Digestibility determination system and method

Abstract

To provide a digestibility determination system capable of numerically evaluating digestibility in relatively short time without requiring a complicated operation.SOLUTION: A digestibility determination system comprises: immersion means for immersing raw rice into at least gelatinizing solution; imaging means for imaging an image of the raw rice immersed into gelatinizing solution at predetermined imaging timing; image data acquiring means 11 for acquiring image data imaged by the imaging means; index value calculating means 15 for calculating an index value in order to determine rice digestibility based on the image data; and digestibility determination means 16 for determining rice digestibility on the basis of the index value calculated by the index value calculating means 15 and correlation between a predetermined index value and digestibility, where the index value calculating means 15 calculates information on a first region made up of a region corresponding to the raw rice and a region occupied by a component eluted from the raw rice or information on a second region made up of only a region occupied by components eluted from the raw rice, which are obtained by analyzing image data at predetermined imaging timing, as an index value.SELECTED DRAWING: Figure 2

Description

Technical Field

[0001] The present invention relates to a system and method for determining the digestibility of rice, and particularly to a system and method for determining the digestibility of rice using the alkali disintegration method.

Background Art

[0002] In the production of Japanese sake, the aging of rice is an important factor determining the quality of the product. In the production process of Japanese sake, alcoholic fermentation proceeds by using the sugar produced by decomposing steamed rice (steamed rice) used as a raw material with an enzyme. Here, the ease of decomposition of steamed rice by an enzyme is called digestibility, and it is known that this digestibility also affects the degree of alcoholic fermentation and the final sake quality. In addition, the phenomenon in which the crystal structure of steamed rice changes and the steamed rice becomes hard by leaving the steamed rice for a certain period of time is called the aging of rice. However, the steamed rice decomposed by an enzyme in the fermentation process controls the digestibility of the steamed rice by aging it to some extent before fermentation. Therefore, evaluating the digestibility (Brix value and aging rate) of steamed rice is important for quality control of sake. Therefore, at present, before producing Japanese sake, the digestibility of steamed rice aged for 3 hours is analyzed according to the national unified analysis method for raw material rice for sake brewing. However, it is known that this analysis method requires preparation before measurement, has a long measurement time, and does not accurately reflect the digestibility of rice in the fermentation process that usually takes about 20 days.

[0003] [[ID=?]]

[0004] ] The method described in Patent Document 1 immerses the rice to be evaluated in an aqueous urea solution or an aqueous alkali solution, evaluates the disintegration property in these aqueous solutions, and evaluates the properties such as the enzymatic digestibility of the steamed rice using the evaluated disintegration property as an index.

[0005] ​Furthermore, the method described in Patent Document 2 involves a gelatinization step in which rice is immersed in an alkaline solution or a urea solution to gelatinize the rice; a separation step in which the solution and undissolved rice are separated after the gelatinization step; a detection step in which the amount of eluted starch is detected using the iodine-starch color reaction in the solution obtained in the separation step, or the absorbance of the solution after the reaction is detected; and an evaluation step in which the rice is evaluated based on the correlation between the amount of eluted starch and absorbance detected in the detection step and the physical properties of the rice (such as the digestibility of steamed rice). [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2017-161399 [Patent Document 2] Patent No. 6472001 [Overview of the project] [Problems that the invention aims to solve]

[0007] Incidentally, in the production of sake, from the perspective of reducing the burden on workers and suppressing variations in evaluation, methods for evaluating the digestibility of rice are required to meet four conditions: (1) they do not require complex operations, (2) they take little time to measure, (3) they can quantify digestibility, and (4) they can evaluate the digestibility of highly polished rice (rice with a low polishing ratio).

[0008] However, the method described in Patent Document 1 requires immersing the rice to be evaluated in various solutions for at least three hours in order to assess its disintegration properties. Therefore, it cannot be said to be sufficient in relation to the conditions in (2) above. Furthermore, in the method described in Patent Document 1, when evaluating the disintegration properties of the rice to be evaluated in an aqueous solution, the degree of disintegration is judged visually, or the color of the stained solution after staining the dissolved starch is judged visually. Therefore, if the enzymatic digestibility of steamed rice is evaluated using the evaluated disintegration properties as an indicator, even if it can be quantified, there are problems in terms of accuracy.

[0009] Furthermore, the method described in Patent Document 2 requires a separation step and the use of the iodine-starch color reaction in the detection step, thus necessitating complex operations.

[0010] Furthermore, in sake production, there are many occasions where rice with a low polishing ratio is used. However, when evaluating the digestibility of rice with a low polishing ratio by immersing it in various solutions and observing its condition, it may not be possible to accurately evaluate the digestibility due to cracks forming in the rice or the rice splitting into two or more fine grains by breaking or shattering.

[0011] In other words, the conventional methods described in Patent Document 1 and Patent Document 2 are insufficient as methods that satisfy all four of the above conditions.

[0012] This invention has been made in view of the above circumstances, and aims to provide a digestibility determination system that does not require complicated operations and can numerically evaluate digestibility in a relatively short time. [Means for solving the problem]

[0013] The characteristic configuration of the digestibility determination system according to the present invention, which achieves the above objective, is as follows: A system for determining the digestibility of rice, A means for immersing raw rice in at least a gelatinizing solution, A photographing means for taking an image of the raw rice immersed in the gelatinizing solution at a predetermined shooting timing, Image data acquisition means for acquiring image data captured by the aforementioned shooting means, Based on the aforementioned image data, for determining the digestibility of the rice 1 An indicator value calculation means for recording the indicator value, The index value calculated by the aforementioned index value calculation means Based on the changes in the raw rice immersed in the gelatinizing solution, the first Indicator values ​​and, Based on the changes in the raw rice immersed in the gelatinizing solution predetermined Second method for determining the digestibility of rice The index value and the above rice Digestibility Brix value or aging rate Based on the correlation with the above, a digestibility determination means for determining the digestibility of the rice, A means for acquiring brightness data that acquires brightness data from the aforementioned image data, Equipped with, The index value calculation means calculates, from the image data at the predetermined imaging timing, Starting from the point when the raw rice is immersed in the gelatinizing solution, a first region including a region corresponding to the raw rice and a region occupied by components eluted from the raw rice Brightness increase as 1 an index value death, The digestibility determination means determines the digestibility of the rice based on the correlation between the amount of brightness increase in the first region, which is a predetermined second index value with the time when the raw rice is immersed in the gelatinization solution as the starting point, and the Brix value or aging rate at a predetermined time of aging, and the first index value calculated by the index value calculation means. This is the point.

[0014] Further, a characteristic configuration of the digestibility determination method according to the present invention for achieving the above object is a method for determining the digestibility of rice, comprising a dipping step of dipping raw rice in at least a gelatinization solution, a photographing step of photographing an image of the raw rice immersed in the gelatinization solution at a predetermined photographing timing, an image data acquisition step of acquiring the image data photographed in the photographing step, an index value calculation step of calculating an index value for determining the digestibility of the rice based on the image data, 1 a digestibility determination step of determining the digestibility of the rice based on the index value calculated in the index value calculation step and a correlation relationship between a predetermined index value and the digestibility, The index value calculation step calculates, from the image data at the predetermined photographing timing, Based on the changes in the raw rice immersed in the gelatinizing solution, the first an index value Based on the changes in the raw rice immersed in the gelatinizing solution for Second method for determining the digestibility of rice a first region including a region corresponding to the raw rice and a region occupied by components eluted from the raw rice rice as Brix value or aging rate the index value. A brightness data acquisition step, which involves acquiring brightness data from the aforementioned image data, This is the point. The index value calculation means calculates, from the image data at the predetermined imaging timing, Starting from the point when the raw rice is immersed in the gelatinizing solution, a first region including a region corresponding to the raw rice and a region occupied by components eluted from the raw rice Brightness increase as 1 an index value death, The digestibility determination step determines the digestibility of the rice based on the correlation between the amount of brightness increase in the first region, which is a predetermined second index value with the point in time when the raw rice is immersed in the gelatinization solution as the starting point, and the Brix value or aging rate at a predetermined time of aging, and the first index value calculated in the index value calculation step. This is the point.

[0015] According to the above characteristic configuration, an image of raw rice immersed in a gelatinization solution is photographed, and an index value related to a first region obtained by analyzing the image data at a predetermined photographing timing is calculated. Brightness increase as 1 the index value.

[0016] Here, the inventors of the present invention have conducted extensive research and have found a first region obtained by analyzing image data of an image captured at a predetermined shooting timing. Brightness increase We discovered a correlation between this and the digestibility of rice, and by utilizing this correlation, we were able to determine the digestibility of rice, which led to the completion of this invention. Also, As a result of diligent research, the inventors of this application have succeeded in obtaining the finding that there is a correlation between a predetermined second index value (the amount of brightness increase related to the first region) and the Brix value or aging rate of rice, and have found that the digestibility of rice can be determined based on this correlation. Furthermore, the inventors of this application have found that a predetermined second index value is predetermined based on the changes in raw rice when it is immersed in a gelatinization solution, and that there is a correlation between the two when the digestibility of the rice is the Brix value or aging rate of the steamed raw rice measured according to the nationwide unified analytical method for sake brewing rice. Furthermore, as a result of diligent research, the inventors of this application have found that, when calculating the amount of brightness increase in the first region as a first indicator value, starting from the reaction initiation point, the digestibility of rice can be accurately determined based on the calculated first indicator value. Furthermore, as a result of diligent research, the inventors of this application have succeeded in obtaining the finding that there is a particularly strong correlation between the amount of brightness increase (second index value) in a predetermined first region starting from the reaction initiation point and the Brix value or aging rate when the rice is not aged or has been aged for a predetermined time, and have found that the digestibility of rice can be determined based on this correlation.

