JPH0442928B2 - - Google Patents

Description

Detailed Description of the Invention (Industrial Application Field) The present invention relates to a processing device for boiled food, and in particular for uniformly processing boiled food such as cooked rice to which seasonings, etc. have been added as necessary. The present invention relates to a processing device for frying.

(Prior art) Conventionally, for example, when a mixture of cooked rice and seasonings such as various seasonings is stir-fried and prepared for pilaf, dry curry, chicken rice, etc., it is served. A mixture of cooked rice and seasonings is fed into a roasting drum that has a screw conveyor installed inside and a heater attached to the bottom, and is heated by the heater while being fed by the screw conveyor. Sometimes it was stir-fried.

(Problem to be Solved by the Invention) However, when the mixture of cooked rice and seasonings is conveyed using a screw conveyor as described above, the mixture of cooked rice and seasonings is moved in sliding contact with the continuous spiral blades. There was a problem that it was difficult to stir-fry the whole thing evenly, and because it was fed by rubbing it against the bottom of the roaster drum, it was prone to burning.

SUMMARY OF THE INVENTION In view of the above-mentioned conventional problems, it is an object of the present invention to provide a processing device for boiled foods that can be stirred uniformly with sufficient stirring and that is less likely to burn.

(Means for Solving the Problems) In order to achieve the above object, the present invention provides a baking drum having a substantially semi-cylindrical bottom and a heating means provided on the bottom, and a feeder drum disposed inside the baking drum. The feed rotor is provided with a rotary shaft rotatable around a horizontal axis and a forced ventilation means disposed on the upper part of the baking drum, and the feed rotor is arranged approximately spirally at appropriate intervals in the circumferential direction around the rotating shaft. The rotation locus of the outer periphery of the feeding blade is close to the bottom of the baking drum, and when viewed from the direction perpendicular to the rotation axis, one of the adjacent feeding blades is It is characterized by the fact that the parts are arranged so that they overlap.

Preferably, the feed rotor is configured to alternately rotate forward and reverse, and the forced ventilation means is configured to blow hot air.

(Function) According to the above configuration of the present invention, when the boiled food is fed into the broiler drum, the food is fed by the feed blades arranged approximately spirally at appropriate intervals in the circumferential direction as the feed rotor rotates. By being scraped up in a direction perpendicular to the direction, the food is thoroughly stirred and gradually fed, resulting in uniform frying on the bottom surface of the roaster drum heated by the heating means.

In addition, the rotation locus of the outer periphery of the feed blade is close to the bottom of the broiler drum, and the adjacent feed blades partially overlap when viewed from the direction perpendicular to the rotation axis, so the broiler drum The entire bottom surface of the drum can be scraped off intermittently with the feed blade, and the bottom surface of the roaster drum can be prevented from being scorched.

Moreover, since the steam generated during frying is immediately exhausted by the forced ventilation means, there is no possibility that the steam will condense and stick to the fried cooked food, causing it to become sticky.

Furthermore, by making the feed rotor alternate between forward and reverse rotations, boiled food that has accumulated on one side due to continued forward rotation can be returned to its original state during reverse rotation, thereby eliminating the accumulation on one side. You can fry it evenly without it.

In addition, by blowing hot air using forced ventilation means, even if it comes into contact with the boiled food that is being stir-fried, it will not cool down, allowing for good frying, and the heat will sterilize the food. Therefore, there is no risk of contamination with bacteria due to air blowing, and it is hygienic.

(Example) Hereinafter, an example of the present invention will be described with reference to FIGS. 1 to 4.

This embodiment is a device for manufacturing prepared foods such as pilaf, chicken rice, and dry curry, and the device adds seasonings to cooked rice, mixes it, stir-fries it, and then discharges it. This is what I did.

Reference numeral 1 denotes a pedestal, and a stirring container 2 is installed on the top of the pedestal. The cooked rice R is supplied into the stirring container 2 by a conveyor 4 through a supply port 3 opened at the top of one end thereof. In this stirring container 2,
A pair of stirring rotors 5 rotatable around a horizontal axis are arranged in parallel.

The stirring rotor 5 includes a rotating shaft 6 rotatable around a horizontal axis and a plurality of stirring blades 7 mounted around the rotating shaft 6 at intervals of 90 degrees in the circumferential direction and at appropriate intervals in the axial direction. It is composed of These stirring blades 7 are inclined with respect to this rotation direction, and the stirring blades 7 at substantially the same position in the circumferential direction are inclined in the same direction, and the stirring blades 7 are located adjacent to each other in the circumferential direction. are tilted in opposite directions. Furthermore, stirring blades 7 adjacent in the circumferential direction
They are arranged so as to be located midway between them in the axial direction of the rotating shaft 6. Therefore, the arrangement of the stirring blades 7 is staggered, as shown in the developed view of the virtual outer cylindrical surface of the stirring rotor 5 shown in FIG.

