JP2002153220A - Wash-free rice having improved flavor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain wash-free rice having improved flavor by sufficiently removing even rice bran in a fine powder state contained in fine extra fine channels on the surface of wash-free rice. SOLUTION: Polished rice from which rice bran is previously removed is mixed with rice flour 5 of thoroughly polished rice formed by cutting the surface of rice while stirring to grind the surface of the polished rice. Rice flour of thoroughly polished rice granulated into a fixed size is used as the rice flour 5 of thoroughly polished rice. After grinding the surface the polished rice, the rice flour 5 of thoroughly polished rice and grinding waste are removed by air separation. The mixing of the polished rice with the rice flour 5 of thoroughly polished rice while stirring is carried out in a screw conveyor in a net cylinder 8.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to non-washed rice with improved taste.

[0002]

2. Description of the Related Art Conventionally, when cooking rice, it was necessary to wash rice to remove rice bran.
Unwashed rice was developed.

In this method, rice bran attached to brown rice or white rice is removed by various methods in advance, and rice can be cooked by simply adding water without washing it.

[0004] As a method for producing non-washed rice, there are a method of washing and drying rice with high-pressure water, a method of removing bran while polishing the rice surface using bran as an abrasive, and a method of mechanically brushing the rice surface. There are various methods such as a method for removing bran (Japanese Patent Application Laid-Open Nos. 10-66886 and 10-668).
No. 84, JP-A-11-137191 and JP-A-62-11553).

[0005]

However, these methods for producing non-washed rice are intended to remove bran and are not treatments intended to improve the gloss of rice surface or the taste of rice.

[0006] However, Japanese Patent Application Laid-Open No.
JP-A-66886 describes an effect of polishing a rice surface while mixing and stirring a granule formed from rice starch with rice to smooth the rice surface and increase the whiteness of milled rice. It focuses on the technology of removing rice bran to make it unwashed rice, and only describes that it contributes to the whiteness of the rice surface as well as the removal of rice bran in the process. It is not a technique aimed at improving the gloss and taste of the rice surface after the removal treatment, and therefore cannot provide sufficient gloss and taste.

[0007]

SUMMARY OF THE INVENTION The present invention is directed to improving the taste of rice, which is characterized in that polished rice from which rice bran is removed in advance is mixed with rice powder of ginjo rice, which is formed by cutting the rice surface, and the resulting rice is polished by stirring. This is to provide unwashed rice.

The rice flour of the ginjo rice is granulated to a certain size. After polishing the surface of the polished rice, the rice flour and the polishing residue of the ginjo rice are removed by air selection. The mixing and stirring of rice with rice flour is also characterized in that it is performed by a screw conveyor in a mesh tube.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, non-washed rice is used as a processing raw material.

Unwashed rice is polished rice from which bran has been removed in advance,
For the bran removal treatment, various conventionally known techniques can be used as they are. For example, the rice bran is removed by washing in advance with water and drying, polishing the rice surface using starch, cereal powder, or the like as an abrasive, or mechanically brushing the rice surface with a brush.

[0011] To the unwashed rice from which the bran has been removed in advance, the rice flour of Ginjo rice and the granules obtained by granulating the same are mixed and stirred in a one-to-one ratio as an abrasive to polish the surface of the unwashed rice. By removing rice flour, rice grains, and polishing debris from the surface of the non-washed rice as an abrasive, the washed non-washed rice becomes a polished rice with a polished surface and a rice with improved taste.

Here, rice flour of ginjo rice as an abrasive is
The surface of normal rice is cut to a depth of about 40%, and the remaining cut rice is a middle layer of rice powder cut to about half the depth, leaving the rice core (see FIG. 1).

The rice core becomes sake rice and is a raw material for so-called Ginjo sake.

The intermediate layer formed in the preceding stage of the rice core, that is, the cutting powder of the intermediate layer between the portion cut from the rice surface to a depth of about 40% and the rice core is ginjo powder Use as

That is, the intermediate layer portion is formed by cutting the remaining half (about 3%) of about 40% depth from the rice surface.
0%) and a starchy portion of the middle layer, which is about 30% of the depth of the whole rice, and such a portion is called ginjo flour.

This ginjo powder is in a powder form, and can be used as an abrasive as it is or in a granulated form. When granulated, the granulated particle size is about 0.5 mm. Of powder.

[0017]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be described in detail with reference to the drawings.

The non-washed rice 6 used in the present invention refers to rice from which bran has been removed by a predetermined method.

As a method for removing the bran, a method of polishing the rice surface using starch or flour as an abrasive, a method of washing the bran with water and then drying, or a method of mechanically brushing the rice surface with a brush There are various methods such as a method of removing bran, and any of these methods may be used.

