テクスチュロメーターによる酒造米物性の検討 : 酒造米の特性に関する研究(第3報)

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In the previous paper, it was found that differences in the polishing efficiency of rice were highly significant among the varienties of rice. In this paper, the physiacl properties of the varieties of rice mainly used for sake brewing (here after referred as to theS varieties) were investigated with a texturometer in comparison with the varieties of rice commonly used as daily food (the F varieties). Hardness and fracturability of both unpolished rice and soaked rice of each variety were measured. Hardness, cohesiveness, springiness, adhesiveness, and chewiness of both steamed rice and pasty material (experimenta material of sahped and steamed polished rice flour) of each variety were measured. 1. In the case of unpolished rice, the S varieties showed a lower hardness than the F varieties, and the difference in hardness between them was found to be highly significaint (t_0=3.555). Fracturalbility was mainly exhibited in white cored rice grain, and a particularly high degree of fracturability was observed in the S varieties at a higher frequency. 2. In the case of soaked rice, the S varieties showed a higher hardness than the F varieties in the same polishing ratio ; also, a correlation was observed between hardness and the polishing ratio. 3. In the case of steamed rice, each physical property changed remarkably with time during the 60 min after steaming, and the degree of change increased in proportion to the polishing ratio. The S varieties were characterized by hardness, cohesiveness, and springiness, and these texturometer results were in conformity with sensory evaluation obtained empirically. Moreover, in the case of pasty material, differences between the S varieties and the F varieties in hardness and expecially in adhesiveness were also recognized. From the above, it wa supposed that a slight difference in the ratio of amylose to amylopectin in rice starch contributes to differences in the observable physical properties of varieties of rice tested.
社団法人日本生物工学会の論文
1973-09-25

テクスチュロメーターによる酒造米物性の検討 : 酒造米の特性に関する研究(第3報)

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