JP2008000639A - Manufacturing method for high functional rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a manufacturing method for a high functional rice having a rich active ingredient and a high digestive absorption property by activating a physiological function of an unhulled rice. <P>SOLUTION: The manufacturing method for the high functional rice is provided with a reaping and threshing step S1 for threshing a high moisture rice 3 harvested at an earlier stage than a usual harvest appropriate time in the high moisture state to obtain a high moisture unhulled rice 4; a treatment step S2 for retaining the high moisture unhulled rice 4 in a treatment apparatus where the inside becomes an appropriate high-temperature/high-humidity environment while retaining the high moisture state to activate the physiological function of the unhulled rice; a drying step S3 for finishing the high functional unhulled rice 5 produced by the treatment step S2 by an unhulled rice drying machine to dry it to a reference moisture content; and an unhulled rice husking step S4 for removing chaff from the high functional unhulled rice 5 to make a high functional brown rice 2. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing highly functional rice that is rich in active ingredients and has high digestibility by activating physiological functions of rice bran.

  Conventionally, starch, protein, amino acids, dietary fiber, and phytin in rice grains are decomposed by the action of enzymes in the germination process of rice, and the contents of nutrients such as carbohydrates, γ-aminobutyric acid (GABA), free essential amino acids, minerals, etc. Utilizing the phenomenon that rice is enriched, eutrophication of "germinated rice" is being made. In particular, GABA is known to have lifestyle-related diseases, hypertension, etc., and to have a relaxing effect due to nerve suppression. Nutritional improvement by GABA enrichment in daily foods has a great effect on health promotion. It is considered. In germinated rice, the content of GABA is supposed to be increased by about 3 times by germination compared with brown rice as a raw material.

  Brown rice is rich in nutrients such as protein, fat, vitamin B group, vitamin E, mineral, dietary fiber, etc. compared to white rice, and is known as a food with excellent nutritional value. In general, when rice is eaten, white rice that has been polished to remove the nutritious rice bran layer is preferred. There is also a rice cooking method to improve the nutrition of rice by cooking only brown rice or a mixture of white rice and a small amount of brown rice, but in addition to the problem of palatability of brown rice taste and texture, There is also a cooking problem that it requires soaking for a longer time than white rice due to poor water permeability, and it has not been widely spread.

  On the other hand, germinated brown rice is said to be softer and easier to eat compared to brown rice, but better than brown rice, although it does not reach white rice because enzymes act on the straw layer during the germination process of rice and soften. As described above, it has good characteristics as rice for edible use, with improved nutritional value including GABA enrichment.

  By the way, it is generally considered that it is necessary to adjust moisture, temperature, and oxygen concentration for germination of rice, and germination treatment in which rice having germs is immersed in flowing water for a certain period of time is performed. Has been done.

  In order to germinate by this method, it was necessary to immerse for a long time of about 8 to 48 hours. Therefore, there is a possibility that a bad odor is generated after soaking and the taste is deteriorated. In particular, when it is kept at a temperature of about 20 ° C. to 40 ° C., which is suitable for germination of rice during soaking, it becomes a temperature environment suitable for the growth of bacteria. There has been a need for sterilizing means such as drug injection and ultraviolet irradiation. Thus, conventional germinated rice has a complicated manufacturing process compared to ordinary brown rice and white rice, and considering the measures against bacteria, the burden of equipment and production costs required for germinated rice production is heavy, soaking The existence of the process was a barrier to the spread of germinated rice production.

  In general, in order to improve the shelf life of rice, the rice bran is dried immediately after harvesting prior to storage, and the moisture content of the rice bran is adjusted to the finishing reference moisture. The finishing reference moisture is determined based on conditions such as climate for rice preservation, and varies depending on the region, but is generally determined in the range of about 14.5% to 16.0% of the average moisture reference moisture content.

  In conventional germinated brown rice production, a production method is adopted in which germination is performed using brown rice from which rice straw adjusted to the finishing reference moisture is crushed to remove rice husks. In other words, cocoons harvested at an appropriate time for harvesting usually have an average moisture content of about 20% to 26%, and the moisture content is more than the moisture content suitable for storage. It is necessary to dry early in order to prevent quality degradation due to the above. The conventional germination brown rice production method has a drying process at least twice because the brown rice once dried is dipped in the finishing reference moisture to promote germination, and after the brown rice becomes a pigeon breast state, it is dried again to the finishing reference moisture. There were more drying steps than the usual rice production method. In addition, problems such as shell cracking and rice grain crushing due to rapid moisture change are likely to occur during water absorption and after germination, and an increase in the drying process may cause deterioration in quality.

