JPS62291546A - Method and apparatus for measuring taste of rice - Google Patents

Abstract

PURPOSE:To accurately measure the taste of rice, by detecting the quantity of reflected light obtained by irradiating a specimen being ground so as to have a particle size of 500mum or less with near infrared rays. CONSTITUTION:The contents of protein and amylose or amylopectin among principal components exerting effect on the taste of rice are measured by a reflecting type near infrared spectroscopic analyser. At this time, a rice specimen to be subjected to the measurement of taste is ground at first so s to have a particle size of 500mum or less and a specimen container is filled with the ground specimen to be mounted on a measuring part 11. Next, the light emitted from a light source 4 is allowed to pass through a filter 6 and the obtained near infrared rays are allowed to irradiate the ground specimen and the quantity of reflected rays detected is detected by light receiving elements 9A, 9B. Subsequently, the detected values are operated at every principal components, and the measured values and the specific coefficient values of taste judgement at every principal components are operated in a control unit and the taste value being calculated is displayed on a display device 55. By this method, the taste of rice can be measured accurately.

Description

[Detailed Description of the Invention] 3. Detailed Description of the Invention Industrial Field of Application This application measures the main components that affect the taste of rice, and also analyzes the measured values and the taste evaluation provided for each main component. The present invention relates to a rice taste measuring method and apparatus for calculating a specific coefficient value and displaying a rice taste measurement value.

Conventional technology and its problems The taste of rice depends on the selection of variety, production area, and cultivation method.

There are a wide variety of factors, including those determined at the production stage such as the harvesting method, those determined at the post-harvest processing stage such as drying, storage, and rice milling, and those affected during the rice cooking process. , the production stage is the most affected, followed by the processing stage.

In general, Koshihikari and Sasanishiki are popular brands of rice with good taste, but the main reason for their good taste is that they contain less protein than other general brands of rice. This is due to the low content of amylose in protein. Of course, the same brand does not necessarily have the same content of each component, and may vary depending on the conditions of the region where it was grown (soil quality, water quality), and the appearance conditions (temperature, hours of sunshine, rainfall, etc.). Since the content of ingredients changes, it is not possible to decide on rice purchasing or blending based on past taste data.
This cannot necessarily be said to be rational rice management.

- As an example, the relationship between protein and amylose contained in standard milled rice of each brand of rice is as shown in the table below.

Therefore, rather than focusing only on specific famous brands, we chemically analyze the ingredients of rice to determine its taste, find high-quality rice from general brands, and find ways to improve the taste of rice that ranks low in taste evaluation. The theme of how to improve is born. Normally, it is difficult for rice milling factories to secure only a single brand of rice, and the rice is milled by blending several brands of rice, with a moderate mix of rice ranked high and low ranked in taste evaluation. Polished rice with a stable taste is on the market, but the reality is that the processing of this type of rice relies on intuition based on the combination of brand and production area, and because there is no chemical evidence to support it, the taste may vary. Consumers often complained about the lack of uniformity.

On the other hand, it has long been said that adding a small amount of glutinous rice to non-glutinous rice (regular white rice) and cooking it improves the taste. This is to do so. As mentioned above, if the content of amylose in protein is high, the taste tends to deteriorate, but since protein is composed of amylose and amylopectin, if the content of amylose is 20%, the content of amylopectin is high. The amount is 8
This means 0%. Therefore, since the content of amylopectin in the protein of sticky rice is 100%, if a small amount of sticky rice is mixed into regular non-glutinous rice, which has an amylopectin content of about 78%, the taste of rice with high amylopectin content will be improved. The taste is improved almost to the same extent. However, if the amylopectin content exceeds a moderate level,
It is so viscous that it actually reduces the sense of taste when cooked.

