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電解生成水及びRO水の花巻およびスープストックへの適用 Applying Electrolyzed water and Reverse Osmosis water to Hanamaki and Soup stock 数野, 千恵子 江端, 恵加 大森, 春美 高橋, 知恵 渡部, 絵里香 綿貫, 亜紀 カズノ, チエコ エバタ, アヤカ オオモリ, ハルミ タカハシ, チエ ワタベ, エリカ ワタヌキ, アキ Kazuno, Chieko Ebata, Ayaka Omori, Harumi Takahashi, Chie Watabe, Erika Watanuki, Aki 電解生成水 逆浸透膜水 スープストック 花巻 electrolyzed water reverse osmosis water soupstock hanamaki P(論文) Alkaline electrolyzed water, acid electrolyzed water, reverse osmosis water (RO water), and tap water are used, and they are hanamaki and soup stock was prepared. About the hanamaki, fracture hardness and an organoleptic test were conducted and it examined which water is suitable. As a result, the clear difference by sample water was looked at by neither hardness nor the taste in the hanamaki. The soup stock was measured for the content of a nucleic acid system substance and free amino acid, and the color of soup and an organoleptic test were examined to see which water is suitable. The acid electrolyzed water which had extracted most mostly the content of inosinic acid and free amino acid. The organolepcit test was carried out to find which was the most delicious. 2009-03-01 jpn departmental bulletin paper https://jissen.repo.nii.ac.jp/records/1010 AN10494731 実践女子大学生活科学部紀要 46 23 28 https://jissen.repo.nii.ac.jp/record/1010/files/KJ00005830259.pdf application/pdf 832.6 kB 2009-03-01