Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
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Volume 55, Issue 4
Displaying 1-6 of 6 articles from this issue
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  • Effects of Sake Lees on the Physical Properties and Palatability of Matsukaze, a Steamed Japanese Confection
    Yurika TORII, Yoko MURAKAMI
    Article type: Note
    2022 Volume 55 Issue 4 Pages 184-190
    Published: August 05, 2022
    Released on J-STAGE: August 09, 2022
    DOIhttps://doi.org/10.11402/cookeryscience.55.184
    JOURNAL FREE ACCESS
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    Sake lees, a byproduct of the sake production process, are used in various ways in food such as pickles and soups, along with other fermented food that form an integral part of Japanese cuisine. The use of sake lees as a byproduct is a symbol of Japan's concept of mottainai. Mottainai is linked to efforts to create a sustainable society. In this study, we have focused on matsukaze, a traditional Japanese confection. There are various types of matsukaze such as baked confections including senbei (rice crackers) and sponge cakes and steamed confections. We have investigated the effects of sake lees on the physical properties and palatability of the steamed confectionery "matsukaze".

    The addition of sake lees significantly decreased the hardness of the matsukaze. The reddish and yellowish color intensities of the matsukaze increased with the addition of the lees. It was found that the addition of 10-30% lees improved the aroma, softness, and taste of matsukaze.

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