水稲栽培における卵殻施用が米飯の利用価値を広げる

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  • Application of Eggshell in Paddy Rice Cultivation Expands the Utility Value of Cooked Rice
  • スイトウ サイバイ ニ オケル ランカクシヨウ ガ ベイハン ノ リヨウ カチ オ ヒロゲル

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<p>The purpose of this study was to examine the effect of the application of eggshells to rice fields for calcium fortification on the quality of the cooked rice. The protein content and the amylose rate of each polished rice sample were not different from those of the control sample, and the taste analyzer values were almost the same. No clear difference in the calcium content of rice endosperm could be confirmed. However, the surface and overall hardness of the cooked rice grown with 100 or 200 kg of eggshell/10 a were increased in comparison to those of the control, and the stickiness of the surface also tended to be increased. Moreover, the characteristic value of the expansion volume of the cooked rice was increased, and it was inferred that the thermal behavior of the cell wall had changed, which affected the hardness and graininess of the cooked rice. In addition, the enzyme activity of the rice endosperm was lower than that of the control, and the absorbance at the maximum absorption wavelength of the iodine absorption spectrum of the eluted starch during cooking was increased. From these results, it was demonstrated that the application of eggshells to rice fields improved the graininess of the cooked rice and tended to increase the stickiness. It was also suggested that the effect of eggshell application on the cooked rice was not due to an accumulation of calcium in rice endosperm, but a complex and indirect effect on metabolic changes.</p>

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