JPH07274857A - Washed and dried rice - Google Patents

Abstract

PURPOSE:To obtain washed and dried rice free from cracking even after washing and drying treatments and capable of providing a boiled rice not lowering the taste. CONSTITUTION:This washed and dried rice is obtained by a high-speed stirring treatment of >=30 times to polished rice in water so as to rub together rice grains, washing and removing bran thereby, further removing water while preventing water from being absorbed up to the core part of the rice grain during this treatment and forcibly removing water made to adhere to the rice grain surface during the washing treatment before water penetrates substantially the core part of the rice grain. The washed and dried rice is free from crack on its grain surface and brain components in depression parts on the rice grain surface are almost removed. The average water content of this washed and dried rice is about >=13wt.% and <=16wt.%.

Description

【発明の詳細な説明】Detailed Description of the Invention

【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乾燥洗い米に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to dry washed rice which does not require washing and can be cooked immediately by adding water.

【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もおいしく食べられる乾燥
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乾燥洗い米は炊いて食しても
美味というものでなく、炊飯には適さなかった。水で洗
った後乾燥して得られる乾燥洗い米としては、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
切りした摺動、水分を１５％〜１６％に調整したもの
（特公昭５１−２２０６３号公報）などが知られてい
る。また、乾燥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、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、除糠、除水を数分間という短時間内で行
い、米肌に亀裂がない乾燥洗い米とその包装方法は知ら
れていない。2. Description of the Related Art Rice is washed by consumers many times by changing the water each time they cook rice. This is cumbersome and it takes time to cook rice. In addition, from the viewpoint of preventing river pollution due to stink juice, it is desirable to wash rice before reaching consumers if possible. However, until now, dry-washed rice that has been washed and dried and that can be eaten deliciously even after adding water and cooking has not been produced. Problems in drying washed rice are rotting and crushed rice. That is, when the rice is washed, it absorbs water in the meantime to increase the water content, and if it is left as it is, it will rot or mold, and if it is dried to avoid it, the rice will crack first, Furthermore, since it will be crushed, even if it is cooked, it will become sloppy rice and will not serve as rice. Therefore, once milled rice is soaked in water, if you dry it, cracks will always occur and it will be crushed into granules, so the previously known dry-washed rice is delicious even if cooked and eaten. No, it was not suitable for cooking rice. As the dry-washed rice obtained by washing with water and then drying, conventionally, for example, rice that has been milled is washed and drained and then naturally dried or heat-dried (JP-A-57-141257). , Dried by cold air or air blowing at room temperature (Japanese Patent Laid-Open No. 61-11585), washed white rice with water, sliding with water drained, and adjusting water content to 15% to 16% (Japanese Patent Publication No. 51-22063). Are known. In addition, as the rice that can be cooked without being ground (non-washed rice) as well as the dry-washed rice, one prepared by a method other than washing with water has been conventionally known. Typical ones are polished rice obtained by removing rice bran by polishing rice while adding a small amount of water to polished rice,
It is unwashed rice obtained by washing polished rice with alcohol and drying it to remove alcohol (JP-A-60-54650). The former is not washed by immersing rice in water, so it is invisible to the naked eye of rice skin, and there are traces of micron-sized bran powder and small cave-shaped germs that have entered the countless minute depressions. The bran powder that has entered is not removed but remains. The turbidity value of the wash water of the polished rice (the turbidity value of the wash water at the time of washing the rice by the measuring method of the Japan Rice Milling Industry Association. All the turbidity values described in this specification are 100P.
P. It is only before and after M, and therefore, when cooking rice, it is only necessary to wash the normal polished rice 10 times by rinsing it 10 times, so polishing rice does not need to be washed. Further, the latter had a problem that alcohol had to be completely removed and the taste of cooked cooked rice was deteriorated. The conventional washed rice or unwashed rice that can be cooked immediately without washing at the time of rice cooking is as described above, but washing of polished rice, bran removal, and water removal are performed within a short time of several minutes, and there is no crack on the rice skin Dry-washed rice and its packaging method are not known.

