JP2019097456A - Production method of quickly cookable rice - Google Patents

Abstract

To provide a production method of quickly cookable rice in which cooking dispensing with treatment of washing and immersion is possible, and a functional component or a nutrition value is kept higher than hitherto, without lowering taste.SOLUTION: Water is added to brown rice subjected to moisture adjustment beforehand, with such a trace quantity of addition water as not generating crack, and super heated steam superheated at 100°C or higher is applied to the brown rice after addition of water, to thereby perform a superheat treatment, and then, the brown rice is cooled, dried, subjected to moisture adjustment, and milled.SELECTED DRAWING: Figure 1

Description

  TECHNICAL FIELD The present invention relates to a method for producing quick-cooked rice, which may be washed without rice and not milled, and may be used to cook rice without immersing and soaking the rice in water.

  Conventionally, non-washed rice is known as convenient and time-consuming rice that may not be washed or milled before rice is cooked. There is also known non-immersed rice which does not have to be immersed in water for a period of time in which the rice is immersed.

  As an example of the non-washed rice production method, the one described in Patent Document 1 is white rice refined to a yield of 90 to 92% using a dry friction grain milling machine, and 90% using a wet friction grain milling machine Polishing to the following yield, then conditioning the white rice to a moisture content of 14.5% to 16%, and further gelatinizing a thin layer of the white rice grain surface with high temperature steam or heated steam It is.

  Thereby, even if it immerses in water, it can heat and cook immediately, without producing a crack in water. In addition, since the water does not become turbid, there is an effect that it is possible to achieve instant cooking with no immersion and no washing.

  In addition, as an example of the production method of non-immersed rice, the one described in Patent Document 2 was humidified at a humidification rate of 0.2 to 1.0% per hour so that the moisture content would be 18 to 20%. After that, the inside is made porous and the value of the water activity is made to be 0.8 or less by drying at a dry reduction rate of 0.13 to 1.17% per hour.

  As a result, the inside of the rice grain is porous, so that the water absorption speed is fast and water can be absorbed in a short time, and it is possible to cook rice without immersion.

However, the techniques of Patent Documents 1 and 2 described above have the following problems because they are processed from polished rice as a starting material.
1. The milled rice from which rice cakes have been removed contains a large amount of fat and oxidizing enzyme on the surface of the rice grain, and as the days go by, the lipid is oxidized and the taste of the milled rice is lowered.
2. The milled rice is to discard vitamin E, phytic acid, γ-aminobutyric acid (GABA), ferulic acid, etc. contained in the brow layer of brown rice, and functional components and nutritional value held in brown rice It will be lost.

Japanese Examined Patent Publication No. 4-40978 JP 2007-111044 A

  In view of the above problems, the present invention provides a method for producing pre-cooked rice in which functional components and nutritive value are kept higher than in the prior art without lowering the taste and washing, and soaking treatment becomes unnecessary. It is a technical issue.

  In order to solve the above-mentioned problems, the present invention performs a superheat treatment by performing water treatment with a small amount of water that does not cause a crack in brown rice, which has been adjusted in advance, and heating the brown rice after water to overheated steam heated to 100 ° C or higher. Then, the technical measures were taken such that the brown rice was cooled and dried to adjust the water content and then refined.

In the invention according to claim 2, the water is adjusted in advance by adding a small amount of water that does not form a crack in the brown rice and water is added, and the brown rice after the water is irradiated with superheated steam heated to 100 ° C. or more to perform superheat treatment. Then, it is characterized in that the brown rice is dried while being moistened while being high in moisture.

  According to the invention as set forth in claim 3, in the step of carrying out the water addition by the small amount of water addition, the water content of the raw material brown rice having a water content of about 14% is subjected to a water addition speed of 0.25 to 2.0 ( % / H), time: 1 to 24 hours to adjust the final moisture content to 16 to 25%.

  In the invention according to claim 4, the step of performing the superheating treatment by irradiating the superheated steam uses the superheated steam in the range of 200 ° C. to 400 ° C. as a temperature range, and the irradiation time of the superheated steam is 5 to 10 seconds, The water content of brown rice is adjusted to 18 to 27%.

