著者

関千 恵子 松元 文子

出版者

The Japan Society of Home Economics

雑誌

家政学雑誌 (ISSN:04499069)

巻号頁・発行日

vol.20, no.7, pp.494-498, 1969-12-20 (Released:2010-03-09)

参考文献数

4

被引用文献数

1

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The preceding report (Part 1) was made on sautéed uncooked rice. The present paper gives a report on the experiments of sautéing cooked rice. The result was compared with that of the preceding report. The following facts were observed.(1) The lower the temperature of cooked rice, the easier sautéing at the beginning, but cooked rice of lower temperature requires longer time to reach the serving temperature, and sautéing becomes difficult as rice increases stickiness with time.(2) When the cooked rice is warm enough, it reaches more quickly to the serving temperature, but sautéing is not as easy as with colder cooked rice. If the amount of butter is increased, this difficulty can be avoided.(3) The appropriate amount of butter seems to be from 10 to 20% of the weight of rice.(4) The differences of property between sautéed cooked rice and cooked rice fixed with sauteed uncooked rice were shown clearly in the taste testing, rate of dehydration, Farinogram, amount of fatty substance absorbed into the rice surface, the microscopic observation, and the diffraction pattern of X-ray.