【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「乾燥洗い米」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乾燥洗い米を得るため
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。本発明はこのような点に鑑み、
水洗、乾燥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乾燥洗い米を得ることを目的とし
ており、更にその包装方法を提供す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 need to be washed at all, not only complicates cooking but also contributes to prevention of polluted water. Therefore, it can be cooked immediately by adding water. It has been a long time since consumers requested "dry washed rice." Although studies have been conducted to obtain such dry washed rice, cooked cooked rice with excellent taste has not been produced. In view of such a point, the present invention is
The object of the present invention is to obtain dry-washed rice in which cracks do not occur in the rice grains even after washing and drying and the taste of cooked cooked rice is not deteriorated, and further to provide a packaging method thereof.

【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かい時間内に
行えば米粒に亀裂が入らず炊飯に適する乾燥洗い米が得
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、本発明の乾燥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であり、水への浸漬から除水ま
でを数分以内に行ったものであって、米肌には亀裂が生
成しておらず米肌面にある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％としたもの
である。そして、本発明の乾燥洗い米の包装方法では、
前記した乾燥洗い米を気密性の包装材で被包し、該包装
材との間にほとんど余剰空隙が存在しないように密封す
るものである。洗滌、除水の各工程での米粒の吸水部が
主に米粒の表面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。このような含水状態を保った後の
除水時の米粒の平均含水率（以下、単に「含水率」とい
う。）は１６％以下である。吸水部が米粒の表面部であ
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。米粒の含水率が１
６％をこ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が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％以上であるからである。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のもであればよい。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。本発明の乾燥洗い米を得るための洗滌方法は
短時間で効率よく除糠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、本発明の乾燥洗い
米の製造方法について更に詳しく説明する。Means for Solving the Problems The present invention was conducted as a result of earnest research to obtain washed rice which is free from cracks even after washing rice and has an excellent taste of cooked rice. As a result, washing of polished rice in water, The inventors have completed the invention by finding that if the rice bran removal step and the water removal step are performed in an order of magnitude shorter than the conventional one, dry washed rice suitable for cooking rice can be obtained without cracks in the rice grains. In order to achieve the above object, the dry-washed rice of the present invention is the polished rice washed in water,
After removing rice bran and forcibly removing water, the main water absorption part of the rice grain during this time is the surface layer part of the rice grain, and the process from dipping in water to water removal was performed within a few minutes. No cracks were formed on the skin and most of the bran in the depressions on the rice surface were removed, and the average water content was about 13% to 16%. And, in the packaging method of the dry washed rice of the present invention,
The dry-washed rice described above is covered with an airtight packaging material and sealed so that there is almost no excess space between it and the packaging material. If washing and water removal are carried out while the water-absorbing part of the rice grain in each step of washing and water removal is mainly the surface part of the rice grain, cracks will not occur after water removal. The average water content (hereinafter, simply referred to as “water content”) of the rice grains after water removal after maintaining such a water content is 16% or less. The time width in which the water-absorbing part is the surface part of the rice grain varies depending on the washing method, washing conditions, etc., but it must be within a few minutes. The term "within a few minutes" is generally a time shorter than 3 minutes to 4 minutes, preferably 2 minutes to 3 minutes, and more preferably 1 minute or less. Water that has penetrated to the inside of the rice grain during washing causes cracks that cause crushing when dried,
It doesn't become delicious rice when cooked. Water content of rice grain is 1
Not exceeding 6% means that when there is more water,
