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Fine pounding method of rice grains

A technology for rice grains and brown rice, which is applied to the field of fine pounding of rice grains, can solve the problems of excessive grinding of the side of the rice grains, reduce the moisture content of the rice grains, and deteriorate the taste of the rice grains, and achieve the effects of reducing energy costs, reducing water consumption, and avoiding the exposure of endosperm.

Active Publication Date: 2021-03-16
SATAKE CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] But in the manufacture method of above-mentioned germinated germ rice, can produce cracked grain because of one dipping process, then, utilize the second dipping process to repair the scar of cracked grain, and then, utilize drying process to reduce the moisture of rice grain, therefore can have Rice grain tissue exerts excessive stress, strain
When this type of rice grain is supplied to the final rice polishing process, even if it is finished with a low pressure, the side of the rice grain will be excessively ground, and there is a disadvantage that the endosperm will be exposed.
This kind of rice will leak starch grains from the endosperm when cooking, resulting in poor taste

Method used

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  • Fine pounding method of rice grains

Examples

Experimental program
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Effect test

Embodiment 1

[0061]Next, in order to confirm the effect of the rice milling machine according to the embodiment of the present invention, two types of rice milling machines (Hinoko (variety name) produced in Hiroshima Prefecture in 2012 and Yumebijin (name of variety) produced in Hokkaido in 2012 were used. Rice grains were tested. The initial value of 4-aminobutyric acid in 100 g of Hinoko produced in Hiroshima Prefecture as the test rice was 3.5 mg (dry basis, the same below). In addition, the initial 4-aminobutyric acid value of Yumebijin from Hokkaido, which is the test rice, was 3.1 mg per 100 g. Thus, through figure 1 The procedure of S1 to S4 obtains 4-aminobutyric acid fortified brown rice.

[0062] With respect to the 4-aminobutyric acid-enhanced brown rice, an experiment was conducted to verify whether there is a difference in the quality of polished rice between a rice polisher according to an embodiment of the present invention and a conventional rice polisher.

[0063] Tabl...

Embodiment 2

[0070] Then, the experiment when the starting material was brown rice was performed similarly to the above. The first 4-aminobutyric acid value of Hinoko produced in Hiroshima prefecture in 2003 as the brown rice tested was 3.3 mg per 100 g. Thus, through Figure 4 The procedure of S11 to S13 obtains 4-aminobutyric acid fortified brown rice.

[0071] With regard to the 4-aminobutyric acid-enhanced brown rice, an experiment was conducted to see whether there is a difference in the quality of polished rice between the rice polisher according to the embodiment of the present invention and the conventional rice polisher.

[0072] Table 2 compares polished rice (hereinafter referred to as "new polished rice") polished with a rice polisher according to an embodiment of the present invention and a commercially available friction rice polisher (MIRUMOA (Model: HRP25A) manufactured by Satake Corporation). The value of 4-aminobutyric acid and other functional components contained in p...

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Abstract

The invention provides a fine pounding method for rice grains, which comprises: drying the rice grains to obtain 4-aminobutyric acid enhanced brown rice after performing 4-aminobutyric acid enhanced treatment; processing the obtained 4-aminobutyric acid enhanced brown rice It is a polishing process of polished rice, and the above-mentioned polishing process is performed by a rice polishing machine having a porous cylinder and a polishing roller rotatably arranged in the porous cylinder, and the rice polishing roller is formed on the porous cylinder. A plurality of annular protruding parts protrude toward the inside of the porous cylinder and have a hole in the center, and a cutting tool is formed on the inner periphery of the hole at the tip of the annular protruding part.

Description

technical field [0001] The present invention relates to a method for finely pounding rice grains suitable for strengthening treatment with γ-aminobutyric acid (GABA) (hereinafter referred to as "4-aminobutyric acid"). Background technique [0002] In the past, the intake of 4-aminobutyric acid by the human body was considered to be effective in preventing high blood pressure and improving blood circulation. 4-aminobutyric acid was produced from food, and intake of the produced 4-aminobutyric acid was a safe and convenient method. For example, there is known a method of fortifying nutrients such as 4-aminobutyric acid and vitamin B complexes without adding additives when germinating rice, which is the staple food of Japanese people. [0003] In addition, the method for producing germinated germ rice described in Japanese Patent Application Laid-Open No. 2005-333829 is characterized in that it includes a step of soaking brown rice once to germinate the germ, and adding water t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L33/15A23L33/175
CPCA23V2002/00A23V2250/038A23V2250/7042A23V2250/7052A23V2250/712
Inventor 野中和人大岛祥吾梶原一信
Owner SATAKE CORP
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