JPH06109719A - Quality evaluating method for boiled rice - Google Patents
Quality evaluating method for boiled riceInfo
- Publication number
- JPH06109719A JPH06109719A JP25991292A JP25991292A JPH06109719A JP H06109719 A JPH06109719 A JP H06109719A JP 25991292 A JP25991292 A JP 25991292A JP 25991292 A JP25991292 A JP 25991292A JP H06109719 A JPH06109719 A JP H06109719A
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- Prior art keywords
- rice
- sample
- constituent
- calibration curves
- hardness
- Prior art date
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Abstract
Description
【０００１】[0001]
【産業上の利用分野】この発明は、米飯の品質評価方法
に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a quality evaluation method for cooked rice.
【０００２】[0002]
【従来技術及び発明が解決しようとする課題】従来、特
開平３−２５９７３２号公報記載の米飯の品質評価方法
がある。ところが、上記の従来技術では、食味値あるい
は官能評価指標の粘り，硬さ等を一義的に表示するのみ
であり、実際の炊飯現場での対応策に欠ける。2. Description of the Related Art Conventionally, there is a quality evaluation method for cooked rice described in Japanese Patent Laid-Open No. 3-259732. However, in the above-mentioned conventional technique, only the stickiness, hardness, etc. of the taste value or the sensory evaluation index are uniquely displayed, and there is no countermeasure for the actual rice cooking site.
【０００３】[0003]
【課題を解決するための手段】この発明は、米飯の粘り
や硬さなどの官能指標値あるいは米澱粉のα化度、及び
米飯水分を測定し米飯の品質を評価する米飯の品質評価
方法の構成とする。The present invention provides a method for evaluating the quality of cooked rice by measuring sensory index values such as stickiness and hardness of cooked rice or the degree of gelatinization of cooked starch, and the moisture content of cooked rice to evaluate the quality of cooked rice. The configuration.
【０００４】[0004]
【発明の作用・効果】従って、この発明によれば、官能
評価指標の粘り，硬さ等に加えて水分値を計測表示で
き、例えば、釜炊飯の水加減や浸漬時間の変更あるいは
蒸気式炊飯における各工程時間の変更指針を得ることが
でき、冒頭で述べた従来技術の問題点を解消することが
できた。Therefore, according to the present invention, the moisture value can be measured and displayed in addition to the tenacity, hardness, etc. of the sensory evaluation index. It was possible to obtain a guideline for changing each process time in (3), and it was possible to solve the problems of the prior art described at the beginning.
【０００５】尚、データの計測に当っては迅速かつ複数
項目の同時計測ができる近赤外線分析装置を用いること
で上記効果を達成しうるものである。In the measurement of data, the above-mentioned effect can be achieved by using a near-infrared analyzer capable of quick and simultaneous measurement of a plurality of items.
【０００６】[0006]
【実施例】この発明の一実施例を図に基づいて説明す
る。図１は連続炊飯装置であり、この装置は原料として
の米を所定量収納できる収納タンク１、一次蒸し装置
２、浸漬装置３、二次蒸し装置４、ほぐし装置５等から
なる。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described with reference to the drawings. FIG. 1 shows a continuous rice cooker, which comprises a storage tank 1 capable of storing a predetermined amount of rice as a raw material, a primary steaming device 2, a dipping device 3, a secondary steaming device 4, a loosening device 5, and the like.
【０００７】このうち、上記一次蒸し装置２は蒸気通過
孔を形成したネット型コンベア６と、このコンベア６の
下方にあって移送方向に複数設ける蒸気室７，７…に約
１００℃の飽和蒸気を供給する蒸気供給装置８を備えて
いる。浸漬装置３は約８５℃の高温水を貯留する貯水タ
ンク９を備え、このタンク９内に一部没して、上記コン
ベア６からの米を無端帯に所定間隔毎に配設する前後仕
切壁部１０，１０…間でブロック毎に収容して搬送しう
るよう搬送装置１１を構成する。Of these, the primary steaming device 2 has a net type conveyor 6 having steam passage holes and a saturated steam of about 100 ° C. in a plurality of steam chambers 7, 7 ... A steam supply device 8 for supplying The dipping device 3 is provided with a water storage tank 9 for storing high-temperature water of about 85 ° C., and a front and rear partition wall in which rice from the conveyor 6 is partially submerged and arranged in an endless belt at predetermined intervals. The transfer device 11 is configured so that the blocks can be accommodated and transferred between the units 10, 10.