[0017] In other words, in the above characteristic configuration, the digestibility determination means (digestibility determination step) calculates the index value calculation means (index value calculation step) 1 Index values ​​(related to the first area) Brightness increase ) and predetermined 2nd The digestibility of rice can be determined based on the correlation between indicator values ​​and digestibility. In this application, "digestibility" refers to quantifiable factors such as Brix value and aging rate. Furthermore, the increase in brightness in the first region, calculated starting from the reaction initiation point, is used as the second index value, and the digestibility of the rice can be determined based on this second index value. Furthermore, based on the correlation between a predetermined second index value (increase in brightness related to the first region) starting from the reaction initiation point and the Brix value or aging time at the pre-aging or predetermined aging time, and the calculated increase in brightness related to the first region, the digestibility of rice can be quantified as the Brix value or aging rate at the pre-aging or predetermined aging time.

[0018] Thus, according to the above characteristic configuration, raw rice is immersed in a gelatinization solution and gelatinized while the raw rice is photographed, and based on the photographed image... 1 The indicator value can be calculated, and furthermore, the calculated 1 The digestibility of rice can be easily quantified and determined from the indicator values ​​and the correlation described above.

[0019] Furthermore, the above-described feature configuration has the advantage of being simpler to operate compared to the method described in Patent Document 2, as it eliminates the need for complicated operations such as soaking sake rice in water for a long time or steaming the sake rice after soaking. 1 The index value is calculated, and this 1 This method quantifies digestibility using index values. Therefore, it has the advantage of being more accurate than the method described in Patent Document 1, which uses visual inspection to determine the index for evaluating digestibility.

[0020] Also, 1 When using information obtained from the area of ​​a single grain of rice in image data, such as the expansion rate or area increase of a single grain of rice, as an indicator value, the rice may split into two or more fine grains due to cracking or breaking during observation, making it impossible to calculate the indicator value, or even if it can be calculated, it may be inappropriate, and as a result, digestibility may not be accurately evaluated. However, with the above feature configuration, 1 As an indicator value, the first in the region Regarding Brightness increase Because of the use of [a specific method], even in cases where rice breaks into fine grains, [a suitable method] is used. 1 Indicator values ​​can be calculated, and digestibility can be evaluated with high accuracy. Rice fragmentation during observation is particularly likely to occur in rice with a low milling ratio, but the above characteristic configuration allows for accurate evaluation of digestibility.

[0021] As described above, the digestibility determination system and method having the above-mentioned features allow for numerical evaluation of digestibility in a relatively short time without requiring complicated operations. Furthermore, it can accurately evaluate the digestibility of rice even if the milling ratio is low.

[0022] Furthermore, in order to achieve the above objectives Digestiveness determination system according to the present invention special The characteristic composition is, A system for determining the digestibility of rice, A means for immersing raw rice in at least a gelatinizing solution, A photographing means for taking an image of the raw rice immersed in the gelatinizing solution at a predetermined shooting timing, Image data acquisition means for acquiring image data captured by the aforementioned shooting means, An index value calculation means for calculating a first index value for determining the digestibility of the rice based on the aforementioned image data, Based on the first index value calculated by the index value calculation means, which is based on the change in the raw rice immersed in the gelatinization solution, and based on the change in the raw rice immersed in the gelatinization solution predetermined Second method for determining the digestibility of rice Index value and before Note rice Correlation between Brix levels as a measure of digestibility or the rate of aging. Based on the above, the system comprises a digestibility determination means for determining the digestibility of the rice, and a brightness data acquisition means for acquiring brightness data from the image data, The index value calculation means analyzes the image data at the predetermined shooting timing and calculates the first index value as at least the increase in brightness in a second region consisting only of the region occupied by components dissolved from the raw rice, starting from the time when the raw rice is immersed in the gelatinization solution. The digestibility determination means determines the digestibility of the rice based on the correlation between the amount of brightness increase in the second region, which is a predetermined second index value with the time when the raw rice is immersed in the gelatinization solution as the starting point, and the Brix value or aging rate at the pre-aging stage or after aging for a predetermined time, and the first index value calculated by the index value calculation means. It's at a single point.

[0023] Furthermore, the characteristic configuration of the digestibility determination method according to the present invention for achieving the above objective is as follows: A method for determining the digestibility of rice, A soaking step in which raw rice is immersed in at least a gelatinizing solution, A shooting step in which an image of the raw rice immersed in the gelatinizing solution is taken at a predetermined shooting timing, An image data acquisition step for acquiring image data captured in the aforementioned shooting step, An index value calculation step, which calculates a first index value for determining the digestibility of the rice based on the image data, The system comprises: a first index value based on the changes in the raw rice immersed in the gelatinization solution calculated in the index value calculation step; a digestibility determination step that determines the digestibility of the rice based on a correlation between a second index value predetermined for determining the digestibility of the rice based on the changes in the raw rice immersed in the gelatinization solution and the Brix value or aging rate as a measure of the digestibility of the rice; and a brightness data acquisition step that acquires brightness data from the image data. The index value calculation step involves analyzing the image data at the predetermined shooting timing to calculate the first index value, which is at least the increase in brightness in a second region consisting only of the region occupied by components eluted from the raw rice, starting from the point in time when the raw rice is immersed in the gelatinization solution. The digestibility determination step involves determining the digestibility of the rice based on the correlation between the amount of brightness increase and the Brix value or aging rate at the pre-aging stage or after aging for a predetermined time, with respect to the second region, which is a predetermined second index value with the time when the raw rice is immersed in the gelatinization solution as the starting point, and the first index value calculated in the index value calculation step.

[0024] above According to the described feature configuration, Raw rice immersed in a gelatinization solution is photographed, and the image data obtained by analyzing the image data at predetermined shooting timings is used to calculate at least the increase in brightness in the second region as the first index value.

[0025] Here, the inventors of the present invention have conducted extensive research and have found that there is a correlation between at least the increase in brightness in a second region obtained by analyzing image data of an image captured at a predetermined shooting timing, and the digestibility of rice. They have found that the digestibility of rice can be determined by utilizing this correlation, and have completed the present invention. Furthermore, as a result of diligent research, the inventors of this application have succeeded in obtaining the finding that there is a correlation between a predetermined second index value (at least the amount of brightness increase related to the second region) and the Brix value or aging rate of rice, and have found that the digestibility of rice can be determined based on this correlation. Furthermore, the inventors of this application have found that a predetermined second index value is predetermined based on the changes in raw rice when it is immersed in a gelatinization solution, and that there is a correlation between the two when the digestibility of the rice is the Brix value or aging rate of the steamed raw rice measured according to the nationwide unified analytical method for sake brewing rice. Furthermore, as a result of diligent research, the inventors of this application have found that, when calculating at least the amount of brightness increase in the second region as a first indicator value, starting from the reaction initiation point, the digestibility of rice can be accurately determined based on the calculated first indicator value. Furthermore, as a result of diligent research, the inventors of this application have succeeded in obtaining the finding that there is a particularly strong correlation between at least the amount of brightness increase in a predetermined second region starting from the reaction initiation point and the Brix value or aging rate when the rice is unaged or aged for a predetermined time, and have found that the digestibility of rice can be determined based on this correlation.

[0026] In other words, with the above-described configuration, the digestibility of rice can be determined by the digestibility determination means (digestibility determination step) based on the correlation between the first index value (at least the amount of brightness increase related to the second region) calculated by the index value calculation means (index value calculation step) and a predetermined second index value and digestibility. In this application, "digestibility" refers to Brix value or aging rate, which can be quantified. Furthermore, the increase in brightness in the second region, calculated starting from the reaction initiation point, can be used as the second index value, and the digestibility of rice can be determined based on this second index value. Furthermore, based on the correlation between a predetermined index value (at least the increase in brightness in the second region) starting from the reaction initiation point and the Brix value or aging time at the pre-aging or predetermined aging time, and the calculated increase in brightness in the second region, the digestibility of rice can be quantified as the Brix value or aging rate at the pre-aging or predetermined aging time.

[0027] Thus, According to the above characteristic configuration, By immersing raw rice in a gelatinization solution and photographing the rice while it is gelatinizing, a first index value can be calculated based on the captured image. Furthermore, the digestibility of the rice can be easily quantified and determined from the calculated first index value and the correlation described above. Furthermore, the above-described feature configuration has the advantage of being simpler to operate compared to the method described in Patent Document 2, as it eliminates the need for complicated operations such as soaking sake rice in water for a long time or steaming the sake rice after soaking. Moreover, in the above-described feature configuration, a first index value is calculated based on an image of raw rice, and this first index value is used to quantify digestibility. Therefore, it has the advantage of being easier to improve accuracy than the method described in Patent Document 1, which uses visual inspection to determine the index for evaluating digestibility. Furthermore, when using information obtained from the area of ​​a single grain of rice in image data, such as the expansion rate or area increase of a single grain of rice, as the first indicator value, the rice may split into two or more fine grains due to cracking or shattering during observation, making it impossible to calculate the indicator value, or even if it can be calculated, it may be inappropriate, resulting in an inability to accurately evaluate digestibility. However, with the above feature configuration, at least the brightness increase amount related to the second region is used as the first indicator value, so even if the rice splits into fine grains, an appropriate first indicator value can be calculated, and digestibility can be accurately evaluated. Rice splitting during observation is particularly likely to occur with rice that has a low milling ratio, but with the above feature configuration, digestibility can be accurately evaluated. can.

