JP4774548B2 - A method for determining the fineness criteria, fineness method and fineness meter - Google Patents

Description

  The present invention relates to the milling of brown rice, more specifically, the variation in milling accuracy is small, the best taste is improved, the yield rate is improved, and whether the milling accuracy of the milling machine is appropriate can be determined. The present invention relates to a determination method, a precision method, and a precision meter.

  Define terms first. Milling is the process of whitening brown rice with a rice mill. In this context, preliminary milling refers to pre-milling a small amount of brown rice in order to obtain a milled rice sample. Furthermore, full-scale scouring refers to scouring predetermined brown rice in earnest after preliminary scouring. Rice bran accuracy is the degree to which the rice bran layer is removed from the grain of brown rice by a rice mill. Moreover, the optimum rice bran accuracy means the rice bran accuracy with the highest yield rate after finishing the brown rice to the best taste. Yield rate refers to the percentage of the weight of white rice finished by milling, with the weight of brown rice being 100%. If 10% of the brown rice weight is removed by weighting the rice bran, the yield rate will be 90%. For rice millers, improving the yield rate is a great advantage. The whiteness of the polished rice is, for example, the whiteness measured with a whiteness meter such as C300 manufactured by Kett Co., Ltd. (light source is a tungsten lamp, light receiver is a photodiode, measurement by reflectance). The reference whiteness is the whiteness of the cooked rice set according to the present invention, and means the whiteness when the rice is refined with the optimum rice bran accuracy and used as cooked rice. The taste is the deliciousness of cooked white rice.

  The cocoon layer is a light brown layered skin covering the surface of the brown rice grain in layers. However, the boundary between the almost white deepest cocoon layer and the surface layer of the starch layer is ambiguous because there is no clear separation in terms of color and contents. For this reason, excessive semen (or sperm white), that is, the starch layer deeper than the brown rice cocoon layer is removed. On the other hand, there is a shortage of sperm that has not been completely removed. When it becomes overly refined, it becomes unflavored rice when cooked, and when it becomes insufficient, it becomes scented rice. The rice that is finished with the optimum rice bran accuracy, which is not just overly refined and not overly refined, is the most delicious rice when cooked and has a high yield.

  Most brown rice is circulated with white rice with a deep starch layer exposed on the surface by removing the straw layer on the surface of the grain of rice using a rice mill. However, a great deal of knowledge and experience is required to perform the work. This is because there is no clear distinction between the surface cocoon layer and the deep starch layer, and in order to properly remove the cocoon layer, it is only possible by the intuition of a rice craftsman with a long carrier. In particular, in recent years, the number of such people has decreased, which has hindered the operation of rice mills.

  Therefore, in the past, various methods have been tried by the predecessors to determine whether the appropriate scissors accuracy can be determined by some kind of instrument. To date, no instrument that can withstand this has yet appeared. That is because the thickness of the cocoon layer of each rice grain is not constant, and the rate of crushed grains is not uniform, so the yield rate is also different. In other words, the culling accuracy cannot be determined based on the yield rate determined by weight, and the whiteness of white rice, that is, the color of the background of the endosperm (starch layer), varies depending on the individual rice. Because you can't. In the industry, it is better to finish the whiteness (38-42 degrees) by adding 20 to the whiteness (18-22 degrees) of brown rice, but it is not so simple.

For example, even in the same variety of rice, just because the rice fields are next to each other, the proper culling accuracy is different and not the same. Moreover, even if it is the same brown rice in the same rice field, it is necessary for the deteriorated rice to be over-milled rice, and conversely for some rice, it is better to be dull. In other words, each brown rice has an optimum rice bran accuracy and is required to be finished with the optimum rice bran accuracy. In order to achieve this, the specified brown rice is finely refined with a small rice milling machine, and a large number of polished rice samples are cooked and sampled by several taste appraisers. There is no other but to refine according to the yield rate or whiteness of the polished rice sample of delicious rice. It is also necessary to make each brown rice savory. However, such a thing is too complicated and time-consuming, so it is almost impossible in practice. Therefore, this is the reason why milled rice with inadequate rice bran accuracy is on the market. Patent Document 1 describes the measurement of the whiteness of polished rice. Patent Document 2 discloses a method for measuring the whiteness of rice. Patent Document 3 discloses that the taste of rice is measured by the amount of a water retaining film. However, they are completely unrelated to the object of the present invention.
Japanese Patent Laid-Open No. 5-10883 No. 2001-174412 JP-A-3-223672

  The object of the present invention is to determine whether the mashing accuracy of the rice milling machine is the optimum mashing accuracy in order to realize the mashing method that is most delicious when cooked with a high yield rate and with little variation in mashing accuracy. It is to provide a method for determining a precision standard and a precision meter.

