| Item type |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2023-03-03 |
| タイトル |
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|
タイトル |
ソース類の流動特性と風味に及ぼす温度の影響 |
|
言語 |
ja |
| タイトル |
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|
タイトル |
Effect of Temperature on Rheological Properties and Flavor of Sauces |
|
言語 |
en |
| 言語 |
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|
言語 |
jpn |
| キーワード |
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主題Scheme |
Other |
|
主題 |
ソース |
| キーワード |
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|
主題Scheme |
Other |
|
主題 |
調味料 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
食品加工 |
| キーワード |
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|
主題Scheme |
Other |
|
主題 |
風味 |
| 資源タイプ |
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資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
departmental bulletin paper |
| 著者 |
三浦, 芳助
濱崎, 綾
中川, 理恵
高橋, 佳代
竹野, 里美
中野, 裕美
Miura, Yoshisuke
Hamasaki, Aya
Nakagawa, Rie
Takahashi, Kayo
Takeno, Satomi
Nakano, Hiromi
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| 抄録 |
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内容記述タイプ |
Abstract |
|
内容記述 |
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℃. |
| 書誌情報 |
広島女学院大学論集
巻 58,
p. 173-183,
発行日 2008-12-20
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| 出版者 |
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出版者 |
広島女学院大学 |
| ISSN |
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収録物識別子タイプ |
ISSN |
|
収録物識別子 |
03748057 |
| フォーマット |
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内容記述タイプ |
Other |
|
内容記述 |
application/pdf |
| 著者版フラグ |
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|
出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
ronsyu58miura.pdf (579.4 kB)
