酒造用原料米及びその処理に関する研究 : (第2報) 精米による各種玄米の形態変化

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We have already reported that the invalid ratio of rice polishing could be used most efficiently for the control of the rice polishing process. The present paper describes the changes of grain shape during the polishing process. The grains are not gradually ground away but rather step-wise in the process of polishing. In each step, the defacement of the grain are accelerated and then retarded respectively.The polishing process may be divided into three steps as follows. In the first step where the polishing ratio is approximately 85%, the grain size is reduced about 0.1mm in both width and thickness. Yamadanishiki rice, which is originally flater than other, becomes even flater in shape.In the second step, the polishing ratio is about 75%. The grain size is reduced about 0.2 mm in width and 0.12-0.14 mm in thickness. In the third step where the polishing ratio is about 65%, the grain size is reduced about 0.3 mm in whidth and 0.15-0.19 mm in thickness.The rice grains of the white-belly type are reduced more rapidly than other types of rice grain in the second step. This may be due to the mutual scrubbing of rice grains especially at their belly places and the trashy grains also became smaller than other types of grains. The trashy grains are further smashed and discharged with rice bran at the ent of the third step.
社団法人日本生物工学会の論文
1962-09-15