JP2002010744A - Method for producing already washed immersed rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing already washed immersed rice, through which shape retention is given to each polished rice grain over its entire surface layer and also the taste of the cooked rice therefrom is prevented from being deteriorated due to rice grain cracking, by bringing inventive ideas to a drying treatment while making the best use of various advantages obtained through a rice-washing treatment in which polished rice is brought to high water content by washing polished rice using high-temperature water. SOLUTION: This method for producing already washed immersed rice comprises the following process: subjecting polished rice to a washing treatment so as to let the polished rice contain water to its center using high-temperature water so that the rice is brought to high water content of its entire surface layer through its center, and thereafter, conducting a slow-drying treatment in which the thus washed polished rice of high water content is slowly dried in a drying time longer than that for the washing treatment.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pre-washed and dipped rice for producing a pre-washed and dipped rice which can be cooked immediately by adding water without adding a pretreatment such as washing and soaking. The present invention relates to a method for producing rice.

[0002]

2. Description of the Related Art As a first conventional example of the above-mentioned method for producing washed soaked rice, as shown in, for example, Japanese Patent Publication No. 5-37008, polished rice having a low water content of about 14%, which is generally distributed, is used. There is a manufacturing method in which rice is washed with high-temperature water at 60 to 80 degrees Celsius for 3 to 6 minutes and then quickly dried using a dryer. The method for producing the washed and soaked rice described in the first conventional example is, in short, about 1% of commonly available immersed rice.
Rice is washed with high-temperature water by using polished rice with low water content of about 4% as a raw material, so that water is added without any pretreatment such as immersion in rice washing and rice is cooked immediately (hereinafter referred to as rice-free rice cooking). Even so, it is intended to provide a washed and soaked rice that is cooked deliciously soft without leaving any syn at the center, and the shape of the polished rice collapses by drying after washing rice In order to prevent this, the shape is preserved to enhance the storability.

[0003] As a second conventional example of a method for producing washed and immersed rice, there is a production method disclosed in, for example, Japanese Patent Publication No. 2651976. The second conventional example is a polished rice having a high water content of not less than 15% and not more than 19%, obtained by preliminarily conditioning brown rice having a normal water content, and then polishing the rice. High-moisture content white rice not exceeding 15% and not exceeding 19% or brown rice having a high moisture content not exceeding 15% and not exceeding 17% obtained by pre-conditioning the refined rice having the following characteristics: A method for producing washed and soaked rice using any of the polished rice as a raw material, wherein the time from contact of the polished rice with water to the end of drying is as short as 11 minutes or less, After washing the rice by stirring and washing with water (for example, about 3 to 40 degrees Celsius), and washing the rice, drying (removing water) is performed by, for example, centrifugal dehydration and hot-air drying, and then immersed in water. The water content rising from the water content of the previous polished rice does not exceed 2%, One, drying is Sundearai immersed rice manufacturing method was set to be the water content in the range not exceeding 19% 16% or more upon completion.

[0004] The manufacturing method described in the second conventional example is as follows.
In short, high-moisture brown rice or polished rice pre-conditioned, or
By using high-moisture brown rice as a raw material and washing rice with low-temperature water, even if you cook rice without washing, we will provide a washed soaked rice that is cooked deliciously soft without leaving a thin in the center. In the same manner as in the first conventional example, the rice is washed and dried to give shape-preserving properties in order to prevent the shape of the polished rice from collapsing, thereby improving preservability. .

[0005]

In the manufacturing method of the first conventional example, the rice is washed with high-temperature water at a temperature of 60 to 80 degrees Celsius. Utilizing the easy property, high temperature water is used to rapidly wet the central portion of the polished rice so that the whole of the polished rice from the surface layer to the central portion has a high water content. As described above, since the whole of the milled rice up to the center has a high water content, fine cracks are formed from the surface layer to the center. Therefore, since fine cracks are formed from the surface layer to the center in this way, even in the case of washing rice without washing, when water is absorbed to the center through these fine cracks and cooked up. This has the advantage that a deliciously cooked state with no thins remaining in the center is obtained. Moreover, since such fine cracks are generated, there is also an advantage that when the rice washing process is performed, amino acids and the like containing a sulfur component present in a portion that has entered a little inside from the surface layer portion can be efficiently removed. Have. It should be noted that the amino acid containing the sulfur component causes an unpleasant odor when, for example, high-temperature closed rice cooking used as a commercial rice cooking method is performed, but such disadvantages can be avoided. Furthermore, the washing | cleaning process of rice using high temperature water also has the advantage of killing various bacteria contained in milled rice.

[0006] In the first conventional example, even if the polished rice, which is generally distributed as a raw material and has a low water content of about 14%, is used, the polished rice is supplied from the surface layer to the center. Polished rice with low water content may have already undergone quality deterioration such as discoloration or deterioration at the stage of distribution or storage when it is obtained as a raw material. Thus, it is possible to manufacture the washed and soaked rice in a state where there is no inconvenience such as lowering the quality of the manufactured washed and soaked rice.