  On the other hand, in the germinating brown rice production method C20 disclosed in Patent Document 1, in order to produce germinating brown rice by immersing and germinating the grapes harvested in an appropriate period of harvesting, an overlapping drying step is performed. It can be omitted. Hereinafter, germination brown rice manufacturing method C20 is demonstrated based on FIG. First, the rice harvested in the field at the appropriate harvest time is threshed to obtain straw C21. In general, the threshed cocoon C21 is dried to the finishing reference moisture, but in the germinated brown rice production method C20, the cocoon C21 is not dried, and the dipping process is performed as it is in the germination step C1. The cocoon C21 that has been brought into a high moisture state by the immersion treatment in warm water is immersed and kept as it is to germinate. The germination bud C22 thus germinated is dehydrated by a dehydrator or the like, and subsequently moisture is reduced to a moisture reference moisture content of 15.0% to 16.0% by heat drying in the drying step C2. And the rice husk is removed from the germination rice bran C22 in the rice hulling process C3, and germination brown rice C23 is obtained.

JP 2003-325117 A

  According to the germinating brown rice production method C20 disclosed in Patent Document 1, it is possible to omit the drying process of the koji once by adopting a structure in which the koji harvested at an appropriate time for harvesting is immersed and germinated. became. However, since the dipping process was still necessary, the problems associated with the dipping were not solved. Furthermore, compared with the case of using brown rice that has been finished with rice bran for germination of rice bran, there is also a problem that the rice husk becomes an obstacle to water permeability and soaking takes a long time. According to the germinated brown rice production method C20, the use of undried rice bran reduces the soaking time, but soaking is still required for 18 to 20 hours.

  Furthermore, the germinated rice obtained by the conventional production method has a problem in terms of essential nutrition. During soaking, it is necessary to supply the rice with a large amount of oxygen necessary for germination, so the rice is soaked in running water, but water-soluble nutrients such as GABA, vitamin B group and mineral are eluted in the running water. The nutritional value tended to decline. Improvements were sought because the decline in nutritional value reduced the maximum value of germinated rice.

  In addition, as described above, the conventional germinated brown rice is not suitable for milling because it is easy to break the rice grains due to the effect of soaking and drying, even if trying to mill the brown rice into white rice or germinated rice. It was difficult to make split rice and white rice. Therefore, there has been a demand for a method for producing high-performance rice that does not turn into broken rice even if it is refined.

  Therefore, in view of the above situation, the present invention provides a high-functional rice that is processed in high-temperature and high-humidity air in order to produce high-functional rice that is tasty and rich in water-soluble nutrients at low cost. It is an object to provide a manufacturing method.

The production method of the high-functional rice of the present invention is as follows: “A mowing and threshing step of mowing and threshing in a state where the average water content of the rice bran is in a moisture reference moisture content range of 30% ± 5%;
In the processing apparatus in which the internal temperature and the internal humidity can be adjusted, the temperature inside the apparatus is 20 ° C. or more and 40 ° C. or less, and the relative humidity is 95% or more and 100% or less. By adjusting to 8 hours and 72 hours or less, it is easy for humans to eat and digest and absorb the components of brown rice in the rice bran, making use of the physiological action that the rice bran retains. Processing steps to convert into components;
A drying step of drying the koji to a finishing reference moisture;
And a hulling step for removing the rice husks of the rice cake ”.

  Here, “highly functional rice” is a process of converting rice components into components that are easy for humans to eat and digest and absorb, and that are more effective for the human body, utilizing the physiological action that rice with germs holds. Say the rice. The conversion process is called “high functionality”. Examples of high functionality include saccharification of starch and conversion of glutamic acid to produce GABA. Germination is a phenomenon accompanied by such physiological action. When the rice germinates, the above-mentioned enhancement of functionality proceeds. In addition, when referring only to highly functional rice that has not been fertilized, it is referred to as “highly functional brown rice”, and what has been refined while leaving the germ of the highly functional brown rice is referred to as “highly functional germinated rice”. Highly functional brown rice refined in the same way as normal polished rice is called “highly functional polished rice”. In addition, the high-functional rice before the hulling is called “high-functional rice”.