  According to the present invention, in the first hydrolysis treatment, glutamic acid present in the germ or straw layer of brown rice is converted to GABA (γ-aminobutyric acid) by the action of glutamine decarboxylase to increase GABA content, Since this is transferred to the endosperm, functional components and nutritional value are maintained at a higher level than conventional pre-cooked rice.

Furthermore, in the next superheat treatment of the surface layer of brown rice, the oxidative enzyme is inactivated after treatment and the lipid is less likely to be oxidized, and even if the days after milling have passed, the deterioration of the taste of polished rice is suppressed. Can. Moreover, the water absorption time is fast, and it is possible to cook rice without washing and soaking treatment.

  Then, as in the second aspect, since the final process is performed with the processing to be performed after the rice processing with high moisture of brown rice and then dried, the amount of moisture of the brown rice is high because the conditioned brown rice with high moisture is milled. Since there is much elasticity, even if this is milled, crushed grains are less likely to occur, and there is an advantage that the yield is improved.

  According to the invention as set forth in claim 3, the step of carrying out the water addition with a small amount of water addition is carried out so that the water content of the raw material brown rice is about 14%, so as not to cause cracking of the barrel: 0.25-2. The final moisture content is adjusted to 16 to 25% over 0 (% / H), time: 1 to 24 hours, so functional components and nutritive value can be kept high while suppressing cracking of the trunk .

  Further, according to the invention of claim 4, the step of irradiating the superheated steam and performing the superheating treatment uses the superheated steam in the range of 200 ° C. to 400 ° C. as the temperature range, and the irradiation time of the superheated steam is 5 to 5 Since the water content of brown rice is adjusted to 18 to 27% by setting it to 10 seconds, it is possible to more effectively suppress the deterioration in taste after milling.

It is a manufacturing flow figure in the manufacturing method of the precooked rice by 1st embodiment of this invention. It is a manufacturing flow figure in the manufacturing method of the precooked rice by 2nd embodiment of this invention. It is a flow figure of the manufacture device which materialized the manufacturing method of precooked rice of the present invention.

  An embodiment of the present invention will be described with reference to the drawings. FIG. 1 is a flow diagram of a method of producing quick-cooked rice according to a first embodiment of the present invention, and FIG. 2 is a flow diagram of a method of producing quick-cooked rice according to a second embodiment of the present invention.

First Embodiment
A first embodiment of the present invention will be described based on FIG. As shown in FIG. 1, the raw material rice in the present invention is brown rice generally marketed and distributed, and it is sufficient if the water content is 15% or less (preferably about 14%), and there is no limitation in particular of the variety.

Step S1: Trace Water Addition Step This water trace addition step is a step of absorbing water to the center of the rice grains by a slight amount of water addition so as to prevent cracking of the raw brown rice prior to the subsequent superheated steam treatment step. In this water absorption treatment, glutamic acid present in the germ or straw layer of brown rice is converted to GABA (γ-aminobutyric acid) by the action of glutamine decarboxylase to increase the GABA content, and this is transferred to the endosperm area It is a process. As an apparatus for performing this treatment, a rotary drum type water supply apparatus in which a small amount of water addition nozzle known in the prior art is internally incorporated, or a constant temperature and humidity chamber adjusted to a constant temperature and humidity can be used. As the rotary drum type of water adding apparatus having a small amount of water added nozzles, for example, the one disclosed in FIG. 3 of Patent No. 4,409, 879 by the present applicants may be used.
In this small amount of water addition process to the raw material brown rice, the raw material brown rice having a moisture content of about 14% is taken for a long time so as not to cause cracking (for example, the hydrolysis rate: 0.25 to 2.0 (% / H ), Time: 1 to 24 hours), final moisture content is adjusted to 16 to 25%.