In addition, factors that reduce the taste of rice during the post-harvest processing stage are related to excessive drying of rice, and the degree of crushed grains and heat generated during rice milling. In addition to the above-mentioned protein and amylose contents, the moisture content of polished rice also has a large effect on the viscosity and hardness, which are factors in taste. If the moisture content of white rice is around 15%, even if it is soaked in water in a pot, there will be no moisture cracks in the rice, so it will be cooked into perfect rice grains, but white rice with a moisture content of less than 14% will absorb water at a slower rate when soaked. As the rice grains pass, cracks occur instantaneously, and penetrating cracks soon form in the grain's internal structure, so water is absorbed into the cracks.Battered rice also absorbs water all at once, so when the rice is cooked, glue gushes out from the cracks, making it sticky. Since the rice is broken down, it becomes low-quality rice that lacks texture and stickiness.

Therefore, during post-harvest drying work, mechanical operations are required to prevent overdrying, and in rice milling machines, polishing efficiency decreases due to abrasion of parts, etc., and drying is induced due to the generation of broken rice or heat generation. Management and coordination are required to prevent this from happening.

However, if the moisture content of polished rice is already below 14%, it is not possible to restore the quality just by placing the blame on the previous process. Devices that supply moisture within the moisture absorption rate and adjust the humidity of polished rice to around 15%, the safe range that does not cause underwater cracking, are now in widespread use.

Purpose of the Invention The present invention and the application measure several main components that influence the taste of rice, and set specific coefficient values for taste determination based on separate experimental values for the several main components. The measured values of the ingredients and specific count values for taste evaluation are calculated, and the taste of rice is evaluated based on the calculated values, and several varieties of rice are mixed economically to stabilize the taste based on the calculated values. The purpose of the present invention is to provide a method and apparatus for measuring the taste of rice that can accurately measure the taste of rice for use in rice purchasing management, etc.

Means for Solving the Problems In order to achieve the above object, the first invention of the present application is to analyze the content of protein and amylose or amylopectin among the main components that affect the taste of rice using a reflection type near-infrared spectrometer. (8) The sample to be measured is pulverized into particles of 500 microns or less, and the reflected illuminance obtained by irradiating the irradiated light from a light source as near-infrared light through a filter is detected for each of the main components. The taste measurement value is determined by the numerical value calculated by calculating the measured value of and the specific coefficient value for taste determination set for each of the main components.

In addition, the second invention of the present application is such that a light receiving element detects the amount of reflected light obtained by irradiating near-infrared light from a light source onto a sample equipped in a measuring section through a filter disposed on a reflecting mirror. In a reflection type near-infrared spectrometer that measures the content of protein and amylose or amylopectin among the main components that affect the taste of rice, there is a memory for setting specific coefficient values for taste determination for each of the main components. and a calculation device that performs calculation processing on the measurement value for each of the main components in the measurement unit and the specific coefficient value, and a display device that displays the taste value calculated by the calculation processing in the control device. Measures were taken in conjunction with this.

The rice sample whose taste is to be measured is ground into particles of 500 microns or less, and the ground sample is filled into a sample container and installed in the measuring section. The amount of reflected light obtained by irradiating the pulverized sample with the irradiated light from the light source as near-infrared light through a filter is detected by a light receiving element, and the detected value is calculated for each main component.The measured value and the main component The control device calculates the specific coefficient value for each taste evaluation, and the taste value calculated by the calculation process is displayed on the display device, and the higher the displayed numerical value, the better the taste is evaluated.

Embodiments Embodiments of the first invention and the second invention of the present application will be explained with reference to FIGS. 1 to 6.

(See Figures 1 and 2) A reflection type near-infrared spectrometer 3 is installed inside a cabinet 2 of the taste measuring device indicated by reference numeral 1. are arranged in relation to each other, and a plurality of filters 6 for specific wavelengths are provided in front of the polygonal reflecting mirror 5 and formed integrally with the reflecting mirror 5, and the filters 6 are connected to an electric motor. A window 8 is provided at the top of the integrating sphere 7 to take in near-infrared reflected light of a specific wavelength. Light-receiving elements 9A and 9B are provided at symmetrical positions inside the integrating sphere 7, the bottom of the integrating sphere 7 is opened to form a measuring section 1, and a transparent plate 12 is provided under the measuring section 1. (See FIG. 3) A sample supply device 13 is disposed on the side of the near-infrared spectrometer 3 inside the cabinet 2. The sample supply device 13 opens the upper wall-side part 14 of the cabinet 2, attaches the supply hopper 15, and is provided with a slidable shutter 17 that opens and closes the opening 16 of the hopper 15.
8 are connected and a level meter 19 is attached to the side wall.

