JPS5978656A - Method for treating rice - Google Patents

Abstract

PURPOSE:To obtain a rice suirable not only to a raw material rice for brewing but also to a raw material for cooked rice or various processed products, by bringing the rice, e.g. unpolished rice or polished rice, to gaseous carbon dioxide in the liquid or supercritical state. CONSTITUTION:A rice, e.g. unpolished or polished rice, is brought into contact with gaseous carbon dioxide in the liquid or supercritical state in a pressure vessel for several minutes - several hours to defat or deodorize the rice or remove the rice bran. The gaseous carbon dioxide is then discharged from the pressure vessel to return the pressure in the pressure vessel to the ordinary pressure at about <=1.2kg/cm<2>.sec decompression rate.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a washing treatment method for brown rice and polished rice, which is particularly suitable for obtaining raw rice for sake brewing.

The conditions required for raw rice for sake brewing are:
It does not contain any components that give off a strange odor, and it is easy to steam, which allows for good breakdown of the koji and good dissolution and saccharification. It has been found that the causes of off-taste and odor are oils and fats (crude fat), bran odor components, and old rice odor components contained in the raw rice, and efforts are being made to reduce the content of these components in the raw rice as much as possible. is being done. In addition, in order to obtain steamed rice that is uniformly steamed and has good quality, the raw material rice must have good water absorption.

The graph shown in Figure 1 shows the change in the crude fat content in milled rice depending on the rice milling ratio.From this graph, it can be seen that when the rice milling ratio reaches 75%, the crude fat goldstone decreases rapidly in proportion to this. However, it can be seen that the reduction rate decreases significantly when it becomes 75% or less.

Based on this result, raw rice is currently polished to a high hemp ratio of about 75 to 73% to reduce odor components and oil and fat content, thereby satisfying the above requirements. However, if high-level polishing is performed, the raw material yield will naturally be extremely poor, leading to an increase in sake brewing costs. Furthermore, during milling, the raw material rice is often crushed and crushed, the yield of milled rice is poor, and the degree of ineffective polishing is increased. Furthermore, a large amount of bran is generated during polishing, and the disposal of this bran is also a major problem.

On the other hand, rice is also widely used as a raw material for beer brewing. In beer brewing as well, the oil and fat content of raw rice has a large effect on the quality of the beer product. That is, if the fat and oil content is high, the flavor of the beer will be severely impaired, foam retention will be poor, and it will also cause a decrease in ItH transient, a prolongation of the saccharification time, and a decrease in the extract yield. Therefore, the oil and fat content of raw rice for beer is set to be 1% or less, and the rice is refined accordingly.

In addition, it is necessary to remove the bran and Japanese odor adhering to the surface of polished rice before steaming it. This removal treatment is generally performed by washing with water. However, the method of washing with water (well, if this was treated in a similar way, it required a large amount of water and the waste water caused pollution. In other words, the waste water after washing had a very high BOD and no oil content. Because of this, a large amount of money is required to purify it.Additionally, the active ingredients such as sugar and amino acids flow out when washed with water and cannot be recovered.

This invention was made in view of the above article 10k, and it is possible to extremely efficiently degrease and deodorize raw rice for sake brewing, and there is no damage such as cracking or crushing of the rice, and it is easy to polish the rice. The purpose of this invention is to provide a method for processing rice grains that does not require washing with water.

The present invention will be explained in detail below. The rice processing method of the present invention involves soaking rice, such as brown rice or polished rice, in carbon dioxide gas in a liquid or #critical fluid state.

First, the properties of sulfuric acid gas, which is the extraction solvent used in this invention, will be explained. Figure 2 shows the pressure-temperature diagram (PT-diagram) of carbon dioxide gas, which shows the various states (liquid, solid, gas) depending on the temperature and pressure of carbon dioxide gas.
is displayed. In the figure, TP indicates the temperature and pressure at which three phases coexist at the triple point, and CP indicates the pressure (Pa) 73 at the critical point.
．． 8 pearls (72,845), temperature (Tcl11.o6
It is °C. The carbon dioxide gas used in this invention is
Within the shaded range in the figure, liquid carbon dioxide is preferably liquefied under pressure higher than its vapor pressure at that temperature. , the opposing gas and the supercritical fluid carbon dioxide. A supercritical fluid has a pressure and temperature above the critical point (pHi), and is a state in which a gas and a liquid are completely integrated.