  In the present invention, the average moisture content moisture content of straw is 30% ± 5%. However, the moisture content of straw is highly variable among grains, ears, and rice stocks. Try to be within time. Moreover, in the present invention, since the soot in a high moisture state is processed as it is in the air without being immersed, the humidity inside the processing apparatus that performs the processing to prevent drying is kept as high as possible. Accordingly, the relative humidity is desirably a value close to 100%, but is set to 95% or more and 100% or less in consideration of technical difficulties.

  Regarding temperature conditions, the conventional technology related to the physiological characteristics of cocoons is used as a reference, but treatment is performed in a higher temperature range because there is little risk of bacterial growth because treatment is performed in air without immersion. Is possible. However, at a high temperature exceeding 40 ° C., there may be a problem that abnormalities occur in the physiological characteristics depending on the variety of rice or that the culm die. In addition, regarding the low temperature range, considering that the high water content generates heat due to respiration, even if the temperature in the processing apparatus at the time of starting the processing is somewhat low, the temperature gradually increases as the processing step proceeds. However, when the temperature is lower than 20 ° C., the physiological activity is lowered, and the function is hindered. For the above reasons, the temperature condition in the treatment process is set to 20 ° C. or more and 40 ° C. or less.

  According to the present invention, raw rice is harvested and used in an average moisture content moisture content of 30% ± 5%. In order to obtain a cocoon with an average moisture content moisture content of 30% ± 5%, mowing earlier than the normal harvest time. When a cocoon having a high water content is used, physiological activation is possible only with the water held in the cocoon, regardless of immersion. Therefore, it is possible to perform the treatment without immersing the raw material soot, preventing the growth of bacteria accompanying the soaking and preventing the generation of malodor. This makes it possible to produce sanitary high-performance rice that is superior in taste and hygienic.

  Since there is no soaking process, there is no possibility that the nutrients obtained by the high functionalization process are eluted from the rice grains into the soaking water and the nutritional value is lowered. When soaking, elution of water-soluble nutrients is inevitable, depending on the length of soaking time. In the production of conventional germinated brown rice with a focus on eutrophication accompanying germination by immersion, the elution of GABA and vitamin B group was a serious problem. Vitamin B group is insufficient in white rice, but brown rice is an abundant nutrient, and supplementation with vitamin B group is an important point expected for brown rice food. Since GABA is a nutrient that can be said to be the purpose of producing highly functional rice, elution of these nutrients is desired to be avoided as much as possible. According to the present invention, since there is no fear of elution of these main nutrients into the immersion water, an ideal high-function rice can be provided.

  In addition, since the immersion is not performed, the facilities necessary for the immersion are not necessary, and the facility burden on the manufacturer is reduced. That is, the immersion tank, the water supply / drainage equipment for the immersion tank, the circulation equipment, the sterilization equipment, the centrifuge for draining water, the dryer for preliminary drying, etc. are not required. Furthermore, for example, if the grain drying control and storage facility is equipped with the equipment necessary for the processing process of the present invention, the related operations such as the production of high-function rice, long-term storage, and product management are consolidated, making it extremely simple. Can be realized.

  In addition, according to the present invention, harvesting can be performed 5 to 10 days before normal by early cutting, so it is possible to avoid the congested season of the drying adjustment processing in the grain drying adjustment storage facility and reduce the burden of the harvesting work. In addition, it is possible to contribute to an improvement in the operation rate of the grain drying control storage facility. In addition, threshing, processing, and drying processes are performed only with high-moisture cocoons without mixing with low-moisture cocoons. Can avoid problems.

The method for producing high-functional rice according to the present invention is as follows: "A processing device capable of adjusting the internal temperature and internal humidity of rice harvested in a state where the average water content of the straw is in the range of moisture content of 30% ± 5%. The temperature inside the apparatus is adjusted to 20 ° C. or higher and 40 ° C. or lower, the relative humidity is adjusted to 95% or higher and 100% or lower, and the soot is retained by processing in the range of 8 hours or longer and 72 hours or shorter. Utilizing physiological effects, the process of converting the components of brown rice in rice cake into a component that is easy for humans to digest and absorb, and that is more effective for the human body,
A threshing step of threshing the rice after the treatment step;
A drying step of drying the koji to a finishing reference moisture;
And a hulling process for removing the rice husks ”.

