JP3563193B2 - Method and apparatus for processing rice for the production of alcoholic beverages - Google Patents
Method and apparatus for processing rice for the production of alcoholic beverages Download PDFInfo
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- JP3563193B2 JP3563193B2 JP6027696A JP6027696A JP3563193B2 JP 3563193 B2 JP3563193 B2 JP 3563193B2 JP 6027696 A JP6027696 A JP 6027696A JP 6027696 A JP6027696 A JP 6027696A JP 3563193 B2 JP3563193 B2 JP 3563193B2
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- 235000007164 Oryza sativa Nutrition 0.000 title claims description 137
- 235000009566 rice Nutrition 0.000 title claims description 137
- 238000000034 method Methods 0.000 title claims description 28
- 238000004519 manufacturing process Methods 0.000 title claims description 24
- 235000013334 alcoholic beverage Nutrition 0.000 title claims description 5
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims description 136
- 238000000227 grinding Methods 0.000 claims description 62
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 41
- 102000004190 Enzymes Human genes 0.000 claims description 20
- 108090000790 Enzymes Proteins 0.000 claims description 20
- 239000002002 slurry Substances 0.000 claims description 20
- 238000001816 cooling Methods 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 5
- 238000004080 punching Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000003672 processing method Methods 0.000 claims 1
- 238000002791 soaking Methods 0.000 claims 1
- 238000003801 milling Methods 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 239000002826 coolant Substances 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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- Alcoholic Beverages (AREA)
Description
【０００１】
【発明の属する技術分野】
本発明は、酒類製造用原料米の処理方法及び装置に関するもので、特に、本発明は、酒類製造用原料浸漬米を効率的に磨砕する方法及び装置に関するものである。
米を原料とする酒類には、清酒、焼酎、みりんなどがあるが、本発明の原料米の処理方法及び装置によれば、浸漬米をあらゆる規模でかつ効率的に磨砕することができ、得られた米磨砕スラリーを液化酵素によって液化して、各種酒類の原料として用いることができるものである。
【０００２】
【従来の技術】
従来、白米を磨砕し、液化酵素で液化した液化白米を掛米として使用する清酒の製造法が開発され（特開昭５６−１１７７９０号）、一部に実用化されている。
この液化白米を使用する清酒の製造法も、掛米仕込みの連続化、省力化、酒化率の向上化などにおいて格段の技術的進歩は認められたが、技術的にみたときに全く新しい方法であるために、解決すべき多くの問題点が提起されるに至った。
【０００３】
液化白米を用いる清酒の製造法の問題点としては、白米磨砕スラリーを液化酵素で液化処理したとき、液化率が低いときもあれば、高いときもあり、液化率を高く、かつ、一定にしなければならない。又、白米の硬さが、米の品種、生産地、収獲時期、乾燥度合などによって種々様々であって、これら各種白米磨砕スラリーを液化酵素で液化処理したとき、米澱粉の分解成分も様々であり、いかなる種類の白米を用いても液化率を高く、かつ一定の液化成分を得るようにしなければならない。
【０００４】
これら問題点に対して、最初に開発されたのが特願昭６３−１２５８７５ 「清酒の醸造法」である。この方法は、耐熱性液化型アミラーゼを用いて米磨砕スラリーを約９５〜１１５℃で液化するもので、液化率を高め、そして、酒化率を高めることができたものである。
また、次に開発されたのが特願平７−３３１２４４「酒類製造装置及び方法」である。この方法は、液化処理する前に、密度計によって米磨砕スラリーの密度を一定に調整するもので、これによって米の液化率を最高に維持することが可能となったものである。
【０００５】
