| Item type |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2017-10-31 |
| タイトル |
|
|
タイトル |
加工食品の素材に関する研究 : 蒲鉾形成に及ぼす加工条件の検討 |
| タイトル |
|
|
タイトル |
Studies on the Materials of Processed Foods : Examination of the processing condition on the formation of the kamaboko |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
かまぼこ |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
テクスチャー |
| 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 |
| ID登録 |
|
|
ID登録 |
10.24516/00000041 |
|
ID登録タイプ |
JaLC |
| 著者 |
道家, 晶子
渡辺, 優子
DOKE, Shoko
WATANABE, Yuko
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
The kamaboko is known as the semi-circular seafood-paste of representative fisheries processed foods. We examined a property control for processing condition to give it as well as cosmetic surgery of the kamaboko. When we added salt to fish meat protein and ground it, actomyosin was eluted and became into a paste form. The steamed fish paste by a steamer was formed "ASHI" with the elasticity and tasty. The appearance of the kamaboko which handcrafted was not regulated well like the marketing products. Therefore we checked the influence of the starch which gave it to the surface formation of the kamaboko, influence of the heating power and the packing difference. The results of the experiment were showed that the elasticity of the kamaboko was increased with the starch, but did not have an influence on the epidermis. In addition, the elasticity was appeared than the one that heated over a low heat, and the epidermis was finished neatly. Furthermore, the kamaboko was elastic and the maximum height when it was wraped tightly. |
| 書誌情報 |
岐阜市立女子短期大学研究紀要
en : Bulletin of Gifu City Women's College
巻 65,
p. 25-31,
発行日 2015
|
| 出版者 |
|
|
出版者 |
岐阜市立女子短期大学 |
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
0916-3174 |
| 書誌レコードID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN10208264 |
| 論文ID（NAID） |
|
|
|
識別子タイプ |
NAID |
|
|
関連識別子 |
40020819175 |
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