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

Studies on the Materials of Processed Foods
Examination of the processing condition on the formation of the kamaboko.


道家晶子	渡辺優子
Shoko DOKE	Yuko WATANABE

Abstract

　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.

Keywords : かまぼこテクスチャー