JP2651976B2 - How to make washed rice - Google Patents

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【０００１】[0001]

【産業上の利用分野】この発明は、洗米及び「かし置
き」を不要とし、水を入れるだけで直ちに炊飯可能な含
水率の高い洗い米とその製造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a high-moisture-content washed rice which can be cooked immediately by merely adding water, without the need for washing and "washing" the rice.

【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。又煩わしい「かし置き」の不要なもの
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もおいしく食べられ然も「か
し置き」不要な含水率の高い洗い米は今まで製造されな
かった。洗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、これを乾燥すると必ず亀裂が入り、その内に砕
粒化してしまうので、本発明者の洗い米（特開平２−２
４２６４７号公報）が世に出るまでの洗い米は炊いて食
しても到底食べられるものではなく、炊飯には適さなか
った。それらの洗い米としては、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５１−２２０
６３号公報）などが知られている。また、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６０−５４６
５０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、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
米飯の食味も極めて落ちるという問題があった。従って
それらの洗い米または無洗米は非実用的でしかなかっ
た。そこで出願人は先に消費者が炊飯の際、とぎ洗いを
しなくともよい「洗い米とその製造方法」を特願平１−
６２６４８をもって提供しているが（「洗い米」につい
ては平成４年６月１２日分割出願とした。）、当該発明
は精白米の洗滌、除糠、除水を数分間という短時間内で
行い含水率がほぼ１６％以下で、且つ米粒に亀裂のない
洗い米とその製造方法に関するものである。前記の発明
は消費者にとって炊飯時に研ぎ洗いしなくともよいとい
う大きな利点を有する洗い米であるが、然しながら、よ
り美味な米飯を能率的に炊飯するためには、従来の精白
米と同様に、炊飯加熱の前に「かし置き」の必要がある
と云う点が現在未解決である。即ち、この洗い米は、含
水率がほぼ１６％以下であるから、これを炊飯の際、水
を加え、いきなり釜を加熱したのでは、やや硬めのご飯
となる。又、水を多めにしても、飯粒がやや外柔内剛と
なり、食味上好ましくない。尤も、これまでの洗米が必
要である米に比べ、中には含水率がいくらか高くなって
いるし、更には糠が除かれているから吸水性がよくなり
「かし置き」の必要性は少なくなっているものの、やは
り「かし置き」が必要である。特に、業務用の釜や、家
庭用でも旧式の釜の場合は必要である。そこで炊飯に際
しては釡を加熱するまでに従来の米では約１時間、出願
人が先に提供した洗い米でも約１０分間は、水に米を浸
漬した方がより美味な米飯となる。それがいわゆる米飯
をより美味に炊くための「かし置き」と称されるもので
あるが、多忙な主婦や米飯提供業務店ではその時間が惜
しく、いわゆる「すぐ炊き米」のニーズが高いわけであ
る。この消費者のニーズに応える実用的な洗い米はいま
だ提供されていない。それは従前の精白米は水分１６％
以上になるとそのままでは経時に必ずカビが生えたり腐
敗したりするからである。従ってその対策に真空包装や
無酸素包装、或いは高温処理密封包装などが行われる
が、それでも保存性に問題があり、又コストが高くな
り、食味もよくないと云う問題点があったからである。
従来より知られている炊飯時に洗滌しないで炊ける洗い
米の製造方法は以上の通りであるが、精白米の洗滌、除
糠、除水後の含水率が従来のそれよりも高く、低コスト
で然も保存性にすぐれ、「かし置き」の必要がないとい
う洗い米の製造方法はいまだ知られていないのが現状で
ある。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. Also, it is desirable to use one that does not require troublesome “scratching”. However, rice that has been washed once, dried and then cooked with water added thereto, and even though it can be eaten deliciously, a washed rice with a high water content that does not require "scratching" has not been produced. 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 it will not be accepted as rice. Therefore, once the polished rice is immersed in water, it is inevitably cracked when it is dried and crushed into the cracked rice.
No. 42647) appeared in the world. Washed rice was not eaten at all even when cooked and eaten, and was not suitable for cooking rice. As the washed rice, for example, washed rice is washed, drained, air-dried or heat-dried (Japanese Patent Application Laid-Open No. 57-141257), and washed rice is washed.
Dry by cooling air or blowing at normal temperature
Japanese Patent Application Laid-Open No. 11-585), a method in which white rice is washed and drained, and then the water content is adjusted to 15% to 16% (Japanese Patent Publication No. 51-220).
No. 63) is known. In addition, as rice that can be cooked without grinding like non-washed rice (non-washed rice), one prepared by a method other than washing with water is 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. -546
No. 50). The former is not washed by immersing rice in water, so microscopic rice bran powder and small cave-shaped germs are invisible in the microscopic depressions that are invisible to the naked eye of the rice skin. The rice bran powder group that has entered remains 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 is extremely reduced. Therefore, those washed or non-washed rice were only impractical. In view of this, the applicant has previously disclosed a "washed rice and a method for producing the same" which does not require the consumer to wash the rice when cooking rice.
62648 (“washed rice” was filed as a divisional application on June 12, 1992.) The present invention performs washing, removing bran, and removing water from milled rice within a short time of several minutes. The present invention relates to washed rice having a moisture content of about 16% or less and having no cracks in rice grains, and a method for producing the washed rice. The above-mentioned invention is a washed rice having a great advantage that it is not necessary for the consumer to sharpen when cooking rice.However, in order to efficiently cook more delicious cooked rice, like the conventional polished rice, It is currently unresolved that it is necessary to "shake" before cooking rice. That is, since the washed rice has a water content of about 16% or less, if water is added to cook the rice and the kettle is heated suddenly, the rice becomes slightly harder. In addition, even if the amount of water is increased, the rice grains become slightly softer and harder to taste. However, compared to conventional rice that requires washing, the moisture content in the rice is somewhat higher. Despite the decrease, it is still necessary to put a scarecrow. In particular, this is necessary in the case of a commercial kettle or an old-style kettle for home use. Therefore, when cooking rice, immersing the rice in water for about 1 hour for conventional rice and about 10 minutes for the washed rice previously provided by the applicant before heating the kama results in more delicious cooked rice. That's what is called "Kashikori" to cook rice cooked more deliciously, but busy housewives and cooked rice shops do not have enough time, so the need for so-called "soon cooked rice" is high. It is. No practical washed rice has yet been provided to meet this consumer need. It's traditional rice is 16% moisture
If the above conditions are reached, mold will grow or decay over time. Therefore, vacuum packaging, oxygen-free packaging, or high-temperature processing sealed packaging is performed as a countermeasure, but there is still a problem in that it has a problem in storage stability, costs are high, and taste is not good.
Conventionally known methods for producing washed rice that can be cooked without washing during cooking are as described above. However, the water content after washing, removing bran, and removing water from the polished rice is higher than that of the conventional method, and the cost is lower. At present, there is no known method of producing washed rice that has excellent storage stability and does not require "scratching".

