炊き込み飯の炊飯に関する研究 (第3報) : 具の組合せと調味方法の違いが飯の塩分吸収状態およびテクスチャーに及ぼす影響

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For the rice-cooked with several linds of ingredients, the Na absorption and the texture were studied in relation with the combination of ingredients. Based on their results, an appropriate seasoning method for several combinations of ingredients was investigated and the following results were obtained. 1) The Na absorption into rice was higher when cooked with salt and soy sauce than only with soy sauce. 2) When rice was cooked with various combinations of ingredients, there were differences in the rate of the Na absorption into rice, corresponding to the chracteristics in the salt absorption of each ingredient. 3) When rice was cooked according to a seasoning conditions determined on a basis of the salt taste of rice, the ingredients became much salty and the cooked rice, thus had a tendency to be too salty as a whole. 4) In a cooked rice which showed a good evaluation for its saltiness, the salt concentration was about 0.65% both for the rice and the ingredients. 5) The Na absorption rate in the cooked rice was increased by dipping raw materials into a seasoning solution including soy sauce for 2h or by the combined use of soy sauce and salt. In addition, when the ingredients previously dipped in soy sauce were used, the increases in their salt concentrations were noted. 6) When the rice was seasoned with a combination of soy sauce and salt or dipped for a longer time, the breaking energy of the cooked rice was comparatively small.
社団法人日本家政学会の論文

炊き込み飯の炊飯に関する研究 (第3報) : 具の組合せと調味方法の違いが飯の塩分吸収状態およびテクスチャーに及ぼす影響

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