JP2615314B2 - Washed rice and its packaging method - Google Patents
Washed rice and its packaging methodInfo
- Publication number
- JP2615314B2 JP2615314B2 JP4179248A JP17924892A JP2615314B2 JP 2615314 B2 JP2615314 B2 JP 2615314B2 JP 4179248 A JP4179248 A JP 4179248A JP 17924892 A JP17924892 A JP 17924892A JP 2615314 B2 JP2615314 B2 JP 2615314B2
- Authority
- JP
- Japan
- Prior art keywords
- rice
- water
- washing
- washed
- grains
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
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- Cereal-Derived Products (AREA)
- Adjustment And Processing Of Grains (AREA)
- Bag Frames (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
【0001】[0001]
【産業上の利用分野】本発明は、洗米を必要とせず水を
入れるだけで直ちに炊飯できる洗い米及びその包装方法
に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to washed rice which can be cooked immediately by simply adding water without requiring rice washing, and a packaging method thereof.
【0002】[0002]
【従来の技術】米は消費者に於いて炊飯の都度、何度も
水を入れ替えて洗っている。これは煩わしいし、炊飯に
時間もかかる。また、とぎ汁による河川汚染の防止の点
からも、出来れば消費者に渡るまでに洗米処理をしてお
くのが望ましい。しかしながら、一度洗った後乾燥させ
た米で、水を加えて炊いた後、おいしく食べられる洗い
米は今まで製造されなかった。洗い米を乾燥する際の問
題点は腐敗と米の砕粒化である。即ち、米を洗った場
合、その間に吸水して含水率が高くなり、そのままでは
腐敗したり、カビが生えたりしてしまうし、それを避け
る為に乾燥させると、米にまず亀裂が入り、更に、砕粒
化してしまうので、それを炊いてもダラダラの飯になり
到底飯として通用しないものになってしまうのである。
従って、精白米は一旦水に漬けたら、これを乾燥せしめ
ると必ず亀裂が入り、その内に砕粒化してしまうので、
今までに知られている洗い米は炊いて食しても美味とい
えるものではなく、炊飯には適さなかった。水で洗った
後乾燥して得られる洗い米としては、従来例えば、精米
した米を洗い、水切りをし自然乾燥または加熱乾燥した
もの(特開昭57−141257号公報)、精米した米
を洗い、冷風または常温の送風により乾燥したもの(特
開昭61−11585号公報)、白米を水洗、水切りし
た後、水分を15%〜16%に調整したもの(特公昭5
1−22063号公報)などが知られている。また、水
で洗った後乾燥して得られる洗い米と同じく研がずに炊
ける米(無洗米)としては、従来より水洗い以外の方法
で調製したものが知られている。代表的なものは精白米
に微量の水分を添加しながら研米を行い除糠して得られ
た研磨米と、精白米をアルコールで洗い乾燥してアルコ
ールを除いた無洗米(特開昭60−54650号公報)
である。前者は米を水の中へ漬けて洗ったものではない
から、精米時に発生する米肌の肉眼では見えない無数で
微細な陥没部に入り込んでいるミクロン単位の糠粉や、
小さな洞穴状の胚芽の抜け跡に入り込んでいる糠粉群な
どは除去されずに残っている。研磨米の洗滌水の濁度数
値(社団法人 日本精米工業会の測定方式による洗米時
に於ける洗滌水の濁度数値。本明細書記載の濁度は全て
同じ。)は100P.P.M前後にしかならず、従って
炊飯時に際して、普通の精白米が10回の洗米すすぎが
必要なところを5回ですむという程度にしかならないか
ら、研磨米は洗米が不要と云うものではない。また、後
者は、アルコールを完全に除かねばならない上に炊いた
米飯の食味も落ちるという問題があった。炊飯時に洗滌
しなくても直ちに炊ける従来の洗い米または無洗米は以
上の通りであるが、精白米の洗滌、無数で微細な陥没部
までの除糠、除水を数分間という短時間内で行い、且つ
米肌に亀裂のない洗い米は現在提供されていない。2. Description of the Related Art Consumers wash rice by replacing water many times each time they cook rice. This is bothersome and time consuming to cook. In addition, from the viewpoint of prevention of river contamination by tomato juice, it is desirable to wash rice before reaching consumers if possible. However, a rice that has been washed once, dried and then cooked after adding water thereto has not been manufactured. The problems in drying the washed rice are putrefaction and crushing of the rice. In other words, when the rice is washed, it absorbs water during that time, and the moisture content increases, and as it is, it rots or molds, and if it is dried to avoid it, the rice cracks first, In addition, since it is crushed and granulated, even if it is cooked, it becomes lazy rice and cannot be used as rice.
Therefore, once the polished rice is immersed in water, it will be cracked whenever it is dried, and it will be crushed and granulated in it.
Washed rice known so far was not delicious even if cooked and eaten, and was not suitable for cooking rice. As the washed rice obtained by washing with water and drying, conventionally, for example, washed rice is washed with water, dried naturally or dried by heating (Japanese Patent Laid-Open No. 57-141257), and washed rice is washed. Dried with cold air or normal temperature air (Japanese Patent Application Laid-Open No. 61-11585), washed and drained with white rice, and adjusted to a water content of 15% to 16% (Japanese Patent Publication No.
No. 1-222063) and the like. Also, as rice that can be cooked without sharpening similarly to washed rice obtained by washing with water and then drying (non-washed rice), those prepared by a method other than washing with water are conventionally known. Representative examples are polished rice obtained by polishing and removing bran while adding a small amount of water to polished rice, and unwashed rice from which polished rice is washed with alcohol and dried to remove alcohol (Japanese Unexamined Patent Publication No. -54650 publication)
It is. In the former, rice is not immersed in water and washed, so micron-sized rice bran powder that enters into countless fine depressions that are not visible to the naked eye of rice skin generated during rice polishing,
Bran flour and the like that have entered the cavern of the small cave-shaped germ remain without being removed. The turbidity value of the washing water of the polished rice (the turbidity value of the washing water at the time of washing the rice by the measuring method of the Japan Rice Milling Industry Association. The turbidity described in this specification is the same) is 100P. P. Therefore, the polished rice does not need to be washed, because it is only about M, and therefore, when cooking rice, ordinary polished rice only needs to be rinsed 10 times and only 5 times. In addition, the latter has a problem that alcohol must be completely removed and the taste of cooked rice also deteriorates. Conventional washing rice or non-washing rice that can be cooked immediately without washing during cooking is as described above, but washing of polished rice, removal of bran to countless fine depressions and removal of water within a short time of several minutes Washed rice that does and does not crack the rice skin is not currently provided.
