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Studies on the preparation methods for rice gruel made from cooked rice adaptable for the person in difficult to mastication and swallowing

适合咀嚼吞咽困难者的熟米粥制备方法的研究

基本信息

批准号：
16500514
负责人：
KAINUMA Yasuko
金额：
$ 1.73万
依托单位：
University of Shizuoka
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2004
资助国家：
日本
起止时间：
2004 至 2005
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-16500514/
关键词：
rice gruel cooked rice texture rupture stress vacuum packaging freezing preservation temperature of freezing ratio of added water 官能検査保存形態最大氷結晶生成帯通過時間加水量の異なる米飯米飯粥テクスチャー測定破断強度測定真空包装米粥

项目摘要

1.The effect of the ratios of the water added to the raw rice was studied. The ratios of the water added to the raw rice were 1.3, 1.5, 1.7, and the rice gruels prepared from these cooked rice differing water to raw rice were respectively called ×1.3, ×1.5 and ×1.7. The rice gruel of ×1.7 showed a low level of hardness and rupture stress, and was distinctly crumbly in appearance. The rice gruels of ×1.3 and ×1.5 showed higher levels hardness and rupture stress and greater viscosity than the ×1.7 rice gruel, and had a similar appearance to that of rice gruel prepared from raw rice. The rice gruels that were cooked for 20 minutes had a similar sensory evaluation to gruel made from raw rice.2.The cooking method by vacuum packaging was studied. Using the vacuum packaging method, cooking time of the rice gruel prepared from cooked rice was 20 minutes in boiling water. It was shorten than that from raw rice.3.The properties of gruel samples preserved at different freezing temperatures and forms were studied. The freezing temperature was -20℃ or -40℃, and the form was a sheet or aggregation, and the weight was 100 g or 200 g. The time for the passing of the zone of maximum ice crystal formation temperature was shorter in the combination of -40℃, sheet and 100 g than the combination of -20℃, aggregation, and 200 g. Preservation at -40℃, sheet, and weight of 100 g showed less hardness and adhesiveness than in -20℃, aggregation and weight of 200 g. The gruel sample combining condition of -40℃, sheet, and weight of 100 g had higher evaluation than other combinations.

1.研究了添加到原料米中的水的比例的影响。加水比为1.3、1.5、1.7，分别称之为×1.3、×1.5、×1.7。×1.7的米粥硬度和断裂应力较低，外观明显易碎。结果表明，×1.3和×1.5米粥的硬度、抗折强度和黏度均高于×1.7米粥，且米粥外观与原料米粥相似。蒸煮时间为20 min的大米粥的感官评价结果与生米粥相似。2.研究了真空包装的蒸煮方法。使用真空包装方法，由熟米饭制备的米粥在沸水中的蒸煮时间为20分钟。3.研究了不同冻结温度和冻结方式下保存的粥样的特性。冷冻温度为-20℃或-40℃，形态为片状或聚集体，重量为100 g或200 g。在-40℃、片状和100 g的组合中，通过最大冰晶形成温度区的时间比在-20℃、聚集和200 g的组合中短。在-40℃、片状、100 g重的条件下保存，其硬度和伸长率均低于-20℃、聚集和200 g重的条件。以-40℃、压片、100 g重的粥样组合评价最高。