Satake Corporation

Japan Rice Millers Association

Satoru Satake

Shigeharu Kanemoto

Akihiko Kato

Nobuhiro Matsumoto

Satoru Takashita

Hiroyuki Maehara

Yoshihiro Tokui

Kaoru Shitadera

Takeshi Fukumori

Keishi Wakabayashi

Hidenori Mizuno

Yukihiro Kawano

John Hugh Kendall

Michiko Matsuda

Ranvir Biki Mohindra

Takeshi Munesada

Yoshimasa Tomoyasu

Kazuo Amano

Kazuo Hironaka

Hou Qing Liu

Shinya Ochiai

Syuji Morito

Takamasa Mesaki

Yuka Kuribayashi

Toshiko Satake

Raw material rice (brown rice and partially-milled rice) is subjected to a preliminary pressurized steam-boiling process to form an alpharized layer on the surface of the raw material rice, and then a moisture adding process is performed. Since the surface of the raw material rice is alpharized to become stiff with the preliminary pressurized steam-boiling process, even rapid moisture addition does not cause a crack in the raw material rice. Therefore, water absorption can be quickly achieved to a target moisture content, thereby reducing a moisture adding time. Also, with no crack, quick-cooking rice with an excellent outer appearance of rice as a product and without a drain of nutrients in rice grains at the time of rice cooking.

Method for producing quick-cooking rice and quick-cooking rice produced by the method

Grain or legume having an increased content of a functional component (&#x3b3;-aminobutyric acid) is obtained by humidifying grain (such as rice, wheat or corn) or legume (such as soybean and adzuki bean) by forcing the grain into an air having a temperature of 50&#xb0; C. or more and a relative humidity of 90% or more such that a moisture content thereof rises within the range of 16.0% to 18.5%, and thereafter, drying the grain or legume.

Grain or legume having increased content of functional component and a manufacturing method thereof

There is provided a coating apparatus capable of continuously producing coated rice having powdered coating material adhered to the grains and including a drying process to prevent the grains from being bonded to one another and make the grain surfaces smoother upon drying of the grains. The coating apparatus comprising a binder coating unit for applying liquid binder to the grains being conveyed through a coating and stirring chamber to coat the grain surfaces with the binder; a adhering unit for adding powder material to the grains conveyed through a adhering and stirring chamber to adhere the powdered material to the grain surface by the binder; and a drying unit including a drying and stirring chamber through which the grains are conveyed while being stirred, a blow passage for blowing hot air into the drying chamber to dry the grains, and an exhaust passage for exhausting the hot air from the drying chamber.

Coating apparatus

Milled rice grains are primarily immersed, and at least surface layers of the grains are converted to the alpha-type. The rice grains are then preliminarily dried and consummatively polished, and are further subjected to secondary immersing and secondary alpha-type conversion. During these processes, there occurs no cracking on the surfaces of the rice grains. The consummatively polished rice grains are then separated into individual single grains. The separated individual single grains are finally dried whereby the finished product of instant rice is obtained. The instant rice containing polished rice has good appearance and quality.

Process for preparing instant rice and product thereof

A quality evaluation method and apparatus for non-bran rice evaluate quality or taste of non-bran rice by identifying proportions of a hull layer, an aleurone layer, an endosperm layer, which adhere to a surface of the non-bran rice according to luminance levels of self-emitted fluorescence obtained by irradiating the non-bran rice with excitation light.

Quality evaluation method and apparatus for non-bran rice

Warm and wet air are applied to brown rice with germinated germs, produced by adding water to the brown rice, for removing water attached to a surface of the rice. A surface of the germinated brown rice is polished by a rice-polishing machine while remaining the germinated germs to obtain rice with germinated germs. Water of about 1 to 10% of rice weight is added to soften the rice surface. The rice and granules whose granule size is set to a constant granule size smaller than that of the rice and which is heated to 60&#xb0; C. or higher are mixed with the rice and stirred. Rice bran remaining on a rice surface after polishing is absorbed by the granules and is removed. And, the rice and granules are separated from each other.

Producing method and producing apparatus of rice with germinated germs

A flour milling method and a flour milling system are provided, in which a plurality of milling steps whose milling degrees are different from one another are performed sequentially from an upperstream to a downstream, each of the milling steps including a breaking step and a grading step. The steps are carried out by sorting the raw wheat grains into regular wheat grains and material other than the regular wheat grains, forwarding the sorted regular wheat grains to the uppermost-stream milling step, and forwarding the sorted material other than the regular wheat grains to at least one of downstream milling steps at a downstream of the uppermost-stream milling step. The method and the system enable the production of wheat flour of better quality with better yield than that conventionally produced.

Flour milling method having a sorting step for raw wheat grains and flour milling system adopting the method

A pretreatment process in a flour milling method in which raw wheat grains are first polished and the polished grains are ground and milled for producing end flour, includes a first, a second, a third polishing step, and a step of adding water. In the first polishing step a pericarp of each wheat grain is removed, in the second polishing step a seed coat of each raw wheat grain is removed, and in the third polishing step a part of cell walls of aleuron layer cells that was in contact with the removed seed coat is removed so that a cell membrane of the aleuron layer cell is caused to be ruptured and that a substance in the aleuron layer cell is caused to be in a state which permits the substance to flow out. In step of adding water, by adding the water to each raw wheat grain, the substance in the aleuron layer cells is caused to flow out from the aleuron layer cells, resulting in producing a polished grain in a state in which the substance in the aleuron layer cell has been separated from each raw wheat grain. It is possible to increase the yield of the end flour collected by the subsequent grinding operation.

Pretreatment process in flour milling method

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

Tokyo, Japan

Shigeharu Kanemoto