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The hardening of waxy (or glutinous) rice-cakes is one of the important processing properties in the manufacture of rice-cakes (mochi) and rice-crackers (Arare and Okaki), because the hardness of rice-cakes is greatly influenced by the refrigeration period before cutting (Yanase et al. 1982b). Waxy rice-cake hardness is generally evaluated by the bending degree of the rice-cake after cooling for a definite time (Egawa and Yoshii 1990, Arisaka 1994, Yamashita 1995). In addition to this method, penetration resistance measured with a tensipresser (Egawa and Yoshii 1990), hardness measured with a texturometer (Yanase et al. 1982a) and with a fruit hardness tester (Okamoto and Nemoto 1998), cutting resistance (Saito and Baba 1966), etc. have been used to measure the hardness. However, these methods require a large amount of grains, at least 1kg of brown rice and long time, over 20 hours of refrigerating before measurement, and are unsuitable for testing the hardness in early generation breeding programs when hundreds of individuals are tested. Thus, to estimate the hardness of rice-cake more conveniently, the pasting temperature which was highly correlated with the hardness of rice-cakes (Yanase et al. 1982a, 1982b), has been measured with a viscograph (Arisaka 1994, Matsue et al. 2002). In this method, the sample amount of 50 g is sufficient, but about 100 min is necessary to measure one sample and the vessel must be cleaned up before the next test. The Rapid Visco Analyzer (RVA-3D, Newport Scientific Pvt. Ltd., NSW, abbreviated as RVA hereafter) recently developed can measure the pasting temperature simply, easily and rapidly compared with the viscograph. On the other hand, Ishizaki (1994) developed a simple method to measure the hardness of rice-cake using a boiled rice-flour dough of 20 g. The validity of this method has been reported elsewhere (Kobayashi et al. 1999). However, special instruments and a great deal of skill are required for preparing the rice-cake. A more efficient method for measuring rice-cake hardness in early generation breeding is absolutely necessary for breeding a superior waxy rice variety. In this study, a simple, rapid and easy method of preparing the rice-cake for measuring hardness was developed, and the hardness was evaluated with a tensipresser. This method is denoted as the “rapid method” hereafter. The results obtained by this method will be compared with the pasting temperature which is known to correlate with the rice-cake hardness. In addition, the method of evaluating the rice-cake hardness for individual plant will also be reported.

Development of Rapid Measuring Method on Rice-cake Hardness in Waxy Rice