Studies on Coagulation Process of Soymilk in Tofu and Kori-tofu Manufacture Part 2. Relationship between the "Point of Critical Concentration of Coagulant" in Electric Conductivity Measurement and the Optimum Coagulating Conditions in Tofu Processing.

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  • 豆腐，凍り豆腐製造における豆乳の凝固に関する研究　第２報　電気伝導度計で求めた変曲点と豆乳の凝固終点との関係
  • デンキ デンドウドケイ デ モトメタ ヘンキョクテン ト トウニュウ ノ ギョ
  • Studies on Coagulation Process of Soymilk in Tofu and Kori-tofu Manufacture Part2
  • 豆腐,凍り豆腐製造における豆乳の凝固に関する研究(第2報)

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The relationship between the"Point of critical concentration of coagulant", Xml, in the electric conductivity measurement for soymilk and the corresponding phase changes in solidification of the coagulated products during the experimental"tofu"processing were investigated. A series of the handmade acryl plastic molders having cylindrical form were devised and used for the experiments with series of soymilk from three soybean varieties. A few selected parameters which would indicate the optimum end points of coagulant in solidification processes for tofu were adopted. These were‘transparency (or, turbidity) of whey’, ‘height of pressing tofu’ and ‘hardness of tofu’. And these parameters was found to come at such concentration levels of the coagulant, calcium chloride, more or less over the X-values. Each of them well correlated with X-value, respectively. It was concluded that the X-value could be an effective indicator for process control of coagulating reaction of soymilk and solidification process for tofu.

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