JP2012034594A - Rice polishing method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a rice polishing method capable of producing polished white rice with excellent preservability, excellent flavor and high added value by processing brown rice with superheated steam even if the brown rice is polished in such a way that a boundary in an aleurone layer in contact with the albumen in the brown rice is left.SOLUTION: Unprocessed brown rice is heated for 2-10 seconds with superheated steam under normal pressure and at a temperature of 180-250°C to generate dew-concentration water on the surface of the brown rice in the initial stage of heating. The dew-condensation water is removed by heating the brown rice with superheated steam, and the superheated steam is removed and the heated brown rice is cooled. The brown rice thus obtained is polished in such a way that the boundary in the aleurone layer in contact with the albumen is left.

Description

  The present invention relates to a brown rice treatment method, a rice milling method, a superheated steam treatment apparatus used for them, and polished rice obtained using them.

  In general, after harvested rice is threshed, the straw is removed to turn it into brown rice. Brown rice forms layers from the outside in the order of pericarp, seed coat, paste layer, and endosperm, and has an embryo in one corner of the endosperm. The pericarp, seed coat, and paste layer are present in a ratio of about 7% to 100% of brown rice, and about 10% is a so-called koji, with about 3% of the germ added thereto. The polished rice that is usually eaten is made only from the endosperm, which is a lump of starch, with the koji removed by koji.

  By the way, the boundary part that contacts the endosperm in the paste layer contains a lot of enzymes, oligosaccharides, amino acids, proteins, lipids, etc. related to the taste of rice. Accounted for. In other words, fine rice with good taste can be made by scouring at such a high scouring yield that leaves such a boundary as much as possible.

  For example, Patent Document 1 discloses a method for producing milled rice in which at least the pericarp layer is removed from the surface of brown rice and the paste layer and germ remain.

Japanese Patent No. 4300555

  However, as in the production method disclosed in Patent Document 1, when refined so as to leave a boundary portion clogged with umami components, a large amount of fat and oxidase existing in the boundary portion will be left, and the number of days passes. Lipids oxidize and work to reduce the taste of polished rice. In other words, freshly refined polished rice is fragrant and delicious, but it becomes stinky and tasteless after days.

  On the other hand, there is a conventional technique in which grains such as brown rice are heated with superheated steam in order to inactivate gelatinization and enzymes. However, when brown rice is heated with superheated steam, the hardness of the brown rice is weakened, and there is a problem that it becomes easy to break during milling or breaks when washed.

  Therefore, as a result of repeated trial and error by the inventor's earnest research and experiments, the inventors have found that there is a relationship between the processing time in the superheated steam treatment, the temperature of the superheated steam, and the quality of the brown rice.

  The present invention has been made in view of the above-mentioned problem, and by preheating steamed brown rice, it can be preserved even if the brown rice is refined so as to leave a boundary portion in contact with the endosperm in the paste powder layer in the brown rice. To provide a brown rice treatment method capable of producing excellent, good-tasting, high-value-added polished rice, a superheated steam treatment apparatus used therefor, a rice polishing method, and brown rice and polished rice obtained using them Objective.

  The processing method of the brown rice of this invention heats brown rice for 2 second-10 second using 180 degreeC-250 degreeC superheated steam.

  According to the above brown rice treatment method, by heating the brown rice with superheated steam, dew condensation is generated on the surface of the brown rice, and the lipid that is the umami component of the rice is condensed. The boundary part in contact with the endosperm can be gelatinized. Therefore, the polished rice obtained by scouring brown rice so that it leaves the boundary is cooked into rice that has good heat absorption and is not too soft even if cooked so as to become high moisture rice be able to. Moreover, by heating the brown rice with superheated steam, the oxidase contained in the boundary portion can be lost, and lipid oxidation by the oxidase can be suppressed. Therefore, even when brown rice is refined so as to leave a boundary portion, it is possible to provide a polished rice with excellent storability and high nutritional value. Furthermore, since the brown rice is heated for 2 seconds to 10 seconds by using superheated steam at 180 ° C. to 250 ° C. for the brown rice, an appropriate amount of condensed water is generated on the surface of the brown rice so as to gelatinize the boundary portion. It is possible to suppress excessive drying of brown rice and generation of cracked and water-cracked grains caused by excessive dew condensation water generated on the surface of brown rice.

  Moreover, the processing method of the brown rice of this invention may remove the dew condensation water which arose on the surface of the said brown rice at the said heating initial stage by the heating of the said brown rice by the said superheated steam.

  According to the brown rice treatment method described above, it is possible to prevent the condensed water from adhering to the brown rice surface for a long time. Thereby, generation | occurrence | production of the body crack grain | grains, the water immersion crack grain | grains, etc. resulting from the dew condensation water on the surface of the brown rice which generate | occur | produces by the heating of superheated steam can be suppressed further.

  Moreover, the rice polishing method of this invention scours the said brown rice so that the boundary part which touches endosperm may be left among the paste-powder layers of the said brown rice processed with the said processing method of brown rice.

  According to the above rice milling method, the brown rice heated by superheated steam is refined so as to leave a boundary portion in contact with the endosperm in the paste powder layer in which the lipid that is the umami component of rice is condensed. The polished rice obtained in this manner has a gelatinized boundary due to the heating of brown rice using superheated steam. Therefore, the heat absorption is improved, and even if the rice is cooked so as to have a high water content, it can be cooked into a rice that has a good taste and does not become too soft. In addition, the polished rice obtained in this way is heated by brown rice using superheated steam, so that the oxidase contained in the boundary portion is lost and the oxidation of lipids by the oxidase is suppressed. Therefore, it becomes excellent polished rice with excellent shelf life and high nutritional value.

  Moreover, the superheated steam processing apparatus of this invention makes the said brown rice contact by bringing the said superheated steam into contact with the brown rice for 2 seconds-10 second, and the superheated steam injection part which ejects 180 degreeC-250 degreeC superheated steam. A superheated steam treatment section for heating.

  According to the above configuration, dew condensation is caused on the surface of the brown rice by heating the brown rice in the superheated steam treatment section for 2 seconds to 10 seconds with the superheated steam at 180 ° C. to 250 ° C. ejected from the superheated steam ejection section. By generating water, the boundary part in contact with the endosperm can be gelatinized in the paste powder layer in which the lipid that is the umami component of rice is condensed. Therefore, the polished rice obtained by scouring brown rice so that it leaves the boundary is cooked into rice that has good heat absorption and is not too soft even if cooked so as to become high moisture rice be able to. Moreover, by heating the brown rice with superheated steam, the oxidase contained in the boundary portion can be lost, and lipid oxidation by the oxidase can be suppressed. Therefore, even when brown rice is refined so as to leave a boundary portion, it is possible to provide a polished rice with excellent storability and high nutritional value. Furthermore, since the brown rice is heated for 2 seconds to 10 seconds by using superheated steam at 180 ° C. to 250 ° C. for the brown rice, an appropriate amount of condensed water is generated on the surface of the brown rice so as to gelatinize the boundary portion. It is possible to suppress excessive drying of brown rice and generation of cracked and water-cracked grains caused by excessive dew condensation water generated on the surface of brown rice.

  Moreover, the brown rice of this invention is the brown rice processed with the processing method of the said brown rice.

  According to said brown rice, the boundary part which contact | connects endosperm is gelatinized among the paste powder layers in which the lipid which is a taste component of rice was condensed by the heating using superheated steam. Therefore, the polished rice obtained by scouring brown rice so that it leaves the boundary is cooked into rice that has good heat absorption and is not too soft even if cooked so as to become high moisture rice be able to. Moreover, the oxidase contained in the boundary part is lost by the heating using superheated steam, and the oxidation of lipid by the oxidase is suppressed. Therefore, even when brown rice is refined so as to leave a boundary portion, it is possible to provide a polished rice with excellent storability and high nutritional value. Furthermore, since it is heated for 2 seconds to 10 seconds using superheated steam at 180 ° C. to 250 ° C., an appropriate amount of condensed water can be generated on the surface of the brown rice so as to gelatinize the boundary portion. The generation | occurrence | production of the crack body particle | grains or the water-immersion crack particle | grains resulting from the excessive drying with respect to this, or the excessive dew condensation water which generate | occur | produces on the surface of brown rice can be suppressed.

  Moreover, the polished rice of this invention is the polished rice obtained by the said rice polishing method.

  According to said polished rice, the boundary part which contact | connects endosperm is gelatinized among the paste powder layers in which the lipid which is a umami component of rice was condensed by the heating of the brown rice using superheated steam. Therefore, the heat absorption is improved, and even if the rice is cooked so as to have a high water content, it can be cooked into a rice that has a good taste and does not become too soft. Moreover, by heating brown rice using superheated steam, the oxidase contained in the boundary is lost, and the oxidation of lipid by the oxidase is suppressed. Therefore, it becomes excellent polished rice with excellent shelf life and high nutritional value.

  Further, the polished rice of the present invention is a polished rice obtained by scouring the brown rice so as to leave a boundary part in contact with the endosperm in the paste powder layer of the brown rice processed by the superheated steam treatment apparatus. .

  According to said polished rice, the boundary part which contact | connects endosperm is gelatinized among the paste powder layers in which the lipid which is a umami component of rice was condensed by the heating of the brown rice using superheated steam. Therefore, the heat absorption is improved, and even if the rice is cooked so as to have a high water content, it can be cooked into a rice that has a good taste and does not become too soft. Moreover, by heating brown rice using superheated steam, the oxidase contained in the boundary is lost, and the oxidation of lipid by the oxidase is suppressed. Therefore, it becomes excellent polished rice with excellent shelf life and high nutritional value.

  According to the brown rice treatment method of the present invention, the polished rice obtained by scouring the brown rice so as to leave the boundary portion is improved in heat absorbency and has a good taste even if it is cooked so as to be a high water content rice. Can be cooked into rice that does not become too soft. Moreover, even when brown rice is refined so as to leave a boundary portion, it is possible to provide a polished rice with excellent storability and high nutritional value. Furthermore, generation | occurrence | production of the body crack grain and water immersion crack grain resulting from the excessive drying with respect to brown rice, or the excessive amount of dew condensation water which generate | occur | produces on the surface of brown rice can be suppressed.

It is explanatory drawing which shows the brown rice processing routine which concerns on embodiment of this invention. In embodiment of this invention, it is explanatory drawing which shows the flow until brown rice distribute | circulates to a market as goods. It is explanatory drawing which shows the structure of the brown rice which concerns on embodiment of this invention. It is explanatory drawing which shows the superheated steam processing apparatus which concerns on embodiment of this invention. (A) It is a sectional side view of the steam separator in the superheated steam processing apparatus which concerns on embodiment of this invention. (B) It is a cross-sectional view of the steam separator in the superheated steam processing apparatus which concerns on embodiment of this invention. It is explanatory drawing which shows the internal structure of the superheated steam processing apparatus which concerns on embodiment of this invention. It is explanatory drawing which shows the brown rice input adjustment process routine which is operation | movement of the superheated steam processing apparatus which concerns on embodiment of this invention. It is explanatory drawing which shows the superheated steam adjustment process routine which is operation | movement of the superheated steam processing apparatus which concerns on embodiment of this invention. It is a figure which shows an example evaluation result in Example 3 which concerns on embodiment of this invention. (A) It is explanatory drawing which shows the steam separator in the superheated steam processing apparatus which concerns on another embodiment of this invention. (B) It is a cross-sectional view of the steam separator in the superheated steam processing apparatus which concerns on another embodiment of this invention. It is explanatory drawing which shows the superheated steam processing apparatus which concerns on another embodiment of this invention.

  Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings.

(Brown rice treatment method)
As shown in FIG. 1, the processing method of the brown rice 1 which concerns on this embodiment is heating the brown rice 1 for 2 second-10 second using 180 degreeC-250 degreeC superheated steam.

  Here, as shown in FIG. 3, the brown rice 1 is formed in the order of the pericarp 5, the seed coat 4, the paste layer 3, and the endosperm 2 from the outside, and has an embryo 6 in one corner of the endosperm 2. The pericarp 5 is a dark brown brown skin that covers the outermost surface of the brown rice 1. The seed coat 4 is a thin skin like a film, and adjusts the moisture and oxygen in and out of the seed. The paste powder layer 3 is composed of protein and fat and generates enzymes when the rice germinates. The enzyme dissolves the boundary between the endosperm 2 and the germ 6 so that the germ 6 can use the nutrients of the endosperm 2. The enzyme also changes the starch in the endosperm 2 to glucose so that it can be used for rice growth. The endosperm 2 is a starch storage made by rice by carbon assimilation, and is a part that becomes refined rice by milling. The germ 6 is attached to the scutellum in the corner of the endosperm, and is a part that is the basis of rice life. Moreover, as shown in the enlarged view S of FIG. 3, a boundary portion 7 exists in a portion of the paste powder layer 3 in contact with the endosperm 2.

  As shown in FIG. 1, in the processing method of the brown rice 1 which concerns on this embodiment, the brown rice 1 which has the structure demonstrated above is first thrown into the superheated steam processing apparatus 10 mentioned later (S31).

  Next, the brown rice 1 put into the superheated steam treatment apparatus 10 is heated for 2 seconds to 10 seconds while flowing in contact with superheated steam at 180 ° C. to 250 ° C. in a superheated steam treatment tube 13 described later. (S32). Specifically, when the superheated steam contacts the brown rice 1 in the superheated steam treatment tube 13, dew condensation water is generated on the surface of the brown rice 1. And while the brown rice 1 passes the superheated steam treatment pipe | tube 13, the dew condensation water adhering to the brown rice surface by the temperature of superheated steam is removed. By this superheated steam treatment, slight gelatinization of the boundary portion 7 in contact with the endosperm 2 in the paste powder layer 3 can be induced, and heat absorption can be improved. At the same time, the oxidase included in the boundary portion 7 can be lost by the heat of the superheated steam.

