JPH0484745A - Boiled rich quality measuring apparatus - Google Patents
Boiled rich quality measuring apparatusInfo
- Publication number
- JPH0484745A JPH0484745A JP20033290A JP20033290A JPH0484745A JP H0484745 A JPH0484745 A JP H0484745A JP 20033290 A JP20033290 A JP 20033290A JP 20033290 A JP20033290 A JP 20033290A JP H0484745 A JPH0484745 A JP H0484745A
- Authority
- JP
- Japan
- Prior art keywords
- spin
- relaxation time
- cooked rice
- gelatinization
- measuring
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 27
- 235000009566 rice Nutrition 0.000 claims abstract description 27
- 238000005481 NMR spectroscopy Methods 0.000 claims abstract description 7
- 241000209094 Oryza Species 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 8
- 238000005259 measurement Methods 0.000 abstract description 4
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 238000000034 method Methods 0.000 description 8
- 238000001704 evaporation Methods 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000010291 electrical method Methods 0.000 description 2
- 230000005284 excitation Effects 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Magnetic Resonance Imaging Apparatus (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、米飯の旨さすなわち品位を計る装置に関する
。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a device for measuring the taste or quality of cooked rice.
（従来の技術）
近年来の品種改良が進み、より旨い米の出現が期待され
ている。この際に米飯の旨さの度合いである品位を客観
的に測定できる装置の出現が熱望されている。(Prior art) Breeding has progressed in recent years, and it is expected that more delicious rice will emerge. At this time, the emergence of a device that can objectively measure the quality, which is the degree of deliciousness of cooked rice, is eagerly awaited.
従来、米飯の品位を測定するのは人間の味覚に頼ってい
たが、最近は米飯の水分含量を定量的に測定する方法と
して蒸発法、電気法などが提案され、また糊化度を測定
する方法としては澱粉分解酵素であるアミラーゼを用い
たＢＡＰ法と呼ばれる方法が開発されている。Traditionally, measuring the quality of cooked rice relied on human taste, but recently evaporation methods and electrical methods have been proposed as methods for quantitatively measuring the water content of cooked rice, and methods to measure the degree of gelatinization have also been proposed. As a method, a method called the BAP method using amylase, which is a starch degrading enzyme, has been developed.
（発明が解決しようとする課題）
もとより人間の味覚では個人差があるうえに、その日の
体調などで判断も変り、客観的に品位を測定できない。(Problem to be solved by the invention) Not only do humans have individual differences in taste, but their judgment also changes depending on their physical condition that day, making it impossible to measure quality objectively.
従来の水分含量測定法である蒸発法は脱泡操作が必要で
あり面倒である上に測定時間が長かったり連続して測定
できないという欠点があった。さらに、電気法は測定で
きる水分含量の範囲が１〜７５％程度に限られ広い範囲
にわたる測定ができない。また糊化度を測定するＢＡＰ
法も測定時間が長いという欠点があるうえに、測定する
サンプルを薬品により解質してしまう欠点があった。The evaporation method, which is a conventional method for measuring moisture content, requires a defoaming operation and is troublesome, and has the drawbacks that it takes a long time to measure and cannot be measured continuously. Furthermore, the range of moisture content that can be measured by the electrical method is limited to about 1 to 75%, and it is not possible to measure over a wide range. BAP also measures the degree of gelatinization.
This method also has the disadvantage of requiring a long measurement time, and also has the disadvantage that the sample to be measured is degraded by chemicals.
また、水分含量と糊化度を同じサンプルに基いて測定す
ることは、サンプルが一度しか使えない蒸発法とＢＡＰ
法の組み合わせでは不可能なことである。In addition, measuring moisture content and degree of gelatinization based on the same sample is different from the evaporation method, in which the sample can only be used once, and the BAP method.
This is impossible with a combination of laws.
本発明は、上記欠点を解消して客観的かつ正確かつ迅速
に米飯の品位を測定する装置を提供することを目的とす
る。SUMMARY OF THE INVENTION An object of the present invention is to provide an apparatus that eliminates the above drawbacks and objectively, accurately, and quickly measures the quality of cooked rice.