The gist of the present invention is that the surface of the unwashed rice 6 from which the bran has been removed in this way is polished using the rice flour 5 of the ginjo rice or the powder 5 ′ obtained by granulating the rice flour 5 to obtain the surface of the polished rice. And give the rice itself good taste.

Here, the method of producing the rice flour 5 of ginjo rice and the powder 5 'thereof, which functions as an abrasive, will be described first.
The surface layer 2 consisting of about 40% of the depth from the outer surface to the center of the rice 1 is cut. As a cutting method, a method of cutting a rice surface with a grinder, or a method of granulating a plant powder such as flour or starch into granules of a certain size, mixing and agitating the granules with the rice, and stirring the rice surface. Cutting method.

In this manner, as shown in FIG. 1, the surface of rice is cut by about 40%, and then cut by about 30%, and the powder cut by about 30% is used as rice powder 5 of ginjo rice. is there.

That is, after cutting a depth of about 40% from the surface of the rice toward the center of the rice, the middle layer 3 occupying about half the depth of the remaining rice is further cut. That is, the middle part 3 occupying about 30% of the whole rice is cut, and this cut powder is used as rice powder 5 of ginjo rice. Is to polish.

The remaining rice core portion 4 obtained by cutting the surface layer portion 2 and the middle layer portion 3 of the rice is used for the raw rice at the time of producing sake, and is made with the rice core portion 4 called sake rice. Tasake is the so-called Ginjo sake.

Ginjo rice flour 5 thus produced
Is granulated to a diameter of about 0.5 mm by a granulator and the powder 5 ′
And By granulating the rice flour 5 into powder particles 5 'of a certain size, the function of polishing the non-washed rice 6 can be further improved.

For granulation, various granulators can be used. For example, when using a fluidized bed granulator,
The rice flour 5 of ginjo rice is filled on a sintered wire mesh unit provided at the lower end of the processing vessel of the fluidized bed granulator, and the rice powder 5 is scattered and fluidized by a flowing gas introduced from below the processing vessel, Binder liquid can be sprayed from the nozzle provided at the upper part of the processing container to the scattered and fluidized rice flour 5, and the rice flour 5 can be aggregated and granulated.

When a stirring granulation apparatus is used, while the rice flour 5 charged into the processing vessel of the stirring granulation apparatus is stirred by a stirring blade, a binder liquid is supplied from a nozzle disposed above the processing vessel. Is dropped or sprayed to agglomerate the rice flour 5 appropriately, while the agglomerated rice flour 5 is appropriately sheared by a cross screw having a rotation axis perpendicular to the rotation axis of the stirring blade to gradually obtain desired rice flour. It can be granulated to a particle size.

When a high-pressure granulation apparatus is used, rice flour 5 to which a small amount of water is added as necessary is charged into the processing vessel of the high-pressure granulation apparatus and gelatinized in the processing vessel. The rice flour 5 thus extruded can be extruded from a die of a high-pressure granulator, cut in a predetermined amount, molded, dried, crushed and sized, and granulated.

The rice flour 5 and the granules 5 'of the ginjo rice are mixed and stirred at a ratio of one to one with the non-washed rice 6, and the surface of the non-washed rice 6 is polished. Can sufficiently remove the finely powdered rice bran, and can improve the taste of the unwashed rice 6.

The mixing and stirring of the unwashed rice 6 and the rice flour 5 and the grain 5 ′ of the ginjo flour are performed by using a polishing device 7 as shown in FIG. A conveyor 9 is rotatably housed, and from a raw material supply hopper 10 which is connected to the upper part of the peripheral surface on one end side of the mesh tube 8, a non-washed rice 6 and a rice flour 5 of ginjo flour or powder are placed inside the mesh tube 8. The particles 5 ′ are supplied. In the figure, reference numeral 11 denotes the raw material supply hopper 10
This is a partition plate for partitioning into a room. One side separated by the partition plate 11 contains unwashed rice 6 and the other side contains rice flour 5 or powder 5 ′ of ginjo flour. 20 is a raw material supply hopper 1
It is a material supply port from 0 to the net cylinder 8.

The non-washed rice 6 and the rice flour 5 and powder 5 ′ of ginjo rice supplied into the mesh tube 8 are gradually provided on the other end of the mesh tube 8 while being mixed and stirred by the screw conveyor 9. The material is conveyed toward the processed material discharge port 12. In parallel with the mixing and stirring process, air 13 is blown into the mesh tube 8 from the raw material supply port 20 side toward the treated material discharge port 12 side, and the mesh of the mesh tube 8 is used as a polishing agent for polishing rice. Of the surface of the rice flour 5 and the powder 5 ′ and the unwashed rice 6 are scattered to the outside and air-selected. Only the non-washed rice 6 that has been polished is discharged.

