Скачать или смотреть フランス式オムレツのプロ級になる科学的な作り方！フランスで食べたオムレツが別次元だった件。日本式との決定的な違い。【オムレツの科学】【ゆっくり解説】

科学的に見る「フランス式プレーンオムレツの調理法やスフレ、日本式オムライス」オムレツの科学的調理法 をゆっくり解説しました。
よろしくお願いします。

参考文献リスト
[General Food Science & Basic Theory]
McGee, H. (2004). On Food and Cooking: The Science and Lore of the Kitchen.
(The definitive guide to food science. Covers egg coagulation temperatures and emulsification mechanisms comprehensively.)
https://www.simonandschuster.com/book...
López-Alt, J. K. (2022). Should You Pre-Salt Scrambled Eggs? - Serious Eats.
(Empirical experiments by the author of The Food Lab. Demonstrates that salting eggs 15 minutes in advance prevents protein bonding and results in a softer texture.)
https://www.seriouseats.com/should-yo...
This, H. (2006). Molecular Gastronomy: Exploring the Science of Flavor.
(Observations on egg coagulation and the physics of soufflés by the father of molecular gastronomy.)
https://cup.columbia.edu/book/molecul...
[Egg Coagulation & Protein Denaturation]
Donovan, J. W., & Mapes, C. J. (1976). A differential scanning calorimetric study of the stability of egg white to heat denaturation.
(Fundamental research on the heat denaturation temperature of egg white proteins. Journal of the Science of Food and Agriculture.)
https://pubmed.ncbi.nlm.nih.gov/4650/
Mine, Y. (1995). Recent advances in the understanding of egg white protein functionality.
(Review paper on the gelation properties of egg white proteins. Trends in Food Science & Technology.)
https://doi.org/10.1016/S0924-2244(00...
Hagiwara, T., et al. (1998). Rheological Study on the Fractal Nature of the Protein Gel Structure.
(Research on the structure and rheology of heat-induced protein gels. Langmuir.)
https://pubs.acs.org/doi/10.1021/la98...
[Effects of Salt & Ions]
Croguennec, T., et al. (2002). Influence of pH and Salts on Egg White Gelation.
(Detailed study on the influence of pH and salt concentration on the physical properties of egg white gels. Journal of Food Science.)
https://onlinelibrary.wiley.com/doi/a...
[Lipids, Emulsification & Texture]
Matsutani, M., et al. (2022). Effects of Adding Rapeseed Oil or Milk Fat Cream to Liquid Hen Egg on Lipid Distribution and Heat-Induced Gel Network.
(Study on how adding milk fat cream affects the gel network formation and texture of heated eggs. Demonstrates the coagulation inhibition effect of fat globules. ACS Food Science & Technology.)
https://pubs.acs.org/doi/10.1021/acsf...
Timilsena, Y. P., et al. (2020). Encapsulation in the Food Industry.
(Overview of encapsulation technology in food ingredients and the role of lipid matrices. Food and Nutrition Sciences.)
https://www.scirp.org/journal/paperin...
[Maillard Reaction & Flavor Chemistry]
Mottram, D. S. (2007). The Maillard reaction: source of flavour in thermally processed foods.
(Explanation of the mechanism of aroma compound generation via the Maillard reaction.)
https://www.semanticscholar.org/paper...
Jiang, T. (2019). Volatiles of Black Pepper Fruits (Piper nigrum L.).
(Analysis of volatile compounds [terpenes] in black pepper and changes due to heating. PMC.)
https://pmc.ncbi.nlm.nih.gov/articles...
[Physics of Cookware (Cast Iron vs. Teflon)]
Royal Society of Chemistry. (2016). The chemistry of the cast iron pan.
(Chemical explanation of cast iron pans by the Royal Society of Chemistry.)
https://edu.rsc.org/feature/chemistry...
Serious Eats. "The Science of Cast Iron Seasoning."
(Detailed article on the heat capacity of iron and the chemical mechanism of polymer formation.)
https://www.seriouseats.com/how-to-se...
[Official Institutions & Others]
Ministry of Agriculture, Forestry and Fisheries (MAFF). "Special Feature: Q&A on the Secrets of Eggs."
(Official information from the Japanese government regarding egg properties, preservation, and changes due to heating.)
https://www.maff.go.jp/j/pr/aff/2404/...
Kewpie Corporation. "The Science of Eggs."
(Research data on functional properties such as heat coagulation and emulsification of eggs.)
https://www.kewpie.com/education/info...

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