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Volume 15, Issue 3
Displaying 1-4 of 4 articles from this issue
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HIROATSU MATSUOKA, KENJI SASAGO, MASAKATSU SEKIGUCHI1968 Volume 15 Issue 3 Pages 103-108
Published: March 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSConditions for manufacturing cheese-like product from soybean were investigated. Among three bacteria examined, Streptococcus thermophilus produced remarkably greater amount of acids in soymilk than S. lactis and Lactobacillus bulgaricus. In conditions of 70-98°C for 5min., examined for treating soymilk, higher temperature resulted in higher level of solid content in final product. Difference in initial pH of soymilk little affected the quality of the product. Based on these and other results, following procedure was used for manufacturing: soymilk containing 11% solid was heated at 98°C for 5min., cooled to 50°C, to which S. thermophilus was innoculated, and calcium chloride, at 0.4% to the milk, was added for coagulating. The curd was kept for 10min. at 50°C, cut, hooped, and pressed overnight, to the surface of which, mold starter (Penicillium caseicolum) and sodium chloride were spread. During ripening of the curd at 15°C and 85% RH for three weeks, water-soluble nitrogen increased to 50% of total nitrogen. The product contained 70% moisture, and significant darkening developed with the progress of ripening.View full abstractDownload PDF (2492K) -
KIN-ICHI ISHIDA, YASUJI OKADA, YOSHITO KOYAMA1968 Volume 15 Issue 3 Pages 109-115
Published: March 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSEffect on the quality of dried agar jelly was compared between fine granulated sugars of beet and cane as its ingredient. More rapid dehydration of raw agar jelly on drying at 20-50% RH when beet sugar was used, while dried jelly of agar-cane sugar absorbed slightly more moisture than that of agar-beet sugar during storage for one month at 30°C and 80% RH. Stability of added colors in dried jelly decreased as sugar concentration increased from 10 to 60%, and the stability was greater on agar-beet sugar than agar-cane sugar. Same trend between the two was also observed on that in sugar solutions.View full abstractDownload PDF (359K) -
Part II. Tannin of lotus rootTOSHIO NAKABAYASHI1968 Volume 15 Issue 3 Pages 116-120
Published: March 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSCompositon of tannins was investigated on lotus root (rhizome of Nelumbo nucifera GAERTN) for food use. The fresh lotus contained about 0.3% phenolic substances. (+)-catechin, (+)- gallocatechin, neochlorogenic acid, and mobile and immobile associated tannins (AT) were detected on paper chromatograms. Immobile AT contained (+)-catechin, (+)-gallocatechin, cyanidin, and delphinidin. The ratio of leucocyanidin to leucodelphinidin in mobile AT was about 1:1, and that in immobile AT was about 1:3. The ratio of leucoanthocyanin to catechin in AT seemed to became higher as the molecular weight of the tannins increased. Polyphenol oxidase of lotus showed its activity on both catechol and pyrogallol type phenols, but not on AT.View full abstractDownload PDF (5869K) -
YOSHITO KOYAMA, YOSHIO YOKOO1968 Volume 15 Issue 3 Pages 121-123
Published: March 15, 1968
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSQuality of sugar-coated candy prepared with beet sugar on commercial scale was compared with that prepared with cane sugar. The beet sugar product was more uniform in weight and in the extent of sugar adhering, and less hygroscopic than the cane sugar one.View full abstractDownload PDF (182K)
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