JP5200154B2 - Rice dough forming machine - Google Patents

Description

  The present invention relates to a rice dough forming machine used when manufacturing a rice sheet using rice flour as a main raw material.

  Japan's food self-sufficiency rate is 40% on a calorie basis, and in order to expand demand for rice, it is necessary to actively promote the use of rice flour for noodles and bread. Attempts have been made to commercialize processed foods. However, with regard to noodles, since there is no rice suitable for rice noodles in the first place, there is a problem that it is easy to cut when it is made into noodle strings or sticks when boiled, and it is said that it is difficult to commercialize it. . However, as a solution to this problem, a method of adding gluten or starch and making it easy to process can be considered, and various methods for producing rice noodles using rice as a raw material have been proposed.

  For example, as disclosed in Japanese Patent Laid-Open No. 53-130448, a method in which a part of wheat flour is replaced with rice flour to make noodles using gluten of wheat flour, for example, as in Japanese Patent Publication No. 60-41579, That is the method of adding starch. Furthermore, recently, as in Japanese Patent Application Laid-Open No. 2008-301769, 100% rice noodles using high amylose rice as a raw material have been developed.

JP-A-53-130448 Japanese Patent Publication No. 60-41579 JP 2008-301769 A

  However, the noodles made from rice flour have a problem that the noodles are sticky due to the lack of starchy material to be connected, and the stickiness of the noodle surface is strong due to the stickiness caused by the amylopectin contained in the rice. .

  Further, if the starch quality is increased to make the noodles difficult to cut, the transparency that is characteristic of rice cannot be obtained, the flavor is impaired, and the rice noodles cannot be said.

  In addition, the above problems can be overcome by steaming and cooling rice fine powder, and rice noodles with 50% or more of rice flour can be produced, but the productivity is very poor and the product becomes expensive. Consumers will not be able to purchase casually.

  Therefore, the present invention solves the problems in the production of rice noodles using conventional rice flour as a raw material, and even a rice sheet containing 50% or more of rice flour made from high amylose rice as a raw material is difficult to tear when made into noodles, An object of the present invention is to provide a rice dough forming machine for forming a rice dough for producing a rice sheet of 50% or more of rice flour which has good noodle judgment and is excellent in productivity and can be produced at low cost.

  The gist of the present invention will be described with reference to the accompanying drawings.

This is a rice dough forming machine that makes a rice dough that is made by steaming a mixed solution containing 50% or more of the above-mentioned rice flour obtained by stirring and mixing high-amylose rice having a amylose value of 30% or more, and starch and water. A base sheet conveying section 6 in which a cloth base sheet 1 is stretched in a loop shape on a conveying roller 3 arranged at intervals, and the cloth base sheet 1 is movably provided in a loop shape, and the base sheet On the cloth base sheet 1 that moves in a loop of the transport section 6, the mixed liquid supply section 7 that continuously flows the mixed liquid, and the mixed liquid supply section 7 is poured onto the cloth base sheet 1. And a steaming section 8 for steaming the mixed liquid, and the mixed liquid supply section 7 takes out the mixed liquid supplied into the supply tray 21 to a supply tray 21 to which the mixed liquid is supplied. twenty two Provided in a rotatable manner, the mixed liquid in the supply tray 21 is attached to the surface of the take-out roller 22 and pulled up from the supply tray 21, and is lifted from the supply tray 21 and attached to the surface of the take-out roller 22 The mixed liquid is peeled off and poured onto the cloth base sheet 1, and the steaming section 8 is provided with a steam discharge section 26 that discharges high-temperature steam under the cloth base sheet 1. The high-temperature steam discharged from the steam discharge section 26 passes through the cloth base sheet 1 and makes the entire cooking section 8 high temperature, and the high-temperature steam moves through the cooking section 8 with the high-temperature steam. The mixed liquid supplied on the base sheet 1 is configured to be cooked together with the cloth base sheet 1, and the sheet-shaped mixed liquid coming out of the steaming unit 8 and the cloth base sheet 1 Those according to U.S. dough forming machine, characterized in that a structure having a peeling portion 29 for peeling.