It is also the upper limit of the water content that can cause cracking due to the subsequent moisture dissipation and prevent spoilage when the rice grains are stored at room temperature. The lower limit of the water content is about 13% because the water content of milled rice is usually about 13% or more. The "water content" of the washed rice in the present invention means the "average water content" when the attached water is removed. Since the water content is an average value, it suffices that the water content be within the above range regardless of whether or not the water content of the whole rice grain is uniform. The water content is determined by using the usual method for measuring rice grains (Food Agency method). The washing method for obtaining the dry washed rice of the present invention is not particularly limited as long as it is a method capable of efficiently removing bran in a short time. For washing the polished rice, a known continuous rice washing machine can be used, but some modification is required. That is, it is desirable to modify the rice washing tank so that it has a small diameter and a rotation speed of 600 rpm or more. Hereinafter, the method for producing dry 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攪拌回数を受
けるだけの時間を経ても、除水後、即ち付着水分を除か
れた時の水分、いわゆる内部含水率が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、それ以上であると検査が通らないので、通常
１３％〜１４％の含水玄米で流通されてる。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、精白米に仕上った時
の含水率は１４％程度である。そのように通常の１４％
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、表面付着水が除去されても
内部含水率が高くなり、腐敗や発カビの因となる。そし
て、それを防ぐために内部水分を乾燥により除去せしめ
ると、ひずみが生じて砕粒化の原因である亀裂が出来る
から、内部水分を除去しなくともよいように、表面付着
水を除去された時の水分、即ち内部含水率を１６％以下
に押える費用があり、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
も本発明の乾燥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、米粒が水中で攪拌さ
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、短かい在槽時間内で、充分な洗米
に必要な数だけ攪拌を行なおうとすれば、洗米機の攪拌
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かい在槽通過
時間内に、充分な洗米に必要な攪拌回数が行なわれる回
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
米が行なわれて、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は無意味
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、精白米を洗米工程と
除水工程を通過させると、精白米は極く短時間に洗滌、
除水が行なわれるので、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約１３％以
上で１６％をこ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ほとんど亀裂も生じず、
勿論砕粒化もしていない乾燥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
の表面部は内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％をこえないものにな
っていると云うことは、表面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％をこえない含水率と云うこ
とである、尚、除水したての米粒表面部の水分は間もな
く内部に移行し均衡する。本発明の乾燥洗い米は上記し
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。本発明の乾燥洗い米は水洗前
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。詳細は次の作用の項で説明する。When washing with a rice washing machine, the number of revolutions of the machine and the diameter of the tank are determined in relation to the throughput, but the point is that the milled rice supplied must have the number of stirring times necessary for sufficient rice washing in the tank. It is important that the rice washing machine is designed so that the water content after removal of water, that is, the water content when the attached water is removed, that is, the internal water content is 16% or less, even after only receiving the water. is there. In the first place, after harvesting rice, except for a part of the area, it is compulsory to dry it with brown rice to a moisture content of 15% or less, and if it is more than that, inspection will not pass, so it is usually 13% to 14%. It is distributed as hydrous brown rice. In addition, even if conditioning is performed, water escaping of about 0.5% to 1% is unavoidable during the polishing process, so that the final moisture content of polished rice is about 14%. So normal 14%
There is no risk of spoilage and mold formation in polished rice with a water content before and after, but when such polished rice is washed with the above-mentioned rice washing device, if the tank time when passing through the washing tank is long, Water penetrates deeply into the rice grains, and even if the water adhering to the surface is removed, the internal water content becomes high, causing decay and mold. Then, if the internal water content is removed by drying to prevent it, a strain will occur and cracks that are the cause of pulverization will occur.Therefore, it is not necessary to remove the internal water content, so when the surface-adhered water is removed There is a cost to keep the water content, that is, the internal water content below 16%. For that reason, it is necessary to determine the number of rotations and the size of the tank in consideration of shortening the passage time of rice grains in the rice washing machine in the tank. It is said that there is. In any case, it goes without saying that in order to produce the dry-washed rice of the present invention, the time