WO2019226128A2

WO2019226128A2 - Method of converting rice flour and rice semolina into rice

Info

Publication number: WO2019226128A2
Application number: PCT/TR2018/050748
Authority: WO
Inventors: Abdullah SERIN
Original assignee: Abdullah Serin Gida Sanayi Ltd. Sti.
Priority date: 2017-12-30
Filing date: 2018-11-29
Publication date: 2019-11-28
Also published as: WO2019226128A3

Abstract

The invention relates to a method for recycling rice flour and semolina, which is made of non-recyclable crumbled fragmented grain, to their former forms by forming with water.

Description

THE METHOD OF CONVERTING RICE FLOUR AND RICE SEMOLINA INTO RICE

TECHNICAL FIELD

PRIOR ART

When the rice is broken, it is considered to be broken rice or it can be processed into semolina which has a smaller size. Due to the ability to be used in various sectors of semolina, broken rice is evaluated as semolina and in cases where the broken rice is not sufficient, intact whole rice can also be used. These are usually second quality and low cost rice. These rice are broken down by means of rollers and classified as flour, fine semolina and coarse semolina with sieve. When flour needs are high, semolina can be crushed and reduced to rice flour and evaluated according to needs in various sectors. Rice flour for baby food; middle class semolina for chips, pastas; big semolina for halva (especially between 450-800 microns), semolina and broken rice for the feed companies; as given in the examples, evaluating the rice by reducing its size is aimed at present technique. On the contrary, since there is no method available, it is not possible to increase the flour to the larger form of irm, or broken brass or solid grain appearance. On the contrary, since there is no method available, it is not possible to enlarge the flour to the larger form of semolina or broken rice or solid grain appearance.

BRIEF DESCRIPTION OF THE INVENTION

Rice flour and semolina, which are composed of non-recyclable, broken and crumbled grains, are brought back into dough and shaped by water. It also allows the addition of different proteins, minerals and vitamins that the dough may accept during the conversion of small particles into a large form, thereby increasing the nutritional value. DETAILED DESCRIPTION OF THE INVENTION

Rice is broken down by means of rollers and classified by a sieve. Between 212-400 microns is considered as fine semolina, between 400-650 microns medium semolina, 650-1120 microns of coarse semolina and 212 microns under the sieve are separated into rice flour. When flour needs are many, semolina can be crumbled and reduced to rice flour. Rice can be evaluated according to the needs of various sectors such as rice flour for baby foods, 450-800 micron semolina for halva, fine semolina for pasta and chips, semolina or broken rice for feed companies.

Rice grains can be crumbled to broken rice, semolina and flour. After adding 25% water at 25 - 40 °C to the crumbled products, the dough is obtained by mixing for 25-35 minutes. The resulting paste is forced to pass through the rice-shaped shape-makers under a high pressure of 50 -100 bar. The high pressure here ensures that the rice grain is hard and durable. Shaped grains are air blew at a degree of 50 - 55 ° C and dried for 2 to 4 hours in an environment which has 50 - 70% relative humidity and 20 - 75 ° C temperature to not to stick to each other. As the surface tension is formed while drying the shaped rice grain, cracking occurs in the rice grains and this causes the grain to be dispersed. For this reason, caution should be taken when disposing of water in the center of the grain. Therefore, the drying time is kept long in our invention. Normal drying time does not exceed 1 hour. Quick drying of the grain causes cracking of the grain. In order to overcome this negativity, drying is done in the range of 2 - 4 hours in our invention. A balanced drying system is applied by giving a moisture level lower than the moisture level of the grain to the air conditioning sections and ensuring that the drying rate is slowed down and the drying time is extended up to 3-4 hours.

While mixing flour and semolina with water, the time is kept long (25-35 minutes). In other words, by giving little water, it is ensured that this little water is distributed evenly to all parts of flour and semolina. A very hard dough is obtained with little water. Hard dough is very difficult to shape. Therefore, the dough is shaped under high pressure. The high pressure allows both to form a tight grain and to form with less water (Normally, by giving a lot of water, soft dough is obtained and easy to shape. But it is very difficult to remove the excess water in the drying and the period is too long, ie not 3 hours but 8 - 9 hours. However, the risk of cracking is increased). In our invention, the drying time of the rice grain is shortened as the dough is shaped with less water and under high pressure. Time, labor and energy are saved and quality increases as cracking amounts decrease.

