KR101934721B1 - Method for processing embryo-retaining polished rice and drying apparatus used in the processing - Google Patents

Abstract

The present invention relates to a method for processing twelfth grinding degree rice preserving the embryo of rice and a drying apparatus for processing the same. The method is for preserving the embryo of rice rich in nutrients as much as possible through a series of processes different from a conventional method, including first to fourth drying processes (S10 to S40) and first to third aging processes (S50, S70, S90) while processing the twelfth grinding degree rice having 120% of the rice bran layer removed therefrom. The drying apparatus (100) for processing the processing twelfth grinding degree rice preserving the embryo of rice also includes: a suction unit (120); an exhaust unit (130); first and second circulation pipes (122, 132); a cyclone (140); and a circulation unit (150). Accordingly, the high-quality twelfth grinding degree rice can be prepared in large quantities in a more economical and efficient manner.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for processing rice rice,

The present invention relates to a method for processing rice rice in the 12th minute in which rice blast is preserved and an invention related to the above drying apparatus for rice processing. More particularly, The present invention is characterized in that high-quality rice paddies can be mass-produced more economically by constituting the rice paddy processing method and the drying apparatus for processing as described above for 120 minutes with 120% removal.

Generally, the harvested rice is brown rice after drying and threshing and after removing rice hulls. Brown rice contains white rice, which is a starch layer in the inside of the perilla and rice bran.

Conventional methods of rice cultivation include, for example, as disclosed in Korean Patent Laid-Open Publication No. 10- 2010- 0006655, a step of picking up rice, picking, weighing, drying and storing rice, and separating and sorting only brown rice Grinding and sifting the selected brown rice, and packaging and sorting the undersized rice from the refined rice.

About 6 ~ 8% of brown rice is separated into rice bran in the process of rice cultivation as described above, and the amount thereof is increased or decreased according to the degree of separation of rice bran, crushed rice, and rice gruel (embryo). For example, the 5th minute is half of the rice and half of the rice is halfway between the brown rice and the white rice, the 10th minute rice is 100% peeled rice from the brown rice, and the 12th rice is the normal white rice which is 120% .

The higher the degree of corrugation, the lower the major nutrients and fiber such as protein, fat, and vitamins, but the higher the digestibility and the better the texture. This is why rice cooked with white rice tends to have a higher preference than rice brown rice.

However, as described above, rice bran removed through the digestion process contains 95% of rice nutrients. Especially, more than 65% is concentrated in rice bran.

Recently, Korean Patent Laid-Open No. 10 - 2010 - 0105047 discloses a technique for producing rice corns in the form of corn stalks leaving rice husks. For example, Korean Patent Laid- A drying step of drying in a drying chamber with hot air, and a trituration step of removing the dried rice bran layer.

Meanwhile, in the process of rice rice cultivation as described above, the process of drying soft rice is performed prior to finishing rice brown rice, and rice flour is put into a drying apparatus and hot air drying is most commonly used.

As shown in FIG. 3, for example, a conventional drying apparatus is provided with a suction pipe 20 at one side of a drying chamber 10 into which rice is introduced, and a predetermined burner is provided to blow hot air into the drying chamber , And a discharge pipe (30) for discharging hot air is formed on the other side of the drying chamber.

As another example, the structure of a grain dryer known in Korean Patent No. 10-0276816 includes a burner for generating dry hot wind, a drying chamber for drying the grain using dry hot wind, A center, a square, and a left and right perforation network for temporarily holding the cereal to be dried by the drying hot air, and a suction and recognition blower for discharging the dry hot air to the outside of the drying chamber.

Korean Patent Publication No. 10 - 2010 - 0105047 (September 29, 2010) Korean Patent No. 10 - 0276816 (Jan. 15, 2001) Korean Registered Utility Model No. 20-0206627 (December 1, 2000) Korean Registered Utility Model No. 20 - 0288154 (September, 2002)

As described above, since the conventional twelve-week-old rice, that is, ordinary rice, is largely removed from the rice in the course of ripening, there is a disadvantage that the nutrition loss is very high.