【０００８】二次蒸し装置４は、上記通過孔を有するネ
ット型コンベア１２と、蒸気室１３，１３…に約１００
℃の飽和蒸気を供給する蒸気供給装置１４を設けてあ
る。ほぐし装置５は米飯を取り出し側に移送するコンベ
ア１５の始端側上方位置に回転撹拌体１６，１６を設け
て構成される。前記コンベア６，１５，あるいは搬送装
置１１の移送速度は図外制御機構により高低に変更可能
に設けられている。The secondary steaming device 4 has a net type conveyor 12 having the above-mentioned passage holes and about 100 steam chambers 13, 13.
A steam supply device 14 for supplying saturated steam at 0 ° C. is provided. The loosening device 5 is configured by providing rotary agitators 16, 16 at a position above the starting end side of the conveyor 15 that transfers the cooked rice to the take-out side. The transfer speed of the conveyors 6 and 15 or the transfer device 11 is set to be high or low by a control mechanism (not shown).
【０００９】２１は近赤外線分光分析装置で、前記連続
炊飯装置の米飯取り出し口近傍に配設される。該分析装
置はサンプルとしての米飯に波長を連続的に変化させて
近赤外線を照射し、このサンプルの反射光を検出するも
のである。すなわち、近赤外線分光装置２１は、光源２
３と、反射鏡２４と、回折格子駆動用モータ２５により
駆動する回折格子２６と、サンプルを充填したサンプル
セル２７を装着するサンプルセルホルダ２８と、サンプ
ルからの反射光を検出する反射光センサ２９とを図示の
ように配置する。Reference numeral 21 is a near-infrared spectroscopic analysis device, which is arranged in the vicinity of the cooked rice outlet of the continuous rice cooking device. The analyzer is to detect the reflected light of the sample by continuously changing the wavelength of the cooked rice as a sample and irradiating it with near infrared rays. That is, the near-infrared spectroscopic device 21 includes the light source 2
3, a reflecting mirror 24, a diffraction grating 26 driven by a diffraction grating driving motor 25, a sample cell holder 28 in which a sample cell 27 filled with a sample is mounted, and a reflected light sensor 29 for detecting reflected light from the sample. Are arranged as shown.
【００１０】上記反射光センサ２９は、スペクトルデー
タ入力部３０，成分や品質評価値を算出するために試料
の成分や品質毎に予め作成された検量線乃至その係数値
を記憶する記憶部３１，上記検量線や係数値に基づいて
成分や品質評価値を算出する演算装置３２等からなる制
御部３３に接続されている。上記検量線は、既知の化学
成分に基づく特定波長の反射光乃至透過光量の検出デー
タを解析して所定に作成される。未知試料の化学成分値
はこの検量線に基づいて算出される。例えば、米飯中に
含まれるアミロース，含有水分等の成分ＸA，Ｘmは、 ＸA＝ｋA0＋ｋA1（λA1）”＋ｋA2（λA2）”＋ｋA3（λA3）”＋… … Ｘm＝ｋm0＋ｋm1（λm1）”＋ｋm2（λm2）”＋ｋm3（λm3）”＋… … の如くである。尚、ｋA0，ｋA1，…，ｋm0，ｋm1，…は
所定係数値、（λ）”は波長λにおける２次微分吸光度
を示す。いずれも重回帰分析によって作成されるもので
ある。The reflected light sensor 29 includes a spectrum data input section 30, a storage section 31 for storing a calibration curve or a coefficient value thereof prepared in advance for each component and quality of a sample in order to calculate a component and quality evaluation value, It is connected to a control unit 33 including an arithmetic unit 32 and the like that calculates a component and a quality evaluation value based on the calibration curve and the coefficient value. The calibration curve is created in a predetermined manner by analyzing the detection data of the reflected light or transmitted light amount of a specific wavelength based on a known chemical component. The chemical component value of the unknown sample is calculated based on this calibration curve. For example, the components X A and X m such as amylose and water content contained in cooked rice are: X A = k A0 + k A1 (λ A1 ) ”+ k A2 (λ A2 )” + k A3 (λ A3 ) ”+ ... X m = k m0 + k m1 (λ m1 ) ″ + k m2 (λ m2 ) ″ + k m3 (λ m3 ) ″ + ... Note that k A0 , k A1 , ..., K m0 , k m1 , ... Are predetermined coefficient values, and (λ) ″ is the second-order differential absorbance at the wavelength λ. All of them are created by multiple regression analysis.
