JPH01312973A - Production of frozen boiled rice - Google Patents

Abstract

PURPOSE:To hygenically and in good workability obtain the title rice of good taste by automatically metering, at each batch of diet to be served, boiled rice prepared using a caldron followed by packaging and then quick freezing. CONSTITUTION:Polished rice prepared by washing in a rice-washing machine 1 is fed to a dipping bath 2, and the resultant rice, after dipping, is plunged, via a metering device 3, into a caldron 13 and then fed, on a roller conveyor 16, into a rice-boiling machine 4 where said rice is boiled. Thence, the lid of the caldron 13 is removed and the rice thus boiled is raised with a lifter 12, then turned and charged into the hopper 18 on a metering device 6 followed by feeding, on a belt conveyor 19, into a metering box 20 where said rice is metered at each diet to be served. Thence, the rice thus metered is fed, on belt conveyors 21, 22, to a weight-checking device 7 to check its weight and then rolled in a channel-shaped film 15a delivered from a roll film 15 followed by packaging one by one with a packaging unit 8 and then extending the resultant packages flat using a forming machine 9. Subsequently, the product is plunged, via a belt conveyor 10, into a dipping-type freezing machine 11, where a quick freezing is carried out.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing frozen foods, particularly frozen rice.

(Prior Art) In recent years, with changes in eating habits, the use of frozen foods has increased significantly, starting with the freezing of fresh foods. There was also a strong demand for rice.

Therefore, conventional freezing of rice was done as follows. In other words, the raw materials (white rice, water) are weighed for each serving, the rice is cooked, the cooked rice is placed in a mold, and the temperature of the rice is reduced to approximately 1.
The temperature was lowered from 00°C to about 20°C, frozen to -18°C using an air blast type refrigerator, and then removed from the mold and packaged.

(Problems to be Solved by the Invention) However, since the rice was cooked for each serving, it was not cooked fluffy and the rice was not delicious in terms of taste. In addition, in terms of hygiene, when pre-cooling, we manually put it into a mold,
In addition, we had to be careful about hygiene because we had to manually take out the frozen rice inside the mold. Since the temperature of the product after freezing is approximately -20°C, the adhesion between the rice grains is weak, and the rice tends to fall apart when taken out of the mold, resulting in poor workability. Therefore, an object of the present invention is to provide a method for producing frozen rice that has good taste, is hygienic, and has good workability.

(Means for Solving the Problem) Therefore, in order to achieve the above object, the present invention provides an immersion method in which after cooking white rice in a large pot, the cooked rice is automatically and continuously measured and packaged for each serving. The method for producing frozen rice is to quickly freeze it in a refrigerator.

(Function) According to this method, since a large amount of rice is cooked in a large pot, the rice becomes fluffy and has a good taste.No manual work is required until the packaging is completed, and the packaged product is directly immersed and quickly frozen.

(Example) Next, the present invention will be explained with reference to the drawings.

The figure shows an embodiment of the present invention. In the figure, 1 is a rice washer, and a dipping tank 2 connected to the rice washer 1 by a vibrator 1a is installed at a high position. A measuring bag M3 for measuring rice and water for each serving is attached to the lower end of the dipping tank 2. Below this weighing device 1113 is a roller conveyor 16.
A rice cooker 4 is provided at the downstream end of the rice cooker. A gas vent 14 is provided in the rice cooker 4, over which a cauldron 13 sent from a roller conveyor 16 passes. A roller conveyor 17 is provided following the rice cooker 4, and the cauldron 13 comes out of the rice cooker 4 for a predetermined period of time, here forming an uneven section 5 of about 30 minutes.

A lid 12 is provided at the downstream end of the roller conveyor 17, and a cauldron 13 is provided above the height of the roller conveyor 17.
A measuring device I6 is installed at the bottom to open the contents of the cauldron 13, and a hopper with a total of 11 containers R116 is installed. Each serving is weighed in a weighing box 20 while being fed by a belt conveyor 19 provided below the receiver/hopper 18 .

