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グルコン酸高含有の新...

グルコン酸高含有の新醸造米酢の製法および減塩すし飯への応用

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グルコン酸高含有の新醸造米酢の製法および減塩すし飯への応用

Call No. (NDL)
Z17-416
Bibliographic ID of National Diet Library
029953486
Material type
記事
Author
多山 賢二ほか
Publisher
東京 : 日本醸造協会
Publication date
2019-08
Material Format
Paper
Journal name
日本醸造協会誌 / 日本醸造協会, 日本醸造学会 [編] 114(8):2019.8
Publication Page
p.511-521
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Detailed bibliographic record

Summary, etc.:

ブレンドによって試作したモデル食酢を用い,すし用調味酢の減塩(半減)に,調味酢中で「酢酸:グルコン酸=約1:1(モル比)」とすることが有効であると明らかとなった。次に,エタノールが全て酢酸に変換された酢酸発酵終了後も培養を継続する新製法を採用し,原料組成を工夫し,Komagataeibacter x...

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Bibliographic Record

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Paper

Material Type
記事
Author/Editor
多山 賢二
岡本 洋子
Alternative Title
A production method for newly brewed rice vinegar containing gluconic acid at high concentrations and its application to sushi rice with sodium chloride restriction
Periodical title
日本醸造協会誌 / 日本醸造協会, 日本醸造学会 [編]
No. or year of volume/issue
114(8):2019.8
Volume
114
Issue
8
Pages
511-521