調理行動に着目した新タイプ野菜のニーズ創出における課題―加熱調理用トマトを事例として―

• 佐藤 百合香

  東北農業研究センター

書誌事項

タイトル別名

• Challenge to Create a Need for New Types of Vegetables with the Focus on Cooking Behavior
• －加熱調理用トマトを事例として－

抄録

At the moment of writing this, as regards the challenge to promote the creation of a need for new types of vegetables in the household, we conducted an investigation focused on the awareness of consumers regarding cooking and ingredients. For example, with characteristics such as staying bright red even after cooking and a low moisture content, tomatoes made for cooking should be quite appealing. It has also been emphasized that they have a higher lycopene content compared to regular varieties of tomatoes made to eat raw. According to the study results, information on the lycopene content was a motivation for purchase in consumers who want to become healthier and there is a need for cooking suitability as regards continued use. However, the repertory for cooking tomatoes at home is limited, and consumers may not necessarily accurately perceive the suitability for cooking as a characteristic of tomatoes made for cooking. Nevertheless, in the creation of a need for tomatoes made for cooking, in light of consumers' cooking habits, it is necessary to create menus that clearly appeal the benefits of such suitability for cooking, and promote these menus to consumers.

収録刊行物

• フードシステム研究

  フードシステム研究 16 (4), 14-24, 2010

  日本フードシステム学会

キーワード

• new types of vegetables
• processing tomato
• cooking behavior
• cooking habits
• suitability for cooking

詳細情報

• CRID: 1390282679469068928
• NII論文ID: 130000799070
• DOI: 10.5874/jfsr.16.4_14
• ISSN: 18845118
• ISSN: 13410296
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可