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Cooking Quality of Sake Rice Variety “Yamadanishiki”

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Cooking Quality of Sake Rice Variety “Yamadanishiki” 日本調理科学会誌 Vol.Cooking Quality of Sake 46，No. Rice 3，213～220（2013）Variety “Yamadanishiki”〔Note〕 Cooking Quality of Sake Rice Variety “Yamadanishiki” Tomochika Mizuma*§ In the present study, the cooking quality of the major sake rice variety Yamadanishiki was compared with that of the table-rice variety Koshihikari.（1） Yamadanishiki characteristically contains a certain percentage of white-core grains（grains having a white opaque structure in the center） apart from ordinary non white-core grains. The water absorption rate of white-core grains was higher than that of their ordinary non white-core counterparts. This difference in the water absorption rates could be associated with uneven cooking, particularly if the soaking periods were insufficient. （2） When compared to Koshihikari, Yamadanishiki yielded a larger volume of cooked rice from a smaller amount of raw rice. Sensory texture evaluation showed that cooked Yamadanishiki rice had a good eating quality that was comparable to Koshihikari.（3） Cooked Yamadanishiki rice showed unique texture properties（hard, elastic, and less sticky） that were not found in Koshihikari. From the above results, the application of the unique texture of Yamadanishiki rice in cooking is expected in the future.（4） These texture properties and the cooking quality of Yamadanishiki appear to be related to the high amylose content and unique characteristics of sake rice （i.e., white-core structure and large-sized kernels）. Keyword：sake rice, white-core grains, cooked rice, sensory evaluation, texture consumer needs and declining table-rice consumption, the INtroductIoN Japanese rice farming industry has made considerable Sake rice is a type of rice suitable for brewing Japanese efforts to establish novel cultivars of rice with characteris- sake（rice wine）. Varieties and production areas are offi- tic properties so as to increase national rice consumption. cially designated by the Ministry of Agriculture, Forestry To this end, the MAFF launched the research project and Fisheries（MAFF） of Japan（As of 2009, 178 types of “Development of rice and paddy crops with novel charac- sake rice of different varieties or geographical origin have teristics for the promotion of rice consumption（Super been designated）. They have been selected and estab- Rice Project）” in 1989, aiming to characterize rice pro- lished for quality sake production because of their unique teins and starches, establish rice cultivars for novel appli- brewing properties that allow them to be polished to a cations, and develop processing and utilization techniques. high degree, absorb water sufficiently, support favorable This project was followed by investigations exploring growth of koji mold when used as culture platforms, and high-quality, highly-functional rice varieties and the sub- be dissolved readily in a mixture of koji mold and yeast sequent research project（started in 2006） “Development starter, all of which are important for successful sake of strategies and procedures to ensure stable supplies of brewing（Tadenuma, 2007）. Additionally, sake rice pos- low cost, high quality produce for the food industry,” in sesses different morphological and compositional proper- which related studies have focused on inexpensive rice ties from rice suited for cooking（table-rice）; for example, cultivars for processing use, and positive results have been sake rice contains white-core grains that have a white reported（MAFF, 2006）. opaque structure called the “white core” in the center. Although breeding a new rice variety is carried out The opaque appearance of the white core results from a excellently in this manner, this study aimed to identify a wide distribution of starch particles in this area, with new type of table-rice that was texturally different from small intervening spaces between particles that cause the conventional varieties. Thus, we examined the cooking diffuse reflection of light—a characteristic feature which characteristics of Yamadanishiki, which is a representative brings about various beneficial effects on sake brewing sake rice variety. Considering that sake rice has been tra- （Yanagiuchi, 1996 and 1997）. ditionally grown and is well distributed in Japan and To improve the current difficult situation, with diverse shown to have various characteristic properties, its use as a new type of table-rice may be a potential solution to * Faculty of Health and Welfare, Seinan Jo Gakuin University diverse consumer needs. § Inquiry Faculty of Health and Welfare, Seinan Jo Gakuin University 5-3-1 Ihori, Kokurakitaku, Fukuoka 803-0835, Japan TEL 093（583）5351 FAX 093（583）5351 （213） 69 J. Cookery Sci. Jpn. Vol. 46 No. 3（2013） grains removed by immediate centrifuging（1,500× g, 2 Methods min）. In each experiment, samples were analyzed in qua- Samples druplicate（standard deviation, 0.020 g）. The values used The major