Effects of Heating Methods and Water-Cooling Time on Spinach Quality Assessed Using Different Large-scale Cooking Equipment

前報に続き本研究では、スチコン、バリオおよび鍋の3種の大量調理機器を用いた加熱法および水冷時間がほうれん草の性状に与える影響について明らかにすることを目的とした。バリオ加熱は、加熱初期の温度上昇が早く、その後もパン底全面の温度を高温維持できるため、食材投入後も茹で水を高温保持でき、食材の品温も高温になりやすい。可溶性固形分は、大量調理機器間で比較すると、バリオ2分加熱および鍋2分加熱と比較し、スチコン3分加熱のほうが有意に高かった（p＜0.05）。さらに加熱後の水さらしにより、可溶性固形分は低い値を示した。ビタミンCの残存率は、水を介して加熱するバリオ2分加熱および鍋2分加熱と比較し、スチコン3分加熱のほうが加熱時間は長かったにもかかわらず、大量調理機器間で有意な差を認めなかった。バリオおよび鍋加熱後、水さらし時間が3分と長くなるとビタミンCの残存率は有意に低下した（p＜0.05）。
In this study, we aimed to investigate the effects of heating methods and watercooling time on the properties of spinach using three types of large-scale cooking equipment, namely, the steam convection oven, the Vario cooking center, and the pan. In the Vario cooking center, the temperature increased quickly at the beginning of heating, and the entire bottom of the pan could be maintained at a high temperature. As a result, the boiling water stayed at a high temperature even after the ingredients were added, and the temperature of the ingredients tended to be high. Soluble solid content was significantly higher after heating for 3 min in the steam convection oven compared with heating for 2 min in the Vario cooker and for 2 min in the pot (p＜0.05).Furthermore, the soluble solid content showed a low value following exposure to water after heating. The residual content of vitamin C did not show a significant difference between the three types of cooking equipment, even though the heating time of the steam convection oven (3 min) was longer than that of the Vario cooking center and the pan (2 min). Following heating in the Vario cooking center and the pan, exposure to water for 3 min or longer significantly decreased the residual content of vitamin C (p＜0.05).