| Registro completo |
| Provedor de dados: |
OAK
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| País: |
Japan
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| Título: |
豆腐製造過程で生じる豆腐ホエーの利用
The utilization of tofu whey from the tofu-making process
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| Autores: |
小嶋, 道之
青山, 将
KOJIMA, Michiyuki
AOYAMA, Masaru
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| Data: |
2004-08
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| Ano: |
2004
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| Palavras-chave: |
豆腐製造
豆腐ホエー
酢酸処理
乳酸菌発酵
オカラ
Tofu making
Tofu whey
Acetic acid treatment
Lactic acid bacteria
Fermentation
OKARA
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| Resumo: |
豆乳100ml に市販の0.03ml 酢酸を加えてオートクレーブ(121℃, 15分間) すると, 大豆タンパ ク質は凝固した｡ロ液は, 淡黄色の酸処理豆腐ホエーであり, この酸処理豆腐ホエー(pH4.0前後) で乳酸菌を培養することができた｡また, 酸処理した凝固タンパク質は家畜の飼料として利用可能 であった｡この酸処理手法は, 豆腐製造過程での廃液(豆腐ホエー) にも利用でき, 未利用資源で ある豆腐ホエーが, 乳酸菌培養用の培地として有効であることを明らかにした｡また, 豆腐残査 (OKARA) に添加して, 保存期間の延長が可能であった｡ In the current studies, we found that addition of 0.03 ml acetic acid to 100 ml soy milk caused it to solidify when autoclaved for 15 min at 121℃. The whey remaining after this process is light yellow in color, has a pH of approximately 4.0, and acted as an effective medium for culturing lactic acid bacteria. To investigate the potential of the solidified protein as a feed for domestic animals, the protein was fed to a Holstein cow over a week and was usually more than 95% consumed. These studies show that the acid treatment technique could also allow use of waste water (tofu whey) generated in the tofu-making process for culturing lactic acid bacteria. Finally, acid treated tofu whey and lactic acid bacteria were added to tofu residue(OKARA), and it was possible to extend the storage period of the tofu residue by over 7 days.
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| Idioma: |
Japonês
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| Identificador: |
帯大研報
http://ir.obihiro.ac.jp/dspace/handle/10322/88
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| Editor: |
帯広畜産大学
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| Formato: |
application/pdf
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| Direitos: |
帯広畜産大学
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