Then, brown rice or polished rice is brought into contact with such carbon dioxide gas in a liquid or supercritical fluid state to degrease, deodorize, and remove sugar. Specifically, first, a predetermined amount of brown rice and polished rice is placed in a pressure container. Next, carbon dioxide gas in the above state is added for cleaning treatment. At this time, the temperature of the carbon dioxide gas is -20 to +150°C, and the pressure is 20 to 300°C. In addition, it is not necessary to apply external force such as stirring from the outside, but if necessary, it may be possible to stir gently on one side, and it is also possible to continuously circulate a certain amount of carbon dioxide gas inside the container for cleaning. It's okay. The treatment time is not particularly limited, and is appropriately selected from several minutes to several hours depending on the purpose. Preferable values for the warm temperature and pressure of carbon dioxide gas are selected from the above ranges depending on the purpose. That is,
When mainly removing odor components from rice (deodorization), it is sufficient to process at low humidity and low pressure, such as 20~80~, -20~
It is assumed to be in the range of ~+20°C. In addition, when trying to remove odor components and fats and oils at the same time (degreasing, deodorization), treatment at high temperature and high pressure is sufficient.
It is sufficient to process at 50°C. In general, treatment at high temperature and high pressure improves the solubility of carbon dioxide as a solvent, and if it becomes well degreased and deodorized, it becomes inconvenient in terms of durability of the pressure container and work safety.

After the rIl treatment is carried out for a certain period of time, carbon dioxide gas is first discharged from the pressure container, and then the pressure inside the container is reduced to FF at a vacuum rate of approximately 1.2 to Sec or less, and then brown rice or 'jI'i Take out the rice. At this time, @ Kai na Chaos [1
J'1 causes the cylinder 121 to warp, so care must be taken.

Through the above processing, the crude fat and odor components in brown rice and milled rice are extracted by carbon dioxide gas, transferred to carbon dioxide gas, and removed, and at the same time, the grains adhering to the surface of the milled rice are also removed. Therefore, for example, when raw rice for sake brewing is treated by this method, a minimum polishing ratio of 91 to 92% is sufficient, and the yield of raw rice can be improved. Furthermore, since carbon dioxide permeates into the interior of the rice grain during the treatment, the water rate and water absorption rate of the treated water increase dramatically (2 to 10 times that of untreated rice). Therefore, when used as raw material rice for sake brewing, it steams well.
Dissolution saccharification is promoted and yield is improved. Furthermore, surprisingly, despite the treatment under high pressure, there is no damage to the rice grains such as cracking or crushing of the rice grains, and treated rice with a good appearance can be obtained.

The rice that has been washed in this way is defatted and deodorized, resulting in white rice that is glossy, transparent, and has no odor. ￥# Not only is it particularly suitable as raw material rice for making paste β such as sake and beer, but it can also be widely used as a raw material for boiled rice or various unprocessed products.

Furthermore, as is well known, carbon dioxide gas is safe from a food hygiene perspective, is harmless, and can also kill pests and their eggs in rice grains during processing.

Hereinafter, the present invention will be specifically explained with reference to Examples.

〔Example〕

Polished rice of Zasanishiki (produced in Miyagi Prefecture in 1980) (polishing level 91)
%) was placed in a pressure-resistant container, and 2 kg of carbon dioxide gas at 25°C and 85 years old was continuously circulated into the container for cleaning treatment. (Opens at 3:00)+;: After continuing to flow RI gas, let out one well of euphoric gas from 'l5RH, and then dispose of it.
(The milled rice was taken out and used as a sample to measure the crude fat content and water absorption, as well as to examine the appearance and odor using the egg test.'Each test method was as follows:
It is.

Crude fat content......t (after crushing the material, approximately 10
9 was precisely weighed and extracted using a Soxhlet extraction system using ethyl ether as an extraction solvent. First, fat content was calculated using the following formula.

Water absorbency: Made of stainless steel with known weight.
Approximately 10 g of a sample was accurately weighed and placed in a tube, water at 15° C. was added thereto, and the sample was immersed for a predetermined time. Then centrifuge outside 'f'At? 300 for A
Two cores were separated at 0 rpm for 5 minutes to remove water adhering to the surface of the milled rice, and the weights of the sample and tube were measured. Letting the increase in weight due to water absorption be a9, the water absorption rate can be determined by the following formula. In addition, the green time for soaking is 10.20. 30. It was set as 120 minutes.

Sensory test: A panel of 6 people visually inspected the outer layer of the sample, and after soaking the sample in water for a specified period of time without rinsing, soaked it for 40 minutes, and then The odor was tested.

In addition, cleaning treatment was performed by changing the carbon dioxide temperature, W power, treatment time, rice grain variety, and polishing degree in the same manner. The treatment conditions, varieties and results are shown in the table and FIG.

As is clear from the table and the results of Section 31″4, the treatment lowers the crude fat shell content and effectively degreases.
There is no bran odor at all, and odor components are completely removed.

