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URIhttp://ypir.lib.yamaguchi-u.ac.jp/fu/metadata/751
タイトル豆腐餻の製造法を応用した新規カマボコ発酵食品の開発
タイトルヨミトウフヨウ ノ セイゾウホウ オ オウヨウ シタ シンキ カマボコ ハッコウ ショクヒン ノ カイハツ
タイトル別表記Fermentation of kamaboko products using rice and/ or red rice koji in ethanol
作成者福田, 翼
鍬﨑, かれん
辰野, 竜平
古下, 学
作成者ヨミフクダ, ツバサ
クワサキ, カレン
タツノ, リョウヘイ
フルシタ, マナブ
作成者別表記Fukuda, Tsubasa
Kuwasaki, Karen
Tatsuno, Ryohei
Furushita, Manabu
著者キーワードfermentation
kamaboko (minced product)
traditional food technology
koji (malted rice)
資料タイプtext
ファイル形式application/pdf
内容記述(抄録等)Kamaboko is a traditional Japanese seafood product. Large amounts of non-standard by-products or kamaboko pieces are discarded during preparation. Tofuyo, a unique fermented soybean protein food produced in the Okinawa prefecture, Japan, is prepared by fermenting tofu (soybean curd) in a soaking mixture. In this study, we applied the tofuyo fermentation method to efficiently utilize kamaboko wastes with the aim of obtaining valuable food products. Rice and/or red rice koji was mixed in ethanol and fermented to prepare the soaking mixture. Ethanol concentration affected the protease activity of the soaking mixture, which influences the texture (hardness) of the fermented kamaboko that can consequently affect consumer preferences: at 20-40% ethanol concentration, protease activity of the soaking mixture decreased by about 20-50% compared to that of the soaking mixture without ethanol, after fermentation for 2 weeks. We also experimentally produced fermented kamaboko using soaking mixtures with ethanol concentrations of 20% and 40%. During fermentation, physical changes in texture and chemical changes in protein components of the fermented kamaboko were investigated. The maximum load values, which characterize the hardness of kamaboko, decreased during ripening. The values were higher in the soaking mixture with 40% ethanol than that with 20% ethanol. Crude protein content decreased during the 2-month fermentation period. However, there was no significant difference in these results between the soaking mixtures at 20% and 40% ethanol concentrations. Furthermore, viable bacterial counts decreased to almost undetectable levels. Collectively, our results showed that fermentation changed the texture of kamaboko; additionally, fermented kamaboko is hygienic owing to the low viable bacterial count.
出版者水産大学校
出版者ヨミスイサン ダイガッコウ
Nii資料タイプ紀要論文
本文言語jpn
ISSN0370-9361
掲載誌名水産大学校研究報告
65
4
開始ページ255
終了ページ259
発行日2017-03
著者版/出版社版出版社版
リポジトリIDNF0065411
備考67巻で内容に訂正あり。 訂正箇所は本文「67-1-41訂正.pdf」を参照。
ファイル65-4-255-259.pdf ( 1.4MB ) 公開日 2018-08-01
67-1-41訂正.pdf ( 2.5MB ) 公開日 2019-07-26
査読の有無査読あり
地域区分水産大学校