Abstract
In order to assess the basic cooking and processing properties of Aqua-gas treated food materials, a comparison between the Aqua-gas treatment and boiling and steaming using conventional cooking methods was undertaken using Japanese radish as the test material. The quality was assessed on the bases of its properties, color, levels of components (total vitamin C, free amino acids) and organoleptic test.
The results are as follows.
1. The heating time to a temperature of 95°C in the center of the sample increased in the order of the Aqua-gas heating, the steam heating, and the boiling. It was shown that the temperature rise in the center part of the sample was the fastest for the Aqua-gas treatment.
Moreover, a decrease in the degree of moisture by heating was only slightly observed.
2. As for the color, the samples had no color even though they were heated. The color tone differences of the Aqua-gas-treated and the boiled, and boiled and steamed were of the degree of “The person hardly noticed the difference”
3. As for the physical properties, the Aqua-gas heating as for the hardest the boiling heating of the hardness of the center part of the sample was the middle of boiling and heating and the steam heating. Moreover, the Aqua-gas heating had an intentionally small value compared to the boiling and steam heating, and showed that it was not like the streak about the “Average Drop Off”.
4. When the content of the unheated sample was assumed to be 100%, the residual ratio of the total vitamin C of the Aqua-gas-treated was 95.8%. This is intentionally high compared to the boiling and steam heating.
5. The content in the sample where the glutamic acid and the aspartic acid that showed an alanine, professional phosphorus, and the profit that showed sweetness of the total free amino acid composition were heated by the Aqua-gas was intentionally abundant compared to the unheated sample and the boiling heating, and was equal to the steam heating. However, the steam heating produced results that were about the arginine that presented a stronger bitterness than the Aqua-gas-treated one.
6. The evaluation of the hardness during the sensory inspection corresponded to the result of the physical properties, and the Aqua-gas heating was softer than the boiling heating, and the result no streak.
It was the intentional fragrant compared to the boiling treatment, and in the evaluation of the smell, there was an advantage compared to the boiling, and the evaluation of the taste were intentionally good compared to the boiling of the profit. A significant difference was not observed between the steam heating and the Aqua-gas-treatment.