Step S2: Superheated Steam Treatment Step This step is performed to overheat the surface layer portion of the tempered brown rice obtained in the step S1. For example, International Publication WO 2017/033877 by the present applicant The superheated steam sterilizer can be used. Preferably, the overheat sterilization section of FIG. 1 of the same publication can be used. In this apparatus, when the brown rice is laterally transferred by the helical screw, the brown rice surface layer is overheated by the superheated steam supplied from the superheated steam nozzle. Superheated steam is superheated steam (dry superheated air) obtained by superheating steam to 100 ° C. or higher, and for example, the temperature range is 200 ° C. to 400 ° C., and preferably about 250 ° C. Moreover, as irradiation time of superheated steam, it is good to set it as 5 to 10 seconds. By irradiation of the superheated steam to the brown rice, the water content of the brown rice in this step is 18 to 27%. This superheat treatment softens the surface of the brown rice, disinfects bacteria adhering to the surface of the brown rice, deactivates the lipase that is a hydrolytic enzyme contained in the brown rice, and oxidizes the polished rice after polishing the brown rice It exerts the effect of suppression.

Step S3: Cooling and Drying Process Step Next, at Step S3, the cooling and drying process is performed. The cooling and drying process can utilize the grain cooling part of FIG. 1 of the said international publication WO 2017/033877. In this device, grains are supplied into the screen cylinder, and cooling and drying are performed so as to take rough heat by the intake of the outside air by the drive of the suction fan and the stirring action of the stirring member.
In addition, foreign matter and pebbles and the like caught between grains of the grain can be leaked from the mesh of the screen cylinder and discharged out of the machine. The grain after cooling is discharged out of the machine through the discharge port.
In the cooling and drying process, air having a temperature of 40 to 50 ° C. is blown for 5 to 10 hours to adjust the moisture of brown rice to 15 to 16%. If the cooling capacity such as air volume and time of the grain cooling unit is not enough, separately place a well-known specific gravity sorter, mason removing machine, sifter, circulating drier etc. in the post process, etc. A finish preparation machine may be provided as an aid to improve the drying process.

Step S4: Milling step In step S4 of this step, the tempered brown rice obtained in step S3 (cooling and drying step) is milled. The milled rice may be any of a grinding type, a friction type and a stirring type, and the type such as a bowl type, a horizontal type and an inclination type is not particularly limited.
For example, in the case of a friction type horizontal grain milling machine, brown rice is sent to a milling chamber in the grain milling machine, and receives grain friction action by rotation of a friction type milling roller and a wire mesh forming an outer peripheral portion of the milling chamber. . Since the external resistance is provided on the discharge port side of the whitening chamber and the discharge port is pressed, the pressure in the whitening chamber becomes an appropriate pressure, and the rice processing is performed. That is, rice bran and germ exfoliated from brown rice leak to the outside of the wire mesh and are discharged to the outside of the machine, and refined grains (milled rice) to be refined are discharged from the discharge port.
In addition, you may provide the well-known non-washing-rice processing process in order to remove the fine wrinkles adhering to the surface of polished rice in the process after a rice-grinding processing process of step S4 (not shown). In the non-washing rice processing step, a dry (grinding type) non-washing rice processing apparatus or a wet non-washing rice processing apparatus can be appropriately adopted.

  The polished rice thus obtained has, for example, vitamin E, phytic acid, γ-aminobutyric acid (GABA) and ferulic acid contained in the rice bran layer and germ of brown rice when the yield of milled rice is 90%. It is enriched by treatment, transferred into endosperm, and accumulated in endosperm. Therefore, compared with what processed the starting raw material as milled rice (prior art), the functional ingredient and nutritive value are kept high.

Further, since the surface of the rice grain is overheated by the above-mentioned step S2 and only the surface layer portion of the brown rice is softened (or pregelatinized), it is possible to immerse it in water and immediately heat and cook it. Since the water absorption speed is also fast, there is an effect that it is possible to achieve instant cooking without immersion.

  In addition, by the superheating treatment of the surface layer portion of the brown rice, the oxidizing enzyme is inactivated and the lipid is less likely to be oxidized, so that it is possible to suppress the deterioration of the taste of the polished rice even if the days after milling have passed.

