KR101294602B1 - Manufacture apparatus of softened unpolished rice and method of the same - Google Patents

Abstract

The present invention heats the water tank to turn on the power to raise the pressure of the steam boiler to 6kg / ㎠ to 70 ~ 80 ℃ water. Selected and selected brown rice is introduced into the raw material grain into the input hopper 101, and then the direction is changed to the two-way diverter 104 through the elevator 103 to transfer the brown rice to each of two crude tanks 105. . After immersing in the crude tank 105 for about 7 to 10 minutes, it is discharged to the dehydrator 106 within 30 minutes. Transfer to the pneumatic conveyer (F01) is transferred to the primary dryer (107). After drying by hot air of 70 ~ 80 ℃, transfer to steam steamer using discharge pneumatic conveyer (F02). Steamer Screw rpm100 and steam at 120 ~ 140 ℃ for 6 ~ 7 minutes. The brown rice discharged by the rotary discharge valve (20 revolutions per minute) moves to the cooler 109, and vibrates by vibrator vibration by cold air of 150 mmAq of discharge pressure. After cooling, it is transferred to a pneumatic conveyer (F03) and transferred to a dryer. The present invention relates to a softened rice manufacturing apparatus for manufacturing a soft brown rice produced by discharging after the hot air drying in the secondary dryer 112 for 12 hours, and then packing and transporting the elevator.

Description

Apparatus for manufacturing softened brown rice and method for producing softened brown rice using the same {manufacture application of SOFTENED UNPOLISHED RICE AND METHOD OF THE SAME}

The present invention is to soften the brown rice and to increase the water absorption between the cracks and to soften like white rice, softening brown rice manufacturing apparatus consisting of an immersion device called a water, a steaming device, a cooling device, a drying device and the like It relates to a manufacturing method.

Rice, one of the world's three major grains, is consumed by Koreans as a staple food, but its mineral content is not as high as that of other nutrients, but the role of rice in the supply of minerals is important because rice accounts for a large portion of Koreans' diet. Do.

As rice grows, the amount of protein, fat, minerals, vitamins, and fiber decreases, as well as quantitative decreases, which is mainly due to the fact that these ingredients are mainly distributed in the layer.

Eating brown rice with only chaff removed removes not only the effect of indirect transpiration, but also contains a lot of dietary fiber, vegetable protein, fat, and other minerals such as phosphorus, potassium, magnesium, sodium, iron and vitamins B, E, and folic acid. High content of vitamins and essential amino acids, such as is thought to have the advantage of enabling the intake of even nutritional ingredients.

Among them, fibrin has increased interest in brown rice because it has an inhibitory effect and physiological activity effects of various diseases such as intestinal diseases, arteriosclerosis and obesity, including malignant tumors.

Recently, some argue that it is better to consume brown rice instead of white rice to improve health.

However, brown rice is difficult to penetrate due to the thick and tough rice bran layer, so it is difficult to cook because of low water absorption rate, and it is easy to cook without being chewed.

In Korea Patent Publication No. 10-0240498, rice or brown rice is immersed in water to germinate, and the germinated raw material is stored for several days at low temperature, and the steam is expanded to expand the white rice layer and crack the rice hull layer by its expansion force. The dried rice or brown rice is dried at room temperature to cure the white rice layer, and the dried rice or brown rice is steamed in a milling machine equipped with two metal rollers and the dried rice or brown rice is regularly knurled. As the rolling progresses precisely as the rice does not slip due to the knurling pattern between the rollers, the number of rotations of the fixed roller and the operating roller is different, so that the brown rice layer is cracked and at the same time, the chaff layer is easily and completely peeled off, Softened brown rice which is expanded and easy to cook and its manufacturing method are disclosed,

Korean Patent Publication No. 1008565020000 (20080828) includes a semi-process, a dehydration process, a softening process, and a drying process of raw rice. Particularly, in the softening process, microwaves are irradiated with microwaves, resulting in poor water ingress. By solving this difficult problem, it is possible to cook under the same conditions as white rice, and at the same time, easy-to-cook washed brown rice and its processing method which can provide brown rice with improved taste and texture are described.

