JP4708059B2 - Wash-free rice with umami and nutritional ingredients - Google Patents

Description

  The present invention relates to non-washed rice that retains umami components and nutritional components while leaving white rice paste powder cell layers and scutellum while being white rice.

  What society wants now is not just to be long-lived or ill, but always to be young and healthy. For this reason, many people want to supplement nutrition even from supplements. However, as long as beneficial nutrition can be ingested from natural foods, there are traditionally "brown rice", "spreaded rice", "germ rice", etc. for rice that is eaten every day. ing.

  However, “germ rice”, which is said to be the easiest to eat, is currently less than 1% of rice consumption. The cause of this is that the rice milling machine can freely increase the degree of milling from brown rice for 1 minute to fully milled rice with a milling machine, but the higher the degree of whiteness, the more nutrient components are removed. However, the lower whiteness that is close to brown rice is nutritionally superior, but in inverse proportion to it, it is not only poor in taste but also poor in digestibility, so brown rice, sprinkled rice and germinated rice Is shunned. After all, even if it is a small amount of nutritional components, digested and absorbable is preferred, and delicious and completely polished rice is preferred.

Therefore, even though the history of rice milling machines has been struggling to balance the conflict between the point that rice grains are "good digestive and absorbable and delicious" and the point that "nutrients remain"It's not too much to say. Regardless of that, the problem of antinomy remains almost unsolved and has reached today, and most people are eating completely polished rice. However, unpolished rice originally has excellent natural nutrients, but when it is removed, it becomes white rice. The absurdity of having to eat what became is great.
Japanese Patent Publication No. 5-21628 JP-A-2-242647 JP 2004-321001 A

  However, even though the literature has been studied, there have been studies on the structure of brown rice, so far, research on the taste of each of those tissues, and cross-sections of the surface layer of rice grains that have been refined in various states under a microscope. There is no research presentation about how much the surface layer has been removed. The present invention provides wash-free rice that retains umami ingredients and nutritional components while being white rice, a production method thereof, and a production apparatus thereof.

  The problems to be solved by the present invention are as described above. Next, means for solving the problems will be described.

In claim 1, in order from the outside, the epidermis (1), the pericarp (2), the seed coat (3), the paste cell layer (4), and the yellow-brown substance layer that does not contain starch and does not taste good A surface layer portion is formed, and the inside of the surface layer portion is in contact with the paste powder cell layer (4), and a light yellow single layer paste powder cell layer (5) located in a single deep layer, and the paste powder cell In the brown rice grain composed of the pure white starch cell layer (6), which is deeper than the layer (5), the starch cell layer (4), the sub-gelatin cell layer (5) and starch constituting the brown rice grain In the cell layer (6), the surface powder is removed from the surface layer part to the paste cell layer (4) by milling with a rice mill, and is located between the paste cell layer (4) and the starch cell layer (6). The single paste powder cell layer (5) containing malto-oligosaccharide, dietary fiber and protein is exposed on the surface of the rice grain, leaving the small paste powder cell layer (5) on the outer surface. It is allowed, and scraping of the surface layer portion and the projecting portion of the "surface portion Sharpener taken the germ germ (7) (8)" in more than 50% of the rice grains after pearling or "mouthfeel of poor germ (7), remaining The basal plate (9) ”is left, and after the milling by the rice mill, it is supplied to the washing machine (21), and in the washing machine (21), the paste cell layer (4 ) Cell wall (4 ') was broken, and the paste granules were stuck to the rice skin. Wash-free rice that retains umami and nutrients.

In claim 2, a friction-type rice mill is used for at least two-thirds or more of the process from the end of the entire process, and the surface area of the sub paste powder cell layer (5) and the embryo (7) is removed. The degree of whiteness of 35 to 38, wherein the surface layer and the protruding part of the germ (7), or the germinal part (7) having a bad touch, are removed, and the remaining scutellum (9) appears on the surface. The whiteness of the polished rice with the whiteness of 35 to 38 was further processed by washing the rice with a washing machine (21) to remove the “skin-free”. Polished rice is finished so as to be 41 or more, which is non-washed rice retaining umami ingredients and nutritional ingredients.

