JPS6087743A - Production of unpolished rice for instant cooking - Google Patents

Abstract

PURPOSE:To produce highly nitritious nice processed unpolished rice for instant cooking, by steaming unpolished rice absorbing water, gelatinizing the unpolished rice to some extent, gelatinizing the unpolished rice completely under heating, pressing the gelatinized unpolished rice to pulverize finely the bran layer, flattening the unpolished rice at the same time, and drying the flattened unpolished rice. CONSTITUTION:Unpolished rice is previously sorted, washed with water and then dipped in tap water for about 6hr to adjust the water content to about 25-29%. The resultant unpolished rice is then steamed with pressurized steam at about 100-120 deg.C for about 15-25min, gelatinized to some extent and directly dried with hot air at about 60-70 deg.C to such an extent as to remove the adhesive moisture on the surface. The dried unpolished rice is then placed on a wire net belt 3 in an oven 1 before the temperature is reduced to <=75 deg.C, and heated in the gas phase heated at about 160-180 deg.C for 1-2min and completely gelatinized to embrittle the bran layer at the same time. The heated unpolished rice is then pressurized between a pair of metal rolls, and flattened to about 1-1.2mm. thickness to pulverize finely the bran layer. The resultant flattened unpolished rice is then dried under heating to give about 4-6% water content.

Description

[Detailed Description of the Invention] The present invention solves the problem of brown rice (high nutrition, high calorie, natural food) being difficult to cook, difficult to eat, and difficult to digest. We have eliminated the disadvantages of brown rice, which are highly nutritious, high-calorie, and natural when used as an instant meal. It is ideal as baby food and medical food for not only infants and young children, but also the elderly and sick.In addition, it can be stored for a long time as an emergency food for emergencies such as wind and flood disasters, and can be stored for a short period of time by simply adding boiling water. Instant cooked brown rice that can be eaten using a time processing method! This relates to the II manufacturing method.

Currently, some products are being processed and developed as health foods and natural foods, but they all have problems such as long manufacturing times, long heating times and high temperatures, food additives being mixed in, and difficulties in long-term storage. Processed foods made from traditional rice grains, such as
Because ill is long! ! ! Due to the long cooking time due to high heat, the nutritional content is reduced, and the inclusion of chemical food additives may make the food far from what should be considered a natural food.

The present invention eliminates the above-mentioned drawbacks,
Example (b) This brown rice is washed in a rice washing machine, as well as being highly nutritious.

Since it contains a lot of acidity, there is a risk that the taste will deteriorate.

(c) This brown rice was boiled using alkaline ionized water in a steamer for about 20 minutes.

○ It will be as shown in the appendix (Figure 1).

There are various heating methods such as roasting, steaming, and high frequency, but when using a quartz tube heater, the heating time is 11,111 minutes and 30 seconds, and this time, temperature, and moisture have a great effect on the quality of the product.

(e) The brown rice that comes out of the heating tube is compressed with a hot roller.The surface weight of the hot roller is 90fi.The surface of the hot roller has grooves with a depth of 0, 2 + III, and the surface area of the brown rice in the press area. is becoming wider. Separate note (Figure-
2) Set the thickness of the brown rice in the pressure part to 1-111+2+m-.

(f) As mentioned above, the product of organic brown rice with direct diameter 21~2,2 all with the surface biased about 6 times is put in a hot air dryer and quickly dried.The temperature inside the dryer is 80υ~
When drying at 90℃ for about 10 minutes, the moisture content of brown rice in the pressure area decreases to 5.
%become.

As shown in Attached Table 1, there is a considerable difference in drying time between conventional pressure area brown rice and pressure area brown rice with a wider surface area, even if the moisture content is the same.

An instant cooked brown rice product can be obtained as described in A to A above.

For reference, we tested the difference in water absorption between conventional pressure area brown rice and the instant cooking brown rice, and found that conventional pressure area brown rice has a poor moisture absorption rate and lacks instant cooking properties, and that it cannot be eaten with boiling water. It turned out that it was not possible. (Showed in Appendix Table 2) Next, we conducted a rice cooking test conducted by our monitors to find out the cooking time for the most delicious rice.The results are also listed in Appendix Table 3.

