著者

浜島 教子 橋場 浩子 根本 勢子 渋谷 裕美

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.34, no.1, pp.62-67, 2001-02-20

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まんじゅう皮の調製法に関する基礎的条件を検討するため,まずは一般的で材料組成の簡素な小麦粉(薄力粉),膨化剤(ベーキングパウダー),水,砂糖を材料とする小麦まんじゅう皮を調製し,それらの配合割合いの品質におよぼす影響を検討し,次のような結果を得た。(1) まんじゅうの外観および切断面の観察の結果加水量および砂糖添加量の少ないものは小さく,硬い感じて,逆に多いものはやわらか過ぎて流れた感じで,まんじゅう皮としては適さなかった。まんじゅう皮としては加水量30%で砂糖添加量50%のものと,加水量35%で砂糖添加量40〜50%のものが適した配合であった。(2) 膨化率は加水量と砂糖添加量の二因子の増加により増大した。(3)テクスチャー測定の結果,硬さは加水量および砂糖添加量の増加に伴って減少した。凝集性は加水量および砂糖添加量による有意差はなく,弾力性は砂糖添加量の増加に伴って減少し,そしゃく性も加水量および砂糖添加量の増加に伴って減少した。(4) 練りあんを包んだ小麦まんじゅうの皮部分に対する官能検査の結果,やわらかさ,味,総合の3項目において加水量30%,砂糖添加量50〜60%または加水量35%,砂糖添加量50%のものが好まれた。

著者

浜島 教子

出版者

The Japan Society of Home Economics

雑誌

家政学雑誌 (ISSN:04499069)

巻号頁・発行日

vol.28, no.4, pp.282-286, 1977-07-20 (Released:2010-03-09)

参考文献数

6

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In many instances a food stuff has both sweet and sour tastes and proper combination of sweetness and sourness is one of the factors in making the taste good.An experimental study has been carried out to find out the relationship between sweetness and sourness in a food stuff.The results of the experiments are as follows : Sweetness became less by the addition of only a small amount of acetic acid, and the rate of the sweetness lessened was directly proportional to the amount of acetic acid added.Sourness became less by the addition of sucrose. The rate of the sourness lessened was not directly proportional to the sucrose added, but it seemed that the rate of sourness lessened was in proportion to pH of the acetic acid solution. Namely, acetic acid solutions stronger than 0.3% in concentration were not masked by adding even a large amount of sucrose.

著者

浜島 教子

出版者

The Japan Society of Home Economics

雑誌

家政学雑誌 (ISSN:04499069)

巻号頁・発行日

vol.27, no.4, pp.255-261, 1976-07-20 (Released:2010-03-10)

参考文献数

4

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Present study was carried out in order to obtain the information of the relationship between the saltiness and sourness of food. The relationship was examined by organoleptic test using the solution mixture of sodium chloride and acetic acid at the concentrations corresponding to the ordinary food.The saltiness of sodium chloride was intensified by the addition of a small amount of acetic acid. That is, the saltiness of 1-2% sodium chloride solution was enhanced by the addition of 0.01% acetic acid, and that of 10-20% solution was enhanced by 0.1% acetic acid. However, the saltiness of 1-2% sodium chloride solution was reduced by the addition of 0.05% acetic acid, and also that of 10-20% solution was reduced by above 0.3% acetic acid.The sourness in all concentrations was enhanced by the addition of a small quantity of sodium chloride, while it was reduced by the addition of a large quantity.

著者

浜島 教子

出版者

The Japan Society of Home Economics

雑誌

家政学雑誌 (ISSN:04499069)

巻号頁・発行日

vol.32, no.3, pp.241-245, 1981-04-20 (Released:2010-03-10)

参考文献数

5

著者

浜島 教子

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.8, no.3, pp.132-136, 1975-10-20 (Released:2013-04-26)

参考文献数

13