【０００３】[0003]

【発明が解決しようとする課題】生の米で、然も洗米の
要らない米の製造は、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、「洗い米」が消
費者より要望されて久しい。そして、洗わなくても炊け
る洗い米の製造法の開発が従来より試みられていたが、
炊いた米飯の食味は好ましいものではなかった。有史以
来未解決のその問題は本発明者の特願平１−６２６４８
（特開平２−２４２６４７）によって解決された。然し
いまだ「かし置き」の点が未解決であった。それは、
「かし置き」というのは、最大でも法令で定められた標
準含水率の精白米を炊飯前に水に浸漬して含水率をアッ
プして高含水率とする手段であり、かし置きの必要がな
い含水率で市場に流通させることは従来の技術をもって
しては米粒の特性上不可能（直ちに米粒に腐敗と変質が
始まるので。）であるからである。又特開平２−２４２
６４７及び特開平３−２４０４５２の手段で含水率をか
し置きの必要のない高含水率に仕上げようとすれば相当
長い時間水又は水溶液に浸漬し洗米、除糠、除水するこ
とになるから米粒に亀裂が入るので採用できない手段な
のであるばかりでなく、当業界においては１６％を超え
る高含水率の精白米を市場に提供することなど夢想だに
しなかったのである。従って本発明はこのような点に鑑
み、水洗、除糠、乾燥後も米粒に亀裂が入らずしかも、
標準含水率よりもはるかに高含水率で消費者が洗米もせ
ず、かし置きもせず、釜に米と水を入れ、すぐにスイッ
チを入れ炊飯しても、従来の米で、従来の方法で炊き上
げたものよりもおいしいご飯となり、然も炊飯前のなま
米の状態では特別な密封包装を必要とせず、開封して、
そのまま室内に放置していてもカビの発生や腐敗をしな
い日もちのする高含水率の洗い米及びその製造方法をこ
こに提供せんとするものである。[Problems to be Solved by the Invention] The production of raw rice, which does not require washing, contributes to the prevention of polluted water as well as the complexity of cooking rice. It has been long been requested by consumers. And the development of a method of manufacturing washed rice that can be cooked without washing has been attempted,
The taste of the cooked rice was not favorable. The problem that has not been solved since its history is described in Japanese Patent Application No. Hei.
(JP-A-2-242647). However, the point of "scare leave" was still unresolved. that is,
`` Kashikori '' is a means of increasing the moisture content by immersing polished rice with a standard moisture content at the maximum specified by law at the maximum before cooking rice to increase the moisture content. This is because it is impossible to distribute the product to the market with an unnecessary moisture content due to the characteristics of rice grains using conventional techniques (since the rice grains immediately start to rot and deteriorate). JP-A-2-242
647 and Japanese Patent Application Laid-Open No. 3-240452 will attempt to finish the water content to a high water content without the need for caulking, so that it will be immersed in water or an aqueous solution for a considerably long time to wash rice, remove bran, and remove water. Not only is this a means that cannot be adopted due to cracks in the rice grains, but the industry has never dreamed of providing polished rice with a high water content of more than 16% to the market. Accordingly, the present invention has been made in view of such a point, and rice grains are not cracked even after washing with water, removing bran, and drying.
Consumers put rice and water in the kettle, switch on immediately and cook rice without having to wash and leave rice with a much higher moisture content than the standard moisture content. It will be more delicious than the rice cooked in rice, and in the state of raw rice before cooking, it does not require special sealed packaging, open it,
It is an object of the present invention to provide a high-moisture-content washed rice having a date that does not cause mold generation or rot even when left in a room, and a method for producing the same.

【０００４】[0004]

【課題を解決する為の手段】本発明は、通常の含水率を
有する玄米又は精白米をあらかじめ、含水率を調質し、
玄米においては精白加工し、いずれの場合でも１５％以
上１９％を超えない高含水精白米とした上で水中で撹
拌、洗滌、除糠を行い、次いで洗滌水及び米粒表面水の
除水工程を経て、米粒が水に触れてから除水完了までの
時間を１１分以下となし、且つ、水に漬ける前の含水率
より、０％以上２％を超えることのない上昇含水率で、
米粒の平均含水率が除水した時点で１６％以上１９％を
超えない洗い米とする方法、又は、含水率が１５％以上
１７％以下の高含水率の玄米を無調質で精白し、当該精
白米を撹拌、洗滌、除糠を行うのであるが、その間の時
間を１１分以下となし、然も米粒の平均含水率が除水し
た時点で、水に漬ける前の精白米の含水率より０％以上
最大でも２％を超えない範囲の上昇含水率で、且つ１６
％以上１９％を超えない洗い米とする。然もこの二つの
方法共に洗滌と除糠は炊飯時水に入れて撹拌しても、濁
らない程度に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類や胚芽の抜け跡
に入り込んでいる糠粉群迄残存糠が除糠され、除水後の
米粒には亀裂がなく、且つ、含水率が１６％以上１９％
を超えることがなく、更に炊飯の際「かし置き」の必要
がなく、室内に放置されていても、日もちのする洗い米
となるなお、本明細書において「水に入れて撹拌しても
濁らない程度」は完全な透明を指称するものではなく、
例えば１３０ｇの水に１０ｇの米を入れ撹拌した場合、
従来の米を入れた場合の濁りとは大差で濁らないことを
いうのである。Means for Solving the Problems The present invention is to prepare brown rice or polished rice having a normal moisture content in advance by conditioning the moisture content,
Brown rice is polished to obtain a highly hydrated polished rice of 15% or more and not more than 19% in any case, and then stirred, washed, and bran-removed in water, and then subjected to a washing water and rice grain surface water removing process. After that, the time from the contact of the rice grains with water to the completion of water removal is set to 11 minutes or less, and the moisture content before immersion in water is 0% or more and does not exceed 2%.
A method of washing rice with an average water content of rice grains of 16% or more and not exceeding 19% at the time of dewatering, or browning rice with a high water content of 15% or more and 17% or less without quality reforming, The milled rice is agitated, washed, and bran-removed, and the time period is set to 11 minutes or less. When the average moisture content of the rice grains is removed, the moisture content of the milled rice before immersion in water. More than 0% but not more than 2% at the maximum, and
% And not more than 19%. Of course, in both of these methods, washing and removal of bran are carried out in rice during cooking, and even when agitated, the rice bran is invisible to the naked eye of the rice skin in innumerable microscopic depressions, and micron-sized bran and The remaining bran is removed to the bran flour group that has entered the traces of the germ, the rice grains after water removal have no cracks, and the water content is 16% or more and 19% or more.
It does not exceed, furthermore, when cooking rice, there is no need for "shrinking", and even if it is left indoors, it will be washed rice that will durable.In this specification, "put in water and stir "Natural degree" does not mean complete transparency,
For example, when putting 10 g of rice in 130 g of water and stirring,
That is, the turbidity of conventional rice is not much different from the turbidity of rice.