[0028] Furthermore, in order to achieve the above objectives Digestiveness determination system according to the present invention special The characteristic composition is, A system for determining the digestibility of rice, A means for immersing raw rice in at least a gelatinizing solution, A photographing means for taking an image of the raw rice immersed in the gelatinizing solution at a predetermined shooting timing, Image data acquisition means for acquiring image data captured by the aforementioned shooting means, An index value calculation means for calculating a first index value for determining the digestibility of the rice based on the aforementioned image data, The system comprises a first index value based on the changes in the raw rice immersed in the gelatinization solution calculated by the index value calculation means, a second index value predetermined based on the changes in the raw rice immersed in the gelatinization solution for determining the digestibility of the rice, and a correlation between the Brix value or aging rate as a measure of the digestibility of the rice, and a luminance data acquisition means for acquiring luminance data from the image data, The index value calculation means analyzes the image data at the predetermined shooting timing and calculates the first index value as at least the brightness increase rate for a second region consisting only of the region occupied by components dissolved from the raw rice, starting from the time when the raw rice is immersed in the gelatinization solution. The digestibility determination means determines the digestibility of the rice based on the correlation between the luminance increase rate and the Brix value or aging rate at the pre-aging stage or after aging for a predetermined time, with respect to the second region, which is a predetermined second index value with the time when the raw rice is immersed in the gelatinization solution as the starting point, and the first index value calculated by the index value calculation means. It lies in that point.

[0029] Furthermore, the digestibility determination method according to the present invention for achieving the above objectiveFeature Configuration teeth, A method for determining the digestibility of rice, A soaking step in which raw rice is immersed in at least a gelatinizing solution, A shooting step in which an image of the raw rice immersed in the gelatinizing solution is taken at a predetermined shooting timing, An image data acquisition step for acquiring image data captured in the aforementioned shooting step, An index value calculation step, which calculates a first index value for determining the digestibility of the rice based on the image data, The system comprises: a first index value based on the changes in the raw rice immersed in the gelatinization solution calculated in the index value calculation step; a digestibility determination step that determines the digestibility of the rice based on a correlation between a second index value predetermined for determining the digestibility of the rice based on the changes in the raw rice immersed in the gelatinization solution and the Brix value or aging rate as a measure of the digestibility of the rice; and a brightness data acquisition step that acquires brightness data from the image data. The index value calculation step involves analyzing the image data at the predetermined shooting timing to calculate the first index value, which is at least the brightness increase rate for a second region consisting only of the region occupied by components eluted from the raw rice, starting from the point in time when the raw rice is immersed in the gelatinization solution. The digestibility determination step determines the digestibility of the rice based on the correlation between the luminance increase rate and the Brix value or aging rate at the pre-aging stage or after aging for a predetermined time, with respect to the second region, which is a predetermined second index value with the time when the raw rice is immersed in the gelatinization solution as the starting point, and the first index value calculated in the index value calculation step. It lies in that point.

[0030] According to the above characteristic configuration, Raw rice immersed in a gelatinization solution is photographed, and the image data obtained by analyzing the image data at predetermined shooting timings is used to calculate at least the luminance increase rate for the second region as the first index value.

[0031] Here, the inventors of the present invention have conducted extensive research and have found that there is a correlation between at least the luminance increase rate in a second region obtained by analyzing image data of an image captured at a predetermined shooting timing, and the digestibility of rice, and that the digestibility of rice can be determined by utilizing this correlation, thereby completing the present invention. Furthermore, as a result of diligent research, the inventors of this application have succeeded in obtaining the finding that there is a correlation between a predetermined second indicator value (at least the luminance increase rate related to the second region) and the Brix value or aging rate of rice, and have found that the digestibility of rice can be determined based on this correlation. Furthermore, the inventors of this application have found that a predetermined second index value is predetermined based on the changes in raw rice when it is immersed in a gelatinization solution, and that there is a correlation between the two when the digestibility of the rice is the Brix value or aging rate of the steamed raw rice measured according to the nationwide unified analytical method for sake brewing rice. Furthermore, the inventor of this application has conducted extensive research and has determined that the first index value is At least regarding the second area Regarding the luminance increase rate, we found that by calculating these values ​​starting from the reaction initiation point, the digestibility of rice can be accurately determined based on the calculated first indicator value. Furthermore, as a result of diligent research, the inventors of this application have succeeded in obtaining the finding that there is a particularly strong correlation between at least the luminance increase rate in a predetermined second region starting from the reaction initiation point and the Brix value or aging rate when the rice is unaged or aged for a predetermined time, and have found that the digestibility of rice can be determined based on this correlation.

[0032] In other words, The above characteristic configuration The digestibility determination means (digestibility determination step) can determine the digestibility of rice based on the correlation between the first index value (at least the luminance increase rate related to the second region) calculated by the index value calculation means (index value calculation step) and a predetermined second index value. In this application, "digestibility" refers to quantifiable factors such as Brix value and aging rate. Furthermore, it was calculated using the reaction initiation point as the starting point. At least regarding the second area The brightness increase rate is used as a second indicator value, and the digestibility of rice can be determined based on this second indicator value. Furthermore, based on the correlation between a predetermined index value (at least the luminance increase rate for the second region) starting from the reaction initiation point and the Brix value or aging time at the pre-aging or predetermined aging time, and the calculated luminance increase rate for the second region, the digestibility of rice can be quantified as the Brix value or aging rate at the pre-aging or predetermined aging time.

[0033] Thus, with the above-described feature configuration, raw rice can be immersed in a gelatinization solution and gelatinized while the raw rice is photographed. Based on the captured image, a first index value can be calculated, and furthermore, the digestibility of the rice can be easily quantified and determined from the calculated first index value and the correlation described above. Furthermore, the above-described feature configuration has the advantage of being simpler to operate compared to the method described in Patent Document 2, as it eliminates the need for complicated operations such as soaking sake rice in water for a long time or steaming the sake rice after soaking. Moreover, in the above-described feature configuration, a first index value is calculated based on an image of raw rice, and this first index value is used to quantify digestibility. Therefore, it has the advantage of being easier to improve accuracy than the method described in Patent Document 1, which uses visual inspection to determine the index for evaluating digestibility. Furthermore, when using information obtained from the area of ​​a single grain of rice in image data, such as the expansion rate or area increase of a single grain of rice, as the first indicator value, the rice may split into two or more fine grains due to cracking or shattering during observation, making it impossible to calculate the indicator value, or even if it can be calculated, it may be inappropriate, resulting in an inability to accurately evaluate digestibility. However, with the above feature configuration, at least the brightness increase rate related to the second region is used as the first indicator value, so even if the rice splits into fine grains, an appropriate first indicator value can be calculated, and digestibility can be accurately evaluated. Rice splitting during observation is particularly likely to occur with rice that has a low milling ratio, but with the above feature configuration, digestibility can be accurately evaluated.

[0034] Furthermore, the characteristic configuration of the digestibility determination system according to the present invention for achieving the above objective is as follows: A system for determining the digestibility of rice, A means for immersing raw rice in at least a gelatinizing solution, A photographing means for taking an image of the raw rice immersed in the gelatinizing solution at a predetermined shooting timing, Image data acquisition means for acquiring image data captured by the aforementioned shooting means, An index value calculation means for calculating a first index value for determining the digestibility of the rice based on the aforementioned image data, The system comprises a first index value based on the changes in the raw rice immersed in the gelatinization solution calculated by the index value calculation means, and a digestibility determination means for determining the digestibility of rice based on a second index value predetermined for determining the digestibility of rice based on the changes in the raw rice immersed in the gelatinization solution and the correlation between the Brix value or aging rate as a measure of the digestibility of the rice. The index value calculation means analyzes the image data at the predetermined shooting timing and calculates the increase in area of ​​the second region, which consists only of the region occupied by components dissolved from the raw rice, starting from the time when the raw rice is immersed in the gelatinization solution, as the first index value. The digestibility determination means determines the correlation between the amount of area increase in the second region, which is a predetermined second index value with the time when the raw rice is immersed in the gelatinization solution as the starting point, and the Brix value or aging rate at a predetermined time of aging, and the index value calculation means calculates the 1 The key feature is that the digestibility of the rice is determined based on the indicator values.

[0035] Furthermore, the characteristic configuration of the digestibility determination method according to the present invention for achieving the above objective is as follows: A method for determining the digestibility of rice, A soaking step in which raw rice is immersed in at least a gelatinizing solution, A shooting step in which an image of the raw rice immersed in the gelatinizing solution is taken at a predetermined shooting timing, An image data acquisition step for acquiring image data captured in the aforementioned shooting step, An index value calculation step, which calculates a first index value for determining the digestibility of the rice based on the image data, The system comprises a first index value based on the changes in the raw rice immersed in the gelatinization solution calculated in the index value calculation step, and a digestibility determination step that determines the digestibility of the rice based on a second index value predetermined for determining the digestibility of the rice based on the changes in the raw rice immersed in the gelatinization solution and the correlation between the Brix value or aging rate as a measure of the digestibility of the rice. The index value calculation step involves analyzing the image data at the predetermined shooting timing to calculate the first index value, which is the increase in area of ​​the second region consisting only of the region occupied by components dissolved from the raw rice, starting from the point in time when the raw rice is immersed in the gelatinization solution. The digestibility determination step involves determining the correlation between the amount of area increase in the second region, which is a predetermined second index value with the point in time when the raw rice is immersed in the gelatinization solution as the starting point, and the Brix value or aging rate at a predetermined time of aging, and the index value calculation step calculated 1 The key feature is that the digestibility of the rice is determined based on the indicator values.

