| Item type |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2020-06-30 |
| タイトル |
|
|
タイトル |
加工食品の素材に関する研究--蒟蒻成型に及ぼす唐辛子の影響 |
| タイトル |
|
|
タイトル |
Studies on the materials of processed foods effects of red pepper on the formation of Konnyaku |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
蒟蒻 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
唐辛子粉 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
グルコマンナン |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
departmental bulletin paper |
| ID登録 |
|
|
ID登録 |
10.24516/00000196 |
|
ID登録タイプ |
JaLC |
| 著者 |
道家, 晶子
渡辺, 優子
Doke, Shoko
Watanabe, Yuko
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
Some processed foods are necessary for our dining table. Japanese "Konnyaku" is an elastic solid, this paste which made from the arum root of potatoes called as Konnyaku Imo is congealed by calcium hydroxide. Red pepper is a hot seasoning, it has been expected to be a healthful food by recent studies. When red pepper was added to paste made from the arum root, the elasticity of paste was low and hard to solidify. By addition of red pepper, the gel strength was decreased. The hardness in the formation of konnyaku had no connection with the pungent taste, salty and PH. Red pepper made in Korea among other kinds of red pepper was not so hot and bright red, but it was the most loosely in the formation of Konnyaku. Glucomannan was a main ingredient of Konnyaku, it was very important for the gelation of konnyaku. in order to hinder its from solidifying. It was suggested that the gelation of glucomannan were hindered by the strong affinity of some ingredients except capsaicin involved in Korean red pepper. |
| 内容記述 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
Some processed foods are necessary for our dining table. Japanese "Konnyaku" is an elastic solid, this paste which made from the arum root of potatoes called as Konnyaku Imo is congealed by calcium hydroxide. Red pepper is a hot seasoning, it has been expected to be a healthful food by recent studies. When red pepper was added to paste made from the arum root, the elasticity of paste was low and hard to solidify. By addition of red pepper, the gel strength was decreased. The hardness in the formation of konnyaku had no connection with the pungent taste, salty and PH. Red pepper made in Korea among other kinds of red pepper was not so hot and bright red, but it was the most loosely in the formation of Konnyaku. Glucomannan was a main ingredient of Konnyaku, it was very important for the gelation of konnyaku. in order to hinder its from solidifying. It was suggested that the gelation of glucomannan were hindered by the strong affinity of some ingredients except capsaicin involved in Korean red pepper. |
| 書誌情報 |
岐阜市立女子短期大学研究紀要
en : Bulletin of Gifu City Women's College
巻 60,
p. 31-37,
発行日 2010
|
| 出版者 |
|
|
出版者 |
岐阜市立女子短期大学 |
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
09163174 |
| 書誌レコードID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN10208264 |
| 論文ID（NAID） |
|
|
|
識別子タイプ |
NAID |
|
|
関連識別子 |
110008593134 |
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