このように、酒化率を高めるには、液化率を上げ、そして、液化率を一定にするには、米磨砕スラリーの密度を一定にする必要があることは分るのであるが、これらの液化白米を用いる清酒製造法の技術改良は規模の大きな酒造りにとって好適なものである。
即ち、現在、我国の清酒製造の多くは、小規模であり、改良技術に沿って多大の設備投資をすることは困難である。
【０００６】
【発明が解決しようとする課題】
本発明においては、
１．小規模であっても、完全な白米の磨砕を行い、従来の液化率（１−未液化澱粉／白米澱粉）と同程度の液化率を得なければならない。
２．磨砕装置はできるだけ小型化して、設備投資を軽減しなければならない。
３．従来使用している浸漬タンク、待タンク等一切の無駄をはぶき、設備投資の軽減をはからなければならない。
４．従来液化装置は複数の装置からなるものであったが、一連の処理を同一装置で行い、設備投資の一層の軽減を行わねばならない。
などの課題があったのである。
【０００７】
【課題を解決するための手段】
本発明者らは、これら４つの課題を解決するために鋭意研究した結果、従来全く行なわれたことのない、一定容器内の浸漬米の吸込み磨砕を行うことによって課題の基本を解決することができたのである。
【０００８】
本発明の基本は、浸漬米及び水、必要に応じて液化酵素、を入れた容器内で、設置もしくは挿入した磨砕装置によって浸漬米を吸込み磨砕し、必要に応じて液化することを特徴とする酒類製造用原料米の処理方法である。
容器内に浸漬米と水を入れ、そのまま磨砕装置の磨砕刃部を浸漬米層にセットした場合、磨砕装置を駆動させても米の組織がきわめて固いことから負荷が大きくなって温度が上昇し刃周辺の米が糊化して浸漬米の磨砕は不可能になってしまう。
容器内で浸漬米を別の攪拌機等で水と一緒に循環乃至対流した状態にしておけば、設置もしくは挿入した磨砕装置によって浸漬米の吸込み磨砕は順調に進行する。吸込み磨砕された磨砕米は排出口から出て容器内にもどり、新たな浸漬米とともに磨砕装置内を通り、全体が容器内を循環乃至は対流した状態になって磨砕は３０分から３時間程度で完了する。
【０００９】
本発明は、一つの容器内で浸漬米を磨砕装置によって吸込み磨砕し、得られた磨砕米はもとの容器内に戻し、全体を循環乃至は対流した状態で吸込み磨砕を継続し、浸漬米の磨砕を完了することを特色としている。
このように一つの容器内で浸漬米の磨砕を完了させることは、従来の連続磨砕よりもより綿密な磨砕を可能とし、米の性質に合せた磨砕を行い、最高の液化率を達成することを約束するものである。
【００１０】
また、一つの容器内で浸漬米の磨砕を完了することができるということは、その容器内で米の洗浄や浸漬もできることを意味している。
更に、一つの容器内で浸漬米の磨砕を完了させれば、磨砕米スラリーの密度を計測し、水が不足していれば水を加え、米が不足していれば浸漬米を所望量加え、吸込み磨砕をしばらく行って、最適密度の磨砕米スラリーとすることができるものである。
【００１１】
更に所望するならば、同じ一つの容器に加熱及び冷却装置などを備えることによって、同じ容器で磨砕米スラリーの液化を行い、更に冷却して、そのまま発酵タンクに送り込むことができるのである。
このように、原料米の一連の処理を同一装置内で行うことができるようになったのは、新規な浸漬米の吸込み磨砕を採用したからに外ならない。
【００１２】
本発明の浸漬米の吸込み磨砕の実施態様として、浸漬米及び水、必要に応じて液化酵素、を入れた容器内において、浸漬米層の上部に水層を設け、該水層に磨砕装置の少くとも磨砕刃部を設置もしくは挿入した磨砕装置によって浸漬米を吸込み磨砕し、必要に応じて液化することを特徴とする酒類製造用原料米の処理方法が好ましいものである。
【００１３】
この方法によれば、他の攪拌機等を必要とすることなく、中央部に設けた磨砕装置の運転開始時は水とともに浸漬米を懸濁状で吸込みながら磨砕し、磨砕スラリーをもとに戻すことによって全体の中心部上部に向う対流が起り、全部の浸漬米がまんべんなく磨砕装置を通過し、均一に磨砕されることになる。
この場合、容器の大きさと磨砕装置の馬力の強さは重要な関係があり、あらかじめ試験して可能な範囲を決定する必要がある。
【００１４】
本発明において、より好ましい態様は、酒類製造用原料米を浸漬し、得られる浸漬米を湿式粉砕後、液化酵素により液化せしめ、得られた液化米スラリーを原料として用いる酒類製造法において、原料米の浸漬、浸漬米の吸込み磨砕、酵素液化及び冷却まで、一連の処理を同一装置内で行うことを特徴とする酒類製造用原料米の処理方法である。
そして、この方法における吸込み磨砕は、浸漬米及び水、必要に応じて液化酵素、を入れた容器内において、浸漬米層の上部に水層を設け、該水層に磨砕装置の少くとも磨砕刃部を設置もしくは挿入した磨砕装置によって浸漬米を吸込みながら磨砕する方法であるのが好ましい。
【００１５】
本発明の酒類製造用原料米の処理装置の基本は、容器内に設置もしくは挿入できるようにした吸込み磨砕装置を設けてなり、浸漬米及び水、必要に応じて液化酵素、を入れた容器内で、設置もしくは挿入した磨砕装置によって浸漬米を吸込み磨砕できるようにした酒類製造用原料米の処理装置である。
本発明の原料米の処理装置の基本は、容器内に吸込み磨砕装置を設けるのみであるので、浸漬米の磨砕装置としてはきわめて経済的に設備することができる。本発明においては、この基本的な原料米の処理装置は、浸漬米の磨砕にのみ使用することが可能であり、これに液化装置を連続させて磨砕米スラリーを送り込むようにすれば、間欠的な浸漬米の磨砕連続処理ができることになる。
【００１６】
本発明の原料米の処理装置の好ましい態様は、容器にパンチングプレートを施した排水装置、浸漬米の吸込み磨砕装置、加熱及び冷却用媒体供給ジャケット、及び、加熱及び冷却効率向上用攪拌装置を設けてなり、原料米の洗米、浸漬、浸漬米の吸込み磨砕、酵素液化及び冷却まで、一連の処理を同一装置内で行うようにした酒類製造用原料米の処理装置である。
【００１７】
本発明の原料米の処理装置を、その縦断模式図である図１によって説明すれば、１は円筒状の容器で、底部にはパンチングプレートを設けた排水装置２を設け、容器の外側部には加熱、冷却用媒体を通すジャケット、そして加熱、冷却効率を向上させるための邪魔板３、３′が設置されている。
