冷麺の製造とその品質に関する研究　第２報　　包装後の加熱処理が冷麺の物理的性質に及ぼす影響

• 遠山 良

  岩手県工業技術センター

• 種谷 真一

  岩手大学農学部

書誌事項

タイトル別名

• Influence of Heating Process after Packaging on Physical Properties of Reimen (Korean Noodle).
• ホウソウゴ ノ カネツ ショリ ガ レイメン ノ ブツリテキ セイシツ ニ オ

抄録

As for reimen (Korean noodle) made from various blended doughs of 40% starches (potato, sweet potato, cassava and corn)with 60% wheat by using a single screw extruder, the effects of heating process(85°C, 40min) after packaging on its physical properties were investigated. Cooking loss during boiling process for noodles of potato, sweet potato and cassava starches decreased by heating. Analysis with a tensipresser showed that cooked noodle of potato starch was hardened by heating. X-ray diffraction analysis indicated the formation of a little crystallites by heating. In spite of heating, noodles refrigerated for more than 5 days had the diffraction ring of 3b, 4a, 5a and 6a. We attempted to analyze the physical properties of the noodles by their viscograms. As the results of it, there were not re-gelatinization peaks for non-stored and before heating noodles of potato and cassava starches, but the peaks appeared by heating. ln the case of refrigerated samples for 10 days, the re-gelatinization peaks were observed for a11 the noodles. The temperatures at beginning gelatinization and at showing maximum viscosity became higher by heating. The effects were larger in the noodles of potato and sweet potato starches than in the noodles of cassava and corn starches.

収録刊行物

• 日本食品科学工学会誌

  日本食品科学工学会誌 45 (4), 223-231, 1998

  公益社団法人 日本食品科学工学会

キーワード

• Food Science

詳細情報

• CRID: 1390001206404826752
• NII論文ID: 10007507805
• NII書誌ID: AN10467499
• DOI: 10.3136/nskkk.45.223
• ISSN: 18816681
• ISSN: 1341027X
• NDL書誌ID: 4459245
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4459245
• 本文言語コード: ja
• データソース種別:
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  • NDL
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• 抄録ライセンスフラグ: 使用不可