[0036] According to the above feature configuration, raw rice immersed in a gelatinization solution is photographed, and the area increase in the second region, obtained by analyzing the image data at a predetermined shooting timing, is calculated as the first index value.

[0037] Here, the inventors of the present invention have conducted extensive research and have found that there is a correlation between the increase in area of ​​a second region obtained by analyzing image data of an image captured at a predetermined shooting timing and the digestibility of rice, and that the digestibility of rice can be determined by utilizing this correlation, thereby completing the present invention. Furthermore, as a result of diligent research, the inventors of this application have succeeded in obtaining the finding that there is a correlation between a predetermined second indicator value (the amount of area increase related to the second region) and the Brix value or aging rate of rice, and have found that the digestibility of rice can be determined based on this correlation. Furthermore, the inventors of this application have found that a predetermined second index value is predetermined based on the changes in raw rice when it is immersed in a gelatinization solution, and that there is a correlation between the two when the digestibility of the rice is the Brix value or aging rate of the steamed raw rice measured according to the nationwide unified analytical method for sake brewing rice. Furthermore, as a result of diligent research, the inventors of this application have found that, when calculating the area increase in the second region as the first indicator value, starting from the reaction initiation point, the digestibility of rice can be accurately determined based on the calculated indicator value. Furthermore, as a result of diligent research, the inventors of this application have succeeded in obtaining the finding that there is a particularly strong correlation between the amount of area increase (second index value) in a predetermined second region starting from the reaction initiation point and the Brix value or aging rate at a predetermined time of aging, and have found that the digestibility of rice can be determined based on this correlation.

[0038] That is, the above Feature Configuration The digestibility determination means (digestibility determination process) can determine the digestibility of rice based on the correlation between the first index value (area increase related to the second region) calculated by the index value calculation means (index value calculation process) and a predetermined second index value. In this application, "digestibility" refers to quantifiable terms such as Brix value and aging rate. Furthermore, according to the above characteristic configuration, the area increase in the second region calculated from the reaction initiation point is used as the first index value, and the digestibility of rice can be determined based on this index value. Furthermore, according to the above characteristic configuration, the digestibility of rice can be quantified as the Brix value or aging rate at a predetermined time of aging based on the correlation between a predetermined second indicator value (area increase related to the second region) starting from the reaction initiation point and the Brix value or aging time at a predetermined time of aging, and the calculated area increase related to the second region.

[0039] Thus, with the above-described feature configuration, raw rice can be immersed in a gelatinization solution and gelatinized while the raw rice is photographed. Based on the captured image, a first index value can be calculated, and furthermore, the digestibility of the rice can be easily quantified and determined from the calculated first index value and the correlation described above. Furthermore, the above-described feature configuration has the advantage of being simpler to operate compared to the method described in Patent Document 2, as it eliminates the need for complicated operations such as soaking sake rice in water for a long time or steaming the sake rice after soaking. Moreover, in the above-described feature configuration, a first index value is calculated based on an image of raw rice, and this first index value is used to quantify digestibility. Therefore, it has the advantage of being easier to improve accuracy than the method described in Patent Document 1, which uses visual inspection to determine the index for evaluating digestibility. Furthermore, when using information obtained from the area of ​​a single grain of rice in image data, such as the expansion rate or area increase of a single grain of rice, as the first indicator value, the rice may split into two or more fine grains due to cracking or shattering during observation, making it impossible to calculate the indicator value, or even if it can be calculated, it may be inappropriate, resulting in an inability to accurately evaluate digestibility. However, with the above feature configuration, since the area increase related to the second region is used as the first indicator value, an appropriate first indicator value can be calculated even when the rice splits into fine grains, allowing for an accurate evaluation of digestibility. Rice splitting during observation is particularly likely to occur with rice that has a low milling ratio, but with the above feature configuration, digestibility can be accurately evaluated.

[0040] Furthermore, the digestibility determination system according to the present invention Feature Configuration teeth, The digestibility of the aforementioned rice is determined by the Brix value or aging rate of the steamed raw rice, measured according to the nationwide unified analytical method for rice used as raw material for sake brewing.

[0041] The inventors of this application have found a correlation between a predetermined index value, which is determined based on the changes in raw rice when it is immersed in a gelatinization solution, and digestibility, which is the Brix value or aging rate of the steamed raw rice measured according to the nationwide unified analytical method for sake brewing rice.

[0042] Furthermore, the further characteristic configuration of the digestibility determination system according to the present invention is 、 beforeBased on the luminance data acquired by the luminance data acquisition means, the first region and the This consists only of the region occupied by components eluted from the raw rice, obtained by analyzing the image data at a predetermined shooting timing. The distinguishing feature is the inclusion of an extraction processing means for extracting a second region from the image data. Furthermore, a further characteristic configuration of the digestibility determination system according to the present invention is: A means for acquiring brightness data that acquires brightness data from the aforementioned image data, The system includes an extraction processing means that, based on the brightness data acquired by the brightness data acquisition means, analyzes the image data at a predetermined shooting timing to extract a first region and a second region from the image data, which consist of a region corresponding to the raw rice and a region occupied by components dissolved from the raw rice.

[0043] above According to the described feature configuration, Based on brightness data, the first and second regions are extracted from the image data with precision. It extracts data well and accurately calculates the luminance increase amount for the first region, the luminance increase amount for the second region, the luminance increase rate, or the area increase amount as the first and second index values. can.

[0044] Furthermore, a further characteristic configuration of the digestibility determination system according to the present invention is: The aforementioned The extraction processing means defines the first region and defines the region corresponding to the raw rice. Determined, the remaining area obtained by subtracting the area corresponding to the raw rice from the first area is the second area. Extracted as It lies in that point.

[0045] According to the above feature configuration, after extracting the first region, the extracted first region is used to perform the next Two regions can be extracted.

[0048] The inventor of this application states that when an alkaline solution is used as the gelatinizing solution, 2nd Experiments have confirmed a high correlation between the index value and digestibility. [Brief explanation of the drawing]

[0049] [Figure 1] This figure shows a schematic configuration of the digestibility determination system according to the embodiment. [Figure 2] This is a functional block diagram showing the control unit. [Figure 3] This is a diagram showing the first region. [Figure 4] This is a diagram showing the second region. [Figure 5] This graph summarizes the relationship between brightness in the first region and the elapsed time from the reaction initiation point. [Figure 6] This graph summarizes the relationship between brightness in the second region and the elapsed time from the reaction initiation point. [Figure 7] This graph summarizes the relationship between the area of ​​the second region and the elapsed time from the reaction initiation point. [Figure 8] This graph summarizes the relationship between the increase in brightness in the first region and the elapsed time from the reaction initiation point. [Figure 9] This graph summarizes the relationship between the increase in brightness in the second region and the elapsed time from the reaction initiation point. [Figure 10] This graph summarizes the relationship between the increase in area in the second region and the elapsed time from the reaction initiation point. [Figure 11] This graph summarizes the relationship between Brix values ​​and aging time. [Figure 12] This graph shows the relationship between the increase in brightness 10 minutes after the reaction initiation point in the first region and Brix-3h. [Figure 13] This graph shows the relationship between the increase in brightness at 5 minutes from the reaction initiation point in the first region and Brix-6h. [Figure 14] This graph shows the relationship between the increase in brightness and the aging rate 5 minutes after the reaction initiation point in the first region. [Figure 15] This graph shows the relationship between the increase in brightness 20 minutes after the reaction initiation point in the second region and Brix-6h. [Figure 16] This graph shows the relationship between the increase in area 20 minutes after the reaction initiation point in the second region and Brix-6h. [Figure 17] This graph shows the relationship between the increase in brightness and the aging rate 35 minutes after the reaction initiation point in the second region. [Figure 18] This graph shows the relationship between the increase in area and the rate of aging 40 minutes after the reaction initiation point in the second region. [Figure 19] This graph shows the relationship between the luminance increase rate at 5 minutes after the reaction initiation point in the second region and Brix-0h. [Figure 20] This graph shows the relationship between predicted and measured Brix-3h values ​​for the first region. [Figure 21] This graph shows the relationship between predicted and measured Brix-6h values ​​for the first region. [Figure 22] This graph shows the relationship between predicted and measured aging rates for the first region. [Figure 23] This graph shows the relationship between predicted and actual Brix-6h values ​​for the second region. [Figure 24] This graph shows the relationship between predicted and actual Brix-6h values ​​for the second region. [Figure 25] This graph shows the relationship between predicted and measured aging rates in the second region. [Figure 26] This graph shows the relationship between predicted and measured aging rates in the second region. [Modes for carrying out the invention]

[0050] Hereinafter, a digestibility determination system and digestibility determination method according to one embodiment of the present invention will be described with reference to the drawings.

