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2002 Fiscal Year Final Research Report Summary

Ultrasonication of Tobiko(Fly powder of konnyaku) and Production of New Food Material

Research Project

Project/Area Number 12680144
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field 食生活
Research InstitutionSchool of Life Studies, Sugiyama Jogakuen University

Principal Investigator

KIMURA Tomoko  School of Life Studies, Sugiyama Jogakuen University, Assistant Professor, 生活科学部, 助教授 (80065036)

Co-Investigator(Kenkyū-buntansha) SASAKI Hiroko  Department of Life, Culture Seitoku University, Professor, 人文学部, 教授 (40196176)
Project Period (FY) 2000 – 2002
KeywordsTobiko (fly powder of konnyaku) / ultrasonication / refinement / bread, sponge cake and biscuit added Tobiko / buckwheat noodle added Tobiko / quality evaluation / preservation
Research Abstract

1.The application to foods making of Tobiko (fly powder) generated by Konnyaku (Amorphophallus konjac) production was studied. Well-refined Tobiko was obtained with a 25% ethyl alcohol solution, temperature at 30℃ and ultrasonication for 15 min. The odor characteristics and brown color of Tobiko material A were both decreased by the refinement with ultrasonication. Comparatively large amounts of components such as protein, dietary fiber and minerals were contained in this material Scanning electron microscopic observations of Tobiko refined by ultrasonication showed dispersed particles, indicating Tobiko material A to be a potential new food material
2.The usage of Tobiko as a food material was tested by preparing bread, sponge cake, rusk and biscuits, their physical properties, palatability and preservation were studied Material A could be substituted for flour by up 7% in bread, 7.5% in sponge cake or rusk and 10% in biscuits without any effect on their textural properties and palatability. Moreover, it showed favorable results in preservation test. The addition of 7.5% of material A was the most appropriate as a binder of soba noodles, its soba noodles tended not to have a high breaking point and elasticity, and the elongation was restrained. In addition, the higher antibacterial activity is presumed to have been due to material A. The addition of Tobiko thus enhanced the quality of bread, sponge cake, rusk, biscuits and soba noodle.

  • Research Products

    (10 results)

All Other

All Publications (10 results)

  • [Publications] 木村 友子: "飛粉の精製と精製飛粉添加パンの製パン性,物製および食味特性"日本家政学会誌. 51. 137-145 (2000)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] 木村 友子: "蒟蒻製粉製造過程で生ずる廃棄物飛粉の有効利用に関する基礎的研究"日本食生活学会誌. 12. 160-166 (2001)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] 木村 友子: "蒟蒻飛粉添加がビスケットの品質に及ぼす影響"日本食生活学会誌. 13. 48-54 (2002)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] 木村 友子: "蒟蒻飛粉添加が蕎麦麺の品質に及ぼす影響"日本調理科学会誌. 35. 266-274 (2002)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] 木村 友子: "カステラの性状,食味特性,保存性に及ぼす精製飛粉の影響"日本家政学会誌. 54(印刷中). (2003)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] Tomoko Kimura: "Refinement of Tobiko (Fly powder), and Breadmaking Properties, Physical Properties and Sensory Characteristics of Bread Containing Refined Tobiko"J.Home Econ.Jpn.. Vol.51. 137-145 (2000)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] Tomoko Kimura: "Study of Waste Fly Powder(Tobiko) Availability Resulting from Konnayaku(Amorphophallus konjac) Powder Production Process"Journal for the Integrated Study of Dietary Habits. Vol.12. 160-166 (2001)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] Tomoko Kimura: "Effects of Tobiko(Fly powder of Konnyaku) Addition on the Quality of Biscuits"Journal for the Integrated Study of Dietary Habits. Vol.13. 48-54 (2002)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] Tomoko Kimura: "Effects of Tobiko(Konnyaku powder) on the Quality of Soba(Buckwheat) Noodles"J.Cookrey Sci. Jpn.. Vol.35. 266-274 (2002)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] Tomoko Kimura: "Effects of Added Tobiko(Konnyaku powder) on the Physical Properties, Sensory Characteristics and Preservation of Sponge Cake"J.Home Econ.Jpn.. Vol.54 No.4 (in press). (2003)

    • Description
      「研究成果報告書概要(欧文)」より

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Published: 2004-04-14  

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