サゴ澱粉を用いた粉皮(fenpi)の機器並びに官能検査による評価

抄録

Fenpi is a gelatinized starch sheet of mung bean and a popular Chinese food. Cooking qualities of a fenpi prepared from sago starch were examined by comparing its physical and sensory evaluation with those of mung bean and other starches. Further the fenpi of sago starch (hereafter sago fenpi)was frozen, refrigerated, salted or dried immediately after preperation. These fenpis were then cooked under appropriate condition and examined. Effect of adding isolated soybean protein was also tested. The results were as follows.1. The hardness of the sago fenpi was similar to that of the potato fenpi but large than that of kuzu fenpi and corresponded to 1/2 of that of the mung bean fenpi. The sago fenpi showed high cohesiveness and a high elongation. The stickiness and overall evaluation were significantly preferred in the sensory evaluation.2. The frozen or refrigerated sago fenpis showed almost the same texture as that of the fresh fenpi (immediatly after preparation). In the sensory evaluation, the frozen sago fenpi was significantly preferred in luster, strength and overall evaluation than the dried sago fenpi. These results suggest that freezing is an effective and simple preservation method at home. The dried sago fenpi differed considerably from the prepared one in texture, high hardness, chewiness, strength and non-stickiness.3. A sago fenpi added with isolated soybean protein showed higher hardness, and tensile strength compared with the one free from soybean protein. In the sensory evaluation, soybean protein containing sago fenpi was significantly preferred in hardness, nonstickiness and overall evaluation compared with the one free from soybean protein. A sago fenpi added with 5% isolated soybean protein when preserved under dry conditions, was similar to the mung bean fenpi, as far as physical properties was concerned.