JP6940282B2 - Rice quality improver and quality improvement method - Google Patents
Rice quality improver and quality improvement method Download PDFInfo
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Description
本発明は、稲の栽培に用いる米の品質向上剤及び品質向上方法に関する。 The present invention relates to a quality improving agent and a quality improving method for rice used for rice cultivation.
日本人は粘りが強く、軟らかい米を好む傾向がある。そのため、日本を代表するブランド米である例えば、コシヒカリは、粘りがあり、歯ごたえが軟らかく、味や香り等が非常に優れているため、大変人気が高く、日本全国で栽培されている。 The Japanese tend to be sticky and prefer soft rice. Therefore, for example, Koshihikari, which is a representative brand rice in Japan, is very popular because it is sticky, has a soft texture, and has a very good taste and aroma, and is cultivated all over Japan.
飲食店や加工食品の製造等でも、コシヒカリのような粘りがあり、軟らかい米が使用されている。
しかしながら、飲食店や加工食品の製造等においては、一度に大量に炊飯や調理を行うため、コシヒカリのような粘りがあり、軟らかい米は、米粒同士の結着や潰れが発生し易い。さらに、軟らかい米は、製造設備への米の付着が起き易く、その結果、歩留りが低下し、加工がし難いという問題があった。
このような問題からコシヒカリに比べ硬い米、例えば、ササニシキ等が飲食店や加工食品の製造用として広く用いられている。
しかしながら、硬い米は、大量炊飯する飲食店や加工食品等の加工用としては適しているものの、一般的に粘りが少なく、乾燥しやすい傾向にある。その結果、得られた加工食品において、それ自体の食味や品質の低下につながっていた。
Even in restaurants and the manufacture of processed foods, soft rice with stickiness like Koshihikari is used.
However, in the production of restaurants and processed foods, since a large amount of rice is cooked and cooked at one time, the rice has a stickiness like Koshihikari, and the soft rice tends to bind or crush the rice grains. Further, the soft rice has a problem that the rice easily adheres to the manufacturing equipment, and as a result, the yield is lowered and it is difficult to process the rice.
Due to such a problem, rice harder than Koshihikari, for example, Sasanishiki, is widely used for manufacturing restaurants and processed foods.
However, although hard rice is suitable for processing restaurants and processed foods that cook a large amount of rice, it generally has less stickiness and tends to dry easily. As a result, in the obtained processed food, the taste and quality of the processed food itself were deteriorated.
そこで、本発明の目的は、外食や加工食品業界でも問題なく使用できる品質の米を得るための、稲の栽培に用いる米の品質向上剤及び品質向上方法を提供するものである。 Therefore, an object of the present invention is to provide a quality improving agent and a quality improving method for rice used for rice cultivation in order to obtain quality rice that can be used without problems in the eating out and processed food industries.
本発明者等は、上記目的を達成すべく鋭意研究を重ねた。その結果、稲の栽培に用いる米の品質向上のための有効成分として卵殻を用いたところ、意外にも米の品質が向上することを見出し、本発明を完成するに至った。 The present inventors have conducted extensive research to achieve the above object. As a result, when eggshell was used as an active ingredient for improving the quality of rice used for rice cultivation, it was found that the quality of rice was unexpectedly improved, and the present invention was completed.
すなわち、本発明は、
（１）稲の栽培に用いる米の品質向上剤であって、卵殻を有効成分として含有する、米の品質向上剤、
（２）（１）に記載の米の品質向上剤において、米の品質向上剤が、米飯の粘り及び／又は硬さを向上させる、米の品質向上剤、
（３）（１）または（２）の記載のいずれかの米の品質向上剤において、米の品質向上剤が、粳米の米飯の粘りを−５００〜−２２５ｇｗ／ｃｍ２及び／又は、硬さを１６５０〜２２５０ｇｗ／ｃｍ２に向上させる、米の品質向上剤、
（４）稲の栽培に用いる米の品質向上方法であって、卵殻を有効成分として用いる、米の品質向上方法、
（５）（４）に記載の米の品質向上方法において、米の品質向上方法が、米飯の粘り及び／又は硬さを向上させる、米の品質向上方法、
（６）（４）または（５）に記載の米の品質向上方法において、米の品質向上方法が、粳米の米飯の粘りを−５００〜−２２５ｇｗ／ｃｍ２及び／又は、硬さを１６５０〜２２５０ｇｗ／ｃｍ２に向上させる、米の品質向上方法、
である。
That is, the present invention
(1) A rice quality improver used for rice cultivation, which contains eggshell as an active ingredient.
