JPH03136617A - Continuously steamed rice cooking device, rice water content meter used therefor and rice cooking method - Google Patents

Abstract

PURPOSE:To enable the efficient cooling of cooked rice during transportation and improve productivity by extending the third conveyor for secondary steaming with steam blowing to the cooked rice during transportation, and providing a cooling means for blowing the cool air toward the upper and lower sides of the conveyor. CONSTITUTION:The third conveyor 15 is wound about three rolls 16, 17 and 18, and turns in an arrow direction. A steam blow pipe 25 is provided under the starting end of the conveyor 15, thereby blowing hot steam to rice (a) on the conveyor 15. An air supply chamber 19 and an exhaust chamber 20 are so arranged as to be opposite to each other above and under the end side of the conveyor 15, thereby forming the first cooling part 21 for the cooling air flowing from the lower side of the conveyor 15 to the upper side thereof. Similarly, the second cooling part 24 is formed, comprising an air supply chamber 22 and an exhaust chamber 23 for directing the cooling air from the upper side of the conveyor 15 to the lower side thereof. In addition, the air supply chambers 19 and 22 are connected to an air supply fan via an air duct, and the exhaust chambers 20 and 23 are connected to an exhaust fan via an exhaust duct.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a continuous steaming type rice cooking device for continuously cooking rice, a cooked rice moisture meter used in the device, and a method for processing cooked rice.

(Prior art and problems to be solved by the invention) Conventionally,
As this type of rice cooking device, one described in Japanese Patent Application Laid-Open No. 60-29114 is known.

To explain the outline of this device, there is a primary steaming stage in which rice that has been previously soaked in water and drained is heated and pregelatinized by spraying steam on a first conveyor, and the pregelatinized rice is transferred to a second conveyor. A secondary soaking stage in which the rice is heated and cooked by passing it through boiling water, and a secondary steaming stage in which the rice is taken out of the boiling water and conveyed on a third conveyor, and the rice is sprayed with the above-mentioned material while being conveyed. .

By the way, in the above-mentioned conventional apparatus, when the secondary steaming is finished and the food is discharged from the third conveyor, it is in a warm state containing a large amount of moisture, and there is a problem that it is difficult to cool down naturally. Therefore, it has been desired to improve the cooling efficiency of cooked rice.

Furthermore, with the above-mentioned conventional apparatus, in addition to ordinary rice, mixed rice made by mixing rice and ingredients, seasoned rice made by seasoning rice, etc. can be prepared as needed.

However, conventional devices have the disadvantage that they cannot make each of these types of rice at the same time.

Furthermore, conventional devices were not equipped with a moisture meter to measure the moisture content of rice when it was finished cooking, making it impossible to know the moisture value. It was wanted.

Additionally, with the diversification of processed foods, there has been a desire for the emergence of cooked rice in bags that can be distributed at room temperature like retort food.

The present invention has been made in view of these points, and aims to eliminate each of the above-mentioned drawbacks.

(Means for Solving the Problems) The first invention includes a primary steaming step in which rice, which has been previously soaked in water and drained, is heated and pregelatinized by being sprayed with steam on a first conveyor; There is a secondary soaking stage in which the rice is heated and cooked by passing it through boiling water using a conveyor @2, and a secondary soaking stage in which the rice is taken out of the boiling water and conveyed by a net-like third conveyor, and steam is sprayed during the conveyance to make the rice uniform. with the steaming stage.

In the continuous steaming rice cooking apparatus, the third conveyor is extended, and the extended portion is also provided with cooling means for blowing cooling air toward the upper surface and the lower surface of the conveyor, respectively.

The second invention includes a primary steaming step in which rice that has been previously soaked in water and drained is heated and pregelatinized by spraying steam on a first conveyor, and the pregelatinized rice is immersed in boiling water by a second conveyor. There is a secondary soaking stage in which the rice is heated and cooked through the process, and a secondary steaming stage in which the rice is taken out of the boiling water and conveyed on a third net-like conveyor, and steam is sprayed during the conveyance to make the rice uniform.

A continuous steaming type rice cooking apparatus that performs the following: a distributing means for distributing the rice discharged from the third conveyor, and a processing means for performing predetermined processing on each of the distributed rice. .

