Review (in Japaese)
Takashi MIKAMI
Satake Corporation Products Development Engineering Division
Abstract
We developed the taste analyzer to answer market demands for prompt, objective
rice taste evaluation. This report explains the development of the analysis
equipment for the rice quality evaluation system and introduces the previously
unpublished historical background behind the rice taste analyzer. It also
explains the logic behind the Total Taste Evaluation System and why it
was necessary to develop each piece of equipment (Cooked Rice Taste Analyzer,
Fresh Degree Meter, Hardness and Stickiness Meter) that makes up the Total
Taste Evaluation System. Finally, this report explains the purpose of the
development of the Total Taste Evaluation System and proposes a new concept
to segment rice quality according to its use, based on the results from
the equipment. This will give the users of the equipment taste values that
match more closely with human sensory evaluation, improving evaluation
for both cooked and uncooked rice.
Keywords: rice taste, rice taste analyzer, total taste evaluation system
.