Jpn. J. Trop. Agr. 50 (1): 42-50, 2006

Diverse Utilization of Myanmar Rice with Varied Amylose Contents

YE TINT TUN1,2*,Kenji IRIE1,THAN SEIN2, Kazuto SHIRATA3,Hidekazu TOYOHARA1, Fumio KIKUCHIIand Hiroshi FUJINIAKI1

1 Graduate School of Agricultural Sciences , Tokyo University of Agriculture 2 Department of Agriculture Research , Ministry of Agriculture and Irrigation, Myanmar 3 Gene Bank , National Institute of Agrobiological Sciences

Abstract Rice landraces in Myanmar show a wide range of variation in amylose content from 0 to 40%. A great diversity was observed in amylose content of rice landraces especially from such mountainous states as Chin, Kachin and Shan. The frequent appearance of very low (less than 4%) amylose landraces indicates some cultural influence of the waxy rice zone extending from Thailand, Laos to Vietnam. In Myanmar, rice is usually classified into four groups based on stickiness and texture of cooked rice as Kauk Hnyin, Kauk Sei, Kauk Chaw, and Kauk Kyan. The four Myanmar names signify waxy (glutinous), sticky, soft, and hard rice and their amylose contents are non, low, medium and high respectively according to our preliminary examination. In the two mountainous states of Chin and Shan presently surveyed, the second (sticky) group Kauk Sei is the most popular and taken as daily meals by local people. The waxy group Kauk Hnyin is ubiquitously distributed throughout the country, but the Kauk Sei predominantly appeared at the mountainous regions in Myanmar. The present authors attempted to classify cooked or processed rice products into seven categories namely cooked rice, cake, dough product, fritter, noodle, pudding and drink. Each category includes several or more different cooked or processed products. The amylose contents of Myanmar rice landraces are thought to be varied by diverse cooking methods or processing ways of rice. Key Words: rice landrace, cooked rice, processed product, waxy rice zone

eating quality (Ise et al., 2000). The authors reported Introduction that rice landraces in Myanmar showed a great diversity Myanmar is located in the tropical monsoon Asia in amylose content of endosperm starch ranging from and rich in genetic resources of various cultivated 0% to 40% (Ye Tint Tun et al., 2004, 2005, Irie et al., plants including rice which is the most important 2004). Waxy landraces ubiquitously appeared in every staple food crop. Various agroecotypes such as upland, region with similar frequency. However non-waxy rainfed (lowland), irrigated, deepwater and floating types landraces showed varied content of amylose and their are grown in Myanmar. Each agroecotype includes a frequency distributions differed from region to region. number of landraces and a great diversity is observed Rice landraces of the northeast mountainous regions in various agronomical traits (Irie et al., 2003, 2004). were more varied than the other regions. More In the southeast Asia, waxy (or glutinous) rice specifically very low (3-10%) amylose landraces cultivars have long been grown centering around Laos frequently appeared in the mountainous states like and the northern regions of Thailand extending to the Chin, Kachin and Shan while none or rare in the Yunnan province of China, Vietnam, Cambodia and middle to the southwest plain and delta regions. northeast mountainous regions of Myanmar (Watabe, The present suvey investigated causes or factors 1967). Such mountainous states as Kachin and Shan in bringing a great variation of amylose content of rice Myanmar are included in the so-called waxy rice zone. landraces from the mountanous regions bordering to the Waxy rice is highly valued in the zone (Golomb,1976), waxy rice zone. The survey was carried out attaching where people prefer waxy rice to non-waxy one. special importance to dietary habits and cooking Amylose content of endosperm is one of important techniques of local inhabitants. characteristics related to cooking and eating quality of Methods rice. Amylose content of non-waxy rice is negatively correlated with tenderness of cooked rice and its The present investigation was conducted mainly Received Sep. 28, 2005 in the mountainous regions of Myanmar, especifically Accepted Dec. 10, 2005 * Corresponding author in the Chin and the Shan states where the conspicuous variations of amylose content of rice landraces was 1-1-1 Sakuragaoka, Setagaya, Tokyo 156-8502, Japan [email protected] reported (Ye Tint Tun et al., 2004). Ye Tint Tun et al.: Utilization of Myanmar rice 43

