著者

田尻 尚士 松本 熊市 原 和子 黄 波泉

出版者

近畿大学

雑誌

近畿大学農学部紀要 (ISSN:04538889)

巻号頁・発行日

vol.8, pp.33-40, 1975-03-15

---

[Author abstract]"Bean-Curd" mixed in canned fruit salad became generally soft and melting therefore same technical treatment were necessary. Followings might be important points for making of canned fruit salad with "Bean-Curd". 1. Agar about 10% used for coagulating "Bean-Curd". It must be selected one which has high melting point. If some gelatin were mixed in it, the texture of the jelly would be improved. But in this case more than 0.5% of gelatin were not mixed, because more gelatin the "Bean-Curd" become weaker for heating. 2. As the mixing of milk, fresh milk, skim-milk, and evaporated milk could be used favorably, but powdered skim-milk was not suitable for this purpose. Quantity of these milk 10% of fresh milk, and 5% of evaporated milk were usable. If skim-milk could be supplied enough, it might be used as it was low in cost. 3. Percentage of sugar, 22.0% were desiable to get high quality of product, but usually 15.0% might be suitable. 4. As coloring material erythrosin was the best, bust natural color Sun-Red No. 1 also gave good color. 5. If pH control desired, just soak in 0.4% citric acid solution for 30 minutes. 6. Fruit salad with other subtropical fruit such as litchi longan papaya and pineapple could be made as the present experiment.[著者抄録]季節産業である農産缶詰の端境期のつなぎ操作として杏仁フルーツサラダ缶詰の製造法について研究した。1.杏仁豆腐ベースとしては、溶解点の高い寒天1.0%、良質のゼラチン0.5%を併用するのが食感的に最良であった。2.ミルクとしては、牛乳、脱脂乳を10%,無糖練乳5.0%が良好であった。3.糖度は製品糖度22%が好ましいが、杏仁豆腐としては15%前後が最適と考えた。4.着色料サンレッドNo.1も使用可能であるが、人工着色料エリスロシンが最良であった。5.pH調節法としては、必要あれば0.4%クエン酸液で30分処理すれば充分であった。6.トロピカル風のフルーツサラダの製造が可能であることが認められた。