【０００５】[0005]

【発明の作用】国の法令により、昭和６３年までは、米
（玄米）の水分は１部の地域を除き１５％以下（業界で
は標準含水率と称している。）とされていたので、もし
も１５％を超えていれば検査が通らなくなる（高含水米
と認定される。）ことから、農家では安全率をみて、含
水率１４％以下に乾燥するのが一般的である。その上、
保管又は流通時に水分放散もあるから、実際に流通して
いる玄米水分はほとんど１３％〜１４％以下になってい
た。尤も１４％を超えるものもあるが極めて少なく、そ
れも１４．５％を超えるものは先ずみられないところで
あった。その上、それら玄米を精米加工をすると、その
間に摩擦熱で水分が発散し、含水率が低くなる。又低水
分のものは調質により水分アップする場合もあるが、そ
れでも精白米になった時点では総て含水率１４％を超え
ることはなかったのである。そして平成元年産米より国
の法令により玄米水分の上限が１％アップされ１６％以
下に変更されたが、それでも上記事情と、１６％を超え
ると米粒にカビが生えたり、変質したりすることによ
り、実際に流通している玄米水分はほとんど１５％以下
になっており、それら玄米を実際に精白米に仕上げる
と、水分が１４％〜１４．５％となり、１５％を超える
ものは見られないところである。本発明の洗い米はこれ
らの米（標準含水率）を原料として用いるのであるが、
その製法は、あらかじめ玄米、又は白米を調質によっ
て含水率をアップし、玄米は精白し、いずれの場合も、
精白米となった状態で水分を１５％以上１９％を超えな
い含水率に高めた上、これらの精白米を水中で高速に撹
拌する洗米行程で洗滌、除糠し、次に洗滌水及び米粒表
面の付着水を除水する行程で除水する。そして除水した
時の平均含水率は１６％以上１９％を超えないものと
し、又、精白米が水洗の為水に触れた時から含水率１６
％以上１９％を超えないものに除水されるまでの時間を
１１分以下とするものである。そうすることにより本発
明である洗い米が得られる。又、別の製法として、今
後法令の改正や無検査による通常含水率が、１５％以上
１７％以下の高含水玄米が流通する可能性もあるから、
このような高含水米においても、洗い米を製造すること
ができる。その場合は当該玄米をそのまま無調質で精白
し、これを洗滌、除糠、除水の工程を１１分以内とし、
除水した時点で、米粒の平均含水率を１６％以上１９％
を超えないよう除水して洗い米とする。付け加えるに、
いずれの場合でも洗滌前の精白米の含水率より０％
以上２％を超えない範囲の上昇含水率で１６％以上１９
％を超えない平均含水率を有する洗い米にすることであ
る。そしてその洗滌から除水完了までのトータル時間を
１１分以内とするのであるが、洗滌前の米の水分が低く
なるほど、又洗滌水温が高くなるほど、又米肌に傷があ
るほどその時間を短かくする必要がある。例えば含水率
１５．５％の精白米を水温３０℃で洗滌する場合はその
トータル時間は９０秒以内にしないと米粒に亀裂が入っ
てしまう（表１、表２参照）。なお、「平均含水率」と
は米粒の表面部と内部とが異なる含水率であってもそれ
を平均した含水率のことを指すのであり、そして含水率
の測定手段は、一般的に行われている乾燥法又は一般に
市販されている水分計によるものである。又「調質」と
は米の含水率を時間をかけて除々にアップすることであ
るが、玄米、又は、精白米の状態で調質によって水分ア
ップしても米粒に亀裂は生じない。なお、上記の加
工方式の洗滌、除糠、除水の手段は、本出願人が先に出
願提供してある特開平２−２４２６９７とほぼ同様であ
る。又平均含水率の調整、即ち除水度合の加減は公知の
除水装置例えば通風乾燥機の通風量や、湿度、温度を変
えることにより行うことができる。以上２つの製法を示
したが、いずれの方法でも重要なことは、本発明の方法
の基本的原理は、米粒内部と表層の深部には極端な水分
差を設けず、極端な水分差が発生する部分は米粒の表面
部だけとすること、即ち、米粒を洗滌水に漬けた時か
ら、除水が完了するまでの時間を短時間にすることによ
り、洗滌水によって１時的に含水率が極めて高くなるの
は米粒の表面部だけとしていること、いいかえると、表
面部に存在する水分がそれより中の表層深部に移行しな
い内に洗滌、除糠及び除水してしまうのである。その為
には、洗米（洗滌及び除糠）から除水完了までのトータ
ル時間を１１分以下と制限し、更に除水度においても、
除水直後の米粒の平均含水率を１６％以上１９％を超え
ないものと制限しているのである。そしてその除水度の
巾内においても制限がないわけではなく、除水度（乾燥
度）は洗滌前含水率より少し上のところが望ましいので
ある。何となれば、その部分（表層部）は１時的に極め
て高含水率になっているわけであるから、それを元の含
水率以下になるまで乾燥させると収縮が大きいからであ
る。さりとてその部分に多くの水分を残しておくと表層
深部に水分が移行し、それが乾燥する際その部分と内部
との間に大きなひずみが生じ、亀裂が発生してしまうか
ら、米粒表面の付着水を多く残さないようにすべきであ
る。従って洗滌前の含水率より僅かに上の平均含水率と
なるのが望ましく、例えば洗滌前の水分が１５％であっ
たものを除水後の水分を１９％に仕上げるようなことも
禁物なのである。反対に洗滌前の水分が１９％であった
ものを除水後の水分を１６％に仕上げるようなことも禁
物なのである。前者の場合は水分を高めるとしても、せ
いぜい１６．５％ぐらい、後者の場合は水分を低めると
しても１９％に仕上げるのが望ましい。要するに本発明
の製造方法を実施する場合は洗滌前の含水率より０％以
上２％を超えない含水率の範囲で０．３％〜１．３％ア
ップの平均含水率に仕上げるのが最良の方法である。こ
のようにして仕上げた１６％以上１９％を超えない平均
含水率の洗い米は、濁度は概ね６０Ｐ．Ｐ．Ｍ以下で、
水に入れて撹拌しても濁らないので洗米が不要であると
共に、炊飯時のかし置きも不要であり、然も亀裂が発生
しないのである。そして本発明に係る洗い米は保存性に
富み容易に発カビしたり腐敗したりしない。従来の精白
米を高含水化しただけでは、短時間に発カビや腐敗が生
じる。それは従来より穀物は含水率が１６％を超えると
確実にカビが発生するのが当業界の通念で、又、現実に
その通りで１６％を０．１％でもオーバーすると短期間
に異臭やカビが発生する。従って通常の環境で保存に耐
えるには含水率を１６％以下にすることが必須要件とし
て一般に行われてきたのである。これは発カビや、腐敗
の原因は、米粒の胚乳におこるよりも、胚乳表面に存在
する糠分に生じやすいこと、しかもその糠分除去のしか
たを知らなかったからである。然るに本発明における洗
い米はその糠分が除去されているので、そのままむき出
しで、室内に保管していても、カビの発生や、腐敗が防
止され日もちがよいのである。尤も日もちがすると云っ
ても、夏期と冬季によって相当な差があることは否なめ
ないし、又含水率が低いもの程、日もちがするのは当然
である。しかし、食味上の口当たりを重視する時は、高
水分の方がよく、従って季節や、消費者個々の、購買し
た洗い米の消費の遅速或は嗜好等を勘案して、１６％を
超え１９％を超えない巾内で、それぞれ適当な複数種の
含水率を選んだ商品作りをすることが必要であり又且つ
可能である。尚、本発明の洗い米は風光の当らぬ室内で
あれば、問題ないが、太陽の直射、又は反射光や強風に
当ると亀裂が発生することもあるので、本発明の洗い米
は製造工程を経た後は直ちに包装するのが望ましい。そ
して、その包装材は、通気性のものでもよい。又、更に
水分１９％に近い高含水洗い米を一層日もちを長くする
必要がある時は、ポリエチレン製などの通気性又は非通
気性の袋に密封の上、６０℃〜７０℃の湯に数分間漬け
るとよい。又、調質する時期が夏季の場合は、米粒が発
酵しないよう冷却しながら行うとよい。尚、本発明の洗
い米の含水率を１６％以上１９％を超えないものとして
いるのは、１９％より水分が上がると、日もちが悪く
（表３）、実用性がなくなるし、逆に少なくとも１６％
以下になると、炊飯の際「かし置き」が必要となるから
である。Until 1988, rice (brown rice) had a water content of 15% or less (known as the standard moisture content in the industry), except in some areas, according to national laws. If it exceeds 15%, the test will not pass (it will be recognized as high water content rice), so it is common for farmers to dry the water content to 14% or less in view of the safety factor. Moreover,
Since there is also water release during storage or distribution, the brown rice moisture actually distributed was almost 13% to 14% or less. Although some of them exceeded 14%, they were very few, and those exceeding 14.5% were rarely seen. In addition, when the brown rice is milled, moisture is released due to frictional heat during the milling, and the moisture content is reduced. In addition, the low-moisture ones may increase the water content by refining, but nonetheless, when the rice has become polished rice, the water content has never exceeded 14%. In addition, the upper limit of brown rice moisture was increased by 1% and reduced to 16% or less according to national laws from 1989 produced rice, but the above conditions still remain, and if it exceeds 16%, the rice grains may mold or deteriorate As a result, the brown rice moisture actually distributed is almost 15% or less, and when those brown rice are actually finished to polished rice, the moisture becomes 14% to 14.5%, and those exceeding 15% are seen. There is no place. The washed rice of the present invention uses these rices (standard moisture content) as a raw material.
The manufacturing method is to raise the moisture content of brown rice or white rice in advance by refining, brown rice is whitened, in any case,
In the state of polished rice, the water content is increased to 15% or more and not more than 19%, and then the polished rice is washed and debranched in a water washing process in which it is rapidly stirred in water, followed by washing water and rice grains. Water is removed in the process of removing water adhering to the surface. The average water content at the time of water removal shall be 16% or more and not more than 19%, and the water content will be 16% from the time when the polished rice comes in contact with water for washing.
The time required for the water to be removed to a value not less than 19% and not more than 19% is 11 minutes or less. By doing so, the washed rice of the present invention is obtained. Also, as another manufacturing method, there is a possibility that high moisture brown rice with a normal moisture content of 15% or more and 17% or less will be distributed in the future due to revision of laws and no inspection.
Washed rice can be produced even with such highly hydrated rice. In that case, the brown rice is refined as it is without any purification, and the washing, bran removal and water removal steps are performed within 11 minutes.
At the time of water removal, the average moisture content of rice grains is 16% or more and 19%
Water so as not to exceed the water level. In addition,
In any case, 0% from the moisture content of the polished rice before washing
16% or more with a rising water content not exceeding 2%