  Here, “superheated steam” is, for example, steam obtained by heating saturated steam evaporated at 100 ° C. to 100 ° C. or higher with normal pressure. Moreover, although the superheated steam in this embodiment is the range of 180 degreeC-250 degreeC, if it is in this range, you may use any temperature. On the other hand, when superheated steam having a temperature of 180 ° C. or lower is used, it is difficult to remove the condensed water adhering to the brown rice surface in the initial stage of heating because the temperature is too low. There is a risk of triggering. In addition, when superheated steam having a temperature of 250 ° C. or higher is used, the temperature is too high, and thus drying proceeds excessively. The superheated steam is preferably 200 ° C. or higher and preferably 220 ° C. or lower in the range of 180 ° C. to 250 ° C.

  Moreover, the time for the brown rice 1 to be subjected to the superheated steam treatment is 2 seconds to 10 seconds. This is because when the superheated steam treatment is performed for a time shorter than 2 seconds, it is difficult to remove the condensed water adhering to the brown rice surface in the initial stage of heating because the heating time is too short. This is because there is a risk of inducing grains and the like. In addition, when the superheated steam treatment is performed for a time longer than 10 seconds, the heating time is too long, and thus drying proceeds excessively. As a result, there is a risk of causing a body crack or the like. The superheated steam treatment time is preferably 2 seconds or longer and preferably 5 seconds or shorter in the range of 2 seconds to 10 seconds.

  Further, “gelatinization” is a phenomenon in which starch absorbs water and gradually expands, and finally starch granules collapse and change into a gel. In the case of this embodiment, the boundary part 7 absorbs the dew condensation water generated on the surface of the brown rice and changes into a gel shape, thereby increasing the viscosity and improving the heat absorption of rice.

  The “oxidase” as used herein refers to an enzyme that reduces the taste of rice and promotes the deterioration of rice by oxidizing lipid, which is a flavor component of rice. “Deactivation” means that the function of oxidase is lost by the heat of superheated steam.

  The term “drying” as used herein refers to drying the brown rice 1 until the condensed water generated on the surface of the brown rice is removed by the superheated steam treatment, but does not cause the brown rice 1 to crack due to drying. .

  Next, immediately after the brown rice 1 is heated with superheated steam, the brown rice 1 is cooled. That is, the brown rice 1 is continuously cooled without taking time after the superheated steam treatment in S32.

  Specifically, brown rice 1 and superheated steam that have been subjected to superheated steam treatment are continuously charged into a steam separator 14 to be described later, and superheated steam is separated from brown rice 1 (S33). By this treatment, the brown rice 1 is not subjected to the superheated steam treatment for a long time.

  Next, the brown rice 1 separated from the superheated steam is continuously charged into the cooling unit 77 described later, and the heated brown rice 1 is cooled (S34). By this treatment, the temperature of the brown rice 1 heated to a high temperature by the superheated steam treatment can be immediately returned to room temperature.

  Thereafter, the processed brown rice 1 is recovered in the recovery box 76 via the passage pipe 74 and the brown rice recovery unit 75 described later (S35).

  According to the above-described method for treating brown rice 1, the brown rice 1 is heated with superheated steam to generate condensed water on the surface of the brown rice 1, and the paste powder in which lipids that are the umami components of rice are condensed The boundary portion 7 in contact with the endosperm 2 in the layer 3 can be gelatinized. Therefore, the polished rice obtained by scouring the brown rice 1 so as to leave the boundary portion 7 is improved in heat absorption, and even when cooked so as to be high-moisture rice, it has good taste and is not too soft. Can be cooked. In addition, by heating the brown rice with superheated steam, the oxidase contained in the boundary portion 7 can be lost, and lipid oxidation by the oxidase can be suppressed. Therefore, even when brown rice 1 is refined so as to leave the boundary portion 7, it is possible to provide a polished rice with good storage quality and high nutritional value. Further, since the brown rice 1 is heated for 2 seconds to 10 seconds using superheated steam at 180 ° C. to 250 ° C. for the brown rice 1, an appropriate amount of dew condensation water enough to gelatinize the boundary portion 7 is applied to the surface of the brown rice. It can generate | occur | produce and can suppress the generation | occurrence | production of the body crack grain or the water immersion crack grain resulting from the excessive drying with respect to the brown rice 1, the excessive amount of dew condensation water generate | occur | produced on the surface of brown rice.

  Moreover, according to said processing method of brown rice 1, it can suppress that dew condensation water adheres to the brown rice surface for a long time. Thereby, generation | occurrence | production of the body crack grain | grains, the water immersion crack grain | grains, etc. resulting from the dew condensation water on the surface of the brown rice which generate | occur | produces by the heating of superheated steam can be suppressed further.

(Flow to product distribution)
Next, the flow until the brown rice 1 is distributed as a product in the market will be described with reference to FIG.

  Specifically, first, the brown rice 1 that has been threshed and from which the straw is removed is carried in (S11). Next, a rough sorting process is performed on the brown rice 1 that has been carried in, and lint and large dust mixed in the brown rice 1 are removed (S12). Thereafter, the brown rice 1 is superheated with steam by the brown rice treatment in the present embodiment shown in FIG. 1 (S13).

  Next, the brown rice 1 is stored in a room temperature environment, and the moisture inside the brown rice is made uniform (S14). Then, the brown rice 1 is again subjected to a rough sorting process to remove lint and large dust mixed in the brown rice 1 (S15). Thereafter, the unpolished rice 1 is subjected to a stone removing process to remove relatively large stones mixed in the unpolished rice 1 (S16).

  Next, the milled rice 1 is removed by milling to obtain milled rice (S17). Here, “rice milling” is the removal of rice bran from brown rice 1 using a rice mill or the like, and normally the flavor and nutritional components of rice are condensed so that the rice does not deteriorate even after days. The border 7 is also removed. In the case of this embodiment, since the oxidase that promotes the deterioration of rice is lost by the superheated steam treatment, the brown rice 1 is refined with a high yield of 91% or more so as to leave the boundary portion 7.

  Next, the milled rice produced by the milling process is subjected to a process of removing small rice and broken rice to remove small grains and broken rice (S18). Thereafter, the discolored rice mixed with the polished rice is removed by color selection processing (S19). Then, glass, plastic, pebbles and the like mixed in the polished rice are removed by the foreign substance removal process (S20). Thereafter, the fine metal mixed in the polished rice is removed by a metal check process to obtain clean polished rice (S21).

  Finally, the polished rice is put on a measuring instrument, weighed and packaged (S22), and distributed to a processing factory (S23). The above is a series of flow until merchandise distribution.

  According to the above rice milling method, the brown rice 1 heated by superheated steam is refined so as to leave the boundary portion 7 in contact with the endosperm 2 in the paste layer 3 in which the lipid that is the flavor component of rice is condensed. . The polished rice obtained in this way has the boundary 7 gelatinized by heating the brown rice 1 using superheated steam. Therefore, the heat absorption is improved, and even if the rice is cooked so as to have a high water content, it can be cooked into a rice that has a good taste and does not become too soft. In addition, the polished rice obtained in this manner has the oxidase contained in the boundary portion 7 lost due to the heating of the brown rice 1 using superheated steam, and lipid oxidation by the oxidase is suppressed. Therefore, it becomes excellent polished rice with excellent shelf life and high nutritional value.

  In addition, according to the polished rice obtained by the above rice polishing method, the boundary of the paste layer 3 contacting the endosperm 2 in the paste layer 3 in which the lipid that is the umami component of rice is condensed by heating the brown rice 1 using superheated steam. Part 7 is gelatinized. Therefore, the heat absorption is improved, and even if the rice is cooked so as to have a high water content, it can be cooked into a rice that has a good taste and does not become too soft. Moreover, the oxidase contained in the boundary part 7 is lost by the heating of the brown rice 1 using superheated steam, and the oxidation of lipid by the oxidase is suppressed. Therefore, it becomes excellent polished rice with excellent shelf life and high nutritional value.

(Configuration of superheated steam treatment equipment)
Next, the superheated steam processing apparatus 10 in this embodiment is demonstrated using FIG.

  As shown in FIG. 4, the superheated steam treatment apparatus 10 according to this embodiment includes a superheated steam jetting unit that jets 180 ° C to 250 ° C superheated steam, and superheated steam to brown rice 1 in 2 to 10 seconds. And a superheated steam treatment unit that heats the brown rice 1 by bringing it into contact.

  Specifically, the superheated steam treatment apparatus 10 includes a brown rice charging mechanism 12, a superheated steam treatment pipe 13, a steam separator 14, and a cooling unit 77.

  The brown rice input mechanism 12 includes a brown rice input device 61, a belt conveyor 62, and a input device 64. The brown rice throwing device 61 has a funnel shape, and the brown rice 1 is thrown from a mouth having a wide diameter. Further, a drive type opening / closing part (not shown) is provided at the opening of the brown rice feeding device 61 having a small diameter, and the opening / closing part is connected to one end side of the belt conveyor 62. The belt conveyor 62 moves the brown rice 1 fed from the brown rice throwing device 61 to the passage pipe 63 by moving the belt forward and backward. The passage pipe 63 is in communication with a feeder 64, and the brown rice 1 moved by the belt conveyor 62 is thrown into the feeder 64 through the passage pipe 63. The thrower 64 includes several rotary feathers 65 inside, and the brown rice 1 can be scattered by the rotary feathers 65. In addition, a passage pipe 66 is connected to the lower portion of the charging device 64 and is connected to the inside of the superheated steam treatment pipe 13.

  In the brown rice feeding mechanism 12 having such a configuration, the fed brown rice 1 is temporarily stored in the brown rice feeding device 61, and a certain amount of the brown rice 1 causes the belt conveyor 62 and the feeder 64 to be opened and closed by opening and closing the drive type opening and closing unit. Through the superheated steam treatment tube 13. Thus, considering the temperature and humidity in the room where the superheated steam treatment apparatus 10 is installed, the optimum amount of brown rice 1 at that time can be put into the superheated steam treatment tube 13.

  The superheated steam treatment tube 13 has a long cylindrical shape, and a superheated steam jetting machine 21 for jetting superheated steam is provided on the side where the brown rice 1 is fed from the brown rice throwing mechanism 12. Yes. Further, a steam separator 14 is provided on the other side of the superheated steam treatment tube 13. Furthermore, the superheated steam treatment pipe 13 is installed obliquely so that the side on which the steam separator 14 is provided is on the lower side in the vertical direction than the side on which the superheated steam jet 21 is provided. ing. Thereby, the superheated steam ejected from the superheated steam sprayer 21 flows in the superheated steam treatment tube 13 toward the steam separator 14.

  The superheated steam jetting machine 21 ejects superheated steam by changing the temperature and speed. Moreover, the temperature of the superheated steam ejected from the superheated steam ejector 21 is 180 ° C to 250 ° C.

  In the superheated steam treatment pipe 13 having such a configuration, the brown rice 1 thrown in from the brown rice throwing mechanism 12 is heated while flowing in contact with the superheated steam jetted from the superheated steam jetting machine 21. Yes. At this time, at the same time when the brown rice 1 comes into contact with the superheated steam, dew condensation water is generated on the surface of the brown rice due to the temperature difference between the brown rice 1 and the superheated steam. And while passing through the superheated steam treatment tube 13, the dew condensation water on the surface of the brown rice is gradually dried and removed by the high temperature superheated steam. Therefore, immediately before entering the steam separator 14, the surface of the brown rice is in a state in which condensed water is not attached. In addition, 2 second-10 second is suitable for the time when the brown rice 1 is heat-processed in the superheated steam processing pipe | tube 13. As shown in FIG. Thus, since an appropriate amount of dew condensation water can be generated on the surface of the brown rice 1, slight gelatinization of the boundary portion 7 can be induced and heat absorption can be improved. At the same time, the oxidase included in the boundary portion 7 can be lost by the heat of the superheated steam.

  As shown in FIG. 5A, the steam separator 14 includes a steam outflow part 47, a cyclone part 42, and a brown rice outflow part 43.

  The cyclone portion 42 has a circular cross section, and has a shape whose diameter gradually decreases from the upper side in the vertical direction toward the lower side in the vertical direction. A steam outlet 47 is connected to the port located on the upper side in the vertical direction of the cyclone part 42, and a brown rice outlet part 43 is connected to the port located on the lower side in the vertical direction of the cyclone part 42. Further, as shown in FIG. 5B, an inlet hole 46 that is a communication port with the superheated steam treatment tube 13 is provided in the outer peripheral portion of the cyclone portion 42.

  Further, a heater 23 for drying the inlet hole 46 is provided on the surface of the inlet hole 46 outside the superheated steam treatment tube 13. Further, a cushion material 45 that absorbs an impact when the brown rice 1 that has flowed through the superheated steam treatment pipe 13 collides is provided on the inner peripheral portion 41 on the side facing the inlet hole 46 in the cyclone portion 42.

