同一品種から分別した心白米および非心白米の精米特性 : 酒造用心白米の評価(第1報)

概要

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White-core and non-white-core rice grains have been accurately fractionated by a shape-analyzing system on the basis of a principle of image analysis. The hardness of white-core grains was lower than that of non-white-core grains when comparing grains of the same variety of rice having the same true polishing ratio, and there was a tendency for the hardness of grains to decrease and for white-core grains to be polished at a higher rate than non-white-core grains as polishing time increased. The rate of water absorption of white-core grains was higher than that of non-white-core grains but the absorbed water contents of the two types of grains were approximately the same after 120 min steeping. Loss of polishing ratio of white-core grains was significantly lower than that of non-white-core grains at 50% polishing ratio. This tendency was the same in the case of the practical polishing mill used in sake-making. Moreover, we obtained vertically cracked rice, which allowed for the observation of the white-core on the surface of the cracked rice grains. The white-core showed a pair of arc shape and white-core was not appeared in the center of the arc.
社団法人日本生物工学会の論文
1995-09-25