【0003】[0003]
【発明が解決しょうとする課題】生の米で、然も洗米の
要らない米は、炊飯時の煩雑さをなくすると同時に汚濁
水の防止にも寄与することから、水を加えるだけで直ち
に炊ける「洗い米」が消費者より要望されて久しい。そ
して、従来よりこのような洗い米を得るための研究がな
されているが、炊いた米飯の食味が優れたものは製造さ
れていない。それは、精白米は除糠のため洗う場合、そ
のための充分な時間を必要とするから水分は米粒の表面
からその内部(深層部)まで浸透して、これを乾燥する
場合は、先ず吸水によって膨張した米粒の表面が急速に
乾燥し収縮する。然るに内部に至る程乾燥に多く時間を
要する。従って米粒の表面は乾いて収縮しても内部に至
るにつれて含水量が多くなるから収縮しない。この膨張
と急速な収縮による歪み現象及び含水量の多い米粒内部
の組織と収縮した組織との調和即ち細胞組織の結合関係
が崩壊して、米粒表面に亀裂が発生するという問題があ
り、この亀裂が原因となって砕米化し、炊飯しても美味
な飯ができないという問題が生ずる。このような問題
は、通常の方法で水を使用して洗米した場合、これを強
制乾燥した場合でも自然乾燥した場合のいずれの場合も
必ず生ずる問題なのである。従って運搬や保管中(炊飯
前)に砕米化し、又は炊飯中に砕けてしまい美味な飯は
絶対に炊けないという大きな問題を有しているのであ
る。従来の乾燥洗い米と称する洗い米は、上記の問題点
を解決した構成を有しないので砕米の飯となり美味な飯
を得ることができなかったのである。本発明はこのよう
な点に鑑み、水洗、除水後も米粒に亀裂が入らず、しか
も、炊いた米飯の食味が低下しない洗い米を得ることを
目的とするものである。Problems to be Solved by the Invention Raw rice, which does not require washing, contributes to the prevention of polluted water while at the same time eliminating the complexity of cooking, so that it can be cooked immediately by simply adding water. "Washed rice" has long been requested by consumers. Although studies have been made to obtain such washed rice, cooked rice with excellent taste has not been manufactured. The reason is that when washing polished rice for bran removal, sufficient time is required for the washing, so that water penetrates from the surface of the rice grain to the inside (deep layer), and when it is dried, it expands first by absorbing water. The surface of the dried rice grains rapidly dries and shrinks. However, it takes much time for drying to reach the inside. Therefore, even if the surface of the rice grain dries and shrinks, it does not shrink because the water content increases toward the inside. This expansion and rapid contraction cause a distortion phenomenon, and the harmony between the tissue inside the rice grain having high water content and the contracted tissue, that is, the connection relationship of cell tissues is broken, and cracks are generated on the rice grain surface. As a result, there is a problem that the rice is crushed and cooked to make delicious rice. Such a problem always occurs when the rice is washed with water in a usual manner, whether it is forcibly dried or naturally dried. Therefore, there is a big problem that rice is crushed during transportation or storage (before cooking) or crushed during cooking, and delicious rice cannot be cooked. Washed rice called conventional dry-washed rice does not have a configuration that solves the above-mentioned problems, so it becomes crushed rice and cannot obtain delicious rice. In view of the above, an object of the present invention is to obtain washed rice in which rice grains do not crack even after washing and removing water, and the taste of cooked cooked rice does not decrease.
【0004】[0004]
【課題を解決するための手段】本発明は、洗米後も亀裂
が入らず、炊いた米飯の食味も優れている洗い米を得る
べく鋭意研究を重ねた結果、精白米の水中での洗滌、除
糠工程及び除水工程を従来とは桁違いに短い時間内に行
えば、米粒に亀裂が入らず炊飯に適する洗い米が得られ
ることを見出し、発明を完成した。前記目的を達成する
ため、本発明の洗い米は精白米を水中で洗滌、除糠を行
い、更に強制的に除水を行い、この間米粒の主な吸水部
は米粒の表層部にとどまり、水への浸漬から洗滌、除
糠、除水までの数分以内に行ったものであって、米肌に
は亀裂が発生しておらず米肌面にある微細な陥没部の糠
分がほとんど除去されており、平均含水率を約13%〜
16%を超えないものとしたものである。なお本発明で
除水とは米粒表層部に付着吸収した水分を除去すること
であって、米粒がもともと有している水分を乾燥させる
ことでない。そして、本発明の洗い米の包装方法では、
前記した洗い米を気密性を有する包装材を使用した包装
用袋に入れ、包装用袋内には米粒群のみかけの体積が最
も小さい状態を保持するに必要な空気のみを残して密封
する包装手段を採用した。洗滌、除水の各工程での米粒
の吸水部が米粒の表層部であるうちに洗滌と除水を行え
ば除水後に亀裂は入らない。このような米粒の平均含水
率(以下、単に「含水率」という。)は16%以下であ
る。従って米粒の深層部の含水率は通常の精白米と同じ
(13%前後)で表層部の含水率がこれより大となる。
吸水部が米粒の表層部である時間巾は、洗滌法、洗滌条
件等によって変わるが数分以内である必要がある。数分
以内とは大体3分〜4分より短い時間であり、好ましく
は2分〜3分で、更に好ましくは1分以内である。洗滌
時に水が米粒内部まで浸透した米は強制乾燥であれ、自
然乾燥であれ乾燥した時に砕粒化の原因になる亀裂が生
じ、炊いた時においしい米飯とならない。米粒の平均含
水率が16%を超えないというのはそれ以上の水分であ
る時は、その後の水分放散により亀裂が生じることと米
粒を常温で保存した時に腐敗を防止できる上限の含水率
でもある。含水率の下限を約13%としたのは精白米の
含水率が通常約13%前後であるからである。なお、本
発明で洗い米の「含水率」というのは付着水を除いた時
の「平均含水率」のことである。含水率は平均値である
ので米粒全体の含水状態が均一かどうかには関係なく含
水率が上記範囲に含まれるものであればよい。なお、含
水率は米粒における通常の測定方法(食糧庁方式)を用
いるものである。又包装され商品として流通する洗い米
の含水率は前記平均含水率と同じなのは当然である。本
発明の洗い米を得るための洗滌方法は短時間で効率よく
除糠、除水できる方法であれば特に限定されない。精白
米の洗滌に当っては、公知の連続洗米機を用いることも
出来るが一部改造の要がある。即ち、洗米槽を小径とな
し回転数も毎分600回転以上が可能となるように改造
するのが望ましい。以下、本発明洗い米の製造方法につ
いて更に詳しく説明する。According to the present invention, as a result of intensive studies to obtain washed rice which is not cracked even after washing and has excellent taste of cooked cooked rice, washing of the polished rice in water, The inventors have found that if the bran removing step and the water removing step are performed within an order of magnitude shorter than in the past, rice grains will not crack and washed rice suitable for cooking rice will be obtained, thus completing the invention. In order to achieve the above object, the washed rice of the present invention is a method of washing the polished rice in water, removing the bran, and forcibly removing the water, during which the main water absorbing portion of the rice grain remains in the surface layer of the rice grain, It was performed within a few minutes from immersion to washing, bran removal, and water removal. Rice cracks did not occur on the rice skin, and most of the bran content in the fine depressions on the rice skin surface was removed. The average water content is about 13% ~
It does not exceed 16%. In the present invention, water removal refers to removing water adhering and absorbing to the surface layer of rice grains, not to drying the moisture originally contained in rice grains. And in the packaging method of the washed rice of the present invention,
Packaging in which the washed rice is placed in a packaging bag using an airtight packaging material, and the packaging bag is sealed leaving only the air necessary to maintain a state in which the apparent volume of rice grains is the smallest. Means were adopted. If washing and dewatering are performed while the water-absorbing portion of the rice grains in the respective steps of washing and dewatering is the surface layer of the rice grains, no cracks are formed after the dewatering. The average water content of such rice grains (hereinafter, simply referred to as “water content”) is 16% or less. Therefore, the moisture content in the deep part of the rice grains is the same as that of ordinary polished rice (about 13%), and the moisture content in the surface part is higher than this.
The length of time during which the water-absorbing portion is the surface layer of rice grains varies depending on the washing method, washing conditions, and the like, but must be within several minutes. Within a few minutes is a time shorter than about 3 to 4 minutes, preferably 2 to 3 minutes, and more preferably within 1 minute. Rice that has water penetrated into the rice grains at the time of washing, whether it is forced dried or air dried, has cracks that cause crushing when dried, and does not become delicious rice when cooked. The average moisture content of rice grains not exceeding 16% means that when the water content is higher than that, cracks are generated by the subsequent diffusion of moisture and the moisture content is the upper limit that prevents rot when the rice grains are stored at room temperature. . The lower limit of the water content is set to about 13% because the water content of the polished rice is usually about 13%. In the present invention, the “water content” of the washed rice refers to the “average water content” when the attached water is removed. Since the water content is an average value, it is sufficient if the water content is within the above range regardless of whether the water content of the whole rice grain is uniform. Note that the water content is measured using a normal measuring method (Food Agency method) for rice grains. The water content of the washed rice that is packaged and distributed as a commodity is naturally the same as the above average water content. The washing method for obtaining the washed rice of the present invention is not particularly limited as long as it can remove rice bran and water efficiently in a short time. In washing the polished rice, a known continuous rice washing machine can be used, but some remodeling is required. That is, it is desirable to modify the rice washing tank so that it has a small diameter and the number of revolutions can be 600 rpm or more. Hereinafter, the method for producing the washed rice of the present invention will be described in more detail.
