實は鷄・豚・牛、それぞれ「脂の融點」も「旨味成分」も全部違います。
肉の種類を變えるだけで、卵との相性・油の出方・最適な調理法が根本から變わるんです。

この動畫では、そぼろ丼（二色丼、三色丼）にまつわる「なぜ？」を料理科學・食品心理學をもとにゆっくり解説します。
よろしくお願いします。

參考文獻・出典リスト
Ribonucleotides differentially modulate oral glutamate detection thresholds (NIH / PMC)
https://pmc.ncbi.nlm.nih.gov/articles...
Umami as an 'Alimentary' Taste. A New Perspective on Taste Classification (NIH / PMC)
https://pmc.ncbi.nlm.nih.gov/articles...
Factors affecting detection of bimodal sour-savory mixture and inter-individual umami taste perception (NIH / PMC)
https://pmc.ncbi.nlm.nih.gov/articles...
Computational analysis of umami and bitter taste interactions: orthogonality in receptor–ligand binding (NIH / PMC)
https://pmc.ncbi.nlm.nih.gov/articles...
Stepwise Sous-Vide Cooking as a Novel Approach to Enhance the Water-Holding Capacity and Tenderness of Chicken Breast (NIH / PMC)
https://pmc.ncbi.nlm.nih.gov/articles...
Effect of Protein Denaturation Temperature on Rheological Properties of Baltic Herring Muscle Tissue (NIH / PMC)
https://pmc.ncbi.nlm.nih.gov/articles...
牛・豚のレバーや豚肉は、中までしっかり加熱してください (厚生勞働省)
https://www.mhlw.go.jp/file/06-Seisak...
正しい知識で食中毒對策を！ 肉はよく燒いておいしく食べよう (厚生勞働省)
https://www.mhlw.go.jp/file/06-Seisak...
Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion (NIH / PMC)
https://pmc.ncbi.nlm.nih.gov/articles...
Biology, strategies, and fresh meat consequences of manipulating the fatty acid composition of meat (NIH / PMC)
https://pmc.ncbi.nlm.nih.gov/articles...
Comparison of Acetone Method and Ether Method（動物性油脂の融點測定） (J-STAGE)
https://www.jstage.jst.go.jp/article/...
Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review (NIH / PMC)
https://pmc.ncbi.nlm.nih.gov/articles...
Maillard Reaction in Flour Product Processing: Mechanism, Impact on Quality, and Mitigation Strategies of Harmful Products (NIH / PMC)
https://pmc.ncbi.nlm.nih.gov/articles...
Evolution of the Maillard Reaction in Glutamine or Arginine-Dextrinomaltose Model Systems (NIH / PMC)
https://pmc.ncbi.nlm.nih.gov/articles...
Lecithin's Roles in Oleogelation (NIH / PMC)
https://pmc.ncbi.nlm.nih.gov/articles...
Molecular Gastronomy: A New Emerging Scientific Discipline (NIH / PMC)
https://pmc.ncbi.nlm.nih.gov/articles...
Biosurfactants in Food: Advances, Innovative Applications and Functional Perspectives (NIH / PMC)
https://pmc.ncbi.nlm.nih.gov/articles...
Oscillatory Correlates of Habituation: EEG Evidence of Sustained Frontal Theta Activity to Food Cues (NIH / PMC)

※更新等でリンク先が變更されている場合は、その際は公式サイト内にて再檢索をお願いいたします。

※この動畫は【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/

＃そぼろ丼＃ゆっくり解説 #ゆっくり科學 #ゆっくり料理