著者

塩田 教子 松岡 麻男

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.19, no.3, pp.209-214, 1986-12-20 (Released:2013-04-26)

参考文献数

10

被引用文献数

2

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“Kakuni of Pork”, one kind of “Shippoku” cookings, is usually made up by boiling pork for several hours. In order to cook it faster, the high pressure cooking was examined.The cooking period, judged by the sensory test, necessary to obtain the same softness of pork as that of the usual cooking was searched. Physical properties, lipid contents and the difference of tissue structure of pork cooked to the same softness was examined. Also the behavior of skin protein during the both cookings was examined by SDS-polyacrylamide gradient gel electrophoresis, because this behavior seemed to relate to the softness of cooking materials.Results obtained were as follows1) Two hundreds grams of pork with skin and one liter of water were put in a pressure cooker, heated for 40 min., left as they were for 10 min., and then after water was changed, again heated for 20 min. and left they were for 10 min. This cooked pork with skin showed the same softness as that cooked for 4 hours by the usual method by the sensory test. Also the values of these cooked porks obtained by the rheological measurements coinsided well.2) Pork cooked with high pressure cooker seemed to be mild in the case of mastication and less lipid content compared with those cooked under the normal condition.3) The pork skin cooked under the high pressure was highly gelatinized, but little difference was observed between two proteins obtained by normal and high pressure cookings on the electrophoretical patterns of soluble collagen and soluble protein.4) It seemed to be clear that the taste of "Kakuni of Pork" was affected by the dissolution of the skin tissue and the alterration in the structure of the connective tissue during the cooking process.