調理によるワカメ中の無機成分の変化(B. 生活科学)

The objective of this investigation was to determine the effects of mineral contents, hardness and color of the ash-treated and untreated Wakame thalls during storage at 20℃ condition. On the other hand, mineral contents and hardness of dipped specimens in water were evaluated, and also, the influences of mineral contents in cooked specimens were estimated from viewpoint of cooking. The obtained results were as follows; 1) Although mineral contents of untreated specimens did not markedly change during 70 days storage, calcium and iron contents of ash-treated specimens were remarkably increased after 30 days storage. The hardness of ash-treated specimens was higher than that of untreated ones, but the both of them was gradually decreased after 30 days storage, and the fresh color of ashtreated specimens was maintained in comparison with untreated ones. 2) All mineral elements in specimens were more or less decreasd by dipping treatment in water, and especially, potassium, natrium, calcium and iron in specimens were more eluted after dipping treatment for 5 to 10 minutes. Bisides, the hardness of the both of ash-treated and untreated specimens was gradually decreased according as long of dipping time, but the hardness of asn-treated specimens was exceeded in comparison with untreated ones. 3) All mineral elements in specimens were more or less decreased by treatments of dipping in vinegar, boiling and dipping in hot water, and especially, calcium and magnesium contents in specimens were remarkably decreased by dipping treatment in vinegar

調理における"つける"操作過程での食品の吸水および保水率ならびに無機成分溶出率の変化 : 干ダイコン, カンピョウについて(B. 生活科学)

本研究は, 干ダイコンおよびカンピョウを用い, 調理時の"つける"操作過程での組織の吸水率, 保水率ならびに無機成分のつけ汁中への溶出率の変化を調査した。その結果, 干ダイコンでは50℃浸漬が急速吸水に有効であり, カンピョウでは塩添加もみの操作を加えることによって著しく吸水を促進した。また, それぞれの操作によって吸水率が高い場合には保水率も高い傾向を示した。つけ汁中への無機成分(Fe, MgおよびK)の溶出は, 干ダイコンでは著しくは温度に関係なく, 5分ないし10分間の短時間浸漬で約50%前後の溶出率を示し, 長時間浸漬との間に大きな差異はなかった。カンピョウでは元素によってその溶出率は多少相違はみられたが, とくに塩添加もみを加えることによってMgおよびKの溶出を著しく促進し, もみなし方法に比べて約2倍の溶出率となったことが注目された。以上の結果から, ミネラル給源として, これら乾燥食品のつけ汁の有効利用をはかることも, より望ましいことが調理科学の立場から示唆された。These studies were carried out to determine the effects of soaking treatment on absorptive degree, water-hold capacity and solubility of mineral elements (Fe, Mg, K) in dried strips of radish and dried gourd shavings. As the results, absorption of water in dried strips of radish was rapidly accelerated by using hot water (50℃), and that of dried gourd shavings was progressed remarkably by rubbing with salt before soaking treatment. In a significant tendency, it was seen that water-hold capacity was high in the case of high absorption of water by soaking treatment on these materials. While, the solubilities of iron, magnesium and potassium in the soaking water during 5 or 10 minutes on dried strips of radish were recognized about 50% of total content on each elements and that of 5 hours treatment was not different remarkably. Especially, the solubilities of magnesium and potassium in the soaking water of dried grourd shavings by rubbing with salt before soaking treatment were twice as much as non-rubbing. In these results, it indicates that these soaking water were good source of mineral apply on the cooking, from view point of science of cookery

加熱調理によるジャガイモ中の無機成分の動向(B. 生活科学)

The purpose of the present work was to determine the changes in mineral elements in potato (CV. DANSHAKU) as affected by heating cookery of four various treatments. As the obtained results, mineral elements in potato were more or less decreased by boiling treatments, and especially, potassium was decreased remarkably. However, no differences in elements elution was measured by steaming, baking and frying treatments. On the other hands, saturation or elution of mineral elements were resulted between seasoning solution and potato by using boiling treatments with seasoning solution scuh as soy sauce or ketchup. In those treatments, potassium and magnesium in potato were eluted into seasoning solution, and on the contrary, sodium and iron were clearly permeated into potato by boiling treatments with 7% soy sauce plus 10% sugar or 14% tomato ketchup plus 0.5% salt

桑の実アントシアニン色素の安定性(B. 生活科学)

