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無洗米の品質特性と貯蔵性 (第1報) : 普通精米および調製法の異なる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1報) : 普通精米および調製法の異なる無洗米の品質特性と貯蔵性 |
Other Titles: | Quality Characteristics and Storage Properties of Rinse-Free Rice (Part 1) : Quality Characteristics and Storage Properties of Conventional Milled Rice and Rinse-Free Rice Processed by Different Methods |
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 | 一般生菌数 | 洗米水濁度 | 洗米水乾固物量 | 食味 | 糠 | タピオカデンプン | whiteness | percentage of remaining bran | free fat acidity | viable aerobe count | turbidity of rinsed water | solids in rinsed water | eating quality | bran granules | 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: | 113 |
End Page: | 120 |
Publisher DOI: | 10.11357/jsam1937.67.4_113 |
Abstract: | 大型精米工場で調製した普通精米および調製法の異なる無洗米の品質特性と貯蔵性を調べた。その結果, 貯蔵前の普通精米と無洗米は, 多くの品質測定項目において有意差が認められた。また洗米せず炊飯した無洗米の食味は, 洗米して炊飯した普通精米の食味と同じであった。無洗米は普通精米より貯蔵中の品質劣化が少なく, 貯蔵性が良いことがわかった。また貯蔵後の官能試験では, 無洗米であっても洗米した方が食味評価が良くなる傾向が認められた。 | We investigated the quality characteristics and storage properties of two kinds of rinse-free rice processed by two different methods and those of conventional milled rice. Rinse-free rice was found to be statistically different from conventional milled rice in various quality assessments. The eating quality of cooked rinse-free rice without rinsing was the same as that of cooked conventional milled rice with rinsing. Free fat acidity of each rice sample increased during the 4-month storage period. However, the magnitude of increase in free fat acidity levels of rinse-free rice was only half that of conventional milled rice. The results indicate that storage properties of rinse-free rice are better than those of conventional milled rice. Sensory tests performed after 4 months of storage at 25°C showed that the eating quality of rinse-free rice with rinsing was better than that of rinse-free rice without rinsing. |
Rights: | © 農業機械学会 | © The Japanese Society of Agricultural Machinery |
Type: | article |
URI: | http://hdl.handle.net/2115/70958 |
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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