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

1.研究了竹炭提取物添加到米饭烹调水中的效果。用竹炭提取物煮的米饭被评估为比单独用水煮的米饭更嫩，总体上更好。竹炭煮熟的米饭在低温保存过程中硬度没有增加。竹炭浸泡在水中，在较短的时间内形成强碱性溶液。在含有竹炭提取物的大米烹调水中释放出相当大比例的总糖和蛋白质。此外，含有竹炭提取物的米粥很快就会变软，而且是水。米粥的洗涤液中含有大量的总糖和蛋白质。这些结果表明，竹炭的使用提高了烹调水的pH值，促进了大米淀粉的糊化。2.考察了竹炭对炒油的抗氧化作用。竹子在500、800、1100℃的电烤箱中碳化。烘箱温度越高，木炭的电阻越低。炭的比表面积分别为5：400：1、500、800、1100℃。ANV作为添加10%木炭的油炸油氧化指示剂的最大抑制率和加热油产生的有毒醛、丙烯醛均为80 0℃木炭。根据这些结果，竹炭800℃的高抗氧化效果被认为是由于竹炭的大比表面积比化学吸附更多的物理吸附。

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.