所さんの目がテン！2024年10月13日 話題の米粉の秘密を新プレゼンターが調査!料理初心者が上級者に
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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Short filmTranscript
00:00The Megaten is about to start!
00:11Do you know what are the common ingredients of Senbei, Dango, and Shiratama?
00:21The answer is...
00:23Rice flour!
00:25It is made of finely crushed rice.
00:30In the Nara period, rice flour was mainly used as the ingredient of Japanese sweets.
00:38Now, it is also used in bread and cakes, making it a popular ingredient.
00:46What is the rice flour, which is a new way of eating rice?
00:52The first guest on the show is a new presenter.
00:57It's hard.
01:00What is the difference between rice flour and wheat flour?
01:04In addition, Kyokyo is going to cook using rice flour.
01:09Can even a beginner cook well?
01:17Today's Megaten is about the discovery of the charm of rice, the science of rice flour.
01:23Rice flour
01:25I've heard a lot about rice flour.
01:28I don't know what to use other than Dango.
01:31I don't know either.
01:33As you can see here, rice flour is used in various products.
01:39Rice flour is also included in their rules.
01:43Karinto made with rice.
01:46It looks delicious.
01:47I often see rice flour products in supermarkets and convenience stores.
01:52In elementary school, rice flour cakes are served for lunch.
01:57But I don't know what rice flour is.
02:03It's the science of rice flour.
02:07All right, I won't hold back.
02:10Megaten, let's go.
02:13Come on.
02:17What?
02:20Wait a minute.
02:23Who are you?
02:25Who are you?
02:28Nice to meet you.
02:30I'm Tomoro Yoshida, a new presenter.
02:32I usually act as an actor.
02:35Nice to meet you.
02:37It was amazing how you suddenly appeared.
02:39Mr. Yoshida was on the popular stage of the original tennis manga.
02:45That's why he's dressed like this.
02:47I see.
02:49It doesn't matter because it's rice flour.
02:51It doesn't matter at all.
02:53Leave it to me.
02:55First of all, I investigated what rice flour is.
02:58It's interesting.
03:02Rice is essential for Japanese dining table.
03:04Rice.
03:08This summer, there were fewer people who wanted to buy rice from supermarkets.
03:15In 1962, the consumption of rice per person was reduced by less than half.
03:24Because of the diversification of eating habits, more people choose bread or noodles.
03:29The amount of food they eat has also decreased.
03:33On the other hand, this graph shows the demand for rice flour.
03:38The demand for rice flour has increased tenfold from 2009 to last year.
03:46We've seen more and more food using rice flour in convenience stores and supermarkets.
03:55Rice flour is also a popular gluten-free food.
04:00What kind of food is it?
04:04We're going to investigate.
04:06I'm Tomoro Yoshida, a new presenter.
04:09I'll do my best.
04:11Mr. Yoshida visited...
04:14I'm Yamada from the Faculty of Engineering.
04:17Nice to meet you.
04:19He's Masaharu Yamada, a professor at the Faculty of Engineering.
04:24He's a specialist in rice flour who has taught us a lot about bread and noodles.
04:33Mr. Yamada has recently started researching rice flour.
04:40What are the characteristics of rice flour?
04:43Instead of me saying it, let's actually break it down.
04:49Yes.
04:51So, let's actually break it down.
04:56Mr. Yamada has prepared rice flour and wheat flour, the representative of flour.
05:03He's going to grind each 30g of wheat flour in a mortar for 10 minutes.
05:08What's the difference?
05:12He's going to take a racket to a mortar and start the experiment.
05:19It's easier to grind wheat flour.
05:21He's going to grind it down.
05:24Five minutes have passed.
05:26Let's take a look at the wheat flour.
05:28It looks like wheat flour.
05:32Yes, it's starting to look like wheat flour.
05:34It's starting to look like wheat flour.
05:37Yes, it's starting to look like wheat flour.
05:40It looks like wheat flour has become powder.
05:43I don't think it's rice flour.
05:45What about rice flour?
05:47Rice flour has become smaller, but it's not powder.
05:52It's a little different from wheat flour.
05:54It's a little different.
05:56The wheat flour was crushed from the beginning, but the rice flour is very hard.
06:02Five minutes have passed, but the rice flour is still not powder.
