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 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.