天ぷらの衣のフライ特性に及ぼす澱粉の影響  [in Japanese] Effect of Various Starches on the Frying Properties of Koromo of Tempura  [in Japanese]

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Abstract

澱粉と小麦タンパク質を混合したミックス粉を用いて,澱粉の種類とフライ特性,食感との関係を調べた.結果は次のようにまとめることができる. 1)衣の水分飛散率と破断強度(y=0.96)や食感のサクサク感(r=0.92),硬さ(r=0.97)とは明らかな正の相関性があり,水分飛散率が高い澱粉ほど食感がよく,サクサク感があり,揚がりが良いことがわかった. 2)天ぷらの衣の揚がりの良さは生地に用いる澱粉の種類によって異なり,トウモロコシが最もよく,馬鈴薯と小麦は中程度で,タピオカ,モチトウモロコシは劣った.3)揚がりの最:も良かったトウモロコシ澱粉では,衣の中で澱粉粒の形状が保たれていること,一方揚がりの悪いモチトウモロコシ,タピオカの澱粉では粒の形状が完全に消失しているこどが観察された.

The frying properties of the batter used in making Tempura, i.e., Koromo, prepared from wheat protein and starches from waxy maize, maize, wheat, tapioca, and potato, have been examined. The water evaporation rate, oil absorption, breaking strength and sensory evaluation scores of Koromo varied with the starch origin. Among these properties, the water evaporation rate correlated with the breaking strength (r = 0.96), crispness score (r = 0.92) and hardness score (r = 0.97) when the Koromo having a ratio of water to protein-starch of 160% (w/w) was fried at 170t for 60 s. During frying, the temperature of Koromo rapidly increased to about 105°C, at which temperature it remained for a while, and then increased gradually. Koromo, holding a temperature of about 105°C for a long time, showed a higher water evaporation rate. Koromo with a higher water evaporation rate showed a higher breaking strength and crispness score, and was evaluated to have a more favorable quality. Maize starch gave a good quality of Koromo, whereas waxy maize and tapioca starches gave an inferior quality, and wheat and potato starches showed an intermediate quality. Scanning electron microphotographs revealed the presence of starch granules in Koromo of a good quality after frying but absence in Koromo of an inferior quality.

Journal

  • Journal of Applied Glycoscience

    Journal of Applied Glycoscience 45(3), 239-246, 1998-08-31

    The Japanese Society of Applied Glycoscience

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Codes

  • NII Article ID (NAID)
    10008258207
  • NII NACSIS-CAT ID (NCID)
    AN10453916
  • Text Lang
    JPN
  • Article Type
    ART
  • ISSN
    13403494
  • NDL Article ID
    4551724
  • NDL Source Classification
    ZP24(科学技術--化学・化学工業--糖・澱粉)
  • NDL Call No.
    Z17-15
  • Data Source
    CJP  NDL  J-STAGE  JASI 
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