Survey sites were chosen three townships in the Results Chin state, four in the Shan, three in the Magway division and four in the Mandalay for the present In Myanmar, consumers and sellers are accus- investigation (Fig. 1). tomed to classify rice cultivars in four groups based on Surveys and observations were carried out by stickiness and texture of cooked rice as Kauk Hnyin, collecting information concerned with cooking and Kauk Sei, Kauk Chaw, and Kauk Kyan. Kauk Hnyin processing methods of rice and landrace samples were means waxy (glutinous) rice and is the most sticky. collected from comsumers and sellers or in local Kauk Kyan signifies hard rice being the least sticky. markets or bazzars. When necessary, farmers in villages The two others are in between them signifying sticky were visited to interview in order to document the rice and soft rice, respectively. Kauk Sei is stickier detailed methods of cooking and processing. than Kauk Chaw which is soft and moderately sticky. Collected data and information were arranged and The authors measured their amylose contents and rice products were categorized in terms of amylose disclosed that Kauk Hnyin contained 0-5.1% amylose, contents of rice materials, cooking or processing methods, Kauk Sei 2.6-16.5%, Kauk Chaw 17.2-24.4% and Kauk mixed food stuffs, occasions to use rice products etc. Kyan contained 24.5-30.2% of amylose (Table 1). Amylose content of rice landrace samples were Ordinary people in Myanmar consume a lot of measured by an auto-analyzer (Bran & Luebbe, Germany) cooked rice for dietary meal or rice snacks for dessert. and converted into the dry weight basis of 20mg (Okuno Rice is usually cooked by boiling and occasionally by et al.,1983). steaming. Most rice snacks are made by boiling, steaming, or frying. People make various kinds of rice foods or snacks with diverse taste and various names using different kinds of rice with varied contents of amylose and mixing various kinds of foodstuffs such as legumes and fruits etc. Local people in mountainous regions enjoy to drink liqour made of rice and other kinds of cereals at their traditional festivals. The authors attempted to classify cooked or processed rice products into seven categories, namely cooked rice, cake, dough, fritter, noodle, pudding and drink. Name of products and their ways of cooking or processing are described briefly in Table 2. Each category is characterized as follows.

1. Cooked rice Rice is usually cooked by boiling and occasionally by steaming for mass prodution of a special ceremony. Hta Min (cooked rice) is daily meals and usually eaten three times a day while other products in this category are consumed on special occasions of traditional festivals. Every group of rice except waxiness is used for cooked rice but the lower amylose types Kauk Fig. l Survey sites in Myanmar. Hnyin and Kauk Sei are used to make traditional foods.

Table 1 Conventional grouping of rice in Myanmar based on stickiness and tenderness of cooked rice with reference to their amylose content 44 Jpn. J. Trop. Agr. 50 (1) 2006 Ye Tint Tun et al.: Utilization of Myanmar rice 45 46 Jpn. J. Trop. Agr. 50 (1) 2006

A traditional food, Kauk Hnyin Kyi Htauk looks year days. Chann, Sang Rang and Sam Pi in the the

like the ordinary cooked rice. But purple or white Chin state look like Mont Phat Htoke. Chin tribes

sticky rice belonging to Kauk Hnyin and Kauk Sei enjoy eating them at their taditional festivals. Dough

groups are cooked in green bamboo tubes (Table 2 products are made from not only cooked rice, but also and Fig. 2a). It is usually eaten for breakfast or the fermented and steamed rice. War Thar Chin popular in

evening dessert. Then Hta Ma Ne (delicacy made from the Shan state is made by fermenting cooked rice waxy rice) is one of popular traditional rice foods. The mixed with pork (Fig. 4b). Sticky cooked rice is added

festivals to make Hta Ma Ne are held at the rice by saltpetre (potassium nitrate) and mixed with pieces

harvesting season in winter when people enjoy of pork to ferment for a week. Pyan Poung Htoke is

competing for cooking it. In this occasion, Kauk Hnyin made by steaming cooked rice wrapped with banana

can be exclusively used being mixed with coconut, leaves adding coconut jam and sugar. People are used groundnut and some plant oil (Fig. 2b). to make dough products as a snack.