[Brief explanation of drawings]

Figure 1 is a side view of the equipment used in this manufacturing method, and Figure 2 is a side view of the equipment used in this manufacturing method.
FIG. 3 is a side view of the rollers connected to the device shown in the figure, and FIG. 3 is a partially enlarged plan view showing brown rice being pressed between the rollers. Figures and Tables-2-A Heat Roller II Partial Diagrams Trillion Figures and Tables-2 Partial Plane View of Mature Roll 2 'j, Figure 1 Procedural Amendment Honorary Date: 1981-Mon. 27 Commissioner of the Patent Office Kazu Wakasugi Husband 1, Indication of the case 1982 Patent m No. 196217 2, Name of the invention i5M&MM&'iK;iv;i'! 3. Relationship with the person who raises hydraulic pressure ◆ Patent applicant 7, @Correct content (1) Name of Mei M Tatami's invention ``Method for producing instant drinking brown rice'' t ``Method for producing Roe Genki for instant cooking and sales'' shall be. Description 1, Title of the invention Process for producing processed brown rice for instant cooking 2 Claims (1) After pre-selecting brown rice and washing it with water, it is added to tap water for 60 minutes.
The water-soaked brown rice is steamed for 15 to 25 minutes in pressure steam at 100°C to 120°C, and then the steamed brown rice is immediately dried to the extent that the water adhering to the surface is removed, and the temperature of the dried brown rice is 75°C. IC, 160℃~1 while not falling below ℃
Heat in a heated gas phase at 80°C for 1 to 2 minutes. Press the heated brown rice to 1 to 1.2 wI! This method for producing processed brown rice for instant cooking is characterized by compressing the brown rice to a thickness of 1 and drying it under heat until the moisture content of the pressed brown rice becomes 6 to 4 cm. (2) The method for producing processed brown rice for instant cooking according to claim (1), wherein the brown rice is naturally dried to the extent that water adhering to the surface of the brown rice is removed before being steamed. (3) The gas phase for heating the brown rice is formed in an oven equipped with a plurality of quartz tube heaters installed in a horizontal section, and a wire mesh belt conir that eaves once every 1 to 2 minutes is installed in the oven. Claim (1) characterized in that brown rice is heated while being placed on the wire mesh belt and transferred.
Method for producing processed brown rice for instant cooking as described in Section 1. (4) The running surface of the wire mesh belt marked # is formed into two stages, upper and lower, and the brown rice heated by the upper belt falls onto the lower belt midway through, converting the top and bottom surfaces of the brown rice, and making the entire brown rice uniform. 1. A method for producing processed brown rice for instant cooking according to claim (1), characterized in that the processed brown rice is heated to . (5) The pressurizing process for pressing the brown rice is a process in which the rice is clamped between a pair of cooperating metal rollers, and the gap between the cooperating rollers is set to 0.1 to 0.5 Å, so that the rice does not fall or fall. Depends on the brown rice being pressed. Cooperation. Processed brown rice for instant cooking according to claim (1), characterized in that the brown rice is adjusted to be compressed to a thickness of 1 to 1.2 mm by mechanical distortion. manufacturing method. (6) The surface 1c of the cooperating roller has a depth of 0.2 sm,
Claim No. 1, characterized in that a large number of grooves with a width of 0.2 mm and an interval of 0.2 mm are carved close to each other in the circumferential direction.
1) The method for producing processed brown rice for instant cooking as described in section 1). (7) The method for producing processed brown rice for instant cooking according to claim (1), characterized in that after drying the compressed brown rice, the dry smoked brown rice is immediately sealed in a bag and stored. 3. Detailed Description of the Invention The present invention relates to a process for processing brown rice by boiling it in boiling water for about 2 minutes in a sealed container so that the rice has a pleasant texture and does not feel strange in the mouth. state β
This relates to a process for producing processed brown rice that is denatured by heat in a heated gas phase while being maintained at a temperature that does not cause oxidation, and then compressed with a pair of cooperating rollers to break the bran layer finely and flatten the whole rice. be. Brown rice, which is obtained by simply removing the rice husk from unhulled rice, consists of a bran layer consisting of pericarp, soft rind, and inner rind, endosperm (white rice part), and germ. Brown rice is said to be an extremely nutritious and complete food, but because it has a hard and tough bran layer, it has a bad texture and is indigestible even when cooked, so it has been milled and consumed since ancient times. Recently, I have been using %I without having to grind all the brown rice! Various methods have been proposed for processing the layered portion to make it easier to ingest. The typical brown rice processing method is to soak it in water in a pot or pot.
