Abstract
Boiled rice seasoned with soya sauce tends to be half-cooked and watery. “Sake” is often used to give a good flavor to seasoned boiled rice, and is believed to make it tender and delicious.
We studied the effects of “Sake” on seasoned boiled rice in respect of its appearance and texture.
The results were as follows :
1. When the rice pre-soaked in water was seasoned with soya sauce, salt and “Sake” just before being cooked, no effect of “Sake” was found on the appearance and texture of the cooked rice.
2. When the rice was soaked in water solution of soya sauce and “Sake”, it was found that “Sake” made the boiled rice harder.
3. The rice cooked with water and soya sauce was more watery and soppy than the one cooked with water, “Sake” and soya sauce.
The results 1 through 3 were obtained by sensory tests and also by means of Rheolo Meter and Rapid Moisture Meter.
4. An examination with a microscope disclosed that the rice cooked with soya sauce formed much tissue like stone walls relative to that cooked with “Sake” and soya sauce as time held at room temperature went on.
5. X-ray diffraction showed little differences in the pregelatinization between the boiled rice and the boiled seasoned rice.
The work to data has failed to prove the common belief that “Sake” would make seasoned boiled rice tender and fluffy.
