JP2005034147A - Method for producing unpolished rice powder and heating apparatus - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing an unpolished rice powder which is scarcely discolored, nor scarcely damaged in vitamins, is made to eliminate offensive smell, keeps flavor, is hygienic and safe, is prevented from proceeding of oxidation, and can be stored for a long period, by solving such a problem that the unpolished rice powder is rapidly oxidized and difficult to be stocked/stored because of containing a fat and oil component, and to provide a continuous heating apparatus for the same. <P>SOLUTION: The method for producing the unpolished rice powder comprises uniformly heating unpolished rice powder until a temperature of the powder reaches 80-160°C, immediately after a process for grinding unpolished rice is finished. The heating apparatus has a hollow heating cylinder which has a cross section of a polygonal shape and is rotated and with which the unpolished rice powder is stirred/transported, and further has a rotary grinder which is mounted on the inside of the heating cylinder and with which aggregated unpolished rice powder is impacted and ground, so that the unpolished rice powder is uniformly and continuously heated, by preventing moisture and the flavor from being emitted/eliminated, while the powder is charged into the cylinder through one of ends thereof and discharged therefrom through the other end. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

The present invention relates to a method for producing brown rice flour and an apparatus for producing grain flour including brown rice, which are less sanitary and less sanitary as food materials for bread, noodles, confectionery and dishes, and which can be stored hygienically and safely. It is about.

Brown rice flour is different from rice flour mainly composed of endosperm due to whitening, and has germ and buds with a germination mechanism. Therefore, nutritionally starch, protein, vitamins, minerals, fiber and antioxidants in addition to the main components They are rich in trace components such as those that are indispensable for maintaining a human life.
This method for producing brown rice flour is a method in which the brown rice is pulverized as it is or is heated and dried, and then dried through a pulverization step. (Patent Document 1)
In addition, in the new production method improved by the above-described production method, the steaming, drying and roasting processes are carried out in the same sealed roasting kettle while stirring the water-containing brown rice, and then pulverized into brown rice flour. The way to do it is taken. (Patent Document 2)
The heating step in these production methods is performed for the purpose of adding a scent or taste to brown rice flour or enhancing the storage stability.
On the other hand, as a related apparatus among the heating apparatuses necessary for producing brown rice flour, the powder particles are subjected to high-speed rotation by rotating a plurality of rod-shaped blades provided on the rotating shaft under pressure with saturated steam. There is a continuous heating device that sterilizes effectively in a short time without altering the granules. (Patent Document 3)
In addition, there is a method in which a granular material is charged into a mixing tank and heated and sterilized with a pressurized gas while the granular material is transferred while being stirred by a stirring means such as a screw attached in the mixing tank. (Patent Document 4)
JP-A 57-166949 JP-A-60-176553 JP-A-3-83567 JP-A-11-235377

(1) Production method Raw brown rice flour contains rice bran, in which fats and oils are present. For this reason, if the conventional method of pulverizing brown rice grains as it is, or heating the brown rice and then pulverizing it, the fats and oils and proteins are altered during storage, so there is a problem with either method. .
First, consider the case where raw brown rice flour crushed as brown rice is distributed as a product. Table 1 shows the results of a storage test conducted at a temperature of 30 ° C. assuming summer. According to this result, the acid value, which is one of the indicators, is 9 when the storage day is 0, 43 when stored for 30 days, and 65 when stored for 60 days, and brown rice flour has a bad smell. The odor starts to feel bad and the quality is inferior.
This is because the fat and oil components in the brown rice have been oxidized during storage at high temperatures in summer.

(Storage temperature 30 ° C)
In addition, since the surface of raw brown rice has a lot of general viable bacteria attached to it, the raw brown rice powder crushed as it is without washing the raw brown rice has a large amount of 3.2 * 10 ⁵ pieces / g. This results in an unsanitary product in terms of food hygiene. Thus, the distribution of the raw brown rice flour product has problems in terms of storage stability and hygiene.
As one of the solutions to these preservability and hygiene, a method is generally used in which raw brown rice flour is sealed in a heat-resistant bag with little oxygen permeability and steam sterilized at a temperature of 100 to 120 ° C. However, in this heating method, even in a small bag, the heating time is as long as 30 minutes or more, and in a large bag, it is difficult to transfer heat to the inside, so that sterilization is insufficient or brown rice powder is evaporated due to moisture evaporation inside The powder has the disadvantage of becoming partially moistened and mottled in the bag.

In addition, when steam heated, the value of the peroxide value of 8 meq / kg at the beginning of storage in the storage test increased to 31 meq / kg after 1 month and 45 meq / kg after 2 months. There are still problems, such as exceeding the upper limit of 30 meq / kg of the peroxide value stipulated by law. Even if these problems are solved, since the heating temperature exceeds 100 ° C for a long time, the brown rice flour has been gelatinized and is different from raw brown rice flour. Problems also remain in terms of physical properties.

Next, in the production method according to JP-A-60-176553, which is an improvement of JP-A-57-166949, the steps of steaming, drying and roasting are carried out in the same roasting kettle while stirring the hydrated brown rice. The heating is performed until the heating temperature reaches 160 ° C. and then pulverized.
We also made a trial production of brown rice flour following this method. That is, after washing raw brown rice with a moisture content of 14% and soaking for about 30 minutes, using a heating device with a closed rotary kettle with a regular hexagonal cross section, put the soaked brown rice sufficiently drained and brown rice The product was heated while rotating the rotary kettle at a constant heating power until the product temperature reached a target temperature of 160 ° C. Thereafter, the brown rice was taken out from the rotary kettle, cooled, pulverized, and a brown rice powder was produced as a prototype.

As a result of a storage test of this brown rice flour at a storage temperature of 20 ° C., oxidation progressed, and the peroxide value, which is one of the indicators, was 13 meq / kg on the first day of storage, but the value is 66 meq / kg after 2 months (details (Shown in Table 2 below) and an increase. This value conflicts with exceeding the upper limit of 30 meq / kg of the peroxide value defined in the Food Sanitation Law. For this reason, brown rice flour produced by the method of grain heating at 160 ° C. also had a problem in storage for up to 2 months.

In this grain heating method, since the product is heated at a high temperature for a long time, the resulting product has a higher degree of gelatinization and is a product different from raw brown rice flour.
Moreover, since brown rice is heated in the form of grains for roasting, the heat efficiency is poor and a lot of fuel is consumed. Moreover, since heating requires a long time, the quality of products, such as a nutrient component, falls.
Thus, both the raw brown rice powder and the heated brown rice flour have problems in terms of storage stability and food sanitation in the conventional method for producing brown rice flour. The above-mentioned problems with these two types of brown rice flour There is a need for a solution.

