家庭一般における消費者教育実践例(第2報) : 米についての教材研究

概要

論文の詳細を見る
Though price and taste of rice have often been discussed, differences in eating quality of cooked rice have been taken less interest as a rice cooker has found its way into almost every home. In order to find out the relation between price and taste of rice, we cooked under the same conditions four kinds of rice whose prices were different, once every month or every other month during a year. These different kinds of rice showed no significant difference of eating quality, when they were all new rice produced in the current year and pre soaked long enough and cooked well. But when new rice was mixed with old rice produced in the previous year, the rates of mixture of old rice were different according to price, and according as the mixture of old rice was high the taste became worse with significant difference. And as a result of the taste-testing of students, it is recommended to use old rice in order to make student understand effects of presoaking raw rice and cooking time.
日本家庭科教育学会の論文
1976-12-31