In Claim 3, it is wash-free rice with a whiteness of 41 or more, and when this is cooked, it is cooked to a yellowness of 13-18, and the wash-free rice retaining the umami and nutrient components according to claim 2 It is.

The effect of the present invention is
1. Wash-free rice of the present invention is wash-free rice that can be cooked by consumers without being sharpened, and has sweetness and umami than any other category of rice, and retains a delicious taste component and nutritional components.

  2. It has more natural vitamins and minerals than conventional high whiteness split rice and fully polished rice, and it is much easier to eat and digestible than conventional brown rice, split rice, and germinated rice, and it is easy for the human body to consume. Wash-free rice that retains umami and nutrients can be provided.

  3. Because less is removed than conventional completely polished rice, production plants can also produce energy-saving.

  The present inventor discloses the results of investigations to elucidate the surface layer of various conventional polished rice. First, the brown rice grain structure will be described. FIG. 1 is an enlarged schematic cross-sectional view of a portion of a surface layer portion of one grain of brown rice (part where each cell is particularly ordered). To explain the characteristics of each component of the rice grain surface layer, the layers up to the epidermis 1, pericarp 2, seed coat 3 and paste cell layer 4 (which may be deposited in several stages) do not contain starch. It is a yellow-brown substance that does not taste good. Rather, the substance that pulls the delicious taste of rice would be more correct.

  The reason for the poor taste of brown rice, split rice and germinated rice mentioned above is due to the remaining substances that pull the deliciousness of rice. Even if they are completely milled rice from which they have been removed, the taste is not good unless they are washed and cooked. The cell wall 4 'of the paste cell layer 4 generated during the milling process is broken, and the paste granules in them are This is because it is attached to the surface of the rice grain as “skin nuka” while sticking to the skin. Paste granule is the one that pulls the palate so much. In contrast, the light yellow sub-paste powder cell layer 5 (which is thin and has only one layer) located in one layer deeper than the paste cell layer 4 in contact with the paste powder cell layer 4 is yellow-brown. The paste powder cell layer 4 and the pure white starch cell layer 6 described later are different.

  Its ingredients include not only starch, but also various beneficial ingredients, and it is not only in the middle of the cocoon layer (from epidermis 1 to paste cell layer 4) and endosperm (starch cell layer 6) In particular, there is also an intermediate aspect between starch cells and paste cells, and it is not only a delicious ingredient that makes us humans (especially Japanese who have been staple rice), but also nutritionally superior. It contains things such as maltooligosaccharides, dietary fiber, and high-quality proteins. In the deep layer in contact with the subgelatin cell layer 5, there is a starch cell layer 6 in which most of the components are occupied by starch, and the starch cell layer 6 is laminated in multiple stages up to the center of the rice grain, and most of the rice grain It is a constituent that occupies.

  The first layer 6 ′, which is the outermost layer, contains a little umami component, and the second layer 6 ″ further contains a trace amount of umami component. The cells from the third layer 6 ″ ″ to the central portion contain almost no umami component. As can be understood from the above explanation, the place where the umami component and the nutritional component of rice grains are the most is the subgelatin cell layer 5, and when evaluated on an Olympic basis, the subgelatin cell layer 5 is a “gold layer” and starch. The first layer 6 ′ of the cell layer 6 is a “silver layer”, and the second layer 6 ″ is a “copper layer”. However, the subgelatin cell layer 5 in the rice grain is an extremely important part from the viewpoint of taste and nutritional aspect, but it has never been noticed so far. Therefore, until now, no rice has been refined by making use of the characteristics of the sub-glue cell layer 5 corresponding to the “gold layer”.