According to the method for determining a milling standard according to claim 1 of the present invention, a large number of polished rice samples obtained by changing the milling accuracy of the same raw brown rice by preliminary milling are heated under certain conditions, respectively, Measuring the whiteness of each cooked rice sample under a certain condition to obtain a whiteness curve indicating the change in whiteness of the cooked rice sample relative to the koji accuracy, and the taste of each cooked rice sample To obtain a taste curve indicating the change in the taste of the cooked rice sample relative to the koji accuracy, and select the cooked rice when the taste curve has stopped rising, and the selected cooked rice And a step of setting the whiteness as a reference whiteness for determining the optimum wrinkle accuracy.

The milling method according to the second aspect of the present invention has a standard whiteness with which each stage according to the first aspect is provided , and when milling various kinds of raw brown rice with a rice mill, the milled milled rice is subjected to certain conditions. in hydro heated cooking rice whiteness, and adjusting the pearling degree of the rice mill so as to preset the reference whiteness.

The rice bran accuracy meter according to claim 3 according to the present invention has a reference whiteness level provided with each stage according to claim 1, and a cooked rice generation unit that heats polished white rice under certain conditions to make cooked rice, A whiteness measuring unit that measures the whiteness of the cooked rice under a certain condition, and a display control unit that numerically displays a result measured by the whiteness measuring unit, the display control unit is provided in advance It holds the set the reference whiteness, and displaying a comparison result between whiteness measured by the said reference whiteness whiteness measuring unit numerically.

The present invention is based on the following first to third discoveries.
The first discovery is as follows. Brown rice is low in whiteness, but the whiteness increases as the culling accuracy gradually increases, such as 1 minute, 2 minutes, and 3 minutes. Thus, the culling accuracy and the whiteness of the polished rice are roughly proportional. However, it is not strictly proportional. Therefore, the whiteness when it is in the state of polished white rice on the market is 38 to 42 degrees in the ket whiteness meter, but when the whiteness of the polished rice is high, the whiteness is high when cooked Is not limited. Moreover, the whiteness of the polished rice is not always low when cooked. This is because rice bran accuracy and whiteness of polished rice are not completely proportional, and the whiteness of cooked rice is determined only by the accuracy of rice bran, that is, how much rice bran layer is removed. It is because it is decided. As described above, the degree of removal of the brown rice straw layer and the degree of whiteness of the polished rice are roughly the same, but not completely the same. Therefore, it is not possible to grasp the exact rice bran accuracy based on the whiteness of the polished rice. In other words, the whiteness of raw rice and the whiteness when cooked and cooked are in a certain proportion, but not in perfect proportion. Therefore, even though it is possible to roughly know the culling accuracy by the whiteness of the polished rice, it is impossible to know it accurately. However, the inventor discovered that, in the state of raw rice, the whiteness and rice bran accuracy do not match, but in the cooked rice of the polished rice under certain conditions, not only completely α-ized rice, When the surface of the grain of rice has become slightly pre-gelatinized rice (in this specification, they are collectively referred to as “cooked rice”), the whiteness and rice bran accuracy are completely proportional. discovered.

  The second discovery is as follows. All rice is not as good as brown rice, and the higher the koji accuracy, the higher the taste. However, when the taste level increases to some extent, the taste level does not increase from that point even if the koji accuracy increases. Furthermore, if the accuracy of rice bran is increased, the taste of rice will be light and the taste will be lost. Therefore, the taste curve showing the koji accuracy and taste as a graph shows that as the koji accuracy progresses, the taste increases from the time of brown rice to the right, rises to the right, becomes horizontal at a certain position, and eventually falls. . However, the present inventor found that the whiteness of the cooked rice when the increase in the taste curve of any cooked rice of any polished rice ceases to be the same whiteness. I found out that

  The third discovery is as follows. The present inventor has refined any brown rice so that when white rice is refined to become cooked rice, the whiteness of the cooked rice becomes the whiteness when the increase in the taste curve stops. In the case, it was found that it had the best taste and high yield rate, that is, the rice was refined with optimal culling accuracy.

