JPS58126761A - Vegetable flour, its preparation and product produced therefrom - Google Patents

Abstract

PURPOSE:To prepare a rice flour suitable as an additive for fish paste product, bread, noodles, etc., by heating and pulverizing nonglutinous rice. CONSTITUTION:Polished nonglutinous rice is charged through the hopper 1 into a heat crusher, and pulverized by the rotary teeth 19 driven by the motor 7 and the stationary teeth 13B while being heated with an electric heater 17 furnished with a thermostat, to obtain cooked nonglutinous rice powder. When the heating temperature during the pulverization process is 80-100 deg.C, the resultant flour has high water retainability and is useful as an additive for fish paste product, and when the temperature is <=80 deg.C, the product can be compounded to bread, noodles, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention applies a superheating effect to rice before, during, or after turning rice into powder or fine particles, thereby reducing rice to a non-raw state (half-raw state, ○ including the state that has not been
(hereinafter the same applies), rice, etc. (including powders, fine particles, or coarse grains ranging from these, the same applies hereinafter) has the ability to increase viscoelasticity and improve quality. It is characterized in that it is obtained by having the ability to increase viscoelasticity and the ability to improve quality.

Embodiments of the method for producing rice surimi and the method for producing rice surimi described in claim 1. When making rice into powder, etc., a pulverizer, etc. (roll pulverizer, hammer crusher, etc.) is used. This includes all machines that can crush things, such as a crusher, impact type crusher, etc. (hereinafter the same applies) to make the rice as hard as possible (for example, if it is made into polished rice, remove the bran etc.) This refers to the state in which the rice is removed, immediately packaged, and stored in a clean, moderate temperature place, and if the rice is washed, it is dried as much as possible to the dry state before washing.However, as long as the quality of the rice is not deteriorated. (hereinafter the same applies), the crusher is used to perform the crushing activity.If the roll type is used, the roll type should be kept closed and the distance between the rolls should be narrowed, or if the impact type is used, the air should be removed as much as possible. By reducing suction and speeding up the rotation of the impact jaws to an extent that does not pose a danger, or in the case of a hammer crusher type, by increasing the force and speed of the hammer, the amount of heat generated and the temperature generated by these methods can be increased. At the same time, care is taken to raise the temperature to a high temperature, and the heat generated at that time, such as shock heat and compression heat, is used to create a heating effect on the rice, thereby turning the rice into powder and at the same time turning it into a non-raw state. It is characterized by being obtained by doing something. How to make rice surimi. Similarly, when the rice as an embodiment of claim 1 is made into fine particles, a rotary mill is used to make the rice into fine particles, and the rice is heated at 35°C to 100°C (preferably 70°C). Add a suitable amount of moisture to the rice so that the heating effect (from 100℃ to 100℃) is applied to the rice, or use the heat generated at that time, such as the heat of milling, by applying a combination of rice and moisture to a grinder. It is characterized by being obtained by curing rice etc. to a non-raw state. Similarly to the method for producing rice surimi, the method for producing rice surimi as described in claim 1 is as follows: Crushing mixer, etc. (■
This includes all machines capable of kneading, kneading, rolling, stretching, grinding, stirring, etc. (the same applies hereinafter), which are the functions of a crushing mixer. The ability to increase viscoelasticity by performing all or part of the actions such as kneading, kneading, rolling, stretching, grinding, stirring, etc. (the same shall apply hereinafter) in the state in which it is contained. , increase the amount and temperature of generated heat such as stirring heat and frictional heat, or use other heating methods (adding hot water or boiling water so that the moisture content does not exceed 30%, or crushing and stirring. Using the back of the machine as a migration base,
This refers to a heating method that reverses the use of a cooling device by adding water or ice to add hot water, boiling water, or steam, or by circulating it. (The same applies below) (the rice is made into coarse granules, but the moisture content is 30% or more, which is an amount suitable for increasing the viscoelasticity and increasing the temperature). Another feature of the present invention is that it relates to a method for producing rice surimi, which is characterized in that the rice surimi is obtained by making it into a non-raw state (by kneading, etc.) while containing it in a state that does not become uncooked. However, in the past, it was considered necessary and an unavoidable phenomenon when making rice into granules, and in order to keep heat generation to a low level, water was added or rice was mixed in water. The amount of heat generated when making rice into fine grains (heat generated, the same applies hereinafter), which had been prevented by various methods such as
It is said to be used to improve the quality of rice and increase its viscoelasticity. In order to make the method for producing rice surimi as described in claim 1 even more effective, a heating pulverizer is provided with a device that heats the entire pulverizer, internal rolls, rotating pawls, hammers, etc. touch it, be crushed,
It is characterized by making ■■ such as rice (also effective when heating and pulverizing other grains; the same applies hereinafter) to a non-raw state with the added effect of heating. There is also an invention of a heating pulverizer, and the embodiment title of claim 5 includes the entire pulverizer, internal rolls, rotating jaws, etc.
There is a heating pulverizer characterized by using electric heat to heat a hammer, etc. Similarly, as an embodiment title of claim 5, it is possible to use ■ or steam as a heat source for heating the pulverizer, etc. It is characterized by There is a heating grinder.

