KR850003119A - Preparation of processed brown rice for instant cooking - Google Patents

Preparation of processed brown rice for instant cooking Download PDF

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Publication number
KR850003119A
KR850003119A KR1019840002153A KR840002153A KR850003119A KR 850003119 A KR850003119 A KR 850003119A KR 1019840002153 A KR1019840002153 A KR 1019840002153A KR 840002153 A KR840002153 A KR 840002153A KR 850003119 A KR850003119 A KR 850003119A
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KR
South Korea
Prior art keywords
brown rice
heated
rice
dried
pressurized
Prior art date
Application number
KR1019840002153A
Other languages
Korean (ko)
Inventor
미쓰아끼 야마모도
Original Assignee
미쓰아끼 야마모도
가부시기 가이샤 마루산
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Application filed by 미쓰아끼 야마모도, 가부시기 가이샤 마루산 filed Critical 미쓰아끼 야마모도
Publication of KR850003119A publication Critical patent/KR850003119A/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • A23L7/1975—Cooking or roasting

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)

Abstract

내용 없음No content

Description

즉석 취반용(炊飯用) 가공현미의 제법Preparation of processed brown rice for instant cooking

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

제1도는 본 발명 방법의 가열공정에 사용하는 오븐을 종단하여서 표시하는 설명도.1 is an explanatory diagram showing the end of an oven used in a heating step of the method of the present invention.

제2도는 가압공정에 사용하는 1쌍의 협동(協動)하는 로울러를 종단히야사 표시하는 설명도.FIG. 2 is an explanatory diagram in which the terminal hiyasa displays a pair of cooperating rollers used in the pressurization step. FIG.

제3도는 제2도는 협동 로울러의 둘레면에 다수의 홈을 각설(刻設)하고, 이 홈을 보유하는 1쌍의 로울러로서 현미를 끼워 가압한 상태를 표시하는 부분확대 평면도.FIG. 3 is a partially enlarged plan view showing a state in which a plurality of grooves are laid out on the circumferential surface of the cooperative roller, and a pair of rollers holding the grooves is pressed with the brown rice pressed.

Claims (7)