A pair of rollers 20 and 21 each having a large number of sharp protrusions are rotatably supported at the bottom of the hopper 15, and below the rollers 20 and 21 a pair of fine powder rollers 22 with smooth surfaces are mounted.
．． Cleaning devices 25A to 25D are constructed of a spray nozzle equipped with an electromagnetic valve facing the rollers 20.21, 22.23 inside the grinding chamber 24, and an elastic material in contact with the rollers. This is provided.

A pulverized grain sorting device 26 is disposed in the lower part of the pulverizing chamber 24. The sorting device 26 supports a vibrating frame 28 with a particle discharge port 27 fixedly attached to the minus side by a leaf spring 29, and vibrates. A perforated wall plate 30 is removably provided on the frame 28, and an electromagnet 32 is fixedly provided adjacent to a side surface 31 of the vibrating frame 28.

Sample container 33 filled with crushed samples below the sorting device 26
will be established. The sample container 33 can be freely inserted into and removed from a guide groove 36 provided in a container holder 35 mounted on the sample container moving body 34. As a moving mechanism for the sample container 33, a sample container moving body 34 with a rack 37 fixed to the negative side is used as a hollow shaft, and an orbital shaft 38 having a round cross section is inserted into the moving body 34, and one side of the orbital shaft 38 39 is mounted on a rotating handle 40, the other side 41 is mounted on a bearing stand 42, a fulcrum stand 44 is mounted on a support stand 43 fixed to the bottom wall of the cabinet l-2, and the rack 37 of the sample container moving body 34 is mounted. A gear 46 which is pivoted to the motor 45 is engaged with the motor 45, and the end of the motor 45 attached to the motor 47 is loosely fitted to the sample container moving body 34, and a rod is connected between the motor 47 and the fulcrum stand 44. is rotatably connected to an electromagnet 48 that expands and contracts. 4 is a rotating roller serving as a sample filler for compressing and filling the crushed sample on the sample container 33 and removing an excess sample, and 50 is a filling part position sensor for setting the position of the sample container 33 in the filling part. , 51 is the sample container 3
3 is a measurement unit position sensor for setting the position of the measurement unit, and 63 is an electric motor that rotationally drives the rollers 20, 21, 22, and 23 and the rotating roller 49. 52
53 is a receiving box for receiving unnecessary samples, and 54 is a cleaning unit fixed to the sample container moving body 34 that cleans the sample container by moving into contact with and separating from the transparent plate 12. It is a vessel.

At the front of the cabinet 2, there is a display device 55. made up of displays 55A to 55D. Operation buttons 56...1 A manual operation button 56A, an automatic operation button 56B, and an external sample supply section 57 are provided, respectively. 58 is a printer; 59 is a control device that includes an arithmetic unit 60, a storage device 61 in which specific coefficients for taste determination and rice prices for each brand are set, and a control circuit 62.

Next, the configuration of the control device 59 will be explained with reference to FIG. Arithmetic device 60. Storage device 61. On the input side of the control II device 59, which includes a control circuit 62, light receiving elements 9A and 9 are provided.
B. Level meter 192 position sensor 50.51. Automatic operation button 56B.

The keyboards 64 are connected to each other, and a display device 55. is connected to the output side of the control device 59. A printer 58 is connected, and a light source 4. Electric motor 10.63° Electromagnet 18, 32.48
．． Motor 45. Each of the cleaning devices 25A to 25D and the injection nozzle 52 is connected to the output side of a control device 59 via drive devices 65 to 73, respectively.

The operation of the above configuration will be explained below using the operation flowcharts of FIGS. 1 to 5 and FIG. 6.

From the keyboard 64, the specific coefficient value for taste determination for each major component and the rice price road for each two grades of rice are input into the storage device 61 of the control device 59 (step Sr). Specific coefficient values for taste evaluation for each main component are as shown below.