In addition, any heat source including gas, oil, coal, etc. may be used as long as it is an effective heat source and safety is guaranteed.

Next, in an example, rice powder (abbreviated as flour), rice powder (abbreviated as rice flour), and the product made into rice flour in a non-raw state according to the present invention is called rice surimi (powder). (hereinafter the same) and fine particles (refers to all fine-grained states, including half-paste, wet, pasty, and dry state) Knead rice surimi obtained by making rice surimi (referred to as granular material or flour; the same applies hereinafter) in combination with raw materials for batter products (including raw materials, surimi, powder, etc.; the same applies hereinafter), Alternatively, by kneading it with water or the like, it is characterized by a quality different from that of conventional products. Pastry products (including semi-finished products of pastry products, surimi, finished surimi, dough for bread and noodles, and frozen products thereof; the same applies hereinafter)
Some are related to manufacturing methods.

In addition, rice surimi refers to rice that is made into a non-raw state, powdered, half-paste, wet, pasty, etc. according to the present invention.
I would like to reiterate that it is a general term for all finely prepared pastes.

Rice surimi is made by grinding rice as hard as possible and in as large grains as possible using a pulverizer, etc., or turning it into fine particles using a pulverizer, grinder, pickling mixer, etc. However, the feature of claim 2 therein is that the heat of compression, frictional heat, shock heat, and grinding heat generated in that case, which has been known to reduce the quality of rice, Either we can study to prevent its occurrence, or we can proactively utilize the generated heat, which had been given up as an inevitable point, to make rice into a non-raw state, and as a result, we can increase rice's ability to increase its ability. I would like to reiterate that it was used to improve the quality of rice.

Furthermore, in order to enhance the effect, there are methods to use hot water, steam, electric heat, etc. or in combination, to heat the inside of the pulverizer that comes into contact with the rice during pulverization, and to use rolls, rotating pawls, and hammers. As already mentioned, there are also inventions that utilize methods of heating materials, etc., to make heating even more effective.

At first glance, it seems strange, and on the other hand, it seems to be a simple invention, but it is said to be an effective use of something that used to be harmful. This is a highly creative and novel invention based on reverse shipping.

Examples of the present invention include rice, rice surimi obtained by making powder into fine particles according to the present invention, water (hot water, boiling water,
Contains steam. The same applies below) and kneading, or by kneading together with the raw materials for batter products,
There are also some related to manufacturing methods that have a quality different from conventional ■■ products, which are characterized by having a quality improvement effect and a viscoelasticity enhancement effect.

We will now explain products obtained by using rice surimi (powder, batter, paste) or by combining rice surimi and ingredients for batter products. The general effects and effects of kneading a batter with an appropriate amount of moisture in it to obtain a batter product (including batter product materials, dough, and surimi) using well-known manufacturing methods for each product. The characteristics will be described. The combined ratio is expressed as a weight ratio. If the rice surimi powder is 1, the dough is 2, and the water content of the paste is 2.5. (The same applies hereinafter) (1) Promote the generation of viscoelasticity (2) Improve the ability to enhance viscoelasticity.

(3) Improve gloss.

(4) It also promotes a mellow feel and supple texture.

(5) It not only improves water retention capacity but also acts as a bulking agent.

(6) By mixing the protein of rice and the protein of other foods, a synergistic effect on the nutritional value of the protein can be expected.

(7) Since it is not raw, the heating time until it is ready is shortened.

(8) When used in combination with fish meat (including fish surimi and frozen fish surimi, the same shall apply hereinafter), which is a raw material for fish paste products, it can also have a sedative effect, so in that case,
Makes an excellent contribution to improving resilience.

(9) The quality of rice surimi does not deteriorate even if it is frozen, so it is convenient to preserve the paste-like or paste-like products if they are packaged and stored frozen.

(10) When kneading fish meat, which is the raw material for fish paste products, with rice surimi and frying the resulting surimi in oil, it takes less time to fry than normal ones. It also has the effect of preventing the oil extracted from the finished surimi from flowing out, so it has been shown in numerous experiments that there is less oil loss, fuel (for heating) is saved, and oil exhaustion is prevented. has been proven by.

(11) Fish meat and rice surimi (10 parts fish meat, 1 or more for rice flour, 2 or more for rice paste paste) are kneaded together and frozen at an appropriate temperature, taking care when packaging. (-30
℃ or below) and store at an appropriate temperature (-18℃, preferably -25℃)
), the quality will not deteriorate over a long period of time. (We performed a storage experiment for 3 months and obtained good results.) (12) The frozen surimi from (11) has a low temperature (-0°C to 5°C).
If the food is thawed at a temperature of 300°C, the quality will hardly decrease even if it is refrozen. (Incidentally, if frozen fish surimi that is not combined with rice surimi is thawed and then refrozen, the quality may deteriorate significantly, and in some cases, it may become unusable.) It has excellent properties that allow it to be used alone.