【0005】洗米機で洗滌する場合、その機械の回転数
や槽径は処理量との関係で定まるものだが、要は供給さ
れた精白米が、槽内で充分な洗米に必要な撹拌回数を受
けるだけの時間を経ても、除水後、即ち付着水分が除か
れた時の水分、いわゆる米粒体の平均含水率が16%以
下の含水率になっているように洗米機が設計されること
が重要である。そもそも米は収穫後、1部の地域を除
き、玄米で含水率15%以下になるよう乾燥することが
義務付けられており、それ以上であると農林省の検査が
通らないので、通常13%〜14%の含水玄米で流通さ
れている。又、調質が行われたとしても、搗精過程で
0.5%〜1%程度の水分発散が避けられないので、結
局、精白米に仕上がった時の含水率は13%程度であ
る。そのように通常の13%前後の含水率の精白米で
は、腐敗や発カビのおそれはないが、そのような精白米
を、前記の洗米装置で水洗する時に、水洗槽を通過する
時の在槽時間が長いと、その間に米粒内に深く水が浸透
し、表面付着水だけが除去されても米粒体全体の含水率
が高くなり、腐敗や発カビの因となる。そして、それを
防ぐために水分を乾燥により除去せしめると、乾燥は米
粒表面が急速に進み収縮し、次いで表層部から深層部へ
と進むから、この間に米粒体表面にひずみが生じて砕粒
化の原因である亀裂が出来る。そこで、内部水分(深層
部水分まで)を除去しなくともよいように、表面付着水
が除去された時の水分、即ち米粒全体の平均含水率を1
6%以下に押さえる必要があり、その為には、洗米機で
の米粒の在槽通過時間が短くなるよう考慮して、回転数
や槽の大きさを定める必要があると云うことである。い
ずれにしても本発明の洗い米を製造するには連続洗米機
の在槽通過時間を従来よりも桁違いに短時間にしなけれ
ばならぬことは云うまでもない。又、在槽時間の設定
は、精白米の吸水性のよしあし、及び洗滌水温によって
も勘案する要がある。即ち、水温が高い程、吸水速度が
早くなるので在槽通過時間を短くする要がある。要は、
連続洗米機を用いる場合如何なる場合でも、洗米時に米
粒の内部にはほとんど水が浸透しない在槽時間とするこ
とである。次に洗米機の回転数であるが、米粒が水中で
撹拌される回数が少ないと、必要最小限の洗米効果が得
られないから、前記の通り、短い在槽時間内で、充分な
洗米に必要な数だけ撹拌を行おうとすれば、洗米機の撹
拌体の回転数を速くする必要がある。要は、連続洗米機
により洗滌を行う場合は従来とは桁違いに短い在槽通過
時間内に、充分な洗米に必要な撹拌回数が行われる回転
数を設定することである。尚、ここに云う充分な洗米と
は、そのまま炊飯した場合、飯が糠臭くない程度、即
ち、現在一般的に消費者で洗米している程度を意味する
ものであり、物理的には精白米表面にある肉眼では見え
ない無数の微細な陥没部や、胚芽の抜け跡に入り込んで
いるミクロン単位の糠粉等を、ほとんど除去している程
度、即ち、再びそれを洗米した場合、洗滌水がほとんど
濁らない状態を指すものである。このように、充分な洗
米が行われて、前記洗米機より排出されるようになる
が、大抵の洗米機の場合、米粒は大量の洗滌水と共に排
出されるので、これを間髪をいれず、直ちに前記洗米装
置の後工程に設けた除水装置にて、洗滌水は勿論のこ
と、米粒表面に付着している付着水をも除去するのであ
る。尚、除水装置は、洗滌水及び付着水を除去出来る機
能さえあれば公知の機器でよいが、只、洗滌水や付着水
の除去に時間がかかるものではいけない。何故ならば、
せっかく洗米工程で、米粒内部に吸水させないようにし
たのに、除水工程にて、洗滌水や付着水の除去に時間が
かかり洗滌水や付着水が米粒内部に吸収されて無意味だ
からである。尤も公知の除水装置の中には、吸水の要因
となる洗滌水や付着水の大部分を、瞬間に近い短時間に
除去出来るものがあるから、それを選べばよいと云うこ
とである。以上の通りの要領で、精白米を洗米行程と除
水行程を通過させると、精白米は極く短時間に洗滌、除
水が行われるので、米粒内に水がほとんど浸透すること
なく、除水装置より排出されたときには平均約13%以
上で16%を超えない含水率になっており、長期間室内
でそのまま放置しても表面には亀裂も生じず、勿論砕粒
化もしていない洗い米が得られるのである。除水した時
の米粒は、付着水を除去したとは云えその表層部は内部
(深層部)よりも含水率が高いことは想像に易いが、一
粒当りの平均含水率が16%を超えないものになってい
ると云うことは、表層部の含水率の高い部分は極めて薄
いものであり、それゆえに亀裂さえも生じないのであ
る。つまり、従来の概念では、洗米すると云うと、即、
米粒内部まで水を吸収し、1粒全体が高含水化すると云
うことであり、それを除こうとすると、乾燥させる以外
になかったのである。然るに、本発明では、洗米しても
高含水化するのは極表面だけで、内部まで高含水化させ
ないから、1粒全体としては、僅かに含水率が高くなる
だけで、ほとんど元の乾燥した状態のままになっている
のである。それが16%を超えない含水率と云うことで
あり、その表層部の極く僅かな水分は間もなく一部は蒸
発し、一部は内部に移行して均衡する。尚、このような
状態で除水行程からでた洗い米は直ちに包装工程に移行
して包装されることが望ましい。本発明の洗い米は上記
したように、約2%の水分を吸収するまでの極く短時間
に、水洗から除水までの各行程を全部処理することによ
り製造されるものである。本発明の洗い米は水洗前に比
べて表面が脆くなっており、擦れ合うと微細な傷が発生
するので、米粒が擦れ合わないように包装するのが望ま
しい。詳細は次の[0005] When washing with a rice washing machine, the number of revolutions and the tank diameter of the machine is determined by the relationship with the processing amount. The rice washing machine should be designed so that the water content after removal of water, that is, when the adhered water is removed, that is, the average water content of the rice granules is 16% or less even after the receiving time. is important. In the first place, rice is required to be dried so that the moisture content of brown rice is less than 15% except for a part of the area after harvesting, and if it is more than 13%, the inspection is not passed by the Ministry of Agriculture and Forestry. It is distributed in a percentage of wet brown rice. Further, even if the refining is performed, since the water escaping of about 0.5% to 1% is unavoidable during the milling process, the moisture content after finishing the milled rice is about 13%. Such normal polished rice having a water content of about 13% has no risk of spoilage or mold generation, but when such polished rice is washed with the above-described rice washing device, the polished rice passes through a washing tank. If the bath time is long, water penetrates deeply into the rice grains during that time, and even if only the water adhering to the surface is removed, the water content of the whole rice grains increases, causing rot and mold generation. If the moisture is removed by drying to prevent this, the surface of the rice grain rapidly advances and shrinks, and then proceeds from the surface layer to the deep layer. During this time, the surface of the rice grain is distorted and causes grain breakage. A crack is formed. Therefore, in order to eliminate the need to remove the internal moisture (up to the deeper part moisture), the moisture when the water adhering to the surface is removed, that is, the average moisture content of the whole rice grain is set to 1
It is necessary to control the rotation speed and the size of the tank in consideration of shortening the passage time of the rice grains in the tank in the rice washing machine. In any case, it goes without saying that, in order to produce the washed rice of the present invention, the passage time in the continuous rice washing machine must be reduced to an order of magnitude shorter than in the past. In addition, it is necessary to take into consideration the setting of the storage time depending on whether the water absorption of the polished rice is good and the temperature of the washing water. In other words, the higher the water temperature, the faster the water absorption speed, and therefore, it is necessary to shorten the tank passage time. In short,
