すし酢が酢飯の低温保存後のテクスチャーに与える影響

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  • The Effect of Sushi Vinegar on Texture of Sushi Rice before and after Storage under Low Temperature
  • スシズ ガ スメシ ノ テイオン ホゾン ゴ ノ テクスチャー ニ アタエル エイキョウ

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In order to estimate the effect of sushi vinegar on texture of sushi rice, physical properties of cooked rice added with sushi vinegar (sushi rice) before and after storage under low temperature (4°C, overnight) were measured by multiple physical measurements. Sushi rice was prepared by the addition of sushi vinegar in cooked rice as soon as termination of cooking. Measurements were carried out by single-grain measurement and by bulk measurement (10g), which included low compression test (compression ratio 25%) and high compression (compression ratio 90%). Single-grain measurement was shown to be better than bulk measurement, because the result of bulk measurement was inferior in reproducibility. Among additional effects of individual ingredient of sushi vinegar (acetic acid 3% (w/v), salt 10% (w/v) and sugars 50% (w/v) (sucrose, glucose, fructose and maltose)), acetic acid increased stickiness before and after low-temperature storage compared with the addition of water. Sugars increased surface hardness after low-temperature storage. Fructose increased surface hardness most among the four kinds of sugars. In the case of mixture addition of acetic acid and sugars, high concentration of sucrose or fructose decreased the sticky effect of acetic acid to cooked rice.

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