冷麺のテクスチャーに対する日本人と韓国人の嗜好の比較

概要

論文の詳細を見る
A comparative study of preference for nangmyeon noodles between 107 Japanese and 110 Korean students was carried out on 4 kinds of nangmyeon. Two traditional Korean nangmyeon noodles, the Pyongyang type and Hamheung type, and a modern commercial type of nangmyeon were made in the laboratory with a special machine supplied from Korea. The Japanese nangmyeon noodles w[ere purchased from a retail Japanese market. The Japanese students didn't show any particular preference because they were not familiar with nangmyeon, while the Korean students preferred the Hamheung type most. The texture which the Korean students preferred was strongly elastic and not easy to bite. These textural properties were not apparent in Japanese noodles and are characteristic of Korean nangmyeon noodles.
社団法人日本家政学会の論文
1997-07-15