冷凍保存が黒豆の軟化に及ぼす影響  [in Japanese] Effect of the Frozen Storage on the Tenderizing of Cooked Black Soybeans  [in Japanese]

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Abstract

加熱に長時間を要する煮豆が日常的に家庭調理へと受け入れられるための方策として,多量に煮豆を調製した後冷凍保存を行い,必要に応じて解凍することで利用しやすくなる可能性があると考えた。本研究では黒大豆を蒸留水および調味液に浸漬後煮熟調製した黒豆を用い,冷凍保存が煮熟大豆の軟化に及ぼす影響を物性測定,官能評価および子葉組織の観察から検討した。その結果,黒豆の破断強度は未冷凍の場合,調味液煮豆が水煮豆よりも大きかった。水煮豆・調味液煮豆のいずれにおいても冷凍保存により,破断強度が低下し,破断曲線から数値化したz値もわずかに高くなる傾向がみられた。光学顕微鏡およびSEM観察において2週間冷凍保存すると,水煮豆・調味液煮豆共に細胞間に間隙がみられ,細胞壁の分離が認められた。冷凍保存に伴う軟化現象は,細胞組織の状態の変化により生じることが推察された。官能評価の結果,水煮豆・調味液煮豆共に冷凍2週間後には有意に軟らかく,ねっとり感が強くなった。黒豆の冷凍保存は,家庭における調理の簡便化につながると考えられる。

Black soybeans were soaked in distilled water for 8 hours or in seasoned distilled water for 14 hours, and cooked in the same solution for 2 hours until they become tender. These two kinds of cooked soybeans were stored frozen at -18℃ for up to 4 weeks. Before freezing, the breaking strength was higher in the seasoned water cooked soy-bean than that in water only by Rheometer. This breaking strength of both samples decreased when stored frozen and thawed. The z-value obtained from the stress-deformation curve by a Rheometer increased after thawing. Optical and scanning electron micrography revealed that the intercellular space and the following deformation of cell wall could be seen after 2 weeks of freezing both in the seasoned water and water cooked soybean. These changes of cell structure were thought to cause tenderizing and stickiness after stored frozen. Change in texture was confirmed by sensory analysis. Panel members judged that the two weeks frozen soybeans cooked in water and in seasoned water were more tender, sticky and easy to peel. Cooked black soybean stored frozen and thawed until use is a useful way for home cooking

Journal

  • Journal of cookery science of Japan

    Journal of cookery science of Japan 41(2), 117-125, 2008-06-20

    日本調理科学会

References:  12

Cited by:  1

Codes

  • NII Article ID (NAID)
    110006657525
  • NII NACSIS-CAT ID (NCID)
    AN10471022
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    13411535
  • NDL Article ID
    9487761
  • NDL Source Classification
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL Call No.
    Z6-1906
  • Data Source
    CJP  CJPref  NDL  NII-ELS  NDL-Digital 
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