スープストックとコンソメスープの食味および呈味成分に及ぼす鶏の部位と肉の添加量の影響 Effect of Chicken Body Parts and Additional Meat on the Taste and Taste Components of Soup Stock and Consomme

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抄録

The results of studies on the extraction of chicken stock and the preparation of chicken consomme are reported. The effect on the stock of different body parts of the chicken (bony parts, wing parts, and tissue components of bone, skin and meat) on the taste was investigated. The effect of additional meat (added skinless chicken breast meat representing 0%, 15%, 30%, 45% or 60% of the final consomme volume) on the taste of consomme was also investigated. Stock extracted from each type of tissue demonstrated unique characteristics (e.g., meat stock exhibited a stronger umami intensity as it contained large amounts of 5'-IMP and Glu, whereas bone and skin stock each displayed weak umami intensity but contained a large amount of peptides) However, the difference between stock made from the bony parts and wing parts blended with equal amounts of the three kinds of stock from the tissues (as these were included in the original bony or wing part) was minimal. Additional meat demonstrated a greater effect on the taste of consomme than the kind of stock used. A sensory evaluation determined the most preferable level of additional meat to be 15%, there being no improvement by increasing the level to 45% or 60%.

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 53(9), 901-916, 2002

    日本家政学会

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各種コード

  • NII論文ID(NAID)
    110003166835
  • NII書誌ID(NCID)
    AN10040097
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    09135227
  • NDL 記事登録ID
    6305835
  • NDL 雑誌分類
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL 請求記号
    Z6-113
  • データ提供元
    CJP書誌  CJP引用  NDL  NII-ELS  NDL-Digital 
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