凝固剤を異にする豆腐中並びにその製造過程における産物中の無機成分含量の変化(B. 生活科学)

These studies were carried out to determine the effects of mineral contents (iron, magnesium, calcium, sodium and potassium) in Tofu and some by-products as affected by six kinds of coagulants. Calcium sulfate, calcium chloride, magnesium chloride, glucono delta lactone, natural nigari and mixed nigari (being used at Tofu shop) were used as coagulants. As the results, water-hold capacity was highest in the case of using calcium sulfate, and taste was best in the case of using natural nigari. Magnesium, calcium and potassium contents in Tofu were higher than the other elements. Especially, magnesium contents in Momen-tofu was remarkably increased by using magnesium chloride, natural nigari and mixed nigari, and calcium content was increased by using calcium sulfate and calcium chloride, but iron, sodium and potassium contents did not markedly change in any coagulants. While, calcium content in Kinu-tofu added calcium sulfate and potassium content in Kinu-tofu added any coagulants were higher than that of Momen-tofu, remarkably. Especially, potassium content in \u27yu\u27 was noticeably higher than that of Tofu and \u27Okara\u27 (bean-curd refuse). On the other hands, elution rate of potassium in Momen- and Kinu-tofu was increased accompany with dipping time in water, clearly. Although elution rate of each elements in Momen-tofu did not markedly change in any coagulants, but difference of elution rate in Kinu-tofu was recognized by coagulants