かまぼこにおける蛋白・油・水〓系の研究-I

油の混入による足の変化

抄録

For the purpose of improving the nutritive value of “Kamnaboko”, a fish jelley like product, and the flavour of fish sausage, we have attempted to blend oil or fat into these products in process of manufacturing. However, as oil and fat has been believed to decrease the jelly-strength of these products, we have investigated to what extent it may be affected by the addition of oil.
Even a small quantity such as 2% of oil, it proved to reduce the jelly strength to some extent, but with more quantity to 15% of oil its strength remained constant or rather showed a tendency to increase. When oil was added more over 15%, the physical properties of the paste were spoiled and the jelly structure of the products was demolished in a marked degree.