Development of a nutritional education method using a volcanic steam oven "sume" in the Unagi district of Ibusuki City,Kagoshima Prefecture

2023 Fiscal Year Final Research Report

• Project/Area Number: 22K21262
• Research Category: Grant-in-Aid for Research Activity Start-up
• Allocation Type: Multi-year Fund
• Review Section: 0909:Sports sciences, physical education, health sciences, and related fields
• Research Institution: Kagoshima Prefectural College
• Principal Investigator: Nagano(Nakakuma) Miwa (中熊美和) 鹿児島県立短期大学, 生活科学科 食物栄養専攻, 助教 (10771454)
• Project Period (FY): 2022-08-31 – 2024-03-31
• Keywords: 食文化 / 調理法 / 食品物性 / 糖質

Outline of Final Research Achievements

The purpose of this study is to scientifically clarify the deliciousness of "sume," a volcanic steam oven found in the Unagi district of Ibusuki City, Kagoshima Prefecture. To achieve this, two tasks were carried out: 1) comparing "sume" with conventional methods (steaming and boiling), and 2) comparing with volcanic steam oven in other regions. Sweet potatoes were used as samples. For 1, texture analysis, nutrient (sugar, degree of alphaning,minerals) measurement, and sensory evaluation were carriedout. For 2, only texture has been carried out, and nutrient (sugar, degreeof alphaning, minerals) measurements are planned.
This study scientifically verified the deliciousness of sume, which has not been studied before. It is hoped that the knowledge gained from this study will serve as a foundation for research into the inheritance of food culture and cooking methods, and nutritional education methods, which will ultimately contribute to health promotion.

Free Research Field

調理学

Academic Significance and Societal Importance of the Research Achievements

今までスメで調理した食品を調査した研究はない。本研究ではスメで調理された食品のおいしさの科学的データで明らかにする。
2022年にスメについて論文を発表した。現在、2022～2023年で収集したデータを基に論文を執筆中である。本研究では今まで研究されていない地域独自のスメのおいしさを科学的に検証し、得られた知見は食文化・調理方法の継承、栄養教育法を検討するための基盤的研究となり、結果的に我々の健康増進に寄与することを期待している。