ねり製品の足に対する澱粉の補強効果-I : 澱粉の糊化と足の補強

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In manufacturing of fish meat jelly (Kamaboko), starch is very often added in fish meat paste in order to enhance the jelly strength of the products. It is widely believed that gelatinization of starch is a requisite for the effect, and that gelatinized starch reinforces the structure of Kamaboko by closely binding meat protein. But there is no direct evidence, so it is attempted to offer an experimental support for the view. Samples of Kamaboko were prepared by heating fish meat paste contained 10% potato starch at different temperatures. And then, samples were tested for jelly strength by a sensory test and by a gelometer in parallel, as well as for the state of gelatinizaton of starch in jelly under a microscope. When the sample was prepared at 70°C, reinforcing ability of starch for Kamaboko was recognizable organoleptically, and a series of changes in jelly properties occured: increase in breaking strength (Fig. 2), abrupt drop of breaking strain (Fig. 3) and of softness (Fig. 4), and change in expressible water curve (Fig. 5). In Kamaboko prepared at the same temperature (70°C), almost all granules of potato starch were observed to gelatinize (larger granules do a little above 65°C and smaller ones at 75°C), while the gelatinization temperature of potato starch is known as 61.5°C. The fact that the effect of starch begins to be recognizable with sample prepared at a temperature above which gelatinization of starch was observed, supports the view that gelatinization of starch is necessary to enhance jelly strength of Kamaboko. On the other hand, the finding that starch added in Kamaboko, though gelatinized, existes in the jelly as granules is not agreement with a view that enhancing effect of starch is due to its cementing action.

ねり製品の足に対する澱粉の補強効果-I : 澱粉の糊化と足の補強

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