高圧を利用した新規食品の開発および食品製造工程の改善(<小特集>高圧力小特集)

概要

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In this paper, two research examples are presented for the development of new foods and improvement of food production process by high pressure. First example ; Alaska pollack Surimi was pressurized and the properties of gels formed were compared with those of heat-induced gels. The pressure-induced gels showed unique features, having large shear stress, cohesiveness and strength of ashi, small compression stress, and finer textured than the heat-induced gels. Utilizing these characteristics of pressure-induced gels, the development of new foods is expected. Second example ; five kinds of pickels were pressurized and their properties were compared with thos of heat-treated pickles. Pickles as keepable vegetables after pressurization had the same properties as the original pickles. However, pickles as cooked vegetables were changed in properties even at 200 MPa. Shoyu-moromizuke, Shibazuke and Hakusai-asazuke pressurized at 500 MPa were stored at 37℃ for 10 days without any deterioration nor spoilage. Hinona-sakurazuke and Yuzu-daikonzuke after the pressurization were a little spoiled after the storage. On other hand, the non-treated pickleswere all spoiled after the storage even for 5 days. From these results, it is expected that high pressure can be used for omprovement of production process of pickles.
社団法人日本材料学会の論文
1992-03-15