著者
藤新 令奈 北川 晴香 高田 千尋 八田 一
出版者
京都女子大学食物学会
雑誌
京都女子大学食物学会誌 (ISSN:02893827)
巻号頁・発行日
no.73, pp.13-19, 2019-01-31

Kyoto-style egg rolls with dashi soup originated about 100 years ago. It has been regarded as a popular egg dish for many years. Nowadays, there are many well-known egg roll retailers in Kyoto. The purpose of this study is to evaluate the taste and texture of commercially available egg rolls to find which characteristics are preferred by consumers. Four kinds of Kyoto-style egg roll from retailers and 2 common egg rolls from convenience stores were evaluated using texture analysis by TexoGraph (instrumental evaluation) and sensory tests (30 panelists' evaluation). Moisture content and amino acid content of these samples were also determined. In the texture analysis, softness was found to differ among samples depending on each retailer, and the softest egg roll was revealed as the egg roll obtained from S1 retailer. The predicted amount of dashi soup added was the highest for sample S1 and the drip rate from the S1 egg roll when pressed with 50g was also the highest among the samples. In addition, all 30 panelists evaluated the S1 egg roll as the softest and juiciest, with the strongest umami taste. It was suggested that softness, juicy texture and strong umami taste were three characteristics preferred by consumers and useful for evaluating Kyoto-style egg rolls.
著者
河江 美保 山下 真由子 八田 一 Yamashita Mayuko 八田 一 Hatta Hajime
出版者
京都女子大学食物学会
雑誌
京都女子大学食物学会誌 (ISSN:02893827)
巻号頁・発行日
no.70, pp.15-21, 2015-12

Mr. Rosanjin Kitaouji, who was known as a famous Japanese gourmet, culinarian as well as potter, recommended his special recipe for the typical Japanese egg dish, rice with raw egg. He stated that egg dish is made more delectable using shell egg warmed by holding in palms for 30 minutes before mixing with rice. The purpose of this research was to determine by sensory evaluation if his recipe increases taste favorably. Egg samples were prepared with three different temperatures (8℃, 35℃, and 55℃) in order to evaluate how temperature of shell egg influences the taste of the dish. The egg (8℃) sample was kept in the refrigerator. The egg (35℃ & 55℃) was prepared by incubating the refrigerated egg at 35℃ or 55℃ in a water bath for 30 minutes, respectively. The egg (35℃) sample is considered to be equivalent to Rosanjin' s recipe.Sixty volunteers ranked three dishes prepared with medium size eggs of temperatures of 8℃ , 35℃ , and 55℃ without being informed of the different temperatures. Each shell egg sample was cracked and mixed with 150g of steamed rice at 86℃ in a bowl when serving. Dishes prepared with 35℃ and 55℃ eggs were evaluated as tastier than with 8℃ egg (p < 0.05) by the multiple means comparison procedure for the ranked data. However, no difference was found between dishes prepared with 35℃ and 55℃ eggs. Most volunteers sensed more umami and sweetness in dishes prepared with warmed eggs than with refrigerated eggs, although they were not informed of temperature differences. Recent research has shown that signals of sweet taste receptor increase with increasing temperature. Since umami taste receptor is quite similar to the sweet taste receptor, its susceptibility increases with increasing temperature. Mr. Rosanjin Kitaouji, with his sensitive gustation, found the taste of the egg dish preferable when prepared with warmed eggs. This research has proven with sensory evaluation for the first time that rice with raw eggs prepared by Rosanjin' s recipe is tastier than when prepared by the general recipe.
著者
坂田 由紀子
出版者
京都女子大学食物学会
雑誌
京都女子大学食物学会誌 (ISSN:02893827)
巻号頁・発行日
no.49, pp.p53-64, 1994-12
被引用文献数
2
著者
堀 佳菜子 河野 篤子
出版者
京都女子大学・京都女子大学短期大学部
雑誌
京都女子大学食物學會誌 (ISSN:02893827)
巻号頁・発行日
vol.62, pp.19-33, 2007-12

山形県庄内地方は,最上川河口に酒田の港があり,内陸部との交易や北前船の寄港地として繁栄した。北前船は,北海道と関西を結ぶ航路であり,酒田を中心とした庄内地方は関西の文化の影響をうけた地域である。山形県庄内地方に在住の調理担当者136名を対象としたアンケート調査をおこない,現在の郷土料理の実態を年齢層別に比較し,あわせて料理にみられる関西との共通点を確認した。1.日常作られている料理のなかで,手のかかる料理や季節感を感じる料理が減少する傾向にあった。2.年齢を39歳以下,40〜49歳,50歳以上の3つのグループにわけ,料理の知名程度,作成状況を調査した。知名度は年齢により差がみられる料理はあったが,知らない料理はなかった。料理の作成度では,若い世代では限られた料理しか作られておらず,幅広く料理を作成しているのは50歳以上であった。3.他の行事と比較すると,正月料理が最もよく作られていた。どの行事の料理も40歳以下でも料理は作っているが,50歳以上に比較すると,減少しつつある。4.交易によってもたらされた食材には棒だら,身欠きにしんなどがあり,京都では芋棒,茄子とにしんの煮もの,にしんそば,庄内地方ではいも子汁,うどとにしんの煮物などに使われていた。最後に,本調査にご協力いただいた八幡町立(現酒田市)八幡中学校の関係者の皆様に感謝いたします。
著者
川添 禎浩 筒井 絢子 岸本 桂子 Tsutsui Ayako 岸本 桂子 Kishimoto Keiko 福島 紀子 Fukushima Noriko
出版者
京都女子大学食物学会
雑誌
京都女子大学食物学会誌 (ISSN:02893827)
巻号頁・発行日
no.68, pp.17-24, 2013-12

The purpose of this study is to evaluate the reliability of Japanese websites providing health food information. We used the search engine "Google Japan". The search keyword was "health food", "health food and lifestyle-related disease", or "health food a