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Hokkaido University Collection of Scholarly and Academic Papers >
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無洗米の品質特性と貯蔵性 (第2報) : 高歩留無洗米の品質特性と貯蔵性
| Title: | 無洗米の品質特性と貯蔵性 (第2報) : 高歩留無洗米の品質特性と貯蔵性 |
| Other Titles: | Quality Characteristics and Storage Properties of Rinse-Free Rice (Part 2) : Quality Characteristics and Storage Properties of Rinse-Free Rice with High Milling Yield |
| Authors: | 横江, 未央1 Browse this author | | 川村, 周三2 Browse this author →KAKEN DB | | 樋元, 淳一3 Browse this author | | 伊藤, 和彦4 Browse this author |
| Authors(alt): | YOKOE, Mio1 | | KAWAMURA, Shuso2 | | HIMOTO, Jun-ichi3 | | ITOH, Kazuhiko4 |
| Keywords: | 白度 | | 残留糠率 | | 脂肪酸度 | | 胚芽残存率 | | 洗米水濁度 | | 洗米水乾固物量 | | 食味 | | タピオカデンプン | | whiteness | | percentage of remaining bran | | free fat acidity | | percentage of retaining of embryo | | turbidity of rinsed water | | solids in rinsed water | | eating quality | | tapioca-starch granules |
| Issue Date: | 2005 |
| Publisher: | 農業食料工学会 |
| Journal Title: | 農業機械学会誌 |
| Journal Title(alt): | JOURNAL of the JAPANESE SOCIETY of AGRICULTURAL MACHINERY |
| Volume: | 67 |
| Issue: | 4 |
| Start Page: | 121 |
| End Page: | 125 |
| Publisher DOI: | 10.11357/jsam1937.67.4_121 |
| Abstract: | 大型精米工場で普通精米と無洗米, および普通精米と同程度の搗精歩留の無洗米 (高歩留無洗米) を調製し, その品質特性について調べた。その結果, 普通精米と無洗米の品質特性の違いは, 一部は主として歩留低下に起因するものであるが, 多くは主として米粒表面の研磨と除糠に, または歩留低下および表面研磨と除糠の双方に起因していることが明らかとなった。高歩留無洗米は, 白度が高く洗米水の濁度や乾固物量が低いなど無洗米としての品質特性を備えていた。しかし, 無洗化処理では胚芽がほとんど除去されないため, 高歩留無洗米は普通精米に比べて炊飯米外観が悪く, 食味評価が低かった。 | | We processed conventional milled rice, rinse-free rice and rinse-free rice with the same milling yield as that of conventional milled rice (i.e., rinse-free rice with high milling yield) in a large-scale milling factory, and we investigated their quality characteristics. Quality characteristics of rinse-free rice were partly due to decreasing milling yield, and mainly due to cleaning the surfaces of conventional milled rice grains and removing remaining bran. And some of the quality characteristics of rinse-free rice were due to both of decreasing milling yield, and cleaning the surfaces of milled rice grains and removing remaining bran. Rinse-free rice with high milling yield had quality characteristics similar to those of rinse-free rice, such as high degree of whiteness and low turbidity of rinsed water. However, rinse-free treatment did not remove embryos, and this resulted in poor appearance of cooked rinse-free rice with high milling yield and poor eating quality. |
| Rights: | © 農業機械学会 | | © The Japanese Society of Agricultural Machinery |
| Type: | article |
| URI: | http://hdl.handle.net/2115/70966 |
| Appears in Collections: | 農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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Submitter: 川村 周三
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