米飯の老化熱とテクスチャーとの関係

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  • Heat of Aging and Texture Change of Cooked Rice
  • ベイハン ノ ロウカ ネツ ト テクスチャー ト ノ カンケイ

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Isothermal calorimetry was applied to detect the heat of aging of cooked rice with Thermal Activity Monitor 2277 (Thermometric AB, Sweden). The exothermic curves due to the aging of the ricer stored at 10°C had a peak at ca. one day, the heat was mostly evolved within 3 to 4 days, and then they gradually approached zero after a week. The exothermic curves clearly indicated that (1) the heat of aging of Hitomebore was reduced when emulsified oils (Delicalight and Ricegood) or sucrose fatty acid ester (abbr. sugar ester) was added on cooking, (2) the heat of aging of Koshihikari was remarkably smaller than that of Hitomebore, and the anti-aging effect of sugar ester was small, and (3) heat of aging was not detected at 25°C. The depression ratio (r) of aging caused by the additives was estimated. Texture profiles were also examined with Yamaden Rheoner RE-3305. Typical stress (p)-accumulative strain (ε) curves of a single Hitomebore grain showed that the hardness markedly increased, the brittleness appeared, and the adhesiveness decreased with storage time. Sugar ester gave a less pronounced increase in hardness. The variations in hardness and in relative frequency of brittleness were characterized by the noticeable increase in a few days. The hardness-depression effect of the additives for Hitomebore was to be noted. The hardness of Koshihikari (25% deformation) was similar to that of Hitomebore cooked with the additives, while sugar ester gave little effect to the hardness of Koshihikari. These findings were consistent with the thermal behavior.

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