保温調理法によるスープの調製について

In order to examine the thermal insulation method of soup cooking, we cooked two kinds of soup. The soup cooked by thermal insulation method was compared with the soup cooked by standard boiling method. ln sensory test, it was more aromatic and palatable than the soup by boiling, and some panels commented that it was rather mild. The measured values of pH, specific gravity, acidity and amount of dry weight of souble solids, total-N, formal-N of the soup cooked by the two methods mentioned above did not show any remarkable diffrece. Gas consumption in cooking the soup with the thermal insulation method was equivalent to approximateley one seventh to one third of that of the boiling method

小麦まんじゅう皮の性状におよぼす砂糖の影響

Effect of sugar contest (0, 30, 50, 70%, flour basis) on the properties of maniyu crust were studied by puffing ratios, texture measurments, microscopic observations and sensory tests. The following results were obtained. (1) The sugar content affected the volume of steamed dough for maniyu crust. The volume of steamed dough indicated the highest value when the content of sugar was 30% (flour basis). Above 30% of sugar content, the puffing ratio decreased with increase of sugar content. (2) Hardnessof the steamed dough for manjyu crust had a tendency to increase with increasing sugar content, but all of cohesiveness, springiness and chewiness had a tendency to decrease. The steamed dough suffered fragility when 70% of sugar was added. (3) As a result of microscopic observation, in the case of adding sugar, it seemed that the flour proteins spread thinly compared with the sugrar-less dough. The degree of swelling of starch granules lowerd as the sugar content increased. (4) Significant difference was obtained in five sensory scores(acceptance of surface layer, softness, porosity, taste, total acceptance) among the samples of 0, 30, 50, 70% of sugar. The manjyu crust preferred by sensory panelists had a sugar content of 70%

ココアの添加がマフィンに及ぼす影響

Effects of adding cocoa powder on the quality of muffins were studied. Water absorption capacity and cocoa content in wheat flour had a high correlation (r=0.984, p<0. 05) because cocoa contains more dietary fiber than wheat flour. The content of moisture of muffins 24 hours after baking was lower than that of 1 hour. The volume of muffins were equal to control when cocoa level in wheat flour increased. Hardness of muffins had a tendency to increase and the color of muffins became brownish as cocoa level increased. Evaluating muffins by the Food Action Rating (FACT) scale method, it was possible to replace 30% of soft flour by cocoa

米粉マフィンの性状に及ぼすトレハロースの影響

The effects of trehalose was studied on the properties of rice flour muffins where 5 to 15% of trehalose (flour basis) was added and sugar was adjusted to give the same sweetness. The volume of muffins tended to increase as trehalose level increased. Trehalose lowerd water activity and improved storage property. Hardness of muffins increased during storage but T-10 muffin was softer than other rice flour muffins after 96hr of storage. Evaluating muffins by pair test, the taste of T-10 was significantly prefered to that of T-0

ピラフの調理法の検討

Main results of our investigation on the difference between the pilafs prepared by frying rice and adding oil are summarized as follows: 1. Heating time was shorter for cooking rice after frying it than cooking rice without frying it, but difference was scarcely observed between the two methods regarding the weight of the rice cooked and moisture content. 2. The method of frying rice caused entry of oil in a little amount into the rice grain (cracked portion), but most of the oil adhered the surfaces of rice grains. 3. As a result of comparing the taste of the pilafs cooked by the two methods by organoleptic test, no significant difference was seen in any item of color, outer apperarance, smell, taste, hardness and palatability. Therefore, it has been clarified that, as a simplified method, the boiled pilaf prepared by adding oil and ingredients on the rice is favorable

マフィンの性状に及ぼす糖の影響

The effects of sugars were studied on the properties of muffins where 5 to 15% of sugar was replaced with trehalose to give the same sweetness. The volume of muffins tended to increase as trehalose level increased. Water activity in the crumb decreased during 96 hr of muffin storage. Trehalose lowered water activity and improved storage property. Hardness of muffins increased during storage but T-33 muffin was softer than T-0 after 96 hr of storage at 5℃. Enthalpy for melting amylopectin crystallites in the crumb of T-33 was significantly less than T-0. So it is supposed to be one of the reasons why T-33 muffin was softer after sotrage. Evaluating muffins by sensory test, it was possible to add trehalose up to 33% (flour basis)