米の天日干し及び熱風式機械乾燥の乾燥手法の差異が品質に及ぼす影響  [in Japanese] Influence of the drying methods by sunlight and hot air on the quality of rice  [in Japanese]

天日干しと熱風乾燥の乾燥手法の差異が品質に及ぼす影響を検討した。官能検査では,総合,味および硬さの3項目において,天日干しは熱風乾燥と比べ,有意に優れることが評価された。炊飯品質では,天日干しは熱風乾燥より,食味スコア等の5項目において品質指標が向上する傾向を示した。糊化特性は,天日干しは熱風乾燥と比べて,糊化開始温度が低く,最高粘度は高かった。電子顕微鏡では明確な差の断定には至らなかったが,天日干しと熱風乾燥の澱粉粒の形状の違いが膨潤性に影響している可能性が考えられた。これらのことから,本条件下では,天日干しは熱風乾燥を上回る米の品質を具備している可能性が示唆され,米本来のおいしさを損なわない乾燥処理に起因すると推察した。

The influence of the drying methods by sunlight and hot air on the quality of rice was examined. A five-point palatability evaluation of the two methods was conducted by comparing the cohesiveness, taste and three factors of hardness. Cooked rice quality was better by sunlight drying than by hot-air drying from the five-point palatability evaluation. The gelatinization temperature was lower for sunlight drying than for hot-air drying due to the higher maximum viscosity. There was no clear difference in ESEM values, but there was the possibility that a difference in the shape of a starch grain due to drying method influenced the swelling characteristics. These results indicate the superior quality of rice that had been dried in sunlight because of better retention of the original taste.