  According to this configuration, the rice straw is processed with the rice straw attached so as to achieve high functionality. Therefore, after harvesting the rice in the field, it can be processed without threshing. That is, in the treatment process, the rice must be in a high moisture state suitable for treatment, so the rice that has been cut early must not be dried, but it must be harvested by old farm equipment that does not have a threshing function or by manual labor. Even in a situation where threshing cannot be performed immediately, such as when performed, threshing can be performed as a post-process and processing can be performed with priority.

In addition, the method for producing a high-functional rice according to the present invention is as follows: “In a state where the average moisture content of the moisture in the nap in the field is 20% or more and 30% or less, The temperature around the rice is adjusted to 20 ° C. or higher and 40 ° C. or lower, the relative humidity is adjusted to 95% or higher and 100% or lower, and treated for 8 hours or longer and 72 hours or shorter. Utilizing the physiological action to retain, the process of converting the components of brown rice in rice cake into a component that is easy for humans to eat and absorb, and further effective for the human body,
A mowing / threshing step for harvesting and threshing the rice that has passed through the treatment step;
A drying step of drying the koji to a finishing reference moisture;
And a hulling process for removing the rice husks ”.

  According to this configuration, since the high-moisture straw of the napped rice is enhanced in the field before cutting, it is not necessary to perform processing by the processing device after cutting. That is, since the process after cutting may be the same as the normal rice harvesting, it is possible to further reduce costs and save labor.

Moreover, the manufacturing method of the highly functional rice of the present invention is as follows: “By using a processing apparatus capable of adjusting the internal temperature and internal humidity, air is brought into contact with air at a temperature of 30 ° C. or more and 60 ° C. or less and a relative humidity of 100%. A moisture absorption step in the air that causes the condensed water on the surface of the soot to be absorbed by the soot until an average moisture content of moisture content is about 33%;
By adjusting the temperature in the processing apparatus to 20 ° C. or more and 40 ° C. or less and relative humidity 95% or more and 100% or less, and treating the soot for 8 hours or more and 72 hours or less, the soot is Utilizing the physiological action to retain, the process of converting the components of the brown rice in the rice into a component that is easy for humans to digest and absorb, and further effective for the human body,
It is also possible to have a configuration that includes a drying step of drying the straw to a finishing reference moisture and a hulling step of removing the chaff of the straw.

  According to this configuration, in the air moisture absorption process, dew condensation is generated on the surface of the soot using high-temperature and high-humidity air, and the soot absorbs water. After that, the rice bran is processed into a high-functional rice by the processing process. Thereby, even when the moisture content of soot is low, it can process without performing immersion. Since it is not soaked, there is no possibility that nutrients are eluted in the soaking water or bacteria are propagated in the soaking water. According to this configuration, it is possible to produce high-quality, high-functional rice even when using rice cakes harvested at a normal harvest time or rice cakes once dried.

Moreover, the manufacturing method of the highly functional rice of the present invention is as follows: “By using a processing apparatus capable of adjusting the internal temperature and the internal humidity, the brown rice is brought into contact with air having an air temperature of 30 ° C. or more and 60 ° C. or less and a relative humidity of 100%. A moisture absorption step in the air in which the dew condensation water on the surface of the brown rice that is generated is absorbed into the brown rice until an average moisture content is about 33%;
By adjusting the temperature in the processing apparatus to 20 ° C. or more and 40 ° C. or less, relative humidity 95% or more and 100% or less, and treating the brown rice for 8 hours or more and 72 hours or less, Utilizing the physiological action to hold, the process of converting the components of the brown rice into a component that is easy for humans to digest and absorb, and further effective for the human body,
And a drying step of drying the brown rice to a finishing reference moisture ”.

  According to this configuration, high-functional rice is produced using brown rice that has been crushed as a raw material. Since brown rice has higher water permeability than rice bran, it absorbs water quickly and easily eliminates uneven water content. Thereby, it is possible to easily and smoothly increase the moisture content of the raw material by the air moisture absorption process. Further, since the rice husk is removed, the volume is reduced as compared with the case where the rice husk is used as a raw material, and the processing efficiency can be reduced by downsizing the processing equipment or increasing the amount that can be processed at one time.

  Thus, according to the present invention, high-functional rice excellent in taste and nutrition can be produced by processing in high-temperature and high-humidity air without immersing rice cake that has been cut quickly in a high moisture state. It is possible to provide a method for producing a high-function rice that can be simplified at the same time.