The publication No. 1000477400000 (19920109) was washed with brown rice and then immersed in normal temperature water (25-30 ℃) for 5-6 hours to dehydrate and cooked for 25-30 minutes at 100-120 ℃, and then taken out immediately. Soak for 20-25 minutes in water at 25-30 ℃, primary drying at 120 ℃ for 20-30 minutes, secondary drying at 75-85 ℃ for 50-60 minutes, and finally dry at 45-50 ℃ for 30-40 minutes After immersing the brown rice in water, dewatering and cooking it with steam, and dipping it in water and dehydrating it and then drying it three times from high temperature to low temperature using a hot air dryer to create cracks in the rice bran layer (peel and seed skin). It is described a manufacturing method of brown rice easy to cook characterized in that

Publication No. 1000289150000 (19890817) is dehydrated white bran or brown rice, and 0.3 ~ 0.8 times of water is added to cook for 10 minutes under pressure (2㎏ / ㎠), 30 minutes at 90 ° C, 20 ° C at 20 ° C. It is disclosed how to prepare dried rice using white rice by drying each time,

Publication No. 1008196630000 (20080328) discloses a technology for processed brown rice, which can be prepared as a very simple method at room temperature, while retaining the nutrients of brown rice as it is, while being easy to cook, and having an excellent texture when cooked. Listed,

Publication No. 1005096710000 (20050816) discloses processed brown rice and its manufacturing method which can be prepared as a very simple method at room temperature while maintaining the nutrients of brown rice as it is, and having an excellent texture as well as white rice at the time of eating. Is public,

Korean Patent Publication No. 1020070012843 (20070129) discloses that germinated brown rice, which contains at least a direct reducing sugar component which is increased from raw brown rice, and which contains a part of starch obtained by gelatinizing starch as necessary, is disclosed. Can be.

The prior art as described above is a problem that the present invention takes a long time to produce a softened brown rice, such as long soaking time of the brown rice and storing the raw grain at low temperature for several days.

The present invention can ingest the rich nutrition of brown rice evenly to solve the above problems and to discharge the food quickly by immersing brown rice in 80 ~ 90 ℃ water for 5 to 10 minutes to increase the taste of food with simple cooking and soft texture After removing the water on the surface by hot air drying, and passing through a steamer that injects steam at 120 to 130 ° C., it is exposed to steam for 1 to 2 minutes to steam brown rice, and then cooled in a cooler, and then transferred to a dryer. It is to provide a softened brown rice production apparatus and a method for producing a soft brown rice using the same by drying so that the moisture content of the brown rice to 15% to provide a solution to the problem of the present invention.

The soft brown rice prepared by the above method combines the balanced nutrition of brown rice with the soft texture of white rice, and leaves only micro cracks in the brown rice film to maintain nutrition, while cracking occurs when rice is cooked, such as white rice. Can keep the sense

Soft brown rice preserves the nutrients of brown rice as it has seeds and film as it is, and when the rice is cooked, the film splits and absorbs water to make rice shaped like white rice, so the texture is soft and cold. There is no dissimilarity, it does not need to chew for a long time like brown rice, it is easy to digest like white rice, and do not need to be soaked in water for a long time, it has the advantage that it can cook like ordinary rice, it is effective to make brown rice more preferred.

1 is a general view of a softened brown rice production apparatus of the present invention
2 is a detailed view of the steamer of the present invention
3 is a detailed view of the cooler of the present invention.
Figure 4 is a photograph of the water absorption step of the softened brown rice of the present invention
5 is a photograph of comparison of water absorption of the present invention and other brown rice
Figure 6 sensory evaluation score graph of the present invention

In order to solve the above problems, the present invention is raw material selection → brown rice injection → soaking (water content of more than 28%) → dehydration (surface water removal) → steaming (continuous) → cooling (anti-sticking) → drying → shipping

To ripen brown rice, it can be ripened only when the water content of brown rice is 28% or more. Therefore, ordinary brown rice (15% water content) requires a lot of time and energy to mature and the manufacturing process is complicated. Therefore, in order to minimize time reduction and energy consumption, it must be steamed after raising the water content to over 28% through the tempering (immersion or soaking) process.

