著者

杉田 浩一 白井 邦郎 和田 敬三 川村 亮

出版者

Japanese Society for Food Science and Technology

雑誌

日本食品工業学会誌 (ISSN:00290394)

巻号頁・発行日

vol.24, no.6, pp.311-315, 1977-06-15 (Released:2010-01-20)

参考文献数

3

被引用文献数

3 1

---

食品中コラーゲンの加熱による変化を解明するため,豚皮より調製した不溶性コラーゲンを水中で加熱し,ゼラチン化の進行状態を観察した。溶出窒素量よりみたゼラチン化は,加熱の温度,時間の増加により促進されるが,温度により限界がある。 pHが低下するとこの限界は除かれ,溶出量が著しく増大する。塩類は酸性側でゼラチン化を抑制し,中性側で促進する。加熱時の溶出物中には,ディスク電気泳動および,ゲルクロマトグラフィーにより,コラーゲンのα, β, γ鎖に相当する成分が検出されたが,ゼラチン化の進行にともない,そのパターンにはペプチド鎖の解裂による低分子化とみられる変化が起こった。

著者

今野 智宏 杉田 浩一 安達 典弘 小森谷 清

出版者

一般社団法人日本機械学会

雑誌

ロボティクス・メカトロニクス講演会講演概要集

巻号頁・発行日

vol.2004, pp.28-29, 2004-06-18

著者

杉田 浩一 今井 美樹 山下 光雄

出版者

一般社団法人日本調理科学会

雑誌

日本調理科学会誌 (ISSN:13411535)

巻号頁・発行日

vol.30, no.4, pp.321-328, 1997-11-20

被引用文献数

4

---

The changes of the meaning of "cooking" were studied with descriptions about its definition, objective and method, selected from the special books on food science since Meiji era. These changes were divided into five periods based on their characteristics. It was summarized as follows. (1) From early years through middle years of Meiji era : Food scientists theoretically taught the people how to cook meat as new food materials. It was reflected in the definiton of "cooking". (2) From later years of Meiji era through Taisho era : Three kinds of cooking ; Japanese, Western, Chinese and their mixtures were popularized among people in their common meals. So the definition of "cooking" reflected such various standpoints (3) From later years of Taisho era through early years of Showa era : People attached importance to the rational cooking with the high degree of nutritional efficiency, and the change of food components during cooking was investigated. (4) The early period after the end of the World War II : Practical use of food materials and improvement of nutritional lives were required, and the studies on theoretical cooking were promoted. The science of cookery with engineering was proposed. (5) In the later years after the end of the war : The advance of food production and food service businesses into the cooking field contributed to diversifying Japanese diet. The range of the definition of "cooking" expanded. "Cooking" enhanced its range from menu planning to dining table composition, and the theory of cooking to meet the changing lifestyle now are studied.