著者

燕昇司 栄一 中川 裕章 増田 俊幸 石黒 伴和

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.31, no.2, pp.117-122, 1998-05-20 (Released:2013-04-26)

参考文献数

3

---

The purpose of this study was to clarify the meanings of “body” and “mildness” as the taste of the soup to which “Mirin” was added. This study was conducted according to the following procedure.1) It was confirmed that “Mirin” gave “body” and “mildness” to dip for noodles.2) The expressions relating to the words “body” or “mildness” were collected. Then, the expressons representing the characteristics of “Mirin” were chosen.3) The above expressions were set as the meanings of “body” and “mildness”As the result “body” was defined as the deep and thick taste with rich smell, and “mildness” as the round, smooth, and nice taste without outstanding sourness and sharpness.