生薬オリゴジャムの品質特性について

概要

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A crude drugs-oligo-jam was prepared using 4 kinds of fruity crude drugs (Taisoo, Kukoshi, Sansyuyu and Ryuugan-niku) and fructo-oligosaccaride, and product characteristics such as preservability, sensory taste etc. were mutually discussed.(1) The oligo-jam was cooked rapidly in the pH range of 4.0 to 4.2 and heated quickly in order to maintain the stability of oligosaccharide, and was kept in cold storage at 5 to 10℃. (2) The content of oligosaccharide in Taisoo-jam was 43% for the one using powder oligosaccharide, and 26.4% for liquid oligosaccharide.(3) The content of reducing sugar in oligo-jam in general increased during storage. In particular, with Sansyuyu jam, change of the amount of reducing sugar during storage of time was remarkable. It was considered to be due to acceleration of hydrolysis of oligosaccharide. (4)The oligo-jam was shown to be free from contamination by he aerobic bacteria, coliform group and mold for the periods up to 4 months.(5) The oligo-jam has been shown that the time change of the blood glucose level after its oral intake was lower than that of the sucrose-jam.(6) As for sensory taste, Taisoo and Kukosi-oligo-jam showed a high palatability, indication no notable difference from that of sucrose-jam the control, but the sucrose-jam was preferred to Sansyuyu-jam.
1992-05-15