真空調理と普通調理における野菜類のアスコルビン酸含量及び肉類のテクスチャーならびに数種料理の食味評価の比較

• 後藤 昌弘

  辻学園栄養専門学校 高知女子大学家政学部食物栄養学科

• 橋本 和弘

  辻学園栄養専門学校

• 山田 喜八

  辻学園栄養専門学校

書誌事項

タイトル別名

• Difference of Ascorbic Acid Content among Some Vegetables, Texture in Chicken and Pork, and Sensory Evaluation Score in Some Dishes between Vacuum and Ordinary Cooking.
• シンクウ チョウリ ト フツウ チョウリ ニ オケル ヤサイルイ ノ アスコル

抄録

Vacuum cooking was compared with ordinary cooking in some dishes. Decrease of the total ascorbic acid content in some vegetables during vacuum cooking was slower than that during boiled cooking. The green color of kiwi fruit sauce was maintained. The weight loss, hardness, springness, gumminess and chewiness in cooked chicken and pork by vacuum cooking were lower than those by ordinary cooking. Sensory evaluation scores of takikomigohan, which is rice cooked with some other materials and tasted by soy sauce, and saba-nituke, which is boiled mackerel with soy sauce, cooked by vacuum cooking were lower than those by ordinary cooking. On the other hand, such scores of nikujyaga, which is boiled potato and meat with soy sauce, and fruit compote cooked by vacuum cooking were higher than those by ordinary cooking. From these results, it was concluded that the well boiled and soaked type dishes were suitable for vacuum cooking.

収録刊行物

• 日本食品科学工学会誌

  日本食品科学工学会誌 42 (1), 50-54, 1995

  公益社団法人 日本食品科学工学会

キーワード

• Food Science

詳細情報

• CRID: 1390282681381843584
• NII論文ID: 10007505606
• NII書誌ID: AN10467499
• DOI: 10.3136/nskkk.42.50
• COI: 1:CAS:528:DyaK2MXjsleis70%3D
• ISSN: 18816681
• ISSN: 1341027X
• ISSN: http://id.crossref.org/issn/1341027X
• NDL書誌ID: 3615713
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I3615713
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可