Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
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Showing 1-9 articles out of 9 articles from the selected issue
Memorial Paper for Society Award of the Japan Society of Cookery Science in 2020
Memorial Paper for Encouragement Award of the Japan Society of Cookery Science in 2020
Note
  • Noriko KOMAGOME, Ryoko WADA, Machiko MINEKI
    Type: Note
    2021 Volume 54 Issue 2 Pages 91-98
    Published: April 05, 2021
    Released: April 14, 2021
    JOURNALS RESTRICTED ACCESS

    This study aimed to clarify the physical characteristics of foamed rice porridge cooked using the Espuma technique and examine whether it could be provided at nursing care facilities for the elderly. Three types of samples having different amounts of rice were evaluated. Porridge ingredients included rice, milk, cream, sugar, and miso.

    Each sample was high in both calories and protein, and met the requirements of the Standards and Criteria III for special foods for individuals with difficulty in swallowing.

    The difference in rice amount affected the size, surface area ratio, and density of foam as well as its hardness; nevertheless, each sample was highly rated in the sensory evaluation. Additionally, we found no residual in the larynx upon endoscopic evaluation when healthy elderly ate the foamed porridge.

    In conclusion, we expect that the foamed porridge made using the Espuma technique is appropriate for provision in nursing care facilities to the elderly.

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Technical report
  • — Kenchin Soup with either Soba or Udon Noodles —
    Keiko YOSHIDA, Yuko IIMURA, Motoko NOGUCHI, Emiko ISHIJIMA, Reiko ARAT ...
    Type: Technical report
    2021 Volume 54 Issue 2 Pages 99-106
    Published: April 05, 2021
    Released: April 14, 2021
    JOURNALS RESTRICTED ACCESS

    In Ibaraki Prefecture, home-cooked kenchin soup is eaten with either soba or udon noodles; however, the details remain unclear. Therefore, to compare the preparation of kenchin soup in the past (1950–1960) with the present (2016), we conducted a questionnaire survey. The results showed that in the past, 32 % of people ate kenchin with udon, however, nowadays kenchin is preferred with soba. We found that the ingredients and dashi (broth) have changed over time and the current method of preparation is simpler and uses more variety of seasoning. Finally, the number of people who consume kenchin, with either soba or udon, on celebrations has declined. These results suggest that the preparation of kenchin soup has changed over time to suit current eating habits and lifestyle.

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