% Of washed rice having an average moisture content not exceeding%. The total time from the washing to the completion of water removal is set to 11 minutes or less. The shorter the water content of the rice before washing, the higher the temperature of the washing water, and the more the rice skin is damaged, the shorter the time. It needs to be hidden. For example, when polished rice having a water content of 15.5% is washed at a water temperature of 30 ° C., cracks may occur in rice grains unless the total time is within 90 seconds (see Tables 1 and 2). In addition, "average moisture content" refers to the average moisture content even if the surface portion and the inside of the rice grain have different moisture content, and the means for measuring the moisture content is generally performed. Drying method or a commercially available moisture meter. In addition, “tempering” refers to gradually increasing the water content of rice over time. However, cracking does not occur in rice grains even if the moisture is increased by tempering in the condition of brown rice or polished rice. The means for washing, removing bran, and removing water in the above-mentioned processing method are almost the same as those described in Japanese Patent Application Laid-Open No. 2-242697 filed by the present applicant. Adjustment of the average water content, that is, adjustment of the degree of water removal, can be performed by changing the ventilation amount, humidity, and temperature of a known water removal device such as a ventilation dryer. Although the above two manufacturing methods are described above, it is important that in any of the methods, the basic principle of the method of the present invention is that there is no extreme moisture difference between the inside of the rice grain and the deep part of the surface layer, and an extreme moisture difference occurs. The portion to be removed is limited to the surface of the rice grains, that is, the time from when the rice grains are immersed in the washing water to when the removal of water is completed is shortened. It is extremely high only in the surface portion of the rice grain, in other words, the water existing on the surface portion is washed, debranched, and dewatered before the water existing on the surface portion does not migrate to the deeper surface portion. For this purpose, the total time from rice washing (washing and removing bran) to completion of water removal is limited to 11 minutes or less.
The average moisture content of the rice grains immediately after water removal is limited to 16% or more and not more than 19%. There is no limitation in the range of the water removal degree, and the water removal degree (dryness) is desirably slightly higher than the water content before washing. This is because the portion (surface layer portion) has an extremely high moisture content at one time, and if it is dried to the original moisture content or less, the shrinkage is large. If a lot of water is left in the area, the water will migrate to the deep part of the surface layer, and when it dries, a large strain will be generated between the part and the inside, causing cracks, so the adhesion of the rice grain surface You should not leave much water. Therefore, it is desirable that the average water content is slightly higher than the water content before the washing. For example, it is also prohibited that the water content after the washing is 15% and the water content after the removal is reduced to 19%. . Conversely, it is forbidden to finish the water content of 19% before washing with 16% water content after removing water. In the former case, it is desirable to increase the moisture content to 16.5% at most, and in the latter case, it is desirable to reduce the moisture content to 19%. In short, when the production method of the present invention is carried out, it is best to finish the average water content of 0.3% to 1.3% up in the range of 0% or more and not more than 2% from the water content before washing. Is the way. Washed rice having an average water content of 16% or more and not more than 19% finished in this way has a turbidity of about 60 P.S. P. Below M
The rice is not turbid even when stirred in water, so that rice washing is not required, and no caulking is required at the time of cooking rice, so that cracks do not occur. And the washed rice according to the present invention is rich in preservability and does not easily mold or rot. Simply increasing the water content of conventional polished rice causes mold and rot in a short time. It is a common wisdom in the industry that molds will surely generate mold when the moisture content exceeds 16%, and in fact, if the moisture content exceeds 16% by 0.1%, the odor and mold will be reduced in a short time. Occurs. Therefore, in order to withstand storage in a normal environment, it has been generally performed as an essential requirement that the water content be 16% or less. This is because mold development and decay were more likely to occur in the bran present on the endosperm surface than in the endosperm of rice grains, and they did not know how to remove the bran. However, since the bran content of the washed rice of the present invention is removed, even if it is bare and stored indoors, the generation of mold and rot are prevented, and the rice has a good date. Even if the days are different, it is inevitable that there is a considerable difference between summer and winter, and it is natural that the lower the water content, the longer the days. However, when the palatability of the taste is emphasized, the high water content is better. Therefore, in consideration of the season, the speed of consumption of the washed rice purchased by the individual consumers or the taste, etc., it is over 16% to 19%. It is necessary and possible to make a product in which a plurality of suitable moisture contents are selected within a width not exceeding%. In addition, the washed rice of the present invention is not a problem as long as it is in a room that is not exposed to the sunshine, but cracks may occur when exposed to direct sunlight, reflected light or strong wind. It is desirable to pack immediately after passing through. And the packaging material may be air-permeable. If it is necessary to further extend the life of the highly water-washed rice having a water content of about 19%, seal it in a breathable or non-breathable bag made of polyethylene or the like, and then place it in hot water at 60 ° C to 70 ° C. Soak for a few minutes. In addition, when the seasoning is in the summer, it is preferable to perform the cooling while cooling so that the rice grains do not ferment. The reason why the water content of the washed rice of the present invention is not less than 16% and not more than 19% is that when the water content is higher than 19%, the sunshine deteriorates (Table 3), and the practicality is lost. At least 16%
This is because "cooking" is required when cooking rice.