【００１１】ここで、各成分と官能評価値について説明
する。官能評価値としては米飯の粘り，硬さ等が挙げら
れ、これらは上記成分によって推定される場合がある。
例えば、粘りはアミロースと相関があり、これはアミロ
ースは粘性少ないことに起因するものと考えられる。従
ってこのアミロース含有率が低いほど粘り値は高いもの
と推定できる。又、このアミロース含有率はα化度にも
影響し、含有率が低いほどα化を進み易くする傾向があ
り、同様にアミロース含有率をもってα化度の推定を行
うことができる。Here, each component and the sensory evaluation value will be described. The sensory evaluation values include the stickiness and hardness of cooked rice, which may be estimated by the above components.
For example, stickiness correlates with amylose, which is thought to be due to the low viscosity of amylose. Therefore, it can be estimated that the lower the amylose content, the higher the stickiness value. The amylose content also influences the degree of α-formation, and the lower the content, the easier the α-formation tends to proceed. Similarly, the amylose content can be used to estimate the degree of α-formation.
【００１２】上記の推定法にかわり、予め複数の所定米
飯の粘り度あるいは硬さ度を測定しておき、サンプル米
飯に近赤外線を照射してスペクトルを求め適宜２次微分
処理等ののち、粘り度あるいは硬さ度に影響のある波長
を探し求めて、所定係数値を選定し、これから前記成分
分析と同様の式を求める場合もある。即ち、波長λ1ｎ
ｍを用いて、所定係数を作用させることにより、例えば
硬さ度Ｙは、 Ｙ＝ｋ0＋ｋ1（λ1）” （％）…… で算出できるものである。Instead of the above estimation method, the stickiness or hardness of a plurality of predetermined cooked rice is measured in advance, and the sample cooked rice is irradiated with near-infrared rays to obtain the spectrum, and the stickiness is appropriately obtained after the second derivative treatment or the like. In some cases, a wavelength having an influence on the degree of hardness or hardness is searched for, a predetermined coefficient value is selected, and from this, an equation similar to the above-described component analysis is calculated. That is, the wavelength λ 1 n
By applying a predetermined coefficient using m, the hardness degree Y can be calculated by, for example, Y = k 0 + k 1 (λ 1 ) ″ (%).
【００１３】例えば上記式によって米飯の硬さ度Ｙ
及び含有水分Ｘmとが求められる。これらの数値は図３
に示す２次元マップに表示される構成である。３本の特
性線は水加減変更特性線であり、品種等によって推定さ
れる曲線である。上例の作用について説明する。試料米
飯をサンプルセル７に所定量入れ、これをサンプルセル
ホルダ８に装填する。回折格子６を駆動しながら所定波
長近傍のスペクトルデータを取り込む。演算部は前記式
に基づいて当該被測定玄米の水分含有率Ｘmは硬さ
度を算出する。For example, the hardness Y of cooked rice is calculated by the above formula.
And the water content X m are calculated. These figures are shown in Figure 3.
This is the configuration displayed on the two-dimensional map shown in. The three characteristic lines are water addition / decrease change characteristic lines, which are curves estimated according to product types and the like. The operation of the above example will be described. A predetermined amount of sample cooked rice is put in the sample cell 7, and this is loaded in the sample cell holder 8. While driving the diffraction grating 6, the spectrum data in the vicinity of a predetermined wavelength is taken in. The calculation unit calculates the hardness degree of the moisture content X m of the brown rice to be measured based on the above equation.
【００１４】これらの結果は２次元マップに表示される
こととなる。今仮りに点Ａの米飯では、水分値が６０％
で硬さは硬いという評価となるが、水加減を増加して水
分６２％位の米飯にするとよいことがわかる。点Ｂの米
飯では水分値６２％で硬さはやわらかいという評価とな
るが、水加減を減少して水分６０％位の飯にするとよい
ことが知れる。These results will be displayed on a two-dimensional map. Now, for the rice cooked at point A, the water content is 60%.
Although the hardness is evaluated to be hard, it can be seen that it is better to increase the water content to make cooked rice with a water content of about 62%. It is evaluated that the cooked rice at point B has a moisture content of 62% and a soft hardness, but it is known that it is better to reduce the amount of water addition to make the rice with a moisture content of about 60%.
