著者

太田 静行

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.8, no.2, pp.117-120, 1975-06-20 (Released:2013-04-26)

参考文献数

17

著者

太田 静行

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.29, no.7, pp.469-488, 1980-07-20 (Released:2009-11-10)

参考文献数

90

被引用文献数

4 4

著者

太田 静行

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.18, no.2, pp.94-98, 1985-07-20 (Released:2013-04-26)

参考文献数

10

著者

太田 静行

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.15, no.3, pp.175-178, 1982-10-20 (Released:2013-04-26)

参考文献数

18

著者

太田静行

雑誌

家政誌

巻号頁・発行日

vol.14, pp.162-170, 1963

被引用文献数

1

著者

太田 静行

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.19, no.8, pp.792-806, 1970-08-20 (Released:2009-10-20)

参考文献数

175

著者

江井 仁 中尾 典子 太田 静行

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.14, no.7, pp.352-359, 1965-07-20 (Released:2009-10-09)

参考文献数

8

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The effects of heat-treatment on the emulsifying properties of soybean lecithin were studied.Soybean lecithin was heated at 120150°C for 560 minutes. with soybean oil. Chemical properties of heated soybean lecithin, such as the contents of acetone soluble lipid, water soluble compounds containing phosphorus and acid value were determined, and then, the contents of individual phosphatides, were determined by silicic acid column chromatography as described by Hanahan.The phase inversion curves obtained by emulsifying soybean oil with water, and the emulsion stabilities were determined by the residual emulsion volume (ml), after centrifuged at 4, 000rpm for 7 minutes.From the experiments we could conclude that water soluble compounds, such as glycerpylhosphoryl compounds and glycerophosphoric acid, and lysophosphatides were increased with heating, and also heated soybean lecithin could easily make emulsions of O/W type and their emulsions were very stable.

著者

太田 静行 坂本 泰志 近藤 勝彦 日下 兵爾

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.28, no.5, pp.321-327, 1979-05-20 (Released:2009-11-10)

参考文献数

4

被引用文献数

6 8

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In various foods, it is often experienced that a presence of oil in food complicates the taste of the foods and makes it mild and sometimes even very delicious. However, this effect of oils on the taste of food has not been studied systematically. This paper deals with the effect of oil on so-called “five tastes”. Sugar, salt, tartaric acid, quinine hydrochloride and monosodium glutamate were chosen as the representative of five tastes, namely sweet, salty, sour, bitter and glutamate taste (“Umami”, in Japanese), respectively. Taste panel consisted of about 15 persons, who were the stuff of our laboratories and our students.Two series of experiments were carried out.1) Taking the case of sweet taste, emulsions typed of w/o and o/w of 5.46% aqeuous solution of cane sugar and corn oil were made. Each of 7.20, 6.28, 5.46, 4.75 and 4.13% solutions of cane sugar were also made. The panel made the guess which solution were equal to the sweetness of these o/w and w/o emulsions. Such experiments were also done on other four tastes as well as on some real foods such as margarine, cream and mayonnaise.2) Also taking the case of the sweet taste, 7.20, 6.28, 5.46, 4.75 and 4.13% solutions of cane sugar were made, while o/w and w/o emulsions of these solution and oil were made. The panel carried out the difference tests on these series. The number of the errors in these experiments was compared. As the results, it was found that intensity of tastes were much decreased in the w/o emulsion. In the difference tests on the emulsions of both w/o and o/w type it was much difficult to describe the differences than those on mere ageous solutions. These results seem to be able to explain to some extent the general belief, “oil makes the taste of food mild and delicious”.

著者

太田 静行 奥平 巌

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.1, no.2, pp.94-96, 1968-07-25 (Released:2013-04-26)

参考文献数

11

被引用文献数

1

著者

太田 静行

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.32, no.5, pp.245-257, 1983-05-20 (Released:2009-11-13)

参考文献数

22

著者

太田 静行 古堅 あき子 日下 兵爾 森 一雄

出版者

一般社団法人日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.16, no.2, pp.122-126, 1983-06-20

被引用文献数

1

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食塩の塩から味に及ぼす香辛料の辛味の影響を見る目的で,香辛料として胡椒を選び,塩から味に関する両者の相互関係を味覚検査法により調べた。 味覚検査の内容としてはi)一定濃度の食塩水溶液に胡椒を加えた液が,塩から味においてどの程度の濃度の食塩水溶液に相当するか,ii)コショウを加えた場合,食塩水溶液の濃度差識別能力に影響があるか,を調べ,妙飯についても実験を行なった。この結果,胡椒の辛味と食塩の塩から味は別の味であって,胡椒の辛味は塩から味に関して食塩の塩から味を補う効果はないか,あっても少ない。胡椒を加えると食塩の量が少くてもすむように見えるのは,胡椒の存在が塩から味に関する食塩の濃度差識別を困難にするためであることがわかった。

著者

太田 静行

出版者

一般社団法人日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.9, no.1, pp.8-12, 1976-04-10