Turn on the power to heat the temperature of the water introduced into the crude tank 105 with a steam boiler to 70 ~ 80 ℃. Brown rice in which the selected (stone and foreign matter) brown rice is introduced into the crude tank 105 by the input device is about 20 minutes in purified water at a constant temperature of 70-80 ° C. to shorten the crude (immersion or soaking) time and prevent rot. After the soaking process is refined, the surface water is removed through the dehydrator 106 and the primary dryer 107 and then transferred to the steamer 108 by the pneumatic conveyer F02. Grain fed to the steamer is steamed for 5 to 10 minutes in the steamer and completely steamed, then discharged by the metered discharge valve, and the ripened grain is dried for 12 hours in the secondary dryer (112) through the cooler (109). The present invention relates to a softened brown rice manufacturing apparatus for manufacturing brown rice that is packaged by removing residual heat remaining in grains after the process and a soft brown rice manufacturing method using the same.

In the crude tank of the present invention, brown rice is immersed in water at 80 to 90 ° C. for 5 to 10 minutes and quickly discharged. The hot air is dried to remove moisture from the surface and passes through a steamer that injects steam at 140 ° C. to expose steam for 1-2 minutes to steam the brown rice. Cool quickly and transfer to the dryer to dry 15% of the brown rice moisture in the dryer.

In the process of immersion → drying → steaming → cooling → drying of brown rice, cracks are generated on the surface of brown rice, and this crack penetrates finely into the brown rice surface as well as the inside of brown rice, so that the softening of brown rice occurs well. In addition, the speed of penetration of moisture between fine cracks during cooking can be quickly absorbed, so that immersion and luxury can be achieved.

The present invention has been studied to solve the difficulty of cooking due to the hard rice bran layer that has been recognized as a defect of brown rice and the taste unpleasant taste when eating, when the water content is increased by immersing brown rice in water to increase the water content of brown rice Tackiness is produced on the white rice layer (oil layer), and the moisture content is dried to lower the moisture content. When the white rice layer is cured, cracks are formed, so it is easy to infiltrate moisture without restoring it, and it is easy to cook. The invention was found to work well.

The steam boiler 400 of the present invention is connected to the crude tank 105 and the steamer 108 as a steam supply pipe,

The rear surface of the hot air blower FD1 is connected to the primary dryer 107 and the cooler 109 by a hot air feed pipe, a heating device FD2 connected to one side of the front surface, and a burner installed at a lower portion of the heating device FD2. It consists of (FD3).

Hereinafter, the method for producing softened brown rice of the present invention will be described in detail for each process.

Crude (immersion) process;

Brown rice, a raw material, is tempered (soaked or soaked) in 80 ~ 90 ℃ water for 5-10 minutes in a water tank equipped with a temperature sensor. The moisture content of brown rice before tempering (soaking or soaking) is about 13 ~ 15%. The moisture content of brown rice after tempering (soaking or soaking) is about 30%. In this process, the expansion occurs due to the absorption of moisture inside the brown rice.

Dehydration process;

The dehydrated brown rice, which has undergone a crude (immersion or soaking) process, is dehydrated by a dehydrator,

The dehydrator uses a mesh conveyor belt provided with a mesh (via hole) to settle the expanded rice to the upper part of the mesh conveyor belt, and then operates the mesh conveyor belt to move the mesh conveyor belt to move the mesh. The water adhering to the surface falls to the bottom, dehydrates and moves at the same time.

Primary drying process;

The brown rice after the crude (immersion) process is dried by hot air. It cools slightly while drying the surface and the inside of brown rice shrinks. At this time, cracks are formed in the rice bran layer of brown rice.

Steaming process;

Steaming is carried out using the "steam steamer" invented by the inventors in a process of cooking brown rice. When steaming, the temperature of steam is about 140 ° C, and the exposure time to steam is about 5 to 10 minutes. This process causes the brown rice to expand again. In more detail,

The characteristic of the vertical steamer is simple manufacturing process, especially since there is no residual grain inside the steamer.

A certain amount of crude brown rice (water content 28%) is continuously fed to the steamer by a pneumatic feeder. (Pneumatic conveying device refers to a normal blower (blower), and transfers brown rice together with the air transfer of the blower.) When the injected brown rice is filled with a certain amount, the feeding is automatically stopped by the input amount sensor on the upper part of the steamer. Sounds and turns on the steam inlet valve . The steam introduced at this time must be superheated steam (steam temperature above 140 ℃). If the input steam temperature is low, condensate may occur, brown rice may be suspended, and steaming may not be performed properly. Therefore, by inserting a temperature sensor (not shown), steam trap (not shown), automatic valve (not shown) at the end of the input steam line to control the steam input when the steam temperature falls below a certain temperature. For the first 6-8 minutes, start the discharge by turning the discharge valve off and then turning it on after a certain time.

