ソース類の流動特性と風味に及ぼす温度の影響

摘要

An Okonomi sauce and a Yakisoba sauce, both commercially available, were analyzed for the rheological properties with a cone-and-plate type viscometer and a rotational viscometer B in order to find how temperature changes their rheological properties and to study how temperature affects their flavor.rn(1) An analysis with the cone-and-plate type viscometer revealed non-Newtonian fluidity expressed as s = K(D)~n for both sauces. Apparent viscosity (η_a = s/D) decreased with shear rate increase and η_a at a constant shear rate tended to decrease with temperature increase. The Okonomi sauce was higher in apparent viscosity than the Yakisoba sauce; it was 2.3-2.8 times as high at 10℃, 2.6-3.2 times as high at 20℃, and 2.8-3.7 times as high at 30℃. The Yakisoba sauce seems to be prepared for a lower viscosity than the Okonomi sauce because it needs to mix evenly with the "noodle" at cooking.rn(2) Measurement with the rotational viscometer B showed that torque increased with increase in rotor rpm at a constant temperature for both sauces. Torque was also found to decrease with temperature increase.rn(3) A sensory evaluation was performed for the flavor of the Okonomi sauce kept at 20℃ or 40℃. The level of consistency was evaluated to be higher at 20℃ as was the case with viscosity measurements. However, the Okonmi sauce had a more preferred consistency when it was kept at 40℃ and lower in viscosity. Sweetness was more intensely perceived at 40℃ and sourness was perceived more intensely at 20℃. Also, temperature was not found to affect the intensity of hot taste and saltiness stimuli. The taste of Okonomi sauce was more preferred at 40℃. An overall evaluation gave a significantly higher (significance level, 5%) preference score to the Okonomi sauce at 40℃.%ソースは，本来，西洋料理に用いられる種々の素材を複合した液体調味料を指し，種類も多い。我が国では，JASによりエキス分，不溶性固形分，食塩分，酸度および粘度などの品質規格が定められており，粘度（Pa・s）の低いものから，ウスターソース（0．2未満），中濃ソース（0．2以上1．5未満），濃厚ソース（1．5以上）の3種類に区分されている。