赤米の調理特性に関する研究(第1報) : 赤米の理化学的特性について

概要

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Moisture in Akagome rice, a Japanese native reddish round rice, and amylose content of solved solid from excess water in rice cooking, were 11% and 10% respectively. Samples of Akagome and Koshihikari, a nonglutinous round rice, were placed in wire baskets and were soaked at 20℃ for 1 hr and then cooked at 90℃ for 15 min in 3 times as much distilled water as rice. After cooking, the excess was removed from the two cooked rice samples. The iodine value of the excess water of Akagome rice sample was much higher than that of Koshihikari rice sample. Percent moisture uptake by Akagome rice and Koshihikari rice was 2.5 volume and 2.8 volume respectively, whereas increase in volume of Akagome rice and Koshihikari rice was 27.7 cm^3 and 30.5 cm^3 respectively. The reddish yellow colored pigment of Akagome rice was always stable in acidic, neutral alkaline aqueous solutions. The starch cell in the endosperm in Akagome was smaller than that in Koshihikari. Similar electrophoretic patterns of esterase isozyme were observed in Akagome and Koshihikari.
社団法人日本家政学会の論文
1993-10-15