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津軽の郷土料理“けの汁”の嗜好性に関する研究
https://doi.org/10.18998/00001334
https://doi.org/10.18998/0000133462b2f196-ecb9-4a99-a608-bc4f85ee29d3
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
本文ＰＤＦ (823.0 kB)
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Copy right (c) 2019 by KOMAZAWA WOMEN'S JUNIOR COLLEGE
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2019-04-11 | |||||||||||
| タイトル | ||||||||||||
| タイトル | 津軽の郷土料理“けの汁”の嗜好性に関する研究 | |||||||||||
| タイトル | ||||||||||||
| タイトル | Palatability characteristics of traditional local cuisine “Kenoshiru” in Tsugaru district | |||||||||||
| 言語 | en | |||||||||||
| 言語 | ||||||||||||
| 言語 | jpn | |||||||||||
| 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 | 10.18998/00001334 | |||||||||||
| ID登録タイプ | JaLC | |||||||||||
| 著者 |
東口, みづか
× 東口, みづか
× HIGASHIGUCHI, Mizuka
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| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | In Japan, there are many traditional local cuisines that were produced by historical conditions peculiar to the community. However, young Japanese are moving away from traditional local cuisines because their life styles and eating habits are changing. The purpose of this study is to make clear the palatability characteristics of kenoshiru by analyzing the results of sensibility evaluation and sensory evaluation. 16 sensibility words were integrated into 3 dimensions using principal component analysis, and named as affinity, identity and history, respectively. There was no significant difference in kenoshiru-likeness score between the usual sample and 3 samples which omitted soy product, konnyaku and burdock from the usual sample, respectively. On the other hand, omitting Japanese radish had kenoshiru-likeness score decrease. A prospective correlation was observed between kenoshiru-likeness score and likeability score. These suggests that the most important ingredient is Japanese radish for kanoshiru, while soy product, burdock and konnyaku, which have been used as indispensable ingredients, may be omissible. |
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| 書誌情報 | 号 1, p. 39-48, 発行日 2018-12-25 | |||||||||||
| 出版者 | ||||||||||||
| 出版者 | 駒沢女子（短期）大学 学長 光田 督良 | |||||||||||
| ISSN | ||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||
| 収録物識別子 | 2434-7574 | |||||||||||
