2026-03-08T20:16:34Z https://hbg.repo.nii.ac.jp/oai

oai:hbg.repo.nii.ac.jp:00003379 2023-09-13T00:55:26Z 267:572:673

(ノート) ふりかけ食品の性状について (Note) General Properties of Furikake Foods 田中, 祐彦 Tanaka, Sukehiko application/pdf Furikake foods on the market now- a- days are the merchandise of various brands. Starting from the days of home-made “sesame and salt”, various Furikake foods have been devised and put on the market. But there is no standard; even the difference between seasoning foods and nutritive foods is not accurate. Therefore in order to know the general properties of these foods, 20 samples on the market were picked up and their components and compositions were investigated by chemical analysis. As the result the following were made clear: 1. There were big differences among those of different brands in their materials and quantity. There was no definite tendency. 2. The amount of salt in the ordinary Furikake was 23.31 % on the average, Chazuke 35.63 %. 3. The calory of most of them were 300 Cal. Chazuke had the least calory. 4. Except the special brands, the matereals used commonly are as follows: dried laver (green, black, broken or cut into small pieces) sesame (white, black, parched) planed dried- fish (seasoned, dried, bonito) seasoning granule Note: Furikake=granulated seasoning foods to be mixed with boiled rice. Chazuke = a kind of furikake to be mixed with boild rice soaked in green tea. 広島文化女子短期大学 1973-03-15 jpn departmental bulletin paper VoR https://doi.org/10.60171/00003372 https://hbg.repo.nii.ac.jp/records/3379 10.60171/00003372 AN00213869 09137068 広島文化女子短期大学紀要 6 22 30 https://hbg.repo.nii.ac.jp/record/3379/files/6-3.pdf application/pdf 2.8 MB 2023-05-29