According to the method for determining the milling standard according to claim 1 of the present invention, the cooked rice when the taste curve has stopped rising from a large number of cooked rice samples with different milling accuracy that have been milled from the same raw brown rice The sample is selected, and the whiteness of the selected cooked rice sample is used as the standard whiteness for determining the milling accuracy of the rice milling machine, so that the highest yield can be obtained with the highest taste and the highest yield. The target point of rice bran accuracy can be set. Further, according to the rice milling method according to claim 2, if any brown rice is refined so that the whiteness of cooked rice becomes the reference whiteness, there is no variation in rice bran accuracy, Moreover, it is finished at the highest yield rate and can be made the most delicious rice when cooked. This was made possible by the establishment of a sperm standard that had never existed before.

  According to the milling method according to the second aspect of the present invention, the cooked rice has a standard whiteness that allows obtaining the best taste and obtaining a high yield rate. There is no variation, and it can avoid excessive sperm and lack of sperm, making it the most delicious rice when cooked. Moreover, since there is no excessive fertility, the amount of cocoons decreases and the yield rate can be improved. Moreover, since there is no excessive fertility, useless energy is not consumed. In this way, since the standard whiteness that has been determined in advance is used, a milling standard that has never existed until now has been established. It can be made into polished rice.

  According to the rice bran accuracy meter according to claim 3 of the present invention, a cooked rice generation unit that heats polished white rice under certain conditions to make cooked rice, and white that measures the whiteness of the cooked rice under certain conditions. Since the cocoon accuracy meter has a degree measuring unit and a display control unit that displays the whiteness obtained in the measurement as the cocoon accuracy of the polished rice, objective and accurate rice mashing accuracy can be achieved with any polished rice It was the first time in history that we were able to capture the numbers.

According to the rice bran accuracy meter according to claim 3, the whiteness of the cooked rice obtained by the measurement is compared with the reference whiteness which is the whiteness of the optimum rice bran accuracy, and the result is displayed numerically. Therefore, with any raw brown rice, if the milling accuracy of the mill is adjusted so that the milled rice is finished at the standard whiteness level, it is possible to obtain milled rice with the optimum milling accuracy.

  DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a method for determining a precision standard, a precision method and a precision meter according to the present invention will be described in detail with reference to the drawings.

  FIG. 1 is a graph for obtaining the reference whiteness of the present invention. The horizontal axis is the brown rice koji accuracy, and the vertical axis is the yield rate, the whiteness of cooked rice, and the taste of cooked rice. The accuracy of the horizontal axis indicates how much the brown rice grains are removed by the rice mill. For example, the milling time of a batch-type circulating rice mill can be applied as a measure of the dredging accuracy. Here, the yield rate curve 1 is such that if the scouring progresses, the surface layer and crushed grains of the rice grains are removed as cocoons, so the yield rate is initially 100% and decreases as the scouring progresses. Such a graph is a small rice mill, etc., which makes a large number of polished rice samples with different rice bran accuracy with the same rice, and heats them under certain conditions to form a plurality of cooked rice samples. It can be obtained by measuring the taste and whiteness.

  Refined rice is in a hard and stable crystalline state called β starch. When this is added to water and heated, it becomes a gelatinized state called α starch. Cooked rice is usually made by adding about 1.5 times the weight of white rice, heating it at 100 ° C. for 20 minutes, and finishing it into rice containing 60 to 65% moisture. Although not limited to such an amount of water, heating temperature, and heating time, it is necessary that the surface of the rice grain absorbs water and becomes alpha. In particular, in order to enable measurement in a short period of time, a so-called half-rice-shaped food that is not just cooked into complete rice but only water-absorbed on the surface of the rice grain and made into alpha is also acceptable. However, in any case, since many cooked rice samples are compared, it is necessary to heat and measure under the same conditions.