【０００６】[0006]

【実施例１】精米機より排出された水分１４．８％の精
白米（品種日本晴）を、白米調質によって１５．５％に
水分をアップし、それを毎分６００回転の連続式洗米機
によって水温２０℃の水中で撹拌洗米し、直ちに洗滌水
と共に排出した米粒群を遠心脱水及び通風乾燥機によっ
て除水した。そして精白米が洗米機の水に触れた時か
ら、洗米機より排出されるまでの時間は約１５秒、除水
に要した時間は約４５秒、トータルで６０秒であった。
除水直後の含水率は１６．２％であった。又、濁度は１
５Ｐ．Ｐ．Ｍであった。それを室温３０℃湿度８０％の
ところで４０日保管したが、何ら異常なく無洗直ぐ炊き
で炊飯しても従来の米をすぐ炊きしたものに比べておい
しいご飯になった。[Example 1] Continuous rice washing machine of 14.8% moisture discharged from rice milling machine (variety Nipponbare), increased in moisture to 15.5% by white rice refining, and then 600 revolutions per minute. The rice was stirred and washed in water at a water temperature of 20 ° C., and the rice grains discharged together with the washing water were immediately removed by centrifugal dehydration and ventilation dryer. The time from when the polished rice came into contact with the water of the rice washing machine to when it was discharged from the rice washing machine was about 15 seconds, and the time required for water removal was about 45 seconds, which was 60 seconds in total.
The water content immediately after water removal was 16.2%. The turbidity is 1
5P. P. M. It was stored at room temperature of 30 ° C. and humidity of 80% for 40 days. Even if it was cooked immediately without any washing, it became delicious rice as compared with conventional rice cooked immediately.