蒸気又は冷水の供給口４及び排出口５を備え、液化時に磨砕米スラリーが９０〜１１０℃まで加熱されるように加圧蒸気が送入され、また、液化された液化スラリーを掛米仕込温度の約１５℃まで冷却するために冷水が送入されるようになっている。
【００１８】
また、６はホッパーで、原料白米、水、液化酵素などを投入する。浸漬米は線Ａまで入れ、水は線Ｂまで入れる。
７は磨砕装置で、上に固定刃が固定され、その下には磨砕刃をモータ８で回転する回転軸９に吸込み方向に固定され、モータ８の回転によって磨砕刃が回転して水と一緒に浸漬米を吸込み、磨砕刃と固定刃とのすり合せによって浸漬米を細かく砕き、磨砕した米スラリーは上方から吹き出して容器内に戻し、全体は対流を起させ、順次浸漬米を磨砕して、全体を所望の粒度まで磨砕して磨砕米スラリーを得る。磨砕米スラリーにはすでに液化型アミラーゼが必要量添加されている。
【００１９】
１０は攪拌翼でモータ１１によって回転し、液化及び冷却における熱効率を高める。
磨砕米スラリーの液化に際しては、蒸気の供給口４から加圧蒸気が送入され、しだいに温度は上昇し、最終的には９０〜９８℃を１０〜３０分程度維持させて、磨砕米スラリーの液化は完了する。
液化が完了したら、供給口４から冷水を送入し、液化スラリーの品温が約１５℃になったら、排水装置２から液化スラリーを出して、清酒発酵タンクに送る。
【００２０】
【実施例】
一般的に、一晩の浸漬処理で１００ｋｇの白米は１３５ｋｇの浸漬米となる。そして、浸漬米のみかけ比重は約０．７８〜０．８０であるので、１３５ｋｇの浸漬米の体積は約１７０Ｌになる。
また、清酒醸造における標準的な吸み水歩合（加水量）を想定した場合、一般的な掛米以後の水の使用量は白米１００ｋｇに対して１３０〜１５０Ｌである。しかし、この白米は浸漬されるので、浸漬白米１３５ｋｇに水１３０Ｌを加えた場合、全体積は約２４０Ｌとなり、米層の上の水だけの層の体積は約７０Ｌとなる。
本実施例では、容器の直径の大きさによって変化するこの７０Ｌの水のみの層の高さを想定し、これを１０〜３０ｃｍに変化させ、最適な吸込み磨砕における水層の高さを求めた。
【００２１】
表１に示す如く、高さはすべて同じにして、７０Ｌの水のみの層の高さが１０〜３０ｃｍになるように設計した３種類の３００Ｌ容の円筒容器内に浸漬米１３５ｋｇ及び水１３０Ｌを加え、水のみの層に磨砕装置の磨砕刃部をセットし、磨砕処理した場合の最高負荷電流値及び白米が全て３２メッシュの篩を通過するまでに要した時間を表１に示した。
【００２２】
【表１】
表１から明らかなように、同じ浸漬米の量でも、水のみの層が２０ｃｍの場合が最も効率よく磨砕することができた。
磨砕刃を米層内にセットした場合は、対流が殆ど発生せず、磨砕刃の周囲の米が糊化され、磨砕処理をすることはできなかった。水のみの層が１０ｃｍの場合、吸込まれる浸漬米の量が多過ぎて、逆に磨砕時間は長くなった。また、水のみの層が３０ｃｍの場合、吸込む浸漬米の量が少な過ぎてかなりの時間がかかった。
【００２４】
【発明の効果】
本発明では一定容器内で設置もしくは挿入した磨砕装置によって浸漬米を吸込み磨砕し、循環的にすべての浸漬米を磨砕することができるようになったために、白米の磨砕をきわめて簡易とすることができ、小規模酒造においても、液化白米の段掛け清酒醸造が可能となったのである。
【図面の簡単な説明】
【図１】本発明の酒類製造用原料米処理装置の縦断説明図である。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method and an apparatus for treating raw rice for liquor production, and more particularly, to a method and an apparatus for efficiently grinding rice immersed in raw material for liquor production.
Rice-based liquors include sake, shochu, and mirin, but according to the method and apparatus for processing raw rice of the present invention, soaked rice can be ground at any scale and efficiently, The obtained milled rice slurry can be liquefied by a liquefaction enzyme and used as a raw material for various alcoholic beverages.
[0002]
[Prior art]
Hitherto, a method for producing sake has been developed in which polished rice is ground and liquefied white rice liquefied with a liquefying enzyme is used as rice for brewing sake (JP-A-56-117790), and some of these methods have been put to practical use.
Sake production using liquefied white rice has also shown remarkable technological progress in the continuous mashing of rice, labor saving, and improvement in the rate of liquefaction. Has led to a number of issues that need to be resolved.
[0003]
