著者

奥嶋 佐知子 高橋 敦子

出版者

一般社団法人 日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.60, no.11, pp.957-967, 2009-11-15 (Released:2012-08-24)

参考文献数

18

被引用文献数

1

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We prepared soup stock samples from bonito and kombu, niboshi and kombu, beef and vegetable and chicken with mineral water of differing hardness. The mineral content of each was measured (distilled water, 0 mg/l ; soft water, 28 mg/l ; hard water, 303 mg/l ; and very hard water, 1,427 mg/l ), and sensory tests were conducted to evaluate the effect on stock taste of the mineral water hardness. The soup stock samples of bonito and kombu and niboshi and kombu had comparable palatability between hard water and soft water, but very hard water resulted in low preference. The calcium content of the soup stock from bonito and kombu and from niboshi and kombu prepared with hard water was 2-3 times higher than that of the equivalent soup stock prepared with soft water. Using hard water to prepare soup stock that is often used in Japanese food appears promising as a method of calcium supplementation. The palatability of beef and vegetable soup stock was most favorable when made with hard water, the calcium content of this stock prepared with hard water being 1.9 times higher than that of beef and vegetable soup stock made with soft water. Unlike the other samples of soup stock, the chicken stock prepared with very hard water was assessed as moderately palatable. Since its calcium content is more than 10 times that of soft water, very hard water has proven value in soups and one-pot dishes.

著者

駒場 千佳子 日笠 志津 高橋 敦子

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.33, no.2, pp.229-235, 2000-05-20 (Released:2013-04-26)

参考文献数

11

被引用文献数

1

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the taste of liver by physical/chemical measurements and sensory test of taste.Reduction in iron content was observed when the liver was soaked in water or milk. In short time boiling liver,45% of iron secretion was observed.No iron secretion was observed when the liver was broiled, but, significant iron secretion was observed when the liver was simmered.There was no significant difference in iron secretion by cooking between one-day and three-day-old liver after slaughtering.In sensory tests of broiled liver by three preparations, one-day old liver after slaughtering, there were no significant differences in overall evaluation.In broiled liver that soaked in milk, three-day old after slaughtering, significant positive result was observed in terms of tasting.In sensory test of liver simmered, preparation did not effect the taste.

著者

高橋 敦子 松田 康子 駒場 千佳子 奥嶋 佐知子 吉田 企世子

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.39, no.2, pp.122-131, 2006-04-20 (Released:2013-04-26)

参考文献数

10

被引用文献数

4

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Sensory tests and textural measurements were made of komatsuna grown in normal soil, soil enriched with chemical fertilizers and soil enriched with organic fertilizers. Uncooked komatsuna grown in normal soil achieved the highest overall score, while komatsuna grown in soil enriched with chemical fertilizers and soil enriched with organic fertilizers achieved lower scores because of the grassy smell and harsh taste. Significantly more energy was required for chewing komatsuna grown in soil enriched with chemical fertilizers (p<0.05), suggesting high consistency. Uncooked komatsuna grown in normal soil was most favored. No difference was apparent among the komatsuna samples grown in different soil types after cooking by hitashi (parboiling and pressing). Ni-bitashi (boiled and seasoned) komatsuna grown in soil enriched with organic fertilizers was significantly favored (p<0.05)in its overall evaluation. Stir-fried komatsuna grown in soil enriched with chemical fertilizers was slightly more favored than the samples grown in the other two types of soil according to the overall evaluation and results of tests on tastiness and texture.

著者

高橋 敦子 伊藤 喜誠 奥嶋 佐知子 吉田 企世子

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.30, no.3, pp.232-238, 1997-08-20 (Released:2013-04-26)

