JPH0129546B2 - - Google Patents

Description

[Detailed description of the invention] Industrial applications The present invention relates to improvements in polished rice processing methods.

BACKGROUND ART In general, it is said that the standard moisture content of polished rice is an important factor in the taste of cooked rice, and the moisture content is about 14.5 to 15%.

However, the current situation is that over-dried rice with a concentration of 1 to 1.5% has been used to ensure safety against failures in inspections during the paddy drying process. and,
The moisture content of regular brown rice for milling is often 13-14.5%, and the moisture content of polished rice varies from 0.6 to 0.6% depending on the milling process.
It is normal for it to decrease by about 0.8%.

Next, the mineral content in rice grains is 1.3% in brown rice;
White rice has a content of about 0.6%, with the highest content being phosphorus, 300mg per 100g of brown rice, and 120mg of magnesium.
mg of calcium, approximately 6 to 14 mg of calcium, and 1 mg of iron, which are extremely small. Moreover, the standard daily intake of calcium for Japanese people is 0.6g, and it is said that the ratio of calcium to phosphorus of the mineral mentioned above is preferably 1:1, and the pH of ordinary white rice is around 7. It is gender.

In addition, polished rice is generally susceptible to rotting and oxidation, resulting in poor taste.

Therefore, issues such as improving the taste of polished rice, which is the staple food of the Japanese people, enriching it with nutrients through food additives, and preventing deterioration of quality due to rot and oxidation are extremely significant and expected results. It is.

Conventional methods of adding food additives to polished rice include immersing the polished rice in an aqueous solution containing a predetermined amount of the food additive, or adding the food additive by directly spraying a predetermined amount of the aqueous solution onto the polished rice. In such a conventional method, a fixed amount of the total water content of the aqueous solution is turned into aqueous liquid or mist over a certain period of time (a short period of time), and the grains are intensively and excessively humidified. At the time of addition, excessive water is added to the grain surface, which causes the water to rapidly penetrate into the starch layer, causing the layer to expand rapidly and causing cracks on the grain surface (split grains, crushed grains, etc.), which deteriorates the quality of the polished rice. In addition to this, it also had drawbacks such as not being able to expect the desired adsorption effect of food additives due to the lack of addition time.

In order to deal with this, the applicant has proposed humidifying milled rice by circulating an appropriate amount of humid air in order to add water at an addition rate equivalent to a weight ratio of 0.3% or less of the milled rice every hour. A characteristic method of humidifying polished rice was presented in Japanese Patent Application Laid-open No. 48253/1983.

However, this product merely added water to polished rice.

Problems to be Solved by the Invention Therefore, in view of the above-mentioned points, the present invention aims to provide an aqueous solution of a food additive to the same polished rice at a weight ratio of 1 hour.
By continuously adding the water at a ratio of 0.3% or less, the water content of the milled rice is corrected to the standard moisture content and the taste is improved, and the food additives are added to and adsorbed into the milled rice to improve the quality of the milled rice. The purpose is to provide a polished rice processing method that improves quality.

Means for Solving the Problems To achieve this object, the polished rice processing method of the present invention provides additives selected from vitamins, minerals, flavorings, colorings, seasonings, preservatives, sweeteners and antioxidants. The method is characterized in that an aqueous solution of one or more food additives is continuously added to the same polished rice at a weight ratio of 0.3% or less per hour.

Food additives used in the present invention include vitamin preparations, fortifying agents such as calcium preparations, water-soluble fragrances, oil-based fragrances,
Flavoring agents such as emulsified flavorings and powdered flavorings, coloring agents such as food dyes, seasonings such as amino acids, organic acids, and their salts, preservatives such as sodium sorbate, sweeteners such as glucose, sodium ascorbate, etc. It is one or more types of antioxidants, etc., and these are used in accordance with the standards and usage standards for food additives under the Food Sanitation Act.

Embodiments An apparatus for implementing the present invention will be described with reference to exemplary diagrams. The surrounding wall is formed into a double wall structure of an inner wall 2 and an outer wall 3, and an air supply chamber 4 and an air exhaust chamber 5 are provided in the space. A large number of ridge-shaped air supply vein umbrellas 7 and exhaust vein umbrellas 8 are hung in parallel between the inner walls on both sides,
The air supply vein umbrella 7 has a large number of holes 9 on one side wall and the other end is closed to serve as a moisture supply path, and the exhaust vein umbrella 8 has a large number of holes 10 on the other side wall. , and the other end is closed to form an exhaust path, and each is mixed and arranged as appropriate. In addition, a large number of through holes 9 provided in the one side wall communicate with the air supply chamber 4, and also communicate with the duct 11.
blower 1 via humidified air generator 12
3, and the humidified air generator 12 is connected to a water tank 16 for storing an aqueous solution of food additives by a water pipe 15 equipped with a pump 14, and a feed pipe 17 on the air supply side of the blower 13 is connected to a water tank 16 for storing an aqueous solution of food additives. It is connected to the ventilation room 5 of the pawn room 1. In this way, a humidifying section 18 equipped with each vein umbrella 7..., 8... is formed in the conditioning chamber 1,
Further, a chamber 19 is provided below the humidifying section 18, and a discharge port 20 at the bottom of the chamber 19 is provided with a discharge valve 21 of the rotor.
A, 21B, and 21C are hung horizontally parallel to the vein umbrellas 7 and 8, and the grains flowing down from the discharge port 20 are sent to the grain feeding section 24 of the tempering chamber 1 via the screw conveyor 22 and by the grain lifting machine 23. Supplied. A scatterer 25 is installed in the upper chamber 6 of the tempering chamber 1 to uniformly flow down the grains, and a mixing control valve 26 is installed in the feed pipe 17 of the blower 13, and its branch pipe An exhaust valve 27 and an air intake valve 28 are provided on each side.

