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A study on the utilization of bamboo charcoal to food processing and cookery

竹炭在食品加工和烹饪中的利用研究

基本信息

批准号：
13680171
负责人：
KAINUMA Yasuko
金额：
$ 2.3万
依托单位：
University of Shizuoka
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2001
资助国家：
日本
起止时间：
2001 至 2003
项目状态：
已结题

项目摘要

1.The effect of adding a bamboo charcoal extract to rice cooking water was studied. Cooked rice with the extract of bamboo charcoal was evaluated as being more tender and better overall than that cooked in water alone. Cooked rice with the Bamboo charcoal did not suffer from an increase in hardness during preservation at low temperature. Bamboo charcoal soaked in water, gave a strongly alkaline solution in a comparatively short time. A substantial proportion of total sugar and protein was liberated in the cooking water of rice containing the bamboo charcoal extract. And also, the rice porridge with the extract of bamboo charcoal softened rapidly and was watery. The washing liquids of rice porridge contained total sugar and protein in large quantities. These results suggested that the use of bamboo charcoal increased the pH of the cooking water and accelerated the gelatinization of rice starch.2.The antioxidative effect of adding bamboo charcoal on frying oil was investigated. Bamboo was carbonized at 500, 800, 1100℃ in an electric oven. The higher the oven temperature, the lower was the electric resistance of the charcoal. The surface area of the charcoal was 5:400:1, 500, 800, 1100℃ respectively. Both of the most inhibitory effects of the AnV measured as the indicator of oxidation of the frying oil to which was added to 10% charcoal, and the toxic aldehyde, acrolein generated from heating oil were 800℃ charcoal. From these results, the high antioxidative effect of the addition of bamboo charcoal 800℃ charcoal, was considered to be due to more physical adsorption than chemical adsorption to the large surface area of the charcoal.

1.研究了竹炭提取物对大米蒸煮水中有机物的去除效果。与竹炭提取物的米饭被评价为更嫩，更好的整体比在水中单独煮熟。在低温保存过程中，添加竹炭的米饭硬度没有增加。竹炭在水中浸泡，在较短的时间内产生强碱性溶液。在含有竹炭提取物的大米的烹饪水中释放了相当大比例的总糖和蛋白质。而且，加入了竹炭提取物的米粥很快就软化了，而且是水状的。米粥洗涤液中含有大量的总糖和蛋白质。这些结果表明，竹炭的添加提高了烹饪用水的pH值，加速了大米淀粉的糊化。2.研究了添加竹炭对煎炸油的抗氧化效果。将竹材在500、800、1100℃的电烘箱中进行热处理。烘箱温度越高，木炭的电阻越低。活性炭的比表面积分别为5：400：1，500，800，1100 ℃。在煎炸油中加入10%活性炭后，AnV对煎炸油氧化的抑制作用最强，而800℃活性炭对煎炸油中产生的醛类、丙烯醛类的抑制作用最强。从这些结果来看，添加竹炭800℃木炭的高抗氧化效果被认为是由于木炭的大表面积的物理吸附大于化学吸附。