[0007] As described above, the method for producing the washed and soaked rice according to the first conventional example is such that the rice is washed with high-temperature water to perform the rice washing treatment to make the milled rice high in water content. It has various advantages as described above.

[0008] On the other hand, in the second conventional example, the polished rice is quickly and quickly washed with low-temperature water in a short time. By stopping only on the surface layer and drying quickly and quickly after washing the rice, water remaining on the surface of the polished rice was removed to prevent water from reaching the center of the polished rice. Things. Therefore, the water content temporarily increased by the rice washing treatment is limited only to the surface layer of the polished rice, and the washed immersed rice manufactured so that the moisture does not reach the center of the polished rice is the surface layer of the polished rice. No fine cracks were formed not only in the center but also in the center, and after the rice washing and drying were performed in this manner, there was no crack in the center as well as the surface layer. Washed soaked rice, when cooked without washing rice, cannot contain water up to the central part of the polished rice, and when cooked, the central part is hard and there is a possibility that the thin remains and the delicious cooked state may not be obtained There is a disadvantage. By the way, the refining to make brown rice or polished rice with normal moisture content to high moisture content is "to gradually increase the moisture content of rice over time", thereby cracking polished rice Does not occur.

In addition, in the second conventional example, when brown rice with high water content is used as a raw material, the brown rice is already high in water content, so that the brown rice has already been discolored or deteriorated at the stage of distribution or storage. If such brown rice is used, the quality of the washed and soaked rice produced may be low. Also, even if the brown rice is of good quality at the time of its acquisition, if it needs to be stored for a long period of time from the time of its acquisition to its use in the production of washed and soaked rice, the brown rice will have a high water content. Therefore, the quality is liable to deteriorate, so that it is necessary to take special measures for maintaining and managing the quality, and there is a disadvantage that extra labor and equipment are required.

In the second conventional example, when brown rice or polished rice with low water content is preliminarily refined to have high water content, an extra work of refining is required before the rice washing process. ,
Since this refining is to gradually increase the moisture content of rice as described above over time, there is a disadvantage that the processing is time-consuming and the productivity at the time of manufacturing washed and soaked rice is reduced. However, there is a disadvantage that dedicated equipment for that purpose is required, and the equipment cost is increased.

As described above, the production method of the second conventional example has various disadvantages, and is difficult to adopt as a method for producing washed and immersed rice. Therefore, it is conceivable to adopt a manufacturing method as described in the first conventional example as a method of manufacturing the washed and soaked rice.

[0012] However, in the first conventional example, although having the various advantages as described above, the rice-washed polished rice is rapidly dried after the rice-washing treatment. There was room for improvement in the following aspects:

That is, the water present on the surface of the polished rice after the rice washing treatment is rarely adhered uniformly over the entire surface of the polished rice, but rather adhered in an uneven state. It is thought that there are many cases,
As in the first conventional example, when the moisture adhering in such a non-uniform state is dried in a short time by heating by a heating means such as a dryer, the surface layer portion of the polished rice is dried. There was a great possibility that drying unevenness would occur. When such uneven drying occurs, it is not possible to impart sufficient strength to the whole surface layer of the polished rice with sufficient strength, and it is crushed or crushed when packed and transported or stored. There is a disadvantage that the risk of doing so is great. Also, when rapid drying is performed after the rice washing treatment as in the first conventional example, the surface of the rice grains is rapidly dried, whereby only the surface is rapidly shrunk, and the difference in shrinkage between the surface and the inside is large. Thus, cracks may increase and expand, or body cracks may occur. As described above, when the cracks increase and expand or the body cracks occur, there is a possibility that the taste when cooked, that is, the crispness may decrease.

The present invention has been made in view of such a point, and an object of the present invention is to provide a first rice-washing process which is carried out by washing rice with high-temperature water to make the milled rice high in water content. While taking advantage of the various advantages of the conventional example, it is possible to properly maintain the shape over the entire surface layer of the polished rice by adding a device to the drying process, and the body cracks occur. It is an object of the present invention to provide a method for producing washed and immersed rice, which can prevent deterioration of the taste during cooking rice.

[0015]

According to a first aspect of the present invention, there is provided a method for producing washed and soaked rice, wherein high-temperature water is used to wet the central portion of the polished rice so that the entire portion from the surface layer to the central portion has a high water content. After the rice washing process is performed, the drying method is performed with a drying time longer than the time when the rice washing process is performed, and a slow drying process for slowly drying the high-moisture polished rice that has been subjected to the rice washing process. is there.

[0016] In short, the present manufacturing method is a method in which the polished rice is made high in water content by washing the polished rice with warm water, and the whole is soft and cooked deliciously without washing in the center without washing rice. Nevertheless, it suppresses the increase and expansion of cracks, makes it difficult for body cracks to occur, and performs a drying process so that the entire surface layer can be properly provided with shape retention properties. Hereinafter, a detailed description will be added.