The problem of the sake production method using liquefied white rice is that when the milled white rice slurry is liquefied with a liquefying enzyme, the liquefaction rate may be low or high, and the liquefaction rate may be high and constant. There must be. In addition, the hardness of white rice varies depending on rice varieties, production areas, harvest time, degree of drying, and the like. When these various types of milled white rice slurries are liquefied with a liquefying enzyme, the decomposition components of rice starch also vary. Therefore, no matter what kind of white rice is used, the liquefaction rate must be high and a certain liquefied component must be obtained.
[0004]
To solve these problems, Japanese Patent Application No. 63-125875, "Sake Brewing Method" was first developed. This method liquefies the milled rice slurry using a heat-resistant liquefied amylase at about 95 to 115 ° C., thereby increasing the liquefaction rate and the liquefaction rate.
Next, Japanese Patent Application No. 7-331244, "Liquor Manufacturing Apparatus and Method" was developed. In this method, before the liquefaction treatment, the density of the milled rice slurry is adjusted to be constant by a densitometer, thereby making it possible to maintain the liquefaction rate of rice to the highest.
[0005]
Thus, in order to increase the liquefaction rate, it is understood that it is necessary to increase the liquefaction rate, and to keep the liquefaction rate constant, it is necessary to keep the density of the milled rice slurry constant. The technical improvement of the sake brewing method using liquefied white rice is suitable for large-scale sake brewing.
That is, at present, most of sake production in Japan is small-scale, and it is difficult to make a large capital investment in accordance with the improved technology.
[0006]
[Problems to be solved by the invention]
In the present invention,
1. Even in a small scale, it is necessary to completely grind the white rice to obtain a liquefaction rate similar to the conventional liquefaction rate (1-unliquefied starch / white rice starch).
2. Grinding equipment must be as small as possible to reduce capital investment.
3. It is necessary to eliminate any waste such as immersion tanks and waiting tanks conventionally used, and to reduce capital investment.
4. Conventionally, a liquefaction apparatus is composed of a plurality of apparatuses, but a series of processes must be performed by the same apparatus to further reduce capital investment.
There were issues such as.
[0007]
[Means for Solving the Problems]
The present inventors have made intensive studies to solve these four problems, and as a result, have found that the basics of the problems have been solved by performing suction grinding of immersed rice in a fixed container, which has never been performed before. Was completed.
