JP2010017087A - Machine for adding wound to unpolished rice and method for adding wound to unpolished rice and unpolished rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a machine for adding wounds to unpolished rice, forming unpolished rice which itself can softly be cooked by an ordinary rice cooker, and to provide a method for adding wounds to unpolished rice. <P>SOLUTION: Provided is the machine 1 for adding wounds to unpolished rice, characterized by forming a guide groove 7 in the laterally central portion of a feeder 6 and disposing a disk cutter 14 at a place where cutting blades can form cut grooves 16 achieved from husk to albumen in the unpolished rice 15 moved on the guide groove 7, in a region above the tip end edge portion of the feeder 6. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a brown rice creator, a brown rice creation method, and brown rice, and in particular, a creator that forms a large number of fine kerfs in the epidermis portion of the brown rice so as to reach endosperm, and the creator. It relates to the brown rice creation method used and the brown rice created by this process.

Brown rice is black rice with rice husks peeled from straw and covered with a hard skin. Polished rice is the endosperm portion of the brown rice, with the epidermis (fruit skin, seed coat), germ, and paste layer removed.
In general, the epidermis / germ called rice bran contains abundant nutrients such as vitamins, minerals, and phytic acid, and polished rice is inferior in nutrients compared to brown rice.
Therefore, even if brown rice is eaten, the epidermis is hard, so even rice is hard and difficult to eat, and digestion is also poor.

The definition of brown rice refers to a yield of 96% or more (5 revision food composition table) in polished rice, and it can be said that it is brown rice when polished in this range.
However, the normal rice milling machine peels the epidermis on average from the surface of the brown rice, so the above-mentioned important nutrients of the brown rice are scraped off, and even though the epidermis is thinned, it is still attached So, even if you cook in a high-pressure kettle, it will not be as soft as white rice.
Brown rice that has been pressed with a pressure roller and put into a crack is also available on the market. However, when rice is cooked, it loses its shape, and when eaten, it becomes like a porridge.
In view of the above circumstances, the present invention provides a brown rice creation machine, a brown rice creation method, and a brown rice processed thereby, which produces brown rice that can be cooked softly with an ordinary rice cooker. The purpose is.

  The specific contents of the present invention are as follows.

  (1) A guide groove is formed long in the front and rear in the center of the width of the feeder, the cutting edge is placed in the upper area of the front edge of the feeder, the raw brown rice moving from the rear part to the front end part on the guide groove, and the endosperm from the skin A brown rice creator with a disk cutter positioned so that a kerf reaching the position can be formed.

  (2) The brown rice creator according to (1), wherein the feeder has a plurality of guide grooves formed in parallel, and a disk cutter is disposed for each guide groove.

  (3) The feeder has split grooves facing in the front-rear direction at the front edge of the guide groove, and disc cutters can be provided in the upper and lower split grooves to form cut grooves in the upper and lower parts of the brown rice. The brown rice creator as described in (1) or (2) above.

  (4) A plurality of the disk cutters are mounted along the length of the rotation shaft of the rotary cutter device, and each disk cutter is disposed corresponding to one of the plurality of guide grooves in the feeder. ) Or brown rice creator as described in (2).

  (5) Any of the above (1) to (4), wherein the disk cutter is disposed on the rotating shaft such that the cutting blades abut against one grain of brown rice in two rows in the width direction. The brown rice machine described in 1.

  (6) The above-mentioned disk cutter is the brown rice creator according to any one of the above (1) to (5), wherein the height of the cutting blade is arranged so as to be adjustable up and down.

  (7) A method for forming a kerf on the surface of raw brown rice by pressing a circular cutter in a rotating cutter device that rotates at a constant speed relative to the brown rice moving at a constant speed on a feeder. A brown rice creation method in which a fine cutting groove is formed under pressure by pressing the cutting edge of the surface against brown rice and reaching the endosperm from the surface of the brown rice epidermis.

  (8) Brown rice in which a cut groove from the epidermis to the goblet is formed on the surface of raw brown rice.

  (9) The brown rice described in (8), wherein the kerf on the surface of the brown rice is formed long in the longitudinal direction of the brown rice.

  (10) The brown rice described in (8), wherein a plurality of kerfs on the surface of the brown rice are formed in parallel in the longitudinal direction of the brown rice.

