食品と清酒との相性評価法 Compatibility evaluation method for food and refined sake

この論文にアクセスする

この論文をさがす

著者

抄録

食品と清酒と相性評価に影響する要因の検証から,次の結果を得た。<br>(1)食品と清酒を飲食するインターバルは5秒以内が目安と考えられた。<br>(2)食品と清酒との相性は,清酒を味わってから食品を味わうときの相性感性に比べ,食品を味わってから清酒を味わうときの相性感性に強く影響された。その影響度は約1対3と見積もられた。<br>(3)味覚意識の置き方による相性への影響は軽微であった。これは検証の仕方に問題があると考えられた。<br>(4)食品を味わってから清酒の飲むとき,高い頻度で食品から清酒への味覚リクエストが生じた。味覚リクエストは相性評価に影響すると考えられた。<br>(5)相性に関する先入観は相性の良否に直結する清酒の品質に影響した。<br>(6)検証結果を踏まえ,食品と清酒との相性評価法を設定した。

For refined sake, which is a liquor consumed during meals, compatibility with food is an important characteristic. Generally compatibility tends to be accompanied by ambiguity. Therefore, to obtain reliable compatibility, it is essential to develop an evaluatory method with accuracy and repeatability. We examined the factors affecting evaluation of compatibility with food and refined sake by using a food set A (black sesame tofu, tuna sashimi, saury-yakimono, diced steak, egg custard, vinegared flounder, cheesecake), and a food set B (pudding, flounder sashimi, yose-hot pot, simmered fish, sirloin steak, lettuce, dry taste curry) and junmai-sake. From verification testing by 18 or 19 panelists, the following results were obtained. As for the eating and drinking intervals, less than 5 seconds were suitable. Compatibility with the sensitivity of drinking after eating was estimated to have about 3 times more effect on the evaluation of compatibility from that of eating after drinking. The effect of a placement of taste consciousness on the evaluation of compatibility was not clear. It was considered a problem during verification. The taste request from food to junmai-sake was suggested to affect the evaluation of compatibility. A preconception of compatibility affected the quality of junmai-sake which was directly linked to the evaluation. On the basis of the obtained results, we set up a method for evaluating compatibility.

収録刊行物

  • 日本醸造協会誌 = Journal of the Brewing Society of Japan

    日本醸造協会誌 = Journal of the Brewing Society of Japan 107(1), 49-56, 2012-01-15

    日本醸造協会

参考文献:  9件中 1-9件 を表示

キーワード

各種コード

  • NII論文ID(NAID)
    10030301473
  • NII書誌ID(NCID)
    AN10034389
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    09147314
  • NDL 記事登録ID
    023454280
  • NDL 請求記号
    Z17-416
  • データ提供元
    CJP書誌  NDL  IR  J-STAGE 
ページトップへ