{"created":"2023-06-20T16:39:45.303847+00:00","id":9889,"links":{},"metadata":{"_buckets":{"deposit":"978418a0-afe5-431d-a613-2a56b85e0a25"},"_deposit":{"created_by":3,"id":"9889","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"9889"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00009889","sets":["14:923:2473:2481","21:3039:3413:3422"]},"author_link":["17985"],"item_2_alternative_title_3":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Suitability of Fresh Citrus Juice Combination Coagulants and Quality of Tofu in Production of Momen Tofu"}]},"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1998-03-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"6","bibliographicPageEnd":"102","bibliographicPageStart":"91","bibliographic_titles":[{"bibliographic_title":"近畿大学農学総合研究所報告"},{"bibliographic_title":"Bulletin of the Institute for Comprehensive Agricultural Sciences, Kinki University","bibliographic_titleLang":"en"}]}]},"item_2_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"[Synopsis] In the mass production of tofu using a large-scale machine method, we attempted to produce tofu as soft to the tongue as the conventional hand-made tofu using natural coagulants demanded by customers. As natural soagulants, Yuzu and Sudachi, fresh citrus fruits juice, were combined at various ratios with Ume-zu containing organic acid and Nigari. The suitability of the combined coagulants in tofu production was evaluated in terms of the yield of tofu, coagulation rate, food physical properties, water content, pH, and color tone.      Nigari frequently used in hand-made tofu and Caso_4 and GDL were widely used in mass production of tofu with large-scale machines, because they have a wide reaction range and highly heat-resistant. They release Ca, Na and Mg ions during degradation, decrease pH, increase repulsion of soybean protein and promoto cross-liking formation, resulting in rapid and solid aggregation and coagulation of soymilk. Therefore, the physical properties of tofu production increase, and the water content decreased and solid tofu was obtained.   On the ionic strength, inhibited gel formation of soymilk. They decrease repulsion and binding of proteins probably due to a narrower reaction range and lower heatresistance, giving rise to slower aggregation and coagulation. Therefore, the physical properties of tofu products decreased and the water content increased.   In terms of the quality of tofu, 60-80％ of ume-zu was appropriate as coagulants and provided soft touch on the tongue and for arable passage through the throat as observed of hand-made tofu. In terms of color tone, tofu produced using combined coagulants contating a high ratio of ume-zu showed light yellow. Thses color tone are natural sustances and allow mass production of tofu resembling had-made tofu in quality even by the large-scale machine method.   Further improvement is necessary for the combined ratio, the addition ratio as well as for production and processing conditions.   [要旨]　大規模機械法の大量生産下でのもめん(普通〉豆腐製造につき、消費者間で要望の強い天然凝固剤による従来の手造り豆腐と同様の、ソフトな舌触りと喉越し感を有する豆腐の製造を試みた。天然志向型凝固剤としては、柑橘生鮮果汁のユズ、スダチおよび有機酸と苦汁を含む梅酢を用い、それらを多様に配合した配合凝固剤を用い、製品歩留り率、凝固速度、食品物性、水分含有量、pHおよび色調などからそれらの適性を検討した。手造り豆腐に多用される苦汁や大規模機械法の大量生産下で多用される. CaSO_4, GDL(Glucono-θ-lactone)では、反応域が広く、 熱耐性に富み、分解時にCa,Na,Mgイオンを放出してpHを低下させるので、ダイズタンバク質の反発力や結合架橋の構築を促進し、豆乳の凝集、凝固を敏速かつ強固とする。したがって製品豆腐の食品物性は上昇し、水分含有量が低下し強固な豆腐となる。   配合凝固剤は、強酸でイオン強度が高いために豆乳のゲル形成が阻害され、反応域や熱耐性に劣ることから、タンパク質の反発力や結合力が弱められ、凝集、凝固が緩慢となることから、製品豆腐の食品物性は低下し、水分含有量が高くなった。   配合凝固剤の適性を品質面より判断すれば、梅酢高配合(60～80％)の凝固剤は適性が認められ、手造り様の舌触りと喉越し感を呈する豆腐が製造された。色調についてみると、梅酢高配合区では僅かに梅酢特有の淡紅紫色を呈し、ユズ、スダチ高配合区では淡乳黄色となり、天然志向型豆腐として付加価値があると判定された。  柑橘生鮮果汁配合凝固剤は、手造り豆腐様製品を大規模機械法によって大量生産する場合の天然志向型凝固剤として適性をもつものと考えられた。  なお、配合割合や添加量および製造処理条件については、さらに詳細な検討が必要である。","subitem_description_type":"Abstract"}]},"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":"近畿大学農学総合研究所"}]},"item_2_source_id_22":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09193022","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":"近畿大学農学総合研究所"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"The Institute for Comprehensive Agricultural Sciences, Kinki University"}]},"item_2_version_type_12":{"attribute_name":"版","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"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":"AN10410378-19980315-0091.pdf","filesize":[{"value":"461.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN10410378-19980315-0091.pdf","url":"https://kindai.repo.nii.ac.jp/record/9889/files/AN10410378-19980315-0091.pdf"},"version_id":"6a493a33-eccb-46c1-9e28-0c3953dbe266"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"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_title":"柑橘生鮮配合果汁のもめん豆腐製造凝固剤としての適正と品質","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"柑橘生鮮配合果汁のもめん豆腐製造凝固剤としての適正と品質"}]},"item_type_id":"2","owner":"3","path":["2481","3422"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-11-25"},"publish_date":"2011-11-25","publish_status":"0","recid":"9889","relation_version_is_last":true,"title":["柑橘生鮮配合果汁のもめん豆腐製造凝固剤としての適正と品質"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T23:51:37.100843+00:00"}