The Effect of Murashi as a Factor Controlling Rice Cooking

村上(后加热)是米饭蒸煮过程中的必要操作。研究了村里酱对米饭品质的影响。对不同时间(0、5、10、15分钟)的米饭进行了理化特性测试和感官测试，结果表明：1)米粒中央要糊化，需要进行米粒的糊化；2)红外线水分测定仪测定米饭的脱水率，进行米饭的调味。3)在显微镜下观察，发现米饭表面组织上有异物或碎屑。4)用纸层析法对米饭表面的洗涤水进行分析。呈现连续斑点：葡萄糖(G_1)、麦芽糖(G_2)、麦芽三糖(G_3)、麦芽四糖(G_4)、麦芽五糖(G_5)、麦芽六糖(G_6)和G_7来源。关气后，G_1、G_3、G_4三个点的含糖率较高。但Murashi发现了高分子量的G_6、G_7和G_7来源。采用高效液相色谱仪对米饭中高分子组分的糖分组成进行了研究。5)通过对米饭颗粒进行膨化处理，使米饭颗粒膨大，使米饭各部分颗粒大小均匀。6)米饭具有硬度低、粘附性强、粘聚性强的特点。

Murashi(post-heating)is thought of the necessary operation for rice cooking process. We studied about the effect of murashi for cooked rice quality. We tested the physical and chemical characteristics,and sensory tests for the different murashi time (0,5,10,15 min.).The results and consideration were as follows.1) Murashi is necessary to gelatinized satisgactory in the center of cooked rice granule.2) The dehybration rate by infrared moisture meter is smaoo in the cooked rice,carrying out the murashi. We considered the moisture in cooked rice became stable state gradually by murashi.3) In microscopic observationmit was obserbed the extraneous matters or crumble parts on the surface tissue of cooked rice,by murashi.4) The washing water of cooked rice surface was analyzed by paperchromatography. It was showed continuous spot: glucose(G_1),maltose(G_2), maltotriose(G_3),maltotetraose(G_4),maltopentaose (G_5), maltohexaose(G_6),and G_7-origin. The rate of sugar in the spots of G_1,G_3 and G_4 were comparativery high just after turnning off the gas. But,G_6,G_7-origin and origin,which were high molecular weight fraction,were remarkably found by murashi. The sugar composition in high molecular fraction is intended to investigate by high performance liquid chromatography.5) Whili murashi was doing,the expznsion of cooked rice granule was advanced,and the granular size of each parts was made uniform.6) The texture of cooked rice had low hardness,high adnesivenss and cohesiveness by murashi.