Name: インポッシブルバーガーを支える科学 (The science behind the Impossible Burger)
Uploaded: 2021-01-14T07:02:30.000Z
Duration: 3 min 50 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

It's called the Impossible Burger, and it's 100% made from plants.

this is bloody and red, and it cooks and tastes like an actual beef patty.

And several US chefs have already put it on their menus.

But the big difference between this and a veggie burger:

They started with one pretty profound question.

Celeste Holz-Schietinger is a flavor scientist.

How do you get your brain to actually eat a food and say "yum,"

and associate it with actually eating meat, even though this actually hasn't come from an animal.

The Impossible Burger scientists aren't just making a vegetarian patty that you can eat instead of a burger.

They want the Impossible Burger to be the same exact experience as eating a beef burger.

Richard Brown is a neuroscientist at Impossible Foods.

A hamburger will send all sorts of information to our sensory organs,

It's only when those sensory organs send information to the brain,

and they get integrated that we can ever become aware of the fact that we're experiencing "hamburger".

The goal is to create that same sensory experience,

To answer that, scientists here are literally breaking down a beef patty molecule by molecule.

This machine isolates every single aroma molecule in a burger.

Flavor scientists sit here, sniff, and then jot down what they smell.

some rotting garbage, something you don't want.

But at the right combination, that gives you the experience,

and send a signal to your brain to say, "Yes, I'm eating meat, and mmm, this is tasty."

And one molecule is essential to that flavor.

It's called "heme," and it looks and tastes like blood.

In cows, that's the catalyst, the driver for all of the aroma compounds that make meat.

It is bright red in color, and upon cooking, it turns brown.

Turns out, you can extract heme from soy plants.

Over five years, scientists honed in on other natural ingredients that create the same sensory experience as a hamburger,

like wheat proteins for the fleshy texture of beef,

potato proteins for a crispy exterior when seared,

yam and xanthan gums to hold the ingredients together,

and flakes of coconut oil that melt on a grill, then sizzle like beef fat.

When you mix those together, it looks and feels like raw beef,

and that's when a sensory experience starts to kick in.

This is the moment when scientists hope the brain won't be able to tell the difference between a beef burger and the Impossible Burger.

The Impossible Food scientists are are still tweaking that sensory experience, trying to make a better burger.

Their goal is to supply 1,000 restaurants by the end of this year.

字幕リスト動画再生

インポッシブルバーガーを支える科学 (The science behind the Impossible Burger)

literally

crucial

essential

profound