著者

松本 祥子 山田 節子 出雲 悦子 長沼 誠子

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.40, no.1, pp.41-45, 2007-02-20 (Released:2013-04-26)

参考文献数

5

被引用文献数

1

著者

石田 裕

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.29, no.2, pp.160-165, 1996-05-20 (Released:2013-04-26)

参考文献数

9

著者

四宮 陽子

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.198-203, 2000-05-20 (Released:2013-04-26)

参考文献数

8

被引用文献数

4

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The textural properties of noodles boiled and kept in a refrigerator for 0,1,2 and 4 hours and 1 day were investigated by a breaking test. The curve of the breaking stress was analyzed by difference calculus to indicate the degree of the change in hardness while chewing the noodles. The change in texture, or koshi, of the noodles after boiling could be quantitatively expressed by the change in slope of the breaking stress curve with a strain of 0.01. A multiple-regression analysis of the noodle texture was performed on the score from the sensory evaluation and the breaking test results. The breaking energy and the discrepancy in the slope of the breaking stress curve for the noodles were selected as independent variables, and the multiple correlation coefficient was 0.997.

著者

志垣 瞳 大重 淑美 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.21, no.1, pp.43-47, 1988-06-20 (Released:2013-04-26)

参考文献数

7

被引用文献数

2

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Effects of powdered green tea added to the dough on qualities of breads were investigated.Changes in vitamin C and chlorophyll contents during fermentation were also examined. Results obtained were as follows:1) The dough which was prepared by addition of 1.5% powdered green tea, i. e., the green dough was expanded or puffed as well as the white dough. When the amount of the tea powder added was increased to 3 or 5 %, the expansion on puffing process appeared to be suppressed. It turned out that tannic acids involved in the puffing process and seemingly inhibited the expansion.2) When ascorbic acid was added to the green dough containing 1.5% tea powder, about 70%of ascorbic acid was remained in the bread after baking. The contents of chlorophyll and tannic acids were not precisely determined because it was difficult to sufficiently extract them from the after dough.3) A sensory test of breads made from doughs containing tea powder showed that the bread containing 1.5% tea powder was favourable on the color of internal part, taste, texture and flavor. A sensory test of staled breads revealed that breads containing tea powder remained in rather higher quality of tissue, flavor and texture than white breads, except taste.

著者

谷澤 容子 中谷 圭子 畑江 敬子

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.35, no.4, pp.375-381, 2002-11-20 (Released:2013-04-26)

参考文献数

13

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A survey on contemporary daily cooking in France was carried out in Strasbourg (Alsace) to better understand the current diet in France and the constituents used in daily dishes. The results were obtained from 121 French women ranging in age from the 20 s to 60 s. About 70% of the subjects ate bread at breakfast, mostly with both butter and jam. Some ate cereals, biscuits or cakes for breakfast, while coffee was drunk by most of them, and tea by some. Fruit, egg dishes, ham and dairy products were eaten by some subjects, although not very often. Beef, pork and other types of meat were eaten at lunch, almost always accompanied by cooked potatoes. Salad, fruit and dessert were frequently eaten at lunch and dinner, while soup and cheese were more often served at dinner than at lunch. Instead of beef and pork dishes, sausages and ham were usually served at dinner. The average number of dishes was three to four both lunch and dinner. In addition, the number of dishes served at lunch was more than that served at dinner.

著者

沖山 敦

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.36, no.1, pp.80-84, 2003-02-20 (Released:2013-04-26)

著者

宮本 久美

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.36, no.4, pp.431-435, 2003-11-20 (Released:2013-04-26)

参考文献数

9

著者

久保 修

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.285-289, 1997-08-20 (Released:2013-04-26)

参考文献数

11

著者

小出 あつみ 山内 知子 大羽 和子

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.40, no.6, pp.397-404, 2007-12-20 (Released:2013-04-26)

参考文献数

17

被引用文献数

1

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本研究は,貯蔵及び加熱調理後のアンセリン(Ans)とカルノシン(Car)の含有量およびDPPHラジカル捕捉活性の変化を,ブロイラー(B)・三河赤鶏(M)・名古屋コーチン(K)肉を用いて明らかにした。屠鳥後32時間以内の肉に含まれるAnsとCar量は鶏の種類,部位,飼育状態によって異なった。塊状の胸生肉を7日間冷凍貯蔵(-80℃)してもAnsとCar量は変化しなかったが,ミンチ状の肉を冷凍貯蔵し解凍するとAnsとCarの合計量が有意に増加した。BとK胸ミンチ肉を加熱調理した場合,Ans+Car量は真空調理と茹で加熱(茹で汁を含む)後で減少しなかったが,電子レンジ,蒸し,焼きおよび揚げ加熱後で減少した。DPPHラジカル捕捉活性は,B肉の真空調理,蒸し,茹で,揚げ加熱後では減少しなかったが,電子レンジ加熱で有意に減少し,焼き加熱で有意に増加した。K肉はB肉の変化とほぼ類似した傾向であった。

著者

吉田 企世子

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.26, no.4, pp.359-364, 1993-11-20 (Released:2013-04-26)

参考文献数

10

著者

木村 友子 加賀谷 みえ子 福谷 洋子

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.25, no.2, pp.110-117, 1992-05-20 (Released:2013-04-26)

参考文献数

10

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For the purpose of improving the taste, chicken livers were preserved in raw rice miso, raw soybean miso, cooked rice miso or cooked soybean miso at 5°C for 168 hrs. During the preservation, the properties of chicken livers were examined. The results are as follows.(1) As to the varieties of rice miso, the chicken liver preserved in Shinsyu rice miso contained sligtly more protein, amino-nitrogen and sodium chloride and showed a higher hardness and achieved better evaluation for taste, as compared with that preserved in Saikyou rice miso, though the former was somewhat inferior in color to the latter.(2) The optimal preservation period of the chicken liver in miso was 48 his, regardless of the varieties of miso.(3) The chicken liver preserved in raw soybean miso contained more protein and amino acids, and higher protease activity at pH 5.7, and was superior in color, taste and preservability, as compared with those preserved in the other miso.

著者

神山 泉

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.29, no.2, pp.150-154, 1996-05-20 (Released:2013-04-26)

被引用文献数

2

著者

志水 寛

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.24, no.4, pp.322-328, 1991

著者

志水 寛

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.184-190, 1975

著者

神山 かおる

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.41, no.6, pp.363-369, 2008-12-20 (Released:2013-04-26)

参考文献数

15

著者

西出 英一

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.21, no.3, pp.154-158, 1988-11-20 (Released:2013-04-26)

参考文献数

15