The method of manufacturing rice rice cakes in which rice husk content is maximized by recognizing such problems has been known. In the rice crown rice producing method of the above-described prior art example, rice bran layers of brown rice are softened, After drying, rice bran is removed by removing the rice bran layer, and then the rice rice is produced.

However, it is difficult to expect texture like white rice because the conventional rice nectar is limited in the range of 7 to 8 minutes.

In addition, in the above-mentioned prior art, since the rice flour having a water content of about 20 to 30% in the drying process is put into a drying apparatus and dried by exposing to a hot hot air, the dry rice is drastically decreased and the incidence And the like.

Meanwhile, in the conventional drying apparatus used for drying rice, since the air sucked into the drying chamber through the suction pipe is heated to form hot air for drying the rice and discharged through a discharge pipe, There is a disadvantage in that the loss is inevitable. As a result, due to the low energy efficiency, the amount of fuel consumed in the drying apparatus increases, which leads to a problem of increasing the cost burden.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and it is an object of the present invention to provide a rice rice processing method for 12 minutes,

A first drying step (S10) of adding water to a drying apparatus (100) having a water content of 20 to 30% and drying by keeping the far infrared ray and wind at 15 to 25 캜 for 2 hours,

A secondary drying step (S20) of heating the far infrared ray and wind to 25 to 35 ° C after the primary drying step (S10) and drying the water to have a water content of 10 to 15%

A tertiary drying step (S30) in which the wind which has been cooled down to 8 to 12 占 폚 after the secondary drying step (S20) is maintained for 1 hour to cool;

A fourth drying step (S40) in which the cooled rice is transferred to a silo and agitated by wind to dry to a moisture content of 5 to 10%

A primary aging step (S50) in which the mixture is aged at low temperature by maintaining the agitation at 8 to 12 DEG C for 15 to 25 days after the fourth drying step (S40)

A step (S60) of removing the rice husk by transferring the first aged rice to a brown rice machine,

A secondary aging step (S70) of transferring the pericarp to the aging tank, agitating the aged solution and aging for 4 to 6 hours to recover the water content to 8 to 13%

(S80) in which the second aged rice is transferred to a rice paddle to be rice paddies for 12 minutes,

A third aging step (S90) for transferring the rice seedlings to the aging tank for 12 minutes, agitating the aged solution and aging for 2 to 4 hours to recover the water content to 10 to 15%

And a softening step (S100) for transferring the rice grain to the rice mill at the tertiary aged 12 minutes and spraying the purified water at high pressure to remove foreign matter.

In addition, as drying apparatus (100) for rice rice processing for 12 minutes,

A drying chamber 110 for dividing the inside into three stages by a plurality of perforated plates and forming a charging portion 111, a power supply portion 112, and a discharging portion 113;

An air intake part 120 installed at one side of the air intake part 112 of the air supply part 112 and provided with drying means 121 for emitting far infrared ray and heat into the drying room 110,

A discharge unit 130 installed on the outer side of the other discharge port of the discharge unit 112 and providing a second circulation fan 131 for discharging wind to the outside of the drying chamber 110,

A first circulation pipe 122 connected to the intake unit 120, a second circulation pipe 132 connected to the exhaust unit 130,

A suction port 141 to which the end of the second circulation pipe 132 is connected and an exhaust port 142 to which the tip of the first circulation pipe 122 is connected and separates foreign matter from the wind, (140)

And a circulation unit 150 formed on the path of the first circulation pipe 122 and having a first circulation fan 151 for recirculating wind to the drying chamber 110.

Therefore, it is possible to accomplish the purpose of producing rice beans of higher quality and economical quantity in 12 minutes.

The present invention is advantageous in that rice can be processed for 12 minutes in which the content of rice flour rich in nutrients is maximally 85% or more while rice flour 120% is removed, have.

In particular, there is an advantage in that the incidence of breakage can be significantly reduced as compared with the prior art by performing the drying process over the fourth step in a stepwise manner under different conditions of water with high moisture content.

In addition, it is composed of three stages of aging process in order to preserve the texture and the taste of rice which can be lost through the drying process, and to increase the efficiency of peeling, It also has the advantage of processing rice with high quality 12-minute rice grain, which combines texture.

