{"created":"2023-06-20T15:13:46.160853+00:00","id":560,"links":{},"metadata":{"_buckets":{"deposit":"14a57723-bc3c-4b06-944a-424ec8550300"},"_deposit":{"created_by":3,"id":"560","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"560"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:00000560","sets":["2:7:39"]},"author_link":["896","898","897","899"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1999-03-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"29","bibliographicPageStart":"25","bibliographicVolumeNumber":"32","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"豆腐の調製過程における呉汁の加熱条件と凝固剤添加温度の違いによる木綿豆腐のテクスチャーへの影響を調べ次のような結果を得た。1. 大豆タンパク質は、呉汁を95℃～100℃で5分～10分間加熱することにより、75%程度溶出され、未加熱の呉汁より約6%溶出率が増加した。2. ドデシル硫酸ナトリウムーポリアクリルアミド電気泳動法による加熱条件の異なる豆乳の泳動パターンでは、分子量97400のバンドに加熱による消失が認められた。3. 凝固剤添加時の豆乳の温度が高くなるほど豆腐の硬さ、凝集性は増加した。4. 呉汁の加熱が過度になると凝固物は生成しにくくなり、100℃ 10分間加熱の方が95℃ 5分間加熱より凝固剤添加温度が70℃、80℃の場合は豆腐の硬さが有意に減少した。5. 木綿豆腐の調製は、呉汁の過度の加熱をさけ、豆乳への凝固剤添加温度を70℃前後で行うのが適当であることがわかった。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"7","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004251054","subitem_description_type":"Other"}]},"item_3_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/00000554","subitem_identifier_reg_type":"JaLC"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00093381","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"下橋, 淳子"},{"creatorName":"シモハシ, アツコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"寺田 和子"},{"creatorName":"テラダ, カズコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"SHIMOHASHI, Atsuko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"TERADA Kazuko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-08-04"}],"displaytype":"detail","filename":"KJ00004251054.pdf","filesize":[{"value":"511.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004251054.pdf","url":"https://komajo.repo.nii.ac.jp/record/560/files/KJ00004251054.pdf"},"version_id":"a4042613-af67-4050-baca-75d574ee427e"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"豆乳の加熱条件と木綿豆腐のテクスチャーとの関係について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"豆乳の加熱条件と木綿豆腐のテクスチャーとの関係について"},{"subitem_title":"Relationship of Heating Condition of Soybean Milk to Texture of Momen Tofu","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["39"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-04"},"publish_date":"2016-08-04","publish_status":"0","recid":"560","relation_version_is_last":true,"title":["豆乳の加熱条件と木綿豆腐のテクスチャーとの関係について"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T15:34:19.740610+00:00"}