JPH0347066A - Apparatus for steaming raw material rice for brewing at increased temperature and humidity - Google Patents

Abstract

PURPOSE:To reduce an occupied area and contribute to energy and labor saving by providing the interior of a can unit equipped with rotary valves and exhausters with steam generating parts for steaming laminated raw material rice on an air-permeable belt revolving around a driving unit and a follower unit at an increased temperature and humidity. CONSTITUTION:Valves 6 and 8 are closed to apply rotation to rotary valves 3 and 4, a driving unit 11 and a follower unit 12 and a steam feeding valve 10 is opened to regulate steam flow rate from steam generating parts 17-20 with controllers 17' to 20'. The raw material after completing pretreatment is then fed from the rotary valve 3 onto an air-permeable belt. The raw material rice deposited on the air- permeable belt is subsequently brought into contact with steam under a prescribed pressure for a prescribed time to carry out steaming at an increased temperature and humidity. The obtained raw material is then discharged from the rotary valve 4. Thereby, steaming at a high temperature and humidity in a short time is constructed. Air flow rates of exhausters 5 and 7 are regulated to generate regulated steam from the steam generating parts 17 to 20 to pass steam through a raw material depositing layer 29 and perform steaming at the increased temperature and humidity. As a result, non-pressure steaming at the increased temperature and humidity is constructed.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) This invention relates to an apparatus for steaming raw rice for sake brewing.

[Conventional technology]

Conventionally, when it comes to steaming rice used as a raw material for sake brewing for fried rice, non-pressure steaming has been the mainstream, and as a result, the outer skin of the rice grains is more concentrated than necessary for sake brewing.

Protein remains, and the decomposition of these components has the disadvantage of making the alcoholic beverage moldable, making it taste bitter, and making the color richer. Therefore, in order to obtain high-quality sake, the outer skin, which is the base of the bottle, was removed.

In other words, in the past, raw material rice with a low polishing ratio (highly polished) was particularly desired.

[The invention tries to solve ii! Title]

This invention replaces the conventional treatment with a low rice polishing rate (high polishing) for fried rice by a protein denaturation process with a high polishing rate (low polishing).

The aim is to obtain high-quality sake by improving the utilization efficiency of raw rice, as well as reducing amino acids, acidity, absorbance (coloring degree), and other values. .

In the case of koji rice, it is necessary to treat the surface of the rice grains of 1M rice to make protein as a nutrient present in order to promote the propagation of koji mold.

As mentioned above, the processing required for fried rice and koji rice is different, but if you process fried rice and koji rice separately, you would need two systems of equipment, which would reduce the area occupied by the equipment and the raw material rice. Due to the complexity of the flow system and increase in costs, it has been desired to have a dual-purpose device.

[Means to solve the problem]

Conventionally, the quality of raw rice for sake brewing has a large effect on the quality of sake, so expensive raw rice for sake brewing or high quality rice is selected and processed rationally as low polishing (40% to 70%). This is an indispensable principle for making high-quality sake, and we have been making light, soft, and good sake, but this invention has been developed by keeping the rice polishing ratio at 80% to 85% and increasing the vK.
The purpose of this invention is to provide a device that increases the efficiency of water utilization and also allows for the brewing of light, soft, and high-quality sake.

That is, it is contained in large amounts in the outer skin of raw rice for frying. This method involves denaturing unnecessary proteins by steaming them at high temperatures for a short period of time to make them less susceptible to the enzyme action of Aspergillus oryzae, and on the other hand, allowing proteins as nutrients to be present on the surface of the rice grains of raw material rice for Aspergillus oryzae in order to promote the propagation of Aspergillus oryzae. The present invention proposes a steaming device that has the same function as pressureless steaming as a steaming means.

〔Example〕

The details of this invention will be explained below by way of examples.

In the accompanying drawings, FIG. 1 is a vertical cross-sectional view of an embodiment of the apparatus of the present invention, and FIG. 2 is a cross-sectional view taken along the line n--■ in FIG.

