真空調理法を用いただいこんならびにさといもの煮物の品質評価（経時変化の評価）

抄録

　Simmered dishes were prepared using the Japanese radish (daikon) and taro (satoimo) by the vacuum cooking method in order to determine whether the quality of the dishes is maintained after storage.

　The daikon and satoimo samples were vacuum-sealed with seasonings, heated using a steam convection oven, rapidly cooled, and stored under refrigeration for 1 to 3 days. Sampling was conducted at each stage, and quality evaluations were performed.

　In terms of the color tone, the simmered daikon showed an increasing trend in its L* and b* values over time, on both the surface and interior. In contrast, the simmered satoimo showed a decreasing trend in its L* and b* values. There were no significant changes observed in the breaking stress. Regarding the salt concentration, both the simmered daikon and satoimo showed increased salt penetration due to heating. As time progressed, further diffusion was observed, with a trend toward equilibrium between the surface and interior by the third day.

　For the sensory evaluation, the simmered daikon stored for a period after cooking was rated as having a darker color and stronger saltiness. The samples stored for 3 days received higher scores in terms of flavor penetration, texture, and overall evaluation. For the simmered satoimo, differences were observed in the color and hardness among the samples; however, there was no notable difference in preference based on the elapsed time after cooking.