文章基本信息

标题：ガス加熱とIHの違いが炒め加熱調理と焼き加熱調理に及ぼす影響
本地全文：下载
作者：小川宣子 ; 小林由実 ; 山中なつみ等
期刊名称：日本家政学会誌
印刷版ISSN：0913-5227
电子版ISSN：1882-0352
出版年度：2021
卷号：72
期号：11
页码：739-749
DOI：10.11428/jhej.72.739
语种：Japanese
出版社：The Japan Society of Home Economics
摘要：ガス加熱と誘導加熱 (IH) の違いが炒め加熱と焼き加熱調理の仕上がりに及ぼす影響について, 炒飯, ほうれん草炒め, 厚焼き卵の味, 物性, 組織構造から調べた. フライパンで水を加熱した時の昇温速度が同程度になるように火加減を設定した. 強火で予熱したフライパンと卵焼き器の鍋底と側面温度は, ガス加熱の方がIHの場合に比べて均一かつ高温になった. 炒飯とほうれん草炒めは強火で各々同じ時間炒め, 厚焼き卵は中火で卵の温度が同じになるよう作製した. ガスコンロで炒めた炒飯はIHヒーターに比べ, 食塩相当量が高く, 付着性が低かった. 炒飯の飯を走査電子顕微鏡で観察した結果, ガス加熱の場合では, IHの場合には見られない表面部分の崩れが観察された. ガスコンロで炒めたほうれん草はIHヒーターに比べ, 組織構造が保持されていた. 厚焼き卵の加熱時間はガス加熱の方がIHに比べて短かった. ガスで加熱した厚焼き卵の表面構造には太い均一な網目構造が観察され, 表面の凝集性が高いことの要因と考えられた. 本研究における加熱条件では, ガス加熱の方がIHに比べて食材からの水分蒸発やたんぱく質の熱変性が促進され, 炒め加熱ならびに焼き加熱調理の仕上がりに影響したと考えられる.
其他摘要：The effect of the difference between gas and induction heating (IH) on the finishes of frying and roasting cooking in terms of taste, physical properties, and tissue structure of fried rice, fried spinach, and thickly folded fried eggs was investigated. The heat was determined in a way that assured an approximately equal water temperature rising rate in the frying pan for both gas heating and IH. The bottom and side surface temperatures of the frying pan and the egg fryer were more uniform and higher when preheated on high heat using gas heating compared with IH. Fried rice and fried spinach were cooked on high heat for the same cooking time, respectively, and thick-fried eggs were cooked on medium heat so that the egg temperature was the same. The fried rice cooked using gas heating had higher salt equivalent and lower stickiness than its IH counterpart. The observation of rice in the fried rice cooked on a gas cooktop with a scanning electron microscope revealed a disruption of the surface area, which was not observed with the IH heater. The tissue structure of spinach cooked using gas heating was maintained better than its IH counterpart. The cooking time of the thickly folded fried eggs was shorter using the gas cooktop than it was with the IH heater. A thick and uniform mesh pattern was observed in the surface structure of the thickly folded fried eggs cooked on the gas cooktop, which may contribute to the high cohesiveness of the surface. Under the heating conditions in this study, the gas heating promoted more water evaporation from the ingredients and thermal protein denaturation compared to the IH, which might have influenced the finishes of frying and roasting cooking.
关键词：ガス加熱;IH;炒飯;ほうれん草炒め;厚焼き卵
其他关键词：gas heating;induction heating;fried rice;fried spinach;thickly folded fried eggs