Condition of the cooking by Cook-chill system, and the change of vitamin and taste during storage of cooking product

Cook-chill系统的烹调状况，以及烹调产品储存期间维生素和味道的变化

• 批准号: 19500669
• 负责人: GOTO Masahiro
• 金额: $ 2.91万
• 依托单位: Kobe Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2007
• 资助国家: 日本
• 起止时间: 2007 至 2009
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-19500669/
• 关键词: 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; 煮物料理; 塩分濃度; 保存; 過熱水蒸気; 温度変化; 還元糖含量; 食味

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.

研究了蒸汽对流烤箱（SC）煮食与普通烹饪（普通加热）调味液含量的差异。与SC加热相比，普通加热的盐含量从第一阶段加热开始上升。 SC加热和普通加热的盐含量因加热后的冷却过程和冷藏过程中的渗透而增加。冷藏2天后盐含量大致恒定。

项目成果

ックチルシステムによる煮物調理の加熱及び冷却中の温度変化と冷却中の塩分変化について-ジャガイモを用いた場合-

关于使用 Cook Chill System 加热和冷却煮熟的食物期间的温度变化以及冷却期间盐分含量的变化 - 使用土豆时 -

• 发表时间: 2010
• 作者: 長谷川朋子;北尾 悟;安藤真美;前田俊道;原田和樹;葛谷恒彦;田村良行;後藤昌弘・西川和孝
• 通讯作者: 後藤昌弘・西川和孝