2026 Volume 59 Issue 5 Pages 334-340
We investigated the potential application of ultrafine bubbles (UFB), defined as bubbles with diameters of 1 μm or less, to preparation of chawanmushi, a traditional Japanese egg custard. UFB water was used to dilute shiro-dashi, a seasoning commonly employed to enhance flavor during cooking. The use of UFB water effectively suppressed the formation of "su," undesirable porous structures that negatively affect texture. Scanning electron microscopy(SEM)analysis revealed that protein networks in chawanmushi prepared with UFBs showed aggregation-based structures with directional regularity. In contrast, samples prepared with pure water displayed disrupted protein organization associated with "su" formation. Further analysis of unique aggregates central to "su" suggests possible riboflavin-binding protein involvement. Reduced "su" formation through UFB application can improve the appearance and physical properties of chawanmushi, contributing to enhanced palatability. These findings provide new insights into mechanisms underlying "su" formation and suggest a novel approach to texture improvement in egg-based foods.
