JPH07104275B2 - Method and apparatus for measuring the taste of rice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present application measures a plurality of predetermined components that affect the taste of rice and calculates the measured value and the taste determination coefficient to calculate the taste of rice. And apparatus for obtaining a comprehensive evaluation value of.

[Prior art and its problems]

The taste of rice is totally determined by the senses,
There are various things such as those determined by the production stage such as variety, production area, cultivation method, harvesting method, or the post-harvest processing stage such as drying, storage, and rice milling, and those determined by cooking rice. However, the most affected stage is the production stage, followed by the processing stage.

Conventionally, the comprehensive evaluation of the taste of rice is performed by a plurality of specialized examiners regarding the appearance of the cooked rice, which is related to the comprehensive evaluation of the taste.
Each comparison item such as scent, taste, stickiness, and hardness is repeatedly tested to see how superior or inferior it is compared to those of the standard rice used as the evaluation standard, and the average value is taken to obtain them. It was done by putting it together comprehensively, that is, by a so-called sensory test. However, since this sensory test is performed based on the taste that varies from person to person, even if the average of multiple evaluation results by multiple examiners is taken, the taste evaluation value indicates the time and place. Even if it is changed, it cannot be said that it will be an invariant objective and absolute value. In addition, the composition and physicochemical properties of rice were scientifically measured and analyzed, and the correlation with the comprehensive evaluation value of the taste obtained by the sensory test was investigated, and finally, it was scientifically obtained. Studies have been conducted to try to comprehensively evaluate the taste of rice from measured values. As a result, among the components that make up rice, the ones that are particularly important for comprehensively evaluating the taste of rice are the content ratios of amylose and amylopectin, the protein content ratio, and the water content ratio that compose rice starch. It has been found.

Next, it will be explained how the content of each component of rice affects the taste of rice.

Generally, Koshihikari and Sasanishiki are popular as good-tasting brands, but the main factors that make these tasty are the low protein content compared to other common-brand rice, and This is because the content of amylose in starch is low. Of course, the same brand does not mean that the content ratio of each component is the same, and it depends on the conditions (soil quality, water quality) of the cultivated production area, and also the weather conditions (temperature,
Since the content rate of each component also changes depending on the sunshine hours, rainfall, etc., even if the taste evaluation of the previous year was high, the taste of rice harvested this year will depend on the above-mentioned weather conditions. Is not guaranteed to be the same as the previous year, and it is not necessarily a rational rice management to rely on the data of the tastes surveyed in the past to decide the purchase or composition of rice.

As an example, the relationship between the protein and amylose contained in the standard polished white rice of each brand of rice is as shown in the table below.

Therefore, we are not restricted to specific famous brands, we chemically analyze the ingredients of rice to judge the taste, find good taste rice from general brands, and improve the taste of low rank rice in taste evaluation. The theme is born. Normally, it is difficult for rice mills to secure only single-brand rice with good taste, and rice of several brands with different tastes is mixed to polish rice. Is a moderately mixed and polished rice with a stable eating quality, but the fact is that these are processed by taking into consideration the combination of the brand and the production area. Since there is no proof, the taste was not always uniform, and consumers often complained.

On the other hand, it has been traditionally said that when rice is cooked by adding a small amount of sticky rice to non-glutinous rice (general white rice), the stickiness of the cooked rice is increased by adding sticky rice, which improves the taste sensation. This is because As described above, when the content of amylose in starch is high, the taste tends to be deteriorated. However, since the starch is composed of amylose and amylopectin, if the content of amylose is 20%, amylopectin is present. Content rate of 80%
It turns out that. Therefore, since the content of amylopectin in the starch quality of sticky rice is 100%, if a small amount of sticky rice is mixed with the amylopectin content of non-glutinous rice of about 78%, rice with a high amylopectin content The taste is improved almost as much as the taste.
However, if the amylopectin content exceeds an appropriate level, the viscosity becomes too strong and the taste of cooked rice is adversely deteriorated.

Further, the comprehensive evaluation value of the eating quality of rice is such that the lower the fat content and the lower the fatty acid content, the better, and the higher the fatty acid content, the more advanced the phenomenon of old rice production, and the lower the viscosity and flavor.