【００１５】かように、米飯水分を高めたり逆に低めた
りする必要があるときは当該水分の高低に影響する工程
である例えば浸漬装置３による浸漬時間を調整して、良
食味の米飯を得ることができる。即ち、水分を高めるに
は浸漬時間の延長をはかるため、搬送装置１１の変速機
構（図示せず）に低速補正指令信号を出力せしめ、逆に
水分を低めるには浸漬時間の短縮をはかるため、該変速
機構に高速指令信号を出力する。As described above, when it is necessary to raise or lower the water content of cooked rice, the step of affecting the water content is adjusted, for example, the dipping time by the dipping device 3 is adjusted to obtain cooked rice with good taste. be able to. That is, in order to increase the water content, it is necessary to extend the dipping time. Therefore, a low speed correction command signal is output to the speed change mechanism (not shown) of the conveying device 11, and conversely, in order to reduce the water content, the dipping time is shortened. A high speed command signal is output to the speed change mechanism.
【００１６】点Ｃの米飯では適当と評価される。官能指
標値として上記実施例では硬さ度を採用したが、粘り値
にしてもよく、その他の指標を採用してもよい。又、官
能指標値に代えてα化度を測定して水分値との関係で水
加減変更をかける構成としてもよい。The point C cooked rice is evaluated as appropriate. Although the hardness degree is adopted as the sensory index value in the above embodiment, it may be a tenacity value or another index. Further, instead of the sensory index value, the degree of alpha conversion may be measured and the water content may be changed in relation to the water content.
【図１】近赤外線分光分析装置の概略図FIG. 1 is a schematic diagram of a near infrared spectroscopy analyzer.
【図２】連続炊飯装置の側面図[Figure 2] Side view of continuous rice cooker
【図３】硬さ度−水分の関係を示すグラフFIG. 3 is a graph showing the relationship between hardness and water content.
２１ 近赤外線分光分析装置 ２３ 光源 ２９ 反射光センサ ３０ スペクトルデータ入力部 ３１ 係数値等記
憶部 ３３ 演算装置21 near-infrared spectroscopic analyzer 23 light source 29 reflected light sensor 30 spectrum data input unit 31 storage unit for coefficient value 33 arithmetic unit
Claims (1)
いは米澱粉のα化度、及び米飯水分を測定し米飯の品質
を評価する米飯の品質評価方法。1. A method for evaluating the quality of cooked rice, which comprises evaluating the quality of cooked rice by measuring sensory index values such as stickiness and hardness of cooked rice or the degree of gelatinization of cooked starch and the moisture content of cooked rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP25991292A JPH06109719A (en) | 1992-09-29 | 1992-09-29 | Quality evaluating method for boiled rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP25991292A JPH06109719A (en) | 1992-09-29 | 1992-09-29 | Quality evaluating method for boiled rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH06109719A true JPH06109719A (en) | 1994-04-22 |
Family
ID=17340660
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP25991292A Pending JPH06109719A (en) | 1992-09-29 | 1992-09-29 | Quality evaluating method for boiled rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH06109719A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102866236A (en) * | 2012-08-31 | 2013-01-09 | 广东省农业科学院农业生物技术研究所 | Texture evaluation method for rapidly discriminating quality of rice noodles |
| JP2017122606A (en) * | 2016-01-05 | 2017-07-13 | 大阪瓦斯株式会社 | Method and device for determining moisture state of cooking target rice, rice immersion time determination device, and rice cooking facility |
| JP2024078094A (en) * | 2022-11-29 | 2024-06-10 | 順彦 佐藤 | Packaged cooked rice taste information providing device and packaged cooked rice taste information providing system |
-
1992
- 1992-09-29 JP JP25991292A patent/JPH06109719A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102866236A (en) * | 2012-08-31 | 2013-01-09 | 广东省农业科学院农业生物技术研究所 | Texture evaluation method for rapidly discriminating quality of rice noodles |
| JP2017122606A (en) * | 2016-01-05 | 2017-07-13 | 大阪瓦斯株式会社 | Method and device for determining moisture state of cooking target rice, rice immersion time determination device, and rice cooking facility |
| JP2024078094A (en) * | 2022-11-29 | 2024-06-10 | 順彦 佐藤 | Packaged cooked rice taste information providing device and packaged cooked rice taste information providing system |
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