Reducing the Stale FIavor of Cooked Rice by Treating with Cells of Acetic Acid Bacteria
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概要
- 論文の詳細を見る
Japonica-type rice grains stored at 40℃ for 2 months were treated with a freeze-dried powder of acetic acid bacteria and then cooked. It was found that the originally existing n-hexanal were decreased by more than 35%. Moreover, the stale flavor had been signiticantly reduced compared to that of non-treated rice grains. Simultaneous treatment with freeze-dried cells of the acetic acid bacteria and a surfactant was 1.3-1.9 times more effective for reducing the amount of n-hexanal than with the cells of acetic acid bacteria alone. The optimum conditions for reducing the stale flavor were investigated by using a combination of the acetic acid bacterial cells and the surfactant. The optimum conditions were as follows : soaking temperature, 50℃ ; soaking time, 30-180 min ; pH 4.5-7.0, optimally at pH 6.0. Treating Indica-type rice grains with the freeze-dried cells of acetic acid bacteria was also effective for reducing the specific off-flavor of the rice.
- 社団法人日本農芸化学会の論文
- 1995-08-23
著者
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Kumagai H
Kyoto Univ. Kyoto Jpn
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Nomura Y
Biotechnology Research Laboratories Takara Shuzo Co. Ltd.
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Nomura Y
Tokyo Univ. Agriculture And Technol. Tokyo Jpn
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KUMAGAI HIDEHIKO
Department of Food Science and Technology, Kyoto University
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Yamamoto M
Obihiro Univ. Agriculture And Veterinary Medicine Obihiro Jpn
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NOMURA Yukihiro
Somatech Center, House Foods Corporation
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YAMAMOTO Masanori
Somatech Center, House Foods Corporation
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Sugisawa Ko
Somatech Center, House Foods Co., Ltd.
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Kumagai H
Kyoto Univ.
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Kumagai H
Nihon Univ. Fujisawa‐shi Jpn
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Kumagai Hidehiko
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Kumagai Hidehiko
Division Of Integrated Life Sciences Graduate School Of Biostudies Kyoto University
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Yamamoto Midori
Research Center For Glycoscience Advanced Institute Of Industrial Science And Technology (aist)
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Yamamoto Masanori
Somatech Center House Foods Co. Ltd.
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Sugisawa K
Somatech Center House Foods Co. Ltd.
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Yamamoto M
Research Center For Glycoscience Advanced Institute Of Industrial Science And Technology (aist)
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Nomura Yukihiro
Somatech Center House Foods Co. Ltd.
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KUMAGAI Hidehiko
Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University
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