  Further, the vapor discharge section 26 is disposed inside the cloth base sheet 1 stretched in the loop shape, and moves on the cloth base sheet 1 that flows on the upper side through which the liquid mixture is poured from the liquid mixture supply section 7. Disposed on the lower side, the steam discharged from the steam discharge section 26 passes through the cloth base sheet 1 and steams the mixed liquid on the cloth base sheet 1 from the lower side. The rice dough forming machine according to claim 1.

  Since the present invention is configured as described above, when forming a rice dough with a mixed solution containing 50% or more of rice flour obtained by stirring and mixing rice flour obtained by milling high amylose rice having an amylose value of 30% or more, starch and water. In addition, this mixture can be easily α-ized to form rice dough without the need for kneading or kneading, thus simplifying the process, reducing costs, and improving the straight line rate (yield). It becomes a rice dough forming machine for forming a rice dough for producing a rice sheet of 50% or more of rice flour made from an innovative high amylose rice having excellent properties.

  Moreover, since the present invention employs a cloth base sheet as the base sheet, when the sheet-like mixed liquid is steamed, it can be steamed more uniformly, and the steamed rice dough after steaming is made of cloth. It is an innovative rice dough forming machine with excellent productivity that can be easily peeled from the base sheet.

  Furthermore, in the present invention, since the mixed solution is formed into a sheet shape and cooked to form a sheet-shaped rice dough, it is not necessary to extend the dough one by one to make a sheet shape, and to make noodles by cutting into thin pieces It becomes a rice dough forming machine with excellent practicality that can be cut into squares or rounds to make spring rolls or wontons.

  Further, in the invention according to claim 2, the rice dough formation with higher productivity, which can more easily and completely alphatize the mixed solution formed in a sheet shape on the cloth base sheet. It becomes a machine.

It is process flow explanatory drawing of a present Example. It is a description perspective view which shows the rice washing machine of a present Example. It is sectional drawing which shows the water milling machine of a present Example. It is sectional drawing which shows the rice dough forming machine of a present Example.

  An embodiment of the present invention which is considered to be suitable will be briefly described with reference to the drawings showing the operation of the present invention.

  A mixed solution containing 50% or more of rice flour obtained by stirring and mixing rice flour obtained by milling high amylose rice having a amylose value of 30% or more and supplied to the mixed solution supply unit 7 in a loop shape is provided movably. Since the cloth base sheet 1 is moved, it is poured (supplied) from the mixed liquid supply unit 7 onto the cloth base sheet 1, so that the mixed liquid poured into the cloth base sheet 1 The base sheet 1 is formed into a continuous belt-like sheet, and is conveyed to the steaming unit 8 by the movement of the cloth base sheet 1 while being formed in the belt-like sheet.

  The mixed liquid formed on the belt-like sheet conveyed to the steaming unit 8 is high-temperature steam discharged from the steam discharge unit 26 provided on the lower side of the cloth base sheet 1 while moving in the steaming unit 8. When the steamed portion 8 is cooked and gradually becomes alpha, and leaves the cooking section 8, it becomes a sheet-like rice dough that is completely pregelatinized on the cloth base sheet 1, and is alphaized on the cloth base sheet 1. The sheet-shaped rice dough is peeled from the cloth base sheet 1 at the end of the base sheet conveying section 6 where the cloth base sheet 1 serving as the peeling section 29 is folded back in the return direction to form a sheet-shaped rice cloth. Will be able to.

  That is, according to the present invention, since the mixed liquid is formed into a sheet shape, and the whole mixed liquid is easily heated to be in a state of being alphatized, heating is performed without performing kneading or kneading work one by one. A rice dough that has been pregelatinized can be easily formed simply by performing a steaming process of heating at a temperature.

