PROBLEM TO BE SOLVED: To provide a technology of easily and quantitatively determining the aging degree of a starch-based food by an X-ray diffraction method.SOLUTION: An X ray is radiated to the food obtained by heating and cooking a starch-contained-grain cooked material to be analyzed under the presence of water, the intensity of diffracted X ray having a diffraction angle 2θ of 10 degrees or less is determined by an X-ray diffraction method, and the aging degree of the food is determined on the basis of the intensity of the diffracted X ray. The starch-contained grain contains at least one of rice and wheat. The food is boiled rice, bread, or processed/heated food of grain powder.SELECTED DRAWING: Figure 2COPYRIGHT: (C)2016,JPO&INPIT【課題】X線回折法により簡便にでんぷん系食品の老化度を定量的に判定する技術を提供すること。【解決手段】分析対象のでんぷん質含有穀物調理物を水の存在下に加熱調理してある食品にX線を照射して、X線回折法により回折角2θが10度以下の回折X線の強度を求め、回折X線の強度に基づいて食品の老化度を判定する。でんぷん質含有穀物が、米もしくは小麦の少なくとも一方を含むものである。食品が、炊飯した米またはパンまたは穀物粉末の加工調理食品である。【選択図】図2