  As shown in FIG. 1, the whiteness curve 2 of the cooked rice sample becomes white because the cocoon layer is removed as the milling proceeds. For example, assuming that the average reflected light amount of brown rice is zero and the average polished rice light amount is 40, the reflected light amount of cooked rice rises to around 100. This is thought to be because cooked rice contains a lot of water and the starch is alphalated to expand and increase whiteness.

  In order to measure the taste of the cooked rice sample, it may be measured by sensory evaluation by many people who are familiar with the taste of rice. As shown in the taste curve 3 of FIG. 1, cooked rice with low rice bran accuracy where rice polishing is not progressing has a bad smell and a low taste value. As rice milling progresses, the odor decreases, the mouthfeel improves, and the taste rises, so-called right shoulder rises. However, the taste curve 3 rises to some extent, and when reaching the position Vp where the rise is stopped, the taste curve 3 is lowered after maintaining the horizontal portion. The reason why the horizontal portion is generated is that, in general polished rice, the surface is not evenly peeled evenly and entirely, but is so-called mottled peeling. Even if it is polished rice with high accuracy, some deep cocoon parts remain, so the initial part of the horizontal part of the curve, that is, the left part of the horizontal part has a slight odor, but the starch layer While the umami layer remains thick, it has a strong aroma and sweetness, while it feels delicious. On the other hand, the right side of the horizontal part of the curve should have no odor. This is because since the sweetness is less than the former, the taste curve 3 is not changed from the former and the taste curve 3 is horizontal. However, when the koji accuracy is further increased, the umami layer on the surface of the starch layer is deeply cut, and the scent and sweetness are gradually weakened even if there is no scent.

  Then, the culling accuracy with the highest taste level curve 3 and the horizontal level is the best culling accuracy in terms of taste. Among them, the position Vp at which the taste level curve 3 stopped rising has a yield rate. This is the highest wrinkle accuracy, which can be determined as the optimum wrinkle accuracy Tp. Therefore, the whiteness on the whiteness curve 2 at the optimum wrinkle accuracy Tp is set as the reference whiteness Wp. For example, if the polished rice has a standard whiteness Wp, the rice is delicious and the yield rate is high, so it can be said that it is the optimum rice bran accuracy.

  What should be noted here is that if any polished rice is heated and overheated, the curve shown in Fig. 1 will be obtained, and the whiteness at the time of polished rice will be the whiteness at that time even if it has been refined to the optimum koji accuracy. The degree is mixed, but when they are cooked rice, the height (whiteness) of whiteness Wp at the time of Vp is the same as long as the cooking conditions are the same for any cooked rice. is there. The reference whiteness Wp has been confirmed by tests that the Vp is the same for a plurality of varieties of rice such as Koshihikari, Sasanishiki, and Akita Komachi. In addition, any raw brown rice milling will be finished with Tp with the optimum rice bran accuracy if it is refined so that it becomes the standard whiteness Wp when the milled polished rice is used as cooked rice. The taste curve when eating rice is Vp, which is naturally the highest yield and the best taste. Even if the height of the taste curve 3 differs depending on the rice, the Wp height and the left and right positions of the Vp are all the same if the rice cooking conditions are unchanged. Therefore, hereinafter, how to obtain the rice bran accuracy Tp will be described using the standard whiteness Wp of the cooked rice of the present invention as a reference.

  FIG. 2 is a flowchart illustrating a method for determining a fineness criterion according to the present invention. S101 is a stage in which a large number of polished rice samples having different kneading accuracy are prepared by preliminary kneading and are heated with water under certain conditions to obtain a cooked rice sample. S102 is a step of measuring the whiteness of the cooked rice sample under a certain condition. S103 is a step of measuring the taste of the cooked rice sample by a sensory test or the like. And S104 chooses the taste of the rice-cooked rice sample with the highest yield rate from each of the cooked rice samples of the best taste, and determines the whiteness of the cooked rice sample at the selected taste. It is the stage which makes the standard whiteness Wp of the cooked rice for determining. The standard whiteness Wp of the cooked rice thus obtained becomes the milling standard for authentic milling. That is, if this process is performed only once, then the whiteness of the cooked rice of any polished rice will be optimally refined if it is thoroughly refined so that it matches the standard whiteness Wp. is there.