In any case where a continuous rice washing machine is used, the in-tank time is such that almost no water penetrates into the inside of the rice grains during rice washing. Next, as for the rotation speed of the rice washing machine, if the number of times the rice grains are agitated in water is small, the necessary minimum rice washing effect cannot be obtained. If the required number of stirrings is to be performed, it is necessary to increase the rotation speed of the stirring body of the rice washing machine. In short, when washing is performed by a continuous rice washing machine, it is necessary to set a rotation speed at which the number of times of stirring required for sufficient washing of rice is performed within a passing time in the tank which is significantly shorter than before. In addition, the sufficient rice washing referred to here means that rice is not bran odor when cooked as it is, that is, it is the degree that rice is generally washed by consumers at present, and it is physically polished rice. To the extent that countless microscopic depressions on the surface that are invisible to the naked eye, micron-scale bran powder that has entered the germ traces, are almost removed, that is, if the rice is washed again, the washing water It refers to a state that hardly becomes cloudy. In this way, sufficient rice washing is performed and the rice is discharged from the rice washing machine.However, in most rice washing machines, rice grains are discharged together with a large amount of washing water. Immediately, not only the washing water but also the adhering water adhering to the rice grain surface is removed by a water removing device provided in a subsequent step of the rice washing device. The water removing device may be a known device as long as it has a function of removing the washing water and the attached water. However, it does not take much time to remove the washing water and the attached water. because,
This is because in the rice washing step, water was not absorbed into the inside of the rice grains, but in the water removal step, it took a long time to remove the washing water and the attached water, and the washing water and the attached water were absorbed inside the rice grains, and were meaningless. . However, some known water removal devices can remove most of the washing water and the attached water that cause water absorption in a short time, almost instantaneously, so that it can be selected. When the polished rice is passed through the washing step and the dewatering step in the manner described above, the polished rice is washed and dewatered in a very short time. When discharged from the water system, the average moisture content is about 13% or more and does not exceed 16%. Even if left in a room for a long period of time, no cracks are generated on the surface, and, of course, the washed rice is not crushed and granulated. Is obtained. Although it is easy to imagine that the water content of the rice grains after removal of water is higher in the surface layer than in the inner part (deep layer), it is easy to imagine that the attached water is removed, but the average water content per grain exceeds 16%. What is missing is that the high water content portion of the surface layer is very thin and therefore does not even crack. In other words, according to the conventional concept, if you say that you wash rice,
This means that water is absorbed up to the inside of the rice grain and that the whole grain becomes highly water-containing, and the only way to remove it was to dry it. However, in the present invention, even if the rice is washed, the water content is high only on the very surface, and the inside is not made high water content. It remains in a state. That is to say that the water content does not exceed 16%, and the very small amount of water on the surface layer will soon evaporate partly and partly migrate to the inside and become equilibrium. In this state, it is desirable that the rice washed from the water removal step be immediately transferred to the packaging step and packed. As described above, the washed rice of the present invention is produced by completely processing each process from washing to removing water in a very short time until absorbing about 2% of water. The washed rice of the present invention has a brittle surface compared to before washing with water and causes fine scratches when rubbed. Therefore, it is desirable to pack the rice so that the rice grains do not rub. See below for details
【作用】の項で説明する。The function will be described in the section.
【0006】[0006]
【作用について】一般的に、洗米によって含水してから
乾燥させた米に先ず亀裂が入る原因は、ひずみに弱い特
性を有する米粒が吸水、除水の際、その都度、部分的
(米粒表面と深層部)に膨張と収縮が生じ、ひずみが出
来るからある。然らば、洗米時や除水時に、ひずみの因
子となる膨張と収縮が生じない程度の、僅かの吸水量、
及び除水量に押さえることが出来れば、精白米をたとえ
水中へ漬けて洗米し、乾燥させても亀裂が生じないこと
になる。ところで、精白米は吸水に対して極めて特異な
物性があり、先ずそれを理解した上で対応する要があ
る。即ち、精白米は水中に浸漬後、約1時間で飽和点の
含水率約30%に到達する。尤も、これも水温や米質に
よってかなりの時間の差が生じる。しかし、いずれの場
合でも浸漬時間と水分上昇の関係は定率で進行するので
はなく、極めて反加速度的に進行する。従って、浸漬直
後、最初の1秒間の吸水量は、最終の10分間の吸水量
に匹敵する程、最初は最も急上昇、更にその最初の1秒
間について分析しても、最後の0.1秒間の吸水量より
も、最初の0.1秒間の吸水量の方が、はるかに多いこ
とは云うまでもないことである。このような米の吸水特
性は、水に浸漬直後より、時間の経過と共に吸水速度は
加速度的に鈍化する。従って、浸漬直後は極く短時間で
も、かなりの量の吸水をするので、除水したときにひず
みを生じさせないようにするためには、それに到らない
僅かの時間内に洗米を完了し、且つ直ちに除水すること
である。一方、それに関連して精白米の洗米特性をも考
察する要がある。即ち、精白米の表面には肉眼では見え
ない無数で微細な陥没部があり、それに入り込んでいる
澱粉粒や糠粉を除去するには、やはり、どうしても米粒
群を水の中にザブンと漬けて、少なくとも30回以上は
撹拌して洗米する必要がある。その理由は、糠粉等が入
り込んでいる陥没部は、開口面よりも深みが長く、然も
大半はミクロン単位の狭い開口面だから、その奥の方に
入り込んでいる糠粉等を除去するには、水中に浸して激
しく撹拌している間に、糠粉等を水に浮遊させて洗い流
す以外にない。然もそのような洗米は、前記の通り、僅
かの時間内に行う必要がある。そのような考察のもとに
本発明の洗い米を製造する場合は、洗米工程で、極く短
時間に精白米を水の中に漬けた状態で洗米して除糠を行
い、直ちに除水工程によって洗滌水と表面付着水の除水
を行うのである。水中の浸漬から除水までの時間は数分
以内とし除水された時の米の含水率は約13%以上16
%を超えない範囲とする。これにより洗米時に水分が米
粒内部に浸透することがなく、砕粒化はおろか米粒に亀
裂のない整粒の洗い米が得られる。又、それは再び水に
漬けて洗米しても水が濁らず、濁度76P.P.M以下
である。尚、この76P.P.Mと云う濁度数値は、精
米工業会の測定方法に於ける数値の最下限で、これ以下
の濁度数値のもの、即ち洗滌水のきれいな場合は測定不
能と云うことにもなる。尤も、今までこの測定方法で測
定出来ない程の除糠度の高い米と云うものは存在しなか
ったから、この測定方法で充分測定できたわけである
が、本発明の洗い米は濁度数値が余りにも低く過ぎ、こ
の測定方法では到底計測出来ない。従って本明細書に於
いて、「76P.P.M以下」と表現しているところ
は、従来の測定方法では測定出来ないくらい、桁違いに
濁度が低いのだと云うことを意味しているのであり、か
なりの下を意味した「以下」なのである・尚、本明細書
で、米粒の「亀裂」の意味は、肉眼でも明確に確認出来
る亀裂のことを指すのである。更に「精白米」の意味で
あるが、完全精白米は勿論のこと、過剰精白米や中途精
白米をも含めて指すのである。又「洗米」又は「水洗」
の意味は、米粒群が水中に漬かる程の大量の水の中で撹
拌して洗うことである。[Function] In general, the first cause of cracks in rice dried after being washed with water is that the rice grains having the property of being weak against strain absorb and remove water, and each time the grains (particularly with the rice grain surface) This is because expansion and contraction occur in the deep part), causing distortion. Therefore, at the time of washing and removing water, a small amount of water absorption, which does not cause expansion and shrinkage which is a factor of distortion,
