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

2010 Fiscal Year Final Research Report

• 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
• 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

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.