JPH06141795A - Method for producing processed cooked rice and its device - Google Patents

Abstract

PURPOSE:To facilitate the adjustment of the viscosity of the cooked or processed rice by specifying the streaming condition for a raw material polished rice. CONSTITUTION:A raw material polished rice is processed into cooked rice through the processes comprising washing, steaming, drying (cooling), measuring, charging and packaging in order. The steaming process is carried out with non-pressed stream under steaming conditions of (90-105 deg.C)X(1-20 min) to produce the processed rice having a water content of 1-45wt.%. The rice is loaded on a net conveyor 19 and then blown with steam from a steam nozzle through a steam piping 18 to heat and boil the rice.

Description

Detailed Description of the Invention

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing cooked cooked rice and an apparatus therefor, and more particularly to a method for producing cooked cooked rice which is economical and has a large stickiness adjusting range, and a method for producing cooked cooked rice. Regarding the device.

[0002]

2. Description of the Related Art Conventionally, as a method for producing processed cooked rice such as dried cooked rice, for example, a horizontal steamer for horizontal brewing in a conveyor, a vertical steamer which is a type of batch type steamer, or a semi-continuous steamer is used. Use the washed and soaked rice for a relatively long time, for example, 30 to 60 min. It was manufactured by steaming. The processed rice here is the so-called early cooked rice,
It is a kind of pre-treated rice that can be cooked for a short time without the washing and dipping steps.

[0003] Conventionally, the reason for steaming for a long time in this way is to increase the α-degree of processed cooked rice, which is a product, and to increase the α-degree of digestion and absorption of rice in the human digestive system. It was thought to be an essential means for raising Further, in the above vertical steamer, the residence time is 20 min. This was because there was a limitation in terms of equipment as well, because the following could not be done.

However, processed cooked rice having a high degree of gelatinization generally has a low tenacity and a dry feel and taste, is not delicious in taste, and is not always desirable.

Further, conventionally, in the manufacturing process of processed cooked rice, as described above, steaming has been carried out for a long time in order to increase the degree of gelatinization, so that it is difficult to make a single grain before the weighing, filling, and packaging processes, and the workability is improved. Was coming bad. In addition, it has been difficult to control the stickiness in the past, and the stickiness of cooked rice tended to be relatively small regardless of the quality of the raw rice. This is a drawback of processed cooked rice, and thus it can be said that the demand for processed cooked rice was unduly suppressed.

Therefore, the inventor of the present invention uses the idea of a kind of reversal,
The present invention has been completed based on the idea that by adjusting the degree of gelatinization of processed cooked rice to a slightly low level at the beginning, it is possible to increase the viscosity of the cooked cooked rice or to improve the work in the manufacturing process. It was

[0007]

The object of the present invention is that the cooking time is short and can be processed with less energy, so that it is economical, and the viscosity of cooked rice or cooked rice can be adjusted according to the consumer's preference. (EN) Provided is a method for manufacturing processed cooked rice and a manufacturing apparatus therefor capable of increasing the viscosity. Another object of the present invention is to provide a method for producing processed cooked rice, which is an intermediate material, and an apparatus for producing the same, which has improved workability in the weighing, filling, and packaging processes.

[0008]

DETAILED DESCRIPTION OF THE INVENTION According to the present invention, a rice cleaning material is washed with rice,
In a method for producing processed cooked rice in which the steps of dipping, steaming, drying (cooling), weighing, filling, and packaging are performed in order, the steaming step is pressureless steam (90 to 105 ° C.) × (1 to 20 min.).
Moisture content of 1 to 45 wt% characterized by following steaming conditions
2. The method for producing processed cooked rice (claim 1), the method for producing processed cooked rice according to claim 1 (claim 2), wherein the processed cooked rice as a product has a degree of gelatinization of 35 to 99%. A dehydration step of dehydrating water adhering to the surface of the rice grain is added to
The method for producing processed cooked rice according to claim 3 (claim 3) and a rice washing machine,
In a processed cooked rice production device equipped with a dipping machine, continuous steamed rice machine, continuous steamed rice cooler, and weighing, filling, and packaging machine, a processed cooked rice is characterized in that a crusher is provided at each of the continuous steamer outlet and the steamed rice cooler outlet. An apparatus (claim 4) is provided.

The invention will be described in detail below. Rice washing process Normal wet washing or dry washing is performed. Dry washing rice uses almost no water, and even when using water, it is necessary to use only a very small amount of water as mist, and to combine it with static electricity removing means, compressed air washing, dust collector, etc. Process of washing rice (Japanese Patent Application No. 4-116629, Japanese Patent Application No. 4-18)
4293). Immersion step The immersion time in water is 0.5 to 24 hours at room temperature. Steaming Step The steaming step uses dry or wet unpressurized steam and is carried out on a net conveyor in a continuous steamer under the conditions of steam temperature (90 to 105 ° C.) × (1 to 20 min.). If the steam temperature is less than 90 ° C, the rice cannot be gelatinized and cannot be sterilized, while if it exceeds 105 ° C, the cooking time is, for example, 1 min. This is because even if the amount is small, burnt rice is produced, resulting in poor appearance and not being a product.

