日本食生活学会誌
Online ISSN : 1881-2368
Print ISSN : 1346-9770
ISSN-L : 1346-9770
論文
真空調理法を用いたかぼちゃの煮物の品質評価
菊田 千景大谷 優希菜
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2017 年 28 巻 3 号 p. 179-185

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 We cooked pumpkin (raw, frozen) in two ways: vacuum and conventional and conducted a comparative review of quality and taste after the pumpkin was cooked.

 The vacuum-cooked stewed pumpkin was very yellow and had a bright colour. This method also made it possible to prepare stewed pumpkin with uniform physical properties (hardness) and salinity concentration. Furthermore, the vacuum-cooked stewed pumpkin was preferred over conventional cooking in flavour assessment sensory evaluation.

 From the above, it can be considered that it is possible to provide high-quality stewed pumpkin in catering facilities with the effective use of the advantages of vacuum cooking.

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© 2017 日本食生活学会
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