JP2005046096A - Soaking tank for rice cracker production and method and apparatus for producing rice cracker using unpolished rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a soaking tank for rice cracker production for efficiently producing rice cracker using sprouted unpolished rice, and to provide a method and an apparatus for producing the rice cracker using unpolished rice. <P>SOLUTION: The soaking tank for rice cracker production for soaking unpolished rice while sprouting has a supply port to supply soaking water, an overflow part to drain when exceeding a prescribed water level and a raw material discharge port arranged on the lower end. The soaking tank has a taper-shaped internal wall part gradually narrowing toward the raw material discharge port, and a discharge nozzle for stirring air connected to an air source such as an air compressor and arranged on the lower end of the soaking tank and the upper part of the raw material discharge port. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  This invention germinates when brown rice as a raw material of rice cracker is immersed in water, and uses this germinated brown rice to produce rice cracker. An immersion tank for producing rice cracker, and rice using brown rice using this immersion tank The present invention relates to a confectionery manufacturing method and a rice confectionery manufacturing apparatus used therefor.

It is known that brown rice contains fat, vitamin B1, vitamin E, protein, etc. in its germ, and its outer skin contains fiber and protein, and can take in many nutrients.
Therefore, there are rice crackers made from brown rice, but because they have a hull, they are hard only with brown rice and are not delicious.
If brown rice is mixed with white rice and used as a raw material, the above disadvantages are eliminated, but it is expensive and has a problem that it is inferior to that of brown rice alone in terms of nutrients.
On the other hand, it is known that germinated brown rice can be cooked in the same manner as white rice and can take in more nutrients than brown rice.
However, conventionally, germinated brown rice that has been stored frozen has been purchased as a raw material and rice crackers have been manufactured, which necessitated an increase in cost.
Therefore, if brown rice can be germinated in the raw material dipping process in the rice confection manufacturing process, it is efficient and the cost can be reduced.
For example, in Japanese Patent Laid-Open No. 2002-58429, brown rice and warm water (29 ° C.) are placed in an immersion tank, and germination is performed while changing the warm water several times or more.
However, in order to promote germination of brown rice, it is effective to remove acupuncture generated during soaking and to stir the brown rice from time to time in order to germinate uniformly. In the above conventional method, it is only necessary to replace hot water. Unable to forcibly stir brown rice.

On the other hand, in the germinating brown rice production apparatus disclosed in Japanese Patent Laid-Open No. 2002-65180, air bubbles are ejected using an air pump, and the bubbles are gathered together in the lower edge frame of the bottom surface of the brown rice storage container and provided as large bubbles on the bottom surface of the brown rice storage container. The structure which spouts through a small hole, blows up brown rice, and stirs is disclosed.
However, in this method, it is necessary to provide a brown rice storage container in the upper part of the water tank and to arrange an air pump in the lower part.
Japanese confectionery using brown rice and method for producing the same Japanese Patent Application Laid-Open No. 2002-65180 Germinated brown rice maker

This invention was devised in view of the above circumstances, and its main problem is to germinate brown rice at the time of dipping the raw material, which is a process for producing rice crackers. An object of the present invention is to provide an immersion tank for producing rice crackers that stirs and promotes germination.
Another object of the present invention is to provide a rice cracker manufacturing method using germinated brown rice and an apparatus therefor.

