Effect of absorption process of water on the taste of cooked rice

• Project/Area Number: 20500682
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: Ochanomizu University
• Principal Investigator: KASAI Midori Ochanomizu University, 大学院・人間文化創成科学研究科, 教授 (10262354)
• Project Period (FY): 2008 – 2010
• Project Status: Completed (Fiscal Year 2010)
• Budget Amount: ¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000); Fiscal Year 2010: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000); Fiscal Year 2009: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000); Fiscal Year 2008: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
• Keywords: 米飯 / めっこ飯 / 浸漬温度 / 成分分析 / 物性 / NMRイメージング / 官能評価 / ゲル濾過クロマトグラフィ / 還元糖 / 溶出固形分 / 粘り / 浸漬米 / 糊化度 / BAP法 / FT-IR / 結晶構造 / X線回折 / MRI / 再炊飯米 / 吸水 / 温水処理米

Research Abstract

The process of water absorption of rice affect on the taste and texture of cooked rice. There has never studied about both water content and water distribution in the rice grains during cooking process. In this study, the conditions which make an improper cooked rice and the properties of water absorption, and the mechanism of production of improper cooked rice were studied. When the rice was cooked at65 ℃,4 hours, it became non-sticky rice and unpalatable. A part of starch of rice gelatinized abnormally, the rice grains cracked and became improper cooked rice, although the water absorption exceeded under soaking at65℃,4hours.