In addition, in the construction of the drying apparatus used in the drying process, a series of structures capable of separating and removing various foreign substances while repeatedly circulating the wind into the drying chamber are installed, thereby remarkably increasing the energy efficiency compared to the conventional drying apparatus And the drying time is shortened to increase the productivity, thereby reducing the drying cost to about one third.

FIG. 1 is a flow chart showing a process flow of a method for processing rice rice in accordance with the present invention, in which a rice grain is preserved.
Fig. 2 is a front view schematically showing the internal construction of a drying apparatus for processing rice rice in the 12th minute, in which the rice is preserved according to the present invention. Fig.
3 is a front view schematically showing the construction of a drying apparatus according to the prior art.

Hereinafter, the construction and operation of the method for processing rice rice in accordance with the preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings. The present invention will now be described more fully with reference to the accompanying drawings, in which exemplary embodiments of the present general inventive concept are further illustrated to illustrate, but are not to be construed as the limit of the present invention. .

FIG. 1 is a flow chart showing a process flow of a method for processing rice rice in 12 minutes, in which rice blast is preserved according to the present invention, and FIG. 2 is a schematic view showing the internal structure of a drying apparatus for rice rice processing, 3 is a front view schematically showing the construction of the drying apparatus according to the prior art.

The method for processing rice rice in the 12-minute holding method of the present invention and the drying apparatus for processing 100 of the present invention are different from those of white rice in the past 12 minutes in which most of the rice blades have been removed in order to maximize the nutrient- It is noted that the method for rice paddy processing and the above-described drying apparatus for drying for 12 minutes with 120% removal are also noted.

As shown in FIG. 1, the method for processing rice rice of the present invention for 12 minutes preserving the rice blades according to the present invention comprises a first drying step to a fourth drying step (S10 to S40), a first aging step to a third aging step (S50- S90), which are specifically described below.

In the primary drying step (S10), rice bran is put into the drying apparatus (100) and dried by keeping far infrared ray and wind.

Since the water to be supplied to the drying apparatus 100 contains water having a moisture content of 20 to 30%, when the hot air is applied immediately to the drying apparatus 100, the rice is broken or the texture is deformed, It may cause degradation.

Therefore, in the primary drying step (S10), the far infrared ray and the wind temperature are set in the range of 15 to 25 ° C so that the initial drying is performed.

At this time, the wind is repeatedly circulated inside the drying chamber 110 by the drying device 100 according to the present invention to be described later, so that the wind keeps the temperature continuously for about 2 hours.

In the second drying step (S20), after the primary drying step (S10), the temperature of the far infrared rays and the wind is raised to dry the rice water.

In the secondary drying step (S20), the wind temperature is set in the range of 25 to 35 占 폚, and the rice is dried to a moisture content of 10 to 15%.

In the tertiary drying step (S30), low-temperature wind is applied to the rice in a state in which the water content is lowered through the secondary drying step (S20), thereby cooling the heat of the rice.

In the tertiary drying step (S30), the wind temperature is set to be lowered to a range of 8 to 12 DEG C, and the wind is maintained for about one hour to completely cool the heat.

In the fourth drying step (S40), the cooled rice after the third drying step (S30) is transferred to a silo and stored.

At this time, a stirrer is installed in the silo used in the fourth drying step (S40), and the rice having a water content of about 10 to 15% at the time of the addition is stirred with wind force to be dried to have a water content of 5 to 10%.

After passing through the first to fourth drying steps (S10 to S40) as described above, the perforation, the undercoat layer, and the foreign matter removal efficiency in the perforation removing step (S60), the honing step (S80) (S50, S70, and S90) are performed to process high quality rice stalks having excellent texture while enhancing the quality of the rice.

In the first aging step (S50), the rice after the fourth drying step (S40) is matured at a low temperature in a state of being stored in a silo, and aged so that the rind can be easily separated from the surface of the rice.

In the first aging step (S50), the inside temperature of the silo is set in the range of 8 to 12 占 폚 and maintained at the temperature for 15 to 25 days while being matured at a low temperature, and is formed under conditions suitable for the subsequent perforation removing step (S60).

