貯蔵米を利用した米飯からの粥調製方法の検討

概要

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Rice gruel prepared from raw rice needs a long cooking time. A simple and easy way to shorten this cooking time is using cooked rice instead of raw rice. We prepared rice gruel made from cooked rice, and compared its properties with those of rice gruel made from raw rice. The cooked rice gruel samples were prepared by reheating cooked rice with hot water and then cooking for 10-30 min; the longer the cooking time, the smaller the rupture force and hardness, and the larger the cohesiveness and adhesiveness. The quantity of free water in the cooked rice gruel and the solid material in the washing water of the rice gruel cooked for 30 min were similar to those from the raw rice gruel. The physical and sensory properties of the rice gruels made from previously cooked rice which then cooked for 30 min were similar to those of the raw rice gruel. Cooked rice gruel prepared with an extract of bamboo charcoal showed a large amount of free water and resulted in large amounts of total sugar and protein in the washing water of the cooked rice gruel. It differed in properties from the cooked rice gruel prepared by using water alone.
社団法人日本家政学会の論文
2005-04-15