Use of nucleic acid group flavor-enhancer (5'-nucleotide) for making lightly pickled vegetables
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概要
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This study examined whether nucleic acid group flavor-enhancers that have been deemed to have problems when used for making lightly pickled vegetables can be used to make lightly pickled vegetables when the phosphatase activity is suppressed or inactivated by blanching raw vegetables in boiling water. Changes in 5'-nucleotide levels (5'-GMP and 5'-IMP), color and hardness were examined in five kinds of lightly pickled vegetables (cucumber, mixture of cabbage and cucumber, turnip, celery and eggplant), and the organoleptic test was performed with the following results.<BR>1. The degree of degradation of 5'-GMP and 5'-IMP by the enzyme differed among raw vegetables. In lightly pickled cucumber and a mixture of cabbage and cucumber, that of 5'-GMP was markedly higher than that of 5'-IMP. Furthermore, a similar tendency was found in lightly pickled eggplant. However, no difference was found in lightly pickled turnip and celery.<BR>2. The levels of 5'-GMP and 5'-IMP increased with the length of time of blanching.<BR>3. As to the color of lightly pickled cucumber, L*value and b*value were increased and a*value was decreased a little by blanching. In lightly pickled turnip, hardly any change was observed by blanching or with time. In lightly pickled celery, L*value and a*value were slightly decreased and b*value was increased by blanching. In lightly pickled eggplant, blanching caused almost no change, but there was a slight tendency for an increase in L * value and a decrease in b * value.<BR>4. The hardness of lightly pickled cucumber changed only slightly after blanching, but decreased gradually with duration of pickling. In lightly pickled turnip, little change was found after blanching or with duration. Lightly pickled celery made of blanched celery softened with duration of pickling, the difference becoming marked on day 4. Lightly pickled eggplant was hardest when raw eggplant without blanching was used, and softest when raw eggplant blanched for 2 minutes was used.<BR>5.In the organoleptic test, the pickle with favorable results in all of color, taste and texture was lightly pickled eggplant with blanching (2 minutes and 1 minute), and a lightly pickled mixture of cabbage and cucumber with a half-minute blanching was also highly evaluated, demonstrating the usefulness of a nucleic acid group flavor-enhancer for making these lightly pickled vegetables. The flavor-enhancer appeared to be usable also for lightly pickled turnip when raw turnip was blanched for more than 3 minutes. The flavor-enhancer, however, was not beneficial for making lightly pickled cucumber or celery.
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