현미를 사전에 정선하여 물로 세척한 다음 수돗물중에 6시간 침지하여서 그 물에 침지된 현미를 100℃-120℃의 압력 수증기로서 15-25분간 증자하고, 그후 그 증자된 현미는 즉시 표면에 부착된 물을 제거할 정도로 건조하며, 그 건조된 현미의 온도가 75℃이하로 강하하지 않는 사이에 160℃-180℃의 가열기상에서 1분-2분간 가열하고, 그 가열된 현미를 가압하여1-1.2mm의 두께로 편평하게 가압하여서 이 편평하게 가압된 현미의 함유된 수분이 6-4%로 될 때까지 온열 건조하는 것을 특징으로 하는 즉석 취반용 가공현미의 제법.The brown rice was preselected and washed with water, and then immersed in tap water for 6 hours, and the brown rice immersed in the water was increased with pressure steam at 100 ° C-120 ° C for 15-25 minutes, after which the brown rice was immediately attached to the surface. It is dried enough to remove water, heated for 1 minute to 2 minutes on a heater of 160 ° C to 180 ° C while the temperature of the dried brown rice does not drop below 75 ° C, and pressurizes the heated brown rice to 1- A method of manufacturing cooked brown rice for instant cooking, which is pressurized flat to a thickness of 1.2 mm and heat-dried until the moisture contained in the flat pressurized brown rice becomes 6-4%. 제1항에 있어서, 전기한 현미는 이것을 증자하기 이전에 그 표면에 부착된 물을 제거할 정도로 자연 건조하는 것을 특징으로 하는 즉석 취반용 가공현미의 제법.2. The method of claim 1, wherein the brown rice described above is naturally dried to remove water adhering to the surface of the cooked brown rice before increasing it. 제1항에 있어서, 전기한 현미를 가열하기 위한 기상은 복구의 석영관 히이터(9)를 수평한 케이싱체(2)내에 설치한 오븐(1)으로 형성되며, 그 오븐내에는 1-2분간으로서 1회전하는 금속망벨트 콘베이어(3)가 설치되고, 현미는 그 금속망벨트위에 재치하여 이송하면서 가열하는 것을 특징으로 하는 즉석취반용 가공현미의 제법.2. The gas phase according to claim 1, wherein the gas phase for heating the brown rice is formed by an oven 1 in which a recovering quartz tube heater 9 is installed in a horizontal casing body 2, and in the oven for 1-2 minutes. A metal mesh belt conveyor (3), which is rotated once, is provided, and brown rice is placed on the metal mesh belt and heated while being transported, thereby producing a processed brown rice for instant cooking. 제1항에 있어서, 전기한 금속망 벨트(3)의 주행면은 상하 2단으로 형성하고, 상단벨트(3A)에서 가열된 현미는 중도에서 하단벨트(3B)로 낙하하는 것에 의하여 그 현미의 상면과 하면이 변환되어서 현미 전체가 균일하게 가열되는 것을 특징으로 하는 즉석 취반용 가공현미의 제법.2. The running surface of the metal mesh belt 3 described above is formed in two stages up and down, and the brown rice heated in the upper belt 3A falls to the lower belt 3B midway. The manufacturing method of the processed brown rice for instant cooking, wherein the upper surface and the lower surface are converted, and the whole brown rice is heated uniformly. 제1항에 있어서, 전기한 현미를 편평하게 가압하는 가압행정은 1쌍의 협동하는 금속 로울러(11)(12)간극에서 끼워 가압하는 것으로서, 그 협동로울러의 간극은 0.1-0.5mm로 설정되어 있어서 낙하, 끼워 가압되는 현미에 의한 협동 로울러의 기계적 비틀림에 따라서 현미를 1-1.2mm.의 두께로 편평하게 가압되도록 조절하고 있는 것을 특징으로 하는 즉석 취반용 가공현미의 제법.The pressure stroke for pressurizing the above-mentioned brown rice flat is pressurized in a gap of a pair of cooperating metal rollers 11 and 12, and the gap of the cooper roller is set to 0.1-0.5 mm. The method for manufacturing instant cooked brown rice, characterized in that the brown rice is adjusted to be flattened to a thickness of 1-1.2 mm. According to the mechanical twist of the cooperative roller by the brown rice being dropped and pressed. 제1항에 있어서, 전기한 협동 로울러(11)(12)의 표면에는 깊이 0.2mm, 폭 0.2mm, 간격 0.2mm의 다수의 홈(19)의 둘레방향으로 서로 접근하여서 각설하고 있는 것을 특징으로 하는 즉석 취반용 가공현미의 제법.The surface of the aforementioned cooperative rollers (11) (12) is angled by approaching each other in the circumferential direction of the plurality of grooves (19) having a depth of 0.2 mm, a width of 0.2 mm, and a distance of 0.2 mm. The manufacturing method of processed brown rice for instant cooking. 제1항에 있어서, 전기한 편평하게 가압된 현미를 건조한 후 즉시 그 건조된 현미를 주머니에 밀봉하여서 보존하는 것을 특징으로 하는 즉설 취반용 가공현미의 제법.The method for producing ready-to-cook rice for cooking according to claim 1, wherein the dried flat rice pressurized immediately after drying is stored in a bag. ※참고사항:최초출원 내용에 의하여 공개하는 것임.※ Note: This is to be disclosed based on the first application.
KR1019840002153A 1983-10-21 1984-04-23 Preparation of processed brown rice for instant cooking KR850003119A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP58-196217 1983-10-21
JP58196217A JPS6087743A (en) 1983-10-21 1983-10-21 Production of unpolished rice for instant cooking

Publications (1)

Publication Number Publication Date
KR850003119A true KR850003119A (en) 1985-06-13

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ID=16354149

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Application Number Title Priority Date Filing Date
KR1019840002153A KR850003119A (en) 1983-10-21 1984-04-23 Preparation of processed brown rice for instant cooking

Country Status (2)

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JP (1) JPS6087743A (en)
KR (1) KR850003119A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030066982A (en) * 2002-02-06 2003-08-14 장철호 Processing method of brown rice
KR100788496B1 (en) * 2006-09-13 2007-12-24 이민성 Manufacture apparatus and it's method of unpolished rice
KR102211917B1 (en) * 2020-06-22 2021-02-04 농업회사법인 다해미곡처리장(주) treatment devices and methods for unpolished rice

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2779914B1 (en) * 1998-06-17 2000-08-11 Rivoire Et Carret Lustucru PROCESS AND INSTALLATION FOR OVENING RICE AND LOT OF GRAINS OF OVEN RICE
KR101524846B1 (en) * 2012-08-08 2015-06-04 (주)바이오벤 Methods for Pre-Treatment of Brown Rice
JP2016182102A (en) * 2015-03-27 2016-10-20 日清食品ホールディングス株式会社 Processed rice

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030066982A (en) * 2002-02-06 2003-08-14 장철호 Processing method of brown rice
KR100788496B1 (en) * 2006-09-13 2007-12-24 이민성 Manufacture apparatus and it's method of unpolished rice
KR102211917B1 (en) * 2020-06-22 2021-02-04 농업회사법인 다해미곡처리장(주) treatment devices and methods for unpolished rice

Also Published As

Publication number Publication date
JPS6234378B2 (en) 1987-07-27
JPS6087743A (en) 1985-05-17

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