桑の実より3種類の粗色素液, MP-1(糖成分を多量に含有する濃縮色素), MP-2(イオン交換樹脂Dowex 50W-X4,H型, 処理により糖を主体とする非吸着成分を除去した濃縮色素), MP-3(Candida utilisを培養して糖成分と少量の窒素成分を除去した濃縮色素)を調製し, その安定性を検討した。これらの色素はpH3.0以下の酸性のもとで, 鮮明な紫紅色を呈したが, pHの上昇とともに著しい淡色化と色調の変化が見られた。pH2.2,100℃の加熱処理により, いずれも徐々に退色したが, その速度は市販のベタシアニン系天然色素に比べると著しく遅く, 天然色素としては安定な部類に属することが明らかとなった。紫外線に対しては, MP-1,MP-2は強酸性下で不安定であったが, その程度は合成色素(赤色102号)と同等であり, 一方, 醗酵した桑の実色素MP-3は強酸性下においてもきわめて安定であった。さらに市販炭酸飲料に, 桑の実色素を添加し着色安定性を調べたところ, 十分実用化に耐える結果を示した。本研究の一部は文部省科学研究費補助金の援助によった。Three crude anthocyanin pigments, MP-1,MP-2 and MP-3,were prepared from mulberry juice, and their stability was examined. MP-1,MP-2 and MP-3 showed a deep red color below pH 3.0,but they lost their color with a rise in pH value. MP-1,MP-2 and MP-3 were slowly discolored by heat treatment at 100℃ and pH 2.2,but the rate of decolorization was lower than that of a natural pigment, betacyanin CBR. MP-1 and MP-2 were also unstable to UV irradiation under a strongly acidic condition, but the degree was similar to that of a synthetic pigment, Red 102. On the other hand, MP-3 was considerably stable to UV irradiation. Furthermore, storage tests of pigments in carbonated-water indicated that these mulberry pigments had a great practical value

調理における"つける"操作過程での食品の吸水および保水率ならびに無機成分溶出率の変化 : シイタケ, ユバおよびヒジキについて(B. 生活科学)

本研究ではシイタケ, ユバ, ヒジキを用い, "つける"操作過程での吸水率, 保水率ならびに無機成分の浸漬水中への溶出率の変化を調べた。その結果, ユバでは浸漬開始から5分間でほとんど吸水が完了したのに比べ, シイタケ, ヒジキでは1時間まで徐徐に吸水が行われ, 材料によって吸水の経時的変化に著しい差異のあることが認められた。無機成分については, Na, Kの浸漬水への溶出が多く, ことにシイタケを50℃で浸漬した場合には5時間経過後には90%の溶出率を示す結果となった。CaおよびMgもNa, Kにつぐ溶出率を示したが, 試料によって溶出の経時的変化に大きな差異が見られ, シイタケ, ヒジキに比べ, ユバでの溶出が短時間で急速に起こったことが注目された。なお, シイタケの糖は50℃の水温で浸漬すると, 20℃の場合より溶出が一層促進された。The effects of soaking treatment on absorptive degree, water-hold capacity and solubility of mineral elements in dried Shiitake, dried Yuba and Hijiki were examined. As the results, absorption of water in dried Yuba was almost completed at 5 minutes after soaking treatment, and that of dried Shiitaki and Hijiki were continued gradually until 1 hour after soaking treatment. While, the elution of sodium and potassium in these materials were high, especially solubilities of potassium in dried Shiitake at 5 hours treatment by using hot water (50℃) were recognized about 90% of total content. The elution of mineral elements in dried Yuba was more accelerated than that of dried Shiitake and Hijiki. Solubilities of sugar in dried Shiitake by soaking with high temperature water (50℃) were high as compared with low temperature water (20℃)

凝固剤を異にする豆腐中並びにその製造過程における産物中の無機成分含量の変化(B. 生活科学)

These studies were carried out to determine the effects of mineral contents (iron, magnesium, calcium, sodium and potassium) in Tofu and some by-products as affected by six kinds of coagulants. Calcium sulfate, calcium chloride, magnesium chloride, glucono delta lactone, natural nigari and mixed nigari (being used at Tofu shop) were used as coagulants. As the results, water-hold capacity was highest in the case of using calcium sulfate, and taste was best in the case of using natural nigari. Magnesium, calcium and potassium contents in Tofu were higher than the other elements. Especially, magnesium contents in Momen-tofu was remarkably increased by using magnesium chloride, natural nigari and mixed nigari, and calcium content was increased by using calcium sulfate and calcium chloride, but iron, sodium and potassium contents did not markedly change in any coagulants. While, calcium content in Kinu-tofu added calcium sulfate and potassium content in Kinu-tofu added any coagulants were higher than that of Momen-tofu, remarkably. Especially, potassium content in \u27yu\u27 was noticeably higher than that of Tofu and \u27Okara\u27 (bean-curd refuse). On the other hands, elution rate of potassium in Momen- and Kinu-tofu was increased accompany with dipping time in water, clearly. Although elution rate of each elements in Momen-tofu did not markedly change in any coagulants, but difference of elution rate in Kinu-tofu was recognized by coagulants

熱環境が調理におよぼす影響 : 水を媒体とした場合(B. 生活科学)

