JPS62299743A - Measuring instrument for taste of rice - Google Patents

Abstract

PURPOSE:To accurately measure the taste of rice by providing a controller, an arithmetic device, a storage device, etc. CONSTITUTION:A reflection type near infrared analyzing device 3 is constituted by providing the controller 59 with the storage device 61 where specific coefficient values of taste decision making are set by principal components, the arithmetic device 60 which performs arithmetic processing between measured values of the principal components from a measurement part 11 and the specific coefficient values. Further, a temperature detector is provided which detects the ambient temperature of the measurement part 11 or the temperature of a sample and a temperature correcting value for correcting the measured values by the detected value is set in the device 61. Further, the device 60 performs arithmetic processing 60 based on the measured values, specific coefficient values, and temperature correcting value and a display device 55 which displays a taste value and the temperature detector are coupled with the controller 59. Then, a specific coefficient value of taste decision making for the water content of rise as one element of the taste of rice is set in the device 61 and the measurement part 11 and controller 59 are provided with a water content measuring function for the sample. Thus, the taste of the rice is accurately measured.

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 starch. 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 cultivated (soil quality, water quality) and weather conditions (temperature, hours of sunlight, rainfall, etc.) The content of each ingredient changes, so even if the taste rating of the previous year was high, the taste of the rice harvested this year will be the same as the previous year because it is influenced by the weather conditions mentioned above. There are no guarantees, and relying on past taste data to decide on rice purchases or mixes is not necessarily rational rice management.

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

(Amylose content indicates the ratio to 100% starch) Therefore, rather than focusing only on a specific famous brand, we chemically analyze the ingredients of rice to determine the taste, and select high-quality rice from general brands. Along with discovering rice, the theme of how to improve the taste of rice that ranks low in taste evaluation 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 rice from several Yuzu brands, with a moderate mix of rice that ranks high in taste and rice that ranks low. 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 sticky rice to non-glutinous rice (regular white rice) for a short period of time will improve the taste. This is to do so. As mentioned above, if the content of amylose in starch is high, the taste tends to deteriorate, but since starch is composed of amylose and amylopectin, if the content of amylose is 20%, the taste tends to deteriorate. The content of is 8
This means 0%. Therefore, the amylopectin content in the starch of sticky rice is 100%, so if you mix a small amount of sticky rice into regular non-glutinous rice, which has an amylopectin content of about 78%, you can make rice with a high amylopectin content. The taste is improved almost to the same extent as the taste. However, if the amylopectin content exceeds a moderate level,
It is so viscous and too chewy that it actually reduces the taste of cooked rice.

In addition, factors that reduce the taste of rice in 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 significant 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 is neither chewy nor sticky. Therefore, during post-harvest drying work, mechanical operations are required to prevent overdrying, and rice milling machines require
Management and adjustment are required to prevent rice milling efficiency from decreasing due to abrasion of parts, generation of broken rice, and drying due to heat from the furnace.

However, if the moisture content of white rice is already below 14%, it is not possible to restore the quality just by taking responsibility for 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 application measures several main components that influence the taste of rice, and sets specific coefficient values for taste determination based on separate experimental values for the several main components. The measured value and the specific count value for taste evaluation are calculated, and the taste of rice is evaluated based on the calculated value, and the taste is stabilized by economically mixing several varieties of rice based on the measured value. Please provide a rice taste measuring method and device that can accurately measure the taste of rice for use in rice purchasing management, etc.
υ.

Means for Solving the Problems In order to achieve the above object, the present invention provides near-infrared light emitted from a light source through a filter disposed on a reflecting mirror, which can be obtained by irradiating a sample equipped in a measuring section with near-infrared light. In a reflective near-infrared light analyzer that detects the amount of reflected light with a light-receiving element and measures the content of protein and amylose or amylopectin among the main components that affect the taste of rice, it is possible to determine the taste of each of the main components. The control device includes a storage device for setting a specific coefficient value of the measurement unit, and an arithmetic unit for processing the measurement value of each of the main components in the measurement unit and the specific coefficient value, A temperature detector is provided for detecting the temperature of A display device that displays the taste value by calculating the value and the temperature sensor are connected to the control (fO table device) as a means for solving the problem.