In the above configuration, an aqueous solution in which a fixed amount of any food additive is dissolved is supplied to the water tank 16, and
The raw material polished rice is supplied to the supply hopper, and the grain raising machine 23
2 to form a grain layer on the top of the humidifying section 18 that serves as a canopy to prevent air leakage.
Store it up to the position shown by the dotted chain line. Next, aquarium 1
When the drive unit of the device is started together with the pump 14 of No. 6, the aqueous solution in which predetermined food additives are dissolved in the water tank 16 becomes a mist of ultrafine particles in the humidified air generator 12, and the wind power flowing in from the blower 13 The damp air is supplied to the air supply chamber 4 of the tempering chamber 1. The wet air in the form of mist of ultrafine particles in the air supply chamber 4 flows from the air supply vein umbrella 7 to the exhaust vein umbrella 8 and is discharged to the ventilation chamber 5, during which time the grain layer in the humidifying section 18 is The polished rice is moistened substantially uniformly and in an even amount by the moist air. The polished rice is sequentially discharged into the lower grain tank by the rotation of each discharge valve 21A, 21B, 21C, and the screw conveyor 2
2. The grain is returned to the upper chamber 6 via the grain lifting machine 23 and the scattering machine 25, and is circulated through the flow process a predetermined number of times to be tempered to a predetermined moisture content before being discharged outside the machine.

In the process section of the humidifying section 18 in the tempering chamber 1, an aqueous solution of the food additive having a weight ratio of 0.3% or less of the polished rice is uniformly and continuously added to the polished rice over a period of 1 hour. It is intended to be used.

Claim 2 is characterized in that the aqueous solution is made into ultrafine particles and added to the polished rice in the form of a mist of wet air, so that a mist of ultrafine particles that is easily absorbed into the endoplasmic part of the rice grains is produced. The addition of wet air increases its absorption and has the effect of ensuring quality improvement.

According to the third aspect of the present invention, the wet air containing the aqueous solution is added to the polished rice by circulating it through a circulation air passage, so that the aqueous solution is added to the polished rice in the form of a mist. The moist air promotes the absorption of rice grains, and since it circulates in the circulation air path, the wet air is prevented from leaking out of the machine, resulting in the effective use of energy.

Effects of the Invention According to the polished rice processing method of the present invention, compared to the conventional method of conditioning grains in a short period of time, intensively, and with excessive humidity, it is possible to humidify the grain by 0.3% or less per hour. In order to do this, water is added continuously at a rate of 0.0000833% or less per second, so even if the grain surface has completely peeled off the resistance coating, an extremely small amount of water is added and the starch layer rapidly expands. Moreover, the taste of polished rice can be improved by tempering it to a standard moisture content.

In particular, by humidifying for a relatively long period of time, the absorption of food additives in the starch layer becomes uniform, and the adsorption effect is sufficient, which not only improves quality through the absorption of food additives, but also improves the quality during milling. It can also be applied to low-polishing polished rice, and has remarkable effects such as consistently high-quality polished rice that can be mass-produced reliably, smoothly, and quickly.

[Brief explanation of drawings]

The drawings are exemplary diagrams of apparatus for carrying out the invention. FIG. 1 is a partially cutaway side view, and FIG. 2 is a front sectional view thereof. 1... Temperature chamber, 2... Inner wall, 3... Outer wall, 4...
...Air supply room, 5...Exhaust room, 6...Upper room, 7...
Ventilation vein umbrella, 8... Exhaust vein umbrella, 9... Ventilation hole, 10... Ventilation hole, 11... Duct, 12... Humidified air generator, 13... Blower, 14... Pump , 15...water pipe, 16...water tank, 17...transmission pipe, 18...humidifying section, 19...chamber, 20...discharge port, 21A, 21B, 21C...discharge valve, 22...
...Screw conveyor, 23...Grain lifting machine, 24...
...Grain feeding section, 25...Scatterer, 26...Mixing control valve, 27...Exhaust valve, 28...Air intake valve.

Claims (1)

[Claims] 1. Vitamin preparations, mineral preparations, flavoring agents, coloring agents,
Continuously add an aqueous solution of one or more food additives selected from seasonings, preservatives, sweeteners, and antioxidants to the same polished rice at a rate of 0.3% or less by weight per hour. A method of processing polished rice that is characterized by the addition of additives. 2. Claim 1, wherein the aqueous solution is added to the polished rice in the form of ultrafine atomized wet air.
Polished rice processing method described in section. 3. The polished rice processing method according to claim 1 or 2, wherein the wet air containing the aqueous solution is added to the polished rice by being refluxed to the polished rice in a circulating air passage.