著者

江間 章子 貝沼 やす子

出版者

一般社団法人日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.23, no.2, pp.198-205, 1990-05-20

被引用文献数

9

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夏みかん及び甘夏みかんの果汁を加水量の20〜60%加え、直接炊き込む方法により炊飯を行った。結果を以下に要約する。1)加熱による色、風味への悪影響はなく、炊き上がった飯はうすいみかん色と適度な酸味を呈し、加える果汁割合を考慮すれば官能的に良好な飯となった。夏みかんでは加水量の40%、甘夏みかんでは60%の添加割合が好ましいものであった。2)果汁を加えた飯は、粘りが強くやわらかい飯となった。また、つやの測定値が高く、顕微鏡観察では飯粒周辺部に濃厚に見える付着物がみられ、つやや粘りとの関係が示唆された。3)飯粒中の酸の浸透状態は果汁割合の多い飯ほど、飯粒表面付近の酸量が多く、この酸の働きにより表面組織の状態にも違いが生じ、テクスチャーなどの差として測定されたと思われる。以上、果汁添加による飯の性状の変化が観察され、食味上、好ましい果汁の添加割合が明らかになった。また、本法による炊飯は簡便であり、果汁を多く使用できるため、炊き上がった飯のみかん色を生かした調理が期待できる。付着性の増加などの特徴を粘りの少ない品種の米や古米に生かすことができればこれらの米の利用価値を高めることも可能であると考えられるため、今後さらに検討を進める予定である。

著者

貝沼 やす子 江間 章子

出版者

一般社団法人日本調理科学会

雑誌

日本調理科学会誌 (ISSN:13411535)

巻号頁・発行日

vol.30, no.4, pp.364-371, 1997-11-20

参考文献数

9

被引用文献数

8

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1)料理を作るのを嫌いと答えた人は少なかったが,約半数の人が献立を考えるのは面倒と答えていた。2)献立の決定は,専業主婦では朝,在庫の材料を確認してが多く,次いで夕方買物時に店先でとなっており,就業主婦ではこの順位が逆転した。いずれの場合も比較的無計画に献立が立てられていることがわかった。3)気軽にできる料理の条件は作り方をよく知っていることであり,次いで食べる人の好みにあっているであったが,比較的よく作る献立ではこの順位が逆転した。4)夕食献立は主薬をまず決め,材料を変えた他の材料を組み合わせていくという回答が多かった。また,主菜として利用しやすい材料は肉・魚であり,就業主婦では肉の利用が多かった。5)Aグループには調理上不可欠であるとともに,基本的,極日常的な器具,材料,操作が分類され,面倒に思わず気軽に使い,行われていた。C,Dグループには面倒に思う,できたら使いたくない,行いたくない,器具,材料,操作が分類された。これらには,特殊な機能や用途がある,使い方や後始末が面倒である,日常的でない,などの要因が考えられた。Bグループには,あれば便利な器具,少し複雑な操作,比較的よく使うと思われる材料が分類され,少し面倒ではあるが,調理方法や調味方法に広がりや変化を付与するものであった。

著者

江間 章子 貝沼 やす子

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.47, no.1, pp.29-36, 1996-01-15

被引用文献数

9

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We studied for rice gruel mixtures containing several different ratios of rice (3 bu kayu, 5 bu kayu, 7bu kayu, Zenkayu) with regard to their physical properties and digestibility, and we also conducted sensory tests. We compared two brands, i. e. Thai rice and Japanese "Koshihikari." The following is a summary of the results: 1) After cooking, Thai rice grains gained more weight than "Koshihikari" and had a higher degree of swelling. Rice gruel with a low ratio of rice had a bigger weight increase and a higher degree of swelling. All of the rice gruels absorbed some degree of water and swelled when left for some period of time after cooking. 2) The hardness and adhesiveness of cooked rice were higher in the rice gruel with a high ratio of rice. A remarkable difference between Thai rice and "Koshihikari" was seen in adhesiveness. In the case of "Zenkayu," Thai rice had a higher adhesiveness, and in the case of the other ratios of rice gruel, "Koshihikari" had a higher adhesiveness. 3) Changes in the degree of swelling, hardness, and adhesiveness were seen when the temperature fell to 60℃ after cooking. 4) α-Amylase produced more reducing sugar in Thai rice and gruels with a high ratio of rice. 5) In sensory tests on appearance and ease of swallowing, "5 bu kayu" showed fewer difference with Thai rice and "Koshihikari" than "Zenkayu." Concerning the smoothness and adhesiveness, when both "Zenkayu" and "5 bu kayu" showed distinct difference between Thai rice and "Koshihikari." The panellists preferred "Koshihikari" on the whole. 6) Observing the surface of the cooked rice, it was noticed that Thai rice was rough, while "Koshihikari" was smooth, which corresponds with the result of the sensory tests.

著者

江間 章子 貝沼 やす子

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.43, no.9, pp.897-902, 1992-09-15

被引用文献数

11

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For the basic study of rice cooking of Japanese Takikomimeshi, we examined the effect of soaking time and solution on infiltration of salinity and properties of the cooked rice. The results were as follows.(1) The method of soaking rice in seasoned solution took longer times for water absorption than the method of water.(2)The cooked rice soaked in seasoned solution was glossy. It was suggested that the surface of cooked rice grains was watery. It was considered that the salt distributed thickly at the circumference of the cooked rice grains. In case of short soaking time, such tendency was remarkable.(3)In the sensory evaluation, the cooked rice soaked in seasoned solution for 30 min. was evaluated to have much hardness and low adhesiveness. But the improvement of texture was recognized by extending the soaking time or decreasing the amount of salt.(4) The result of viscoelasticity of the cooked rice was almost agree with that of the sensory evaluation, being judged by the creep compliance.