The fixed quantity discharge valve in the lower part of the steamer operates in conjunction with the steam temperature, and a speed control device is attached to allow the driver to adjust arbitrarily during the operation. When the temperature falls below a certain temperature, an alarm is generated. In addition, since the steam introduced into the steamer is designed to be completely absorbed by the grains without generating steam to the outside, even if the upper side air vent is opened, the input steam is not generated to the outside.

Steaming time can be added or subtracted by the amount of grain input and steam temperature. The design criteria are 1.5ton / hr based on steam temperature 140 ℃ and grain content of 28%.

Cooling process;

The brown rice expanded by the steaming process is quenched by cold air. At this time, secondary cracks are formed in brown rice. Secondary cracks create cracks in brown rice as well as the outer surface of brown rice (rice bran).

The cooler of the present invention is a device that cools steamed brown rice heated by steam in a steamer, and the cooling temperature is based on the principle of cooling air by transferring the air at room temperature to the cooler through a cold air blower.

Secondary drying process;

Cooled brown rice is secondarily dried in a secondary dryer (heater and hot air blower (not shown) inside) to obtain an appropriate moisture of 13 to 15% of brown rice.

In the present invention, since the secondary dryer used a conventional dryer used in the art, specific technical details of the secondary dryer will not be described in the present invention.

Hereinafter, the present invention will be described in detail with reference to examples.

Example

Turn on the power to increase the pressure of the steam boiler to 6kg / ㎠ to heat the water contained in the crude tank to 70 ~ 80 ℃, and then put the selected and selected brown rice into the input hopper 101, then the input hopper ( 101 is selectively introduced into the two crude tanks 105 by a two-way diverter 104 located above the crude tank 105 using an elevator 103 via a discharge valve 102 located below. Then, after heating the water introduced into the crude tank 105 with steam by using a steam supply pipe connected to the steam boiler 400, the crude tank 105 is quenched (soaked or soaked) for about 20 minutes. After transferring to the located dehydrator 106, and then remove the water attached to the surface of the expanded brown rice while moving the mesh conveyor belt of the dehydrator 106, and then transferred to the primary dryer 107 by a pneumatic conveyer (F01) Next, the surface drying is made by hot air of 70 ~ 80 ℃, pneumatic transfer When conveyed to (F02) to the steamer 108, brown rice is transferred from the upper side to the lower side of the steamer 108, the outside of the steamer 108 is a cylindrical shape surrounded by a heat insulating agent, Input is automatically stopped by the input detection sensor, and a full amount signal sounds. When the signal sounds, four steams connected to the steam inlet 1085 and the steam inlet 1085 connected to the end of the steam supply pipe connected to the steam boiler 400 are connected. Dust collection and driving motor by steaming 5 ~ 10 minutes with 140 ℃ steam introduced through nozzles 1085-1, 1085-2, 1085-3, 1085-4, and driving the dust collection and driving motor 1081 installed at the top. The dust collection fan 1082 and the anti-stick stirrer 1086 connected to the lower portion of the 1081 are rotated, and the anti-stick stirrer 1086 is steamed while rotating at a speed of RPM 100 / min.

The brown rice discharged to the rotary discharge valve (rotated 20 times per minute) 1089 located below the steamer 108 is moved to the cooler 109, and is blown by a cold air blower 1095 installed outside the cooler 109. While cooling by cold air with a discharge pressure of 150 mmAq, the vibrator 1092 connected by a belt to the vibration motor 1091 provided at the bottom is moved to the front while vibrating the cooler vibration plate 1097, and then the lower part of the cooler discharge port 1098. To the two secondary dryers 112 by the transfer pipe connected by operating the pneumatic feeder (F03) located in the lower, two secondary dryers 112 by the two-way direction changer (111) After selectively flowing in, and then hot-air-dried at 70-80 ° C. for 12 hours in the secondary dryer 112, discharged to the lower side, and then transferred to the storage tank 114 using the elevator 113, and then stored. Using the discharge valve 115 located at the bottom of the tank 114 By wrapping on a packaging container 116 to prepare a softening rice.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