If the amount of water removed can be suppressed, even if the polished rice is immersed in water, washed, and dried, no cracks will occur. By the way, polished rice has a very specific property to water absorption, and it is necessary to understand it first and to respond. That is, the polished rice reaches the saturation point water content of about 30% in about 1 hour after immersion in water. However, this also varies considerably depending on water temperature and rice quality. However, in any case, the relationship between the immersion time and the rise in water does not progress at a constant rate, but progresses at extremely anti-acceleration. Therefore, immediately after immersion, the amount of water absorbed in the first one second rises at the beginning so as to be comparable to the amount of water absorbed in the last ten minutes. It goes without saying that the amount of water absorbed for the first 0.1 second is much larger than the amount of water absorbed. With respect to the water absorption characteristics of such rice, the water absorption speed decreases at an accelerated rate over time immediately after immersion in water. Therefore, even in a very short time immediately after immersion, a considerable amount of water is absorbed, so that in order to prevent distortion from occurring when water is removed, rice washing is completed within a short time that does not reach it, And immediately remove water. On the other hand, it is also necessary to consider the rice washing characteristics of the polished rice. That is, there are countless fine depressions on the surface of polished rice that are invisible to the naked eye, and to remove the starch granules and bran flour that has entered it, after all, soak the rice grains in the water. It is necessary to stir and wash rice at least 30 times or more. The reason is that the depressed portion into which bran powder etc. enters is deeper than the opening surface, and since most of it is a narrow opening surface in micron units, it is necessary to remove the bran powder etc. There is no other way than to make rice bran and the like float in water and wash away while immersed in water and stirring vigorously. Needless to say, such rice washing needs to be performed within a short time as described above. When producing the washed rice of the present invention based on such considerations, in the rice washing process, the rice is washed in a state where the polished rice is immersed in water for a very short time, and the rice bran is removed. The washing water and the surface adhering water are removed by the process. The time from immersion in water to water removal is within a few minutes, and the water content of rice when water is removed is about 13% or more 16
%. As a result, moisture does not penetrate into the inside of the rice grains at the time of washing the rice, and thus the polished rice can be obtained without cracks in the grain, let alone crushing. Also, it does not become turbid even when washed and immersed in water again. P. M or less. In addition, this 76P. P. The turbidity value of M is the lower limit of the value in the measurement method of the Rice Milling Industry Association. If the turbidity value is lower than this, that is, if the washing water is clean, it cannot be measured. Although there was no rice having a high degree of bran removal that could not be measured by this measuring method, it was possible to sufficiently measure by this measuring method, but the washed rice of the present invention had a turbidity value of It is too low and cannot be measured with this method. Therefore, in the present specification, the expression “76 PPM or less” means that the turbidity is extremely low, so that it cannot be measured by the conventional measurement method. In this specification, the term "crack" of rice grains refers to a crack that can be clearly confirmed with the naked eye. In addition, the meaning of "polished rice" refers to not only completely polished rice but also excessively polished rice and intermediate polished rice. Also "rice washing" or "water washing"
Means that the rice grains are stirred and washed in a large amount of water so that the rice grains are immersed in the water.
【0007】次に、洗い米は水洗前に比べて表面が脆く
なっていて、輸送中などに米粒同士が擦れ合うと、米粒
表面に荒れ、即ち、無数の微細な傷が発生したりして、
食味を低下させる原因となる。この為、包装に関しては
米粒同士が擦れ合わないようにすることが必要である。
本発明の包装方法によってこの目的が達成できる。即
ち、被包された洗い米と包装材との間にほとんど余剰空
隙が存在しない密封包装なので米粒は包装された袋内で
の移動が抑制され、粒々間の位置関係もほとんど変わら
ない状態に保持する。従って、持ち運びの時などに包装
袋を立てたり寝かしたりしても、袋内での米粒の擦れ合
いが起こらず、荒れが発生しない。又、保管時、或は輸
送時などに外圧がかかっても、それを内部の米粒にかか
ることを防げるので、肌あれや砕粒が生じない。元来、
米と云うものは、真空袋詰か不活性ガス封入袋詰ができ
ないかぎり、通気孔のある包装材によって被包されてい
る。その理由はいろいろあるが、米の品質保持の為にし
ているのが第一の理由である。そのような包装形態で
は、輸送時の持ち運びの際、包装袋が立てたり寝かされ
たりするが、その都度、袋内の米粒群のみかけの体積が
変化する。即ち包装袋を横に寝かせた時は米粒群が薄平
ったくなり、最もみかけの体積が小さく、立てた時は米
粒群が下に移動してずんぐり太く、みかけの体積が大き
くなる。そしてみかけの体積が大きくなった分は袋材に
設けた通気孔から入った空気によって占められる。反対
に立てた袋を寝かせた時は、内部の米粒群が薄平ったく
広がり、みかけの体積が小さくなるので、その余った分
の空気が包装材の通気孔から排出される。このように米
の包装袋では立てたり寝かせたりする都度、包装袋内の
米粒群が移動するが、その際米粒どうしが摺れ合うので
ある。従来の米でもこのような摺い合いは弊害はないと
は云えないが洗い米は、洗米によって米肌に付着してい
た糠粉、即ちいわゆる「服」にあたるものを除去してい
るだけに、裸の米肌どうしの摺れ合いによる弊害が大き
いのであるが、本発明の包装方法では米粒群の最もみか
けの体積が小さい状態を保持するに必要な空気を包装内
に残し、その他の余剰空気をだいたい脱気して密封して
いるので、包装袋の向きが変わって、みかけの体積が大
きくなろうとしても、その分の空気が外部から入らない
から、結局当初の最もみかけの体積の小さい形態のまま
で維持出来、その結果、米粒どうしの摺れ合いが起きな
いと云うことである。次に、保管時、或は輸送時などに
外圧がかかっても、その圧力を内部の米粒にかかるのを
防げるのは、通常この種の米の保管の際は包装袋を横に
寝かせて積み上げるが、この際本発明の包装方法では前
述した通り気密性の包材で、ほとんど余剰空隙が存在し
ないように脱気して密封されているので、前記の如く包
装袋が横に寝かされた時は最もみかけの体積が小さいか
ら、云いかえると米粒群と包装材との間で余剰空間が最
も大きいわけである。従ってこの包装の上に積み上げた
包装袋の過重がかかっても、この余剰空間を占めている
空気に圧力がかかり、米粒にはそれほどかからないと云
うことである。なお、本発明に於ける気密性の包装材と
は、アルミニウム蒸着プラスチックフィルムや特殊なプ
ラスチックフィルムなどのような通気性の全くないもの
を意味するだけではなく、通気孔などがなくて通気性が
低いという程度の意味でもあり、例えば、通常のポリエ
チレンフィルムや、プラスチックコーティング紙袋など
も含まれる。又、本明細書に記載する「ほとんど余剰空
隙が存在しないように密封した」との意味は、一般にあ
る真空包装のように、大気圧以下に減圧して、加圧緊締
状態にするのではなく、むしろ若干の空隙部があるもの
の、寝かしていた包装袋を立てた時に米粒群が下に移動
してずんぐり太くならない程度の脱気と密封度を指すの
である。Next, the surface of the washed rice is more brittle than before washing, and when the rice grains rub against each other during transportation or the like, the surface of the rice grains becomes rough, that is, countless fine scratches are generated.
