炊き込み飯の炊飯に関する研究(第2報) : 具(添加材料)が飯の性状に及ぼす影響

概要

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On the Japanese Takikomimeshi, we clarified the effect of Gu (Additive material) on the infiltration of sodium into the cooked rice and on the properties of it, and studied the method of seasoning in consideration of Gu, too. The results were as follows. 1) The absorption of sodium in cooked rice was dependent on the variety of Gu. 2) The absorptivity of sodium in cooked rice was roughly constant regardless of amount of the added soy sauce, in all. The absorbed amount of sodium per unit weight of cooked rice varied in proportion to the amount of added soy sauce, and it had effected the texture of cooked rice. 3) It was possible that the amount of the added soy sauce was calculated in consideration of the variety of Gu. 4) The absorbed amount of sodium by the cooked rice corresponded to the evaluation of salt by sensory test. 5) The soaking conditions effected the texture of cooked rice and the absorption of sodium in it. It was considered that we were able to control the taste and hardness of cooked rice by considering the soaking condition in addition to controlling the amount of the added soy sauce.
社団法人日本家政学会の論文
1994-01-15