| Item type |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2017-12-11 |
| タイトル |
|
|
タイトル |
加工食品の素材に関する研究 : キムチにおける旨味と甘味を活用した減塩効果 |
| タイトル |
|
|
タイトル |
Studies on the Materials of Processed Foods : The efficacy of sweet taste and umami on the sodium-restricted Kimuchi |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
キムチ |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
ヤンニョム |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
減塩 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
旨味 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
甘味 |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
departmental bulletin paper |
| ID登録 |
|
|
ID登録 |
10.24516/00000081 |
|
ID登録タイプ |
JaLC |
| 著者 |
道家, 晶子
渡辺, 優子
Doke, Shoko
Watanabe, Yuko
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
The pickles are the preservation-related superior processed foods which preserved vegetables in salt. Excessive salt becomes the difficult point nutritionally, it is used salt in processing procedure. The kimuchi comes to account for the first place of the pickles amount of production in current Japan. Therefore, among the spices which constituted "yannyomu" used for the kimuchi, we paid our attention to taste and sweetness and made the kimuchi based on the experimental condition that varied in the density of dashi and sugar. As a result, the water included in cells of the Chinese cabbage was increased in soup stock density and that of sweetness material to 2 times - 2.5 times, and the salt was decreased by the ingredients in yannyomu which is a liquid penetration in the cells. In addition, the taste ingredient which occurred by the enzyme reaction was increased , and lactic acid and a very small amount of alcohol were generated by work of a lactic acid bacterium and the yeast more, and sodium restriction was showed that there was an good effect without spoiling a flavor of the kimuchi. |
| 書誌情報 |
岐阜市立女子短期大学研究紀要
en : Bulletin of Gifu City Women's College
巻 63,
p. 25-29,
発行日 2013
|
| 出版者 |
|
|
出版者 |
岐阜市立女子短期大学 |
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
09163174 |
| 書誌レコードID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN10208264 |
| 論文ID（NAID） |
|
|
|
識別子タイプ |
NAID |
|
|
関連識別子 |
110009815229 |
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