調味料の違いによるジャガイモの煮くずれの比較

概要

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ABSTRACT : With the purpose to establish a measure to prevent boil collapse in ”nimono” in Mass cooking, we chose potatoes as the material, compared the amount of collapse with different seasoning added. The seasoning was used 4 types, salt, soy sauce, sugar, and sake. When the salt was used for the seasoning in nimono, the color of the potato darkened, and became hard as much as added seasoning.　 Therefore, it was proven that the boil collapse quantity decreased, as the salt was mainly added. When the soy sauce was used, the tissue structure of surface and inside of the potato became fragile, and the boil collapse quantity increased. Therefore, it was judged that whether it reduces the dosage and cooking finish would add soy sauce near. In the sugar and sake were used, it was given the same results with soy sauce.　Key words : potato, boil collapse, salt, soy source, sugar, sake
山形県立米沢女子短期大学の論文
2003-06-30