  In the steam separator 14 having such a configuration, the brown rice 1 heated while flowing in the superheated steam treatment pipe 13 with the superheated steam flows through the inlet hole 46 and flows into the cyclone section 42 together with the superheated steam. Then, as shown in FIG. 5 (a), the superheated steam that has flowed in travels along the inner periphery of the cyclone portion 42 to form a cyclone 50, and rises while swirling upward in the vertical direction. It has become. Thereafter, the raised superheated steam moves to the steam outlet 47. Further, an L-shaped steam passage 69 is provided in the upper part of the steam outlet 47, and the propeller 68 is rotated by a motor 67 in the steam passage 69. The airflow generated by the rotation of the propeller 68 ensures that the steam that has moved to the steam outlet 47 is released to the outside. On the other hand, the brown rice 1 that has flowed into the cyclone section 42 rises by the cyclone 50 formed by superheated steam until halfway, but gradually comes off from the cyclone 50 by gravity and flows out from the brown rice outflow section 43. Thus, in the steam separator 14, the brown rice 1 can be separated from superheated steam. Moreover, since the heater 23 provided in the inlet hole 46 can always dry the inside of the superheated steam treatment tube 13 in that portion to prevent the formation of condensed water, the deterioration of the apparatus due to the condensed water is suppressed, and the brown rice is again produced. Prevents condensation from adhering to the surface. Further, the cushion material 45 can absorb the impact of the brown rice 1 that has been swept away with superheated steam colliding with the inner peripheral portion 41 of the cyclone portion 42, thereby preventing the brown rice 1 from cracking due to the collision. Be able to.

  In addition, a superheated brown rice charging unit 70 is provided below the brown rice outflow unit 43, and the superheated brown rice charging unit 70 is connected to one end of a horizontal belt conveyor 71. The belt conveyor 71 passes through the inside of the cooling unit 77 and communicates with the brown rice collecting unit 75 via the passage pipe 74. Innumerable extremely small holes are formed on the surface of the belt conveyor 71 so that air passes from below to above. A plurality of suction machines 72 are provided above the cooling unit 77. The suction device 72 creates a flow of air from the lower side to the upper side of the belt conveyor 71 by suction, and discharges the air to the outside. With such a configuration, the brown rice 1 that has flowed out from the brown rice outflow portion 43 is moved by the belt conveyor 71. At this time, the brown rice 1 heated by the air flowing upward from below the belt conveyor 71 moves while being cooled. The cooled brown rice 1 eventually reaches the passage pipe 74 and is discharged into the brown rice collection unit 75. Thus, since the brown rice 1 by which heat processing was carried out is cooled immediately after a heating, it can prevent causing a shell crack etc. by the heat which the brown rice 1 itself keeps. The brown rice collection unit 75 is in communication with the collection box 76, and the cooled brown rice 1 is collected in the collection box 76 via the brown rice collection unit 75.

(Internal configuration of superheated steam treatment device)
Next, the internal configuration of the superheated steam treatment apparatus 10 in the present embodiment will be described with reference to FIG.

  As shown in FIG. 6, the superheated steam treatment device 10 includes a brown rice charging device 61, a superheated steam ejector 21, a superheated steam sensor 26, a suction device 72, a heater 23, an environment measuring device 30, and a control controller. 100.

  The brown rice throwing device 61 throws the brown rice 1 into the belt conveyor 62 based on a control signal from the brown rice throwing drive unit 161 described later.

  The superheated steam jetting machine 21 is connected to the boiler 25 and creates superheated steam by the heat from the boiler 25. The superheated steam jetting machine 21 jets superheated steam to the superheated steam treatment tube 13 based on a control signal of a superheated steam jet driving unit 121 described later.

  The superheated steam sensor 26 is connected to the superheated steam jetting machine 21 and measures the temperature and jetting speed of the superheated steam jetted from the superheated steam jetting machine 21 based on the control signal of the superheated steam sensor drive detection unit 126 described later. To do. Then, the superheated water vapor sensor 26 outputs the measurement data to the superheated water vapor sensor drive detection unit 126.

  The suction machine 72 creates a flow of air inside the cooling unit 77 based on a control signal of a suction drive unit 172 described later.

  The heater 23 generates heat to dry the inside of the superheated steam treatment tube 13 in the inlet hole 46 and prevent the generation of condensed water.

  The environment measuring device 30 includes a thermometer, a hygrometer, and the like, and measures an environment such as temperature and humidity where the superheated steam treatment device 10 is installed.

  The controller 100 includes a brown rice charging drive unit 161, a superheated steam jet drive unit 121, a superheated steam sensor drive detection unit 126, a suction drive unit 172, a heater drive unit 123, an environment measurement drive unit 130, and a storage unit. 104, an operation unit 102, a display unit 103, and a controller 101.

  The brown rice input driving unit 161 drives the brown rice input device 61 based on the control signal of the controller 101. At this time, the brown rice input driving unit 161 corresponds to the content of the command included in the control signal from the controller 101 so that the amount of the brown rice 1 input from the brown rice input device 61 is appropriately changed. To control.

  The superheated steam jet driving unit 121 drives the superheated steam jetting machine 21 based on the control signal of the controller 101. At this time, the superheated steam jet driving unit 121 appropriately changes the temperature or jet speed of the superheated steam jetted from the superheated steam jetting machine 21 in accordance with the content of the command included in the control signal from the controller 101. In addition, the superheated steam blower 21 is controlled.

  The superheated steam sensor drive detection unit 126 drives the superheated steam sensor 26 based on the control signal of the controller 101. In addition, the superheated steam sensor drive detection unit 126 acquires measurement data of the temperature and the ejection speed of superheated steam ejected from the superheated steam ejector 21 from the superheated steam sensor 26, and outputs the measurement data to the controller 101.

  The suction drive unit 172 drives the suction machine 72 based on a control signal from the controller 101.

  The heater driving unit 123 drives the heater 23 based on a control signal from the controller 101.

  The environment measurement drive unit 130 drives the environment measurement device 30 based on the control signal of the controller 101.

  The storage unit 104 stores various information such as measurement data acquired by the environment measurement device 30 and the superheated steam sensor 26.

  The operation unit 102 is connected to an operation switch (not shown), and outputs a control signal to the controller 101 based on the operation of the operation switch by the operator.

  The display unit 103 is connected to a liquid crystal display device (not shown), and displays various information such as the operation state of the superheated steam treatment device 10 on the liquid crystal display device based on the control of the controller 101.

  The controller 101 controls the brown rice input driving unit 161 to drive the brown rice input device 61. At this time, the controller 101 takes into consideration the temperature and humidity in the room where the superheated steam treatment apparatus 10 is installed, and puts the optimum amount of brown rice 1 at that time into the superheated steam treatment pipe 13 from the brown rice throwing device 61. Thus, the brown rice input drive part 161 is controlled.

  Further, the controller 101 controls the superheated steam jet driving unit 121 to drive the superheated steam jetting machine 21. At this time, the controller 101 determines that the superheated steam having the optimum temperature and ejection speed from the superheated steam jetting machine 21 is based on the result of determining the measurement data of the temperature and the ejection speed of the superheated steam acquired from the superheated steam sensor drive detection unit 126. The superheated steam jet driving unit 121 is controlled so as to be jetted.

  Further, the controller 101 acquires measurement data such as the temperature and the jet speed of superheated steam ejected from the superheated steam jetting machine 21 from the superheated steam sensor drive detection unit 126, and the temperature of the room where the superheated steam treatment apparatus 10 is installed. It is determined whether or not the temperature of the jetted superheated steam and the jetting speed are optimal in consideration of the humidity and humidity. When the controller 101 determines that the temperature or jet speed of the superheated steam jetted from the superheated steam jetting machine 21 is optimal, the superheated steam having the same temperature or jetting speed is jetted from the superheated steam jetting machine 21. In this way, the superheated steam jet driving unit 121 is controlled. On the other hand, if the controller 101 determines that the temperature or jet speed of the superheated steam jetted from the superheated steam jetting machine 21 is not optimal, the superheated steam changed to the optimum temperature or jetting speed is converted into the superheated steam jetting machine. The superheated steam jet driving unit 121 is controlled so as to be jetted from the No. 21.

  Further, the controller 101 controls the suction drive unit 172 to drive the suction machine 72.

  Further, the controller 101 controls the heater driving unit 123 to drive the heater 23.

  Further, the controller 101 controls the environment measurement drive unit 130 to drive the environment measurement device 30.

  In addition, the controller 101 stores various information such as measurement data acquired by the environment measurement device 30 and the superheated steam sensor 26 in the storage unit 104.

  In addition, when the operator operates the operation switch, the controller 101 executes processing corresponding to the control signal based on the operation. For example, when the controller 101 receives a control signal including a command to manually change the temperature of the superheated steam ejector 21 by operating the operation switch by the operator, the controller 101 changes the control signal from the superheated steam ejector 21. The superheated steam jet driving unit 121 is controlled so that the superheated steam is jetted.

  In addition, the controller 101 controls the display unit 103 to display various information such as the operation state of the superheated steam treatment device 10 on the liquid crystal display device.

(Operation of superheated steam treatment equipment)
Next, operation | movement of the superheated steam processing apparatus 10 which concerns on this embodiment is demonstrated.

(Operation of superheated steam treatment device: brown rice charging adjustment processing routine)
The brown rice input adjustment processing routine will be described with reference to FIG.

  In the brown rice charging adjustment processing routine, first, the controller 100 stores the amount of brown rice 1 charged from the brown rice charging device 61 (S51).

  Next, the controller 100 controls the environment measuring device 30 to measure the environment such as temperature and humidity where the superheated steam treatment device 10 is installed (S52).

  Next, the controller 100 determines whether or not the amount of brown rice 1 introduced from the brown rice input device 61 is suitable for the measured installation environment (S53).

  When the controller 100 determines that the amount of the brown rice 1 put in from the brown rice throwing device 61 is suitable for the environment in which the superheated steam treatment device 10 is installed, this control routine is terminated.

  On the other hand, if the controller 100 determines that the amount of the brown rice 1 put in from the brown rice throwing device 61 is not suitable for the environment in which the superheated steam treatment device 10 is installed, the controller 100 controls the brown rice throwing device 61. Then, the amount of brown rice 1 to be introduced is adapted to the installation environment (S54). Thereafter, the controller 100 ends this routine.

(Operation of superheated steam treatment device: superheated steam adjustment processing routine)
Next, the superheated steam adjustment processing routine will be described with reference to FIG.

  In the superheated steam adjustment processing routine, first, the controller 100 determines whether or not measurement data such as the temperature and the jet speed of superheated steam ejected from the superheated steam ejector 21 has been acquired from the superheated steam sensor 26 (S61). ).

  When the measurement data is not acquired from the superheated steam sensor 26, the controller 100 waits until acquisition. On the other hand, when acquiring the measurement data from the superheated steam sensor 26, the controller 100 stores the acquired measurement data (S62).

  Next, the controller 100 controls the environment measurement device 30 to measure the environment such as temperature and humidity where the superheated steam treatment device 10 is installed (S63).

  Next, the controller 100 determines whether or not the temperature of the superheated steam and the ejection speed based on the acquired measurement data are suitable for the environment such as the temperature and humidity where the superheated steam treatment apparatus 10 is installed. (S64).

  When the controller 100 determines that the temperature of the superheated steam or the ejection speed based on the acquired measurement data is suitable for the environment in which the superheated steam treatment apparatus 10 is installed, the routine ends.

  On the other hand, when the controller 100 determines that the superheated steam temperature or the jet velocity based on the acquired measurement data is not suitable for the environment in which the superheated steam treatment apparatus 10 is installed, the superheated steam jet 21 To control the temperature of the superheated steam to be jetted, the jetting speed, and the like to the installation environment (S65). Thereafter, the controller 100 ends this routine.

  According to the superheated steam treatment apparatus 10 having the above-described configuration and operation, the superheated steam treatment tube is used for treating the brown rice 1 with the superheated steam at 180 ° C. to 250 ° C. ejected from the superheated steam blower 21 in 2 seconds to 10 seconds. By heating at 13, condensed water is generated on the surface of the brown rice 1, and the boundary portion 7 in contact with the endosperm 2 in the paste powder layer 3 in which the lipid that is the umami component of rice is condensed can be gelatinized. it can. Therefore, the polished rice obtained by scouring the brown rice 1 so as to leave the boundary portion 7 is improved in heat absorption, and even when cooked so as to be high-moisture rice, it has good taste and is not too soft. Can be cooked. Moreover, by heating the brown rice 1 using superheated steam, the oxidase contained in the boundary portion 7 can be lost, and the oxidation of lipid by the oxidase can be suppressed. Therefore, even when brown rice 1 is refined so as to leave the boundary portion 7, it is possible to provide a polished rice with good storage quality and high nutritional value. Further, since the brown rice is heated for 2 seconds to 10 seconds using superheated steam at 180 ° C. to 250 ° C. on the brown rice 1, an appropriate amount of condensed water is generated on the surface of the brown rice to gelatinize the boundary portion 7. It is possible to suppress the excessive drying of the brown rice 1 and the generation of shell cracked grains and water cracked grains caused by excessive dew condensation water generated on the surface of the brown rice.

  Further, according to the superheated steam treatment device 10 having the above-described configuration and operation, the condensed water in the inlet hole 46 generated by the superheated steam produced by the superheated steam treatment unit can be dried by the heater 23. Deterioration can be suppressed.

  Further, among the paste powder layer 3 of the brown rice 1 treated by the superheated steam treatment apparatus 10 having the above-described configuration and operation, the refined rice obtained by scouring the brown rice 1 so as to leave the boundary portion 7 in contact with the endosperm 2. According to white rice, the boundary portion 7 in contact with the endosperm 2 in the paste powder layer 3 in which the lipid that is a umami component of rice is condensed is heated by the heating of the brown rice 1 using superheated steam. Therefore, the heat absorption is improved, and even if the rice is cooked so as to have a high water content, it can be cooked into a rice that has a good taste and does not become too soft. Moreover, the oxidase contained in the boundary part 7 is lost by the heating of the brown rice 1 using superheated steam, and the oxidation of lipid by the oxidase is suppressed. Therefore, it becomes excellent polished rice with excellent shelf life and high nutritional value.

(Examples and comparative examples)
Next, the present invention will be specifically described using examples and comparative examples.

