著者
関本 美貴 島田 淳子
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.38, no.1, pp.67-71, 2005-01-20 (Released:2013-04-26)
参考文献数
12

Rice was washed by using a whisk at three mixing speeds: one revolution per second, two revolutions per second and four revolutions per second. The rice was also washed by hand at two revolutions per second as a control. The proportion of rice granules broken when the whisk was used was higher than that when washed by hand under all the conditions examined, the higher the mixing speed, the higher the breakage ratio. The amount of solid material separated from the rice granules into the water during washing was also higher when a whisk was used than when washed by hand, although there was no effect from the mixing speed. The textural and sensory properties of the cooked rice that had been washed by using a whisk were not significantly different from those of the cooked rice that had been washed by hand. We conclude from these results that washing rice by whisking affects the integrity of the grains and offers no advantages over hand washing.

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外部データベース (DOI)

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https://t.co/wybz0izVlx 読んだやつはこれ、
大体、「料理の常識」として教わったことは、加減とタイミングで調整すれば、もっと楽だったり、減塩・低糖で作れるな。 食味に殆ど差が無いと結論しつつ、手で米を研ぐ方がいいと誘導する不思議論文 (PDF) → https://t.co/6SSLYy3Rxj
いい研究だなあ https://t.co/7QZcdvUisZ
泡立て器で米を研いだときのアレコレを調査した論文が、ニッチでステキ。味だけ考えるなら、手でやる必要ないのね。 https://t.co/JOz2K8acTp

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