Study on Food Characteristics Using the New Cooking System
| Project/Area Number |
25870632
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
Home economics/Human life
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| Research Institution | University of Hyogo |
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Principal Investigator |
MORII SAEKO 兵庫県立大学, 環境人間学部, 助手 (60387892)
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| Research Collaborator |
SAKAMOTO Kaoru 兵庫県立大学, 環境人間学部, 教授 (20187032)
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| Project Period (FY) |
2013-04-01 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥2,730,000 (Direct Cost: ¥2,100,000、Indirect Cost: ¥630,000)
Fiscal Year 2014: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2013: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
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| Keywords | スチームコンベクションオーブン / 炊飯 / トマトジュース / 調理特性 / 大量調理メニュー / 大量調理のための標準化 |
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| Outline of Final Research Achievements |
Food cooked in the new cooking system can be preserved for a longer period of time. Therefore, it can be served as clean and nutritionally balanced food in emergency. In times of emergency, it is desirable that food service facilities work as emergency food serving places. To fulfill that purpose, food characteristics of food cooked in the new cooking system were studied. Tomato rice cooked in the new cooking system had different hardness, adhesiveness and aggregation. Tomato rice cooked in steam convection oven was preferred.
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Report
(3 results)
Research Products
(5 results)
