Abstract
The suitable conditions of cooking for three kinds of branded rices, i. e., Hitomebore, Koshihikari, and Sasanishiki were investigated by controlling the amounts of water added. While Koshihikari and Sasanishiki are popular as rice with good palatability variety, the properties of Hitomebore have little been examined.
The results obtained were as followes:
The component contents of amylose, crude protein, potassium and magnesium in the above three kinds of rices showed the good effects on the taste of cooked rice. Moreover, the relationship between the properties of cooked rice and the increase of rice weight on cooking was revealed. When the weight of cooked Koshihikari was 2.16-2.36 times that of uncooked rice, the better tastes of cooked rice with moderate hardness and stickiness were given. For Sasanishiki the desirable tastes with moderate hardness were given by reducing the increase of rice weight on cooking. On the other hand, for Hitomebore the desirable tastes with moderate softness and stickiness were given by raising the increase rice weight on cooking.