In addition, the appearance is white, transparent and rich in Iμ, making it very desirable, and there is no shell cracking or shattering. It can be seen that the water absorption rate of rice greatly increases and the water absorption rate also improves due to the Zaraani treatment.

As explained above, the alpha method of squeezing rice of this invention is as follows:
1. Stretching rice grains in a liquid or supercritical fluid state. Treated by contacting with υ acid gas, common understanding of carbonaceous gas 1'f! The process removes crude fat, off-flavor components and bran from the rice grains, so the treated rice grains have lower crude fat content, no off-odor components, and have a beautiful appearance.1!It also absorbs water. Improved sex,
It is particularly suitable as raw material rice for brewing. Further, since there is no need for washing with water during steaming, Lρ is not generated during pollution caused by rice washing waste water, and labor savings associated with washing can also be achieved. Furthermore, carbon dioxide gas is completely harmless in terms of food hygiene, and this treatment does not pose any food hygiene problems. In particular, as raw material rice for sake, it is not necessary to polish it to a high degree as in the past, and the raw material yield is greatly improved, and the rice washing process is no longer necessary. This greatly reduces the cost of producing alcoholic beverages by 111 hours.Furthermore, it is possible to kill the ancient history in the rice grains and the eggs, etc. through the process. μ in rice'a
Since it is possible to store f jgl, it is easy to store, and it is possible to store 17 times between Ill and N1. In addition, the fat, bran, etc. that have been removed from waste carbon dioxide can be easily dried in a dry form, making it possible to use them effectively.Furthermore, carbon dioxide can be obtained from Can you do it?
By using 1jJl, ;j'1 cost j7 is less, f7 is processed 't'! One excellent publication that is easy to use and inexpensive! "do.

4. Negative explanation of the drawings: Figure 1 is a graph showing the β'1 relationship between the milling ratio and lipid content of rice grains, and Figure 2 is a graph showing the relationship between the milling ratio of rice grains and the lipid content. The x'θ diagram and FIG. 3 are graphs showing the water absorption of rice grains obtained by the J4P method of the present invention.

Applicant: Nippon Sanso Me Type Company Figure 1: Order #j (%) Figure 2: 1J Friends (0c) Supplementary Procedures (Voluntary) (1,4i[141'58.仝7,1 Patent Office Mr. Secretary 1, Indication of the incident 111) Japanese 57 I Tf 'l'lF'll'll 1st
No. 87887 No. 2, Name of the invention: Process for processing rice 3, Person making the amendment: Special i'l'l, Applicant: H Honr1, Shisei Co., Ltd. 4, Agent: 2-1-5 Yaesu, Chuo-ku, Tokyo Higashij ,T j)1
C1iiJ Building 61'i! 1 (2) 1 carved face.

6. t+Ii correct content (1) (1) Specification letter ≠ page number [Hachi 2 critical fluid condition]
[Revised to 51 zl.

(211U1 Bo 111th page 73~/'??+UI
``The one used in this invention] 1'+... 2, i is the one used in this invention 1. The carbonic acid scum 6
”, 64τ within the range shown in the shaded area in the second and first part,
Liquid L1 acid menosu is preferable i-crystal T! Steaming at 1 (, Chairman 1) Ninikawa 11 (・shiguko 1, n; 1lt(,
RZ]. Here, the critical point (CP) is the critical point (CP) and 1.1 11-force, l?rA JllJ sum 4<4 is corrected to 1-o with 41 4-a).

f31 1tl1%llll book 'Hs' l-pl-ag
, 20Cr [ET ”) l supercritical is one body 7; +
; 1 to 1-supergiant, ; J boundary 1 to nJ positive 1-之), (
4) The light wholesaler is 1 cho, page 6, 7-zai 11'' [about /, 2 sec. d1 positive 1 at the decompression speed of
．． ζ, (5) 1υro111Vshi, page 6, No. 2 (Nj'
Eye 1 (2 to 10 times compared to L/J111 rice)
`` 1-(Head place 1111 rice compared to especially sucking 7J< mention!
In force 12 ~ / 0 i Ft) jr this January it-.

(6) Specification No. 1/Sada No. 9 line 11, over 1 escape, ascension 14,
gme Sp, ke-1i1ffV I play 44 world state "J
'Ml'Il'', T Z+.

(7) Please refer to the drawing in Figure 2 as shown in the attached sheet.

Shiro degree (0C)

Claims (1)

[Claims] A method for processing rice grains, which is characterized by bringing rice grains such as brown rice and polished rice into contact with charcoal gas in a liquid submerged or critical state.