2026-03-12T07:53:51Z https://hbg.repo.nii.ac.jp/oai

oai:hbg.repo.nii.ac.jp:02000129 2024-06-20T07:24:55Z 267:573:1715649347919

祇園パセリを使ったメニューの開発 Development of Menus Using “Gion Parsley” 江坂,美佐子 祇園パセリ Gion parsley メニュー開発 menus development 調理方法 cooking method 食品 food Students studying to become dietitians developed menu items using "Gion parsley". We collected data regarding the food groups and cooking methods used for these menu items and sought to determine the types of menu items that would improve recognition and consumption of "Gion parsley". The menu items were classified into the food groups as follows: 21 staple foods（ rice dishes, flour-based dishes, and pasta）, 13 main dishes, 14 side dishes, 10 sweets, 5 beverages, and 6 others（ e.g. sauce）. The most common cooking methods were "baking", followed by "dressing", "grinding", "stir frying", and "deep frying". Methods such as "boiling", "simmering", and "steaming" were less common. The menu items that the students developed were classified into the following six categories: "dishes in which parsley is the main ingredient", "dishes that make the most of the characteristics of Gion parsley", "dishes that highlight the bright green color of parsley", "dishes that enhance the pleasant aroma", "dishes that children can easily eat", and "dishes in which parsley stems also can be used". This categorization of the dishes allows consumers to select menus that meet their uses and needs. Our goal is to continue to study menus that will lead to increased recognition and consumption of "Gion parsley" and contribute to improving its brand power. 広島文化学園短期大学 2023-12-25 jpn departmental bulletin paper https://hbg.repo.nii.ac.jp/records/2000129 AA12454339 18846769 広島文化学園短期大学紀要 56 17 23 https://hbg.repo.nii.ac.jp/record/2000129/files/56-03.pdf application/pdf 2024-03-29