The factors that reduce the taste of rice in the post-harvest processing stage are related to excessive drying of rice, crushed grains generated during rice polishing, and the degree of heat generation. Viscosity and hardness, which are factors of taste, have a great effect on the moisture content of white rice in addition to the above-mentioned protein and amylose contents. If the water content of white rice is about 15%, it will be cooked into complete rice grains because water cracking will not occur even if it is immersed in water, but white rice with a water content of less than 14% will absorb too much water when soaked. The rice grains instantly crack, and soon the inside of the grain develops through-cracks, so it absorbs water at the cracks, and crushed rice also absorbs water all at once. Since the cooked rice is crumbled, it becomes a low-tasting cooked rice that is neither chewy nor sticky. Therefore, in the post-harvest drying operation, it is necessary to operate the machine so that it does not become over-dried, and in the rice mill, the efficiency of rice polishing is reduced due to the wear of parts and the like, and the occurrence of broken rice or heat generation induces drying. It requires management and coordination so as not to do so.

However, if the water content of white rice is already less than 14%, it is not possible to restore the taste simply by applying the responsibility in the previous step. A device that supplies water at a water absorption speed within the speed and controls the humidity of polished rice to around 15% of a safe range that does not cause cracks in water is in widespread use.

[Object of the Invention]

The present invention, while detecting the content rate of a plurality of predetermined components that affect the taste of rice, determine the taste determination coefficient from the relationship between the content rate of the components and the comprehensive evaluation value of the taste of rice determined by sensory, Calculate the content rate of the components and the taste determination coefficient,
The calculated value is used to comprehensively evaluate the taste of rice, and the evaluation method is used to economically mix several types of rice to stabilize the taste, or to manage the purchase of rice. In order to utilize, it is an object of the present invention to provide a comprehensive method and apparatus for measuring the taste of rice that can accurately measure the total value of the taste of rice.

[Means for solving problems]

In order to achieve the above object, the present invention irradiates sample rice that has not been heat-treated or scientifically processed with near-infrared light, and provides a detector that detects the absorbance of near-infrared light by the sample rice. Providing a component analysis coefficient for calculating the content of the component that affects the taste of rice, and also providing a taste determination coefficient for obtaining a comprehensive evaluation value of the taste from the component content calculated by the calculation, By electrically connecting the detector to a control device in which the component analysis coefficient and the taste determination coefficient are set, a means for solving the problem is provided.

[Operation] A sample container is filled with sample rice whose taste is to be measured, and the sample unit is equipped with the rice. Irradiation with near infrared light detects the absorbance of near infrared light by the sample rice, and the detection signal is communicated to the control device. In the control device, the preset component analysis coefficient and the detection value are calculated to calculate the component content rate, and the taste determination coefficient is calculated from the obtained component content rate, and further,
A comprehensive evaluation value of taste is calculated from the taste determination coefficient. The higher the numerical value of the calculated comprehensive evaluation value of taste is, the better the taste is evaluated.

〔Example〕

 An embodiment of the present application will be described with reference to FIGS.

(See FIGS. 1 and 2) A near-infrared spectroscopic analysis device 3 (component analysis device) is provided inside a cabinet 2 of the taste measuring device indicated by reference numeral 1, and a light source 4 is provided above the analysis device 3. And the reflecting mirror 5 are associated with each other, and a plurality of filters 6 having specific wavelengths are provided on the front surface of the polygonal reflecting mirror 5 so as to be integrally formed with the reflecting mirror 5. A window 8 for taking in near-infrared light of a specific wavelength is provided above the integrating sphere 7 by connecting to 10 and rotatably and rotatably tilted. The reflected light amount detectors 9A and 9B (light receivers) are provided in symmetrical positions inside the integrating sphere 7, and the bottom of the integrating sphere 7 is opened to make a measurement unit 11
The transparent plate 12 is provided in the measuring unit 11, and the transmitted light amount detector 9C (light receiver) is provided below the transparent plate 12. A sample supply device 13 is arranged on the side of the near-infrared spectroscopic analysis device 3 inside the cabinet 2. The sample supply device 13 is provided with a supply hopper 15 installed by opening one side portion 14 of the upper wall of the cabinet 2 and
A shutter 17 that opens and closes the opening 16 is slidably provided, an electromagnet 18 is connected to the shutter 17, and a level meter is attached to the side wall.
I am wearing 19. A pair of rollers 20 and 21 having a large number of sharp protrusions are rotatably mounted on the lower part of the hopper 15 so as to be opposed to each other, and a pair of fine powder rollers 22 and 23 having a smooth surface are oppositely rotated below the roller. A cleaning device 25A to 25D is provided, which is freely mounted on the shaft, and is composed of an injection nozzle equipped with a solenoid valve facing the rollers 20, 21, 22, 23 inside the crushing chamber 24 and an elastic material that comes into contact with the rollers. .

