口中調味の実施状況が白飯とおかずを組み合わせた食事での白飯のおいしさに及ぼす影響  [in Japanese] Effect of Kouchuu Choumi (Seasoning in the Mouth) on the Taste of Cooked Rice when Eating Main and Side Dishes with Rice  [in Japanese]

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Author(s)

Abstract

日本の伝統的な食べ方である「口中調味」の実施が,白飯とおかずを組み合わせた時の白飯やおかずのおいしさへの関与を明らかにすることを目的とした。<br>口中調味を実施している者は74.8%,実施していない者は25.2%であった。夕食におけるご飯類の摂取頻度,おかずの品数と量に実施群と非実施群で差は認められなかったが,白飯の量は実施群が多かった。<br>和風,洋風,中国風料理のいずれでもおかずの嗜好性と白飯と組み合わせた時のおいしさは関係しなかったが,「おいしく食べるために白飯が必要なおかず」と「白飯をおいしく感じるおかず」の間には正の相関が認められた。実施群が非実施群よりも「白飯をおいしく感じるおかず」としたおかずの多くは,油やバターを用いた,あるいは,脂を含んだおかずであった。さらに,魚の塩焼き,煮魚,刺身のように和食献立の主菜となる魚料理や,肉じゃが,きんぴらごぼうのように白飯と組み合わせることが多いと考えられるおかずでも「白飯をおいしく感じるおかず」とした者の割合に差が認められた。

We clarify how <i>kouchuu choumi</i> (seasoning in the mouth) influenced the taste of cooked rice when eating main and side dishes with rice.<br>74.8% of the subjects tested used <i>kouchuu choumi</i> (practicing group), and 25.2% did not (non-practicing group). There were no significant differences between the two groups concerning the frequency of rice intake or the and number and portion size of dishes at dinner, but the practicing group ate more rice. Although the preference for Japanese, Western, or Chinese cuisine was not related to the perceived tastiness when eating such dishes with rice, the selected responses of “dishes requiring rice to taste good” and “dishes with which rice tastes good” were positively correlated. Compared to the non-practicing group, a significantly larger number of people in the practicing group selected dishes using oils or butter and fatty dishes as those with which rice tasted good. The differences between the two groups were also significant for such fish dishes as <i>sioyaki</i>, <i>nizakana</i>, and <i>sashimi</i> eaten as the main course in Japanese cuisine, as well as for dishes considered to be often eaten with rice such as <i>nikujaga</i> and <i>kinpira-gobo</i>.

Journal

  • Journal of Cookery Science of Japan

    Journal of Cookery Science of Japan 44(2), 145-152, 2011-04-05

    The Japan Society of Cookery Science

References:  40

Codes

  • NII Article ID (NAID)
    110008593963
  • NII NACSIS-CAT ID (NCID)
    AN10471022
  • Text Lang
    JPN
  • Article Type
    ART
  • ISSN
    13411535
  • NDL Article ID
    11072753
  • NDL Source Classification
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL Call No.
    Z6-1906
  • Data Source
    CJP  NDL  NII-ELS  J-STAGE  NDL-Digital 
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