That is, even if the rice that has been put out so far is examined, the sub-powder cell layer 5 has been completely or almost completely removed. There were only brown rice, germinated brown rice, split rice, and germ rice with the cell layer 5 covered with most of the surface of the rice grain by epidermis 1, pericarp 2, seed coat 3, glue powder cell layer 4, or any of them. It is. In other words, no matter how much the paste powder cell layer 5 is valuable as a “gold layer” in taste, if the surface is covered with the paste cell layer 4 that pulls the legs of deliciousness, the effect is not achieved. It is not good.
In short, what was found out as a result of the inventors' investigation is
(1) In the case of “completely polished rice”, a thin rice mill is located in the paste cell layer 4 and the next layer together with the epidermis 1, pericarp 2, seed coat 3, etc. Even the paste cell layer 5 is almost removed, and the surface of the completely polished rice is formed with the starch cell layer 6 in the next deeper layer exposed.

  As will be described later, even at the low whiteness level of 32, the starch has already been removed. Therefore, it does not change, and the starch located in the shallowest layer of brown rice grains. In the case of the fully polished rice having a high whiteness of about 39 whiteness, the subspice powder cell layer 5 has been peeled off. Of course, the deeper starch cell layer 6 is exposed on the surface. Moreover, since this starch cell layer 6 is much harder than the epidermis 1 to the sub-paste powder cell layer 5 in the surface layer, it has a characteristic that it is difficult to be peeled off by friction between rice grains. Therefore, the commonly used friction-type rice mill is suitable for milling. Therefore, even if it is completely polished rice, the protruding part of the rice grain peeled off early is finished without the starch cell layer 6 being deeply shaved, that is, the original shape of the rice grain is not greatly changed. Even the grain of rice grains becomes uneven, and the subglue cell layer 5 is removed except for the non-projecting portions that occupy a small portion. This is because the shape of brown rice is not only spherical as shown in FIG.

Further, in the completely polished rice, there are almost no rice grains in which the germ 8 or the scutellum 9 remains. In this way, when the completely polished rice is finished with a rice mill, it has a whiteness of about 39, and when the skin is removed by a non-washing machine, the whiteness is 45-50. Cooking it gives a yellowness of 11 or less (less than 11) (this is pure whiteness), and, as everyone knows well, it becomes pure white rice.
(2) The state of “split rice” is almost the same as that of brown rice, although it is not sprouting as much as it is close to brown rice. In addition, when the divided rice is sown for 7 minutes, the germ 7 is almost lost, and the closer to the completely polished rice, the pericarp 2 and the seed coat 3 as well as the sub paste powder cell layer 5 are almost lost.

However, in any divided rice, the surface of the rice grain is more or less, the paste powder cell layer 4 of a taste minus substance, and in some cases, the surface layer substance remains. The whiteness of the milled rice as it is finished with a rice mill is 22-38, and when the skin is removed with a non-washing machine, the whiteness becomes 25-45. Of course, if the skin nuka is removed, when it is cooked, the one with a low degree of whitening is dark yellow-brown like brown rice, and it has a bad smell and a bad taste. And although those with a high degree of whitening are easier to eat than that, there is almost no remaining germ 7 and less nutrition.
(3) The state of “germ rice” is only the most refined one, but it is only about 7 minutes of sprinkled rice, and a lot of germ 7 ′ remains. The whiteness is 28 to 32, and the whiteness is 32 to 38 when the skin bran is removed with a non-washing rice machine. When it is cooked, it has a yellowness of 22 or more, and it is stinky and bad taste.

  That is, the rice is yellow-brown, and many germs 7 remain in the shape as they are, and the surface of the germ 7 'is even worse. Therefore, the rice grains remaining in the state of “germ 8 from which the surface portion of germ 7 has been removed” and “scuttle 9” are hardly seen. Here, “germ 7” will be explained. As shown in FIG. 2, the germ 7 in the brown rice grain has a conical tip and is deeply immersed toward the center of the rice grain, and its top is raised from the head of the rice grain. It is in the state. As shown in FIG. 5, “germ rice” means that even if the brown rice skin 1 and skin 2 are removed, the germ rice 7 ′ is slightly smaller than that of the brown rice, but it is almost as it is. It ’s left. However, the surface portion of the germ 7 ', that is, the portion raised from the rice grain has a bad taste and is not digestible.

