| Budget Amount *help |
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2016: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2015: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2014: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
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| Outline of Final Research Achievements |
The conditions of preparing the vegetable gel which can be cooked with seasoning were determined and they were applied to such vegetables as carrot, Japanese radish and potato. Using carrot as vegetable sample, the experiments were carried and the concentration of sodium chloride was needed more than 1 %. The cooking temperature of 95℃ was enough to suppress the cracking of gel. The gel structure weakened when cooked in water, and the tendency increased when cooked in sodium chloride solution. The stability for freezing of carrot gel was better than that of gellan gum gel. And the stability for freeze drying were recognized for the carrot gel suggesting the possibility of high preservation. From these results, the vegetable gels developed here were suggested that the high possibility of application for cooking and food processing as a new type gel foods.
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