Example 1: Add a little sugar and an appropriate amount of water to rice surumi (flour), knead it by hand, put it in boiling water, let it float for a while, then take it out and eat it. Even though it was surimi (flour), it had a texture comparable to that of using glutinous rice flour.

In addition, all of the following examples are experimental examples using rice surimi obtained from non-glutinous white rice.

Example 2: Noodle making example, bread making example.

Mix 8 parts of flour for noodles and 2 parts of rice surimi (powder), add an appropriate amount of water and coarse salt, knead, repeat the pressing using a noodle machine, and finish immediately. When I cut them into pieces of about 3 mm and boiled them, the boiling time, which would have taken about 25 minutes using only wheat flour, was shortened to ■.Reputations at tastings and sales demonstrations were that the taste was bland and the taste was smoother. It was well received, saying that it improved the taste of the soup stock and made it taste better quickly.

In addition, in the case of bread, it was well received because even when used in the same amount as strong wheat flour, it did not interfere with yeast fermentation and added the fragrant flavor of rice.

Example 3: Red fish (referring to red fish such as kanagashira, sardines, gurnard, etc.; the same applies hereinafter) caught by a bottom trawling boat in the western part of the country.
Using frozen fish meat surimi manufacturing equipment, 1 kg of rice surimi (powder) was mixed and kneaded for 10 kg of fish meat, and 10 kg of the fish meat from the previous period was mixed with 5% sugar and 0.2 linsan salt. % and knead. After freezing and storing it using a well-known method, and taking it out after one month, I conducted an experiment and found that the product containing rice surimi had much better viscoelasticity and quality. In addition, when fresh white croaker and local fish meat were treated in the same manner as above, the experimental results showed that they had almost the same viscoelasticity.

The characteristics of rice surimi are that it is in the form of powder or fine particles, and is not raw.Rice surimi itself has viscoelasticity or the ability to increase viscoelasticity, and it can be used in combination with raw materials for paste products. When kneaded with the appropriate amount of moisture and temperature to enhance the viscoelasticity, the ability of rice surimi to increase the viscoelasticity of rice surimi can be used as raw materials for batter products (surimi for batter, dough). etc.) (as mentioned above, it also has other excellent quality improvement abilities), and this feature is different from rice flour obtained from other non-glutinous rice that does not rely on the present invention. It is a point.

From now on, implementation (2) of the method for producing rice surimi, such as claim 1, will be explained in more detail.

Example 1 (a) Rice is put into the hopper of a roll-type crusher, which is a mechanism that can perform heating and crushing at the same time (referred to as a heating crushing mechanism, and includes a crusher and a grinder; the same applies hereinafter).

(b) Start the operation of the roll-type crusher, adjust the hopper adjustment, and start dropping the minimum amount of rice so that the opposing rolls do not come into direct contact. Apply maximum pressure to the rolls without overloading the crusher and begin contact operation through the rice.

(c) If the temperature of the crushed rice reaches 35°C or higher (the temperature of the rolls and the temperature of the mechanism that houses the rolls, the same applies hereafter), it is not raw due to the heat generated. Distinguish it from rice that has been crushed up to (same below 35℃), pass it through a sieve (■), (same below 35℃),
If the rice has a high moisture content, it may become wet, so if this is the case, it is called a pulverized body, etc., and the same applies hereinafter). ■It is best to use rice surimi powder and eggplant.

For example, if you use the methods in Example 1 (a) and (b) and use rice that is as hard as possible, the efficiency will be even better.

Using the methods of Example 3 and Example 1 (a) and (b), the yarn of Example 2, which was as hard as possible, was again milled using a roll crusher.
The effect will be even better if you crush it using the methods in (a) and (b). The crushed rice that did not reach 35°C in Example 1 can be heated to 35°C or higher according to this example.

You can make rice surimi by passing it through a sieve and grinding it to your liking.

Using the method of Example 4, Example 1 (a) and (b), using the rice from Example 2 that is as hard as possible, and crushing it for the second time at 35℃ using a roll crusher according to the method of Example 3, the rice can be crushed using a sieve. Even if you don't use it (in that case, it's better to put a 0.1 mm wire mesh in it), you can get fine-grained rice surimi, and the impact crusher also serves as a light handling machine, so you can crush it easily. According to this example, rice that previously had a moisture content of about 15% can be made into rice surimi (powder) with a moisture content of about 10%, which is convenient for storage, etc. There's no need to worry.

The mechanism with built-in rolls of the roll crusher in Example 5, Example 1 (a), (b) and example 3 usually has a discharge port or an open bottom, but this Efficiency can be further improved by closing the exhaust vents and enclosing the plants in order to make them airtight (including near-sealing conditions and conditions convenient for moisturizing and heating; the same applies hereinafter). Crushed rice or ■
Efficiency will be further improved if a thermometer is installed as a humidity device to measure the humidity in the roll or the mechanism containing the roll.

