Cooking Quality of Starch (Part 5)
Effect of Starch in 'Ryutsai'
1974 Volume 25 Issue 3 Pages 188-194
Details
1974 Volume 25 Issue 3 Pages 188-194
When oil is used in cooking, the state of oil taken up in the cooked food has much influence on the taste. Although much oil is used in 'Ryutsai, ' one of the Chinese dishes, it is not too greasy. In an effort to find the reason, we studied 'Subuta' a kind of'Ryutsai.'
The effect of starch was examined by sensory test. The dispersion of the oil and the viscosity of the starch-paste due to condiments, and the stability of emulsion depending on the thickness of starch were investigated.
The relation of the timing of adding starch and vinegar to the graininess of the oil and the stability of emulsion was studied.
Results obtained were as follows :
1. In the sensory test, the juice of 'Subuta' with a standard mixture obtained highest scoreand the juice of 'Subuta' without starch and vinegar was greasy.
2. The soup-stock, sydyu, and sydyu with vinegar dispersed the oil well.
3. Thicker starch and longer cooking made the emulsion of the oil more stabilized.
4. It was preferable that the starch and the vinegar were added earlier.