The cooking time is 1 min. If it does not reach the value of α, it cannot be converted to α, and 20 minutes If it exceeds, the gelatinization will proceed so much that the rice will deteriorate and the taste will deteriorate. Moisture content It is difficult to reach a water content of less than 1 wt% even if the freeze-dry method is used. On the other hand, if it exceeds 45 wt%, the processed rice will have too much water and the subsequent cooking and cooking will be difficult. . α- Degree of α-degree of processed cooked rice is inversely proportional to the stickiness of cooked cooked rice.
The degree of gelatinization based on the description in "Commentary on Hygiene Testing Method" edited by the Pharmaceutical Society of Japan is in the range of 35 to 99% in the processed cooked rice of the present invention. The reason is that if less than 35%, sterilization becomes insufficient,
This is because the properties of processed cooked rice cannot be expected because the state of raw rice remains.

On the other hand, if the degree of alpha conversion exceeds 99%,
It is difficult to use the equipment, the rice is discolored, and the taste is extremely low.
Since it tends to fall, the upper limit was made 99%.Dehydration process The water on the surface of the rice grains after immersion is dehydrated by a centrifugal dehydrator.
Promotes singularization after steamed rice. [Device] The processed cooked rice manufacturing device will be described in detail below.Rice washing machine The wet rice washing machine removes bran by stirring raw rice grains in water.
It is a removal machine. As mentioned above, the dry rice mill is a mistake
Source, static eliminator, compressed air cleaner, dust collector, etc.
And is advantageous in that there is no drainage. The bran-removing effect is wet
Same as the case.Dipping machine  Hollow inverted conical type or cylindrical tank added to this
Therefore, supply the milled rice to the upper part and fully submerge it in water.
Then, the soaked rice is discharged from the bottom.Continuous steamer The continuous steaming rice machine is used to dip the soaked rice on the net conveyor.
It is a device that continuously steams steam.Crusher The crusher is located on the outlet of the steamer for steaming rice
Located at the exit. Crusher is a roller type electric razor
It's like a bigger machine, with stainless steel gold on the bottom.
Equipped with a metal net and a horizontal-axis stirring impeller directly above it.
A device for converting compounded steamed rice into single particles.
It is a place. Put the crusher out of the continuous steamer or cooler
The reason for arranging is as follows.

First, at the outlet of the continuous steamer, the steamed rice is most easily crushed, that is, it is in the state of being easily made into single grains. In addition, placing a crusher at the outlet of the continuous steamed rice cooler is to prevent re-granulation and promote single-granulation. Continuous steamed rice cooler This is a device that blows air at room temperature or below from above and below to forcedly cool (dry) steamed rice continuously placed on the net conveyor from the crusher at the outlet of the steamed rice machine. Weighing / packing machine For the weighing, we measure the amount of processed rice per bag with a volume or direct weight weighing device. Then, the packaging is filled in a transparent plastic bag made of a laminated film having high moisture and gas barrier properties, and heat-sealed.

[0013]

[Example] (Manufacturing method) Polished rice as a raw material (domestic rice produced in 1991, Nihonbare) is washed with a rice washing machine, put into a dipping tank, and soaked in water for 90 minutes at 25 ° C. Immersed in water. afterwards,
The soaked rice was taken out from the lower part of the soak tank and treated with a centrifugal separator at a rotation speed of 500 rpm for 5 minutes to dehydrate the surface water of the soaked rice. Then, the soaked rice after dehydration was steamed with a continuous steamer for each set time under conditions of steamless pressure of 10 kg / h per 1 m ² of metal net. Then, at the outlet of the continuous steamer, after crushing the steamed rice into single grains using a crusher, 10 minutes in a continuous cooler,
Cooling was performed by blowing air at room temperature of 25 ° C.

At the outlet of the continuous steamed rice cooler, partially steamed rice was again granulated with a crusher. This single-grain steamed rice was hygienically weighed, filled, and packaged into a product. The product water content at this time was 34 Wt%. When packaging,
When the product water content is 15 Wt% or more, the preservability can be improved by using an oxygen scavenger or the like and sealing with a packaging material that blocks oxygen (prevention of microbial growth and oxidation). Table 1 shows the steaming time, the microbiological examination, and the time course of the stickiness and the degree of gelatinization in the steaming time and the taste.

[0015]

[Table 1] Measurement method Sample Paddy rice Uruchi rice Shiga brand Japan Fine production year 1991 Rice cooking method Sample before treatment is washed with 20 g of rice and then put in water (20 ° C) 1
After soaking for an hour, drain water, put in an aluminum cup (pudding cup), and put 25 ml of water. Cook rice with an electric rice cooker (SR-102 1.0L 450w manufactured by Matsushita Electric) (energization time 15 minutes). After cooking, switch off the rice cooker and steam for 15 minutes. Remove the cup from the kettle, cover it with cotton and slowly cool it to room temperature (about 90 minutes). After cooking rice, select 3 grains with a good sampling shape and arrange the rice cooker (aluminum petri dish inner diameter 24 mm, depth 4 mm) at equal intervals with the back and belly of the rice side by side.

