食品の保温温度が食塩の拡散に及ぼす影響  [in Japanese] Effect of Cooling Rate after Cooking on Salt Permeation : Does Salt Permeate into Food during Cooling?  [in Japanese]

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Author(s)

Abstract

煮物の味は冷めるときにしみ込むという言い伝えを検証するために,ジャガイモ,ダイコン,コンニャクを2 cm角の立方体に成形し,1%食塩水中で食べられる軟らかさまで加熱後,0,30,50,80,95°Cで90分まで保温し,30分後と90分後に外層部と内層部の食塩濃度を測定した。温度降下条件を各設定温度に試料を加熱した鍋のまま移す緩慢条件と,氷水に鍋をつけて設定温度まで下げた後保温する急速条件の2種とした。いずれの条件でも,保温温度が高いほど,食塩の内部への拡散は大きく,このことは官能評価でも確認された。これらの結果から冷めるときに味がしみ込むということは見いだせなかった。ソレ効果についても検討したが,ソレ効果で煮物の調味料の拡散を説明することはできないことがわかった。冷めるときに味がしみ込むというのは,冷める時間に調味料が内部へ拡散することを言っているのではないかと考えられる。

The permeation of seasonings into foods during cooling after cooking has been proposed to be influenced by the Soret effect. This would cause the content of seasoning in food to be higher with decreasing temperature after cooking. To verify this proposal, we cooked three kinds of food, <i>i.e.</i> potatoes, Japanese radish and devils tongue gel, cut into 2-cm cubes in a 1% salt solution. These food samples in the salt solution were cooled to 95, 80, 50, 30, and 0°C and were kept at the same temperature for 90 min. Half of the samples were rapidly cooled and the other half more slowly. The salt concentration was measured after 30 min and 90 min. The results show that the higher the temperature after cooking, the higher the salt concentration in the food sample. This result was confirmed by the sensory analysis. We also reviewed the Soret effect, but this did not seem to explain the proposal.

Journal

  • Journal of Cookery Science of Japan

    Journal of Cookery Science of Japan 45(2), 133-140, 2012-04-05

    The Japan Society of Cookery Science

References:  9

Codes

  • NII Article ID (NAID)
    110009437802
  • NII NACSIS-CAT ID (NCID)
    AN10471022
  • Text Lang
    JPN
  • Article Type
    ART
  • ISSN
    13411535
  • NDL Article ID
    023658575
  • NDL Call No.
    Z6-1906
  • Data Source
    CJP  NDL  NII-ELS  J-STAGE  NDL-Digital 
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