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Study of vegetable gel as a new food stuff in food processing

Research Project

Project/Area Number 26350090
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeMulti-year Fund
Section一般
Research Field Eating habits
Research InstitutionOchanomizu University

Principal Investigator

KASAI Midori  お茶の水女子大学, 基幹研究院, 教授 (10262354)

Project Period (FY) 2014-04-01 – 2017-03-31
Project Status Completed (Fiscal Year 2016)
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)
Keywords野菜ゲル / ジェランガム / 調味液加熱 / 冷凍耐性 / 凍結乾燥耐性 / 野菜 / ゲル / 物性 / ゲル化剤 / 加熱調理
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.

Report

(4 results)
  • 2016 Annual Research Report   Final Research Report ( PDF )
  • 2015 Research-status Report
  • 2014 Research-status Report
  • Research Products

    (1 results)

All 2015

All Presentation (1 results)

  • [Presentation] 耐熱性野菜ゲルの調理加工への応用に関する研究2015

    • Author(s)
      小川歩実、平野聡美、香西みどり
    • Organizer
      一般社団法人日本調理科学会平成27年度大会研究発表要旨集
    • Place of Presentation
      静岡県
    • Year and Date
      2015-08-24
    • Related Report
      2015 Research-status Report

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Published: 2014-04-04   Modified: 2018-03-22  

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