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

1.以魔芋为原料，研究了魔芋蝇粉在食品生产中的应用。在25%乙醇溶液中，温度为30℃，超声处理15min，可得到精制程度较高的托比柯。经超声精制处理后，托比科原料A的气味特征和棕色均有所降低。该材料含有较多的蛋白质、膳食纤维和矿物质等成分。扫描电子显微镜观察发现，经超声波精制的Tobiko原料颗粒分散，是一种潜在的新型食品原料。2.通过制备面包、海绵蛋糕、芦笋和饼干，对其作为食品原料进行了试验，研究了其物理特性、适口性和保鲜性能。在面包中可以替代面粉7%，在海绵蛋糕或面包中替代7.5%，在饼干中替代10%，而对其质构和适口性没有任何影响。在保鲜试验中也取得了较好的效果。添加7.5%的A料作为荞麦面条粘结剂最合适，其面条的断裂点和弹性不高，伸长率受到抑制。此外，较高的抗菌活性可能是由于材料A的加入，从而提高了面包、海绵蛋糕、芦笋、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.