They were developing processed brown rice that could be obtained by boiling the pot using at least an electric heater or city gas. Such Roe brown rice is disclosed in Japanese Patent Publication No. 55-25818. That is, raw brown rice is soaked in water so that only the bran layer absorbs water.
The endosperm is then rolled on a reciprocating heated inclined plate, and while the endosperm remains raw, the bran layer weakens its unbreakable fibers and is denatured by the heat. Should I apply pressure with a cooperating roller to crack only a portion of the bran layer? Alternatively, a processing method has been proposed in which the entire material is compressed. However, in this production method, even if the water-absorbing brown rice is heated by rolling and moving it on a hot plate, the brown rice is only heated in a thin line by rolling and moving several times in a point contact state. ,
In the remaining bran layer, the absorbed moisture was only evaporated, and most of the fibers in the bran layer did not become brittle. Furthermore, when the heated brown rice is dropped and pressed through a pair of cooperating p-ra gaps, the gap is made equal to the thickness between the flat surfaces of the raw brown rice before water absorption, so that a very small portion of the brown rice is cracked. They tried to make the endosperm absorb hot water during the boiling process, but it was a fool's errand that the rice did not become completely cooked, and the fibers in the bran layer were difficult to chew through when ingested2. , Even if the heated brown rice is pressed with cooperating rollers with a gap of 0 to 5 m, the bran fibers that have not become brittle cannot be shredded and can be boiled into crisp cooked rice. There wasn't. Moreover, it was impossible to make brown rice just by pouring boiling water. The present invention not only eliminates the above-mentioned defects, but also differs from the above-mentioned processed brown rice in its basic concept, and can be made into cooked rice simply by pouring boiling water and curing it in a sealed container for about 2 minutes. For this purpose, brown rice is soaked in water to absorb water, then steamed to gelatinize to some extent, and this steamed brown rice is heated in a heating furnace. After the rice is completely pregelatinized and the bran layer is weakened, the rice is pressed to crush the bran layer finely and flatten it, and then it is dried to form alpha pressed brown rice, which is then sealed. I decided to leave it there. The brown rice processed in this way becomes a natural food with high nutritional value and high calories, and is not only useful as a food for infants and infants, but also as an emergency food, processed brown rice can be instantly made into cooked rice by boiling it in boiling water for just 2 minutes. We will provide the complete manufacturing method. The present invention will be explained in detail below. The brown rice processing process of the present invention includes preliminary treatment, soaking in water, steaming, heating in a high-temperature hot vapor phase, and a pressure machine to remove foreign substances such as pebbles, metal pieces, and seat valves mixed in the brown rice, and then separating the brown rice. A machine separates the mixed paddy rice, a huller removes the rice husks, and a rice washer washes away the deposits on the surface of the brown rice. This step is to ensure the subsequent processing step and to allow the processed brown rice from the processed buds to be cooked and consumed as is without sanitary treatment such as washing. and. This preliminary treatment step is a known method for various processing and cooking of rice, and the machinery and equipment used are also known. After the washed brown rice is drained, it is transferred to a steaming process. Before this steaming process, the washed brown rice is first immersed in a tank containing tap water. The soaking time is 4 to 6 hours depending on the difference in the temperature of the tap water (usually 5 to 20 degrees Celsius), preferably about 5 hours.
Soak for an hour. By soaking brown rice in water, the brown rice absorbs water throughout its endosperm, and how much water does brown rice contain? , 5-29
%, preferably reaching 27% - proper gelatinization of this moist brown rice is promoted in the subsequent steaming process. If the moisture content of brown rice exceeds 30%, when it is steamed, the brown rice will expand and the bran layer will crack, resulting in poor quality processed brown rice.
