Cooking characteristics of volume cooking and weight post-cooking according to the Standard Tables of Food Composition in Japan for nutritional management

給食施設では、利用者の適正な栄養管理を行うために提供する食事の栄養量が計算されるが、実際の摂取栄養量に近づけるために調理後の成分変化を考慮した栄養価計算が求められている。本研究は食品成分表の加熱調理後の重量変化率と加熱調理食品に着目し、大量調理における調理特性を分析した。2022 年10-12 月に実施した本学の給食経営管理論実習の予定献立を対象に、食品ごとの加熱調理法をゆで、蒸し、焼き、炒め、ホイル焼きに分類し、加熱調理後の成分値収載の有無を区分した。結果は、加熱調理食品数の累計167 回、食品成分表に加熱調理後の成分値の収載がないものは約４割と高かった。食品成分表の調理法は「ゆで」が多く、大量調理に対応する調理法の種類が少ない。さらに、大量調理は食材使用量が多く調理工程が長い特徴があるため、その仕上がり重量が少量調理と異なる。調理後の栄養成分値を算出する際には、食品成分表の食品の読み替えや、重量変化率の利用を慎重に行う必要がある。In food service facilities, nutritional values of the meals are calculated to ensure proper　nutritional management of consumers. Furthermore, it is recommended that nutrient values after cooking should be considered to calculate values closer to actual nutrient intake. The purpose of this study was to examine the rate of change in weight post-cooking and characteristics of volume cooking according to the Standard Tables of Food Composition in Japan 2020. We examined meals cooked by students in two classes. The study period was from October to December 2022. We classified each food into five cooking methods, viz., boiled, steamed, baked, stir-fried, and foil-baked, and determined whether the ingredient value was listed after cooking. The results showed that the total number of cooked foods was 167, and ingredients of approximately 40% of the foods were not listed after cooking. The most used cooking method according to the Standard Tables of Food Composition is “boiled”, and few other cooking methods are mentioned for volume cooking. Furthermore, volume cooking, which uses more ingredients and is a time-consuming process, yields finished weight that differs from that of low-volume cooking. To calculate nutrient values after cooking, several factors must be considered, such as whether another similar food can be substituted if that food is not on the ingredient list and whether the percentage change in weight should be considered.departmental bulletin pape

大量調理の調理特性と栄養管理における食品成分表の調理後質量値に関する一考察

給食施設では、利用者の適正な栄養管理を行うために提供する食事の栄養量が計算されるが、実際の摂取栄養量に近づけるために調理後の成分変化を考慮した栄養価計算が求められている。本研究は食品成分表の加熱調理後の重量変化率と加熱調理食品に着目し、大量調理における調理特性を分析した。2022 年10-12 月に実施した本学の給食経営管理論実習の予定献立を対象に、食品ごとの加熱調理法をゆで、蒸し、焼き、炒め、ホイル焼きに分類し、加熱調理後の成分値収載の有無を区分した。結果は、加熱調理食品数の累計167 回、食品成分表に加熱調理後の成分値の収載がないものは約４割と高かった。食品成分表の調理法は「ゆで」が多く、大量調理に対応する調理法の種類が少ない。さらに、大量調理は食材使用量が多く調理工程が長い特徴があるため、その仕上がり重量が少量調理と異なる。調理後の栄養成分値を算出する際には、食品成分表の食品の読み替えや、重量変化率の利用を慎重に行う必要がある。In food service facilities, nutritional values of the meals are calculated to ensure proper　nutritional management of consumers. Furthermore, it is recommended that nutrient values after cooking should be considered to calculate values closer to actual nutrient intake. The purpose of this study was to examine the rate of change in weight post-cooking and characteristics of volume cooking according to the Standard Tables of Food Composition in Japan 2020. We examined meals cooked by students in two classes. The study period was from October to December 2022. We classified each food into five cooking methods, viz., boiled, steamed, baked, stir-fried, and foil-baked, and determined whether the ingredient value was listed after cooking. The results showed that the total number of cooked foods was 167, and ingredients of approximately 40% of the foods were not listed after cooking. The most used cooking method according to the Standard Tables of Food Composition is “boiled”, and few other cooking methods are mentioned for volume cooking. Furthermore, volume cooking, which uses more ingredients and is a time-consuming process, yields finished weight that differs from that of low-volume cooking. To calculate nutrient values after cooking, several factors must be considered, such as whether another similar food can be substituted if that food is not on the ingredient list and whether the percentage change in weight should be considered