The Effect of the Cook-Chill Process on the Quality of Butter Rice Cooking with a Steam Convection Oven
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- OTSUKI Naoko
- University of Shizuoka
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- HIRASE Airi
- University of Shizuoka
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- NAKAMURA Miho
- University of Shizuoka
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- KUROKAWA Midori
- Tokyo Gas Co., Ltd.
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- ICHIKAWA Yoko
- University of Shizuoka
Bibliographic Information
- Other Title
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- クックチルの工程がスチームコンベクションオーブンで調製したバターライスの品質に及ぼす影響
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Abstract
<p>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.</p>
Journal
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 56 (4), 163-171, 2023-08-05
The Japan Society of Cookery Science
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Details 詳細情報について
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- CRID
- 1390578525664458752
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- NII Book ID
- AN10471022
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- ISSN
- 21865787
- 13411535
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- NDL BIB ID
- 033007674
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
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- Abstract License Flag
- Disallowed