Since the milled rice that has been subjected to the rice washing process is slowly dried over a longer drying time than the time that the rice washing process is performed, a state in which the entire milled rice is moistened so as to have a high water content. Even though, there is no inconvenience that drying is performed in a state with drying unevenness as in the case of rapidly drying in a short time, while the attached moisture is gradually removed by drying slowly, In addition, drying unevenness is eliminated by the movement of water in the rice, and the drying process can be performed in a substantially uniform state as the whole grain of the polished rice.
In other words, there is no inconvenience such as uneven drying in the surface layer as in the case of rapidly drying milled rice that has been subjected to the rice washing process, and the surface layer is uniformly dried and stored for a long period of time while maintaining a good shape retention property. It is possible to wash and soak rice.

When rapid drying is performed after the rice washing treatment, the surface of the rice grains is rapidly dried, whereby only the surface is rapidly shrunk, and the difference in shrinkage between the surface and the inside is increased, resulting in an increase in cracks. However, as described above, slow drying over a long processing time can increase the cracks and increase the size of the cracks and the taste caused by the cracks. There is also an advantage that the reduction can be prevented.

As a result, while taking advantage of the various advantages of the first conventional example obtained by washing the polished rice with high-temperature water to make the polished rice high in water content, the drying process is devised. By adding, it is possible to provide the shape retention property properly over the entire surface layer of the polished rice, increase and enlarge cracks, crack the body, and reduce the taste when cooking rice Thus, it has become possible to provide a method for producing washed and immersed rice, which can prevent the occurrence of immersion.

[0020] According to the method for producing the previously washed and soaked rice according to the second aspect, in the first aspect, in the slow drying treatment, the rice is dewatered by centrifugal dehydration from the polished rice after the completion of the rice washing. The dried rice was dried.

As described above, since the dried rice is dried after removing the water present on and near the surface of the milled rice by centrifugal dehydration, it is present in an uneven state on and near the surface of the milled rice by dehydration. Moisture is effectively removed. By drying after removing the above-mentioned water by dehydration as described above, the surface layer portion of the polished rice is almost uniformly dried without drying unevenness. As a method of dehydration, dehydration by oscillating motion, vertical vibration, or the like can be considered. However, in comparison with such a method, water can be surely dehydrated by releasing water by centrifugal force.

According to a third aspect of the present invention, there is provided the method of producing a washed and soaked rice according to the first or second aspect, wherein in the slow drying process, the polished rice placed in a layered manner at the placement location. , And dried by passing dry air through.

Therefore, for example, as compared with a configuration in which drying treatment is performed in a state of being stored in a stacked state in a storage tank,
Drying can be performed efficiently by increasing the surface of the polished rice in contact with the dry air as much as possible.

[0024] According to the method for producing washed and immersed rice according to the fourth aspect, in any one of the first to third aspects, the temperature of the high-temperature water in the rice washing treatment is 50 to 80 degrees Celsius.

When the surface and central portions of the polished rice are moistened so as to have a high water content, for example, low-temperature water such as normal-temperature water takes a long time to wet, but high-temperature water exceeding 50 degrees Celsius is required. When water is used, water can be contained in a short time, and the working efficiency is improved. However, if the temperature of the hot water exceeds 80 degrees Celsius, the polished rice once becomes a boiled state, becomes watery, and the taste when cooked is reduced. Therefore,
By washing the rice with hot water at a temperature of 50 to 80 degrees Celsius, it is possible to efficiently produce a pre-washed and soaked rice which is brought into a deliciously cooked state.

[0026] According to the method for producing washed and soaked rice according to claim 5, the average water content of the polished rice after completion of the rice washing treatment is 20 to 2 in any one of claims 1 to 4.
6%.

Since the polished rice is hydrated so that the average water content of the polished rice is as high as 20 to 26%, even if the water content is reduced by the subsequent drying treatment, the immersion step is required for cooking rice. Even if water is not included, the starch can be sufficiently gelatinized to have a water content sufficient for a delicious cooked state. Here, the water content is the ratio of the weight of water to the total weight of milled rice (%).
Refers to the moisture content on a moisture basis indicated by.

[0028] According to the method for producing washed and soaked rice according to claim 6, the moisture content of the polished rice after completion of the slow drying treatment is 17.5 according to any one of claims 1 to 5.
Since it is ２５25%, the washed and soaked rice thus manufactured is in a deliciously cooked state without the need for immersing for a predetermined time in cooking rice. If the moisture content of the polished rice is less than 17.5%, the core may become hard and the core may remain when cooked, and if it exceeds 25%, for example,
There are disadvantages that rot, mold easily grows, and shape retention is reduced. However, by setting the water content as described above, washed and soaked rice that is less likely to cause such disadvantages can be obtained.

[0029] According to the method for producing washed and immersed rice according to claim 7, the slow drying treatment according to any one of claims 1 to 6, wherein the moisture contained in the milled rice is removed from the whole milled rice. So that it takes time to infiltrate
Unnecessary cracks can be suppressed, and the taste can be improved.

