Movement of upper eztremity and kitchen knife during “Katsuramuki
“Katsuramuki is a skill to peel a radish thin using Japanese kitchen knife. To performe “Katsuramuki, a cooker holds an 8－inch knife firmly, moves the radish against the knife, and turn the radish gradually to cut the flesh into a paper thin ribbon called “Katsura. Then, a cooker cuts a Katsura, and makes julienne called “Ken as finely as possible. Finally, “Ken is plunged briefly in cold water and drain(NOBU: the COOKBOOK).Katsuramuki is one of the basic techniques of the kitchen knives arts. In a cooking technical college, students often practice “Katsuramuki as soon as they enter the cooking technical college. For the reason, it has an important role as the basis of decoration techniques, “Ken has a role of refleshment in Japanese food, and it is considered to influence the tastes and sensations. This study is clarified the characteristic of motion for “Katsuramuki when experts of Japanese foods use sharpened or non sharpened kitchen knife, and estimated the shapes of “Katsura and sensations. One cooking technical college teacher (age 51, height 171cm, weight 73.5kg, right-handed ) having 29 years career participated in this study. The teacher performed “Katsuramuki using sharpened and non sharpened kitchen knife. 3-dimensional motion analysis during “Katsuramuki was performed with a MAC 3D SYSTEM (Motion Analysis Inc.) of optical real-time motion capture system. Markers were placed on the right and left side of shoulder, elbow, wrist, right hand, and trochanter major, and top of kitchen knife. Difference of working time, trajectory and velocity of kitchen knife, and elbow joint angle between sharpened and non sharpened kitchen knife were calculated from data obtained motion analysis. Sensory evaluation at five rank (very good, little good, usually, little bad, very bad) was performed by the cutting radish, and compaired between two knives. The thickness of “Katsura made by the non sharpened kitchen knife was significantly (p＜ 0.01) thicker than that by sharpened kitchen knife. Working time for one stroke to make “Katsura was similar between sharpened and non sharpened kitchen knife. However, trajectory length and velocity of non sharpened kitchen knife was significantly (p＜0.01) longer and faster than those of sharpened kitchen knife, respectively. Furthermore, extension of elbow joint angle in the teacher used by non sharpened kitchen knife was also significantly (p＜0.01) higher than that by sharpened kitchen knife. Thus, skilled cooking technical college teacher might be adjusted as sharpened kitchen knife using, when he was used non sharpened kitchen knife. The “Ken made by non sharpened kitchen knife tended to be influencing a sensory evaluation.
work analysis motion analysis Japanese tradition
Toru Hayakawa Masashi Kume Yasuyuki Yoshida Masafumi Wakayama Akira Ii Akemi Hamada Asami Nakai YOSHIDA Tetsuya
Kyoto Institute of Technology Kyoto Institute of Technology, Future Applied Conventional Technology Center Taiwa Gakuen Education INC. Kyoto Koka Women’s University.
国际会议
17th World Congress on Ergonomics(第十七届国际人类工效学大会)
北京
英文
1-5
2009-08-09（万方平台首次上网日期，不代表论文的发表时间）