味噌汁の調理について(第5報)

概要

論文の詳細を見る
In the previous paper the authors reported the stu dies on soup stock for miso-shiru. This report deals with the materials to be used for "Gu" (non-miso foodstuffs for miso-shiru). Various kinds of foodstuffs are widely used for "Gu" : leaf vegetables, (greens) roots, fishes, beans, sea weeds etc. These materials contribute to tasteful cooking of miso-shiru through their unique contents. The authors used, first of all, leaf vegetables for "Gu" in this study. As well known, leaf vegetables are sources of vitamines and minerals. It must be particularly pointed out that these are used very much in japanese rural life and play an very important role in giving nutrition to farmers. In this study "komatsuna" and spinach were used as materials. Experiments were made to examine the change in vitamine C content through different heating procedures.
日本家庭科教育学会の論文
1965-02-01