白飯の食味におよぼす洗米方法の影響

In order to examine the washing method effect on the palatability evaluation of cooked rice, we washed three kinds of rice using four different methods. We then cooked the rice. After evaluating the palatability of each kind of cooked rice, by measuring the solid quantities in the water in which the rice had been washed, and by measuring the texture of each kind of cooked rice, we came to the following conclusion. 1. After comparing the washed cooked rice and unwashed cooked rice in an organoleptic test for the case of Koshihikari, the unwashed rice was much worse than the washed rice in terms of color, gloss, appearance, smell, taste, glutinous characteristics and the total evaluation. ln terms of hardness, however, there was no apparent difference between the washed and unwashed rice. Comparing the four washing methods (once, twice, three times and once in a large quantity of water), there were no clear differences in all the points evaluated. 2. The solid quantities measured in the water in which each of the three kinds of rice had been washed, increased according to the number of times they had been washed. Once in a large quantity of water, however, the solid quantities in the water were the smallest, even though the quantity of water used was the same. 3. A comparison of the texture of the cooked rice using a rheolometer showed clear differences among the three kinds of rice. However, there were no differences in the texture of the rice depending on the washing method. 4. Washed cooked rice tastes better than unwashed cooked rice, but there is no significant difference in the taste of washed cooked rice according to the washing method and the number of times the rice is washed. It can be assumed that the need to wash to rice is decreasing because the method of storing rice has improved in recent years, while the precision with which rice is cleaned has increased

家庭調理におよぼす食の社会化の影響

We have made investigation into the actual conditions how often ordinaty families eat prepared food and dine out. As the result, we have found out that many families, in a certain degree, eat prepared foods and dine out. Because of the development of the food service industry, the ever-increasing participation of women in public affairs, and the leisure-oriented society, we think that the number of families doing home cooking tends to decrease, but not to increase by any means. There are people who eat prepared foods or dine out because they do not know how to cook,or because they do not like to cook. Food is, however, connected closely with health. Therefore, home cooking suitable for each family or each person is essential in the future, too

ココアの添加がマフィンに及ぼす影響

Effects of adding cocoa powder on the quality of muffins were studied. Water absorption capacity and cocoa content in wheat flour had a high correlation (r=0.984, p<0. 05) because cocoa contains more dietary fiber than wheat flour. The content of moisture of muffins 24 hours after baking was lower than that of 1 hour. The volume of muffins were equal to control when cocoa level in wheat flour increased. Hardness of muffins had a tendency to increase and the color of muffins became brownish as cocoa level increased. Evaluating muffins by the Food Action Rating (FACT) scale method, it was possible to replace 30% of soft flour by cocoa

ピラフの調理法の検討

Main results of our investigation on the difference between the pilafs prepared by frying rice and adding oil are summarized as follows: 1. Heating time was shorter for cooking rice after frying it than cooking rice without frying it, but difference was scarcely observed between the two methods regarding the weight of the rice cooked and moisture content. 2. The method of frying rice caused entry of oil in a little amount into the rice grain (cracked portion), but most of the oil adhered the surfaces of rice grains. 3. As a result of comparing the taste of the pilafs cooked by the two methods by organoleptic test, no significant difference was seen in any item of color, outer apperarance, smell, taste, hardness and palatability. Therefore, it has been clarified that, as a simplified method, the boiled pilaf prepared by adding oil and ingredients on the rice is favorable

マフィンの性状に及ぼす糖の影響

The effects of sugars were studied on the properties of muffins where 5 to 15% of sugar was replaced with trehalose to give the same sweetness. The volume of muffins tended to increase as trehalose level increased. Water activity in the crumb decreased during 96 hr of muffin storage. Trehalose lowered water activity and improved storage property. Hardness of muffins increased during storage but T-33 muffin was softer than T-0 after 96 hr of storage at 5℃. Enthalpy for melting amylopectin crystallites in the crumb of T-33 was significantly less than T-0. So it is supposed to be one of the reasons why T-33 muffin was softer after sotrage. Evaluating muffins by sensory test, it was possible to add trehalose up to 33% (flour basis)

玄米粉の添加がマフィンに及ぼす影響

Effects of adding brown rice powder (BRP) on muffins are studied. The volume of muffins decreased as BRP level in wheat flour increased. And flour indicated higher water absorption and muffin batter became harder as BRP level increased. The content of moisture of muffins 24 hours after baking was lower than that of 1 hour and tended to decrease as BRP level increased. Hardness and chewiness of muffins had a tendency to increase and the color of muffins became brownish as BRP level increased. Evaluating muffins by the Food Action Rating (FACT) scale method, it was possible to replace 60% of soft flour by BRP