  (11) The brown rice described in any one of (8) to (10), wherein the kerfs of the brown rice are formed in two rows in the width direction on the surface of the brown rice.

  (12) The brown rice described in any one of (8) to (11), wherein the kerf of the brown rice is formed on both upper and lower surfaces of the brown rice.

  The present invention has the following effects.

In the brown rice creator of the invention described in (1) above, when raw brown rice is accommodated in a hopper and the rotary cutter device is operated, a large number of brown rice descended from the hopper is aligned in the guide grooves in the feeder. And begin to slide continuously toward the front edge at a constant speed.
Brown rice that has moved to the front end of the feeder at a constant pitch is pressed by the tip of the cutting blade formed on the peripheral surface of the disc cutter of the rotating cutter, and fine kerfs are formed from the surface of the epidermis to the endosperm. Is done.
As a result, all of the brown rice that is created by this brown rice creation machine is formed with a substantially uniform size and total area of fine kerfs.
As a result, the brown rice created by this brown rice creation machine is immersed in water and swells evenly without any spots in a short time. This can be cooked with an ordinary rice cooker and can be cooked evenly.

  The brown rice creator of the invention described in the above (2) is provided with a large number of feeder guide grooves, each of which corresponds to a cutting edge of a cutter. The amount of brown rice that can be made can be increased.

  Since the brown rice creator of the invention described in (3) can simultaneously form kerfs on the upper and lower surfaces of the brown rice, the brown rice can be immersed in water and swollen in a short time.

  In the brown rice creator of the invention described in the above (4), a plurality of disk cutters are arranged in the rotary cutter device, so that the process of forming kerfs for the brown rice can be made efficient.

  In the brown rice creator of the invention described in (5) above, since the cutting blades of two disc cutters come into contact with one grain of brown rice, many wounds can be formed at one time, so that it quickly swells. It can make brown rice that can be processed. In addition, it can be boiled normally and brown rice with good mouthfeel can be obtained.

  The brown rice creator of the invention described in (6) above can adjust the lower end height of the cutting edge of the disc cutter vertically, so that the depth of the kerf relative to the brown rice can be finely adjusted. .

In the method for creating brown rice according to the invention described in (7) above, since the speed of the brown rice moving on the feeder is constant and the rotation speed of the rotary cutter device is constant, a fine kerf equal to all the brown rice Can be formed.
The brown rice that has been processed and processed by this method can be uniformly swollen without spots when immersed in water.

  The brown rice of the invention described in (8) above swells in a short time compared to ordinary brown rice because the cut surface from the epidermis to the goblet milk is formed on the surface of the raw brown rice by pressure. Can be made.

  In the brown rice of the invention described in (9), since the kerf on the surface of the brown rice is formed long in the longitudinal direction of the brown rice, water can permeate and swell in the center of the brown rice in a short time. it can.

  In the brown rice of the invention described in (10), since the kerfs on the surface of the brown rice are formed in parallel in the longitudinal direction of the brown rice, the creation area can be widened. It can be swollen in a short time.

  In the brown rice of the invention described in (11), the kerfs of the brown rice are formed in two rows in the width direction of the brown rice on the surface, so that the creation area becomes wide and swells in a short time. Can do.

  In the brown rice of the invention described in (12), since the kerfs on the surface of the brown rice are formed on the upper and lower surfaces of the brown rice, the creation area on the surface of the brown rice can be doubled, It can be swollen in a short time.

  A fine kerf from the epidermis to the endosperm is formed on the brown rice moving on the vibrating feeder with a rotary cutter.

  An embodiment of the present invention will be described with reference to the drawings. FIG. 1 is a plan view of a brown rice creator according to the present invention, FIG. 2 is a side view, a partially enlarged side view of a rotary cutter device, FIG. 3 is a partially enlarged plan view of a rotary cutter device, and FIG. FIG. 5 is a partially enlarged longitudinal sectional view of the brown rice that has been subjected to the creation process.

  In FIG. 1.2, the brown rice creator 1 has a vibration feeder 3 disposed on a substrate 2. The vibration feeder 3 is a general one, and a prime mover 5 is provided at the base 4, and the feeder 6 on the base 4 vibrates in the front-rear direction (left-right direction in FIG. 1).