Other accompanying effects include the following.
1. The koji discharged from the grain milling machine is inactivated by the oxidizing enzyme and the lipids are less likely to be oxidized, so it is not necessary to immediately collect the koji, and can be stored for a certain period in the rice mill. In other words, there is an advantage that it is possible for a company that reuses firewood to make it possible to collect firewood systematically (for example, a rice oil maker that squeezes rice oil from firewood) because firewood rots and odors are less likely to occur. And it is beneficial for pickle makers etc.).
2. Rice bran discharged from the grain mill is inactivated by oxidizing enzymes and the lipids are less likely to be oxidized, so free fatty acid in the bran is reduced, so rice oil can be extracted from rice bran from rice bran An improvement in the purification yield can be expected.
3. Since the fermented soybeans discharged from the grain mill are inactivated by oxidizing enzymes and the lipids are less likely to be oxidized, there is an advantage that the koji can be used as it is without sterilizing treatment.

Second Embodiment
Next, a second embodiment of the present invention will be described based on FIG. The description of the same parts as those in FIG. 1 will be omitted, and the different parts will be mainly described.

  In the second embodiment, step S3 in the first embodiment: the finishing moisture in the cooling / drying processing step is different. Referring to FIG. 2, in the step 3 of the second embodiment, in the cooling / drying treatment step, the finish water can be finished as high as about 18%. In this cooling and drying treatment step, the moisture of the brown rice is adjusted to about 18% by blowing air having a temperature of 40 to 50 ° C. for 3 to 7 hours.

Step S5: Wet milling (high water content rice milling) processing step In step S5 of this step, the high moisture conditioned brown rice obtained in step S3 is milled. Since the brown rice discharged in step S3 of FIG. 2 has elasticity because it has a large amount of water, crushed grains are unlikely to be generated even when this is milled, and the yield is improved. As in the first embodiment, the milling method and format are not particularly limited.

Step S6: Drying Step In this step, the milled rice milled in the wet milling step is subjected to hot-air drying using a known drier to prepare the moisture to 14 to 15%.
The milled rice obtained in this manner has high functional components and high nutritional value, as in the first embodiment. In addition, there is an advantage that generation of crushed grains at the time of milling is reduced and the yield is improved.

An apparatus for producing precooked rice according to the present invention will be described based on FIG. FIG. 3 is a flow diagram of a production apparatus embodying the method for producing precooked rice of the present invention.

  In FIG. 3, as described above, the early-cooked rice production apparatus 100 includes the water addition apparatus 200, the superheated steam processing apparatus 300, the cooling / drying apparatus 400, and the rice milling apparatus 500.

The water adding apparatus 200 has a rotary drum 201 which is formed rotatably about the center of the cylindrical portion as an axis and can change the inclination angle in the longitudinal direction, a mount 202 on which the rotary drum 201 is placed, and the rotary drum A rice grain charging hopper 203 for charging rice grains into 201, a water supply section 204 for supplying water to the rotating drum 201 in communication with the rice grain charging hopper 203, and the rice grains from the rotating drum 201 are discharged. The main part is composed of the downflow weir 205 and the like.

On the mount 202 on which the rotary drum 201 is placed, a fulcrum 206 capable of supporting the longitudinal direction intermediate portion of the cylindrical portion of the rotary drum 201 and changing the inclination angle in the longitudinal direction is provided. A jack 207 capable of changing the inclination angle in the longitudinal direction by moving one end side of the rotating drum 201 up and down is provided. By driving the jack 207, the inclination angle of the rotary drum 201 can be changed, for example, from 0 ° (horizontal position) to 10 ° around the fulcrum 206. As a result, it is possible to control to increase or decrease the staying amount or the flow rate of the rice grains input to the rotary drum 201. A gear motor 208 for rotating the rotary drum 201 about its axis is provided on the mount 202 of the rotary drum 201.

The cylindrical shape of the rotary drum 201 may be a cylindrical shape or a polygonal cylindrical shape, but the rice grains introduced from the rice grain insertion hopper 203 and the water supplied from the water adding portion 204 are mixed and stirred. Therefore, it is preferable to adopt a shape having a high stirring effect, that is, a polygonal cylindrical shape. In the case of employing a cylindrical shape having a weak stirring effect, it is desirable to dispose a stirring member inside the cylinder.