06:07Eight minutes have passed since he started.
06:09The wheat flour is almost powder, but the rice flour is...
06:14It's not the shape of the first rice flour.
06:17It's gone.
06:19It seems that the rice flour has finally become fine.
06:24And then...
06:26Thank you for your hard work. It's over.
06:29This is what he rubbed for 10 minutes.
06:33When compared to wheat flour, it seems that there are many grains of rice.
06:39When he weighed the weight of fine powder on the scale...
06:45The wheat flour is 7.8 grams, while the rice flour is 4.3 grams and half.
06:53Why is there a difference?
06:55The wheat flour is relatively soft, and if you rub it with force, it becomes fine.
07:02On the other hand, rice is a very hard grain, so it's not as easy as you think to crush the rice.
07:11But why is the rice so hard?
07:15It's the same grain.
07:17In the case of rice, the wall of the cell inside is thick and hard.
07:23As a result, the hardness of the grain is completely different.
07:28On the other hand, the wheat flour is relatively soft because it has a lot of protein, so it can be said that the result is like this.
07:39Yes, rice is hard, so it's hard to make fine powder.
07:45However, technology to finely crush rice, which has been called Kiryu-funsai for about 30 years, has spread.
07:53It has become possible to make rice flour with the same amount of fine particles as wheat flour.
07:59After this, the rice flour noodles made by a wheat flour expert will appear.
08:04Now, let's look at the rice flour.
08:07This is the rice flour noodles developed by Yamada-sensei, a wheat flour expert, with a company in Fukushima Prefecture.
08:19First, let's try it.
08:22Please eat.
08:24Thank you for the meal.
08:26It looks shiny.
08:29Yes, it's shiny.
08:31It's chewy and has a faint smell of rice, so it's very delicious.
08:39I think you can feel the same texture as Sanuki Udon.
08:45Yamada-sensei's goal is to make a wheat flour udon.
08:49This is a graph of the texture of Sanuki Udon.
08:54It's quite difficult to reproduce this with rice flour.
09:01It's hard.
09:03It's hard.
09:05It's hard.
09:07It's hard.
09:09It's hard.
09:11It's hard.
09:13It's hard.
09:15It's hard.
09:16It's hard.
09:19The reason is that there is no gluten in the rice flour.
09:25By adding water to the wheat flour and kneading it, gluten is formed from two types of protein.
09:32Gluten has a structure like a net, and it has both stickiness and elasticity.
09:39It's useful for making the dough soft.
09:44The texture of Sanuki Udon is made by gluten in the wheat flour.
09:51Therefore, the udon made with only rice flour has no elasticity and breaks easily.
09:59On the other hand, the rice flour udon developed by Yamada-sensei has elasticity like udon, so it doesn't break easily.
10:08Then, how did he create the texture of Sanuki Udon with rice flour without gluten?
10:16I added a little bit of potato starch.
10:19Potato starch is potato starch.
10:22Potato starch is very sticky when heated alone, so I added a little bit of it to achieve this texture.
10:33By adding potato starch instead of gluten, Sanuki Udon was able to make a rice flour udon with elasticity like Sanuki Udon.
10:44This is a graph showing the texture of the rice flour udon.
10:48If we add the graph of Sanuki Udon, the texture is almost the same.
10:57The use of rice flour has expanded due to the research of food using rice flour and the improvement of rice flour technology.
11:07Recently, I've been interested in rice flour, not only rice flour.
11:13Unfortunately, Japanese people don't eat rice anymore.
11:18It's not a good situation to reduce the food intake rate, so I wanted to do something about it.
11:26If rice flour increases the consumption of rice, it will lead to an increase in the food intake rate in Japan and protect the paddy fields where various animals live.
11:39It's wonderful, isn't it? It's rice and potato.
11:42It's rice and potato.
11:44Rice and potato make delicious food.
11:47I was surprised that rice flour was created because of the wonderful powder milling machine.
11:51The technology of powder milling machine.
11:53Various technologies are improving.
11:55Kyokyo, what do you think of gluten-free food?
11:59I often hear that it's good for beauty and health.
12:02We want to be in good shape.
12:04So I think gluten-free food will improve skin health.
12:07Kyokyo!
12:09That's wrong!
