JPH0221825A - Continuous steamed cooking device - Google Patents

Abstract

PURPOSE:To enhance cooking work efficiency by treating continuously supplied rice in the order of a heating process, a water addition process and a heating process, and stirring the rice fed from the water addition process to a net conveyor with an agitation roll. CONSTITUTION:Rice preliminarily immersed in water and then made free from water is continuously fed to a vertical type steamed cooking machine 1, and heated and steam cooked with steam from blow pipes 23 and 24. Thereafter, the rice is discharged onto a rice sweeping conveyor 4 via the bottom of the machine 1 up to the predetermined layer and carried to the succeeding boiling water reservoir 5. The rice while being heated and added with water in the boiling water reservoir 5 is carried on a bar conveyor 7 and the rice transferred to a net conveyor 13 is in a densely overlaid condition with the addition of water. The rice layer so made is stirred with an agitation roll 22 and subjected to finish steaming and cooking in a finish steaming and cooking chamber 26 with high-temperature steam blown from a steam blow pipe 20. Thereafter, the rice is transferred to a steaming chamber 27. In this chamber 27, the rice is finished to a soft and tasteful state with high-temperature steam blown from a steam blow pipe 19, and the rice upon arrival at the transfer end of the net conveyor 13 is severed and discharged with an agitation and crushing roll 17.

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to a continuous steaming rice cooking device.

(Conventional technology) As a means for cooking rice, there is Japanese Patent Publication No. 31-2093.

(Problems to be Solved by the Invention) However, the means disclosed in the above publication do not solve the problem.

The thickness of the washed rice is reduced to about 11 mm, so that the washed rice is heated as quickly as possible, but this method has the disadvantage that the rice is not cooked well and it takes a long time to cook.

(Means for Solving the Problems) The present invention aims to improve rice cooking efficiency and provide a continuous steam-cooking device with good taste, and has taken the following technical measures.

That is, there is a heating process in which the rice is soaked in advance and heated continuously, a watering process in which the rice is moved through a hot water tank 5 where hot water is supplied and water is added to the rice, and the rice that has undergone the watering process is heated. The net conveyor 13 is equipped with a heating process that includes a net conveyor 13 for loading and transferring the rice and a steaming means for steaming the rice during the transfer, and a stirring roll 22 is provided at the transfer start end of the net conveyor 13.
The continuous steaming and rice cooking apparatus is provided with a crushing roll 17 at the end of the transfer.

(Operation) The rice, which has been soaked in advance and continuously fed by appropriate means, is first heated in a heating step and then fed into the hot water tank 5. Then, this rice moves within the hot water tank 5 and is supplied to the following net conveyor 13.
In this hot water tank 5, water is added with hot water. Then, the water-added rice is stirred at the transfer start end of the net conveyor 13 and heated by a heating means to become cooked rice. When the cooked rice reaches the end of the transfer, it is crushed and discharged from the net conveyor 13 to the next process.

(Effects) Since the rice that is continuously sent is processed in the order of heating process, water addition process, and heating process, rice can be cooked continuously and rice cooking efficiency can be improved.

In addition, since the rice that is continuously sent is pre-soaked, it is possible to promote gelatinization during the heating and watering steps, resulting in delicious and fluffy cooked rice.

Moreover, the rice supplied onto the net conveyor 13 from the water addition process is transferred to the stirring roll 22 at the transfer starting end of the net conveyor 13.
The steaming efficiency can be increased even when the rice tank is thick.

You can improve rice cooking efficiency. Further, when the cooked rice reaches the transfer end of the net conveyor 13, it is loosened by the crushing roll 17 and discharged from the net conveyor 13. Therefore, for example, when the first step is serving rice, large blocks of rice can be eliminated and the serving work can be easily performed.

(Example) Hereinafter, an example of the present invention will be specifically described based on the drawings.

A steam blow-off pipe 23 is provided at the bottom of the vertical steamer 1, and a predetermined amount of steam is supplied to the blow-off pipe 23 from a steam source (not shown) via the steam pipe 3 and a valve 25. Further, a waste steam blow-off pipe 24 is provided at the bottom of the steamer 1, and the steam discharged from the pile during the finishing steaming and steaming processes described later is passed from the cover 21 to the blower 2 through the waste steam suction pipe 18.
The waste steam is sucked in and sent to the waste steam blow-off pipe 24, and then
The steam is discharged into the tank and reused for steaming rice, increasing the efficiency of steam energy.

Note that the rice soaked and drained in the previous step is continuously fed into the vertical steamer 1 by appropriate means.

In the vertical steamer 1, the rice is heated to a grain size of 1, for example, with a rice core of 90.
The rice is heated and steamed by the steam from these blow-off pipes 23 and 24 until it reaches around 0.degree. C., thereby promoting alpha-ization of the rice. After heating and alphaning in this way, steamer 1
The rice inside is discharged from the bottom onto the rice discharging conveyor 4, and this conveyor 4 gives it a certain thickness (for example, IOA).
(about 1 m) and width (for example, about 1 m).
sent to. The hot water tank 5 is provided with a rice feeding bar conveyor 7 having a large number of bars 7a attached at predetermined intervals and stretched between a pair of rolls 6 and 8. Hot water is supplied between ℃ and 100℃.