[0030] According to the method for producing washed and soaked rice according to the eighth aspect, the rice washing is carried out in a batch process in which a predetermined amount of milled rice is put together and washed in a batch. The final treatment in the slow drying process is carried out by successive transport drying processes in which the milled rice is dried little by little while being transported, and the rice washing process takes about 2 to 4 minutes. The processing time from the start of the rice washing process to the end of the slow drying process is about 3 to 15 times the processing time of the rice washing process.

As the rice washing treatment, for example, it is conceivable to sequentially carry out the rice washing treatment while continuously transporting the refined rice by the transporting means. However, in this case, the variation in the transport amount of the transported milled rice is considered. For example, variations in rice washing time may occur due to the above factors, and the water content after the rice washing treatment may not be properly controlled. Therefore, the rice washing process is performed in a batch process in which a predetermined amount of the polished rice is batch-washed in a processing time of about 2 to 4 minutes. It is possible to properly manage and control the water content after the rice washing process.

The slow drying process is a process in which the final processing is performed in a successive transport drying process in which the polished rice is dried little by little while being transported while being transported little by little, and the processing time of the rice washing process is about 3 hours. Since the drying process is performed slowly over a long time of up to 15 times, for example, if the drying process is performed in a batch process in which a predetermined amount is collectively dried similarly to the rice washing process, the drying process is performed while the rice grains are deposited. Although there is a possibility that the dispersion of the dried state may be large due to the treatment, the drying process is carried out in the transport drying process in which the material is transported little by little and dried during the transport, so that it is possible to finish as much as possible a uniform dry state. It becomes possible. Thus, claim 1
Means suitable for carrying out any one of (1) to (7) are obtained.

[0033]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for producing washed and soaked rice according to the present invention will be described. First, an apparatus for manufacturing washed and soaked rice for manufacturing washed and soaked rice will be described with reference to the drawings. This device stores polished rice carried in by a transport vehicle or the like, and also has a receiving section A for transporting the stored polished rice by a predetermined amount, and washing the polished rice transported from the receiving section A with high-temperature water. Rice washing section B to be treated,
It is provided with a drying processing section C for drying the polished rice subjected to the rice washing processing, a weighing and packaging processing section D for weighing the dried polished rice and packing it in a predetermined amount in a bag.

Hereinafter, the configuration will be described in detail with reference to FIGS. The receiving unit A includes a large storage tank 1 for storing the polished rice carried by the transport vehicle, a conveyor 2 for conveying the polished rice discharged from the bottom outlet of the storage tank 1 upward, and a conveyor 2. A flow regulating tank 4 with a shutter mechanism 3 for measuring and transporting the polished rice discharged from the upper outlet side by a set amount (for example, about 20 kg), and polished rice for two rice washing processing steps. It is provided with a two-port switching valve 5 and the like for selectively supplying. In other words, the milled rice stored in the storage tank 1 is
The shutter mechanism 3 is opened while the set amount is stored in the flow rate adjusting tank 4, and the milled rice is passed through the downstream supply passages 6 and 7 for the rice washing process of either system by the two-way switching valve 5. It is configured to send out while flowing down by the set amount.

The rice washing section B has two rice washing treatment steps. In each of the two rice washing treatment steps, a water-stirred rice washer in which high-temperature water is flown to stir and wash the milled rice. An apparatus 8 and a seasoning supply device 9 for supplying seasoning to polished rice are provided. Further, a boiler device 11 for supplying high-temperature water for rice washing to each of the rice washing devices 8 is provided. The boiler device 11 is configured to automatically adjust the amount of heating so that the temperature of the high-temperature water is maintained at a constant temperature of about 70 degrees Celsius.

As shown in FIGS. 3 and 4, the rice washing device 8 is provided with a rice washing tank 12 having an open upper portion. The rice washing tank 12 is formed in a conical shape in which an upper side is cylindrical and a lower part is connected to the cylindrical shape, and a set amount of polished rice is conveyed and supplied into the rice washing tank 12 from above. It is configured to temporarily store polished rice. At the bottom of the rice washing tank 12, washing water, which is high-temperature water of about 70 degrees Celsius supplied from the boiler device 11 through the hot water supply pipe 13, is spouted upward and vigorously inside the tank. A nozzle 14 is provided. The hot water supply pipe 13 is provided with a pump 15 for forcibly transporting the cleaning water, an electromagnetic valve 16 capable of intermittently connecting the internal passage of the hot water supply pipe 13, a pressure gauge 17 for displaying a delivery pressure, and the like. . Inside the rice washing tank 12, the tip opening 1 is provided with a slight gap facing the jet nozzle 14.
8a is provided, and an in-tank water pipe 18 is provided so as to extend outwardly from the upper side of the rice washing tank 12. An upper side of the in-tank water pipe 18 is provided with an electromagnetically operated three-way switching valve 19.
A water washing pipe 20 for rice washing, the other end of which opens at the center of the upper side of the rice washing tank 12, and a water sending pipe 21 for rice sending, the other end of which extends toward the draining section 10 on the outside of the rice washing tank 12. It is configured to branch to. Further, on the outer peripheral portion of the upper opening of the rice washing tank 12, the overflowing washing water is collected and drainage pipe 2 is provided.
An annular washing water recovery unit 23 for discharging from the washing water 2 is formed, and the inside of the rice washing tank 12 is provided with the milled rice and the washing water discharged from the rice washing water pipe 20 in the radially outward direction. And a guide plate 24 for dispersing the guide plate.

