おいしいご飯がたける局限の調査 Ⅰ

URI http://harp.lib.hiroshima-u.ac.jp/hbg/metadata/11230
ファイル
タイトル
おいしいご飯がたける局限の調査 Ⅰ
別タイトル
A Research on the Limits to Cook Tasty Rice (I)
著者
氏名 熊田 ムメ
ヨミ クマダ ムメ
別名 Kumada Mume
氏名 今中 鏡子
ヨミ イマナカ キョウコ
別名 Imanaka Kyoko
内容記述

As was already made public by Kumada, Hirano and Izumi, tasty, cooked rice is identified by its cellular tissue. Again on this principle, this time we made a research on the limits to cook tasty rice. Our methods were to measure the inner temperature of a rice-cooking pot by the use of a thermometer and to observe the cellular tissue of rice at those particular parts where the thermometer was applied. And this time again close correlations were discovered between the taste, flavor and feeling of the cooked rice and the condition of the cellular tissue of rice as well as the change of the inner temperature of the cooking pot. In the case of tasty rice with good "Yakishime", taste, flavor and feeling, the change of temperature shows a curve resembling each other at the respective measured parts of the pot, rising constantly and staying above 98°20'C. (figs. 4 & 5) In 12-15 minutes after beginning to cook, each part reaches around 100°C and starts boiling. Being kept at high temperature after that, the inner temperature as a whole exceeds 100°C and in some parts it reaches around 110°-120°C, but the tissue of rice retains the unbroken, natural and beautiful regularity both in its cells and in the group of starch. (photos 5 & 6) The conditions under which to obtain such tasty rice as was mentioned above are summarized as follows: 1. Rice must be heated so as to start boiling in 12-15 minutes after being started to cook. 2. The heat from the side of the pot as well as that from the bottom is effective. And, for this reason, the supporting brim of the Japanese traditional pot is quite effective. 3. Even after the boiling, it is necessary to keep the temperature as high as possible though below the scorching point. 4. In any pot, the amount of rice must be within 16 cm thick in the cooked up condition. If it exceeds this limit, the rise of the inner temperature is uneven, that is, the heat transmission is not smooth. The friction between the rice grains presumably become so great that it comes to prevent the bubbles of vapor from coming up.

掲載雑誌名
広島文化女子短期大学紀要
3
開始ページ
47
終了ページ
52
出版年月日
1969-08-01
出版者
広島文化女子短期大学
ISSN
09137068
NCID
AN00213869
本文言語
日本語
資料タイプ
紀要論文
著者版フラグ
出版社版
旧URI
区分
hbg