required for the continuous rice-washing machine to pass through the tank must be shortened by an order of magnitude more than before. In addition, it is necessary to consider the water absorption of polished rice and the temperature of the washing water when setting the in-tank time. That is, the higher the water temperature, the faster the water absorption speed, and therefore the tank passing time needs to be shortened. The point is that in any case of using the continuous rice washing machine, the time for which the rice is present is such that almost no water permeates into the rice grains during rice washing. Next, regarding the number of rotations 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. In order to stir the necessary number of times, it is necessary to increase the number of rotations 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 the rotation speed at which the number of agitation necessary for sufficient rice washing is performed within an order of magnitude shorter than the conventional passing time in the tank. It should be noted that the term "sufficiently washed rice" as used herein means that the rice does not smell like bran when cooked as it is, that is, the degree to which rice is generally washed by consumers at present. Innumerable microscopic depressions that are invisible to the naked eye on the surface and micron-sized bran powder that has entered the traces of germs are almost removed, that is, when washing it again, the washing water is It refers to a state in which it hardly becomes cloudy. In this way, after sufficient rice washing is performed, the rice is discharged from the rice washing machine, but in most rice washing machines, since the rice grains are discharged together with a large amount of washing water, it is not necessary to put hair between them. Immediately, not only the washing water but also the adhering water adhering to the surface of the rice grain is removed by the water removing device provided in the subsequent step of the rice washing device. The dewatering device may be a known device as long as it has a function of removing the washing water and the attached water, but it should not take time to remove the washing water and the attached water. because,
Although we did not allow water to be absorbed inside the rice grains in the rice washing process, it takes time to remove the washing water and attached water in the dewatering process, and it is meaningless that the washing water and attached water are absorbed inside the rice grains. is there. Of course, there is a known water removing device that can remove most of the washing water and the adhering water, which cause water absorption, in a short time close to the moment, so it should be selected. When the polished rice is passed through the washing process and the water removing process as described above, the polished rice is washed in an extremely short time,
Since water is removed, the water content in the rice grain hardly penetrates, and when it is discharged from the water removal device, the water content is about 13% or more and does not exceed 16%. However, there are almost no cracks on the surface,
Of course, it is possible to obtain dry washed rice that has not been crushed. Although it can be easily imagined that the water content of the rice grains after removal of water is higher than that of the inside, the average water content per grain does not exceed 16%. That is, the high water content portion of the surface is extremely thin, and therefore, even cracks do not occur. In other words, the traditional concept is to wash rice,
Immediately, it is said that water is absorbed into the inside of the rice grain, and the whole grain becomes high in water content. To remove it, there was nothing but drying. However, in the present invention, it is only the very surface that is made high in water content even after washing rice, and the water content is not made high even in the inside. It is still in the state. It means that the water content does not exceed 16%. The moisture on the surface of freshly removed rice grains will soon migrate to the inside and be balanced. As described above, the dry-washed rice of the present invention is produced by completely treating each process from washing to removing water in a very short time until it absorbs about 2% of water. The surface of the dry-washed rice of the present invention is more brittle than that before washing with water, and fine scratches are generated when rubbing with each other. The details will be described in the following section of action.