Furthermore, when the moisture content is less than 25%, the degree of gelatinization is low, so instant cooked rice cannot be obtained even by pouring boiling water. The soaking water is neutral water or a slightly weak alkaline aqueous solution.By adding it to the whole soaking water, the cooked rice will have good taste and flavor. The brown rice soaked in water is first drained before being steamed. To drain, transfer to a cabinet made of a corrosion-resistant wire mesh and leave to stand for 3 to 8 minutes, preferably 5 minutes, to remove any water that has resistant to water. If steamed without draining, the bran layer will crack and the sticky endosperm will be exposed, making it difficult to perform subsequent processing properly. The drained brown rice is distributed into a plurality of steamers and stacked one on top of the other, and heated from the bottom to 100°C to 120°C by a boiler; preferably 1
When steaming the rice at 10° C. for 15 to 25 minutes, preferably about 20 minutes, adding alkaline ions to 100 ml of water gives the cooked brown rice a good flavor. According to the glucoamylase test method, the steamed brown rice has a rating of 76.5 to 8, depending on the moisture content of the brown rice and the steaming time.
An alpha error of 4.8%, preferably 80 degrees, is made. If the alpha level of the rice is low due to steaming, it will be difficult to make it into instant cooked rice using Kaito. If an extremely high α value is applied, the gelatinized and expanded endosperm will be exposed outside the bran layer, and subsequent processing operations will not be carried out properly. The bran layer of brown rice becomes soft and deteriorates due to proper tVC, but it still has toughness. The steamed brown rice is ventilated with warm air at a temperature of 60° to 70°C, preferably 65°C, for 2 to 5 minutes, preferably 2.5 minutes.
Dry the surface of the brown rice. That is, a heater is interposed in the conduit of the blower, and the wire gauze water containing the steamed brown rice is blown through the hot air outlet to dry it. As a result, the moisture content of the bran layer of the steamed brown rice is slightly lowered, and the moisture adhering to the surface and the tackiness of the surface are removed. As a result, the steamed brown rice can be smoothly and accurately supplied to the heating process without being inadvertently stuck to conveying equipment such as a cutter comparer or a hopper. Even if this drying treatment is performed using low-temperature air, the steamed brown rice maintains a temperature of 75° to 85° C., so the starch does not undergo beta conversion (aging). The surface-dried brown rice as described above is supplied to the oven 1 shown in FIG. 1 and heated. The oven has a long housing 2' made of metal plate! It is arranged horizontally, and inside the body 2, an endless belt 3 made of stainless steel wire mesh is wound around a drive row 94 and a support roller 5.6, and is run by an electric motor. In particular, the upper belt 11111 is bent into an S-shape in side view by the roller 7.8, and the upper and lower belt portions 3A and 3B'
y: Form. A plurality of quartz tube heaters 9 are connected to the upper and lower sides of the upper and lower belt parts 3A and 3B via frames, respectively.
are arranged in parallel with intervals. On the upper surface of the proximal end of the superior Pell) 3A, there is a rotating roller (
A hopper 10 (not shown) is provided to uniformly discharge the liquid. A chute 13 is provided for guiding the heated brown rice falling below the casing 2 along the leading edge of the lower belt 3B to the space between the pair of cooperating rollers 11 and 12. 1
4 is a temperature sensor, which controls the entire temperature inside the furnace. When the temperature of the heater 9 is set to about 600° to 700°C, a heated gas phase of 1600 to 180°C is created in the furnace chamber. The steamed brown rice moves on the wire mesh conveyor 3 running in this heated gas phase while being heated for 1 to 2 minutes, preferably 1 minute and 30 seconds. The brown rice is heated in a heated vapor phase and by radiant heat casting from a heater 9. Each piece of brown rice is fitted into each mesh of the wire mesh belt 3A and transferred while remaining stationary.The brown rice is transported while the top and bottom surfaces of the brown rice are converted and anchored on the wire mesh belt 3B. . The entire brown rice is heated evenly. The small portion of brown rice that comes into direct contact with the wire mesh VC burns and a melanoidin reaction occurs, which becomes fragrant cooked rice after instant cooking. When brown rice is heated in this way, it has a σ law of more than 99q6. In addition, the bran layer, which has already been softened during the steaming process, is heated, dries and hardens, and the entire bran layer, including the fibers, becomes brittle. In addition, the bran layer