道明寺もちの性状に及ぼすもどし条件の影響

• 吉沢 優子

  湘北短期大学

書誌事項

タイトル別名

• Effects of Cooking Conditions on the Properties of Domyojimochi

抄録

Experiments were carried out in order to clear the relation between the properties of “Domyojimochi” and the cooking conditions.<BR>The temperature and amount of water to submerge material, the submerging time and the steaming time were took up for the factor in these experiments. Sapmples were prepared under twenty-seven different conditions that were based on the factors. The properties of the samples were measured by means of rheometer, and evaluated by sensory method.<BR>The results were as follows : <BR>1. As the steaming time grew longer, the adhesiveness, cohesiveness, gumminess and score in the sensory evaluation of the sample increased.<BR>2. As the amount of water increased, and the submerging time grew longer, its hardness, elasticity rate, viscosity rate and gumminess decreased.<BR>3. The conditions to obtain the “Domyojimochi” which had a favorable texture were to use the amount of water of 1. 5 times as much as the original material at ordinary temperature and to steam the sample for 20 minutes.

収録刊行物

• 家政学雑誌

  家政学雑誌 30 (7), 596-602, 1979

  一般社団法人 日本家政学会

詳細情報

• CRID: 1390282681307110016
• NII論文ID: 130003868719
• DOI: 10.11428/jhej1951.30.596
• ISSN: 18847870
• ISSN: 04499069
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可