著者

小木曽 加奈 金子 昌二

出版者

長野県短期大学

雑誌

長野県短期大学紀要 = Journal of Nagano Prefectural College (ISSN:02861178)

巻号頁・発行日

vol.69, pp.13-19, 2015-02

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Recently, damage to agriculture and forestry businesses due to wild birds and beasts is a serious situation in the mid-mountain areas such as Nagano Prefecture. Every year approximately 20 billion yen of loss occurs in Japan. Management of wild birds and beasts based on scientific data is necessary. Recently, wild animals are being examined as a promising resource for local development. In this study, we compared the smell of venison and beef to consider how venison compared to edible meat. Next, we considered whether the smell was improved by immersing venison in some seasonings. Sensory evaluation of grilled venison and beef resulted in the venison having a strong raw and bloody odor. As a result of smell component analysis, the main cause of the smell was 2,3-butanedione (diacetyl) and hexanal. As a result of having inspected the venison meat immersed in various seasonings, milk was shown to prevent the most smells. As results, we were able to elucidate a part of the cause of the unpleasant odor of the venison and we were able to prevent unpleasant odor of the venison with milk.

著者

金子 昌二 唐沢 秀行 大日方 洋

出版者

長野県工業技術総合センター

雑誌

長野県工業技術総合センター研究報告 (ISSN:18813119)

巻号頁・発行日

no.3, pp.152-158, 2008

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湿式で試料の分散・粉砕・微細化がインラインで行える装置を用いて、オカラ分離前の"呉"に微細化処理を施し、オカラの減量化やその全量を用いる豆腐(以下全粒豆腐)製造について検討を行った。その結果、微細化処理によりオカラ量が減量することが確認された。また、全粒豆腐の凝固剤にはニガリが好ましく、外観や凝固性の向上には脱気処理が必須で、TG製剤の併用が効果的であった。そして、全粒豆腐はオカラを分離した豆腐より食物繊維、カルシウム成分が多い傾向にあり、官能評価では甘みやコクが感じられ、ザラツキ評価は不快な評価ではなかった。