T=50000/2 However, K=Taste related value, T=Taste evaluation value (The larger the value of T, the higher the Taste rank) Next, when the automatic operation button 56B is pressed (Step S2), the reflective type The infrared spectrometer 3 is energized, the light source 4 is turned on to preheat the device 3, and the timer T1 is activated (step S3).
), electric motor 163 is ONL and rollers 20, 21, 22.
23 and the rotating roller 49 (step S4), and then the electromagnet 32 is energized to vibrate the vibration frame 28 (step 85). When the filling part position sensor 50 detects that the sample container 33 is located at the sample filling position (step S6), it then checks whether the sample is being supplied to the supply hopper 15 and the near-infrared spectrometer 3. The control device 5 checks whether the preheating time has elapsed for a predetermined time.
9, the level meter 19 detects the presence of the sample, and by inputting a signal indicating that the predetermined time set by the timer T1 has passed (step 87.a), the electromagnet 18
opens the shutter 17 at the ONL to allow the sample to flow out (step 89). The sample crushed by passing between the rollers 20 and 21 is roughly crushed into fine particles by passing between the rollers 22 and 23 for fine powder (Step 5Il), and the crushed sample flows down onto the vibrating porous wall plate 30. and undergoes grain sorting action (step 511). Particles that have passed through the holes in the porous wall plate 30 flow down onto the sample container 33 , and the excess sample that has risen on the sample container 33 flows down into the receiving box 53 , and the particles remaining on the porous wall plate 30 flow down into the receiving box 53 . The particles flow out into the receiving box 53 via the elementary particle outlet 27 (step S12>).

In response to a signal from the level meter 19 that detects that the sample supplied into the supply hopper 15 has been completely discharged (step 513), the motor 45 is activated to move the sample container moving body 34.
move. During the movement process, the sample container 33
The raised sample is transferred to the sample container 3 by the rotating roller 49.
3 is compressed and filled, and the upper surface is made flat to allow excess sample to flow out into the receiving box 53, and the sample container 33 is placed in the measuring section 11.
The measurement unit position sensor 5 indicates that the predetermined position at the bottom has been reached.
1 is detected, the operation of the motor 45 is stopped (step S14), and measurement by the near-infrared spectrometer 3 is started based on the stop signal.

First, near-infrared light from the light source 4 is passed through a filter 6 of 2130 nm and reflected from the reflecting mirror 5, and the reflected illuminance is irradiated onto the sample in the sample container 33 and reflected onto the integrating sphere 7. .10, and the detected value is communicated to the control device 59 (steps S+5.+6). When the reflected illuminance detection signal is communicated, the electric motor 10 is activated to sequentially rotate and measure the filters 6...
・2180nm. , 2270nm. , 2310run
, the reflected illuminance obtained from the characteristics of each near-infrared wavelength region is measured and communicated to the control device 59 (step SI7.+8).

At step S19), the motor 45 and the cleaning device 2 receive a signal indicating that the measurement by each filter 6 has been completed.
5A to 25D, the cleaning devices 25A to 25D clean the peripheral surfaces of each row 7-20.21, 22.degree. 23 by jetting high-pressure air (step 520), and
5, the sample container moving body 33 is moved toward the crushing chamber 24, and when the filling section position sensor 50 detects that the sample container 33 has reached a predetermined position, the operation of the motor 45 is stopped (step 521). During the movement process of the sample container moving body 34, the cleaning device 54 cleans the transparent plate 2 at the bottom of the measuring section 1. Step Sη, 23) to stop the operation of the cleaning devices 25A to 25D when the predetermined time of the timer T2 has elapsed.
, the operation of the electromagnet 18 is stopped and the shutter 17 of the supply hopper 15 is closed (step $24).