(2) Manufacturing device The following devices for the purpose of sterilization, sterilization, etc. will be examined as a heating device for grain flour including brown rice flour.
First, the granular material of Patent Document 3 is effectively sterilized in a short time without altering the granular material by rotating a plurality of rod-shaped blades provided on the rotating shaft at high speed under pressure with saturated steam. There is a continuous heating device.
Since this apparatus is for sterilization, the upper limit is a temperature at which the heating temperature slightly exceeds 100 ° C. For this reason, sterilization action as food hygiene is possible, but it is difficult to secure the temperature and time required for causing a thermochemical change that ensures long-term preservation. Moreover, since it heats using saturated water vapor | steam, it is easy to generate | occur | produce between oil components contained in brown rice flour, and conversely, preservability becomes a short period. Furthermore, saturated steam acts on the brown rice flour, and the brown rice flour becomes a product that has been gelatinized, and thus has the disadvantage that the desired product cannot be produced.
Also, there is a method in which the powder and granule of Patent Document 4 is put into a mixing tank and heated and sterilized with a pressurized gas while the powder and granular material is stirred and transferred by a stirring means such as a screw attached in the mixing tank. is there.
According to this method, the brown rice powder is directly heated using the pressurized gas, so that the scent component generated when the brown rice powder is heated is hardly evaporated and remains with the pressurized gas, resulting in a product with less fragrance. Become. In addition, the water vapor present in the pressurized gas and the water vapor evaporated from the brown rice flour act, and the brown rice flour is gelatinized and adheres to the rotating shaft and the stirring blade. is there. These devices also have problems, such as complex equipment and high prices.
Further, there is no continuous powder heating device for improving the storage stability of grain flour.
The heating device we want is a device that can sterilize grains, including brown rice flour, improve storage stability, color, and scent. It is also a manufacturing device for many small-scale producers for small-scale production. The aim is to provide.
Therefore, the equipment must be simple and the equipment costs must be low. Moreover, if not only the heating of cereal flour but also the usual heating of cereal grains can be combined with a single device, products suitable for a wide variety of different applications can be produced, and the utilization of equipment will be increased. The objective is achieved.

The present invention has been made in view of the above circumstances, and provides a completely new brown rice flour production method and heating device, not a conventional brown rice flour production method and heating device. explain.

In the method for producing brown rice powder according to claim 1, the brown rice is heated immediately after the pulverization step, or when there are a plurality of divided pulverization steps, the brown rice flour is heated immediately after the previous pulverization step is finished and cooled. However, the heating condition of the brown rice powder is characterized in that the product temperature in the heating reaches 80 ° C to 160 ° C.

The method for producing brown rice powder according to claim 2 pulverizes after heating the brown rice grains using a heating plate or a heating kettle, or heating the brown rice grains by immersion in hot water or spraying hot water, and then drying the brown rice. However, the heating conditions for brown rice are characterized in that the product temperature after the heating reaches 55 ° C to 75 ° C.

A continuous heating apparatus according to claim 3 is a method for producing grain flour including brown rice flour according to claim 1, having a polygonal cross-sectional shape, one end being a grain flour inlet and the other being an outlet. A hollow heating cylinder, a charging hopper provided with a charging cylinder with a propulsion mechanism inserted into the charging cylinder, a heater for heating the heating cylinder, and for rotating the heating cylinder A rotating device, a rotary crusher having a structure for rotating a rotary crusher for impact crushing the grain powder aggregated inside the heating cylinder, and the grain powder charged in the heating cylinder from the input side It is characterized by having an inclination adjuster for moving to the discharge side.

The continuous heating apparatus according to claim 4 includes the brown rice grains according to claim 2 by removing the rotary grinder that can be detached in the continuous heating apparatus for grain flour according to claim 3. It is characterized by the ability to heat grain grains.

According to the invention of the method for producing brown rice powder according to claim 1, since the powder is heated, the following effects can be obtained.
(1) It is possible to provide brown rice flour that is safe from the viewpoint of hygiene and has reduced or killed general viable bacteria.
(2) The progress of oxidation in brown rice flour can be suppressed to a stable state, and the dryness increases due to the decrease in moisture, and the odor during storage disappears. Increases nature.
(3) Because it is low temperature and short time heating, it can reduce the damage of vitamins and essential nutrients such as lysine, linoleic acid and linolenic acid, which are essential nutrients, and improve product quality. .
(4) Moreover, since brown rice flour has little discoloration and is close to raw brown rice flour in terms of physical properties, it can be widely applied as a food material such as bread and noodles, and can be used for various dishes.
(5) Since it can be stored for a long period of time, it can be exported and aided to the world as a health food and food aid article that can be drunk in milk or hot water.

According to the invention of the method for producing brown rice flour according to claim 2, brown rice flour that is physically equivalent to raw brown rice flour can be produced, and the following effects are obtained.
(1) It is possible to provide brown rice flour that is safe from the viewpoint of hygiene and has reduced or killed general viable bacteria.
(2) Since the progress of oxidation in brown rice flour can be suppressed, it can be stored for about 2 months, and the reliability as a food is increased.
(3) Since it becomes low-temperature and short-time heating, it can secure the same nutrients as raw brown rice flour.
(4) Since it is heated at a low temperature for a short time, it has little discoloration and is close to raw brown rice flour in terms of physical properties and can be widely applied as a food material such as bread and noodles, and as a substitute for flour for various dishes Available.

According to invention of the continuous heating apparatus of the grain flour by Claim 3, the following effects are acquired.
(1) Due to powder heating, the heating temperature is low and the heating time is short. Accordingly, the heating efficiency is improved by about 3 times and energy is saved. Product quality is also improved.
(2) Rotating and stirring the heating cylinder and impact pulverization of the agglomerated grain powder does not cause uneven heating, and uniform heating can be performed, thereby providing a quality grain powder.
(3) Grain flour is rapidly heated, so it can cause physical and chemical changes that are different from conventional grain heating.

According to the continuous grain grain heating device of the fourth aspect of the present invention, the following effects can be obtained by removing the rotary pulverizer that can be detached.
(1) In addition to cereal flour, cereal grains can be heated, and the equipment is simple compared to other equipment, the equipment costs are low, and maintenance and inspection are easy.

Hereinafter, a method for producing brown rice flour and a device for producing grain flour including brown rice flour according to embodiments of the present invention will be described.
<Embodiment concerning manufacturing apparatus used for manufacturing method of the present invention>

(1) Manufacturing apparatus FIG. 1 shows the configuration of a continuous heating apparatus according to an embodiment relating to a manufacturing apparatus used in the manufacturing method of the present invention.
In addition, this continuous heating apparatus 1 is applicable not only to brown rice flour but also to general grain flour. The raw material used for manufacturing is explained as grain flour.
This continuous heating device 1 includes a cylindrical heating cylinder 2 having a polygonal cross-sectional shape, a heater 3 as a heating means, a grain hopper 4, a discharge hopper 5, and a rotating device 7 having a rotating motor 6. , And the rotary crushing device 22.
The cross-sectional shape of the heating cylinder 2 has a polygonal cross-section in order to have the effect of stirring the grain flour. Here, the cross-sectional shape of the heating cylinder 2 is a regular hexagon, and the heater 3 has a gas burner. It explains using.