[0051] Figure 1 is a diagram showing the schematic configuration of the digestibility determination system 1 according to this embodiment. As shown in Figure 1, the digestibility determination system 1 includes an immersion device 2 (immersion means) for immersing raw rice R in a gelatinization solution, an imaging device 5 (imaging means) for capturing an image of the raw rice R immersed in the gelatinization solution at a predetermined imaging timing, and a control device 10 composed of various functional parts which will be described later. In this embodiment, the raw rice R to be determined for digestibility is rice used as raw material for sake brewing.

[0052] In this embodiment, the immersion device 2 consists of a mounting platform 3 arranged inside the measurement box B, and a container 4 placed on the mounting platform 3. Therefore, the immersion device 2 allows raw rice R to be immersed in the gelatinization solution by placing the raw rice R and gelatinization solution into the container 4. Specifically, in this embodiment, an alkaline solution is used as the gelatinization solution, and more specifically, a potassium hydroxide solution is used. When using an alkaline solution as the gelatinization solution, the concentration of the alkaline solution is preferably 0.1M to 3M, more preferably 0.1M to 0.6M, and the concentration of the potassium hydroxide solution used in this embodiment is 0.35M. Furthermore, the temperature when immersing the raw rice R in the gelatinization solution is preferably 10℃ to 50℃, more preferably 20℃ to 40℃, and in this embodiment, it is 30℃.

[0053] The imaging device 5 is positioned above the mounting base 3 and photographs the raw rice R in the container 4 at predetermined imaging timings. In this embodiment, the imaging device 5 consists of a ring light 5a that emits light downwards and a camera 5b positioned within the ring of the ring light 5a. The light emitted downwards is reflected from the surface of the container 4, the raw rice R inside the container 4, and the gelatinization solution. This reflected light is received by the camera 5b and a reflected image is captured. The imaging device 5 is configured to continuously capture reflected images of the raw rice R at multiple imaging timings while illuminating the raw rice R in the container 4 from the ring light 5a. The imaging timings for the imaging device 5 to photograph the raw rice R are every 30 seconds from the time when the raw rice R and potassium hydroxide solution are placed in the container 4 and immersion begins until a predetermined time has elapsed (at the start of immersion, 30 seconds after the start of immersion, 1 minute after the start of immersion, 1 minute 30 seconds after the start of immersion, etc.).

[0054] As shown in Figure 2, the control device 10 includes an image data acquisition unit 11 (image data acquisition means), an index value calculation unit 15 (index value calculation means), and a digestibility determination unit 16 (digestibility determination means). Furthermore, the control device 10 in this embodiment includes a brightness data acquisition unit 13 (brightness data acquisition means) and an extraction processing unit 14 (extraction processing means). In addition, the control device 10 in this embodiment includes an image processing unit 12 and a storage unit 17 that stores a predetermined correlation between index values ​​and digestibility (hereinafter also referred to as the "index value-digestibility correlation") and various other information to be handled.

[0055] The image data acquisition unit 11 is a functional unit that acquires image data of raw rice R captured by the imaging device 5. Specifically, in this embodiment, it receives signals related to image data transmitted from the imaging device 5 and acquires image data of raw rice R. The image data acquired by the image data acquisition unit 11 is appropriately stored in the storage unit 17.

[0056] The image processing unit 12 is a functional unit that processes the image data acquired by the image data acquisition unit 11. Specifically, in this embodiment, the image processing unit 12 converts the image data acquired by the image data acquisition unit 11 into 256-level image data (grayscale image data) with 255 levels for the light region and 0 for the dark region.

[0057] The luminance data acquisition unit 13 is a functional unit that acquires luminance data from image data. In this embodiment, the image data captured by the imaging device 5 is converted into grayscale image data by the processing in the image processing unit 12. Therefore, the luminance data acquisition unit 13 in this embodiment acquires luminance data from the grayscale image data obtained by the processing in the image processing unit 12.

[0058] The extraction processing unit 14 is a functional unit that performs the process of extracting a first region X (see Figure 3), which consists of a region corresponding to raw rice R in the image data and a region occupied by components eluted from raw rice R, and a second region Y (see Figure 4), which consists only of the region occupied by components eluted from raw rice R, based on the luminance data acquired by the luminance data acquisition unit 13. In this embodiment, the extraction processing unit 14 defines the first region X, defines the region corresponding to raw rice R within the first region X, and extracts the remainder after subtracting the region corresponding to raw rice R from the first region X as the second region Y. Specifically, the definition of each region can be performed using known methods. For example, for the first region X, based on the luminance data of the entire image of the image data captured at a predetermined shooting timing, the lowest value (lowest luminance value) among these luminance data can be set as a threshold, and a closed region containing pixels of luminance data whose value is equal to or greater than the threshold can be defined as the first region X. Furthermore, for the second region Y, for example, based on the luminance data of the entire image data captured at the start of immersion, the lowest value (lowest luminance value) among this luminance data is set as a threshold, and the closed region containing pixels of luminance data whose value is equal to or greater than the threshold is defined as the region corresponding to raw rice R. Then, by subtracting the region corresponding to raw rice R from the first region X defined in the image data captured at a predetermined shooting timing, the remaining region can be defined as the second region Y.

[0059] The index value calculation unit 15 calculates index values ​​based on information regarding the first region X and information regarding the second region Y obtained from luminance data at predetermined shooting timings, starting from the point in time when the raw rice R is immersed in the gelatinization solution (reaction start point). Specifically, the index value calculation unit 15 of this embodiment calculates the luminance increase amount for the first region X, the luminance increase amount, the luminance increase rate, and the area increase amount for the second region Y at predetermined shooting timings, starting from the reaction start point. The luminance increase amount and the luminance increase rate can be calculated, for example, by comparing the average luminance values ​​of the first region X and second region Y in an image taken at a shooting timing corresponding to the reaction start point with the average luminance values ​​of the first region X and second region Y in an image taken at a predetermined shooting timing. The area increase can be calculated, for example, by comparing the number of pixels in the first region X and second region Y in an image taken at a shooting timing corresponding to the reaction start point with the number of pixels in the first region X and second region Y in an image taken at a predetermined shooting timing.

[0060] The digestibility determination unit 16 is a functional unit that determines the digestibility of rice based on the index values ​​calculated by the index value calculation unit 15 (increase in brightness for the first region X, and increase in brightness, brightness increase rate, and area increase for the second region Y) and a predetermined correlation between the index values ​​and digestibility (index value-digestibility correlation).

[0061] Here, the index value-digestibility correlation in this embodiment will be explained. In the index value-digestibility correlation of this embodiment, "digestibility" refers to the Brix value or aging rate of steamed raw rice R measured with reference to the nationwide unified analysis method for raw rice used in sake brewing. More specifically, for raw rice R of multiple varieties, the raw rice R is soaked in water for a predetermined time, then steamed, and then the aging time is varied and measured with reference to the nationwide unified analysis method for raw rice used in sake brewing, as described later, and the aging rate is calculated from the measured Brix value. Furthermore, the "predetermined index value" in the index value-digestibility correlation is a value predetermined based on the changes in raw rice R immersed in a gelatinization solution. More specifically, for raw rice R of multiple varieties from the same lot as the raw rice R used in the nationwide unified analysis method for raw rice used in sake brewing, the increase in brightness for the first region X, and the increase in brightness, brightness increase rate, and area increase for the second region Y are calculated as described above after a predetermined time has elapsed from the reaction start point. In other words, the index value-digestibility correlation is an approximate formula for a graph plotting the relationship between the Brix value and aging rate of raw rice R of multiple varieties after aging for a predetermined time, and the increase in brightness, brightness increase rate, and area increase of the first region X and second region Y at a predetermined time after the reaction start point. For example, one approximate formula for the index value-digestibility correlation is a graph plotting the relationship between the Brix value measured after aging for 6 hours and the increase in brightness at 20 minutes after the reaction start point for raw rice R of multiple varieties.

[0062] Furthermore, among these index-digestibility correlations, when the index value relates to the first region X, strong correlations were observed between the Brix value at 3 hours of aging and the increase in brightness 10 minutes after the reaction onset, between the Brix value at 6 hours of aging and the increase in brightness 5 minutes after the reaction onset, and between the aging rate and the increase in brightness 5 minutes after the reaction onset (see Table 1).

[0063] Furthermore, when the index value relates to the second region Y, a strong correlation was observed between the Brix value or aging rate at 6 hours of aging and the increase in brightness 5 to 45 minutes after the reaction initiation point, and between the Brix value or aging rate at 6 hours of aging and the increase in area 5 to 45 minutes after the reaction initiation point (see Tables 2 and 3). In addition, a strong correlation was observed between the Brix value at 0 hours of aging (i.e., unaged) and the rate of increase in brightness 5 minutes after the reaction initiation point.

[0064] Therefore, by using these relationships, which showed a strong correlation, as the index value-digestibility correlation, digestibility can be accurately determined from the index value calculated by the index value calculation unit 15.

[0065] The memory unit 17 is a functional unit that stores various information handled by the digestibility determination system 1. Specifically, in this embodiment, in addition to the index value-digestibility correlation relationship, it is possible to store information (such as brightness data) acquired and calculated by various functional units. The index value-digestibility correlation relationship may be stored in the memory unit 17 as an approximate formula, or the data necessary for creating the approximate formula may be stored in the memory unit 17, and the approximate formula may be appropriately created and used based on this data when determining digestibility.