(2) In the rice quality improver according to (1), the rice quality improver improves the stickiness and / or hardness of cooked rice.
(3) In any of the rice quality improvers according to (1) or (2), the rice quality improver reduces the stickiness of the cooked rice to -500 to -225 gw / cm 2 and / or the hardness. Rice quality improver, which improves the quality of rice to 1650 to 2250 gw / cm 2.
(4) A method for improving the quality of rice used for rice cultivation, which uses eggshell as an active ingredient.
(5) In the method for improving the quality of rice according to (4), the method for improving the quality of rice is a method for improving the quality of rice, which improves the stickiness and / or hardness of cooked rice.
(6) In the method for improving the quality of rice according to (4) or (5), the method for improving the quality of rice is such that the stickiness of the cooked rice is -500 to -225 gw / cm 2 and / or the hardness is 1650 to. Rice quality improvement method to improve to 2250gw / cm 2
Is.
ところで卵殻は土壌の放射能物質低減剤として提案されている（特許文献１）。
しかしながら、特許文献１には、米本来の品質である例えば、米飯の粘りや硬さ等を向上できることは、何ら記載も示唆もされていない。
By the way, eggshell has been proposed as a radioactive substance reducing agent for soil (Patent Document 1).
However, Patent Document 1 does not describe or suggest that the original quality of rice, for example, the stickiness and hardness of cooked rice can be improved.
本発明によれば、米を炊飯したときに、粘り及び／又は硬さがある米飯とすることができる、稲の栽培に用いる米の品質向上剤及び品質向上方法を提供することができる。したがって、本発明は、外食や加工食品業界でも問題なく使用できる品質の米を提供することができる。 According to the present invention, it is possible to provide a quality improving agent and a quality improving method for rice used for cultivating rice, which can be cooked rice having stickiness and / or hardness when the rice is cooked. Therefore, the present invention can provide quality rice that can be used without problems in the food service and processed food industries.
以下本発明を詳細に説明する。なお、本発明において「％」は「質量％」を意味する。 Hereinafter, the present invention will be described in detail. In the present invention, "%" means "mass%".
＜本発明の特徴＞
本発明は、稲の栽培に用いる米の品質向上剤及び品質向上方法であって、卵殻を有効成分として用いることを特徴とする。
<Features of the present invention>
The present invention is a quality improving agent and a quality improving method for rice used for rice cultivation, and is characterized by using eggshell as an active ingredient.
＜米の品質向上に関して＞
本発明の米の品質向上とは、米を炊飯したときの米本来の品質を向上させるものである。炊飯したときの米本来の品質を向上させる項目としては、例えば、硬さ、粘り、ツヤ、味、香り、色等が挙げられる。
本発明においては、特に、粘り及び／又は硬さを向上させるものである。
<Regarding rice quality improvement>
The improvement of the quality of rice of the present invention is to improve the original quality of rice when the rice is cooked. Items that improve the original quality of rice when cooked include, for example, hardness, stickiness, luster, taste, aroma, and color.
In the present invention, in particular, the stickiness and / or hardness is improved.
＜稲の栽培の際に用いる本発明の形態＞
稲の栽培の際に用いる本発明の形態は、土壌改良剤として用いられている一般的な形態と同様の形態で用いることができる。本発明においては、特に限定するものではないが、例えば、粉末、顆粒、ペレット等が挙げられる。
<Form of the present invention used when cultivating rice>
The form of the present invention used when cultivating rice can be used in the same form as the general form used as a soil conditioner. In the present invention, examples thereof include, but are not limited to, powders, granules, pellets and the like.
＜卵殻＞
本発明の有効成分として用いる卵殻としては、一般に市販で流通されている卵殻を用いると良い。
また、本発明は、卵殻の原料として、容易に入手しやすい観点から鶏卵由来のものを用いるのが良い。
<Eggshell>
As the eggshell used as the active ingredient of the present invention, it is preferable to use an eggshell generally distributed on the market.
Further, in the present invention, it is preferable to use a chicken egg-derived raw material for the eggshell from the viewpoint of easy availability.
