"日本における古代乳製品の""酥""および""醍醐""の本草網目(李著)にもとづく再現試験"

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タイトル別名
  • Studies on the Reproduction of Japanese Ancient Dairy Products "So" and "Daigo" on the Basis of RI-JICHIN "HONZOKOMOKU"
  • ニホン ニ オケル コダイ ニュウセイヒン ノ ソ オヨビ ダイゴ ノ ホンゾウ アミメ リチョ ニ モトヅク サイゲン シケン

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抄録

The great majority of work on ancient dairy products in our country has dealt with the explanation of ancient manuscripts. Nevertheless, it has not been possible to grasp the true character of "So" and "Daigo" to date. This work was undertaken to identify so-called "So" and "Daigo" on the basis of the RI-JICHIN "HONZOKOMOKU". Processing and properties of the products obtained were as follows: 1) "Sei-so" was prepared via two stages: in the first procedure, raw milk was heated with slow stirring at 83 to 85°C for 120 minutes. After heating, it was left to stand over-night at room temperature, and the next, morning the coagulated upper layer was collected. The coagulum obtained by heating with stirring was called "Sei-so". "Sei-so" was composed of solids of mean 60% and a ratio of fat vs. protein content of about 4. Its food characteristics were flavory and the texture was creamy. 2) "Juku-so" was prepared by boiling "Sei-so" for 20 minutes, its properties were a vivid yellow coloured and fatty semi-solid whose jelly strength and viscosity were larger than that of commercial mayonnaise but smaller than Karamiso. 3) "Juku-so" was allowed to stand overnight at room temperature in order to prepare a solid in which holes were apede through the curd, thereafter, oily matter was isolated around the holes of "Juku-so". 4) This oily matter isolated at room temperature in these trials were concluded to be "Daigo" on the basis of the RI-JICHIN "HONZOKOMOKU" description.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 59 (3), 253-260, 1988

    公益社団法人 日本畜産学会

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