酒饅頭のテクスチャー特性 : 表皮の伸長破断特性について

概要

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The textural properties of the outer layer of the traditional Japanese sweets, saka-manju, yaku-manju and joyo-manju, were compared. Saka-manju produced by ten manufacturers, yaku-manju produced by nine, and joyo-manju produced by ten were used as samples. The thin firm skin from the outer layer of each sample was peeled off by hand. The textural properties of this skin were measured by a tensile-rupture test with a creep meter. The tensile stress of the skin increased linearly against the stretched length of the skin in the early stage of measurement to show elastic behavior. This elastic behavior disappeared as the skin continued to be tensioned, with small cracks occurring, before the skin completely ruptured. The energy needed to rupture the skin of the three types of manju sweet was highest with the saka-manju specimens. This energy could be classified into two stages : the energy while the skin maintained its elastic properties, and the energy after the skin had lost its elastic properties. The skin of the saka-manju samples showed the highest energy value in the second stage and stretched the most. The saka-manju samples could be distinguished from other samples by the application of a principal component analysis.
2005-10-15