【０００７】[0007]

【実施例２】水分１５％の玄米（日本晴）を８℃の環境
下で玄米調質により１８．８％に水分アップをし、それ
を抵抗を少なくした精白室機構の精米機により精白米に
すると水分は１８．１％となった。それを従前より使用
されている通常のバッチ式の洗米機によって水温１０℃
の水中で撹拌洗米した後、ザルで洗滌水と共に排出した
米粒群を水切りした後、通風乾燥機によって除水させ
た。洗米に２分、水切りに２分、通風乾燥に４分、計８
分であった。除水直後の平均含水率は１８．９％であっ
た。又、濁度は１７Ｐ．Ｐ．Ｍであった。それを室温２
２℃湿度８０％で保管したがまる１３日間は異常がなか
った。保存期間の短い外食産業などには充分利用出来る
日数である。この米を無洗直ぐ炊きで炊飯したが、特に
口当りのソフトなおいしいご飯になった。尚、本実施例
の場合は洗滌前の精白米水分が高いので、米の吸水能力
が低く、前記の通り８分間かかっても米粒に亀裂が入ら
なかった。[Example 2] Brown rice (Nipponbare) with a moisture content of 15% was raised to 18.8% by brown rice refining in an environment of 8 ° C, and the resulting rice was refined with a milling machine of a whitening room mechanism that reduced resistance. Then, the moisture became 18.1%. Water temperature of 10 ℃ by the usual batch type rice washing machine used before
After washing rice with stirring in water, the rice grains discharged together with the washing water in a colander were drained, and then water was removed by a draft dryer. 2 minutes for washing rice, 2 minutes for draining, 4 minutes for ventilation drying, total 8
Minutes. The average water content immediately after water removal was 18.9%. The turbidity is 17P. P. M. Room temperature 2
It was stored at 2 ° C. and 80% humidity, but there was no abnormality for 13 days. This is the number of days that can be used sufficiently for the restaurant industry with a short storage period. This rice was cooked without washing, and it became particularly delicious and soft. In the case of this example, the water content of the polished rice before washing was high, so that the water absorption capacity of the rice was low, and no cracks appeared in the rice grains even after 8 minutes as described above.

【０００８】[0008]

【実施例３】水分１５％の玄米（日本晴）を通常に精米
加工すると、風損により含水率は１４．５％となった。
それを直ちに毎分８００回転の連続式洗米機によって、
水温３０℃の水中で撹拌、洗米し、直ちに洗滌水と共に
排出した米粒群を遠心脱水及び通風乾燥機によって洗滌
水及び付着水を除水させた。そして精白米が洗米機の水
に触れた時から、洗米機より排出されるまでの時間は約
１５秒、除水に要した時間約４５秒、トータルで６０秒
であった。除水直後の平均含水率は、１６．２％であっ
た。そして濁度は１４Ｐ．Ｐ．Ｍであった。又亀裂も入
っていなかった。それを室温３０℃、湿度８０％のとこ
ろで４０日保管したが、何ら異常なく加水量をやや多く
して無洗直ぐ炊きで炊飯したが、おいしい部類のご飯に
なった。尚この洗い米を５分間「かし置き」して炊くと
一層おいしかった。従って、この程度の含水率では「か
し置き不要」と云える米である。Example 3 When brown rice (Nipponbare) having a water content of 15% was normally milled, the water content was 14.5% due to windage damage.
Immediately by a continuous rice washing machine at 800 revolutions per minute,
The rice was stirred and washed in water at a water temperature of 30 ° C., and the rice grains discharged together with the washing water were immediately subjected to centrifugal dehydration and a ventilation dryer to remove the washing water and the attached water. The time from when the polished rice came into contact with the water of the rice washer until it was discharged from the rice washer was about 15 seconds, the time required for water removal was about 45 seconds, and the total was 60 seconds. The average water content immediately after water removal was 16.2%. And the turbidity is 14P. P. M. There were no cracks. It was stored for 40 days at a room temperature of 30 ° C. and a humidity of 80%, but without any abnormality, the amount of water was slightly increased, and the rice was cooked immediately without washing, but it became a delicious class of rice. The rice was even better when cooked for 5 minutes. Therefore, rice with such a water content is said to be "no need to leave".

【０００９】[0009]

【実施例４】原料は昭和６３年産、あきたこまちを用い
た。この原料玄米は、別に調質したわけではないが、湿
度の高い低部に保管してあったためか、入荷した時に、
すでに水分１６．２％の高含水米であった。それを無調
質で精米機で通常に精米加工をした。但し、当日は雨が
降り、湿度が高かったせいか風損が少なく、含水率１
５．９％の精白米が得られた。精米機から排出されたそ
の精白米を直ちに毎分８００回転の連続式洗米機によっ
て、水温３０℃の水中で撹拌洗米し、直ちに洗滌水と共
に排出した米粒群を、遠心脱水及び通風乾燥によって、
洗滌水及び付着水を除水させた。そして、精白米が洗米
機の水に触れた時から、除水完了までのトータル時間は
６５秒であった。除水直後の含水率は１７．５％であっ
た。又米粒に亀裂がなく、濁度は４５Ｐ．Ｐ．Ｍであっ
た。それを室温２２℃、湿度８０％のところで３０日間
保管したが、何ら異常なく、無洗直ぐ炊きで炊飯した
が、ソフトでおいしいご飯となった。なお、その他の実
施例における水温と、洗米及び除水のトータル時間と、
洗い米の仕上り具合は次の表１、２に示す通りであり、
又、室温と保管日数による異臭やカビの発生など異常発
生の関係及び本発明の洗い米と従来の米との差異は表３
に示す通りである。Example 4 The raw material used was Akitakomachi, manufactured in 1988. This raw brown rice was not tempered separately, but because it was stored in a humid low part, when it arrived,
It was already high water content rice with a water content of 16.2%. It was milled normally with a rice mill with no tempering. However, on the day, it was raining, and the windage was small because of the high humidity.
5.9% of polished rice was obtained. The milled rice discharged from the rice mill was immediately stirred and washed in water at a water temperature of 30 ° C. by a continuous rice washing machine at 800 revolutions per minute, and the rice grains discharged immediately with the washing water were centrifugally dewatered and air-dried.
Washing water and attached water were removed. The total time from when the polished rice came into contact with the water of the rice washing machine to when the removal of water was completed was 65 seconds. The water content immediately after water removal was 17.5%. There are no cracks in the rice grains and the turbidity is 45P. P. M. It was stored at a room temperature of 22 ° C. and a humidity of 80% for 30 days, and without any abnormality, the rice was cooked immediately without washing, but it became a soft and delicious rice. In addition, the water temperature in other examples, the total time of washing and removing water,
The finished condition of the washed rice is as shown in the following Tables 1 and 2,
Table 3 shows the relationship between the occurrence of abnormal odors and molds due to room temperature and storage days, and the difference between the washed rice of the present invention and the conventional rice.
As shown in FIG.

