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
158
℉
/ 70
℃：植物性デンプンが分解する
肉は主にタンパク質と脂肪分からできているが、植物は主に炭水化物からで
きている。生焼けから靴底になってしまうまでの温度範囲が狭い肉と比べれば、
植物の炭水化物はずっと許容範囲が広いのが普通だが、あまり長く調理しすぎ
ると食感と色が損なわれてしまう。
植物の細胞には、料理に関係するいくつかの化合物が含まれている。ご想像
通り、これらの化合物の特性はそれぞれ異なる。以下、最も普通に見られる
5
種類の化合物と、それらが熱にどう反応するかを示す。
セルロースは植物の細胞壁の主要な構造成分だ。生の状態では人間には全く
消化できず、ゼラチン化する温度も
608
〜
626
℉
/ 320
〜
330
℃と非常に高いた
め、調理中の化学反応を論じる際には無視できる。（豆類を圧力調理するこ
とによって、一部のセルロースが実際に分解するという証拠が存在する。ど
んなルールにも例外はあるのだ！）
リグニンは、木など一部の植物細胞に見られる二次細胞壁に存在する繊維質
だ。セルロースと同様に、リグニンも調理中にはあまり変化しない。これが
注目されるのは、歯の間に挟まったり、木を噛んでいるような食感を与えた
りする場合だ（アスパラガス、きみのことだよ）。アスパラガスの茎の根元
にはかなりのリグニンが含まれているので、折り取るのがよい。
ヘミセルロースはセルロースと同じものではなく、細胞壁中に見られる非常
にさまざまな多糖類でセルロースやリグニンを束ねる役割をしている。これ ...
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