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Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Agriculture / Faculty of Agriculture >
Peer-reviewed Journal Articles, etc >
精米の賞味期限の設定 (第1報) : 貯蔵中の理化学特性の変化
| Title: | 精米の賞味期限の設定 (第1報) : 貯蔵中の理化学特性の変化 |
| Other Titles: | Determination of Shelf Life of Milled Rice (Part 1) : Changes in Physicochemical Properties of Milled Rice during Storage |
| Authors: | 横江, 未央1 Browse this author | | 川村, 周三2 Browse this author →KAKEN DB |
| Authors(alt): | YOKOE, Mio1 | | KAWAMURA, Shuso2 |
| Keywords: | 市販精米 | | 普通精米 | | 無洗米 | | 理化学測定 | | 脂肪酸度 | | つや | | 低温 | | commercial milled rice | | conventional milled rice | | rinse-free rice | | physicochemical properties | | free fat acidity | | luster | | low temperature |
| Issue Date: | 2008 |
| 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: | 70 |
| Issue: | 5 |
| Start Page: | 55 |
| End Page: | 62 |
| Publisher DOI: | 10.11357/jsam1937.70.5_55 |
| Abstract: | 本研究は, 市販の普通精米と無洗米を用いて貯蔵試験を実施し, 理化学測定と官能試験を行い, 精米の賞味期限を設定することを目的とした。本報では特に貯蔵中の精米の理化学特性の変化について検討した。貯蔵試験は-20℃, -5℃, 5℃, 15℃, 25℃の温度で1年間行った。さらに翌年-20℃, 5℃, 15℃, 20℃, 25℃で6ヵ月の貯蔵試験を行った。その結果, 脂肪酸度は貯蔵に伴い貯蔵温度が高いほど大きく増加したが, 多くの理化学測定項目において普通精米, 無洗米ともに, 温度15℃以下では貯蔵終了時まで変化が認められなかった。炊飯米外観および米飯粘弾性では, 貯蔵前の品質が良い米は貯蔵中の品質劣化が小さく, 貯蔵前の品質が悪い米は貯蔵中の品質劣化が大きかった。 | | An experiment on milled rice storage was conducted to investigate storage properties for determining shelf life (best before date), Conventional milled rice and rinse-free rice samples were stored in incubators controlled at -20°C, -5°C, 5°C, 15°C or 25°C for one year. The storage experiment was repeated at temperatures of -20°C, 5°C, 15°C, 20°C or 25°C for six months. It was found that the higher the storage temperature was, the greater the deterioration in free fat acidity was. However, there was very little deterioration after one year of storage in various physicochemical properties of rice stored at 15°C or lower temperatures. The quality of rice at the beginning of storage had great effects on storage properties such as stickiness, hardness and appearance of cooked rice. Rice that is of good quality at the beginning of storage had good storage properties. |
| Rights: | © 農業機械学会, © The Japanese Society of Agricultural Machinery |
| Type: | article |
| URI: | http://hdl.handle.net/2115/70969 |
| 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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