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炊飯米のテクスチャーに及ぼすトレハロースの影響
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1. E 12 6O5 6O7 604 605 TS TS 4 a 0O IM X 3 g 1008g H 3 3 We MAU A A 20 A WW 2 WE 3 g 100g 4 ess AH A se IND 50 50 5
2. 2 8 g 5cm 2 5cm 1 4 SR JTM10 1 80g 1 TTP 50BX 1 8cm
3. 1 1993 1
4. 5 30C 3 60 1 35 32 36 2002 No 25 2009 2 3 4 5 pp 212 226 1998 38 10 pp 34 39 1995 New Food Ind 44 pp 1 8 2002 46 10 pp 31 38 2007 6 7 8 9 10 11 4 pp 43 53 2005
5. 64 30C 3 60 10 C 2 30 C 2 60 3 U M U MU g 100g 7 3 1 3 2 2 4 5 3 3 4
6. 7 3 H H x H H x A As Ai 3 2 3 4 5 10 4
7. 90C 5 1 2 607 2 4 5 3 3 O 2 3 4 5 lt 10 g 100g 2 2 3 4 5 60 3 4
8. 3 6 8 4 6O 7 60 5 6O8 60 5 6O 3 6O5 h 20C amp 100g 6 24 4 7 10C 30C
9. pp 66 67 2002 pp 190 193 2000 p42 1982 48
10. 3 5 3 20C 6 8 15 20 24 1 ye 6 3 10 30C 2 278 7
11. 6 23 2 46 2 92 2 1 4 46 92 H As A H A 1 2 No 25 2009 1 4 3 1 1 2 50
12. Bulletin of Hiroshima Prefectural Technology Research Institute Food Technology Research Center No 25 2009 1 Effects of trehalose on texture of cooked rice Takeshi Hirata Trehalose is found widely in the natural world such as in animals plants and microorganisms Many functional characteristics of trehalose have been proven such as of inhibiting starch retrogradation protein denaturation and jipid degradation In this study the effects of the addition of trehalose to cooked rice Were investigated by examining the texture of rice as an indicator Area eficiency increased by adding trehalose at 2 to 4 in comparison to rice without trehalose however area eficiency decreased with the addition of 5 or more to become the similar level of rice without trehalose Area efficiency reached maximum with the addition of trehalose at 3 Of the various sugars trehalose maintained the best texture of rice Changes in rice texture during storage were less when trehalose was added as compared to rice without trehalose The starch retrogradation inhibitory effect of adding trehalose can be expected Furthermore it was proved that 60 of the pre frozen texture of rice can be maintained by adding trehalose at 39 at a temperature of 30C
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