（課題を解決するための手段）
上記目的を達成するために本発明は、スピン−格子緩和
時間および／またはスピン−スピン緩和時間より米飯の
水分含量を測定し、スピン−スピン緩和時間より米飯の
糊化度を測定する核磁気共鳴装置と、前記核磁気共鳴装
置に接続し、当該装置で測定した水分含量と糊化度の数
値の相関より米飯の品位を判定する米飯品位判定装置と
、より構成する。(Means for Solving the Problems) In order to achieve the above object, the present invention measures the water content of cooked rice from the spin-lattice relaxation time and/or the spin-spin relaxation time, and measures the water content of the cooked rice from the spin-spin relaxation time. a nuclear magnetic resonance device that measures the degree of gelatinization; a cooked rice quality determination device that is connected to the nuclear magnetic resonance device and determines the quality of cooked rice based on the correlation between the moisture content measured by the device and the numerical value of the degree of gelatinization; Configure.
（作用）
核磁気共鳴装置で測定した米飯の水分含量と糊化度の数
値信号がそれぞれ米飯品位判定装置に入力され、両者の
相関関係より旨いかまずいかという品位を測定する。(Function) Numerical signals of the water content and gelatinization degree of cooked rice measured by a nuclear magnetic resonance apparatus are each input to a cooked rice quality determination device, and the quality of the rice is determined based on the correlation between the two, such as whether it is good or bad.
（実施例） 本発明の実施例につき図面を参照して説明する。(Example) Embodiments of the present invention will be described with reference to the drawings.
まず品位を測定する米飯のサンプルをサンプル管に入れ
、公知の核磁気共鳴装置にかけ、スピン格子緩和時間Ｔ
１と、スピン−スピン緩和時間Ｔ２とを測定する。その
結果から水分含量および糊化度を決定する。First, a sample of cooked rice whose quality is to be measured is placed in a sample tube, subjected to a known nuclear magnetic resonance apparatus, and the spin lattice relaxation time T
1 and the spin-spin relaxation time T2. The moisture content and degree of gelatinization are determined from the results.
水分含量は、スピン−格子緩和時間Ｔ１またはスピン−
スピン緩和時間Ｔ２のどちらか一方のみからでも測定で
きるが、両者を測定し補正しあうことにより精度の高い
値となる。糊化度は、スピン−スピン緩和時間Ｔ２より
測定する。Water content is determined by spin-lattice relaxation time T1 or spin-
Although it is possible to measure only from either one of the spin relaxation times T2, a highly accurate value can be obtained by measuring both and correcting each other. The degree of gelatinization is measured from the spin-spin relaxation time T2.
そして、第１図に示すごとく水分含量と糊化度とをラン
ク付けする。水分含量は５９〜６１％をランク■、６１
〜６３％をランク■、６３〜６５％をランクＩとする。Then, as shown in FIG. 1, the moisture content and degree of gelatinization are ranked. Moisture content ranks 59-61% ■, 61
~63% is ranked as rank ■, and 63-65% is ranked as rank I.
糊化度は、４０〜６０％をランクＣ１６０〜８０％をラ
ンクＢ、８０〜１００％をランクＡとする。Regarding the gelatinization degree, 40 to 60% is ranked C, 60 to 80% is ranked B, and 80 to 100% is ranked A.
第２図に示すようにこの結果から米飯の品位を評価する
こととする。As shown in Figure 2, the quality of the cooked rice will be evaluated based on this result.
以上の結果までを米飯品位判定装置であるコンピュータ
およびＣＲＴなどで処理し表示する。The above results are processed and displayed by a computer, CRT, etc. that serve as a rice quality determination device.
例えば、「水分含量工で糊化度Ａ」なら表示が「粘りが
弱く柔らかい」、「水分含量■で糊化度Ｂ」なら表示が
「非常においしい」、「水分含量■で糊化度Ｃ」なら表
示が「芯のあるご飯」というようになる（第３図参照）
。For example, if ``moisture content is gelatinization level A'', the display will be ``weak and soft,'' and if ``moisture content ■ is gelatinization level B,'' the display will be ``Very delicious,'' and ``moisture content ■ is gelatinization level C.'' ”, the display will read “Rice with a core” (see Figure 3).
