椎名 武夫

Rice processing processes were studied to determine the effect of processing conditions on energy consumption and qualities of rice. Two types of rice (Short grain: Japonica; long grain: Indica) were used for this study. The brown rice was milled to different milling degree and the energy consumption and qualities of rice were measured. Hydration rate and cooking processes were also studied. Short grain required more energy than the long grain for a certain degree of milling. The energy consumption and whiteness (lightness) value of rice increased with the increase of milling degree. However, the head rice (whole kernels) yield and food nutrients (dietary fiber, protein and vitamins) decreased with the increase of milling degree. There was no significant difference in water absorption rate and cooking energy among the partially and well milled rice (2% to 10% milling degree), however brown rice required more energy than the partially or well milled rice. It is worthwhile to note that overall energy consumption was greater for long grain compared to that of short grain. This study reveals that lower milling degree not only conserve milling energy, but also retain more food nutrients in rice. However, taste of rice and its acceptability need to be considered to adopt lower degree of milling.

2001/10/15-16