2009 Fiscal Year Final Research Report
Condition of the cooking by Cook-chill system, and the change of vitamin and taste during storage of cooking product
| Project/Area Number |
19500669
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Kobe Women's University |
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Principal Investigator |
GOTO Masahiro Kobe Women's University, 家政学部, 教授 (20244775)
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| Project Period (FY) |
2007 – 2009
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| Keywords | スチームコンベクションオーブン / クックチルシステム / 煮物 / 塩分 / テクスチャー |
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| Research Abstract |
It was examined that the difference of seasoning liquid contents of boiled food cooking with steam convection oven (SC) and ordinary cooking (ordinary heating). The salt content of ordinary heating rises from the first stage of heating compared with the SC heating. Salt contents of SC heating and ordinary heating were increased by cooling process after heating and during cold storage by permeation. The salt contents became approximately constant in 2days cold storage.
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