Ultrasonication of Tobiko(Fly powder of konnyaku) and Production of New Food Material

1.研究了魔芋生产产生的飞粉在食品生产中的应用。采用25%乙醇溶液，温度为30℃，超声作用15 min，得到精制的Tobiko。经超声细化后，Tobiko材料A的气味特性和褐色均有所降低。该材料中含有较多的蛋白质、膳食纤维和矿物质等成分，超声波精制Tobiko材料的扫描电镜观察显示颗粒分散，表明Tobiko材料A是一种潜在的新型食品材料2。通过制作面包、海绵蛋糕、木屑和饼干，对Tobiko作为食品原料的使用进行了试验，研究了其物理性能、适口性和保鲜性，研究了材料a在面包、海绵蛋糕和木屑中可替代面粉的7%，在饼干中可替代面粉的7.5%，在饼干中可替代面粉的10%，而不影响其质地和适口性。并在保存试验中取得了良好的效果。掺入7.5%的A料作为荞麦面的粘结剂最为合适，其使荞麦面的断裂点和弹性趋于不高，伸长率受到抑制。此外，推测较高的抗菌活性是由于材料a。Tobiko的加入从而提高了面包，海绵蛋糕，糕饼，饼干和荞麦面的质量。

1.The application to foods making of Tobiko (fly powder) generated by Konnyaku (Amorphophallus konjac) production was studied. Well-refined Tobiko was obtained with a 25% ethyl alcohol solution, temperature at 30℃ and ultrasonication for 15 min. The odor characteristics and brown color of Tobiko material A were both decreased by the refinement with ultrasonication. Comparatively large amounts of components such as protein, dietary fiber and minerals were contained in this material Scanning electron microscopic observations of Tobiko refined by ultrasonication showed dispersed particles, indicating Tobiko material A to be a potential new food material2.The usage of Tobiko as a food material was tested by preparing bread, sponge cake, rusk and biscuits, their physical properties, palatability and preservation were studied Material A could be substituted for flour by up 7% in bread, 7.5% in sponge cake or rusk and 10% in biscuits without any effect on their textural properties and palatability. Moreover, it showed favorable results in preservation test. The addition of 7.5% of material A was the most appropriate as a binder of soba noodles, its soba noodles tended not to have a high breaking point and elasticity, and the elongation was restrained. In addition, the higher antibacterial activity is presumed to have been due to material A. The addition of Tobiko thus enhanced the quality of bread, sponge cake, rusk, biscuits and soba noodle.