1 is a view showing the overall softening brown rice production apparatus of the present invention, FIG. 2 is a detailed view of the steamer of the present invention, FIG. 3 is a detailed view of the cooler of the present invention, and FIG. 4 is a water absorption step of the softened brown rice of the present invention. Figure 1 shows a comparison of water absorption capacity of the input hopper 101, discharge valves 102 and 115, elevators 103 and 113, diverters 104 and 111, crude tank 105, dehydrator 106 and primary dryer 107. , Steamer 108, cooler 109, secondary dryer 112, storage tank 114, discharge valve 115, packaging container 116, control panel 200, dust collector driving motor 1081 , Dust collection fan (1082), Steamer cover (1083), Steam inlet (1085), Steam nozzle (1085-1, 1085-2, 1085-3, 1085-4), Anti-stick stirrer (1086), Rotary discharge valve 1089, vibration motor 1091, vibrator 1092, cold air blower 1095, cooler inlet 1096, cooler vibrating plate 1097, cooler outlet 1098 , steam boiler 400 , pneumatic conveyer (F01) , F02, F03), hot air blower (FD1), heating device (FD2), burner (FD3) It can be seen that shown.

The structure of the softening rice producing apparatus of the present invention is as shown in Figure 1 to Figure 3,

An input hopper 101 into which brown rice is introduced, a discharge valve 102 positioned below the input hopper 101, an elevator 103 connected to the discharge valve 102, and an intermediate of the elevator 103. Two tanks 105 connected to the conveying pipe is installed in the two-way diverter 104, the steam supply pipe to the steam boiler 400, and a dehydrator 106 located in the lower portion of the tanks 105. ), The pneumatic feeder (F01) connected to the dehydrator 106, and one side is connected to the conveying pipe by the pneumatic feeder (F01) and the other side is connected to the hot air blower (FD1) 1 is supplied with hot air A steam dryer 108 connected by a vehicle dryer 107, a pneumatic conveyer F02 located at the bottom of the primary dryer 107, and a rotary discharge valve located at the bottom of the steam dryer 108 (20 per minute). 1089) and a pneumatic feeder (F03) located below the cooler (109) It is connected to the two secondary dryers 112, the elevator 113 connected to the lower portion of the secondary dryer 112, connected to the conveying pipe is installed in the middle of the direction changer 111, It consists of a storage tank 114 is provided with a discharge valve 115 at the bottom,

As shown in FIG. 2, the steamer 108 is cylindrical and has a steamer cover 1083 provided with a heat insulating material on the outside, a dust collecting and driving motor 1081 installed at the top, and the dust collecting and driving motor 1081. And a steam inlet 1085 installed at one side of the steamer cover 1083 and connected to a steam supply pipe to the steam boiler 400, and the dust collection fan 1082 and the anti-sticking stirrer 1086 connected to the lower part of the). Four steam nozzles 1085-1, 1085-2, 1085-3, and 1085-4 which are connected to the steam inlet 1085 and installed inside the steamer 108, and are installed below the steamer cover 1083. Consisting of a rotary discharge valve (1089),

As shown in FIG. 3, the cooler 109 is connected to a cold air blower 1095 installed at one side of the cooler 109 to supply cold air to the cooler 109, and has a cooler vibration plate 1097 installed at a central portion of the cooler 109. As a separate structure,

A cooler inlet 1096 into which dried brown rice is installed on one side of the upper rear surface, a cooler discharge port 1098 provided on one side of the front surface of the cooler 109, a cooler vibration plate 1097 forming a doc, and the cooler vibration plate ( It can be seen that it is installed in the lower portion of the 1097, and is connected to the vibration motor 1091 by a belt and consists of a vibrator 1092 installed below the cooler vibration plate 1097.

The hot air blower (FD1) is connected to the primary dryer 107 as a hot air transfer pipe, the rear side is composed of a heating device (FD2) connected to one side of the front, and a burner (FD3) installed in the lower portion of the heating device (FD2). It is.

The dehydrator 106 is composed of a mesh conveyor belt is provided with a mesh (hole) and a motor for driving the mesh conveyor belt to settle the expanded rice to the upper portion of the mesh conveyor belt, and then the mesh conveyor belt By driving the mesh conveyor belt is a device that moves the water attached to the surface of the expanded brown rice falls to the bottom to dehydrate and move at the same time.

