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凝固剤を異にする豆腐中並びにその製造過程における産物中の無機成分含量の変化(B. 生活科学)
https://kpu.repo.nii.ac.jp/records/5391
https://kpu.repo.nii.ac.jp/records/539176c6a5cb-54c0-45e2-9f39-689709f863a6
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
KJ00000079517.pdf (559.7 kB)
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| Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2017-02-20 | |||||
| タイトル | ||||||
| タイトル | 凝固剤を異にする豆腐中並びにその製造過程における産物中の無機成分含量の変化(B. 生活科学) | |||||
| 言語 | ja | |||||
| その他（別言語等） | ||||||
| その他のタイトル | Changes in Mineral Contents in Tofu and Some By-products as Affected by Several Coagulants (B. LIVING SCIENCE) | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| 資源タイプ | ||||||
| 資源タイプ | departmental bulletin paper | |||||
| 著者 |
畑, 明美
× 畑, 明美× 南光, 美子 |
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| 抄録(英) | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | These studies were carried out to determine the effects of mineral contents (iron, magnesium, calcium, sodium and potassium) in Tofu and some by-products as affected by six kinds of coagulants. Calcium sulfate, calcium chloride, magnesium chloride, glucono delta lactone, natural nigari and mixed nigari (being used at Tofu shop) were used as coagulants. As the results, water-hold capacity was highest in the case of using calcium sulfate, and taste was best in the case of using natural nigari. Magnesium, calcium and potassium contents in Tofu were higher than the other elements. Especially, magnesium contents in Momen-tofu was remarkably increased by using magnesium chloride, natural nigari and mixed nigari, and calcium content was increased by using calcium sulfate and calcium chloride, but iron, sodium and potassium contents did not markedly change in any coagulants. While, calcium content in Kinu-tofu added calcium sulfate and potassium content in Kinu-tofu added any coagulants were higher than that of Momen-tofu, remarkably. Especially, potassium content in 'yu' was noticeably higher than that of Tofu and 'Okara' (bean-curd refuse). On the other hands, elution rate of potassium in Momen- and Kinu-tofu was increased accompany with dipping time in water, clearly. Although elution rate of each elements in Momen-tofu did not markedly change in any coagulants, but difference of elution rate in Kinu-tofu was recognized by coagulants. | |||||
| 言語 | en | |||||
| 書誌情報 |
ja : 京都府立大学学術報告. 理学・生活科学 en : The scientific reports of the Kyoto Prefectural University. Natural science and living science 巻 35, p. 13-19, 発行日 1984-11-15 |
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| 雑誌書誌ID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN00062300 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | PISSN | |||||
| 収録物識別子 | 0075739X | |||||