＜卵殻の大きさ＞
本発明の卵殻の大きさは、特に限定しないが、土壌に撒く際の舞い上がりによる作業効率を考慮し、大きさの下限値は、最長辺の長さが３０μｍ以上が好ましく、さらに８０μｍ以上が好ましい。一方、大きさの上限値は、土壌中での分散を考慮し、最長辺の長さが１５ｍｍ以下が好ましく、さらに１０ｍｍ以下が好ましい。
<Size of eggshell>
The size of the eggshell of the present invention is not particularly limited, but the lower limit of the size is preferably 30 μm or more, and more preferably 80 μm or more, in consideration of work efficiency due to soaring when sprinkling on soil. .. On the other hand, the upper limit of the size is preferably 15 mm or less, and more preferably 10 mm or less, in consideration of dispersion in the soil.
＜稲の栽培の際に用いる卵殻の使用量＞
本発明において、稲の栽培の際に用いる卵殻の使用量は、本発明の効果が得られる程度使用すればよく、具体的には、１ａ（アール）あたり、５ｋｇ以上が好ましく、さらに１０ｋｇ以上が好ましい。
一方、使用量の上限値については、使用量に応じた期待する程の効果が得られ難いため、１ａ（アール）あたり、５０ｋｇ以下が好ましく、さらに３０ｋｇ以下が好ましい。
なお、前記使用量の下限値は、１坪あたり、それぞれ１５０ｇ以上、３００ｇ以上、上限値は、１坪あたり、それぞれ１７５０ｇ以下、１０００ｇ以下である。
<Amount of eggshell used when cultivating rice>
In the present invention, the amount of eggshell used for cultivating rice may be used to such an extent that the effects of the present invention can be obtained. preferable.
On the other hand, regarding the upper limit of the amount used, since it is difficult to obtain the expected effect according to the amount used, 50 kg or less is preferable, and 30 kg or less is more preferable per 1a (are).
The lower limit of the amount used is 150 g or more and 300 g or more per tsubo, respectively, and the upper limit is 1750 g or less and 1000 g or less per tsubo, respectively.
＜稲の栽培の際に用いる卵殻の使用方法＞
本発明の卵殻の使用方法としては、栽培の直前、前期、中期または後期等いずれの時期に用いてもよい。さらに本発明は、これらの使用時期を組み合わせて使用してもより。本発明は、本発明の効果が得られやすいことから、特に、栽培の直前又は前記の時期が好ましい。
なお、使用時期を組み合わせて使用した場合の卵殻の使用量は、その合計使用量が、前記卵殻の使用量となる。
<How to use eggshells used when cultivating rice>
As a method of using the eggshell of the present invention, it may be used at any time such as immediately before cultivation, early stage, middle stage or late stage. Further, the present invention may be used in combination with these usage periods. Since the effect of the present invention can be easily obtained in the present invention, it is particularly preferable immediately before cultivation or at the above-mentioned time.
The total amount of eggshell used when used in combination with the time of use is the amount of eggshell used.
＜稲＞
本発明は、水稲、陸稲等のいずれの稲にも用いることができる。
本発明においては特に、有効成分である卵殻の効果が得られやすいため、水稲が好ましい。
<Rice>
The present invention can be used for any rice such as paddy rice and upland rice.
In the present invention, paddy rice is particularly preferable because the effect of eggshell, which is an active ingredient, can be easily obtained.
＜米の種類等＞
本発明は、いずれの米にも用いることができる。米の種類等としては、例えば、コシヒカリ、ササニシキ、あきたこまち、バスマティ等の粳米、こがねもち、ヒメノモチ等の糯米が挙げられる。
本発明は、卵殻の使用量に応じた効果が得られやすいことから、粳米が好ましく、さらにジャポニカ米が好ましく、特にコシヒカリが好ましい。
<Types of rice, etc.>
The present invention can be used for any rice. Examples of the type of rice include glutinous rice such as Koshihikari, Sasanishiki, Akitakomachi, and basmati, and glutinous rice such as koganemochi and himenomochi.
In the present invention, since it is easy to obtain an effect according to the amount of eggshell used, Japonica rice is preferable, Japonica rice is preferable, and Koshihikari rice is particularly preferable.