  However, as shown in FIG. 7, the “development 8 in which the surface portion of the embryo 7 is cut” is considerably eliminated. If it is further scraped off, only the germinal scuttle 9 remains as shown in FIG. In any case, the “embryo 8 from which the surface portion of the germ 7 has been removed” and “the scutellum 9” have good digestibility, are sweet, and have many nutrient components such as vitamin E. Considering the above, since the nutritional components of rice have been focused on only the cocoon layer and the germ, it was not noticed, but the scutellum 9 and the sub paste powder cell layer 5 have no nutritional components and flavor of rice grains. Since it contains a lot of ingredients, it leaves as much as possible, and the paste cell layer 4 that gives a negative effect on the taste and the surface layer material, so-called cocoon layer components, and the surface part of the germ 7 Remove as much as possible.

However, until now there has never been such a thing. In particular, there was no such rice even in the case of split rice that was slightly less polished than completely polished rice, which is likely to be present.
Possible reasons are:
First, the characteristics of the sub-glue cell layer 5 were not known.
Secondly, the sub-powder cell layer 5 is extremely thin and easily peeled off together with the paste cell layer 4 on the outside of the hard rock-like starch cell layer 6.
Thirdly, since it has been a common sense that rice milling means for rice is traditionally performed with a friction-type rice milling machine, the milling method will inevitably do so. I will.
In other words, the third reason will be described in detail. According to the discovery of the present inventor, in the conventional friction-type rice milling machine, the germs are uprooted and dropped off from the stage where the whitening degree of about 32 is still relatively low. It was discovered that there are many rice grains, and when the pulverized grains are removed from the rice cake discharged from the rice milling machine, the rice cake contains a significant amount of starch.

  As a result, the conventional concept is a method in which the surface of the rice grain is peeled off by rubbing the rice grains while interposing the flour generated in the friction-type rice milling machine. However, it was thought that the surface was peeled off evenly, but it turned out to be wrong. The reason is that not only the rice grains have a low degree of milling but a large amount of rice grains are rooted and sprouting, and the starch component that exists only in the deep part of the rice grains is scraped at a time during the milling process. This is because the wrinkle layer to be formed has a considerable thickness and partly “uneven peeling” occurs. Therefore, even if the high whiteness separated rice just before being refined into completely polished rice is seen per grain, not only the germination of the entire surface of the rice grain but also the deep sub-glue cell layer 5 There are over-whitened portions that have been scraped off and the surface of the starch cell layer 6 is also slightly scraped, and there are many un-whitened portions where the paste-cell layer 4 still remains.

  Therefore, the high whiteness-stretched rice just before finishing into such completely polished rice was not good in taste and was avoided. In the first place, this kind of “uneven peeling” itself was not known. Of the rice consumption, more than 99% of the rice used for cooking was completely polished rice. In the whitening process, the starch cell layer 6 is hard just like the bedrock of the formation, so that the deep layer peels slower than that, and the surface layer peels away from the starch cell layer 6 left behind due to “uneven peeling”. As a result, by the time it reached fully polished rice, it was no longer unevenly peeled, and no one noticed that it had been “unevenly peeled” until just before that. However, "uneven peeling" is worse in the grinding type than in the friction type.

  In the case of a grinding rice mill, which is a means for producing embryo rice, the surface of the rice grain is shaved with a grindstone or the like. If 6 is also scraped off, not only the paste cell layer 4 but also the part in which the surface ridge layer remains remains. In particular, germinated rice is finished with a grinding-type rice milling machine, so that the surface of the grain of rice has a grinding flaw so that it does not taste much better. In addition, in the technique described in Japanese Patent Publication No. 5-21628, the scutellum 9 remains, but it is a high whiteness rice having a whiteness of 40 just finished with a rice mill, so that it is a umami ingredient and a nutritional ingredient. Most of the paste powder cell layer 5 having a large amount has been removed.