The heating cylinder 2, the heater 3, the charging hopper 4, the discharging hopper 5, the rotating device 7, and the rotating pulverizing device 22 are respectively provided on the gantry 9 of the housing 8. An inclination angle adjusting leg 18 and a fixed leg 19 are attached to the gantry 9, and by operating the hydraulic cylinder 20 to change the height of the inclination angle adjusting leg 18, the housing 8 has a closing side more than a discharging side. The inclination angle of the gantry 9 can be adjusted by increasing the angle.
A heating cylinder 2 and a heater 3 are provided inside a furnace wall 15 that is a part of the housing 8, and the air burned in the heater 3 warms the heating cylinder 2, and then from the exhaust cylinder 16. Exhausted.
The support legs 10 </ b> A and 10 </ b> B on the left and right sides of the housing 8 are respectively provided with bearings 12 </ b> A and 12 </ b> B of the heating cylinder 2, and the heating cylinder 2 is supported by both bearings and penetrates the side wall of the housing 8.

2 has a pulley structure, and the rotary motor 6 is connected by a belt 13 through a gear (not shown). The power of the rotary motor 6 is decelerated through the gear and the belt 13 to rotate the rotating wheel 11 gently, and the heating cylinder 2 mounted inside the rotating wheel 11 can be rotated.
The input hopper 4 is attached to the input side of the gantry 9 via support legs 10C. A charging cylinder 14 is attached to the bottom of the charging hopper 4, and the leading end of the charging cylinder 14 is inserted into the heating cylinder 2. In the charging cylinder 14, a spring or a screw is attached as the propulsion mechanism 30 shown in FIG. 5, and a supply motor 29 is attached to the tip thereof.
The discharge hopper 5 is located on the opposite side of the input hopper 4 and collects grains and powder discharged from the heating cylinder 2 and falling.

As shown in FIG. 3, the rotary pulverization device 22 includes a pulverization motor 25 with gears installed on the input side support metal 21 and a rotary pulverizer 23 housed inside the heating cylinder 2.
Here, the rotary pulverizer 23 is connected to the pulverization motor 25 by a coupling 24, while the opposite side of the pulverization shaft 26 of the rotary pulverizer 23 is fixed by a pulverization bearing 31 mounted on a discharge side support metal 34. The rotary pulverizer 23 can be rotated in accordance with the rotation of the pulverization motor 25.
As shown in FIG. 4, the rotary pulverizer 23 uses four impact pulverization bars 28 and 16 pulverization arms 27 with the pulverization shaft 26 as a rotation axis, and is provided at three locations on both sides and the central portion of the pulverization shaft 26. It is built in a cross shape.
On the charging side of the heating cylinder 2, as shown in FIG. 6, an opening shielding plate 32A is attached at right angles to the loading side support metal 21, and the adjustment door shaft 35a is provided at two upper central portions of the opening shielding plate 32A. The opening adjustment doors 33Aa and 33Ab are mounted so as to rotate in opposite directions with the rotation axis 35b as a rotation axis, so that the opening side opening of the heating cylinder 2 can be adjusted for opening and closing.

Further, on the discharge side of the heating cylinder 2, a discharge-side support hardware 34 having a U-shape as shown in FIG. The bolt 36 is detachably attached. Moreover, a crushing bearing 31 is attached to the discharge-side support metal 34 to support the crushing shaft 26 of the rotary crusher 23.
The rotary pulverizer 23 is inserted into the heating cylinder 2, and the pulverizing shaft 26 of the rotary pulverizer 23 is inserted into the hole of the coupling 24 mounted on the rotary shaft of the pulverizing motor 25, and then the rotary pulverizing is performed. While inserting the grinding bearing 31 of the discharge-side support metal 34 into the opposite shaft of the grinding shaft 26 of the machine 23, the four holes opened in the discharge-side support metal 34 are simultaneously passed through the discharge-side support metal mounting bolts 36. The discharge side support metal 34 is mounted, and the discharge side support metal mounting bolt 36 is tightened with a nut to fix the discharge side support metal 34.

Finally, the coupling 24 and the grinding shaft 26 are fixed by pinning (not shown) or screwing. Further, the removal of the rotary pulverizer 23 is performed in the opposite manner to the attachment. By these operations, the rotary crusher 23 can be detached.
Further, guides 37 are attached to both sides of the inner wall of the discharge side support metal 34, and the opening shielding plate 32B is inserted into the guide 37, thereby adjusting the insertion height of the opening shielding plate 32B and adjusting the discharge side opening. Is possible.

Thus, while leaving the steam and fragrance generated inside the heating cylinder 2 transpiration from the grain flour heated by the height adjustment of the opening shielding plate 32B and the opening / closing adjustment of the opening adjustment doors 33Aa and 33Ab, the inside of the heating cylinder 2 is left. It is possible to suppress the drying of grain flour and the release of aroma.

(2) Operation Next, the operation of the continuous heating apparatus 1 will be described.
Before the continuous heating apparatus 1 is operated, the inclination of the gantry 9 is adjusted by using the inclination angle adjusting leg 18 with the hydraulic cylinder 20 so that an appropriate amount of grain flour flows from the input side to the discharge side. Moreover, the heating cylinder 2 is warmed with a gas burner of the heater 3 and preheated before operation.

The propulsion mechanism unit 30 is rotated by operating the supply motor 29 shown in FIG. Grain flour at the bottom of the charging hopper 4 advances in the discharging direction by the rotation of the propulsion mechanism 30, and is charged into the heating cylinder 2 through the charging cylinder 14. At the same time, the upper grain flour in the charging hopper 4 moves to the bottom.
Thus, by continuously operating the supply motor 29 and continuously supplying the grain flour to the charging hopper 4, the grain powder can be continuously supplied to the heating cylinder 2. Further, by adjusting the number of rotations of the supply motor 29 with an inverter, it becomes possible to supply a fixed amount by supplying an arbitrary amount of grain flour at a constant speed.
Grain powder charged into the inlet of the heating cylinder 2 moves from the charging side to the discharge side due to the inclination of the heating cylinder 2 by operating the rotary motor 6 to rotate the heating cylinder 2. Grain flour receives heat from the inner wall surface of the heating cylinder 2 heated by the heater 3 during this movement, and is heated. In particular, since the material to be heated is a powder of cereal powder, the contact area between the cereal powder and the inner wall surface of the heating cylinder 2 can be increased. The temperature rises and is heated rapidly.

Therefore, the heating temperature, heating time, and heating efficiency of the grain powder heating mode are different from those of the grain heating mode, and it can be heated in a low temperature and in a short time, and the heating efficiency is improved several times, resulting in energy saving. There are advantages.
However, when the cereal powder is heated while rotating in the heating cylinder 2, the cereal powders stick together due to the water and oil components transpirated from the inside of the cereal powder, and gradually granulate and agglomerate as they round. . By this granulation / aggregation, the powder in the heating cylinder 2 is not sufficiently heated and becomes in a non-uniform heating state.