  A guide groove 7 is formed in the upper part of the feeder 6 in the longitudinal direction. The lateral width of the guide groove 7 is formed such that the brown rice 15 is slidable and deep, and the brown rice 15 slides with its upper portion exposed above the guide groove 7. A hopper 8 into which raw brown rice is placed is disposed at the upper base end of the feeder 6. When the feeder 6 vibrates, the raw brown rice in the hopper 8 is guided by the guide groove 7 and slides toward the front end of the feeder 6.

  A cutter device 9 is disposed on the substrate 2 and beyond the front end portion of the vibration feeder 3. In the cutter device 9, a gripping tool 11 is disposed on the base 10 so as to be movable up and down, and the height of the cutter device 9 can be adjusted by an adjustment screw 12. Of course, it can be moved with fine adjustment to the left and right.

A rotary cutter device 13 is detachably fixed to the gripper 11. A disk cutter 14 is fixed to the tip of the rotary shaft 13 a of the rotary cutter device 13.
The disk cutter 14 is a thin one having a thickness of about 0.4 mm, and a large number of cutting blades 14a are formed on the peripheral surface thereof, with the direction of the blade edge being perpendicular to the wide surface of the disk cutter 14, and the tooth shape of the gear at regular intervals. Is formed.

  The rotary cutter device 13 is shown in FIG. As shown in an enlarged view in FIG. 4, the disk cutter 14 is positioned on the guide groove 7 of the feeder 6 at the center of the width of the brown rice 15 that slides in the guide groove 7, and the tip of the cutting edge 14 a Adjusted to the position where it can bite into the epidermis.

In the above configuration, when the vibration feeder 3 is operated, the brown rice 15 in the hopper 8 slides in the guide groove 7 of the feeder 6 toward the disc cutter 14 due to the vibration of the feeder 6.
The sliding speed is adjusted by adjusting the vibration amplitude of the vibration feeder 3 and the gradient of the feeder 6.

  The brown rice 15 that has reached the bottom of the disc cutter 14 is pressurized by the cutting blade 14a of the disc cutter 14 to form a cut groove 16 that reaches the endosperm 15b from the epidermis 15a, and the feeder 14 rotates as the disc cutter 14 rotates. The unpolished rice 15 that has been sputtered to the front end of 6 and subjected to the creation process is collected in a collection box 17.

  FIG. 5 is a plan view of the brown rice that has been subjected to the creation process, and FIG. 6 is a longitudinal side view of the brown rice. In FIG. 5, regular intervals of grooves 16 are formed on the surface of the brown rice 15 by the cutting blades 14 a of the disk cutter 14. The kerfs 16 have different lengths depending on the curved surface of the brown rice 15.

  Since the brown rice 15 continuously processed by the brown rice creator 1 thus obtained has a substantially constant degree of formation of the kerfs 16, the time to swell by immersing in water is also substantially the same. Constantly, the swelling when cooking rice and the mouthfeel when eating are almost constant.

Ordinary brown rice can be finally swollen by soaking in water for 24 hours. Moreover, even when cooking in a high-pressure kettle, the surface layer is hard.
Since the brown rice 15 created by the brown rice creator 1 can be immersed in water and swollen in 90 to 120 minutes, preparation for cooking rice becomes easy.

  In addition, the newly-processed brown rice 15 swells in a short time and can be cooked in an ordinary kettle, so it can be easily mixed with white rice, providing a groundbreaking staple ingredient for eating habits. can do.

  The cut groove 16 formed on the surface of the brown rice 15 is within 0.4 mm of the plate thickness of the disk cutter 14 and the width is the thickness of the cutting edge of the cutting blade 14a. Is inconspicuous. Even if the brown rice 15 that has been subjected to the creation process is swollen with water, the kerf 16 is extremely fine, so water penetrates into the endosperm, but the kerf 16 does not break and open its mouth. Therefore, since the brown rice 15 does not lose its shape even after cooking, the mouthfeel when eaten is good.

  In addition, since brown rice has a hard epidermis, it is extremely difficult to produce rice bran with brown rice, but the brown rice 15 created by this brown rice creator 1 can be easily swollen, so steamed brown rice From 15 wounds, gonococcus can easily enter and propagate inside, and brown rice bran can be easily produced.

  The cutting edge of the disk cutter 14 is shown as a gear type as shown in FIGS. 3 and 4, but when using a straight blade with a thin outer periphery of the disk, the length of the brown rice A long kerf can be formed in the direction. An electrodeposition grindstone can be used as the cutting edge of the disk cutter 14. The brown rice 15 in which the long kerfs 16 are formed along the length of the brown rice 15 can quickly permeate water into the central portion.

