{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390282681386774784.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.3136/nskkk.58.552"}},{"identifier":{"@type":"URI","@value":"https://agriknowledge.affrc.go.jp/RN/2010815130"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"023315191"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/023315191"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I023315191"}},{"identifier":{"@type":"NAID","@value":"10030333395"}}],"resourceType":"学術雑誌論文(journal article)","dc:title":[{"@language":"en","@value":"Powder Technology for Food Applications, Especially for Processing Soybeans"},{"@language":"ja","@value":"食品分野における粉体技術―大豆の処理を中心として―"},{"@language":"ja-Kana","@value":"ショクヒン ブンヤ ニ オケル フンタイ ギジュツ : ダイズ ノ ショリ オ チュウシン ト シテ"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"Powder technology is widely utilized for food applications. In particular, fine milling has become an important unit operation in recent years. The air classification mill, pin mill and fluidized-bed opposed jet mill were tested in the preparation of ground soybeans. The air classification mill could not continuously operate due to overload, resulting from the blockage of ground material. Thermal analysis of soybeans revealed the difficulty in preventing this phenomenon. The pin mill was able to grind soybeans down to 10-30 μm at a throughput of 12 kg/h. A finely ground product with a particle size of 10 μm was obtained only by repeated milling, meaning that the product ground by pin milling was processed again using the same machine. A fluidized-bed opposed jet mill could grind the soybeans by processing the pin mill product down to 5 μm at 20 kg/h.  The combination of mill and air classifier was able to increase the protein ratio in the starch-rich seeds. The mill not only produced fine particles but also separated the protein from starch granules in the system. The air classifier acts to separate the released protein from the starch granules by exploiting their size differences."},{"@language":"ja","@value":"食品分野において粉体技術は様々な場面で用いられている．中でも微粉砕は近年特に重要な単位操作になっている．そこで本文では分級機内蔵衝撃式粉砕機，ピンミル，ジェットミルの三種類の粉砕機を用いて大豆の微粉砕のテストを行った結果を示した．分級機内蔵衝撃式粉砕機では，固着とそれに伴うオーバーロードが生じたため連続運転が出来なかった．これは油分によるものと考えたが，それを抑制することは熱分析の結果から非常に困難であると考えていることを示した．一方，ピンミルでは平均粒子径として10∼30 μmの製品を時間当たり数十kg以上の能力で得られることを示した．特に10 μmの粒子は，一度ピンミルで粉砕した粒子をもう一度，同じ粉砕機で処理することによって得る事ができる．さらにカウンタージェットミルを用いることにより20 kg/hという比較的低能力ながら，平均粒子径として5 μmの粒子が得られることを示した．<BR>また粉砕分級システムを利用することによって，豆類の成分濃縮を乾式で行いうることを示した．このシステムにおいて，粉砕機は単に微粉化するだけではなく，タンパクとデンプン粒を分離する役割を果たしている．また分級機は分離したタンパクとデンプン粒をそのサイズによって分離している．"}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410282679489537152","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000018663506"}],"foaf:name":[{"@language":"en","@value":"Inoue Yoshiyuki"},{"@language":"ja","@value":"井上 義之"}],"jpcoar:affiliationName":[{"@language":"en","@value":"HOSOKAWA MICRON Corporation"},{"@language":"ja","@value":"ホソカワミクロン(株)営業本部"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"1341027X"},{"@type":"LISSN","@value":"1341027X"},{"@type":"EISSN","@value":"18816681"},{"@type":"CODEN","@value":"NSKKEF"},{"@type":"NDL_BIB_ID","@value":"000000094659"},{"@type":"ISSN","@value":"1341027X"},{"@type":"NCID","@value":"AN10467499"}],"prism:publicationName":[{"@language":"en","@value":"Nippon Shokuhin Kagaku Kogaku Kaishi"},{"@language":"ja","@value":"日本食品科学工学会誌"},{"@language":"en","@value":"Journal of The Japanese Society for Food Science and Technology"},{"@language":"en","@value":"J. Food Sci. Technol. Res."