The superheated steam processing apparatus 300 is configured by a superheated steam processing unit 302 horizontally provided in the upper part of the machine frame 301 and a grain cooling unit 303 horizontally provided in the lower part of the machine frame 301.
The superheated steam processing unit 302 is installed on the upper portion of the horizontal cylindrical portion 304, a spiral screw 305 rotatably disposed in the horizontal cylindrical portion 304, a stirring member 306 including a large number of stirring blades for stirring grains. The superheated steam nozzle 307 is provided.

  The horizontal cylindrical portion 304 has a grain feed port 308 at one upper end and a grain discharge port 309 at the other lower end, and the feed chute 310 is connected to the grain feed port 308, A discharge chute 311 is connected to the grain discharge port 12. And from this discharge chute 311, it communicates with the grain cooling part 303 of the following process via rotary valve 312 grade | etc.,.

The grain cooling unit 303 has a screen cylinder 313 composed of a large number of slits, an agitating member 314 extending across the screen cylinder 313, a spiral screw 315, and a cooling air in the screen cylinder 313. And a suction fan 316 to form a main part.
In the screen cylinder 313, a grain supply port 317 is opened at the upper end on one end side, and a grain discharge port 318 is opened at the lower end on the other end side, and the cooled grain is exfoliated to the grain discharge port 318. Connect the discharge chute 319 to discharge.

  The grain cooling unit 303 supplies the grain on which the superheated steam processing has been performed by the superheated steam processing unit 302 into the screen cylinder 313 to cool the heat, and drives the suction fan 316 to take in the outside air. The outside air is taken into the screen cylinder 313 from the port 320 and stirring is performed by the stirring member 314. As a result, the heat accumulated between the grains is taken away and cooling is performed. In addition, foreign matter and pebbles caught between grains of the grain leak out from the mesh of the screen cylinder 313, so it is possible to separate foreign matter and pebbles from the grain and discharge them to the outside of the machine. That is, below the screen cylinder 313, a foreign matter collecting rod 321 for collecting foreign matter and pebbles separated from the grain and discharging it to the outside of the machine is attached.

  The cooling / drying apparatus 400 has a storage tank portion 401 for storing rice grains, a drying portion 402 for drying rice grains with a low humidity wind, and a discharge portion 403 for discharging the rice grains to the outside.

The drying unit 402 is provided with a pair of left and right rice grain downstream passages 402b and 402b formed by the perforated plates 402a and 402a, and low humidity air is introduced into the space surrounded by the pair of rice grain downstream passages 402b and 402b. , 402b are provided, and the air having passed through each rice grain downstream passage 402b, 402b is provided in a space surrounded by the rice grain downstream passage 402b, 402b and the machine frame of the drying unit 402. Exhaust air passages 402d and 402d for exhausting air to the outside of the machine are respectively provided. An exhaust fan (not shown) is connected to the exhaust air paths 402d and 402d, and the air passing through the rice grain flow downstream paths 402b and 402b is exhausted to the outside by the operation of the exhaust air fan. is there.

The discharge unit 403 includes rotary valves 403a and 403a disposed at the lower end of each rice grain flow downstream path 402b, funnels 403b and 403b for collecting rice grains fed out from the rotary valves 403a and 403a, and the funnels 403b and 403b. And a lower screw 403c for transporting the rice grains out of the machine. In addition, a conveyance unit such as an elevator may be separately provided, and the discharge unit 403 and the storage tank unit 401 may be communicated to re-dry the rice grains.

The conveying device 404 is disposed downstream of the cooling and drying device 400, and a pipe 405 extending from the conveying device 404 to the rice milling device 500 is disposed.

The rice milling apparatus 500 has a storage tank unit 501 for temporarily storing rice grains, a grain feeding unit 502 for laterally transporting rice grains from the storage tank unit 501, and a grain refiner for milling rice grains laterally fed by the grain feeding unit 502. It comprises a cereal portion 503, a rice discharge portion 504 for discharging rice grains milled by the cereal grain portion 503, and a collecting portion 505 for collecting the straw which has been peeled off by the cereal grain processing in the cereal grain portion 503. Configuration.