In the rice washing device 8, first, a set amount of polished rice is supplied into the rice washing tank 12, and then, washing water is supplied from the boiler device 11 via the pump 15, and the jet water is supplied from the jet nozzle 14. Wash water is often blown out. At this time, the three-way switching valve 19 is switched to a state in which the in-tank water pipe 18 and the rice water pipe 20 are communicated. Then, the warm water spouted vigorously from the jet nozzle 14 passes through the rice washing water supply pipe 20 from the in-tank water supply pipe 18 and the rice washing water supply pipe 20 together with the refined rice by the ejector action.
It will be circulated and supplied inside. The washing wastewater overflowing with the supply of the washing water is supplied to the washing water recovery unit 2.
3 is discharged outside through a drain pipe 22. Therefore,
By flowing the washing water, water stirring is performed to stir and wash the polished rice. By washing the rice with the water agitation by washing water that is high temperature water of 70 degrees Celsius in this way, the rice is hydrated up to the central part of the polished rice, and the whole from the surface layer part to the central part has a high water content. The rice washing process will be performed. After the rice washing process is performed, the three-way switching valve 19 is switched to a state in which the in-tank water pipe 18 and the US water pipe 21 are communicated. Then, the washing water blown out from the ejection nozzle 14 is sent to the draining unit 10 described later through the in-tank water pipe 18 and the US water pipe 21. At this time, the polished rice stored in the rice-washing tank 12 is also sent to the draining section 10 by the ejector action of the washing water that is vigorously blown out from the jet nozzle 14.

Next, the structure of the drying section C will be described. The drying unit C includes a draining unit 10 for draining the polished rice washed by the rice washing device 8 and the rice washing unit B.
A centrifugal dewatering device 29 for dewatering moisture from the polished rice washed with a centrifugal force, and a drying device 30 for thermally drying the dewatered polished rice at a high ambient temperature.

As shown in FIG. 1, the draining section 10
A sink 25 for receiving and draining the washing water is provided, and a net-like storage device 26 is mounted and supported on the sink 25. Then, the polished rice conveyed from the rice washing device 8 together with the rinsing water is received and stored by the net-like storage device 26, so that the rinsing water flows out of the sink 25 and is discharged to drain the polished rice. In addition, in this draining part 10,
A shower device 27 for dropping clean water on the polished rice after draining is provided. By pouring clean water in this way, it becomes possible to remove bacteria by flowing high heat-resistant bacteria that cannot be sterilized even with high-temperature water, and it is also possible to remove bran and the like adhering to the surface of polished rice. it can.

As shown in FIG. 1, the net-like storage device 26 is mounted on a sink 25 so as to be liftable and movable by a lift device 28, and is lifted by the lift device 28 after the draining process and the shower process are completed. hand,
It is configured to be used as it is for centrifugal dehydration in the next drying process. That is, as shown in FIG. 5, a net-like cloth cylinder 26b that easily drains water is housed inside a substantially cylindrical stainless steel net cage 26a, and the cloth cylinder 26b
Is tightened and fixed to the upper peripheral portion of the net basket 26a with a string, and the other end is squeezed with a string so that the cloth cylinder 26b functions as a bag-shaped storage container. Therefore, when the rice is lifted by the lift device 28, the rice can be transported in a state in which the milled rice is stored inside the cloth cylinder 26b functioning as a bag-shaped storage container.

As shown in FIG. 6, the centrifugal dewatering device 29 lifts and transfers the net-like storage device 2 by the lift device 28 after the processing in the draining unit 10 is completed.
6 is provided with a rotary cylinder 31 that is placed and stored as it is from above, and the circumference of the rotary cylinder 31 is covered with an outer cylinder 32. Rotating cylinder 3
1 is rotatably supported by a frame 33 around the vertical axis, and an electric motor 34 supported in a fixed position on the frame 33 and the rotary cylinder 31 are interlocked with each other via a transmission belt 35. And rotating cylinder 3
In a state where the net-like storage device 26 is stored in the inside 1, the rotating cylinder 31 rotates at high speed around the vertical axis by the driving force of the electric motor 34, so that water can be dewatered from the polished rice by centrifugal force. It has become. When the dewatering process is performed, the upper opening of the outer cylinder 32 is closed by the lid 36 and the lid 36 is fixed to prevent water and rice from scattering outside.

After the spin-drying process in the centrifugal spin-drying device 29 is completed, the net-like storage device 26 is lifted again by the lift device 28, moved to the transport start end of the drying device 30, and stored therein. The white rice is supplied to the transport start end of the drying device 30. That is, in a state where the net-like storage device 26 is located above the transport start end of the drying device 30, the other end side is manually squeezed so that the cloth cylinder 26b functions as a bag-like storage container. By removing the string, the polished rice stored in the string is dropped and discharged to the transport start end of the drying device 30.

