卵豆腐・茶碗蒸しのおいしさとその科学

抄録

Egg sols diluted with various liquids are easily converted to soft and smooth gels by heating. In this paper, effects of various salts on the properties of the diluted egg and egg white gels were discussed. With univalent NaCl or KCl, the breaking strength of gels were lower than with divalent MgCl₂ or CaCl₂, though increased gradually with added salt concentration. The amounts of liquid released by syneresis from gels with divalent salt were significantly large compared with univalent salt.Moreover, the breaking strength of gels with same charge showed same behavior, by adjusting to the same pH value of the sols.
The results of saltiness sensory evaluation test by Probit method of egg white gels with various concentration salts added were as for lows: The hardness of gels showed little influence on the saltiness. With other salts substituted to 5% of NaCl, the saltiness was weakened with MgCl₂ or CaCl₂ contrasting to little ef fect with KCl.