In order to solve this problem, the pulverization motor 25 is operated to rotate the impact pulverizer 23 disposed inside the heating cylinder 2 to give impact force to the grain powder aggregated by the impact pulverization bar 28, so that the original powder Crush it to a small size. Further, the impact pulverization bar 28 can widen the pulverization range by changing the length of the pulverization arm 27 to each other.
At this time, the rotary pulverizer 23 is rotated in the same direction as the rotation direction of the heating cylinder 2, and the rotation number is larger than the rotation of the heating cylinder 2, so that the stirring of the grain flour in the heating cylinder 2 is not disturbed, The aggregated grain powder can be pulverized by applying the impact force of the rotary pulverization bar 28. Further, as the rotational speed of the rotary pulverizer 23 is increased, the pulverized grain powder is scattered in the heating cylinder 2.

If the opening adjustment door 33A and the opening shielding plate 32B of the heating cylinder 2 are completely opened, moisture and fragrance components evaporated from the grain flour are discharged from the inlet and outlet.
At this time, the finished product is too dry and has a low fragrance. For this reason, the product weight is reduced, the aroma is reduced, and the quality is lowered, so that the product price is reduced.
On the other hand, if the opening adjustment door 33A and the opening shielding plate 32B of the heating cylinder 2 are closed, the amount of transpiration moisture is increased inside the heating cylinder 2 and the humidity is increased. Where condensation occurs on the surface of the wall and the rotary crushing bar 28 of the rotary crusher 23 and the surface of the crushing shaft 26 and adheres together with the fat and oil component of the grain powder, and is heated and gelatinized to adhere to the metal surface. There is a problem that the product is burnt, peels off at the end, enters a normal product, and becomes a poor product with uneven quality.

In order to eliminate this, the heating cylinder 2 controls the opening and the outlet of the opening adjusting door 33A and the opening shielding plate 32B to control the opening including the fragrance in addition to the water evaporated from the powder.
The heating temperature of the cereal powder increases as it approaches the discharge side from the input side, so that more water vapor and fragrance components are evaporated from the cereal powder, and volume expansion occurs in the heating cylinder 2. For this reason, the water vapor and the scent component filled in the heating cylinder 2 flow toward the inlet side opening adjustment door 33A located above the discharge side opening shielding plate 32B.
Here, if the rotational speed of the rotary pulverizer 23 is increased and the pulverized cereal powder is scattered in the heating cylinder 2, the water vapor and fragrance components evaporated from the cereal powder on the discharge side are In the middle of the process, the grain powder that is scattered in the middle of the process will gradually move toward the input side. At this time, the scattered grain powder can have some water vapor and fragrance components attached and absorbed. .
On the other hand, water vapor and scent components that have not adhered or absorbed are discharged from the opening side adjustment door 32A. As a result, water vapor and scent components evaporating from the cereal flour can prevent excessive transpiration and release, and can improve the quality of the product.
The inclination angle of the heating cylinder 2 is determined by measuring the residence time from when the grain flour is put into the heating cylinder 2 until it is discharged, and by operating the hydraulic cylinder 20 so as to reach the planned residence time. Adjust.

The heating temperature of the grain flour is measured by a temperature sensor 17 attached to the inside of the discharge hopper 5.
As for the heating power of the heater 3, the temperature of the grain flour measured by the temperature sensor 17 is input to a heating power regulator (not shown) of the heater 3, and heating is performed with the output determined by the heating power regulator based on this. A gas valve (not shown) connected to the gas burner of the vessel 3 is automatically adjusted to control the set temperature of the grain flour.

From the above, when the cereal powder is heated by the continuous heating device 1, it can be heated efficiently and uniformly at a low temperature in a short time, and can be heated uniformly. Can cause chemical changes.

Next, heating of the grain will be described.
In the case of heating the grain, the heat transfer efficiency with the grain is low because the contact area between the heated body and the inner wall surface of the heating cylinder 2 is small. For this reason, if it is going to ensure predetermined temperature, since heating time is required long, the inclination-angle of the heating cylinder 2 in the continuous heating apparatus 1 is made small as much as possible.
In the case of cereal grains, unlike cereal powder, there is no need to consider the problem of agglomeration. Therefore, the rotary pulverizer 23 can be removed to heat the cereal grains.

Thus, by removing the rotary pulverizer 23 in the continuous heating device 1, both the cereal flour and the cereal grain can be heated by the same device.
<Embodiment relating to the production method of the present invention>

Comparative example

In order to search for a new production method, first, a brown rice powder was experimentally produced by a grain heating production method in which brown rice was heated in the form of grains according to JP-A-60-176553, which is a conventional production method. The storage test result of this brown rice flour is shown below as a comparative example of the embodiment relating to the production method of the present invention.
The brown rice was washed with water, heated with grains, and then subjected to a storage test on the heated grains of the crushed sample.

The preparation of the sample is as follows. After washing raw brown rice with a water content of 14% and soaking for 30 minutes, using a heating device with a closed rotary kettle with a regular hexagonal cross section, put the soaked brown rice in enough water into the rotary kettle. The product was heated while rotating the rotary kettle at a constant heating power until the product temperature reached the target temperature. The heating time depends on the product temperature and is about 10 to 60 minutes. After the heating, the heated brown rice was taken out from the kettle and naturally cooled. Thereafter, brown rice was pulverized with an impact pulverizer to prepare a sample. The average particle size of the brown rice flour at that time was about 65 microns. The heating temperature was about 80 to 180 ° C. around the temperature of 160 ° C. disclosed in JP-A-60-176553, and was changed every 20 ° C.
Next, the produced grain-heated brown rice powder was sealed in a polyethylene film bag having high oxygen permeability, and a storage test for 60 days was performed in a thermostatic chamber at a storage temperature of 20 ° C. The measurement item was an acid value, a peroxide value, and a carbonyl value, which were used as indicators for observing the progress of oxidation. Table 2 shows the storage test results of the grain-heated brown rice flour.

In the grain-heated brown rice flour of Table 2, when stored for 60 days, the acid value was 46 when unheated, but decreased to 15 at 100 ° C. and 10 at 160 ° C. as the heating temperature increased. Thus, the value of the acid value did not show a significant increase from the value 12 on the first day of storage at 100 ° C. or higher, and there was no major problem on food.
Further, the peroxide value after 60 days was 15 meq / kg in the non-heated state, but as the heating temperature increased, it was highest at 108 ° C. at 100 ° C., and then gradually decreased to 66 meq / kg at 160 ° C. It was. However, any heating temperature exceeding 100 ° C. shows 30 meq / kg or more, which is in conflict with the peroxide value exceeding the upper limit of 30 meq / kg defined in the Food Sanitation Law.
From the above, in the granule heating production method, oxidation progresses at any heating temperature, which is problematic from the viewpoint of food hygiene. By the way, when estimated from the results of this test, when heated at a heating temperature of 160 ° C. as disclosed in JP-A-60-176553, the storage period under conditions that do not conflict with the Food Sanitation Law is seen from the peroxide value. In the case of distribution at room temperature, it is estimated that it is about one month, and this period is too short.