2. Rice cake 4. Fritter

Rice cakes are made by baking or steaming. The There are three types of rice fritters. They are

cooking or processing methods of rice cakes differ fried rice batter, fried rice dumpling and fried dried

between the lower amylose rice groups (Kauk Hnyin cooked rice. The fried rice batter is made by soaking

and Kauk Sei) and the higher ones (Kauk Chaw and rice batter and fried with such kinds of foodstuffs as

Kauk Kyan). Namely the lower amylose rice is usually fruits, vegetable, legumes and beans. People usually steamed and the higher amylose one baked for making eat fritters as snacks and as breakfast with noodles in

rice cake. Khaw Poat is one of popular traditional foods their everyday lives. Many rice fritters are observed in

made of waxy rice in the Shan state looking like Mochi Myanmar with particular names depending on mixed in Japan. Cooked rice is pounded and kneaded to make foodstuffs (Fig. 5). Kauk Hnyin with the lowest amylose

soft pulpy mass. Then it is usually steamed being and Kauk Kyan with the highest amylose are usually

wrapped with banana leaves and toasted or fried. Khaw used. Mont Se Kyaw is made from sticky rice batter

Poke is a kind of favorites for Shan tribes. The lower and is a special food for traditional offering deity, •gNat•h

amylose rice Kauk Hnyin and Kauk Sei are mainly in the Myanmar language.

used to make Khaw Poke and Mont Poung (Fig. 3a). Fried rice dumpling is also a kind of fritters in

The other kinds of rice cake, Mont Pyar Tha Left, Bain which palm sugar and coconut shreds are added to the

Mont, and Khauk Mont are made by baking mixed lower amylose sticky rice (Kauk Hnyin or Kauk Sea) . In with various sorts of foodstuffs such as legumes, contrast, fried dried cooked rice, Mont Yway is made jaggery, coconut, sesame etc (Fig. 3b). from the highest amylose rice Kauk Kyan. Cooked rice

is dried in the sunshine and then soaked in water to be

3. Dough product fried. When eaten, palm sugar fluid is sprinkled on it. All kinds of dough product are made from the lower amylose sticky rice. Two types of dough are 5. Noodle observed. They are rice paste and cooked rice. The Two types of rice noodles are available in Myanmar. dough of rice paste is processed by boiling or steaming They are Shan Khauk Hswe and Mont Hin Ghar (Fig.

after being wrapped with banana leaves or without 6). Their processing methods are quite different. Shan

wraping. The procedure of processing rice paste is Khauk Hswe is a popular rice noodle among Shan

almost same but different names are given depending on tribes and made from the stickier rice, Kauk Hnyin or

mixed foodstuffs like legumes, fruits and meat. Kauk Sei. Cooked rice is pounded to make dough Polished rice is soaked in water overnight and which is shaped into flat mass with rollers and cut into ground, pressed into paste, and then mixed with favorite noodle strands. Mont Hin Ghar is popular rice noodle fruits, legumes, coconut, jaggery or meat followed by throughout the country and well-known worldwide as

boiling or steaming. Sometimes rice paste is made the national food of Myanmar. Rice is soaked in water