  In addition, since the cloth base sheet 1 is adopted, the high-temperature steam discharged from the steam discharge section 26 easily passes through the cloth base sheet 1 and is formed into a sheet on the cloth base sheet 1. The liquid can be heated efficiently and uniformly, and therefore, the mixed liquid formed into a sheet shape on the cloth base sheet 1 can be easily and completely alphatized in a short time without kneading or kneading. This is an innovative rice dough forming machine with extremely high productivity.

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

  The present example relates to a method for producing a rice sheet of 50% or more of rice flour using high amylose rice as a raw material using the rice dough forming machine 2 of the present invention.

  Specifically, as shown in FIG. 1, this example includes (1) a rice washing step, (2) a milling step, (3) a filtration step, (4) a mixing step, (5) a stirring step, and (6). After 9 steps of steaming process, (7) drying process, (8) cooling process, and (9) cutting process, polished high amylose rice with amylose value of 30% or more is washed with rice washer 9 and immersed in water The milled rice flour was milled while adding cold water in the water grinder 10, and the milled rice flour was used as water grinder, and starch was mixed with the water grinder, and this was mixed into a mixed solution. In order to make rice dough, a sheet-like mixed solution is formed and steamed by the rice dough forming machine 2, and this mixed solution is made into α, and this made rice dough is dried, cooled, and made into β, and then made into β. A sheet of 50% or more rice flour made from high amylose rice as a rice sheet by cutting out the rice dough It is a manufacturing method.

  More specifically, the high amylose rice used as the raw material is Hokuriku 207 (registered as “Koshi no Kaori” on February 15, 2011), and the amylose value of Hokuriku 207 is around 36%. is there.

  This Hokuriku No. 207 was originally cultivated for the purpose of making it suitable for noodle making, and it contains a lot of amylose, so it has the property of becoming hard when it cools. It is excellent in aptitude.

  Furthermore, this amylose has a faster β-ization rate than aminopectin when it is β-converted into β-ized rice dough, so that it can be easily β-converted. There is also an advantage that productivity can be improved.

  Details of each step will be described below.

(1) Rice-washing process The rice-washing process is a process of washing the polished rice. For example, when using a conventional rice-washing machine having a stirring blade, the stirring blade damages the rice by rubbing with the rice. The rice is spoiled and the rice is turned into scrap rice and fine rice, which may impair the flavor of the rice. Difficult, it takes a lot of time to wash the whole rice.

  Therefore, in this embodiment, the rice washing is performed using the rice washing machine 9 using water and air.

  As shown in FIG. 2, the rice washer 9 is composed of a rice washer container 12 having a plurality of air discharge ports 11 at the bottom, and an air compressor unit 13 that sends out air discharged from the air discharge ports 11. The air discharge ports 11 are arranged in a scattered state at the bottom of the rice washing machine container 12 so as to agitate the entire inside of the rice washing machine container 12.

  Rice and water are put into the rice washing machine container 12, air is discharged from the air discharge port 11, and the rice is stirred and washed so that the rice rolls up from below.

  Since this stirring action is caused only by water and air, the rice is hardly damaged, so that the appearance of the rice is not impaired, and a plurality of air discharge ports are provided at the bottom of the rice washing machine container 12. 11 is provided, the entire inside of the rice washing machine container 12 can be stirred, and the washing time can be performed in a short time.

Specific rice washing conditions are an air pressure of 5 kg / cm ² , a water amount of about 2 L with respect to 1 kg of raw material, and a rice washing time of 15 to 30 minutes.

  Moreover, after washing | cleaning this rice, it is immersed in water for 4 to 20 hours, and sufficient water | moisture content is included in the rice.

(2) Milling step The milling step is a step of finely pulverizing the washed rice to make rice flour, and uses a milling method using a water milling machine 10 that performs water milling with a stone mill while adding cold water.

  As shown in FIG. 3, the water milling machine 10 includes a material introduction part 15 for introducing rice into the stone mill part 14, and a stone mill part 14 for pulverizing the rice introduced from the material introduction part 15 into rice liquid. The water milling derivation unit 16 derives the rice liquid milled by the stone mill 14.

