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

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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

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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

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

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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