12:11Why?
12:13What's wrong?
12:15According to Dr. Hitashi Yamada of Hyogo Ika University, a researcher of gluten-related diseases, gluten-free food is originally for people with wheat allergies, gluten intolerance, and gluten-related health problems.
12:29There is no medical research that says gluten-free food is good for people with gluten-related diseases.
12:36I see.
12:38In fact, anyone can become a food expert just by using rice flour in their daily life.
12:43So, I, Kyokyo, have researched how to use rice flour.
12:48New rice flour that can be used for cooking.
12:53It is sold in supermarkets as wheat flour and potato starch.
12:59I don't usually use it.
13:02I don't use it.
13:04I've never used it.
13:06I don't know how to use rice flour.
13:12There are many dishes that look beautiful and look delicious, such as stews and ginger rolls.
13:19In fact, all the dishes in these photos are made with rice flour.
13:24So...
13:27I'm a super-beginner in rice flour.
13:30I'll ask Dr. Tsuyukubo, an expert in cooking science, how to use it.
13:34You can use rice flour in your daily life.
13:39You can use it for stir-frying, deep-frying, soups, and sauces.
13:47Can people like me, who are not used to cooking, use it?
13:51Yes, you can.
13:53Really?
13:55You can use rice flour even if you are not confident in cooking.
13:59What is the first item?
14:00What is the first item?
14:02Dr. Tsuyukubo, what are you going to make?
14:04I'll make Mapo Tofu.
14:06I love Mapo Tofu.
14:08Mapo Tofu is made with potato starch.
14:12What is the difference between Mapo Tofu and rice flour?
14:17Mapo Tofu is made with water-soluble rice flour.
14:22It is made with water-soluble potato starch.
14:24I see.
14:26After a while, there is a difference between water-soluble rice flour and water-soluble potato starch.
14:33Dr. Tsuyukubo, something has changed while I was preparing.
14:39Yes, there is a difference in appearance.
14:42Does potato starch separate like this?
14:46Potato starch sinks to the bottom.
14:50Oh, it's heavy.
14:52What?
14:54It's very hard.
14:56It's very hard.
14:58If you stir it slowly, potato starch will float and become uniform.
15:05What about water-soluble rice flour?
15:08Oh, it's completely different.
15:11It's like yogurt.
15:13It's like yogurt.
15:15It's easier to keep the state when you mix it because it doesn't sink.
15:19It's easier to keep the state when you mix it because it doesn't sink.
15:21It doesn't separate at all compared to potato starch.
15:25It doesn't.
15:27Let's heat it up.
15:30I will make Mapo Tofu in the usual way.
15:36First, thicken it with water-soluble potato starch.
15:43Stir it well.
15:44Let's see.
15:48Is this a ball?
15:50It's a ball.
15:53It's a ball as big as Kibera.
15:57If you stir it quickly when you add potato starch, it's hard to make a ball.
16:06But if you leave it for a few seconds, it's easy to sink.
16:14When it sinks, the powder that sticks to it solidifies and becomes a ball.
16:23I see.
16:25Next, let's make Mapo Tofu with rice flour.
16:30As before, stir-fry the ingredients and simmer.
16:36Then, add water-soluble rice flour.
16:44Stir it well.
16:46Then...
16:48It's thickened.
16:50It's thickened.
16:52The rice flour has also thickened.
16:56What about the ball?
17:00It's zero.
17:02I can't see it.
17:04I can't see it.
17:08Mapo Tofu with rice flour has been made without becoming a ball.
17:14Why didn't the rice flour become a ball?
17:21When water and heat are added to rice flour and potato starch, it becomes a glue-like solid.
17:28Since potato starch has a low solidification temperature, if you don't stir it quickly, the powder will stick together and become a glue-like solid.
17:37On the other hand, rice flour has a high solidification temperature, so it is difficult to become a ball because the powder is dispersed before it becomes a glue-like solid.
17:48And there is also a difference in taste.
17:52If you compare Mapo Tofu with rice flour and Mapo Tofu with potato starch...
18:00It's totally different.
18:02It's totally different.
18:04First of all, I feel that rice flour has a stronger taste.
18:14It's totally different.
18:17It's totally different.