When the sample container 33 reaches a predetermined position in the filling section, the electromagnet 4
8 and rotates the sample container moving body 34 along with the motor 45 by 90 degrees around the orbital axis 38 (step 525).
), the injection nozzle 52 injects high-pressure air into the sample container 33 to remove the sample and clean the sample container 33 (step 828). After the injection nozzle 52 has operated for a certain period of time, the operation of the injection nozzle is stopped in step S27゜28).
, the electromagnet 48 is stopped and the sample container moving body 34 is returned to its normal position in preparation for the next sample measurement (step $29).
). Based on the reflected illuminance detection values of the light-receiving elements 9A and 9B that are communicated to the calculation device 60 of the control device @ 59, calculations are made for protein, amylose, and water content, which are the main components of taste, respectively.
The specific coefficient for taste evaluation input into the storage device 61 is calculated, and the calculated taste evaluation value based on the various components is digitally displayed on the displays 55A to 55D in front of the cabinet 2, and is also displayed by the printer 58. Various measured values and taste evaluation values are automatically printed and delivered (steps 330 to 531).

It should be noted that after multiple sample measurements, the measured values of each rice taste measurement for rice grains with an arbitrary taste are stored in the storage device 61, so the keyboard 64
By inputting a signal to the control device 59 from the control unit 59, it is possible to know the most economical ratio of the rice grains to be mixed.

Furthermore, when the manual operation button 56A is turned on, the electric motor 1o is moved by the operation push button 56 and the reflection 115. The filters 6... can be rotated arbitrarily, and the electric motor 63 can be started to crush the sample. When measuring by filling the sample container 33 with the sample from the outside,
Push the rotation handle 40 toward the measuring section 11, pull out the sample container 33 from the external supply section 57, fill the sample container with the sample, pressurize the top surface to a flat surface, and then move the sample container 33 to the container holder 35. The sample container 33 is inserted into the guide groove 36 of the sample container 33, and the sample container 33 is mounted on the measuring section 11 to perform measurement.

In order to accurately measure the values of each main component, it is necessary to crush the sample to be filled into the sample container into small particles, and the particles should be 500 microns or less. It is desirable to repeat the pulverizing action twice, since removing particles results in a partial measurement and introduces measurement errors.

The table shown below shows the size of the particles obtained by crushing the sample and the accuracy of the measured values when the true value of each main component is taken as 100%.

Relationship between particle size and measurement accuracy If you place the number with a decimal point in the column, the accuracy...±Particle size unit...micron As can be seen from the table above, measurement accuracy depends on the particle size. The measurement accuracy is ± due to the difference in taste.
If it is other than 0.5, the accuracy of taste judgment will be lacking. Therefore, the porous wall ff13 used for sorting 26 of the crushed grains
No. 0 through holes must be used that result in particles of 500 microns or less. Similarly, when a sample is crushed outside the taste determination device 1 and the sample is supplied from the external supply section 57 to the measurement section 11 for measurement, the crushed particles are sieved and only particles of 500 microns or less are sampled. Filling the container 33 ensures measurement accuracy.

In the above explanation, the taste was measured by analyzing amylose, which is a component of protein.However, even if the content of amylopectin is measured and a specific coefficient is set based on the characteristics of amylopectin, the taste can be similarly measured and calculated. It is something that can be evaluated, and in addition to the above, fat content (the lower the content, the better the taste evaluation)
In some cases, flavor is evaluated by adding

Effects of the Invention As explained above, according to the first invention of the present application, 50
The content of the main components that affect the taste of rice is measured based on the reflection accuracy obtained by irradiating near-infrared light onto a sample that has been ground into particles of 0 microns or less, so it is possible to measure with high precision. Since the taste measurement value is calculated by calculating the measured value and the specific coefficient value for taste evaluation provided for each main component, anyone can easily and accurately evaluate the taste of rice.

In addition, according to the second invention of the present application, amylose, a protein component that is difficult to analyze with general measuring instruments, can be measured using near-infrared light, and other major components that affect the eating and taste of rice. The taste measurement value is displayed by combining each measured value and the specific coefficient value for taste judgment set for each main component, so anyone can easily and accurately measure the taste of rice. It is possible to improve the traditional evaluation methods by brand or region of origin, and to streamline various subsequent processes.

