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Effect of Addition of Acid on the palatability and the Staling of Cooked Rice

加酸对米饭适口性和陈化性的影响

基本信息

批准号：
11680127
负责人：
SHIMADA Atsuko
金额：
$ 2.5万
依托单位：
Showa Women's University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1999
资助国家：
日本
起止时间：
1999 至 2000
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-11680127/
关键词：
Cooked Rice Acetic Acid Texture Breaking Strength Creep Meter Taste Component Glucose Sensory Evaluation タイ米食味粘り

项目摘要

The effect of cooking with acetic acid aqueous solution on the chemical and physical properties of rice was examined. Japonica rice, Nipponnbare, was cooked with 0, 0.05, 0.1 and 0.2M aqueous solutions of acetic acid. The rice cooked with acetic acid showed lower hardness and higher stickiness than the rice cooked with water when measured by texturometry. These effects were confirmed by a sensory evaluation. The increased amount of glucose during cooking was higher for the rice cooked with acetic acid than for the rice cooked with water. Reducing sugars and total free amino acids rice were also higher for the rice cooked with acetic acid than for the rice cooked without acid. These tests were conducted on other varieties of rise. Long grain rice from Thailand, Nipponnbare from Shiga-Prefecture, Koshihikari from Niigata-Prefecture and Hiyokumochi from Saga-Prefecture were chosen as samples. The effect of cooking with acetic acid was obviously different according to the variety of rice. … More The breaking strength of the Thai-rice cooked with acetic acid aqueous solution decreased drastically, while the sticking strength increased, the sticking strain hardly changed. On the other hand, the breaking strength and the sticking strength for Hiyokumochi did not change with the addition of acetic acid, while the sticking strain showed obvious increase. The results of cooking with acetic acid on the texture of Nipponnbare and Koshihikari were somewhere between the results for Thai-rice and Hiyokumochi. Finally, the amount of protein that had dissolved into the water when the rice was soaked prior to cooking was measured, since the protein in rice granules is said to prevent the swelling of the starch within. More protein had dissolved into the water containing acetic acid than to the water containing no acid. Especially, prolamine-rich-fraction and glutelin-rich-fraction that dissolved into the water containing acetic acid were higher than the amount that dissolved into the water containing no acid. It is suggested from these results that one of the reasons for the improved texture of rice cooked with acetic acid derives from the solubilization of the protein by this. Less

研究了醋酸水溶液蒸煮对大米理化性质的影响。用0、0.05、0.1、0.2M的醋酸水溶液煮粳稻。用质构法测定醋酸蒸煮大米的硬度比水蒸煮大米的硬度低，黏度高。感官评价证实了这些效果。在蒸煮过程中，乙酸蒸煮大米的葡萄糖增加量高于水蒸煮大米。用乙酸煮熟的大米的还原糖和总游离氨基酸含量也高于未用乙酸煮熟的大米。这些试验是在其他品种的水稻上进行的。选取泰国的长粒米、志贺县的Nipponnbare、新泻县的Koshihikari和佐贺县的Hiyokumochi作为样本。不同品种的大米，醋酸蒸煮的效果有明显差异。经醋酸水溶液煮熟的泰米，其断裂强度急剧下降，粘接强度增加，粘接应变变化不大。另一方面，随着乙酸的加入，Hiyokumochi的断裂强度和粘接强度没有变化，而粘接应变明显增加。用醋酸烹饪对日本米和光米的口感的影响介于泰国米和光米之间。最后，研究人员测量了大米在烹饪前浸泡时溶解在水中的蛋白质含量，因为据说大米颗粒中的蛋白质可以防止淀粉膨胀。含有乙酸的水中溶解的蛋白质比不含酸的水中溶解的蛋白质多。特别是在含乙酸的水中溶解的富脯氨酸和富谷蛋白含量高于在不含酸的水中溶解的含量。结果表明，醋酸对大米的增溶作用是改善大米口感的原因之一。少