In order to achieve the above object, the present invention provides an immersion tank for rice cracker production according to claim 1,
In the immersion tank for rice cracker manufacturing, comprising a supply port for supplying immersion water, an overflow part for draining when exceeding a predetermined water level, and a raw material discharge port arranged at the lower end, and immersing while germinating brown rice,
The immersion tank has at least a part of an inner wall surface inclined so as to gradually become narrower toward the raw material discharge port, and has a discharge nozzle for stirring air connected to an air source such as an air compressor. The technical means of being arranged above the raw material outlet at the lower end of the material is taken.
In the invention of claim 2,
The technical means is taken that the inner wall surface of the immersion tank has a tapered cross-section that gradually becomes narrower toward the raw material discharge port.
Furthermore, in the invention of claim 3,
The immersion water supply port is formed of an annular fountain tube so as to be hooked substantially horizontally on the tapered inner wall surface of the immersion tank, and holes for ejecting water are formed at substantially equal intervals. Technical measures are taken.
In the invention of claim 4,
A hot water tank is connected to the immersion water supply port,
The hot water tank has a water supply port having a float valve, a heater for heating controlled to a predetermined temperature by a temperature sensor, a pump for pumping hot water in the tank through a strainer, and pumping it to the immersion water supply port The technical means of having
In the invention of the rice cracker manufacturing method using the brown rice of claim 5,
Using the immersion tank for rice cracker production according to any one of claims 1 to 4, germinating and soaking brown rice, the soaked germinating brown rice is steamed, kneaded and kneaded, cooled and solidified. It is a rice cracker manufacturing method using brown rice that is cut into a predetermined shape and then dried and baked to make rice cracker,
The immersion tank takes a technical means to promote germination by stirring the immersed brown rice up and down by the rise of air discharged from the discharge nozzle and the tapered inner wall surface of the tank.
Moreover, in the invention of the rice cracker manufacturing apparatus using the brown rice of claim 6,
Using the immersion tank for rice cracker production according to any one of claims 1 to 4, germinating and soaking brown rice, steaming the soaked germinated brown rice with a steaming device, and kneading with a koji It is a rice cracker manufacturing apparatus using brown rice that is made into rice cake, cooled and solidified in a refrigerator, then cut into a predetermined shape with a cutting device, and baked with a baking device to make rice crackers.
The immersion tank takes a technical means to promote germination by stirring the immersed brown rice up and down by the rise of air discharged from the discharge nozzle and the tapered inner wall surface of the tank.

In this invention, by providing an air discharge nozzle in the immersion tank for rice confectionery production, the brown rice filled in the immersion tank by the rise of the air discharged from the discharge nozzle and the tapered inner wall surface of the tank during the immersion Can be stirred up and down to encourage germination of brown rice.
The germinated brown rice can be discharged from the dipping tank, and can be produced by a rice cracker manufacturing process or apparatus.

Since the air discharge nozzle is installed at the bottom center of the dip tank for making rice crackers, the rise of air causes the brown rice in the center of the bottom to move up, which triggers the side brown rice to flow into the center of the bottom. This was achieved by stirring up and down the brown rice being dipped.
Below, the suitable Example of the immersion tank for rice cracker manufacture of this invention is described, referring drawings.

FIG. 1 is a cross-sectional view of an embodiment of an immersion tank 1 for producing rice crackers, and FIG. 2 is a plan view thereof.
The immersion tank 1 has a rectangular tube and a hopper shape that is formed in a pyramid shape downward from a midway position, and has a material discharge port 1a provided with a material discharge valve 2 that can be opened and closed at the center of the lower end. Is formed.
In this embodiment, the tank capacity is 2500 l as an example.

Moreover, the immersion tank 1 for manufacturing rice crackers is provided with an immersion water supply port.
In the illustrated example, the immersion water supply port includes an immersion water supply valve 6a connected to an immersion water supply source, which will be described later, and an introduction pipe 6 that is connected to the valve 6a and bends in an L shape and extends below the tank 1. And a rectangular annular fountain pipe 7 connected to the tip of the introduction pipe 6 and disposed substantially orthogonally and horizontally. The fountain pipe 7 has a plurality of holes 7a formed at substantially equal intervals ( In the illustrated example, the water is opened downward), and water (hot water in this embodiment) is supplied from the many holes 7a in the immersion tank 1 at approximately equal intervals.

  Since it is preferable that the immersion water supply port supplies water to the brown rice filled in the immersion tank 1 from a substantially equidistant position, an annular fountain pipe 7 is used in the present embodiment. Any structure that supplies water to the tank 1 may be used, and the present invention is not limited to the above-described embodiment, and may be a known structure such as a simple pipe.

Further, the immersion tank 1 has an overflow portion that drains when the immersion water exceeds a predetermined water level, and a drain port for draining water.
In the illustrated example, the overflow portion includes an overflow tray 4 and an overflow water pipe 5 connected to the overflow tray 5 for draining.
Accordingly, when the immersion water supply valve 6a is opened, water is continuously supplied from the introduction pipe 6 through the fountain pipe 7 to the immersion tank 1 through the hole 7a.
Moreover, when immersion water exceeds a predetermined water level, it will drain from the overflow receiving tray 4, and the water level in the immersion tank 1 is always maintained constant.

In the case of the illustrated example, the drain port portion is formed from a drain valve 3a that opens and closes the drain port 3 below the immersion tank 1 and above the raw material discharge port 1a, and an immersion water drain pipe 3b that joins the overflow distribution pipe 5. It has become.
Further, an air compressor P as an example of an air source is provided outside the immersion tank 1 and an air supply pipe 9 is connected thereto.
The air supply pipe 9 extends from the outside to the center above the tank 1 and hangs down. A stirring air discharge nozzle 10 is provided at the lower end of the air supply pipe 9 on the material discharge port 2a.

