shigenobu OOYAMA Fuyuko HANAZONO

巻号頁・発行日

vol.38, pp.5-14, 1987-12-15

---

Karukan is one of the most popular and typical Japanese-style confections. It is made from yam, sugar, and rice flour in the main, and it is made in Kagoshima region especially. Akashiya, an old established shop for making and marketing of many kinds of confections including "Karukan", insists on "Karukan" was originated by Rokubei Yashima in the first year of Ansei (1854). But, Haraguchi discovered an ancient manuscript written in 1801. A menu was recorded in the manuscript, and it consisted of "Karukan" as well as various fine dishes. He also discovered an additional record of "Karukan". It was of 1786. Moreover, an older record of "Karukan" was discovered by Tsukiji by chance. It was written in the 6th year of Shotoku (1716). With the authority of those ancient manuscripts, Haraguchi takes a view of "Karukan" must be originated in around the Shotoku era when the sugar manufacture in the Amami Islands was coming to stay. Taking the history of sugar in Japan and the ancient manuscripts into consideration the authors guess "Karukan" was originated in about the time from 1686 to 1716.

著者

大山 重信 立山 冬子

出版者

鹿児島県立短期大学

雑誌

鹿児島県立短期大学紀要. 自然科学篇 (ISSN:02861208)

巻号頁・発行日

vol.42, pp.17-29, 1991-12-16

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Karukan sample A and E were stored at-20℃ for 56 days. Thawing was made with microwave oven. Rheological properties were examined with colorimeter, rheometer, tensilon meter, and texturometer. Moisture was also determined. Moisture decreased during one week or so at the beginning of frozen storage, and whiteness decreased slightly, too. Flastic deformation values of both sample decreased by frozen storage. On the other hand, retarded elasticity and visco-elasticity remained almost unchanged (Fig.7 and 8). The values of hardness which were measured with texturometer increased at the beginning of frozen storage and the change was observed specially in the case of sample E (Fig.11 and 12). Each area of the first, second, and third peak in texture profile curve obtained on texturometer for both sample A and E increased at the biginning of frozen storage (Fig.13 and 14). It means that the work done in each chew of the samples under frozen storage is harder than that of unfrozen. Cohesiveness of sample E became larger than before freezing (Table 1). Gumminess of both sample became larger than before freezing, as well (Tabele 1). It means that more energy will be required to chew and make sample to as tate ready for swallowing. In general, the changes in properties occured during 7 days or so at the beginning of frozen strage, and the changes on sample E came out more clearly than those on sample A. Thereafter, the properties of both sample seemed to remain almost unchanged during frozen storage. The changes stated above showed the quarity of the starting samples of "Karukan" suffered deterioration more or less by frozen storage and thawing.