341 0 0 0 調理中に鉄鍋から溶出する鉄量の変化
- 著者
- 今野 暁子 及川 桂子
- 出版者
- 日本調理科学会
- 雑誌
- 日本調理科学会誌 = Journal of cookery science of Japan (ISSN:13411535)
- 巻号頁・発行日
- vol.36, no.1, pp.39-44, 2003-02-20
- 参考文献数
- 12
- 被引用文献数
- 2
The extent to which iron is eluted by different cooking methods from an iron pot during cooking was investigated. The addition of seasonings and the use of oil, as well as the effect of heating time,・were evaluated. The amount of iron eluted tended to be less with the use of oil, and was also affected by the seasoning added during cooking. In particular, the amount of iron eluted was markedly increased when vinegar was added. The amount of iron eluted also increased with increasing heating time. 78-98% of the iron that was eluted from the iron pot was in the form of easily absorbed ferrous compounds. Added vinegar resulted in 98% of the eluted iron consisting of ferrous compounds which exhibited outstanding stability. The results of this study demonstrate that the amount of iron supplied depended on the cooking method employed.
269 2 0 0 OA 調理中に鉄鍋から溶出する鉄量の変化
- 著者
- 今野 暁子 及川 桂子
- 出版者
- 一般社団法人 日本調理科学会
- 雑誌
- 日本調理科学会誌 (ISSN:13411535)
- 巻号頁・発行日
- vol.36, no.1, pp.39-44, 2003-02-20 (Released:2013-04-26)
- 参考文献数
- 12
- 被引用文献数
- 1
一般の調理に鉄鍋を使用することによりどの程度の鉄が溶出するかについて検討し,以下の結果を得た.1.鉄の溶出量は添加調味料に影響され,食酢,トマトケチャップ,食塩の順に多く,特に食酢添加における鉄溶出量は顕著に増加した.さらに加熱時間が長いほど,鉄溶出量が増加した.2.鉄の溶出量は油の使用により減少する傾向がみられた.3.鉄鍋で調理した食物中の鉄含量はステンレス鍋で調理したものに比べて多かった.4.鉄鍋,鉄びんから溶出した鉄の78~98%が吸収されやすい2価鉄であり,中でも食酢添加では98%とほとんど2価鉄で,しかも安定性に優れていた.以上の結果は,調理における鉄鍋の使用は生体利用性の高い鉄摂取量を増加させ,貧血改善に有効であることを示唆するものである.
4 0 0 0 OA 高校生における家族関係と食生活との関連
- 著者
- 今野 暁子 大出 京子 佐藤 玲子 佐々木 ルリ子 松本 まりこ 佐藤 真美 青柳 公大
- 出版者
- 日本食生活学会
- 雑誌
- 日本食生活学会誌 (ISSN:13469770)
- 巻号頁・発行日
- vol.23, no.1, pp.48-53, 2012
To investigate the optimum reheating conditions, we carried out physical measurements and a sensory analysis of the flavor characteristics and quality changes that occur during reheating of grilled miso-marinated chicken.<BR> Compared with an ordinary oven, the loss of mass (weight loss) was reduced when reheating was carried out in a convection oven. The chicken meat was significantly tougher when reheated in an ordinary oven at 150°C than when reheated using the Cook-Serve system. The toughness of the meat was the same when reheated in a convection oven at 130°C and 150°C as when reheated using the Cook-Serve system. The meat exhibited less chewiness when reheated in a convection oven compared with an ordinary oven.<BR> The sensory analysis revealed that when reheated in an ordinary oven at 150°C, the color of the chicken meat was significantly browner. The meat was considerably tenderer when the Cook-Serve system was used, and less tender when reheated in an ordinary oven at 150°C. When reheated using the Cook-Serve system, the chicken was significantly juicier. The Cook-Serve system resulted in a notably high overall evaluation.<BR> In conclusion, reheating in a convection oven required less time and resulted in reduced loss of mass (weight loss) in comparison with reheating in an ordinary oven. When using a convection oven, a temperature of 150°C resulted in a shorter reheating time compared with 130°C and reduced loss of mass. Thus, reheating grilled miso-marinated chicken in a convection oven at 150°C is the optimum method of reheating.