書誌事項
- タイトル別名
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- One Factor of the Generation of the Gummy and Stone-Formed Beans in Boiled Adzuki Beans
抄録
<p> We analyzed the generation of defective gomu-mame (gummy beans) and ishi-mame (stone-formed beans) in boiled adzuki beans. As the number of days during which the adzuki beans are treated at a constant temperature (60℃) is increased, the moisture content of the raw beans is lost, leading to the increased generation of gomu-mame and ishi-mame. The abundance ratios of normal beans, gomu-mame, and ishi-mame 7 days post drying were 59.7%, 28.0%, and 12.3%, respectively. The coefficients of water absorption of boiled beans were 139.2% for normal beans, 60.8% for gomu-mame, and 0% for ishi-mame, with even less water being absorbed with harder boiled beans. The results of boiled bean tissues showed that starch grains swell in the surface and inner layers of normal beans but do not swell in the surface layer of gomu-mame, which had slightly swelled starch grains in the inner layer. In contrast, starch grains did not swell at all in ishi-mame. This suggests that the hard beans in boiled beans may reduce the quality of beans by changing bean nodules via over-drying, leading to substantially lower water absorption, which prevents water from reaching starch grains.</p>
収録刊行物
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- 日本食品保蔵科学会誌
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日本食品保蔵科学会誌 46 (3), 111-114, 2020
一般社団法人 日本食品保蔵科学会
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詳細情報 詳細情報について
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- CRID
- 1390016262462076544
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- ISSN
- 21861277
- 13441213
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- Crossref
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- 抄録ライセンスフラグ
- 使用不可