  Hereinafter, the highly functional rice manufacturing method 1 which is one Embodiment of this invention is demonstrated based on FIG.1 and FIG.2. FIG. 1 is an explanatory view showing the configuration of the first embodiment of the method for producing high-function rice of the present invention, and FIG. 2 (a) is an explanatory view showing the length-width cross section of the high moisture rice bran. b) It is explanatory drawing which shows the length-width cross section of the highly functional bag immediately after a process.

  As shown in FIG. 1, the high-functional rice production method 1 of the present embodiment includes a mowing and threshing step S <b> 1 for threshing rice harvested in a high moisture state to obtain a high moisture cocoon 4, It is comprised of a processing step S2, a drying step S3, and a hulling step S4, which are processed by a processing device capable of adjusting temperature and humidity to make a high-functional soot 5.

  More specifically, in the present embodiment, the raw rice is harvested in a moisture state higher than the moisture state in which the straw is considered to be a suitable harvest time. Normally, the average moisture content moisture content of the harvested camellia is about 20 to 26%, but the high moisture straw 4 containing more water can be obtained by early cutting. The high moisture trough 4 has an average moisture reference moisture content of 30% ± 5%.

  In the case of using combine for harvesting the high moisture rice bran 4, threshing is performed while the high moisture rice 3 is being harvested. For harvesting, instead of the combine, harvesting may be performed using a binder or the like, and threshing may be performed separately (reaping / threshing step S1).

  As described above, the high moisture ridge 4 in the present embodiment has a high average moisture reference moisture content of 30% ± 5%. For this reason, it has sufficient water | moisture content inside to process without performing immersion. The threshed high-moisture straw 4 stores and holds a predetermined amount of straw inside the apparatus, and is held for a predetermined period in a state in which the temperature and humidity are controlled by a processing device capable of adjusting the internal temperature and humidity. (Processing step S2).

  If the high-moisture cake 4 is dried before the processing proceeds, the processing effect may be reduced. In addition, since the processing may stop when the temperature goes out of the appropriate range, the processing apparatus is provided with an air conditioner, the temperature inside the apparatus is 20 ° C. to 40 ° C., and the high water content 4 The relative humidity is kept at 95% to 100% in order to reduce the retained moisture as much as possible. In particular, since the sputum generates heat due to breathing during processing, the temperature must be lowered, and it is necessary to cool or ventilate, but at the same time, the humidity in the processing device is set so that the sputum does not dry out too much throughout the processing process. Humidifying device to keep. The high-moisture trough 4 processed in the processing apparatus is made highly functional as the process proceeds while being stirred by a stirring means such as a stirrer installed in the processing apparatus in order to prevent unevenness of heat and moisture. Until 8 to 72 hours.

  When the predetermined time elapses and the high-moisture jar 4 is highly functionalized and becomes the high-functional tub 5 in the state as shown in FIG. 2B, the processing step S2 is finished, and the process proceeds to the drying step S3. In the drying step S3, the moisture content of the soot is lowered to the finishing reference moisture by a soot dryer or the like. In addition, since the equipment of the dry adjustment storage facility in each place can respond to the high moisture tank 4, the processes after the drying step S3 can be performed also in the dry adjustment storage facility. In the production of high-function rice, the nutrients contained in the rice grains are consumed when overtreated, and the nutritional value as a food material decreases. Therefore, it is necessary to prevent overtreatment in the treatment step S2. On the other hand, a process can be stopped reliably by reducing the water content in the drying step S3. Immediately after the completion of the processing step S2, the process proceeds to the drying step S3 to reduce moisture and prevent overprocessing. Moreover, overprocessing can be prevented also by exposing the soot after completion | finish of process process S2 to the low temperature of 20 degrees C or less.

  After drying to an appropriate moisture content, the rice husk 31 of the high-function rice bran 5 is removed by a general rice huller and adjusted as the high-function brown rice 2 (rice-milling step S4). The high-functional brown rice 2 may be refined to remove the cocoon layer 32 and to be a high-functional embryo rice composed of endosperm 33 and germ 34.

  According to the highly functional rice production method 1 of the present embodiment, after threshing the high-moisture rice 3, the high-moisture rice bran 4 is processed as it is without immersing, so the taste and nutrition compared to the conventional germinated brown rice C23. It is possible to manufacture the high-performance brown rice 2 excellent in the quality. Moreover, since immersion is not performed, there is little possibility that the problem of an odor and a hygiene side will arise, and the highly functional rice excellent in quality can be manufactured stably. Since an immersion tank is not necessary, the equipment can be simplified including the incidental equipment of the immersion tank. Furthermore, since the necessity of sterilization is scarce, sterilization treatment such as ultraviolet irradiation, injection of chemicals, and steam spraying is unnecessary, and further simplification of equipment can be achieved.

