ゼラチンゼリー形成に及ぼすキウイフルーツプロテアーゼ阻害剤の影響

抄録

Effects of kiwifruit and inhibitor for its protease on gelatinization and flavor of gelatin jelly were investigated. (1) It was observed that cinnamic aldehyde, a principal components in essential oil of cinnamon, inhibited effectively the protease. Although some spices and other components in essential oils also inhibited the protease, they were not suitable as the inhibitor for the gelatinization because their flavor was too intensive to apply to the jelly (2) Hardness of the jelly was reduced by addition of slice of kiwifruit in it, but application of cinnamic aldehyde could recover the reduction of the hardness. (3) It was judged that the jelly added slice of kiwifruit treated with cinnamic aldehyde was better significantly in aroma and overall than the jelly without the slice by the sensory test.