  Specifically, the material introduction part 15 is provided on the upper part of the center of the stone mortar part 14 and is provided with a funnel insertion part 18 for inserting a funnel 17 used for throwing rice without spilling around. A funnel 17 is inserted into 18 and rice is introduced into the material introduction part 15 through the funnel 17 so that the rice properly reaches the stone mill part 14.

  Also, the millstone portion 14 is formed of an upper millstone portion 19 and a lower millstone portion 20, and a rotation axis is pivotally attached to the lower millstone portion 20, and the material charged into the millstone portion 14 is composed of the upper millstone portion 19 and the lower millstone portion. It enters the gap between the parts 20 and is pulverized by the rotation of the lower stone mill part 20 to become rice liquid.

  The pulverized rice liquid is mixed with the cold water introduced together with the rice, flows out from the stone mill portion 14 in a fluidized state, and is led out from the water milling derivation section 16.

  The features of this water-milling machine 10 are that the amount of heat generated during pulverization is small and the heat damage to the rice is suppressed, and because it becomes fine-grained rice flour, the moisture contained in the rice is maintained, the flavor is not impaired, and the dough The eyes are fine and the touch is good.

  The specific milling conditions are as follows. Milling is performed under the processing conditions of 1.5 kg / min to 1.75 kg / min while adding cold water to the water mill 10 at a water amount of 1.2 L / min to 1.6 L / min. When the viscosity is measured by a cup viscosity measurement method (cup capacity 48 ml), the viscosity is set to 20 cps to 60 cps.

(3) Filtration process The filtration process is a process for removing the brown part of the germ mixed with the milled rice flour, and the water-milled flour flowing out from the water-milled milling derivation unit 16 of the water-milling mill 10 is stored as it is. It flows into the filter provided with the sieve mesh 25 at the upper part of the container, and the water-milled flour that has passed through the sieve mesh 25 is stored in the storage container, and is sent to the mixing process of the next process described later from the filtrate delivery part provided below this storage container. doing.

(4) Mixing step The mixing step is a step of mixing starch as a raw material for the binder and umami into the filtered water-milled flour, storing the filtered water-milled flour sent from the filter in the mixing tank, Starch is mixed therein, the stirring blade provided in the mixing tank is rotated, and mixed well for 20 to 30 minutes to produce a mixed solution.

  The starch to be mixed is tapioca starch, potato starch, sweet potato starch, wheat starch, zako starch, rice starch, mung bean starch, corn starch, high amylose corn starch, waxy corn starch, etc. A plurality of types may be mixed, and the mixing ratio with rice flour is 0% to 49%.

(5) Agitation process The agitation process prevents the mixed liquid of rice flour and starch mixed in the mixing process from having a heavy specific gravity of the rice, so that the rice flour precipitates sooner and separates into rice flour and starch, resulting in uneven quality. The mixture is stirred in a stirring tank provided with a stirrer that stirs and stirs the mixed solution from the bottom of the tank immediately before being supplied to the rice dough forming machine 2 in the steaming step described later. The rice flour and starch are uniformly dispersed and then supplied to the rice dough forming machine 2.

(6) Steaming process The steaming process is a process in which the mixed solution is heated with steam to be gelatinized to form rice dough. In this embodiment, the rice dough forming machine 2 is used to perform the stirring process described above. Then, while pouring a certain amount of the mixed liquid in which rice flour and starch are uniformly dispersed onto the cloth base sheet 1, a sheet-like mixed liquid is formed on the cloth base sheet 1, and this sheet is formed. The mixed dough is steamed with high-temperature steam together with the cloth base sheet 1 to form a rice dough.

