著者

江間 章子 貝沼 やす子

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.43, no.9, pp.897-902, 1992-09-15

被引用文献数

11

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For the basic study of rice cooking of Japanese Takikomimeshi, we examined the effect of soaking time and solution on infiltration of salinity and properties of the cooked rice. The results were as follows.(1) The method of soaking rice in seasoned solution took longer times for water absorption than the method of water.(2)The cooked rice soaked in seasoned solution was glossy. It was suggested that the surface of cooked rice grains was watery. It was considered that the salt distributed thickly at the circumference of the cooked rice grains. In case of short soaking time, such tendency was remarkable.(3)In the sensory evaluation, the cooked rice soaked in seasoned solution for 30 min. was evaluated to have much hardness and low adhesiveness. But the improvement of texture was recognized by extending the soaking time or decreasing the amount of salt.(4) The result of viscoelasticity of the cooked rice was almost agree with that of the sensory evaluation, being judged by the creep compliance.