from rice powder. Various kinds of dough product are overnight and ground to make dough which is fed to a presented in Fig. 4a. Among these dough products, noodle making device to put into boiling water. It is Mont Phat Htoke and Mont Lone Yea Paw are popular usually made from the highest amylose rice Kauk Kyan throughout the country as a traditional food on new and eaten for breakfast. The other kinds of rice noodle Ye Tint Tun et al.: Utilization of Myanmar rice 47 described in Table 2 are made in the similar way as ers as well as farmers are accustomed to classify rice Mont Hin Ghar but different in size and shape of into such four groups as Kauk Hnyin, Kauk Sei, Kauk noodle strands. Chaw, and Kauk Kyan based on stickiness and texture of cooked rice. This classification seemed to be relevant 6. Pudding to amylose content of endosperm starch. Kauk Hnyin Rice pudding is a kind of gel made by boiling rice meaning waxy (glutinous) is the lowest amylose group flour mixed with fruits, legumes, sugar etc., and and its endosperm color is opaque or milky white and gelatinized by stirring. Htoo Mont is one of popular contains less than 5.1% amylose. The second rice group rice foods in Mandalay and made from the stickier rice, Kauk Sei meaning sticky rice contains 2.6 -16.5% Kauk Hnyin or Kauk Sei. Mont Kywe Thee is a amylose and its endosperm color varied opaque to traditional rice food made from the highest amylose translucent. The third rice group Kauk Chaw meaning rice Kauk Kyan (Fig. 7) Processing methods of every soft rice contains 17.2 - 24.5% amylose and the last rice kind of pudding are almost similar. Stirring is the most group Kauk Kyan meaning hard rice has 24.5-30.2% of important process to gelatinize rice stuff mixed with amylose and their endosperm colors are translucent. fruits, coconut, banana, jaggery etc. The Myanmar rice landraces are so varied that they are difficult to be divided into two discrete groups, non- 7. Drink waxy and waxy ones just so as done in Japan. Two types of drinks, Khaung Yea (rice wine) and It is generally recognized that rice landraces of Ah Yaht (rice liquor) are observed in the Chin and the the south Asian countries like Philippines, Malaysia Shan states (Fig. 8). Khaung Yea is ordinarily made and Indonesia have the relatively higher amylose from fermented waxy rice occasionally mixed with content, while those of such countries in the Indochina millets. Cooked rice is fully mixed with yeast and long peninsula as Thailand, Laos and Cambodia tend to fermented for around 4 years. The longer rice is have the rather lower amylose content (Unnevehr et fermented, the more wine is tasty. The local tribes in al., 1992) . In the latter areas, steamed waxy rice is mountainous regions such as Chin, Kachin and Shan preferred to non-waxy rice because ordinary people prefer drinking Khaung Yea. They are used to entertain are used to eat cooked rice all day long (Roller et al., visitors with Khaung Yea in their traditional customs. 1996) . The reason is that cooked rice of lower amylose, Some drink it as an indigenous medicine to feel especially waxy rice gets hardly aged and is kept stronger and less tired. According to the tradition in tender and tasty after cooled. villages of Chin, Khaung Yea has been used to drink In Myanmar, dwellers in mountainous regions live for 100 years or longer. on the low amylose, sticky, non-waxy rice Kauk Sei, The processing method of Ah Yaht is different while people in the other regions, especially plain and from that of Khaung Yea. Cooked rice gets cold and delta regions on the high amylose rice Kauk Chaw and then mixes with yeast to be fermented for 3-7 days and Kauk Kyan. For instance, a rice landrace called Khao distilled. Under the lower temperature, the fermenta- Chaim with 12.8% amylose is very popular in the Shan tion takes 2 weeks or more. The rice liquor made from state, which belongs to the stickier Kauk Sei group Kauk Hnyin is tasty but tends to constipate its drinker. being welcomed by people as daily diet. Another Therefore people in Myanmar like to drink rice liquor landrace Baw Twin of Kauk Sei with 16.4% amylose made from the highest amylose rice Kauk Kyan. content is favorite food in the Chin state. Contrastingly Manawthuka (a mutant of Mashuri) with 24% of amylose Discussion content and Immayebaw with 21%, both of which In Myanmar, the Beale's classification of rice has belong to the higher amylose rice Kauk Chaw, are been used for trade since 1927. This classification popular in the plain area in Myanmar as daily diet. depends on grain shapes like A, B, C, D and E. They Generally speaking, the lower amylose rice is are called Emata, Letywezin, Ngasein, Medon and Byat preferred in the northern mountainous regions and in the Myanmar language, respectively (Kyaw Myint, the higher one in the southern plain and delta regions 1999). A and B belong to the long grain types, while C, in Myanmar. This geographical differentiation of rice D and E to the shorter types. However, the classification landraces is considered to arise from difference not has not been carried out in terms of grain quality. only in preference to cooked rice quality, especially The present investigation disclosed that consum- stickiness and tenderness of texture but also cooking 48 Jpn. J. Trop. Agr. 50 (1) 2006

