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祇園パセリを使ったメニューの開発
https://hbg.repo.nii.ac.jp/records/2000129
https://hbg.repo.nii.ac.jp/records/2000129c3901245-5598-4e17-80c7-8b23f0a9be9f
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
56-03.pdf
|
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||
|---|---|---|---|---|---|---|---|---|
| 公開日 | 2024-03-31 | |||||||
| タイトル | ||||||||
| タイトル | 祇園パセリを使ったメニューの開発 | |||||||
| 言語 | ja | |||||||
| タイトル | ||||||||
| タイトル | Development of Menus Using “Gion Parsley” | |||||||
| 言語 | en | |||||||
| 言語 | ||||||||
| 言語 | jpn | |||||||
| キーワード | ||||||||
| 主題Scheme | Other | |||||||
| 主題 | 祇園パセリ | |||||||
| キーワード | ||||||||
| 主題Scheme | Other | |||||||
| 主題 | Gion parsley | |||||||
| キーワード | ||||||||
| 主題Scheme | Other | |||||||
| 主題 | メニュー開発 | |||||||
| キーワード | ||||||||
| 主題Scheme | Other | |||||||
| 主題 | menus development | |||||||
| キーワード | ||||||||
| 主題Scheme | Other | |||||||
| 主題 | 調理方法 | |||||||
| キーワード | ||||||||
| 主題Scheme | Other | |||||||
| 主題 | cooking method | |||||||
| キーワード | ||||||||
| 主題Scheme | Other | |||||||
| 主題 | 食品 | |||||||
| キーワード | ||||||||
| 主題Scheme | Other | |||||||
| 主題 | food | |||||||
| 資源タイプ | ||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||
| 資源タイプ | departmental bulletin paper | |||||||
| 著者 |
江坂,美佐子
× 江坂,美佐子
|
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| 著者（英） | ||||||||
| 姓名 | Esaka,Misako | |||||||
| 言語 | en | |||||||
| 著者ID | ||||||||
| 内容記述タイプ | Abstract | |||||||
| 内容記述 | 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. |
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| 言語 | en | |||||||
| 書誌情報 |
広島文化学園短期大学紀要 号 56, p. 17-23, 発行日 2023-12-25 |
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| 出版者 | ||||||||
| 出版者 | 広島文化学園短期大学 | |||||||
| ISSN | ||||||||
| 収録物識別子タイプ | ISSN | |||||||
| 収録物識別子 | 18846769 | |||||||
| 書誌レコードID | ||||||||
| 収録物識別子タイプ | NCID | |||||||
| 収録物識別子 | AA12454339 | |||||||