【００１０】[0010]

【表１】 [Table 1]

【表２】 [Table 2]

【表３】 [Table 3]

【００１１】本発明の方法で得られた洗い米を炊いたと
きの食味を評価するためにサンプル１〜６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
れも同一規格の原料玄米を精白した。また、炊飯条件は
いずれも同じで且つ、すぐ炊きをした。 サンプル１（対照品）は通常の精白米を通常の方法で洗
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（公知の乾燥洗い米）を炊いたものであ
り、サンプル４（対象品）は特開平２−２６２６４７号
の米（含水率１５．２％）を炊いたものであり、サンプ
ル５は、本願発明の洗い米で実施例３の方法で洗米除水
した含水率１６．２％の洗い米を炊いたものである。サ
ンプル６は、本願発明の洗い米で、実施例４の洗い米を
炊いたものである。味の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。評価基準点は下記の通りであるが、サ
ンプル１は基準点０とした。 〇サンプル１と同じである。………… ０ 〇 〃 よりわずかにおいしい………＋１ 〇 〃 より少しおいしい……………＋２ 〇 〃 よりかなりおいしい…………＋３ ○ 〃 よりたいそうおいしい………＋４ ○ 〃 よりもっともおいしい………＋５ 〇サンプル１よりわずかにまずい……… −１ 〇 〃 より少しまずい………………−２ ○ 〃 よりかなりまずい……………−３ 〇 〃 よりたいそうまずい…………−４ ○ 〃 よりもっともまずい…………−５ 以上による味覚テストの結果を次の表４、表５に示す。
但し表５は表４の続きでサンプル６の結果である。In order to evaluate the taste when the washed rice obtained by the method of the present invention is cooked, 24
A taste test was performed on a panel of names. As the sample rice, polished rice of Akitakomachi produced in 1988 was used, and raw brown rice of the same standard was polished. In addition, the cooking conditions were the same, and the cooking was performed immediately. Sample 1 (control product) is a rice which was prepared by washing normal polished rice in a usual manner and then cooked, and sample 2 (control product) was prepared by washing with hot alcohol and then drying to remove the alcohol and washing rice. It is. Sample 3 (control product) was prepared by cooking rice (known dry-washed rice) which had been washed, then drained and dried by a conventional method, and sample 4 (target product) was rice (Japanese Patent Application Laid-Open No. 2-262647). Sample 5 is a cooked rice having a water content of 16.2%, which was washed with the washed rice of the present invention by the method of Example 3 to remove water. Sample 6 is the washed rice of the present invention prepared by cooking the washed rice of Example 4. The taste was evaluated by a method in which each sampler evaluated whether or not the taste was better than that of Sample 1. The evaluation reference points are as follows, but the sample 1 was set to the reference point 0.同 じ Same as sample 1. ……… 0 〇 わ ず か Slightly more delicious than… ＋１ ＋１ ＋１ 少 し お い し い 少 し 少 し slightly more delicious ………… + 2 〇 か な り お い し い… か な り か な り か な り か な り ３ ３ ３ ３ も っ と も お い し い…… + 5 わ ず か Slightly worse than sample 1 …… -1 〇 少 し Slightly worse than… −２ −２ −２-2 か な り か な り Very poorer than………… た いThe results of the taste test based on the above are shown in Tables 4 and 5 below.
However, Table 5 is the result of Sample 6 following Table 4.

【００１２】[0012]

【表４】 [Table 4]

【表５】 上表に明らかなごとく、本発明の方法で得られた洗い米
（サンプル５、６）は対照米サンプル２、３よりかなり
美味であり、対照品サンプル４よりも外柔内剛にならず
味が向上していることが明らかとなった。また、同じ精
白米であっても通常の方法で洗米（サンプル１）したも
のよりも本発明の方法で洗米、除水したものの方が炊い
たときに食味が格段に上っている。[Table 5] As is clear from the above table, the washed rice (samples 5 and 6) obtained by the method of the present invention is considerably more delicious than the control rice samples 2 and 3, and the taste is improved without becoming softer than the control sample 4. It became clear that. In addition, even when the same polished rice is used, the taste of the rice washed and dewatered by the method of the present invention is much higher than that of the rice washed (sample 1) by the usual method.

