クックチルシステムにおける冷凍ブロッコリーを用いた煮物の加熱温度および時間条件の検討

抄録

　The present study was conducted to determine the optimal time-temperature conditions for a cook-chill system (CC) using braised dishes made with frozen broccoli. Braised broccoli was evaluated by mechanical measurements, measurements of color, and bacterial culture tests.

　The heating time settings for the braised broccolis were selected to three groups, i.e., CS, cook-serve system with 10 minutes of heating condition; CC-high, CC high-temperature condition; and CC-low, CC low-temperature condition.

　No difference was found in breaking and brittleness characteristics of braised broccoli between CC-high condition and CS condition. Color measurements showed that a^＊ values of the florets of broccoli heated by CC-high condition (p＜0.01) was higher than those heated by CS condition. On the other hand, a^＊ values of the florets of broccoli heated by CC-low condition (p＜0.01) were lower than to those heated by CS condition. Furthermore, the bacterial culture tests did not detect colonies of general bacteria or coliforms in either conditions. The present results suggest that mechanical characteristics of were braised broccoli prepared with CC condition i.e., under the conditions of 10 minutes of primary heating followed by 1 minute of secondary heating at 75℃ comparable to CS condition. However, those results there were issues with brightness and color.

　The present findings suggested that using CC heating to prepare simmered broccoli, we identified tt conditions yielding quality equivalent to CS, suggesting frozen broccoli can be effectively utilized even with CC heating.