消費者の意識調査による米飯料理のおいしさの要因分析

概要

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Questionnaires surveys were conducted in order to make clear the factors required for the palatability of the cooked rice. On six types of cooked rice (fried rice, garnished "sushi," rice ball pilaf, curry rice and white rice),the degree of requirement of fifteen factors (which consist of six categories such as intrinsic nature of rice, appearance, flavor, texture, temperature and dish arrangement of cooked rice) in the palatability of cooked rice was investigated by using questionnaires. The survey was conducted on 823 people well dispersed in sex and age who lived in Kanto area in 1989 and its results showed as follows. The white rice was strongly required of the factors such as brightness , swollen look , smell and sweet taste, and then had the highest average in requirement of all factors. The ball rice was characterized by the strong requirement of the factors such as a well-known brand and a high price. The fried rice, a garnished "sushi" and pilaf were almost equally required of such factors as a dish arrangement, hardness, brightness and swollen look. The curry rice was the lowest average in requirements of all factors. Thus, through a factor analysis, six types of cooked rice were divided into three groups as follows:(1)white rice,(2)ball rice,(3)fried rice, garnished "sushi," pilaf and curry rice.
社団法人日本家政学会の論文
1992-04-15