肉類のオーブン加熱終了後の内部温度変化に及ぼす角皿の熱容量,オーブンの種類,および覆い時間の影響  [in Japanese] Effect of Heating Capacity of Oven Plate, Heating Ability of Oven, and Duration of Covering the Meat on its Internal Temperature after Oven Cooking  [in Japanese]

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Abstract

230℃で食肉のオーブン加熱を行い,角皿の熱容量およびオーブンの加熱能の違いが加熱後の余熱による温度変化に与える影響について調べた。加熱時はオーブンの加熱能が大きいほど試料の昇温速度が大きいが,放置時の試料の温度変化は角皿熱容量が大きいほど加熱後の上昇温度が大きく,75℃保持時間が長くなることが示された。<br> また,覆い時間の短縮により試料の重量減少率が低下し,軟らかくなる傾向が見られ,衛生条件および調理成績を保持するには,食品の最高温度到達時間まで被覆することが目安になることが示された。

This study analysed the effects of the heating capacity of oven plates and the heating ability of ovens on the internal temperature of meat after oven cooking at 230°C. The temperature of the samples increased with the increase in the heating ability of ovens. Further, the overall temperature after cooking increased with the increase in the heating capacity of the oven plates, and the time required to attain an internal temperature exceeding 75°C also increased.<br>As the duration of covering the samples after heating was reduced, the percentage of weight reduction decreased, and the samples became softer. These findings revealed that covering the cooked meat until a maximum internal temperature was attained kept it hygienic and enhanced its taste.

Journal

  • Journal of Cookery Science of Japan

    Journal of Cookery Science of Japan 49(1), 35-42, 2016

    The Japan Society of Cookery Science

Codes

  • NII Article ID (NAID)
    130005133231
  • NII NACSIS-CAT ID (NCID)
    AN10471022
  • Text Lang
    JPN
  • ISSN
    1341-1535
  • NDL Article ID
    027089788
  • NDL Call No.
    Z6-1906
  • Data Source
    NDL  J-STAGE 
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