著者

木村 利昭 藤原 正弘 小川 敬子 藤野 良子 相良 康重 神武 正信 井筒 雅 中島 一郎

出版者

公益社団法人 日本農芸化学会

雑誌

日本農芸化学会誌 (ISSN:00021407)

巻号頁・発行日

vol.70, no.12, pp.1343-1350, 1996-12-01 (Released:2008-02-14)

参考文献数

25

被引用文献数

2 3

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A scanning electron microscope (SEM) was used to study the morphology of starch granules and the strength of market Udon (Japanese noodles), that is, fresh Udon, frozen Udon and cooled Udon after cooking. Udon samples were cooked for a given time and observed with SEM and also we measured the breaking strength. The following results were obtained. 1.The degree of swelling of starch granules in cooked Udon samples differed with the position from the surface. The starch granules near the surface swelled extremely and did not retain their original granular form. 2.A black ring was observed in the cross-section of all cooked Udon in SEM images. The black ring may be caused by the difference in the water content between near the surface and the core of cooked Udon. 3.The starch granules in the core of cooked Udon had a distinct form, but they were not a round shape. The shallow surface layer of each starch granule swelled and gave high contrast. The core of the each starch granule showed low contrast because of its compact structure, which looked black in the SEM images. The area of the black zone was different among Udon samples. 4.There was a correlation between the total area of low contrast zone in the starch granules and the breaking strength of Udon. The area of low contrast zone can be used for an evaluation scale of cooked Udon.

著者

木村 利昭 藤原 正弘 小川 敬子 藤野 良子 相良 康重 神武 正信 井筒 雅 中島 一郎

出版者

社団法人日本農芸化学会

雑誌

日本農芸化学会誌 (ISSN:00021407)

巻号頁・発行日

vol.70, no.12, pp.1343-1350, 1996-12-01

参考文献数

25

被引用文献数

7 3

---

A scanning electron microscope (SEM) was used to study the morphology of starch granules and the strength of market Udon (Japanese noodles), that is, fresh Udon, frozen Udon and cooled Udon after cooking. Udon samples were cooked for a given time and observed with SEM and also we measured the breaking strength. The following results were obtained. 1.The degree of swelling of starch granules in cooked Udon samples differed with the position from the surface. The starch granules near the surface swelled extremely and did not retain their original granular form. 2.A black ring was observed in the cross-section of all cooked Udon in SEM images. The black ring may be caused by the difference in the water content between near the surface and the core of cooked Udon. 3.The starch granules in the core of cooked Udon had a distinct form, but they were not a round shape. The shallow surface layer of each starch granule swelled and gave high contrast. The core of the each starch granule showed low contrast because of its compact structure, which looked black in the SEM images. The area of the black zone was different among Udon samples. 4.There was a correlation between the total area of low contrast zone in the starch granules and the breaking strength of Udon. The area of low contrast zone can be used for an evaluation scale of cooked Udon.

著者

青木 孝良 水野 礼 木村 利昭 堂迫 俊一

出版者

日本酪農科学会

雑誌

ミルクサイエンス (ISSN:13430289)

巻号頁・発行日

vol.66, no.2, pp.125-143, 2017 (Released:2017-08-07)

参考文献数

63

被引用文献数

5

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Numerous studies have been performed on casein micelles because they have characteristic structure and biological functions, and play important roles in processing of milk. More than twenty models have been proposed since Waugh proposed the first model of casein micelle in 1958. In this review, models of the casein micelle were divided into three groups of early stage, submicelle, and nanocluster modeles, and then their characteristics were described. Submicelle models of Slattery, Schmidt and Walstra had been accepted by many researchers. However, since Holt proposed the nanocluster model in 1992, most of the proposed models were modified nanocluster ones. We made discussions on the electron micrographs which played a key role in proposing the nanocluster models. Finally, we described whether it is possible to explain the changes in casein micelles during processing milk using the submicelle model of Schmidt, nanocluster models of Holt, Horne, and Dalglesish & Corredig. It is impossible to explain all phenomena which occur in casein micelles during processing of milk using any models. Further studies on casein micelles are needed.

