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  1. 紀要論文
  2. 琉球大学農家政工学部学術報告
  3. 9号
  1. 部局別インデックス
  2. 工学部

緑豆もやしの調理によるビタミンCの損失

http://hdl.handle.net/20.500.12000/23152
http://hdl.handle.net/20.500.12000/23152
949e2540-b39f-4faa-bf5d-b13e818c725a
名前 / ファイル ライセンス アクション
No9p322.pdf No9p322.pdf
Item type デフォルトアイテムタイプ(フル)(1)
公開日 2012-02-10
タイトル
タイトル 緑豆もやしの調理によるビタミンCの損失
言語 ja
作成者 川村, 信一郎

× 川村, 信一郎

ja 川村, 信一郎

翁長, 君代

× 翁長, 君代

ja 翁長, 君代

新垣, 博子

× 新垣, 博子

ja 新垣, 博子

外間, ゆき

× 外間, ゆき

ja 外間, ゆき

尚, 弘子

× 尚, 弘子

ja 尚, 弘子

友利, 知子

× 友利, 知子

ja 友利, 知子

Kawamura, Shinichiro

× Kawamura, Shinichiro

en Kawamura, Shinichiro

Onaga, Kimiyo

× Onaga, Kimiyo

en Onaga, Kimiyo

Arakaki, Hiroko

× Arakaki, Hiroko

en Arakaki, Hiroko

Hokama, Yuki

× Hokama, Yuki

en Hokama, Yuki

Sho, Hiroko

× Sho, Hiroko

en Sho, Hiroko

Tomori, Tomoko

× Tomori, Tomoko

en Tomori, Tomoko

アクセス権
アクセス権 open access
アクセス権URI http://purl.org/coar/access_right/c_abf2
内容記述
内容記述タイプ Other
内容記述 1.緑豆もやしを調理する場合[ゆでる]、[妙める]という方法があるが、歯ざわり、色、嗅いをよくするためにはどういう調理条件がよいかを調べた。[ゆでる]場合は水量を材料の10倍にするとよい。[水からゆでる]場合の調理時間は6分、[沸騰水でゆでる]場合は0.5分がよかった。食塩はなるべく少ない方が歯ざわりをよくした。[妙める]場合の時間は1分がよかった。2.第2表に示した試料について、V.Cを測定した結果、VC残存率は総V.Cについてみると[妙める]、[沸騰水または沸騰食塩水でゆでる]、[水からゆでる]の順に低くなり、有効V.C値については[沸騰食塩水または沸騰水でゆでる]、[妙める]、[水からゆでる]の順になった。3.緑豆もやし中にもレグクトン類が存在することが推定される。
内容記述タイプ Other
内容記述 1. Some of the methods offten used in cooking mung bean sprouts are boiling and frying quickly in a hot pan. In this study we conducted an experiment to determine the best cooking conditions concerning texture, color and flavor of mung bean sprouts. The desirable amount of water used in boiling mung bean sprouts was ten times of the ingredients. Regarding the effect of time in boiling, the best result was obtained by 6 minutes cooking from cold water and 1/2 minute cooking in boiling water. In frying, one minute of cooking showed the best in texture. It was found that smaller the amount of salt added in boiling, better the results in texture. 2. The vitamin C contents of samples shown on the table 2 were determined. The average retention of total vitamin C of the samples were found to be, in decreasing order, as follows: frying quickly in a hot pan; cooking in boiling water with or without salt added; and cooking from cold water. The available vitamin C content of the samples were found to be, in decreasing order, as follows: cooking in boiling water with or without salt added; frying quickly in a hot pan; and cooking from cold water. 3. It is presumed from our study that there are some" reductone" in mung bean sprouts.
内容記述タイプ Other
内容記述 紀要論文
出版者
言語 ja
出版者 琉球大学農家政工学部
言語
言語 jpn
資源タイプ
資源タイプ departmental bulletin paper
資源タイプ識別子 http://purl.org/coar/resource_type/c_6501
出版タイプ
出版タイプ NA
出版タイプResource http://purl.org/coar/version/c_be7fb7dd8ff6fe43
識別子
識別子 http://hdl.handle.net/20.500.12000/23152
識別子タイプ HDL
収録物識別子
収録物識別子タイプ ISSN
収録物識別子 0485-7828
収録物識別子タイプ NCID
収録物識別子 AN00250570
収録物名
言語 ja
収録物名 琉球大学農家政工学部学術報告
書誌情報
号 9, p. 322-326
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