炒め調理における火力の相違がニンジンの軟化と組織形態に及ぼす影響

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In order to investigate the softening effects of heating power in sauteeing, carrots to 5 mm thick were sauteed in a Chinese pan for 45 seconds to six minutes with two different heating powers : A (2,300 kcal/hr)and B (4,600 kcal/hr). Physical properties of phloem parenchyma of sauteed samples were measured by a creepmeter. And in order to elucidate the softening mechanism their morphological changes were observed by light microscope and transmission electron microscope. To compare with the above, other samples were continuously heated on a hot plate at 140, 160, 180 or 200℃, from 30 seconds to six minutes. The results obtained were as follows : The decrease in weight, rupture stress and energy consumed for penetrating was faster in the samples sauteed with heating power B. Of all the samples heated on the hot plate, the ones heated at 200℃ for the longest time were softened most effectively. The stronger was the heating power in sauteeing and the higher was the temperature on the hot plate, the softer were the carrots. In the samples sauteed with heating power B, withered tissues were microscopically observed in a shorter time of sauteeing than in those sauteed with heating power A. The cell walls of the withered tissues were separated in the region of the middle lamella and the structure of the primary cell wall was extremely degraded, resulting in weakening the tissue. The surfaces of the samples sauteed with heating power B for three minutes showed layered structures consisted of flatted cells, and enormous crevices under these layers.
社団法人日本家政学会の論文
1993-11-15

炒め調理における火力の相違がニンジンの軟化と組織形態に及ぼす影響

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