知恵の伝承料理にみる昆布豆とミネラル

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  • 知恵の伝承料理にみる昆布豆とミネラル(人間環境学)
  • チエ ノ デンショウ リョウリ ニ ミル コンブマメ ト ミネラル
  • Relationship between "Konbumame" and mineral in transmission cooking (HUMAN ENVIRONMENT)

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Abstract

This study was subjected to examine the physical and chemical changes of kelp and beans in "Konbumame" cooking. "Konbumame" cooking is one of the transmission cooking in Japan. The sodium and potassium contents of kelp were reduced during boiling and calcium content of cooked beans (soybean, uzuramame, kintokimame) was also decreased. Mineral of kelp shifted to soften beans and sodium contents were increased remarkably. Soybean restrained the elution of amino acids into soup less than the other beans. As cooking time passed, softening of surface and inner in kelp structure made progress strikingly with soybean. Alginic acid of kelp was solubulized when soften of inner structure of kelp was generated. From these results, it was found that soybean among beans was better treatment to bring about solublize of mineral, amino acids, and alginic acid and softening structure of kelp.

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