2004 Volume 10 Issue 2 Pages 214-217
A trial production was conducted of Tsukudani with strong scavenging activity against active oxygen species by acceleration of the Maillard reaction and addition of sub materials with the activity. As the activity of caramel, POLYPHENONE®, Japanese pepper and perilla adopted as sub materials was stable for heat, the activity was expected to be retained after the production. Trial products of laver, Japanese mushroom and butterbur on the control (usual selection of materials) and test plots (with xylose and the sub materials added to the control) were made. Scavenging activity against superoxide of the products on the test plot was much higher than on the control plot for the three kinds of Tsukudani. No report has been found concerning the utilization of xylose accelerating browning and being expensive for Tsukudani. It was concluded that the taste of the trial products was not influenced by the operations according to the sensory scores.
