生姜プロテアーゼによる牛乳ゲルの調製におよぼす牛乳の種類と成分の影響

抄録

　Milk gels were prepared by incubating a mixture of ginger juice (1.5 mL) and milk (50 g) obtained from Jersey dairy cattle (JM), Guernsey dairy cattle (GM) or Holstein dairy cattle (HM) at 60℃ for 60 min to determine the resulting effects on hardness, adhesiveness, and cohesiveness. The hardness and adhesiveness exhibited a positive correlation with the concentration of protein, lipid, and calcium present in milk. The values of hardness and adhesiveness of milk gels prepared using milk from HM, GM, and JM increased sequentially, whereas the values of cohesiveness increased in the opposite order. Compared to gelatin gels, gels prepared using a mixture of milk and ginger juice have promising applications as foods for elderly people or as swallowing training foods.