In a heating process at large-scale cooking, the inside temperature needs to be maintained at 75℃ or higher for one minute. To achieve this, we proceed preparation of manual by collecting basic conditions.
Cooking by use of overheated steam replaces for “boiling” process and enables shortening of cooking time and improvement of nutrition and taste. We are in the process of reviewing the possibility of our system by applying cooking by use of overheated steam in feeding service practice.
Healthy school food including a large amount of tofu
Tofu Hamburg steak rice casserole with demiglace sauce, seasonal soup, salad of steamed vegetables, tofu tiramisu
Shinichi Kitamura
Osaka Prefecture University emeritus professor
Osaka Metropolitan University emeritus professor
Organization for Research Promotion
Donation course "ACESYSTEM Laboratory of Food Process Initiative"
Special Professor Doctor of Agriculture
Research field: Food Process Engineering, Analysis chemistry, Biophysical Chemistry
Shigeo Takenaka
Osaka Metropolitan University
Major: College of Health and Human Sciences, nutrition therapy
Professor, Doctor of Agriculture
Research field: Nutrient chemistry, Food science, Applied biological chemistry
