長崎カステラの低温保蔵に関する研究 : 冷蔵と冷蔵障害、冷凍と耐凍性、およびその各機構、冷凍状態と品質変化
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Samples of Castella marketed in Nagasaki were used to examine the refrigeration of Castella, the damage due to refrigeration, and the mechanism therein; and the changes in the moisture content and taste over time during refrigeration, the correlation between changing factors, and changes in physical properties, such as firmness were considered. A method for maintaining the quality of Castella was prepared based on the results thus obtained. The moisture content of Castella samples stored at 10℃ without wrapping decreased significantly within the first week (particularly in the outer brown layer), causing deterioration in the taste and staling. Wrapping of the samples in polyethylene bags reduced the loss of moisture and, as a result, significantly reduced the deterioration in taste. When Castella samples were wrapped in polyethylene bags and stored at 5℃, the loss of moisture (particularly in the main yellow layers) was suppressed and thus the deterioration in taste was prevented. At the same time, it was found that the increase in the firmness of Castella over time can be prevented by refrigerating the Castella in a wrapped state. It is generally known that Castella suffers a decrease in the moisture content, an increase in firmness, and a deterioration of taste, i.e., staling, upon refrigeration. These are the most common and important mechanism of refrigeration damage. It has been recognized that refrigeration of Castella in a wrapped state, which serves to prevent the loss of moisture, is one of the most effective methods for storing. Castella samples were frozen at -30℃, and the resistance of the samples to freezing and the mechanism therein were examined by studying the changes in taste and firmness upon freezing, water retention properties, changes in the amount of free water, and the correlation of these factors to the taste as each factor related to the quality of Castella. At the same times, changes in the quality of the frozen samples were monitored observed on the basis of a freezing curve and changes in the color of the yellow layers. Frozen storage at -30℃ of Castella samples yielded, low water retention properties and a large amount of free water, and showed good taste. Wrapping of these samples in appropriate polyethylene wrapping before freezing prevented a loss in the moisture content, maintained the free water content, and prevented an increase in firmness, exhibiting a resistance to freezing. It has been determined that these are the major mechanisms relating to resistance against freezing. All samples of Castella showed a rapid freezing curve. Castella stored in a frozen state showed also less changes in the color of the yellow layers and the quality was maintained much better than with samples stored at room temperature.
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