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保温調理法によるスープの調製について
https://tsc.repo.nii.ac.jp/records/2073
https://tsc.repo.nii.ac.jp/records/2073c2b0895f-9cbd-4abb-b135-f6c2c35b9c3f
名前 / ファイル | ライセンス | アクション |
---|---|---|
KJ00004086457.pdf (393.5 kB)
|
Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 1992-12-20 | |||||
タイトル | ||||||
タイトル | 保温調理法によるスープの調製について | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Soup Cooking by Thermal Insulation Method | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | soup cooking | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | sensory test | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | thermal insulation cooking method (skirted pot) | |||||
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 | |||||
ページ属性 | ||||||
内容記述タイプ | Other | |||||
内容記述 | P(論文) | |||||
記事種別(日) | ||||||
値 | 原著 | |||||
記事種別(英) | ||||||
言語 | en | |||||
値 | Original | |||||
著者名(日) |
佐藤, 辰江
× 佐藤, 辰江× 根本, 勢子 |
|||||
著者名よみ |
サトウ, タツエ
× サトウ, タツエ× ネモト, セイコ |
|||||
著者名(英) |
SATO, TATSUE
× SATO, TATSUE× NEMOTO, SEIKO |
|||||
著者所属(日) | ||||||
値 | 聖徳栄養短期大学 | |||||
著者所属(日) | ||||||
値 | 聖徳栄養短期大学 | |||||
著者所属(英) | ||||||
言語 | en | |||||
値 | SEITOKU JUNIOR COLLEGE OF NUTRITION | |||||
著者所属(英) | ||||||
言語 | en | |||||
値 | SEITOKU JUNIOR COLLEGE OF NUTRITION | |||||
抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | In order to examine the thermal insulation method of soup cooking, we cooked two kinds of soup. The soup cooked by thermal insulation method was compared with the soup cooked by standard boiling method. ln sensory test, it was more aromatic and palatable than the soup by boiling, and some panels commented that it was rather mild. The measured values of pH, specific gravity, acidity and amount of dry weight of souble solids, total-N, formal-N of the soup cooked by the two methods mentioned above did not show any remarkable diffrece. Gas consumption in cooking the soup with the thermal insulation method was equivalent to approximateley one seventh to one third of that of the boiling method. | |||||
雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00128690 | |||||
書誌情報 |
聖徳栄養短期大学紀要 巻 23, p. 13-18, 発行日 1992-12-20 |