Host: The Japan Society Cookery Science
Name : 2019 Annual Meeting of The Japan Society Cookery Science 2019
Location : [in Japanese]
Date : August 26, 2019 - August 27, 2019
Various papers have been reported on the effect of acetic acid preventing lifestyle-related diseases. However, the amount of acetic acid that can actually be taken by the commercial products and the menus introduced by vinegar maker has not been investigated. By analysis of acetic acid content, it was suggested that it was difficult to take 750 mg acetic acid which seems to be effective in preventing lifestyle-related diseases per day. Therefore, for the purpose of taking 1000 mg of acetic acid per one serving, a chicken breast was cooked with vinegar containing bitter ingredient in addition to sweet, salty and umami ingredients by a new vacuum cooking method using a sealed bag, and the content of acetic acid was determined. When it was heated for 5 minutes after the center temperature reached 75℃ with a combi steam mode(100% steam at 85℃ in steam convection oven)and immersed for 2 days, the acetic acid content was 1000 mg or more on average per 100g of cooked chicken breast.
