Rice is a general term for the seed of a “Ine”which is rice of an early stage.
What removed husks from the “Ine” is called brown rice.
And what processed and removed the unnecessary portion is called polished rice.
Rice usually points out polished rice.
What cooked polished rice is called meal.
It is the Japanese staple food.
If anyone eats the rice which has not been cooked, I will think that it is hard and unsavory.
Why happen such a problem?
It seems that chemistry is concerned with this reason.
It is said that the starch contained in rice is the crystal condition (beta starch) with which the molecular structure of sugar was connected for a long time in the state of normal temperature, and the human taste recognizes this to be "unsavory.”
However adding water heating (what is called cooked) by being heated with the moisture with which a part of molecular structure was saturated, it is made fine and changes to alpha starch.
Then, it becomes soft boiled rice.
However, if the cooked rice is neglected, moisture will fall out and it will return to beta starch again.
Question: The more you bite a cooked rice, why does its sweet taste increase the more?
Answer: It is because alpha starch changes to sugar by action of saliva.
