赤米の調理特性に関する研究 (第2報) : 赤米の炊飯条件の検討

概要

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We cooked Akagome with an electric cooker under two different conditions, and compared their quality. The following results were obtained. 1) For the purpose of raising water absorption, the temperatures of washing and soaking water were 25 and 30℃, and the water volumes added to rice were 1.4 and 1.5 times, cooking time being 25 min, and the period of "Murashi" being 10 min in an electric rice-cooker. The quality of cooked Akagome rice was compared with the cooked Koshihikari rice under the same cooking condition. The hardnesses of cooked Akagome rice and cooked Koshihikari rice in 1.4 times water by volume added to rice were 4.85 × 10^4 and 3.64 × 10^4 Pa, their degrees of gelatinization were 80.1 and 85.0%, and their water contents were 59.2 and 63.5%, respectively. The scanning electron micrographs (SEM) showed starch granules on the surface of cooked Akagome rice. All the conditions used in the study did not improve the texture (hardness), the degree of gelatinization, and the SEM of surface of cooked Akagome rice. 2) For the purpose of softening the cell wall of starch granule, Akagome rice cooked for 8.5 or 9.5 min in the pressure cooker and allowed "Murashi" for 7 or 10 min showed palatability by the sensory test, the texture (hardness), degree of gelatinization, water content, SEM of surface which were most similar to those of Koshihikari rice cooked in the electric rice-cooker.
1995-06-15