The reason why the thermal oxidation and auto-oxidation occurred in this way is because the brown rice surface portion is a koji component and contains a large amount of lipids as fats and oils. Lipids mainly contain a large amount of unsaturated fatty acids such as linoleic acid and linolenic acid. When these lipids are heated, oxidative degradation rapidly proceeds and thermal oxidation occurs. In addition, when stored, the reaction with oxygen proceeds and further auto-oxidation occurs.
On the other hand, brown rice browned during thermal oxidation is mainly composed of carbohydrates and proteins in the endosperm of rice. When this brown rice is heated, carbonyl compounds are produced by oxidation of amino compounds such as amino acids and proteins, and reducing sugars and unsaturated fatty acids. An aminocarbonyl reaction occurs between the amino compound and the carbonyl compound to generate a browning substance called melanoidin. The raw brown rice flour is almost white, but as the heating proceeds, the browning substance is changed to light white to milky white and further to a cream color.
Thus, in the conventional manufacturing method centering on brown rice flour at 160 ° C. by grain heating, it cannot be said that the storage stability is good, and there is a need for improvement in order to distribute it as a product.

In order to improve the storage stability of brown rice flour, as shown in FIG. 8, brown rice flour was prepared by a powder heating manufacturing method using a new manufacturing method, and the resulting product was evaluated by performing a sterilization test, a storage test, and component analysis.
The sample was crushed brown rice that had been washed with water and dried, and then heated to produce powder-heated brown rice flour.
That is, first, raw brown rice was washed with fresh water, dried to a moisture content of 14%, and then the brown rice was pulverized by an impact pulverizer to produce brown rice flour having an average particle size of 65 microns. This brown rice flour was put into a charging hopper of the continuous heating apparatus 1 relating to the manufacturing apparatus of the present invention and heated. The raw brown rice was heated while moving the heating cylinder of the heating apparatus while moving from the inlet to the outlet of the heating cylinder to produce a uniform sample. The tilt angle was fixed. The heating time of the brown rice flour at that time was about 3 minutes. The heating thermal power was adjusted by changing the amount of LP gas so as to reach the target heating temperature of the product. The heating temperature of the brown rice flour product was measured by inserting a temperature sensor into the brown rice flour immediately after being discharged from the heating cylinder.

(1) Sterilization test As for the sample of the sterilization test, the brown rice powder which grind | pulverized raw brown rice was heated using the continuous heating apparatus 1 as mentioned above, and product temperature was 60 degreeC, 80 degreeC, 100 degreeC, 120 degreeC, 140 degreeC. It was manufactured while adjusting the heating power to reach 160 ° C. In the analysis of viable bacteria, each brown rice flour used as each sample was cultured in a petri dish, and the number of viable bacteria was visually counted with a microscope.

Table 3 shows the sterilization test results of the powder-heated brown rice powder at this time.
According to the comparative example of Table 3, the number of general viable bacteria that raw brown rice flour has is considerably large at 3.2 * 10 ⁵ cells / g, which is an unsanitary food.
In the powder heated brown rice powder of the experimental example, if the heating temperature of the product is 100 ° C. or higher and the heating time is about 3 minutes, the number of general viable bacteria is 300 cells / g or less, and the general viable bacteria are almost dead, Or greatly decreased.
However, when the heating temperature is 80 ° C., the number of general viable bacteria is 1.7 * 10 ³ cells / g, which is about the same as the flour shown in the reference example, which is sufficient from the viewpoint of hygiene. However, at a temperature of 60 ° C. or lower, the product has a large number of general viable bacteria from the viewpoint of hygiene and is insufficient. As described above, from the viewpoint of hygiene, the lower limit value of the heating temperature is most preferably 90 ° C. with a margin from the temperature 100 ° C. at which the number of general viable bacteria is 300 or less. Further, the temperature is preferably 80 ° C. at which the evaluation becomes slightly good.

(2) Preservation test Samples for the preservation test were produced by heating brown rice powder obtained by pulverizing raw brown rice in the same manner as in the experimental example of the sterilization test (shown in Table 3).
The test case was made into six types of brown rice flour heating temperatures of 80 ° C, 100 ° C, 120 ° C, 140 ° C, 160 ° C and 180 ° C. The preservation | save method kept the preservation | save temperature at 20 degreeC in the thermostatic chamber, and preserve | saved for six months. Table 4 shows the results of the preservation test of the powder heated brown rice flour.

According to this result, the preservation | save day of the brown rice flour which carried out the powder heating showed the low value in all of the acid value, the peroxide value, and the carbonyl value compared with the grain heating brown rice flour.
In addition, on the 60th day of storage of the heated brown rice powder, the acid value, peroxide value, and carbonyl value all changed little compared to the 0th day of storage, and the odor was eliminated.
Moreover, the coloring of the product started to change when the heating temperature was around 140 ° C. and was slightly faster than the grain heating. In particular, in the temperature range where the heating temperature exceeds 160 ° C, the color of the product starts to show a cream color, and when the heating temperature is 180 ° C, the powder tends to adhere to the inside of the heating cylinder constituting the heating device and generates scorching. The fear of becoming a factor causing it to begin to arise.
Furthermore, from the results of storage for 6 months, there was no significant change in acid value, peroxide value, and carbonyl value, and it was possible to store for 6 months or more, indicating that there was no problem with long-term storage. .

Here, the following things are guessed as a factor by which the brown rice flour heated in this way increased the preservability rather than the grain-heated brown rice flour.
When grain heating is performed, the heated heat is transferred from the surface of the brown rice grain. At this time, since the cocoon layer corresponding to about 10% of the total weight is present on the surface of the brown rice grain, a high temperature is applied to the cocoon layer, which is mostly a lipid component, for a long time. In contrast, the endosperm portion of the starch component takes a longer temperature than the cocoon layer. For this reason, the lipid existing in the soot layer is thermally oxidized, and then the peroxide value is increased due to auto-oxidation during storage, resulting in poor storage stability.
On the other hand, when powder heating is performed, the heated heat is transferred from the surface of each crushed brown rice powder. However, since the grain size of brown rice flour is extremely small compared to that of brown rice grains, heating is easy, but it is easy to be heated, and the amount of heat is evenly distributed between the lipid component of the straw layer and the starch component of the endosperm at a low temperature. And it was passed efficiently. The crushed powder of the straw layer present on the surface of the brown rice grain was also heated in the same manner.
For this reason, the amount of heating of the lipid contained in the pulverized powder of the cocoon layer is small, and the progress of oxidation is delayed as compared with the grain heating, and the storage stability is improved. However, the powdered brown rice flour was more and more heated and the water content was reduced because the amount of heat was transferred to the whole brown rice flour more uniformly and efficiently than the grain heated brown rice flour.
In addition, the cause of the old rice odor and odor generated when the rice is stored is that when the rice is stored, free fatty acids increase and further decompose into hexanal, pentanal, etc., and an old rice odor is generated. It is inferred that the decomposition of free fatty acid, which is the source of old rice odor, is further decomposed by heating the powder, and the odor transpires and disappears.