Example 6: The mission of the crusher was to grind the grains with as low a noise as possible, so the contact time between the grains and the rolls could be increased by setting a difference between high and low speeds in the rolling of the rolls. The grinder for obtaining rice surimi according to the present invention was made to be as short as possible, and the cutting teeth were made as sharp as possible (providing a heat exhaust port and opening each part is also a way to preserve the bass sound). Breaking away from the conventional idea, on the other hand, in order to make the temperature as high as possible, rotating rolls are more desirable than high-speed and low-speed rolls, and the material needs to be hard, but the incisors are not very sharp. Without it, the heat generated can increase.

Example 7: The higher the temperature of the rolls, the more heat generated when the rolls contact the grains and when the grains are crushed by the rolls.
The heat generated also increases.

Therefore. By warming the roll by heating the room where the heating crushing mechanism is located, by warming the roll itself or the mechanism that houses the roll, or by warming the entire heating crushing mechanism. The generated heat can be made higher and more stable.

Example 8: However, if the room temperature or temperature is above 50℃, the heat generated by the heating crushing mechanism It's not bad, but it's pointless because the water retention capacity and viscoelasticity enhancement ability are almost unchanged.If the temperature rises above 100℃, the viscoelasticity enhancement ability actually decreases, and from the standpoint of work efficiency, the room temperature should be set at around 40℃. You may operate a refrigeration system to reduce the temperature.

By the way, if the room temperature is 0℃ and the roll temperature is also 0℃ (referred to as roll temperature - hereinafter the same), Example 1 (a) (
b) If you use the method in Example 2 and use rice that is as hard as possible, and the effects of heating and crushing are combined and acted upon by the heat generated and the rolls, it will be There is an experimental example where it is said that it takes about 30 minutes to raise the temperature of the air (it was not possible to raise it above 60°C), and when the roll temperature is 10°C, it takes about 30 minutes to reach around 70°C. There are experimental examples where it was possible to raise the temperature to 80°C in less than 5 minutes (although it was not possible to raise the temperature above 75°C). In either case, there is an experimental example in which the temperature of the crushed rice, the rolls, or the air near the rolls could not be raised above about 85°C.

In addition, at temperatures above 35°C and around -40°C, the heat generated by the rolls is used to create a non-raw state due to the effects of heating and crushing. , hereinafter the same) has a water retention capacity of 6% per 1kg of rice surimi (flour).
The weight was about 0.00 g (the same applies hereafter if it was made into a sticky shape with the hardness of an earlobe).

The water retention capacity of rice surimi (flour) at about 50°C was about 700g per 1kg.

The water retention capacity of rice surimi (flour) at about 60°C was about 900g per 1kg.

The water retention capacity of rice surimi (flour) from about 80°C to about 100°C was about 1000g.

1000g per 1kg of those heated above 100℃
The temperature did not exceed that level, and the viscous elasticity decreased (however, this was not due to the rolls and the heat generated). There are examples of experiments such as

Therefore, from an economic point of view, the best method is to apply the effects of heating at about 80°C and crushing.

However, when rice surimi is used in conjunction with raw materials for dough products, such as bread and noodles, which can be fermented and aged to produce better products during the manufacturing process, The water retention capacity is slightly inferior to that of rice surimi, which has a superior water retention capacity at temperatures of 80℃ or higher, but the viscoelasticity enhancement ability remains the same at around 60℃ (approximately 10℃ above and below, that is, 50℃).
℃ to 70℃ (same below),
Experiments have shown that using rice surimi in combination with wheat flour for bread and noodles yields better results in fermentation and aging.

Also, to obtain meat (livestock, fish, etc., the same applies hereinafter) products. When using rice surimi with meat, there are experimental examples that show better results when using rice surimi at temperatures above 80°C.

■Although it is currently difficult to prove it, it is believed that something suitable for fermentation and maturation is imparted to the rice surimi at around 60°C during the combined heating and crushing stage. Will be considered.

Therefore, in the example of rice surimi (■) of the present invention, rice surimi (rice surimi) at 80°C or higher is used in combination when producing meat products, and rice surimi (2) is used in combination with wheat flour, etc. for breads, noodles, etc. is 60
I would like to add that I used rice surimi at around ℃.
In Examples 1 to 8, by applying a superheating effect to the rice before or after turning the rice into powder or fine particles,
It is characterized by being obtained by leaving it in a non-raw state. As part of implementing the method for producing rice surimi, when turning rice into powder or granules, use a pulverizer, and if possible, use a pulverizer to make the rice as hard as possible to carry out the pulverizing activity. By applying the effect of overheating to rice using generated heat such as shock heat or pressing heat. It is characterized in that it is obtained by making it into a non-raw state (by applying the effects of heating and crushing to the rice at the same time.It is obtained by making it into a non-raw state and a powdered or fine particle form). This invention relates to a method for producing rice surimi.