＜米飯の粘り＞
本発明により米の品質は向上する具体的には例えば、粳米の米飯の粘りにおいて、喫食時においしさを感じやすいことから、−５００〜−２２５ｇｗ／ｃｍ２が好ましく、さらに−５００〜−２５０ｇｗ／ｃｍ２が好ましく、特に−５００〜−３２５ｇｗ／ｃｍ２が好ましい。
なお、後述の試験法による測定値と粘りは負の相関があるため、米の粘りは負の値になる。つまり、前記負の値が大きいほど、米飯の粘りがあることになる。
<Stickness of cooked rice>
The quality of rice is improved by the present invention. Specifically, for example, in the stickiness of cooked rice, -500 to -225 gw / cm 2 is preferable, and -500 to -250 gw / cm 2 is preferable, and −500 to 325 gw / cm 2 is particularly preferable.
Since there is a negative correlation between the measured value by the test method described later and the stickiness, the stickiness of rice becomes a negative value. That is, the larger the negative value, the more sticky the cooked rice.
＜米飯の硬さ＞
本発明の米の品質の向上、具体的には例えば、粳米の米飯の硬さにおいて、米粒同士の結着や潰れが生じ難いことから、１６５０〜２２５０ｇｗ／ｃｍ２が好ましく、さらに１７００〜２２５０ｇｗ／ｃｍ２が好ましく、特に１８７５〜２２５０ｇｗ／ｃｍ２が好ましい。
<Hardness of cooked rice>
In the improvement of the quality of rice of the present invention, specifically, for example, in the hardness of cooked rice, 1650 to 2250 gw / cm 2 is preferable, and 1750 to 2250 gw / cm 2 is preferable because rice grains are less likely to be bound or crushed. cm 2 is preferable, and 1875 to 2250 gw / cm 2 is particularly preferable.
＜米の品質向上剤における卵殻の含有量＞
本発明の品質向上剤に用いる卵殻の含有量は、作業効率の面から、５〜１００％とすることが好ましく、さらに２０〜１００％とすることが好ましい。
<Content of eggshell in rice quality improver>
The content of the eggshell used in the quality improver of the present invention is preferably 5 to 100%, more preferably 20 to 100%, from the viewpoint of work efficiency.
＜ その他の成分＞
本発明の品質向上剤には、上述の卵殻以外の成分としては、本発明の効果を損なわない範囲で、賦形剤や一般的に農作物を栽培する際に用いられる土壌改良剤成分であれば、適宜選択し用いることができる。具体的に、賦形剤としては澱粉やデキストリン等が挙げられる。肥料成分としては、チッ素、リン酸、カリウム、マグネシウム等が挙げられる。肥料成分の中でもカリウムを多く含んでも効果があり、例えば、塩化カリウムを、１ａ（アール）あたり、７．５ｋｇ以上含む場合でも効果がある。なお、前記塩化カリウム量は１坪あたりは２５０ｇ以上である。
<Other ingredients>
The quality improver of the present invention includes components other than the above-mentioned eggshell as long as it is an excipient or a soil conditioner component generally used when cultivating agricultural products, as long as the effect of the present invention is not impaired. , Can be appropriately selected and used. Specific examples of the excipient include starch and dextrin. Examples of the fertilizer component include nitrogen, phosphoric acid, potassium, magnesium and the like. It is effective even if it contains a large amount of potassium among the fertilizer components, and for example, it is effective even if it contains 7.5 kg or more of potassium chloride per 1a (are). The amount of potassium chloride is 250 g or more per tsubo.
以下に本発明の米の品質向上剤、及び米の品質向上方法の実施例に基づき詳述する。なお、本発明はこれに限定するものではない。 The details will be described below based on examples of the rice quality improving agent of the present invention and the rice quality improving method. The present invention is not limited to this.
[試験例１]
予め、下記表１に記載の配合原料を均一に粉体混合して、実施例１、実施例２及び比較例１の品質向上剤を調製した。その後田植えを行い、土壌中の栄養成分移行を防ぐため、９坪／１区画とし、区ごとに波板で仕切りを設けた。栽培前期である田植えから１５日後、常法の土壌改良剤の利用方法と同様に、９坪／１区画に対し、実施例１、実施例２及び比較例１の各品質向上剤の全量を均一に散布し、稲を栽培した。
測定用に使用する米は１区画の中心１坪から収穫し、その米を炊飯し、粘りと硬さを測定し、これを表１の粘りと硬さの測定値とした。
なお、土壌改良剤として知られているカリウムを全ての実施例及び比較例に用い、卵殻の量を変更して炊飯後の粘りと硬さを測定した。
また、炊飯と測定は、下記の方法で行った。
[Test Example 1]
The quality improvers of Example 1, Example 2 and Comparative Example 1 were prepared in advance by uniformly powder-mixing the compounding raw materials shown in Table 1 below. After that, rice was planted, and in order to prevent the transfer of nutrients in the soil, the area was set to 9 tsubo / section, and a corrugated sheet was used for each section. Fifteen days after rice planting, which is the first stage of cultivation, the total amount of each quality improver of Example 1, Example 2 and Comparative Example 1 is uniformly applied to 9 tsubo / plot in the same manner as the conventional method of using the soil conditioner. And cultivated rice.
