JP2849503B2 - Method and apparatus for producing dried rice for advanced sake - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a highly refined (about 30% to 60%)
%), And a method and an apparatus for producing dried rice for advanced sake using sake brewed rice.

[0002]

2. Description of the Related Art Conventionally, in order to produce dried rice for sake brewing, soaked rice is steamed by a steaming rice machine, and the steamed rice is dried at a high temperature to produce dried rice. In recent years, in particular, high-grade sake brewing such as ginjo sake has become popular, and high-purity white rice has often been used, and a great deal of effort has been put into the absorption of white rice and the production of steamed rice appropriately absorbed. In addition, conventional dry rice could not be used for high-grade sake brewing such as high-quality ginjo sake.

[0003]

However, since the dried rice produced by the above-mentioned conventional method for producing dried rice is produced by drying at a high temperature, there is a problem that a dried odor remains in the finished sake. there were. Moreover, since the color of the dried rice becomes darker, the color of the sake lees also worsens, and the quality of the rice cake deteriorates. In addition, there is a problem that the solubility in moromi is poor, and it is difficult to make sake at a low temperature, and it is not suitable for preparing fine sake such as ginjo sake.

[0004] Further, when dried with ordinary warm air or hot air, moisture comes out from the center of the rice grains to the surface to increase the stickiness, and the steamed rice becomes large lumps, and the air circulation becomes poor.
Long-time drying at a high temperature was necessary, and there was a possibility that quality might be deteriorated.

SUMMARY OF THE INVENTION It is an object of the present invention to improve the above-mentioned problems by ensuring that steamed rice is dried, does not have a dry smell, has high solubility in moromi even with highly polished rice, and facilitates sake brewing at low temperatures. The present invention aims to provide a method and an apparatus for producing dry rice for advanced sake brewing, which is optimal for brewing advanced sake such as ginjo sake.

[0006]

Means for Solving the Problems To achieve the above object, the present invention provides a method of quenching steamed rice, wherein the steamed rice is rapidly cooled, immediately crushed and fluidized, immediately dehumidified and continuously heated with reheated air. It is a method for producing dried rice for advanced sake, characterized by drying.

[0007] According to another aspect of the present invention, a steamed rice machine for steaming immersed rice, a quench blower for rapidly cooling steamed rice of the steamed rice machine, and a steamed rice quenched by cold air from the quench blower immediately. A steamed rice crusher for crushing and fluidizing, a conveyor type dryer and a fluidized dryer for continuously drying steamed rice that has passed through the steamed rice crusher immediately with reheated air after dehumidification, and This is a production equipment for dried rice for advanced sake.

[0008] According to still another aspect of the present invention,
The steamed rice machine steams the soaked rice that has been heat-treated by microwave opening.

[0009]

According to the method and apparatus for producing dried rice for advanced sake of the present invention, steamed steamed rice is rapidly cooled, immediately crushed and fluidized, immediately dehumidified, and continuously dried with reheated air. As a result, dry odor cannot be obtained, and even highly polished rice has good solubility in moromi, and can be easily brewed at low temperatures, making it ideal for brewing high-grade sake such as ginjo sake.

[0010]

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

FIG. 1 is a schematic diagram showing an embodiment of an apparatus for producing dry rice according to the present invention. In FIG. 1, a dry rice production apparatus 1 mainly includes a steamed rice machine 3, a quench blower 5, a steamed rice crusher 7 for crushing steamed rice, and a dehumidified hot air generator 10 for blowing hot air or hot air that has been dehumidified and then reheated. And a low-temperature hot-air dryer 11 using normal dehumidified warm air or hot air.

[0012] When steamed rice, which is obtained by washing white rice for brewing and maintaining a constant water content, is steamed by the steaming rice mill 3, steamed rice having a soaked rice absorption rate of plus 10% is formed. For example, steamed immersed rice having an absorption rate of about 28% produces steamed rice having an absorption rate of about 38%. The steamed rice is quenched by the quench blower 5.

When this steamed rice is taken into a conveyor type dryer 9 and quenched by a quenching blower 5, 6% to 8% of moisture evaporates and solidifies into a lump to form a rock. This is because water on the surface of each grain of steamed rice is rapidly evaporated and solidified in a lump.

The solidified steamed rice is rapidly (immediately) crushed by the steamed rice crusher 7, whereby the steamed rice is separated into individual grains, and the steamed rice is in a free flowing state, thereby improving air circulation. The crushed and fluidized steamed rice is immediately dried very quickly by the hot air re-heated after being dehumidified by the dehumidifying hot air generator 10 and then reheated by the dehumidifying hot air generator 10, so that the tacky state is not generated. It does not clump, damages the product, and achieves a proper dry state.

For example, if the moisture of white rice is 13.5%, the water absorption of immersed rice is 28% and the water absorption of steamed rice is about 38%. After quenching by the quench blower 5 for 1 to 3 minutes, the steamed rice is Has a water content of 30% to 32%.

