特定用途米のピラフへの応用

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To find out the cooking properties of the new variety of rice for special utilization, two varieties, namely, "Hoshiyutaka" and "Kanto 154" were made into pilaf. Then, their textural properties and preference were compared with those of ordinary preferable Japanese rice "Koshihikari". The three rice varieties were cooked for various frying times (5, 10, or 20 min) and for various cooking times before boiling (short, medium or long time). The hardness of the fried rice differed among the three rice varieties. The Koshihikari was the hardest and the Kanto 154 was the softest. The longer the frying time, the harder the rice was. After trying, the Kanto 154 became easy to break, but the Hoshiyutaka did not. This meant that the Hoshiyutaka was easier to make into pilaf. From the texturometer measurement, pilaf made from the Hoshiyutaka was the hardest and the least sticky among the three varieties. There was difference between the pilaf made from the Koshihikari and that made from the Kanto 154 in their hardness and stickiness values. Cooking time before boiling did not make any significant textural difference. From the sensory test, the Kanto 154 was the most preferable variety for making pilaf. However, consumer preferance for the pilaf made from the Hoshiyutaka was divided into two groups, one group preferred this variety a lot, while the other disliked it. As a conclusion, Kanto 154 was suitable for making pilaf and its textual properties resembled Koshihikari.
社団法人日本家政学会の論文
1993-04-15

特定用途米のピラフへの応用

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