18:18I can feel the difference in how it spreads in my mouth and the strong taste.
18:22You can feel it, right?
18:23It's totally different.
18:25Since Mapo Tofu with rice flour has a moderate thickness, the sauce spreads at once on my tongue and I can feel the strong taste.
18:39After this, anyone can become a professional cook.
18:42Let me introduce how to use rice flour.
18:45How to use rice flour
18:49How to use rice flour, which even a beginner can do.
18:54Next, the second item.
18:58White sauce that makes use of the characteristics of rice flour that it is difficult to become a ball.
19:05White sauce is used in cream croquettes and pasta.
19:10When making white sauce with rice flour, first fry the rice flour with butter.
19:18The reason to fry with butter is to coat the rice flour to make gluten difficult to form.
19:24If gluten is formed, the texture will be bad.
19:29In addition, the temperature of the flour is low and it is easy to become a ball.
19:35It is necessary to add milk little by little after removing the rough heat.
19:44If you are good at cooking, you can make it in this way, but it is a little difficult for beginners.
19:52So, let me introduce how to make white sauce that anyone can do using rice flour.
19:59When making white sauce with rice flour, first fry the rice flour with butter.
20:04You can eliminate that process.
20:07Can I eliminate it?
20:09Yes, you can.
20:12Since there is no gluten in the rice flour, it is not necessary to fry with butter.
20:18Put the rice flour and milk in the frying pan before starting the fire.
20:23Stir well.
20:25Is that all?
20:27Turn on the fire and stir while heating.
20:32The white sauce is completed just by mixing the ingredients.
20:36Is it okay to make it so fast?
20:40Adjust the taste with salt and pepper.
20:42If you add butter or consomme as you like, you can use it for various dishes.
20:49The third dish is that dish that has a crispy texture with rice flour.
20:56You can also make fried chicken with rice flour.
20:58Is it your favorite fried chicken?
21:02If you use rice flour, you can make a crispy fried chicken.
21:08Coat the chicken with rice flour.
21:13Deep-fry the chicken in oil.
21:16Deep-fried chicken with rice flour is completed.
21:20Tokoro, please try it.
21:25You can use rice flour in many dishes.
21:28You can save a lot of time.
21:31You look like a good cook.
21:33Thank you very much.
21:35Is it really delicious?
21:37Is it really delicious?
21:39I brought fried chicken made with rice flour and fried chicken made with flour to the studio.
21:45It's been 30 minutes since I deep-fried it.
21:48Please try fried chicken made with rice flour.
21:59It's delicious.
22:01Please try fried chicken made with rice flour.
22:04I want it to be crispy.
22:08I wonder if it's crispy.
22:11It's crispy.
22:14It's crispy.
22:19Are you guys rice flour?
22:23It's crispy.
22:26It's crispy.
22:31It's crispy.
22:34It's been 30 minutes.
22:37The reason why there is a difference between deep-fried chicken made with rice flour and deep-fried chicken made with flour is that protein such as gluten, which is included in rice flour, is easy to get used to oil.
22:48Therefore, the absorption rate of oil in deep-fried chicken made with rice flour and deep-fried chicken made with flour is lower than that of deep-fried chicken made with flour.
22:54Therefore, deep-fried chicken made with rice flour has a stronger crispiness.
22:58It doesn't absorb oil.
23:00The biggest disadvantage of deep-fried chicken made with rice flour is that it becomes soggy over time.
23:07However, deep-fried chicken made with rice flour has a long-lasting crispiness.
23:11I thought deep-fried chicken made with rice flour didn't have much information, but there is a lot of information.
23:15That's right.
23:17I think everyone will buy deep-fried chicken made with rice flour.
23:20That's right.
23:21Mr. Yoshida, how did you feel when you went to the mega store for the first time?
23:26I felt the joy of experiencing and learning.
23:29I like the crispness of the show.
23:32Is that so?
23:33What is the next episode?
23:35The next episode is the forest of living things.
23:37A survey of mammals conducted over a year has been released.
23:41It was found that the forest was a kingdom of small mammals.
23:46In addition, animal research at night using special equipment.
23:49Mr. Takeshi succeeded in capturing the response of Musasabi.
23:54Please look forward to it.
23:57If you want to see the mega store again, please come to TVER FURU.