超音波照射が干し椎茸の水戻しに及ぼす影響

• 木村 友子

  椙山女学園大学生活科学部

• 菅原 龍幸

  女子栄養大学

• 福谷 洋子

  椙山女学園大学生活科学部

• 加賀谷 みえ子

  椙山女学園大学生活科学部

書誌事項

タイトル別名

• Influence of Ultrasonication on Rehydration of Dried Shiitake Mushrooms.

抄録

Dried shiitake mushrooms were rehydrated with ultrasonic-irradiation in search for rational rehydration methods. Its effects on the texture properties and the preference test were studied. The following results were obtained; water absorption by the shiitake mushrooms, the color of yellowing of the rehydration liquid and its browning were greater with ultrasonic-irradiation than in the control without the irradiation. The irradiated shiitake mushrooms had less hardness and gumminess and were softer. Irradiation time was 20 min and total immersion time was 2 h for Jyodonko and 1 h for Jyokoshin at 5°C and 25°C which are within a suitable rehydration range. Under these conditions, water absorption reached 90% of the maximum and the shiitake mushrooms scored high preference points in such properties as softness and gumminess. Irradiation slightly affected on the content of RNA and the composition of 5'-GMP, 5'-AMP, 5'-UMP, 5'-CMP and free amino acids in steam-cooked shiitake mushrooms.

収録刊行物

• 日本家政学会誌

  日本家政学会誌 45 (7), 585-593, 1994

  一般社団法人 日本家政学会

キーワード

• 干し椎茸
• 水戻し
• 超音波処理
• 物性
• 食味

詳細情報

• CRID: 1390001206332629376
• NII論文ID: 130003705695
• DOI: 10.11428/jhej1987.45.585
• ISSN: 18820352
• ISSN: 09135227
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可