タマネギのさらし処理による成分変化

概要

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Soak process of food was used commonly for vegetables to take away odor, harshness and color. In this study, the effect of soak on the properties and tastes of onion were investigated. In soaking onion with water, the bitter and hot taste in the slice decreased, and stimulus taste softened. In addition, the odor specific to the raw onion slice decreased after soaking with water. For texture characteristics, the onion soaked water was softer and less fibrous. The properties and tastes of water-soaked onion were superior to nontreated slice onion. Soaking for longer time with water caused no changes in sucrose contents of slice onion. There was no influence on invertase, the enzyme which cause sucrose degradation.
武蔵丘短期大学の論文
2000-03-31