米飯１粒による高度米飯物性測定方法の開発　第１報　単一装置による米飯物性の多面的評価

• 岡留 博司

  農林水産省食品総合研究所

• 豊島 英親

  農林水産省食品総合研究所

• 大坪 研一

  農林水産省食品総合研究所

書誌事項

タイトル別名

• Development of Advanced Physical Measurement Method for Individual Cooked Rice Part I. Many-sided Evaluation of Physical Properties of Cooked Rice Grains with a Single Apparatus.
• タンイツ ソウチ ニヨル ベイハン ブッセイ ノ タメンテキ ヒョウカ
• Development of Advanced Physical Measurement Method for Individual Cooked Rice Part I
• 米飯1粒による高度米飯物性測定方法の開発(第1報)

抄録

Multiple physical tests using a compression tester (Tensipresser) were performed to realize many-sided quantification of physical properties of individual cooked rice and to develop an objective method for measuring texture of cooked rice grains. It was considered that compression ratio in low compression tests (small deformation) was appropriate to be set for minimum 25% for detecting narrow difference between varieties in both hardness and stickiness on the outer layer of cooked rice grains. In compression tests, the repeatability in high compression test (90% deformation) was better than that in low compression tests (15%, 25% and 35% deformation). And also the repeatability of stickiness (-H₁) was worse than that of hardness (H₁) in each compression test. It was possible to evaluate physical properties of the outer layer and the overall of cooked rice grain and to distinguish subtle difference in varieties by combined evaluation with two compression tests (25%-low and 90%-high). With respect to continuous progressive compression test (CPC test) based on the new principle for detecting compression force and reverse force continuously when cooked rice grain was compressed progressively at the continuous amplitude of vibration, elastic limit length (ELL) showed low coefficient of variance comparatively and was able to display the feature of each variety. We concluded that hardness and ratio of elastic limit length (RELL) by two tests (25%-low compression test and CPC test), introduced newly, can differentiate the feature of each variety well and the combination of these tests is appropriate as an objective method of cooked rice texture.

収録刊行物

• 日本食品科学工学会誌

  日本食品科学工学会誌 43 (9), 1004-1011, 1996

  公益社団法人 日本食品科学工学会

キーワード

• Food Science

詳細情報

• CRID: 1390282681381712896
• NII論文ID: 10015121522
• NII論文ID: 10007507278
• NII書誌ID: AN10467499
• DOI: 10.3136/nskkk.43.1004
• ISSN: 18816681
• ISSN: 1341027X
• ISSN: http://id.crossref.org/issn/09505423
• ISSN: http://id.crossref.org/issn/1341027X
• NDL書誌ID: 4037705
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4037705
• 本文言語コード: ja
• データソース種別:
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  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可