A belt conveyor 21, 22 follows below this weighing box 20. A weight percent ticking device 7 is provided above the belt conveyor 22 to check whether the weight of the product is within a predetermined range.

The rice 23 for one meal that has been checked is connected to the packaging device i8 for the next process. This packaging device 8 is configured such that a film 15a unwound from a roll film 15 placed on the lower side changes into a groove shape and then into a cylindrical shape at the same height as the belt conveyor 22. The rice 23, which has been weighed and shaped for each serving, is fed into the cylindrical film lSa, and the cylindrical film 15a is fed into the cylindrical film lSa.
The front and back of the rice 23 are welded together and cut on a belt conveyor 24. A molding a19 is provided at the rear end of the conveyor 24 to make the packaged product uniform to a predetermined thickness, and is further connected to an immersion refrigerator 11 by a belt conveyor 10. This immersion type refrigerator 11 contains a brine liquid, and is made so that, for example, rice 23 placed in a basket (not shown) and packaged is immersed in the brine liquid.

Next, a method for manufacturing frozen rice using the equipment configured as described above will be explained.

First, put 30g of white rice into a rice washer and wash it under running water for about 3 minutes. After washing the rice, the rice is sent to the soaking tank 2 through the vibrator la and soaked for about 60 minutes.

Next, using the measuring device 3, approximately 7 g of white rice for one pot of rice and the necessary water are measured and poured into the large pot 13. After charging, the lid is closed and the rice is passed through the roller conveyor 16 inside the rice cooker 4 and sent one by one. The large pot 13 is sent to the rice cooker 4 so that about 25 minutes of rice cooking time can be secured. The cauldron 13 that comes out of the rice cooker 4 is left for about 30 minutes in a steaming section 5 to steamen the rice inside. At the end of the unevenness, the cauldron 13i reaches the lower end of the lifter 12, at which point the lid is turned and raised by the lifter 12.

The cauldron 13 that has reached the IR point is rotated as shown in the figure, placed into the hopper 18 of the weighing device 6, and transferred to the belt conveyor 19.
The food is fed into the weighing box 20 and weighed into individual servings.

It is sent by the belt conveyor 21, 22 to the weight percent ticking device 17, where it is checked whether the content is within a predetermined tolerance range, and if it is too much or too little, it is added, removed, or thrown away. I will give a lecture. Food within acceptable range 23
The chisels are unwound from the roll film 15, wound into the groove-shaped film 15a, wrapped one by one by the packaging device i18, cut and sent out. By passing through the molding machine 9, the rice is flattened, passed through the belt conveyor 10, and put into the brine liquid of the immersion refrigerator 11 together with the basket to complete the frozen rice.

(Effects) As explained above, according to this invention, fluffy and delicious rice can be obtained by cooking in a large pot, and since it is frozen, delicious rice can be obtained even after thawing. At the same time, automatic and continuous production is carried out, which makes it sanitary and has good workability.

In addition, the temperature is about 100℃ after the completion of unevenness II, but it drops to about 60℃ during the process of individually weighing and packaging, and then it is put into an immersion refrigerator. Refrigeration efficiency increases compared to freezing from ℃. There is no need for a pre-cooling device, the mechanical equipment becomes more reliable, the initial cost and the running cost are both lower, and this has a beneficial effect in practice.

[Brief explanation of the drawing]

The figure is a schematic configuration diagram showing an example of equipment used in the method for manufacturing frozen rice of the present invention. 1...Rice washing machine, 2...Hopper, 3.
...Measuring device, 4...Rice cooker, 5...Uneven section, 6...Measuring device, 8...Packaging device, 9...Molding machine, 11...Immersion type refrigerator.

Claims (1)

[Claims] After cooking white rice in a large pot, the cooked rice is automatically adjusted for each serving.
A method for producing frozen rice characterized by continuously measuring and packaging the food and quickly freezing it in an immersion freezer.