Effect of Soy Sauce on the Properties of Japanese Takikomimeshi

Abstract

We investigated the effect of soy sauce, light-colored soy sauce (usukuchi shoyu) and regular-colored soy sauce (koikuchi, shoyu), on the color, salt content and texture of takenokomeshi, kinokomeshi and gomokumeshi cooked with wash-free rice. Moreover, we studied the relations between these values and sensory evaluations of difference and preference.
Results showed that the brightness (L^*value) of the takikomimeshi decreased depending on the amount of soy sauce added. When light-colored soy sauce was used, the brightness of the rice was higher than when regular-colored soy sauce was used. The addition of soy sauce led to an increase in the breaking strength of the rice. In the preference sensory tests, color and saltiness showed large differences in evaluation scores based on the type and amount of soy sauce added.