As can be seen from the above, conventional polished rice is easy to eat but has few nutritional components, or has high nutritional components but very poor taste. In order to solve this problem, it is possible that starch is contained in the sprouting or discharged rice cake in the state of low-milled rice, which has not been noticed until now in the rice milling process with a friction-type rice mill. Less, that is,
(1) As much as possible, it eliminates the difference in the separation of rice grains per grain during the process of half-milled rice, that is, eliminates uneven peeling, and as much as possible the high-nutrition and good-tasting sub-glue cell layer 5 and scutellum 9 Alternatively, the germ 8 from which the surface portion of the germ 7 having a poor mouth feel is removed is left.
(2) On top of that, it is necessary to finish the sperm when the sub-glue cell layer 5 is exposed on the surface.
However, there is a countermeasure against this problem (1). In other words, it can be realized by changing the method that has been used in the rice milling industry for a long time as follows. (However, it is extremely inconvenient to finish the fully polished rice as before.)

  In order to improve the efficiency, the conventional friction-type rice milling machine is provided with warts or line-like protrusions on the inner surface of the whitening net milling net, eliminating the thick layer peeling at once, The inner surface of the tube is made smooth, and this also goes backwards in improving efficiency, but the traditional “H-shaped” milling, that is, the intermediate process of the rice milling process is concentrated and refined from the other processes. It is effective to change the milling speed evenly, or to improve the speed of the rice milling machine, although it is inefficient. Moreover, about (2), since the whiteness when the sub paste powder cell layer 5 appears on the surface after the completion of (1) is 35 to 38 (there is a difference depending on the rice grain), it is finished in an optimum state. Can be dealt with on a test scale using a whiteness meter and a yellowness meter. Therefore, the rice milling apparatus of the present invention can be realized by slightly changing the conventional apparatus as follows.

<Description of Examples>
An embodiment of the apparatus of the present invention will be described with reference to FIG. The supply of the low whiteness halfway polished rice from the first rice mill 14 and the second elevator 15 that receive the brown rice supply from the brown rice tank 13 that stores the supplied brown rice through the first elevator 12 from the brown rice entrance 11. A second rice milling machine 16 and a third rice milling machine 18 that receives the supply of high-whiteness middle milled rice from the third elevator 17 and each device are connected to constitute a rice milling apparatus. The first rice milling machine 14, the second rice milling machine 16, and the third rice milling machine 18 are all friction-type rice milling machines (however, only the first rice milling machine 14 may be of a grinding type). The 2 rice milling machine 16 is equipped with motors with higher horsepower than the first rice milling machine 14 and the third rice milling machine 18, but all of the motors of this apparatus (not shown) have the same horsepower. is doing.

  Moreover, the rotational speed of these friction type rice mills is also operated at a high speed of 900 or more revolutions per minute. Furthermore, although the inner surface of the milling screen cylinder (not shown) of these friction-type rice mills has slightly fine irregularities, the convex part is much lower than the conventional one. Then, the polished rice discharged from the third rice mill 18 is fed into the polished rice tank 20 from the fourth elevator 19 and supplied to the non-washed rice machine 21, and the non-washed rice finished by the non-washed rice machine 21 is discharged. It is configured to be sent to the next process from the exit 22. This washing machine 21 may be any machine that can remove skin nuisance. That is, the one disclosed in Japanese Patent Laid-Open No. Hei 2-242647 or Japanese Patent Laid-Open No. 2004-321001 according to the invention of the present inventor may be used.

  Next, the operation of the above apparatus and the manufacturing method of the present invention will be described. The brown rice thrown into the brown rice filling slot 11 is thrown into the brown rice tank 13 through the first elevator 12. Then, the brown rice that has flowed down from the brown rice tank 13 is finished into half-milled white rice that has been thinly peeled off by the first rice mill 14, and is supplied to the second rice mill 16 through the second elevator 15. In the second rice milling machine 16, the surface of the intermediate milled rice is thinly peeled, finished into half milled rice with a higher degree of milling, and supplied to the third rice milling machine 18 via the third elevator 17. In the third rice mill 18, the surface of the milled white rice is thinly peeled and finished to a whiteness of 35 to 38, and then fed into the milled rice tank 20 through the fourth elevator 19.