  FIG. 3 is a flowchart showing a method for squeezing when performing full scale scrutiny according to the present invention. S201 is a stage in which a small amount of polished rice sample discharged from the rice milling machine is hydrothermally heated under certain conditions to prepare a cooked rice sample by preliminary milling. S202 is a step of measuring the whiteness of the cooked rice sample under a certain condition. S203 is a step of comparing the measured whiteness with the reference whiteness Wp having the highest yield within the range of the best taste obtained in advance. S204 is a step of adjusting the milling accuracy of the rice mill so that the reference whiteness Wp is obtained when there is a difference in the comparison result. In this way, whether the milling accuracy of the rice milling machine is appropriate or not is adjusted so that the yield rate and the whiteness of the polished rice are constant as in the past, so that the standard whiteness wp of the cooked rice is obtained. adjust.

  FIG. 4 is a block diagram of a scissors accuracy meter according to the present invention. As shown in FIG. 4, the rice bran accuracy meter 30 is water-added rice 11 obtained by adding a certain amount of water to a fixed amount of polished rice contained in a container 14. 14, a whiteness measuring unit 32 that can measure whiteness, a display unit 34 that displays the measured whiteness, and how large, equal, or how small the measured whiteness is compared to the reference whiteness The display control unit 33 for determining whether or not

  As shown in FIG. 4, the whiteness measuring unit 32 irradiates the horizontal cooked rice with blue and red light from the left light source (L) and the upper light source (U) located at 45 degrees to the left. . The reflected light is received by the light receiving element (R) positioned 45 degrees to the right on the opposite side. The incident angle and reflection angle of light, the operation time of light, etc. shall be measured while maintaining constant conditions. Since the blue and red lights are irradiated, the whiteness can be measured more accurately than the irradiation of one color of light. The display unit 34 controlled by the display control unit 33 displays a display 34a that displays the measured whiteness of cooked rice, and displays the difference between the measured whiteness and the reference whiteness with a plus, zero, and minus sign. A difference display 34b, a preset reference whiteness wp display 34c, a set heating temperature display 34d, a set heating time display 34e, and the like are prepared. The displays 34a, 34b, and 34c are whiteness displays, but are displayed as the accuracy of whether the milled rice is appropriate in the rice mill. In addition, it can be set as the labor-free rice bran precision meter which can cook and measure on fixed conditions by conveyance of the container 14, water addition, etc. being automated.

  FIG. 5 is an explanatory diagram showing the adjustment procedure of the rice milling machine according to the present invention. A flow until obtaining the reference whiteness wp shown in FIGS. 1 and 5 will be described. First, a few samples of polished rice are refined by changing the accuracy of the same brown rice. In that case, the accuracy is checked by the precision time or load current. In this way, a large number of polished rice samples AS (1) to AS (n) having different culling accuracy are prepared. Next, the polished rice samples AS (1) to AS (n) are put in each container 14 and each of them is hydrated under certain conditions, and then the heated rice 11 is heated 16 to obtain cooked rice samples BS (1) to BS (n )make. The finished cooked rice samples BS (1) to BS (n) are applied to the whiteness measuring device 18 to obtain the whiteness curve 2 of each cooked rice 17. Moreover, the taste curve 3 is obtained by conducting a sensory test on the taste of cooked rice samples BS (1) to BS (n). Wp of the whiteness curve 2 when the increase in the taste curve stops and the inclination becomes zero is set as the reference whiteness. The above is the process for setting the reference whiteness Wp, but this is performed only once at the beginning.

