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Title :新潟産米粉(こしのめんじまん)を利用した生パスタ生地の力学特性と食感について
Title alternative :Mechanical properties and texture of raw pasta made of rice flour (Koshino -menjiman) produced in Niigata prefecture
Authors :佐藤, 恵美子
永井, 絋太
山田, 碧
吉井, 洋一
Publisher :新潟人間生活学会
Issue Date :Mar-2016
Journal Title :人間生活学研究
Volume :7
Start Page :53
End Page :65
ISSN :1884-8591
Abstract :米消費量が減少している現在、米粉としての利用拡大と麺などの技術開発が期待されている。本報告では、米粉生パスタの破断特性に及ぼす鶏卵ならびに加熱時間(3分、5分、7分)の影響について検討した。さらに、デュラムセモリナ(硬質小麦)とこしのめんじまん(麺用米粉、グルテン14% 含有新潟産)を用いた生パスタ生地の力学特性と官能検査について比較検討した。こしのめんじまんとデュラムセモリナ生地は、各供試粉、食塩、卵、水を添加して調製し、ミキサーを用いて50rpm 5分間、70rpm 10分間混捏撹拌した。パスタローラーで生地を伸張させ、パスタカッターで幅6.5mm に切り、沸騰水中で加熱した。加熱前と加熱後の生パスタ生地をレオナーRE-3305(山電)にて、破断測定とテクスチャー測定を行った。破断特性はいずれも延性破断を示し、加熱後のこしのめんじまんパスタ生地の破断歪率は、卵白添加試料が最も高く、破断しにくいタフな特性を示した。また、5分加熱生地の破断歪率(78.3%)と7分加熱生地(78.5%)は共に高く、両者の間に有意差は認められなかった。5分加熱後のパスタ生地の破断応力に及ぼす放置時間の影響は、放置時間の増加に伴って破断応力と破断歪率は低下し、5 〜8分で最も減少した。こしのめんじまんとデユラムセモリナの比較においては、官能検査のSD 法により、5分加熱試料は硬く弾力があるが、7分加熱試料は軟らかくもっちりとした食感を示した。加熱前の卵添加のこしのめんじまんの破断歪率(53.0%)は、デュラムセモリナの破断歪率(70.2%)よりも低いが、加熱によってこしのめんじまん生地(77.3%)は、約24% も増加した。こしのめんじまんで調製した生パスタの破断特性と官能検査のもっちりとした弾力性は、卵添加と加熱操作によってデュラムセモリナの生地に劣らず、おいしさの点からも高く評価された。
As the consumption of rice is currently decreasing, the expansion of products such as rice flour and technological developments in rice-noodle production are expected. In this report, the effect of the egg portion and cooking time on the fracture properties of rice flour pasta were investigated. Furthermore, the mechanical properties of pasta dough prepared with Durum-Semolina (hard wheat) and Menjiman (variety of rice flour for noodles) were compared and sensory evaluation conducted. In terms of the effect of egg on the fracture properties of rice dough, noodle dough of Menjiman (rice flour) was prepared using: (1)whole egg; (2) egg yolk; and (3) egg white. Fracture measurement and sensory evaluation of rice flour dough cooked for 3, 5, or 7 min were carried out. The preparation method included adding salt, an egg, and water to Durum-semolina or noodles pride (gluten 14% component Niigata product) and blending with a mixer (kitchen aid company) at 50 rpm for 5 min, then at 70 rpm for 10 min. The dough was extended with a pasta roller, cut to 6.5-mm ribbons with a pasta cutter, and cooked in boiling water. The fracture properties of raw pasta doughs prepared with pre-cooking and after cooking were measured by Reoner-3305 (Yamaden Co.). The cooked dough prepared with egg white had the highest fracture stress and showed tough characteristics that were hard to fracture; there were no differences between the 5 and 7-min cooked samples. Using a S.D method for sensory evaluation, 5-min cooked Menjiman dough was harder and springier than the 7-min cooked sample, which showed a softer and Mothi-like texture. The fracture stress of Menjiman dough to which a whole egg was added was higher than that of the Durumsemolina dough. Fracture strain of Menjiman dough (77.3%) was increased up to about 24% by cooking. It was clear that the fracture properties and texture of raw pasta dough prepared with Menjiman was equal to that made with Durum-semolina dough.
Keywords :力学特性
Mechanical Properties
Raw Pasta
Rice flour
Type Local :Journal Article
Language :jpn
URI :http://hdl.handle.net/10623/70369
Appears in Collections:01 人間生活学研究

Please use this identifier to cite or link to this item: http://hdl.handle.net/10623/70369

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