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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6.
食品添加物の使い方
/ Playing with Chemicals
トランスグルタミナーゼ
さらに奇妙な食品添加物のひとつがトランスグルタミナーゼだ。これは、元
は血液から見つかった酵素で、グルタミンを他のアミノ酸と結合させる働きを
持つ。つまり、タンパク質の接着剤だ。トランスグルタミナーゼを使えば、数
個の肉片を融合させて
1
個の大きな肉片にしたり、ミルクやヨーグルトのタン
パク質を長くつなげてとろみをつけたりすることができる。また、パスタを硬
くしたり、グルテンフリーのパンに弾力性を持たせたり（ちぎれずにのばせる
ように）するためにも使われている。タンパク質を含むものならほとんど何で
も、トランスグルタミナーゼを使ってくっつけることができるのだ。
トランスグルタミナーゼをがあれば、キッチンでどんなことができるだろう
か？ もちろん、これを使ってフランケンシュタイン肉（例えば鶏肉をステー
キにくっつける）を作れるのは明らかだが、面白おかしく思えてもおいしいも
のではない。その上、異なる温度範囲が調理に必要とされるため、現実的では
ない。帆立のベーコン巻のレシピはアイディアの出発点になるだろうが、タン
パク質を結合するという概念は、どんなタンパク質に富む食材を取り扱う際に
も応用することができる。
キエフ風チキン（伝統的には平らにした鶏むね肉でハーブ入りバターを巻い
た料理）を、シンプルに作ることを考えてみよう。平らにした鶏むね肉の端を、
トランスグルタミナーゼでくっつけるのだ。ターダッキン（
turducken ...
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I wanted to learn C and C++, but it didn't click for me until I picked up an O'Reilly book. When I went on the O’Reilly platform, I was astonished to find all the books there, plus live events and sandboxes so you could play around with the technology.Addison B.
I’ve been on the O’Reilly platform for more than eight years. I use a couple of learning platforms, but I'm on O'Reilly more than anybody else. When you're there, you start learning. I'm never disappointed.Amir M.
I'm always learning. So when I got on to O'Reilly, I was like a kid in a candy store. There are playlists. There are answers. There's on-demand training. It's worth its weight in gold, in terms of what it allows me to do.