中学生の調理における調味指導について(第1報) : 嗜好・味覚の実態

概要

論文の詳細を見る
We conducted first-hand investigations into the tastes of Junior High School students with a view to seeing how the guidance of seasoning should be situated in the cooking lessons given to them and to studying the method of its guidance. The results of our investigations are as follows : 1. According to our investigations as to the students' eating habits and tastes, precooked food was so frequently eaten that there was a tendency of the eating habits and tastes becoming uniform and westernized. The tastes which the students like were comparatively thick and strong. So were the tastes of their mothers who prepared food. 2. According to the discrimination test of taste applied to them by using filter paper, the percentage of the correct answers to sweetness reached the highest percentage of 70.7%, that made to saltiness was 65.5%, that made to bitterness was 64.9%, that made to acidity was 47.4% and that made to deliciousness was 46.9%. 3. According to our investigations on the saltiness taste (tested in the mouth cavity), which is the basic taste in cooking, the students who considered as proper the salty consistency of soup ranging from 0.8 to 1.0%, were 36.0% to 44.1%, and the remainder could not passed an adequate judgement on it.
日本家庭科教育学会の論文
1977-05-31