Effects of cooking in a ceramic-coated pot that radiates far infrared light on the amount of contained water and the sugar content of rice
2017
Kuwata, K. (Shin-ei Sangyo Co., Ltd., Daitou, Osaka (Japan)) | Iwata, K. | Imanishi, T. | Tetsumi, M. | Nakamuro, K.
Rice was cooked in tap water in a pot coated with powdered ceramic that radiates far infrared wavelengths. The amount of contained water and the sugar content of rice were investigated. The water content did not differ, whereas the sugar content increased compared to the control. Without pre-soaking of the rice, the total sugar content increased by 1.4 fold, whereas the glucose content, an important factor of sweetness, did not change. With 30 min pre-soaking of the rice, the total sugar content did not change, whereas the glucose content increased by 1.3 fold (not significantly different). These results suggested that the cooking of rice in a ceramic-coated pot could increase its flavor attributes. When pure water was incubated in the ceramic-coated vessel, the evaporation rate was slower than that of pure water incubated in a control pot. Therefore, it is possible that the ceramic properties alter the physiochemical nature of water. When a crude enzyme from rice was treated with ceramics, the hydrolytic activity of the starch enzyme increased at around 50degC. Thus, this suggests that the increased enzyme activity may be related to the increased sugar content.
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