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

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%.

1. 통일벼의 도정에 있어서 현백율은 회전 950 rpm, 로울러입도 36 mesh, 90% 유량일 때 수율이 좋고 정미능력은 회전 1050 rpm, 로울러입도 40 mesh, 유량 100%일 때가 가장 좋다. 2. 통일쌀의 단백질함량은 기존 품종보다 약 1% 높았다. 3. 도정에 따라 지방, 회분 섬유 비타민 $B_1$, $B_2$ 성분의 변화가 가장 심하였고 10분도미에 비하여 7분도미로 할 경우 지방은 10% 비타민 $B_1$은 30%, $B_2$는 20%의 손실을 막을 수 있었다.