JPH0572198A - Estimation method for taste of rice - Google Patents

Abstract

PURPOSE:To correctly understand the characteristic influencing the essential taste of rice and improve accuracy and reliability of taste estimation based on the essential characteristic of rice. CONSTITUTION:As for a rice sample of known taste value, respective contents of protein and fat in the condition of unpolished rice of the sample are measured, amylose content in the condition of polished rice of the sample cleaned up to a decided rice cleaning rate is measured, and a taste value estimation formula to search the taste value of a sample of unknown taste value is obtained by multivariate analysis utilizing correlation between the known taste value and respective measured value of the components. When the taste value of a sample of unknown taste value is estimated, respective contents of protein and fat in the condition of unpolished rice and amylose in the condition of polished rice are measured, and the respective measured values are substituted in the taste value estimation formula so as to obtain the taste value.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for evaluating the taste of rice by measuring a predetermined component in a rice sample and determining the taste value of rice based on the measured value.

[0002]

2. Description of the Related Art Conventionally, as a technique of this kind, a method of measuring the contents of proteins, fats, amylose, etc. in a brown rice sample, and determining the taste value of rice from each measured value, A method is known in which the contents of proteins, fats, amylose, etc. are measured and the taste value of rice is determined from the measured values.

[0003]

However, the former method is preferable in that it grasps all the characteristics that rice originally has and reflects the characteristics in the taste value, but it is inferior in the accuracy of measuring amylose. Therefore, the original characteristics of rice are not reflected in the taste, and the accuracy and reliability of the taste value are lacking.

On the other hand, the latter method measures a sample of polished rice that is eaten by the consumer, and can be said to reflect the actual taste in that respect. However, it depends on the state of the polished rate (milled yield) after the completion of rice polishing. The taste is greatly affected, and there is a problem that the original characteristics of rice are not necessarily reflected in the taste.

Therefore, the present invention has been made in view of these problems.
The purpose of this study is to accurately understand the characteristics of rice that affect the original taste and to improve the accuracy and reliability of the evaluation of the taste based on the original characteristics of rice.

[0006]

In order to achieve such an object, the present invention relates to a rice sample of which the taste value is known,
The content of protein and fat in the brown rice form of the sample was measured, and the content of amylose in the white rice form obtained by polishing the same sample to a predetermined whitening rate was measured, and the known taste value and each measured value of those components were measured. The taste value estimation formula was obtained by multivariate analysis using the correlation with, and the samples with unknown taste values were measured for each content of protein and fat in brown rice form and amylose in white rice form. The taste value is estimated by the above-mentioned taste value estimation formula.

[0007]

The present invention has been made under the following background. That is, in brown rice, proteins and fats are abundant in the surface layer portion, and carbohydrates (amylose) are abundant in the endosperm portion. Also, the factors that determine the taste of rice are proteins and fats remaining in the surface layer when polishing brown rice, and carbohydrates in the endosperm.

[0008] However, the taste of white rice is greatly affected by the state of the whitening rate after the completion of rice polishing.
Even if fat and amylose are measured and the taste is obtained from the respective measurement results, it cannot be said that the taste is based on the inherent characteristics of rice.

In view of the above, the present invention focuses on the above points, and measures the content of each protein and fat in the brown rice form of a rice sample of known taste value, and the same sample up to a predetermined whitening rate. The amylose content in the polished white rice form was measured, and the taste value estimation formula was obtained by multivariate analysis using the correlation between the known taste value and each measured value of those components, and the sample with unknown taste value was obtained. With respect to, the content of protein and fat in the form of brown rice and the content of amylose in the form of white rice are measured, and the taste value is estimated by the expression for estimating taste value.

As described above, according to the present invention, since the contents of protein and fat in the sample are measured in the form of brown rice, the contents of protein and fat originally contained in rice are not impaired and are accurately measured. Can understand. In addition, since the same brown rice is milled to a predetermined value such that the milling rate is 85% or less and the content of amylose in the milled white rice is measured, the amylose originally contained in rice is not damaged, The amount can be measured accurately. Therefore, since the taste value is obtained from each of these measured values, the accuracy and reliability of the taste evaluation based on the characteristics of rice that affect the taste are improved.

[0011]

EXAMPLES Next, examples of the present invention will be described.

The present invention has been made under the following background. That is, in brown rice, proteins and fats are abundant in the surface layer portion, and carbohydrates (amylose) are abundant in the endosperm portion.
Also, the factors that determine the taste of rice are proteins and fats remaining in the surface layer when polishing brown rice, and carbohydrates in the endosperm.

[0013] However, the taste of white rice is greatly affected by the state of the whitening rate after the completion of rice polishing.
Even if fat and amylose are measured and the taste is obtained from the respective measurement results, it cannot be said that the taste is based on the inherent characteristics of rice.

The present invention focuses on the above points and will be specifically described below.