  In addition, the moisture content of the high moisture cocoon 4 is very high in water considering that the average moisture content moisture content of the cocoon in the normal harvesting season is about 20% to 26%. When it is mixed with a cocoon with a typical moisture content, drying treatment becomes difficult, so it is usually not suitable for harvesting. However, in this embodiment, it is harvested 5 days to 10 days earlier than the normal optimum harvesting period, separated from normal straws having a lower moisture content, and threshing only with high moisture straws, and then dried. Since the process is a post-process after taking time from threshing, it is possible to prevent a problem that the facility is burdened in the dry adjustment storage facility using the high-moisture cake 4.

  Next, the high function rice manufacturing method 10 which is 2nd embodiment of this invention is demonstrated based on FIG. According to the present embodiment, unlike the above-described high-function rice production method 1, the high-moisture rice 3 harvested in the harvesting step S7 is directly processed in the treatment step S2 without threshing. And threshing process S5 is performed after process process S2, and it has become the structure by which the processed high function rice bran 5 is obtained.

  According to the high-function rice production method 10, the processing step S2 precedes the threshing step S5, and the processing is performed before the high-moisture rice 3 is threshed. By performing threshing after the treatment, even if it is not possible to thresh immediately after cutting, it is possible to improve the functionality by processing without reducing the moisture content of the harvested high moisture rice 3. is there.

  Next, a highly functional rice production method 50 according to a third embodiment of the present invention will be described with reference to FIG. According to the present embodiment, the high-function rice bran 5 is manufactured by processing the high-moisture rice 51 in the nap in which the koji is in a high moisture state in the field (the napping process step S6). In a field where rice is raised, a tent-shaped canopy composed of a plastic sheet and a metal frame covering the top and sides is covered with the field, and the inside of the canopy is maintained in a high-temperature and high-humidity state. The high-moisture rice 51 is processed to be highly functional. The temperature condition of the napping process step S6 is 20 ° C. to 40 ° C., the humidity condition is 95% to 100%, and the treatment time is 8 to 72 hours. The temperature and humidity inside the canopy are affected by weather conditions such as sunshine, but the heat insulation performance of the canopy is changed and the internal temperature and humidity are made highly functional by changing sheets and changing materials. Correspond to the conditions suitable for.

  According to the high-function rice production method 50, in order to harvest after raising the functionality of napped rice, in the production of the high-function brown rice 2 from the high-function rice bran 5 after harvesting, the cutting and threshing step S1, the drying step S3, the rice huller Each process, such as process S4, may be the same as the process for producing ordinary brown rice or white rice. Also, conventional equipment can be used for each process after harvesting. Accordingly, it is possible to produce highly functional rice using almost the same conventional manufacturing processes and equipment, and a great effect can be expected in cost reduction and labor saving.

  Furthermore, the highly functional rice manufacturing method 70 which is 4th embodiment of this invention is demonstrated based on FIG. In the high-function rice production method 70, the cocoon 71 is used as a raw material, and in the atmospheric moisture absorption step S8, the cocoon 71 is placed in the processing apparatus, and high-temperature and high-humidity air having a temperature of 30 to 60 ° C. and a relative humidity of 100% is placed in the apparatus. Send it in contact with the basket 71. Condensation occurs on the surface of the ridge 71, and the ridge 71 whose surface is covered with moisture absorbs moisture, and the moisture reference moisture content increases to an average of about 33%. When moisture absorption progresses to the above level and becomes a high moisture soot 4, the process proceeds to processing step S2, the temperature in the processing apparatus is set to 20 ° C. to 40 ° C., the relative humidity is set to 95% to 100%, and 8 hours to Hold for 72 hours and process to obtain a high function kite 5. And the high function brown rice 2 is manufactured through drying process S3 and rice hulling process S4.