Experimental Example 1

Water absorption step of the softened brown rice prepared by the above method was observed in detail as shown in FIG.

Experimental Example 2

Soft water brown rice prepared by the above method, normal brown rice, and germinated brown rice germinated brown rice were soaked for 3 hours to compare the water absorption of brown rice.

 Water Absorption Comparison Test (See Fig. 5) time Invention Germinated brown rice Plain Brown Rice 1 hour no response no response no response
2 hours Start to absorb water no response
no response

3 hours Quickly absorbs water no response
no response

Experimental Example 3

The sensory test is a method of evaluating human vision, sense of smell, taste, etc., and it is one of the methods that can identify the minute difference in the quality of food than any test method by using human sense.

In order to perform the sensory test, each sample was collected 800g and then cooked in a pressure cooker to prepare the sensory test brown rice, germinated brown rice, softened brown rice.

Each sample was cooled three times at 5 minute intervals, and then placed in a fixed bowl by a certain amount. A total of 40 men and women aged 10 to 40 years were selected for each age group.

The sensory evaluation items were tissue texture, appearance, smell, degree of excess of esophagus, and taste.

Sensory test value (5: very good …… 0: very bad)

 Sensory evaluation data Item
Average score (total / panel) Mean deviation A B C Average A B C Average 1.Texture comparison (chewing) 3.62 2.86 3.28 3.25 0.37 -0.39 0.02 0.00 2. Appearance Comparison (Is Alpha Being Well?) 3.45 2.83 3.55 3.28 0.20 -0.43 0.30 0.02 3. Smell Comparison 3.07 3.14 3.76 3.32 -0.18 -0.11 0.51 0.07 4. After chewing the same number of times, the degree of crossing the esophagus 3.97 2.62 3.17 3.25 0.71 -0.63 -0.08 0.00 5. Taste Comparison 3.41 2.90 3.55 3.29 0.16 -0.36 -0.08 0.03 sum 17.52 14.34 17.31 16.39 1.25 -1.92 1.05 4.46 Average 3.50 2.87 3.46 3.28 0.25 -0.38 0.21 0.03

 Summary of sensory evaluation results division good usually Poor
A
(Softened Brown Rice of the Present Invention)
Authorship

Throat feeling

flavor

Exterior

smell

-


B
(Germinated brown rice)


-


smell Authorship

Exterior

Throat feeling

flavor
C
(Normal brown rice)
Exterior

smell

flavor
Authorship

Throat feeling


-

In the results of the table and the sensory evaluation score graph of FIG. The reason for this high degree of taste seems to have a good effect on the degree of taste because the processing of brown rice eliminates the gritty texture peculiar to brown rice and the soft texture like white rice.

This experiment showed that brown rice, which is softer than ordinary brown rice, showed better texture than other brown rice in the sense of taste, and this part was also applied to grains such as black rice to increase its commerciality.

Inlet hopper 101, discharge valve 102, 115, elevator 103, 113, diverter 104, 111, crude tank 105, dehydrator 106, primary dryer 107, steamer 108, cooler 109 ), Secondary dryer 112, storage tank 114, discharge valve 115, packaging container 116, control panel 200, dust collection drive motor (1081), dust collection fan (1082), steam cover (1083), steam inlet (1085), steam nozzles (1085-1, 1085-2, 1085-3, 1085-4), anti-stick stirrer (1086), rotary discharge valve (1089), vibration motor (1091), Vibrator 1092, cold air blower 1095, cooler inlet 1096, cooler vibrating plate 1097, cooler outlet 1098 , steam boiler 400 , pneumatic conveyers (F01, F02, F03), hot air blower (FD1) ), Heater (FD2), burner (FD3)

Claims (5)

