KR860001830B1 - Method of humidifing polished rice - Google Patents

Abstract

Polished rice is humidified. The process comprises a) adding moisture to polished rice so that the moisture content of polished rice is increased gradually at a ratio of about 0.2 - 0.3 % per hour to the weight of polished rice until the designated moisture content is obtained b) allowing the polished rice to absorb moisture gradually.

Description

White rice humidification method

1 is a partially cutaway side view of a white rice humidifying device for carrying out the method according to the invention.

FIG. 2 is a partially cutaway front view of the device shown in FIG. 1. FIG.

3 is a plan sectional view of the device shown in FIG.

4 is a partially cutaway side view of another white rice humidifier device for carrying out the method according to the invention.

5 is a front sectional view of the apparatus shown in FIG.

6 is a partially cutaway side view of another white rice humidifier for carrying out the method according to the invention.

* Explanation of symbols for main parts of the drawings

1: rice tank 2: permeable wall

3: air supply chamber 4: air discharge chamber

5: air chamber 6A, 6B, 6C, 6D: humidifier

7: upper rice tank portion 8: outlet

9 discharge valve 10 flow rice tank

11 screw conveyor 12 lift

13: on-off valve 14: supply duct

15: blower 16: humidifier

17: on-off valve 18: exhaust blower

19: exhaust duct 20: supply port

21: Disperser 22: Switch

101: rice tank 102: chamber

103,104: Air guide plate 105,106: End wall

107: vent hole 110: vent hole

108a, 108b: air supply chamber 111: humidification unit

113: outlet 121: humidifier

122: duct 117: screw conveyor

123: air discharge chamber 118: elevator

119: rice supply unit 120: disperser

The present invention relates to a white rice humidification method.

In general, the moisture content of white rice is known as an important factor in determining the taste of rice.

To ensure that rice delivered by farmers is not disqualified from unchecked rice dryness testing, farmers have traditionally delivered super-dried rice containing approximately 13% moisture.

Thus, brown rice purified by rice mills has so far contained about 13.0% water. In addition, it has been routinely humidified with brown rice to control the water content to about 14.5% (average), an essential standard for improving the taste of rice. However, brown rice has been provided with a waterproof coating layer at low temperatures (typically below 25 ° C.), which increases the resistance to gas treatment. The conventional brown rice humidification method used has some disadvantages. Conventionally, after humidifying with a weight ratio of 0.2 to 0.3% between 10 seconds to 10 minutes of milling, the humidified brown rice was adjusted for a slightly longer time than the humidification time for effective humidification. In this method, the humidification and regulation are repeated alternately.

However, the bran of brown rice leaves moisture, and at the same time, a large amount of moisture penetrates brown rice, and when the amount of moisture is excessive, cracking occurs in brown rice.

If moisture suddenly penetrates into the starch layer, it will crack, and the crack will further develop due to sudden expansion.

Various suitable humidification methods have been devised to prevent the above-mentioned drawbacks, but they have been difficult to penetrate moisture into the grains of rice, as well as a long time for performing the humidification treatment or the regulating treatment.

In general, the conventional method has a difficult problem that an error of 1% or more occurs in humidifying brown rice.

When the brown rice subjected to the humidification and conditioning treatment by the conventional method is processed by the rice polisher, most of the moisture is removed together with the rice bran and low white rice having a water content of 13.5% is obtained.

In addition, conventional humidification and conditioning treatments could not produce 14.5% white rice, which is known to maintain rice taste optimally.

When the starch layer of white rice is exposed, absorption phenomenon occurs easily. Thus, white rice has a particularly strong hygroscopicity and easily invades the inside of rice grains. In addition, since the temperature of the white rice coming out from the rice polisher is 30 ° C. or more, the hygroscopic phenomenon occurs actively, and thus the white rice can be easily humidified by the white rice characteristics. Even if the brown rice is humidified by the conventional method, when the brown rice is moistened, the moisture is removed. Thus, the conventional brown rice humidifying method can obtain white rice containing proper moisture.

Therefore, there is no other method than humidification to get white rice with good moisture content of 14.5%. However, until now, the method of humidifying white rice has been feared that the temperature rises at the time of milling and it is absorbed suddenly when humidifying and the grains of rice are cracked. In the humidification process of the conventional method in which a large amount of water is added by intermittent operation, moisture is supplied to the white rice having a high water absorption, so that cracks are generated in the exhaust rice grains from the beginning. The present invention can eliminate the above-mentioned drawbacks of the conventional method. Therefore, in the present invention, even if a large amount of moisture is added to the white rice by continuously applying the moisture to the white rice by the optimum ratio of moisture according to the humidification time, the rice rice grains do not suddenly expand, thereby adjusting the humidification treatment of the white rice. It can be performed uniformly with high efficiency in a short time without treatment.