【０００６】[0006]

【作用】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、部分的に膨張と収
縮が生じ、ひずみが出来るからである。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
のように米の吸水特性は、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、
乾燥させ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、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回以上は攪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攪拌されている間に、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、僅かの時間内に行なう必要がある。
そのような考察のもとに本発明の乾燥洗い米を製造する
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ない、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％〜１６％をこえない範囲とする。
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乾燥洗い米
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７６
Ｐ．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
で充分測定出来たわけであるが、本発明の乾燥洗い米は
濁度数値が余りにも低く過ぎ、この測定方法では到底測
定出来ない。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、かなりの下の意味した「以
下」なのである。尚、本明細書で、乾燥洗い米と表現し
ている「乾燥」なる意味であるが、米粒を常温で保存し
ていても、腐敗したり発カビしない限度、即ち、含水率
がほぼ１６％をこえない含水状態を指すのである。又、
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、米粒群を水中に漬かる程の大量の水の中で攪拌
して洗うことである。[Function] Generally, the cause of cracks in rice that has been dried by rinsing with water after washing with water is that rice grains, which have weak strain characteristics, are partially expanded and contracted each time they absorb water and remove water. This is because it is generated and strain occurs. If it is possible to suppress the amount of water absorption and water removal to the extent that expansion and contraction that are factors of strain do not occur at the time of washing rice and removing water, wash polished rice even if it is immersed in water. Even if it is dried, no crack will occur. By the way, milled rice has extremely peculiar physical properties with respect to water absorption, and it is necessary to deal with it after first understanding it. That is, polished rice is immersed in water,
The water content at the saturation point reaches about 30% in about 1 hour. However,
This also causes a considerable time difference depending on the water temperature and rice quality.
However, in any case, the relationship between the immersion time and the increase in water content does not proceed at a constant rate, but rather progresses in an extremely anti-acceleration manner. Therefore, immediately after the immersion, the water absorption amount for the first 1 second rises to the extent that it is comparable to the water absorption amount for the last 10 minutes, and the water absorption amount increases most at first.
Furthermore, even if the analysis is performed for the first 1 second, the last 0.
It goes without saying that the water absorption amount for the first 0.1 seconds is much larger than the water absorption amount for 1 second. As described above, the water absorption property of rice is such that the water absorption rate gradually decreases with time immediately after being immersed in water. Therefore, since it absorbs a considerable amount of water immediately after immersion, even for an extremely short time,
In order to prevent distortion when dried, it is necessary to complete the washing of rice within a short period of time before that and to immediately remove water. On the other hand, it is necessary to consider the washing characteristics of polished rice in connection with this. In other words, the surface of milled rice has innumerable and minute indentations that are invisible to the naked eye, and in order to remove the starch granules and bran granules that have entered them, it is absolutely necessary to dip the rice grains into water. It is necessary to stir and wash rice at least 30 times or more. The reason for this is that the depressions in which the bran powder has entered are deeper than the opening surface and most of them are narrow micron-sized opening surfaces, so it is necessary to remove the bran powder that has entered the back. There is no other choice but to float the bran powder and wash it away while soaking it in water and stirring vigorously. However, it is necessary to carry out such washing of rice within a short time as described above.
When producing the dry-washed rice of the present invention based on such a consideration, in the washing step, the polished rice is soaked in water for a very short time, the rice is washed to remove the bran, and immediately removed. The washing process and the water adhering to the surface are removed by the water process. The time from immersion in water to removal of water is within a few minutes, and the water content of rice when removed is within the range of not more than about 13% to 16%.
As a result, when the rice is washed, water does not penetrate into the inside of the rice grains, and crushed granules as well as sized dry washed rice without cracks in the rice grains can be obtained. Also, even if it is soaked in water again and washed with rice, the water does not become turbid and the turbidity is 76 P.s. P. It is M or less. Incidentally, this 76
P. P. The turbidity value called M is the lower limit of the numerical value in the measuring method of the Rice Milling Industry Association, and the turbidity value lower than this value, that is, when the washing water is clean, cannot be measured.
However, since there was no rice with a high degree of bran removal that could not be measured by this measuring method, it could be measured sufficiently by this measuring method, but the dry washed rice of the present invention has a turbidity value. Is too low to measure with this method. Therefore, in the present specification, "76 PP.
The expression "M or less" means that the turbidity is so low that it cannot be measured by the conventional measuring method. That is why. Incidentally, in the present specification, it means “dry” which is expressed as dry washed rice, but even if the rice grains are stored at room temperature, the limit is such that they do not rot or mold, that is, the water content is about 16%. It means that the water content does not exceed the limit. or,
The meaning of "crack" in a rice grain is a crack that can be clearly identified with the naked eye. Further, in the meaning of "polished rice", it refers to not only completely polished rice but also excess polished rice and half-polished rice. Further, the meaning of "washed rice" or "washed with water" is to wash by stirring in a large amount of water such that the rice grain group is immersed in water.

