@article{oai:repository.naro.go.jp:00001496,
 author = {門間, 美千子 and MONMA, Michiko},
 journal = {農研機構報告 食品部門, Bulletin of the NARO, Food Research},
 month = {Mar},
 note = {植物性たんぱく質資源の多様な用途拡大を図るため、国産の落花生2 品種（品種：ナカテユタカ、千葉半立）並びに輸入（中国産）落花生から、豆腐を調製した。6 倍加水豆乳を調製し、にがりで凝固させ豆腐状ゲルを作成し破断応力を測定するとともに、日本食品分析センターに依頼し一般栄養成分値を得た。落花生豆腐の破断応力は19.6 ～ 23.6×102N/m2 で、市販の絹ごし豆腐の約４分の１であったが、一晩水切りすることにより大豆絹ごし豆腐と同等の値となった。依頼分析で得られた一般栄養成分は、たんぱく質4.0 ～ 4.2g/100g、脂質7.3 ～8.2g/100g、熱量は88 ～ 94kcal/100g で、大豆の豆腐に比べると、脂質、エネルギーが高かった。色は白く風味はよかったが、食品としての詳細な品質評価は今後の課題と考える。, In order to expand the utilization of plant protein resources, two domestic varieties (Nakateyutaka and Chibahandachi) and one imported peanuts were subject to tofu preparation. While the rapture stress values of peanut tofu were within 19.6~23.6 102N/m2 , about a fourth of commercial soy tofu (Kinugoshi-type), it became comparable to the value of soy tofu after straining overnight. Peanut tofu contained similar amount of protein to soy tofu, but its energy was about 1.6 time of soy tofu because of the high lipid content. In conclusion, protein-rich tofu curd with high energy was prepared from domestic and imported peanuts, avoiding dry roasting processing which might affect the allergenicity of peanut food.},
 pages = {27--31},
 title = {国産および輸入落花生からの豆腐調製},
 volume = {3},
 year = {2019},
 yomi = {モンマ, ミチコ}
}