JPH05130841A - Production of nonwashing rice - Google Patents

Abstract

PURPOSE:To obtain the title rice with taste, color or flavor affordable as desired, excellent in handleability by removing the deposit on rice through a dry means followed by addition of water to regulate the moisture content of the rice within a specified range. CONSTITUTION:The deposit on rice is removed by a drying means such as its contact with a rotary brush made of cloth or compressed air blowing, followed by addition of water to regulate the moisture content of the rice to 14.5-16wt.%, thus giving the objective rice. This rice obtained is pref. incorporated with an extract and/or flavor/seasoning.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing non-washed rice, and more particularly to a method for producing non-washed rice that does not require a water soaking process and rice soaking during cooking.

[0002]

2. Description of the Related Art Rice cooked rice, which has been mainly used for cooking rice at home and at school, has been gradually increasing in consumption as the food service industry spreads and processed rice foods diversify. It is well known that there is.

By the way, rice cooking requires washing and inundation as a pre-stage, and normally, when the water temperature is 20 ° C., the inundation time is at least about 2 hours before cooking rice.

[0004] In a normal household, it is common for housewives to perform such washing and flooding treatment before cooking rice by themselves, and as a housewife who manages the eating habits of the family. Proud too.

However, in recent years, especially for young housewives, the rationalistic climate has become stronger, and the diet itself should be rich and luxurious, but at the same time, the preparation stage and cleanup should be done as thoroughly as possible. It is also true that the device has been devised.

[0006] Such rationalistic tendency is gradually spreading, as seen in the spread of household dishwashers, and while people are crying for such a trend, they spend time on housework. It should be gratifying to see the reform of consciousness to make effective use of the time generated by the reduction.

[0007] Aside from the rationalistic climate of the housewives at home, in the remarkable restaurant industry which has become widespread in recent years, it is necessary to secure a system capable of promptly responding to the customer's request 24 hours a day.

In particular, the consumption of cooked rice in the food service industry is extremely high, and it is necessary to prepare warm and cooked cooked rice so that it can be provided anytime. Therefore, an operator is always needed for that purpose, and the amount of water required for washing rice, the labor cost associated with it, and the huge amount of sharpening juice are major causes of water pollution. Regarding the time loss, improvement has been conventionally desired.

[0009] In response to such demands, rice grain manufacturers are also making efforts to develop unwashed rice that does not require washing rice before cooking, and a prototype of the Asahi Shimbun dated September 12, 1991. More details have been reported.

The non-washed rice reported in the Asahi Shimbun is adhered to rice by processing rice bran into coarse powder and mixing it for about 1 minute in addition to rice at the stage when rice polishing is about to finish. It is said that it can be obtained by a method of removing bran by adsorbing it to a powdered bran, or a method of infiltrating water into the lake powder layer of rice, peeling off this layer with a centrifugal separator, and drying it instantly Has been done.

[0011] This non-washed rice is hydrated without washing the rice when it is cooked, and the rice absorbs water before cooking.
It will be alpha-converted cooked rice, and in the food service industry in particular, there is a merit that it can avoid the problem of labor costs for washing rice and the problem of water pollution due to sharpening water when washing rice, and future demand is expected It can be said to be a thing.

[0012]

However, although the above-mentioned unwashed rice has been devised in a method for removing the bran on the surface of rice, in the method of adsorbing the bran on the surface of rice to powdery bran, It has the advantage that it can be reused as feed etc., and even if it is possible to remove the bran that simply adheres to the smooth surface of rice, it is buried in the vertical groove that is always present on the surface of rice. It is difficult to peel the rice bran,
Still a small amount of bran cannot be removed and remains.

Further, in the method of infiltrating water into the rice starch powder layer and then centrifugally peeling, the technique of permeating water only into the rice starch powder layer requires considerable skill and is not common. However, there is a drawback that the device becomes bulky.
If the amount of water infiltrated is insufficient, there will be some rice bran that cannot be removed, such as being buried in the rice ditch. On the other hand, if the amount of water is too large, the rice bran will soak into the rice and taste There is a problem in that the rice cracking phenomenon often occurs when rice absorbs water.

[0014]

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to remove almost only the rice bran on the surface of rice by a simple operation, thereby eliminating the need for a rice washing step during rice cooking and a flooding step during rice cooking. It is to provide a method for producing washed rice.

[0015]

DISCLOSURE OF THE INVENTION The present invention has been proposed in order to achieve the above-mentioned object, wherein the bran on the surface of rice is removed by a dry method and the rice is impregnated with a specific amount of water. It has a feature in the point.