(a) Kauk Hnyin Kyi Htauk, cooked rice in green (b) Hta Ma Ne, delicacy of made of bamboo tube waxy rice Fig. 2 Cooked rice.

(a) made from sticky rice (b) made from non-sticky rice Fig. 3 Rice cakes.

(a) Mont Phat Htoke (b) Wat Thar Chin Fig. 5 Rice fritters. Fig. 4 Dough products.

Fig. 6 Rice noodles with different size and shape in noodle Fig. 7 Rice pudding. strands.

(a) Khaung Yea (rice wine) (b) Ah Yaht (rice liquor) Fig. 8 Drinks. Ye Tint Tun et al.: Utilization of Myanmar rice 49

or processing methods. modifiers alleles at the du locus genetically independ- Waxy (glutinous) rice is the staple food in the ent of the wx locus (Okuno et al., 1993). It remains to northern Thailand and Laos but mainly used for be elucidated whether the lower amylose rice Kauk Sei production of various kinds of cake and alcoholic drinks found in Myanmar are governed by alleles of the wx in such surrounding countries as Myanmar, Yunnan of locus or by modifying alleles of the du locus. The China, Vietnam and Cambodia (Watabe, 1967). The genetic mechanism causing the relatively lower amylose lowest amylose rice Kauk Hnyin including the waxy rice Kauk Sei deserves further investigation. rice is mainly used to make rice snacks for dessert and Myanmar is a multi-ethnic nation and inhabited by special foods for traditional festivals. The Shan tribe eight major human tribes and 135 sub-tribes. Especially appreciates Khaw Poke and Wat Thar Chin which are three major mountain tribes, Shan, Kachin and Chin well-known as Shan popular foods. They were found in include 34, 12, and 51 sub-tribes, respectively. Not a markets everyday but specially cooked in traditional few of tribes (or sub-tribes) settled in the mountainous festivals such as the praying ceremony in front of regions bordering on Thailand and Laos are thought to Buddha and the thanksgiving ceremony etc. In the be ethnically related to or culturally affected by Thai or Chin state, dough products like Chann, Sang Rang and Laos. There is a high possibility that mountain tribes of Sanpi are appreciated on the traditional festivals. In Myanmar might be much influenced by human tribes addition, Myanmar people are accustomed to make in such neighboring countries as Thailand and Laos, dough products from Mont Lone Yea Paw of Kauk especially by the so-called waxy rice zone in terms of Hnyin in local festivals and to make rice snacks from food culture and dietary habit etc. This is thought to be Kauk Sei and Kauk Hnyin on the occasion of traditional a principal factor causing the great diversity of amylose festivals. contents of rice landraces in the mountainous regions A kind of noodles Mont Hin Ghar made of the of Myanmar. higher amylose rice Kauk Chaw or Kauk Kyan is Myanmar has a great diversity of rice landraces popular in the plain areas in Myanmar. Another kind not only in agronomical, physiological and biochemical of noodle Shan Khauk Swe is made of the sticky Shan traits (Irie et al., 2004) but also in grain or processing rice (Kauk Sea) with low amylose. As far as Mont Hin quality and ingredient. This sort of diversity of rice Ghar is concerned, the higher amylose rice like Kauk landraces is considered to be brought about not only Kyan is thought to be easier to make noodle than the by diversified natural and agro-ecological environ- lower amylose rice like Kauk Sei because long strands ments as well as varied agronomical activities, but also are hard to be formed from sticky rice. But another by various cultural customs, eating habits, cooking and kind of noodle Shan Khauk Swe is made from the processing methods of rice. stickier rice like Kauk Sei or Kauk Hnyin. Acknowledgements There is a custom to entertain friends or visitors with a kind of rice wine, Khaung Yea in the The authors extend great appreciation to the mountainous regions like the Chin and the Shan states. Government of the Union of Myanmar for permitting Chin and Shan tribes are used to drink it as medicine. the present survey in the Chin and the Shan States. We Rice wines made of Kauk Hnyin or Kauk Sei are thank officials concerned of the Myanma Agricultural delicious. Sometimes Khaung Yea is made mixed with Service in the Magway and the Mandalay divisions as the other kind of cereals like millets. Interestingly it is well in the Chin and the Shan states for helping and said in the Chin state that drinking Ah Yaht made of supporting to collect information of rice utilization. Kauk Hnyin causes constipation. The cause of Literatures cited constipation has to be identified. In Japan, rice is classified into two distinct groups Amano, E. 1985.Genetic fine structural of induced mutant gene waxy (glutinous) and non-waxy (non-glutinous) in terms in cereals. Gamma Field Symposia24: 81-96. Golomb,L. 1976.The origin, spread and persistence of glutinous of grain appearance and the iodine-starch reaction. rice as a staple crop in mainland Southeast Asia. Journal of There is no intermediate type between waxiness and Southeast Asia Studies 7:1-15. non-waxiness. For improving eating quality of cooked Ise, K., Sun Youquan and Dai Luyuan, 2000. Genetic variationin rice, low amylose mutants were artificially induced amylosecontent and lipoxygenase-3activity of seeds from rice genetic resources in Yunnan,China. JIRCAS Newsletter 23: 6. (Amano, 1985). The artificially induced low amylose Irie, K. Khin Aye,T Nagamine,H. Fujimakiand F Kikuchi,2003. mutants are found to be affected by a series of Varietal variations of heading time among rice landraces in 50 Jpn. J. Trop. Agr. 50 (1) 2006