[0066] Next, we will explain a method for determining the digestibility of rice using the digestibility determination system 1, which has the configuration described above.

[0067] First, about 60 grains of raw rice R are placed in a container 4 which is placed on a mounting platform 3 inside measurement box B. Then, potassium hydroxide solution, which is an alkaline solution, is poured into the container 4 to immerse the raw rice R in the potassium hydroxide solution (immersion step).

[0068] Next, light is shone downwards from the ring light 5a, and as the shone light reflects off the surface of the container 4, the raw rice R inside the container 4, and the gelatinization solution, the reflection images of the raw rice R are captured by the camera 5 at 30-second intervals from the time the immersion of the raw rice R begins until a predetermined time has elapsed (photography step).

[0069] Next, an image of the raw rice R captured by the imaging device 5 is acquired by the image data acquisition unit 11 (image data acquisition step), and the acquired image data is converted into grayscale image data in the image processing unit 12.

[0070] Next, luminance data is acquired from the grayscale image data by the luminance data acquisition unit 13 (luminance data acquisition step).

[0071] Next, based on the acquired luminance data, the first region X and the second region Y in the grayscale image data are extracted by the extraction processing unit 14 (extraction processing step).

[0072] Next, the index value calculation unit 15 calculates the increase in brightness, the rate of increase in brightness, and the increase in area for the first region X and the second region Y, starting from the reaction start point at a predetermined shooting timing (index value calculation step). As mentioned above, among the index value-digestibility correlations, there is a relationship that shows a particularly high correlation. Therefore, in this example, the increase in brightness for the first region X starting from the reaction start point at a shooting timing 10 minutes after the reaction start point, the increase in brightness for the second region Y starting from the reaction start point at a shooting timing 20 minutes after the reaction start point, the increase in area for the second region Y starting from the reaction start point at a shooting timing 40 minutes after the reaction start point, and the rate of increase in brightness for the second region Y starting from the reaction start point at a shooting timing 5 minutes after the reaction start point are calculated.

[0073] Next, the digestibility determination unit 16 determines the digestibility of the rice based on the index value calculated by the index value calculation unit 15 and the index value-digestibility correlation (digestibility determination step). Specifically, in this embodiment, the digestibility of the rice is quantified as the Brix value at pre-aging based on the relationship between the Brix value at pre-aging and the brightness increase rate of the second region Y, which starts from the reaction start point, 5 minutes after the reaction start point. Furthermore, the digestibility of the rice is quantified as the Brix value at aging time 3 hours based on the relationship between the Brix value at aging time 3 hours and the brightness increase amount of the first region X, which starts from the reaction start point, 10 minutes after the reaction start point. In addition, the digestibility of the rice is quantified as the Brix value at aging time 6 hours based on the relationship between the Brix value at aging time 6 hours and the brightness increase amount of the second region Y, which starts from the reaction start point, 20 minutes after the reaction start point. Furthermore, the digestibility of rice is quantified as the rate of aging based on the relationship between the rate of aging and the increase in the area of ​​the second region Y, starting from the reaction initiation point, 40 minutes after the reaction initiation point.

[0074] As described above, the digestibility determination system and method according to this embodiment allow for the quantification and determination of rice digestibility as Brix value and aging rate in a relatively short time without requiring complicated operations. Furthermore, since the index values ​​relate to the first region X and the second region Y, and not to a region containing only one grain of raw rice R, the digestibility can be accurately evaluated even for rice with a low milling ratio.

[0075] The following describes the experiment conducted to obtain the correlation between indicator values ​​and digestibility.

[0076] [Calculation of indicator values ​​(luminance increase amount, luminance increase rate, and area increase rate)] Eight types of rice samples were prepared, consisting of Yamada Nishiki, Gohyakumangoku, Miyama Nishiki, and Omachi, all harvested in 2019 and 2020 with a milling ratio of 50%. Sixty grains of each sample were immersed in a 0.35M potassium hydroxide solution at 30°C, and images were taken every 30 seconds. Based on the captured images, the average brightness values ​​for the first region X and the second region Y were obtained. In addition, the area of ​​the second region Y was obtained based on the captured images.

[0077] Figures 5 and 6 are graphs showing the relationship between the average brightness value for each sample and the elapsed time from the start of the reaction. Figure 5 shows the relationship for the first region X, and Figure 6 shows the relationship for the second region Y. Figure 7 is a graph showing the relationship between the area of ​​the second region Y for each sample and the elapsed time from the start of the reaction.

[0078] As can be seen in Figure 5, the average brightness value for the first region X gradually increased for the first few minutes from the start of the reaction in all samples, and then began to decrease. On the other hand, as can be seen in Figure 6, the average brightness value for the second region Y gradually increased from the start of the reaction in all samples. Furthermore, as can be seen in Figure 7, the area related to the second region Y gradually increased from the start of the reaction in all samples.

[0079] Next, based on the average values ​​of the acquired brightness in the first region X and second region Y, the brightness increase amount from the reaction start point was calculated for each sample. Similarly, based on the acquired area of ​​the second region Y, the area increase amount from the reaction start point was calculated for each sample. Furthermore, based on the acquired average brightness of the second region Y, the brightness increase rate from the reaction start point was calculated for each sample. Note that the brightness increase amount, area increase amount, and brightness increase rate are the average values ​​calculated for either the first region X or the second region Y of each of the 60 grains of raw rice R in each sample. Figures 8 and 9 are graphs showing the relationship between the calculated brightness increase amount and the elapsed time from the reaction start point; Figure 8 is for the first region X, and Figure 9 is for the second region Y. Figure 10 is a graph showing the relationship between the calculated area increase amount and the elapsed time from the reaction start point for the second region Y.

[0080] As can be seen in Figure 8, the increase in brightness in the first region X gradually increased for several minutes from the reaction start point in all samples, and then began to decrease. On the other hand, as can be seen in Figures 9 and 10, the increase in brightness and area in the second region Y gradually increased from the start of the reaction in all samples.

[0081] As described above, for each sample, the increase in luminance related to the first region X, the increase in luminance related to the second region Y, and the increase in area related to the second region Y were calculated. In addition, the luminance increase rate was calculated separately based on the average luminance of the second region Y. These calculated values ​​correspond to the "predetermined index values" in the index value-digestibility correlation.

[0082] [Measurement of digestibility (Brix value and aging rate)] For the eight types of samples mentioned above, Brix values ​​representing digestibility were calculated by varying the aging time in accordance with the nationwide unified analytical method for rice used as raw material for sake brewing. Based on the calculated Brix values, the aging rate was also calculated. Specifically, the following procedure was followed. First, three sets of 10g each of the eight types of samples mentioned above were soaked in water for 15-20 hours to allow them to absorb water, and then steamed for 45 minutes. Furthermore, a 0.1M succinic acid solution and a 0.1M sodium succinate solution were mixed to prepare a 0.1M succinic acid buffer with a pH of 4.3. Next, an enzyme buffer was obtained by mixing this succinic acid buffer with 60 u / mL of α-amylase and 3000 u / mL of protease. Next, for one of the three sets mentioned above, after steaming and allowing the rice temperature to drop to room temperature, 50 mL of enzyme buffer was added, the mixture was shaken vigorously for 10 seconds, and then it was allowed to stand at 15°C for 24 hours to digest. 0.5 mL of toluene was added as a preservative as needed. The other two sets, on the other hand, were allowed to age for 6 hours or 3 hours immediately after steaming, respectively, before being digested in the same manner as described above. After digestion, the digestive fluid was centrifuged to obtain the filtrate, and the Brix value of this filtrate was measured to obtain the Brix value before aging (Brix-0h), after 3 hours of aging (Brix-3h), and after 6 hours of aging (Brix-6h). In addition, the aging rate of each sample was calculated based on the Brix values ​​(Brix-0h, Brix-3h, Brix-6h) for each sample. The aging rate was calculated based on the following formula 1. Aging rate=100-(Brix-6h / Brix-3h)×100 (Equation 1) Figure 11 is a graph summarizing the relationship between the Brix value and aging time of each measured sample. The aging rates for each sample were 20.9% for Yamada Nishiki, 22.5% for Gohyakumangoku, 26.0% for Miyama Nishiki, and 2.1% for Omachi for the 2019 harvest, and 21.6% for Yamada Nishiki, 16.7% for Gohyakumangoku, 9.1% for Miyama Nishiki, and 8.0% for Omachi for the 2020 harvest.

[0083] [Correlation between indicator values ​​and digestibility] The index value-digestibility correlation can be obtained based on the index value calculated as described above and the digestibility. In other words, for each elapsed time from the reaction initiation point, the increase in brightness of the first region X, the increase in brightness of the second region Y, the increase in area of ​​the second region Y, and the brightness increase rate of the second region Y are plotted on the horizontal axis, and the Brix value (Brix-0h, Brix-3h, Brix-6h) and aging rate are plotted on the vertical axis. The approximate formula of the graph obtained by plotting the data for each sample on this graph represents the index value-digestibility correlation. Figures 12 to 19 are examples of graphs plotting data for each sample. In Figure 12, the horizontal axis represents the increase in brightness 10 minutes after the reaction start point for the first region X, and the vertical axis represents Brix-3h. In Figure 13, the horizontal axis represents the increase in brightness 5 minutes after the reaction start point for the first region X, and the vertical axis represents Brix-6h. In Figure 14, the horizontal axis represents the increase in brightness 5 minutes after the reaction start point for the first region X, and the vertical axis represents the aging rate. In Figure 15, the horizontal axis represents the increase in brightness 20 minutes after the reaction start point for the second region Y, and the vertical axis represents Brix-6h. In Figure 16, the horizontal axis represents the increase in area 20 minutes after the reaction start point for the second region Y, and the vertical axis represents Brix-6h. In Figure 17, the horizontal axis represents the increase in brightness 35 minutes after the reaction start point for the second region Y, and the vertical axis represents the aging rate. In Figure 18, the horizontal axis represents the area increase 40 minutes after the reaction initiation point for region Y, and the vertical axis represents the aging rate. In Figure 19, the horizontal axis represents the brightness increase rate 5 minutes after the reaction initiation point for region Y, and the vertical axis represents Brix-0h.