Therefore, it is possible to prevent the abrasive and the cutting powder from being mixed with the non-washed rice 6 after the polishing treatment, thereby preventing the taste and shape of the non-washed rice 6 from being impaired. Especially, unwashed rice 6
The mixing and agitation of the rice flour 5 and the powder 5 ′ of the ginjo rice are performed by the screw conveyor 9 in the net tube 8, so that a sufficient mixing and agitation process can be performed while being transported, and the polishing function is improved. Since the polishing process can be sufficiently performed and the polishing process can be performed while the wafer is being conveyed, wind-selection of polishing waste can be sequentially performed during the conveyance.

In this embodiment, the rotary shaft 14 of the screw conveyor 9 is hollow, and the material supply port of the rotary shaft 14 is
A fan 15 is provided at the end on the 20 side, and an exhaust port 16 is provided on the peripheral surface of the rotating shaft 14, and the air 13 blown into the rotating shaft 14 by the fan 15 is exhausted from the exhaust port 16. This allows the air 13 to be blown into the net tube 8. However, the present invention is not limited to this. It is also possible to provide an air blow port at the end of the mesh tube 8 on the side of the raw material supply port 20, and to blow air 13 into the mesh tube 8 by the fan 15 from the blow hole. In the figure, reference numeral 17 denotes a motor for driving the fan 15.

The mesh of the mesh cylinder 8 is 50 mesh to 100 mesh.
By setting the mesh as a mesh, cutting chips and abrasives other than the polished non-washed rice 6 are air-selected and scattered outside the mesh.

Further, the net cylinder 8 is surrounded by a casing 18 around which the cuttings and abrasives scattered to the outside of the net cylinder 8 by wind selection are received by the casing 18 and along the inner peripheral surface thereof. The casing 18 is lowered so as to be discharged from an abrasive discharge port 19 provided at a lower portion of the peripheral surface of the casing 18. The discharged rice flour 5 and powder 5 ′ of the ginjo rice can be separated from the cutting chips discharged at the same time and reused as an abrasive.

[0036]

According to the first aspect of the present invention, the surface of the non-washed rice is polished by mixing and stirring the rice flour of the ginjo rice, which is formed by cutting the rice surface, and the non-washed rice. It can sufficiently remove even the finely powdered bran contained in the ultra-fine grooves on the surface, and the surface can be polished with ginjo rice flour, and the surface can be polished to improve the taste by polishing the surface starch of unwashed rice. There is an effect that can be.

According to the second aspect of the present invention, since the rice flour of the ginjo rice is granulated to a certain size, the polishing function for unwashed rice is further improved, and the effect of the first aspect of the present invention can be further improved. It is.

According to the third aspect of the present invention, the removal of the polishing layer and scum after polishing is performed by air selection, so that there is no hindrance to the unwashed rice after polishing, and the shape is maintained while maintaining the taste. There is an effect that does not impair.

According to the fourth aspect of the present invention, since the mixing and stirring of the polished rice and the rice flour of the ginjo rice are performed by the screw conveyor in the mesh tube, a sufficient mixing and stirring process can be carried out while being conveyed.
The polishing function can be sufficiently performed, and the polishing process can be performed while being transported through the net tube. Therefore, there is an effect that the wind can be selected during the transport.

[Brief description of the drawings]

FIG. 1 is an explanatory view of rice to be cut.

FIG. 2 is an explanatory view of a structure in which a screw conveyor is rotatably housed in a cylindrical mesh tube.

[Explanation of symbols]

 Reference Signs List 1 rice 2 surface layer 3 middle layer 4 rice core 5 rice flour 5 'powder 6 non-washed rice 7 polishing device 8 mesh cylinder 9 screw conveyor

Claims (4)

[Claims] 1. A non-washed rice with improved taste, which is obtained by mixing and stirring polished rice from which rice bran has been removed in advance with rice flour (5) of ginjo rice formed by cutting the rice surface and polishing the polished rice surface. 2. The non-washed rice with improved taste according to claim 1, wherein the rice flour (5) of the ginjo rice is granulated to a certain size. 3. The non-washed rice with improved taste according to claim 1, wherein after polishing the surface of the polished rice, the rice flour (5) of the ginjo rice and the polishing residue are removed by air selection. . 4. The method according to claim 1, wherein the mixing and stirring of the polished rice and the rice flour (5) of the ginjo rice are performed by a screw conveyor (9) in a net tube (8). No-wash rice with improved taste described in 2.