December 2016
Beginner to intermediate
504 pages
15h 49m
Japanese
Content preview from Cooking for Geeks 第2版 ―料理の科学と実践レシピ
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3.
時間と温度
/ Time and Temperature
154
℉
/ 68
℃：
I
型コラーゲンが変性する
この章で動物のタンパク質と変性について説明した際、コラーゲンは特別な
のでそれ専用のセクションで説明すると書いた。そしてこれが、そのセクショ
ンだ！ まず、簡単に復習しておこう。動物のタンパク質（魚やシーフードを
含む）は、構造タンパク質、結合組織タンパク質、そして筋形質タンパク質と
いう、
3
つのカテゴリに分類できる。一般的に、構造タンパク質が料理で取り
扱われる最も重要なタンパク質だが、一部のシーフードや肉にとっては結合組
織がさらに重要となってくる。
動物の結合組織は、構造を支え、筋肉や臓器を体内で支持する働きをしてい
る。筋肉を取り巻く筋膜やじん帯など大部分の結合組織、それに腱や骨などの
構造組織は、コンクリートに入った鉄筋のようなものだと考えてよい。筋肉組
織のようにそれ自体が伸縮するわけではないが、筋肉が伸縮するための構造を
支えているのだ。（豆知識：重量当たりの強さで言うと、コラーゲンは鋼鉄よ
りも強靭だ。）
結合組織中に最もよく見られる種類のタンパク質
はコラーゲンで、動物に含まれるコラーゲンにはい
くつかの種類がある。料理の観点から見た場合、化
学的な性質の違いとして大きいのは変性する温度だ。
コラーゲンは
2
種類の形で現れる。腱のように筋肉
の外側の分離したかたまりと、筋肉の中を走る網の
目だ。コラーゲンは硬いので（構造を支える必要が
あるので当然だ）、十分に高い温度で十分に長い時 ...
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