酒造原料米およびその処理に関する研究 : 第7報精米方法に対する吟味

概要

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In the rice polishig process, commonly adopted at present, rice has been treated in such a way that the rotation rate of a roller is decreased gradually from about 1000 r.p.m. at the beginnig to 700 r. p. m. at the final stage, in order to avoid undersirable loss of rice caused by crushing during the process. Such a conventional method, however, usually takes much time and also the polished rice kernels tend to have round forms.In the present investigation, rice polishing process was analysed by dividing in to embryo removing and ditch removing process. In the former process embryos of rice kernels were removed by adjusting the roll rotation rate to 850-900 r.p.m. and by quickening the rice discharge rate, while in the latter process ditch parts of the kernels were scraped off with a rotation rate of 650-700 r.p.m. by retarding the rice discharge rate.This modified technique resulted in a reduction of polishing time of about one hour to reach a 70% polishing ratio, while the invalid ratio normal. The rice kernels polished in this manner appeared to retain the original forms.In the course of polishing, 70% of kernels became free from their embryos before the polishing ratio reached 85%. In another 20% of the kernels, embryos were not easily removed until the basal parts of embryos were slightly worn down. But all these embryos were removed before an 80% polishing ratio was obtained.
公益社団法人日本生物工学会の論文
1964-02-15