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The research on the development of processed food using waxy wheat and their food- culture development

糯小麦加工食品开发及其饮食文化发展研究

基本信息

批准号：
10680166
负责人：
FUJITA Shizuo
金额：
$ 1.79万
依托单位：
Tsu City College
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1998
资助国家：
日本
起止时间：
1998 至 2000
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-10680166/
关键词：
waxy wheat food culture food development モチ小麦食文化

项目摘要

We researched on the development of processed foods by waxy wheat and estimated the relationship between the food culture of wheat in Euro and the glutinous food culture developed in eastern Asia.(1)On the development of processed foods by waxy wheat, we seriously tried to make the original waxy wheat food rather than a improvement of ready-made wheat product by blending of waxy wheat. As the result we found the cooking and processing aptitude of waxy wheat for both a custard cream and a crepe which are constituted of 100 percent of waxy wheat.(2)We visited the town where "town revitalization" by processed food using waxy barley has succeeded, and asked civil servants the key of the success story. The following were obtained : Know-how of food development and precious information concerning the region activity.(3)The waxy wheat is the food which is fused the wheat culture in Euro with the glutinous food culture in eastern Asia. From the literature on the food culture of the world, the 2500 case of wheat food and viscous food were hit. We compared and examined the relationship between two cultures bu the literature.The regional development by food recently becomes a topic for the improvement of self-sufficiency rate in Japan. It seems that the waxy wheat is useful to make a new food for the regional development, and develops over the world as a new food culture.

本文研究了糯小麦加工食品的发展，并对欧洲小麦食品文化与东亚糯食品文化的关系进行了探讨。(1)On在糯小麦加工食品的开发中，我们认真尝试了将糯小麦加工成原味食品，而不是将糯小麦加工成现成的改良食品。结果，我们发现蜡质小麦对于蛋奶冻和薄饼的烹饪和加工能力都是由100%蜡质小麦组成的。(2)We访问了利用糯大麦加工食品成功实现“城镇振兴”的城镇，并向公务员询问了成功的秘诀。获得了以下内容：食品开发的专门知识和有关该地区活动的宝贵信息。（3）糯小麦是欧洲小麦文化与东亚糯食文化相融合的产物。从世界饮食文化的文献中，2500例小麦食品和粘性食品被击中。我们通过文献对两种文化之间的关系进行了比较和考察。以食物为基础的地区开发最近成为日本提高自给率的一个课题。糯小麦作为一种新的食品，在区域发展中发挥着重要作用，并作为一种新的饮食文化在世界范围内得到发展。