The rice sample whose taste is to be measured is filled into a sample container and installed in the measuring section. The amount of reflected light obtained by irradiating the sample with the irradiated light from the light source as near-infrared light through a filter is detected by the light receiving element, and the detected value is calculated for each main component and calculated by the temperature detector. The temperature correction value for the detected temperature and the specific coefficient value for taste judgment for each main component are calculated in the control device, and the taste value calculated by the calculation process is displayed on the display device. It is evaluated as having good taste.

Example Examples 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 11, and the measuring section 11 is provided with a transparent plate 12. (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 has a supply hopper 15 which is opened from the top wall to the side 14 of the cabinet 2.
A shutter 17 for opening and closing the frontage part 16 of the hopper 15 is slidably installed, an electromagnet 18 is connected to the shutter 17, and a level meter 19 is attached to the side wall.

At the bottom of the hopper 15, a pair of rollers 20 and 21 each having a large number of sharp protrusions 41 are rotatably mounted opposite each other, and below the rollers 20 and 21 a pair of rollers 20 and 21 for fine powder with smooth surfaces are mounted.
A cleaning device 25A comprising a spray nozzle equipped with a solenoid valve facing the rollers 20.21, 22.23 inside the grinding chamber 24 and an elastic material in contact with the rollers. ~25D is provided.

A pulverized grain sorting device 26 is disposed at the lower part of the pulverizing palm 24, and the sorting device 26 supports a photographing frame 28 with a particle discharge port 27 fixedly attached to the minus side by a plate spring 29. A perforated wall plate 30 is provided on the vibrating frame 28 in a detachable manner, and an electromagnet 32 is fixedly installed 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. (See Figures 3 and 4) The sample container 33 is
It can be freely attached to and removed from a guide groove 36 provided in a container holder 35 mounted on a 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 the moving body 34 is provided with an orbital shaft 3 having a round cross section.
8, one side 39 of the orbital shaft 38 is mounted on the rotating handle 40, the other side 41 is mounted on the bearing stand 42, and the cabinet 1 is mounted.
A fulcrum stand 44 is attached to a pedestal 43 fixed to the bottom wall of ~2,
A gear 46 that is attached to a motor 45 is attached to the rack 37 of the sample container moving body 34.
At the same time, the end of the sample container moving body 34 is fitted, and the rond is expanded and contracted by the motor 47 and the fulcrum table 44. The ff1la stones 48 are rotatably connected. 49
compresses and fills the crushed sample on the sample container 33, and
A rotating roller serving as a sample filler for removing an excess sample, 50 a filling part position sensor for setting the position of the sample container 33 in the filling part, and 51 a filling part position sensor for setting the position of the sample container 33 in the measuring part. It is a measurement unit position sensor, and 63 is an electric motor that rotationally drives the rollers 20, 21.22° 23 and the rotating roller 49. 52 is a sample container 33
A spray nozzle is used to expel the sample from inside with a blast of air and also to clean the sample, 53 is a receiving box for receiving an unnecessary sample, and 54 is a crusher fixed to the sample container moving body 34 that comes into contact with and separates from the transparent plate 12 for cleaning. . A thermistor for detecting the sample temperature is embedded in the four side walls of the sample container 33 to serve as a temperature detector 65, and a terminal 66 connected to the temperature detection Va 65 is made to protrude from the outer wall of the sample container 33. A crimp portion 67 is provided for the terminal 66 of the temperature sensor 65.
is electrically connected to a control 11 device 59 which will be described later.

(See Figures 1 and 3) On the front of the cabinet 2, there is a display device 55 consisting of indicators 55A to 55D, operation buttons 56...9, a manual operation button 56A, an automatic operation button 56B, and external supply of samples. Each of the sections 57 is provided. 5
8 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 device 59, which includes a control circuit 62 and the like, there are light receiving elements 9A, 9B, a level meter 191, and position sensors 50, 51, . Automatic operation button 56B.

Temperature detector 65. Connecting each of the keyboards 64,
A display device 55 and a printer 5 are provided on the output side of the control device 59.
8, and the light source 4° electric VJ machine 10, 63. Electromagnet 18, 32.48° motor 45. Cleaning device 25A~
25D, each of the injection nozzles 52 is driven by a drive device 68 to 7.
6 to the output side of the control device 59.

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 1+11i rating for each grade of rice brand are input into the storage device 61 of the control device 59.

Similarly, from the keyboard 64 to the control device 59, the f1 device 6
In step 1, as shown in Figure 7, a temperature correction value is set to correct the amylose measurement value with respect to the temperature detection value, and temperature correction values are also set individually for protein and water content. (Step S+). Specific coefficient values for taste evaluation for each main component are as shown below.

