JP2848901B2 - Sake rice processing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for treating sake rice, and more particularly, to bringing water into contact with milled polished white rice grains to make the rice grains excessively wet. The present invention relates to a method for treating sake rice that increases the water content of white rice by centrifuging water adhering thereto and removes bran and residual bran layers adhering to white rice.

[Conventional technology]

Sake rice is generally polished to white rice with a high degree of rice polishing by circulating through a vertical grinding rice mill several tens of times. Normal sake rice is polished with a milled rice yield of about 50-80%, but ginjo rice is particularly whitened with a milled rice yield of about 30%. For this reason, the rice temperature rises while the rice grains are whitened many times by a rice mill, and the water content decreases accordingly (about 10 to 12%). When the white rice with the reduced water content is transferred to the next rice washing and dipping (shinshin) step, cracks are generated in the white rice grains due to abrupt water absorption in the rice washing and dipping step. This is because, when polished rice is immersed in water, cracks occur in the polished rice grains with low moisture because the water absorption rate is high and the volume distortion is large. Excess moisture is absorbed by the cracks, resulting in white rice with excessive moisture, and there is a problem that it is very difficult to control steaming in the next steamed rice process.

[Problems to be solved by the invention]

The present invention has been made to solve the above problems, and it is possible to refinish white rice to a standard moisture content in a short time and safely, and therefore, it is possible to easily adjust steaming in a steamed rice process, It is another object of the present invention to provide a method for treating sake rice in which rice bran and the rice bran layer remaining in the white rice are removed (stripped) and removed in a short time, thereby shortening the rice washing time or making it unnecessary. Aim.

[Means for solving the problem]

In the present invention, the water content of the white rice after the treatment is adjusted by contacting the white rice with water or an aqueous solution within 1 minute, and then centrifuging excess water adhering to the white rice from the porous wall of the rotating cylinder. Technical measures were taken to increase the water content by 1 to 5%.

Furthermore, to white rice with optional rice yield of 80% or less,
After contacting the water within 1 minute, the free bran and the remaining bran layer are centrifuged together with the water adhering to the white rice from the porous wall of the rotating cylinder, so that the rice yield of the white rice after the treatment is reduced to the rice yield before the treatment. It was a means of solving the problem by proceeding to the lower side.

(Operation)

Water is applied in a very short time uniformly over the whole grain surface of white rice having a white rice weight ratio of 80% or less (polished rice yield) to brown rice. The method of adhering is a method of immersing water in a pre-process of supplying to a centrifuge, a method of spraying water onto a flowing rice grain or spraying mist-like water with a nozzle or the like, a method of mixing rice and water in a centrifuge. It can be appropriately selected such as supply. Excess moisture is attached to the white rice whose entire grain surface is wetted with water, and the excess moisture is unevenly distributed even in one grain, and more excess moisture is unevenly distributed in the contact portion of the rice grains. If left in this state, the rate and amount of absorption of moisture into the rice grain will differ depending on the location of the rice grain, causing cracks in the rice grain or the rice grain absorbing moisture above the target moisture content. In a short time of less than a minute, excess water adhering to the rice grain surface is separated and removed from the porous wall of the rotary cylinder by centrifugal force to form a uniform water film on the rice grain surface layer. The uniform water film formed on the surface layer portion is absorbed into the whole rice grain at a uniform speed, so that no crack is generated. The length of the contact time needs to be adjusted according to the moisture content of the raw rice raw material and the target moisture content after the treatment. According to experiments, a suitable contact time for treating white rice having a moisture content of 11.5% and a rice yield of 71.5% was 20 seconds. After the treatment, the white rice had a moisture content of 13.6% and a yield of 70.6%. According to another experiment, a suitable contact time for treating white rice having a raw rice moisture content of 10.5% and a milled rice yield of 51.3% was 20 seconds. At this time, the treated white rice had a moisture content of 13.3% and a yield of 50.1%.

As described above, the second effect of this processing method is to reduce the yield of polished rice, that is, to perform polished rice. White rice milled by normal milling action has a rice milling yield of around 80%, but some have rice bran attached to the surface and a bran layer remaining on some of the rice grains. When water is attached to the rice grain surface of this white rice or white rice up to 80%
The bran and the bran layer are further softened, peeled off by light contact between rice grains, and separated and removed together with excess moisture. In this way, the rice is washed for a short time or becomes unnecessary white rice.

〔Example〕

 Embodiments of the present invention will be described with reference to the drawings.

FIG. 1 is a flowchart for carrying out the present invention. In the pre-process of the grain-lifting machine 1, a rice-milling machine (not shown) and the like are connected via a hopper 2 to a discharge-side tank 3. The suction machines 4A and 4B are mounted above the graining machine 1 and the tank 3.
A rotary valve 6 for intermittently discharging rice grains is connected to a weighing machine 5 provided at a lower portion of the tank 3, and the valve 6 is connected to a graining machine 7, and the discharge side of the graining machine 7 is connected to a immersion tank 8. A water supply pipe 9 faces the immersion tank 8, and a butterfly valve 11 is connected to a discharge pipe 10 below the immersion tank 8, and the butterfly valve 11 is connected to a rice feed pipe 13 via a pump 12. Immersion tank 8
A water level gauge 14 and an overflow pipe 15 are provided at the upper part of the tank.