and the surface layer of the endosperm become less sticky. Even when pressure is applied by the cooperating roller it, 12, it hardly sticks to the cooperating roller. In addition, the moisture content of brown rice is 18% to 22%, and although it has been reduced to about 19%, the brown rice as a whole maintains its viscoelasticity. After completing the heating process in the oven, the brown rice falls and is supplied to the pressurizing process. For the pressing step, a pair of cooperating hollow metal rollers 11 and 12 are provided as shown in FIG. Both rollers 11 and 12 have the same diameter of 200 to 500 mm, preferably 400 mm, and rotate at the same speed from the viewpoint of economical operating costs. The gap between the two rollers is approximately 0.1 to 0.5 fins so close that the rollers do not come into contact with each other and wear out. Heaters 15 for heating the rollers to 80'J to 100°C, preferably 90°C are installed in the hollow parts of the rollers tt and tz, so that when the brown rice is clamped, it is rapidly cooled and does not break. For this reason, a temperature sensor 17 for detecting the surface temperature of the rollers is disposed on the frame 16 to which both rollers are mounted, and the temperature of the rollers is constantly controlled and adjusted. The brown rice that falls vertically from the wire mesh belt 3 through the chute falls into the gap between the two rollers 11 and 12, where it is pinched and pressed to a thickness of 1.0 to 1.2 m, preferably 1.1 m. be compressed. At this time, the viscoelastic endosperm and germ are not broken, and the entire brown rice becomes a flat oval shape. The already weakened bran M part is broken into small pieces and firmly adheres to the endosperm in a mottled manner, and falls onto the conveyor 18 on the lower side. The posture of the brown rice when it is pressed is not constant, and sometimes the germ is stuck in the center of the round-shaped pressed brown rice. Although the gaps between the roller holders are so close that they almost touch each other, the reason why the pressed brown rice is finished with a thickness of about 1.1 m is because the surfaces of the cooperating rollers are distorted. This is due to the clearance between the roller shaft and its bearing and the distortion of the roller shaft. , gap '61.1
~1.2 baits may be set. Figure 3 shows a depth of 0.2 in the circumferential direction of the surface of both rollers 11 and 12.
+a+, vertical grooves 1□゛9 with a width of 0.2- are carved close to each other. Is this a sharp point on the circumferential surface of the rotating roller? The groove 19't- is formed in a spiral shape by controlling the parallel movement. Then, when the brown rice is pressed between the gap surfaces between the two rollers having grooves 19, the surface layer of the brown rice, including the bran layer, is bitten into the grooves 19, so the tough bran layer is broken into fine pieces and cooked into cooked rice. When cooked, it has a crisp texture and a pleasant taste. Projections symmetrical to the shape of the grooves 19 are generated on the surface of the pressed flat brown rice, which disappears due to the viscoelasticity of the brown rice according to the time preference of the person applying the pressure. The pressed brown rice is fed to a drying process via a conveyor 18. There is no need to particularly limit the type and drying time of the dryer used in the drying process. In this example, hot air at 800 to 90°C, preferably 85°C is passed through and dried for 10 minutes to reduce the moisture content to 9 to 4%, preferably about 6%, and then immediately coated with nylon resin etc. The plastic bags were sealed with carbon dioxide gas or vacuum sealed to ensure long-term storage. The method of the present invention, which has the processing steps and effects of brown rice as described above, completely gelatinizes the starch by heat-treating the brown rice in a steam oven. ) and then stored under vacuum sealing.Brown rice itself contains a variety of high nutrients and calories, making it an extremely useful staple food for humans. Furthermore, the bran layer of the processed brown rice obtained by the production method of the present invention is steamed to form a rice bran, heated in an oven to make it brittle, and crushed into fine pieces when pressed. It is a delicious food that has a good texture (texture on the teeth, texture on the tongue), and has a chewy texture and a taste unique to brown rice. Mata 1 The processed brown rice obtained by the present invention does not require the addition of any chemicals during the processing process, and if it is processed into brown rice cultivated with organic fertilizer, it can be a completely natural food that is extremely beneficial for human health. be. Processed brown rice obtained by the method of the present invention is steamed and heated to completely convert it into #1 alpha starch, and then pressurized to make it flat so that it can easily absorb water. All you have to do is pour boiling water over it, cover it tightly with a lid, and leave it to ripen for less than 2 minutes, and it will ripen and become instant rice. Therefore, it is an extremely useful food to have on hand during a busy work day by simply cooking rice for a meal, or as an emergency ration in the event of a disaster. In addition, the processed brown rice contains a relatively large amount of PA.