Next, the configuration of the drying device 30 will be described. The drying device 30 is provided with a conveyor 37 for placing and transporting the polished rice dropped and discharged from the cloth cylinder 26b. The polished rice placed and transported on the conveyor 37 is heated by a heater. The air is passed through the location where the polished rice is present by the ventilation means, so that the ambient temperature of the polished rice is higher than the outside air temperature and heat drying is performed.

More specifically, as shown in FIGS. 7 and 8, the transport conveyor 37 is supported by the frame 38 with a transport path extending obliquely upward. A plurality of far-infrared heaters 39 are arranged in parallel along the transport path in a fixed position as heaters, and six sirocco fans 40 as ventilation means are provided above the heaters. Between each far infrared heater 39 and each sirocco fan 40,
A perforated plate in which a large number of insertion holes 41 are dispersed and formed at appropriate intervals so that the air blown out by each sirocco fan 40 flows in a state where the wind pressure is leveled over a wide range on the conveyor 37. 42, and the perforated plate 4
On the upper side of 2, an air supply chamber 4 for temporary storage in order to equalize the wind pressure of the air blown out from each sirocco fan 40.
3 are formed.

The air blown out from each sirocco fan 40 and the air pressure is equalized by the perforated plate 42 is heated by each far-infrared heater 39 to a high temperature, and is placed on the conveyor 37. The air is passed through the place where the polished rice is placed and transported. In this way, the air supplied to the location where the polished rice exists is supplied to the circulation ventilation passages 44 formed at the front and rear two locations in the transport direction on the right and left sides of the transport path,
Further, the air is sucked by each sirocco fan 40 through an intake chamber 45 connected to the circulation ventilation passage 44. Therefore, the air ventilated by each sirocco fan 40 passes through the air supply chamber 43, the heater arrangement space, the location of the polished rice, the circulation ventilation path 44 and the intake chamber 45, and the sirocco fan 4.
The air is circulated to return to zero. In the drying device 30, although not described in detail, the temperature of the air passed through the location where the polished rice is present is detected by a temperature sensor, and the detected value becomes the target temperature set by a setting dial (not shown). The heating operation of each of the far-infrared heaters 39 is controlled.

A cross-flow fan 46 is provided at the starting point of the conveyance at the above-mentioned heating action point so that water remaining on the surface of the polished rice is blown off before heating and drying. In addition, rod-shaped rake members 47 are dispersed and arranged at appropriate intervals above the passage of the polished rice, and these rake members 47 are evenly distributed so that the polished rice to be placed and conveyed is layered. As shown in FIG. 8, the surface of the polished rice is made substantially corrugated to increase the surface area on which warm air acts.

Next, the configuration of the weighing and packaging processing section D will be described. As shown in FIGS. 1 and 2, the weighing and packaging processing section D
Is an automatic weighing and packaging machine 48 for automatically weighing to a set weight and automatically packaging in a packaging bag, an automatic weighing machine 49 for automatically weighing to a set weight, and a drying device 30
The apparatus is provided with a supply device 50 for supplying the milled rice discharged from the apparatus to the automatic weighing and packaging machine 48, a shipping conveyor 52 for transporting the packed bagged rice to the shipping table 51, and the like. The supply device 50 receives the dried polished rice flowing down from the transport end portion of the drying device 30 via the chute 53 and diagonally moves the mesh member 54 that sorts and drops small-diameter materials such as crushed particles and pebbles. While placing in a posture,
The mesh member 54 is configured to reciprocate and vibrate along the inclined direction, and the milled rice discharged from the lower end of the mesh member 54 is received by the reciprocating swinging down plate 55 and is moved up and down by the elevating conveyor 56. Of the automatic weighing and packaging machine 4.
8 and the automatic weighing machine 49 are moved up and down to a high position in order to automatically supply the milled rice from above. The supply state of the outlet on the upper side of the elevating conveyor 56 can be switched by a two-port switching valve 58 so as to selectively supply the milled rice to one of the automatic weighing and packaging machine 48 and the automatic weighing machine 49. Like that.

The automatic weighing and packaging machine 48 is configured to automatically package the polished rice in a packaging bag in a sealed state at predetermined weights. An oxygen absorber supply device 59 for automatically supplying the oxygen absorber into the packaging bag during the packaging process is provided. Note that the automatic weighing machine 49 has only a function of automatically weighing to a set weight, and is used when a packaging operation is separately performed manually.
In the drawing, reference numeral 60 denotes a metal detector that detects whether or not metal exists in the packaging bag, and 61 denotes a sealing device that creates a seal to be attached to the packaging bag.