.
なお、前記核磁気共鳴装置を用いて水分含量、糊化度の
ほかに米飯中の脂質などの測定もでき、これを組み合わ
せて、米飯の品位をより綿密に測定することもできる。In addition, the above-mentioned nuclear magnetic resonance apparatus can be used to measure lipids in cooked rice in addition to the water content and degree of gelatinization, and by combining these measurements, the quality of cooked rice can be measured more closely.
（発明の効果）
本発明は上記のごとくなるので、米飯の品位を迅速にか
つ客観的に測定でき、品種改良など際の指標になるとい
う効果を奏する。(Effects of the Invention) Since the present invention is as described above, the quality of cooked rice can be measured quickly and objectively, and it has the effect that it can be used as an indicator for variety improvement.
第１図は水分含量と糊化度のランクの一例を示す図、第
２図は米飯の評価の一例を示す図、第３図は本発明装置
による測定法のフローチャートである。
第１図
第２図
第
図
励起用電波
励起用電波FIG. 1 is a diagram showing an example of ranks of moisture content and degree of gelatinization, FIG. 2 is a diagram showing an example of evaluation of cooked rice, and FIG. 3 is a flowchart of a measuring method using the apparatus of the present invention. Fig. 1 Fig. 2 Fig. Radio waves for excitation Radio waves for excitation
Claims (1)
和時間より米飯の水分含量を測定し、スピン−スピン緩
和時間より米飯の糊化度を測定する核磁気共鳴装置と、 前記核磁気共鳴装置に接続し、当該装置で測定した水分
含量と糊化度の数値の相関より米飯の品位を判定する米
飯品位判定装置と、 より成る米飯品位測定装置。[Scope of Claims] A nuclear magnetic resonance apparatus that measures the moisture content of cooked rice from spin-lattice relaxation time and/or spin-spin relaxation time, and measures the degree of gelatinization of cooked rice from spin-spin relaxation time; A cooked rice quality measuring device comprising: a cooked rice quality determining device that is connected to a magnetic resonance device and determines the quality of cooked rice based on the correlation between the moisture content and the degree of gelatinization measured by the device.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP20033290A JPH0484745A (en) | 1990-07-27 | 1990-07-27 | Boiled rich quality measuring apparatus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP20033290A JPH0484745A (en) | 1990-07-27 | 1990-07-27 | Boiled rich quality measuring apparatus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0484745A true JPH0484745A (en) | 1992-03-18 |
Family
ID=16422537
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP20033290A Pending JPH0484745A (en) | 1990-07-27 | 1990-07-27 | Boiled rich quality measuring apparatus |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0484745A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1118723A (en) * | 1997-07-08 | 1999-01-26 | Meiji Milk Prod Co Ltd | High energy gel nutrition composition |
| KR20030016956A (en) * | 2001-08-23 | 2003-03-03 | 현대자동차주식회사 | Engine cooling structure |
| CN104865286A (en) * | 2015-06-19 | 2015-08-26 | 贵州湄潭茅坝龙脉皇米有限公司 | Method for increasing head rice yield of high-quality rice |
| CN106950243A (en) * | 2017-03-31 | 2017-07-14 | 安徽农业大学 | A kind of method for detecting aged rice |
-
1990
- 1990-07-27 JP JP20033290A patent/JPH0484745A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1118723A (en) * | 1997-07-08 | 1999-01-26 | Meiji Milk Prod Co Ltd | High energy gel nutrition composition |
| KR20030016956A (en) * | 2001-08-23 | 2003-03-03 | 현대자동차주식회사 | Engine cooling structure |
| CN104865286A (en) * | 2015-06-19 | 2015-08-26 | 贵州湄潭茅坝龙脉皇米有限公司 | Method for increasing head rice yield of high-quality rice |
| CN106950243A (en) * | 2017-03-31 | 2017-07-14 | 安徽农业大学 | A kind of method for detecting aged rice |
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