Acetic Acid Content in Vinegar-based Cooking Products, and the Development of a New Menu using Vacuum Cooking Method for High Acetic Acid Intake

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  • 食酢利用調理品における酢酸含量および真空調理法を利用した酢酸高摂取メニューの開発
  • ショクズ リヨウ チョウリヒン ニ オケル サクサン ガンリョウ オヨビ シン クウチョウ リホウ オ リヨウ シタ サクサン コウセッシュ メニュー ノ カイハツ

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<p>Various studies have reported the importance of acetic acid in preventing lifestyle-related diseases. However, the actual amount of acetic acid that can be used in commercial products and menus introduced through vinegar-based cooking has not been investigated. Analysis of acetic acid content revealed that it was difficult to consume 750 mg acetic acid per day, which appears to be effective in preventing lifestyle-related diseases. Therefore, for the purpose of consuming 1,000 mg of acetic acid per serving, a portion of chicken breast was cooked in vinegar containing bitter ingredients in addition to sweet, salty, and umami ingredients through a new vacuum cooking method using a sealed bag, following which the acetic acid content was determined. In the steam mode (100% steam at 85°C in a steam convection oven), when the chicken breast core temperature reaches 75°C, then continue to heat for 5 minutes and soak for 2 days, the acetic acid content was found to be ≧1,000 mg on an average per 100 g of cooked chicken breast.</p>

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