The vacuum is applied to remove the matt color of the grain. In other words, the grains are given a bright and glassy look again. The purpose of the vacuum applied is to remove the air bubbles inside the rice grain and to form a homogeneous structure by applying reverse pressure. In this way, the matt appearance of the grain is eliminated and a glassy and bright appearance is given.

Grain rice is required to be in a whole form. Broken, damaged or crushed rice is not wanted in the package. These are milled, sifted and reduced to semolina or flour and sold at a very cheap price. Thanks to our invention, the dough obtained by adding water to rice flour and rice semolina, which are sold cheaply, is recycled to the rice grain by giving rice shape in the shape machine. In this way, the product, which has become a by-product and sold cheaply, is converted into the full grain form again and its value has been regained. The rice bran and rice fibers in the rice flour are separated from the rice due to shell is exposed to peeling, grinding and polishing when preparing the rice dough mixture. Therefore, the amount of fiber in the dough is very low. Thanks to the method of our invention, by adding nutritional fiber in the production process, the fiber and bran lost by the dough are allowed to be in the product again and a preferable, fibrous, low glycemic indexed product is obtained for the diabetic patients who prefer less rice. At the same time, when the wheat used in making pasta is wanted to be gluten protein or gluten free product; vegetable proteins such as soybean, peas, animal proteins such as casein, milk proteins such as lactose albumin, lactose globulin, egg powder, fruit vegetable powders can be used. Besides, in order to have different colors, natural colorants, rich rice fragrance or natural aromas for the smell of jasmine rice, enrichment by adding existing nutritional elements in rice or by adding different vitamin and mineral components, it is also possible to develop the existing content nutritionally and functionally. In the scope of our invention, the dough is obtained by adding water to the flour, and it is formed by the rice mold, and the rice shape is obtained after the drying stage. Normally, the disadvantage of not being able to enrich existing rice component or add additives to its components is eliminated by this method. With the addition of at least one of the rice bran, food fiber, protein, essential amino acids, antioxidants, vitamins and minerals etc., colorants and hydrocolloids, it is possible to develop the present content nutritionally and functionally. Rice-made orzo is an innovation in the world, and it is produced only in vermicelli form from rice throughout the world. There are 4 companies who produce this namely, tas, thai, sautau and wai wai.

Arborio rice, which is especially used for risotto, releases starch when it is cooked because of its high starch content. While it is desired to be in a creamy structure, it is desired not to be a mush, but also in its description to be in a smooth and gelatinous structure using cheese. The product in our invention has the feature of forming a gel and is a very suitable product for risotto. Therefore; it allows the possibility to produce risotto in a shorter time without the use of cheese. Besides when cooking rice, it is desired the rice to take the water and swell. However, thanks to the process applied in the invention, the swelling of our product by absorbing water is higher than the normal rice, so the cooking time is shortened and it saves money and time in the food production places.

Taking into account the cost of the product, Osmancik rice is 5 TL (Turkish Lira), Basmati rice is 7 TL, Baldo rice is 8 TL, Gonen Baldo rice is 10 TL, Arborio rice is sold for 23 TL. The price of rice increases as the grain increases. The size of rice obtained from rice mold is even bigger than Gonen Baldo rice. The price of flour obtained from rice with the low added-value is sold at 1 ,3 TL and the price of semolina is sold at 1 ,5 TL. When you buy raw materials from 1 ,3 TL and add the production costs, you can sell rice orzo at a value close to the pasta price of 2,5 TL.

Claims

1. A method of converting rice flour and rice semolina into rice, characterized in that comprising the following steps;

- Crumbling the grains or broken rice into semolina and/or flour,

- Adding water at %25 ratio and 25-40 °C water to the crumbled

ingredient,

- Adding the additives,

- Obtaining rice dough by mixing 25-35 minutes of additional products, - Forming the dough in the shape of a rice via the shapers under high pressure of 50-100 bar to make them hard, tough and durable,

- Blowing air at 50-80 °C temperature to make the shaped rice not to

stick each other

- Being dried for 2 to 4 hours in an environment which has 50 - 70%

relative humidity and 20 - 75 ° C temperature to form rice grain.

2. The adding additive step of Claim 1 , characterized in that adding at least one of the rice bran, food fiber, protein, essential amino acids, antioxidants, vitamins and minerals etc., colorants and hydrocolloids to develop the present content nutritionally and functionally.