First, a brown rice sample having a known taste value is prepared. And the protein in the sample as it is,
Each content of fat is measured. As this measuring method, for example, a known near infrared spectroscopic analyzer is used. That is,
The sample is irradiated with near-infrared rays by continuously changing the wavelength to obtain an absorbance spectrum, and the obtained spectrum is used for quantitative measurement. This makes it possible to accurately grasp the respective contents of the proteins and fats that are originally contained in rice without impairing them.

Next, the brown rice sample that has been measured is whitened by a rice polishing machine to a predetermined value such that the whitening rate is 85% or less, the surface layer is removed, and the amylose content of the whitened rice sample is measured. To do. As the measuring method, a near infrared spectroscopic analyzer may be used as described above, or a chemical measuring method may be used. This makes it possible to accurately measure the amylose content without damaging the amylose originally contained in rice.

Subsequently, these treatments are performed on N brown rice samples having known taste values, and then multivariate analysis is performed by utilizing the correlation between the known taste values of each sample and the measured values of those components. By doing so, a taste value estimation formula for estimating the taste value of the unknown sample is obtained.

Thereafter, the taste value of the unknown sample is estimated by the taste value estimation formula thus obtained. At that time, the content of protein and fat in the brown rice form of the unknown sample is measured, and the content of amylose in the white rice form of the same unknown sample is measured, and each measured value is substituted into the above-mentioned taste value estimation formula. Therefore, the taste value is calculated.

As described above, in this embodiment, since the protein and fat are measured in the form of brown rice, the protein and fat originally contained in rice are not damaged, and the respective contents can be accurately grasped. Moreover, since amylose is measured in the form of white rice, the amylose content originally contained in rice is not impaired, and the amylose content can be accurately measured. Since the taste value is determined based on the content of each of the components thus obtained, it is possible to accurately determine the taste value based on the characteristics of rice that affect the original taste.

In the above examples, protein, fat and amylose were used as the components for obtaining the taste value, but trace elements such as magnesium and potassium may be added thereto.

Next, another embodiment of the present invention will be described.

In this embodiment, first, a brown rice sample having a known taste value is prepared, and the sample is divided into two. Then, one of the samples is whitened by a rice polishing machine until the whitening degree becomes a value smaller than a normal value (for example, 85% or less). Next, each content of protein and fat contained in the rice bran obtained by this pearling is measured. As a result, the respective contents of the protein and fat originally contained in rice can be accurately grasped without impairing them.

Next, the other sample of the divided
Greater whiteness than normal value (for example, about 95%)
Until it becomes white. Then, the amylose content of the polished white rice sample is measured. This makes it possible to accurately measure the amylose content without damaging the amylose originally contained in rice.

Subsequently, these treatments are performed on N brown rice samples having known taste values, and then multivariate analysis is performed by utilizing the correlation between the known taste values of each sample and the measured values of the components. By doing so, a taste value estimation formula is obtained in order to estimate the taste value of the unknown sample.

Thereafter, the taste value estimation formula thus obtained estimates the taste value of the unknown sample. At that time, the content of protein and fat of rice bran obtained by polishing an unknown sample was measured, and the content of amylose in the white rice form of the same unknown sample was measured. The taste value is obtained by substituting in the formula.

As described above, in this embodiment, since the protein and fat are measured from the rice bran, the protein and fat originally contained in rice are hardly impaired, and their respective contents can be accurately grasped. In addition, since amylose is measured from polished rice with an increased degree of milling, the amylose content originally contained in rice is hardly impaired and the amylose content can be accurately measured. Since the taste value is determined based on the content of each of the components thus obtained, the taste value based on the characteristics that affect the original taste of rice can be accurately determined.

[0027]

INDUSTRIAL APPLICABILITY As described above, according to the present invention, the content of protein and fat in the brown rice form of a sample of rice having a known taste value is measured, and the same sample is polished to a predetermined polishing rate. The content of amylose in the polished rice form was measured, and the tasting value estimation formula was obtained by multivariate analysis using the correlation between the known tasting value and each measured value of those components. The contents of proteins and fats in the form of brown rice and amylose in the form of white rice were measured to estimate the taste value by the above-mentioned taste value estimation formula. Therefore, according to the present invention, the characteristics that affect the original taste of rice can be accurately grasped, and thus the accuracy and reliability of the taste evaluation based on the original characteristics of rice are improved. Further, by utilizing the obtained taste evaluation, it is possible to optimize the rice price.

Claims (1)

[Claims] 1. A rice sample having a known taste value is used to measure the respective contents of protein and fat in the brown rice form of the sample, and the amylose content in the white rice form obtained by whitening the same sample to a predetermined whitening rate. Measured, using the correlation between the known taste value and each measured value of those components, the taste value estimation formula was obtained by multivariate analysis.For samples with unknown taste values, protein and fat in brown rice form, And a method for evaluating the taste of rice, wherein the content of amylose in the form of white rice is measured and the taste value is estimated by the above-mentioned expression for estimating taste value.