  First, the superheated steam processing apparatus 10 and the brown rice 1 as shown in FIG. 4 are prepared. The amount of the brown rice 1 put in from the brown rice throwing device 61 in the superheated steam treatment device 10 is 6 g / sec. Moreover, the ejection speed of the superheated steam ejected from the superheated steam ejector 21 is 18 m / sec, and the ejection amount is 8 g / sec.

  Table 1 shows the conditions and results of the superheated steam when the brown rice 1 is subjected to the superheated steam treatment using the superheated steam treatment apparatus 10 which is the above condition.

  As shown in Table 1, the temperature of the superheated steam in Examples 1 to 8 is 180 ° C. to 250 ° C., and the time for superheated steam treatment of the brown rice 1 is 1 second to 12 seconds. On the other hand, the temperature of the superheated steam in Comparative Examples 1 to 6 is 150 ° C. to 170 ° C. and 260 ° C. to 280 ° C., and the time for superheated steam treatment of the brown rice 1 is 1 second to 12 seconds.

  As shown in Table 1, the brown rice 1 subjected to superheated steam treatment under the above conditions was evaluated in four patterns of excellent, good, acceptable, and impossible from the viewpoint of body cracking, water immersion cracking, and taste. From this result, when the temperature of the superheated steam is lower than 180 ° C. (Comparative Examples 1 to 3) and higher than 250 ° C. (Comparative Examples 4 to 6), body cracking and water immersion cracking occur at any heating time. Many results were unacceptable. In addition, when the heating time was shorter than 2 seconds and longer than 10 seconds, there were many cases of trunk cracks and water immersion cracks at any superheated steam temperature, resulting in an impossible result. On the other hand, when the superheated steam is at a temperature between 180 ° C. and 250 ° C., it has been evaluated that the heating time is not less than 2 seconds to 10 seconds. For example, in the case of Example 3 in which the superheated steam is 200 ° C., the body cracking and the water immersion cracking are few during the heating time of 2 to 7 seconds, and the taste is also good and the evaluation is either good, good or good. Have gained.

  As an example, when the superheated steam is 200 ° C. and the heating time is 4 seconds, the result is as shown in FIG. As shown in FIG. 9, the brown rice treated with superheated steam is only 1.3% different from the untreated case of the cracked grain mixture rate in brown rice quality. And as for the taste at the time of using rice, compared with the unprocessed brown rice, the direction of the brown rice which processed was favorable. Furthermore, the number of treated brown rice is less than that of untreated brown rice. That is, the brown rice 1 treated with superheated steam can be cooked into rice that has a good taste and does not become too soft, and by setting the temperature and heating time of superheated steam, the generation of cracked and water-cracked grains can be prevented. It can be seen that it can be suppressed.

  Thus, according to the processing method of the brown rice 1 in Examples 1-8, dew condensation water is generated on the surface of the brown rice 1 by heating the brown rice 1 using superheated steam, and it is a umami component of rice. The boundary portion 7 in contact with the endosperm 2 in the paste powder layer 3 in which the lipid is condensed can be gelatinized. Therefore, the polished rice obtained by scouring the brown rice 1 so as to leave the boundary portion 7 is improved in heat absorption, and even when cooked so as to be high-moisture rice, it has good taste and is not too soft. Can be cooked. Moreover, by heating the brown rice 1 using superheated steam, the oxidase contained in the boundary portion 7 can be lost, and the oxidation of lipid by the oxidase can be suppressed. Therefore, even when brown rice 1 is refined so as to leave the boundary portion 7, it is possible to provide a polished rice with good storage quality and high nutritional value. Further, since the brown rice 1 is heated for 2 seconds to 10 seconds using superheated steam at 180 ° C. to 250 ° C. for the brown rice 1, an appropriate amount of dew condensation water enough to gelatinize the boundary portion 7 is applied to the surface of the brown rice. It can generate | occur | produce and can suppress the generation | occurrence | production of the body crack grain or the water immersion crack grain resulting from the excessive drying with respect to the brown rice 1, the excessive amount of dew condensation water generate | occur | produced on the surface of brown rice.

(Outline of this embodiment)
As mentioned above, the processing method of the brown rice 1 which concerns on this embodiment heats brown rice for 2 second-10 second using 180 degreeC-250 degreeC superheated steam.

  According to the above-described method for treating brown rice 1, the brown rice 1 is heated with superheated steam to generate condensed water on the surface of the brown rice 1, and the paste powder in which lipids that are the umami components of rice are condensed The boundary portion 7 in contact with the endosperm 2 in the layer 3 can be gelatinized. Therefore, the polished rice obtained by scouring the brown rice 1 so as to leave the boundary portion 7 is improved in heat absorption, and even when cooked so as to be high-moisture rice, it has good taste and is not too soft. Can be cooked. Moreover, by heating the brown rice 1 using superheated steam, the oxidase contained in the boundary portion 7 can be lost, and the oxidation of lipid by the oxidase can be suppressed. Therefore, even when brown rice 1 is refined so as to leave the boundary portion 7, it is possible to provide a polished rice with good storage quality and high nutritional value. Further, since the brown rice 1 is heated for 2 seconds to 10 seconds using superheated steam at 180 ° C. to 250 ° C. for the brown rice 1, an appropriate amount of dew condensation water enough to gelatinize the boundary portion 7 is applied to the surface of the brown rice. It can generate | occur | produce and can suppress the generation | occurrence | production of the body crack grain or the water immersion crack grain resulting from the excessive drying with respect to the brown rice 1, the excessive amount of dew condensation water generate | occur | produced on the surface of brown rice.

  Moreover, in the processing method of the brown rice 1 which concerns on this embodiment, the dew condensation water which arose on the surface of the brown rice 1 in the heating initial stage is removed by the heating of the brown rice 1 by superheated steam.

  According to the processing method of said brown rice 1, it can suppress that dew condensation water adheres to the brown rice surface for a long time. Thereby, generation | occurrence | production of the body crack grain | grains, the water immersion crack grain | grains, etc. resulting from the dew condensation water on the surface of the brown rice which generate | occur | produces by the heating of superheated steam can be suppressed further.

  In addition, the rice milling method according to the present embodiment is a method for polishing the brown rice 1 so that the boundary portion 7 in contact with the endosperm 2 remains in the paste powder layer 3 of the brown rice 1 processed by the processing method of the brown rice 1 according to the present embodiment. is doing.

  According to the above rice milling method, the brown rice heated by superheated steam is refined so as to leave a boundary portion in contact with the endosperm in the paste powder layer in which the lipid that is the umami component of rice is condensed. The polished rice obtained in this manner has a gelatinized boundary due to the heating of brown rice using superheated steam. Therefore, the heat absorption is improved, and even if the rice is cooked so as to have a high water content, it can be cooked into a rice that has a good taste and does not become too soft. In addition, the polished rice obtained in this way is heated by brown rice using superheated steam, so that the oxidase contained in the boundary portion is lost and the oxidation of lipids by the oxidase is suppressed. Therefore, it becomes excellent polished rice with excellent shelf life and high nutritional value.

  Moreover, the superheated steam processing apparatus 10 which concerns on this embodiment makes superheated steam contact the brown rice 1 between the superheated steam ejector 21 which injects 180 degreeC-250 degreeC superheated steam, and 2 second-10 second. And a superheated steam treatment tube 13 for heating the brown rice 1.

  According to said structure, the brown rice 1 is heated by the superheated steam processing pipe | tube 13 for 2 second-10 second with the 180 degreeC-250 degreeC superheated steam spouted from the superheated steam blower 21. Condensed water is generated on the surface of the rice cake, and the boundary portion 7 in contact with the endosperm 2 in the paste powder layer 3 in which the lipid that is the umami component of rice is condensed can be gelatinized. Therefore, the polished rice obtained by scouring the brown rice 1 so as to leave the boundary portion 7 is improved in heat absorption, and even when cooked so as to be high-moisture rice, it has good taste and is not too soft. Can be cooked. Moreover, by heating the brown rice 1 using superheated steam, the oxidase contained in the boundary portion 7 can be lost, and the oxidation of lipid by the oxidase can be suppressed. Therefore, even when brown rice 1 is refined so as to leave the boundary portion 7, it is possible to provide a polished rice with good storage quality and high nutritional value. Further, since the brown rice 1 is heated for 2 seconds to 10 seconds using superheated steam at 180 ° C. to 250 ° C. for the brown rice 1, an appropriate amount of dew condensation water enough to gelatinize the boundary portion 7 is applied to the surface of the brown rice. It can generate | occur | produce and can suppress the generation | occurrence | production of the body crack grain or the water immersion crack grain resulting from the excessive drying with respect to the brown rice 1, the excessive amount of dew condensation water generate | occur | produced on the surface of brown rice.

  Moreover, the brown rice 1 which concerns on this embodiment is the brown rice 1 processed with said processing method of brown rice.

  According to the brown rice 1 described above, the boundary portion 7 in contact with the endosperm 2 in the paste powder layer 3 in which the lipid that is the umami component of rice is condensed is heated by heating using superheated steam. Therefore, the polished rice obtained by scouring the brown rice 1 so as to leave the boundary portion 7 is improved in heat absorption, and even when cooked so as to be high-moisture rice, it has good taste and is not too soft. Can be cooked. Moreover, the oxidase contained in the boundary part 7 is lost by the heating using superheated steam, and the oxidation of the lipid by the oxidase is suppressed. Therefore, even when brown rice 1 is refined so as to leave the boundary portion 7, it is possible to provide a polished rice with good storage quality and high nutritional value. Furthermore, since it is heated for 2 seconds to 10 seconds using superheated steam at 180 ° C. to 250 ° C., it is possible to generate an appropriate amount of condensed water on the surface of the brown rice to gelatinize the boundary portion 7, The generation | occurrence | production of the body crack grain | grains by the excessive drying with respect to the brown rice 1, the excessive dew condensation water generate | occur | produced on the surface of brown rice, a water immersion crack grain, etc. can be suppressed.

  Moreover, the polished rice which concerns on this embodiment is the polished rice obtained by said rice polishing method.

  According to said refined rice, the boundary part 7 which contact | connects the endosperm 2 is gelatinized among the paste powder layers 3 by which the lipid which is a umami component of rice was condensed by the heating of the brown rice 1 using superheated steam. Therefore, the heat absorption is improved, and even if the rice is cooked so as to have a high water content, it can be cooked into a rice that has a good taste and does not become too soft. Moreover, the oxidase contained in the boundary part 7 is lost by the heating of the brown rice 1 using superheated steam, and the oxidation of lipid by the oxidase is suppressed. Therefore, it becomes excellent polished rice with excellent shelf life and high nutritional value.

  Further, the polished rice according to the present embodiment leaves the boundary portion 7 in contact with the endosperm 2 in the paste layer 3 of the processed brown rice 1 processed by the superheated steam treatment device 10 according to the present embodiment. This is polished rice obtained by scouring brown rice 1.

  According to said refined rice, the boundary part 7 which contact | connects the endosperm 2 is gelatinized among the paste powder layers 3 by which the lipid which is a umami component of rice was condensed by the heating of the brown rice 1 using superheated steam. Therefore, the heat absorption is improved, and even if the rice is cooked so as to have a high water content, it can be cooked into a rice that has a good taste and does not become too soft. Moreover, the oxidase contained in the boundary part 7 is lost by the heating of the brown rice 1 using superheated steam, and the oxidation of lipid by the oxidase is suppressed. Therefore, it becomes excellent polished rice with excellent shelf life and high nutritional value.

  The embodiment of the present invention has been described above. Note that the present invention need not be limited to the above-described embodiment.

(Another embodiment of the superheated steam treatment apparatus)
For example, like the superheated steam treatment apparatus 200 according to another embodiment shown in FIG. 10A, the cross-sectional diameter of the inlet hole 46 that is a communication port between the superheated steam treatment pipe 13 and the steam separator 14 is the brown rice 1. It may be gradually increased from the inflow side to the outflow side. With such a configuration, since the momentum of superheated steam flowing along with the brown rice 1 is reduced in the enlarged inlet hole 46, the flow rate of the brown rice 1 is also reduced. Thereby, since the speed at which the brown rice 1 that has flowed with the momentum of superheated steam collides with the cushion material 45 provided on the inner peripheral portion 41 of the cyclone portion 42 can be suppressed, the impact when the brown rice 1 collides is reduced. It can be relieved more.

  Moreover, even if a plurality of vent holes 44 are formed in the inner peripheral portion 41 of the cyclone portion 42 in the steam separator 14 as in the superheated steam treatment device 300 according to another embodiment shown in FIG. Good. By sending wind from the outside to the vent 44, the flow path of the superheated steam that has flowed through the superheated steam treatment tube 13 becomes easy to follow along the inner periphery of the cyclone section 42. Thereby, since superheated steam becomes easier to form the cyclone 50, the brown rice 1 that has flowed together with the superheated steam can be made difficult to collide with the cushion material 45.

  Moreover, like the superheated steam processing apparatus 400 which concerns on another embodiment shown in FIG. 11, the brown rice 1 which flowed out from the steam separator 14 is thrown into the cold wind process pipe | tube 16 from the superheated brown rice throwing apparatus 15, and is forcedly cooled. May be.

  The cold air treatment tube 16 has the same shape as the superheated steam treatment tube 13, and on the side where the brown rice 1 is introduced from the superheated brown rice introduction device 15, a cold air blower 22 for ejecting cold air is provided. The cold air machine 22 varies the temperature and speed and ejects cold air.

  A cold air separator 17 is provided on the other side of the cold air treatment tube 16. Furthermore, the cold air treatment tube 16 is installed obliquely so that the side on which the cold air separator 17 is provided is on the lower side in the vertical direction than the side on which the cold air machine 22 is provided. Thereby, the cold air ejected from the cold air machine 22 flows through the inside of the cold air treatment tube 16 toward the cold air separator 17.