  In the rice dough forming machine 2 used in this example, as shown in FIG. 4, a cloth base sheet 1 is stretched in a loop shape on a conveying roller 3 arranged at intervals, and this cloth base sheet 1 is used. A base sheet conveyance unit 6 provided in a loop-like manner, a mixed liquid supply unit 7 for continuously feeding the mixed liquid onto the cloth base sheet 1 that moves in a loop shape of the base sheet conveyance unit 6, It comprises a steaming section 8 for steaming the liquid mixture poured from the liquid mixture supply section 7 onto the cloth base sheet 1, and the steaming section 8 discharges high-temperature steam to the lower side of the cloth base sheet 1. The discharge part 26 is provided, and the high-temperature steam discharged from the steam discharge part 26 passes through the cloth base sheet 1, and the entire steaming part 8 is heated, and the steam inside the steaming part 8 is moved by the high-temperature steam. Supplied on fabric base sheet 1 The mixed liquid is configured to be cooked together with the cloth base sheet 1, and includes a peeling portion 29 for peeling the sheet-like mixed liquid coming out of the steaming portion 8 and the cloth base sheet 1. .

  Specifically, the mixed liquid supply unit 7 puts the mixed liquid in the supply tray 21 at a position where the mixed liquid is supplied to the supply tray 21 to which the mixed liquid is supplied and is partially immersed in the mixed liquid supplied in the supply tray 21. A take-out roller 22 that adheres to the surface and is pulled up is rotatably provided. The take-out roller 22 is formed to have a length substantially equal to the width of the cloth base sheet 1 and is provided in parallel with the width direction of the cloth base sheet 1. It is configured.

  In addition, the surplus liquid removing unit 23 that forms the mixed liquid adhering to the surface of the take-out roller 22 with a uniform thickness is provided in parallel with and in a state close to the take-out roller 22, and the surplus liquid removing unit 23 has a uniform thickness. The liquid mixture adhering to the surface of the take-out roller 22 formed on the surface of the take-out roller 22 is peeled off from the surface of the take-out roller 22 and is introduced onto the base sheet 1 made of cloth. The structure is provided so as to circumscribe the surface of the roller 22 and have the other end close to the cloth base sheet 1.

  The base sheet transport unit 6 has a configuration in which a cloth base sheet 1 is stretched in a loop shape on a drive unit 4 composed of two transport rollers 3 that are disposed to face each other in the horizontal direction with a space therebetween. The cloth base sheet 1 stretched on the (conveying roller 3) is configured to move in a loop with the rotational drive of the driving unit 4 due to frictional resistance generated between the conveying roller 3 and the cloth.

  As described above, the base sheet conveyance unit 6 according to the present embodiment provides the cloth base sheet 1 in a loop shape, and when the cloth base sheet 1 folds the conveyance path, the sheet form is formed on the cloth base sheet. In this embodiment, the pre-gelatinized rice dough is peeled off from the cloth base sheet 1, and in the present embodiment, the base sheet transport unit from which the pre-gelatinized rice dough is peeled off from the cloth base sheet 1 is formed. A folded end portion at which the fabric base sheet 1 of 6 is folded back in the return direction is defined as a peeling portion 29.

  In addition, as described above, the base sheet conveying unit 6 peels the rice dough that has been pregelatinized on the cloth base sheet 1 at the peeling unit 29 (the folded end where the cloth base sheet 1 is folded back in the return direction). Although it comprises, on the cloth base sheet 1 which provided the residual cloth removal part 5 for removing the residual cloth which remained on the cloth base sheet 1 without peeling and peeled the rice cloth and returned When a new mixed liquid is poured into the base sheet 1 and the newly poured mixed liquid is formed into a sheet shape, the newly poured mixed liquid is formed into a uniform sheet. The surface of the fabric base sheet 1 that has been turned back is configured to be in a clean state free of residues.

  More specifically, the residual fabric removing section 5 is formed at a position where the surface of the cloth base sheet 1 after the cloth base sheet 1 is folded back and the rice dough is peeled faces downward. It is configured to be in contact with one surface.

