抄録
We examined on an improvement of taste of stored aged rice by use of Japanese summer orange juice in rice cooking. We also used vinegar on rice cooking for comparing with juice. The results are as follows.
1) In sensory evaluation, the rices cooked with juice as well as vinegar were improved on flavor, adhesiveness and hardness of stored aged rice.
2) In an instrumental measurement, the cooked rices with juice as well as vinegar showed low hardness, high adhesiveness and gloss. By microscopical observation, it was suggested that there was the relation between high physical changes and the surface of cooked rice grains.
3) A proper salt content of the rice cooked with juice was less than the rice cooked with vinegar.
4) Salts in rice grain cooked with juice were distributed more in the surface than those in rice grain cooked with vinegar. It is considered that the use of Japanese summer orange juice for cooking stored aged rice shows a significant improvement on the taste of stored aged rice and decrease of salt.
