低温調理に関する研究(第7報) : 食物繊維・微量栄養素強化の観点からの和風料理の検討(自然科学編)

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As part of the study of LOW HEAT COOKING that can tenderrise food without changing its original shape, we tested several Japanese recipes using vegetable roots and their beer-yeast added version. The study was aimed at increasing the intake of dietary fiber and various types of vitamins and minerals in the elderly. The results are summarized as follows. 1. KINPIRA-GOBO Normal recipe : After 4 hours of heating, adequate tenderness level was obtained for the elderly (tender enough to be gummed) without changing the original shape of the ingredients. 4 % yeast-added recipe : Similar tenderizing effects were obtained. Addition of yeast did not raise any flavor or taste problem. 2. CHIKUZEN-NI Normal recipe : After 5 hours heating, adequate tenderness level was obtained for the elderly, without changing the original shapes of ingredients. It is desirable to cook chicken and vegetables separately, as the tenderizing hours required differ between the two. Addition of oil shortened heating hours by about 1 hour. 4 % yeast-added recipe : Tenderizing effects were inhibited by addition of yeast flavor of yeast was too strong to eat. Additional test is required. 3. NIKUJAGA Normal recipe : After 4 hours heating, adequate tenderness level was obtained for the elderly, without changing the original shapes of the ingredients. It is desirable to cook pork and vegetables separately, as was the case with CHIKUZEN-NI. 4 % yeast-added recipe : Results were similar to CHIKUZEN-NI. Therefore, additional test is required.
千葉県立衛生短期大学の論文

低温調理に関する研究(第7報) : 食物繊維・微量栄養素強化の観点からの和風料理の検討(自然科学編)

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