津軽の郷土料理“けの汁”の嗜好性に関する研究

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タイトル別名
  • Palatability characteristics of traditional local cuisine “Kenoshiru” in Tsugaru district
  • ツガル ノ キョウド リョウリ “ ケ ノ シル " ノ シコウセイ ニ カンスル ケンキュウ

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説明

In Japan, there are many traditional local cuisines that were produced by historical conditions peculiar to the community. However, young Japanese are moving away from traditional local cuisines because their life styles and eating habits are changing. The purpose of this study is to make clear the palatability characteristics of kenoshiru by analyzing the results of sensibility evaluation and sensory evaluation. 16 sensibility words were integrated into 3 dimensions using principal component analysis, and named as affinity, identity and history, respectively. There was no significant difference in kenoshiru-likeness score between the usual sample and 3 samples which omitted soy product, konnyaku and burdock from the usual sample, respectively. On the other hand, omitting Japanese radish had kenoshiru-likeness score decrease. A prospective correlation was observed between kenoshiru-likeness score and likeability score. These suggests that the most important ingredient is Japanese radish for kanoshiru, while soy product, burdock and konnyaku, which have been used as indispensable ingredients, may be omissible.

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