  In the cold air treatment tube 16 having such a configuration, the brown rice 1 put in from the overheated brown rice throwing device 15 is subjected to a cooling treatment while flowing in contact with the cold air blown from the cold air blower 22. In this way, the heated brown rice 1 can be forcibly cooled immediately.

  The cold air separator 17 has the same configuration and operation as the steam separator 14 shown in FIG. 5 so that the brown rice 1 that has been dried by flowing through the cold air treatment tube 16 can be separated from the cold air. It has become. Thereafter, the brown rice 1 separated from the cold air falls into a collection box 76 and is collected.

  In addition, the superheated steam processing apparatus 10, 200, 300, 400 in this embodiment is an example, and any apparatus may be used as long as it can superheat steamed unpolished rice 1.

  The embodiments of the present invention have been described above, but only specific examples have been illustrated, and the present invention is not particularly limited. Specific configurations and the like can be appropriately changed in design. Further, the actions and effects described in the embodiments of the present invention only list the most preferable actions and effects resulting from the present invention, and the actions and effects according to the present invention are described in the embodiments of the present invention. It is not limited to things.

  INDUSTRIAL APPLICATION This invention can be utilized about the polished rice which removes a rice bran from brown rice.

DESCRIPTION OF SYMBOLS 1 Brown rice 2 Endosperm 3 Glue layer 4 Seed coat 5 Fruit skin 6 Embryo 7 Boundary part 10 Superheated steam processing apparatus 12 Brown rice input mechanism 13 Superheated steam processing pipe 14 Steam separator 70 Superheated brown rice input part 71 Belt conveyor 72 Suction machine 77 Cooling part 76 Collection box

The present invention also relates to the seminal US how.

  In general, after harvested rice is threshed, the straw is removed to turn it into brown rice. Brown rice forms layers from the outside in the order of pericarp, seed coat, paste layer, and endosperm, and has an embryo in one corner of the endosperm. The pericarp, seed coat, and paste layer are present in a ratio of about 7% to 100% of brown rice, and about 10% is a so-called koji, with about 3% of the germ added thereto. The polished rice that is usually eaten is made only from the endosperm, which is a lump of starch, with the koji removed by koji.

  By the way, the boundary part that contacts the endosperm in the paste layer contains a lot of enzymes, oligosaccharides, amino acids, proteins, lipids, etc. related to the taste of rice. Accounted for. In other words, fine rice with good taste can be made by scouring at such a high scouring yield that leaves such a boundary as much as possible.

  For example, Patent Document 1 discloses a method for producing milled rice in which at least the pericarp layer is removed from the surface of brown rice and the paste layer and germ remain.

Japanese Patent No. 4300555

  However, as in the production method disclosed in Patent Document 1, when refined so as to leave a boundary portion clogged with umami components, a large amount of fat and oxidase existing in the boundary portion will be left, and the number of days passes. Lipids oxidize and work to reduce the taste of polished rice. In other words, freshly refined polished rice is fragrant and delicious, but it becomes stinky and tasteless after days.

  On the other hand, there is a conventional technique in which grains such as brown rice are heated with superheated steam in order to inactivate gelatinization and enzymes. However, when brown rice is heated with superheated steam, the hardness of the brown rice is weakened, and there is a problem that it becomes easy to break during milling or breaks when washed.

  Therefore, as a result of repeated trial and error by the inventor's earnest research and experiments, the inventors have found that there is a relationship between the processing time in the superheated steam treatment, the temperature of the superheated steam, and the quality of the brown rice.

The present invention has been made in view of the above-mentioned problem, and by preheating steamed brown rice, it can be preserved even if the brown rice is refined so as to leave a boundary portion in contact with the endosperm in the paste powder layer in the brown rice. excellent, an object of the present invention is to provide a fine rice how that can be made a high value-added polished rice in a good taste.

In the rice polishing method of the present invention, untreated brown rice is heated for 2 seconds to 10 seconds using superheated steam at 180 ° C. to 250 ° C. under normal pressure, and the surface of the brown rice is heated in the initial stage of heating. A heating steam process for generating condensed water and removing the condensed water by heating the brown rice with the superheated steam; a steam separation process for separating the superheated steam from the brown rice immediately after the heated steam process; Immediately after the steam separation treatment, the brown rice treated by the brown rice treatment method having a cooling treatment for cooling the brown rice is refined so as to leave a boundary portion in contact with the endosperm in the paste powder layer of the brown rice.

According to the above rice milling method, the untreated brown rice is heated with superheated steam to generate condensed water on the surface of the untreated brown rice, and the paste that is condensed with the lipid that is the umami component of rice. The boundary part which contacts endosperm among powder layers can be gelatinized. Therefore, the polished rice obtained by scouring brown rice so that it leaves the boundary is cooked into rice that has good heat absorption and is not too soft even if cooked so as to become high moisture rice be able to. Moreover, by heating the brown rice with superheated steam, the oxidase contained in the boundary portion can be lost, and lipid oxidation by the oxidase can be suppressed. Therefore, even when brown rice is refined so as to leave a boundary portion, it is possible to provide a polished rice with excellent storability and high nutritional value. Furthermore, since the brown rice is heated for 2 seconds to 10 seconds by using superheated steam at 180 ° C. to 250 ° C. for the brown rice, an appropriate amount of condensed water is generated on the surface of the brown rice so as to gelatinize the boundary portion. It is possible to suppress excessive drying of brown rice and generation of cracked and water-cracked grains caused by excessive dew condensation water generated on the surface of brown rice.

In addition, it is possible to suppress that a long period of time condensed water adhering to the brown rice surface. Thereby, generation | occurrence | production of the body crack grain | grains, the water immersion crack grain | grains, etc. resulting from the dew condensation water on the surface of the brown rice which generate | occur | produces by the heating of superheated steam can be suppressed further.

Furthermore, brown rice heated by overheating steam, lipids that are flavor components of rice is condensed and pearling to leave the boundary in contact with the endosperm of the aleurone layer. The polished rice obtained in this manner has a gelatinized boundary due to the heating of brown rice using superheated steam. Therefore, the heat absorption is improved, and even if the rice is cooked so as to have a high water content, it can be cooked into a rice that has a good taste and does not become too soft. In addition, the polished rice obtained in this way is heated by brown rice using superheated steam, so that the oxidase contained in the boundary portion is lost and the oxidation of lipids by the oxidase is suppressed. Therefore, it becomes excellent polished rice with excellent shelf life and high nutritional value.

  Further, since the superheated steam can be separated from the brown rice immediately after the heating steam treatment by the steam separation treatment, the superheated steam treatment is not performed on the brown rice for a long time.

Furthermore, since the brown rice is cooled immediately after the vapor separation treatment by the cooling treatment, the temperature of the brown rice heated to a high temperature by the superheated steam treatment can be immediately returned to room temperature. Thus, since the brown rice heat-processed is cooled immediately after a heating, it can prevent causing a shell crack etc. by the heat which brown rice itself keeps.

According to the rice milling method of the present invention, the polished rice obtained by scouring brown rice so as to leave the boundary portion is improved in heat absorbency and becomes good and soft even if cooked so as to have high water content. It can be cooked to just rice. Moreover, even when brown rice is refined so as to leave a boundary portion, it is possible to provide a polished rice with excellent storability and high nutritional value. Furthermore, generation | occurrence | production of the body crack grain and water immersion crack grain resulting from the excessive drying with respect to brown rice, or the excessive amount of dew condensation water which generate | occur | produces on the surface of brown rice can be suppressed.

It is explanatory drawing which shows the brown rice processing routine which concerns on embodiment of this invention. In embodiment of this invention, it is explanatory drawing which shows the flow until brown rice distribute | circulates to a market as goods. It is explanatory drawing which shows the structure of the brown rice which concerns on embodiment of this invention. It is explanatory drawing which shows the superheated steam processing apparatus which concerns on embodiment of this invention. (A) It is a sectional side view of the steam separator in the superheated steam processing apparatus which concerns on embodiment of this invention. (B) It is a cross-sectional view of the steam separator in the superheated steam processing apparatus which concerns on embodiment of this invention. It is explanatory drawing which shows the internal structure of the superheated steam processing apparatus which concerns on embodiment of this invention. It is explanatory drawing which shows the brown rice input adjustment process routine which is operation | movement of the superheated steam processing apparatus which concerns on embodiment of this invention. It is explanatory drawing which shows the superheated steam adjustment process routine which is operation | movement of the superheated steam processing apparatus which concerns on embodiment of this invention. It is a figure which shows an example evaluation result in Example 3 which concerns on embodiment of this invention. (A) It is explanatory drawing which shows the steam separator in the superheated steam processing apparatus which concerns on another embodiment of this invention. (B) It is a cross-sectional view of the steam separator in the superheated steam processing apparatus which concerns on another embodiment of this invention. It is explanatory drawing which shows the superheated steam processing apparatus which concerns on another embodiment of this invention.

  Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings.

(Brown rice treatment method)
As shown in FIG. 1, the processing method of the brown rice 1 which concerns on this embodiment is heating the brown rice 1 for 2 second-10 second using 180 degreeC-250 degreeC superheated steam.

  Here, as shown in FIG. 3, the brown rice 1 is formed in the order of the pericarp 5, the seed coat 4, the paste layer 3, and the endosperm 2 from the outside, and has an embryo 6 in one corner of the endosperm 2. The pericarp 5 is a dark brown brown skin that covers the outermost surface of the brown rice 1. The seed coat 4 is a thin skin like a film, and adjusts the moisture and oxygen in and out of the seed. The paste powder layer 3 is composed of protein and fat and generates enzymes when the rice germinates. The enzyme dissolves the boundary between the endosperm 2 and the germ 6 so that the germ 6 can use the nutrients of the endosperm 2. The enzyme also changes the starch in the endosperm 2 to glucose so that it can be used for rice growth. The endosperm 2 is a starch storage made by rice by carbon assimilation, and is a part that becomes refined rice by milling. The germ 6 is attached to the scutellum in the corner of the endosperm, and is a part that is the basis of rice life. Moreover, as shown in the enlarged view S of FIG. 3, a boundary portion 7 exists in a portion of the paste powder layer 3 in contact with the endosperm 2.

  As shown in FIG. 1, in the processing method of the brown rice 1 which concerns on this embodiment, the brown rice 1 which has the structure demonstrated above is first thrown into the superheated steam processing apparatus 10 mentioned later (S31).

  Next, the brown rice 1 put into the superheated steam treatment apparatus 10 is heated for 2 seconds to 10 seconds while flowing in contact with superheated steam at 180 ° C. to 250 ° C. in a superheated steam treatment tube 13 described later. (S32). Specifically, when the superheated steam contacts the brown rice 1 in the superheated steam treatment tube 13, dew condensation water is generated on the surface of the brown rice 1. And while the brown rice 1 passes the superheated steam treatment pipe | tube 13, the dew condensation water adhering to the brown rice surface by the temperature of superheated steam is removed. By this superheated steam treatment, slight gelatinization of the boundary portion 7 in contact with the endosperm 2 in the paste powder layer 3 can be induced, and heat absorption can be improved. At the same time, the oxidase included in the boundary portion 7 can be lost by the heat of the superheated steam.

  Here, “superheated steam” is, for example, steam obtained by heating saturated steam evaporated at 100 ° C. to 100 ° C. or higher with normal pressure. Moreover, although the superheated steam in this embodiment is the range of 180 degreeC-250 degreeC, if it is in this range, you may use any temperature. On the other hand, when superheated steam having a temperature of 180 ° C. or lower is used, it is difficult to remove the condensed water adhering to the brown rice surface in the initial stage of heating because the temperature is too low. There is a risk of triggering. In addition, when superheated steam having a temperature of 250 ° C. or higher is used, the temperature is too high, and thus drying proceeds excessively. The superheated steam is preferably 200 ° C. or higher and preferably 220 ° C. or lower in the range of 180 ° C. to 250 ° C.

  Moreover, the time for the brown rice 1 to be subjected to the superheated steam treatment is 2 seconds to 10 seconds. This is because when the superheated steam treatment is performed for a time shorter than 2 seconds, it is difficult to remove the condensed water adhering to the brown rice surface in the initial stage of heating because the heating time is too short. This is because there is a risk of inducing grains and the like. In addition, when the superheated steam treatment is performed for a time longer than 10 seconds, the heating time is too long, and thus drying proceeds excessively. As a result, there is a risk of causing a body crack or the like. The superheated steam treatment time is preferably 2 seconds or longer and preferably 5 seconds or shorter in the range of 2 seconds to 10 seconds.

  Further, “gelatinization” is a phenomenon in which starch absorbs water and gradually expands, and finally starch granules collapse and change into a gel. In the case of this embodiment, the boundary part 7 absorbs the dew condensation water generated on the surface of the brown rice and changes into a gel shape, thereby increasing the viscosity and improving the heat absorption of rice.

  The “oxidase” as used herein refers to an enzyme that reduces the taste of rice and promotes the deterioration of rice by oxidizing lipid, which is a flavor component of rice. “Deactivation” means that the function of oxidase is lost by the heat of superheated steam.

  The term “drying” as used herein refers to drying the brown rice 1 until the condensed water generated on the surface of the brown rice is removed by the superheated steam treatment, but does not cause the brown rice 1 to crack due to drying. .

  Next, immediately after the brown rice 1 is heated with superheated steam, the brown rice 1 is cooled. That is, the brown rice 1 is continuously cooled without taking time after the superheated steam treatment in S32.

  Specifically, brown rice 1 and superheated steam that have been subjected to superheated steam treatment are continuously charged into a steam separator 14 to be described later, and superheated steam is separated from brown rice 1 (S33). By this treatment, the brown rice 1 is not subjected to the superheated steam treatment for a long time.

