ヴィシソワーズスープの食味に及ぼす破砕操作の影響
1987 年 20 巻 2 号 p. 130-136
詳細
1987 年 20 巻 2 号 p. 130-136
Potatoes are the only ingredient for giving thickness in Creme Vichyssoise Glacee. It seems that the viscosity or taste of Creme Vichyssoise Glacee depends on how the boiled potatoes are mashed. We examined viscosities, histological characteristics and taste of three kinds of soup prepared by the following mashing methods: (a) straining once through a strainer, (b) straining twice through a strainer, and (c) mashing by a speed cutter.
The results are as follow:
(1) It is observed that all of soups (A), (B) and (C) have plastic flow property accompanied with yield stress. Soup (A) has the lower value of apparent viscosity coefficient than those of soups (B) and (C).
(2) It is observed microscopically that the extent of cell rupture and the elution amount of gelatinized starch depends on mashing method.
(3) It is observed that the distribution of particle size (weight percent of each particle size) is different among the three kinds of soup.
(4) It is found that the amount of percipitation after 10 minutes of preparation is larger in soup (A) than in others.
(5) The results of the sensory evaluation indicates that the taste is different between soup (A)and (C), and soup (C) is preferred to soup (A) in the overall evaluation.
