手作り豆腐調製条件の違いによるミネラル含量の変化と味覚への影響
書誌事項
- タイトル別名
-
- Effect of the Method for Hand-making Tofu on the Taste and Mineral Contents
抄録
The effect of the method used for hand-making tofu on the taste and mineral contents was studied.<BR>The mineral contents of soybean milk increased with increasing heating temperature of “go” (mashed and boiled soybean). Tofu solidified at a high temperature resulted in a little water separation. When the temperature was 100°C, the contents of such minerals as Na and K in tofu were higher then when a lower temperature was used.<BR>The contents of Zn, Mn, Fe and Na in the soybean milk were higher with a mixing time of three minutes than with five minutes. Moreover, the contents of Fe, Na and Ca were higher with a coagulation temperature of 75°C than with 85°C. A significant difference in the flavor and total evaluation of taste depending on the coagulation temperature was also recognized.
収録刊行物
-
- Journal of Cookery Science of Japan
-
Journal of Cookery Science of Japan 35 (4), 382-386, 2002
The Japan Society of Cookery Science
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390001204739242112
-
- NII論文ID
- 130004401029
-
- ISSN
- 13411535
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可