JPH0675A - Preparation of refined 'sake' - Google Patents

Abstract

PURPOSE:To produce steamed rice having hard skin and soft core and suitable for the preparation of SAKE (Japanese rice wine) by accelerating the draining of polished and washed rice using forced ventilation. CONSTITUTION:Steamed rice for the preparation of SAKE is produced by washing polished rice with water, immersing in water and steaming the soaked rice after draining. In the above process, polished rice 3 washed with water is charged in an immersion tank 2 and left in the tank for a prescribed period to effect the absorption of water, the remaining water is discharged, air is forcedly introduced into the immersion tank 2 before transferring the rice to a rice steaming process, passed through the soaked polished rice grains and exhausted from the immersion tank 2 and finally steaming the soaked rice. As an alternative method, the steamed rice is produced by charging polished and washed rice 3 into an immersion tank 2, discharging the remaining water after soaking for a prescribed period, forcedly introducing heated air into the immersion tank 2 before transferring the rice to a rice steaming process, passing the air through the soaked polished rice grains, exhausting the air from the immersion tank 2 and finally steaming the soaked rice.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing sake by which forced-ventilation makes it possible to properly drain washed white rice and to produce steamed rice that is soft and hard inside and outside.

[0002]

[Background Art] [Problems to be Solved by the Invention]
The rice was washed with a colander and drained well before making steamed rice. However, such a method is currently inefficient and is not adopted, and it is performed only in a specific high-grade liquor, and in general liquor, only draining is performed to simply drain water.

The present invention provides a method for producing sake which has succeeded in producing steamed rice having an outer hard and inner softness by adopting this point mass processing method.

[0004]

The gist of the present invention will be described with reference to the accompanying drawings.

[0005] When steamed rice is produced by washing, soaking, draining and steaming the polished rice that has been polished in the sake-making process, the washed white rice 3 is put into the immersion tank 2 and after absorbing water for a predetermined time, the residual water is drained and steamed rice is produced. Before moving to the manufacturing process, air is forcibly blown into the immersion tank 2 to pass between the absorbed white rice and exhausted outside the immersion tank 2. After the forced ventilation, the absorbed white rice is steamed to produce steamed rice. The present invention relates to a method for producing sake which is characterized by

[0006] When steamed rice is manufactured by washing, soaking, draining and steaming polished rice that has been polished in the sake brewing process, the washed white rice 3 is put into the dipping tank 2 to absorb water for a predetermined time and then drain the residual water. , Dipping tank 2 before moving to steamed rice manufacturing process
It is characterized in that heated air is forcibly blown inside, air is passed between water-absorbed white rice, and the air is exhausted to the outside of the immersion tank 2. After the forced warm-air ventilation, the water-absorbed white rice is steamed to produce steamed rice. It relates to the manufacturing method of sake.

[0007]

[Function] When air is forcibly blown into the immersion tank, it is passed between the water-absorbed white rice and exhausted outside the immersion tank, even a small amount of water adhering to the water-absorbed white rice is blown off during ventilation.
The attached moisture is surely removed by forced ventilation.

At this time, if the air which is forcibly introduced is heated in advance, the removal of adhering water is further improved, and at the same time the water-absorbed white rice is slightly preheated, which reduces the amount of vapor condensation in the steamed rice production process.

[0009]

EXAMPLE 180 kg of washed white rice 3 of, for example, 30 to 40% milled rice is put in a dipping tank 2 containing water 1 of FIG. 1, left to stand for 30 to 40 minutes to absorb water, and residual water is drained from a drain pipe 4. Drain more, leave it for a while (about 30 minutes to 120 minutes), drain and drain, then forcibly introduce the outside air into the immersion tank 2 by the air blower 6 (turbo fan), and through the drain pipe 4 through the water absorbent white rice immersion tank 2 Exhaust air outside.

The air volume at this time is closely related to setting various conditions for forced ventilation, and in the above example, about 30 m ³ is sent per minute.

When the outside air is heated to about 30 to 40 ° C. by an appropriate means such as a heater 5 (steam piping system), not only the removal of the adhered water is improved but also the absorbed water white rice 3 is preheated. It was confirmed that this preheating reduces the amount of steam condensed in the steamed rice process and has a good effect on producing steamed rice that is soft and hard inside and outside.

In the figure, reference numeral 7 is a damper, and 8 is a lid plate.

[0013]

As described above, the present invention ensures that the water adhering to the soaked rice is blown off by forcibly ventilating the soaked rice after the water-absorption treatment of washed white rice into the dipping tank to ensure that the rice is drained. In this case, it further provides a method for producing sake which preheats the steeped rice to improve the production of steamed rice that is soft and soft inside and outside, and thereby produces a delicious and excellent sake taste.

[Brief description of drawings]

FIG. 1 is an explanatory diagram of the present invention.

[Explanation of symbols]

 2 Immersion tank 3 Washed white rice

Claims (2)

[Claims] 1. When producing polished rice by washing, soaking, draining and steaming polished rice polished in the sake manufacturing process, the washed white rice is put into an immersion tank, and after absorbing water for a predetermined period of time, the residual water is drained and steamed rice is produced. Before moving to the manufacturing process, air is forcibly blown into the immersion tank, passed between the absorbed white rice and exhausted outside the immersion tank, and after this forced ventilation, the absorbed white rice is steamed to produce steamed rice. The manufacturing method of sake. 2. When producing polished rice by washing, soaking, draining and steaming polished rice that has been polished in the sake-making process, the washed white rice is put into an immersion tank, and after absorbing water for a predetermined time, the residual water is drained and steamed rice is produced. Before moving to the manufacturing process, the heated air is forcibly blown into the immersion tank, passed between the water-absorbed white rice and exhausted outside the immersion tank, and after the forced warm-air ventilation, the water-absorbed white rice is steamed to make steamed rice. A method for producing sake, which is characterized by producing.