【０００７】次に、本発明の乾燥洗い米は略脱気状態で
包装される。乾燥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、
被包された乾燥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移動抑制され、
粒々間の位置関係もほとんど変わらない状態を保持す
る。従って、持ち運びの時などに包袋が立てたり寝かし
たりされても、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、
真空袋詰が不活性ガス封入袋詰できないかぎり、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体積が変化する。即ち包袋を横に
寝かせた時は米粒群が薄平ったくなり、最もそのみかけ
体積が小さく、立てた時は米粒群が下に移動してずんぐ
り太くなり、みかけ体積が大きくなる。そしてみかけ体
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、みかけ体積が小
さくなるので、その余った分の空気が包材の通気孔から
排出される。このように米の包袋では立てたり寝かせた
りする都度、包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
れ合いは弊害はないとは云えないが乾燥洗い米は、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は大きいところ、本発明の包装方法
では米粒群の最もみかけ体積が小さい状態で包袋内の余
剰空気をだいたい脱気して密封しているので、包袋の向
きが変って、みかけ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
の包袋保管の際は横に寝かせて積み上げるが、この際本
発明の包袋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
るが、前記の如く包袋が横に寝かされた時は最もみかけ
体積が小さいから、云いかえると米粒群と包袋材との間
で余剰空間が最も大きいわけである。従ってこの包袋の
上に積み上げた包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
性の包袋材とは、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、フィルムコーティング
紙袋なども含まれる。又、本明細書に記載する「ほとん
ど余剰空間が存在しないような密封した」との意味は、
一般にある真空包袋のように、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 dry washed rice of the present invention is packaged in a substantially degassed state. The surface of dry-washed rice is more brittle than that before washing with water, and if the rice grains rub against each other during transportation, the surface of the rice grains becomes rough, that is, countless minute scratches occur, causing a deterioration in taste. Becomes Therefore, regarding packaging, it is necessary to prevent the rice grains from rubbing against each other. This object can be achieved by the packaging method of the present invention. That is,
Since there is almost no excess space between the encapsulated dry-washed rice and the packaging material, rice grains are suppressed from moving,
The positional relationship between the grains remains almost unchanged. Therefore, even if the packaging bag is stood up or laid down when it is carried, the rice grains do not rub against each other in the bag, so that no roughness occurs. Further, even if external pressure is applied during storage or transportation, it can be prevented from being applied to the rice grains inside, so that skin roughness and crushing do not occur. Originally, rice is
Unless the vacuum bag cannot be filled with an inert gas, it is covered with a packing material having a ventilation hole. There are various reasons, but the first reason is to maintain the quality of rice. In such a packaging form, when carrying during transportation, the packaging bag stands up or is laid down, but each time,
The apparent volume of rice grains in the bag changes. That is, when the bag is laid sideways, the rice grain group becomes thin and the apparent volume is the smallest, and when standing upright, the rice grain group moves downward and becomes thicker and the apparent volume becomes larger. The increased apparent volume is occupied by the air that has entered through the vent holes provided in the bag material. On the other hand, when the standing bag is laid down, the rice grains inside spread out thinly and the apparent volume becomes small, so the excess air is discharged from the ventilation holes of the packaging material. In this way, the rice grain groups in the packet move each time the rice bag is stood up or laid down, and at that time, the rice grains slide against each other. It cannot be said that such rubbing is not harmful even with conventional rice, but dry washed rice is bran powder that adheres to rice skin by washing rice, that is, so-called "clothes".
However, the harmful effect of the rubbing of bare rice skins on each other is great because only the corresponding ones are removed.However, in the packaging method of the present invention, the excess air in the packaging bag is generally removed with the smallest apparent volume of the rice grain group. Since it is sealed air-tightly, even if the direction of the bag changes and the apparent volume increases, that amount of air does not enter from the outside, so it keeps the original form with the smallest apparent volume. The result is that the rice grains do not come into contact with each other as a result. 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, when storing this type of rice wrapping bag, it is usually laid down next to it and stacked. In the packaging method of the present invention, as described above, the packaging material is airtight and is degassed and sealed so that there are almost no excess voids, but when the packaging bag is laid down sideways as described above, it is the most Since the apparent volume is small, it can be said that the surplus space is the largest between the rice grain group and the packaging material. Therefore, even if the packaging bags stacked on top of this packaging bag are overloaded, the air occupying this surplus space is pressed and the rice grains are not so much affected. In addition, the airtight packaging material in the present invention means not having air permeability at all, such as aluminum vapor-deposited plastic film and special plastic film, but not having air holes and the like. Is also meant to be low, for example,
It also includes ordinary polyethylene film and film-coated paper bags. Further, the meaning of "sealed so that there is almost no excess space" described in the present specification means
Like a common vacuum bag, depressurize below atmospheric pressure,
It is not a pressure-tightened state, but rather a slight gap, but it indicates the degree of deaeration and the degree of sealing that does not cause the rice grain group to move downward and become thicker when the sleeping bag that has been laid down is raised. .

