おからのレトルト処理による微粒子化

URI http://harp.lib.hiroshima-u.ac.jp/pu-hiroshima/metadata/12399
File
Title
おからのレトルト処理による微粒子化
Title Alternative
Maceration of Okara by Successive Retorting and Grinding
Author
氏名 釘宮 正往
ヨミ クギミヤ マサユキ
別名 Kugimiya Masayuki
氏名 平田 健
ヨミ ヒラタ タケシ
別名 Hirata Takeshi
Abstract

To improve the texture of Okara, a by-
product of tofu manufacturing, the effects of heating in a pressure cooker and retort on the maceration of Okara were examined. First, Okara (1g) and water (3ml) were added to a vial, which was then sealed with a screw cap and heated at 113, 120 or 128℃ for specified times in the cooker, Heating at 120℃ for 30min and then grinding with a blender mill were found to be effective for the maceration of Okara. Next, Okara (50g) and water (100ml) were placed in a retortable pouch, which was then seaied and retorted at 120℃ for specified times. Retorting for 30min followed by grinding was found to be effective for macerating, Thirty-two pouches were effectively retorted in one cycle. Mochi, rice cakes, containing macerated Okara (Okara paste) at 17, 35 and 52% of the whole weight were prepared on an experimental basis. A sensory evaluation test confirmed Mochi containing Okara paste to be acceptable.

Journal Title
県立広島女子大学生活科学部紀要
Volume
10
Spage
33
Epage
39
Published Date
20041222
Publisher
県立広島女子大学
ISSN
13467816
NCID
AA11523924
Language
jpn
NIIType
Departmental Bulletin Paper
Text Version
出版社版
Sort Key
004
Old URI
Set
pu-hiroshima