Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
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Volume 56, Issue 4
Displaying 1-6 of 6 articles from this issue
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Review
Technical report
  • The Effect of the Cook-Chill Process on the Quality of Butter Rice Cooking with a Steam Convection Oven
    Naoko OTSUKI, Airi HIRASE, Miho NAKAMURA, Midori KUROKAWA, Yoko ICHIKA ...
    Article type: Technical report
    2023 Volume 56 Issue 4 Pages 163-171
    Published: August 05, 2023
    Released on J-STAGE: August 09, 2023
    DOIhttps://doi.org/10.11402/cookeryscience.56.163
    JOURNAL RESTRICTED ACCESS
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    The use of new cooking systems, such as the cook-chill process, may is improve work efficiency at sites with food services. We investigated the quality of butter rice that has been cooked and reheated using a steam convection oven (SCO) by examining the weight change ratio, temperature and time record, moisture content, degree of gelatinization, tissue observation, texture measurements and sensory evaluation. Compared to cook-serve butter rice, cook-chill butter rice had a higher moisture content and softer texture. However, no differences were found in overall taste preference between cook-serve and cook-chill rice in the sensory evaluation. The results indicate that butter rice reheated in a SCO after the cook-chill process could be served with the same quality as cook-serve rice.

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