The rice feeding bar conveyor 7 is constantly driven in the direction of the arrow by rotation of at least one of the rolls 6 and 8, and moves the rice fed into the hot water tank 5 in fixed amounts at a rate of, for example, 90°C. Add water while heating the rice with boiling water before and after cooking. The heated and water-cooked rice is sent from the boiling water tank 5 onto the net conveyor 13. In the illustrated example, the net conveyor 13 has four rolls 11.12.
．． 15 and 16, and is driven in the direction of the arrow in the figure by rotation of at least one of these rolls. From the boiling water tank 5, rice is delivered in fixed amounts at a time to the net 1-conveyor 13.
Since the rice is sent to the top, the rice on the net conveyor] 3 is transported with almost constant thickness and width. Of course, a means for leveling the rice to a certain thickness and width may be provided.

Reference numeral 9 denotes an ingredient supply device whose discharge port is exposed above the net conveyor 13.

Reference numeral 10 denotes a flavoring agent supplying device having a discharge port facing the transfer starting end of the net conveyor 13, and is capable of feeding flavor liquid to the rice on the net conveyor 13.

The stirring roll 22 is provided at the starting end of the transfer of the net conveyor 13 in the direction of the hill.

A steam blow-off pipe 20 and a steam blow-off pipe 19 are arranged side by side in the transfer direction on the lower side of the net conveyor 1a, and a cover 21 is provided above the transfer surface of the net conveyor 13 and at a portion relative to the steam blow-off pipe 2o. A steaming chamber 26 is provided, and a steaming chamber 27 is provided at a portion facing the steam blowing pipe 19.

Note that the steam blow-off pipe 19 and the steam blow-off pipe 20, which blow out steam at a high temperature of 101° C. to 120° C., are connected to a steam source (not shown) via a valve 28 and a steam pipe 4. In addition, the waste steam that collects inside the cover 21 is
The rice is sucked in by the blower 2 and sent into the vertical steamer, where it is reused as part of the rice steaming process.

(17) is a crushing roll provided at the transfer end of the net conveyor 13.

Next, its effect will be explained.

First, rice that has been soaked and drained in advance is continuously fed into a vertical steamer j by an appropriate means. and,
This rice is heated and steamed by the steam from the blow-off pipes 23 and 24, and then discharged from the bottom onto the rice dispensing conveyor 4 to form a predetermined layer and transferred to the subsequent hot water tank 5.

Furthermore, this rice is heated with boiling water of about 90° C. in the boiling water tank 5 and water is added thereto while being transferred by the bar conveyor 7 and sent onto the subsequent net conveyor 13.

This Topping 1 - rice sent onto the conveyor 13 has been added with water and is therefore densely stacked on the net conveyor 13. Then, this rice layer is stirred by the stirring roll 22 and transferred to the discharge side by the net conveyor 13. Further, during transfer, this rice is finished steamed in the finishing steaming chamber 26 with high-temperature steam of 101° C. to 120° C. blown out from the steam blowing pipe 20, and then steamed in the steaming chamber 26.
Sent to 7. During this steaming, the stirred rice layer can eliminate the dense state, which improves the steaming process and enhances the taste. The result is a glossy, fluffy and delicious rice. When the rice reaches the end of the transfer of the net conveyor 13, it is loosened by the crushing rolls 17 and discharged, for example, to the next rice serving process. Therefore, it is possible to eliminate the need to eject a large rice plotter, and to facilitate the work of serving rice.

Furthermore, when peeling, the moisture adhering to the surface of the rice is scattered by discharging the steam in the rice layer, making the rice less sticky.

It should be noted that the above embodiments are merely illustrative of the present invention, and therefore, it goes without saying that various modifications and changes can be made as necessary. For example, in the above embodiment, the heated rice is transferred from the vertical steamer 1 to the boiling water tank 5 using the rice discharging conveyor 4.
However, the same fluffy and delicious rice can be obtained even if the heated rice is directly supplied from the vertical steamer to the boiling water tank 5 without using the rice discharging conveyor 4. in this case,
Although it is preferable to supply a fixed amount to the hot water tank 5, it is not necessary to supply the hot water in a strictly fixed amount. Further, although the bar conveyor 7 was used to transport the rice supplied from the vertical steamer 1 into the hot water tank 5 while immersing it in hot water, the rice may be transported while being immersed in hot water by other means. Furthermore, it goes without saying that the heating temperature of rice in the vertical steamer, the configuration of the entire apparatus, the configuration, shape, length and width of each conveyor 4.7 and 13, etc. can be changed as necessary.

[Brief explanation of the drawing]

The figure is a schematic side view showing an embodiment of the continuous steaming rice cooking device of the present invention. 5 is a hot water tank, 13 is a net conveyor, 17 is a crushing roll, and 22 is a stirring roll.

Claims (1)

[Claims] A heating step in which rice is soaked in advance and heated continuously, a watering step in which the rice is moved through a hot water tank 5 where hot water is supplied and water is added to the rice, and the rice that has undergone the watering step is placed on top. It is equipped with a heating process having a net conveyor 13 for transferring and a steaming means for steaming the rice during the transfer, and a stirring roll 22 is provided at the transfer start end of the net conveyor 13, and a crushing roll 17 is provided at the transfer end. Continuous steaming rice cooking device.