That is, according to the present invention, the deposits on the surface of the rice are removed by dry means and then water is added to adjust the water content of the rice to more than 14.5% by weight and 16% by weight or less. A method for producing non-washed rice is provided.

Further, according to the present invention, after removing the deposits on the surface of the rice by a dry method, the water content of the rice is adjusted to more than 14.5% and 16% or less by adding water, and the surface of the rice is edible oil. There is provided a method for producing non-washed rice, which comprises performing a wet treatment with.

Furthermore, according to the present invention, there is provided a method for producing non-washed rice by adding various extracts and / or flavor seasonings to the non-washed rice.

The first technical feature of the present invention is to remove the bran and fine dust adhering to the surface of rice by dry means.

The wet method in which rice is soaked in water or sprayed with water to remove the bran on the surface by a method such as centrifugation not only requires a relatively large-scale device,
There is a problem that the operator is required to have a high degree of skill, and that the moisture soaked in the bran is adsorbed as it is on the rice to deteriorate the taste, or the moisture causes a crack in the body.

However, if the bran or the like is removed by a dry means as in the present invention, the above-mentioned problems do not occur.
Since the equipment is simple, it can be easily installed in existing rice stores, and the removal rate of bran is extremely high.

As the dry means in the present invention, for example, a method of bringing the surface of the rice into contact with the surface of the rice by rubbing it with a rotating brush made of a relatively hard fiber cloth such as cotton gabardine, and a method of blowing compressed air However, the removal means by contact with a rotating cloth brush can achieve an effective removal effect even for bran existing in a state of being buried in a groove formed on the surface of rice. Is preferred.

A second technical feature of the present invention is to add water after removing the bran to adjust the water content of the rice to more than 14.5% and 16% or less, preferably 15 to 16%. Especially.

It is said that the rice originally has a water content of about 14.5%, and when cooking rice in this state, a soaking time of about 2 hours after water addition at 20 ° C. is required.

When rice is cooked while the immersion time in water is insufficient, a paste layer is formed on the surface of rice by heating, and this paste layer serves as a poor conductor of water and heat. After cooking rice, it is likely to remain as a core and cannot be delicious rice.

Therefore, it is extremely important that water is absorbed inside the rice before cooking rice, but when there is no time to be immersed in water beforehand by an unexpected visitor,
The non-washed rice of the present invention can meet such requirements very favorably.

The water content in the present invention is higher than the water content originally possessed by rice, which means that the upper limit is 16%.

When the water content is more than 16%, mold tends to be generated with the passage of time during storage, making it impossible to store for a long period of time.

In order to adjust the water content to the above range, for example, the method of injecting steam in a pressurized state from a conveyor, such as a screw conveyor, which conveys rice from which rice bran is removed while being stirred, is the most suitable method. It is simple and the water content can be adjusted accurately.

The water content can be easily adjusted within the above range by keeping the amount of rice to be transferred constant and the conveyor speed and the amount of steam injection constant.

The water content of rice is the ratio of water content to the weight of rice and can be easily measured by a method known per se.

The unwashed rice produced by the above method can sufficiently attain the object of the invention as it is, but fine rice powder adheres to the surface of the unwashed rice after the treatment, and the fine powder is Since it is dispersed in water due to water addition during cooking rice, some water becomes cloudy. This turbidity is generated because fine rice powder is dispersed in water, and it is not turbidity due to rice bran that is seen during normal rice washing, so it does not affect the texture and does not need to be washed off, but it is generally consumed. For a person, it may be indistinguishable, and the substance may not be correctly understood, resulting in a decrease in the commercial value of unwashed rice.

Therefore, the third technical feature of the present invention is that the surface of the unwashed rice is wet-treated with edible oil.

As a result, the finely powdered rice flour adhering to the surface of the rice is covered with a film of edible oil, and it is possible to prevent the phenomenon that the water becomes cloudy even when water is added during cooking. Against this, the quality of unwashed rice can be confirmed.

As the edible oil for moistening the surface of rice, rice bran oil, linole oil, salad oil, olive oil, sesame oil, rice bran oil, safflower oil, soybean oil, rapeseed oil, sardine (raw) oil, saury (raw) ) Oils, edible oils such as beef thigh oil, pork loin fat oil, and egg yolk (raw) oil are preferably used, and the method for forming a film thereof is not particularly limited, but it can be used on the surface of rice. It suffices that the adhering rice fine powder is once moistened, and the object can be easily achieved by, for example, a method of spraying the edible oil in a spray form. Further, in the case of edible oil having a relatively high viscosity, preferable spraying can be performed by a method such as heating.

