主観測定によるインディカ種及びジャポニカ種を用いた米料理の比較

概要

論文の詳細を見る
Indica rice, imported from Thai in 1994, made a bad impression on Japanese because of its difference from japonica rice. To find out good cooking methods for indica rice to match Japanese' taste, we prepared indica rice and japonica rice as follow and conducted sensory tests (5 grades of scoring test) of both. The evaluated elements were "Appearance" "Aroma" "Texture" "Mouth feel" "Taste" "Total quality". Panel members were students and staffs in our college and were 40 in number. The result were as follow: 1) Chicken Curry Esnic Style (with boiled rice or buttered rice) Both samples prepared with indica rice were below moderate (3 point) and were lower than those of japonica in all the evaluated elements. 2) Sea Food with white Sauce (with boiled rice or buttered rice) Total quality of both samples prepared with indica rice was above moderate. Especially, all elements of the buttered rice of indica were higher than those of japonica rice. 3) "Zosui" (Japanese style risotto) All elements of indica rice were above moderate and were the same of japonica.
1996-05-10