  Next, the brown rice 1 separated from the superheated steam is continuously charged into the cooling unit 77 described later, and the heated brown rice 1 is cooled (S34). By this treatment, the temperature of the brown rice 1 heated to a high temperature by the superheated steam treatment can be immediately returned to room temperature.

  Thereafter, the processed brown rice 1 is recovered in the recovery box 76 via the passage pipe 74 and the brown rice recovery unit 75 described later (S35).

  According to the above-described method for treating brown rice 1, the brown rice 1 is heated with superheated steam to generate condensed water on the surface of the brown rice 1, and the paste powder in which lipids that are the umami components of rice are condensed The boundary portion 7 in contact with the endosperm 2 in the layer 3 can be gelatinized. Therefore, the polished rice obtained by scouring the brown rice 1 so as to leave the boundary portion 7 is improved in heat absorption, and even when cooked so as to be high-moisture rice, it has good taste and is not too soft. Can be cooked. In addition, by heating the brown rice with superheated steam, the oxidase contained in the boundary portion 7 can be lost, and lipid oxidation by the oxidase can be suppressed. Therefore, even when brown rice 1 is refined so as to leave the boundary portion 7, it is possible to provide a polished rice with good storage quality and high nutritional value. Further, since the brown rice 1 is heated for 2 seconds to 10 seconds using superheated steam at 180 ° C. to 250 ° C. for the brown rice 1, an appropriate amount of dew condensation water enough to gelatinize the boundary portion 7 is applied to the surface of the brown rice. It can generate | occur | produce and can suppress the generation | occurrence | production of the body crack grain or the water immersion crack grain resulting from the excessive drying with respect to the brown rice 1, the excessive amount of dew condensation water generate | occur | produced on the surface of brown rice.

  Moreover, according to said processing method of brown rice 1, it can suppress that dew condensation water adheres to the brown rice surface for a long time. Thereby, generation | occurrence | production of the body crack grain | grains, the water immersion crack grain | grains, etc. resulting from the dew condensation water on the surface of the brown rice which generate | occur | produces by the heating of superheated steam can be suppressed further.

(Flow to product distribution)
Next, the flow until the brown rice 1 is distributed as a product in the market will be described with reference to FIG.

  Specifically, first, the brown rice 1 that has been threshed and from which the straw is removed is carried in (S11). Next, a rough sorting process is performed on the brown rice 1 that has been carried in, and lint and large dust mixed in the brown rice 1 are removed (S12). Thereafter, the brown rice 1 is superheated with steam by the brown rice treatment in the present embodiment shown in FIG. 1 (S13).

  Next, the brown rice 1 is stored in a room temperature environment, and the moisture inside the brown rice is made uniform (S14). Then, the brown rice 1 is again subjected to a rough sorting process to remove lint and large dust mixed in the brown rice 1 (S15). Thereafter, the unpolished rice 1 is subjected to a stone removing process to remove relatively large stones mixed in the unpolished rice 1 (S16).

  Next, the milled rice 1 is removed by milling to obtain milled rice (S17). Here, “rice milling” is the removal of rice bran from brown rice 1 using a rice mill or the like, and normally the flavor and nutritional components of rice are condensed so that the rice does not deteriorate even after days. The border 7 is also removed. In the case of this embodiment, since the oxidase that promotes the deterioration of rice is lost by the superheated steam treatment, the brown rice 1 is refined with a high yield of 91% or more so as to leave the boundary portion 7.

  Next, the milled rice produced by the milling process is subjected to a process of removing small rice and broken rice to remove small grains and broken rice (S18). Thereafter, the discolored rice mixed with the polished rice is removed by color selection processing (S19). Then, glass, plastic, pebbles and the like mixed in the polished rice are removed by the foreign substance removal process (S20). Thereafter, the fine metal mixed in the polished rice is removed by a metal check process to obtain clean polished rice (S21).

  Finally, the polished rice is put on a measuring instrument, weighed and packaged (S22), and distributed to a processing factory (S23). The above is a series of flow until merchandise distribution.

  According to the above rice milling method, the brown rice 1 heated by superheated steam is refined so as to leave the boundary portion 7 in contact with the endosperm 2 in the paste layer 3 in which the lipid that is the flavor component of rice is condensed. . The polished rice obtained in this way has the boundary 7 gelatinized by heating the brown rice 1 using superheated steam. Therefore, the heat absorption is improved, and even if the rice is cooked so as to have a high water content, it can be cooked into a rice that has a good taste and does not become too soft. In addition, the polished rice obtained in this manner has the oxidase contained in the boundary portion 7 lost due to the heating of the brown rice 1 using superheated steam, and lipid oxidation by the oxidase is suppressed. Therefore, it becomes excellent polished rice with excellent shelf life and high nutritional value.

  In addition, according to the polished rice obtained by the above rice polishing method, the boundary of the paste layer 3 contacting the endosperm 2 in the paste layer 3 in which the lipid that is the umami component of rice is condensed by heating the brown rice 1 using superheated steam. Part 7 is gelatinized. Therefore, the heat absorption is improved, and even if the rice is cooked so as to have a high water content, it can be cooked into a rice that has a good taste and does not become too soft. Moreover, the oxidase contained in the boundary part 7 is lost by the heating of the brown rice 1 using superheated steam, and the oxidation of lipid by the oxidase is suppressed. Therefore, it becomes excellent polished rice with excellent shelf life and high nutritional value.

(Configuration of superheated steam treatment equipment)
Next, the superheated steam processing apparatus 10 in this embodiment is demonstrated using FIG.

  As shown in FIG. 4, the superheated steam treatment apparatus 10 according to this embodiment includes a superheated steam jetting unit that jets 180 ° C to 250 ° C superheated steam, and superheated steam to brown rice 1 in 2 to 10 seconds. And a superheated steam treatment unit that heats the brown rice 1 by bringing it into contact.

  Specifically, the superheated steam treatment apparatus 10 includes a brown rice charging mechanism 12, a superheated steam treatment pipe 13, a steam separator 14, and a cooling unit 77.

  The brown rice input mechanism 12 includes a brown rice input device 61, a belt conveyor 62, and a input device 64. The brown rice throwing device 61 has a funnel shape, and the brown rice 1 is thrown from a mouth having a wide diameter. Further, a drive type opening / closing part (not shown) is provided at the opening of the brown rice feeding device 61 having a small diameter, and the opening / closing part is connected to one end side of the belt conveyor 62. The belt conveyor 62 moves the brown rice 1 fed from the brown rice throwing device 61 to the passage pipe 63 by moving the belt forward and backward. The passage pipe 63 is in communication with a feeder 64, and the brown rice 1 moved by the belt conveyor 62 is thrown into the feeder 64 through the passage pipe 63. The thrower 64 includes several rotary feathers 65 inside, and the brown rice 1 can be scattered by the rotary feathers 65. In addition, a passage pipe 66 is connected to the lower portion of the charging device 64 and is connected to the inside of the superheated steam treatment pipe 13.

  In the brown rice feeding mechanism 12 having such a configuration, the fed brown rice 1 is temporarily stored in the brown rice feeding device 61, and a certain amount of the brown rice 1 causes the belt conveyor 62 and the feeder 64 to be opened and closed by opening and closing the drive type opening and closing unit. Through the superheated steam treatment tube 13. Thus, considering the temperature and humidity in the room where the superheated steam treatment apparatus 10 is installed, the optimum amount of brown rice 1 at that time can be put into the superheated steam treatment tube 13.

  The superheated steam treatment tube 13 has a long cylindrical shape, and a superheated steam jetting machine 21 for jetting superheated steam is provided on the side where the brown rice 1 is fed from the brown rice throwing mechanism 12. Yes. Further, a steam separator 14 is provided on the other side of the superheated steam treatment tube 13. Furthermore, the superheated steam treatment pipe 13 is installed obliquely so that the side on which the steam separator 14 is provided is on the lower side in the vertical direction than the side on which the superheated steam jet 21 is provided. ing. Thereby, the superheated steam ejected from the superheated steam sprayer 21 flows in the superheated steam treatment tube 13 toward the steam separator 14.

  The superheated steam jetting machine 21 ejects superheated steam by changing the temperature and speed. Moreover, the temperature of the superheated steam ejected from the superheated steam ejector 21 is 180 ° C to 250 ° C.

  In the superheated steam treatment pipe 13 having such a configuration, the brown rice 1 thrown in from the brown rice throwing mechanism 12 is heated while flowing in contact with the superheated steam jetted from the superheated steam jetting machine 21. Yes. At this time, at the same time when the brown rice 1 comes into contact with the superheated steam, dew condensation water is generated on the surface of the brown rice due to the temperature difference between the brown rice 1 and the superheated steam. And while passing through the superheated steam treatment tube 13, the dew condensation water on the surface of the brown rice is gradually dried and removed by the high temperature superheated steam. Therefore, immediately before entering the steam separator 14, the surface of the brown rice is in a state in which condensed water is not attached. In addition, 2 second-10 second is suitable for the time when the brown rice 1 is heat-processed in the superheated steam processing pipe | tube 13. As shown in FIG. Thus, since an appropriate amount of dew condensation water can be generated on the surface of the brown rice 1, slight gelatinization of the boundary portion 7 can be induced and heat absorption can be improved. At the same time, the oxidase included in the boundary portion 7 can be lost by the heat of the superheated steam.

  As shown in FIG. 5A, the steam separator 14 includes a steam outflow part 47, a cyclone part 42, and a brown rice outflow part 43.

  The cyclone portion 42 has a circular cross section, and has a shape whose diameter gradually decreases from the upper side in the vertical direction toward the lower side in the vertical direction. A steam outlet 47 is connected to the port located on the upper side in the vertical direction of the cyclone part 42, and a brown rice outlet part 43 is connected to the port located on the lower side in the vertical direction of the cyclone part 42. Further, as shown in FIG. 5B, an inlet hole 46 that is a communication port with the superheated steam treatment tube 13 is provided in the outer peripheral portion of the cyclone portion 42.

  Further, a heater 23 for drying the inlet hole 46 is provided on the surface of the inlet hole 46 outside the superheated steam treatment tube 13. Further, a cushion material 45 that absorbs an impact when the brown rice 1 that has flowed through the superheated steam treatment pipe 13 collides is provided on the inner peripheral portion 41 on the side facing the inlet hole 46 in the cyclone portion 42.

  In the steam separator 14 having such a configuration, the brown rice 1 heated while flowing in the superheated steam treatment pipe 13 with the superheated steam flows through the inlet hole 46 and flows into the cyclone section 42 together with the superheated steam. Then, as shown in FIG. 5 (a), the superheated steam that has flowed in travels along the inner periphery of the cyclone portion 42 to form a cyclone 50, and rises while swirling upward in the vertical direction. It has become. Thereafter, the raised superheated steam moves to the steam outlet 47. Further, an L-shaped steam passage 69 is provided in the upper part of the steam outlet 47, and the propeller 68 is rotated by a motor 67 in the steam passage 69. The airflow generated by the rotation of the propeller 68 ensures that the steam that has moved to the steam outlet 47 is released to the outside. On the other hand, the brown rice 1 that has flowed into the cyclone section 42 rises by the cyclone 50 formed by superheated steam until halfway, but gradually comes off from the cyclone 50 by gravity and flows out from the brown rice outflow section 43. Thus, in the steam separator 14, the brown rice 1 can be separated from superheated steam. Moreover, since the heater 23 provided in the inlet hole 46 can always dry the inside of the superheated steam treatment tube 13 in that portion to prevent the formation of condensed water, the deterioration of the apparatus due to the condensed water is suppressed, and the brown rice is again produced. Prevents condensation from adhering to the surface. Further, the cushion material 45 can absorb the impact of the brown rice 1 that has been swept away with superheated steam colliding with the inner peripheral portion 41 of the cyclone portion 42, thereby preventing the brown rice 1 from cracking due to the collision. Be able to.

  In addition, a superheated brown rice charging unit 70 is provided below the brown rice outflow unit 43, and the superheated brown rice charging unit 70 is connected to one end of a horizontal belt conveyor 71. The belt conveyor 71 passes through the inside of the cooling unit 77 and communicates with the brown rice collecting unit 75 via the passage pipe 74. Innumerable extremely small holes are formed on the surface of the belt conveyor 71 so that air passes from below to above. A plurality of suction machines 72 are provided above the cooling unit 77. The suction device 72 creates a flow of air from the lower side to the upper side of the belt conveyor 71 by suction, and discharges the air to the outside. With such a configuration, the brown rice 1 that has flowed out from the brown rice outflow portion 43 is moved by the belt conveyor 71. At this time, the brown rice 1 heated by the air flowing upward from below the belt conveyor 71 moves while being cooled. The cooled brown rice 1 eventually reaches the passage pipe 74 and is discharged into the brown rice collection unit 75. Thus, since the brown rice 1 by which heat processing was carried out is cooled immediately after a heating, it can prevent causing a shell crack etc. by the heat which the brown rice 1 itself keeps. The brown rice collection unit 75 is in communication with the collection box 76, and the cooled brown rice 1 is collected in the collection box 76 via the brown rice collection unit 75.

(Internal configuration of superheated steam treatment device)
Next, the internal configuration of the superheated steam treatment apparatus 10 in the present embodiment will be described with reference to FIG.

  As shown in FIG. 6, the superheated steam treatment device 10 includes a brown rice charging device 61, a superheated steam ejector 21, a superheated steam sensor 26, a suction device 72, a heater 23, an environment measuring device 30, and a control controller. 100.

  The brown rice throwing device 61 throws the brown rice 1 into the belt conveyor 62 based on a control signal from the brown rice throwing drive unit 161 described later.