The rice used for the measurement was harvested from 1 tsubo in the center of one section, the rice was cooked, the stickiness and hardness were measured, and this was used as the measured value of stickiness and hardness in Table 1.
Potassium, which is known as a soil conditioner, was used in all Examples and Comparative Examples, and the amount of eggshell was changed to measure the stickiness and hardness after cooking rice.
In addition, rice cooking and measurement were carried out by the following methods.
＜炊飯方法＞
測定用の米を精米し、米の水分含量を１３．５％に調整した後、５つのアルミカップに１０ｇずつとり、水を１４ｇ加えた。その後電気釜（National、SR-SW182）の外釜に５００ｍｌの水を加え、５つのアルミカップをその中に並べ、２５分の蒸し調理後、１０分間蒸らした。
なお、米の水分含量は食糧庁標準計測方法に従いケット水分計で測定した。
<Rice cooking method>
The rice for measurement was milled, the water content of the rice was adjusted to 13.5%, 10 g of each was taken in five aluminum cups, and 14 g of water was added. After that, 500 ml of water was added to the outer pot of the electric rice cooker (National, SR-SW182), five aluminum cups were arranged in the pot, steamed for 25 minutes, and then steamed for 10 minutes.
The water content of rice was measured with a Ket moisture meter according to the standard measurement method of the Food Agency.
＜粘りと硬さの測定方法＞
本発明において、米飯の粘りと硬さは、テンシプレッサー（タケトモ電機、Myboysystem）を用いて、下記手順により測定した。
手順：２５℃で２時間インキュベーターに保温した米飯粒１粒を無作為にサンプリングし、その米飯粒１粒を長径方向が水平になるように測定ステージ上に並べた。次に、これら米飯粒を圧縮率９０％（各米飯粒の厚さが初めの厚みの１０％になるまで潰す）で測定した。
なお、円柱状プランジャーを使用して測定し、米飯試料について、上記操作を異なる米飯粒を用いて２０回繰り返し、その平均値を測定値とした。米粒は、１つのアルミカップから４粒ずつ、計２０粒ランダムに選択した。
粘りの測定値については、圧縮時の付着力の値であり、硬さの測定値については圧縮時における反発力の最大値の値である。
<Measurement method of stickiness and hardness>
In the present invention, the stickiness and hardness of cooked rice were measured by the following procedure using a tensippressor (Taketomo Denki, Myboysystem).
Procedure: One cooked rice grain kept warm in an incubator at 25 ° C. for 2 hours was randomly sampled, and the cooked rice grain was arranged on a measuring stage so that the major axis direction was horizontal. Next, these cooked rice grains were measured at a compression rate of 90% (crushed until the thickness of each cooked rice grain became 10% of the initial thickness).
The measurement was performed using a cylindrical plunger, and the above operation was repeated 20 times using different cooked rice grains for the cooked rice sample, and the average value was taken as the measured value. A total of 20 rice grains were randomly selected, 4 grains each from one aluminum cup.
The measured value of stickiness is the value of the adhesive force during compression, and the measured value of hardness is the value of the maximum value of the repulsive force during compression.
表１より、比較例１の粘り及び硬さに比べ、実施例１、２の粘り及び硬さは向上していることが分かる。つまり、米飯の粘り及び／又は硬さを向上させるために、稲の栽培の際に用いる卵殻の使用量は１坪当たり１５０ｇ以上用いることが好ましく、このとき粳米の米飯の粘りは−５００〜−２２５ｇｗ／ｃｍ２及び／又は、硬さは１６５０〜２２５０ｇｗ／ｃｍ２となり好ましい。
また、米飯の粘り及び／又は硬さを向上させるために、稲の栽培の際に用いる卵殻の使用量は１坪当たり３００ｇ以上用いることがより好ましく、このとき粳米の米飯の粘りは−５００〜−３２５ｇｗ／ｃｍ２及び／又は、硬さは１８７５〜２２５０ｇｗ／ｃｍ２となり特に好ましい。
From Table 1, it can be seen that the stickiness and hardness of Examples 1 and 2 are improved as compared with the stickiness and hardness of Comparative Example 1. That is, in order to improve the stickiness and / or hardness of cooked rice, the amount of eggshell used when cultivating rice is preferably 150 g or more per square meter, and at this time, the stickiness of cooked rice is -500 to -225 gw. The hardness is preferably 1650 to 2250 gw / cm 2 at / cm 2 and / or.
