著者

大村 浩久 岡田 秀臣 坂井 美鈴 松井 三郎

出版者

九州大学

雑誌

九州大學農學部學藝雜誌 (ISSN:03686264)

巻号頁・発行日

vol.30, no.1, pp.21-28, 1975

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"Manju (a steam bean-jum bun)" is one of the popular confectioneries pervading all over Japan. It is commonly produced by appropriate steaming a dough of wheat-flour wrapping "an (bean-jum)." On the other hand, "Umegae-mochi" is the special product in Fukuoka. It is produced by baking a dough of glutinous rice flour wrapping "an" in a mold of shape of plum-flower. Regarding respective 5 brands, sensory test and chemical analysis were carried out in order to give some useful guidances for consumers' daily life. Well-known 5 brands of "Manju" in Fukuoka is divided into 2 types of "Dorayaki" and "Kasutera-manju." The former has the following constituents: moisture 27.9~34.0; protein 5.4~5.8; fat 1.0~2.2; starch 58.0~62.9; fiber 0.9~1.0; ash 0.4~0.6; calorie 267~298 Cal. The latter is composed of moisture 21.6~23.5; protein 6.4~6.7; fat 1.3~2.9; starch 66.2~68.7; fiber 0.6~1.2; ash 0.5; calorie 313~318 Cal. On the other hand, chemical analysis of 5 brands of "Umegae-mochi" indicates the following composition: moisture 31.8~39.5; protein 5.1~5.8; fat 0.1; starch 27.0~34.3; sugar 22.0~33.7; fiber 0.6~0.9; ash 0.4; calorie 241~272 Cal. No artificial sweetnesses and preservatives were detected at all. However, artificial pigment, yellow No. 4, was qualitatively detected in 1 brand of "Manju" and that, red No. 2, in 2 brands of "Umegae-mochi." Since standard deviation over F005 was estimated among panels of 7 common house-wives and 3 skillful clerks in the department stores, reliable results of sensory test could obtained for neither "Manju" nor "Umegae-mochi."福岡県内産の代表的銘柄のマンジュウおよび梅ヶ枝餅それぞれ5銘柄を任意に購入L,官能テストおよび理化学テストを行なつた.マンジュウはドラ焼キとカステラマンジュウとの両タイプに分けられたが,その一般成分は前者において,水分31.0%,蛋白質5.6%,脂質1.6%,澱粉60.5%,繊維0.95%,灰分0.5%,熱量285カロリー,後者において,水分22.7%,蛋白質6.5%,脂質1.9%,澱粉67.6%,繊維0.9%,灰分0.5%,熱量315カロリーであつて,いずれも対照(成分表)にくらべ水分含量は低く炭水化物およびカロリー値は高い傾向がある.人工甘味料および保存料は検出されなかつたが,着色料は黄色4号が1銘柄に使用されていた.一方梅ヶ枝餅の成分は水分35.2%,蛋白質5.5%,脂質0.1%,澱粉29.6%,糖分28.5%,繊維0.8%,灰分0.4%,熱量258カロリーであつた.これにも人工甘味料および保存料は検:出されなかつたが,赤色2号の使用が2銘柄に認められた.マンジュウ,梅ヶ枝餅ともに官能テストのすべての項目においてパネル間に有意差があり,正確な嗜好の傾向は求められなかつた.

著者

大村 浩久 岡田 秀臣 坂井 美鈴 松井 三郎

出版者

九州大学

雑誌

九州大學農學部學藝雜誌 (ISSN:03686264)

巻号頁・発行日

vol.30, no.1, pp.35-39, 1975

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Chemical analysis of 5 brands of "Kamaboko (fish paste)" and "Chikuwa (rolled fish cake)" indicated the following constituent. "Kamaboko": moisture 75.2~79.1%; protein 11.5~15.0%; fat 0.7~0.8%; starch 2.3~3.1%; sugar 5.0~7.3%; ash 2.6~3.1%; calorie 87~102 Cal. "Chikuwa": moisture 70.1~73.8%; protein 14.3~16.0%; fat 1.1~1.5%; starch 1.2~3.6%; sugar 5.2~6.7%; ash 2.7~3.5%; calorie 101~109 Cal. In "Kamaboko," saccharin sodium and hydrogen peroxide were not detected, while sorbic acid was observed in 3 brands. On the other hand, both saccharin sodium and sorbic acid were detected in all samples of "Chikuwa," whereas hydrogen peroxide not. Intimate relationship of the evaluation of the sensory test to price, chemical constituent or maker was not observed, as those for processed foods examined before. However, it was only suggested that samples of lower protein content were inexpensive and evaluated with lower degree.板カマボコおよびチクワをそれぞれ県内5カ所の生産者から購入し官能テストと成分の分析を行なつた.板カマボコの平均成分は水分77%,蛋白質13.4%,脂質(0.74%,澱粉2.7%,糖分6.3%,灰分2.9%,熱量960カロリ一であつて,炭水化物およびカロリーが僅かに多いほかは対照(成分表)とほとんど差はなかつた.人工甘味料ならびに漂白ないし殺菌剤である過酸化水素はいずれも検出されなかつたが,保存料ソルビン酸は3銘柄に使用されていた.一方,チクワでは水分71.8%,蛋白質15%,脂質1.3%,澱粉2.3%,糖分6.2%,灰分3.2%,熱量106カロリーであつて,対照(成分表)よりは水分含量はかなり低いが,他の成分はいずれも若干高かつた.サッカリンおよびソルビン酸はすべての試料に検出されたが,過酸化水素は認められなかつた.他の加工食品の場合と同様に,価格ないし生産者の知名度と成分あるいは官能テスト間には必ずしも相関関係は認められなかつた.しかし,一応蛋白質含量の低いものは価格も安く評価も低い傾向が認められた.