みりん粕の貯蔵熟成期間に伴う抗酸化能の変化と加工食品への応用

書誌事項

タイトル別名
  • Change in the antioxidant ability with the storage ripening period of Mirin lees and application for processed foods
  • ミリンカス ノ チョゾウ ジュクセイ キカン ニ トモナウ コウサンカノウ ノ ヘンカ ト カコウ ショクヒン エ ノ オウヨウ

この論文をさがす

抄録

<p> In order to promote the effective use of mirin lees, which is a large amount of squeezed meal produced in the pressing process of mirin brewing, its function and processed food using mirin lees were verified. Since mirin is known to have antioxidative ability, it is expected that its pomace has a similar function, so the peroxyl-radical scavenging activity was measured.</p><p> As a result, the radical scavenging activity was low in raw mirin lees, but the scavenging activity tended to increase depending on the storage and aging period of the lees. From the change in color difference, it was speculated that the production of browning substances due to the aminocarbonyl reaction was largely involved. The antioxidant ability of the cookies and the radish pickled with mirin lees also increased with the use of the lees with a long storage aging period. Furthermore, from the sensory test, it was suggested that it is necessary to improve the palatability by examining the ingredients used and the blending ratio. From the above results, it is considered that the possibility of new utilization development of mirin lees with added functionality is expanded.</p>

収録刊行物

参考文献 (7)*注記

もっと見る

詳細情報 詳細情報について

問題の指摘

ページトップへ