Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 53

Молекулярная гастрономия для креативных шеф-поваров (англ. язык)

5. Make also a master sample at 1 % of gelatine.

Figure 23: Gels formed with the three gelling agents:

- At the top left: agar-agar at 1 %

- At the top right: carraghenane Kappa + Loccus bean

gum at 1 %.

- At the bottom : gelatine at 1 %.

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III.6.3.4. Results:

Using the tea solutions which are settled, the gel sets and its texture looks like a gel made of a

solution at 10 g of gelatine per L. Indeed, the firmness looks like a master sample at 1 % more than a

master sample at 1.2 %. However, the taste is not pronounced enough and the color is too clear.

To compare, a solution of tea + gelatine at 10 g / L without being settled. In the case of the

witness of infusion of Tea + gelatine 10g / L not settled, the solution becomes slightly confused during the

introduction of the gel. A gel formed but we did not eliminate the tannins of the solution !

III.6.3.5. Discussion/ Interpretation:

The gel made of a settled solution with 1 % of gelatine and homogenization is less firm than the

gel made of the floating part of the solution. However, it has the same other characteristics such as a too

clear colour, and a not enough pronounced taste. Also, it seems to have some tannin, settling on the

bottom of the bowl, and the gel isn’t clear.

A hypothesis could be the formation of a complex between tannins and the gelatine. On the

whole, the quantity of introduced gelatine was to be sufficient to trap the totality of phenolics of the

solution. To introduce for a second time some gelatine allows then to form a gel. In the case of our

infusion stemming from the experiment 1, this one was put settling during 72 hours before introduction of

the gelatine. Except, the solution taken for the dosage corresponds to the floating because this solution

was not homogenized. It would seem that tannins settled in the heart of the bowl, the gel was then able to


Finally, the solutions of tea were infused more than half an hour, which is long enough to extract

all the sapid molecules and tannins. However, the gel isn’t tasty enough. Has the gel any influence on the

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