  The steaming unit 8 includes a cover unit 25 provided above the base sheet conveying unit 6 and a steam discharge unit 26 provided below the cloth base sheet 1 provided in a loop shape.

  The steam discharge section 26 has a plurality of first steam discharge sections 27 installed in a tubular shape in the width direction of the cloth base sheet 1 inside the cloth base sheet 1 and a direction in which the cloth base sheet 1 is turned back. It is comprised by the 2nd vapor | steam discharge part 28 erected in the tubular shape in the length direction of the cloth base sheet 1 below the cloth base sheet 1 surface.

  That is, the high-temperature steam discharged from the first steam discharge section 27 passes from the lower side through the cloth base sheet 1 that moves on the upper side where the mixed liquid is poured from the mixed liquid supply section 7, and the cloth made of cloth that moves on the upper side. A base made of cloth in which the mixed liquid formed in the form of a sheet on the base sheet 1 is efficiently heated and boiled from the lower side, and the high-temperature steam discharged from the second steam discharge section 28 moves back on the lower side. It passes through the sheet 1 and spreads in the steaming part 8, and the high-temperature steam spread in the steaming part 8 is heated and steamed from the upper side of the mixed solution formed in a sheet shape on the cloth base sheet 1. Thus, the liquid mixture formed in a sheet shape on the cloth base sheet 1 is configured to be easily and completely α-ized by the steaming unit 8.

  Since the rice dough forming machine 2 of the present embodiment is configured as described above, the steaming process using the rice dough forming machine 2 is performed as follows.

  The liquid mixture supplied to the supply tray 21 of the liquid mixture supply unit 7 is attached to the surface of the take-out roller 22 that is partially immersed in the liquid mixture, and is rotated from the inside of the supply tray 21 by the rotation of the take-out roller 22. After pulling up and pouring a certain amount onto the cloth base sheet 1, the excess liquid mixture is scraped off by the surplus liquid removing section 23 to make the liquid mixture adhering to the surface of the take-out roller 22 uniform. The mixed liquid is peeled off from the surface of the take-out roller 22 with the introduction plate 24 in contact with the take-out roller 22, and the peeled mixed liquid is poured onto the cloth base sheet 1 moving in a loop along the introduction plate 24. .

  The mixed liquid poured onto the cloth base sheet 1 moving in a loop is formed into a continuous belt-like sheet on the cloth base sheet 1 moving at a constant speed. It is conveyed to the steaming part 8 as it is.

  A first steam discharge unit 27 provided on the lower side of the cloth base sheet 1 while moving the steaming part 8 is mixed with the mixed liquid formed on the cloth base sheet 1 conveyed to the steaming part 8. And steamed with the high-temperature steam discharged from the second steam discharge section 28, and gradually alphatized, the rice dough formed on the belt-like sheet when completely exiting the steaming part 8 is completely alphatized, The sheet-shaped rice dough that has been turned into α is peeled off from the cloth base sheet 1 by the peeling portion 29 and sent to the subsequent drying process.

  Moreover, an example of the cooking conditions in a present Example is shown below.

  The cooking conditions in this example are as follows: the thickness of the sheet-like mixed liquid formed on the cloth base sheet 1 is 0.7 mm to 1.3 mm thick, and the cooking temperature of the cooking unit 8 is 62 ° C. to The temperature is set to 120 ° C., and the sheet-like mixed liquid is set so as to move over the cooking portion 8 for 1 to 3 minutes. Moreover, the pressure in the steaming part 8 at this time is set to be 0.08 MPa to 0.12 MPa.

  By using the rice dough forming machine 2 of the present embodiment described above, it is cooked only by heating as described above, without performing the kneading and kneading operations as in the prior art by processing under the optimum cooking conditions. As a result, the mixed liquid on the cloth base sheet 1 can be formed into a completely doughed rice dough in a short time.

(7) Drying process The drying process is a process of drying the pregelatinized rice dough in a semi-dry state, and the pregelatinized rice dough peeled off from the cloth base sheet 1 is directly fed into the dryer through a belt conveyor-like transport path. It is transported and is semi-dry.

