The Utilization of the Foods improving our environment - The Utilization of Kenaf-to the aged meals

食品的利用改善我们的环境 - 红麻的利用 - 老年膳食

• 批准号: 11680156
• 负责人: MORISHITA Toshiko
• 金额: $ 2.5万
• 依托单位: Kobe Women's Junior Collge
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 1999
• 资助国家: 日本
• 起止时间: 1999 至 2000
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-11680156/
• 关键词: textural profile; dried kenaf leaves; calucium; iron; dietary fiber; catechin; HPLC; Japanese noodle; NDF法; 過マンガン酸カリウム滴定法

Kenaf leaves contain a large amount of calcium and dietary fibers. In powder form, the dried leaves can be stored and used all year round as a supplementary additive for their rich calcium and dietary fibers. However, probably due to the existence of catechin in the leaves, they have a bitter taste, and cannot be used in foods without special treatment. We reported that we could decrease the bitterness f the leaves by natural drying and used them in powder form in different foods, and found out that most acceptable amount of dried kenaf powder was 1-2%. We examined the possibility of increasing the amount of kenaf powder added to noodle as a sample food, by improving the treatment method of leaves. The leaves were steamed for 10 min. and then heated for different periods of time. For heating, an incubator and a microwave oven were used. The catechin value, surface color, and textual profiles of samples were measured. The catechin was reduced by 60% by steam treatment. The best taste was obtained when the leaves were dried in a microwave oven heated for 150 sec. When this dried powder was added by 3% of weight to the samples, the taste, color, and hardness were accepted. It seemed to be that kenaf were the suitable materials for the aged meals

Kenaf叶含有大量的钙和饮食纤维。以粉末形式，干燥的叶子全年都可以作为其丰富钙和饮食纤维的补充添加剂储存和使用。但是，可能是由于叶子中存在儿茶素，它们具有苦味，并且不受特殊治疗而无法在食物中使用。我们报告说，我们可以通过天然干燥来减少叶子的苦味，并在不同的食物中以粉末形式使用它们，并发现最可接受的干kenaf粉末量是1-2％。我们检查了通过改善叶子的治疗方法来增加将kenaf粉末添加到样品食品中的kenaf粉的可能性。将叶子蒸10分钟。然后加热不同的时间。为了加热，使用了孵化器和微波炉。测量了样品的儿茶素值，表面颜色和文本曲线。通过蒸汽处理，将儿茶素降低了60％。当将叶子在加热150秒的微波烤箱中干燥时，获得了最佳味道。当将这种干粉添加到样品中的3％的重量时，味道，颜色和硬度就被接受。似乎是Kenaf是老年餐的合适材料

项目成果

細見和子,岡田祐季,森下敏子,稲垣寛: "ケナフ乾燥粉末の食品への利用(2)-ケナフ葉処理方法の検討-"日本食生活学会誌. (投稿中).

Kazuko Hosomi、Yuki Okada、Toshiko Morishita、Hiroshi Inagaki：“干红麻粉在食品中的用途（2） - 红麻叶加工方法的检查 -”日本饮食学会杂志（目前正在提交）。

K.HOSOMI,Y.OKADA,T.MORISITA,H.INAGAKI: "Utilization of Kenaf Leaves for Food"2000 International Kenaf Symposium. 29 (2000)

K.HOSOMI、Y.OKADA、T.MORISITA、H.INAGAKI：“红麻叶用于食品”2000 年国际红麻研讨会。

Kazuko HOSOMI, Yuki OKADA Toshiko MORISITA, Hiroshi INAGAKI: "Utilization of Dried Kenaf leaves (H.Cannabinus) to the meals (2)-The Study of the Treatment Methods of kenaf leaves-"The Japan Association for the Integrated Study of Dietary Habits. (contribu

Kazuko Hosomi、Yuki OKADA Toshiko MORISITA、Hiroshi INAGAKI：“干红麻叶 (H.Cannabinus) 在膳食中的利用 (2) - 红麻叶处理方法的研究 -”日本饮食习惯综合研究协会

Kazuko HOSOMI, Yuki OKADA Toshiko MORISITA, Hiroshi INAGAKI: "Utilization of Dried Kenaf leaves (H.Cannabinus) to the meals"The Japan Association for the Integrated Study of Dietary Habits. 11(1). 44-49 (2000)

Kazuko HOSOMI、Yuki OKADA Toshiko MORISITA、Hiroshi INAGAKI：“在膳食中使用干红麻叶 (H.Cannabinus)”日本饮食习惯综合研究协会。

Kazuko HOSOMI, Yuki OKADA Toshiko MORISITA, Hiroshi INAGAKI: "Utilization of Dried Kenaf leaves (H.Cannabinus) to the meals"The 2000 International Kenaf symposium HIROSHIMA. 171-176 (2000)

Kazuko HOSOMI、Yuki OKADA Toshiko MORISITA、Hiroshi INAGAKI：“在膳食中使用干红麻叶 (H.Cannabinus)”2000 年广岛国际红麻研讨会。