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米飯物性による米の品質評価技術の開発(第2報) : 湯取り炊飯法における米のねばりに係わる品質

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Title: 米飯物性による米の品質評価技術の開発(第2報) : 湯取り炊飯法における米のねばりに係わる品質
Other Titles: Development of rice quality evaluation technique based on physical properties of cooked rice (Part 2) : Rice quality related to rice stickiness during cooking on the Excess Water Cooking Method
Authors: 清水, 直人1 Browse this author →KAKEN DB
木村, 俊範2 Browse this author →KAKEN DB
オジジョ, O.N.K.3 Browse this author
Authors(alt): Shimizu, Naoto1
Kimura, Toshinori2
Ojijo, O.N.K.3
Keywords: 湯取り炊飯法
Excess Water Cooking Method
cooked rice
moisture content
degree of gelatinization
residual total solid
Issue Date: Mar-2000
Publisher: 農業機械学会
Journal Title: 農業機械学会誌
Volume: 62
Issue: 2
Start Page: 94
End Page: 100
Publisher DOI: 10.11357/jsam1937.62.2_94
Abstract: In order to clarify effect of rice physical properties on the cooked rice adhesion. The present paper deals with the changes in rice indices related to rice stickiness during cooking on the Excess Water Cooking Method. The correlation of rice indices is discussed. The rates of degree of rice gelatinization were found to be corresponding with the rates of TS increment. The cooked rice adhesion was considered to be affected by both degree of rice gelatinization and TS. These results led the conclusion that degree of rice gelatinization and TS can be used for the indicator of cooked rice adhesion during rice cooking process.
湯取り炊飯法を用い, 炊飯過程の米のねばりに係わる測定を行い, 米飯の粘着力に関与する理化学的要因を明らかにすることを目的とした。糊化定数と溶出固形物量の増加速度の順序が対応することが分かり, 糊化度や溶出固形物量が米飯の粘着力に影響を及ぼすものと考えられた。炊飯過程における米のねばりが粘着力, 溶出固形物量や糊化度を用いて測定できることを示した。
Type: article
Appears in Collections:農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 清水 直人

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