[Brief explanation of drawings]

1 to 6 are illustrations of embodiments of the present invention. Figure 1 is a front view of the taste measuring device, Figure 2 is an enlarged sectional view of the main parts, Figure 3 is an overall view of the apparatus with the main parts in section, Figure 4 is a perspective view of the main parts, and Figure 5 is the control. A block diagram showing the configuration of the device, and FIG. 6 is an operation flow diagram of the control device. 1...Taste measuring device, 2...Cabinet, 3...
・Reflection type near-infrared spectrometer, 4... light source, 5...
Reflector, 6... Filter, 7... Integrating sphere, 8...
・Window, 9A, 9B... Light receiving element, 10... Electric motor,
DESCRIPTION OF SYMBOLS 11... Measuring part, 12... Transparent plate, 13... Sample supply device, 14... - side part, 15... Supply hopper, 16... Opening part, 17... Shutter, 18...
・Electromagnet, 19... Level meter, 20.21... Roller, 22.23... Fine powder roller, 24... Grinding chamber, 25A to 25D... Cleaning device, 26... Sorting Device, 27... Elementary particle outlet, 28... Vibration frame, 29... Leaf spring, 30... Porous wall plate, 31...
・Side surface, 32... Electromagnet, 33... Sample container, 34
...Sample container moving body, 35...Container holder, 36...
・Guide groove, 37... Rack, 38... Raceway axis, 39
...-Side part, 40... Rotation handle, 41...
Other side part, 42... bearing stand, 43... cradle 1.44.
...Fulcrum stand, 45...Motor, 46...Gear, 4
7... One motor, 48... Electromagnet, 49... Rotating roller, 50... Filling part position sensor, 51...
・Measuring part position sensor, 52... Injection nozzle, 53・
...Receiving box, 54...Cleaning device, 55...Display device, 5
5A to 55D...Display device, 56...Push button for operation, 56A...Manual operation button, 56B...Automatic operation button, 57...External supply unit, 58...Printer, 59. ...Control device, 60...Arithmetic device, 61...
・Storage device, 62... Control circuit, 63... Electric motor,
64... Keyboard, 65-73... Drive device.

Claims (7)

[Claims] (1) The content of protein and amylose or amylopectin, which are the main components that affect the taste of rice, is measured using a reflection type near-infrared spectrometer.The sample is ground into particles of 500 microns or less, and the sample is pulverized into particles of 500 microns or less. The measured value for each of the main components obtained by detecting the reflected illuminance obtained by irradiating the pulverized sample with near-infrared light through a filter and the specific coefficient value for taste determination set for each of the main components are calculated. A method of measuring the taste of rice that calculates the taste value based on the calculated value. (2) Near-infrared light from a light source is passed through a filter installed in a reflector onto a sample installed in the measurement unit, and the amount of reflected light is detected by a light receiving element, which determines the taste of the rice. A reflection type near-infrared light analyzer for measuring the content of each of protein and amylose or amylopectin among the main components, comprising: a storage device for setting a specific coefficient value for taste determination for each of the main components; The control device is equipped with a calculation device that performs calculation processing on the measured value for each of the main components and the specific coefficient value, and a display device that displays the taste value calculated by the calculation processing is connected to the control device. Rice taste measuring device. (3) The wavelength range of the filter disposed on the reflecting mirror is at least 2130 nm. , 2180nm. , 227
0nm. , 2310nm. A plurality of wavelength ranges of ±10 nm. Claim No. 1 (2012), wherein the plurality of filters are replaceably installed with a permissible range of
2) The rice taste measuring device described in section 2). (4) A sample supplying device for filling a sample into a sample container installed in the measurement section is provided, and a set of sample crushing rollers that are rotatable in opposite directions are mounted on the sample feeding device; The rice taste measuring device according to claim 2, wherein a sample filling section is provided at the lower part, and a moving mechanism for the sample container is provided between the measuring section and the filling section. (5) A pulverized particle sorting device is disposed between the sample pulverizing roller and the sample filling section.
) The rice taste measuring device described in item ). (6) The rice taste measuring device according to claim (4), further comprising a sample filler for quantitatively and compressively filling the sample supplied into the sample container. (7) A patent in which the storage device is set with a specific coefficient value for taste determination with respect to the moisture content of rice, which is an element of the taste of rice, and the measurement unit and the control device are provided with a function of measuring the moisture content of the sample. A rice taste measuring device according to claim (2).