Since it consists of the said structure, brown rice 25kg (1500 kg) is filled in the immersion tank 1, and immersion water is filled.
If the immersion water is kept flowing (for example, 600 l / h), the immersion water exceeding a certain level is drained from the overflow portion, so that the freshness of the immersion water can be maintained.
Further, when compressed air (0.5 kg / cm ² ) is continuously discharged from the stirring air discharge nozzle 10, the air escapes upward through the central portion of the brown rice filled in the tank 1. Pushes up brown rice.

On the other hand, the inner wall surface of the immersion tank 1 is formed in a rectangular tube shape at the top and is formed in a tapered inner wall surface portion 1b having a pyramid shape that gradually narrows from the midway position toward the raw material discharge port 2a. When this occurs, the brown rice on the outside enters the center of the lower end, and this is repeated to stir the brown rice up and down.
By this agitation, foams and axes generated from the brown rice being dipped are lifted and removed from the overflow portion, and germination is promoted in 24 to 30 hours.
Thereby, in the said immersion tank 1, while brown rice is immersed for cooking, brown rice is germinated substantially uniformly.

The inner wall surface of the immersion tank 1 may not be formed in a tapered cross section such as a pyramid or a cone, and it is sufficient that at least one of them is inclined.
In the immersion tank 1 of FIG. 3, only one of the inner wall surfaces is an inclined inner wall surface portion 1 b ′ from a midway position, and the opposing surface is composed of a vertical inner wall surface portion 1 c that rises substantially vertically.
Since other shapes are the same as those of the first embodiment, the same components are denoted by the same reference numerals, and description thereof is omitted.

In the second embodiment, as in the first embodiment, the air discharged from the stirring air discharge nozzle 10 at the lower end of the dipping tank 1 rises right above, and the brown rice is blown up along with this, and the space at the lower end is blown. The brown rice is stirred up and down by the outside brown rice entering and the repetition.
In this way, as in Example 1, brown rice can be germinated almost uniformly.

On the other hand, the immersion water supplied to the immersion tank 1 of Example 1 or 2 may be room temperature water or well water, but in this example, the hot water tank 11 connected to the immersion water supply valve 6a. Is supplied by
As shown in FIG. 4, the hot water tank 11 includes a water supply pipe 12 having a valve 12a having a water level adjusting ball tap 13 as a float valve, a heating heater 24 controlled to a predetermined temperature by a temperature sensor 23, And a strainer 15 as a filter at the tip, and a supply line 14 that pumps hot water in the tank 11 via a pump 14a and pumps it toward the immersion water supply valve 6a.

That is, the water supply pipe 12 is connected to a water source (not shown), and supplies water into the hot water tank 11 through the on-off valve 12a.
Further, a water level adjusting ball tap 13 is provided at the tip of the water supply pipe 12, and the water level does not exceed a certain level by controlling an on-off valve (or the valve 12a) provided at the tip of the water supply pipe 12. I am doing so.
Next, the heater 24 and the temperature sensor 23 are connected to the temperature regulator 22 and control the temperature of the heater 24 based on the temperature fed back by the temperature center 23.

Moreover, the supply pipe line 14 has a strainer 15 as a filter at the tip, and a hot water pumping pump 14a is provided at a midway position to pump hot water to be supplied.
The pumping capacity of the hot water pump 14a is set to be slightly larger than the supply amount of the immersion water supply valve 6a.
A return water discharge nozzle 21 is formed in the middle of the supply line 14 via a water pressure adjusting valve 20.
Above that, a peacock 18 and a water pressure gauge 19 are provided via a round siphon portion 17, and pressure adjustment is performed by the water pressure adjusting valve 20.

Thereby, the water filled in the hot water tank 11 is heated by the heater 24.
The heated water is filtered by the strainer 15, is pumped by the hot water pump 14 a, and is connected to the immersion water supply pipe via the immersion water supply valve 6 a.
Thereby, the hot water temperature-controlled at 20 to 25 degreeC with the said heater is supplied as immersion water.
Further, the hot water over-supplied by the hot water pump 14a flows backward from the return water discharge nozzle 21 into the hot water tank 11, and the hot water in the hot water tank 11 is agitated so that the water temperature becomes uniform.