The third invention includes a container for storing a sample of cooked rice;
a pressurizing means for pressurizing a sample contained in the container; a pressure detecting means provided in the container for detecting the amount of pressure applied by the pressurizing means; , and a moisture detection means for detecting moisture in the cooked rice sample.

The fourth invention includes a packaging step of vacuum packaging washed polished rice and water in a packaging bag, a dipping step of leaving the vacuum-packed packaging bag of No. 7 and immersing the polished rice in water, and a step of immersing the polished rice in the dipped packaging bag. a first pressurization step of applying a predetermined pressure over a predetermined time;
It consists of a low temperature storage step in which the pressurized packaging bag is stored at low temperature for a predetermined time, and a second pressurization step in which a predetermined pressure is applied to the packaging bag after storage for a predetermined time.

(Operation) In the first invention configured in this way, the third conveyor
Cooling air is blown onto the steamed rice from the top and bottom sides of the third conveyor by the cooling means while it is being conveyed on the third net-like conveyor.

Therefore, the cooked rice on the third conveyor is blown with cooling air from two directions, top and bottom, so that the cooked rice can be efficiently cooled.

In the second invention, the cooked rice discharged from the third conveyor is distributed by the distribution means.

The distributed cooked rice is then processed by processing means.

Therefore, mixed rice and the like can be obtained at the same time in addition to white rice from the outlet of the processing means.

In the third aspect of the invention, the pressurizing means pressurizes the sample of cooked cooked rice contained in the container, so that the sample is compressed into a lump.

Next, the pressure detecting means detects the degree of pressurization of the pressurizing means, and when the detected value reaches a predetermined value, the moisture detecting means detects the moisture of the sample.

Since the sample is homogenized by pressurization and the moisture content is measured in this way, highly accurate moisture measurement becomes possible.

In the fourth invention, white rice and water are vacuum packaged in a packaging bag and the rice is cooked under pressure, so the aroma of freshly cooked rice remains forever.

In addition, in this invention, after the first pressurization is applied to considerably reduce the number of heat-resistant bacteria, the spores of the heat-resistant bacteria are removed by refrigeration, and the second pressurization is performed to kill the heat-resistant bacteria. The sterilizing effect on sexual germs is improved.

Furthermore, in this invention, the rice is pressurized in two steps and the gelatinization of the white rice is done in two steps, so that the gelatinization in the white rice becomes uniform, which allows consumers to avoid heating it after distribution. When you eat it, you can use it as rice without a core.

(Example) Next, an example of the first invention will be described with reference to FIG.

As shown in Figure 1, the hopper is filled with rice that has been soaked in water and drained! is connected to the starting end of the first conveyor 2 consisting of a net conveyor. The first conveyor 2 is wound around two rollers 3.4 and rotates in the direction of the arrow by driving at least one of the rollers.

A steam blowing pipe 5 is provided below the first conveyor 2, and hot steam is blown onto the rice a on the conveyor 2. Further, a stirring roll 6 is provided at the end of the first conveyor 2, and the end is connected to a nearly boat-shaped hot water tank 8 via a guide plate 7.
Connect to.

A second conveyor 9 consisting of a bar conveyor is installed in the hot water tank 8.
will be established. This second conveyor 9 has three rolls 10
．． 11 and 12, and includes bars 13 that protrude outward at predetermined intervals. By the action of this bar 13, the rice a in the hot water tank 8 is sequentially moved and discharged from the end of the hot water tank 8 via a guide plate 14 to a third conveyor 15 consisting of a net conveyor.

The third conveyor 15 has three rolls 16.17.18
and rotates in the direction of the arrow.

At the lower part of the starting end side of this third conveyor 15, there is a steam blow-off pipe 2
5 is provided to spray hot steam onto the rice a on the conveyor 15.

An air supply chamber 19 and an exhaust chamber 20 are arranged above and below the terminal end of the third conveyor 15 to face each other, so that the cooling air flows through the conveyor 15.
A first cooling part 21 is formed extending from the lower surface to the upper surface. Also, a second cooling section 2 similarly includes an air supply chamber 22 and an exhaust chamber 23, and the cooling air is directed from the upper surface to the lower surface of the conveyor 15.
form 4. The air supply chambers 19.22 are connected to the ventilation fan through a common ventilation duct (not shown), and the exhaust chambers 20.23 are connected to the ventilation fan through a common ventilation duct (not shown).

