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Heat-of-Aging Measurements of Boiled Rice by Isothermal Microcalorimetry

用等温微量热法测量米饭的熟化热

基本信息

批准号：
12680153
负责人：
HARADA Shigeharu
金额：
$ 2.3万
依托单位：
Shizuoka College, University of Shizuoka (Pref.)
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2000
资助国家：
日本
起止时间：
2000 至 2001
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-12680153/
关键词：
boiled rice heat of aging enthalpy texture emulsified oil sucrose fatty acid ester Hitomebore Koshihikari 老化熱エンタルピーレオメータ

项目摘要

Aging enthalpies were found for boiled rice at 10ーC with an isothermal microcalorimeter (Sweden Thermometric AB, Therm al Activity Monitor 2277 (TAM2277)). The corresponding texture data (hardness, adhesiveness, and cohesiveness) were also obt ained with a creep meter (Yamaden RE-3305). The rice used were Hitomebore", product of Miyagi Pref. and Koshihikari", product of Niigata Pref. They were polished before use, immersed in water for 30 minutes before boiled in an electric rice co oker, and then retained in it for 15 minuets. The rice such cooked we will call "the standard cooked rice", and the latter treat ment "Murashi 15 min". We examined the standard cooked rice, "Murashi 5 min" rice, and the rice cooked with two kinds o f emulsified oil (KAO Delicalight and RIKEN VITAMIN Ricegood) and sucrose fatty acid ester (abbreviated as sugar ester). Heat measurements : The aging was exothermic process continuing for more than 1 week. The heat peaks appeared after 16 - 29 hours, and then gr … More adually decreased to zero. The time at which the peak appeared and the heat-of-aging per Ig of coo ked rice were shown below. "Hitomebore" : standard cooked (18 h, 2.2 J), 1% Delicalight added (23 h, 1.8 J), 2% Ricegood added (24 h, 1.7 J), 0.5% sugar ester added (19 h, 1.6 J), Murashi 5 min (16 h, 1.8 J) "Koshihikari" : standard cooked (29 h, 1.6 J), sugar ester added (reproducibility being examined, 1 - 1.2 J) The addition of Delicalight, Ricegood, or sugar ester to "Hitomebore" retarded the aging and suppressed its degree. The small heat of "Murashi 5 min" is to due to the insufficient gelatinization. The "Koshihikari", known as superior quality rice for eating, had the smallest aging enthalpy. The smaller value than the heats of the "Hitomebore" with aging retardant added should kbe noted. Texture measurements : The aging accompanied the noticeable increase in hardness and the frequent occurrence of brittleness. It was also characterized by large decrease in adhesiveness and cohesiveness. The addition of Delicalight, Ricegood, or sugar es ter was effective to suppress the increase in hardness. The hardness (80% compression) of "Koshihikari" was similar to that of "Hitomebore". On the other hand, the adhesiveness and the cohesiveness of the former were larger than those of the latter on the first day, and after the third day the hardness (25% compression) was smaller and the adhesiveness (25% compressio n) was larger than those of "Hitomebore". We could not find the heat-of-aging at 25℃. Texture changes were also very small at this temperature." Less

用等温微量热计（Sweden Thermometric AB，Thermal Activity Monitor 2277（TAM 2277））在10 ℃下发现煮米饭的老化现象。用蠕变仪（Yamaden RE-3305）也获得了相应的织构数据（硬度、伸长率和粘结性）。使用的大米是“Hitomebore”（宫城县的产品）和“Koshihikari”（新泻县的产品）。使用前将其抛光，在水中浸泡30分钟，然后在电饭煲中煮沸，然后在其中保留15分钟。这样煮的饭我们称之为“标准熟饭”，后者处理为“Murashi 15 min”。本研究以标准米饭“Murashi 5 min”为对象，以2种乳化油（KAO Delicalight和RIKEN VITAMIN Ricegood）和蔗糖脂肪酸酯（简称糖酯）为原料，对米饭进行了检测。热测量：老化是持续超过1周的放热过程。热峰出现在16 - 29小时，然后逐渐下降， ...更多信息逐渐减少到零。峰值出现的时间和每IG米饭的老化热如下所示。“Hitomebore”：标准蒸煮（18 h，2.2 J），添加1% Delicalight（23 h，1.8 J），添加2% Ricegood（24小时，1.7 J），加入0.5%糖酯（19小时，1.6 J），Murashi 5分钟（16小时，1.8焦耳）“越光”：标准蒸煮（29小时，1.6 J），加入糖酯（再现性检查，1 - 1.2J）向“Hitomebore”中加入Delicalight、Ricegood或糖酯延缓老化并抑制其程度。“Murashi 5 min”的小热量是由于糊化不足。被称为食用上级品质大米的“越光”的老化焓最小。应注意比添加了老化延缓剂的“Hitomebore”的热量小的值。质地测量：老化伴随着硬度的显著增加和脆性的频繁发生。它的特点还在于粘性和凝聚力大幅下降。添加Delicalight、Ricegood或糖酯可有效抑制硬度的增加。“越光”的硬度（80%压缩）与“Hitomebore”的硬度相似。另一方面，前者的硬度和内聚性在第一天大于后者，并且在第三天之后，硬度（25%压缩）小于“Hitomebore”，而伸长率（25%压缩）大于“Hitomebore”。在25℃时未发现老化热。在此温度下，质地变化也非常小。“减