It causes the taste to decrease. For this reason, it is necessary to prevent the rice grains from rubbing each other in packaging.
This object can be achieved by the packaging method of the present invention. In other words, since the sealed packaging has almost no excess space between the wrapped washed rice and the packaging material, the movement of the rice grains in the packaged bag is suppressed, and the positional relationship between the grains is maintained in a state where there is almost no change. I do. Therefore, even if the packaging bag is set up or laid down when carrying, the rice grains in the bag do not rub, and no roughening occurs. Further, even if an external pressure is applied during storage or transportation, it can be prevented from being applied to the rice grains inside, so that rough skin and broken granules do not occur. originally,
Unless rice can be vacuum bagged or filled with inert gas, it is enveloped in a vented packaging material. There are various reasons, but the first is to maintain the quality of rice. In such a packaging form, the packaging bag is set up or laid down during transportation, and the apparent volume of the rice grains in the bag changes each time. That is, when the packaging bag is laid on its side, the rice grains are flattened and have the smallest apparent volume. When the packaging bags are erected, the rice grains move downward and are thick and bulky. The increase in the apparent volume is occupied by the air that has entered through the air holes provided in the bag material. On the other hand, when the standing bag is laid down, the rice grains inside are spread flat and the apparent volume is reduced, and the excess air is discharged from the air holes of the packaging material. As described above, the rice grains in the packaging bag move each time the rice packaging bag stands or lays down, and at this time, the rice grains rub against each other. Even with conventional rice, it is not possible to say that such rubbing is not harmful, but washing rice removes the rice bran powder that adhered to the rice skin by washing the rice, that is, what is called “clothing”, Although the harm caused by the rubbing between the bare rice skins is great, the packaging method of the present invention leaves the air necessary for maintaining the smallest apparent volume of the rice grain cluster in the packaging, and other excess air. Because the air bag is almost degassed and sealed, even if the direction of the packaging bag changes and the apparent volume becomes large, the air does not enter from the outside, so after all the initial apparent volume is the smallest. That is, the rice grains can be maintained as they are, so that the rice grains do not rub each other. Next, even if external pressure is applied during storage or transportation, it is possible to prevent that pressure from being applied to the rice grains inside. Normally, when storing this kind of rice, lay the packaging bag on the side and stack it However, at this time, in the packaging method of the present invention, as described above, the packaging bag is evacuated and sealed so that there is almost no excess space, so the packaging bag is laid down as described above. At times, the apparent volume is the smallest, so in other words, the surplus space between the rice grains and the packaging material is the largest. Therefore, even if the package bags stacked on the package are overloaded, the air occupying the surplus space is pressured and the rice grains are not so affected. In addition, the airtight packaging material in the present invention means not only a material having no air permeability such as an aluminum vapor-deposited plastic film or a special plastic film, but also has no air holes and the like and has no air permeability. It also means low, and includes, for example, ordinary polyethylene films and plastic-coated paper bags. In addition, the meaning of `` sealed so that there is almost no excess space '' described in the present specification means that, as in a general vacuum packaging, pressure is reduced to below atmospheric pressure and pressure is not applied. Rather, it indicates the degree of deaeration and sealing to such an extent that the rice grains do not move down and become thicker when the packaging bag is laid up, although there are some voids.
【0008】[0008]
【実施例1】公知の構造の回転式連続洗米機の撹拌体を
毎分600回転となし、その出口のところに連続して除
水装置を設けてなる水洗行程と除水行程を構成し、該洗
米機に3℃の水を注入し乍ら水分14.2%の昭和60
年和歌山産なぎほの精白米を連続的に毎分1kgペース
で投入する。精白米は洗米槽の中で運動している注入水
の中にサブンと入り、水中で撹拌され洗米され乍ら洗米
機の出口より洗滌水と共に排出され、直ちに次行程の除
水装置に入るが、ここで洗滌水及び付着水が強制的に除
去されて除水装置より排出される。その間、即ち1粒当
りの精白米が洗米槽の水に漬かった時から除水装置より
排出されるまでの時間は、45秒(大半は除水行程での
時間が占めている)であった。除水行程から出たての米
は、水分15.9%になって居り、そのまま30日間室
内に放置していても腐敗も発カビもなく、又10粒に1
粒の割合でしか亀裂が入らず(元の精白米が約50粒に
1粒の割合で亀裂の入った米であった)、又砕粒化もな
く(当初からの砕粒は除く)、元の整粒群のままであっ
た。然もその洗い米を再洗米すると、その洗滌水は濁度
76P.P.M以下であり、洗わずに水だけ入れて炊い
たが、よく洗米されているので通常の米よりも糠臭もな
く鮮度も落ちずおいしいご飯になった。更に前記のよう
に処理した洗い米をポリエチレン製の包装袋に入れ横に
寝かせた状態で上下両面から平板により軽く押圧力を加
え、扁平に整形すると共に、袋内の余剰空気のほとんど
を排出させた上で、密封した、これを手で持ち上げ、立
てたり、斜めにしたりして揺り動かしたが、袋内での米
粒の移動はほとんどなかった。また、これを加重及び配
送試験したが、米粒の荒れは起こらなかった。Embodiment 1 A water washing process and a water removing process in which a stirring body of a rotary type continuous rice washing machine having a known structure is provided at 600 revolutions per minute and a water removing device is continuously provided at an outlet thereof, While pouring water at 3 ° C. into the rice washing machine, the water of 14.2% in Showa 60
Nagihono polished rice from Wakayama is continuously introduced at a rate of 1 kg per minute. The polished rice enters into the injection water running in the rice washing tank, and is agitated in the water, washed while the rice is discharged from the outlet of the rice washing machine together with the washing water, and immediately enters the water removal device in the next step. Here, the washing water and the adhering water are forcibly removed and discharged from the water removing device. During that time, that is, the time from when the polished rice per grain was immersed in the water of the rice washing tank to when it was discharged from the water removal device was 45 seconds (mostly the time in the water removal process). . The rice that has just come out of the water removal process has a moisture content of 15.9%. Even if it is left indoors for 30 days, there is no decay or mold, and 1 in 10 grains.
Cracks occur only at the rate of grains (the original milled rice was cracked at a rate of about 1 in 50 grains), and there was no crushing (excluding crushed grains from the beginning). The sized group remained. When the washed rice was washed again, the washing water became turbid at 76P. P. M or less and cooked with only water without washing, but the rice was washed well, so it was a delicious rice with no smell of bran and less freshness than normal rice. Further, the washed rice treated as described above is put in a polyethylene packaging bag, and while being laid sideways, a light pressing force is applied by a flat plate from both the upper and lower surfaces to form a flat shape, and to discharge most of the excess air in the bag. It was then sealed, lifted up by hand, rocked upright or tilted, but there was little movement of the rice grains in the bag. This was subjected to a weighting and delivery test, but no roughening of the rice grains occurred.
【0009】[0009]
【実施例2】上記洗米機の回転数を毎分1800回転と
なし、除水装置を高性能にした除水行程を構成し、25
℃の水を注入し乍ら、水分13.8%の昭和60年和歌
山県産日本晴の精白米を連続的に毎分10kgペースの
速さで投入する。この場合は精白米が洗米槽の水に漬か
った時から、除水装置から排出されるまでの時間は約5
秒であった。除水行程より出たての米は含水率14.5
%になって居り、そのまま30日間、室内に放置してい
ても、腐敗も発カビもなく、又亀裂の入った米粒は1粒
もなく(当初からの亀裂米を除く)、勿論、砕粒にもな
らず(当初からの砕粒は除く)元の整粒群のままであっ
た。その洗い米を再洗すると濁度76P.P.M以下で
あり、洗わずに水だけ入れて炊いても鮮度もよく通常よ
りややおいしいご飯になった。Embodiment 2 The rice washing machine was rotated at 1800 revolutions per minute to constitute a water removal process in which the water removal device had a high performance.