A crushed particle sorting device 26 is disposed in the lower part of the crushing chamber 24. The sorting device 26 supports a vibrating frame 28 having a coarse particle discharge port 27 fixed on one side by a leaf spring 29 for vibration. flame
A perforated wall plate 30 is detachably attached to 28, and an electromagnet 32 is fixedly provided near a side surface 31 of the vibration frame 28.

A sample container 33 for filling a crushed sample is provided below the sorting device 26. (See FIGS. 1 and 3) The sample container 33 has a bottom wall surface made of a light-transmissive material, and can be freely attached / detached to / from a guide groove 36 provided in a container holder 35 mounted on the sample container moving body 34. As a moving mechanism of the sample container 33, a sample container moving body 34 having a rack 37 fixed to one side is used as a hollow shaft, and a track shaft 38 having a round cross section is inserted into the moving body 34, and one side part of the track shaft 38 is inserted. 39 to the turning handle 40 on the other side
41 is mounted on a bearing base 42, a fulcrum base 44 is mounted on a pedestal 43 fixedly installed on the bottom wall of the cabinet 2, and a gear 46 pivoted on a motor 45 is mounted on a rack 37 of a sample container moving body 34. Then, attach the end of the motor base 47 with the motor 45 attached to the sample container moving body.
An electromagnet 48 whose rod extends and contracts is rotatably connected to the motor base 47 and the fulcrum base 44 while being loosely fitted in the motor. 49
Is a rotary roller that serves as a sample filler for compressing and filling the crushed sample on the sample container 33 and removing an excessive amount of sample,
50 is a filling position sensor for setting the position of the sample container 33 in the filling part, 51 is a measurement position sensor for setting the position of the sample container 33 in the measuring part, of the sensor 51 and the transmitted light amount detector 9C. Each of them is mounted on a supporting rod fixed to the motor 45. 63 is an electric motor that rotationally drives the rollers 20, 21, 22, 23 and the rotary roller 49. 52 is a sample container 33
A jet nozzle that removes sample rice from the inside with a blast and cleans it, 53 is a receiving box that receives unnecessary sample rice, and 54A is a cleaner fixed to the sample container moving body 34 that contacts and separates from the transparent plate 12 for cleaning. Yes, 54B is a cleaner for cleaning the surface of the transmitted light amount detector 9C. A thermistor for detecting the sample temperature is embedded in the side wall of the concave portion of the sample container 33 to form a temperature detector 65, and a terminal 66 connected to the temperature detector 65 is projected from the outer wall of the sample container 33 to form an outer portion of the integrating sphere 7. Further, a crimp portion 67 of the terminal 66 of the temperature detector 65 is provided, and the crimp portion 67 is electrically connected to a control device 59 described later. (Refer to FIG. 1 and FIG. 3) On the front surface of the cabinet 2, a display device 5 including display devices 55A to 55D is provided.
5, and as the operation buttons 56, a manual operation button 56A, an automatic operation button 56B, a transmitted light amount measurement selection button 56C, and a combined reflection / transmission selection button 56D are provided. 58 is a printer, 59
Is a control device, which is a component analysis coefficient for calculating the analysis value of each component that influences the taste of rice, the taste determination coefficient, the temperature correction value,
Storage device 61 that sets the US price etc. for each brand and computing device 60
And a signal processing device 62 and the like. (See Fig. 4) 57
Is an external supply unit for the sample rice provided in the front opening of the cabinet 2.

