烹煮處理對黑豆物性與微細結構之影響

Effects of Cooking Treatment on Physical Properties and Microstructure of Black Beans

江伯源(Po-Yuan Chiang) ； 陸泰祺(Tai-Chi Lu)

《臺灣農業化學與食品科學》 42卷3期 (2004/06) Pp. 168-179

https://doi.org/10.6578/TJACFS.2004.023

摘要

Cooking is an important step of black bean during processing. The aim of this study was to examine the effects of the physical properties and the microstructure of black bean (Tainan No.5) during cooking. The results showed that the water absorption, ratio of volume to swelling and solid loss ratio of black bean remained steady as the cooking time increased (r^2＜0.86). The hardness decreased as the cooking time increased (r^2＜0.92). Soaking and cooking pressure can increase the water absorption and ratio of volume to swelling of black bean, decreased the solid loss ratio and promoted black bean softened faster. On the microstructure observation of black bean, cooking promoted the outside seed coat cracked but the inside structure became flat and smooth. Cooking pressure can decrease the cracks of the outside seed coat. On the inspection of dyed protein micro section, the pectin of seed coat dissolved that induced the seed coat and cotyledon separated. After cooking, the cotyledon cells swollen, the shape became longer and the structure cracked. But cotyledon cells still keep a complete form. The results of this paper may be helpful for manufacturing black bean products and verified the reason of difficulty in cooking.

關鍵字

黑豆 ； 浸漬 ； 烹煮 ； 吸水率 ； 固形物溶出率 ； 微細構造

並列摘要

Cooking is an important step of black bean during processing. The aim of this study was to examine the effects of the physical properties and the microstructure of black bean (Tainan No.5) during cooking. The results showed that the water absorption, ratio of volume to swelling and solid loss ratio of black bean remained steady as the cooking time increased (r^2＜0.86). The hardness decreased as the cooking time increased (r^2＜0.92). Soaking and cooking pressure can increase the water absorption and ratio of volume to swelling of black bean, decreased the solid loss ratio and promoted black bean softened faster. On the microstructure observation of black bean, cooking promoted the outside seed coat cracked but the inside structure became flat and smooth. Cooking pressure can decrease the cracks of the outside seed coat. On the inspection of dyed protein micro section, the pectin of seed coat dissolved that induced the seed coat and cotyledon separated. After cooking, the cotyledon cells swollen, the shape became longer and the structure cracked. But cotyledon cells still keep a complete form. The results of this paper may be helpful for manufacturing black bean products and verified the reason of difficulty in cooking.

並列關鍵字

Black beans ； Soaking ； Cooking ； Water absorption ； Solid loss ratio ； Microstructure