Examination of Some Staple Processed Foods in the Market of Fukuoka Prefecture : (IV) Confectionaries (1) : "Manju" and "Umegae-mochi"

DOI IR (HANDLE) Web Site Open Access

Bibliographic Information

Other Title
  • 福岡県における主要市販加工食品の調査 : (IV) 菓子類 (1) マンジュウおよび梅ヶ枝餅
  • 福岡県における主要市販加工食品の調査-4-菓子類-1-マンジュウおよび梅ケ枝餅
  • フクオカケン ニ オケル シュヨウ シハン カコウ ショクヒン ノ チョウサ

Search this article

Description

“Manju (a steam bean-jum bun)” is one of the popular confectioneries pervading all over Japan. It is commonly produced by appropriate steaming a dough of wheat-flour wrapping "an (bean-jum)." On the other hand, "Umegae-mochi" is the special product in Fukuoka. It is produced by baking a dough of glutinous rice flour wrapping "an" in a mold of shape of plum-flower. Regarding respective 5 brands, sensory test and chemical analysis were carried out in order to give some useful guidances for consumers' daily life. Well-known 5 brands of "Manju" in Fukuoka is divided into 2 types of "Dorayaki" and "Kasutera-manju." The former has the following constituents: moisture 27.9～34.0; protein 5.4～5.8; fat 1.0～2.2; starch 58.0～62.9; fiber 0.9～1.0; ash 0.4～0.6; calorie 267～298 Cal. The latter is composed of moisture 21.6～23.5; protein 6.4～6.7; fat 1.3～2.9; starch 66.2～68.7; fiber 0.6～1.2; ash 0.5; calorie 313～318 Cal. On the other hand, chemical analysis of 5 brands of "Umegae-mochi" indicates the following composition: moisture 31.8～39.5; protein 5.1～5.8; fat 0.1; starch 27.0～34.3; sugar 22.0～33.7; fiber 0.6～0.9; ash 0.4; calorie 241～272 Cal. No artificial sweetnesses and preservatives were detected at all. However, artificial pigment, yellow No. 4, was qualitatively detected in 1 brand of "Manju" and that, red No. 2, in 2 brands of "Umegae-mochi." Since standard deviation over F005 was estimated among panels of 7 common house-wives and 3 skillful clerks in the department stores, reliable results of sensory test could obtained for neither "Manju" nor "Umegae-mochi."

Journal

Keywords

Details 詳細情報について

Report a problem

Back to top