Examples 1-10, as can be read from Table 1.
1 to 20mi when exposed to unpressurized steam at about 100 ℃
At n, the stickiness is 0.3 to 0.58 after cooking rice. At this time,
In the conventional example, the stickiness is 0.26 to 0.27, and it can be seen that the taste is improved.

[0017]

[Table 1]

[0018]

Embodiment (Device) FIG. 1 is a side view of an embodiment of the device of the present invention.

In FIG. 1, reference numeral 1 is a processed cooked rice producing apparatus, and 5
Is a rice washing machine, 7 is an elevator conveyor, 8 is a dipping tank,
9 is a dehydrator, 10 is soaked rice, 11 is a feeding conveyor, 15
Is a continuous steamer, 16 is a continuous steamer input hopper, 17 is soaked rice during steaming, 18 is steam piping, 19 is a net conveyor, 20 is a No. 1 crusher, 25 is a continuous steamer cooler, 2
6 is a net conveyor, 27 is steamed rice, 30 is a No. 2 crusher, and 31 is a takeover conveyor.

In FIG. 1, rice enters a dipping tank 8 from a rice washing machine 5 through an elevator hopper 7, is DIPed in water, and is then dehydrated by a dehydrator 9 (which may be a continuous centrifugal dehydrator) to dehydrate surface water. The soaked rice is fed into the feeding hopper 16 of the continuous steamer 15 by the feeding conveyor 11.
And the soaked rice has a thickness of about 100 on the net conveyor 19.
It is placed on the average of about mm and heated and steamed by a steam nozzle (nozzle pressure of about 1 kg / mm ² ) supplied by a steam pipe 18. Here, the continuous steamer 15 is covered in order to improve the thermal efficiency, but is open to the atmosphere and becomes pressureless. The No. 1 crusher 20 and the No. 2 crusher 30 are arranged at the outlet of the continuous steamed rice maker 15 and the outlet of the continuous steamed rice cooler 25, respectively.

Therefore, the steamed rice leaving the continuous steamer 15 is No,
1 crusher is used to make a single grain, and the continuous steamer 25
It is placed on the net conveyor 26 of about 100 mm in average thickness. Since the rice expands about 1.25 times in volume in the continuous steamer, the speed ratio of the net conveyors 19 and 26 is about 1: 1.25 cube root, and the net conveyor of the continuous steamer is faster. Become.

Since the rice leaving the continuous steamed rice cooler 25 is re-compounded, it is re-compounded by the No. 2 crusher 30, and the processed cooked rice as a product is completed. After that, it is only measured and packaged by a known means.

[0023]

By carrying out the present invention, all of the above objects can be achieved.

That is, the cooking time is short and the processing is possible with less energy, so that it is economical, and the viscosity of cooked rice or cooked rice can be increased to a viscosity according to the taste of the consumer. To provide a method of manufacturing processed cooked rice and a manufacturing apparatus thereof. Another object of the present invention is to provide a method for producing processed cooked rice, which is an intermediate material with improved workability in the weighing, filling, and packaging steps, and an apparatus for producing the same. Further, since the product is sufficiently singulated, workability in the weighing, filling and packaging process is improved.

[Brief description of drawings]

FIG. 1 is a side view of an embodiment of the device of the present invention.

[Explanation of symbols]

 1 Processed Cooked Rice Manufacturing Equipment 5 Rice Washing Machine 7 Elevator Conveyor 8 Immersion Tank 9 Dewatering Machine 10 Immersed Rice 11 Loading Conveyor 15 Continuous Steaming Rice Machine 16 Continuous Steaming Rice Machine Loading Hopper 17 Immersed Rice in Steaming 18 Steam Piping 19 Net Conveyor 20 No, 1 Crusher 25 Continuous Steamed Rice Cooling Machine 26 Net Conveyor 27 Steamed Rice 30 No, 2 Crusher 31 Takeover Conveyor

Claims (4)

[Claims] 1. A method for producing processed cooked rice in which the steps of washing rice, soaking, steaming, drying (cooling), weighing, filling, and packaging are sequentially performed on a rice-polishing material. 105 ° C) x (1-
20 min. ) The method for producing processed cooked rice having a water content of 1 to 45 wt%, which is characterized by complying with the steaming conditions. 2. The processed rice, which is a product, has a degree of gelatinization of 35 to 99.
%, The method for producing processed cooked rice according to claim 1. 3. The method for producing processed cooked rice according to claim 1, further comprising a dehydration step of dehydrating water adhering to the surface of the rice grain after soaking and before steaming. 4. In a processed cooked rice manufacturing apparatus equipped with a rice milling machine, a dipping machine, a continuous steaming rice machine, a continuous steaming rice cooling machine and a weighing / filling / packing machine, a crusher is provided at each of the continuous steaming machine outlet and the continuous steaming rice cooler outlet. A processed cooked rice manufacturing device characterized by the above. [0001]