T = 50000/2 However, K = taste related value, D = taste evaluation value (the larger the value of T, the higher the value of taste).Next, press the automatic operation button 56B (step S2), reflection The near-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).
, the electric motor 163 is turned on and the rollers 20, 21.22.2
3 and four rotating rollers (step S4), and then energizes the electromagnet 32 to rotate the vibration frame 2.
8 is vibrated (step Ss). The filling part position sensor 5 indicates that the sample container 33 is located at the sample filling position.
0 is detected (step S6), then the supply hopper 1
The control device 59 checks whether the sample is being supplied to the near-infrared spectrometer 5 and whether the preheating time of the near-infrared spectrometer 3 has elapsed for a predetermined period of time.
When the level meter 19 detects the presence of the sample and a signal indicating that the predetermined time set by the timer T1 has elapsed (step S7.a), the electromagnet 18 is turned on and the shutter 17 is opened. to drain the sample (
Step S9). 0 7 22, 23fL'Jk
: The sample is passed through and crushed into fine particles (Step 5Il), and the crushed sample flows down onto the corresponding perforated wall plate 30 and is subjected to particle sorting action (Step S++). The particles that have passed through the holes in the porous wall plate 30 flow down onto the sample container 33 .
The sample that has risen too much on the surface of the porous wall plate 30 flows down into the receiving box 53, and the coarse particles remaining on the porous wall plate 30 are discharged through the coarse particle outlet 27.
through the receiving box 53 (step 512).

In response to a signal from the level meter 19 detecting that the sample supplied into the supply hopper 15 has been completely discharged (step S), the motor 45 is activated to move the sample container moving body 34. During the moving process, the sample bulged in the sample container 33 is moved to the sample container 33 by the rotating roller 49.
At the same time, the upper surface is made flat to allow the premature sample to flow out into the receiving box 53, and the measurement unit position sensor 51 detects that the sample container 33 has reached a predetermined position below the measurement unit 11.
When detected, step S stops the operation of the motor 45.
14) Measurement by the near-infrared spectrometer 3 is started by the stop signal.

First, the irradiation light from the light source 4 is 2130nl11. The near-infrared light is reflected from the reflecting mirror 5 through the filter 6 of the sample container 33, and the reflected illuminance reflected on the integrating sphere 7 is detected by the light receiving elements 9 and 10, and the detected value is detected. Contact the five control devices (step Sp;, +s). Along with communication of the detection signal of the reflected illuminance, the electric motor 1110 is operated to sequentially rotate and measure the filters 6...2180 nm, 2270 nm, 2310 of the filters 6...
The reflected illuminance obtained from the characteristics of each near-infrared wavelength region in nm is measured and communicated to the control device 59 (step Sry, +a). Note that a tolerance range of ±10 nm is provided for each of the filters 6 in the above-mentioned near-infrared wavelength range. It is confirmed whether the measurement by each filter 6 has been completed, and if it is not a predetermined number of times, the measurement is continued until the predetermined number of times is reached (step 519).

Next, the temperature of the sample inside the sample container 33 is detected by the temperature detector 65, and the detected value is communicated to the control device 59 via the terminal 66 and the crimping part 67 (steps 320, 521), and the input of the detection signal is completed. Accordingly, the motor 45 and the cleaning device 2
5A to 25D, and the peripheral surfaces of the respective rollers 20, 21, 22, and 23 are jetted with high pressure air by the sliding devices 25A to 25D. Step 522), the motor 45 moves the sample container moving body 33 toward the crushing chamber 24, and the filling part position sensor 50 moves the sample container 33 toward the grinding chamber 24.
When it is detected that the motor 45 reaches a predetermined position, the operation of the motor 45 is stopped (step 523). Sample container moving body 3
4, the cleaning device 54 cleans the transparent plate 12 below the measuring section 11. When the predetermined time of the timer T2 has elapsed, the operation of the cleaning devices 25A to 25D is stopped (step S24.75), the operation of the ffl magnet 18 is stopped, and the shutter 17 of the supply hopper 15 is opened (step 526). When the sample container 33 reaches a predetermined position in the filling section, the electromagnet 48 is activated, and! ! The sample container moving body 34 together with the motor 45 is reversed by 90 degrees around the /I path axis 38 (step 527), and the injection nozzle 52 injects high pressure air into the sample container 33 to remove the sample and remove the sample container 3.
3 (step 528). After the injection nozzle 52 operates for a certain period of time, the operation of the injection nozzle is stopped in step S29. i) Stop the electromagnet 48 and return the sample container moving body 34 to its normal position in preparation for the next sample measurement (
Step 531). Based on the reflected illuminance detection values of the light-receiving elements 9A and 9B and the temperature detection value of the temperature detector 65, which are connected 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. Then, the specific coefficients and temperature correction values for each taste evaluation input into the storage device 61 are calculated, and the taste evaluation values based on the calculated various components are displayed on the displays 55A to 5 on the front of the cabinet 2.
The various measured values and taste evaluation values are digitally displayed on the 5D and are automatically printed out by the printer 58 (steps 832 to 534).

