料理上手だけが知っている肉じゃがの科学！なぜ味を変えられるのか？なぜ肉じゃがが「料理上手のベンチマーク」なのか？【ゆっくり解説】 скачать в хорошем качестве

料理上手だけが知っている肉じゃがの科学！なぜ味を変えられるのか？なぜ肉じゃがが「料理上手のベンチマーク」なのか？【ゆっくり解説】

科学的に見る「 なぜ肉じゃがの味を操れる人は料理が上手いのか？料理上手のベンチマーク」なのか？肉じゃが調理の科学」 をゆっくり解説しました。 よろしくお願いします。 参考文献・出典リスト [Research on Vegetable Cell Walls and Pectin Thermal Softening] PubMed Central (NIH) - "Revealing the Impact of Starch–Pectin Interactions on the Textural Properties of Different Potato Varieties During Boiling" https://pmc.ncbi.nlm.nih.gov/articles... PubMed Central (NIH) - "Lemon juice pretreatment as a strategy to preserve the quality and enhance the texture of cooked potato slices" (Mechanisms of cell wall breakdown and pectin stabilization during heating) https://pmc.ncbi.nlm.nih.gov/articles... Journal of Cookery Science of Japan (J-STAGE) - "Changes in Texture and Degradation of Pectin in Vegetables during Cooking" https://www.jstage.jst.go.jp/browse/c... [Research on Thermal Denaturation of Meat Proteins (Actin & Myosin)] PubMed Central (NIH) - "Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal processing" (Meat protein dynamics and shrinkage at 60–70°C) https://pmc.ncbi.nlm.nih.gov/articles... PubMed Central (NIH) - "Effect of Thermal Processing on the Conformational and Digestive Properties of Myosin" https://pmc.ncbi.nlm.nih.gov/articles... PubMed Central (NIH) - "Effect of Protein Thermal Denaturation on the Texture Profile Evolution" https://pmc.ncbi.nlm.nih.gov/articles... [Research on Flavor Penetration, Diffusion Phenomena, and Fluid Dynamics] PubMed Central (NIH) - "Solid Loss of Carrots During Simulated Gastric Digestion" (Mass transfer in plant tissues and Fick's laws of diffusion) https://pmc.ncbi.nlm.nih.gov/articles... PubMed Central (NIH) - "Effects of Pulsed Pressure Curing on Beef Quality" (Study of salt transfer through cell membranes, osmotic pressure, and diffusion processes) https://pmc.ncbi.nlm.nih.gov/articles... PubMed Central (NIH) - "Effect of Different Cooking Methods on Polyphenols, Carotenoids and Antioxidant Activities..." (Cell wall softening and component extraction mechanisms during boiling/frying) https://pmc.ncbi.nlm.nih.gov/articles... [Institutional Information on History, Basic Cooking Science, and Physics] Ministry of Agriculture, Forestry and Fisheries (MAFF) - "Protection and Inheritance of Washoku, History of Home Cooking and Changes in Seasonings" (Background on the origins of Nikujaga and Beef Stew) https://www.maff.go.jp/j/keikaku/syok... Japan Konjac Association - "Culinary Science of Konjac and Shirataki" (Verification report and empirical testing on the phenomenon of "shirataki making meat tough") https://www.konnyaku.or.jp/konw/wp-co... Science Portal (JST) - "Cooking and Science: Physical and Chemical Mechanisms that Determine Taste" https://scienceportal.jst.go.jp/ RIKEN - "Fundamental Physics of Molecular Diffusion Phenomena" (Scientific backing for osmotic pressure and diffusion principles during cooking) https://www.riken.jp/en/ Japan Meat Information Service Center - "Heating Temperature of Meat and Thermal Coagulation of Protein" (Tissue hardening across different temperature zones) https://www.jmi.or.jp/ Institute of Food Technologists (IFT) - "The Physics of Boiling and Simmering" (Explanation of thermal convection and fluid dynamics associated with drop lids / otoshibuta) https://www.ift.org/ Nature - "Food Chemistry Collection" (Chemical basis of flavor formation, including the Maillard reaction) https://www.nature.com/subjects/food-... ※更新等でリンク先が変更されている場合は、その際は公式サイト内にて再検索をお願いいたします。 ※この動画は【東方project】を基にした二次創作です。 東方Projectの二次創作ガイドライン https://touhou-project.news/guideline/ ＃肉じゃが＃ゆっくり解説 #ゆっくり科学 #ゆっくり料理