Overview
This is yosi from Chillout with Beats.
Suddenly, it's a topic that has nothing to do with DTM, but food is very important, so I'll write about food as well.The first time I will investigate chicken and leave it as a memorandum.
What is delicious chicken cooking?
First of all, what is delicious?Think about something.
As long as it is life, it contains nutrients necessary for life support.
Is it an amino acid or mineral?
Appeal to the five senses
The sense of smell, taste, sight, touch, and hearing that are engraved in the DNA and judged to be necessary for life support may feel delicious.I think the sweet smell is a good example.It seems that dopamine is released in the brain in the hope that sugar will be obtained by smelling sweet odors.
Here, we will eliminate individual differences and consider the factors that make ordinary chicken delicious.
There was good information if I googled a little.
ChickenproteinExcellent source of
Chickenfatty acidThe composition is the ideal balance
Juicy, delicious chicken with umami, richness and aroma
ChickenfatYou can enjoy a unique scent when you heat the part
Umami ingredientInosinic acidA lot of chicken steak,amino acidMost in thigh meat
Quote source
http://0109.co.jp/business/knowledge_3.html
It turned out that it contains a lot of protein and a lot of umami ingredients.
I think it is important to cook without missing this umami ingredient as much as possible.
So what is chicken protein made of and how does it change with heat?
What is chicken protein made of?
It seems that it is mainly made of three kinds of proteins.
Mr. Takara Shuzo had a very easy-to-understand table, so I quoted it.
| Muscle protein | Specific protein | Features |
|---|---|---|
| Myofibril protein | Actin, myosin, actomyosin | Fibrous and involved in muscle contraction Shrinks and hardens when heated |
| Sarcoplasmic protein | Myoglobin, enzymes, etc. | Contains glycolytic enzyme Myoglobin is the blood of fish |
| Connective tissue protein | collagen | Coagulate by heating If you continue to heat it, it will gelatinize and become easier to loosen. |
Quote source
https://www.takarashuzo.co.jp/products/seasoning/basicinfo/004.htm
I found another easy-to-understand information.
Quote source
http://kumamoto.lin.gr.jp/shokuniku/eiyochisiki/tokusei_hataraki/seibun_tanpaku.html
It turned out that chicken protein is mainly made up of three types.
And basically, only thigh meat and breast meat, which are often eaten, contain almost no collagen.
(Collagen is abundant in bones and skin)
Therefore, we will focus on two types of myofibril proteins and sarcoplasmic proteins.
It was also found that these two types of proteins are hardened by heat.
So how do you prevent it from becoming stiff?
We will dig deeper into this area in the next article.
Summary
The reason why chicken is delicious is that it has a lot of protein and a lot of umami ingredients.
(Although there are various other factors ...)
There are three types of protein in chicken meat: myofibril protein, sarcoplasmic protein, and connective tissue protein.
(Since chicken breast and thigh meat contain almost no collagen, there are two types of proteins, myofibril protein and sarcoplasmic protein.)
Myofibril protein and sarcoplasmic protein are hardened by heat.
Next time, I will explore the reasons, methods, and temperatures for burning chicken.
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