Study on Food Characteristics Using the New Cooking System

2014 Fiscal Year Final Research Report

• Project/Area Number: 25870632
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Eating habits; Home economics/Human life
• Research Institution: University of Hyogo
• Principal Investigator: MORII SAEKO 兵庫県立大学, 環境人間学部, 助手 (60387892)
• Research Collaborator: SAKAMOTO Kaoru 兵庫県立大学, 環境人間学部, 教授 (20187032)
• Project Period (FY): 2013-04-01 – 2015-03-31
• 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

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.

Free Research Field

食品栄養学