  In addition, in the highly functional rice manufacturing method 70, it is not necessary to use a high moisture rice bran from the beginning. Since moderately dried rice cake is easier to handle and store after harvesting, rice cakes harvested in a normal harvest time or rice cake dried to the finishing reference moisture after harvesting are raw materials for the high-functional rice production method 70 It is suitable as. Since moisture is absorbed in the atmospheric moisture absorption step S8, the soot may be in a dry state of about the preliminary drying, or may be in an undried state containing more water than usual. Alternatively, brown rice from which rice hulls have been removed and rice husks have been removed may be used. In the case of using brown rice, improvement in production efficiency can be expected compared to the case of using rice bran. That is, since brown rice has higher water permeability than rice bran in the atmospheric moisture absorption step S8, the time until it becomes a high moisture state is shortened, and unevenness in the moisture absorption state is easily eliminated. Further, since the rice husk is removed, the volume is reduced, and the processing apparatus can be made small.

  According to the high-function rice production method 70, the surface of the cocoon is dew-condensed by the high-temperature and high-humidity air to absorb moisture, so that the cocoon absorbs water necessary for the high-functionality treatment without immersing the cocoon Is possible. Since immersion is not performed, there is no possibility that nutrients are eluted in the immersion water. In addition, since the treatment is performed in the air, it is possible to prevent problems such as the generation of odors and the generation of harmful substances due to the propagation of bacteria while absorbing moisture in the cocoon.

  Moreover, according to the highly functional rice production method 70, since both the atmospheric moisture absorption process S8 and the treatment process S2 can be performed using the treatment apparatus, the highly functional rice is produced using the rice having a reduced moisture content. In this case, the dipping process is unnecessary, and the dipping equipment and the accompanying equipment can be omitted.

  Moreover, since the equipment used in the high-functional rice production method 70 can be used in the high-functional rice production method 1 as well, it is possible to produce high-functional rice using a plurality of production methods. For example, using high-moisture rice bran 4 harvested earlier than the normal harvest time, high-function rice production method 1 starts producing high-function rice earlier than the harvest time, and pre-dried the rice harvested at the harvest time The high-function rice can be continuously produced by the high-function rice production method 70 after the high-function rice production by the high-function rice production method 1 is completed. As a result, the operating rate of the production facility is improved to improve the profitability of high-function rice production, and various high-function rice can be produced in various varieties and flavors.

  The present invention has been described with reference to preferred embodiments. However, the present invention is not limited to these embodiments, and various modifications can be made without departing from the spirit of the present invention as described below. And design changes are possible.

  That is, in the high-function rice manufacturing method 10, the high-functional rice bran 5 is dried using the dryer in the drying step S <b> 3 after the threshing step S <b> 5 after the completion of the processing step S <b> 2. In addition, before the threshing step S5, the rice subjected to the high-functionality treatment may be sun-dried and dried. As a result, drying with a gradual decrease in the moisture content of the koji becomes possible, and effects such as a reduction in body cracking and an improvement in taste can be expected. In addition, it may be possible to add value to the product by producing it using traditional techniques. Even if the sun-drying results in a dry state that is insufficient, finish drying can be performed in the drying step S3 to obtain an appropriate moisture content. Moreover, if it can fully dry with sun drying, drying process S3 using a dryer can be made very short. Similarly, in the highly functional rice production method 50, sun drying may be performed between the harvesting and the threshing in the harvesting / threshing step S1.

  The high-functional rice obtained by the present invention can adjust the nutrients and taste in various ways depending on the degree of milling, as in the case of ordinary brown rice. In other words, when brown rice is fertilized, it removes only the cocoon layer by a method that leaves germs such as five-minute or seven-minute rice so that the rice has both a taste close to white rice and nutrition of the germ part. You can also. In addition, the high-functional rice obtained by the present invention is superior to conventional germinated brown rice in odor and taste because the brown rice before milling is not soaked in the treatment process, so that bacterial growth is suppressed. It is suitable for cooking as it is.

  It is also possible to process the high-functional brown rice 2 to produce various rice processed foods. Nutrients such as GABA can be enriched in various processed rice foods by using the high-functional brown rice 2, high-functional germinated rice, and high-functional polished rice. For example, the frozen rice product etc. which cooked the high-functional embryo rice and vacuum-packed it are mentioned. In addition, it is possible to provide products such as processed rice foods containing retort such as brown rice bran made from high-functional rice, rice miso, and rice crackers. Moreover, it is good also as a raw material of various processed foods by making high-functional rice into a powder form and using it as rice flour.

