著者

土元 喜美子 高橋 貴美子

出版者

The Japanese Society of Nutrition and Dietetics

雑誌

栄養学雑誌 (ISSN:00215147)

巻号頁・発行日

vol.24, no.5-6, pp.183-194, 1966 (Released:2010-10-29)

参考文献数

6

被引用文献数

1

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In order to standardize the cookery method and to develope rice boiling experiment, the authors surveyed the cooking practice in 113 mass feeding kitchens and studied cooking better method of “boiled rice” through experiments using square type rice boiler.The authors pointed out two factors for quality “boiled rice”: The hours from the beginning of cooking to the point raising the temperature of rice at 100°C and keeping this temperature of rice over 30 minutes.