The effect derived by coating the surface of unwashed rice with edible oil is not only to prevent the generation of dust due to the dispersion of the rice flour in water, but also to give the cooked rice a proper level of stickiness and stickiness. It also has the excellent feature that Further, according to the present invention, various extracts and / or flavor seasonings can be added to the unwashed rice.

That is, the addition of these extracts and flavor seasonings is to increase the added value of cooked rice as a processed food. For example, if beef extract is added, kashiwa extract is added to meat bowl rice. By adding saffron extract to saffron rice, adding saffron extract to saffron rice, and adding red bean extract to red rice flavored rice can provide processed rice with various added values.

As the extract used in the present invention, in addition to the above-mentioned extracts, animal meat-bone extract, seafood extract, vegetable vegetable extract, mushroom extract, seaweed extract,
Other examples include yeast extract.

In the present invention, the flavor seasoning added to unwashed rice means an additive for imparting various "colors", "flavors" and "fragrances" to cooked rice.
Pigments such as aluminum lake, caramel, and nitinyl, high intensity sweeteners (Stevia extract etc.), low intensity sweeteners (syrup etc.), amino acids, salt, nucleic acid seasoning,
Examples include organic substances.

When these extracts and / or flavor seasonings are water-soluble, they are added by dissolving them in water when water is added in the production of unwashed rice, or when they are oil-soluble, they are added to the edible oil. By dissolving and spraying, non-washed rice is produced in which these extracts and / or flavor seasonings are added to the surface of rice in an adhered state.

[0041]

EFFECTS OF THE INVENTION According to the present invention, there is provided unwashed rice in which the steps of washing rice and dipping water are completely eliminated. Since this unwashed rice does not use water for removing the bran, it is solubilized from the inside of the rice grain and flows out. It is possible to provide cooked rice in a timely and economically advantageous manner without any loss of nutrients and without causing water pollution due to sharpening water.

[0042]

EXAMPLES The present invention will be described in detail below with reference to examples.

[Example 1] Rice having a bran adhered thereto was charged from a hopper of a brushing device having a diameter of 24 cm, which is a horizontal cylindrical 1 mm metal rope, to brush rice.

In the brushing device, a rotating metal core rod is arranged at the center of a cylindrical metal rope, and a cloth made of cotton gabber cut into strips of about 10 cm is closely fixed to the core rod. The rice bran is thoroughly scraped off. The bran removed by brushing is discharged by suction with air and separately packaged.

The brushing time was 20 seconds.

The rice after brushing is transferred by a screw conveyer, and water is injected by steam injection during the transfer.

The distance from the steam outlet to the rice was set to 400 mm. If you inject steam from above in this state,
When it comes into contact with rice, it reaches about 40 to 45 ° C.

The spraying range is 150 mm and the vapor amount is 10.6.
The kg / h and vapor pressure were 5.0 Kg / cm ² .

When water vapor is sprayed under this condition, about 0.4% of water is added per second.

It should be noted that if the steam is continuously jetted, unevenness will occur to some extent. Therefore, it is preferable to intermittently jet the steam.

Thus, non-washed rice having a content of 16% was obtained.

Example 2 Next, a method for wetting the surface of the unwashed rice with edible oil will be described.

The unwashed rice obtained in Example 1 was further placed on a screw conveyor, and rice bran oil was sprayed from a spray nozzle set 400 mm above to such an extent that the surface of the rice was moistened.

The non-washed rice thus obtained had an excellent texture, and the water did not become turbid by water during cooking, and the cooked rice was glossy and sticky.

Example 3 Next, a specific example of adding an extract to unwashed rice will be described.

A small amount of saffron extract was dissolved in water used in the water addition process of Example 1, and the extract was added simultaneously with water addition.

By cooking the unwashed rice thus obtained, saffron rice having a saffron scent was completed.

It will be understood from this example that other extracts and / or flavor seasonings are also added in the same manner, and the oil-soluble additives may be blended with edible oil and sprayed. Let's see

Claims (5)

[Claims] 1. A method for removing deposits on the surface of rice by a dry method and then adding water to increase the water content of rice to more than 14.5% and 16%.
A method for producing non-washed rice, which comprises the following adjustments. 2. The manufacturing method according to claim 1, wherein the dry means is brought into contact with a rotary brush made of cloth. 3. The manufacturing method according to claim 1, wherein the dry means is by blowing compressed air. 4. After removing deposits on the surface of rice by dry means, the water content of rice exceeds 14.5% to 16% by adding water.
A method for producing non-washed rice, which comprises adjusting the following and subjecting the surface of the rice to a wet treatment with edible oil. 5. The unwashed rice further contains an extract and / or
Alternatively, the method for producing non-washed rice according to claim 4, which comprises a flavor seasoning.