| Budget Amount *help |
¥1,600,000 (Direct Cost: ¥1,600,000)
Fiscal Year 2006: ¥300,000 (Direct Cost: ¥300,000)
Fiscal Year 2005: ¥1,300,000 (Direct Cost: ¥1,300,000)
|
|---|
| Research Abstract |
(1)The new type of noodle which is pre-cooked (gelatinized) only in the center, leaving the surface uncooked (ungelatinized), was produced using microwave heating at 2450MHz. The temperature distribution in a noodle strain during microwave heating changed with their radius. When the noodle of 15 mm in the diameter was heated, the temperature at the center of the noodle reached 60℃ in 1 min, although that at the surface was still 40℃. As a result, the starch granule was able to be gelatinized only in the center part of the noodle. By using the polarizing microscope, it was confirmed that starch granule in the noodle was gelatinized. On the other hand, when the noodle of 7 mm in the diameter was heated, the temperature rise speed by the micro wave irradiation was fast, and the difference in the temperature at the center part and the surface was small. As a result, when the starch granule at the center part of the noodle was made to gelatinize enough, the whole noodle had been gelatinized
… More
. Then, it straightened out that problem aiming it at a dielectric characteristic of the micro wave different in ice and water. That is, the cooling processing was done so that the vicinity of the surface of the noodle strain may freeze though the vicinity of the center did not freeze. When this noodle strain was heated by microwave, the starch granule was able to gelatinize only in the center part, leaving the surface ungelatinized.
(2)For the another approach, the partially gelatinized noodle strain was produced by making the pre-heated dough using a microwave. The dough was intermittently heated using the microwave with 150W in order to allow the starch granules at the surface region of the dough to gelatinize sufficiently. The temperature at the surface region was kept lower than 75 ℃ from the gelatinization temperature. Using this pre-heat-treated dough, the partially gelatinized noodle was produced. The rate of water uptake at 100 ℃ for the partially gelatinized noodle was faster than that for the ungelatinized (non-treated) noodle. Less
|
