米の調理に関する研究 (第8報) : 炊飯における蒸らし時間の延長の影響

概要

論文の詳細を見る
Previously, we reported the desirable period and temperature for Murashi. We report here the effects of prolonging period of Murashi on rice cooking. The results are as follows: (1) As the Murashi period increased, evaporation of water increased and hence the final weight of cooked rice decreased. Loss of water by evaporation out of the rice cooker decreased gradually whereas the condensed water at the rice-cooker's lid increased. (2) The top layers of cooked rice near the surface of the pot brim became moist and tender. This could be due to the fall of condensed water, causing the local differences in the texture of cooked rice in a rice cooker. (3) The decrease in temperature due to prolonged Murashi period lowered the loss of water by evaporation on stirring. (4) The adhesiveness of the cooked rice grains increased by prolonged Murashi period and this led to an undesirable firm texture.
社団法人日本家政学会の論文
1990-12-15