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 signals to the five control devices, it is possible to determine the most economical ratio of rice grains to be mixed.

Further, when the manual operation button 56A is turned on, the electric motor 10 is moved by the operation push button 56, and the reflector 5. The filters 6... can be rotated arbitrarily, and the electric motor 63 can be started to crush the sample. When performing measurement by filling the sample container 33 with a sample from the outside, push the rotating handle 40 toward the measurement section 11, pull out the sample container 33 from the external supply section 57, and fill the sample container with the sample. After pressurizing the upper surface to a flat surface, the sample container 33 is inserted into the guide groove 36 of the container holder 35, 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, which are less than 500 microns in size. If particles are excluded, the measurement will be partial and will lead to measurement errors, so it is desirable to repeat the crushing action twice.

The table shown below shows the size of the particles obtained by crushing the sample and the accuracy of the measured values, assuming that the straightness of each main component is 100%.

Relationship between particle size and measurement accuracy The numerical value with a decimal point in between is precision...±particle size unit...micron.As can be seen from the table above, measurement accuracy depends on the particle size. Because of the difference in taste, the measurement accuracy is ±
If it is other than 0.5, the accuracy of taste judgment will be lacking. Therefore, the holes in the porous wall plate 30 used for the pulverization rough-angle sorting 26 must be such that they produce 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 starch, but the same result can be obtained by measuring the content of amylopectin and setting a specific coefficient based on the characteristics of amylopectin. It goes without saying that the detected value of amylose or amylopectin does not necessarily require 100% purity.

In addition to the above, fat content may be added to evaluate the taste, and a temperature sensor may be installed inside or outside the cabinet to detect the temperature.

Effects of the Invention As explained above, according to the present invention, amylose in starchy components, which is difficult to analyze with general measuring instruments, can be measured using near-infrared light, and other major components that affect the taste of rice can be measured. The measured value of taste is calculated by combining the measured value of , the specific coefficient value for taste judgment set for each main component, and the temperature correction value for each measured value, so the measured value of taste is displayed. In addition to accurate values, anyone can easily measure the taste of rice, improving the traditional evaluation methods by brand or region of origin, and streamlining various subsequent processes.

[Brief explanation of drawings]

FIGS. 1 to 7 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. FIG. 6 is a block diagram showing the configuration of the apparatus, FIG. 6 is an operation flow diagram of the control device, and FIG. 7 is a diagram showing a temperature correction value for correcting the measured value of amylose. 1...Taste measuring device, 2...Kisego net, 3...
・Reflection type near-infrared spectroscopy HU, 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...Roller for fine powder, 24...Crushing air, 25A-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, 44...
・Fulcrum stand, 45...Motor, 46...Gear, 47
... 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, 55
A to 55D...Display device, 56...Push button for operation,
56A...Manual operation button, 56B automatic operation button, 57...External supply section, 58...Printer,
5...Control device, 60...Arithmetic device, 61...
Storage device, 62... Control circuit, 63... Electric motor, 6
4...Keyboard, 65...) Temperature detector, 66...
...Terminal, 67...Crimp part, 6°8-76...Drive device.

Claims (2)

[Claims] (1) 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 to determine the taste of 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 includes an arithmetic device that performs arithmetic processing on the measured value for each of the main components and the specific coefficient value, and a temperature detector that detects the air temperature near the measurement section or the temperature of the sample, and the temperature detector A display device that sets a temperature correction value for correcting the measured value in the storage device based on the detected value, and displays a taste value by processing the measured value, the specific coefficient value, and the temperature correction value using the calculation device. . A rice taste measuring device, characterized in that the temperature detector is connected to the control device. (2) 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 (1).