参考文献数

12

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Pimpkin is a green-yellow vegetable rich in β-carotene and has been attracting attention recently as a healthy food. We measured the flesh components of the Japanese variety (cv. Hayato) and western varieties (cv. Ebisu, cv. Miyako and cv. Akazukin)to determine the characteristics of each variety, and examined the effect of the difference in composition on taste. The pumpkin was cooked in three different ways: steamed, boiled with seasoning and made into potage. Taste characteristics and preferences obtained from sensory tests were correlated with physical properties.The following results were obtained:1. Cv. Hayato had, comparatively high water content, low β-carotene, starch and ascorbic acid content, and high fructose content, a sweetening component. Taste assessment of steamed and boiled dishes was unfavorable but that of potage was favorable.2. Among the western varieties, cv. Miyalco had low water content and high starch content and β-carotene and ascorbic acid content were intermediate. Taste assessment of the steamed dish and potage was unfavorable because of the low water content, but that of the boiled dish was favorable because of the high starch content which gave good monthfeel.3. Cv. Ebisu had the highest water, starch and ascorbic acid content among the western varieties.. The contents of β-carotene and non-reducing suger were intermediate. Taste assessment of the boiled dish and potage was favorable.4. Cv. Akazukin had the highest β-carotene content among the four varietis, and intermediate starch, total ascorbic acid and non-reducing sugar content. The water content ranked second among the western varieties. Taste assessments were favorable for all cooking methods..

著者

駒場 千佳子 日笠 志津 高橋 敦子

出版者

日本調理科学会

雑誌

日本調理科学会誌 = Journal of cookery science of Japan (ISSN:13411535)

巻号頁・発行日

vol.33, no.2, pp.229-235, 2000-05-20

参考文献数

11

被引用文献数

1

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豚レバーの下処理の方法及び調理による鉄分量の損失及び食味への影響を、屠殺後の時間経過を含めて検討した。1)レバーを水・牛乳にさらすことによって鉄分の減少が見られた。また、茹でこぼしの水分を介した処理方法では、約45%の鉄分の溶出が見られた。2)乾式加熱の焼き物調理では加熱による鉄分の損失はほとんどみられず、湿式加熱の煮物調理では鉄分の溶出が多く見られた。3)屠殺後1日目と3日目のレバーでは、さらし方法に関わらず鉄分の流出に有意差は見られなかった。4)焼き物調理の食味の官能検査では、屠殺後1日目では総合評価の差は見られなかった。屠殺後3日目では牛乳さらしが有意に良い評価を得た。5)煮物調理の食味の官能検査では、下処理は食味に影響を与えなかった。

著者

高橋 敦子 伊藤 喜誠 奥嶋 佐知子 吉田 企世子

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.30, no.3, pp.232-238, 1997-08-20

被引用文献数

1

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品種の違いによる,果肉成分の含有量を測定し,品種の特徴を明らかにし,それらが,食味にどのように影響するかを検討した。1)日本種のはやとは西洋種より水分含有量が多く,β-カロチン,総ビタミンC,デンプンの含有量が少なかった。しかし,甘味成分の果糖が多く含有された。蒸し物,煮物は好まれなかったが,ポタージュは好まれた。2)みやこは西洋種の中で一番水分含有量が少なく,デンプン量が多い。しかしβ-カロチン,総ビタミンCの含有量が中位であった。蒸し物,ポタージュは水分量が少なく,デンプン量が多いがザラツキがあり,好まれず,煮物は好まれた。3)えびすは西洋種のうちでは水分含有量,デンプン量が多く,総ビタミンC含有量は多かった。しかしβ-カロチン含有量,ショ糖量は中位であった。煮物,ポタージュの調理法で良い評価であった。4)赤ずきんは4品種中でβ-カロチン含有最が最も多かった。またデンプン量,総ビタミンC含有量,果糖,ブドウ糖量は中位であった。すべての調理法において評価が良かった。

著者

金高 正典 高橋 敦子 東 聡志

出版者

北陸作物・育種学会

雑誌

北陸作物学会報 (ISSN:03888061)

巻号頁・発行日

vol.40, pp.11-14, 2005

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水稲移植栽培における使用苗箱数を減らすことを目的として, コシヒカリの稚苗を密播で育苗し移植後は疎植栽培(播種量250g/箱-栽植密度11株/m^2)するもの(以下密播疎植)と, 慣行栽培(140g/箱-18株/m^2)の生育の違いについて検討した.密播疎植で必要な苗箱数は慣行の約3分の1であった.密播疎植は慣行に比べ株当り茎数では多いもののm^2当り茎数は少なく, 葉色は濃く推移し, 出穂期は2〜3日, 成熟期は1日程度遅れた.密播疎植は穂数が少なくなるため精玄米重は慣行栽培より10%程度減収したが, 玄米の外観品質は同程度であった.