Next, the rice is made into a coarse powder or granule, etc., and then the rice is made into a coarse powder or granule, etc., using an air-closed ■ or a closed ■. The water content, which is the appropriate amount to increase or increase the temperature to bring it to a non-raw state, is 3.
The amount of water contained within a range that does not exceed 0% is abbreviated as an appropriate amount of water. The same applies hereafter. Put the above rice into a heat-resistant container, seal it with a heat-resistant material such as Crephalon, and place it in an airtight container. None, by putting it in a microwave oven and irradiating it with electrons, the electrons create frictional heat on the material, making it in a non-raw state, then crushing it with a crusher, and then drying it. , can be made with rice surimi (powder).

■ When using a closed mixer, (a) place coarse rice with a moisture content of no more than 30% in a container, close the lid, and start rotating.

(b) The rice bowl has a double bottom, and steam or boiling water is passed through it to heat the rice in the bowl, which is stirred with a pestle, until it is not raw, and then it is crushed using a crusher. If it is ground and dried, it can be made into rice surimi (powder).

Rice placed in an airtight container and containing an appropriate amount of moisture can be made into a non-raw state by passing it through steam or boiling water or soaking it in steam or boiling water, as the airtight container is heat resistant. Rice surimi (powder) can be obtained by crushing and drying.

If the airtight container is a heat-resistant metal container, rice with an appropriate amount of moisture can be heated without burning it.
Even if you use firepower, you can make it into a raw state, so if you crush it with a grinder and dry it, you can make rice surimi (powder).

Coarse grains of rice can be used to shorten the time required for heating, and if the purpose is simply to obtain rice surimi, as long as it contains an appropriate amount of moisture. I would like to add that there is no problem with using whole grain rice, crushed rice, or crushed rice.

From now on, we will apply the effects of heating and crushing to rice at the same time to produce rice surimi in a non-raw state, as well as in the form of powder or fine particles. The crushing mechanism will be explained by giving examples.

Example 1: Improving efficiency by heating a heating crushing mechanism (such as a crusher) using the heat generated when crushing rice.
Rice surimi is obtained by combining the raw rice into granules or fine particles.

Example 2: By adjusting the temperature of the room in which the heating crushing mechanism (pulverizer, etc.) is installed to the desired temperature using a temperature control device (any method is acceptable as long as safety is confirmed), ) and rice, making the method for producing rice surimi (rice surimi), which is made in the raw state and in the form of granulated particles or fine particles, more effective.

Example 3: The entire heating crushing mechanism (pulverizer, etc.) or a mechanism that incorporates a device that generates heat for crushing (abbreviated as crushing heat generating mechanism, refers to a mechanism that incorporates rolls, etc., hereinafter the same)
By heating the rice, the effect of the crushing heat generation mechanism is further improved, and the method for producing rice surimi obtained by combining the rice surimi in the raw state and in the form of powder or fine particles becomes more effective.

Example 4: The processing and crushing mechanism uses two roll-type crushers, the roll-type crushers use rolls that rotate the same number of times, the crushing heat generation mechanism is in a sealed state, and it also has a temperature control device, The hardness of the rolls is excellent, but the cutting is intentionally made blunt, and it is also equipped with a thermometer.Furthermore, an impact-type crusher improves the state of crushing the rice, and it also has a dryer function and a built-in wire mesh. The function of the sieve is improved by
The heat resistance is demonstrated in the second step where the first heating crushing is performed by the roll crusher (■) of the recontribution equipment.

The second step is a second heating crushing process using a roll crusher (■).

An apparatus for producing rice surimi, which includes further crushing using an impact crusher, and a third process of drying and sieving. (This manufacturing equipment incorporates a full-fledged sieve,
It can also be fully utilized as a heating crushing manufacturing device for grains other than rice (the same applies hereinafter).

This manufacturing apparatus will be explained in more detail.

Example 1: (a) If rice or brown rice is made into polished rice, all bran and dirt are removed to make it clean, then it is packaged and stored in a clean place at an appropriate temperature and humidity.

(b) Put the rice from (a) into the hopper of roll-type crusher No. 1 (abbreviated as No. 1 in this explanation, the same applies hereinafter).

The heating and exothermic devices of roll crusher No. 2 (abbreviated as No. 2, hereinafter the same) and No. 1 are adjusted to an appropriate temperature.

For example, when obtaining rice surimi using a heating crusher at about 80°C, the temperature is about 30°C to 40°C.

When obtaining rice surimi by heating and crushing at about 70°C, the temperature is about 20°C to 30°C.

When obtaining rice surimi by heating and crushing at around 60℃, 1
Adjust the temperature of the heating device to 0°C to 20°C. However, this is just a guideline and depends on the new and old rice, hardness,
Considerable differences occur depending on the moisture content, grain size, etc., so it is necessary to take measures accordingly.