The above object of the present invention is to add water to the polished rice until the water content is obtained so that the moisture content of the polished rice is gradually or continuously continuously increased at a rate of about 0.2 to 0.3% with respect to the weight of the polished rice per hour. It can be obtained by a humidification method to gradually absorb the.

In the conventional method of humidifying rice grains, it has been added that the moisture content of 0.03 to 0.015% by weight is added to the surface of the rice grains in one second, but according to the method of the present invention, the weight ratio is added in one second to add 0.25% of the weight ratio to be added to the white rice. Can be achieved by continuously supplying only 0.0007%.

In other words, the intermittent humidification according to the conventional method is performed with a water concentration of 400 to 200 times than the continuous humidification method according to the present invention. It is very important to humidify by low moisture concentration.

Further advantages of the present invention other than those described above will be more clearly explained by the detailed description of the embodiments according to the accompanying drawings. Appropriate apparatus for carrying out the embodiment of the present invention will be described with reference to FIGS.

The rice tank 1 has a plurality of air permeable walls 2 extending therein in the longitudinal direction of the tank, the permeable walls 2 having a plurality of air chambers 5 and a plurality of humidifying chambers 6A. (6B), (6C), and (6D) are alternately positioned to properly partition between them, so that the air chamber 5 is formed by the outermost chamber on the opposite side of the tank. The air chamber 5 communicates with the air supply chamber 3 and the air discharge chamber 4 which are provided before and after the tank 1, respectively.

The tank 1 has an upper rice tank portion 7 in communication with the humidification chambers 6A, 6B, 6C, and 6D, and has a rice grain layer constituted by rice grains supplied thereto. The rice grain layer acts as a cover for blocking the air. The volume of the upper rice tank portion 7 is smaller than the total volume of the humidification chambers 6A, 6B, 6C, and 6D. The vaporizing chambers 6A, 6B, 6C, and 6D have an outlet 8 at the lower portion thereof, and are provided with a rotary discharge valve 9 with wings. The rice grains discharged through the discharge valve 9 are introduced into the screw conveyor 11 of the flow rice tank 10 installed on the bottom surface of the tank 1. This screw conveyor carries the rice to the elevator 12 for conveying the rice to the upper rice tank part 7. This elevator 12 is installed on the lower position of the hopper for feeding white rice from the external device to the upper rice tank part 7. And the upper part of the elevator 12 is provided with an outlet with a valve to discharge the white rice humidified by the completion of the humidification work and to send to the next work place. Since the structure of the elevator 12 is well-known, detailed description and drawings are omitted. The air supply chamber 3 is provided with ventilation passages A and B which are selectively opened and closed by an on-off valve 13 installed on a supply duct 14 connected to the blower 15 and the humidifier 16 of the humidifier. Ultrasonic humidifiers are suitable for humidifying small amounts. The air discharge chamber 4 is connected to the ventilation passages C and D to be selectively opened and closed by an on-off valve 17 provided on the exhaust duct 19 in which the exhaust blower 18 is installed. In the upper portion of the rice tank 1 is provided with a supply port 20 having a disperser 21 connected through a rotating shaft for a constant downward flow of rice.

22 is an electronic switch for opening and closing each of the on-off valves 13 and 17. The white rice to be humidified in the apparatus of the above-described structure is supplied to the hopper of the elevator 12, and then the lid for preventing the outflow of air from the humidifying chambers 6A, 6B, 6C, and 6D as described above. It is conveyed to the upper rice tank part 7 to form a white rice layer that functions. Then, the on-off valve 13 of the air supply duct 14 is operated to close the air passage B on the supply side and open the air passage A before the humidifier operation, and at the same time, the air exhaust duct 19 is turned on. It is operated to close the air passage C and open the air passage D by means of an off valve 17. The humid air supplied by the humidifier enters the humidification chambers 6A, 6B, 6C, and 6D through the air passage A as shown by the solid arrows in the drawing. Is discharged through). As wet air flows through the humidification chambers 6A, 6B, 6C, and 6D as described above, the white rice of the rice layer formed in each chamber is humidified by the air flow in one direction. If the on-off valves 13 and 17 are operated to open the air passage B on the supply side and the air passage C on the discharge side and close the air passages A and B at an appropriate time, the humidifier The humid air supplied by the air flows through the humidifying chambers 6A, 6B, 6C, and 6D in the direction indicated by the dotted arrow, and flows in a direction opposite to the direction indicated by the solid arrow, The rice layer is humidified.