FIG. 7 is a plan view of the brown rice creator 1 showing the second embodiment. The same parts as those in the previous example are denoted by the same reference numerals and description thereof is omitted.
In the brown rice creator 1 of Example 2, a plurality of guide grooves 7 are formed in parallel on the feeder 6 of the vibration feeder 3 as shown in the figure.

  A cutter device 9 is disposed at a front end edge of each guide groove 7 with a disk cutter 14 facing the guide groove 7. The operation of the brown rice creator 1 is the same as described above, and the production efficiency is improved by the presence of a plurality of guide grooves 7.

  FIG. 8 is a front view of the brown rice creator 1 showing the third embodiment. In the brown rice creator 1 of the third embodiment, the rotary shaft 13a of the rotary cutter device 13 is lengthened, and a plurality of disc cutters 14 are arranged on the rotary shaft 13a at regular intervals via spacers 13c. ing.

The tip of the rotary shaft 13a is supported by an arm 13b disposed on the base of the rotary cutter device 13.
In FIG. 8, guide grooves 7 are formed on the upper surface of the feeder 6 below each disk cutter 14 in accordance with the position of each disk cutter 14.

  As a result, a plurality of disk cutters 14 can be simultaneously rotated by one axis of the rotary cutter device 13 and the brown rice 15 sliding along the guide grooves 7 can be simultaneously created. The efficiency of 16 formation is improved.

FIG. 9 is a plan view of the brown rice creator 1 showing the fourth embodiment. The same parts as those in the previous example are denoted by the same reference numerals and description thereof is omitted.
In the fourth embodiment, as shown in the drawing, the front end portion of the guide groove 7 of the feeder 6 is formed in a tunnel shape, and split grooves 7a are formed on the upper and lower portions thereof in the front-rear direction. A disc cutter 14 of the rotary cutter device 13 is disposed so as to enter the upper and lower split grooves 7a.

  As a result, the brown rice 15 reaching the front edge of the guide groove 7 is sandwiched between the upper and lower disk cutters 14, and the grooves 16 formed by the cutting blades 14 a are simultaneously formed on the upper and lower surfaces of the brown rice 15. . By this creation processing, the brown rice 15 in which the number of kerfs 16 increases can be swollen by reducing the time of immersion in water to about half that shown in Example 1 above.

  FIG. 10 is a partial plan view of the feeder of the brown rice creator 1 showing the fifth embodiment, FIG. 11 is a side view, FIG. 12 is a front view, and FIG. The same parts as those in the previous example are denoted by the same reference numerals and description thereof is omitted.

In the fifth embodiment, a large number of guide grooves 7 of the feeder 6 are formed in parallel, and a disk cutter 14 is provided for each guide groove 7. Although ten rows of guide grooves 7 are shown, the present invention is not limited to this.

  10 and 11, the feeder 6 is set to be divided into two vertically, and a long guide groove 7 is formed on the upper surface of the lower member 6A. A guide groove 7 is formed on the lower surface of the front part of the upper member 6B so as to match the guide groove 7 of the lower member 6A, and the upper and lower guide grooves are combined to form a tunnel shape. The front end portion of each guide groove 7 is formed with a split groove 7a penetrating vertically.

As shown in FIG. 11, the disk cutters 14 are disposed so as to face each other in the positional relationship of being inserted into the respective dividing grooves 7 a in FIG. 10.
In addition, as shown in FIG. 12, the disk cutter 14 is set to two pairs of the disk cutters 14 for each grain of brown rice passing through each guide groove 7 at each split groove 7a portion. Two rows of kerfs are formed in the width.

  Accordingly, when the brown rice is machined by the brown rice creator 1, the upper and lower surfaces of the brown rice 15 are simultaneously formed with two rows of grooves 16 by the cutting blades 14a of the disk cutter 14 as shown in FIG. The

  Thereby, many kerfs 16 can be created in the brown rice 15 in a short time. The brown rice 15 subjected to the creation process can be swollen in a short time. Even if it is mixed with regular rice, it can be cooked normally, and the kerf 16 is a narrow kerf, so even if it is cooked, it does not crack greatly and has a good mouthfeel.

