モンゴルの伝統食「馬乳酒」製造に関する伝統的知識の科学的検証と応用

2013 Fiscal Year Research-status Report

• Project/Area Number: 25870806
• Research Category: Grant-in-Aid for Young Scientists (B)
• Research Institution: Tottori University
• Principal Investigator: ツェレンプル バトユン 鳥取大学, 乾燥地研究センター, プロジェクト研究員 (30649843)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: 国際研究者交流

Research Abstract

Traditional Mongolian dietary habits have a distinct seasonality; pastoral nomads consume meat products during the cold season and mainly subsist on milk products during the warm season.　A wide range of milk products is produced in Mongolia; among these, airag (fermented mare milk, also known as koumiss) is a well-known traditional food, which is still produced mainly for household consumption. The first unique nationwide survey on airag production in Mongolia was carried out targeting 2045 herders through the Mongolian meteorological network. Activity level of airag production was defined on a county scale using the ratio of a herding household that produces airag to the total number of households. The survey demonstrated a distinct regionality; intensive airag production takes place in central Mongolia, where herders spend tremendous energy for milking and stirring to produce airag, and there is less activity in the surrounding regions, except for areas along the western border of the country. The high horse density in the steppe and forest steppe regions provides an eco-climatological explanation for abundant airag production in central Mongolia. However, lack of airag production in eastern areas that also have large horse populations cannot be explained by this density pattern. Factors other than eco-climatological conditions such as culture and ethnicity may account for the regionality of airag production.
(This research resubmitted to the Nomadic Peoples Journal.)

Current Status of Research Progress

2: Research has progressed on the whole more than it was originally planned.

Reason

Our collaboration with the scientists in the various research fields such as plant ecology, animal ecology and food science, the planned research is progressing well.

Strategy for Future Research Activity

(1) 馬乳酒の製造に関するTEK の科学的検証のための牧畜気象観測点におけるフィールド調査を継続。
(2) TEKと科学的成果の統合による地域に適合した馬乳酒製造法の開発馬乳酒製造法に含まれる項目：ウマを放牧する草地の選定方法（馬乳酒製造に適する草の種類と量）、ウマの搾乳期間・頻度・方法、生乳の冷却方法、発酵容器の選定、貯蔵時の温度管理、
撹拌の頻度・回数・時間・道具、スターター（乳酸菌・酵素）。
(3) 結果は広報誌などで示す。