著者

小菅 充子 相坂 浩子

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.18, no.4, pp.247-250, 1985-12-20 (Released:2013-04-26)

著者

菊池 節子 鍬野 信子 佐原 昊 近藤 榮昭

出版者

The Japan Society of Cookery Science

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.20, no.4, pp.337-340, 1987

---

We discussed about preservative properties of Tsuto-Dofu, the local dish in Aizu. Tsuto-Dofu was preserved at 5± 5°C in electric refrigerator. The quality of Tsuto-Dofu was evaluated by sensory test and instrumental analysis.<BR>The results obtained were as follows:<BR>1. The deterioration of Tsuto-Dofu was recognized by sensory test at the fourth day in the preservation.<BR>2. The color of Tsuto-Dofu became yellowish in the preservastion but this phenomenon didn't have influence on the quality judged by the sensory test.<BR>3. Significant difference of texture was recognized by the sensory test at fourth day but there is no significant difference in the hardness determined by curd-meter. Seemingly this came from that sensory evaluation of texture involved not hardness but the other factors.<BR>4. The absorbance of water, in which Tsuto-Dofu was soaked for the preservation, increased with the lapse of time, while the pH decreased on the contrary. From these results, it seems that the values of absorbance and pH are usefull as indices of deterioration.

著者

中里 トシ子

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.23, no.3, pp.259-262, 1990

著者

中里 トシ子

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.23, no.3, pp.259-262, 1990-08-20 (Released:2013-04-26)

参考文献数

10

著者

本間 伸夫

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.25, no.4, pp.349-352, 1992-11-20 (Released:2013-04-26)

参考文献数

8

著者

渋川 祥子 鈴木 咲枝

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.18, no.1, pp.58-63, 1985-03-20 (Released:2013-04-26)

参考文献数

6

被引用文献数

2

---

The following became clear after the comparison of potatoes both cooked with pressure pan and steamer.Cooking condition of pressure pan to attain the core of potatoes (150g) to the same hardness as that cooked with steamer was 5 min. for heating until steam leak and continuously heating for 3 min, and further intact holding for 5 min.Although the hardness of potato core became almost the same, the exterior of potato with pressure pan became overtender.Mushed potato made from the potato cooked with pressure pan was more sticky and harder than that with steamer. In the case of mushed potato with pressure pan, tissue were partially destructed and the amount of gelatinized starch which flowed out from tissue and the amount of soluble pectin were greater than the case of that with steamer.When cooking time was prolonged for 2 min, those tendency became more clearly.Both the consumption of gas and time required for cooking, in case of pressure pan, decreased by apporoximately one-half in quantity of those of those of steamer.

著者

香川 綾

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.9, no.1, pp.2-7, 1976

著者

香川 綾

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.6, no.1, pp.1, 1973

著者

林 淳一

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.16, no.1, pp.2-9, 1983

著者

志賀 リツ

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.10, no.4, pp.199-204, 1977

著者

松下 幸子

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.7, no.3, pp.164-168, 1974

著者

沖谷 明紘 松石 昌典 西村 敏英

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.25, no.4, pp.314-326, 1992-11-20 (Released:2013-04-26)

参考文献数

116

被引用文献数

5

著者

上田 誠之助

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.11, no.4, pp.204-211, 1978-12-30 (Released:2013-04-26)

被引用文献数

1

著者

岩尾 裕之

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.7, no.3, pp.125-128, 1974-09-10 (Released:2013-04-26)

参考文献数

19

被引用文献数

1

著者

吉松 藤子 下村 道子 福永 淑子 伊藤 汎

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.25, no.1, pp.22-27, 1992-02-20 (Released:2013-04-26)

参考文献数

12

---

“Geppei” is a traditional Chinese food. A way of preparing “Geppei” is as follows: First of all, the mixture of sugar, water and vinegar is boiled until the sugar content becomes 67%. This sugar solution is used after aging for several weeks. Then, the sugar solution, lard, wheat flour, and “kan-sui”, which is a Chinese special alkaline solution, are kneaded to a dough. Bean paste wrapped in the dough is baked into “Geppei”. A characteristic of the crust of “Geppei” is that it retains its soft texture during several weeks storage. In this study, the effects of the vinegar in the sugar solution on the physical properties of the crust were studied.The crust made of the sugar solution with the vinegar was softer than the crust without vinegar. Invert sugar was produced markedly in the sugar solution with the vinegar during boiling or aging. The crusts were made using the sugar solution which contains sucrose, glucose and fructose in various ratio, and the breaking strength was measured by a Rheoner. The more the glucose and fructose was included, the smaller the breaking strength and the softer the crust was. This is thought to be due to high hygroscopic property of invert sugar. In addition, the effect of “kan-sui” was to make the crust a desirable brown color.

著者

小林 元義

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.8, no.4, pp.217-220, 1975

著者

瀬戸 美江 佐伯 俊子 中西 洋子 梶田 武俊

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.23, no.4, pp.367-372, 1990-11-20 (Released:2013-04-26)

参考文献数

12

被引用文献数

3

---

It is known that chlorophyll is easily decomposed by acid, heat, enzyme, light and other factors. In this study, photodecomposition of chlorophyll in green leaves under various conditions was examined.The results obtained were as follows:1) Spinach powder was rapidly discolored by UV light irradiation, and its discoloration was accelerated with increases in temperature and in the presence of oxygen.2) The color of spinach powder stored under high humidity was deeper than that of the powder stored under low humidity, but color changes induced by UV light irradiation in the former were smaller than those in the latter.3) Chlorophyll in spinach powder decreased by UV light irradiation, but shifts in the wavelength of maximal absorption were not observed.4) It is suggested that the rate of photodecomposition of chlorophyll depends on the species of plants.

著者

竹生 新治郎

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.3, no.1, pp.17-22, 1970-02-20 (Released:2013-04-26)

参考文献数

10

被引用文献数

4

著者

小杉 直輝

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.1, no.1, pp.8-11, 1968-05-20 (Released:2013-04-26)

参考文献数

7

著者

高橋 節子

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.21, no.1, pp.2-14, 1988-06-20 (Released:2013-04-26)

参考文献数

60

被引用文献数

1