Myanmar. Jap. Jour. Trop. Agri 47:198-205 (in Japanese with Roder, W., B. Keoboulapha, K. Vannalath and B. Phouaravanh, English summary) 1996. Glutinous rice and its importance for hill farmers in Irie, K., thin Aye, Yi Yi Myint, L. Nang Kha, Ye Tint Tun, T Laos. Economic Botany 50: 401-408. . Nagamine, H. Fujimaki and F. Kikuchi, 2004. Regional Unnevehr L. J., B. Duff, and B.O.Juliano 1992. Consumer demand variations of grain characters observed in rice landraces of for rice grain quality: Introduction and major findings. Book Myanmar. Jap. Jour. Trop. Agr. 48:101-110. (in Japanese with of Consumer Demand for Rice Grain Quality, IRRI. pp. 5-19. English summary) Watabe, T. 1967. Glutinous Rice in Northern Thailand, Yokendo Kyaw Myint, 1999. Study on the changes of rice production in LTD. Tokyo. pp.4-12. Myanmar, Myanma Agriculture Service pp. 11. Ye Tint Tun, K. Irie, T, Nagamine, F Kikuchi and H. Fujimaki, Okuno, K., H. Fuwa, and M. Yano, 1983. A new mutant gene 2004. Genetic diversity of rice landraces in Myanmar lowering amylose content in endosperm starch of rice. Jpn. characterized by esterase isozyme and amylose content. J. Breed 33: 387-394. SABRAO Journal of Breeding and Genetics 36:119-126. Okuno, K., T Nagamine, M. Oka, M. Kawase, M. Katsuta, Y. Ye Tint Tun, K. Irie, T, Nagamine, Jhon Ba Maw, E Kikuchi and Egawa, and M. Nakagahra, 1993. New lines harboring du H. Fujimaki, 2005. Genetic diversity of Myanmar rice genes for low amylose content in endosperm starch of rice. landraces. •gRice is life: Scientific Perspectives for 21st Century•h, JARQ 27:102-105. Proceedings of the World Rice Research Conference. pp. 56-60.

