{"created":"2023-06-20T16:35:35.761442+00:00","id":4965,"links":{},"metadata":{"_buckets":{"deposit":"7f00c422-e03b-468c-a2f4-be0c666967d8"},"_deposit":{"created_by":3,"id":"4965","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"4965"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00004965","sets":["14:923:1379:1429","21:3039:3040:3057"]},"author_link":["6877"],"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1991-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"24","bibliographicPageEnd":"24","bibliographicPageStart":"15","bibliographic_titles":[{"bibliographic_title":"近畿大学農学部紀要"},{"bibliographic_title":"Memoirs of the Faculty of Agriculture of Kinki University","bibliographic_titleLang":"en"}]}]},"item_2_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"[Author abstract]Tofu preparations were produced by a process commonly used in mechanized large-scale production from soybean. The effects of the defoaming agents (Emulgy-A, containing glycerol fatty acid ester, and Emulgy-S, glycerol fatty acid ester, soybean phospholipid, calcium carbonate, and silicone resin) and coagulating agents [synthetic nigari, calcium sulfate, and gluconodeltalactone (Maglactone-70)] on the physical properties of the tofu were examined. The addition of the defoaming agents did not directly affect the physical properties. However, they affected the yields of soymilk and okara, and thus, the yield of product. A suitable a defoaming agent is highly dispersable and compatible with giving rapid and uniform adsorption to the interface during tofu preparation. The coagulating agents directly affected the liberation of free water and thus altered the properties of the tofu. Nigari resulted in a somewhat slow coagulation rate, poor water liberation, weak coagulation, and partial rounding of the tofu when cut. The physical properties of the products obtained were generally unsatisfactory. Calcium sulfate resulted in rapid and uniform coagulation, a dense and glossy interior, excellent water liberation, the chracteristic feel in the mouth and when being chewed of tofu, and highly desirable physical properties. The optimum product could be achieved by the addition of 1.0% calcium sulfate, based on the weight of the soybean, of the three concentrations tested. Maglactone-70 resulted in a low coagulation rate, nonuniform coagulation, excessive water retention, small pores in the inside, poor gloss, a rough feel when the tofu was chewed, super-coagulation, excessively high physical values, and unsatisfactory softness. The pH variations and color of the tofu products did not directly affect their physical properties. Generally, insufficient water liberation causes excessive moisture in the product. In the mechanized large-scale production of tofu, in which materials should be treated at high temperature within a short period of time, for the sake of efficiency, it is desirable that defoaming and coagulating agents be heat-resistant, highly dispersable, and compatible with. The agents should contain many hydrophilic and lipophilic groups. A defoaming agent containing glycerol fatty acid ester at a high concentration and a coagulation agent containing calcium sulfate at a high concentration may give desirable results.[著者抄録]機械化による大規模製造法を基準としたダイズ原料による豆腐製造を行い,消泡剤(エマルジーA:グリセリン脂肪酸エステル,エマルジーS:グリセリン脂肪酸エステル,ダイズリン脂質,炭酸カルシウム,シリコン樹脂混合剤)と凝固剤(合成ニガリ,硫酸カルシウム,グリコノデルタラクトン;マグラクトン-70)の使用が豆腐物性におよぼす影響を検討した.消泡剤添加は直接に豆腐物性に影響せず豆乳,おからの歩留りに影響し,製品歩留りを左右するために,分散,混合性に秀れ,親水性,親油性に富み,界面での吸着性が敏速で平均的であることが重要である.凝固剤は離水性を左右して豆腐物性に直接影響する.ニガリは凝固速度が緩慢で,離水性に欠けて凝固度が弱く,一部型くずれするものが認められ,全般的に物性度が不足した.硫酸カルシウムは凝固速度が敏速で平均的で豆腐内面も緻密で光沢を有し,離水性に富み豆腐特有の舌ざわりと咀しゃく感を呈し,物性度は良好となり,豆乳重量に対して1.0%添加が最良である.マグラクトン-70は凝固速度が緩慢で均一性に欠け,離水過多となり,内面に小孔を有し,光沢性に欠け,咀しゃく感が粗雑で凝固過多となり,物性度が高く豆腐特有のソフト感に欠けることが認められた.pHおよび色調は直接豆腐物性に影響しない.水分含有量は豆腐物性に顕著に影響をおよぼし,全般的に離水性が不足すれば水分過多の原因となる.機械化大規模製造法は高温,短時間処理が多用されることから,消泡剤,凝固剤は耐熱性を有し,分散,混合性,親水および親油性に富むことが重要で,消泡剤はグリセリン脂肪酸エステル純度が高く,凝固剤は硫酸カルシウム純度の高いものが最適である.","subitem_description_type":"Abstract"}]},"item_2_description_36":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"記事区分：原著","subitem_description_type":"Other"}]},"item_2_description_41":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_publisher_14":{"attribute_name":"出版者 名前","attribute_value_mlt":[{"subitem_publisher":"近畿大学農学部"}]},"item_2_source_id_22":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"04538889","subitem_source_identifier_type":"ISSN"}]},"item_2_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Tajiri, Takashi"}]},"item_2_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学農学部食品栄養学科"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Laboratory of Food Processing, Department of Food and Nutrition, Faculty of Agriculture, Kinki University"}]},"item_2_version_type_12":{"attribute_name":"版","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43","subitem_version_type":"NA"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"田尻,  尚士"},{"creatorName":"タジリ, タカシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-02-18"}],"displaytype":"detail","filename":"AN00064044-19910315-0015.pdf","filesize":[{"value":"1.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00064044-19910315-0015.pdf","url":"https://kindai.repo.nii.ac.jp/record/4965/files/AN00064044-19910315-0015.pdf"},"version_id":"e5756c2a-e7fb-474c-ba3f-d04f908b21ef"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_thumbnail":{"attribute_name":"サムネイル","attribute_value_mlt":[{"subitem_thumbnail":[{"thumbnail_label":"AN00064044-19910315-0015.jpeg","thumbnail_url":"/api/files/7f00c422-e03b-468c-a2f4-be0c666967d8/AN00064044-19910315-0015.jpeg?versionId=0bd38fb7-d2a9-4aa8-8598-1b015bf5e6b7"}]}]},"item_title":"豆腐の食品物性への消泡剤と凝固剤の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"豆腐の食品物性への消泡剤と凝固剤の影響"},{"subitem_title":"Effects of Defoaming and Coagulating Agents on the Physical Properties of Tofu","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["1429","3057"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-01-28"},"publish_date":"2008-01-28","publish_status":"0","recid":"4965","relation_version_is_last":true,"title":["豆腐の食品物性への消泡剤と凝固剤の影響"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T19:30:43.161506+00:00"}