  The superheated steam jetting machine 21 is connected to the boiler 25 and creates superheated steam by the heat from the boiler 25. The superheated steam jetting machine 21 jets superheated steam to the superheated steam treatment tube 13 based on a control signal of a superheated steam jet driving unit 121 described later.

  The superheated steam sensor 26 is connected to the superheated steam jetting machine 21 and measures the temperature and jetting speed of the superheated steam jetted from the superheated steam jetting machine 21 based on the control signal of the superheated steam sensor drive detection unit 126 described later. To do. Then, the superheated water vapor sensor 26 outputs the measurement data to the superheated water vapor sensor drive detection unit 126.

  The suction machine 72 creates a flow of air inside the cooling unit 77 based on a control signal of a suction drive unit 172 described later.

  The heater 23 generates heat to dry the inside of the superheated steam treatment tube 13 in the inlet hole 46 and prevent the generation of condensed water.

  The environment measuring device 30 includes a thermometer, a hygrometer, and the like, and measures an environment such as temperature and humidity where the superheated steam treatment device 10 is installed.

  The controller 100 includes a brown rice charging drive unit 161, a superheated steam jet drive unit 121, a superheated steam sensor drive detection unit 126, a suction drive unit 172, a heater drive unit 123, an environment measurement drive unit 130, and a storage unit. 104, an operation unit 102, a display unit 103, and a controller 101.

  The brown rice input driving unit 161 drives the brown rice input device 61 based on the control signal of the controller 101. At this time, the brown rice input driving unit 161 corresponds to the content of the command included in the control signal from the controller 101 so that the amount of the brown rice 1 input from the brown rice input device 61 is appropriately changed. To control.

  The superheated steam jet driving unit 121 drives the superheated steam jetting machine 21 based on the control signal of the controller 101. At this time, the superheated steam jet driving unit 121 appropriately changes the temperature or jet speed of the superheated steam jetted from the superheated steam jetting machine 21 in accordance with the content of the command included in the control signal from the controller 101. In addition, the superheated steam blower 21 is controlled.

  The superheated steam sensor drive detection unit 126 drives the superheated steam sensor 26 based on the control signal of the controller 101. In addition, the superheated steam sensor drive detection unit 126 acquires measurement data of the temperature and the ejection speed of superheated steam ejected from the superheated steam ejector 21 from the superheated steam sensor 26, and outputs the measurement data to the controller 101.

  The suction drive unit 172 drives the suction machine 72 based on a control signal from the controller 101.

  The heater driving unit 123 drives the heater 23 based on a control signal from the controller 101.

  The environment measurement drive unit 130 drives the environment measurement device 30 based on the control signal of the controller 101.

  The storage unit 104 stores various information such as measurement data acquired by the environment measurement device 30 and the superheated steam sensor 26.

  The operation unit 102 is connected to an operation switch (not shown), and outputs a control signal to the controller 101 based on the operation of the operation switch by the operator.

  The display unit 103 is connected to a liquid crystal display device (not shown), and displays various information such as the operation state of the superheated steam treatment device 10 on the liquid crystal display device based on the control of the controller 101.

  The controller 101 controls the brown rice input driving unit 161 to drive the brown rice input device 61. At this time, the controller 101 takes into consideration the temperature and humidity in the room where the superheated steam treatment apparatus 10 is installed, and puts the optimum amount of brown rice 1 at that time into the superheated steam treatment pipe 13 from the brown rice throwing device 61. Thus, the brown rice input drive part 161 is controlled.

  Further, the controller 101 controls the superheated steam jet driving unit 121 to drive the superheated steam jetting machine 21. At this time, the controller 101 determines that the superheated steam having the optimum temperature and ejection speed from the superheated steam jetting machine 21 is based on the result of determining the measurement data of the temperature and the ejection speed of the superheated steam acquired from the superheated steam sensor drive detection unit 126. The superheated steam jet driving unit 121 is controlled so as to be jetted.

  Further, the controller 101 acquires measurement data such as the temperature and the jet speed of superheated steam ejected from the superheated steam jetting machine 21 from the superheated steam sensor drive detection unit 126, and the temperature of the room where the superheated steam treatment apparatus 10 is installed. It is determined whether or not the temperature of the jetted superheated steam and the jetting speed are optimal in consideration of the humidity and humidity. When the controller 101 determines that the temperature or jet speed of the superheated steam jetted from the superheated steam jetting machine 21 is optimal, the superheated steam having the same temperature or jetting speed is jetted from the superheated steam jetting machine 21. In this way, the superheated steam jet driving unit 121 is controlled. On the other hand, if the controller 101 determines that the temperature or jet speed of the superheated steam jetted from the superheated steam jetting machine 21 is not optimal, the superheated steam changed to the optimum temperature or jetting speed is converted into the superheated steam jetting machine. The superheated steam jet driving unit 121 is controlled so as to be jetted from the No. 21.

  Further, the controller 101 controls the suction drive unit 172 to drive the suction machine 72.

  Further, the controller 101 controls the heater driving unit 123 to drive the heater 23.

  Further, the controller 101 controls the environment measurement drive unit 130 to drive the environment measurement device 30.

  In addition, the controller 101 stores various information such as measurement data acquired by the environment measurement device 30 and the superheated steam sensor 26 in the storage unit 104.

  In addition, when the operator operates the operation switch, the controller 101 executes processing corresponding to the control signal based on the operation. For example, when the controller 101 receives a control signal including a command to manually change the temperature of the superheated steam ejector 21 by operating the operation switch by the operator, the controller 101 changes the control signal from the superheated steam ejector 21. The superheated steam jet driving unit 121 is controlled so that the superheated steam is jetted.

  In addition, the controller 101 controls the display unit 103 to display various information such as the operation state of the superheated steam treatment device 10 on the liquid crystal display device.

(Operation of superheated steam treatment equipment)
Next, operation | movement of the superheated steam processing apparatus 10 which concerns on this embodiment is demonstrated.

(Operation of superheated steam treatment device: brown rice charging adjustment processing routine)
The brown rice input adjustment processing routine will be described with reference to FIG.

  In the brown rice charging adjustment processing routine, first, the controller 100 stores the amount of brown rice 1 charged from the brown rice charging device 61 (S51).

  Next, the controller 100 controls the environment measuring device 30 to measure the environment such as temperature and humidity where the superheated steam treatment device 10 is installed (S52).

  Next, the controller 100 determines whether or not the amount of brown rice 1 introduced from the brown rice input device 61 is suitable for the measured installation environment (S53).

  When the controller 100 determines that the amount of the brown rice 1 put in from the brown rice throwing device 61 is suitable for the environment in which the superheated steam treatment device 10 is installed, this control routine is terminated.

  On the other hand, if the controller 100 determines that the amount of the brown rice 1 put in from the brown rice throwing device 61 is not suitable for the environment in which the superheated steam treatment device 10 is installed, the controller 100 controls the brown rice throwing device 61. Then, the amount of brown rice 1 to be introduced is adapted to the installation environment (S54). Thereafter, the controller 100 ends this routine.

(Operation of superheated steam treatment device: superheated steam adjustment processing routine)
Next, the superheated steam adjustment processing routine will be described with reference to FIG.

  In the superheated steam adjustment processing routine, first, the controller 100 determines whether or not measurement data such as the temperature and the jet speed of superheated steam ejected from the superheated steam ejector 21 has been acquired from the superheated steam sensor 26 (S61). ).

  When the measurement data is not acquired from the superheated steam sensor 26, the controller 100 waits until acquisition. On the other hand, when acquiring the measurement data from the superheated steam sensor 26, the controller 100 stores the acquired measurement data (S62).

  Next, the controller 100 controls the environment measurement device 30 to measure the environment such as temperature and humidity where the superheated steam treatment device 10 is installed (S63).

  Next, the controller 100 determines whether or not the temperature of the superheated steam and the ejection speed based on the acquired measurement data are suitable for the environment such as the temperature and humidity where the superheated steam treatment apparatus 10 is installed. (S64).

  When the controller 100 determines that the temperature of the superheated steam or the ejection speed based on the acquired measurement data is suitable for the environment in which the superheated steam treatment apparatus 10 is installed, the routine ends.

  On the other hand, when the controller 100 determines that the superheated steam temperature or the jet velocity based on the acquired measurement data is not suitable for the environment in which the superheated steam treatment apparatus 10 is installed, the superheated steam jet 21 To control the temperature of the superheated steam to be jetted, the jetting speed, and the like to the installation environment (S65). Thereafter, the controller 100 ends this routine.

  According to the superheated steam treatment apparatus 10 having the above-described configuration and operation, the superheated steam treatment tube is used for treating the brown rice 1 with the superheated steam at 180 ° C. to 250 ° C. ejected from the superheated steam blower 21 in 2 seconds to 10 seconds. By heating at 13, condensed water is generated on the surface of the brown rice 1, and the boundary portion 7 in contact with the endosperm 2 in the paste powder layer 3 in which the lipid that is the umami component of rice is condensed can be gelatinized. it can. Therefore, the polished rice obtained by scouring the brown rice 1 so as to leave the boundary portion 7 is improved in heat absorption, and even when cooked so as to be high-moisture rice, it has good taste and is not too soft. Can be cooked. Moreover, by heating the brown rice 1 using superheated steam, the oxidase contained in the boundary portion 7 can be lost, and the oxidation of lipid by the oxidase can be suppressed. Therefore, even when brown rice 1 is refined so as to leave the boundary portion 7, it is possible to provide a polished rice with good storage quality and high nutritional value. Further, since the brown rice is heated for 2 seconds to 10 seconds using superheated steam at 180 ° C. to 250 ° C. on the brown rice 1, an appropriate amount of condensed water is generated on the surface of the brown rice to gelatinize the boundary portion 7. It is possible to suppress the excessive drying of the brown rice 1 and the generation of shell cracked grains and water cracked grains caused by excessive dew condensation water generated on the surface of the brown rice.

  Further, according to the superheated steam treatment device 10 having the above-described configuration and operation, the condensed water in the inlet hole 46 generated by the superheated steam produced by the superheated steam treatment unit can be dried by the heater 23. Deterioration can be suppressed.

  Further, among the paste powder layer 3 of the brown rice 1 treated by the superheated steam treatment apparatus 10 having the above-described configuration and operation, the refined rice obtained by scouring the brown rice 1 so as to leave the boundary portion 7 in contact with the endosperm 2. According to white rice, the boundary portion 7 in contact with the endosperm 2 in the paste powder layer 3 in which the lipid that is a umami component of rice is condensed is heated by the heating of the brown rice 1 using superheated steam. Therefore, the heat absorption is improved, and even if the rice is cooked so as to have a high water content, it can be cooked into a rice that has a good taste and does not become too soft. Moreover, the oxidase contained in the boundary part 7 is lost by the heating of the brown rice 1 using superheated steam, and the oxidation of lipid by the oxidase is suppressed. Therefore, it becomes excellent polished rice with excellent shelf life and high nutritional value.

(Examples and comparative examples)
Next, the present invention will be specifically described using examples and comparative examples.

  First, the superheated steam processing apparatus 10 and the brown rice 1 as shown in FIG. 4 are prepared. The amount of the brown rice 1 put in from the brown rice throwing device 61 in the superheated steam treatment device 10 is 6 g / sec. Moreover, the ejection speed of the superheated steam ejected from the superheated steam ejector 21 is 18 m / sec, and the ejection amount is 8 g / sec.

  Table 1 shows the conditions and results of the superheated steam when the brown rice 1 is subjected to the superheated steam treatment using the superheated steam treatment apparatus 10 which is the above condition.

  As shown in Table 1, the temperature of the superheated steam in Examples 1 to 8 is 180 ° C. to 250 ° C., and the time for superheated steam treatment of the brown rice 1 is 1 second to 12 seconds. On the other hand, the temperature of the superheated steam in Comparative Examples 1 to 6 is 150 ° C. to 170 ° C. and 260 ° C. to 280 ° C., and the time for superheated steam treatment of the brown rice 1 is 1 second to 12 seconds.

  As shown in Table 1, the brown rice 1 subjected to superheated steam treatment under the above conditions was evaluated in four patterns of excellent, good, acceptable, and impossible from the viewpoint of body cracking, water immersion cracking, and taste. From this result, when the temperature of the superheated steam is lower than 180 ° C. (Comparative Examples 1 to 3) and higher than 250 ° C. (Comparative Examples 4 to 6), body cracking and water immersion cracking occur at any heating time. Many results were unacceptable. In addition, when the heating time was shorter than 2 seconds and longer than 10 seconds, there were many cases of trunk cracks and water immersion cracks at any superheated steam temperature, resulting in an impossible result. On the other hand, when the superheated steam is at a temperature between 180 ° C. and 250 ° C., it has been evaluated that the heating time is not less than 2 seconds to 10 seconds. For example, in the case of Example 3 in which the superheated steam is 200 ° C., the body cracking and the water immersion cracking are few during the heating time of 2 to 7 seconds, and the taste is also good and the evaluation is either good, good or good. Have gained.

  As an example, when the superheated steam is 200 ° C. and the heating time is 4 seconds, the result is as shown in FIG. As shown in FIG. 9, the brown rice treated with superheated steam is only 1.3% different from the untreated case of the cracked grain mixture rate in brown rice quality. And as for the taste at the time of using rice, compared with the unprocessed brown rice, the direction of the brown rice which processed was favorable. Furthermore, the number of treated brown rice is less than that of untreated brown rice. That is, the brown rice 1 treated with superheated steam can be cooked into rice that has a good taste and does not become too soft, and by setting the temperature and heating time of superheated steam, the generation of cracked and water-cracked grains can be prevented. It can be seen that it can be suppressed.

