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調理を考慮したナスの品種特性評価
https://doi.org/10.24514/00001782
https://doi.org/10.24514/00001782fc6b3d0e-c19c-460b-a7f4-524ad12e11fc
| 名前 / ファイル | ライセンス | アクション |
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nivts_report_No13p9-18p.pdf (1.4 MB)
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| Item type | 紀要論文01 / Departmental Bulletin Original Article(1) | |||||||||||||||||
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| 公開日 | 2019-03-22 | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | 調理を考慮したナスの品種特性評価 | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | Eating-quality Characteristics of Eight Eggplant Cultivars | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 言語 | ||||||||||||||||||
| 言語 | jpn | |||||||||||||||||
| 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 | |||||||||||||||||
| ID登録 | ||||||||||||||||||
| ID登録 | 10.24514/00001782 | |||||||||||||||||
| ID登録タイプ | JaLC | |||||||||||||||||
| 著者 |
堀江, 秀樹
× 堀江, 秀樹
× 安藤, 聡
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| 抄録 | ||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||
| 内容記述 | The fruits of eight eggplant (Solanum melongena) cultivars were analyzed to compare their eating-quality characteristics ; their contents of free sugars, free amino acids, and chlorogenic acid ; the density of the fruits, the hardness of the flesh, the toughness of the skin, the juiciness, and the viscosity of the aqueous extracts. Steaming decreased the toughness of the skin and increased the juiciness of the fruit. The best temperature to increase the contents of guanylic acid in the fruits was around 80℃. The cooking methods suitable for each cultivar are discussed on the basis of the results of these experiments. 'Kinchaku nasu', 'Rosabianca', and 'Kurowashi' are suitable for cooking, because the heat-treated fruits had a thick texture with good mouth feel (toromi in Japanese). On the other hand, they are not suitable for light pickling because of the toughness of their skin. 'Senshu-mizunasu' is suitable for light pickling because the fruit was juicy and sweet, and its skin was soft. The skin of 'Minden-nasu' was tough, so this cultivar is not suitable for light pickling. The small fruit of this cultivar can be processed to create mustard pickles by adding mustard and pickling the fruits much longer than is required for light pickles. Using whole fruit would decrease the possibility of browning caused by chlorogenic acid, which was abundant in this cultivar. Moreover, the smaller fruits of this cultivar were richer in glutamic acid (which creates the umami taste) than the bigger fruits. 'Shoya onaga', 'Chikuyo', and 'Senryo nigo' can be used for light pickling because of their soft skin. However, since their contents of sugars and amino acids were lower than in the other cultivars, the fruit should be baked to concentrate these components. | |||||||||||||||||
| 書誌情報 |
野菜茶業研究所研究報告 en : Bulletin of the National Institute of Vegetable and Tea Science 巻 13, p. 9-18, 発行日 2014-03-07 |
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| 出版者 | ||||||||||||||||||
| 出版者 | 独立行政法人 農業・食品産業技術総合研究機構 | |||||||||||||||||
| ISSN | ||||||||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||||||||
| 収録物識別子 | 1346-6984 | |||||||||||||||||
| DOI | ||||||||||||||||||
| 関連タイプ | isIdenticalTo | |||||||||||||||||
| 識別子タイプ | DOI | |||||||||||||||||
| 関連識別子 | 10.24514/00001782 | |||||||||||||||||
| 著者版フラグ | ||||||||||||||||||
| 出版タイプ | VoR | |||||||||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||||||||