In the figure, l is the can body, which is a pressure vessel for pressurized steaming. Number 2 is a mirror plate that uses a clutch door system so that it can be easily opened and closed by one person. 3 is a rotary valve that supplies a fixed amount of raw material, 4 is a rotary valve that discharges steamed rice after completion of steaming, 5.7 is a ventilator that discharges excess steam after steaming during pressureless steaming, and 6 and 8 are exhaust fans. Exhaust fan 5,
This is the operating handle for the valve that closes the 7 haifu valves, and a control device can be installed to enable remote control. 9 is washing water.

A drain valve for drain water, etc., 10 is a steam supply valve for steaming, and 23 is a steam supply joint with the steaming section.

A driven body 12 having a structure similar to that of the driving body 11 consisting of a chain wheel, a drum, etc. is provided within such a can body 1, and is driven by a prime mover (not shown).

An endless breathable belt 13 is wound around the driving body 11 and the driven body 12, and steam generating parts 17.1g and 19°20 are disposed inside surrounded by this breathable belt 13.
A steam control device 17', 18' which can be manually or remotely operated is provided in each generating section.

! 9' and 20' are provided.

Note that 24, 25, 26, and 27 indicated by two-dot chain lines in the figure are steam generation chambers. Reference numeral 14 denotes a standing plate provided close to the ascending portion of the breathable belt 13, which guides the raw material during steaming.

Next, 16 is a chute with a guide, 15 is a screw installed from above the permeable belt 13 in relation to the deposition thickness,
It also serves as a part to prevent the occurrence of lumps of raw materials supplied from the rotary valve 3 and to reduce the impact by smoothing the transportation from the center outward.

Note that 21 and 22 are moving wheels provided in the steaming work section, and 28 are rails.

With the above configuration, the valve 6.8 is closed, the rotary valves 3, 4, the driving body 11, and the driven body 12 are rotated, and the steam supply valve 10 is opened.
．． 18.19.20 Control device 17' for the flow rate of steam from
, 18', 19', and 20', and the pretreated raw material is transferred from the rotary valve 3 to the breathable belt 13.
When fed on top.

5 strokes by screw 15 which performs transport conditioning from the center outward! ! At the same time as relaxation.

It is deposited evenly and at the same density over the entire area of the breathable belt 13. Alternatively, depending on the condition of the raw material, providing a guide in the chute 16 may also serve the purpose.In this way, the haiku valve 6.8 of the haiku fan 5.6 is closed, and the flow rate-controlled steam is sent to the steam generating section 17.18. ,19
．． 20, the raw rice deposited on the permeable belt 13 is brought into contact with steam for a certain period of time under a certain pressure and steamed.
is done.

It is discharged from the rotary valve 4. This constitutes what is called high-temperature short-time steaming.

The air volume of the exhaust fans 5 and 7 is adjusted by the exhaust valve 6.8, and the control devices 17', 1B', 19', 2
The steam regulated at
By generating steam from 0, the steam passes through the raw material accumulation layer 29 and is steamed, the steamed rice is discharged from the rotary valve 4, and the excess steam is exhausted from the Haifu@5°7. This is a so-called pressureless evaporation configuration.

During pressureless steaming, there are two areas: near the raw material input and near the discharge section.
In order to create a difference in steam passage resistance, if a steam generation chamber 24°25.26.27 is provided as shown by the two-dot chain line in Fig. 1,
More even steaming can be obtained.

Reference numerals 21 and 22 are moving axles provided in the steaming work section, and the clutch door type head plate 2 can be manually opened and moved on the rails 28 shown in Fig. 2 to allow inspection and cleaning to be carried out externally.

Also, it is not shown in the figure to avoid complexity.

With the automatic cleaning device provided inside the can body, each part can be automatically washed by control operation from outside the device, without having to move the steaming part to the outside each time after completing one work.

〔Effect of the invention〕

Using the apparatus of this invention, raw rice is steamed and fermented, and the analytical values after the upper tank are shown in the table below.

Regarding processing, 1! The rice is subjected to pressureless steaming treatment.

Koji was made using conventional methods.

In addition, regarding fried rice, there was no pressure Kyoken compared to the control area, and experimental area A.
, B was steamed at high pressure for a short time.

The polishing percentage is 70% in the control group and Test A in the experimental group.

Both B and 85% were used as steaming conditions.

