マツン

マツン
マツン
	マツン
別名	マツォーニ
種類	発酵乳
発祥地	アルメニア
地域	アルメニア、ジョージア
提供時温度	冷温
主な材料	乳
	テンプレートを表示

マツン（アルメニア語: մածուն, ラテン文字転写: matsun）またはマツォーニ（ジョージア語: მაწონი, ラテン文字転写: mats'oni）は、アルメニア起源の発酵乳製品であり^[1]^[2]^[3]、コーカサス料理、特にアルメニア料理（英語版）^[4]とジョージア料理で見られる^[5]。ヨーグルトに非常に似ている。

マツンはLactobacillus delbrueckii subsp. bulgaricus（英語版）およびStreptococcus thermophilus（英語版）乳酸菌を利用して作られる^[6]。

マツンは牛乳（大部分）、ヤギの乳、ヒツジの乳、バッファローの乳、あるいはそれらの混合物から作られる。以前作ったマツンを利用しても作られる。

語源

この乳製品の名称はアルメニア語の "matz"（酸っぱい、のり）に由来する^[7]^[8]^[9]。マツンは中世アルメニアの著作家、例えばグリゴル・マギストロス（英語版）（11世紀）、エルズンカのホヴハンネス（英語版）（13世紀）、タテブのグリゴル（英語版）（14世紀）らによって広く言及されている^[9]^[10]。グリゴル・マギストロスがこの単語の正しい語源を記している^[9]^[11]。

脚注

^ Lawrence Eldred Kirk // Food and Agriculture Organization of the United Nations, 1948 , p. 12 (41) "Matzoon or mazun, originating in Armenia. A lactobacillus (L. mazun) , a streptococcus, a spore-producing bacillus and a sugar- fermenting yeast are responsible for the fermentation of this product."
^ Joseph A. Kurmann, Jeremija Lj Rašić, Manfred Kroger: Encyclopedia of fermented fresh milk products: an international inventory of fermented milk, cream, buttermilk, whey, and related products, p. 212. Springer, 1992. ISBN 978-0-442-00869-7. [1] "MATZOON (En); mazun (Fr, De); matsun, matsoni, maconi.
Short Description: Of Armenian origin; Georgia, Caucasus (USSR); traditional product; the milk of ewes, goats, buffalo, or cows or mixtures thereof; yoghurtlike product traditionally made from boiled milk and an undefined starter culture; firm consistency and acidic flavor.
Microbiology: Traditional product made with undefined starter culture consisting of thermophilic and mesophilic lactic streptococci and thermophilic lactobacilli, and often with yeasts. Starter culture with defined microflora: proposed Streptococcus thcrmopbilus and Lactobacillus dclbmeckii subsp. buligaricus.
Related Product: Yoghurt."
^ Columbia Encyclopedia // fermented milk Archived 2013年9月21日, at the Wayback Machine. // The Columbia Encyclopedia, Sixth Edition. Columbia University Press.
^ The Encyclopedia Americana , Vol. 18 p. 446 Americana Corp, 1977 г. - ISBN 0-7172-0108-2, ISBN 978-0-7172-0108-2 "MATZOON, mat-soon', a milk food used in Armenia; prepared by exposing milk in open vessels to a heat of 90°F., and when coagulation takes place the curd is broken up by a churning process and salt is added."
^ Darra Goldstein. The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia. University of California Press, 1999, p. 34
^ Kenji Uchidai, Tadasu Urashima, Nino Chaniashvili, Ikiti Arai, Hidemasa Motoshima (2007). “Major microbiota of lactic acid bacteria from Matsoni, a traditional Georgian fermented milk”. Anim. Sci. J. 78: 85-91. doi:10.1111/j.1740-0929.2006.00409.x.
^ merriam-webster dictionary /matzoon
^ Collins English Dictionary / matzoon
^ ^a ^b ^c H. Adjarian, Armenian Etymological Dictionary, Yerevan, 1971, vol. 3, pp. 228-229
^ ed: A. Desnitskaya, S. Katsnelson, «История лингвистических учений. Средневековый Восток.». "Nauka", Saint Petersburg, 1981, p. 17
^ Nicholas Adontz, «Дионисий Фракийский и армянские толкователи.», Saint Petersburg, 1915, p. 228. "Մածուն քանզի մածեալ է, սոյնպէս և անուանի." Approximate translation: "Matzoon, since it's gluey, hence it is called so."

外部リンク

ウィキメディア・コモンズには、マツンに関するカテゴリがあります。

[1] Lawrence Eldred Kirk // Food and Agriculture Organization of the United Nations, 1948 , p. 12 (41) "Matzoon or mazun, originating in Armenia. A lactobacillus (L. mazun) , a streptococcus, a spore-producing bacillus and a sugar- fermenting yeast are responsible for the fermentation of this product."

[2] Joseph A. Kurmann, Jeremija Lj Rašić, Manfred Kroger: Encyclopedia of fermented fresh milk products: an international inventory of fermented milk, cream, buttermilk, whey, and related products, p. 212. Springer, 1992. ISBN 978-0-442-00869-7. [1] "MATZOON (En); mazun (Fr, De); matsun, matsoni, maconi.
Short Description: Of Armenian origin; Georgia, Caucasus (USSR); traditional product; the milk of ewes, goats, buffalo, or cows or mixtures thereof; yoghurtlike product traditionally made from boiled milk and an undefined starter culture; firm consistency and acidic flavor.
Microbiology: Traditional product made with undefined starter culture consisting of thermophilic and mesophilic lactic streptococci and thermophilic lactobacilli, and often with yeasts. Starter culture with defined microflora: proposed Streptococcus thcrmopbilus and Lactobacillus dclbmeckii subsp. buligaricus.
Related Product: Yoghurt."

[3] Columbia Encyclopedia // fermented milk Archived 2013年9月21日, at the Wayback Machine. // The Columbia Encyclopedia, Sixth Edition. Columbia University Press.

[4] The Encyclopedia Americana , Vol. 18 p. 446 Americana Corp, 1977 г. - ISBN 0-7172-0108-2, ISBN 978-0-7172-0108-2 "MATZOON, mat-soon', a milk food used in Armenia; prepared by exposing milk in open vessels to a heat of 90°F., and when coagulation takes place the curd is broken up by a churning process and salt is added."

[5] Darra Goldstein. The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia. University of California Press, 1999, p. 34

[6] Kenji Uchidai, Tadasu Urashima, Nino Chaniashvili, Ikiti Arai, Hidemasa Motoshima (2007). “Major microbiota of lactic acid bacteria from Matsoni, a traditional Georgian fermented milk”. Anim. Sci. J. 78: 85-91. doi:10.1111/j.1740-0929.2006.00409.x.

[7] rriam-webster dictionary /matzoon

[8] Collins English Dictionary / matzoon

[achar-9] H. Adjarian, Armenian Etymological Dictionary, Yerevan, 1971, vol. 3, pp. 228-229

[10] : A. Desnitskaya, S. Katsnelson, «История лингвистических учений. Средневековый Восток.». "Nauka", Saint Petersburg, 1981, p. 17

[11] Nicholas Adontz, «Дионисий Фракийский и армянские толкователи.», Saint Petersburg, 1915, p. 228. "Մածուն քանզի մածեալ է, սոյնպէս և անուանի." Approximate translation: "Matzoon, since it's gluey, hence it is called so."

[1]

語源

脚注

関連項目

外部リンク