It is explanatory drawing which shows the highly functional rice manufacturing method which is 1st embodiment of this invention. It is explanatory drawing which shows the length-width cross section of a high moisture ridge and a highly functional ridge. It is explanatory drawing which shows the highly functional rice manufacturing method which is 2nd embodiment of this invention. It is explanatory drawing which shows the highly functional rice manufacturing method which is 3rd embodiment of this invention. It is explanatory drawing which shows the highly functional rice manufacturing method which is 4th embodiment of this invention. It is explanatory drawing which shows the conventional germination brown rice manufacturing method.

Explanation of symbols

S1 Cutting / threshing step S2 Processing step S3 Drying step S4 Rice hulling step S5 Threshing step S6 Napping process S8 Air moisture absorption step 1 High-functional rice production method 2 High-functional brown rice 3 High-moisture rice 4 High-moisture rice 5 High-performance rice cake 51 High moisture rice in napping 71 立

Claims (5)

A mowing and threshing process in which the average moisture of the cocoon is mowing and threshing in a state where the moisture content is within the range of 30% ± 5%.
In the processing apparatus in which the internal temperature and the internal humidity can be adjusted, the temperature inside the apparatus is 20 ° C. or more and 40 ° C. or less, and the relative humidity is 95% or more and 100% or less. By adjusting to 8 hours and 72 hours or less, it is easy for humans to eat and digest and absorb the components of brown rice in the rice bran, making use of the physiological action that the rice bran retains. Processing steps to convert into components;
A drying step of drying the koji to a finishing reference moisture;
And a rice hulling process for removing the rice husk of the rice bran. The rice harvested in a state where the average moisture content of the straw is in the range of moisture content of 30% ± 5%, the temperature inside the device is set to 20 ° C. or higher with a processing device capable of adjusting the internal temperature and the internal humidity. Ingredients of brown rice in rice bran by utilizing the physiological action retained by the koji by adjusting the relative humidity to 40% or less and the relative humidity to 95% or more and 100% or less and treating in the range of 8 hours or more and 72 hours or less. A process that converts foods into ingredients that are easy for humans to digest and absorb, and that are more effective for the human body,
A threshing step of threshing the rice after the treatment step;
A drying step of drying the koji to a finishing reference moisture;
And a rice hulling process for removing the rice husk of the rice bran. In the state where the average moisture content moisture content of the nail in the napping in the field is in the range of 20% or more and 30% or less, the rice is covered in the napping state in the field, and the ambient temperature of the rice is 20 ° C or more, Ingredients of brown rice in rice bran by utilizing the physiological action retained by the koji by adjusting the relative humidity to 40% or less and the relative humidity to 95% or more and 100% or less and treating in the range of 8 hours or more and 72 hours or less. A process that converts foods into ingredients that are easy for humans to digest and absorb, and that are more effective for the human body,
A mowing / threshing step for harvesting and threshing the rice that has passed through the treatment step;
A drying step of drying the koji to a finishing reference moisture;
And a rice hulling process for removing the rice husk of the rice bran. In the treatment device capable of adjusting the internal temperature and internal humidity, the dew condensation water on the surface of the cocoon generated by bringing the cocoon into contact with air having an air temperature of 30 ° C. or higher and 60 ° C. or less and a relative humidity of 100% is average moisture. A moisture absorption step in the air to absorb moisture until the amount-based moisture content is about 33%;
By adjusting the temperature in the processing apparatus to 20 ° C. or more and 40 ° C. or less, the relative humidity to 95% or more and 100% or less, and treating the soot for 8 hours or more and 72 hours or less, Using the physiological action held by the human, the process of converting the components of the rice bran rice into a component that is easy for humans to digest and absorb, and that is further effective for the human body,
A method for producing high-performance rice, comprising: a drying step of drying the rice bran to a finish reference moisture; and a rice hulling step of removing the rice hulls of the rice bran. In the processing apparatus capable of adjusting the internal temperature and internal humidity, the condensed water on the surface of the brown rice generated by bringing the brown rice into contact with air having an air temperature of 30 ° C. or more and 60 ° C. or less and a relative humidity of 100% is average moisture. A moisture absorption step in the air to absorb moisture until the amount-based moisture content is about 33%;
By adjusting the temperature in the treatment apparatus to 20 ° C. or more and 40 ° C. or less, the relative humidity to 95% or more and 100% or less, and treating the brown rice for 8 hours or more and 72 hours or less, the brown rice Using the physiological action held by the human, the process of converting the components of the brown rice into a component that is easy for humans to eat and absorb, and further effective for the human body,
And a drying process for drying the brown rice to a finishing reference moisture.

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