Next, the configuration of the control device 59 will be described with reference to FIG.
On the input side of the control device 59 consisting of the arithmetic device 60, the storage device 61, the signal processing device 62, etc., the reflected light amount detectors 9A, 9B, the transmitted light amount detector 9C, the level meter 19, the position sensors 50, 51, automatic operation button
56B, reflection / transmission combination selection button 56D, temperature detector 65, keyboard 64 are connected to each other, a display device 55 and a printer 58 are connected to the output side of the control device 59, a light source 4, an electric motor 10 and 63. , Electromagnet 18, 32, 48, motor 45, cleaning device 25A-25
Each of the D and injection nozzles 52 is connected to the output side of the control device 59 via each of the drive devices 68 to 76.

In addition, the component analysis coefficient is set in the control device provided in the near-infrared spectroscopic analysis device 3, the content rate of the component that affects the taste of rice is calculated, and the taste determination coefficient of rice is set in the separately provided control device. There is also a case where both the control devices are set and the integrated evaluation value of the taste of rice is calculated and displayed.

The operation of the above configuration will be described below with reference to the operation flow charts of FIGS. 1 to 5 and 6.

From the keyboard 64, a component analysis coefficient that calculates amylose or amylopectin, proteins, water powders, fats, and fatty acids that affect the taste of rice into their respective component contents, a taste determination coefficient, a temperature correction value, and rice brands and grades The rice price is set in the storage device 61 of the control device 59 (step S1).
Some examples of the taste determination coefficient set for each component are shown below.

K = tasting judgment coefficient, T = comprehensive evaluation value of taste When measuring only amylose (content A) K = −1.08A + 28.3 When measuring only protein (P) K = −2.4P + 23.2 Amylose (A When a protein (P) is added to When protein (P) and water content (M) are added to amylose (A) for measurement K = A × P × {15+ [15−M]} T = 50,000 / K ² (The larger the value of T, the more Moreover, what is shown in FIG. 7 is a temperature correction value for correcting the measurement value of amylose according to the temperature detected by the temperature detector 65 as an example.

Next, when the reflected / transmitted light amount measurement combination selection button 56D and the automatic operation button 56B are pressed (step S2), the near infrared spectroscopic analysis device 3 is energized, the light source 4 is turned on to preheat the device 3, and the timer is also activated. Operate T1 (step S3) and drive motor 63
Is turned on to rotate each of the rollers 20, 21, 22, 23 and the rotating roller 49 (step S4), and then the electromagnet 32 is energized to vibrate the vibrating frame 28 (step S5).
When the filling portion position sensor 50 detects that the sample container 33 is located at the filling position of the sample rice (step S6), next, whether the sample rice is supplied to the supply hopper 15 or the near infrared spectroscopic analyzer The control device 59 checks whether the preheating time of 3 has passed a predetermined time, the level meter 19 detects the presence of the sample rice, and inputs a signal indicating that the predetermined time set by the timer T1 has passed (step S7,8), electromagnet
When 18 is turned on, the shutter 17 is opened to let out the sample rice (step S9). The sample rice crushed by passing between the rollers 20 and 21 is further passed between the rollers 22 and 23 for fine powder to be crushed into fine particles (step S10), and the crushed sample rice is placed on the vibrating porous wall plate 30. It flows down and is subjected to a grain selection action (step S11). The particles that have passed through the through holes of the porous wall plate 30 flow down onto the sample container 33, and the excess sample rice that rises up on the sample container 33 flows down into the receiving box 53 and remains on the porous wall plate 30. The coarse particles flow out to the receiving box 53 through the coarse particle outlet 27 (step S12).

The signal from the level meter 19 which detects that the sample rice supplied into the supply hopper 15 is completely discharged (step S1
3), the motor 45 is operated to move the sample container moving body 34. During the moving process, the sample rice raised in the sample container 33 is compressed and filled into the sample container 33 by the rotating roller 49, and the upper surface of the sample container 33 is flat and the excess amount of sample rice is received in the receiving box.
When the measuring section position sensor 51 detects that the sample container 33 has reached the predetermined position under the measuring section 11 by flowing out to 53, the operation of the motor 45 is stopped (step S14), and the stop signal causes the near infrared spectroscopic analysis. The measurement of the device 3 is started. As mentioned above, the sample rice is not subjected to heat treatment or scientific treatment.