Thus, the hot water immersion water introduced from the warm water tank 11 to the immersion tank 1 is immersed in the brown rice, and as described above, the brown rice is stirred by the air and germination is promoted almost uniformly. Germinate about 0.5 mm to 1 mm in length.
The germinated brown rice is discharged from the raw material discharge port 1a after draining the immersion water in the immersion tank 1 and draining it.

Next, although not shown in the figure, in the process of steaming the germinated brown rice, the germinated brown rice is steamed for about 50 minutes with a steaming device, and then in the koji making process, it is sprinkled with a carcass machine to make a disk shape, for example.
The germinated brown rice bran is then cooled and solidified in a refrigerator for about 72 hours.
The solidified rice cake is cut into a predetermined shape with a cutting machine, dried with a dryer, baked with a baking apparatus, and seasoned as appropriate, to obtain rice crackers such as hail or okaki.
These manufacturing apparatus and manufacturing process are the same as the rice cracker manufacturing apparatus and manufacturing process using ordinary white rice.

The difference is that the time required for each step from germination to solidification of the germinated brown rice is about 1.5 times to 2 times longer than that of white rice. The optimum time can be determined experimentally as appropriate according to the property.
Of course, the present invention is not limited to the above-described embodiments, and various design changes can be made without departing from the scope of the invention.

It is sectional drawing of an immersion tank. Example 1 It is a top view of an immersion tank (Example 1) It is sectional drawing of an immersion tank. (Example 2) It is sectional drawing of a hot water tank. (Example 3)

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Immersion tank 2 Raw material discharge valve 3 Immersion water drain valve 4 Overflow receiving tray 5 Overflow distribution pipe 6 Immersion water supply valve 7 Fountain pipe 7a Hole 8 Air supply valve 9 Air supply pipe 10 Air stirring special nozzle 11 Hot water tank 12 Water supply pipe
12a Valve 13 Water level adjusting ball tap 14 Supply pipe 14a Hot water pressure pump 15 Strainer 17 Round siphon 18 Peacock 19 Water pressure gauge 20 Water pressure adjusting valve 21 Return water discharge nozzle 22 Temperature controller 23 Temperature sensor 24 Heater P Air compressor

Claims (6)

In the immersion tank for rice cracker manufacturing, comprising a supply port for supplying immersion water, an overflow part for draining when exceeding a predetermined water level, and a raw material discharge port arranged at the lower end, and immersing while germinating brown rice,
The immersion tank has at least a part of an inner wall surface inclined so as to become gradually narrower toward the raw material discharge port,
An immersion tank for rice cracker production, characterized in that a discharge nozzle for stirring air connected to an air source such as an air compressor is disposed above the raw material discharge port at the lower end of the immersion tank.   2. The immersion tank for rice cracker production according to claim 1, wherein the inner wall surface portion of the immersion tank has a tapered shape with a gradually narrowing width toward the raw material discharge port.   The immersion water supply port is composed of an annular fountain pipe so that it can be hooked substantially horizontally on the inclined inner wall surface of the immersion tank, and holes for ejecting water are provided at substantially equal intervals. An immersion tank for rice cracker production according to claim 1 or 2. A hot water tank is connected to the immersion water supply port,
The hot water tank has a water supply port having a float valve, a heater for heating controlled to a predetermined temperature by a temperature sensor, a pump for pumping hot water in the tank through a strainer, and pumping it to the immersion water supply port The immersion tank for producing rice crackers according to any one of claims 1 to 3, characterized by comprising: Using the immersion tank for rice cracker production according to any one of claims 1 to 4, germinating and soaking brown rice, the soaked germinating brown rice is steamed, kneaded and kneaded, cooled and solidified. It is a rice cracker manufacturing method using brown rice that is cut into a predetermined shape and then dried and baked to make rice cracker,
Rice confectionery using brown rice, characterized in that the soaking tank stirs the soaked brown rice up and down by the rise of the air discharged from the discharge nozzle and the tapered inner wall surface of the tank to promote uniform germination Production method. Using the immersion tank for rice cracker production according to any one of claims 1 to 4, germinating and soaking brown rice, steaming the soaked germinating brown rice with a steaming device, and kneading with a rice cake machine It is a rice cracker manufacturing apparatus using brown rice that is made into rice cake, cooled and solidified in a refrigerator, then cut into a predetermined shape with a cutting device, and baked with a baking device to make rice crackers.
Rice confectionery using brown rice, characterized in that the soaking tank stirs the soaked brown rice up and down by the rise of the air discharged from the discharge nozzle and the tapered inner wall surface of the tank to promote uniform germination Manufacturing equipment.

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