In the peeling step (S60), the first aged rice is transferred to a brown rice machine to remove the rice husk. The operation principle of the microwave oven will be referred to a well-known technique, so a detailed description will be omitted.

In the secondary fermentation process (S70), the brown rice removed from the perforation through the perforation removing process (S60) is transferred to the fermentation tank and aged together with the fermentation solution.

The aging tank used in the second aging step (S70) is provided with a stirrer having a plurality of screws, and the aging solution is injected under high pressure while passing through the brown rice using a screw, and stirred uniformly.

At this time, the aging solution is sprayed to the brown rice using a mist spraying method using a high-pressure nozzle injector, so that the aging solution micromolecules effectively wet the brown rice and double the aging effect.

The aging solution is prepared by mixing vinegar and water at a weight ratio of 1: 1. The vinegar contained in the aging solution has disinfection and water replenishment of various bacteria and foreign matter.

In the second aging step (S70), the brown rice is aged for 4 to 6 hours by using the aging solution, and the water content of the brown rice, which was 5 to 10% after the fourth drying step (S40), was recovered to 8 to 13% Is formed under conditions suitable for carrying out the subsequent squeezing step (S80).

In the rice paddy process (S80), the second aged brown rice is transferred to a rice paddle to be rice paddy rice for 12 minutes. Since the brown rice that has undergone the primary drying step to the secondary aging step (S10 to S70) as described above is provided in a state optimized for the removal of the rind except for the rice husk in the rice finishing step (S80), the rice bran 120% of rice is removed for 12 minutes. The rice oysters harvested through the tumbling process (S80) contain more than 85% of the rice blades in a preserved state.

In the third aging step (S90), the rice paddy rice processed for 12 minutes through the rice pouring step (S80) is transferred to the aging tank and aged together with the aging solution.

In the aging tank used in the third aging step (S90), an agitator equipped with a plurality of screws is provided in the same manner as the second aging step (S70), and the aging solution is injected under high pressure while passing the brown rice through a screw, .

The aging solution is also sprayed to rice paddies by a mist spraying method using a high-pressure nozzle injector so that aged solution micro-molecules effectively wet the rice paddy and double the aging effect.

The aging solution is prepared by mixing vinegar and water at a weight ratio of 1: 1. The vinegar contained in the aging solution sterilizes bacteria and impurities remaining in the rice paddy and replenishes water.

In the third aging step (S90), rice agglomerates are aged for 2 to 4 hours using the aging solution, and the water content of the rice agglomerates having a water content of 8 to 13% after the secondary aging (S70) is 10 to 15% Recover.

In the smelting step (S100), rice stearin is transported to the rice grinder at the third aged 12 minutes, and purified water is sprayed at high pressure to remove foreign matter.

In the above-described softening step (S100), a wet-type softener is used and the purified water is sprayed on the rice pellets by a mist spraying method using a high-pressure nozzle injector while agitating the rice pellets using the screw. Therefore, the fine water molecules of the purified water soak the rice paddy while removing the impurities such as the crushed rice husk, fine dust and rice bran remaining on the surface of the rice paddy rice.

Accordingly, the method of processing rice rice of the present invention comprising a series of the above-described steps of the present invention, wherein the rice blast is preserved for 12 minutes, is characterized in that rice blossoms rich in nutrients are distinguished from white rice for 12 minutes, There is an advantage that rice can be processed in 12 minutes with high degree of cutting with 120% removal of chaff.

Particularly, it is possible to significantly reduce the incidence of wrinkles (compared to the prior art) by structuring the wipes to be dried step by step in different conditions through the first to fourth drying steps (S10 to S40) (S50, S70, and S90), it is possible to preserve the texture and taste of rice that can be lost through the drying process, as well as to prevent the peeling process (S60), the smelting process (S80) The efficiency of the process (S100) is increased, and ultimately there is an advantage that the rice can be processed into rice nectar for 12 minutes which combines the nutrition of brown rice and the texture of white rice.

Meanwhile, the construction and use of the drying apparatus for processing rice rice in the 12-minute period in which the rice blades with the above-described constitution are applied will be described.