It is perfect as food for sick people or baby food when cooked in a bowl and cooked into a porridge-like consistency. Furthermore, when processed brown rice produced using the method of the present invention is soaked in water in a container such as a pot and then cooked using city gas fuel, the rice is cooked within 1 minute and 30 seconds after the soaking water boils, making it extremely easy to cook during busy work hours. It has the beneficial effect of allowing you to continue working by ingesting freshly cooked brown rice in a short amount of time. Furthermore, even if the brown rice is boiled using city gas or electricity, the endosperm part of the brown rice melts in the boiling hot water and becomes a liquid paste. Even if it expands, it remains sticky and returns to its original brown rice shape before being pressed, making it a rice with a pleasant texture that can be used as a staple food. Experimental row brown rice 5kft - After removing pebbles, seat valves, etc. with a sorting machine 1
Separate the mixed paddy rice using a separator, then wash it with water for 5 minutes using a rice washer. Sabaki washed brown rice was immediately immersed in a tank containing tap water at a temperature of R2.0°C for 4 hours. The moisture content of brown rice after soaking in water is 27%. The obtained soaked brown rice was immediately divided into four stacked steamers and stored at 1120°C at a pressure of 3 using a gaylor.
Steam is emitted from the bottom of the steamer for 20 minutes. The degree of gelatinization of steamed brown rice is 80.6% when measured using the total glucoamylase test method. The steamed brown rice was immediately transferred to the front of four wire meshes, and the wire mesh mold was placed on a low-temperature air outlet at 65°C for 2 minutes and 30 minutes.
Dry the surface by ventilating it for seconds to remove water adhering to the surface and sticky water on the surface. The temperature of the brown rice when dried through ventilation is 80°C. The surface-dried brown rice is immediately fed through a hopper onto a wire mesh belt that runs in a heated vapor phase oven at 170° C. in 1 minute and 30 seconds, and is heated. The moisture content of heated brown rice is 20%, and the α content is 99%. The heated brown rice falls from the tip edge of the wire mesh belt, is heated to a surface temperature of 90° C., and passes under pressure through the gap between a pair of cooperating rollers rotating on the inner blade. Although the gap between the cooperating rollers is 0.5 mm, the pressurized brown rice becomes brown rice that is pressed to a thickness of 1.2 mm, and there are many grooves about 2 mm deep carved on the roller surface. A plurality of parallel protrusions are formed in the brown rice 1d that has been compressed. The pressed brown rice was dried in a hot air dryer at a temperature of 90°C to reduce the moisture content to 5.
Dry with a sieve at a rate of %. The drying time is 10 minutes. The dried brown rice is sealed and packaged in a plastic wrapper. The sealed pressed brown rice k 1 was opened after %+i. After pouring 5Of into a paper cup and pouring 300cc of boiling water, the cup was sealed with a paper lid and boiled for 2 minutes.The compressed brown rice expanded greatly while duplicating the shape of raw brown rice. Brief explanation of one side of 64, 1g of brown rice with a good texture. Figure 1 is an explanatory diagram showing a longitudinal section of the oven used in the heating process of the method of the present invention. FIG. 3 is an explanatory diagram showing a longitudinal section of the cooperating roller of FIG.
This is a partially enlarged plan view showing a state in which brown rice is pressed between a pair of rollers having A f.

Claims (1)

[Claims] After completely removing remaining paddy or foreign substances from brown rice grown using organic fertilizer, soaking it in slightly alkaline water and steaming it in a steamer at a specified temperature and time to gradually alphanize it, the temperature of the brown rice is The brown rice is quickly compressed with heated rollers through a thermal greenhouse to reach a degree of gelatinization of over 99%, and then dried with hot air while maintaining the heat of the brown rice at a constant level. A method for producing instant-cooked brown rice, which is characterized by rapid drying without aging.