Translations:Tofu/32/ja: Difference between revisions

Latest revision as of 10:21, 20 June 2025

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Message definition (Tofu)

=== Acid coagulants ===
* '''[[Glucono delta-lactone]]''' (GDL): A naturally occurring organic acid also used in [[cheesemaking]], this coagulant produces a very fine textured tofu that is almost jelly-like. It is used especially for "silken" and softer tofus and confers a faint sour taste to the finished product. GDL is derived from glucose and takes the form of a white powder at room temperature. Its molecular structure contains a six-membered [[Heterocyclic compound|heterocyclic]] ring that is hydrolyzed upon contact with water, slowly converting GDL to gluconic acid. forming a single, smooth gel that is free of air gaps and that resists breaking during transportation. Using GDL as a coagulant, silken tofu can be formed directly in its container, as it does not require pressing. This acid coagulant is also commonly used together with calcium sulfate to give soft tofu a smooth, tender texture.
* Other edible acids: Though they can affect the taste of the tofu more, and vary in density and texture, acids such as [[acetic acid]] ([[vinegar]]) and [[citric acid]] (such as lemon juice), can also be used to coagulate soy milk and produce tofu.

酸凝固剤

グルコノデルタラクトン（GDL）：チーズ製造にも使用される天然の有機酸で、ゼリーのような非常にきめ細やかな食感の豆腐を生成する。特に「絹ごし」やより柔らかい豆腐に使われ、完成品にかすかな酸味を与える。GDLはグルコースから誘導され、室温では白色粉末の形をとる。その分子構造には六員環の複素環が含まれており、水と接触すると加水分解され、GDLはゆっくりとグルコン酸に変化する。これにより、空気の隙間がなく、輸送中に壊れにくい単一の滑らかなゲルが形成される。GDLを凝固剤として使用すると、圧搾が不要なため、絹ごし豆腐を容器内で直接成形できる。この酸凝固剤は、絹ごし豆腐に滑らかで柔らかな食感を与えるために、硫酸カルシウムと一緒に使われることも多い。
その他の食用酸：酢酸（酢）やクエン酸（レモン汁など）などの酸も、豆腐の味に影響を与え、密度や食感にばらつきはあるものの、豆乳を凝固させて豆腐を製造するために使用できる。

Translations:Tofu/32/ja: Difference between revisions

Latest revision as of 10:21, 20 June 2025

酸凝固剤

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