品種,貯蔵期間,炊飯条件が異なる冷凍保存 : 米飯の解凍時の性状

概要

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The properties of frozen-thawed cooked rice of different variety, storage period and cooking method were studied. The varieties compared between Yukihikari and Koshihikari, which were harvested in 1991. The storage period compared between Koshihikari harvested in 1988 and 1991. They were cooked by three different methods : the normal method, boiling for 20 min followed by murashi for 15 min (20-15) ; the short boiling method, boiling for 10 min followed by murashi for 15 min (10-15) ; the short murashi method, boiling for 20 min followed by murashi for 5 min (20-5). The results are as follows. 1) There were a slight difference in many experimental data between the cooked rice just after cooking and after frozen-thawing for 20-15 Koshihikari harvested in 1988 and 1991. But, the frozen-thawed cooked rice was disliked significantly, compared with the cooked rice served immediately after cooking. 2) Thawing process of the frozen cooked rice of 20-5 Koshihikari, 10-15 Koshihikari and 20-15 Yukihikari caused high degree of water evaporation from rice, large variation of hardness, a minor deformation in surface layer of cooked rice and unfavored taste evaluation in sensory test.
社団法人日本家政学会の論文
1995-06-15