Japan Society for the Promotion of Science:Grants-in-Aid for Scientific Research
Date (from‐to) : 2018/04 -2022/03
Author : Nagura Hideko
To understand the factors behind variations in salt concentration during the cooking and production control of meals that make up the menus of food services, an experiment was conducted in which 50 dishes were cooked at different facilities.
The factors behind variations in the salt concentration of soup were the evaporation rate during heating and keeping warm, the volume of water adhering to food during washing, and the volume of water exuded from food. The evaporation rate in particular was influenced by the time during which the pot lid was opened or closed and the humidity of the kitchen and was related to the saltiness of the meal. These results constitute basic data for the quality control of soup prepared for food services. The same trends were seen for main and side dishes.