抄録
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.
