{"created":"2023-05-15T13:38:06.224209+00:00","id":1896,"links":{},"metadata":{"_buckets":{"deposit":"ba9650c1-9790-42de-a614-f18f945bd8d3"},"_deposit":{"created_by":12,"id":"1896","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"1896"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00001896","sets":["87:623:622:129:273"]},"author_link":["163"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015-03-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"13","bibliographicPageStart":"1","bibliographicVolumeNumber":"63","bibliographic_titles":[{"bibliographic_title":"九州沖縄農業研究センター報告"},{"bibliographic_title":"Bulletin of the NARO Kyushu Okinawa Agricultural Research Center","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The change of color and breaking stress were examined for tofu made of two black soybean varieties. Glucono-delta-lacton and magnesium chloride were used in various concentrations as coagulants. The naked eye could detect a little difference in the color of tofu prepared with different glucono-delta-lacton concentrations, but no difference was observed with magnesium chloride. A color differential colorimeter detected a significant positive correlation between L^* and glucono-delta-lacton concentration. There was significant positive correlation between a^* and glucono-delta-lacton concentration, too. Significant negative correlations were observed between b^* and coagulant concentration, both glucono-deltalacton and magnesium chloride. There were significant secondary correlations between breaking stress and coagulant concentration in both coagulants. In this experiment, breaking stress increased as coagulant concentration increased in glucono-delta-lacton, but a curved line-like change with the maximum peak was observed in magnesium chloride.\n","subitem_description_type":"Abstract"},{"subitem_description":"黒ダイズ品種に含まれるアントシアニンは pH で色調が変化することが知られていることから, 酸凝固剤のグルコノデルタラクトンおよび塩凝固剤の塩化マグネシウムの濃度を変えて豆腐の色調および破断応力の変化を調査した。グルコノデルタラクトンを用いた場合, 肉眼では豆腐の色調の変化がわずかに認められ, 色彩色差計では L^* 値および a^* 値が凝固剤濃度と有意な正の相関, b^* 値が凝固剤濃度と有意な負の相関を示した。また, 塩化マグネシウムを用いた場合, 肉眼では豆腐の色調の変化が認められなかったが, 色彩色差計では b^* 値が凝固剤濃度と有意な負の相関を示した。また, グルコノデルタラクトンでは豆腐の堅さの指標となる破断応力が凝固剤濃度と有意な二次相関を示し, 供試した濃度範囲 (0.20～0.50%) では凝固剤濃度の増加とともに破断応力も増加した。一方, 凝固剤に塩化マグネシウムを用いた場合, 破断応力は凝固剤濃度が0.40～0.45%で最大値を示す有意な二次相関となる曲線的な変化を示した。\n","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00001841","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"独立行政法人 農業・食品産業技術総合研究機構 九州沖縄農業研究センター"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24514/00001841 ","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1346-9177","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"中澤, 芳則"},{"creatorName":"ナカザワ, ヨシノリ","creatorNameLang":"ja-Kana"},{"creatorName":"NAKAZAWA, Yoshinori","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"163","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"50414842","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=50414842"},{"nameIdentifier":"ariake3gou","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/ariake3gou"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-03-19"}],"displaytype":"detail","filename":"konarc_report_No63p1-13p.pdf","filesize":[{"value":"2.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"konarc_report_No63p1-13p.pdf","url":"https://repository.naro.go.jp/record/1896/files/konarc_report_No63p1-13p.pdf"},"version_id":"63ec8d08-f06c-476f-9d7d-b49dbd6ebd8c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"黒ダイズ","subitem_subject_scheme":"Other"},{"subitem_subject":"豆腐","subitem_subject_scheme":"Other"},{"subitem_subject":"色調","subitem_subject_scheme":"Other"},{"subitem_subject":"アントシアニン","subitem_subject_scheme":"Other"},{"subitem_subject":"pH","subitem_subject_scheme":"Other"},{"subitem_subject":"凝固","subitem_subject_scheme":"Other"},{"subitem_subject":"Black soybean","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Tofu","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Color","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Anthocyanin","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"pH","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Coagulation","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"凝固剤濃度を変えて調製した黒ダイズ品種の豆腐の色調と破断応力","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"凝固剤濃度を変えて調製した黒ダイズ品種の豆腐の色調と破断応力"},{"subitem_title":"Difference in color and breaking stress of tofu prepared with different coagulant concentrations in black soybeans","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["273"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-03-22"},"publish_date":"2019-03-22","publish_status":"0","recid":"1896","relation_version_is_last":true,"title":["凝固剤濃度を変えて調製した黒ダイズ品種の豆腐の色調と破断応力"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T16:07:00.100776+00:00"}