麺の強化方法に関する研究 (第5報)

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書誌事項

タイトル別名
  • Studies on the Method of Enrichment of “Udon” (V)
  • メン ノ キョウカ ホウホウ ニ カンスル ケンキュウ 5 シハン ソウメン ヒヤム ギ ルイ ノ ビタミン B1 ガンリョウ オヨビ ソノ チョウリ ソウサ ニ ヨル B1 ホジリョウ ニ ツイテ
  • On vitamin B<sub>1</sub> content before and after cooking of “Somen” and “Hiyamugi” on sale
  • 市販「そうめん」「ひやむぎ」類のビタミンB<sub>1</sub>含量およびその調理操作によるB<sub>1</sub>保持量について

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抄録

We studied on vitamin B1 content of cooked “Somen” and “Hiyamugi” enriched and non-enriched comparing with other vermicellies. These have the following three special features: (a) they are used in high frequency in summer season, (b) they are spoiled because it takes much time to wash after boiled and to soak them in water, and (c) they have much surface areas.<br>(1) We have 0.520-0.838mg% in remaining vitamin B1 content of enriched “Somen” and “Hiyamugi” which is greater than those in indicator values. We also have 0.096-0.122mg% in remaining vitamin B1 content of non-enriched ones. We have 80%-90% in maintainance ratio of content of vitamin B1 in enriched “Somen” and “Hiyamugi” and 60% in non-enriched ones.<br>(2) We studied on consistency of vitamin B1 content of enriched “Somen” and “Hiyamugi” in various conditions of washing temparatures like as 10°C, 20°C, 40°C and washing time like as 5min., 10min., 20min., and found that the content of vitamin B1 is missed less than 20% if washing temperature is less than 10°C, when they are washed even more than 20 minutes. Also, we found that the content of vitamin B1 is missed about 50% after 20 minutes washing time and 40°C washing temparature provided that enriched vitamin B1 is solvable in water. Moreover, we have 90% in missing content of vitamin B1 in non-enriched ones after washing.

収録刊行物

  • 栄養学雑誌

    栄養学雑誌 28 (1), 7-12, 1970

    特定非営利活動法人 日本栄養改善学会

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