The feeding unit 502 has a configuration in which a conveying spiral 502d is attached to one end side of a rotating shaft 502c rotatably supported by bearings 502b and 502b in a housing 502a, and rice grains flowing down from a storage tank unit 501 are refined It can be transported toward the grain portion 503.

The grain milling section 503 has a configuration in which the whitening crosspiece 503b attached to the other end side of the rotating shaft 502c is rotatably disposed in the porous wall whitening cylinder 503a disposed horizontally, and the porous wall whitening and purification whitening It is inside the cylinder 503a, and a gap with the above-mentioned whitening roller 503b is made to be the whitening chamber 503c, and the outside of the above-mentioned whitening and whitening cylinder 503a is formed to be the whitening chamber 503d. And, a collecting part 505 is formed on the lower side of the milled part 503 communicating with the removing room 503 d, for collecting the straw separated by the milled rice.

The whitening element 503b has a hollow shape, and a large number of jetted air holes 503e are formed so as to release the jetted air, and a stirring projection 503f is provided on the circumferential surface of the whitening element 503b. As a result, when the rice grains are supplied to the milled grain portion 503, the grain-to-grain friction of the rice grains is performed by the porous wall removing and whitening cylinder 503a and the whitening inlay element 503b. At this time, the rice grain is removed by peeling the thin layer on the surface of the rice grain, and the rice grain is discharged from the rice drainage unit 504 to the outside, and the rice cake is discharged from the collecting part 505 to the outside.
In addition, if the wet milling process of the second embodiment is provided, the product discharged from the rice milling apparatus 500 may be supplied again to the cooling and drying apparatus 400 to be finish-dried. Hereinafter, preferred embodiments of the present invention will be described.

Example 1
In Example 1, a confirmation test was conducted to determine whether or not it was a precooked rice with functional components and nutritional value kept higher than in the prior art by the production method of the present invention.
Using pre-cooked rice (Example 1) produced by the method of the present invention using Japanese origin (short-grained species) Wuchi brown rice in 2016 (Japanese example) and Japanese-grown (short-grained species) ulchi polished rice The pre-cooked rice (comparative example) manufactured by the conventional manufacturing method was compared. The measurement of the gap value was performed by a high performance liquid chromatograph-amino acid analysis system (manufactured by Shimadzu Corporation).
The measurement results of functional ingredients and nutritional value at that time are shown in Table 1.

表１によれば、本発明の製法（実施例１、出発原料が玄米）により製造した早炊き米の１００ｇ中のギャバ値は１８．３ｍｇであったのに対し、従来の製法（比較例、出発原料が精白米）により製造した早炊き米の１００ｇ中のギャバ値は１．０ｍｇであった。また、その他の栄養価成分であるビタミンＥ（α−トコフェロール）及びフィチン酸も本発明の製法（実施例１）によるものが高い傾向にあった。

According to Table 1, while the gaba value in 100 g of quick-cooked rice produced by the production method of the present invention (Example 1, starting material is brown rice) was 18.3 mg, the conventional production method (comparative example, The gaba value in 100 g of quick-cooked rice produced from the starting material (polished rice) was 1.0 mg. In addition, vitamin E (α-tocopherol) and phytic acid, which are other nutritional value components, also tended to be higher according to the process of the present invention (Example 1).

表２によれば、過熱蒸気処理を使った製法により製造した早炊き米の副産物である糠のほうが、油分が高く、酸価も低いことが分かった。 Example 2
In Example 2, the starting material is brown rice and rice bran is a by-product of quick-cooked rice produced by a process using superheated steam treatment (Example 2), and the starting material is brown rice and the process does not use superheated steam process It compared with the potato (comparative example) which is a by-product of the precooked rice manufactured, and verified whether there was a difference in an ingredient.
The comparison results of the components at that time are shown in Table 2.

According to Table 2, it was found that rice bran, which is a by-product of the precooked rice produced by the method using superheated steam treatment, had a higher oil content and a lower acid value.

