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No.44 (1997/12) >

Title :新規発酵食品製造のための大豆タンパクゲル調製条件の検討
Title alternative :Preparation of Soybean Protein Gel For A Novel Fermented Protein Food
Authors :安田, 正昭
長松, 九一郎
Authors alternative :Yasuda, Masaaki
Nagamatsu, Kyuichiro
Issue Date :1-Dec-1997
Abstract :大豆タンパク,大豆油,水及び凝固剤をよく混練し,加熱ゲルを調製した。このゲルを用いた発酵食品の製造法について検討した。物性から見たゲルの調製条件は水分含量(60∿70%),凝固剤添加量(大豆タンパク100gあたり硫酸カルシウム2.77g)とし,80℃で60分間加熱することが適切だと思われた。とうふよう製造法で,乾燥豆腐の代わりにこのようにして得られた大豆タンパクゲルを用いた発酵食品の製造法についてさらに検討した。その結果,硫酸カルシウム添加量が少ない場合には,製品の表面にひび割れが生じ,熟成がうまく進行しなかった。一方,大豆タンパク100gあたり3.68gの硫酸カルシウムを添加した時には,組織がなめらかなとうふよう類似の新しい発酵食品が得られた。
Preparation methods of soybean protein gel for a novel fermented food which has a mild creamy cheese type flavor, were investigated. Optimum conditions for quality of the gel were affected by chemical properties and quantities of coagulant, amount of moisture, and heating temperature and duration when the gel was prepared by deflating the mixture of the soybean protein isolate (SPI), soybean oil, water, and coagulant and by heating in the casing. Found were 68 to 70% of moisture, 2.77g of calcium sulfate for 100g of SPI, and 60min heating at 80℃ as the best conditions for the gel preparation. However, the gel-based fermented food prepared under the conditions mentioned above did not have smooth and was not good for taste. The quality of the product was affected by amount of calcium sulfate added. The best quality of the fermented food was obtained with the gel which prepared by increasing calcium sulfate up to 3.68g for 100g of SPI.
Type Local :紀要論文
ISSN :0370-4246
Publisher :琉球大学農学部
URI :http://hdl.handle.net/20.500.12000/3717
Citation :琉球大学農学部学術報告 = The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus no.44 p.291 -297
Appears in Collections:No.44 (1997/12)

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