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粉寒天を利用したメニュー提案
https://gijodai.repo.nii.ac.jp/records/52
https://gijodai.repo.nii.ac.jp/records/525b648dcb-cda7-4dd9-ab88-8eb10c63fdbc
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
本文 (2.2 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2016-10-19 | |||||
| タイトル | ||||||
| タイトル | 粉寒天を利用したメニュー提案 | |||||
| タイトル | ||||||
| タイトル | Menu Proposal to Use Powdered Agar | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 恵那市山岡町 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 粉寒天 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | ミルフィーユ 丼 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 天つゆジュレ | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Yamaoka Cho, Ena City | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | powdered agar | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | mille-feuille rice bowl topped with meat | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | tempura sauce gelée | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| 著者 |
土屋, ひろ子
× 土屋, ひろ子× 嶋村, 桃子× 小松, 沙霧 |
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| 内容記述 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | The author was involved in the development of the menu items that might be sold at “Taisho Village”, a theme park. Requirements in the menu development were that cooking should be simple as it starts cooking after receiving orders and it should have attractive appearances. Powdered agar has advantages over rod-shaped or string-shaped agar, with easiness of handling such as its ready solubility in water and no need to wash, rehydrate or strain. Because powdered agar is easy to use in cooking, a rice bowl with meat topping was prepared using powdered agar on a trial base. Agar helped meat hold gravy, preventing gravy from trickling down into steamed rice and meat from losing rich flavor. Different mixing ratios were experimented to find out proper quantities of water, potato starch, and powdered agar. On the basis of the gravy trial results, in consideration of selling them at the theme park, “mille-feuille rice bowl topped with meat” was proposed as a menu item for eating tours and ladies. The amount and recipe were defined after trials. “Tempura sauce gelée” was also proposed as a powdered agar menu item. Gelée was proposed to prevent loss of crispiness, which would take place as water in tempura sauce permeates tempura. To find proper ratios of powdered agar to broth, soy sauce, and mirin, we changed the quantity of agar in trials and made a proposal for commercialization. | |||||
| 書誌情報 |
食文化研究 en : FOOD CULTURE RESEARCH 号 2, p. 39-46, 発行日 2015-05-01 |
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| 出版者 | ||||||
| 出版者 | 岐阜女子大学 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 2188-4110 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AA12671053 | |||||