  Here, although an annotation is added, since the first rice mill 14 only whitens the brown rice slightly, it is not scraped to the sub-glue cell layer 5 of the rice grains even in the conventional state. (However, in the case of the grinding type, it is necessary to use a grinding wheel of 60 or more.) The problem is the second rice mill 16 that is responsible for the middle of the whole rice milling process. Since the inner surface is almost smooth, (2) and the second rice mill 16 only applies the same light load as the first rice mill 14 and the third rice mill 18, and (3) Since this apparatus is rotated at a high speed of 900 times per minute, during the whitening process, the cocoon layer is not thickly removed at one time or unevenly peeled off. In addition, the germ unique to the friction-type rice milling machine does not fall down and fall off.

  Therefore, compared with the half-milled rice discharged from the conventional second rice milling machine 16, the half-milled rice discharged from the second rice milling machine 16 of this apparatus has a much lower degree of milling and the remaining rate of germ. It is characterized by high and low starch removal rate.

  And the whiteness is finished to 35 to 38 by scouring the rice with the third rice mill 18 having the same configuration as the second rice mill 16 with almost the same load as the second rice mill 16. (That means that the same load is applied to all three units, and the amount of wrinkles generated is not equal to three units). However, the whiteness of 35 to 38 of whiteness is finished using the miniature machine, whiteness meter, rice cooker, and yellowness meter of the above equipment, and the whiteness of the rice in the lot is finished. It is confirmed in advance whether it should be done, and finish with the whiteness.

  And the whiteness is lower than the whiteness of the completely polished rice discharged from the conventional third rice mill 18. This means that this machine cannot be used to finish conventional completely polished rice, and even if all three units increase the motor horsepower to achieve it, not only will the rice temperature rise, it will be extremely efficient. Will be bad. However, when the rice of the present invention is produced, the amount of power that is peeled off from the rice grains is smaller than that in the conventional case, so that the power consumption is low. And, it should be noted that the polished rice finished with whiteness of 35 to 38 thus obtained has almost no sachet cell layer 5 removed as described later, and the surface portion of the germ 7 has been removed. The germ 8 and the scutellum 9 also remain considerably. Moreover, the unpeeled paste powder cell layer 4 hardly remains on the surface of the sub paste powder cell layer 5.

As described above, in the rice milling apparatus of the present invention,
(1) The whole process or the process near the end is constituted by a friction-type rice mill, which occupies at least two-thirds or more of the total rice process.
(2) The load distribution is such that almost the same load is applied to the entire process of the friction-type rice milling process.
(3) The inner surface of the milling screen of the rice mill is almost smooth.
(4) The rotational speed of the milling roll of the rice mill is a high speed rotation of 900 or more per minute.
However, satisfying all of (1) to (4) has the best synergistic effect, but any one of the items has a certain effect. Is.

  Although the embodiment of FIG. 3 is a three-unit joint type, this may be a four-unit joint type, or a single machine may be used as long as it satisfies the above (1) to (4). However, in order to do it with one single pass type rice mill, it is not possible with the conventional milling roll. Therefore, the whitening roll in that case is shown in FIG. 4 and described as a second embodiment. (However, illustration of the entire rice mill is omitted). FIG. 4 shows a “pressure equalizing” whitening roll used in a one-pass type rice milling machine according to the present invention, which is characterized by two protrusions running vertically on the outer surface of a cylindrical body 31. That is, the strips 32 and 32 ′ are bent in the direction of the arrow at an angle of about 167 degrees at a middle curve point (having a radius) 33 between the start point 34 and the end point 35. Moreover, the line connecting the start point 34 and the end point 35 is parallel to the axial direction of the whitening roll.

  Note that 36, 36 ′, 36 ″, and 36 ″ ″ are gusts that are opened in the back shadow of the ridge 32. The action of the whitening roll was sent to the whitening chamber by a rice feed spiral (not shown) integrally connected to the right (illustrated) of the whitening roll provided rotatably in the whitening chamber. The brown rice is stirred at high pressure by the ridges 32 and 32 ′ of the whitening roll that rotates together with the rice sending spiral. In addition, since it is bent at an angle of about 167 degrees, no high pressure is applied to the central portion.