  The present invention is not limited to the above-described embodiments, and can be appropriately changed in design according to the purpose. Even if the feeder 6 does not vibrate if there is a gradient, when the brown rice 15 at the front end of the feeder 6 is pushed out to the outside by the disk cutter 14, the other brown rice 15 is rearward in the guide groove 7 at a constant speed. Easily move from the front to the front end.

  The direction of the cutting edge 14a of the disk cutter 14 can be formed in an oblique tooth shape in addition to being perpendicular to the rotating shaft 13a. Further, the front end surface of the cutting blade 14 a of the disk cutter 14 can be inclined with respect to the rotating shaft 13 a to correspond to the curved surface of the brown rice 15.

  The brown rice creator according to the present invention can be used not only for brown rice but also for wheat, straw, oats, and the like.

It is a top view of the brown rice creator according to the present invention. It is a side view of the brown rice creator according to the present invention. It is a partial expanded side view of a rotary cutter apparatus. It is a partial enlarged plan view of a rotary cutter device. It is a top view of the brown rice which was creatively processed. It is a vertical side view of the brown rice subjected to creative processing. It is a top view of the brown rice creator which shows Example 2. FIG. It is a side view of the brown rice creator which shows Example 3. FIG. It is a front view of the brown rice creator which shows Example 4. It is a feeder partial top view of the brown rice creator which shows Example 5. FIG. Feeder portion of brown rice creator showing embodiment 5 Feeder portion of brown rice creator showing embodiment 5 It is a top view of the brown rice which was creatively processed.

Explanation of symbols

1. Brown rice processing machine
2. Substrate 3. 3. Vibration feeder Base 5. Prime mover 6. Feeder 6A. Lower member 6B. Upper member 7. Guide groove 7a. Split groove 8. 8. Brown rice hopper Cutter device 10. Base 11. Gripping tool
12 Adjusting screw
13. Rotating cutter device 13a. Rotating shaft 13b. Spacer 13c. Arm 14. Disc cutter 14a. Cutting blade 15. Brown rice 15a. Epidermis 15b. Endosperm 16. Kerf 17. Collection box

Claims (12)

A guide groove is formed at the center of the width of the feeder long in the front and rear direction, a cutting blade is placed on the upper edge of the front edge of the feeder, raw brown rice moving on the guide groove from the rear to the front edge, and cut from the epidermis to the endosperm. A brown rice creator, characterized in that a groove cutter is disposed so as to form a groove. 2. The brown rice creator according to claim 1, wherein the feeder has a plurality of guide grooves formed in parallel, and a disk cutter is disposed for each guide groove. The feeder is configured such that a split groove facing in the front-rear direction is formed at the front edge of the guide groove, and a disk cutter is provided in each of the upper and lower split grooves so that a cut groove can be formed in the upper and lower portions of the brown rice. The brown rice creator according to claim 1 or 2, characterized by the above. A plurality of the disk cutters are mounted along the length of the rotation shaft of the rotary cutter device, and each disk cutter is disposed corresponding to one of the plurality of guide grooves in the feeder. Item 3. The brown rice creator according to item 1 or 2. 5. The disk cutter according to claim 1, wherein the disk cutter is disposed on the rotating shaft such that the cutting blades abut against one grain of brown rice in two rows in the width direction. The described brown rice creator. The brown disk creator according to any one of claims 1 to 5, wherein the disk cutter is arranged so that the height of the cutting blade can be adjusted up and down. A method of forming a cut groove on the surface of raw brown rice by cutting the peripheral surface of the disk cutter in a rotating cutter device that rotates at a constant speed against brown rice that moves at a constant speed on a feeder. A method for creating brown rice, comprising pressing a blade against brown rice to form fine kerfs that reach the endosperm from the surface of the brown rice. Brown rice characterized in that a cut groove from the epidermis to the goblet milk is formed on the surface of raw brown rice under pressure. The brown rice according to claim 8, wherein the kerf on the surface of the brown rice is formed long in the longitudinal direction of the brown rice. The brown rice according to claim 8, wherein a number of kerfs on the surface of the brown rice are formed in parallel in the longitudinal direction of the brown rice. The brown rice according to any one of claims 8 to 10, wherein the cut grooves of the brown rice are formed in two rows in the width direction on the surface of the brown rice. The brown rice according to any one of claims 8 to 11, wherein the kerf of the brown rice is formed on both upper and lower surfaces of the brown rice.

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