海洋深層水およびその電気透析処理水の利用によるフキ水煮製品の軟化抑制(Application of intact and electro-dialyzed deep seawater for repression of softening of boiled Japanese butterbur Petasites japonicus)
- 標題
- 海洋深層水およびその電気透析処理水の利用によるフキ水煮製品の軟化抑制(Application of intact and electro-dialyzed deep seawater for repression of softening of boiled Japanese butterbur Petasites japonicus)
- 作者
- 加藤 肇一, 大塚 耕太郎, 横井 健二, 松永 明信(Tadahito KATO, Kotaro OHTSUKA, Ken-ji YOKOI, Akinobu MATSUNAGA)
- 文件屬性
- 日本研究
- 知識分類
- 礦物質分離
- 出版年
- 2007
- 刊名
- 海洋深層水研究
- 卷
- 8
- 期
- 1
- 頁
- P 1-6
- 點閱數
- 2714
摘要
海洋深層水原水 (DSW) およびその電気透析処理水 (EDDSW) を加工液として用い, フキ水煮製品の歯ごたえ向上効果について破断強度を指標に検討した.EDDSWを用いた場合, 井戸水に比べ有意に破断強度が上昇し (P=0.14%), その効果は工業的に利用されている0.4%乳酸カルシウム溶液に匹敵した.DSWでは効果にばらつきが見られたが, EDDSWで加工したフキは歯ごたえが向上し, 風味の低下も認められなかった.製品のイオン含量, 不溶性ペクチン含量を調べた結果, EDDSWやDSWの成分のうち主に2価イオンの作用により, ペクチンが不溶化したことが示唆された.さらに各種塩類溶液を調製して加工試験を行ったところ, カルシウムイオンがこの効果において中心的な役割を果たすことが示唆された.これらの結果から, EDDSWはフキ水煮製品の加工液として適し, 食品添加物である乳酸カルシウムの代替として利用できることが明らかとなった.
Fuki(Japanese butterbur), Petasites japonicus, is a wild vegetable widely used as a cooking material because of its unique taste and toughness. As the plant is seasonally harvested and rarely cultured, materials are often boiled for preservation and preparation for further cooking. However, the materials should be treated in 0.4% calcium lactate solution(CLS, a foodindustrial cooking solution permitted for edible wild plants)to avoid losing toughness during boiling. In the present study, the author examined the possibility of substituting deep seawater(DSW)and electro-dialyzed deep seawater (EDDSW) for CLS. The plants boiled in DSW, EDDSW or CLS left more toughness than those boiled in Fuki well(conventional)fresh water. The cutting force of EDDSW-treated plants was equivalent to CLS-treated plants. The EDDSW effect was quite definite(p=0.14%)and stable, whereas the effect of DSW was hardly defined and unstable. In preliminary sensory evaluations, Fuki cooked with EDDSW showed good toughness. The contents of calcium, magnesium and hexametaphosphatesoluble pectin in Fuki cooked with DSW and EDDSW were more than those in conventional water. These results suggested that divalent cations, such as Mg2+ and Ca2+, likely interact with pectin to form insoluble pectic substances. As with other results of cooking in various kinds of ion solutions, we assumed that calcium ions play a main role in the firming of boiled Fuki, and EDDSW might be a usable substitute for calcium lactate.
Fuki(Japanese butterbur), Petasites japonicus, is a wild vegetable widely used as a cooking material because of its unique taste and toughness. As the plant is seasonally harvested and rarely cultured, materials are often boiled for preservation and preparation for further cooking. However, the materials should be treated in 0.4% calcium lactate solution(CLS, a foodindustrial cooking solution permitted for edible wild plants)to avoid losing toughness during boiling. In the present study, the author examined the possibility of substituting deep seawater(DSW)and electro-dialyzed deep seawater (EDDSW) for CLS. The plants boiled in DSW, EDDSW or CLS left more toughness than those boiled in Fuki well(conventional)fresh water. The cutting force of EDDSW-treated plants was equivalent to CLS-treated plants. The EDDSW effect was quite definite(p=0.14%)and stable, whereas the effect of DSW was hardly defined and unstable. In preliminary sensory evaluations, Fuki cooked with EDDSW showed good toughness. The contents of calcium, magnesium and hexametaphosphatesoluble pectin in Fuki cooked with DSW and EDDSW were more than those in conventional water. These results suggested that divalent cations, such as Mg2+ and Ca2+, likely interact with pectin to form insoluble pectic substances. As with other results of cooking in various kinds of ion solutions, we assumed that calcium ions play a main role in the firming of boiled Fuki, and EDDSW might be a usable substitute for calcium lactate.