Abstract
There is a difference between the cooking methods for rice adopted in Japan and that of Southeast Asia, India and Africa. As to the latter method, rice is first boiled in a large quantity of water and, after boiling, the boiled rice is washed with tap water, and then the rice thus treated is steamed in a steamer. We call this method as “Yutori method”.
The characteristics of these two cooked rices were compared by the sensory test and also some objective methods.
Cooked rice obtained by “Yutori method” was less sticky and gloss than that by customary method in sensory test, and less springy and adhesive in texturometer measurement.
It was also confirmed that the cooked rice of “Yutori method” could resist the putrefaction by moulds as compared to that of customary cooked rice, when these were stored at 37°C for 18 days.