I would like to examine the safety of brown rice flour as a food. The carbonyl value of the heated brown rice flour of Table 4 which is said to be toxic is 11 to 17 on the 0th day and 14 to 15 on the 60th day, and there is a large difference between these values. Because there is no toxicity, I think that toxicity is not a problem.
Furthermore, as a result of conducting a growth test on the 4-week-old Wistar rats using this powder-heated brown rice flour as a diet for 28 days, the rats showed good growth, inhibition of protein synthesis in the liver and growth. It has been confirmed that there is no problem with safety.

(3) Component analysis In Table 5, the component analysis regarding three types of the powder heating brown rice flour of an Example, the grain heating brown rice flour of a comparative example, and the raw brown rice flour of a reference example was shown.
Raw brown rice flour is a reference example in which brown rice is washed with water, drained and dried, and then pulverized.
Powdered heated brown rice powder is a case where the brown rice powder was washed with water, dried after draining and dried, and then experimentally heated in a continuous heating device 1 at a temperature of 130 ° C. to make a prototype.
The grain-heated brown rice powder is a comparative example in which brown rice is washed with water, dipped for 30 minutes, and then drained, and the dipped brown rice is put in a heating device having a rotary kettle having a regular hexagonal cross section. This is a case where the prototype was heated up to.

From the results in Table 5, the moisture content is 13.5% for raw brown rice flour, 2.6% for flour heated brown rice flour, and 7.4% for grain heated brown rice flour, and the powder heated brown rice flour is well dried, The water is the least. For this amount, protein, lipid, fiber, ash, sugar and energy, which are the main components of brown rice flour, all showed higher values than raw brown rice flour and grain-heated brown rice flour. In addition to the suppression of the progress of oxidation in terms of storability, the effect of moisture reduction was also improved in the order of flour-heated brown rice flour, grain-heated brown rice flour, and raw brown rice flour.
Of the vitamins for maintaining human health, vitamin B2 and vitamin E were less affected by the heating temperature in all three. On the other hand, vitamin B1 is affected by heating, and the powder heated brown rice powder is 0.20 mg / 100 g, which is less than 0.45 mg / 100 g of raw brown rice powder, but 0.16 mg / 100 g of the grain heated powder. More and less affected by heating.
The essential nutrients linoleic acid and linolenic acid were not affected by heating in the three cases.

In addition, the degree of gelatinization was as high as 41% in the powder heated brown rice flour, 25% in the grain heated brown rice flour, and 20% in the raw brown rice flour, which was in the reverse order of the moisture content. This means that the powder-heated brown rice flour was heated evenly and uniformly compared to the grain-heated brown rice flour.
Thus, the powder heating manufacturing method is less affected by the heating temperature because it can be heated at a low temperature and for a short time compared to the conventional grain heating manufacturing method used in a temperature range centered on 160 ° C., The quality was improved in terms of nutritional components. A fragrance was also produced. Moreover, since the powder heating method can uniformly heat brown rice flour and the heating efficiency is high, the resulting product has extremely low moisture content, and the degree of gelatinization has progressed.
Here again, Table 6 contains the powdered heated brown rice flour to maintain human health and select effective lysine as a representative of vitamins and amino acids as nutritional components related to the growth of the human body against the heating temperature. The changed analysis results are shown.
Vitamin B2 and vitamin E were less affected by the heating temperature. On the other hand, vitamin B1 and effective lysine were affected when reaching a heating temperature of 160 ° C., and a slight decrease was observed. Moreover, it decreased greatly at 200 ° C and 220 ° C.
From this result, the upper limit value of the heating temperature is most preferably 130 ° C. at which the nutrient components are hardly destroyed, and preferably the nutrient components are partially destroyed, but the temperature at which most of the nutrient components remain is 160 ° C. is there. At heating temperatures exceeding 160 ° C., data is not shown, but the degree of gelatinization of the product is further advanced, and the elasticity of the dough is lowered, so that the bread swells are inferior and the elongation and stiffness of the noodles tend to be poor. .

As described above, when the lower limit result of the heating temperature is combined, the most preferable heating temperature range is 90 ° C to 130 ° C. Moreover, a preferable heating temperature range is 80 degreeC-160 degreeC.
Moreover, the heating time at that time is a time which passes through the inclined heating cylinder of the continuous heating apparatus 1, and a normal time of 3 minutes is required from the experimental results. On the other hand, the time during which grain can be uniformly controlled and controlled for passage is about 5 minutes.

Summarizing the above test results, in the general viable count test, when the powder was heated at a heating temperature of 80 ° C. or more immediately after the pulverization step, the viable bacteria were reduced or killed.
In addition, from the storage test, compared to the storage stability of grain-heated brown rice flour for about one month, even when the powder-heated brown rice flour is stored for 6 months, the acid value, peroxide value, and carbonyl value hardly increase. I was able to save it.
In addition, from the component analysis test, the powdered brown rice flour has good quality in terms of nutritional components, while the fragrance is higher and the degree of gelatinization is higher than that of the grain heated brown rice flour. It was a powder with a little rough feeling. Therefore, the heated brown rice flour can be used as an alternative raw material for flour used in noodles, bread and confectionery, as well as in milk or hot water as it has a milky white color and aroma. You can also

The average particle size of this powder is pulverized by an impact pulverizer and is about 65 microns. By re-pulverizing this powder, it is possible to pulverize a lump solidified by powder during heating. As a result, the powder becomes a fine powder with an average particle diameter of about 40 microns, which is not lumpy, uniform and hardly feels rough in the mouth.
Moreover, this manufacturing method can be applied not only to rice and brown rice but also to heating of grain flour such as germinated brown rice, wheat flour, barley flour and beans.

In order to reduce the number of general viable bacteria present on the surface of brown rice without changing the nutrients and physical properties of brown rice as much as possible, we created brown rice flour that was sterilized by chemical and low heat sterilization and evaluated it through various analytical tests. did.
In chemical sterilization, a sodium hypochlorite solution used for food washing was added to fresh water to make a 100 ppm solution. Brown rice was immersed in this solution for 3 minutes, and then placed in fresh water for 1 minute. As a result, the number of general viable bacteria decreased to 4400 / g. This value is not less than 300 pieces / g, which is a sufficiently safe value from the viewpoint of hygiene. For this reason, if the solution concentration is increased, there is a problem in worker safety, and if the soaking time is extended, the color of brown rice The test was discontinued here because it changed the quality.

