著者
今野 暁子 及川 圭子
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
被引用数
2 or 0

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.