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

概要

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The effect of the method used for hand-making tofu on the taste and mineral contents was studied. 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℃, the contents of such minerals as Na and K in tofu were higher then when a lower temperature was used. 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℃ than with 85℃. A significant difference in the flavor and total evaluation of taste depending on the coagulation temperature was also recognized.
日本調理科学会の論文
2002-11-20