A study on the diffusion of seasoning components in the foodstuffs to make cooked food good-tasting
| Project/Area Number |
23500939
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Tokyo Seiei College |
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Principal Investigator |
HASHIBA Hiroko 東京聖栄大学, 公私立大学の部局等, 教授 (20208440)
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| Co-Investigator(Kenkyū-buntansha) |
GOCHO Hiromi 実践女子大学, 生活科学部, 教授 (80114916)
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| Project Period (FY) |
2011 – 2013
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| Project Status |
Completed (Fiscal Year 2013)
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| Budget Amount *help |
¥5,460,000 (Direct Cost: ¥4,200,000、Indirect Cost: ¥1,260,000)
Fiscal Year 2013: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2012: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2011: ¥4,160,000 (Direct Cost: ¥3,200,000、Indirect Cost: ¥960,000)
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| Keywords | 煮物 / 拡散 / NaCl / 食材 / 食塩 / Diffusion / Fish / Potato / Cooking |
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| Research Abstract |
Diffusion parameters of NaCl in three kinds of pre-cooked potatoes analyzed by dual mode diffusion and sorption theory showed a negative linear dependence on pectin content, suggesting the Langmuir type sorption site of NaCl in the potatoes is in the region comprising pectin. The parameters in the three kinds of pre-cooked surimis showed a positive linear dependence on the charged amino acid content. These facts suggest that the sites gather in certain regions, the water contents of which become low or high, respectively for potato and surimi, with the site concentrations. For carbohydrate and protein foodstuffs, present interpretation may give a basis for the generalization of salt diffusion mechanism. The relation between the diffusion of salt in pork meats and the taste was investigated by sensory evaluation.
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Report
(4 results)
Research Products
(23 results)
