大豆食品製造における加工時間短縮化のためのパルス電界を利用した水およびしょうゆの浸透性の改善

カテゴリ: 論文誌(論文単位)

グループ名: 【A】基礎・材料・共通部門

発行日: 2014/06/01

タイトル(英語): The Improvement of Permeability for Water and Soy Sauce for Shortening the Process Time at Soy Food Production by using the Pulsed Electric Field

著者名: 南谷　靖史（山形大学），地主　真実（山形大学），斎藤　司（山形大学）

著者名(英語): Yasushi Minamitani (Yamagata University), Makoto Jinushi (Yamagata University), Tsukasa Saito (Yamagata University)

キーワード: 大豆，食品加工，しょうゆ，バイオエレクトリクス，パルスパワー　　soybean，food processing，soy sauce，bioelectrics，pulsed power

要約(英語): We investigated method to osmose water and seasoner to dried soybeans faster by pulsed electric field, in order to make soybeans a processed food faster. By applying the pulsed electric field to the dried soybeans in water, osmosis time of water to the soybean became approximately half. Then the emission of the discharge was observed on and in the dried soybean. This phenomenon shows that electroporation was occurred at the cell wall and the cell membrane of the soybean. The color of soy sauce permeated more into the soybean applying the pulsed electric field than no-applying it to the dried soybean in water. Permeability of soybean for soy sauce wasn't improved by applying the pulsed electric field to rehydrated soybean. However uniformity of the coloring by soy sauce was improved by applying the pulsed electric field before and after rehydrating to the dried soybean.

本誌: 電気学会論文誌A（基礎・材料・共通部門誌） Vol.134 No.6 （2014）

本誌掲載ページ: 383-389 p

原稿種別: 論文／日本語

電子版へのリンク: https://www.jstage.jst.go.jp/article/ieejfms/134/6/134_383/_article/-char/ja/