マツン

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[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およびStreptococcus thermophilus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（11世紀）、エルズンカのホヴハンネス（13世紀）、タテブのグリゴル（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. "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
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。

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[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. "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."

マツン

語源

脚注

関連項目

外部リンク