灰汁(あく)利用食品について : あくまきの品質に及ぼす植物灰の影響

6種類の植物原料から抽出したあくで調製したあくまきについて,品質に及ぼすあくの影響を検討した。鰹節の焙乾で生じた灰,大島紬の泥染め用シャリンバイの灰,製材所の廃材,樫,竹,稲わらを原料とする灰から抽出したあくであくまきを調製し,官能検査を行った結果,稲わら灰のあくまきの評価が一番低かった。これはあくの総アルカリ度が低く,糊化やアミノカルボニル反応が不十分で外観や食感が悪いあくまきになったためと考えられる。また,pHは類似しているが,総アルカリ度,総元素量が一番多かった竹灰のあくまきの評価が,味,柔らかさ,総合評価において最も高かった。しかし,シャリンバイ,鰹節焙乾,製材所廃材,樫の4種類の木灰製のあくまきと有意差は認められなかった。以上の結果から,あくまき用灰汁には木灰汁だけでなく竹灰汁も有用であることが明らかになった。また,アルカリ度の測定は灰汁の品質判定に有効であると考えられる。The effects of ashes on the quality of Akumaki were studied by measuring gelatinization degree and sensory evaluation of Akumaki, mineral composition and alkalinity of lye. Akumakies were made of glutinous rice and six kinds of lyes extracted from ash produced by smoking of Katuobushi, ashes burned Yeddo-hawmorn as dye-wood, waste lumber of lumbermill, Oak, Bamboo, Rice straw. Results of sensory evaluation, Akumaki made of lye extracted from Rice straw ash was lowest evaluated among six kinds of Akumakies. It is considered that this result was caused by insufficient gelatinization and amino carbonyl reaction because the alkalinity of lye extracted from Rice straw ash was low. The pH of lye extracted from Bamboo ash was resemble as it of Rice straw ash. However, the results of sensory evaluation on the taste, softness, overall score indicated that the Akumaki was more prefered among six kinds of Akumakies. It made no significant difference of Akumaki made of lye extracted from Bamboo ash and four kinds of Akumakies made of lyes extracted from woods ash. These observations showed that lyes extracted from both woods and Bamboo were good on materials of AKumaki and the measurement of alkalinity was one of effective methods to decide the quality of lye