高アミロース米に適した炊飯条件と調理法の検討
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概要
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Dietetic therapy is a primary base for diabetes mellitus, therefore food items should be selected forthe patients with this disease to control blood glucose level, which lightens the burden of the othermedical treatment they need. High amilose content rice is an ideal food to supply carbohydrate asnutrient for the patients with diabetes mellitus, based on our recent research showing moderateincrease of blood glucose level after eating cooked rice with this race in human and rats.High amilose content rice is stable in shape after treatment with high temperature, so that isadapted to some processed foods in contrast to unfit to the other usages due to unfavorable taste andtexture. To improve taste and texture of high amilose content rice, we used Yumetoiro, a brand riceof this race established at Hokkaido in Japan, to assess some rice menus and boil conditions with varietyof adding water. High assessment was obtained from menus including doria, risotto and pilaf,which have common process of fry with oil before boil with water. Boil conditions were favorable at cooked with additive water of ２.５ and/or ３.０ fold of rice weight, which was different from generallyrecommended conditions of １.５ fold of that in standard rice and low amilose content rice.These results have notable consequences for improving taste and texture of high amilose contentrice by ideal menu and boil conditions, and for loading therapeutic diet against patients suffering withdiabetes mellitus.
- 広島女学院大学の論文
- 2007-12-20
広島女学院大学 | 論文
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