  For example, full-scale milling by the rice mill 13a can be performed as follows. First, by the preliminary milling, the milling accuracy of the rice mill 13a is finished to a small amount of sample polished rice of one or two products from the operation panel 12 by the rice milling time of the rice milling machine or how to apply pressure. The wrinkle accuracy is determined by finding the Tp whiteness. In the case of two products, the wrinkle accuracy is slightly changed. At that stage, the operation of the rice mill is interrupted, and the milled rice from the preliminary milling is put into the container 14. Under certain conditions, the heated rice 11 is heated 16 to make cooked rice 17. Subsequently, the cooked rice 17 is applied to the whiteness measuring device 18 to compare the whiteness of the cooked rice 17 with the reference whiteness Wp. After that, the rice milling machine is restarted and full-scale milling is performed. In this case, if the whiteness of the cooked rice 17 is smaller than the reference whiteness Wp, the operation panel 12 of the rice mill 13a is operated to increase the rice bran accuracy. If the whiteness of the cooked rice 17 is greater than the reference whiteness Wp, the operation panel 12 is operated to lower the rice bran accuracy. If the whiteness of the cooked rice 17 is equal to the reference whiteness Wp, the milling is continued with the setting of the operation panel 12 as it is. Similarly, for other rice mills 13b, adjustment of the wrinkle accuracy based on the reference whiteness Wp is performed. The polished rice thus obtained has a good taste. Moreover, it can be refined at a high yield rate. The portion indicated by the alternate long and short dash line on the lower side of FIG. 5 is the eyelid accuracy meter 30 of FIG.

  INDUSTRIAL APPLICABILITY The present invention is suitable as a milling method and a milling accuracy meter that can produce polished white rice with a good yield rate, energy saving, and cost reduction by a high yield rate.

It is a graph for obtaining the standard whiteness degree of cooked rice required for the milling by this invention. The horizontal axis represents brown rice koji accuracy, and the vertical axis represents the whiteness of cooked rice, the taste of cooked rice, and the yield rate. 3 is a flowchart illustrating a method for determining a fineness criterion according to the present invention. 3 is a flowchart showing a method of wiping according to the present invention. It is a block diagram of the eyelid accuracy meter by this invention. It is explanatory drawing which shows the adjustment procedure of the rice mill by this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Yield rate curve 2 Whiteness curve of cooked rice 3 Taste curve of cooked rice 10 Brown rice 11 Water added rice 12 Operation panel 13a, 13b Rice mill 14 Container 16 Heating 17 Cooked rice 18 Whiteness measuring device 19 Taste measuring device 21 Comparison Circuit 30 搗 Precision meter 31 Rice cooking unit 32 Whiteness measurement unit 33 Display control unit 34 Display unit 34a Display of measured whiteness 34b Display of difference from reference whiteness 34c Display of reference whiteness 34d Display of heating temperature 34e Heating time Display Tp Optimum rice bran accuracy Vp Position where the taste curve stopped rising Wp Standard whiteness AS (1) to AS (n) Rice milled rice samples BS (1) to BS (n) rice cooked rice samples with different rice bran accuracy S101 -S104 Each stage of the method of determining the sperm criteria S201-S204 Each stage of the sperm method

Claims (3)

A stage in which a large number of polished rice samples, in which the accuracy of the same raw brown rice is changed by preliminary preliminary milling, are each heated under certain conditions to be cooked rice samples,
Measuring the whiteness of each cooked rice sample under certain conditions to obtain a whiteness curve indicating the change in whiteness of the cooked rice sample relative to the rice bran accuracy;
Measuring the taste of each cooked rice sample and obtaining a taste curve indicating the change in taste of the cooked rice sample relative to the koji accuracy;
Selecting the cooked rice when the taste curve has stopped rising, and setting the whiteness of the selected cooked rice as the standard whiteness for determining the optimum rice bran accuracy, How to determine the precision level
It is set as the standard whiteness with which each stage according to claim 1 is provided ,
When pearling a wide variety of raw brown rice in rice mill, rice rice whiteness was hydrolyzed heated to a pearling been polished rice to certain conditions, of the rice mill so as to preset the reference whiteness搗A precision method characterized by adjusting the accuracy.
It is set as the standard whiteness with which each stage according to claim 1 is provided ,
The cooked rice generation part which heats the polished rice under constant conditions to make cooked rice, the whiteness measurement part which measures the whiteness of the cooked rice under constant conditions, and the results measured by the whiteness measurement part A display control unit for displaying numerically, and
Wherein the display control unit holds the reference white level set in advance, and displaying the result of comparison between the whiteness measured by the said reference whiteness whiteness measuring unit numerically搗 Accuracy meter.

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