Since the first cooling section 21 and the second cooling section 24 having different directions of cooling air are arranged in sequence, the rice a being conveyed on the conveyor 15 is cooled from above and below, resulting in good cooling efficiency. Cooling section 21. Second cooling section 24. First cooling section 21.
. . . The first cooling section 21 and the second cooling section 21
If the cooling units 24 are arranged alternately, the cooling efficiency will be further improved.

Next, an example of the operation of the embodiment of the first invention configured as described above will be explained with reference to FIG.

Now, rice a, which has been previously soaked in water and drained, is placed in hopper 1.
When the rice is fed into the hopper 1, the rice discharged from the outlet of the hopper 1 is placed on the first conveyor at a constant thickness and conveyed toward the end. The rice a being transported is heated to a predetermined temperature by being blown with steam from the steam blowing pipe 5, and this heating promotes gelatinization of the rice.

When the pregelatinized rice a is put into the boiling water tank 8 and immersed, it is heated and cooked while being moved in fixed amounts in the boiling water tank 8 by the rotation of the second conveyor 9 and the bar 13.

From the boiling water tank 8, rice is discharged in fixed quantities onto a third conveyor 15 consisting of a net conveyor, and the rice is conveyed on the third conveyor 15 toward the terminal end with a substantially constant thickness and width. Ru.

The rice conveyed on the third conveyor 15 is first blown with steam by the steam blowing pipe 25, and is steamed and sifted.

Next, when passing through the first cooling section 21, the rice is cooled by cooling air directed from the lower side to the upper side of the third conveyor 15. Further, when passing through the second cooling section 24, the rice is cooled by the cooling air directed from the upper side to the lower side of the third conveyor 15, and is discharged from the terminal end of the conveyor 15.

As described above, according to the embodiment of the first invention, since the cooked rice is in a cooling state, for example, when this rice is immediately packaged to make a retort food, it is not necessary to store the rice in the packaging bag after packaging. Productivity is also improved without deteriorating the taste of food due to dew condensation.

Next, an embodiment of the second invention will be described with reference to FIG.

In this embodiment, the configuration up to the hot water tank 8 is the same as the configuration of the embodiment shown in FIG. 1, but the subsequent configuration is different. The explanation will be omitted.

Therefore, in this embodiment, the terminal end of the hot water tank 8 is connected to the third conveyor 3 consisting of a net conveyor via the guide plate 31.
Connect with 2. The third conveyor 32 carries two rolls 3
3. It is wound around 34 and rotates in the direction of the arrow. and,
A steam blowing pipe 35 is provided at the bottom of the third conveyor 15 to blow hot steam onto the rice a on the conveyor 32, and a stirring roll 36 is provided at the upper end of the conveyor 15.

Furthermore, in this embodiment, a rice processing section 37 as shown in FIG. 3 is connected to the terminal end of the third conveyor 32.

This rice processing section 37 connects the starting ends of three conveyors 38, 39, 40 to the lower end of the third conveyor 32 via a conveyor plate 41, and connects each of these conveyors 38, 39, 40 Partition plates 42 and 43 having a rice distributing function are provided at the boundaries of the third conveyor 32 in the conveying direction.
Extend to the end of the

The conveyor 38 is simply formed as a white rice line 44 for conveying rice.

Further, as shown in FIG. 4, the conveyor 39 is wound around two rolls 45 and 46.

A vinegared rice line 47 for producing rice mixed with vinegar is formed. Therefore, a plurality of stirring rolls 48 are provided at the top of the conveyor 39 for stirring the rice being transported, and a plurality of vinegar supply ports 49 are provided for supplying vinegar to the rice being transported.

Furthermore, as shown in FIG.
50 and 51 to form a mixed rice line 52 for making mixed rice with ingredients. Therefore, in the upper part of the conveyor 40, a plurality of stirring rolls 53 are provided, a seasoning liquid supply port 54 is provided for supplying a seasoning liquid to the rice being conveyed, and an ingredient supplying device is provided for supplying ingredients to the rice being conveyed. 55 will be provided.

Next, an example of the operation of the embodiment of the second invention configured as described above will be described with reference to the drawings.

The rice that has been heated and cooked while moving in the boiling water tank 8 is now in the third boiling water tank.
When the food is discharged onto the conveyor 32, steam is blown from the steam blow-off pipe 35 during conveyance on the conveyor 32, and steaming and shading are performed.