著者

江間 章子 貝沼 やす子

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.23, no.2, pp.198-205, 1990-05-20 (Released:2013-04-26)

参考文献数

7

被引用文献数

5

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We used 20-60% juice of Japanese summer orange and Amanatsukan in place of water on rice cooking, and exaimined about the effect of this method on the color, taste and quality of cooked rice. The results are as follows.:1) There were on adverse effect on the color and taste by cooking with juice and the rice cooked with adequate amount of juice was acceptable in sensory evaluation.2) The cooked rice with juice showed low hardness, high adhesiveness and was glossy. By microscopical observation, the thick matter was at the surface of cooked rice grains. It was suggested that there is the relation between this matter and adhesiveness and glossiness. It was considered that we can make use of these characteristics to the aged rice stored for a long time and the low-adhesive rice.3) As for state of acid permeation into the cooked rice grains, large quantity of acid was contained around the surface. It is remarkable for the cooked rice with more juice. It was considered that the surface state of cooked rice was changed by acid, and this fact appeared to difference on the texture.

著者

江間 章子 貝沼 やす子

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.24, no.2, pp.89-95, 1991-05-20 (Released:2013-04-26)

参考文献数

5

被引用文献数

3

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We examined on an improvement of taste of stored aged rice by use of Japanese summer orange juice in rice cooking. We also used vinegar on rice cooking for comparing with juice. The results are as follows.1) In sensory evaluation, the rices cooked with juice as well as vinegar were improved on flavor, adhesiveness and hardness of stored aged rice.2) In an instrumental measurement, the cooked rices with juice as well as vinegar showed low hardness, high adhesiveness and gloss. By microscopical observation, it was suggested that there was the relation between high physical changes and the surface of cooked rice grains.3) A proper salt content of the rice cooked with juice was less than the rice cooked with vinegar.4) Salts in rice grain cooked with juice were distributed more in the surface than those in rice grain cooked with vinegar. It is considered that the use of Japanese summer orange juice for cooking stored aged rice shows a significant improvement on the taste of stored aged rice and decrease of salt.

著者

江間 章子 貝沼 やす子

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.50, no.4, pp.341-347, 1999-04-15 (Released:2010-03-10)

参考文献数

10

被引用文献数

2

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The effects of cooking pot material and heating conditions on the physical and chemical properties of rice gruel were studied.It was found difficult to adjust the heat input to rice gruel cooked in a yukihira nabe (earthen pot) when the temperature reached over 100°C at the bottom of a pot. Rice gruel cooked rapidly was harder and stickier than when cooked slowly, particularly when a yukihira nabe was used as the pot. Rice gruel cooked slowly had a large amount of reducing sugar, mainly consisting of glucose. Rice gruel that was too sticky was not easy to swallow and was disliked. Rice gruel cooked in an aluminum pot was preferred to that in a yukihira nabe, although the application of the heat retaining method to the latter type of pot was effective.

著者

江間 章子 貝沼 やす子

出版者

一般社団法人日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.24, no.2, pp.89-95, 1991-05-20

被引用文献数

8

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夏みかん果汁を直接炊き込む方法により古米の食味の改善を試みた。また,食酢を用いた炊飯も行い果汁の有効性を検討した。結果を以下に要約する。1)官能検査において,果汁添加飯および食酢添加飯は香り,粘り,かたさの点で古米の改善がみられ,総合的にも白飯に比べ好ましい飯となった。2)飯のテクスチャーは,果汁および食酢の添加により,かたさの低下と付着性の増加が測定され,官能検査と対応した古米の改善がみられた。3)飯のつやは古米の白飯は通常米の白飯に比べかなり低いが,果汁及び食酢の添加により高まり,通常米と同程度となった。4)顕微鏡観察において,果汁飯および酢飯の飯粒周辺部の変化と付着物が観察され,飯のテクスチャーやつやなどとの関係が示唆された。5)官能検査により果汁飯と酢飯の適塩量を検討したところ,果汁飯の方が酢飯より少ない食塩量で食味上好まれる結果となった。6)果汁飯と酢飯では飯粒中の食塩の分布状態が異なり,果汁飯の方が飯粒表層部に分布する食塩量が多いことが示唆された。以上,夏みかん果汁により古米の食味の改善を行うことの有効性が明らかになった。また,食塩の分布状態と味の感じ方の関係は興味深い結果であったので,今後さらに検討を進める予定である。

著者

江間 章子 貝沼 やす子

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.50, no.4, pp.341-347, 1999-04-15

被引用文献数

12

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The effects of cooking pot material and heating conditions on the physical and chemical properties of rice gruel were studied. It was found difficult to adjust the heat input to rice gruel cooked in a yukihira nabe (earthen pot) when the temperature reached over 100℃ at the bottom of a pot. Rice gruel cooked rapidly was harder and stickier than when cooked slowly, particularly when a yukihira nabe was used as the pot. Rice gruel cooked slowly had a large amount of reducing sugar, mainly consisting of glucose. Rice gruel that was too sticky was not easy to swallow and was disliked. Rice gruel cooked in an aluminum pot was preferred to that in a yukihira nabe, although the application of the heat retaining method to the latter type of pot was effective.