| 摘要 |
<p>PURPOSE:To make calculation of accurate taste evaluation value possible calculating a taste evaluation value from a taste influence component value and correcting the calculated taste evaluation value while substituting a predetermined whiteness for a detected whiteness. CONSTITUTION:Whiteness of sample grains (unpolished rice or polished rice) is detected using a whiteness detecting means, i.e., an analyzer (means for detecting absorbance by irradiating a sample with near infrared radiation), or whiteness gauge and a final whiteness is calculated according to a whiteness working curve. A taste influence component calculating means calculates the contents of protein and amylose in sample grains for which the whiteness value is calculated according to the working curve. A taste evaluation calculating means then calculates a taste evaluation value based on the contents thus calculated. When the whiteness thus calculated is other than 40%, for example, whiteness of 40% is substituted for it and correcting means corrects the taste evaluation value and presents a corrected taste evaluation value on a display means.</p> |
