<研究報告>数種の加熱器具による米飯の食味について

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Generally, the rice cooked by an automatic gas cooker is regarded as the most tasteful than cooked rice of other cookers. It is then attempted in the present study to examine whether it is the case or not. The cooking conditions of five types of ordinary rice cookers have been looked for and cooked rice prepared were examined by a sensory and an objective tests. (1) The results of the sensory test (a) The composite test revealed that there was the difference at the 1 % level of significance between the cooked rice of the automatic gas and electric cookers and that of the other three types of cookers (a super high speed gas range, a waterless cooker, and a Bunka cooker). However, there was no significant difference between the product of the automatic gas cooker and that of the automatic electric cooker. (b) In the examination on taste characteristics, the difference in appearance and relish was significant, as in the composite test, between the cooked rice of the automatic cookers and that of the others. With respect to the other characteristics, the product of the automatic gas cooker was. found to be superior to those of the super high speed -gas range, the waterless cooker and the Bunka cooker. The product of the electric cooker was next to that of the automatic gas cooker. (c) Between the results of the composite test and those of the examination on taste characteristics there existed an inverse correlation at the 1% level of significance with respect to wateriness. On the other hand, there was a correlation at the same level of significance with respect to relish, at the 5% level with respect to appearance, flavor and glutinousness, and at the 10% level with respect to hardness. (d) The characteristic of the composite test which the examiners were most interested in was texture (wateriness, hardness and glutinousness). The next was taste. (2) The results of the objective test (a) The cooked rice of the automatic gas cooker showed a value of 1.55 for chewiness as measured by a texturometer. This was the highest among those of the other cookers. The values of the products of the others, varied from 0.47 to 0.77. (b) The consistency value as measured by a Brabender farinograph was 850 B. U. for the cooked rice of the automatic gas cooker immediately after the beginning of the measurements. The values for the products of cookers of the other four "types ranged from 670 to 720 B. U., and the difference seemed to be insignificant as in chewiness measured by the texturometer. On the other hand, after 3 minutes the values were 540, 490, 460, 420 and 410 B.U. for the prodncts of, respectively, the automatic gas cooker, the automatic electric cooker, the super high speed gas range, the waterless cooker and the Bunka cooker. (c) No difference was observed with respect to viscosity as measured by a B type viscometer. (d) The product of the automatic gas cooker contained about 62% water: those of the other four varied from 63 to 65%. (e) The grain size (length×width) of the product of the automatic gas cooker was 1.7 times that of a raw rice grain. The sizes of the products of the others were 2.1 to 2.5 times. (f) The cooked rice of the automatic gas cooker showed the lowest rate of dehydration. There was no difference between the rates for the cooked rice of the others. (g) The swelling volume as measured by the method of Nikuni ranged from 37.6 to 40.2 ml. The values for the cooked rice of the automatic gas cooker wasthe lowest, but there was not remarkable difference among the products of the different cookers. (h) The microscopic photographs demonstrated that the grains of cooked rice of the automatic gas cooker was sufficiently swollen but rupture of the cell wall did not occur. Contrary to this, rupture of the cell wall was observed in the product of the Bunka cooker. (i) The temperature of the upper, middle and lower parts of the cooker was measured during cooking. The automatic gas cooker recorded the smallest difference amon
福岡女子大学の論文
1974-01-31

<研究報告>数種の加熱器具による米飯の食味について

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