抄録
Changes in texture of reimen (korean noodle) during storage and after heating process were investigated by means of one bite procedure of tensipresser. Breaking stress and strain of raw reimen were decreased during storage, while 50% deformation stress was increased. These changes occurred rapidly in an initial stage for 3 days, and then continued gradually after the initial changes. Breaking stress and strain of reimen after cooking were decreased rapidly under the large deformation, but the stress for the slight deformation, e. g.50% deformation, were decreased gradually. These changes in deformation stress pattern was well described by the index of pliability, and the ratio of breaking stress to the stress in 50% deformation. The heating process for packed raw reimen did not much affect to the texture. When it was cooked, however the higher temperature at heating process brought about the higher 50% deformation stress and the lower breaking stress, pliability, breaking strain and the ratio of breaking stress to 50% deformation stress. The reimen containing 60% potato starch had lower 50% deformation stress, and higher the other index except for breaking strain, compared to the reimen containing 40% potato starch. From these results, it was found that the texture of reimen could be estimated by analyzing the pattern of pressing deformation stress.