The control area was unpressurized for 35 minutes, and the test area A was exposed to a temperature of 107°C (0,
Steamed for 10 minutes at 29Kg/ad), test area B at temperature I
Steaming for 10 minutes at l1°C (0.48Kg/c), ! The protein was denatured under conditions that did not damage the Lii powder excessively, and the analytical values after fermentation were shown as shown in the deputy director.

As shown in the table, when steaming is performed using the device of this invention, the proteins contained in large amounts in the outer skin of highly polished rice grains are completely denatured.

Due to the action of the enzymes of Aspergillus oryzae, the amino acid content of the sake produced during the fermentation of mash is greatly reduced, and along with this, the absorbance (coloring degree), iron content, urea, TN, etc. As shown in the numbers, the quality of sake has improved, and the quality of sake has become lighter and clearer.

In this way, when raw rice is processed with the device of this invention, the rice polishing rate is 70% compared to the conventional method.

Compared to sake processed with the device of this invention at a rice polishing rate of 80% to 85%, the quality of the sake was comparable in quality, and the utilization of raw materials was greatly improved.

To put this improvement in utilization into the scope of the conclusion, if the quality of the product is kept at the same level, a profit of approximately 72,000,000 yen will be obtained from raw rice alone per 10,000 koku of commercially available sake.

The apparatus of the present invention having the above-mentioned characteristics is a pressureless evaporator.
, for high-pressure short-time steaming.

It occupies a small area, does not add complexity to the production line, and all operations until the end of the work are automated, reducing management costs and resources.

A place that contributes to the brewing industry in terms of labor saving.

There is something big.

[BRIEF DESCRIPTION OF THE DRAWINGS] Figure 1 is a vertical sectional view of one embodiment of the device of the present invention;
The figure is a sectional view taken along the line ■-n in FIG. 1. In the figure, ■ Can body 3.4 Rotary valve 5.7 Exhaust fan 11 Drive body 12 Follower body 13 Ventilation belt 17.1819.20 Steam generation part 17', 1g
', 19', 20' are control devices. Figure 2

Claims (1)

[Claims] 1. An endless breathable belt is provided within the compartmented can body;
The raw rice deposited on this breathable belt is continuously steamed.
In this device, the upper part of the can body is equipped with an airtight rotary valve for supplying rice raw material and a fixed quantity supply, and an exhaust fan that can be opened and closed and has an adjustment function, and the lower part of the can body is equipped with a steamer. ■The can body is equipped with an airtight rotary valve to continuously take out the steamed rice after completion of steaming. The breathable belt is wound between the driven body and the laminated raw rice on the breathable belt is steamed.
In order to achieve this, the continuous steaming apparatus is equipped with a steam generating section, and includes the following steps: a) During high-pressure short-time steaming, the exhaust fan is closed and steaming is performed while maintaining a predetermined steam pressure; b) During pressureless steaming, after passing the steam through the raw rice accumulation layer, steaming is performed while exhausting excess steam from the exhaust fan at the top of the can body, and then steaming is carried out for kakemai or kojimai. A steaming device for raw rice for brewing, which is characterized by optimizing the steaming process and performing high-pressure short-time steaming and non-pressure steaming in a single can body. 2. In the process of feeding raw rice from the rotary valve at the top of the can body, screws that spread from the center to both sides are placed on the moving ventilation belt at a predetermined interval, approximately in the direction of travel of the ventilation belt. 2. A steaming device for brewing raw rice according to claim 1, which is installed at right angles and deposits the supplied raw rice on the breathable belt at a uniform density and a constant thickness. 3. A plurality of steam generators are generated by contacting the lower surface of the ascending side of the breathable belt wound between the chain wheel or drum as a driving body and the chain wheel or drum as a driven body, which are arranged inside the can body. An apparatus for steaming raw rice for brewing according to claim 1, characterized in that a chamber is provided so that steam is evenly supplied to the entire area of raw rice deposited during pressureless steaming. . 4.Movement wheels are provided on the steamer working part including the endless breathable belt disposed inside the can body, and after the work is completed, the steamer
2. The apparatus for steaming raw rice for brewing as claimed in claim 1, wherein the working part is moved outside the can body and can be washed. 5. An automatic cleaning device is installed in each part of the can body, and after the work is completed,
2. The apparatus for steaming raw rice for brewing according to claim 1, wherein the inside of the can body can be automatically washed by external operation.