2, the drying apparatus 100 according to the present invention includes a drying chamber 110, an intake unit 120, an exhaust unit 130, a cyclone 140, and a circulation unit 150, And is concretely described below.

The drying chamber 110 divides the interior of the drying chamber 110 into three stages by a plurality of perforated plates to form a charging unit 111, a power supply unit 112, and a discharging unit 113.

A feed port and a dispersing unit (not shown) for dispersing and discharging the water supplied into the drying chamber 110 through the feed elevator 115 installed at one side of the drying chamber 110 are provided on the upper side of the input unit 111 .

A plurality of through holes are formed in a plurality of perforated plates for partitioning the input portion 111 and the airflow portion 112 and between the airflow portion 112 and the discharge portion 113, So that the drying efficiency by the wind can be increased.

The inlet 112 and the outlet 112 are formed at both sides of the inlet 112 and communicate with the inlet 120 and the outlet 130, respectively. The wind generated in the blowing fan 112 is supplied to the entire drying chamber 110 through the through holes of the perforated plate to dry the rice.

The discharging unit 113 discharges the dried rice while passing through the charging unit 111 and the discharge unit 112 on the upper side. Particularly, the discharge unit 113 is provided with a feed screw 114 connected to the feed elevator 115 so that the drying rice can be repetitively performed by re-feeding the dried rice to the feed unit 111 do.

The suction unit 120 is installed to form a hollow having a certain depth from the outside of the suction port formed at one side of the blowing unit 112.

A drying unit 121 for emitting far-infrared rays and heat to the inside of the drying chamber 110 is installed in the hollow portion of the intake unit 120. Therefore, the wind flowing into the intake unit 120 through the first circulation pipe 122 to be described later is heated by the drying unit 121. [ The drying means 121 uses a burner or a heater having far-infrared radiation releasing functionality.

The exhaust unit 130 is mounted on the outer side of the outlet formed on the other side of the airflow fan unit 112 so as to be coaxial with the air inlet unit 120.

The exhaust unit 130 also has a hollow portion having a predetermined depth and a second circulation fan 131 for discharging wind to the outside of the drying chamber 110.

A predetermined screen is provided at a boundary point between the discharge unit 130 and the discharge unit 112 to prevent the rice particles from being sucked into the discharge unit 130 by the suction force of the second circulation fan 131. [ It is desirable to install it.

The first circulation pipe 122 and the second circulation pipe 132 are connected to the intake unit 120 and the exhaust unit 130, respectively.

The first circulation pipe 122 is formed in the form of a curved line forming a predetermined path so as to communicate with the exhaust port 142 of the following cyclone 140 so as to closely connect the rear end to the intake port 120.

On the path of the first circulation pipe 122, a circulation unit 150 generating wind and blowing in one direction is formed. The first circulation fan 151 is installed in the circulation unit 150 so that air blown from the cyclone 140 is blown into the drying chamber 110 through the first circulation pipe 122 and the intake unit 120, Recirculate.

The second circulation pipe 132 is formed in the shape of a curved line forming a predetermined path so that the inlet 141 and the rear end of the cyclone 140 communicate with each other to closely mount the front end to the exhaust unit 130. Therefore, the second circulation fan 131 of the exhaust unit 130 blows the wind blown to the second circulation pipe 132 to the cyclone 140.

The cyclone 140 forms an air inlet 141 to which the end of the second circulation pipe 132 is connected and an air outlet 142 to which the tip of the first circulation pipe 122 is connected, Separate and separate.

Therefore, the wind containing foreign substances such as various dusts generated in the drying process passes through the exhaust part 130 and the second circulation pipe 132 installed in the blowing part 112 of the drying chamber 110, The air is introduced through the intake port 141 and the air is circulated by the conical inner structure of the cyclone 140. The foreign matter is centrifugally separated and discharged through the lower discharge pipe and the purified air flows through the upper exhaust port 142 to the first Is circulated through the circulation pipe (120) to the circulation pipe (112) of the drying chamber (110).