  Thus, according to the processing method of the brown rice 1 in Examples 1-8, dew condensation water is generated on the surface of the brown rice 1 by heating the brown rice 1 using superheated steam, and it is a umami component of rice. The boundary portion 7 in contact with the endosperm 2 in the paste powder layer 3 in which the lipid is condensed can be gelatinized. Therefore, the polished rice obtained by scouring the brown rice 1 so as to leave the boundary portion 7 is improved in heat absorption, and even when cooked so as to be high-moisture rice, it has good taste and is not too soft. Can be cooked. Moreover, by heating the brown rice 1 using superheated steam, the oxidase contained in the boundary portion 7 can be lost, and the oxidation of lipid by the oxidase can be suppressed. Therefore, even when brown rice 1 is refined so as to leave the boundary portion 7, it is possible to provide a polished rice with good storage quality and high nutritional value. Further, since the brown rice 1 is heated for 2 seconds to 10 seconds using superheated steam at 180 ° C. to 250 ° C. for the brown rice 1, an appropriate amount of dew condensation water enough to gelatinize the boundary portion 7 is applied to the surface of the brown rice. It can generate | occur | produce and can suppress the generation | occurrence | production of the body crack grain or the water immersion crack grain resulting from the excessive drying with respect to the brown rice 1, the excessive amount of dew condensation water generate | occur | produced on the surface of brown rice.

(Outline of this embodiment)
As mentioned above, the processing method of the brown rice 1 which concerns on this embodiment heats brown rice for 2 second-10 second using 180 degreeC-250 degreeC superheated steam.

  According to the above-described method for treating brown rice 1, the brown rice 1 is heated with superheated steam to generate condensed water on the surface of the brown rice 1, and the paste powder in which lipids that are the umami components of rice are condensed The boundary portion 7 in contact with the endosperm 2 in the layer 3 can be gelatinized. Therefore, the polished rice obtained by scouring the brown rice 1 so as to leave the boundary portion 7 is improved in heat absorption, and even when cooked so as to be high-moisture rice, it has good taste and is not too soft. Can be cooked. Moreover, by heating the brown rice 1 using superheated steam, the oxidase contained in the boundary portion 7 can be lost, and the oxidation of lipid by the oxidase can be suppressed. Therefore, even when brown rice 1 is refined so as to leave the boundary portion 7, it is possible to provide a polished rice with good storage quality and high nutritional value. Further, since the brown rice 1 is heated for 2 seconds to 10 seconds using superheated steam at 180 ° C. to 250 ° C. for the brown rice 1, an appropriate amount of dew condensation water enough to gelatinize the boundary portion 7 is applied to the surface of the brown rice. It can generate | occur | produce and can suppress the generation | occurrence | production of the body crack grain or the water immersion crack grain resulting from the excessive drying with respect to the brown rice 1, the excessive amount of dew condensation water generate | occur | produced on the surface of brown rice.

  Moreover, in the processing method of the brown rice 1 which concerns on this embodiment, the dew condensation water which arose on the surface of the brown rice 1 in the heating initial stage is removed by the heating of the brown rice 1 by superheated steam.

  According to the processing method of said brown rice 1, it can suppress that dew condensation water adheres to the brown rice surface for a long time. Thereby, generation | occurrence | production of the body crack grain | grains, the water immersion crack grain | grains, etc. resulting from the dew condensation water on the surface of the brown rice which generate | occur | produces by the heating of superheated steam can be suppressed further.

  In addition, the rice milling method according to the present embodiment is a method for polishing the brown rice 1 so that the boundary portion 7 in contact with the endosperm 2 remains in the paste powder layer 3 of the brown rice 1 processed by the processing method of the brown rice 1 according to the present embodiment. is doing.

  According to the above rice milling method, the brown rice heated by superheated steam is refined so as to leave a boundary portion in contact with the endosperm in the paste powder layer in which the lipid that is the umami component of rice is condensed. The polished rice obtained in this manner has a gelatinized boundary due to the heating of brown rice using superheated steam. Therefore, the heat absorption is improved, and even if the rice is cooked so as to have a high water content, it can be cooked into a rice that has a good taste and does not become too soft. In addition, the polished rice obtained in this way is heated by brown rice using superheated steam, so that the oxidase contained in the boundary portion is lost and the oxidation of lipids by the oxidase is suppressed. Therefore, it becomes excellent polished rice with excellent shelf life and high nutritional value.

  Moreover, the superheated steam processing apparatus 10 which concerns on this embodiment makes superheated steam contact the brown rice 1 between the superheated steam ejector 21 which injects 180 degreeC-250 degreeC superheated steam, and 2 second-10 second. And a superheated steam treatment tube 13 for heating the brown rice 1.

  According to said structure, the brown rice 1 is heated by the superheated steam processing pipe | tube 13 for 2 second-10 second with the 180 degreeC-250 degreeC superheated steam spouted from the superheated steam blower 21. Condensed water is generated on the surface of the rice cake, and the boundary portion 7 in contact with the endosperm 2 in the paste powder layer 3 in which the lipid that is the umami component of rice is condensed can be gelatinized. Therefore, the polished rice obtained by scouring the brown rice 1 so as to leave the boundary portion 7 is improved in heat absorption, and even when cooked so as to be high-moisture rice, it has good taste and is not too soft. Can be cooked. Moreover, by heating the brown rice 1 using superheated steam, the oxidase contained in the boundary portion 7 can be lost, and the oxidation of lipid by the oxidase can be suppressed. Therefore, even when brown rice 1 is refined so as to leave the boundary portion 7, it is possible to provide a polished rice with good storage quality and high nutritional value. Further, since the brown rice 1 is heated for 2 seconds to 10 seconds using superheated steam at 180 ° C. to 250 ° C. for the brown rice 1, an appropriate amount of dew condensation water enough to gelatinize the boundary portion 7 is applied to the surface of the brown rice. It can generate | occur | produce and can suppress the generation | occurrence | production of the body crack grain or the water immersion crack grain resulting from the excessive drying with respect to the brown rice 1, the excessive amount of dew condensation water generate | occur | produced on the surface of brown rice.

  Moreover, the brown rice 1 which concerns on this embodiment is the brown rice 1 processed with said processing method of brown rice.

  According to the brown rice 1 described above, the boundary portion 7 in contact with the endosperm 2 in the paste powder layer 3 in which the lipid that is the umami component of rice is condensed is heated by heating using superheated steam. Therefore, the polished rice obtained by scouring the brown rice 1 so as to leave the boundary portion 7 is improved in heat absorption, and even when cooked so as to be high-moisture rice, it has good taste and is not too soft. Can be cooked. Moreover, the oxidase contained in the boundary part 7 is lost by the heating using superheated steam, and the oxidation of the lipid by the oxidase is suppressed. Therefore, even when brown rice 1 is refined so as to leave the boundary portion 7, it is possible to provide a polished rice with good storage quality and high nutritional value. Furthermore, since it is heated for 2 seconds to 10 seconds using superheated steam at 180 ° C. to 250 ° C., it is possible to generate an appropriate amount of condensed water on the surface of the brown rice to gelatinize the boundary portion 7, The generation | occurrence | production of the body crack grain | grains by the excessive drying with respect to the brown rice 1, the excessive dew condensation water generate | occur | produced on the surface of brown rice, a water immersion crack grain, etc. can be suppressed.

  Moreover, the polished rice which concerns on this embodiment is the polished rice obtained by said rice polishing method.

  According to said refined rice, the boundary part 7 which contact | connects the endosperm 2 is gelatinized among the paste powder layers 3 by which the lipid which is a umami component of rice was condensed by the heating of the brown rice 1 using superheated steam. Therefore, the heat absorption is improved, and even if the rice is cooked so as to have a high water content, it can be cooked into a rice that has a good taste and does not become too soft. Moreover, the oxidase contained in the boundary part 7 is lost by the heating of the brown rice 1 using superheated steam, and the oxidation of lipid by the oxidase is suppressed. Therefore, it becomes excellent polished rice with excellent shelf life and high nutritional value.

  Further, the polished rice according to the present embodiment leaves the boundary portion 7 in contact with the endosperm 2 in the paste layer 3 of the processed brown rice 1 processed by the superheated steam treatment device 10 according to the present embodiment. This is polished rice obtained by scouring brown rice 1.

  According to said refined rice, the boundary part 7 which contact | connects the endosperm 2 is gelatinized among the paste powder layers 3 by which the lipid which is a umami component of rice was condensed by the heating of the brown rice 1 using superheated steam. Therefore, the heat absorption is improved, and even if the rice is cooked so as to have a high water content, it can be cooked into a rice that has a good taste and does not become too soft. Moreover, the oxidase contained in the boundary part 7 is lost by the heating of the brown rice 1 using superheated steam, and the oxidation of lipid by the oxidase is suppressed. Therefore, it becomes excellent polished rice with excellent shelf life and high nutritional value.

  The embodiment of the present invention has been described above. Note that the present invention need not be limited to the above-described embodiment.

(Another embodiment of the superheated steam treatment apparatus)
For example, like the superheated steam treatment apparatus 200 according to another embodiment shown in FIG. 10A, the cross-sectional diameter of the inlet hole 46 that is a communication port between the superheated steam treatment pipe 13 and the steam separator 14 is the brown rice 1. It may be gradually increased from the inflow side to the outflow side. With such a configuration, since the momentum of superheated steam flowing along with the brown rice 1 is reduced in the enlarged inlet hole 46, the flow rate of the brown rice 1 is also reduced. Thereby, since the speed at which the brown rice 1 that has flowed with the momentum of superheated steam collides with the cushion material 45 provided on the inner peripheral portion 41 of the cyclone portion 42 can be suppressed, the impact when the brown rice 1 collides is reduced. It can be relieved more.

  Moreover, even if a plurality of vent holes 44 are formed in the inner peripheral portion 41 of the cyclone portion 42 in the steam separator 14 as in the superheated steam treatment device 300 according to another embodiment shown in FIG. Good. By sending wind from the outside to the vent 44, the flow path of the superheated steam that has flowed through the superheated steam treatment tube 13 becomes easy to follow along the inner periphery of the cyclone section 42. Thereby, since superheated steam becomes easier to form the cyclone 50, the brown rice 1 that has flowed together with the superheated steam can be made difficult to collide with the cushion material 45.

  Moreover, like the superheated steam processing apparatus 400 which concerns on another embodiment shown in FIG. 11, the brown rice 1 which flowed out from the steam separator 14 is thrown into the cold wind process pipe | tube 16 from the superheated brown rice throwing apparatus 15, and is forcedly cooled. May be.

  The cold air treatment tube 16 has the same shape as the superheated steam treatment tube 13, and on the side where the brown rice 1 is introduced from the superheated brown rice introduction device 15, a cold air blower 22 for ejecting cold air is provided. The cold air machine 22 varies the temperature and speed and ejects cold air.

  A cold air separator 17 is provided on the other side of the cold air treatment tube 16. Furthermore, the cold air treatment tube 16 is installed obliquely so that the side on which the cold air separator 17 is provided is on the lower side in the vertical direction than the side on which the cold air machine 22 is provided. Thereby, the cold air ejected from the cold air machine 22 flows through the inside of the cold air treatment tube 16 toward the cold air separator 17.

  In the cold air treatment tube 16 having such a configuration, the brown rice 1 put in from the overheated brown rice throwing device 15 is subjected to a cooling treatment while flowing in contact with the cold air blown from the cold air blower 22. In this way, the heated brown rice 1 can be forcibly cooled immediately.

  The cold air separator 17 has the same configuration and operation as the steam separator 14 shown in FIG. 5 so that the brown rice 1 that has been dried by flowing through the cold air treatment tube 16 can be separated from the cold air. It has become. Thereafter, the brown rice 1 separated from the cold air falls into a collection box 76 and is collected.

  In addition, the superheated steam processing apparatus 10, 200, 300, 400 in this embodiment is an example, and any apparatus may be used as long as it can superheat steamed unpolished rice 1.

  The embodiments of the present invention have been described above, but only specific examples have been illustrated, and the present invention is not particularly limited. Specific configurations and the like can be appropriately changed in design. Further, the actions and effects described in the embodiments of the present invention only list the most preferable actions and effects resulting from the present invention, and the actions and effects according to the present invention are described in the embodiments of the present invention. It is not limited to things.

  INDUSTRIAL APPLICATION This invention can be utilized about the polished rice which removes a rice bran from brown rice.

DESCRIPTION OF SYMBOLS 1 Brown rice 2 Endosperm 3 Glue layer 4 Seed coat 5 Fruit skin 6 Embryo 7 Boundary part 10 Superheated steam processing apparatus 12 Brown rice input mechanism 13 Superheated steam processing pipe 14 Steam separator 70 Superheated brown rice input part 71 Belt conveyor 72 Suction machine 77 Cooling part 76 Collection box

Claims (7)

  The processing method of brown rice characterized by heating brown rice for 2 second-10 seconds using 180 degreeC-250 degreeC superheated steam.   The method for treating brown rice according to claim 1, wherein dew condensation water generated on the surface of the brown rice in the initial heating stage is removed by heating the brown rice with the superheated steam.   3. A rice milling method, comprising: polishing the brown rice so as to leave a boundary portion in contact with endosperm in the paste powder layer of the brown rice treated by the brown rice treatment method according to claim 1. A superheated steam jetting part for jetting superheated steam at 180 ° C to 250 ° C;
A superheated steam treatment unit that heats the brown rice by bringing the superheated steam into contact with the brown rice for 2 seconds to 10 seconds;
An overheated steam treatment apparatus comprising:   Brown rice treated by the method for treating brown rice according to claim 1 or 2.   Milled rice obtained by the rice milling method according to claim 3. Polished rice obtained by scouring the brown rice so as to leave a boundary portion in contact with the endosperm in the paste powder layer of the brown rice treated by the superheated steam treatment device according to claim 4.