  In addition, since the direction from the bending point 33 to the end point 35 is slightly opposite to the flow of rice, a compression plate provided at the discharge port in the vicinity of the end point 35 (both not shown) The compressive force of is sufficient. This means that the vicinity of the end point 35 does not become extremely low pressure. Since it is as described above, even if it is a joint type or a single-pass type single pass type in which the entire whitening process is performed by a single whitening roll, the entire process (possibly the low pressure part near the discharge port) The pressure distribution is applied almost evenly, and as a result, load distribution is performed in which the entire process is almost evenly loaded, and the above (1) to (4) are realized. In this way, in both the first embodiment and the second embodiment, the polished rice that has undergone the final process of the polishing process and finished to a whiteness of 35 to 38 has the scutellum 9 and the surface portion removed. In addition, a large amount of the germ 8 remains, and the sub-glue cell layer 5 remains, and the cocoon layer is peeled off, including the paste cell layer 4 on the surface.

However, since the flesh adheres to the surface as it is finished with the rice mill, it is put into the milled rice tank 20 by the fourth elevator 19, and the flesh is removed by the washing machine 21. The rice is washed and discharged from the discharge port 22. In this way the applied to the non-bran rice machine 21, great pains to have finished in polished rice that was left and Anori powder cell layer 5 and the blastocyst 9, this is the scrub and the US strongly by hand or washing rice machine This is because, when sharpened, the subglue cell layer 5 and the scutellum 9 that easily peel off will be washed away. In that respect, when it is applied to the washing-free rice machine 21, the discharged washing-free rice does not remove the sub paste powder cell layer 5, removes the skin nuka, and has a whiteness of 41 to 45. The total number of rice grains in which the scutellum 9 or the germ 8 from which the surface portion has been removed occupies 50% or more of all the rice grains.

  Next, the non-washed rice of the present invention will be described. As described above, the milled rice having a whiteness of 35 to 38 discharged from the milling machine of the present invention has no cocoon components such as the paste cell layer 4 on its surface as described above. For example, even if the skin wrinkle is removed by the washing-free rice machine 21, the whiteness does not increase to 40 or more because the wrinkle components such as the paste cell layer 4 are yellowish brown. Therefore, the non-washed rice of the present invention having a whiteness of 41 to 45 is finished in the non-washed rice from which most of the wrinkle component that pulls the delicious foot is removed. In addition, even with conventional completely polished rice or non-washed rice having high whiteness, the whiteness is 41 or more. However, the decisive difference from the non-washed rice of the present invention is that those non-washed rices not only have few germs 8 and scutella 9 left, but there are almost no subgelatin cell layers 5 on the surface of the rice grain, Since the starch cell layer 6 is exposed on the surface, when it is cooked on the rice, it becomes pure white rice having a yellowness of 11 or less (numbers are reduced).

That is the character of the “cas” written as white in the US. On the other hand, even if the non-washed rice of the present invention has a whiteness of 41 or more, the surface is covered with the sub-glue cell layer 5, so when cooked in rice, the yellowness is slightly yellowish. Oh Ru since become 13 to 18. In addition, the total number of rice grains in which the scutellum 9 or the germ 8 from which the surface has been removed occupies 50% or more of all rice grains. Therefore, the taste is different from that of conventional rice. For reference, the taste and contained nutrient components compared to conventional rice are shown in Table 1.

  By the way, the yellowness of 13 to 18 is that the sub-glue cell layer 5 is exposed on the surface of the rice grain before cooking rice, that 11 or less is the starch cell layer 6 is exposed, and 22 or more is the paste cell. This shows that the soot component such as the layer 4 is exposed. However, some of the conventional ones are cooked to a yellowness of 13 to 18, but the rice before cooking is one grain, and the exposed portions of the grains and grains are the starch cell layer 6. This is a case where the paste powder cell layer 4 is mixed. The terms described in this specification and the like are defined or explained as follows.

