著者

貝沼 やす子 福田 靖子

出版者

一般社団法人日本調理科学会

雑誌

日本調理科学会誌 (ISSN:13411535)

巻号頁・発行日

vol.38, no.2, pp.118-126, 2005-04-20

被引用文献数

1

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We have shown in previous studies that the use of bamboo charcoal advanced the gelatinization of starch, and reddened and softened kintoki beans. We applied these effects for red rice steamed with glutinous rice and cowpeas. The pH value of the bamboo charcoal extract was about 9.5, and it decreased to about 8.0 after cooking cowpeas for 15 minutes. The broth used to boil the cowpeas with the bamboo charcoal extract became redder and clearer. There was a positive correlation between the pH value of the cooking water and the value measured by a color difference meter of the broth used to boil the cowpeas. Glutinous rice soaked in the broth used for boiling the bamboo charcoal extract became redder after steaming. The sensory test evaluated the red glutinous rice prepared by using the bamboo charcoal extract as significantly redder than that by using tap water. Use of the bamboo charcoal extract also accelerated the softening of the cowpeas, and the red glutinous rice was evaluated as tender in texture just after steaming.