The rice drying apparatus 100 for rice rice processing according to the present invention for holding the rice blades according to the present invention as described above comprises a circulation unit 150, a first circulation pipe 122, an intake unit 120, a blowing unit 112, 130, the second circulation pipe 132, the cyclone 140, and the circulation unit 150, the wind is repeatedly recirculated in the drying process, and various dusts and foreign substances contained in the wind are separated and removed 3, the high-temperature wind generated by heating the wind blown into the drying chamber 10 through the suction pipe 20 for the drying process is supplied to the outside through the after- The drying efficiency can be remarkably increased and the drying time can be shortened. As a result, productivity can be increased and the drying cost can be reduced to about one third of that of the prior art drying apparatus.

Therefore, the above-described method of processing rice rice in the 12th minute of the present invention and the drying apparatus for processing of the present invention are expected to be industrially applicable since they can enable mass production of high quality rice rice at 12 minutes.

S10: primary drying step S20: secondary drying step
S30: Third drying step S40: Fourth drying step
S50: Primary aging step S60: Scraping step
S70: Second aging step S80:
S90: Third aging step S100:
100: drying apparatus 110: drying chamber
111: input unit 112:
113: discharging part 114: conveying screw
115: feed elevator 120: intake part
121: drying means 122: first circulation pipe
130: exhaust part 131: second circulation fan
132: Second circulation pipe 140: Cyclone
141: intake port 142: exhaust port
150: circulation part 151: first circulation fan

Claims (3)

A first drying step (S10) of adding water to a drying apparatus (100) having a water content of 20 to 30% and drying by keeping the far infrared ray and wind at 15 to 25 캜 for 2 hours,
A secondary drying step (S20) of heating the far infrared ray and wind to 25 to 35 ° C after the primary drying step (S10) and drying the water to have a water content of 10 to 15%
A tertiary drying step (S30) in which the wind which has been cooled down to 8 to 12 占 폚 after the secondary drying step (S20) is maintained for 1 hour to cool;
A fourth drying step (S40) in which the cooled rice is transferred to a silo and agitated by wind to dry to a moisture content of 5 to 10%
A primary aging step (S50) in which the mixture is aged at low temperature by maintaining the agitation at 8 to 12 DEG C for 15 to 25 days after the fourth drying step (S40)
A step (S60) of removing the rice husk by transferring the first aged rice to a brown rice machine,
A secondary aging step (S70) of transferring the brown rice from which the pericarp has been removed to an aging tank, agitating the aged solution and aging for 4 to 6 hours to recover the water content to 8 to 13%
(S80) in which the secondary aged brown rice is transferred to a rice paddle to be rice paddies for 12 minutes,
A third aging step (S90) for transferring the rice seedlings to the aging tank for 12 minutes, agitating the aged solution and aging for 2 to 4 hours to recover the water content to 10 to 15%
(S100) for transferring the rice seedlings to the rice cooker for 12 minutes, and spraying the high-pressure water to remove the foreign substances. The method according to claim 1,
In the second aging step (S70) and the third aging step (S90), the aged solution is injected under high pressure while uniformly stirring the brown rice while passing through the screw of the aging tank,
Wherein the aging solution is prepared by mixing vinegar and water at a weight ratio of 1: 1. In the drying apparatus 100 for rice rice processing for 12 minutes,
A drying chamber 110 for dividing the inside into three stages by a plurality of perforated plates and forming a charging portion 111, a power supply portion 112, and a discharging portion 113;
An air intake part 120 installed at one side of the air intake part 112 of the air supply part 112 and provided with drying means 121 for emitting far infrared ray and heat into the drying room 110,
A discharge unit 130 installed on the outer side of the other discharge port of the discharge unit 112 and providing a second circulation fan 131 for discharging wind to the outside of the drying chamber 110,
A first circulation pipe 122 connected to the intake unit 120, a second circulation pipe 132 connected to the exhaust unit 130,
A suction port 141 to which the end of the second circulation pipe 132 is connected and an exhaust port 142 to which the tip of the first circulation pipe 122 is connected and separates foreign matter from the wind, (140)
And a circulation unit (150) formed on the path of the first circulation pipe (122) and having a first circulation fan (151) for recirculating wind to the drying chamber (110) Drying equipment for rice rice processing for 12 minutes.

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