  The “whiteness” is an average value obtained by measuring the whiteness value of polished rice measured with a whiteness meter C-300 type manufactured by Kett Co., Ltd. (whiter as the numerical value is higher). “Yellowness” is an average value obtained by measuring the yellowness value of freshly cooked rice with a spectral color difference meter SE2000 manufactured by Nippon Denshoku Industries Co., Ltd. (whiter as the numerical value is smaller) three times. (Does not include jars that have been discolored due to long-term incubation.) “Blasta” means the remaining germ basal part and the protruding part of the germ that is not touching the tongue. It is a place with a lot of nutrients. “Load distribution with almost equal load over the entire process” is a process that focuses on “removal” rather than “seed” just before the end of the milling process. In the whole rice milling process (except for the above), it is performed more evenly than in the past, without using the middle part of the milling as in the middle.

It is a partial expanded sectional view of the surface layer part of one grain of brown rice grain. It is an external view of brown rice, (a) is a longitudinal side view, (b) is a lateral side view, (c) is a longitudinal sectional view, and (d) is a transverse sectional view. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a diagram illustrating an embodiment of a continuous type rice milling apparatus according to the present invention. It is drawing of the milling roll of the same type rice milling apparatus. It is the external view which looked at the conventional germinated rice from the side. It is a longitudinal cross-sectional view of the "washless rice which left the scutellum 9" of this invention. It is the external view which looked at the same "washless rice which removed the surface part of the germ 8" from the side.

DESCRIPTION OF SYMBOLS 1 Epidermis 2 Pericarp 3 Seed coat 4 Paste cell layer 5 Subspice cell layer 6 Starch cell layer 7 Embryo 7 'Germ rice germ 8 Germ from which surface part was removed 9 Blast plate 11 Brown rice insertion port 12 First elevator 13 Brown rice tank 14 1st rice mill 15 Second elevator 16 2nd rice mill 17 3rd elevator 18 3rd rice mill 19 4th elevator 20 Polished rice tank 21 Washless rice machine 22 Discharge port 31 Body 32/32 'Projection 33 songs Point 34 Start point 35 End point 36 ・ 36 '・ 36''・36'''

Claims (3)

In order from the outside, the surface layer part is composed of a layer of a yellowish brown substance that does not contain starch and does not taste well, in the order of the outer skin (1), pericarp (2), seed coat (3), paste cell layer (4), The inside of the surface layer portion is in contact with the paste cell layer (4), and a light yellow one-layer sub paste powder cell layer (5) located in one deep layer, and further the sub paste powder cell layer (5) In the brown rice grain composed of a deep, pure white starch cell layer (6), the paste cell layer (4), the subgelatin cell layer (5) and the starch cell layer (6) constituting the brown rice grain In the scouring with a rice mill, the surface layer portion to the paste cell layer (4) are removed, and the sub paste powder cell layer ( 5) leaving the outer surface, further said to expose Anori powder cell layer containing malto sugars and fiber and protein (5) to the rice grains surface, and after pearling More than 50% of the grains are “the embryo (7) whose surface portion of the germ (7) has been scraped off” or “the germinal layer (7) whose surface is not well-touched” The scutellum (9) "is left, and after scouring with the rice mill, the rice is washed (21) and supplied to the cell wall (4 ') of the paste cell layer (4). ) And the savory ingredients and nutritional components, which are characterized by separating and removing only the “skin nuka” adhering to the surface of the rice grains in a state where the paste granules are stuck to the rice skin Washed rice. Using a friction-type rice milling machine for at least two-thirds from the end of the whole process, the subgelatinous cell layer (5) and "embryo (8) with the surface part of the germ (7) shaved" Or, finish the milled rice with whiteness of 35-38 , with the surface of the germ layer (7) with poor tongue and the protruding part, and the remaining scutellum (9) appearing on the surface . The polished white rice having a whiteness of 35 to 38 is further subjected to a washing-free rice treatment for removing “skinned nuclides” by a rinsing machine (21) so that the “skinned nuclides” are removed and the whiteness is 41 or more. Washed rice retaining umami ingredients and nutritional ingredients according to claim 1, wherein polished rice is finished. The whiteness 41 or more a non-bran rice, no-bran rice which holds the flavor component and nutrients claim 2, characterized in that up cook the yellowness 13-18 When cooking it.

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