The existing state of water in
kamaboko was investigated by expressing, absorbing, and thermo-gravimetric methods.
Kamaboko specimens were pressed between filter papers at 50kg/cm
2. Two break points were found on the curve, which represents the relation between the amount of the expressible water and the expressing time. The result indicates that the existing state of water in
kamaboko can be classified into three categories, types
Ip,
IIp and
IIIp. The type Ip water was sque-ezed out rapidly, the type
IIp water slowly, and the type
IIIp water hardly. Amounts of types
Ip,
IIp and
IIIp water coincided roughly with those of
It,
IIt and
IIIt classified by thermogravimetry.
On the other hand,
kamaboko specimens sandwiched between absorbing papers were vacuum-packed. One break point was found in the curve, which represents the relation between the amount of the absorbable water and abosorbing time. Water in
kamaboko was classified in two states, the type
Ia absorbed to the paper easily and the
IIa absorbed hardly. The amount of Ia was approxi-mated with that of
Ip, and that of
IIa with that of
IIp plus
IIIp. The relative amounts of the
Ip,
IIp and
IIIp on the dry base were measured for the three kinds of
kamaboko differing the in amount of added water.
The amounts of
IIp plus
IIIp of all
kamaboko tested, were mostly the same. In contrast, the amount of
Ip increased markedly with an increase in that of the added water. The type
Ip, pro-bably regarded as “bulk phase water”, was thus considered to largely contribute to the texture or wateriness of
kamaboko.
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