[0008]
The basic feature of the present invention is that, in a container containing immersed rice and water, and if necessary, liquefaction enzyme, the immersed rice is sucked and ground by a grinding device installed or inserted, and liquefied as necessary. This is a method for treating rice for the production of alcoholic beverages.
When immersed rice and water are put in a container, and the grinding blade of the crusher is set to the immersed rice layer as it is, even if the crusher is driven, the load becomes large because the rice tissue is extremely hard and the temperature increases. And the rice around the blade becomes gelatinized, so that it becomes impossible to grind the immersed rice.
If the immersed rice is circulated or convected with water by another stirrer or the like in the container, the suction or crushing of the immersed rice proceeds smoothly by the installed or inserted grinding device. The ground rice sucked and ground comes out of the outlet and returns to the container, passes through the grinding device together with freshly immersed rice, and is entirely circulated or convected in the container. Complete in about an hour.
[0009]
The present invention suctions and grinds immersed rice in a single vessel by a grinding device, returns the ground rice obtained to the original vessel, and continues suction-milling while circulating or convectioning the whole. It is characterized by completing the grinding of soaked rice.
Completing the grinding of immersed rice in one vessel in this way enables more precise grinding than conventional continuous grinding, and performs grinding in accordance with the characteristics of rice, and the highest liquefaction rate Is to achieve.
[0010]
Further, the fact that the grinding of the immersed rice can be completed in one container means that the rice can be washed and immersed in the container.
Further, when the grinding of the immersed rice is completed in one container, the density of the crushed rice slurry is measured, and if water is insufficient, water is added. In addition, suction grinding can be performed for a while to obtain a ground rice slurry having an optimum density.
[0011]
Further, if desired, by providing a heating and cooling device in the same container, the crushed rice slurry can be liquefied in the same container, further cooled, and sent to the fermentation tank as it is.
As described above, a series of processing of the raw rice can be performed in the same apparatus because the new suction-milling of the soaked rice is adopted.
[0012]
As an embodiment of the suction grinding of the immersed rice of the present invention, a water layer is provided above the immersed rice layer in a vessel containing the immersed rice and water, and if necessary, a liquefied enzyme, and the aqueous layer is crushed. A method for treating raw rice for liquor production, characterized in that immersion rice is sucked and ground by a grinding device in which at least a grinding blade portion is installed or inserted, and liquefied as necessary.
[0013]
According to this method, at the start of operation of the grinding device provided in the center, grinding is performed while sucking the immersed rice with water in a suspension state without the need of another stirrer or the like, and the grinding slurry is also obtained. By returning to the above, convection toward the upper part of the whole center occurs, and all the immersed rice passes through the grinding device uniformly and is ground uniformly.
In this case, the size of the container and the strength of the horsepower of the attrition device have an important relationship, and it is necessary to test in advance to determine a possible range.
[0014]
In the present invention, a more preferred embodiment is a method of brewing a rice liquor using the liquefied rice slurry as a raw material, wherein the raw rice for liquor production is immersed, and the resulting immersed rice is wet-pulverized and then liquefied with a liquefied enzyme. This is a method for treating raw rice for liquor production, in which a series of processes from immersion to immersion, suction grinding of immersed rice, enzyme liquefaction, and cooling are performed in the same apparatus.
Then, in the suction grinding in this method, a water layer is provided above the immersed rice layer in a container containing the immersed rice and water, and if necessary, a liquefied enzyme, and the water layer is provided with at least a grinding device. It is preferable to grind the rice while sucking the immersed rice with a grinding device in which a grinding blade portion is installed or inserted.
[0015]
The basic equipment of the rice processing apparatus for liquor production according to the present invention is provided with a suction grinding device which can be installed or inserted into a container, and is a container in which immersed rice and water, and if necessary, a liquefied enzyme, are contained. It is a processing apparatus for raw rice for liquor production in which soaked rice can be sucked and ground by a grinding apparatus installed or inserted therein.
The raw rice processing apparatus of the present invention is basically only provided with a suction grinding device in a container, so that it can be very economically installed as a grinding device for immersed rice. In the present invention, this basic raw rice processing apparatus can be used only for milling of immersed rice, and if a liquefaction apparatus is continuously fed with milled rice slurry, intermittent It is possible to perform a continuous grinding process of the soaked rice.