Next, a method of manufacturing the washed and soaked rice with the above-described apparatus for manufacturing soaked and soaked rice will be described. It is assumed that the polished rice has already been received in the receiving unit A and has been stored in the storage tank 1 in advance. The polished rice thus received has a water content of usually about 13 to 15%. In the present embodiment, the water content refers to a moisture-based water content represented by a ratio (%) of the weight of water to the total weight of the polished rice. First, washing water, which is high-temperature water whose temperature is controlled at 70 degrees Celsius, is washed from the boiler device 11 into the rice washing tank 1.
2 and supply is started. Then, put the polished rice in a set amount (for example,
20 Kg) Measure and supply into the rice washing tank 12. Rice washing tank 1
The set amount of the polished rice is supplied into the whole 2 in about 40 seconds. And after starting supply of milled rice, about 2
The rice washing process is carried out by water agitation for ~ 3 minutes. At this time, the washing wastewater containing the bran and the like to be removed is supplied to the washing water recovery unit 2.
3 is discharged outside through a drain pipe 22. After the rice washing process by the water stirring is completed, the rice is waited for about 1 minute and immersed in the washing water. Therefore, the rice washing process
The washing time is about 2 to 3 minutes, and the immersion treatment is about 1 minute. The total time is about 3 to 4 minutes. At this time, since the rice is washed by the stirring of the high-temperature water at 70 degrees Celsius, the grain temperature becomes about 70 degrees Celsius, and the water content of the polished rice at the time when the rice washing process is completed is about 24%. This moisture content corresponds to the high moisture content that reaches the central part of the polished rice. The rice washing process is performed so that

Next, the three-way switching valve 19 is switched so that the polished rice in the rice washing tank 12 is put together with the hot water into the net-like container 26 supported on the draining section 10 by the jetting power from the jet nozzle 14. And send it out. This rice sending process is performed in about one minute. In the draining unit 10, the polished rice is meshed
The hot water flows downward and is guided down by the sink 25 and is discharged, so that the polished rice is drained. After the entire amount of the polished rice has been sent, an appropriate amount of clean water is supplied by the shower device 27, and a process of removing bran, high heat-resistant bacteria, and the like remaining on the surface of the polished rice is performed. It should be noted that the time after the end of the supply of the clean water in the draining unit 10 corresponds to the drying process.

In the drying step, after the supply of the clean water is completed, the net-like storage device 26 is lifted and moved by using the lift device 28 and the centrifugal dewatering device 29 is moved.
And the upper opening is closed with a lid 36, and the rotary cylinder 31 is driven to rotate at a high speed to perform a centrifugal dehydration process. The rotation speed of the rotation cylinder 31 is, for example, 800 rpm to 1200 r.
pm. This centrifugal dehydration process is performed for about 1 minute, for example. When the centrifugal dehydration process is completed, the net-like storage device 26 is lifted using the lift device 28 and moved to the transport start end of the drying device 30, and the string that is squeezing the other end of the cloth tube 26b by hand is removed. As a result, the milled rice stored in the
At the transport start end.

Then, in the drying device 30, the conveyor belt 37 is driven at a low speed, and the hot air drying process is performed while the milled rice is placed and transported little by little. At this time, the polished rice is placed and transported in a state where the polished rice is spread on the conveyor in a layered manner. The target temperature of the air passed through the location where the polished rice is present is set to, for example, 70 degrees Celsius, and the flow rate of the hot air by the sirocco fan 40 is set to a low speed of 1 m / sec or less. The processing time from the start of drying to the end of drying is set to about 12 minutes. The moisture content of the polished rice at the time when the drying process is completed is about 20%. Therefore, the drying treatment after the rice washing treatment is performed in a drying time longer than the time for performing the rice washing treatment, that is, in a significantly long drying time corresponding to three to four times the treatment time of the rice washing treatment. A slow drying process for slowly drying the polished rice is performed. In addition, before the milled rice dried by the drying device 30 and discharged from the transport end portion is supplied to the supply device 50 by a predetermined amount in a receiving container and temporarily stored in a receiving container, the milled rice is mechanically operated by a stirring device. A water content adjustment step is performed by which water is transferred between the polished rice by agitation to make the whole polished rice having a variable water content the above-mentioned water content (about 20%). Is also good.

The milled rice that has been dried is supplied to the supply device 5.
After being supplied to the automatic weighing and packaging machine 48 according to 0, it is automatically weighed so as to have a set weight, is automatically sealed in a packaging bag together with an oxygen scavenger, and is shipped by a shipping conveyor 52 at a shipping table. 51. In this way, after the drying process, the sealed rice is immediately sealed and packaged, so that the moisture content of the polished rice when shipped is about 20%.

[Another Embodiment] Another embodiment will be described below.

(1) In the above embodiment, in the drying process, centrifugal dehydration is performed, and then hot air heated by a far-infrared heater having a sterilizing effect is passed through to perform drying. Instead, drying may be performed by any of the following methods (a) to (d). (A) Instead of the far-infrared heater, heating may be performed by a normal heating wire heater. (B) Instead of the hot air ventilation type drying device, the milled rice is dried by radiant heat from the heating means without ventilation, or the milled rice is merely provided by the ventilation means without providing such heating means. May be dried. In short, the surface of the polished rice may be dried. (C) After the rice washing process is completed without performing the centrifugal dewatering, for example, after the water is drained, the drying process is performed by the hot air ventilation type drying method or another drying method as described above. (D) Instead of the centrifugal dehydration, the dehydration process may be performed by, for example, forced operation using rocking, vibration, other forced movement, or a combination thereof.

