手延素麺製造中の脂質ならびにタンパク質の変化と麺の性状変化について

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タイトル別名
  • Changes of Lipids and Proteins in Noodle and Its Physical Properties during Manufacture of “Tenobe-somen”
  • テノベ ソウメン セイゾウ チュウ ノ シシツ ナラビニ タンパクシツ ノ ヘンカ ト メン ノ セイジョウ ヘンカ ニ ツイテ

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説明

In the manufacture of “Tenobe-somen, ” the storage of somen in storehouse is an important process to produce a good texture of somen as noodle. To understand the mechanism of this process, changes of lipids and proteins in somen during the storage were investigated.<br> During 15 months storage, lipids showed no significant change in peroxide value, carbonyl value and iodine number as well as fatty acid composition (rich in linoleic acid), but acid value increased rapidly during “Yaku, ” a hot rainy season from May to August. Oxidation of lipids began to proceed at 20 months storage (Yaku in the 2 nd year). The amounts of extractable lipids decreased gradually and dropped to a half after the 2 nd Yaku.<br> During the first 15 months of storage, changes of proteins were not revealed by chemical analysis but appeared in the decreasing water absorption and the appearance of wet gluten.<br> With oxidation of lipids at the 2 nd Yaku, they became detectable in amino acid analysis and starch gel electrophoresis.<br> In the measurements with texturometer, the hardness of boiled somen increased after the 1 st Yaku and the cohesiveness decreased after the 2 nd. Microscopic observation showed that swelling of starch granules in boiled somen decreased at the 1 st Yaku.

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