【００１３】[0013]

【発明の効果】本発明の洗い米は低コストで、生産する
ことが出来ると共に、できあがった米には亀裂がなく、
高含水米でありながら特別な包装を必要とせず、又、包
装を開封した後においても米肌の肉眼では見えない無数
の微細な陥没部や胚芽の抜け跡までに入り込んでいるミ
クロン単位の糠分迄除去されているので、標準含水率よ
りも極めて高含水の精白米であっても、カビ菌などの繁
殖する栄養分が存在しないから腐敗、変質がなく、更に
水洗処理前の精白米は高含水率の精白米か、調質によっ
て高含水化した精白米を使用しているから、できあがっ
た精白米には亀裂も発生しないので保存性が極めて良好
であるという効を奏する。又、本明細書において述べた
すべての従来の精白米は、時間の長短にかかわらず「か
し置き」しないですぐ炊きした場合は、外柔内剛の米飯
に炊き上り、本発明の洗い米は、従来の精白米に比し
て、含水率が１６％以上１９％を超えない高含水率とな
っているのと糠が除去されているので吸水性もよく、炊
飯するときは、洗米は勿論のこと「かし置き」をも必要
とせず、すぐ炊きが可能で美味な米飯が得られ、従って
特に忙がしい米飯提供の営業者にとっては洗米の手間と
時間がはぶけると同時に「かし置き」時間の節約という
大きな効を奏する。然も炊き上った米飯は外柔内剛のご
飯とはならず、高含水米特有のソフトさがあり、且つ美
味である。又当該洗い米はその含水率が１６％以上１９
％を超えないものまで巾広い範囲内のものを製造可能で
あるから、消費者も、家庭婦人から米飯提供の営業者ま
で、自己の想定する買い置き保管日数に応じて、希望す
る含水率の洗い米を選択購入可能という、極めて大きな
効をも奏するものであり、又製造業者も、販売業者から
の注文に応じた含水率の当該米を容易に、然も季節に応
じて、消費者のニーズに合った生産出荷が可能であると
いう大きな効をも奏するものである。勿論炊き上がった
米飯は糠粉が除去されているので、糠の臭みもなく、
又、得られた洗い米は糠粉が除去されているので従来の
米よりも美味であり、更に、本発明の洗米方法により、
集中的、且つ工業的に汚水処理ができるから、現在、全
国の各消費者によって、洗滌水と共に流出している米消
費量の約４％に当る流出糠粉量、即ち年間、全国で４０
万トンの流出糠粉のばらまきによる河川の汚染を防止す
ることが出来るという多くの効を奏するものである。The washed rice of the present invention can be produced at low cost, and the finished rice has no cracks.
Micron-sized rice bran that does not require special packaging despite its high water content, and penetrates into countless fine depressions and germ blemishes that are not visible to the naked eye of the rice skin even after the packaging is opened. Minute, so that even polished rice with a very high moisture content higher than the standard moisture content is free from spoilage and deterioration due to the absence of nutrients, such as mold fungi, to propagate. Since the polished rice having a water content or the polished rice having a high water content by refining is used, cracks are not generated in the finished polished rice, so that the preservability is extremely good. In addition, all conventional polished rice described in this specification, regardless of the length of time, if cooked immediately without `` scratching '', cooked to the outer soft inner rice, washing rice of the present invention, Compared to polished rice, it has a high water content of 16% or more and does not exceed 19%, and it has good water absorption because bran is removed, so when washing rice, not only rice washing It does not require a "shake holder" and can be cooked immediately, resulting in delicious cooked rice. It has a great effect of saving time. Of course, the cooked rice does not become Gojunai's rice, it has the softness unique to highly hydrated rice and is delicious. The washed rice has a water content of 16% to 19%.
% Can be manufactured within a wide range up to a percentage that does not exceed 100%, so consumers can wash their desired water content according to their assumed storage and storage days, from household women to rice food service providers. It has a great effect that rice can be purchased selectively, and manufacturers can easily purchase rice with a moisture content according to orders from distributors, depending on the season, as well as consumer needs. It also has a great effect that it is possible to produce and ship in accordance with the requirements. Of course, the cooked rice does not have the smell of bran, because the bran powder has been removed.
In addition, the obtained washed rice is more delicious than conventional rice because the bran powder is removed, and furthermore, by the rice washing method of the present invention,
Since sewage treatment can be carried out intensively and industrially, the amount of effluent bran equivalent to about 4% of the consumption of rice flowing out together with the washing water by consumers all over the country at present, that is, 40% nationwide every year.
It has many effects that it can prevent river pollution due to dispersal of 10,000 tons of spilled rice bran.

Claims (2)

(57)【特許請求の範囲】(57) [Claims] 【請求項１】 通常の含水率を有する玄米又は精白米
を、あらかじめ調質し、玄米においては精米加工し、い
ずれの場合でも１５％以上１９％を超えない高含水精白
米とした上で水中で撹拌、洗滌して除糠を行い、次いで
洗滌水及び米粒表面水の除水工程を経て、米粒が水に触
れてから除水完了までの時間を１１分以下となし、且つ
水に漬ける前の精白米の含水率より、０％以上２％を超
えることのない含水率で、米粒の平均含水率が、除水し
た時点で１６％以上１９％を超えない範囲で「かし置
き」を必要としない含水量としたことを特徴とする、洗
い米の製造方法。1. A brown rice or a polished rice having a normal moisture content is preliminarily conditioned, and the brown rice is polished and processed into a highly hydrated polished rice not more than 15% and not more than 19% in any case. After the rice bran is removed by agitation and washing, the washing water and the surface of the rice grain surface are removed, so that the time from the contact of the rice grains with water to the completion of the removal of water is set to 11 minutes or less, and before immersion in water. From the moisture content of the polished rice, the moisture content does not exceed 0% or more and 2% or more, and the “water” is set so that the average moisture content of the rice grains does not exceed 16% or more and 19% or less when water is removed. A method for producing washed rice, characterized in that the water content is not required. 【請求項２】 含水率が１５％以上１７％を超えない高
含水率の玄米を無調質で精白し、当該精白米を水中で撹
拌、洗滌、除糠を行い、次いで洗滌水及び米粒表面の除
水工程を経て、その間の時間を１１分以下となし、且つ
平均含水率が除水した時点で、水に漬ける前の精白米の
含水率より０％以上２％を超えない範囲の上昇含水率
で、且つ平均含水率が１６％以上１９％を超えない範囲
で「かし置き」を必要としない含水量としたことを特徴
とする洗い米の製造方法。2. Brown rice having a high water content of not less than 15% and not more than 17% is refined without agitation, the polished rice is stirred in water, washed, debranched, then washed water and the surface of rice grain. After the water removal step, the time during which the water content is reduced to 11 minutes or less, and when the average water content is removed, the water content of the polished rice before immersion in water is increased by a range of 0% or more and 2% or less. A method for producing washed rice, characterized in that the water content does not require "scratching" within a range of a water content and an average water content not exceeding 16% or more and 19% or less.