(2) In the above embodiment, the rice washes and wetted in the rice washing processing section using high-temperature water of 70 degrees Celsius. For example, high-temperature water in the range of 50 to 80 degrees Celsius is used as hot water. It may be carried out using water. By using such high-temperature water, it is possible to efficiently perform the above-mentioned water content so that the surface layer and the central portion of the polished rice have a high moisture content in a short time, but use high-temperature water of 50 degrees Celsius or less. In other words, any configuration may be used as long as the rice is hydrated up to the central portion of the polished rice and the rice washing process is performed so that the entire portion from the surface layer portion to the central portion has a high water content.

(3) In the above-described embodiment, the rice washing apparatus performs the rice washing process by agitating with a water flow. However, the rice washing may be mechanically performed while rotating a stirring rod or a stirring blade at a high speed.

(4) In the above embodiment, the water content of the polished rice at the end of the rice washing process is about 24%,
The water content of the polished rice at the time when the drying process was completed was set to be about 20%, but this value is merely an example.
For example, the moisture content of the polished rice at the time when the rice washing process is completed may be any one of the range of 20% to 26%, and the moisture content of the polished rice at the time when the drying process is completed. 17.5% -25% as rate
The moisture content may be in the range of about. In short, any material may be used as long as the surface portion and the central portion of the polished rice are made to have a high water content. That is, the processing time of the rice washing process is set to about 2 to 4 minutes, and the processing time from the start of the rice washing process to the end of the slow drying process is set to about 3 to 15 times as long as the processing time of the rice washing time. You may.

(5) In the above-described embodiment, a configuration in which the shower unit is provided at the draining unit to pour clean water onto the polished rice after draining is exemplified, but instead of such a shower unit having the above configuration, or In addition to such a shower device, a configuration may be provided in which a shower device for dropping the sterilizing liquid onto the polished rice is provided. Examples of the disinfecting liquid include ozone water and vinegar having a disinfecting action. Also, without providing such a dedicated drainer,
The polished rice after the rice washing process may be directly supplied to the dehydrator to shift to the dehydration process.

[Brief description of the drawings]

FIG. 1 is a process flow chart of an apparatus for manufacturing washed and soaked rice.

FIG. 2 is a plan view of an apparatus for manufacturing washed and soaked rice.

FIG. 3 is a longitudinal sectional side view of the rice washing apparatus.

FIG. 4 is a plan view of the rice washing apparatus.

FIG. 5 is a view showing a net-like storage device;

FIG. 6 is a sectional view of a centrifugal dehydrator.

FIG. 7 is a vertical sectional side view of a drying device.

FIG. 8 is a front view of a drying device.

[Explanation of symbols]

 8 Rice washing equipment 29 Dehydration equipment 30 Drying equipment B Rice washing processing part C Drying processing part

Claims (8)

[Claims] Claims 1. After washing rice with high-temperature water up to the central part of the polished rice and subjecting the rice from the surface layer to the central part to have a high water content, the rice washing time is shorter than the time required for the rice washing treatment. A method for producing pre-washed and soaked rice, which is subjected to a slow drying process for slowly drying a highly water-containing polished rice that has been subjected to the rice washing process for a long drying time. 2. The washed rice soaked rice according to claim 1, wherein, in the slow drying process, the milled rice after the rice washing process is dewatered by centrifugal dehydration, and then the milled rice is dried. Production method. 3. The method according to claim 1, wherein in the slow drying process, dry air is passed through the milled rice placed in a state where the rice is spread in a layered manner at the placement location and dried. A method for producing washed and soaked rice. 4. The method for producing washed and soaked rice according to claim 1, wherein the temperature of the high-temperature water in the rice washing treatment is 50 to 80 degrees Celsius. 5. The method according to claim 1, wherein the average water content of the polished rice after the rice washing treatment is 20 to 26%. 6. The water content of the polished rice after the completion of the slow drying treatment is 17.5 to 25%.
The method for producing washed and immersed rice according to any one of the above items. 7. The pre-washed product according to claim 1, wherein the slow drying process is performed over a period of time for allowing moisture contained in the polished rice to completely infiltrate the polished rice. Manufacturing method of soaked rice. 8. The rice washing process is performed as a batch process in which a predetermined amount of polished rice is washed together in a predetermined amount, and the final treatment in the slow drying process is performed while the polished rice is transported in small quantities while being transported. The drying is performed in a sequential transport drying process. The processing time of the rice washing process is about 2 to 4 minutes, and the processing time from the start of the rice washing process to the end of the slow drying process is the same as that of the rice washing process. The method for producing washed and immersed rice according to any one of claims 1 to 4, wherein the treatment time is about 3 to 15 times the treatment time.