Decreased Hardness of Dietary Fiber-Rich Foods by the Enzyme-Infusion Method
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- SAKAMOTO Koji
- Hiroshima Prefectural Food Technology Research Center
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- SHIBATA Kenya
- Hiroshima Prefectural Food Technology Research Center
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- ISHIHARA Masako
- Hiroshima Prefectural Food Technology Research Center
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A novel technique is reported for softening plant tissues while retaining their shape by impregnating them with macerating enzymes under reduced pressure after defrosting the frozen plants. Samples were removed immediately from the enzyme solution after the freeze-infusion treatment, and the hardness was measured. Six enzymes and three enzymes were respectively chosen from 18 commercial enzymes for softening burdock roots and bamboo shoots. The tissue degradation due to impregnation of the tissues with the enzymes and the reaction time were investigated. Burdock roots and bamboo shoots were progressively softened during the reaction: the hardness reached 1.0×104 N/m2 or less. The water-soluble dietary fiber contents increased as a result of the freeze-infusion treatment. This softening technique, which retained the food shape, could enhance the production of food products for elderly persons and those under nursing care. Foods produced by this method can replace current minced and liquid dietary components.
収録刊行物
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 70 (7), 1564-1570, 2006
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390001206479914880
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- NII論文ID
- 10018528694
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- NII書誌ID
- AA10824164
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- COI
- 1:CAS:528:DC%2BD28Xot1Kmt7c%3D
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- ISSN
- 13476947
- 09168451
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- NDL書誌ID
- 7997633
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- PubMed
- 16861789
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可