Further, in order to improve the stickiness and / or hardness of cooked rice, the amount of eggshell used when cultivating rice is more preferably 300 g or more per square meter, and at this time, the stickiness of cooked rice is -500 to-. The hardness is 325 gw / cm 2 and / or 1875 to 2250 gw / cm 2 , which is particularly preferable.
以上より、卵殻は米飯の粘り及び／又は硬さを向上させるのに有効であると言える。 From the above, it can be said that eggshell is effective in improving the stickiness and / or hardness of cooked rice.
Claims (4)
卵殻を有効成分として含有し、
下記方法で栽培した稲を、下記方法で炊飯し、下記方法で測定した米飯の粘りを−５００〜−２２５ｇｗ／ｃｍ２ に強くし及び、硬さを１６５０〜２２５０ｇｗ／ｃｍ２に硬くさせるものである、
米飯の粘り及び硬さ向上剤。
＜栽培方法＞
栽培前期である田植えから１５日後に、１坪あたり卵殻の使用量として１５０ｇ以上１０００ｇ以下の量を均一散布し栽培する。
＜炊飯方法＞
測定用の米を精米し、米の水分含量を１３．５％に調整した後、５つのアルミカップに１０ｇずつとり、水を１４ｇ加える。その後電気釜（National、SR-SW182）の外釜に５００ｍｌの水を加え、５つのアルミカップをその中に並べ、２５分の蒸し調理後、１０分間蒸らす。
＜粘りと硬さの測定方法＞
米飯の粘りと硬さは、テンシプレッサー（タケトモ電機、Myboysystem）を用いて、下記手順により測定する。
手順：２５℃で２時間インキュベーターに保温した米飯粒１粒を無作為にサンプリングし、その米飯粒１粒を長径方向が水平になるように測定ステージ上に並べる。次に、これら米飯粒を圧縮率９０％（各米飯粒の厚さが初めの厚みの１０％になるまで潰す）で測定する。なお、円柱状プランジャーを使用して測定し、米飯試料について、上記操作を異なる米飯粒を用いて２０回繰り返し、その平均値を測定値とする。米粒は、１つのアルミカップから４粒ずつ、計２０粒ランダムに選択する。粘りの測定値については、圧縮時の付着力の値であり、硬さの測定値については圧縮時における反発力の最大値の値である。 It is a quality improver for cooked rice used for growing rice in Japonica rice.
Contains eggshell as an active ingredient,
The rice was grown in the following manner, and rice by the following method, and strongly sticky cooked rice was measured by the following method to -500~-225gw / cm 2 and, as it can harden the hardness in 1650~2250gw / cm 2 be,
An agent for improving the stickiness and hardness of cooked rice.
<Cultivation method>
Fifteen days after rice planting, which is the first stage of cultivation, an amount of 150 g or more and 1000 g or less is uniformly sprayed and cultivated as the amount of eggshell used per tsubo.
<Rice cooking method>
After polishing the rice for measurement and adjusting the water content of the rice to 13.5%, take 10 g each in 5 aluminum cups and add 14 g of water. After that, 500 ml of water is added to the outer pot of the electric rice cooker (National, SR-SW182), five aluminum cups are arranged in it, steamed for 25 minutes, and then steamed for 10 minutes.
<Measurement method of stickiness and hardness>
The stickiness and hardness of cooked rice are measured by the following procedure using a tencippressor (Tataketomo Denki, Myboysystem).
Procedure: One cooked rice grain kept in an incubator at 25 ° C. for 2 hours is randomly sampled, and the cooked rice grain is arranged on a measuring stage so that the major axis direction is horizontal. Next, these cooked rice grains are measured at a compression rate of 90% (crushed until the thickness of each cooked rice grain becomes 10% of the initial thickness). The measurement is performed using a cylindrical plunger, and the above operation is repeated 20 times using different cooked rice grains for the cooked rice sample, and the average value is used as the measured value. A total of 20 rice grains are randomly selected from one aluminum cup, 4 grains each. The measured value of stickiness is the value of the adhesive force during compression, and the measured value of hardness is the value of the maximum value of the repulsive force during compression.
