1. 過熱水蒸気処理玄米のペースト加工の特性 ならびに貯蔵性の評価.
- Author
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西本有紀, 折田萌花, 土肥賢志, 藤田明子, and 北村 豊
- Subjects
STERILIZATION equipment ,RICE quality ,RICE processing ,HOT water ,GABA ,BROWN rice - Abstract
Three varieties of superheated brown rice were processed into a paste, and their milling and storage characteristics were analyzed. First, in superheated brown rice produced by the rice sterilization and insecticidal equipment, i.e., the superheated treatment zone B, the GABA content increased and the grinding characteristics were superior. Second, in the superheated treatment zone A, the quality of the brown rice paste was better in the retort storage zone and the frozen storage zone. Next, we confirmed that the quality of brown rice paste could be maintained for 12 months in the retort storage and frozen storage areas. The GABA content of the brown rice paste was increased by boiling in hot water in the control area. Since the viscoelasticity of brown rice paste varies depending on storage conditions, using different storage temperatures for different purposes is recommended; for example, using frozen storage when a harder paste is desired and retort storage when a softer paste is desired. Mizuhochikara gradually became harder, while Himenomochi was generally soft and gradually lost its stickiness. The taste of Hitomebore brown rice paste was the same as the standard after 12 months of storage in superheated Zone B, whether frozen or retorted, suggesting that superheating in Zone B helps to maintain quality. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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