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Title Transcription
カヨウセイ カキ タンニン ノ カガク ハンノウセイ ヲ リヨウ シタ カキ ヨウガシ ノ セイゾウ
Title Alternative
Manufacturing of Western-style Persimmon Confectionery by Using the Chemical Reactivity of Soluble Persimmon Tannins
Attribute
報文
Author
YAMASHITA, Chikako Faculty of Education, Shimane University, Shimane 690-8504
鈴木 秀規 Faculty of Human Science, Hiroshima Bunkyo Women's University, Hiroshima 731-0295
牧 慎也 Niihama National College of Technology, Ehime 792-8580
松崎 一 Shimane Agricultural Technology Center, Shimane 693-0035 (Shimane Institute for Industrial Technology 690-0816)
近重 克幸 Shimane Agricultural Technology Center, Shimane 693-0035 (Shimane Institute for Industrial Technology 690-0816)
生田 千枝子 Shimane Agricultural Technology Center, Shimane 693-0035 (Shimane Institute for Industrial Technology 690-0816)
Description
We manufactured Western-style persimmon jelly-like confectionery, using soy milk and persimmon paste, to examine the characteristics of Western-style persimmon confectionery prepared from local ingredients, and to make use of the reactivity between soluble persimmon tannin and protein materials. The soy milk was combined with astringent persimmon paste or persimmon paste from which the astringency had been removed. The taste, quality, physical properties, and soluble tannin contents of the two types of confectionery were compared. The confectionery prepared with non-astringent persimmon paste showed an unappealing color and
poor texture, whereas that prepared with the astringent paste showed a good color, good texture, and good sensory evaluation. In addition, the confectionery prepared with astringent persimmon paste showed no syneresis (liquid separation from the gel), which is a problem for this type of product. These results suggest that mixing astringent persimmon paste with soy milk would make it possible to manufacture high-quality Western-style persimmon confectionery.
Subject
astringent persimmon
渋ガキ
soluble persimmon tannin
可溶性カキタンニン
protein
タンパク質
astringent persimmon paste
未脱渋ペースト
physical properties
物性
sensory evaluation
官能評価
Journal Title
Journal of Home Economics of Japan
Volume
63
Issue
4
Start Page
185
End Page
192
ISSN
0913-5227
ISSN(Online)
1882-0352
Published Date
2012
Publisher
一般社団法人 日本家政学会
Publisher Transcription
イッパン シャダンホウジン ニホンカセイガッカイ
Publisher Aalternative
The Japan Society of Home Economics
NII Type
Journal Article
Format
PDF
Text Version
出版社版
Gyoseki ID
e15606
OAI-PMH Set
Faculty of Life and Environmental Science