In softening brown rice manufacturing apparatus,
An input hopper 101 into which brown rice is introduced, a discharge valve 102 positioned below the input hopper 101, an elevator 103 connected to the discharge valve 102, and an intermediate of the elevator 103. Two tanks 105 connected to the conveying pipe is installed in the two-way diverter 104, the steam supply pipe to the steam boiler 400, and a dehydrator 106 located in the lower portion of the tanks 105. ), The pneumatic feeder (F01) connected to the dehydrator 106, and one side is connected to the conveying pipe by the pneumatic feeder (F01) and the other side is connected to the hot air blower (FD1) 1 is supplied with hot air A steam dryer 108 connected by a vehicle dryer 107, a pneumatic conveyer F02 located below the primary dryer 107, and a rotary discharge valve 1089 positioned below the steam dryer 108 . and a condenser 109 connected to, in a lower portion of the cooler 109 is connected to the pneumatic air supply (F03) at an intermediate portion Two secondary dryers 112 connected to the conveying pipe is installed a diverter 111, the elevator 113 connected to the lower portion of the secondary dryer 112, and the discharge valve 113 is connected to the elevator 113 in the lower portion Softening brown rice manufacturing apparatus characterized in that it comprises a storage tank 114 is provided with (115). The steam generator 108 of claim 1, wherein the steamer 108 is cylindrical and provided with a heat insulating material on the outside thereof, a dust collecting / driving motor 1081 installed on the upper portion, and a lower portion of the dust collecting / driving motor 1081. A steam inlet 1085 and a steam inlet 1085 installed at one side of the steamer cover 1083 and connected to a steam supply pipe to the steam boiler 400, and the steam inlet ( Four steam nozzles 1085-1, 1085-2, 1085-3 and 1085-4 connected to the 1085 and installed inside the steamer 108 and a rotary discharge unit installed at the bottom of the steamer cover 1083. Softening brown rice manufacturing apparatus characterized in that it comprises a valve (1089). delete delete In the softening brown rice manufacturing method using a softening brown rice manufacturing apparatus,
Turn on the power to increase the pressure of the steam boiler to 6kg / ㎠ to heat the water contained in the crude tank to 70 ~ 80 ℃, and then put the selected and selected brown rice into the input hopper 101, then the input hopper ( 101 is selectively introduced into the two crude tanks 105 by a two-way diverter 104 located above the crude tank 105 using an elevator 103 via a discharge valve 102 located below. Then, using the steam supply pipe connected to the steam boiler 400 to heat the water introduced into the crude tank 105 with steam to the crude tank 105 for 20 minutes, and then to the dehydrator 106 located at the bottom After transferring, remove the water attached to the surface of the expanded brown rice while moving the mesh conveyor belt of the dehydrator 106, and then transferred to the primary dryer 107 by a pneumatic conveyer (F01), and then 70 ~ 80 ℃ The surface is dried by hot air of the air and transferred to the pneumatic conveyer (F02), When the transfer to the mature (108), brown rice is transferred from the upper side to the lower side of the steamer 108, the outside of the steamer 108 is a cylindrical shape surrounded by a heat insulating agent, the input is automatically input by the input amount sensor If the signal is ringing and the signal rings, the steam inlet 1085 connected to the end of the steam supply pipe connected to the steam boiler 400 and the four steam nozzles (1085-1,1085-) connected to the steam inlet 1085 2,1085-3, 1085-4) steamed at 140 ° C introduced through 5-10 minutes, but the dust collection and drive motor 1081 installed in the upper by driving the dust collection and drive motor (1081) 108 1082 and anti-stick stirrer 1086 are rotated and the anti-stick stirrer 1086 is steamed while rotating at a speed of RPM 100 / min,
The brown rice discharged to the rotary discharge valve 1089 located below the steamer 108 is moved to the cooler 109 and has a discharge pressure of 150 mmAq blown by the cold air blower 1095 installed outside the cooler 109. While cooling by the cold air, the vibrator 1092 is connected to the vibration motor 1091 installed in the lower portion by vibrating the cooler vibrating plate 1097 while vibrating to the front of the cooler discharge port 1098, and discharged to the lower portion Operate the pneumatic transfer machine (F03) located to be transferred to the two secondary dryers 112 with the connected conveying pipe, and selectively introduced into the two secondary dryers 112 by the two-way diverter (111) After drying the hot air at 70 to 80 ° C. for 12 hours in the secondary dryer 112, discharging it to the lower part, and then transferring the resultant to the storage tank 114 using the elevator 113, and then lowering the storage tank 114. Packaging container (116) using the discharge valve 115 located in Softening brown rice manufacturing method using a softening brown rice manufacturing apparatus characterized in that the packaging to manufacture.

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