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学生が家庭で調理した煮物、和え物の食材重量と調味割合
https://doi.org/10.60172/00000089
https://doi.org/10.60172/000000890d5422f1-af36-4c28-adea-324868731b3e
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
cadi02_027.pdf (1.2 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||||||||
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| 公開日 | 2023-03-10 | |||||||||||||||||||
| タイトル | ||||||||||||||||||||
| タイトル | 学生が家庭で調理した煮物、和え物の食材重量と調味割合 | |||||||||||||||||||
| 言語 | ja | |||||||||||||||||||
| タイトル | ||||||||||||||||||||
| タイトル | Weight of Ingredients and Proportions of Seasonings in Simmered and Dressed Dishes Prepared by Students at Home | |||||||||||||||||||
| 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 | 10.60172/00000089 | |||||||||||||||||||
| ID登録タイプ | JaLC | |||||||||||||||||||
| 著者 |
上野, 真理
× 上野, 真理
× 木村, 留美
× 李, 婧
× 杉山, 寿美
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| 著者（英） | ||||||||||||||||||||
| 姓名 | Ueno, Mari | |||||||||||||||||||
| 言語 | en | |||||||||||||||||||
| 著者（英） | ||||||||||||||||||||
| 姓名 | Kimura, Rumi, | |||||||||||||||||||
| 言語 | en | |||||||||||||||||||
| 著者（英） | ||||||||||||||||||||
| 姓名 | LI, Jing | |||||||||||||||||||
| 言語 | en | |||||||||||||||||||
| 著者（英） | ||||||||||||||||||||
| 姓名 | Sugiyama, Sumi | |||||||||||||||||||
| 言語 | en | |||||||||||||||||||
| 抄録 | ||||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||||
| 内容記述 | We have evaluated the weight of ingredients and the proportions of seasonings in homemade recipes for simmered and dressed dishes reported by female college students. The weights of ingredients and simmering liquids in their recipes for simmered dishes were 149 ± 70 g and 108 ± 73 g, respectively, with wide variations among recipes. The weights of ingredients and dressing mixtures in their dressed dish recipes were 66.8 ± 30.8 g and 27.5 ± 22.0 g respectively, making a larger portion size compared with the commonly used serving sizes for side dishes (40-70 g). The weight of dressing mixture was particularly high in dishes dressed with pureed tofu or grated daikon radish. Among seasonings, condiments imparting a salty taste to food accounted for a higher proportion in both simmered and dressed dish recipes. The higher the weight of ingredients, the lower the ratio of seasonings (with a sweet, salty, and sour taste) and fats/lipids. These results indicated that the weight of ingredients and the proportions of seasonings used by students in their homemade recipes for simmered and dressed dishes did not necessarily follow a general theory of cooking, so we must educate the weight of ingredients and the proportions of seasoning based on the field of cooking. | |||||||||||||||||||
| 言語 | en | |||||||||||||||||||
| 書誌情報 |
広島国際大学総合教育センター紀要 en : The Bulletin of Center for Academic Development and Investigation, Hiroshima International University 号 2, p. 27-41, 発行日 2017-10 |
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| 出版者 | ||||||||||||||||||||
| 出版者 | 広島国際大学総合教育センター | |||||||||||||||||||
| ISSN | ||||||||||||||||||||
| 収録物識別子タイプ | PISSN | |||||||||||||||||||
| 収録物識別子 | 2432-2881 | |||||||||||||||||||
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| 出版タイプ | VoR | |||||||||||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||||||||||