ミャ ンマ ー イネ 品種 の ア ミロ ース含 量 の 変異 と多様 な利 用

YE TINT TUN1,2*・ 入 江 憲 治1・THAN SEIN2・ 白 田 和 人3・

豊 原 秀 和1・ 菊 池 文 雄1・ 藤 巻 宏1

1東 京農業大学大学院農学研究科 2農 業灌漑省 ・農業研究部,ミ ャンマー連邦国 3農 業生物資源研究所 ジーンバ ンク

要 約 ミャ ン マ ー の イ ネ 地 方 品 種 に は,胚 乳 の ア ミロ ー ス 含 量 が0か ら40%に わ た る広 範 な 変 異 が あ る.Chin,Kachinお よ びShanな ど の 山 岳 部 の 諸 州 の 地 方 品 種 に は,ア ミ ロ ー ス 含 量 に と く に大 き な 変 異 が み ら れ る.こ れ ら の 地 域 で,極 低 ア ミ ロ ー ス(4%以 下)の 地 方 品 種 が 頻 繁 に 出 現 す る の は,タ イ,ラ オ ス か ら ベ トナ ム に わ た り広 が る も ち 稲 栽 培 圏 の 影 響 を受 け て い る とみ られ る.本 研 究 で は,さ ま ざ ま な ア ミロ ー ス 含 量 を もつ 地 方 品 種 の 利 用 法 を調 査 し た.ミ ャ ンマ ー で は,消 費 者 や 販 売 業 者 が 飯 米 の 粘 性 や 柔 軟 性 に 基 づ い て 米 をKauk Hnyin, Kauk Sei, Kauk Chawお よ びKauk Kyan.の4群 に 分 け て い る.そ れ ぞ れ の 群 の 名 称 は,も ち 米,粘 る米,柔 ら か い 米,堅 い 米 を 意 味 して お り,収 集 標 本 の ア ミ ロ ー ス 含 量 の 測 定 の 結 果,も ち(無),低,中,高 の ア ミ ロ ー ス含 量 で あ る こ とが 判 明 し た.今 回 調 査 したChinお よ びShanの 両 州 で は,Kauk Sei が 最 も 多 く,地 域 の 人 た ち が 常 食 に して い る.ま た,Kauk Seiお よ びKauk Hnyinの 両 群 の 米 は,伝 統 的 な祭 事 の 時 に ス ナ ッ ク を作 る材 料 と し て 習 慣 的 に 用 い ら れ て い る.も ち 米 とみ られ るKauk Hnyinは,全 国 的 に 分 布 して い る が,粘 る 米 と さ れ る Kauk Seiは,ミ ャ ンマ ー の 山 間 部 で 卓 越 して い る.ミ ャ ン マ ー に お け る米 の 調 理 ・加 工 製 品 は,7つ の タ イ プ に 分 け られ た. す な わ ち,飯 米,ケ ー キ,生 地 製 品,フ リ ッ タ ー,麺,プ デ ィ ン グ な らび に 飲 料.そ れ ぞ れ の タ イ プ に は,数 種 類 あ る い は そ れ 以 上 の 異 な る調 理 ・加 工 製 品 が 含 ま れ る.調 理 ・加 工 の 方 法 は,米 の 素 材(米 粒 あ る い は米 粉),品 質 ・成 分(ア ミ ロ ー ス 含 量),加 熱 法,添 加 食 材 の 種 類 な ど に よ り異 な る.ミ ャ ンマ ー の イ ネ地 方 品 種 の ア ミロ ー ス 含 量 の 変 化 は,さ ま ざ ま な 調 理 や 加 工 の 方 法 に 対 応 して 選 抜 され て き た 結 果 と 考 え られ る.

キ ー ワ ー ド 地 方 品 種,炊 飯 米,調 理 ・加 工,も ち 米,も ち 稲 栽 培 圏

* Corresponding author

〒156-8502東 京 都 世 田 谷 区 桜 丘1-1-1 [email protected]