白飯の食味におよぼす洗米方法の影響

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In order to examine the washing method effect on the palatability evaluation of cooked rice, we washed three kinds of rice using four different methods. We then cooked the rice. After evaluating the palatability of each kind of cooked rice, by measuring the solid quantities in the water in which the rice had been washed, and by measuring the texture of each kind of cooked rice, we came to the following conclusion. 1. After comparing the washed cooked rice and unwashed cooked rice in an organoleptic test for the case of Koshihikari, the unwashed rice was much worse than the washed rice in terms of color, gloss, appearance, smell, taste, glutinous characteristics and the total evaluation. ln terms of hardness, however, there was no apparent difference between the washed and unwashed rice. Comparing the four washing methods (once, twice, three times and once in a large quantity of water), there were no clear differences in all the points evaluated. 2. The solid quantities measured in the water in which each of the three kinds of rice had been washed, increased according to the number of times they had been washed. Once in a large quantity of water, however, the solid quantities in the water were the smallest, even though the quantity of water used was the same. 3. A comparison of the texture of the cooked rice using a rheolometer showed clear differences among the three kinds of rice. However, there were no differences in the texture of the rice depending on the washing method. 4. Washed cooked rice tastes better than unwashed cooked rice, but there is no significant difference in the taste of washed cooked rice according to the washing method and the number of times the rice is washed. It can be assumed that the need to wash to rice is decreasing because the method of storing rice has improved in recent years, while the precision with which rice is cleaned has increased.
東京聖栄大学の論文
1988-12-20

白飯の食味におよぼす洗米方法の影響

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