The Effect of Murashi as a Factor Controlling Rice Cooking

后加热（后加热）被认为是大米烹饪过程中必要的操作。研究了村石对熟米品质的影响。我们测试了不同村装时间（0、5、10、15分钟）的物理和化学特性以及感官测试。结果和考虑如下。1)在煮熟的米粒中心要有满意的糊化。2)红外测湿仪测得的大米脱水速率均匀，进行村化。我们认为熟米中的水分通过村化逐渐趋于稳定状态。3)在显微镜下观察，通过murashi观察到煮饭表面组织的外来物质或破碎部分。4)采用纸层析法对大米表面水洗水进行分析。葡萄糖（G_1）、麦芽糖（G_2）、麦芽糖三糖（G_3）、麦芽糖四糖（G_4）、麦芽糖戊糖（G_5）、麦芽糖己糖（G_6）、麦芽糖七原糖。关闭煤气后，G_1、G_3和G_4位点的糖率较高。而高分子量组分G_6、G_7-origin和origin则被murashi显著地发现。利用高效液相色谱法研究了高分子部分的糖组成。5) murashi在做的同时，推进了煮米颗粒的膨胀，使各部分的粒度均匀。6)熟米的质地具有低硬度、高黏结性和黏结性。

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.