茹めんのテクスチャー評価

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Effects of preparling conditions on the physical properties of cooked noodle were investigated. Relations between physical properties such as cutting strength and viscoelasticities and sensory value were examined. Especially, in order to get more detail information for the relation between physical and sensory values, preparation conditions were took into consideration so that test samples have wide range physical values. We proposed the method to obtain the true creep curve by compensate the self elongation under unloading during up to 4 hours standing after cooking. Cutting strength (CS) and viscoelastic constants (VC) of cooked noodel decreased with cooking time accompanying by increase of water content, and CS and VC of cooked noodle which have the same water content, 70% decreased against added water. The addition of NaCl up to 4% increased these physical values of cooked noodle and 6% NaCl decreased the values. The effects of NaCl on the physical values of cooked noodle varied depending on pH of dough, and high pH sample had tendency to give high phsical values. These values of cooked noodle increased by dough resting. By standing after cooking, CS decreased and Hookean modules (EH) increased, while Newtonian viscosity (ηN) increased by 2 hrs standing and decreased over 2 hours. Sensory test suggested that there are high significant negative cotrelation between EH and hardness and between EH and "Koshi", while high significant positive correlation between EH and "Hagire". Itswas also suggested that cooked noodle showing high cutting strength, small Hookean modulus and small Newtonian viscosity was preferred.茹めんの切断強度と粘弾性に及ぼす調製条件の影響を試験した. 種々の条件で調製した切断強度とクリ-プ測定で求めた粘弾性定数の異なる茹めんの官能評価を行い, 物性値と官能評価値との相関を調べ次の結果を得た. (1)茹で時間の増加とともに茹めんの切断強度と粘弾性値は減少した. (2)加水畳の増加により, 水分含量70%での茹めんの切断強度と粘弾性値は減少した. (3)塩化ナトリウムの添加量が増加すると, 茹めんの切断強度と粘弾性値は4%添加まで増加し, 6%添加で減少した. (4)生地pHが高いほうがその茹めんの切断強度と粘弾性値は高い傾向を示した. 生地pHによって塩化ナトリウムの影響は異なった. (5)生地熟成によって茹めんの切断強度と粘弾性値は増加した. (6)茹で後の放置により切断強度は減少した.EHは放置とともに増加した. ηNは放置2時間まで増加し, それ以上の放置で減少した. (7)切断強度と粘弾性定数の異なる茹めんの官能評価の結果, EHと硬さ及び腰との間には負の, 歯切れとの間には正の有意な相関がみられた. 美味しいと評価された茄めんは切断強度が高く, EHとηNは小さかった.
香川大学の論文

茹めんのテクスチャー評価

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