Once the specified temperature is determined, it is convenient to use an automatic temperature controller to automatically adjust the temperature.

(c) Start operation of Units 1 and 2. (Make space between rolls.) Inspect each part.

(2) Open the No. 1 hopper a little with ■■■ to start letting the rice fall, and tighten the roll with the roll adjustment handle.

Place the flow rate adjustment handle, which adjusts the fall of rice, in the minimum position (within the range where the rolls do not come into direct contact with each other).
Place the roll adjustment handle in a position where it is tightly tightened without overloading the machine, and adjust the flow rate adjustment handle, the temperature adjustment handle, and the temperature adjustment device to adjust the temperature to your liking based on the crushing and condition of the rice. Adjust the indicated temperature.

When the desired temperature is reached, the conveyance from No. 1 to No. 2 is started by the conveyance pipe to No. 2, and No. 2 is adjusted.

(e) The rice is crushed considerably by No. 1, but in order to maintain the rolls, some of the rice is not crushed and is transported to No. 2 as it is, so taking this into account, adjustments are made slightly different from No. 1. .

(to) After adjusting both No. 1 and No. 2, from No. 1 to No. 2.
After confirming that the rice is being transported smoothly to No. 2, the operation of the impact crusher for the third stage is started (assuming that the inspection has been completed in advance), and the transport from No. 2 is started.

(G) All rice, including the rice that was crushed in No. 1, is heated and crushed evenly by No. 2, so it has already been turned into rice surimi (powder). However, since rice with a moisture content of about 15% is used,
An impact pulverizer is used to reduce the moisture content to about 10% to improve storage stability, and an impact pulverizer is used to make finer rice surimi (powder) and eggplant.

Incidentally, it is possible to produce glutinous rice surimi using sticky rice using the rice surimi production method according to the present invention, and although the quality is superior to rice surimi, the price is much higher. Although it is good when used in combination with livestock meat, it is much more expensive than fish meat.

However, the manufacturing method is different from heated glutinous rice flour for sweets etc., which is made by steaming or roasting glutinous rice.
Since the quality is not inferior, there is no problem in using it as heated glutinous rice flour for confectionery.

Also, wheat surimi made from wheat flour. By corn,
Corn surimi can also be obtained by using the authentic rice surimi manufacturing method and then sieving the bran with a sieve, and can be used as heated wheat flour and heated corn flour, respectively.

Since soybean grains retain a fishy odor when heated below 800C, the yellow powder of the present invention can be obtained by heating and crushing at a temperature of about 100C.

Barley, which is a mixed grain, can also be heated and crushed at a temperature of about 100C to obtain the powder according to the present invention.

Now, the reason why it is more efficient to keep the heat crushing mechanism in a sealed state is that it is easier to raise the temperature, it also prevents moisture from dispersing and provides a heat retention effect, and the same moisture can be When it is contained, the humidity rises as the temperature rises, making it convenient to perform heating and crushing all at once, and at the same time, it also has a uniform effect on the grain flour that has been made into fine particles. This is because it is possible to do so, and also because after cooling, the humidity is reduced to create a smooth state, which also improves storage stability.We have a device that can detect the temperature. What makes this possible is that by being able to know the temperature of rice, etc. that has been made into fine particles by heating crushing mechanisms (pulverizers, etc.) and heating crushing devices (rolls, claws, crusher hammers, etc.), it is possible to This is an excellent invention as described in Article 8 of the Claims, as it can be obtained with excellent average water retention capacity and quality of vegetable surimi.

The present invention, when used in combination with the invention set forth in claim 5, can produce grains other than rice, including rice surimi among vegetable surimi, by the manufacturing method set forth in claim 1. It can be used as a heating crushing mechanism that makes an excellent contribution to improving the quality of vegetable surimi and fine grain heated grains.

From this, it is obtained using the above-mentioned heating crushing mechanism.

The manufacturing process and method of rice surimi, which is a vegetable surimi, will be explained using an example.

Example 1, (a) Put the rice as hard as possible into the hopper (1)
■ Insert (b) the heating crushing device (■) built into the heating mechanism (■) of the heating crusher (4), and the belt (■) belt (■
) and then the motor (7) is also driven to rotate.
■■■■■.

As a result, the plate at the tip of the new machine is moved from side to side, preparing the rice to fall flat into the crushing heat generating mechanism.

Meanwhile, the electric heater, which is insulated by an insulating plate, is turned on and begins heating. The electric heater is equipped with an automatic temperature controller that can automatically adjust the temperature by setting the specified temperature in advance.

Furthermore, the air intake port is designed to allow warm air (hereinafter referred to as warm air) to be inhaled.
Open the warm-up control valve.

(c) When the temperature inside the crushing heat generating mechanism reaches the appropriate temperature (approximately 35℃, the same applies below), the rice in the hopper is
Adjust the adjustment ■■, apply the appropriate amount■■, by the action of the vibrator,
Let it fall into the crushing heat generating mechanism.

