Studies on the Milling, Quality and Storage of Tongil Rice Part I. Milling Condition and Change of Constituent of Rice

통일벼의 도정과 품질 및 저장에 관한 연구 제1보 도정공정과 성분변화

  • Chung, Dong-Hyo (College of Agriculture, Chung-Ang University) ;
  • Kyung, Moon-Hyun (Experiment Station, National Agricultural Products Inspection Office) ;
  • Kong, Joon-Sup (Experiment Station, National Agricultural Products Inspection Office) ;
  • Kim, Hi-Kap (Experiment Station, National Agricultural Products Inspection Office)
  • 정동효 (중앙대학교 농과대학) ;
  • 경문현 (국립농산물검사소 시험소) ;
  • 공준섭 (국립농산물검사소 시험소) ;
  • 김희갑 (국립농산물검사소 시험소)
  • Published : 1976.03.28

Abstract

1. In the milling process of Tongil rice (brown rice), the milling rate was remarkable at 960 rpm. (rotation per minute), roller mesh of 36 and opening rate of 90%, but the milling ability was found to be best at 1050 rpm., roller mesh of 40 and at opening rate of 100%. 2. The protein content of Tongil rice was 1% higher than the other existing variety. 3. The contents of protein, ash, fiber, vitamin $B_1$ and vitamin $B_2$ varied significantly according to the milling degrees. As an example, at the milling degree of 70%, it was possible to reduce the losses of more than 10% in protein, of more than 30% in vitamin $B_1$, of more than 20% in vitamin $B_2$, as compared to the percentage losses obtained at the milling degree of 100%.

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