蒟蒻の物性と食味特性に及ぼす加熱処理と調味液の影響

概要

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The results of this study clarify the effects of heating and seasoning solution on the physical properties of konnyaku. The temperature at the center of the sliced konnyaku had to be kept at 75℃ for one minute or more, and the heating time required for cooking a boiled dish of konnyaku was an additional 20 min based on its safety and physical properties. Compared with the boiled control konnyaku produced from unirradiated powder, the boiled new konnyaku produced from ultrasonically irradiated powder had a softer texture, although the elastic and springy characteristics specific to konnyaku were retained. In addition, permeation of the seasoning solution into the new konnyaku slice was sufficient to give a high to sensory evaluation to the new material. It was demonstrated that heating in a solution containing 2% sodium chloride or a dried bonito extract resulted in increased hardness of the konnyaku slice, whereas treatment with an acetic acid buffer resulted in decreased hardness of the konnyaku slice. Konnyaku heated after ultrasonication had improved physical properties and enhanced permeation of the seasoning solution than non-ultrasonicated sample.
社団法人日本家政学会の論文
2004-12-15