While injecting water at a temperature of ° C., Nipponbare polished rice from Wakayama Prefecture, Japan, having a water content of 13.8%, is continuously introduced at a rate of 10 kg per minute. In this case, the time from when the polished rice is immersed in the water in the rice washing tank until it is discharged from the water removal device is about 5 hours.
Seconds. Rice fresh from the water removal process has a moisture content of 14.5.
%, Even if it is left indoors for 30 days, there is no rot and no mold, and there is no cracked rice grain (excluding cracked rice from the beginning). The original sized group (excluding the crushed granules from the beginning) was still intact. When the washed rice is washed again, the turbidity is 76P. P. It was less than M, and even if it was cooked with only water without washing, it became fresh and had a slightly better taste than usual.
【0010】[0010]
【実施例3】本発明の洗い米を炊いたときの食味を評価
するためにサンプル1〜4について24名のパネルに味
覚テストを行った。サンプル米としては昭和63年産、
あきたこまちの精白米を用い、いずれも同一原料とし
た。また、炊飯条件はいずれも同じである。サンプル1
(対照品)は通常の方法で洗った後炊いた米であり、サ
ンプル2(対照品)は熱アルコールで洗った後乾燥しア
ルコールを除いた洗い米を炊いたものである。サンプル
3(対照品)は通常の方法で洗米した後水切りし乾燥さ
せた米を炊いたものであり、サンプル4(本発明品)は
実施例2の方法で洗米、除水した洗い米を炊いたもので
ある。評価方法はサンプル1を基準にして、それより食
味がよいか否かを各パネラーが評価する方法を用いた。
評価点は下記の通りであるが、サンプル1は評価点0と
した。 0サンプル1と同じである。………0 0 〃 よりわずかにおいしい…+1 0サンプル1よりわずかにまずい…−1 0 〃 より少しおいしい………+2 0 〃 より少しまずい…………−2 0 〃 よりかなりおいしい……+3 0 〃 よりかなりまずい………−3 0 〃 よりたいそうおいしい…+4 0 〃 よりたいそうまずい……−4 0 〃 よりもっともおいしい +5 0 ″ よりもっともまずい……−5 味覚テストの結果を表1に示す。Example 3 To evaluate the taste when the washed rice of the present invention was cooked, a taste test was conducted on 24 panels of Samples 1 to 4. Made in 1988 as sample rice,
Akitakomachi polished rice was used, and all were made from the same raw material. The cooking conditions are the same. Sample 1
(Control) is rice cooked after washing by a usual method, and Sample 2 (Control) is washed rice washed with hot alcohol, dried and removed of alcohol, and cooked. Sample 3 (control product) was prepared by washing rice after washing with a usual method, and then draining and drying rice. Sample 4 (product of the present invention) was prepared by washing and removing the washed rice by the method of Example 2. It is a thing. The evaluation method used was a method in which each panelist evaluated whether or not the taste was better based on Sample 1.
The evaluation points are as follows. Sample 1 was set to evaluation point 0. 0 Same as sample 1. ... slightly more delicious than 0 0 ... + 10 slightly worse than sample 1 ... 10 slightly less delicious ... + 2 0 slightly less than ... 20-much more delicious than 20 0 ... +3 It is much worse than 0〃 ... -30−3 It is much more delicious ... + 40〃 It is so bad ...- 40−4 It is more delicious than +50 ″ It is the worst ... -5 The results of the taste test are shown in Table 1. .
【0011】[0011]
【表1】 以上の結果から明らかなごとく、本発明の洗い米(サン
プル4)は対照品(サンプル2,3)より大変美味であ
った。また、通常の方法で洗米した米よりも本発明の洗
い米の方が炊いたとき食味が優れている。[Table 1] As is clear from the above results, the washed rice of the present invention (sample 4) was much more delicious than the control products (samples 2 and 3). Further, the washed rice of the present invention has a better taste when cooked than the rice washed in a usual manner.
【0012】[0012]
【発明の効果】本発明の洗い米は次の(1)〜(4)に
示すような効果を有するものである。 (1)本発明の洗い米は、低コストで生産することがで
きると共に、それを炊飯する時には、釜に水と共に入れ
ても濁らず、そのままで炊く事が出来、永年の願望であ
った消費者の洗米手間を省くことが出来る。又、米肌面
に亀裂がなく、米肌面陥没部の糠分がほとんど除かれて
いるので、炊き上がった飯は糠の臭みがなく、光沢があ
り、おいしいご飯である。又、糠粉をほとんど除去され
た本発明品は、従来の米よりも鮮度が落ちず、保存性が
よい。 (2)本発明品の洗い米はビタミンが従来の米より多く
摂取出来る。これは本発明品は、短時間洗米だから水溶
性ビタミンの流出が少ないし消費者がそれを洗米せずに
食べられるからである。 (3)本発明品の米は洗米歩留りがよいので、社会的に
有益である。これは従来の米の洗米は手作業でも機械式
でも高圧でゴシゴシとやるので、本来米肌に残って欲し
い物質も剥離され流失してしまうが、本発明品では洗米
槽の水を高速撹拌で洗米するので、米粒には圧力がかか
らず、その結果、食味を低下させる残存糠以外の物質の
剥離は少ない。 (4)本発明の洗い米は、水を加えただけで炊くことが
できるので研ぎ汁によって河川が汚染されるということ
がない。又、本発明の洗い米の包装方法によれば包装袋
内部での米粒の移動が抑制でき併せて外圧も防げるの
で、保管時などで生じる加重による米の傷みや輸送時な
どに於ける米粒同志の摺れ合いがなく、荒れや砕米が発
生しない。この為、強度に難のある洗い米を現状の輸送
方法によって無事に配達することが可能となる。The washed rice of the present invention has the following effects (1) to (4). (1) The washed rice of the present invention can be produced at low cost, and when it is cooked, it can be cooked as it is without turbidity even if it is put into a kettle together with water. This saves the user the hassle of washing rice. In addition, since the rice skin has no cracks and most of the rice bran depressed portions have been removed, the cooked rice has no odor of rice bran, is glossy, and is delicious rice. In addition, the product of the present invention from which the bran flour has been almost removed does not lose freshness compared to conventional rice and has good storage stability. (2) Washed rice of the present invention can take more vitamins than conventional rice. This is because the product of the present invention is a short-time washing of rice, so that water-soluble vitamins are less spilled out and consumers can eat it without washing the rice. (3) Since the rice of the present invention has a good rice washing yield, it is socially beneficial. This is because conventional rice washing is done with high pressure both manually and mechanically at high pressure, so the substance that you want to remain on the rice skin is peeled off and washed away, but in the present invention the water in the rice washing tank is stirred at high speed Since the rice is washed, pressure is not applied to the rice grains, and as a result, there is little exfoliation of substances other than the residual bran that reduces the taste. (4) Since the washed rice of the present invention can be cooked only by adding water, the river is not contaminated by the sharpening juice. In addition, according to the method for packaging washed rice of the present invention, the movement of rice grains inside the packaging bag can be suppressed and external pressure can be prevented, so that the rice grains are damaged by the weight generated during storage and the like and the rice grains during transportation. There is no rubbing and no roughening or broken rice occurs. For this reason, it becomes possible to safely deliver the washed rice with poor strength by the current transportation method.
