著者

村上 恵 吹山 遥香 岩井 律子 酒井 真奈未 吉良 ひとみ MURAKAMI Megumi HUKIYAMA Haruka IWAI Ritsuko SAKAI Manami KIRA Hitomi

出版者

京都

雑誌

同志社女子大学生活科学 = DWCLA human life and science (ISSN:13451391)

巻号頁・発行日

vol.53, pp.30-35, 2020-02-20

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The purpose of this study was to investigate the effects of water hardness on the physical properties of boiled beef and to clarify whether hard water is suitable for stewed dishes. Using sensory evaluation, we found that beef boiled in hard water(Ca : 300 mg/L)was evaluated more highly than beef boiled in soft water(Ca : 50 mg/L); this was true of both the odor and taste of the beef.When beef was boiled in hard water, the protein on the surface of the beef rapidly solidified, preventing the release of components from the inside even when heated for a long time.These results suggest that hard water is more suitable for beef stew than soft water.