1986 Fiscal Year Final Research Report Summary
STUDY ON RICE QUALITY AND IMPROVEMENT OF TASTE
| Project/Area Number |
59460193
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| Research Category |
Grant-in-Aid for General Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
農業機械
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| Research Institution | Kyoto University |
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Principal Investigator |
YAMASHITA Ritsuya Faculty of Agriculture, 農学部, 教授 (30026463)
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| Co-Investigator(Kenkyū-buntansha) |
GOTO Kiyokazu Faculty of Agriculture, 農学部, 助手 (60026581)
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| Project Period (FY) |
1984 – 1986
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| Keywords | Rice quality / Taste / Moisture conditioning / Milling process / 米の貯蔵法 |
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| Research Abstract |
The rice conditioning was mainly investigated from the point of storage and milling process.
(1) The evaluation of the rice which is conditioned to the proper moisture content is quite high, and its taste is good. It is determined by the way of washing it just before boiling, the state of cracking and the degree of elution of starch.
(2) The conditioning of moisture content is done by using the humidifier or the mixing of high and low moisture grain. To prevent the fissuring, the temperature during conditioning should be about 25 C, the absorbing rate should be 0.2 %/h (milled rice) and 0.3 %/h (brown rice).
(3) Since the storability of the high moisture rice is low, the conditioning should be carried out just before the consumers buy them. The high moisture rice after conditioning should be stored in the low temperature storehouse.
(4) Since the clean rice is polished with the wet type polishing machine and then the bran is removed completely, there is no decomposition of fat and no generation of insect. Therefore, the clean rice is preferable for storage in summer. Moreover, since the volume of milled rice is small comparing to paddy, it is effective to save the space for storage in the storehouse.
Considering above-mentioned results, it is the best method to store the of a little over-dried clean rice and to condition just before the consumption. This method can prevent the generation of insect and restrict the increase of degree of old rice even in ordinary temperature storage. Therefore, the increase of the quality and taste can be expected, and the cost of transportation can be reduced. The various problems should be discussed when this method is actually adopted from the viewpoint of the cost-engineering.
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