2026-03-10T21:17:56Z https://hju.repo.nii.ac.jp/oai

oai:hju.repo.nii.ac.jp:00000768 2023-09-13T07:11:52Z 1747705089129:161:173

ソース類の流動特性と風味に及ぼす温度の影響 Effect of Temperature on Rheological Properties and Flavor of Sauces 三浦, 芳助 ミウラ, ヨシスケ 濱崎, 綾 ハマサキ, アヤ 中川, 理恵 ナカガワ, リエ 高橋, 佳代 タカハシ, カヨ 竹野, 里美 タケノ, サトミ 中野, 裕美 ナカノ, ヒロミ Miura, Yoshisuke Hamasaki, Aya Nakagawa, Rie Takahashi, Kayo Takeno, Satomi Nakano, Hiromi ソース 調味料 食品加工 風味 application/pdf An Okonomi sauce and a Yakisoba sauce, both commercially available, were analyzed for the rheological properties with a cone-and-plate type viscometer and a rotational viscometer B in order to find how temperature changes their rheological properties and to study how temperature affects their flavor. (1)An analysis with the cone-and-plate type viscometer revealed non-Newtonian fluidity expressed as s = K(D)n for both sauces. Apparent viscosity (na = s/D) decreased with shear rate increase and na at a constant shear rate tended to decrease with temperature increase. The Okonomi sauce was higher in apparent viscosity than the Yakisoba sauce; it was 2.3-2.8 times as high at 10℃, 2.6-3.2 times as high at 20℃, and 2.8-3.7 times as high at 30℃. The Yakisoba sauce seems to be prepared for a lower viscosity than the Okonomi sauce because it needs to mix evenly with the “noodle” at cooking. (2)Measurement with the rotational viscometer B showed that torque increased with increase in rotor rpm at a constant temperature for both sauces. Torque was also found to decrease with temperature increase. (3)A sensory evaluation was performed for the flavor of the Okonomi sauce kept at 20℃ or 40℃. The level of consistency was evaluated to be higher at 20℃ as was the case with viscosity measurements. However, the Okonomi sauce had a more preferred consistency when it was kept at 40℃ and lower in viscosity. Sweetness was more intensely perceived at 40℃ and sourness was perceived more intenseluy at 20℃. Also, temperature was not found to affect the intensity of hot taste and saltiness stimuli. The taste of Okonomi sauce was more preferred at 40℃. An overall evaluation gave a significantly higher (significance level, 5%) preference score to the Okonomi sauce at 40℃. departmental bulletin paper 広島女学院大学 2008-12-20 VoR application/pdf 広島女学院大学論集 58 173 183 03748057 https://hju.repo.nii.ac.jp/record/768/files/ronsyu58miura.pdf https://hju.repo.nii.ac.jp/records/768 jpn