HOME    About this site    mypage    Japanese    library    university    Feedback

University of the Ryukyus Repository >
Faculty of Engineering >
Bulletin >
The Science Bulletin of the Division of Agriculture, Home Economics and Engineering  >
No.9 (1962/12) >

 
Title :緑豆もやしの調理によるビタミンCの損失
Title alternative :Loss of Vitamin C in Mung Bean Sprouts by Cooking.
Authors :川村, 信一郎
翁長, 君代
新垣, 博子
外間, ゆき
尚, 弘子
友利, 知子
Authors alternative :Kawamura, Shinichiro
Onaga, Kimiyo
Arakaki, Hiroko
Hokama, Yuki
Sho, Hiroko
Tomori, Tomoko
Issue Date :1-Dec-1962
Abstract :1.緑豆もやしを調理する場合[ゆでる]、[妙める]という方法があるが、歯ざわり、色、嗅いをよくするためにはどういう調理条件がよいかを調べた。[ゆでる]場合は水量を材料の10倍にするとよい。[水からゆでる]場合の調理時間は6分、[沸騰水でゆでる]場合は0.5分がよかった。食塩はなるべく少ない方が歯ざわりをよくした。[妙める]場合の時間は1分がよかった。2.第2表に示した試料について、V.Cを測定した結果、VC残存率は総V.Cについてみると[妙める]、[沸騰水または沸騰食塩水でゆでる]、[水からゆでる]の順に低くなり、有効V.C値については[沸騰食塩水または沸騰水でゆでる]、[妙める]、[水からゆでる]の順になった。3.緑豆もやし中にもレグクトン類が存在することが推定される。
1. Some of the methods offten used in cooking mung bean sprouts are boiling and frying quickly in a hot pan. In this study we conducted an experiment to determine the best cooking conditions concerning texture, color and flavor of mung bean sprouts. The desirable amount of water used in boiling mung bean sprouts was ten times of the ingredients. Regarding the effect of time in boiling, the best result was obtained by 6 minutes cooking from cold water and 1/2 minute cooking in boiling water. In frying, one minute of cooking showed the best in texture. It was found that smaller the amount of salt added in boiling, better the results in texture. 2. The vitamin C contents of samples shown on the table 2 were determined. The average retention of total vitamin C of the samples were found to be, in decreasing order, as follows: frying quickly in a hot pan; cooking in boiling water with or without salt added; and cooking from cold water. The available vitamin C content of the samples were found to be, in decreasing order, as follows: cooking in boiling water with or without salt added; frying quickly in a hot pan; and cooking from cold water. 3. It is presumed from our study that there are some" reductone" in mung bean sprouts.
Type Local :紀要論文
ISSN :0485-7828
Publisher :琉球大学農家政工学部
URI :http://hdl.handle.net/20.500.12000/23152
Citation :琉球大学農家政工学部学術報告 = The science bulletin of the Division of Agriculture, Home Economics & Engineering, University of the Ryukyus no.9 p.322 -326
Appears in Collections:No.9 (1962/12)

Files in This Item:

File Description SizeFormat
No9p322.pdf347KbAdobe PDFView/Open