【０００８】[0008]

【実施例】【Example】

（実施例１）公知の構造の回転式連続洗米機の攪拌体を
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。精白米は洗米機の洗米槽の中で運動している
注入水の中にザブンと入り、水中で攪拌され洗米され乍
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５
０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、袋内の余剰空間のほ
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、米粒の荒れは起こさなかった。(Example 1) The agitating body of a rotary type continuous rice washing machine having a known structure was set at 600 rpm, and a water washing process and a water removing process were formed by continuously providing a water removing device at the outlet thereof. Water of 3.degree. C. was poured into the rice washing machine to obtain a water content of 14.2%.
Nagiho polished rice from Wakayama is continuously added at a rate of 1 kg per minute. Polished rice enters Zabun into the water in motion in the rice washing tank of the rice washing machine, is stirred and washed in water, is discharged from the outlet of the rice washing machine together with the washing water, and immediately removes water in the next step. At this point, the washing water and the adhering water are forcibly removed and discharged from the water removing device. In the meantime, that is, the time from when the polished rice per grain was soaked in the water in the rice washing tank until it was discharged from the water removing device was 45 seconds (most of the time was taken in the water removing process). . The fresh rice from the water removal process has a water content of 15.9%, which is 30% as it is.
Even if it is left indoors for a day, there is no decay or mold,
Only one grain is cracked per grain (the original polished rice is about 5
The rice had cracks at a ratio of 1 to 0 grains), and there was no crushing (except for crushing from the beginning), and the original sized group remained. When the washed rice was washed again, the washing water had a turbidity of 76P. P. It was less than M and cooked in water without washing, but because it was washed well, it had no bran odor and did not lose its freshness and became delicious rice. In addition, the washed rice treated as described above is put in a polyethylene packaging bag and laid sideways, and light pressure is applied by flat plates from both upper and lower surfaces to flatten it and to discharge most of the excess space in the bag. Then, it was lifted up and sealed, and it was shaken by standing or tilting it, but there was almost no movement of rice grains in the bag. Moreover, this was subjected to a weighting and delivery test, but the rice grain did not become rough.

【０００９】（実施例２）上記洗米機の回転数を毎分１
８００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１０
kg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、このまま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
もよく通常よりおいしいご飯になった。(Embodiment 2) The number of rotations of the above rice washing machine is 1 per minute.
With a rotation of 800 rpm, a water removal process with a high-performance water removal device was constructed, and water of 13.8% was continuously added to the polished rice of Nihonbare produced in Wakayama Prefecture in 1960 with a water content of 13.8%. 10 per minute
It is introduced at a pace of kg. In this case, the time from when the polished rice was soaked in the water in the washing tank to when it was discharged from the water removing device was about 5 seconds. The fresh water from the water removal process has a water content of 14.5%. Even if it is left in the room for 30 days, there is no decay or mold, and there is no cracked rice grain. None (excluding crack rice from the beginning), of course,
It did not become crushed particles (excluding crushed particles from the beginning) and remained the original sized group. When the washed rice is washed again, the turbidity is 76 P.
P. It was less than M, and even if it was cooked in water without washing, the freshness was good and delicious rice than usual.

【００１０】（実施例３）本発明の乾燥洗い米を炊いた
ときの食味を評価するためにサンプル１〜４について２
４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、除水した乾燥
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 〃 より少しおいしい………+2 0 〃 よりかなりおいしい……+3 0 〃 よりたいそうおいしい…+4 0 〃 よりもっともおいしい…+5 0 〃 よりわずかにまずい……-1 0 〃 より少しまずい…………-2 0 〃 よりかなりまずい………-3 0 〃 よりたいそうまずい……-4 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) Samples 1 to 4 were used to evaluate the taste when the dry-washed rice of the present invention was cooked.
A taste test was performed on a panel of 4 people. As sample rice, polished rice from Akitakomachi produced in 1988 was used, and the same raw material was used for each. The rice cooking conditions are the same. Sample 1 (control product) is rice that has been washed and then cooked by a normal method, and sample 2 (control product) is washed with hot alcohol, dried, and then washed to remove alcohol. Sample 3 (control product) was prepared by washing rice after being washed by a usual method, drained and dried, and Sample 4 (product of the present invention) was prepared by washing the rice by the method of Example 2 and removing dry washed rice. It is cooked. As an evaluation method, a method in which each paneler evaluated whether or not the sample 1 had a better taste was used as a reference. The evaluation points are as follows, but Sample 1 was evaluated as 0. 0 Same as sample 1. ………… 0 0 〃 slightly tastier… +1 0 〃 a little tastier ……… +2 0 〃 considerably tastier …… + 3 0 〃 much tastier… +4 0 〃 tastier… +5 0 Slightly worse than 〃 …… -1 0 A little worse than 〃 ………… -2 0 Much worse than 〃 ………… -3 0 More bad than 〃 …… 4 0 Worst than 〃 …… -5 Taste test The results are shown in Table 1.

