切干し大根の調理特性について

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Kiriboshi Daikon cut into fine strips was prepared by two methods, i. e., drying in the sun (kiriboshi daikon-namaboshi) and being dried in the sun after steam-heating (kiriboshi daikon-mushiboshi). The samples were examined for the composition, water absorbing rate and texture. The results were as follows : 1) The following compounds were identified as the aroma of the kiriboshi daikon : Dimethyldisulfide, n-Hexanal, 3-Methylthiopropanal, Dimethyltrisulfide, (Z)-4-Methylthio-3-butenylnitrile, (E)-4-Methylthio-3-butenylnitrile, 1-Isothiocyanatepropane, 4-Isothiocyanate-1-methylthiobuten, (E)-4-Methylthio-3-butenylisothiocyanate, 2, 6-bis-1, 1-Dimethylethyl-4-methylphenol, 5-Methylthiopentyl isothiocyanate. 2) When fresh radish is dried, the amount of (E)-4-Methylthio-3-butenylisothiocyanate decreased remarkably and Dimenthyldisulfide, n-Hexanal, 3-Methylthiopropanal, Dimethyltrisulfide, (Z)-4-Methylthio-3-butenylnitrile, 1-Isothiocyanatepropane formed created newly. When the namaboshi was compared with the mushiboshi, the aroma yield of the latter exceeded the former. 3) When a fresh radish was dried, the amount of reducing sugar increased. The majority of the reducing sugar exuded in the soak water. The amount of the reducing sugar in the namaboshi was found to exceed the mushiboshi. The difference of formol nitrogen between the two samples was quite small. 4) Regarding the water absorbing rate, both the namaboshi and the mushiboshi rapidly absorbed water up to 30 min, and thereafter the water absorbing speed decreased. The water absorbing rate of the mushiboshi exceeded that of the namaboshi. 5) The hardness of the mushiboshi through heating, softened earlier than the namaboshi.
社団法人日本家政学会の論文
1994-01-15

切干し大根の調理特性について

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