著者

楠瀬 千春 木村 利昭 藤井 淑子

出版者

日本調理科学会

雑誌

日本調理科学会誌 = Journal of cookery science of Japan (ISSN:13411535)

巻号頁・発行日

vol.35, no.1, pp.10-18, 2002-02-20

参考文献数

14

被引用文献数

2

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スポンジケーキの主材料は小麦粉,鶏卵,砂糖である。本報では小麦粉の全量を澱粉(小麦澱粉,あるいは馬鈴薯澱粉)に置き換え,馬鈴薯澱粉を大粒と小粒に分級することによって,スポンジ組織の気孔形成に澱粉粒径のおよぼす影響を検討した。スポンジケーキの調製方法は,3材料を同重量づつ配合し,卵(全卵)糖液を泡立てた後,小麦澱粉あるいは馬鈴薯澱粉を混合し,ケーキバッターを調製した。2種類のバッターを同時にオーブンで焼成し,次のような実験を行った。ケーキバッターの焼成中の膨張・収縮時の高さの変化をカセトメーターを用いて計測した。また,バッターに含まれている気泡と,澱粉粒の相互作用を,加熱・放冷中にわたって,モデル実験的に,顕微鏡観察した。更に,澱粉粒の糊化状態を偏光顕微鏡で観察した。焼成したスポンジケーキの気孔構造と,膨潤・糊化した馬鈴薯澱粉粒の変形した形状を,ケーキのSEM写真によって比較検討した。その結果,分級した馬鈴薯澱粉の粒径分布が狭い範囲に限られると,ケーキバッターの気泡の表面を澱粉粒が覆いやすくなり,ケーキバッターが加熱された時,気泡の合一,破泡が抑制される。この状態で加熱を継続すると気泡は澱粉粒に覆われたまま徐々に膨張する。同時に気泡表面を覆っている澱粉粒の糊化が進行し,膨張した気泡は粒に覆われたまま固定化し,放冷後において球形を保持したまま気孔を形成した。要するにスポンジケーキの気孔は,気泡が膨張し固定化して形成されたものである。

著者

木村 利昭

出版者

一般社団法人 日本調理科学会

雑誌

日本調理科学会誌 (ISSN:13411535)

巻号頁・発行日

vol.32, no.2, pp.171-178, 1999-05-20 (Released:2013-04-26)

参考文献数

9

著者

木村 利昭

出版者

一般社団法人 日本調理科学会

雑誌

日本調理科学会誌 (ISSN:13411535)

巻号頁・発行日

vol.33, no.1, pp.86-93, 2000-02-20 (Released:2013-04-26)

参考文献数

16

著者

越智 知子 木村 利昭 相良 康重

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.42, no.4, pp.347-354, 1991-04-15

被引用文献数

3

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The aim of this study is to investigate the effect of oil on stability of foam in cake batter and cake, from the observation of the dispersion of oil in the batter and cake by applying the cryo-scanning electron microscope method. The sample of batter were prepared through the following processes and the cakes were made by baking respective batters. Process of making the batters: (1) eggs and sugar are whipped, (2) flour is added further and stirred, (3) finally salad oil or melted hydrogenated-fish-oil is added and stirred.The results are as follows : (1) Quantity of foam in the batter is remarkably lessened in the case of hydrogenated-oil than that of salad oil. (2) The constraction of the batter before adding oil shows that flour is almost evenly distributed among the continuous phase made by egg, sugar and water. (3) Salad oil added to the batter is dispersed all over the continuous phase as drops, while the drops of hydrogenated-fish-oil are adhesive to the interface of foam. Under such a condition the latter foams are easily crashed or amalgamated with each other by stirring. This is considered as the cause of decrease of foam in the case of hydrogenated-oil. (4) The cake has the porous structure. The framework of oil-added cake possesses both oily smooth and rough surface, and further the crystallized oil is found on the oily smooth surface with the feature of the fan-shaped crystal.