[0016]
Preferred embodiments of the raw rice processing apparatus of the present invention include a drainage device having a punching plate in a container, a suction grinding device for immersed rice, a heating and cooling medium supply jacket, and a stirring device for improving heating and cooling efficiency. This is an apparatus for treating raw rice for liquor production, in which a series of processing steps from washing of rice, immersion, suction grinding of immersed rice, liquefaction of enzymes, and cooling are performed in the same apparatus.
[0017]
The raw rice processing apparatus of the present invention will be described with reference to FIG. 1 which is a schematic vertical sectional view thereof. Reference numeral 1 denotes a cylindrical container, and a drainage device 2 provided with a punching plate at the bottom is provided. Are provided with a jacket through which a heating and cooling medium passes, and baffles 3 and 3 'for improving the heating and cooling efficiency.
A supply port 4 and a
[0018]
A grinding device 7 has a fixed blade fixed thereon, and a grinding blade fixed below the rotating shaft 9 which is rotated by a
[0019]
At the time of liquefaction of the milled rice slurry, pressurized steam is fed from the steam supply port 4, and the temperature gradually rises, and finally the temperature is maintained at 90 to 98 ° C. for about 10 to 30 minutes. Liquefaction is complete.
When the liquefaction is completed, cold water is fed from the supply port 4, and when the product temperature of the liquefied slurry reaches about 15 ° C., the liquefied slurry is discharged from the drainage device 2 and sent to the sake fermentation tank.
[0020]
【Example】
Generally, 100 kg of white rice is converted into 135 kg of immersed rice by overnight immersion. Then, since the apparent specific gravity of the soaked rice is about 0.78 to 0.80, the volume of 135 kg of soaked rice is about 170 L.
In addition, assuming a standard suction water ratio (amount of water added) in sake brewing, the amount of water used after the rice is generally 130 to 150 L per 100 kg of white rice. However, since this white rice is immersed, when 130 L of water is added to 135 kg of immersed white rice, the total volume is about 240 L, and the volume of the water layer above the rice layer is about 70 L.
In the present embodiment, the height of the water-only layer of 70 L, which varies according to the size of the diameter of the container, is assumed, and is changed to 10 to 30 cm, and the height of the water layer in the optimal suction grinding is determined. Was.
[0021]
As shown in Table 1, 135 kg of immersed rice and 130 L of water were placed in three types of 300 L cylindrical containers designed so that the height of the 70 L water-only layer was 10 to 30 cm with the same height. In addition, Table 1 shows the maximum load current value and the time required for all the white rice to pass through the 32 mesh sieve when the grinding blade of the grinding device was set in the layer of water only and the grinding process was performed. Was.
[0022]
[Table 1]
As is clear from Table 1, even with the same amount of immersed rice, the most efficient grinding was possible when the water-only layer was 20 cm.
When the grinding blade was set in the rice layer, almost no convection occurred, the rice around the grinding blade was gelatinized, and the grinding process could not be performed. When the water-only layer was 10 cm, the amount of soaked rice to be sucked in was too large, and conversely, the grinding time was long. Also, when the water-only layer was 30 cm, the amount of immersed rice to be sucked in was too small, and it took a considerable time.
[0024]
【The invention's effect】
In the present invention, immersion rice is sucked and crushed by a crusher installed or inserted in a fixed container, and all immersed rice can be circulated in a circular manner. Thus, even in small-scale sake brewing, liquefied white rice can be brewed in a staged manner.
[Brief description of the drawings]
FIG. 1 is a vertical cross-sectional view of a rice processing apparatus for producing liquor of the present invention.
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6027696A JP3563193B2 (en) | 1996-02-23 | 1996-02-23 | Method and apparatus for processing rice for the production of alcoholic beverages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6027696A JP3563193B2 (en) | 1996-02-23 | 1996-02-23 | Method and apparatus for processing rice for the production of alcoholic beverages |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09224637A JPH09224637A (en) | 1997-09-02 |
| JP3563193B2 true JP3563193B2 (en) | 2004-09-08 |
Family
ID=13137465
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6027696A Expired - Lifetime JP3563193B2 (en) | 1996-02-23 | 1996-02-23 | Method and apparatus for processing rice for the production of alcoholic beverages |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3563193B2 (en) |
-
1996
- 1996-02-23 JP JP6027696A patent/JP3563193B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH09224637A (en) | 1997-09-02 |
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