JPH0353864A - Instant rice-cake making - Google Patents

Abstract

PURPOSE:To efficiently adsorb heat and water on steamed glutinous rice and to carry out operation by machine in steaming washed glutinous rice and pounding the glutinous rice by a rice-cake making machine by immersing the glutinous rice in hot water before steaming and successively transferring to a steamer. CONSTITUTION:Washed glutinous rice in each weighed unit amount for one rice-cake making is put in a glutinous rice transporting container (preferably comprising basket or bag having small holes) 17, immersed in a hot water storage tank 10 for several minutes, raised, the glutinous rice transporting container 17 is positioned downward or inverted the glutinous rice is transferred to a steamer 19, steamed, pounded by a rice-cake making machine to efficiently carry out rice-cake making operation automatically, mechanically and continuously.

Description

[Detailed description of the invention] <Industrial application field> The present invention relates to an instant rice cake pounding method.

<Conventional technology> In the conventional mochi pounding method, as an initial preparation step, the glutinous rice is washed the day before, and then the glutinous rice is left in its raw state.
The so-called preparation process involves soaking in water overnight (approximately 5 to 8 hours), and on the same day, it is transferred to a steamer basket.
It is customary to use a mowing effect. At least 5 of them
The reason for this is that unless the glutinous rice is allowed to soak in water, it will not be able to sufficiently absorb moisture and swell and soften, and the time required for the subsequent steaming process will become unnecessarily long.

Problems to be Solved by the Invention However, such a rectangular box requires long hours and hard labor to prepare the rice cakes from the previous day, and this is a bottleneck in the automatic continuous rice cake pounding process using mechanical power. Work in a hatch style and use a colander {because it doesn't have kidneys.

In addition, the single position of ωt output in each sticky rice is
This is determined by the size of the steamer basket, and during the soaking process in the preliminary process, the sticky rice is soaked in a water tank with a larger capacity than this, so when transferring it to the steamer basket, it is necessary to separate it one by one. This is also a cause of a decrease in mochi pounding work efficiency.

<Means for Solving the Problems> The present invention is intended to improve such problems, and for this purpose, in the ω1 pounding method in which washed glutinous rice is steamed and then pounded by a mochi pounding machine, the above-mentioned washed rice is pounded. The glutinous rice is soaked in boiling water for just a few minutes before being steamed, and the glutinous rice that has absorbed water, swelled and softened is then transferred from the boiling water storage tank to a steamer for steaming. .

<Example> Hereinafter, the details of the present invention will be explained based on the drawings. Fig. 1 illustrates an apparatus for automatically and mechanically soaking glutinous rice, and (IO) is a hot water storage tank; The water inside it is maintained at a boiling state at 100°C. (l
1) is the temperature of the heated steam introduced into the storage tank (10).
It is a supply pipe and is designed to be connected to a boiler (not shown), but as a heating source for the water, not only a boiler but also a gas burner or other various types can be used. It goes without saying that the hot water level is always kept at a constant level.

(12) (13) are a pair of facing sprocket wheels mounted on the upper part of the hot water storage tank (10);
14) is also a pair facing each other, sprocket 1.
Hollow the entire wheel (12) (13). It k
It is an endless conveyor belt for chains, etc., which are driven by a motor (16) through a transmission chain (l5) to the wheels (12) and (13). It has become. (17) is a plurality of glutinous rice transport containers suspended from opposite sides of the non-conveying belt (14), which are in the form of baskets or cloth bags with a handle, and the glutinous rice stored therein is is automatically immersed into the hot water in the storage tank (10).

(18) is the glutinous rice inlet/outlet provided on the wall of the storage tank (10), from which you can take out the glutinous rice after soaking and transport it! i! (14) Unhook the transport container (17), or place the transport container (17) in a downward position or upside down with one digit of hanging material attached to the transport belt (14). Of course, by performing the reverse operation, the next batch of glutinous rice can be stored in the transport container (17).

In that case, the soaking time of the glutinous rice in the hot water can be automatically controlled by the intermittent rotation speed of the conveying container (17).

Further, the capacity of each transport container (17) is preferably set in such a manner that it can accommodate the amount of glutinous rice corresponding to a single mochi pounding position.

In this way, the glutinous rice taken out from the transport container (l7) by the above method can be directly transferred to the steamer (19) without the need to separate and weigh each one, and the steaming action of the steamer (19) This is because the remaining sticky rice can be efficiently pounded using a mochi pounding machine (not shown). For this purpose, it is desirable to install the steamer (19) on the boiling water storage tank (10) so that it communicates with the glutinous rice inlet/outlet (I8).

