日本海水学会誌
Online ISSN : 2185-9213
Print ISSN : 0369-4550
ISSN-L : 0369-4550
57 巻 , 1 号
選択された号の論文の6件中1~6を表示しています
  • 田島 眞
    2003 年 57 巻 1 号 p. 3-6
    発行日: 2003年
    公開日: 2013/02/19
    ジャーナル フリー
    Many kinds of processed foods are produced with salt as an important ingredient. Ham and sausage are pickled with salt. The role of salt is preservation of the products with lowering water activity. Salt is also playing an important role in processing of fishes. Many kinds of salted fish are produced in Japan. Bread and noodles are produced from wheat flour. By mixing with salt, wheat flour produced gluten from gliadin and glutenin whose elastic property is characteristic in bread and noodles. Pickles are produced from many kinds of vegetables with salt. High osmotic pressure of salt solution softens the vegetables. Fermented seasonings such as Miso (fermented soybean-paste) and Shoyu (fermented soybean-sauce) have high concentration of salt. Kamaboko is a typical Japanese fish product. Fish meat is mashed with salt followed by steam heating. Fish protein, Myosin, produce high elastic property named as “Ashi” in the process.
  • 香西 みどり
    2003 年 57 巻 1 号 p. 7-10
    発行日: 2003年
    公開日: 2013/02/19
    ジャーナル フリー
    Salt is a versatile seasoning in the cooking. For example, the addition of salt to the cooking water of rice make the water absorption of rice grains suppress. The salt is necessary for making the noodle because it can enhance the elasticity of the dough. The softening of vegetables and beans are promoted by the salt added to the cooking water. The browning of such fruits as an apple is restricted by the salt solution. The aggregation of egg is accelerated by the salt, while the strength of the soybean curd is weakened by the salt added to the cooking water. Thus the salt has various influences on appearance, taste, texture of foods during cooking. Some effects of salt on the textural changes of foods have concentration dependence. We need to control the concentration of salt for the desirable use to obtain the optimum cooked state. The mechanism of various changes by the salt is not always enough. For better understanding of the role of salt in the cooking, the mechanism of such changes as texture by the salt needed to be investigated.
  • 宮尾 茂雄
    2003 年 57 巻 1 号 p. 11-16
    発行日: 2003年
    公開日: 2013/02/19
    ジャーナル フリー
    Japanese pickling vegetables “Tsukemono” are a main componet of Japanese cuisine. Pickles were first produced as a means of preserving food. Pickles with various salt concentration are produced in Japan. Pickles are preserved by osmotic pressure of salt and glucose, sugar and other materials. Lactic acid bacteria of fermented vegetables are either Gram positive aerobic or facultatively anaerobic organisms and are salt resistant. The growth of spherical lactic acid bacteria constantly regardless of fermentation temperature, but at higher temperatures, the growth of lactobacilli (rod) occurred along with the sporadic growth of lactic enterococci and pediococci (sphere).
    Salt was the most important limiting factor, because fermented vegetables cannnot be made without salt. The optimum concentration og salt for the growth of lactic acid bacteria was found be in the range 2-4%. Fermeted vegetables are produced at various area of the world. Kimuchi (Korea), Sauerkraut (Europe) and Paozai (China) are well-known fermented vegetables.
  • 尾方 昇
    2003 年 57 巻 1 号 p. 17-21
    発行日: 2003年
    公開日: 2013/02/19
    ジャーナル フリー
    The kind of salt in Japanese market was increased rapidly because of shift to a free trade. A lot of users are confused to select a suitable salt. This paper tries to review on food salt in market for aid of selection. It is included as 1) classification by manufacturing process and raw material, 2) characteristics of vacuum salt, solar salt, rock salt and spray dry, 4) an effect of difference of raw material, area and depth of sea, and concentration process, 5) processing, 6) Additives. The main point of this review is that the characteristics of salt will be determined mainly by crystallizing process, not area and depth of sea, or concentration process.
  • 金子 正吾, 山上 泰弘, 栃原 平祐, 平沢 泉
    2003 年 57 巻 1 号 p. 22-26
    発行日: 2003年
    公開日: 2013/02/19
    ジャーナル フリー
    水-塩化ナトリウム系をモデルとし, 貧溶媒としてエタノールを用いた場合の貧溶媒添加法により生成した塩化ナトリウムの晶析について実験的検討を行った. その結果, 単分散結晶が得られる操作条件では, エタノール供給部近傍の局所部分において核発生が, 装置全体のバルクにおいて結晶成長が起こった. この装置内現象に基づき, 核発生段階の過飽和度をσn, 結晶成長段階の過飽和度をσgと定義し, 実験データの関連性について検討した. その結果, 装置内結晶個数は相対初期過飽和度σnの増大に伴い増大した. 結晶平均径は操作過飽和度σgの増大に伴い増大した. また, 待ち時間はσnおよびσgの増大に伴い減少した. これより, 本操作法における核発生現象は局所的な過飽和に, 結晶成長現象はバルクの過飽和にそれぞれ依存することが示された.
  • 火力発電所冷却排水の利用
    斎藤 公男, 信川 寿, 高木 憲夫, 坂根 幸治, 榎本 正芳, 早見 淳志, 生駒 信康, 西川 信二郎
    2003 年 57 巻 1 号 p. 27-33
    発行日: 2003年
    公開日: 2013/02/19
    ジャーナル フリー
    最近リチウム電池に用いるリチウムの需要が急速に高まり, リチウム資源のないわが国の輸入量も増大している. わが国では海水リチウム吸着剤の開発に伴い, それを用いた浮体式のポンプ流動吸着システムの研究が行われている. 本研究では火力発電所の海水冷却排水を利用したリチウム吸着システムを提案し, このシステムに関する基礎的な模型実験を行ってシステムの有効性を調べた. 模型実験は, 内径33mm, 高さ1.5mの円筒パイプの吸着槽に粒状吸着剤 (粒径約0.7~2.5mm, かさ密度約0.24g/cm3) を高さ30~50cm積層し,その中に内径14mmの海水注入パイプを吸着槽の底まで挿入し, 海水を吸着剤積層下部から上部へ透過 (平均透過流速を0.5~3.99cm/sまで変化) させ, 透過した海水を吸着槽上部からオーバーフローさせて42日間連続して海水と吸着剤とを接触させて行った. その結果, 粒状吸着剤の積層高さ50cm, 平均透過流速2.36cm/sの場合において21日間の吸着でリチウム吸着量が10.2mg/gに達し, この値でほぼ飽和状態になる.
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