The rice sending pipe 13 is connected to a centrifugal separator 16 to be described later, and the rice discharge port 17 of the centrifugal separator 16 is connected to a refined product tank 19 via a graining machine 18.

The water used in the present invention is desirably configured to be partially circulated, the water separated and removed by the centrifugal separator 16 contains unnecessary solids such as bran, and the water discharge port 20 is used for water treatment. It communicates with the precipitation layer 22A of the device 21. 22A, 22B, and 22C are sedimentation layers, and when the water in the sedimentation layer 22A reaches an upper limit level, the water is sequentially moved to the same 22B, 22C. Then, an outlet 23 provided at an intermediate portion of the immersion tank 8 communicates with the water supply pipe 9 of the immersion tank 8 via a flow control valve 24 and a pump 25.

A moisture content measuring device 26 is provided on one side of the tempering tank 19, and the target moisture content set in the moisture content measuring device 29 is compared with the measured value of the white rice moisture content after the treatment, so that the difference between the two is reduced. Further, there is provided a control device 27 for performing feedback control based on a combination of the contact time with water, the amount of added water, the number of revolutions of the centrifuge (centrifugal acceleration), the supply amount of white rice, the water pressure, the jetting direction of water, and the position of water addition. In addition, the control device 27 is not a feedback control using the moisture content measuring device 26, but a method of performing a program control in which the raw rice yield, the raw rice moisture content and the target white rice moisture content are input and controlled by a program created in advance by experiments. May be used.

Next, the configuration of the centrifuge 16 will be described with reference to FIG. In FIG. 2, a vertical axis 29 is rotatably provided inside a machine frame 28, and a porous wall 30 through which rice grains do not pass is provided above the vertical axis 29.
Is provided. The upper part of the rotating cylinder 31 is open,
A bottom plate 32 is provided at the lower part. In addition, a guide cylinder 33 having an opening at the bottom is provided on the bottom plate 32 at the center of the rotating cylinder 31, and the guide cylinder is provided.
The supply port 35 connected to the supply hopper 34 faces the upper part of the 33.

Further, the centrifuge 16 is provided with a water supply device 36. The water supply device 36 includes a water tank 37, a water pipe 38 for supplying water into the supply hopper 34, and a water pipe 39 having a nozzle 40 and a pump 41 for spraying water toward the rotating cylinder 31 of the centrifuge 16. You.

In FIG. 2, the rotating cylinder 31 has a tapered shape in which the upper diameter is larger than the lower diameter, and the rice grains supplied into the rotating cylinder 31 continuously move upward by the component force of the centrifugal force. The degree of taper is determined by experiment in consideration of processing capacity and the like, but in the case of intermittent processing (batch processing), the same diameter or the lower part is made larger, In discharging the rice grains, a shutter provided at a lower portion of the rotary cylinder 31 is opened to discharge the rice grains.
Reference numeral 42 denotes a hot air fan for increasing the rice temperature or the water temperature to promote uniform water absorption into the inside of the rice grains, which is an additional element.

The configuration of the centrifuge is not limited to the configuration shown in FIG. 2. For example, if the centrifuge is a horizontal rotary cylinder type centrifuge, the influence of gravity is smaller than that of the vertical type centrifuge, so that continuous processing can be performed more easily.

Next, a specific operation of the experimental example will be described. 80
% Of white rice (water content)
(About 10 to 20%) from the hopper 2 of the fryer 1 and temporarily stored in the tank 3. Measuring device 5 provided under tank 3
When a constant weight is measured and discharged, the white rice regulated at a constant flow rate by the rotation of the rotary valve 6 is discharged, and is put into the immersion tank 8 from the graining machine 7. Water of a set weight is supplied from a water supply pipe 9 with respect to the weight of the white rice put into the immersion tank 8. Then, the whole surface layer of the white rice comes into contact with the water. The amount of water to be supplied is sufficient as long as it wets the entire surface of the white rice grains. However, when the immersion tank 8 is used, the amount of water is almost the same as the weight of the white rice. For this purpose, twice the amount of water was added to the white rice weight. After 10 seconds from the start of the immersion, the butterfly valve 11 is opened and the white rice is sent to the centrifugal separator 16 together with the water by the pump 12, and water is separated by the porous wall 30 of the rotating cylinder 31 of the centrifugal separator 16 already rotating. Removed. During the contact between white rice and water by immersion for a short time, elution of bran attached to the white rice grain surface, exfoliation of the bran layer remaining in white rice, and elution of free fatty acids occur by the action of water and centrifugation, The water is separated and removed from the rotary cylinder 31 together with the water, and the moisture content of the white rice is refined to about 15%. White rice that has passed through the centrifugal separator 16 in a short time of 20 to 30 seconds is transported from the rice discharge port 17 to the tempering tank 19 through the graining machine 18. The moisture content of the treated white rice is measured by a moisture content measuring device 26 provided in the tempering tank 19.

