家庭用軟水装置を通した水を用いた粥の性状

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The properties, taste and flavor of rice gruel cooked in soft water produced by a home water-softener were investigated for comparison with the use of tap water. Rice gruel was filtered through a sieve of 10 mesh, the filtrate and the residue on the sieve being called the liquid fraction and rice grains, respectively. The hardness of the rice grains to cooked in soft water was slightly lower and the ratio of rice grains to the whole gruel was much higher than the corresponding figures with tap water. During cooking, the rice grains swelled by water absorption to ultimate collapse. The percentage of collapse of the rice grains cooked in soft water was also much higher than with those cooked in tap water. The apparent viscosity of the liquid fraction of the rice gruel cooked in soft water was higher than that of cooked in tap water. The addition of calcium ions to soft water resulted in a marked decrease in the apparent viscosity of the liquid fraction of cooked rice gruel. These properties of the cooked rice gruel closely correspond with the results of a sensory evaluation.
社団法人日本家政学会の論文
1999-09-15