Search of Optimum Reduced Salt Cooking Condition on Nikujyaga by Vacuum Cooking Using Random Centroid Optimization

Abstract

The optimum cooking conditions for low-salt Nikujyaga prepared by vacuum cookingwere determined by using the random centroid optimization (ROC) method. The quantities of the seasoning for vacuum cooking were selected with reference to eight popular cooking books and decided the heating time were 40min at 100t by ranking test. The low-salt Nikujyaga made by vacuum cooking was preferred by scoring method, so the optimum condition for vacuum cooking were investigated by RCO search regarding the two factors of soy sauce weight and sugar weight in the constant concentration of bonito broth seasoning.
The optimum soy sauce weight and sugar weight in the stock were 6.6 gand 4.2g, respectively, from the overall preference score. The amount of salt was reduced by 33% compared with ordinal cooking under these conditions. In the same way, it was investigated regarding three factors of soy sauce weight, sugar weight and bonito broth seasoning powder weight.The optimum soy sauce weight, sugar weight and broth powder weight were13.4g, 5.5g and1.7g, respectively.The amount of salt was reduced by 38% compared with ordinal cooking under these cooking conditions.