Standadization of the reheating time of deep-frieding in Cook-Chill system

概要

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We studied the changes in the quality (sensory tests) of 23 kinds of deep-fried dishes and their re-heating conditions using the cook-chill system. The results are as follows. 1) The re-heating conditions affected the re-heating time, the changes in the weight of the dishes and the sensory test evaluations. 2) The re-heating time differed according to the heating systems and the set temperatures. It was also affected by the weight of a dish. 3) The weight of the dishes decreased for all the re-heating systems. The Decreasing rate of the dish weight differed according to the heating systems, the setting temperatures, the weights of the dishes and the variety of deep-fried dishes. 4) The conditions for the re-heating system and the dishes were judged appropriate for the cookchill by more than 80% of the panelists that scored a high sensory test evaluation. 5) It is possible to apply the cook-chill system to deep-fried dishes. However some deep-fried dishes need to be investigated with respect to the choice of foods, and the re-heating conditions.
日本食生活学会の論文