海洋深層水, 容器入り飲用海洋深層水を利用した調理品の受容性(Acceptability of foods prepared using deep sea water and bottled drinking deep sea water)
- 標題
- 海洋深層水, 容器入り飲用海洋深層水を利用した調理品の受容性(Acceptability of foods prepared using deep sea water and bottled drinking deep sea water)
- 作者
- 川上 明子, 石黒 弥生, 高畠 幸司, 菅原 龍幸(Akiko Kawakami, Yayoi Ishikuro, Kohji Takabatake, Tatsuyuki Sugahara)
- 文件屬性
- 日本研究
- 知識分類
- 食品應用
- 出版年
- 2007
- 刊名
- 日本食生活学会誌
- 卷
- 18
- 期
- 3
- 頁
- P 250-253
- 點閱數
- 2926
摘要
マグネシウムを強化する目的で海洋深層水, 容器入り飲用海洋深層水を調理に用いることは嗜好的に可能か否かを知る目的で水道水を対照として粥, すまし汁, ジャガイモ, ホウレンソウの塩茹で, ダイコン, ナスの煮物を調理し, それぞれの嗜好性について検討した。その結果, 海洋深層水, 容器入り飲用海洋深層水を用いても特に官能評価の上で, 水道水を調理に利用した場合に比較して劣ることはなく, 問題は認められなかった。
To investigate if deep sea water and bottled drinking deep sea water can be used as a supplement for magnesium, the porridge, plain soup, potato and spinach boiled with salt, and boiled Japanese radishes and eggplant were cooked using them. Using tap water as the control, their tastes were then compared.
The results indicated that the deep sea water and bottled drinking deep sea water used for cooking had no demerit with respect to acceptability, especially in sensory assessment, compared to the tap water used for cooking.
To investigate if deep sea water and bottled drinking deep sea water can be used as a supplement for magnesium, the porridge, plain soup, potato and spinach boiled with salt, and boiled Japanese radishes and eggplant were cooked using them. Using tap water as the control, their tastes were then compared.
The results indicated that the deep sea water and bottled drinking deep sea water used for cooking had no demerit with respect to acceptability, especially in sensory assessment, compared to the tap water used for cooking.