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  1. 紀要論文
  2. 琉球大学農学部学術報告
  3. 28号
  1. 部局別インデックス
  2. 農学部

豆腐[ヨウ]原料用黄麹の製造について(農芸化学科)

http://hdl.handle.net/20.500.12000/4054
http://hdl.handle.net/20.500.12000/4054
266ac35e-c77f-44df-acee-bd3da71fec24
名前 / ファイル ライセンス アクション
KJ00000162095.pdf KJ00000162095.pdf
Item type デフォルトアイテムタイプ(フル)(1)
公開日 2008-02-14
タイトル
タイトル 豆腐[ヨウ]原料用黄麹の製造について(農芸化学科)
言語 ja
作成者 安田, 正昭

× 安田, 正昭

ja 安田, 正昭

上地, 玄作

× 上地, 玄作

ja 上地, 玄作

宮里, 興信

× 宮里, 興信

ja 宮里, 興信

Yasuda, Masaaki

× Yasuda, Masaaki

en Yasuda, Masaaki

Uechi, Gensaku

× Uechi, Gensaku

en Uechi, Gensaku

Miyazato, Koshin

× Miyazato, Koshin

en Miyazato, Koshin

アクセス権
アクセス権 open access
アクセス権URI http://purl.org/coar/access_right/c_abf2
内容記述
内容記述タイプ Other
内容記述 紅麹菌や黄麹菌を蒸米に生育させた米麹は豆腐[ヨウ]製造に際して重要な原料である。本論文においては豆腐[ヨウ]製造に適した黄麹の製造方法について, 特に酵素活性の面から検討した。麹の品温は種菌接種後20時間目で上昇した。麹の水分含量は30%前後であり, 酸度は極めて低かった。黄麹の製麹については76時間付近で出麹とすることが望ましいことが明らかになった。加圧蒸煮法により蒸米を調製することにより麹中の酵素活性が著しく増大した。特にウルチ米を加圧蒸煮して製麹した麹においては普通蒸煮法による場合に比べてα-アミラーゼ活性が5倍, S-アミラーゼ, プロテアーゼ活性がともに3倍に増大することが明らかになった。黄麹のS-アミラーゼおよびα-アミラーゼは食塩およびアルコールに対する安定性がすぐれていることがわかった。
内容記述タイプ Other
内容記述 The rice-koji which is Monascus or Aspergillus oryzae grown on the steamed rice is important material for TOFUYO manufacturing. In this paper, the enzyme activities of α-amylase, saccharifying amylase, acid protease and acidity of the koji (mold rice) produced with Aspergillus oryzae as seed koji are described. The kinds of rice and the method of steaming which are suitable for koji making are also described. In the course of koji making, the temperature of the koji was increased remarkably 20hr after inoculation of the seeds. And so, it was controlled at around 34℃ by a mixing calledTeire. The koji was found to have about 30% of moisture and a very low acidity (0.05). An appropriate incubation period of koji making was 76hr after the seed koji was inoculated. In the course of koji making, the formation of enzymes in Ki-Koji was depended upon the kinds of rice and the methods of steaming. It was found that the enzyme activities of the koji which was made by the non-glutinous rice treated with autoclave were increased markedly. In this case, it was observed that α-amylase, saccharifying amylase and protease activities of the koji were 5-, 3- and 3- folds, respectively, greater than that of koji making with the rice prepared from the method of general steaming. Saccharifying amylase and α-amylase of Ki-Koji showed considerable alcohol-, and salt-tolerance.
内容記述タイプ Other
内容記述 紀要論文
出版者
言語 ja
出版者 琉球大学農学部
言語
言語 jpn
資源タイプ
資源タイプ departmental bulletin paper
資源タイプ識別子 http://purl.org/coar/resource_type/c_6501
出版タイプ
出版タイプ VoR
出版タイプResource http://purl.org/coar/version/c_970fb48d4fbd8a85
識別子
識別子 http://hdl.handle.net/20.500.12000/4054
識別子タイプ HDL
収録物識別子
収録物識別子タイプ ISSN
収録物識別子 0370-4246
収録物識別子タイプ NCID
収録物識別子 AN00250548
収録物名
言語 ja
収録物名 琉球大学農学部学術報告
書誌情報
号 28, p. 111-118
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