著者

団野 源一

出版者

大阪青山大学『大阪青山大学紀要』編集委員会

雑誌

大阪青山大学紀要 = Journal of Osaka Aoyama University (ISSN:18833543)

巻号頁・発行日

vol.2, pp.29-31, 2009-03-31

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Yams such as ‘nagaimo’ and ‘tukuneimo’ are usually grated and eaten without cooking. Yam is one of a few starch-rich foods that can be eaten without cooking. The grated ‘nagaimo’ and ‘tukuneimo’ pastes were incubated at 37℃ for 120 min, but no increases in reduced sugar were detected. The starch granules prepared from ‘nagaimo’ and ‘tukuneimo’ were incubated with pancreatin of pig origin. The digestive rate of theraw starch of ‘nagaimo’ was only 5% to alpha-starch, and was the same as those of raw starch from ‘tukuneimo’ and potato. These results show that the reason for yams being eaten without cooking could not be ascribable to raw yam starch. Why are yams eaten without cooking? It is suggested that the taste of grated yams is ascribableto their visco-elastic properties.. (accepted. Nov. 30, 2009)

著者

藤井 淑子 団野 源一

出版者

Japanese Society for Food Science and Technology

雑誌

日本食品工業学会誌 (ISSN:00290394)

巻号頁・発行日

vol.35, no.10, pp.684-690, 1988-10-15 (Released:2011-02-17)

参考文献数

9

被引用文献数

4 2 6

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鶏卵(全卵)と砂糖の等量を泡立てたフォームに種々の量の小麦粉または小麦デンプンを混和して,ケーキバッターをつくり,スポンジケーキの体積とその品質評価から,ケーキにおける小麦粉の役割を検討した.(1) 小麦粉を小麦デンプンに置き換えたケーキは,小麦粉のケーキに比べ,体積も大きく,内相のスポンジのきめも均一で細かくなり,より高い品質評価が得られた.フォームに小麦粉を重量比で1/2量(33.3%)混和すると,フォームの体積は52%に減少し,ケーキバッターの粘度は約5倍に増加した.しかし,同量の小麦デンプンでは,フォーム体積が78%に減少したに過ぎず,また,ケーキバッターの粘度の上昇も僅かであった.(3) オーブンの中でのケーキの高さと経時変化を測定した結果,最大の高さは小麦粉と小麦デンプンで著しく異なるが,ケーキバッターの高さに対する比は約2,5となり,その差は認められず,ケーキの体積は主として,ケーキバッターの体積で決まる結果となった.一方,焼き上げたケーキの体積を保つためには相当量のデンプンを必要とする.(4)小麦デンプンは水を添加しても凝集性がないため,小麦粉に比べてケーキバッターへの分散性が良く,フォームの破壊も少ないため,よりきめの細かいよく膨れたケーキが得られた,

著者

団野 源一

出版者

大阪青山大学『大阪青山大学紀要』編集委員会

雑誌

大阪青山大学紀要 (ISSN:18833543)

巻号頁・発行日

vol.2, pp.29-31, 2009

---

Yams such as 'nagaimo' and 'tukuneimo' are usually grated and eaten without cooking. Yam is one of a few starch-rich foods that can be eaten without cooking. The grated 'nagaimo' and 'tukuneimo' pastes were incubated at 37℃ for 120 min, but no increases in reduced sugar were detected. The starch granules prepared from 'nagaimo' and 'tukuneimo' were incubated with pancreatin of pig origin. The digestive rate of theraw starch of 'nagaimo' was only 5% to alpha-starch, and was the same as those of raw starch from 'tukuneimo' and potato. These results show that the reason for yams being eaten without cooking could not be ascribable to raw yam starch. Why are yams eaten without cooking? It is suggested that the taste of grated yams is ascribableto their visco-elastic properties.. (accepted. Nov. 30, 2009)