Then, when rice a reaches the end of the third conveyor 32,
The rice is divided into three portions by the partition plates 42 and 43, and each of these three portions of rice falls onto the conveyor 38.3940.

The rice conveyed on the conveyor 38 is discharged from the end of the conveyor 38 as white rice without any processing.

Vinegar supplied from the vinegar supply port 49 is added to the rice conveyed on the conveyor 39 during the conveyance, and the rice is stirred by the stirring roll 48.

The resulting vinegared rice is mixed with vinegar, and this vinegared rice is discharged from the end of the conveyor 39.

The rice being conveyed on the conveyor 40 is supplied with seasoning liquid from the seasoning liquid supply port 54 while being conveyed, ingredients are supplied from the ingredient supply device i55, and stirred by the stirring roll 53, so that the rice is not mixed with rice. and is discharged from the end of the conveyor 40.

Next, an embodiment of the third invention will be described with reference to FIG. 6.

In this embodiment, the box 61 is partitioned into three rooms 82.6.
3.64, and place the components described below in each of these rooms.

In the room 62, there is a container 6 for storing the cooked rice sample.
5 will be provided. Further, above this container 65, a motor 6 is installed.
A pressure piston 67 attached to the shaft of 6 is disposed, and this pressure piston 67 is driven by a motor 66 so as to be able to reciprocate. The motor 66 has its shaft protruding into the room 62 and is attached to the partition plate 69 by a bottle 68° 68, and its main body side is placed in the room 63.

A pressure sensor 70 is provided at the bottom of the container 65 to detect the amount of pressure applied by the pressurizing piston 67. Further, on the inner circumferential wall of the container 65, an ultrasonic speaker 71 serving as a sound source and a sound receiving element 72 for receiving the sound waves from the ultrasonic speaker 71 are arranged to face each other.

What are this ultrasonic speaker 71 and sound receiving element 72?

A moisture detection means is configured to measure the moisture content of the sample. That is, since the absorption rate of ultrasonic waves in a sample differs depending on its water content, the moisture value is determined from the difference in the absorption rate. Note that the moisture detection means may be one that uses infrared rays.

A limit switch 73 is provided on the inner peripheral wall of the chamber 62 to detect that the pressurizing piston 67 is at the detection start position. Further, in the room 64, an electrical component 74 such as a CPU, which will be described later, is arranged, and a display 76 for displaying moisture and a measurement start switch 77 are attached to a surface panel 75 of the room 64.

Next, a block diagram of the electrical system of the embodiment of the third invention configured as described above will be explained with reference to FIG.

In FIG. 7, 81 is a one-chip CPU, which controls each part according to a predetermined procedure as shown in FIG.

On the input side of the input interface 82, a sound receiving element 72 is provided.
．． A limit switch 73 and a pressure sensor 70 are connected, and their output sides are connected to the CPU 81.

On the output side of the output interface 83, a display 76,
Transistors TR1 and TR2 are connected.

A coil of a relay contact R1 for opening and closing the power supply 84 of the motor 66 is connected to the collector of the transistor TRI, and a coil of a relay switching contact R2 for rotating the motor 66 in the forward and reverse directions is connected to the collector of the transistor TR2. .

Next, we will discuss the control example of the embodiment configured in this way in the eighth section.
This will be explained with reference to the figures.

Now, when the measurement start switch 77 is pressed to start measurement (step S1), the relay contact R1 closes and the motor 66 rotates forward (step S2).

As a result, the pressurizing piston 67 descends from the measurement start position into the container 65 containing the sample.

Next, the detected value of the pressure sensor 70 is read, and when the detected value reaches a specified value (step S3), the forward rotation of the motor 66 is stopped (step S4), so that the downward movement of the pressurizing piston 67 is stopped.

Next, the detected value of the sound receiving element 72 is read, the moisture value of the sample is determined from the warp detected value, and the determined moisture value is displayed on the display 76.
(Step S5).

Thereafter, after a predetermined period of time has elapsed (step S6), the switching contact R2 switches to the side opposite to that shown in the figure, and the motor 66 starts rotating in reverse (step S7). This causes the pressure piston 67 to rise and the limit switch 73 to When it turns on (
Step S8), and here the contact R1 is opened and the reverse rotation of the motor 66 is stopped (step S9), whereby the pressurizing piston 67 returns to the measurement start position.