},{"@language":"ja","@value":"食科工"},{"@language":"en","@value":"JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY"},{"@language":"en","@value":"NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI"}],"dc:publisher":[{"@language":"en","@value":"Japanese Society for Food Science and Technology"},{"@language":"ja","@value":"公益社団法人 日本食品科学工学会"}],"prism:publicationDate":"2011","prism:volume":"58","prism:number":"11","prism:startingPage":"552","prism:endingPage":"558"},"reviewed":"false","url":[{"@id":"https://agriknowledge.affrc.go.jp/RN/2010815130"},{"@id":"http://id.ndl.go.jp/bib/023315191"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I023315191"}],"availableAt":"2011","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=Fine%20milling","dc:title":"Fine milling"},{"@id":"https://cir.nii.ac.jp/all?q=Soybeans","dc:title":"Soybeans"},{"@id":"https://cir.nii.ac.jp/all?q=Pin%20mill","dc:title":"Pin mill"},{"@id":"https://cir.nii.ac.jp/all?q=Jet%20mill","dc:title":"Jet mill"},{"@id":"https://cir.nii.ac.jp/all?q=Protein%20shift","dc:title":"Protein shift"},{"@id":"https://cir.nii.ac.jp/all?q=%E7%B2%89%E7%A0%95","dc:title":"粉砕"},{"@id":"https://cir.nii.ac.jp/all?q=%E8%B6%85%E5%BE%AE%E7%B2%89%E7%A0%95","dc:title":"超微粉砕"},{"@id":"https://cir.nii.ac.jp/all?q=%E5%88%86%E7%B4%9A","dc:title":"分級"},{"@id":"https://cir.nii.ac.jp/all?q=%E5%A4%A7%E8%B1%86","dc:title":"大豆"},{"@id":"https://cir.nii.ac.jp/all?q=%E3%83%97%E3%83%AD%E3%83%86%E3%82%A4%E3%83%B3%E3%82%B7%E3%83%95%E3%83%88","dc:title":"プロテインシフト"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1050001202554717824","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Influence of micro wet milling parameters on the processing of Komatsuna ( Brassica rapa  var.  perviridis ) juice with rich phosphatidic acid"}]},{"@id":"https://cir.nii.ac.jp/crid/1390020707287918720","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Developing rice material by grinding before cooking"},{"@language":"ja","@value":"炊飯前磨砕処理による米の素材開発"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282679435580672","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Formation of Phosphatidic Acid in Japanese Mustard Spinach (Komatsuna) during the Milling Process"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681386119296","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Preface to ‘The 3<SUP>rd</SUP> Soybean Seminar’; New Component Detection and Modification of Isolated Protein Fractions, and Saponins in Soybean Seeds"},{"@language":"ja","@value":"大豆で期待される品質成分組成の改変，および大豆サポニンの構造と改変"},{"@value":"Preface to ^|^lsquo;The 3rd Soybean Seminar^|^rsquo;; New Component Detection and Modification of Isolated Protein Fractions, and Saponins in Soybean Seeds"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681386286336","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Decrease of Functional Saponins, Polyphenols and Pinitol in Soybean Seeds After Thermal Processing and Increase of Vitamin K<SUB>2</SUB> Using the Soybean Fermentation"},{"@language":"ja","@value":"大豆の機能性成分サポニン，ポリフェノール，ピニトールおよびビタミンKの特性，ならびに新たな加工技術による機能性の向上"},{"@value":"Decrease of Functional Saponins, Polyphenols and Pinitol in Soybean Seeds After Thermal Processing and Increase of Vitamin K2 Using the Soybean Fermentation"}]},{"@id":"https://cir.nii.ac.jp/crid/1390587041601119232","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"炊飯前の磨砕条件が炊飯後の米のテクスチャーに及ぼす影響"},{"@language":"en","@value":"Effect of Pre-cooking Grinding Conditions on Rice Texture After Cooking"}]},{"@id":"https://cir.nii.ac.jp/crid/1570291225850053248","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"プロテインシフトと高速凍結乾燥 : 粉体プロセスの新展開"}]},{"@id":"https://cir.nii.ac.jp/crid/1572261550687023488","@type":"Article","relationType":["cites"]}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:0038355228"},{"@type":"IRDB","@value":"oai:irdb.nii.ac.jp:03420:0004259451"},{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R000000004-I023315191"},{"@type":"CROSSREF","@value":"10.3136/nskkk.58.552"},{"@type":"CIA","@value":"10030333395"},{"@type":"CROSSREF","@value":"10.3136/nskkk.nskkk-d-24-00014_references_DOI_D7klAnLgVF8bE8CkeDJ08Sk6VtT"},{"@type":"CROSSREF","@value":"10.11301/jsfe.25670_references_DOI_D7klAnLgVF8bE8CkeDJ08Sk6VtT"},{"@type":"CROSSREF","@value":"10.1016/j.jfoodeng.2017.08.021_references_DOI_D7klAnLgVF8bE8CkeDJ08Sk6VtT"},{"@type":"CROSSREF","@value":"10.3136/fstr.23.517_references_DOI_D7klAnLgVF8bE8CkeDJ08Sk6VtT"}]}