| Project/Area Number |
25350095
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | Shimane University |
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Principal Investigator |
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| Project Period (FY) |
2013-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥5,070,000 (Direct Cost: ¥3,900,000、Indirect Cost: ¥1,170,000)
Fiscal Year 2015: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2014: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2013: ¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000)
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| Keywords | タンニン / タンパク質 / 調理 / 加工 / カキ / 可溶性カキタンニン / 色調 / 渋味 / 物性 / プディング / 品質 / 脱渋 / 復渋 / うどん / 柿タンニン / 抽出条件 / 可溶性タンニン |
|---|
| Outline of Final Research Achievements |
Cooking and processing methods for pudding and noodles that utilize the chemical reactivity of persimmon tannin and protein were examined . First, we compared the qualities of pudding using the astringent paste, the juice and the removal of astringency paste. The resulting puddings were dark in color with the addition of both astringent paste or juice of astringent persimmon. In addition, the appearance, color, smoothness, and food texture in the sensory analysis data were enhanced by the addition of the astringent juice from astringent persimmon. Second, we investigated the addition of the astringent paste or juice of astringent persimmon to flour during the production of Japanese noodles. The resulting noodles were dark in color and reddish. The elasticity modulus and tensile strength values of the boiled noodles were also increased with the addition of either the astringent paste or juice from astringent persimmon.
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