First, a transmitted light amount detector that detects the amount of transmitted light that passes through the sample rice by irradiating the sample rice in the sample container 33 with the infrared light from the light source 4 through the filter 6 of 2130 nm. The detection signal of 9C is communicated to the control device 59, and the amount of reflected light reflected from the sample rice to the integrating sphere 7 is detected by the reflected light amount detectors 9A, 9A.
It is detected by B and the detected value is notified to the control device 59 (steps S15, 16). When the detection signals of the detectors 9A, 9B and 9C are communicated, the electric motor 10 is operated and the filters 6 are sequentially rotated, and the filters 6 ... 2180 nm., 2270 nm., 2310 nm.
The amount of transmitted light and the amount of reflected light obtained from the characteristics of the respective near-infrared wavelength regions in are detected and the control device 59 is notified (steps S17, 18). It should be noted that each of the filters 6 has a permissible range of ± 10 nm. It is confirmed whether or not the detection by each filter 6 has been completed, and if it is not the predetermined number of times, the measurement is performed up to the predetermined number of times (step S19).

Next, the temperature of the sample in the sample container 33 is detected by the temperature detector 65, and the detected value is controlled by the controller 59 via the terminal 66 and the crimping section 67.
(Step S20,21) Upon completion of the detection signal input, the motor 45 and the cleaning devices 25A to 25D are activated, and the cleaning devices 25A to 25D operate around the rollers 20, 21, 22, 23 to generate high-pressure air. (Step S22), the sample container moving body 33 is moved by the motor 45 toward the crushing chamber 24, and when the filling portion position sensor 50 detects that the sample container 33 reaches a predetermined position, the motor 45 The operation is stopped (step S23). In the process of moving the sample container moving body 34, the cleaner 54 cleans the transparent plate 12 below the measuring unit 11. When the predetermined time of the timer T2 has elapsed, the cleaning devices 25A to 25D are deactivated (steps S24, 25), the electromagnet 18 is deactivated, and the shutter 17 of the supply hopper 15 is closed (step S26). When the sample container 33 reaches a predetermined position in the filling section, the electromagnet 48 is operated to reverse the sample container moving body 34 together with the motor 45 about the orbital shaft 38 by 90 °. Cleaner at this time
54B contacts the transmitted light amount detector 9C and cleans it (step S
27). The injection nozzle 52 injects high-pressure air into the sample container 33 to remove the sample rice and clean the sample container 33 (step S28). After the ejection nozzle 52 has been operated for a certain period of time, the operation of the ejection nozzle is stopped (steps S29, 30), the electromagnet 48 is stopped, and the sample container moving body 34 is returned to the normal position to prepare for the next sample measurement (step S29). S31). The absorbance of near-infrared light by the sample rice is detected from the respective detected values of the transmitted light amount detector 9C and the reflected light amount detectors 9A and 9B, which are connected to the arithmetic unit 60 of the control device 59, and the detected value and the temperature detector Based on the temperature detection values of 65, amylose or amylopectin, protein, water, fat, and fatty acid, which are components that affect the taste of rice, respectively, the respective component analysis coefficients input to the memory device 61, the temperature correction value, and The overall evaluation value of the taste calculated based on the taste determination coefficient and the various components is digitally displayed on the indicators 55A to 55D on the front surface of the cabinet 2, and the printer 58 also displays the contents of the various components and the taste. The comprehensive evaluation value and are automatically printed and delivered (steps S32 to S34).

Incidentally, after the measurement of the sample a plurality of times, in the blending of rice grains having an arbitrary taste, the respective measured values of the taste measurement of rice are stored in the storage device 61, so that the keyboard 64 sends a signal to the control device 59. By inputting, it is possible to know what ratio each of the measured rice grains should be mixed with is most economical.

Also, if the manual operation button 56A is turned on, the electric motor 10 is slightly moved by the operation push button 56, and the reflecting mirror 5 and the filter 6 are moved.
... can be arbitrarily rotated, and the electric motor 63 can be orbited to crush sample rice. When the sample container 33 is filled with the sample rice from the outside and the measurement is performed, the turning handle is used.
Push the sample container 40 toward the measuring unit 11 and insert the sample container 33 into the external supply unit.
After pulling out from 57, filling the sample container with the sample rice and pressing the upper surface to a flat surface, the sample container 33 is inserted into the guide groove 36 of the container support 35, and the sample container 33 is mounted on the measuring unit 11. Take a measurement.

