水の硬度が炊飯の味覚に与える影響

概要

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The effect of water quality on rice taste, was examined using four brands of commercial mineral water, tapped water and distilled water. Their organoleptic evaluation were conducted by college students. Next, The relationship between water quality (hardness) and the taste of cooked rice, was investigated by evaluating their mineral contents. Ca (Calcium) and Mg (Magnesium) have been of special interest here in view of possible influence on the taste. The results indicated that many responders had a bad impression on smell, transparency, color and taste of cooking rice with commercial mineral water, which is categorized to hard water. From the results of the contents water, ashes, Ca, Mg, Sodium and Potassium in cooked rice of the above different brands of water, high concentrations of Ca were special attention in cooked rice with commercial mineral water. Our experimental results suggested that cooked rice with hard water may lead to a bad taste and its concentration of Ca may affect the taste.
2001-04-12