水の硬度が牛肉の煮込みに及ぼす影響

The purpose of this study was to investigate the effects of water hardness on the physical properties of boiled beef and to clarify whether hard water is suitable for stewed dishes. Using sensory evaluation, we found that beef boiled in hard water（Ca : 300 mg/L）was evaluated more highly than beef boiled in soft water（Ca : 50 mg/L）; this was true of both the odor and taste of the beef.When beef was boiled in hard water, the protein on the surface of the beef rapidly solidified, preventing the release of components from the inside even when heated for a long time.These results suggest that hard water is more suitable for beef stew than soft water.原著論

パーソナリティと運転関連行動に関する社会的知識獲得のための方法論および言語資源の構築 : 心理学と自然言語処理の共働

京都大学0048新制・課程博士博士(情報学)甲第22094号情博第704号新制||情||121(附属図書館)京都大学大学院情報学研究科知能情報学専攻(主査)教授 熊田 孝恒, 教授 黒橋 禎夫, 教授 楠見 孝, 准教授 河原 大輔学位規則第4条第1項該当Doctor of InformaticsKyoto UniversityDGA