炊飯時に溶出する成分と飯の性状との関係について

概要

論文の詳細を見る
In rice cooking, there are some kinds of components extracted from the rice granule while soaking and during the first step of heating before boiling. The samples used in this study, were Koshihikari and Akitakomachi which are both evaluated as high quality rice, and some other ordinary brand rice. The results of high quality rice were as follows: 1) The hardness of raw rice granule after soaking in water was higher than other ordinary brand rice. 2) The extracted solution, we usually called "oneba," contained a small amount of total saccharides in the first step of boiling. 3) There was no difference in the solid contents of the oneba and the water washed from the surface of cooked rice, when using Koshihikari and Akitakomachi and ordinary rice. 4) The hardness of cooked rice was low value, and the value of the cohesiveness divided by hardness was high. Summarized these results, it was considered that the properties evaluated as high quality was due to the structure of the rice grain's own tissue, rather than the component in solution extracted during cooking rice.
社団法人日本家政学会の論文
1992-12-15