In the low heat sterilization, the brown rice was washed with water and dried naturally, and then the grain heating was performed in the same manner as in the comparative example using the continuous heating apparatus 1 of the present invention from which the impact pulverizer was removed. The heating temperature was adjusted by heating so that the product temperature after heating (hereinafter referred to as heating temperature) was 50 ° C. to 80 ° C. The heating time was about 3 minutes. Then, the brown rice powder heated by grain was pulverized to produce a brown rice powder. The resulting brown rice flour was analyzed for the number of viable bacteria and the degree of gelatinization, and stored for 2 months at a storage temperature of 20 ° C., and the oxidation state was measured.

Table 7 shows the test results of the low heat brown rice flour. The number of viable bacteria is the number of brown rice grains. The heating temperature is 5200 / g at 50 ° C, 580 / g at 55 ° C, and 300 / g at 60 ° C, 70 ° C and 80 ° C. It was. From the analysis result of the general viable count, it is desirable that the heating temperature is 55 ° C. or higher.
On the other hand, in the storage test for 2 months, the acid value is 27 to 28, the peroxide value is 17 meq / kg, the carbonyl value is 16 at the heating temperature of 55 ° C and 60 ° C, and the product temperature is 70 ° C. The acid value was 26, the peroxide value was 27 meq / kg, and the carbonyl value was 17. None of the heating temperatures had any problems in the Food Sanitation Law.

When the product temperature was 80 ° C., the acid value was 25, the peroxide value was 37 meq / kg, the carbonyl value was 18, and the peroxide value exceeded 30 meq / kg, which caused problems in the Food Sanitation Law.
Assuming that the peroxide value is 30 meq / kg or less from the results of these two months of storage tests, the heating temperature needs to be 75 ° C. or less.
In addition, from the viewpoint of the physical properties of brown rice flour, the gelatinization degree of starch when brown rice was heated was examined. The analysis of the gelatinization degree was performed by the gluco-amylase method. As a result, the unheated raw brown rice and 60 ° C heated brown rice increased 20%, while the 70 ° C and 80 ° C heated brown rice slightly increased to 21%.
From these results, the soaking time by washing with water is as short as a few minutes, and even when brown rice having a low moisture content of 14 to 17% is heated at a temperature of 75 ° C. or lower, the degree of gelatinization is not increased and is performed. Was also low.

From the above, when the heating temperature is 55 ° C. to 75 ° C., the number of general viable bacteria is reduced, storage stability is improved by suppressing oxidation, and gelatinization is suppressed. As a result, by heating raw brown rice at a heating temperature of 55 ° C. to 75 ° C. for a short time of 5 minutes or less, the problems of general viable bacteria count, storage stability, oxidation, and quality, which were issues in circulation in raw brown rice, were all at once. It will be resolved.
That is, it is desirable that the brown rice is heated at a temperature in the range of 55 ° C. to 75 ° C. for a short time of 5 minutes or less from the viewpoint of food hygiene, storage stability and physical properties. The most desirable heating temperature is in the range of 55 ° C. to 60 ° C., where conditions relating to physical properties where gelatinization does not progress are strict.
Moreover, about the heating method at that time, it does not choose a surplus means, a thing like a frying pan as a heating plate other than a heating pot may be used, or it may be immersed in hot water, brown rice is put in a net, or brown rice May be put in a perforated tray and the top of the tray may be covered to spray hot water at a high pressure. It should be noted that the time required for immersing in hot water or spraying hot water at a high pressure is sufficient within 3 minutes.
Thereafter, the heated brown rice is pulverized using a pulverizer to produce brown rice flour. In addition, when hot water is used for the heating means, natural drying or warm air drying is performed, and drying is performed until the moisture content of the brown rice is reduced to 14%.

The characteristics of the brown rice powder obtained by this low heat sterilization are that the color of the powder is white, the number of general viable bacteria is small and hygienic, and the nutrient components similar to those of raw brown rice can be secured. The particle size of the flour is smaller than the particle size of wheat flour of 70 to 80 microns and is about 65 microns, which is the same as that of raw brown rice flour.
In addition, the progress of oxidation is suppressed, storage stability of about 2 months is generated, and short-term distribution is possible. Moreover, since the degree of gelatinization is low, the same physical properties as raw brown rice flour can be maintained for bread, noodles, confectionery, etc., and the application to food is wide.

<Embodiment relating to utilization of the present invention>
Next, an embodiment relating to the use of the brown rice flour of the present invention will be described.
One of the purposes of using brown rice flour is to make bread, noodles, confectionery and food ingredients for cooking. Here, a test was conducted on the use for bread and noodles, and its effectiveness was confirmed.

After drying and pulverizing the washed brown rice, the powder of Example 1 was heated at a heating temperature of 120 ° C., and raw noodles were made and evaluated using the prepared powder-heated brown rice flour.
The sample is a mixture of wheat flour with 0%, 10%, 20%, 30% flour-heated brown rice flour and a salt solution of 2% to 6% NaCl on the basis of flour, kneading, dough ripening, rolling, wire cutting The raw noodles were adjusted. Thereafter, the mixture was boiled for 15 minutes, and then water-cooled to produce a boiled noodle.
Here, the result of investigating the influence of NaCl when adding 10% of powder heated brown rice flour is shown. The tensile strength of the raw noodles gradually improved from 1.6 * 10 ⁴ N / m ² when no NaCl was added to 3.2 * 10 ⁴ N / m ² when 6% NaCl was added. The elongation increases from 2.7% when no NaCl is added to 3.8%, 3.9%, and 4.4% when NaCl is added to 2%, 4%, and 6%, respectively, particularly when 2% NaCl is added. It increased rapidly and became better. The cutting strength is 7.4 * 10 ⁴ N / m ² to 6.0 * 10 ⁴ N / m ² , 6.2 * 10 ⁴ N / m ² when NaCl is added at 2%, 4% and 6%, It became 5.7 * 10 ⁴ N / m ² , and NaCl decreased rapidly especially at 2%.
From the above results, when NaCl is increased, the tensile strength and the elongation are improved, but the cutting strength is lowered. However, even if NaCl is increased from 2% at that time, the tensile strength and the elongation ratio are stagnant, and conversely, the cutting strength is lowered and the noodles are easily cut. For these reasons, a proper addition amount of NaCl is 2 to 3%. The amount of NaCl added was reduced to about half from the normal NaCl level of about 4 to 6%, resulting in salt reduction.
In addition, the proper amount of salt water at that time was 45% when no addition was made, 47.5% when 10% was added, 50% when 20% was added, and 52.5% when 30% was added. .
Next, with respect to boiled noodles with a mixing rate of flour heated brown rice flour of 0%, 10%, and 30%, the hardness, stiffness, smoothness and comprehensive evaluation were sensory evaluated by 30 evaluators using a 7-point evaluation method. . This evaluation method is a method in which the criterion is 0 point, a negative point is given if it is not good, and a + point is given if it is good, and evaluation is performed in the range of -3 to +3.

