@article{oai:kindai.repo.nii.ac.jp:00009829,
 author = {田尻,  尚士},
 issue = {5},
 journal = {近畿大学農学総合研究所報告, Bulletin of the Institute for Comprehensive Agricultural Sciences, Kinki University},
 month = {Mar},
 note = {[Synopsis] To develope nature-oriented coagulants for Tofu production, Ume-zu, a salted vinegar produced from Japanese apricot, was combined at various ratios with CaSO_4, a synthetic coagulant which is used for ordinary cased tofu, and /or GDL (glucono-δ-lactone), a synthetic coagulant which is most appropriate for packd tofu.      Good results were obtained with Ume-zu containing high concentration of CaSO_4. Namely the coagulation velocity and physical food properties of tofu increaed while the moisture content decreased.     Among combined coagulants, the mixture Ume-zu and CaSO_4, combined at ratios of 2 : 8 and 4 : 6 were optimum and gave the highest aptitude based on various parameters measured. In terms of softness judged by chewing and smooth passage of the throat, a coagulant prepared by mixing Ume-zu with CaSO_4 at a ratio of 5 : 5 was the optimum among combined coagulants tested, giving rise to marked aptitudes.      As to the color-tone of tofu, the characteristic tone of Ume-zu was transferred to tofu when a coagulant containing a high concentration of Ume-zu was used, suggesting an additive economical value. When a high concentration CaSO_4, was added in coagulant, glaze and luter became poor. With a coagulant mixed with GDL at a high ratio tofu was milky yellow in color, and transparency and luster became poor.      The pH in tofu depended on coagulant pH. No sence of incompatibility such as bitterness or sourness was observed with any coagulant used in this study.     [要約] 豆腐の大規模機械法による大量生産法に準じて箱詰普通豆腐の製造における配合凝固剤の適性につき検討した。  配合凝固剤は天然志向型の梅酢, 化学合成凝固剤の箱詰普通豆腐に多用されるCaSO_4, 袋詰充慎普通豆腐に多用されるGDLの3者を配合して調製した。   配合凝固剤中の梅酢, CaSO_4配合率を高くすると, 凝固速度と食品物性度は促進され, 水分含有量が低下して良好な結果が得られた。GDL配合率を高くすると, 凝固速度と食品物性度が低下し, 離水性に欠け水分含有量が上昇して, 重い感じの豆腐となり食味感が脆く, 物足りない様相となるため適性に欠けた。   配合凝固剤では,配合比が梅酢: CaSO_4の2 : 8, 4 : 6が数値的には最良で適性度が高かった。 豆腐の本来のソフトな咀囑感や滑らかな喉越し感を基本に判定すれば, 梅酢:CaSO_4の5 : 5が最良で顕著な適性を有した。     色調は, 梅酢高配合下で梅酢特有の色調が現出し, 経済面での付加価値が認められた。CaSO_4高配合下では, 艶と光沢性に欠け, GDL高配合下では乳黄色を呈し, 透明感に乏しく光沢性が消失し適性に欠けた。  phは, 凝固剤のpHに依存するが, 全実験区において苦味や酸味などの異和感は認められなかった。, application/pdf},
 pages = {149--156},
 title = {梅酢と化学合成配合凝固剤による豆腐の凝固能と食品物性},
 year = {1997},
 yomi = {タジリ, タカシ}
}