[0084] Table 1 summarizes the correlation coefficients between the increase in brightness and digestibility, starting from the reaction initiation point, for the first region X. Table 2 summarizes the correlation coefficients between the increase in brightness and digestibility, starting from the reaction initiation point, for the second region Y. Table 3 summarizes the correlation coefficients between the increase in area and digestibility, starting from the reaction initiation point, for the second region Y.

[0085] [Table 1]

[0086] [Table 2]

[0087] [Table 3]

[0088] As can be seen from Table 1, there is a very strong correlation between the increase in brightness 10 minutes after the reaction initiation point and Brix-3h, and between the increase in brightness 5 minutes after the reaction initiation point and Brix-6h and the aging rate.

[0089] Furthermore, as can be seen from Table 2, there is a very strong correlation between the increase in brightness from 5 to 45 minutes after the reaction initiation point and Brix-6h and the aging rate.

[0090] Furthermore, as can be seen from Table 3, there is a strong correlation between the increase in area from 5 to 45 minutes after the reaction initiation point and Brix-6h, and between the increase in area from 10 to 45 minutes after the reaction initiation point and the rate of aging.

[0091] Furthermore, as can be seen from Figure 19, there was a strong correlation between the luminance increase rate at 5 minutes after the reaction initiation point for the second region Y and Brix-0h, with a correlation coefficient of -0.7.

[0092] Thus, the relationship described above is particularly significant among the index value-digestibility correlations. Therefore, when it is necessary to determine the digestibility of rice with greater accuracy, it is preferable to use the above-described particularly significant relationship as the index value-digestibility correlation in the digestibility determination system 1.

[0093] [Evaluation of relationship with measured values] For each of the above samples, the relationship between the predicted values ​​(predicted Brix-3h value, predicted Brix-6h value, predicted aging rate) determined by the digestibility assessment system and the measured values ​​(measured Brix-3h value, measured Brix-6h value, measured aging rate) calculated in accordance with the nationwide unified analytical method for rice used as raw material for sake brewing was evaluated.

[0094] Figures 20 to 26 are graphs showing the relationship between predicted and measured values ​​when different correlations are used. Figure 20 is a graph in which Brix-3h is predicted using the increase in brightness 10 minutes after the reaction start point for the first region X. Figure 21 is a graph in which Brix-6h is predicted using the increase in brightness 5 minutes after the reaction start point for the first region X. Figure 22 is a graph in which the aging rate is predicted using the increase in brightness 5 minutes after the reaction start point for the first region X. Figure 23 is a graph in which Brix-6h is predicted using the increase in brightness 20 minutes after the reaction start point for the second region Y. Figure 24 is a graph in which Brix-6h is predicted using the increase in area 20 minutes after the reaction start point for the second region Y. Figure 25 is a graph showing the prediction of the aging rate using the increase in brightness at 35 minutes after the reaction start point for the second region Y. Figure 26 is a graph showing the prediction of the aging rate using the increase in area at 40 minutes after the reaction start point for the second region Y.

[0095] As can be seen from these figures, the predicted values ​​and the measured values ​​are in good agreement, and this digestibility assessment system can accurately numerically evaluate the digestibility of rice.

[0096] [Another embodiment] [1] In the above embodiment, potassium hydroxide solution was used as the gelatinizing solution, but the invention is not limited thereto. As the gelatinizing solution, sodium hydroxide solution, lithium hydroxide solution, rubidium hydroxide solution, cesium hydroxide solution, calcium hydroxide solution, strontium hydroxide solution, potassium thiocyanate solution, potassium iodide solution, ammonium nitrate solution, calcium chloride solution, guanidine hydrochloride solution, dimethyl sulfoxide solution, urea solution, etc. can be used.

[0097] [2] In the above embodiment, the raw rice R is immersed in the gelatinization solution without any prior steps, but the embodiment is not limited to this. For example, the immersion device 2 may be configured to immerse the raw rice R in water and then immerse the raw rice R in the gelatinization solution.

[0098] [3] In the above embodiment, the imaging device 5 continuously captures images of the raw rice R at 30-second intervals, but it is not limited to this. The imaging interval by the imaging device 5 can be set as appropriate.

[0099] [4] In the above embodiment, the increase in brightness, the increase in area, and the brightness increase rate, starting from the reaction start point, were used as indicator values ​​for the first region X and the second region Y, but the embodiment is not limited to this. Any one of these may be used. In addition, in the above embodiment, the increase in brightness for the first region X starting from the reaction start point at a shooting timing 10 minutes after the reaction start point, the increase in brightness for the second region Y starting from the reaction start point at a shooting timing 20 minutes after the reaction start point, the increase in area for the second region Y starting from the reaction start point at a shooting timing 40 minutes after the reaction start point, and the brightness increase rate for the second region Y starting from the reaction start point at a shooting timing 5 minutes after the reaction start point were calculated, but the embodiment is not limited to this.

[0100] [5] In the above embodiment, an image processing unit 12 and a storage unit 17 are provided, but the system is not limited to this, and may be configured without them. If a configuration without a storage unit 17 is adopted, the index value-digestibility correlation can be obtained from an external server via, for example, a telecommunications line, to determine digestibility.

[0101] [6] In the above embodiment, the raw rice R to be used for determining digestibility is rice used as raw material for sake brewing, but the embodiment is not limited to this.

[0102] The configurations disclosed in the above embodiments (including other embodiments) can be applied in combination with configurations disclosed in other embodiments, provided that no inconsistencies arise. Furthermore, the embodiments disclosed herein are illustrative, and the embodiments of the present invention are not limited thereto and can be modified as appropriate without departing from the object of the present invention. [Industrial applicability]

[0103] This invention can be used in a digestibility assessment system that can numerically evaluate digestibility in a relatively short time without requiring complicated operations. [Explanation of Symbols]

[0104] 1: Digestiveness Assessment System 2: Immersion device (immersion means) 5: Filming device (means of filming) 11: Image data acquisition unit (image data acquisition means) 13: Brightness data acquisition unit (brightness data acquisition means) 14: Extraction processing unit (extraction processing means) 15: Indicator value calculation unit (indicator value calculation means) 16: Digestibility determination section (digestibility determination means) R:Raw rice X: 1st area Y:Second area

Claims

1. A system for determining the digestibility of rice, A means for immersing raw rice in at least a gelatinizing solution, A photographing means for taking an image of the raw rice immersed in the gelatinizing solution at a predetermined shooting timing, Image data acquisition means for acquiring image data captured by the aforementioned shooting means, An index value calculation means for calculating a first index value for determining the digestibility of the rice based on the image data, The system comprises a first index value based on the changes in the raw rice immersed in the gelatinization solution calculated by the index value calculation means, a second index value predetermined based on the changes in the raw rice immersed in the gelatinization solution for determining the digestibility of the rice, and a correlation between the Brix value or aging rate as a measure of the digestibility of the rice, and a luminance data acquisition means for acquiring luminance data from the image data, The index value calculation means analyzes the image data at the predetermined shooting timing and calculates the increase in brightness in a first region, which consists of the region corresponding to the raw rice and the region occupied by components dissolved from the raw rice, starting from the time when the raw rice is immersed in the gelatinization solution, as the first index value. The digestibility determination means is a digestibility determination system that determines the digestibility of rice based on the correlation between the amount of brightness increase in the first region, which is a predetermined second index value with the time when the raw rice is immersed in a gelatinization solution as the starting point, and the Brix value or aging rate at a predetermined time of aging, and the first index value calculated by the index value calculation means.

2. A system for determining the digestibility of rice, A means for immersing raw rice in at least a gelatinizing solution, A photographing means for taking an image of the raw rice immersed in the gelatinizing solution at a predetermined shooting timing, Image data acquisition means for acquiring image data captured by the aforementioned shooting means, An index value calculation means for calculating a first index value for determining the digestibility of the rice based on the image data, The system comprises a first index value based on the changes in the raw rice immersed in the gelatinization solution calculated by the index value calculation means, a second index value predetermined based on the changes in the raw rice immersed in the gelatinization solution for determining the digestibility of the rice, and a correlation between the Brix value or aging rate as a measure of the digestibility of the rice, and a luminance data acquisition means for acquiring luminance data from the image data, The index value calculation means analyzes the image data at the predetermined shooting timing and calculates the first index value as at least the increase in brightness in a second region consisting only of the region occupied by components dissolved from the raw rice, starting from the time when the raw rice is immersed in the gelatinization solution. The digestibility determination means is a digestibility determination system that determines the digestibility of rice based on the correlation between the amount of brightness increase and the Brix value or aging rate at the pre-aging stage or after aging for a predetermined time, with respect to the second region, which is a predetermined second index value with the time when the raw rice is immersed in a gelatinization solution as the starting point, and the first index value calculated by the index value calculation means.

