抄録
Thai rice was cooked with 1.6-and 1.9-fold amounts of water and the resultant cooked rice samples (A1 and A 2) were used as controls to be compared with test samples. To prepare test samples, we added each of the following ingredients to the two different amounts of water at the specified amount: salad oil,3% (samples B 1 and B2); mirin,2.5% (samples C1 and C2); salad oil and mirin,3%and 2.5%, respectively (samples D1 and D2); rice vinegar,5% (samples E1 and E2); the same vinegar,6%, which was used only for soaking for 30 min then drained (samples F1 and F2); sake,5% (samples G1 and G2); agar,1% (samples H1 and H2); and gelatin,1% (samples I1 and I2). For these 18 samples, appearances and textural properties were determined by texturometry and sensory tests.
Samples B1, C1, D1 and F1 were less hard and sample H1 was much harder in texture than sample A1. All the sample series A2-I2 were softer and more sticky than all the other sample series A1-I1. Sensory tests showed that the appearance of sample B1 was better in glossiness and transparency than sample A1. Sample D1 appeared better than sample B1, though there is no significant textural difference between A1 and samples B1 and D1. Sample F1 was soft and sticky and its texture was preferred, although a vinegar-like odor remained. When the concentration of vinegar in sample F1 decreased to 3%, cooked rice was flat in odor but its texture was not improved. We thus failed to find out any particular sample which was improved in respect of all the items tested.