In order to accurately obtain the measured value of each component of taste evaluation, it is necessary to crush the sample rice to be filled in the sample container into small particles,
The particles should be 500 microns or less, but if coarse particles selected by sieving are excluded, partial measurement results in measurement error, so it is desirable to repeat the crushing action twice. The table below shows the true value of each component as 100%
It shows the accuracy of the measured values and the size of the particles obtained by crushing the sample rice.

As can be judged from the above table, the measurement accuracy differs depending on the size of the particles, and therefore the accuracy of the taste judgment is insufficient unless the measurement accuracy is other than ± 0.5 from the viewpoint of the taste judgment. Therefore, the through holes of the perforated wall plate 30 used in the crushed particle selection device 26 must be particles having a diameter of 500 microns or less. Further, when the sample rice is crushed outside the taste measuring device 1 and the sample rice is mounted on the measuring unit 11 from the external supply unit 57, the crushed particles are sieved to 500
If the sample container 33 is filled with only particles of micron or smaller, the measurement accuracy can be secured.

In the above description, for the sake of explanation, the transmitted light amount detector 9C and the reflected light amount detectors 9A and 9B are configured to detect the content rate of each component by the respective detection values, but the measurement of the specific component is performed. When this is performed, the component analysis is performed only by the transmitted light amount detector 9C to obtain the taste evaluation value. In the starch component analysis, either amylose or amylopectin may be measured, and it goes without saying that the detected value of amylose or amylopectin does not necessarily require 100% purity. Further, the wavelengths of the filters 6 ... Described in the above embodiments are merely examples, and are not limited to the wavelengths used for the explanation, and any wavelength within the wavelength range of 1200 nm to 2400 nm. Can be selected and measured, and the temperature detector may be installed inside or outside the cabinet to detect the temperature.

Then, as shown in FIG. 8, the sample rice may be directly irradiated with the near infrared light through the filter 6 without providing a reflecting mirror.

〔The invention's effect〕

As described above, according to the present invention, the absorbance of near-infrared light obtained by irradiating sample rice with near-infrared light is detected to detect the content of a plurality of predetermined components that affect the taste of rice. However, since the taste determination coefficient is obtained from the content rate, and the overall taste evaluation value is calculated from the taste determination coefficient, the measured value is accurate and anyone can easily measure the taste of rice. It is possible to improve the traditional evaluation method for each brand or each production area, and rationalize various next-step work.

[Brief description of drawings]

1 to 8 are diagrams showing an embodiment of the present invention. FIG. 1 is a front sectional view of the taste measuring device, FIG. 2 is an enlarged sectional view of a main part, FIG. 3 is a perspective view of the main part, FIG. 4 is a front view of the device, and FIG. FIG. 6 is a block diagram showing the operation of the controller, FIG. 7 is a view showing a temperature correction value for correcting the measurement value of amylose, and FIG. 8 is a view from a light source through a filter without a reflecting mirror. It is an example figure which irradiates sample rice directly. 1 ... taste measuring device, 2 ... cabinet, 3 ... near infrared spectroscopic analyzer, 4 ... light source, 5 ... reflecting mirror, 6 ... filter, 7 ... integrating sphere, 8 ... window, 9A , 9B …… Reflected light amount detector, 9C …… Transmitted light amount detector, 10 …… Motor, 11…
… Measuring part, 12 …… Transparent plate, 13 …… Sample supply device, 14 ……
One side part, 15 …… Supply hopper, 16 …… Opening part, 17 …… Shutter, 18 …… Electromagnet, 19 …… Level meter, 20, 21 ……
Rollers, 22,23 …… Rollers for fine powder, 24 …… Grinding chamber, 2
5A to 25D: Cleaning device, 26 ... Sorting device, 27 ... Coarse particle outlet, 28 ... Vibrating frame, 29 ... Leaf spring, 30 ... Perforated wall plate, 31 ... Side surface, 32 ... Electromagnet , 33 …… Sample container,
34: sample container moving body, 35: container support, 36: guide groove, 37: rack, 38 ... orbit axis, 39 ... one side, 40 ...
… Rotating handle, 41 …… Other side, 42 …… Bearing stand, 43…
… Cradle, 44 …… fulcrum stand, 45 …… motor, 46 …… gear,
47 …… Motor base, 48 …… Electromagnet, 49 …… Rotary roller, 50 …… Filling position sensor, 51 …… Measuring position sensor, 52 …… Injection nozzle, 53 …… Case, 54,54B …… Cleaning device, 55 …… Display device, 55A to 55D …… Display device, 56 …… Operating push button, 56A …… Manual operation button, 56B …… Automatic operation button, 56C …… Transmission intensity measurement selection button, 56D… … Reflective / transmissive combined selection button, 57 …… External supply unit, 58 …… Printer, 59 …… Control device, 60 …… Computing device, 61 …… Storage device, 62 …… Signal processing device, 63 …… Electric motor, 64 ... Keyboard, 65 ... Temperature detector, 66 ... Terminal, 67 ... Crimping part, 68-76 ... Drive device.

