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Changes in Milled Rice with Embryo Accompanying Cooking -------Focusing on Histological and Physicochemical Properties------

带胚精米伴随蒸煮的变化------以组织学和理化性质为中心------

基本信息

批准号：
62460228
负责人：
TERAMOTO Yoshiko
金额：
$ 3.46万
依托单位：
Kagawa Nutrition College
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (B)
财政年份：
1987
资助国家：
日本
起止时间：
1987 至 1988
项目状态：
已结题

项目摘要

There are few reports examining the taste of rice from histological and physicochemical viewpoints. Under these circumstances, we have compared the moisture-uptake, gelatinization, color, odor, sweetness, texture and sensory test of milled rice with embryo with those of polished rice of the same species by examining the following four items. A. Physicochemical properties and taste of milled rice with embryo. B. Difference depending on species (soft rice and hard rice). C. Cooking properties of washed and unwashed rices. D. Cooking suitability of milled rice with embryo (sushi, pilaff and seasoned rice).Consequently the moisture-uptake of the milled rice with embryo was higher than that of the polished rice. It was found that the milled rice with embryo was somewhat hard to gelatinize and rapidly aged, compared with the polished one. The milled rice with embryo was inferior in the coloration to the polished rice. As a result, the milled rice with embryo contained more aromatic components in total and thus had a more intense oder, than the polised rice did. Besides,it contained more free sugars. The texture of the milled rice with embryo was hard and showed less aggregation and adhesinn, compared with the polished one. As the result of a sensorytest, no difference was observed between these rices immediately after cooking. However the preference to the milled rice with embryo lowered as the storage was prolonged.Scarcely any difference was observed between rice species(i.e.,hard rice and soft rice). Immediately after cooking, the washed rice showed a somewhat watery taste, compared with the unwashed rice. The disavantage of the milled rice with embryo were somewhat improved when processed into sushi, pilaff and seasoned rice.

从组织学和物理化学的角度研究大米的味道的报道很少。在此情况下，我们对胚芽精米和同品种精米的吸水率、糊化、色泽、气味、甜度、质地和感官进行了比较，检测了以下四项指标。A.胚芽精米的理化特性和口感。B.不同品种(软米和硬米)的差异。洗过和未洗过的大米的蒸煮性能。胚米饭(寿司、意大利米饭和调味饭)的蒸煮适宜性。因此，胚米饭的吸湿率高于精米。结果表明，与精米相比，胚芽精米较难糊化，陈化速度快。胚芽精米的色泽较精米差。结果是，胚芽精米总体上含有更多的芳香成分，因此比精米有更强烈的气味。此外，它还含有更多的游离糖。与精米相比，胚精米的质地较硬，凝聚性和粘附性较少。作为感官测试的结果，这些大米在烹饪后立即没有发现差异。然而，随着储藏时间的延长，人们对胚芽精米的偏好逐渐降低，硬米和软米之间没有明显的差异。做饭后，洗过的米饭与没洗过的米饭相比，立即呈现出一种有点水的味道。将胚芽精米加工成寿司、意大利米饭和调味饭，对米饭的不良影响有所改善。