高アミロース米に適した炊飯条件と調理法の検討

URI http://harp.lib.hiroshima-u.ac.jp/hju/metadata/437
File
Title
高アミロース米に適した炊飯条件と調理法の検討
Title Alternative
Ideal Menu and Boil Conditions for High Content Amilose Rice
Author
氏名 坂井 堅太郎
ヨミ サカイ ケンタロウ
別名 SAKAI Kentaro
氏名 山内 真知子
ヨミ ヤマウチ マチコ
別名 YAMAUCHI Machiko
氏名 水羽 陽子
ヨミ ミズハ ヨウコ
別名 MIZUHA Yoko
氏名 清水池 綾子
ヨミ シミズイケ アヤコ
別名 SHIMIZUIKE Ayako
氏名 鉄穴森 陽子
ヨミ カナモリ ヨウコ
別名 KANAMORI Yoko
氏名 谷廣 佳奈子
ヨミ タニヒロ カナコ
別名 TANIHIRO Kanako
氏名 高松 寛子
ヨミ タカマツ ヒロコ
別名 TAKAMATSU Hiroko
氏名 井原 久美
ヨミ イハラ クミ
別名 IHARA Kumi
氏名 井上 明美
ヨミ イノウエ アケミ
別名 INOUE Akemi
氏名 中西 弘子
ヨミ ナカヒシ ヒロコ
別名 NAKANISHI Hiroko
氏名 谷田 真奈美
ヨミ タニダ マナミ
別名 TANIDA Manami
氏名 出戸 綾子
ヨミ デト アヤコ
別名 DETO Ayako
氏名 普家 由香理
ヨミ フケ ユカリ
別名 HUKE Yukari
氏名 高橋 恵里
ヨミ タカハシ エリ
別名 TAKAHASHI Eri
氏名 渡邉 奈奈
ヨミ ワタナベ ナナ
別名 WATANABE Nana
Subject
高アミロース米
炊飯
NDC
596.5
Abstract

Dietetic therapy is a primary base for diabetes mellitus, therefore food items should be selected for
the patients with this disease to control blood glucose level, which lightens the burden of the other
medical treatment they need. High amilose content rice is an ideal food to supply carbohydrate as
nutrient for the patients with diabetes mellitus, based on our recent research showing moderate
increase of blood glucose level after eating cooked rice with this race in human and rats.
High amilose content rice is stable in shape after treatment with high temperature, so that is
adapted to some processed foods in contrast to unfit to the other usages due to unfavorable taste and
texture. To improve taste and texture of high amilose content rice, we used Yumetoiro, a brand rice
of this race established at Hokkaido in Japan, to assess some rice menus and boil conditions with variety
of adding water. High assessment was obtained from menus including doria, risotto and pilaf,
which have common process of fry with oil before boil with water. Boil conditions were favorable at cooked with additive water of 2.5 and/or 3.0 fold of rice weight, which was different from generally
recommended conditions of 1.5 fold of that in standard rice and low amilose content rice.
These results have notable consequences for improving taste and texture of high amilose content
rice by ideal menu and boil conditions, and for loading therapeutic diet against patients suffering with
diabetes mellitus.

Journal Title
広島女学院大学論集
Volume
57
Spage
91
Epage
99
Published Date
2007-12-20
Publisher
広島女学院大学
ISSN
0374-8057
Language
jpn
NIIType
Departmental Bulletin Paper
Text Version
出版社版
Old URI
Set
hju