| Item type |
Departmental Bulletin Paper(1) |
| 公開日 |
2014-09-25 |
| タイトル |
|
|
タイトル |
甘茶と一緒に食べる菓子作りに関する研究 ―子どもに食べさせる保育者の視点から― |
|
言語 |
ja |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
甘茶 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
菓子 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
食育 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
まんじゅう |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
やしょうま |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
hydrangea tea |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
confection |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
shokuiku:dietary education |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
manjyu |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
yashouma |
| 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 |
| その他（別言語等）のタイトル |
|
|
その他のタイトル |
A study of confection for children that goes well together with hydrangea tea |
| 著者 |
渡邉, 秋穂
伊藤, 由佳
村越, 千恵
野口, 梨依子
山下, 紗也加
松下, 慶子
川俣, 幸一
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
Abstract：Although hydrangea tea is one of the oldest teas Japanese people have been drinking since the Edo period, it is not the number one variety young people who have been eating sweets since from childhood enjoy. Our research goal was to find out which sweets go well with hydrangea tea so that children will start to drink it.We surveyed seventy-three junior college students who study to be childcare workers with questionnaires concerning food for children. The questionnaire results showed a significant positive correlation between childhood and adulthood in their preference of hydrangea tea. Another result showed that the students strongly desired sweets to go well with hydrangea tea more than the sweets mixed with hydrangea tea.They specifically requested sweets that were Japanese, chilled, but not too sweet.Based on the questionnaire results, we researched sweets that we think would correspond well to hydrangea tea. We developed two Japanese sweets of manjyu （steamed bun with red-bean paste inside） and yashouma （salty rice dumpling）, and two western sweets of cookies and sweet potatoes. The sensory test concerning food for children results taken by the students as childcare workers stated that they preferred manjyu to yashouma between the two Japanese sweets in terms of flavor, ease of consumption, and quality of sweetness, whereas they did not show a significant preference between cookies and sweet potatoes.In conclusion, manjyu is recommended more than yashouma as a Japanese sweet for children to enjoy hydrangea tea with. Both cookies and sweet potatoes were preferred as western sweets. Our next step is to have children actually taste those sweets with hydrangea tea and evaluate the results. |
| 書誌情報 |
飯田女子短期大学紀要
巻 31,
p. 123-131,
発行日 2014-05-27
|
| 出版者 |
|
|
出版者 |
飯田女子短期大学 |
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
0912-8573 |
| 書誌レコードID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN1023693X |
| フォーマット |
|
|
内容記述タイプ |
Other |
|
内容記述 |
application/pdf |
| 著者版フラグ |
|
|
出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
iida_wjc_31-05.pdf (2.7 MB)
