抄録
The taste property of cooked rice was studied by both chemical analysis and a sensory test of extracts of the cooked rice. Three kinds of aqueous solution containing 30%,50% and 80% ethanol were used for extraction. The amount of total sugars contained in the extracts prepared from the cooked rice (Nipponbare) was drastically decreased with increasing concentration of ethanol. The amounts of such components as reducing sugars contained in the 80% extract were significantly less than those extracted with 30% and 50% ethanol. The taste of the aqueous solution of the 50% ethanol extract of the cooked rice was most similar to that of the cooked rice in the sensory test. All of the extracts tasted umami, bitterness, acridity and astringency as well as sweetness. The 50% ethanol extract showed these taste characteristics more strongly than the other extracts, and this feature of the 50% ethanol extract of cooked rice was confirmed to be common to other cultivars of rice such as‘koshihikari’and‘Mutsuhomare’. Gel-permeation chromatography of the 50% ethanol extract of cooked rice (Nipponbare) indicated that the relatively low molecular weight fraction had a complex taste character.