The moisture content measuring device 26 can be an electric resistance type, an electric capacity type or an optical type. There is a need to. When measured by the capacitance method, the value was 0.5% higher at 15%.

The difference signal between the measured moisture content and the set moisture content is communicated to the control processing 27, and the control device 27 controls the contact time between the white rice and water, the amount of added water, the rotation speed of the centrifuge, the white rice supply amount,
Controls water pressure, water spray direction, water addition position, and the like. Also,
When controlling the rice yield of the treated white rice as a control target, the moisture content measuring device 26 is replaced with a whiteness meter, the whiteness of the processed white rice is measured, and the whiteness is compared with a set whiteness of, for example, 43%. The difference is transmitted as a signal to the control device 27 to perform the same control as described above.

In the above process, white rice and water are brought into contact in advance outside the centrifugal separator. As shown in FIG. 2, the white rice that has been appropriately milled is supplied to the supply hopper 34, and at the same time, water is supplied to the white rice. Spout water from 38 and bring it into contact, rotating cylinder 31
Method for separating and removing water by supplying water to the feed hopper
A method of supplying white rice from 34 and spraying high-pressure water droplets or mist-like water from a nozzle provided inside the rotary cylinder 31 can be appropriately selected and combined.

In the above embodiment, the continuous processing is described. However, if the rotating cylinder is made substantially vertical, intermittent centrifugal separation becomes possible, and the operation and effect are the same, but the processing is suitable for small capacity processing.

〔The invention's effect〕

As described above, according to the sake rice processing method of the present invention, after bringing water or an aqueous solution into contact with white rice within one minute, the excess water adhering to the white rice is centrifuged from the porous wall of the rotating cylinder, whereby the rice is treated. The moisture content of the white rice after the treatment is 1 to
The water content can be increased by 5% and the moisture content becomes appropriate, and cracks do not occur in the white rice grains in the dipping process. Therefore, steaming in the steamed rice process can be performed very easily. In addition, when supplying and processing white rice with a milled rice yield of 80% or less, the milled rice proceeds due to elution of adhered bran, peeling of the remaining bran layer and elution of free fatty acids, and unnecessary substances are removed in the same manner as completely washed rice. By removing it, the whiteness is increased, and furthermore, it has excellent preservability due to the standard water content, and has a special effect such as shortening of rice washing time or obtaining white rice that does not require rice washing.

[Brief description of the drawings]

FIG. 1 is a flow chart of the present invention, and FIG. 2 is a front vertical sectional view showing an embodiment of a centrifuge constituting a part of the present invention. 1 ... Frying machine, 2 ... Hopper, 3 ... Tank, 4A, 4B
…… Suction machine, 5… Measuring machine, 6… Rotary valve,
7 ... Frying machine, 8 ... Immersion tank, 9 ... Water pipe, 10 ...
... Drain pipe, 11 ... Butterfly valve, 12 ... Pump, 13 ...
U.S.A. pipe, 14 ... Water gauge, 15 ... Overflow pipe, 16 ...
... Centrifuge, 17 ... Rice outlet, 18 ... Frying machine, 19 ...
Tempering tank, 20… Water liquid outlet, 21… Aqueous solution treatment equipment, 22A, 22B, 22C …… Precipitation tank, 23 …… Outlet, 24…
… Flow control valve, 25… Pump, 26 …… Moisture content measuring instrument, 27
………………………………………………………………………………………………………………………………………………………………………………….
Supply hopper, 35 ... Supply port, 36 ... Water supply device, 37 ...
Water tank, 38 ... water pipe, 39 ... water pipe, 40 ... nozzle, 41
……pump.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-59-71679 (JP, A) JP-A-60-160880 (JP, A) JP-A-60-210975 (JP, A) 101153 (JP, U) (58) Field surveyed (Int. Cl. ⁶ , DB name) C12G 3/02 119 A23L 1/105

Claims (3)

(57) [Claims] 1. After contacting white rice with water for less than 1 minute, excess water adhering to the white rice is centrifuged from the porous wall of the rotating cylinder to reduce the water content of the white rice before the treatment. A method for treating sake rice, comprising increasing the water content by 1 to 5%. 2. A method in which water or an aqueous solution is brought into contact with white rice at an optional rice yield of 80% or less at a rice yield of not more than 1 minute, and then the free bran and the remaining bran layer together with water adhering to the white rice from the porous wall of the rotating cylinder. And a centrifugal separation of the rice to make the milled rice yield of the processed white rice lower than the milled rice yield before the processing. 3. After contacting water or an aqueous solution within 1 minute with white rice having an optional rice yield of 80% or less, the excess water adhering to the white rice is separated from the porous wall of the rotating cylinder. The moisture content of the white rice after the treatment is increased by 1 to 5% from the moisture content before the treatment, and the free rice and the remaining rice bran layers are eluted in the water so that the rice yield of the white rice after the treatment is lower than the rice yield before the treatment. A rice processing method characterized by proceeding to a step.