高アミロース米に適した炊飯条件と調理法の検討

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.

書誌情報

広島女学院大学論集

巻 57, p. 91-99, 発行日 2007-12-20

出版者

広島女学院大学

ISSN

収録物識別子タイプ

ISSN

収録物識別子

0374-8057

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application/pdf

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VoR

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http://purl.org/coar/version/c_970fb48d4fbd8a85

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