日本海水学会誌
Online ISSN : 2185-9213
Print ISSN : 0369-4550
ISSN-L : 0369-4550
食品加工における塩の役割
田島 眞
著者情報
ジャーナル フリー

2003 年 57 巻 1 号 p. 3-6

詳細
抄録

Many kinds of processed foods are produced with salt as an important ingredient. Ham and sausage are pickled with salt. The role of salt is preservation of the products with lowering water activity. Salt is also playing an important role in processing of fishes. Many kinds of salted fish are produced in Japan. Bread and noodles are produced from wheat flour. By mixing with salt, wheat flour produced gluten from gliadin and glutenin whose elastic property is characteristic in bread and noodles. Pickles are produced from many kinds of vegetables with salt. High osmotic pressure of salt solution softens the vegetables. Fermented seasonings such as Miso (fermented soybean-paste) and Shoyu (fermented soybean-sauce) have high concentration of salt. Kamaboko is a typical Japanese fish product. Fish meat is mashed with salt followed by steam heating. Fish protein, Myosin, produce high elastic property named as “Ashi” in the process.

著者関連情報
© 日本海水学会
次の記事
feedback
Top