Construction and evaluation of cooking prediction model for superheated steam heating

2022 Fiscal Year Final Research Report

• Project/Area Number: 20K13805
• Research Category: Grant-in-Aid for Early-Career Scientists
• Allocation Type: Multi-year Fund
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: University of Hyogo
• Principal Investigator: Morii Saeko 兵庫県立大学, 環境人間学部, 客員研究員(研究員) (60387892)
• Project Period (FY): 2020-04-01 – 2023-03-31
• Keywords: 炊飯 / 過熱水蒸気加熱 / スチームコンベクションオーブン / テクスチャー / 官能評価

Outline of Final Research Achievements

The steam convection oven（SCO）is a cooking equipment that can be used for cooking operations such as "steaming", "simmering" and "baked" in one unit, and has a superheated steam heating function. SCO can also cook various foods at the same time if the heating conditions are the same. In this study, we set the cooking conditions assuming that the other foods are cooked at the same time as rice is cooked by SCO, and measured the characteristics of cooked rice. Multiple regression analysis was performed by combining the measurement results of the rice characteristics, amount of water heated at the same time as cooking rice (2 levels), water rations (4 levels) cooked with SCO. As a result, it was suggested that it is expected to predict the cooking of rice cooked with steam convection oven.

Free Research Field

調理科学

Academic Significance and Societal Importance of the Research Achievements

スチコンで炊飯を標準化することは，個々の喫食者の嗜好，喫食可能な食形態に対応した米飯の同時調理が可能である点や，衛生的及び作業効率的観点においても有用であり，過熱水蒸気加熱による多様な食品の調理特性を客観的に評価することで，過熱水蒸気加熱による調理予測モデルの構築を行うことが可能となると考えられる。