sake rice variety Yamadanishiki, which is the in this paper are averages. The water absorption ratio x most widely cultivated sake rice in Japan, was compared was expressed by with the table-rice variety Koshihikari. In this study, both x ＝（ w - w0） / w0 rice cultivars were harvested in Hyogo and Niigata Pre- fecture, respectively in 2011. Sake rice characteristically where w（g） is the weight of the water-absorbed sample contains grains with and without the white core（white at any given absorption time（min）. The subscript 0 indi- opaque structure） in the center. To explore the general cates the values of the initial（unsoaked） states. cooking quality of sake rice, this study focused on the most Cooking characteristics widely cultivated and popular sake rice Yamadanishiki Cooking characteristics were assessed based on stan- and table-rice Koshihikari varieties. Grains of both variet- dard procedures recommended by the Food Agency of ies were polished to 90% of their original brown rice Japan（Chikubu, 1963）. A rice sample（weight, 8 g） was weight（polishing rate, 90%） by a rice mill（RSKM5B, measured into a wire basket（diameter, 40 mm; depth, 75 Satake Corporation, Japan）. The cooking quality of sake mm） and soaked in 160 mL of deionized water in a bea- rice was examined separately on white-core and non ker at 20℃ for 1 hr. Thereafter, the beaker and contents white-core grains sorted using a grain sorter（RGQI20A, were transferred to an electric rice cooker（SRNF101, Satake Corporation, Japan）, as well as on unsorted grains. Panasonic Corporation, Japan）, the inner bowl of which As compared with Koshihikari（19.9 g）, Yamadanishiki was filled with 1 L of boiling water and heated（double showed a larger thousand kernel weight（6.0 g and 3.8 g boiled） for 25 min. The basket and cooked rice were larger for white-core and non white-core grains, respec- immediately removed from the heat and allowed to stand tively）. The weight percentages of white-core and non at room temperature for 10 min, after which the weight white-core grains of Yamadanishiki are shown in Table 1. and volume of cooked rice were measured to calculate water uptake and volume expansion using the following table 1. Weight percentages of white-core and non white- formulae: core grains of Yamadanishiki weight percentages（%） Water uptake ratio＝cooked rice weight/initial white-core grains 67.7 （uncooked） rice weight non white-core grains 32.3 Volume expansion ratio＝cooked rice volume/initial （uncooked） rice volume Composition and relative density Using powdered samples of polished rice, the amounts For measurement of the blue value of the starch-iodine of major components were measured according to the pro- complex （hereafter referred to as starch-iodine blue cedures described in a guidebook on the Standard Tables value）, the residual liquid（gruel） remaining in the beaker of Food Composition in Japan（5th revision）（Kumagaya, was allowed to cool to room temperature and diluted to 2001）, including an ambient-pressure drying method at 200 mL with distilled water（DW）. The solution（1 mL） 105°C for moisture content, the Kjeldahl method for pro- was mixed with approximately 50 mL of DW and 2 mL of tein content, and simplified iodine colorimetry method for iodine solution（mixture of 2 g of iodine and 20 g of potas- amylose content（Juliano, 1971）. The relative density of sium iodide made up to 1 L with DW） and diluted to 100 grains was determined by the sink–float method in a car- mL with DW, and the starch-iodine blue value was deter- bon tetrachloride/toluene mixture（Momose, 1978）. mined by measuring the absorbance at 600 nm with a Measurement of water absorption spectrophotometer. Furthermore, 20 mL of the gruel was The amount of water absorbed was measured by stan- placed in an aluminum container and incubated to dryness dard methods（Brewing Society of Japan, 1993）. In brief, at 80℃ for 20 h, followed by 105℃ for 4 hr. The resulting 10 g of sample was placed in a stainless steel sample bas- solid component was weighed, and the value was con- ket, which was then soaked in water（20 ℃） for a variable verted to the total weight of extracted solids by multiply- period of time（0-60 min）. The rice was then removed ing it by 10. from the basket and the water on the surface of the 70 （214） Cooking Quality of Sake Rice Variety “Yamadanishiki” Physical properties of cooked rice（Instrumental texture samples were cooked using a rice: water ratio of 1 : 1.4 evaluation） and evaluated by 21 panels consisting of faculty members The physical properties of a single kernel and a mass of and students at Seinan Jo Gakuin University in terms of 6 cooked rice, prepared using a rice: water ratio of 1 : 1.4, parameters（hardness, stickiness, appearance, flavor, taste, were measured with a tensipresser（My Boy II system, and overall quality） on a 7-point scale from －3 to ＋3, in Taketomo Electric Inc., Japan）. which a score of 0 indicated no difference from a refer- Single-kernel measurements were performed by a two- ence variety（Koshihikari）.
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