The moisture meter according to this embodiment is applied, for example, to a rice cooking apparatus as shown in FIG. 2, and samples rice discharged from the conveyor 32 in FIG. 3.

The moisture value of the sample can be determined. Furthermore, if the speed of the third conveyor 32 is controlled according to the determined moisture value, rice with a desired moisture value can be obtained from the conveyor 32 shown in FIG.

Next, an embodiment of the cooked rice processing method according to the fourth invention will be described with reference to FIG. 9.

First, remove the stored low-quality white rice (stored rice) and wash the white rice with water. (Rice washing) In addition, white rice may be washed with water after being washed.

After washing with water, the white rice is weighed and vacuum-packed in predetermined amounts into packaging bags made of plastic bags. Then, this packaging bag is left for about 1 hour to allow the white rice to soak in water.

Next, the soaked packaging bag is placed in the pressurizing chamber of the pressurizing device together with water, and the liquid temperature is 45°C and the pressure is 4000 atm to 6000 atm.
Under such hydrostatic pressurization, in which the primary pressurization treatment is performed under atmospheric pressure for 15 to 30 minutes, the packaging bag is pressurized uniformly.

As a result, all of the water is absorbed into the rice, but the inside of the rice does not turn into a gelatin and has a core. On the other hand, the number of bacteria in polished rice and water is significantly reduced by the secondary pressure treatment.

However, heat-resistant bacteria that form spores are spore-forming bacteria, so they require higher pressure than the steam pressure to further sterilize them. There is a problem in that the starch and proteins in it, such as glutelin and brolacin, are denatured by pressurization, and some of them become water-soluble, resulting in Maillard reaction. Alternatively, even if the Maillard reaction does not occur here, there is a risk that the Maillard reaction will occur and the polished rice will turn yellow when heated before being eaten by the consumer, which is not preferable.

Therefore, after the next processing, place the packaging bag in the refrigerator.
The temperature inside the refrigerator is set to 5℃ to 2℃, and under these conditions 12℃
Refrigerate for ~24 hours. This refrigeration treatment causes the pregelatinized starch on the surface of the polished rice to age (β°), increasing its resistance to pressure and removing the spores of heat-resistant bacteria.

Next, the packaged items that have been refrigerated are placed in the pressurizing chamber of the pressurizing device together with water again, and heated for 15 to 30 minutes at a liquid temperature of 45°C and a pressure of 4,000 to 6,000 atmospheres.
Next, perform pressure treatment.

In this way, the surface of the rice becomes more resistant to pressure, and the secondary pressure treatment is performed with the spores of heat-resistant bacteria removed.
While suppressing changes on the surface of the rice that would cause quality problems, the water that has already been absorbed into the rice allows the starch inside the rice to become pregelatinized, and the heat-resistant bacteria that have removed their spores to be sterilized.

Next, the packaging bag that has undergone the secondary pressure treatment is cooled, washed, and then dried. When the drying is completed, the packaging bag is printed in a predetermined manner and then packed and shipped to the market.

Next, a configuration example of a pressurizing device applied to such an embodiment will be described with reference to FIG. 1O.

This pressurizing device includes a pressurizing piston 9 in a hydraulic cylinder 91.
2 is made vertically movable by a hydraulic device 93. Then, the upper end of the pressurizing piston 92 is inserted into the pressurizing chamber 94 from the bottom, so that the pressurizing piston 92 can freely move up and down in the pressurizing chamber 94.

Furthermore, a lid 95 is removably attached to the upper opening of the pressurizing chamber 94.

(Effects of the Invention) As described above, in the first invention, the cooling air is blown from the upper and lower sides of the net-like conveyor, so the cooked rice being conveyed on the conveyor is blown by the cooling air from both the upper and lower directions. The air is blown onto the air, making extremely efficient cooling possible.
This improves productivity.

In the second invention, distributing means for distributing rice and processing means for processing the distributed rice are provided at the latter stage of the third conveyor that performs secondary steaming, so that in addition to white rice, mixed rice etc. can be made at the same time. Therefore, the continuous steaming rice cooker can be diversified.

In the third invention, the cooked grain sample is pressurized and compressed, and when the pressurized value reaches a predetermined value, the water content of the grain sample is detected.