Continuation of the front page (56) Reference JP-A-62-34293 (JP, A) Special table Shou 60-501268 (JP, A) Starch Science, Vol. 32, No. 1 (1985) P. 51-60 Japanese Food Journal of the Japan Society of Industrial Engineers, 27 [9] (1980) P. 464-472 Hokkaido Agricultural Experiment Station Material No. 15 (1982) P. 65-71

Claims (10)

[Claims] 1. A component analysis coefficient is determined from the relationship between the content of a plurality of predetermined components that affect the taste of rice and the absorbance of the rice when it is irradiated with near-infrared light. The taste determination coefficient is determined from the relationship between the content rate of rice and the comprehensive evaluation value of rice taste obtained by sensory evaluation, and the sample rice is irradiated with near-infrared light without heat treatment or chemical treatment, The transmitted light is received to measure the near-infrared light absorbance of the sample rice, or the light transmitted through the sample rice and the light reflected from the sample rice is received to measure the near-infrared light absorbance of the sample rice. , Obtaining the content rate of a plurality of predetermined components in the sample rice from the absorbance and the component analysis coefficient, and then obtaining a comprehensive evaluation value of the taste of the sample rice from the content rate and the taste determination coefficient. A characteristic taste measurement method. 2. A plurality of components that affect the taste of rice are amylose or amylopectin, protein, water, fat,
The taste measuring method according to claim 1, wherein a plurality of arbitrary components of the fatty acid are used. 3. The taste measuring method according to claim 1 or 2, wherein the sample rice pulverized into fine powder particles is irradiated with near infrared light. 4. The taste measuring method according to any one of claims 1 to 3, wherein the evaluation value is corrected according to the temperature of the sample rice. 5. A taste evaluation device for rice, which measures a plurality of predetermined components that affect the taste of rice without heat treatment or chemical treatment, and comprehensively evaluates the taste of sample rice. An apparatus and a control device are provided, and the component analysis device is provided with a light receiver that receives transmitted light of near infrared light by the sample rice, or a light receiver that receives this and reflected light,
The transmitted light, or the reflected light and the received light to measure the absorbance, has a means for outputting this absorbance, the control device when the content rate of the plurality of components and rice is irradiated with near infrared light. A storage means that stores the taste determination coefficient determined from the relationship between the component analysis coefficient that defines the relationship with the absorbance and the content rate of the above-mentioned ingredients in rice and the overall evaluation value of the taste of rice obtained by sensory sense, and the above. A taste measuring device comprising a calculating means for calculating and outputting a comprehensive evaluation value of the taste of the sample rice from the absorbance, the component analysis coefficient and the taste determining coefficient. 6. A component analysis coefficient for an arbitrary plurality of components of amylose or allopectin, protein, water, fat and fatty acid is stored in the storage means as a plurality of predetermined components. The taste measuring device as set forth in claim 5. 7. The component analyzer is a near infrared wavelength region from 1200 nm to
The taste measuring device according to claim 5 or 6, further comprising a plurality of filters each having an arbitrary wavelength within a range of 2400 nm. 8. The taste measuring device according to claim 7, wherein the wavelength allowable range of the arbitrary wavelength set by the filter is ± 10 nm. 9. A temperature detector is arranged in a container filled with sample rice or in the vicinity thereof, and means for correcting the evaluation based on the detected temperature value is provided, and the temperature sensor is provided. The taste measuring device according to any one of item 8. 10. The taste measuring device according to any one of claims 5 to 9, further comprising a crushing device for crushing the sample rice into finely crushed grains.