学生が家庭で調理した煮物、和え物の食材重量と調味割合

URI http://harp.lib.hiroshima-u.ac.jp/hirokoku-u/metadata/12377
File
Title
学生が家庭で調理した煮物、和え物の食材重量と調味割合
Title Alternative
Weight of Ingredients and Proportions of Seasonings in Simmered and Dressed Dishes Prepared by Students at Home
Author
氏名 上野 真理
ヨミ ウエノ マリ
別名 Mari UENO
氏名 木村 留美
ヨミ キムラ ルミ
別名 Rumi KIMURA
氏名 李 婧
ヨミ
別名 LI Jing
氏名 杉山 寿美
ヨミ スギヤマ スミ
別名 Sumi SUGIYAMA
Abstract

We have evaluated the weight of ingredients and the proportions of seasonings in homemade recipes for simmered and dressed dishes reported by female college students. The weights of ingredients and simmering liquids in their recipes for simmered dishes were 149 ± 70 g and 108 ± 73 g, respectively, with wide variations among recipes. The weights of ingredients and dressing mixtures in their dressed dish recipes were 66.8 ± 30.8 g and 27.5 ± 22.0 g respectively, making a larger portion size compared with the commonly used serving sizes for side dishes (40-70 g). The weight of dressing mixture was particularly high in dishes dressed with pureed tofu or grated daikon radish. Among seasonings, condiments imparting a salty taste to food accounted for a higher proportion in both simmered and dressed dish recipes. The higher the weight of ingredients, the lower the ratio of seasonings (with a sweet, salty, and sour taste) and fats/lipids. These results indicated that the weight of ingredients and the proportions of seasonings used by students in their homemade recipes for simmered and dressed dishes did not necessarily follow a general theory of cooking, so we must educate the weight of ingredients and the proportions of seasoning based on the field of cooking.

Journal Title
広島国際大学総合教育センター紀要
Issue
2
Spage
27
Epage
41
Published Date
2017-10
Publisher
広島国際大学総合教育センター
ISSN
2432-2881
Language
jpn
NIIType
Departmental Bulletin Paper
Text Version
出版社版
Sort Key
4
Set
hirokoku-u