電気伝導度計で求めた変曲点と豆乳の凝固終点との関係

概要

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The relationship between the"Point of critical concentration of coagulant", Xml, in the electric conductivity measurement for soymilk and the corresponding phase changes in solidification of the coagulated products during the experimental"tofu"processing were investigated. A series of the handmade acryl plastic molders having cylindrical form were devised and used for the experiments with series of soymilk from three soybean varieties. A few selected parameters which would indicate the optimum end points of coagulant in solidification processes for tofu were adopted. These were'transparency (or, turbidity) of whey', 'height of pressing tofu' and 'hardness of tofu'. And these parameters was found to come at such concentration levels of the coagulant, calcium chloride, more or less over the X-values. Each of them well correlated with X-value, respectively. It was concluded that the X-value could be an effective indicator for process control of coagulating reaction of soymilk and solidification process for tofu.
社団法人日本食品科学工学会の論文