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Various many researches are being conducted on cooking rice. In case of a large-skale cooking, there are still problems relative to performance of rice cookers and restrictions imposed by working conditions.The present study reports on the experiments conducted to see what influences preliminary soaking of rice in water has on the taste of cooked rice which is considered one of the preliminary conditions for tasty rice.We used two brands of rice, Koshihikari and Toyonishiki, and set four cooking conditions; depending on the lengths of time up to the boiling point and duration of boiling. Cooked rice was evaluated by the dehydration speed, texture and result of organoleptic tests.Following results were obtained:1) Dehydration speed of the rice soaked in water preliminarily was slower than that of rice not soaked.2) Result of measurement by a texturometer showed the rice soaked in water was more sticky, less hard, less digestible, and less cohesive.3) Result of the organoleptic tests showed that the rice soaked in the water under varying cooking conditions was rated higher than the one not soaked.4) As for cooked rice which was kept warm for a period of time, rating was higher for the rice which had been soaked in water, but not higher than the rice evaluated immediately after it was cooked.
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
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