Satake Corporation

Kaoru Shitadera

Satoru Satake

Akihiko Kato

Nobuhiro Matsumoto

Yukihiro Kawano

Kazuto Nonaka

Takeshi Munesada

Katsunori Chikamune

Yosuke Inomoto

Hiroyuki Maehara

Shigeharu Kanemoto

Yoshihiro Tokui

Satoru Takashita

An apparatus for manufacturing no-bran cereal such as no-bran rice which require no washing before cooking. With the apparatus, bran stuck on a surface of a grain of the polished cereal is easily removed without imparting any damage on the surface, and further moisture in the grain is maintained to increase taste of the cereal. Moisture is added to the polished cereal and granular material is mixed and stirred with the moistened polished cereal to polish a surface of each grain of the polished cereal and remove bran stuck on the surface of the polished cereal. Then, the polished cereal is separated from the granular material to obtain the no-bran rice.

Apparatus for manufacturing no-bran cereal

A method of and an apparatus for manufacturing no-bran cereal such as no-bran rice which require no washing before cooking. With the method and the apparatus, bran stuck on a surface of a grain of the polished cereal is easily removed without imparting any damage on the surface, and further moisture in the grain is maintained to increase taste of the cereal. Moisture is added to the polished cereal and granular material is mixed and stirred with the moistened polished cereal to polish a surface of each grain of the polished cereal and remove bran stuck on the surface of the polished cereal. Then, the polished cereal is separated from the granular material to obtain the no-bran rice.

Method of manufacturing no-bran cereal

Raw wheat grains are polished after being subjected to a first water addition and being tempered, and the polished wheat grains are ground after being subjected to a second water addition and being tempered. The first water addition is to cause the raw wheat grains to have a water content of 12-14%. The tempering of the raw wheat grains is performed for 16-36 hours so that the water sufficiently penetrate into the inside of the raw wheat grains. The method of flouring includes the steps of measuring a water content of the flour obtained by the grinding of the grains, comparing the amount of the measured water content with a predetermined target water content of the flour, and adjusting the amount of water to be added during the second water addition if there is a difference between the measured water content and the predetermined target water content. Thus, it is possible to reduce the time required for the tempering of the polished wheat grains and to adjust the second water addition based on the water content in the flour.

Method and apparatus for carrying out pre-treatment of wheat grains for

Growing community of inventors

Higashihiroshima, Japan

Kaoru Shitadera