【００１１】[0011]

【表１】 [Table 1]

【００１２】以上の結果から明らかなごとく、本発明の
乾燥洗い米（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、除水
した洗い米よりも本発明の乾燥洗い米の方が炊いたとき
食味が優れている。As is clear from the above results, the dry-washed rice of the present invention (Sample 4) is a control product (Samples 2 and 3).
It was more delicious. In addition, the dry washed rice of the present invention has a better taste when cooked than the washed rice that has been washed and dewatered by a usual method.

【００１３】[0013]

【発明の効果】本発明の乾燥洗い米は次の（１）〜
（４）に示すような効果を有するものである。 （１）本発明の乾燥洗い米は、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、長年の願望
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）本発明品の乾燥洗い米はビタミンが従来の米より
多く摂取できる。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を
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
槽の水を高速攪拌で洗米するので、米肌には圧力がかか
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）本発明の乾燥洗い米は、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
粒同士の摺れ合いがなく、荒れや砕米が発生しない。こ
の為、強度に難のある乾燥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 dry washed rice of the present invention has the following (1) to
It has the effect as shown in (4). (1) The dry-washed rice of the present invention can be produced at a low cost, and when it is cooked, it can be cooked as it is without becoming cloudy even if it is put in a pot with water, which has been a long-standing desire. It is possible to save the labor of consumers to wash rice. In addition, the rice surface has no cracks, and most of the rice bran in the depressions on the rice surface are removed, so the cooked rice has no odor of rice bran, is shiny, and is delicious. In addition, the product of the present invention in which almost all the bran powder is removed does not deteriorate in freshness as compared with conventional rice and has good storage stability. (2) The washed and washed rice of the present invention has a higher vitamin content than conventional rice. This is because the product of the present invention is washed rice for a short time, so that water-soluble vitamins are less likely to flow out, and consumers can eat it without washing rice. (3) The rice of the present invention has a good washing yield and is socially beneficial. This is because conventional rice washing is done by high pressure, either manually or mechanically, so the substance that originally wants to remain on the rice skin will be peeled off and washed away, but with the product of the present invention, the water in the rice washing tank can be stirred at high speed. Since the rice is washed, pressure is not applied to the rice skin, and as a result, the substances other than the remaining bran, which deteriorate the taste, are hardly peeled off. (4) The dry-washed rice of the present invention can be cooked simply by adding water, so that the river is not contaminated by the sharpening juice. Further, according to the method for packaging washed rice of the present invention, the movement of rice grains inside the package can be suppressed and the external pressure can be prevented as well. Therefore, the damage of the rice due to the load generated during storage or the rice grains during transportation, etc. No rubbing, no roughening or broken rice. For this reason, it becomes possible to safely deliver the dry-washed rice, which has poor strength, by the current transportation method.

Claims (1)

【特許請求の範囲】[Claims] 【請求項１】 精白米を水中で３０回以上で高速攪拌し
て、米粒を互いに擦り合わせ、洗滌と除糠をし、更に除
水を行い、この間に米粒への吸水を米粒の表層部で留め
るとともに、洗滌時に米粒の表面に付着した水分を、水
分が主に米粒の表層部に留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％以下であることを特徴とする乾燥洗い米。1. Polished rice is stirred in water at high speed for 30 times or more, and the rice grains are rubbed against each other, washed and debranized, and further water-removed. During this time, water absorption to the rice grains is carried out at the surface layer of the rice grains. It is obtained by forcibly removing the water adhering to the surface of the rice grain during washing, while the water is mainly staying on the surface layer of the rice grain. Almost all the bran in the depression was removed, the average water content was about 13%
The above is 16% or less, and dry-washed rice characterized by the above.