表３によれば、過熱蒸気処理を使った製法により製造した早炊き米の副産物である糠のほうが、酸価上昇が抑えられ、保存期間２１日を経過したときでも低いことが分かる。 Example 3
In Example 3, the starting material is brown rice, and the by-products of the precooked rice produced by the method using superheated steam treatment (Example 3), and the starting material is brown rice and the method without superheated steam treatment is used. It compared with the rice bran (comparative example) which is a by-product of the quick-cooked rice manufactured, and verified whether there is any difference in the comparison of elapsed days and an acid value.
The comparison results at that time are shown in Table 3.

According to Table 3, it can be seen that rice bran, which is a by-product of quick-cooked rice produced by a method using superheated steam treatment, has a reduced acid value rise and is lower even after a storage period of 21 days.

  As described above, the quick-cooked rice produced by the production method of the present invention has higher functional ingredients and nutritional value than conventional ones.

Furthermore, by the superheating treatment of the surface layer portion of brown rice, the oxidizing enzyme is inactivated and the lipid is less likely to be oxidized, and it is possible to suppress the deterioration of the taste of polished rice even if the days after milling have passed. Moreover, the water absorption time is fast, and it is possible to cook rice without washing and soaking.

Other incidental effects are
1. The koji discharged from the grain milling machine is inactivated by the oxidizing enzyme and the lipids are less likely to be oxidized, so it is not necessary to immediately collect the koji, and can be stored for a certain period in the rice mill. In other words, there is an advantage that it is possible for a company that reuses firewood to make it possible to collect firewood systematically (for example, a rice oil maker that squeezes rice oil from firewood) because firewood rots and odors are less likely to occur. And it is beneficial for pickle makers etc.).
2. Rice bran discharged from the grain mill is inactivated by oxidizing enzymes and the lipids are less likely to be oxidized, so free fatty acid in the bran is reduced, so rice oil can be extracted from rice bran from rice bran An improvement in the purification yield can be expected.
3. Since the fermented soybeans discharged from the grain mill are inactivated by oxidizing enzymes and the lipids are less likely to be oxidized, there is an advantage that the koji can be used as it is without sterilizing treatment.
There are effects and effects such as

According to the present invention, functional components and nutritive value are maintained at a higher level than in the prior art, and furthermore, due to the heating treatment of the surface layer of brown rice, the oxidase is inactivated and the lipid is less likely to be oxidized, Even if the number of days after milling has passed, it is extremely useful to be able to mass produce precooked rice that can suppress the deterioration in the taste of polished rice.

S1 trace water addition process
S2 Superheated steam treatment process
S3 Cooling and drying process
S4 milling process
100 early cooked rice production equipment 200 water addition equipment 300 superheated steam processing equipment 400 cooling drying equipment 500 rice milling equipment

Claims (4)

  The brown rice pre-hydrated is hydrolysed with a small amount of water that does not cause cracking, and the brown rice after hydrolysis is subjected to superheat treatment by irradiating it with superheated steam heated to over 100 ° C, and then the brown rice is cooled and dried A method for producing precooked rice, characterized in that the water content is adjusted and then refined.   The brown rice pre-hydrated is hydrolysed with a small amount of water that does not cause cracking, and the brown rice after hydrolysis is subjected to superheat treatment by irradiating it with superheated steam heated to over 100 ° C, and then the brown rice has high moisture content A method for producing precooked rice, characterized by drying after performing unrefined rice.   In the step of performing the water addition by the small amount of water addition, the water content of the raw material brown rice having a moisture content of about 14%, the water addition rate: 0.25 to 2.0 (% / H), time: 1 The method according to claim 1 or 2, wherein the final moisture content is adjusted to 16 to 25% over 24 hours.   The step of performing the superheating treatment by irradiating the superheated steam uses the superheated steam in the range of 200 ° C. to 400 ° C. as the temperature range, the irradiation time of the superheated steam is 5 to 10 seconds, and the moisture of brown rice is 18 to 27% The method for producing precooked rice according to any one of claims 1 to 4, which is prepared in

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