昆布の品質-VI 一次加工の影響

大石 圭一; 奥村 彩子; 村田 喜一; 村山 花子

doi:10.2331/suisan.29.354

昆布の品質-VI

一次加工の影響

大石圭一, 奥村彩子, 村田喜一, 村山花子

著者情報

ジャーナルフリー

1963 年 29 巻 4 号 p. 354-358

DOI https://doi.org/10.2331/suisan.29.354

詳細

発行日: 1963/04/25 受付日: - J-STAGE公開日: 2008/02/29 受理日: 1962/12/18 早期公開日: - 改訂日: -
訂正情報
訂正日: 2008/02/29 訂正理由: - 訂正箇所: 論文抄録訂正内容: Wrong : Six kombu blades were cut as shown in Fig. 1. Parts A and B in each blade shown were processed as follows: (1) remained in fresh, (2) frozen at -24°C., (3) salted in 30% NaCl solution, (4) autoclaved at 110°C for 10min., (5) dried at 28°C for 8.5 hrs., and (6) dried at 80°C for two hrs. Each A′ and B′ parts were sun-dried for two days. Parts A and A′ were cooked into “tsukudani”, a kind of Japanese food. From B and B′, a kind of seasoning liquid was prepared. Parts C and C′ were not used in this experiment.
Sensory test consisted of two methods, pair and hedonic scale methods, the latter having five categories in appreciation. In every test, a standard was given. Untrained girl students of the Hakodate Nutritional College served on the test panels. The results obtained were expressed in Figs. 2 and 3 as histograms with mean values ( ?? ) and standard deviations (s).
According to the above results, the qualities of tsukudani and seasoning prepared from the material dried at 80°C are superior to those obtained from the other treatments.
The authors suggest that the mechanical drying method (at 80°C for two hrs) is desirable for the first kombu processing step.
Right : Six kombu blades were cut as shown in Fig. 1. Parts A and B in each blade shown were processed as follows: (1) remained in fresh, (2) frozen at -24°C., (3) salted in 30% NaCl solution, (4) autoclaved at 110°C for 10min., (5) dried at 28°C for 8.5 hrs., and (6) dried at 80°C for two hrs. Each A' and B' parts were sun-dried for two days. Parts A and A' were cooked into “tsukudani”, a kind of Japanese food. From B and B', a kind of seasoning liquid was prepared. Parts C and C' were not used in this experiment.
Sensory test consisted of two methods, pair and hedonic scale methods, the latter having five categories in appreciation. In every test, a standard was given. Untrained girl students of the Hakodate Nutritional College served on the test panels. The results obtained were expressed in Figs. 2 and 3 as histograms with mean values ( ?? ) and standard deviations (s).
According to the above results, the qualities of tsukudani and seasoning prepared from the material dried at 80°C are superior to those obtained from the other treatments.
The authors suggest that the mechanical drying method (at 80°C for two hrs) is desirable for the first kombu processing step.

訂正日: 2008/02/29 訂正理由: - 訂正箇所: PDFファイル訂正内容: -

抄録

Six kombu blades were cut as shown in Fig. 1. Parts A and B in each blade shown were processed as follows: (1) remained in fresh, (2) frozen at -24°C., (3) salted in 30% NaCl solution, (4) autoclaved at 110°C for 10min., (5) dried at 28°C for 8.5 hrs., and (6) dried at 80°C for two hrs. Each A' and B' parts were sun-dried for two days. Parts A and A' were cooked into “tsukudani”, a kind of Japanese food. From B and B', a kind of seasoning liquid was prepared. Parts C and C' were not used in this experiment.
Sensory test consisted of two methods, pair and hedonic scale methods, the latter having five categories in appreciation. In every test, a standard was given. Untrained girl students of the Hakodate Nutritional College served on the test panels. The results obtained were expressed in Figs. 2 and 3 as histograms with mean values ( ?? ) and standard deviations (s).
According to the above results, the qualities of tsukudani and seasoning prepared from the material dried at 80°C are superior to those obtained from the other treatments.
The authors suggest that the mechanical drying method (at 80°C for two hrs) is desirable for the first kombu processing step.

責任著者(Corresponding author)

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