近年, 加熱調理機器類の発達はめざましく, 各種の熱エネルギーの異なる調理機器が利用されている。そこでガスエネルギー源として燃焼カロリーの異なる2種のコンロ(強火 : 4,100kcal/h・普通火 : 2,300kcal/h)を用いて水を媒体とした加熱操作を行ない両者について比較検討した。1.スパゲティを強火でゆでると普通火よりもゆで上り時間は短縮され食味も良好であった。これはゆであげ後の増重率が大であるにもかかわらず, めん幅が小でしまりのある状態にゆで上がっていることからも考察することができた。また, 一般的にパスタをゆでる場合は塩添加ゆでが指示されているが, デュラム小麦を原料とした場合その効果は明らかではなく火力の違いによる影響が大であると思われた。2.ジャガイモを各種の水量でゆでると, ゆで用水量が多い時, 内部温度の上昇速度は普通火よりも強火がより速くなった。そして普通火は水量が多いほどジャガイモは軟化が遅く各々の破断荷重の値は不均一になったが, 強火では水量が増えてもその多量の熱媒体となる水が更に強い熱媒体をつくり出し同じくらいの硬さになり均一となった。また組織の軟化に伴いゆで液中への溶出カリウム量と遊離アミノ酸量は強火のほうが多く溶出していた。なおこの報告の一部は平成2年日本家政学会関西支部, 第12回(通算68回)研究発表会で発表した。Recently, we have seen notable developments in cooking ranges, which are available in many types for some of heat energies. We examined to the physical and chemical changes in spaghetti and potatoes under the two different types of cooking ranges using gas energy (normel heating power : 2,300 kcal/h, strong heating power : 4,100 kcal/h). The results were as follows; (1) It was observed that when spaghetti was boiled with a strong heating power, the boiling time became shorter and the taste was better than those with a normal heating power. The spaghetti was also boiled up with a smaller diameter and a better elastic firmness in spite of the weight of spaghetti increasing. It was found that there were few effects of salts addition in boiling water and were some effects of heating power on the quality of spaghetti made from durum wheat flour. (2) When a comparison was made on boiling potatoes using 3,5,and 10 times volumes of water, the increasing of inner temperature of potatoes at the strong heating power became faster than the ones at the normal heating power. The volume of water was influences of potato texture and the large volume of water produced uneven texture of potato under the normal heating power. The elution of potassium and free amino acid from potato tissues into boiling water under the strong heating power were larger than the ones under the normal heating power

調理による野菜中無機成分の変化 : ダイコン, ゴボウ, ズイキについて(B. 生活科学)

The objective of this investigation was to determine the changes in mineral contents in Japanese radish, Edible burdock and Zuiki as affected by heating cookery with some seasoning. As the results, Ca, Na, Mg, and Fe contents in Japanese radish were slightly decreased by boiling water treatment, but K content was dcreased markedly. The other side, K and Na contents were increased remarkably by addition of tangles. In this facts, it seems that K and Na elements eluted from tangles were saturated into Japanese radish. Na content in Edible burdock was increased markedly by heating treatment with added soy, and no changes was recognized each mineral contents in the removal treatment for harshness or un-treatment. In the case of dipping treatment with mix solution of soy and vinegar at 60 minutes after heating, Na content was rapidly increased, but Mg, Ca, and K contents were decreased. On the other hand, Fe content in Zuiki was remarkably increased by addition of vinegar in heating treatment using iron pot

食酢添加が鶏肉のカルシウム溶出に及ぼす影響(B. 生活科学)

An available method for calcium intake from chicken meat with bone was investigated. The chicken meat with bone cooked with grain vinegar or lemon juice (1,2,4%) for 30min decreased weight about 20% of fresh meat. The calcium content in stock cooked with lemon juice (4%) or citric acid solution (4%) was 5 times greater than obtained with grain vinegar or acetic acid of same concentration. The breaking strength of bone was become weak due to increase of calcium leakage by acid solution. The method, based on boiling with citrus fruit juices (1-2%), could be improved calcium intake and also be obtained much collagen from stock

枝豆のテクスチャーと色調に及ぼす加熱操作の影響(B. 生活科学)

枝豆のテクスチャーならびに色調におよぼす調理操作について, 緑大豆(品種 : 井手町在来)の未熟種子を用いて調べた。枝豆の破断曲線は, ゆで操作10分で生のものと明らかに異なり, 組織はもろさがなくなり粘着性を示した。また, 加熱操作として, ゆで操作, 蒸し操作, 電子レンジ操作をおこなったが, ゆで操作が枝豆のテクスチャーに好ましいことがわかった。1%食塩水や塩揉み等の食塩処理は, 枝豆のテクスチャーには明かな影響はみられなかった。枝豆の莢の緑色は子葉に比べ熱安定性は劣っていた。ゆで操作した枝豆は, 蒸し操作や電子レンジ操作に比べ緑色は安定していたが, 枝豆は食塩処理しても緑色にはそれはどの効果はみられなかった。これらの結果から, 枝豆として受け入れられる限界のテクスチャーと色調は, 破断荷重で0.7∿1.0kgf, CIEa^*値は-7.5∿-8.0を指標として比較できるものと考える。Effect of cooking treatments on the texture and color of green soybean (Glycine max cv. Idechou-zairai) were examined to elicidate a suitable condition for edamame. The hardness of cotyledon decreased at the initial stage of the boiling in water and the texture of material at 10 min heating had no-brittleness and stickiness. The texture and color of beans in which immersed boiling water was better than those of steaming and microwave heating. It was not shown differences on the texture and color of pods and beans in which rubbed pods with salt and boiled in brine (1%). The strength force of 0.7∿1.0kgf and the CIE, a^* value of -7.5∿-8.0 defined the eating-limit of texture and color acceptability