The sample is homogenized and moisture content can be measured with high accuracy.

In the fourth invention, rice and water are vacuum packaged in a packaging bag and the rice is cooked under pressure, so the aroma of freshly cooked rice remains forever.

In addition, in this invention, after the first pressurization is applied to considerably reduce the number of heat-resistant bacteria, the spores of the heat-resistant bacteria are removed by refrigeration, and the second pressurization is applied to kill the heat-resistant bacteria.
The sterilizing effect on heat-resistant bacteria is improved.

Furthermore, in this invention, the white rice is pressurized in two steps and the gelatinization of the white rice is done in two steps, so that the gelatinization in the white rice becomes uniform, which allows consumers to heat the rice after distribution. When eaten as raw rice, it can be used as rice without a core.

Furthermore, in this invention, vacuum packaging is performed in a packaging bag,
After that, we sterilized it by pressure treatment, so
A high clean room is no longer required in the packaging process.

[Brief explanation of the drawing]

Figure 1 is a diagram showing the overall configuration of the first embodiment of the invention, Figure 2 is a diagram showing the overall configuration of the second embodiment of the invention, Figure 3 is a plan view of the rice processing section, and Figure 4 is the vinegared rice Line cross section, 5th
6 is a partially cutaway front view of the third embodiment of the invention, FIG. 7 is a block diagram of the third embodiment of the invention, and FIG. 8 is a flowchart showing an example of its operation. 9
The figure is a process diagram showing the steps of the processing method in the fourth embodiment of the invention, and Figure 1θ is a sectional view of the pressurizing device. a...rice, 2...first conveyor, 8...hot water tank, 9...second conveyor, 15.32...third conveyor, 21...first cooling section , 24... second cooling section, 37...
...Rice processing department, 42.43...Partition plate, 44...White rice line, 4
7...Vinegar rice line, 52...Mixed rice line, 6
5... Container, 66... Motor. 67... Pressure piston, 70... Pressure sensor, 71
...Ultrasonic speaker, 72...Sound receiving element, 81...
・CPU, 94...pressure chamber.

Claims (1)

[Scope of Claims] (1) A primary steaming step in which rice that has been previously soaked in water and drained is heated and pregelatinized by spraying steam on a first conveyor, and the pregelatinized rice is transferred to a second conveyor. a secondary soaking stage in which the rice is heated and cooked by passing it through boiling water, and a secondary steaming stage in which the rice is taken out of the boiling water and conveyed on a third net-like conveyor, and steam is sprayed during the conveyance to make the rice uniform.
A continuous steaming type rice cooking apparatus which extends the third conveyor and further includes a cooling means for blowing cooling air toward the upper surface side and the lower surface side of the conveyor at the extended portion. (2) A primary steaming step in which the rice, which has been previously soaked in water and drained, is heated and pregelatinized by spraying steam on a first conveyor, and the pregelatinized rice is passed through boiling water by a second conveyor. A secondary soaking stage in which the rice is heated and cooked, and a secondary steaming stage in which the rice is taken out of the boiling water and conveyed on a third net-like conveyor, and steam is sprayed during the conveyance to make the rice uniform.
A continuous steaming type rice cooking device that performs the following: a continuous steaming type rice cooking device comprising: a distributing means for distributing the rice discharged from the third conveyor; and a processing means for performing predetermined processing on each of the distributed rice. Rice cooking device. (3) A container for storing a sample of cooked cooked rice, a pressurizing means for pressurizing the sample contained in the container, and a pressure detecting means provided in the container for detecting the amount of pressure applied by the pressurizing means. A rice moisture meter comprising: moisture detection means for detecting moisture in a cooked rice sample when the detection value of the pressure detection means reaches a predetermined value. (4) A packaging process in which washed polished rice and water are vacuum-packed in a packaging bag, a dipping process in which the vacuum-packed packaging bag is left to soak the polished rice in water, and the immersed packaging bag is placed in the immersed packaging bag for a predetermined period of time. A first pressurization step in which a predetermined pressure is applied; a low-temperature storage step in which the pressurized packaging bag is stored at low temperature for a predetermined time; and a second pressurization step in which a predetermined pressure is applied to the packaging bag after storage for a predetermined time. A rice processing method consisting of steps and.