Table 8 shows the results of sensory evaluation of boiled noodles. Noodles immediately after boiling with 10% powdered brown rice flour and 30% added had higher evaluations in terms of hardness, stiffness, smoothness, and overall evaluation than those without additives.
However, the evaluation was low for all evaluation items after being left for 4 hours.
Noodles added with powdered brown rice flour in this way have reduced cutting strength, but the results of sensory evaluation show that if it is immediately after boiling, both the hardness and stiffness are highly evaluated, except that it exhibits a milky white color. Since the evaluation is higher than the additive-free noodles containing only flour, the spread is likely to be high.
Moreover, the amount of salt added is lower than that of the additive-free noodles. Furthermore, if the nutritional effect of brown rice is combined, a healthy effect can be expected.

Using the low-heated brown rice flour of Example 2, the brown rice flour blend bread was made by changing the addition rate of the brown rice flour, and a questionnaire survey of 782 subjects was conducted.
In order to avoid gelatinization of the brown rice starch as much as possible, the brown rice flour sample has a continuous heating device of the present invention so that the heating temperature of the brown rice grains is 58 ° C., which is lower than the temperature of 62 ° C., which is called the gelatinization start temperature. 1 was used to heat the particles in the same manner as in the comparative example, and pulverized after cooling. The heating time was about 3 minutes.
The brown rice flour blend bread is mixed with wheat flour by changing the addition rate of this low-heated brown rice flour to 0%, 20% and 40% with respect to the wheat flour. 15 g of salt, 4.5 g of salt, 5.5 g of skim milk, 10 g of unsalted butter, and 200 ml of water were added, and a material was prepared at a ratio of 3 g of dry yeast, and kneaded and calcined for 4 hours.

Table 9 shows the results of a questionnaire survey of blended bread using low-heated brown rice flour.
According to the addition rate of brown rice flour, 60% to 70% of the respondents answered “very delicious” or “delicious”, which was not much different from wheat flour bread.
Among them, the bread with 20% brown rice flour addition rate was 69% for “feeling delicious”, slightly higher than 66% for the additive-free bread. In addition, the bread that had a brown rice flour addition rate of 40% had a 62% drop in “feeling delicious”.
At the same time, 44% of the respondents asked for the reason why they chose “taste”, and “taste” had a “feeling of being motivated”, followed by “taste” of 20% and “health” The order of 17% and “scent” was 9%.
From the above results, the blended bread of low-heated brown rice flour has a glutinous sensation when the brown rice flour addition rate is up to 40%, but rather than the brown rice flour additive-free bread when the brown rice flour addition rate is 20%. It became clear that it was possible.

In addition to bread, this low-heated brown rice flour is used to make 20% bean bread that uses low-heat brown rice flour, 100% pound cake and cookies that use low-heat brown rice flour, The results are shown in Table 10. As a result, a high response was obtained that both were delicious than bread.

The present invention replaces the conventional manufacturing method in which brown rice grains are heated and then pulverized, to a manufacturing method in which brown rice grains are pulverized and then heated. Therefore, it is technically possible to produce new brown rice flour by producing and operating a new continuous heating apparatus according to the present invention.
On the other hand, the scope of use of the present invention is mainly applicable to bread, noodles, confectionery, etc., but since the preservation of brown rice flour has become long-term and nutritional, it has not been limited to the expansion of domestic consumption. It can be transported overseas, and exports using brown rice flour overseas and brown rice flour food assistance to refugees are also possible.

  In addition, this technology is applicable not only to brown rice flour but also to all grains.

1 is a schematic diagram of a continuous heating device according to an embodiment of the present invention. FIG. 1 is a mechanism diagram showing a connected state of the heating cylinder rotating wheel and the rotating motor of FIG. FIG. 1 is a mechanism diagram showing the mounting state of the impact crushing device of FIG. Mechanism diagram showing impact crusher in the impact crusher of FIG. FIG. 1 is a mechanism diagram showing the quantitative supply device of FIG. Fig. 1 is a mechanism diagram showing the installation of the closing opening adjustment door in Fig. 1 1 is a side view of the mechanism showing the attachment / detachment of the discharge-side support metal in FIG. 1; b is a front view of the mechanism showing the attachment / detachment of the discharge-side support metal in FIG. Figure Production process diagram of brown rice flour

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Continuous heating device 2 concerning embodiment Embodiment 2 Heating cylinder 3 Heater 4 Input hopper 5 Discharge hopper 6 Rotating motor 7 Rotating device 8 Housing 9 Base 10 Support leg
DESCRIPTION OF SYMBOLS 11 Rotating wheel 12 Heating cylinder bearing 13 Belt 14 Input cylinder 15 Furnace wall 16 Exhaust cylinder 17 Temperature sensor 18 Inclination angle adjusting leg 19 Fixed leg 20 Hydraulic cylinder 21 Input side support metal 22 Rotating crusher 23 Rotating crusher 24 Coupling 25 Crushing Motor 26 grinding shaft 27 grinding arm
28 Rotating Crushing Bar 29 Supply Motor 30 Propulsion Mechanism 31 Crushing Bearing 32 Opening Shielding Plate 33 Opening Adjustment Door 34 Discharge Side Support Metal 35 Adjustment Door Shaft 36 Discharge Side Support Metal Mounting Bolt 37 Guide

Claims (4)

In the production of brown rice powder, brown rice is heated immediately after the pulverization step, or when there are a plurality of divided pulverization steps, heated immediately after completion of the divided pulverization step and then re-pulverized after cooling. The heating conditions for brown rice flour are characterized in that the product temperature in the heating reaches 80 ° C. to 160 ° C. The brown rice grains are pulverized after being heated using a heating plate or a heating kettle, or the brown rice grains are heated by dipping or spraying with hot water, and then the brown rice grains are dried and pulverized. Is a method for producing brown rice flour, characterized in that the product temperature after heating reaches 55 ° C to 75 ° C. A hollow heating cylinder having a polygonal cross-sectional shape for use in a method for producing cereal flour including brown rice powder according to claim 1, wherein one end is a cereal flour inlet and the other end is an outlet. A charging hopper provided with a charging cylinder with a propulsion mechanism inserted into the charging cylinder, a heater for heating the heating cylinder, a rotating device for rotating the heating cylinder, A rotary pulverizer with a structure that rotates a rotary pulverizer for impact pulverizing the cereal powder that has been agglomerated inside, and for stirring and moving the cereal powder charged in the heating cylinder from the input side to the discharge side A continuous heating device characterized by comprising an inclination adjuster In the continuous heating apparatus for grain flour according to claim 3, it is possible to heat grain grains including brown rice according to claim 2 by removing the rotary pulverizer that can be detached. Continuous heating device

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