  This dryer is equipped with a belt conveyor-like transport path, surrounded by a box-like container, and provided with heating means for raising the temperature inside the box-like container. However, the rice dough that has been gelatinized is in a semi-dry state.

  Moreover, drying conditions are made into drying in steps over 15 minutes-20 minutes so that the drying temperature shall be 60 to 90 degreeC and the quality of the gelatinized rice dough does not deteriorate.

(8) Cooling process The cooling process is a process for converting the pre-gelatinized rice dough that has been semi-dried in the drying process into a semi-dried state in the drying process. It is transported into the cooler along the transport path and is turned into β.

  This cooler has a configuration in which a plurality of belt conveyor-like transport paths are provided, surrounded by a box-like container having an upper opening, and a blower is provided above the box-like container having an upper opening. The blower blows and conveys the inside of the cooler while applying cold air to the semi-dried α-dough rice dough, and removes moisture and residual heat from the semi-dried α-dough rice dough surface to make β.

  High amylose rice has a characteristic that it becomes hard when it cools, making use of this characteristic to cool the rice dough that has been gelatinized in the cooling process as described above and making it into beta, making the dough hard, and then making it into the next process This makes it possible to cut the dough.

(9) Cutting process The cutting process is a process of cutting the rice dough that has been converted into β with a sheet width of 20 cm to 50 cm with a cutting machine. The roll is cut with a cutting blade and finished as a rice sheet.

  Further, by cutting the rice sheet into a width according to the use, it can be formed from thin noodles to thick noodles, and further, it can be formed for various uses such as spring roll skin and wonton.

  Note that the present invention is not limited to this embodiment, and the specific configuration of each component can be designed as appropriate.

DESCRIPTION OF SYMBOLS 1 Base sheet 3 Conveyance roller 6 Base sheet conveyance part 7 Mixed liquid supply part 8 Steaming part
21 supply tray
22 Take- out roller
26 Steam outlet
29 Peeling part

Claims (2)

This is a rice dough forming machine that makes a rice dough that is made by steaming a mixed solution containing 50% or more of the above-mentioned rice flour obtained by stirring and mixing high-amylose rice having a amylose value of 30% or more, and starch and water. A base sheet transport section in which a cloth base sheet is stretched in a loop shape on a transport roller arranged at intervals, and the cloth base sheet is movably provided in a loop shape, and a loop of the base sheet transport section A mixed solution supply section for continuously pouring the mixed liquid onto the cloth base sheet moving in a shape, and a steaming section for cooking the mixed liquid poured from the mixed liquid supply section onto the cloth base sheet consists of a, the mixed solution supply unit, the supply tray mixing liquid is supplied, provided with a take-out roller to pull the mixed liquid supplied into the supply tray rotatably, the take-out The mixed liquid in the supply tray is attached to the surface of the roller and pulled up from the supply tray, and the mixed liquid pulled up from the supply tray and attached to the surface of the take-out roller is peeled off to release the cloth base sheet. The steaming section is provided with a steam discharge section for discharging high temperature steam on the lower side of the cloth base sheet, and the high temperature steam discharged from the steam discharge section is made of the cloth. It is configured to pass the base sheet and make the whole cooking section high temperature, and steam the mixed liquid supplied on the cloth base sheet that moves in the cooking section with the high-temperature steam together with the cloth base sheet. The rice dough is characterized by comprising a peeling part for peeling the sheet-like mixed solution coming out of the steaming part and the cloth base sheet. Forming machine.   The steam discharge section is disposed inside a cloth base sheet stretched in a loop shape, and is disposed below the cloth base sheet that moves on the upper side from which the liquid mixture is poured from the liquid mixture supply section. The rice dough according to claim 1, wherein the steam discharged from the steam discharge section passes through the cloth base sheet and steams the mixed liquid on the cloth base sheet from below. Forming machine.

Images