A New System for Mass-cooking in Less Time While Retaining the Taste and Nutritional Value of Food: A Better Way for Tasty Nutritious Food!
LastUpDate： September 20, 2018
Prof. Shigeo Takenaka, Department of Clinical Nutrition, School of Comprehensive Rehabilitation, Osaka Prefecture University and his research group co-developed a new system for quick mass cooking with Acesystem Co., Ltd. (Izumi, Osaka). This system cooks large quantity of food in less time while being able to retain natural taste and nutritious food value. It offers not only a better option suited to institutions such as hospitals and schools, but also offers a time-saving solution for the food service industry catering nursing food, ready-made meals, restaurants and even producing premium food products.
The research group will demonstrate a mass cooking for school and hospital at ‘Food System Solution 2018’, the food exhibition for school, hospital and mass-cooking.
Main point of research
- Emeritus Prof. Shinichi Kitamura, Graduate School of Life and Environmental Sciences, Osaka Prefecture University and his research group developed an original system using a superheated steam rice cooking machine. Prof. Takenaka and his research group applied such principles for the various ingredients and developed a new system that requires less cooking time while retaining the nutritional value of food. (Emeritus Prof. Kitamura holds a patent for the food processing method of superheated steam cooking.)
- They are preparing cooking instructions for mass-cooking facilities and developing menus using this new system.
Department of Clinical Nutrition, School of Comprehensive Rehabilitation, Osaka Prefecture University
Prof. Shigeo Takenaka