加熱速度や加熱温度がカラメルソースの色・味に及ぼす影響

DOI

書誌事項

タイトル別名
  • The effects of heating rate and temperature on color and taste of caramel sauce.

説明

The consistency, color and taste of caramel sauces obtained by heating sugar up 190-230°C at 10°C intervals at the high, medium and low heat, were examined with the change of temperature.<BR>The results were as follows :<BR>1) At the low heat, the caramel reaction was slow, while the coloration of caramel sauce occurred at the lower temperature than that at the high heat.<BR>2) The consistency of caramel sauce suitable for custard pudding was possessed when the weight ratio of the caramel sauce to the sugar was 1.10-1.15 times.<BR>3) It was shown from a sensory test that, in the cases of the high, medium and low heat, the caramel sauces heated up to 210-230, 220 and 210°C, respectively were preferred in respect of the color and taste.

収録刊行物

  • 家政学雑誌

    家政学雑誌 36 (2), 81-86, 1985

    一般社団法人 日本家政学会

詳細情報 詳細情報について

  • CRID
    1390001206330386944
  • NII論文ID
    130003717214
  • DOI
    10.11428/jhej1951.36.81
  • ISSN
    18847870
    04499069
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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