This allows the rice layers in each humidification chamber to be humidified by the flow of humidification air in the opposite direction, so that the rice in each layer is humidified fairly evenly. Meanwhile, as described above, the humidified rice in each humidifying chamber is discharged to the bottom flow rice tank 10 through the discharge valve 9 and then passed through the screw conveyor 11, the elevator 12, and the disperser 21 to the upper rice tank. It is sent to part 7. If necessary, the rice in the lower flow rice tank 10 may be discharged to the outside through the outlet installed in the elevator (12). In the humidifying chambers 6A, 6B, 6C, and 6D, moisture of 0.2 to 0.3% by weight of white rice is constantly supplied to the white rice for 60 minutes. 4, 5 show another example of a device suitable for carrying out the invention according to the invention. Inside the rice tank 101, a plurality of air guide plates 103 (140) forming the chamber 102 by the configuration in which the inverted V-shape is arranged with a cross-section and the layers of the upper and lower layers are arranged in parallel with each other. ) And a plurality of rows are disposed in the direction crossing the two end walls 105, 106 of the tank 101, so that a plurality of layers of chambers extend in the longitudinal direction. One end wall 105 is formed with a plurality of vent holes 107 to communicate with one end of the air guide plate 103, which is closed by the other end wall 106, the air guide plate 103 serves as a supply passage of the wet air Will be The other end wall 106 has a plurality of vent holes 110 formed in communication with one end of the air guide plate 104 and closed by the end wall 105 so that the air guide plate 104 serves as the discharge passage of the wet air. . The upper air supply chamber 108a and the lower air supply chamber 108b are formed at positions corresponding to the vent holes 107 on the outer surface of the wall 105. If the amount of white rice to be humidified is small, the upper air supply chamber 108a is closed to stop the supply of humid air from the air humidifier 121 connected to the upper air supply chamber 108a via the duct 122. On the outer surface of the other wall 106, the air exhaust chamber 123 is formed at a position corresponding to the vent hole 110.

In the apparatus of the above-described structure, the rice tank 101 having the inverted V-shaped air guide plates 103 and 104 includes a humidifying part 111 under the chamber 102 and also under the humidifying part 111. It has a stale 112. The discharge port 113 installed below the lower chamber 112 has a rotary discharge valve 114 with wings arranged in parallel to the air control plates 103 and 104 in a row in the tank 101. have. The rice flowing down through the discharge port 113 is conveyed to the elevator 118 by the screw conveyor 117, whereby the grain of rice is transferred to the rice supply unit 119 of the tank 101. Disperser 120 is provided in the upper chamber 102 of the tank 101 to obtain a constant dispersion of the grains of rice.

Figure 6 illustrates another embodiment suitable for carrying out the method of the present invention. The humidifying container 201 is formed by a front wall 202 and a back wall 203 having separate portions, respectively. A detachment of the front wall 202 is attached to the on-off valve 212 at the bottom of the front portion. The detachment of the front wall 202 has an on-off valve 212 configured to pivot pivot with an inclined wall 204 and an outwardly projecting protrusion 213. Each separating portion of the rear wall 203 has an inclined wall 205 connected to its lower end.

The inclined walls 204 and 205 are alternately arranged in two rows, and an air supply passage 208 is provided below each inclined wall 204. An air discharge passage 209 is provided below each inclined wall 205. The humidified air supplied from the air humidifier 211 passes through the air supply passage 208 through the air supply passage 208 until the flow of air reaches the air discharge passage 209 through the white rice passage 210. Flow into the upper chamber. The white rice zigzags through the passageway 210 while being constantly humidified. When the vessel 201 is not filled with white rice, the inclined wall 204 is not pushed against the rice, so the on-off valve 212 pivoted by the front wall 202 is heavier than the load of the inclined wall 204. It is operated to close the air supply passage 208 by the load of the outward extension member 213 of the load to prevent the outflow of air.

As shown in FIG. 6, when the white rice flows downwardly through the passage 210, the inclined wall 204 is pressed by the rice moving downward to open the air supply passage 208.

The apparatus described above has a rice lifter 214 so that the rice is recycled through the passage 210 repeatedly and sent to the vessel 201. Thus satisfactory humidification of the white rice is performed.

From the above description, the white rice humidification method according to the present invention adds a moisture content to the polished rice until the desired water content is gradually increased so that the polished rice to be humidified is continuously or almost continuously increased at a ratio of 0.2 to 0.3% by weight per hour, and the polished rice is water By slowly absorbing, it is possible to obtain polished rice which was considered impossible until now without cracking.

This makes it possible to produce white rice containing the appropriate moisture to enhance the taste of rice by controlling the moisture content of the rice before it is cooked as food.

The white rice humidified by the present invention is a high quality rice without cracking.

Claims (1)

Adding water to the polished rice until the water content is gradually obtained so that the moisture content of the polished rice is gradually or continuously continuously increased at a rate of about 0.2 to 0.3% with respect to the weight of the polished rice per hour, and allowing the polished rice to gradually absorb water. Characteristic of white rice humidification method.

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