１坪あたり卵殻として１５０ｇ以上使用するものである、
米飯の粘り及び硬さ向上剤。 In the cooked rice stickiness and hardness improving agent according to claim 1,
150g or more of eggshell is used per tsubo.
An agent for improving the stickiness and hardness of cooked rice.
卵殻を有効成分として用い、
下記方法で栽培した稲を、下記方法で炊飯したときに、下記方法で測定した米飯の粘りを−５００〜−２２５ｇｗ／ｃｍ２ に強くし及び、硬さを１６５０〜２２５０ｇｗ／ｃｍ２に硬くさせるものである、
米飯の粘り及び硬さ向上方法。
＜栽培方法＞
栽培前期である田植えから１５日後に、１坪あたり卵殻の使用量として１５０ｇ以上１０００ｇ以下の量を均一散布し栽培する。
＜炊飯方法＞
測定用の米を精米し、米の水分含量を１３．５％に調整した後、５つのアルミカップに１０ｇずつとり、水を１４ｇ加える。その後電気釜（National、SR-SW182）の外釜に５００ｍｌの水を加え、５つのアルミカップをその中に並べ、２５分の蒸し調理後、１０分間蒸らす。
＜粘りと硬さの測定方法＞
米飯の粘りと硬さは、テンシプレッサー（タケトモ電機、Myboysystem）を用いて、下記手順により測定する。
手順：２５℃で２時間インキュベーターに保温した米飯粒１粒を無作為にサンプリングし、その米飯粒１粒を長径方向が水平になるように測定ステージ上に並べる。次に、これら米飯粒を圧縮率９０％（各米飯粒の厚さが初めの厚みの１０％になるまで潰す）で測定する。なお、円柱状プランジャーを使用して測定し、米飯試料について、上記操作を異なる米飯粒を用いて２０回繰り返し、その平均値を測定値とする。米粒は、１つのアルミカップから４粒ずつ、計２０粒ランダムに選択する。粘りの測定値については、圧縮時の付着力の値であり、硬さの測定値については圧縮時における反発力の最大値の値である。 It is a method of improving the stickiness and hardness of cooked rice used for cultivating rice of Japonica rice.
Using eggshell as an active ingredient
The rice was grown in the following way, when cooking by the following methods, and strongly sticky cooked rice was measured by the following method to -500~-225gw / cm 2 and causes hard hardness to 1650~2250gw / cm 2 Is a thing,
How to improve the stickiness and hardness of cooked rice.
<Cultivation method>
Fifteen days after rice planting, which is the first stage of cultivation, an amount of 150 g or more and 1000 g or less is uniformly sprayed and cultivated as the amount of eggshell used per tsubo.
<Rice cooking method>
After polishing the rice for measurement and adjusting the water content of the rice to 13.5%, take 10 g each in 5 aluminum cups and add 14 g of water. After that, 500 ml of water is added to the outer pot of the electric rice cooker (National, SR-SW182), five aluminum cups are arranged in it, steamed for 25 minutes, and then steamed for 10 minutes.
<Measurement method of stickiness and hardness>
The stickiness and hardness of cooked rice are measured by the following procedure using a tencippressor (Tataketomo Denki, Myboysystem).
Procedure: One cooked rice grain kept in an incubator at 25 ° C. for 2 hours is randomly sampled, and the cooked rice grain is arranged on a measuring stage so that the major axis direction is horizontal. Next, these cooked rice grains are measured at a compression rate of 90% (crushed until the thickness of each cooked rice grain becomes 10% of the initial thickness). The measurement is performed using a cylindrical plunger, and the above operation is repeated 20 times using different cooked rice grains for the cooked rice sample, and the average value is used as the measured value. A total of 20 rice grains are randomly selected from one aluminum cup, 4 grains each. The measured value of stickiness is the value of the adhesive force during compression, and the measured value of hardness is the value of the maximum value of the repulsive force during compression.
１坪あたり卵殻として１５０ｇ以上使用するものである、
米飯の粘り及び硬さ向上方法。
In the method for improving the stickiness and hardness of cooked rice according to claim 3.
150g or more of eggshell is used per tsubo.
How to improve the stickiness and hardness of cooked rice.
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