Fig. 2 shows a modified example of the apparatus in place of Fig. 1, in which a glutinous rice extrusion screw (20) is installed in a tilted state in the front upwards inside a hot water storage tank (10). .

(21) is a cylinder having a water flow hole for the screw (20), and communicates with the glutinous rice input hopper (22). Arrow (B) by extrusion screw (20)
After being extruded forward and upward and drained in the process, it is eventually transferred from the extrusion port (23) of the barrel (21) to the steamer (24) which communicates with the extrusion port (23). (25) is a motor for driving the extrusion screw (20), (26) is a transmission belt, and (27) is a gas burner related to the water heating source, which faces the bottom of the storage tank (10).

If such a device is adopted, the extrusion screw (20)
Due to the rotational action of the rice cake, the glutinous rice can be automatically and mechanically taken out after soaking, and by making the amount of glutinous rice to be pushed out correspond to the single position of one pounding of the rice cake, it is possible to omit the division and weighing work.

No. 7 When using either of the devices shown in Figures 1 and 2 above, the glutinous rice immersed in the hot water is bubbled and danced by ultrasonic waves, jets from a nozzle, or other means. Vibration and dispersion are effective. According to this, it is possible to prevent the rice grains from forming into agglomerates, and it is possible to efficiently absorb heat and moisture throughout the rice grains.

<Operation> When pounding rice cake using the above-mentioned device,
A certain amount of washed glutinous rice is put into the transport container (17) and the barrel ffi (21) of the extrusion screw (20),
That I! In the process of feeding and extrusion, the storage tank (10
) in boiling water for about 2 minutes, and the glutinous rice absorbs heat and moisture, causing it to expand and soften.

After that, the glutinous rice will drain off the water by itself as it floats up from the hot water storage tank (10).
Subsequently, it is transferred to the steamer (19) (24), and steamed by the humidified steam of the leather machine (19) (24).
Finally, the sticky rice is pounded using a mochi pounder. In this way, it is possible to produce rice instantaneously in a short period of about 15 to 20 minutes after washing the rice by pounding ωt in one single position.

Because the glutinous rice is soaked in boiling water before steaming, the glutinous rice particles absorb sufficient heat and moisture within a few minutes, quickly swelling and softening to a saturated state, resulting in continued steaming. This is because the mowing effect due to steaming (19) (24) can also be accomplished efficiently in a short time. This means that even if the number of positions of glutinous rice to be soaked increases or decreases, the glutinous rice can be sufficiently expanded and softened in a few minutes without being affected by this. This is because even if glutinous rice is soaked for an excessively long time, there is a limit to the ability of the glutinous rice particles to absorb heat and moisture.

<Effects of the Invention> As described above, in the rice cake pounding method of the present invention, in the initial 40 preparation steps, the rice that has not been roasted after washing is immersed in boiling water for only a few minutes; When soaked, the glutinous rice absorbs sufficient heat and moisture and expands and softens, so there is no need for any preparation work like the conventional N[L9 technology mentioned at the beginning, and the rice cake pounding process can be completed on the spot. can do.

In addition, since the method involves soaking the sticky rice in boiling water for only a few minutes, using the device shown in the figure makes it possible to continue the entire mochi pounding process automatically and mechanically, which is a significant improvement in the mass production of pounded mochi. Beneficial. Such effects can be further improved especially by employing the method according to claim 2. This is because, in the intermediate process from covering and washing the rice to pounding it, the troublesome work of sorting and measuring the glutinous rice so that it can be made into 6 mochis at a single pounding time can be completely omitted.

Furthermore, in soaking sticky rice in boiling water, claim 3
As described in , it makes the glutinous rice dance while it is soaked.
If the particles are kept in a separated state, they can absorb heat and moisture more efficiently, and from that point of view, the instant effect of the ω1 pounding process can be further improved.

[Brief explanation of drawings]

1 and 2 are schematic cross-sectional views showing two types of devices used in the present invention. (10)...Boiling water storage tank (17)...Glutinous rice transport container (19) (24) ・ ・ ・Steamer (20)...
...Extrusion screw

Claims (1)

[Claims] 1. In a mochi pounding method in which washed sticky rice is steamed and then pounded using a mochi pounding machine, the washed sticky rice is immersed in boiling water for just a few minutes before steaming to absorb its water. An instant mochi pounding method characterized by steaming expanded and softened glutinous rice by transferring it from a boiling water storage tank to a steamer. 2. The method for instant mochi pounding according to claim 1, characterized in that the glutinous rice that has absorbed water and expanded and softened is automatically and mechanically transferred from the hot water storage tank to the steamer for each mochi pounding position. 3. The instant mochi pounding method according to claim 1, wherein the glutinous rice that is immersed in hot water is made to dance in a state where the rice grains are separated.