Rice is crushed by the impact when the rice is crushed by the claws of a heating crushing device, by the warm air that is inhaled, by electric heaters, etc., which transforms the rice from its raw state to its fine particle form. It is made into fine particles.

The temperature at which rice is made into rice surimi can be adjusted using warm air, shock heat, and an electric heater, allowing rice surimi to be made at the desired temperature.

In addition, the superheated crushing mechanism by the impact crusher evaporates moisture, so from the steam supply device,
By introducing the rice into a mist (via the nozzle) using the control valve, it is possible to prevent the moisture content of the rice from decreasing.At the same time, it can also provide heating and steaming effects.

By the way, with the superheated crushing mechanism (heated crusher) using an impact crusher, it is possible to obtain rice surimi in one process, but it is possible to obtain rice surimi in two processes, that is, in the first process. If the wire mesh is made with a fine mesh of about 1 mm, the rice surimi will be more stable in its non-raw state and in the form of fine particles, and the useful life of the fine wire mesh will be extended. You get it.

Incidentally, rather than using one device to perform two steps, efficiency can be doubled if two devices are used in combination. Also, (c)
The rice surimi obtained by this method prevents the moisture content of the rice from decreasing, and although the rice is made into fine particles, it does not become uneven. So, the rice rub tends to become wet.There is no problem when using it, but when storing it, it is necessary to keep it dry.

At that time, you can dry the rice using a method such as a fan or moving it on a belt to blow air, but if you dry it using an impact crusher, the rice will have a moisture content of about 20%. Not only can you make rice surimi (flour), but you can also use it to make even finer rice surimi.

As the name suggests, the lid of the peephole ■ is for watching the rice falling ■. A superheated crushing mechanism will be described which is characterized by having a device that can detect the temperature inside the crushing heat generating mechanism and a device that can make the crushing heat generating mechanism in a sealed state.

The present invention is based on the idea that when a mill crushes grains, it is a good idea to do so at a slightly lower temperature to obtain excellent grain powder. By increasing the cutting force and shearing force, or by rotating the rolls at high and low speeds to reduce the contact time at the contact point between the rolls, the time for the grain to contact the rolls can also be shortened. It is possible to perform actions such as instantaneous cutting, breaking, and pressure rubbing (twisting), or if it is an impact type, a large amount of air is sucked in to increase the cooling effect, and an exhaust cloth bag is placed. It has a heat dissipation effect.

There are various methods for crushing grains, such as adding moisture to soften the grains to prevent resistance during crushing, or crushing them in water to prevent temperature rise. It is said that the golden rule for obtaining excellent grain powder is to avoid raising the temperature as much as possible.

The present invention takes on this challenge head-on and has succeeded in obtaining superior grain flour in a non-raw state by increasing heat generation.

As already mentioned, the grain flour made into a non-raw state according to the present invention is called vegetable surimi, and the one made using rice is called rice surimi. Embodiment (2) of the method for producing rice surimi using a crushing mechanism will be described by way of example.

Example 1, (a) Adjustment of the hopper of the heating crushing mechanism. Close the front window lid of the crushing heat generating mechanism. Close the rear window lid, lower the sealing cloth attached to the lower hopper, and turn on the crushing heat generating mechanism. Keep it in a sealed state.

Confirm that the thermometer of the device that detects the temperature inside the crushing heat generation mechanism is clean.

In addition, rolls of the same rotation with non-sharp cuts built into the crushing heat generation mechanism are lined up. It has already been confirmed that there are no abnormalities in the heating crushing equipment.

Needless to say, when the roll adjustment handle is operated during roll rotation to adjust the contact pressure between the rolls, the tension is also adjusted to maintain elasticity in the contact pressure. Located at the bottom of (2), it has the function of evenly feeding the falling grains, etc. into the roll, and also has the function of adjusting the amount. The adjustment handle shall also be confirmed to be clean and operating.

Also, when the hopper adjustment (■) is opened, the airtight state is maintained by the rice placed in the hopper.

(b) Put rice into the hopper. The rice should be as hard as possible.

(c) The heating crushing device of the overheating crushing mechanism is started to rotate by the motor via the belt, the adjustment ■ is slightly opened, and the rice starts to fall, and the rice is rolled by the adjustment handle. Despite the situation where the rolls are being crushed, there is no direct contact between the rolls, and there is no friction, cutting, crushing (squeezing), crushing, abrasion, impact, etc.
Heat generated by squeezing, etc. (abbreviated as heat generated, hereinafter the same)
Create a condition where as much as possible (within a range that does not force or overload mechanisms and equipment) generates as much as possible.

(d) If the thermometer confirms that the rice is not raw at the expected temperature and that it has been made into grain sizers, then the rice has not reached the expected temperature. Remove the removed rice, continue to rotate, and remove the removed rice again.
Put it in the hopper and mix it with other rice.

The rice, which has been subjected to a heating crushing device to make it into a raw state and a granulated product, is stored in a storage via a hopper and a sealing cloth in the lower part.

