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和三盆糖の完全合成について
https://kagawa-u.repo.nii.ac.jp/records/3200
https://kagawa-u.repo.nii.ac.jp/records/320017cf1bab-4b46-4212-8387-422587063098
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
AN00038339_33_2_149.pdf (324.0 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||
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| 公開日 | 2012-03-27 | |||||||||||
| タイトル | ||||||||||||
| タイトル | 和三盆糖の完全合成について | |||||||||||
| 言語 | ja | |||||||||||
| タイトル | ||||||||||||
| タイトル | Synthesis of Wasanbon-to sugar by formulation | |||||||||||
| 言語 | en | |||||||||||
| 言語 | ||||||||||||
| 言語 | jpn | |||||||||||
| 資源タイプ | ||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||
| アクセス権 | ||||||||||||
| アクセス権 | open access | |||||||||||
| アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||||||||
| 著者 |
松井, 年行
× 松井, 年行
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| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | Synthesis of Wasanbon-to sugar by mixing some Wasanbon-to components to modern sugar was studied. Samples were as follows : (A1) powdered granulated, modern sugar containing mineral components, organic acids, free amino acids and reducing sugars in approximately equal amounts as in authentic Wasanbon-to sugar, (A2) powdered granulated sugar containing double amounts of components shown in A1, (A3) powdered granulated sugar only, (A4) semi-authentic Wasanbon-to sugar produced by centrifuging Shiroshita-to which was made by heating a mixure of Wasanbon-to molasses and granulated sugar, and (A5) authentic Wasanbon-to sugar. By the sensory test by the BRADLEY'S method samples were divided in two classes based on the preference ranks, namely, (a) A1, A2, and A3 and (b) A2, A4, and A5. In sensory evaluation among A1, A2, and A3, a significant difference was found between A1 or A2 and A3 at the 5% level by the method of SCHEFFE. Concerning A2, A4 and A5, there was no significant difference between A2 and A5. Based on the synthetical evaluation such as taste, aroma and color substances of Wasanbon-to sugar, the quality of A4 was much higher than that of A2. In order to know the best blending ratio of powdered guranulated sugar in A4, the sensory evaluation by the method of SCHEFFE was carried out on the samples of A4′, consisting of equal amounts of the powdered granulated sugar and semi-authentic Wasanbon-to sugar ; A4″, consisting of 2 parts of powdered granulated sugar and semi-authentic Wasanbon-to sugar and 1 part of A4 ; and A5. No significant difference was found between A4′and A5. | |||||||||||
| 言語 | en | |||||||||||
| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | 砂糖に和三盆糖成分を加えることによって和三盆糖の合成を試みた. 試料は以下に示す. (A1)基準の和三盆糖とほぼ等しい量の無機物, 有機物, 遊離アミノ酸と還元糖を含んだ粉砕グラニュー糖, (A2)A1に示された化合物の2倍量を含んだ粉砕グラニュー糖, (A3)粉砕グラニュー糖だけ, (A4)和三盆糖廃糖蜜とグラニュー糖を加熱して作った白下糖を遠心分蜜して製造した半合成和三盆糖と(A5)和三盆糖である. ブラッドれー法による官能検査によって, 試料は選効率から二つに分けられた. すなわち, (a)A1, A2, A3と(b)A2, A4, A5である. A1, A2, A3の官能検査において, A1, A2とA3の間にシュッフェ法で5%水準で有意差があった. A2, A4, A5に関して, A2とA5間に有意差はなかった. 和三盆糖の味, 香り, 色の成分-合成の評価から判断した場合, A4の質はA2よりもすぐれている. A4における粉砕精製白糖の最良のブレンド率を知るために, シュッフェ法による官能検査は, 粉砕精製白糖と半合成品を当量に混ぜたA4′と2倍量の粉砕精製白糖と半合成品を混ぜたA4″とA5で行った. A4′とA5の間に優劣はつかなかった. | |||||||||||
| 言語 | ja | |||||||||||
| 書誌情報 |
ja : 香川大学農学部学術報告 en : Technical bulletin of Faculty of Agriculture, Kagawa University 巻 33, 号 2, p. 149-155, 発行日 1982-03-01 |
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| 出版者 | ||||||||||||
| 出版者 | 香川大学農学部 | |||||||||||
| 言語 | ja | |||||||||||
| ISSN | ||||||||||||
| 収録物識別子タイプ | PISSN | |||||||||||
| 収録物識別子 | 0368-5128 | |||||||||||
| 書誌レコードID | ||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||
| 収録物識別子 | AN00038339 | |||||||||||
| 著者版フラグ | ||||||||||||
| 出版タイプ | VoR | |||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||
| WAID | ||||||||||||
| 1407 | ||||||||||||
| KEID | ||||||||||||
| 2599 | ||||||||||||