3. A system for determining the digestibility of rice, A means for immersing raw rice in at least a gelatinizing solution, A photographing means for taking an image of the raw rice immersed in the gelatinizing solution at a predetermined shooting timing, Image data acquisition means for acquiring image data captured by the aforementioned shooting means, An index value calculation means for calculating a first index value for determining the digestibility of the rice based on the image data, The system comprises a first index value based on the changes in the raw rice immersed in the gelatinization solution calculated by the index value calculation means, a second index value predetermined based on the changes in the raw rice immersed in the gelatinization solution for determining the digestibility of the rice, and a correlation between the Brix value or aging rate as a measure of the digestibility of the rice, and a luminance data acquisition means for acquiring luminance data from the image data, The index value calculation means analyzes the image data at the predetermined shooting timing and calculates the first index value as at least the brightness increase rate for a second region consisting only of the region occupied by components dissolved from the raw rice, starting from the time when the raw rice is immersed in the gelatinization solution. The digestibility determination means is a digestibility determination system that determines the digestibility of rice based on the correlation between the luminance increase rate and the Brix value or aging rate at the pre-aging stage or after aging for a predetermined time, with respect to the second region which is a predetermined second index value with the time when the raw rice is immersed in the gelatinization solution as the starting point, and the first index value calculated by the index value calculation means.

4. A system for determining the digestibility of rice, A means for immersing raw rice in at least a gelatinizing solution, A photographing means for taking an image of the raw rice immersed in the gelatinizing solution at a predetermined shooting timing, Image data acquisition means for acquiring image data captured by the aforementioned shooting means, An index value calculation means for calculating a first index value for determining the digestibility of the rice based on the image data, The system comprises a first index value based on the changes in the raw rice immersed in the gelatinization solution calculated by the index value calculation means, and a digestibility determination means for determining the digestibility of rice based on a second index value predetermined for determining the digestibility of rice based on the changes in the raw rice immersed in the gelatinization solution and the correlation between the Brix value or aging rate as a measure of the digestibility of the rice. The index value calculation means analyzes the image data at the predetermined shooting timing and calculates the increase in area of ​​the second region, which consists only of the region occupied by components dissolved from the raw rice, starting from the time when the raw rice is immersed in the gelatinization solution, as the first index value. The digestibility determination means is a digestibility determination system that determines the digestibility of rice based on the correlation between the amount of area increase in the second region, which is a predetermined second index value with the time when the raw rice is immersed in a gelatinization solution as the starting point, and the Brix value or aging rate at a predetermined time of aging, and the first index value calculated by the index value calculation means.

5. The digestibility determination system according to any one of claims 1 to 4, wherein the digestibility of the rice is the Brix value or aging rate of the steamed raw rice measured according to the nationwide unified analytical method for sake brewing rice.

6. The digestibility determination system according to claim 1, further comprising: an extraction processing means for extracting from the image data a second region consisting only of the region occupied by the components eluted from the raw rice, obtained by analyzing the first region and the image data at the predetermined shooting timing, based on the brightness data acquired by the brightness data acquisition means.

7. A means for acquiring brightness data that acquires brightness data from the aforementioned image data, A digestibility determination system according to any one of claims 2 to 4, comprising: an extraction processing means for extracting a first region and a second region from the image data, which consist of a region corresponding to raw rice and a region occupied by components eluted from the raw rice, obtained by analyzing the image data at a predetermined shooting timing based on the brightness data acquired by the brightness data acquisition means.

8. The digestibility determination system according to claim 6 or 7, wherein the extraction processing means defines the first region and the region corresponding to the raw rice, and extracts the remaining region obtained by subtracting the region corresponding to the raw rice from the first region as the second region.

9. The digestibility determination system according to any one of claims 1 to 8, wherein the gelatinizing solution is an alkaline solution.

10. A method for determining the digestibility of rice, A soaking step in which raw rice is immersed in at least a gelatinizing solution, A shooting step in which an image of the raw rice immersed in the gelatinizing solution is taken at a predetermined shooting timing, An image data acquisition step for acquiring image data captured in the aforementioned shooting step, An index value calculation step, which calculates a first index value for determining the digestibility of the rice based on the image data, The system comprises: a first index value based on the changes in the raw rice immersed in the gelatinization solution calculated in the index value calculation step; a digestibility determination step that determines the digestibility of the rice based on a correlation between a second index value predetermined for determining the digestibility of the rice based on the changes in the raw rice immersed in the gelatinization solution and the Brix value or aging rate as a measure of the digestibility of the rice; and a brightness data acquisition step that acquires brightness data from the image data. The index value calculation step involves analyzing the image data at the predetermined shooting timing to calculate the increase in brightness in a first region, starting from the point in time when the raw rice is immersed in the gelatinization solution, as the first index value. This region consists of the region corresponding to the raw rice and the region occupied by components dissolved from the raw rice. The digestibility determination step is a digestibility determination method that determines the digestibility of rice based on the correlation between the amount of brightness increase in the first region, which is a predetermined second index value with the time when the raw rice is immersed in a gelatinization solution as the starting point, and the Brix value or aging rate at a predetermined time of aging, and the first index value calculated in the index value calculation step.

11. A method for determining the digestibility of rice, A soaking step in which raw rice is immersed in at least a gelatinizing solution, A shooting step in which an image of the raw rice immersed in the gelatinizing solution is taken at a predetermined shooting timing, An image data acquisition step for acquiring image data captured in the aforementioned shooting step, An index value calculation step, which calculates a first index value for determining the digestibility of the rice based on the image data, The system comprises: a first index value based on the changes in the raw rice immersed in the gelatinization solution calculated in the index value calculation step; a digestibility determination step that determines the digestibility of the rice based on a correlation between a second index value predetermined for determining the digestibility of the rice based on the changes in the raw rice immersed in the gelatinization solution and the Brix value or aging rate as a measure of the digestibility of the rice; and a brightness data acquisition step that acquires brightness data from the image data. The index value calculation step involves analyzing the image data at the predetermined shooting timing to calculate the first index value as at least the increase in brightness in a second region consisting only of the region occupied by components eluted from the raw rice, starting from the point in time when the raw rice is immersed in the gelatinization solution. The digestibility determination step is a digestibility determination method that determines the digestibility of rice based on the correlation between the amount of brightness increase and the Brix value or aging rate at the time of pre-aging or aging for a predetermined time, with respect to the second region which is a predetermined second index value with the time of immersion of the raw rice as the starting point, and the first index value calculated in the index value calculation step.

12. A method for determining the digestibility of rice, A soaking step in which raw rice is immersed in at least a gelatinizing solution, A shooting step in which an image of the raw rice immersed in the gelatinizing solution is taken at a predetermined shooting timing, An image data acquisition step for acquiring image data captured in the aforementioned shooting step, An index value calculation step, which calculates a first index value for determining the digestibility of the rice based on the image data, The system comprises: a first index value based on the changes in the raw rice immersed in the gelatinization solution calculated in the index value calculation step; a digestibility determination step that determines the digestibility of the rice based on a correlation between a second index value predetermined for determining the digestibility of the rice based on the changes in the raw rice immersed in the gelatinization solution and the Brix value or aging rate as a measure of the digestibility of the rice; and a brightness data acquisition step that acquires brightness data from the image data. The index value calculation step involves analyzing the image data at the predetermined shooting timing to calculate the first index value as at least the brightness increase rate for a second region consisting only of the region occupied by components eluted from the raw rice, starting from the point in time when the raw rice is immersed in the gelatinization solution. The digestibility determination step is a digestibility determination method that determines the digestibility of rice based on the correlation between the luminance increase rate and the Brix value or aging rate at the pre-aging stage or after aging for a predetermined time, with respect to the second region which is a predetermined second index value with the time when the raw rice is immersed in a gelatinization solution as the starting point, and the first index value calculated in the index value calculation step.

13. A method for determining the digestibility of rice, A soaking step in which raw rice is immersed in at least a gelatinizing solution, A shooting step in which an image of the raw rice immersed in the gelatinizing solution is taken at a predetermined shooting timing, An image data acquisition step for acquiring image data captured in the aforementioned shooting step, An index value calculation step, which calculates a first index value for determining the digestibility of the rice based on the image data, The system comprises a first index value based on the changes in the raw rice immersed in the gelatinization solution calculated in the index value calculation step, and a digestibility determination step that determines the digestibility of the rice based on a correlation between a second index value predetermined for determining the digestibility of the rice based on the changes in the raw rice immersed in the gelatinization solution and the Brix value or aging rate as a measure of the digestibility of the rice. The aforementioned index value calculation step involves analyzing the image data at the predetermined shooting timing to calculate the first index value, which is the increase in area of ​​the second region consisting only of the region occupied by components dissolved from the raw rice, starting from the point in time when the raw rice is immersed in the gelatinization solution. The digestibility determination step is a digestibility determination method that determines the digestibility of rice based on the correlation between the amount of area increase in the second region, which is a predetermined second index value with the point in time when the raw rice is immersed in a gelatinization solution as the starting point, and the Brix value or aging rate at a predetermined time of aging, and the first index value calculated in the index value calculation step.

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