Claims (2)
部にとどまっているうちに強制的に除水して得られる、
米肌に亀裂がなく、米肌面にある陥没部の糠分がほとん
ど除去された、平均含水率が約13%以上16%を超え
ないことを特徴とする洗い米。1. A method in which water absorbed during washing is mainly obtained by forcibly removing water while remaining on the surface layer of rice grains.
Washed rice characterized by having no cracks in the rice skin, substantially removing the bran in the depressions on the rice skin, and having an average moisture content of about 13% or more and not more than 16%.
包装材を使用した包装用袋に入れ、当該米と包装用袋と
の間に、米粒群のみかけの体積が最も小さい状態を保持
するに必要な空気のみを残し、余剰空気はすべて排除し
て密封することを特徴とする洗い米の包装方法。2. The washed rice according to claim 1 is placed in a packaging bag using an airtight packaging material, and the apparent volume of the rice grains is the smallest between the rice and the packaging bag. A method for packaging washed rice, characterized in that only the air necessary to retain the remaining air is removed and all excess air is eliminated and sealed.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1062648A JP2602090B2 (en) | 1989-03-14 | 1989-03-14 | How to make washed rice |
JP4179248A JP2615314B2 (en) | 1989-03-14 | 1992-06-12 | Washed rice and its packaging method |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1062648A JP2602090B2 (en) | 1989-03-14 | 1989-03-14 | How to make washed rice |
JP4179248A JP2615314B2 (en) | 1989-03-14 | 1992-06-12 | Washed rice and its packaging method |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1062648A Division JP2602090B2 (en) | 1989-03-14 | 1989-03-14 | How to make washed rice |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP7020276A Division JP2711644B2 (en) | 1995-02-08 | 1995-02-08 | Washing rice production equipment |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH05304910A JPH05304910A (en) | 1993-11-19 |
JP2615314B2 true JP2615314B2 (en) | 1997-05-28 |
Family
ID=26403694
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1062648A Expired - Lifetime JP2602090B2 (en) | 1989-03-14 | 1989-03-14 | How to make washed rice |
JP4179248A Expired - Lifetime JP2615314B2 (en) | 1989-03-14 | 1992-06-12 | Washed rice and its packaging method |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1062648A Expired - Lifetime JP2602090B2 (en) | 1989-03-14 | 1989-03-14 | How to make washed rice |
Country Status (1)
Country | Link |
---|---|
JP (2) | JP2602090B2 (en) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2602090B2 (en) * | 1989-03-14 | 1997-04-23 | 株式会社 東洋精米機製作所 | How to make washed rice |
JP2616821B2 (en) * | 1989-06-06 | 1997-06-04 | 株式会社佐竹製作所 | Processing method of non-washed rice |
JP2651976B2 (en) * | 1992-08-06 | 1997-09-10 | 株式会社 東洋精米機製作所 | How to make washed rice |
TW332186B (en) * | 1995-10-25 | 1998-05-21 | Shinwa Kikai Kk | Manufacturing method for sterile rice package |
JP6703512B2 (en) * | 2017-11-14 | 2020-06-03 | 株式会社銀シャリ亭 | Cooking method |
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JPS4828655A (en) * | 1971-08-24 | 1973-04-16 | ||
JPS5122063A (en) * | 1974-08-19 | 1976-02-21 | Fujitsu Ltd | Tasokairobanno seizohoho |
JPS5362366A (en) * | 1976-11-15 | 1978-06-03 | Takahide Akiyama | Washing and transport apparatus for rice and wheat |
JPS54154548A (en) * | 1978-05-23 | 1979-12-05 | Kibun Kk | Rice treating method |
JPS55124549A (en) * | 1979-03-19 | 1980-09-25 | Satake Eng Co Ltd | Riceecleaning device |
JPS5623841A (en) * | 1979-08-03 | 1981-03-06 | San Ei Chem Ind Ltd | Acidophilus milk food |
JPS5637056A (en) * | 1979-08-31 | 1981-04-10 | Shiyouichi Yokoyama | Method and device for washing rice and other cereal |
JPS56169554A (en) * | 1980-05-31 | 1981-12-26 | Satake Eng Co Ltd | Processing method of polished rice |
JPS572645A (en) * | 1980-06-09 | 1982-01-08 | Satake Eng Co Ltd | Method of processing polished rice |
JPS5716664A (en) * | 1980-06-30 | 1982-01-28 | Nichigou Asechiren Kk | Method and apparatus for soaking water in polished rice |
JPS5837856B2 (en) * | 1980-07-16 | 1983-08-19 | 川崎重工業株式会社 | rice washing equipment |
JPS57141257A (en) * | 1981-02-25 | 1982-09-01 | Akatsuki Beikoku Kk | Packing method of rice |
JPS5820237A (en) * | 1981-07-31 | 1983-02-05 | 静岡製機株式会社 | Grain drying method by microwave oscillator |
JPS5840055A (en) * | 1981-08-28 | 1983-03-08 | Satake Eng Co Ltd | Device for processing and treating rice grain |
JPS58131140A (en) * | 1982-02-01 | 1983-08-04 | 株式会社 サタケ | Method and apparatus for polishing rice for sake |
JPS59125853A (en) * | 1982-12-29 | 1984-07-20 | Yoshiharu Satake | Preparation of instantly cookable rice |
JPS59125855A (en) * | 1983-01-06 | 1984-07-20 | Satake Eng Co Ltd | Simplified device for moisture control of polished rice |
JPS59183663A (en) * | 1983-04-05 | 1984-10-18 | Akatsuki Beikoku Kk | Pretreatment of rice to be boiled |
JPS59192050A (en) * | 1983-04-15 | 1984-10-31 | Satake Eng Co Ltd | Method and apparatus for processing polished rice |
JPS60129143A (en) * | 1983-12-13 | 1985-07-10 | 株式会社 サタケ | Overload controller of humidifying rice polishing apparatus |
JPS6185155A (en) * | 1984-10-04 | 1986-04-30 | Akio Sugi | Method and apparatus for humidifying polished rice |
JPS61115858A (en) * | 1984-11-12 | 1986-06-03 | 大山 義夫 | Method of bagging processed boiling rice |
JPS61152402A (en) * | 1984-12-26 | 1986-07-11 | 梶間 定勇 | Crazing preventive method of wood |
JPS61121946U (en) * | 1985-01-19 | 1986-08-01 | ||
JPS61209056A (en) * | 1985-03-11 | 1986-09-17 | 株式会社 サタケ | Rice-grain high-speed safety humidifying method and device |
JPS61283359A (en) * | 1985-06-10 | 1986-12-13 | 株式会社 サタケ | Method and apparatus for controlling moisture adding amount of humidifying rice refiner |
JPS6248343A (en) * | 1985-08-26 | 1987-03-03 | Nakagiri:Kk | Treatment of rice grain |
JPH0661229B2 (en) * | 1985-12-06 | 1994-08-17 | ハウス食品株式会社 | Dry rice manufacturing method |
JPS6384642A (en) * | 1986-09-28 | 1988-04-15 | 株式会社 サタケ | Humidified rice-cleaning device |
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JPH0675685B2 (en) * | 1987-06-20 | 1994-09-28 | 株式会社東洋精米機製作所 | Finishing rice polishing method |
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JP2602090B2 (en) * | 1989-03-14 | 1997-04-23 | 株式会社 東洋精米機製作所 | How to make washed rice |
-
1989
- 1989-03-14 JP JP1062648A patent/JP2602090B2/en not_active Expired - Lifetime
-
1992
- 1992-06-12 JP JP4179248A patent/JP2615314B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JPH05304910A (en) | 1993-11-19 |
JP2602090B2 (en) | 1997-04-23 |
JPH02242647A (en) | 1990-09-27 |
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