Next, the steamed rice crushed by the steamed rice crusher 7 is continuously dried with hot air or hot air reheated after being dehumidified by the dehumidifying hot air generator 10 for about 5 to 15 minutes, for example. As a result, the moisture content of the steamed rice is 18% to 2%.
It is reduced to about 4%.

Finally, a fluid dryer 11 is used as finish drying.
And hot air (or dehumidified reheated hot air or hot air) is applied for about 5 minutes to 60 minutes by a hot air generator 12 and continuously dried by a fluidized drier 11 so that the moisture content becomes 13%. It is possible to finish the product of dry rice of about%.

During this time, hot air of about 100 ° C. may be used for a short time. Through these steps,
Good quality dried rice for sake that can be used for high-grade sake such as ginjo sake can be easily obtained.

In the process of producing steamed rice and dried rice for sake brewing, the water content of the immersed rice is extremely important. It is described in the document "The Story of Ginjo Sake" (written by Yuichi Akiyama and Chieko Kumagai: published by Gihodo Shuppan Co., Ltd.). The following formulas (1) and (2) are used to calculate white rice moisture and water absorption.
Shown in

[0020]

(Equation 1) Here, the water absorption is an index indicating the water absorption of the white rice.

FIG. 2 is a diagram showing the relationship between white rice moisture and water absorption. For example, if the water content of white rice is 13.5%, the water absorption of immersed rice is 28%.

FIG. 3 is a schematic block diagram of another embodiment of the present invention. In the figure, the soaked rice supplied to the steaming rice machine 3 is disclosed in Japanese Patent Application No. 1-226217 filed by the same inventor.
By using the microwave opener 17 described in Japanese Patent Publication No. 2 and performing heat treatment for a while so that the inside of the immersed rice expands, the temperature of the immersed rice is raised to room temperature or higher. The water is supplied to the steamed rice machine 3 after the water content is reduced.

The microwave open 17 includes an inlet 19 such as a hopper into which immersed rice is mainly charged, a conveyor device 21, and a microwave open body 23 provided substantially at the center of the conveyor device 21. It is composed of

The microwave open body 23 comprises a microwave oscillator 25, waveguides 27 and 27A, a distributor 29 and a microwave irradiator 31. When the microwave is oscillated by the microwave oscillator 25, the microwave is distributed by the distributor 29 through the waveguide 27, and is further radiated into the open 17 from the microwave irradiator 31 through the waveguide 27A. .

Therefore, by the irradiated microwave,
The soaked rice supplied into the opener 17 is heated, and the soaked rice moisture is appropriately evaporated and removed, whereby the drying time of the conveyor-type dryer 9 is shortened, the quality is improved, and the equipment is reduced. You.

The present invention is not limited to the above embodiment, but can be implemented in other modes by making appropriate design changes.

[0027]

As is clear from the above description, the method and apparatus for producing dried rice for advanced sake according to the present invention is characterized in that steamed steamed rice is rapidly cooled, immediately crushed, fluidized, and immediately dehumidified. By drying continuously with reheated air, the problems of the prior art can be effectively solved, the product does not clump, the product is less damaged, and a proper drying state is achieved.
It does not give off a dry smell, and has high solubility of moromi even in highly polished rice,
It is easy to make sake at low temperatures, and the quality is improved.

[Brief description of the drawings]

FIG. 1 is a schematic configuration diagram of an embodiment of the present invention.

FIG. 2 is a diagram showing a relationship between white rice moisture and water absorption.

FIG. 3 is a schematic configuration diagram of another embodiment of the present invention.

[Explanation of symbols]

 DESCRIPTION OF REFERENCE NUMERALS 1 Dry rice production equipment for high-grade sake 3 Steam rice cooker 5 Rapid cooling blower 7 Steam rice crusher 9 Conveyor dryer 11 Fluid dryer 17 Microwave open 23 Microwave open body 25 Microwave oscillator 31 Microwave irradiation unit

Claims (3)

(57) [Claims] 1. A method for producing dried rice for high-grade sake, wherein steamed rice obtained by steaming soaked rice is quenched, immediately crushed and fluidized, immediately dried, and continuously dried with reheated air. . 2. A steamed rice machine for steaming immersed rice, a quench blower for rapidly cooling steamed rice of the steamed rice machine, and a steamed rice crusher for immediately crushing and fluidizing steamed rice quenched by cold air from the quench blower, An apparatus for producing dried rice for high-grade sake, comprising a conveyor-type dryer and a fluidized-dryer for immediately dehumidifying and continuously drying steamed rice that has passed through the steamed rice crusher with reheated air. 3. The apparatus for producing dry rice for advanced sake according to claim 2, wherein the steamed rice machine steams immersed rice heat-treated by microwave opening.