レシチンによる水産練製品用小麦澱粉の性質改良効果

概要

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In studying how to improve the nature of wheat starch used in “Kamaboko”, a fish meat jelly product, it was found that the gelatinization temperature of wheat starch, when lecithin added, became lower. Also the following were observed: 1. Wheat starch, when lecithin added, produced a jelly of higher strength at a lower temperature. 2. A higher jelly strength was obtained when “Kamaboko” was from wheat starch containing lecithin and fish meat at a low heating temperature. Especiall when lecithin was added to wheat starch at a rate of 0.1-0.5%, it was most effective. 3. Since lecithin has no action on potato starch, no difference was seen between “Kamaboko” made from lecithin-added potato starch and that from non-lecithin potato starch.