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

飞飞子超声波及新食品原料的生产

基本信息

批准号：
12680144
负责人：
KIMURA Tomoko
金额：
$ 1.73万
依托单位：
School of Life Studies, Sugiyama Jogakuen University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2000
资助国家：
日本
起止时间：
2000 至 2002
项目状态：
已结题

项目摘要

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.

1.对魔芋生产过程中产生的飞粉在食品加工中的应用进行了研究。结果表明，采用25%的乙醇溶液、30℃超声处理15 min可得到较好的精制Tobiko。超声波法精制的Tobiko材料A经扫描电镜观察，其颗粒呈分散状，表明Tobiko材料A是一种潜在的新型食品材料。2.通过制备面包、海绵蛋糕、鲁斯克和饼干，测试Tobiko材料的物理性质，研究了适口性和保存性。材料A可以在面包中以高达7%、在海绵蛋糕或鲁斯克中以7.5%和在饼干中以10%的量替代面粉，而对它们的质地性质和适口性没有任何影响。并在保鲜试验中取得了良好的效果。添加7.5%的材料A作为荞麦面的粘合剂是最合适的，其荞麦面倾向于不具有高的断裂点和弹性，并且伸长率受到抑制。此外，推测较高的抗菌活性是由于材料A。因此，添加Tobiko提高了面包、海绵蛋糕、鲁斯克、饼干和荞麦面的质量。