ソース類の流動特性と風味に及ぼす温度の影響

URI http://harp.lib.hiroshima-u.ac.jp/hju/metadata/10205
File
Title
ソース類の流動特性と風味に及ぼす温度の影響
Title Alternative
Effect of Temperature on Rheological Properties and Flavor of Sauces
Author
氏名 三浦 芳助
ヨミ ミウラ ヨシスケ
別名 MIURA Yoshisuke
氏名 濱崎 綾
ヨミ ハマサキ アヤ
別名 HAMASAKI Aya
氏名 中川 理恵
ヨミ ナカガワ リエ
別名 NAKAGAWA Rie
氏名 高橋 佳代
ヨミ タカハシ カヨ
別名 TAKAHASHI Kayo
氏名 竹野 里美
ヨミ タケノ サトミ
別名 TAKENO Satomi
氏名 中野 裕美
ヨミ ナカノ ヒロミ
別名 NAKANO Hiromi
Subject
ソース
調味料
食品加工
風味
NDC
498
498.59
Abstract

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℃.

Journal Title
広島女学院大学論集
Volume
58
Spage
173
Epage
183
Published Date
2008-12-20
Publisher
広島女学院大学
ISSN
0374-8057
Language
jpn
NIIType
Departmental Bulletin Paper
Text Version
Old URI
Set
hju