Once all the scheduled amount of rice has been accumulated in the storage, the handle closes the gap between the rolls to avoid direct contact between the rolls.

(E) The temporarily crushed rice in the hopper is made to start falling by opening the adjustment ■, and at the same time, by operating the adjustment handle and the adjustment handle, the rice is secondary crushed at the planned temperature as in (C). By doing this, it is possible to obtain rice surimi (powder) in a more stable state than in the case of temporary crushing, in a non-raw state and in a granulated form.

However, rice tends to be divided into coarse grains using rolls alone, so an impact pulverizer is used to create even finer grains, and it also has a drying effect, so it can be reduced by 15%.
The rice surimi accumulated in storage after secondary crushing with a moisture content of about
When using millimeter wire mesh, 100×■ ~ 150×
■ There is ■■■ with eggplant) Moisture content 10
It can be made into rice surimi (powder), which has a long shelf life and is of excellent quality.The heat generated is 35%.
I have already mentioned that it is better if it is above 60°C, and I have also mentioned the related water retention capacity, so if possible, it should be 60°C.
It is preferable that the product is in a non-raw state due to the heat generated above ℃, at least 40℃, and as a sizing material, it should be a fine powder with a size of 100×■■■ or more, and if the moisture content is 15% or more, there will be concerns about storage stability. Therefore, it is desirable that the moisture content be lower than that, and if the moisture content is reduced to about 10%, it will be safe even during the rainy season, as long as you pay attention to the storage location and temperature. Furthermore, if an electric heater is used, the generated heat can be increased arbitrarily. I would like to reiterate that even if corn, soybeans, etc. are used, excellent grain-based vegetable surimi and combustible grain ■ can be obtained.

To conclude, to explain a little more, rice surimi, which is obtained by combining rice into fine particles or granules in a non-raw state using a heating crushing device in a crushing heat generation mechanism, is not common sense. If the temperature is above 35℃, which is an unthinkable low temperature, the rice will not be raw.However, instead of using generated heat, rice should be cooked in a normal way, for example, in a room at 50℃ for 1 hour. Even if you let it sit, bring it back to room temperature, and grind it in the usual way, it is still a raw material.

It is well known that raw rice flour cannot improve quality or increase viscoelasticity even if it is used for confectionery, for bread, for noodles, for seafood batter, or for high batter. This is a fact.

In addition, rice can be steamed, roasted, steamed, boiled, cooked, etc.
Heated rice flour, which is made into powder or fine particles after being converted into a powder, can still be used in combination with the main raw material to obtain the above products, and has excellent effects and characteristics, and does not occur at temperatures below 40℃. Numerous experiments have confirmed that even rice surimi that has been heated to a non-raw state does not become B, and we know this to be true.

Based on this fact, we firmly believe that the reason for the invention of the present invention is that by causing rice to undergo physical changes through the heat generated, it can be made to possess special abilities and qualities.

[Brief explanation of the drawing]

FIG. 1 is a side sectional view of a heated pulverizer that can also be used as an impact pulverizer. FIG. 2 is a side sectional view of a heating crushing mechanism that can also be used as a roll crusher. Note that ■ is a lid that serves as a heat exhaust port when used as a roll-type crusher. Further, (16) is an insulator, and (17) is an electric heater.

Claims (8)

[Claims] (1) Before and after turning rice into powder or fine particles,
It is characterized by the fact that it is obtained by applying the effect of heating to rice to make it non-raw. (2) When turning rice into powder, etc., if it is possible to use a pulverizer, etc., the rice is crushed as hard as possible through a pulverizer, etc., and the shock heat and compression heat generated at that time are It is characterized in that it is obtained by applying a heating effect to the rice using the heat generated by the rice to make it non-raw. A method for producing rice surimi according to claim 1. (3) When turning the rice into fine particles, use a rotary crusher to smoothly turn the rice into fine particles, and add an appropriate amount of moisture to the rice so that the effect of heating at about 35°C to 100°C can be applied to the rice. It is characterized by being made into a non-raw state by using it in combination with rice and using the heat generated by a grinder. A method for producing rice surimi according to claim 1. (4) Heat the rice by stirring it into coarse powder using a closed container or a closed crushing mixer.
Using generated heat such as frictional heat and other heating methods,
(contains an appropriate amount of moisture to raise the temperature)
It is characterized by being obtained by leaving it in a non-raw state. A method for producing rice surimi according to claim 1. (5) It is characterized by having a device that heats the crusher, etc. heating crusher (6) It is characterized by having a device that heats the crusher etc. using electric heat. A heating pulverizer according to claim 5. (7) It is characterized by using hot water or steam as a heat source for heating the crusher, etc. A superheated pulverizer according to claim 5. (8) It is characterized by having a device capable of sensing the temperature inside the crushing heat generating mechanism and a device capable of keeping the crushing heat generating mechanism in a sealed state. Heating crushing mechanism.