The rotary shaft 6 is a hollow shaft, and the ends of support shafts 9a and 9b are fitted into both ends of the rotary shaft 6 to be supported. These support shafts 9a, 9b are connected to the stirring container 2.
It is rotatably supported by a bearing 8 installed on the pedestal 1 on the outside. One of the support shafts 9a can be rotationally driven by a drive motor 10, and has a rotational force transmitting pin 11 protruding from its fitting end portion to engage with a notch formed in the rotation shaft 6. The other support shaft 9b is biased toward the rotating shaft 6 by a spring 12.

The bottom surface of the stirring container 2 is provided with a pair of stirring rotors 5.
The stirring blades 7 are formed in a connected shape in which partial cylindrical surfaces are arranged in parallel along an appropriate range below the rotation locus of the outer peripheral edge of the stirring blade 7, and one end thereof extends obliquely upward toward the supply port 3. , the other end extends diagonally downward toward the outlet 13. Further, both side plates of the stirring container 2 are arranged close to the stirring blades 7 on both sides.

A stirring rotor 5 near the supply port 3 of the stirring container 2
In the upper part of the rice R supplied in the stirring container 2,
Seasoning material supply means 14a, 14b are provided for adding various liquid or solid seasoning materials such as vinegar, soy sauce, sauce, oil, ketchup, salt, pepper, and mixtures thereof. The upper part of the stirring container 2 including 14b is covered with a cover plate 15 except for the supply port 3. Further, the stirring container 2 is divided into upper and lower halves at the axial center position of the rotating shaft 6, and the above-mentioned container is configured to be removable.

At the bottom of the stirring vessel 2, a baking drum 21 is disposed, which has a semi-cylindrical lower part, a U-shaped cross section with both side edges extending upward, and a closed upper surface. An input port 2 is provided in the upper part of the oven drum 21 at an appropriate distance from one end thereof, facing the delivery port 13.
2 is formed, and a discharge port 23 is formed at the lower part of the other end. Further, the upper surface of this baking drum 21 is configured to be removable.

A feed rotor 25 is disposed within the oven drum 21. The feed rotor 25 is comprised of a rotating shaft 26 and a plurality of feed blades 27 that are substantially spirally attached around the rotating shaft 26 at intervals of 90 degrees in the circumferential direction. These feeding blades 27 are adjacent feeding blades 27 when viewed from a direction perpendicular to the axial direction of the rotation 26.
are arranged so as to create an overlap D between the
In addition, the outer peripheral edge of the feeding blade 27 is formed so as to be close to the semi-cylindrical surface of the lower part of the roasting drum 21, and is configured to scrape off the rice R adhering to the inner surface of the roasting drum 21 without leaving any residue and send it out. There is.

The rotary shaft 26 is a hollow shaft, and the ends of support shafts 29a and 29b are fitted into both ends of the rotary shaft 26 and supported. These support shafts 29a, 29b are rotatably supported by both end plates 21a, 21b of the baking drum 21 and bearings 28 installed outside the baking drum 21. Further, one of the support shafts 29a can be rotationally driven by a drive motor 30, and has a rotational force transmitting pin 31 protruding from its fitting end portion to engage with a notch formed in the rotation shaft 26. The other support shaft 29b is biased toward the rotating shaft 26 by a spring 32.

A band heater 33 and a far-infrared plate 34 as heating means are attached to the bottom surface of the baking drum 21 at appropriate intervals in the axial direction.

Further, a fan 35 for blowing hot air of about 180°C is attached to the upper part of the end plate 21a at one end of the baking drum 21, and an exhaust fan 36 is arranged on the upper surface of the other end of the baking drum 21. . Reference numerals 37 and 38 are air conditioning plates that guide hot air from the fan 35 and hot air containing steam to the exhaust fan 36. Furthermore, an oil reservoir 3 is provided on the upper outer surface of both side walls of the baking drum 21.
9 is provided, and a capillary member 40 partially immersed in the oil reservoir 39 is brought into contact with the inner surface of the kiln drum 21, and is configured to be automatically lubricated.

Next, the operation will be explained.

The cooked rice R is fed to the feed port 3 of the stirring container 2 by the conveyor 4. The rice R supplied into the stirring container 2 is such that the stirring blades 7 of the stirring rotor 5 are tilted in the same direction when they are located approximately at the same position in the circumferential direction, and in opposite directions when they are located adjacent to each other in the circumferential direction. As shown by the arrows in FIG.
Even if the seasonings supplied from 4b are added and become somewhat sticky, they are mixed uniformly without forming lumps.

In addition, all of the supplied seasoning is used without flowing out, and since the bottom surface of the stirring container 2 is formed in an arc shape along the movement locus of the outer periphery of the stirring blade 7, the stirring rotor 5 As it rotates, it is gradually lifted up and sent along the arcuate bottom surface while being mixed with the rice R as described above, so that the seasonings are unevenly distributed near the bottom surface of the stirring container 2, resulting in partially sticky rice. There is no occurrence of R, and the mixture is uniformly mixed. Note that the rotational speed of the stirring rotor 5 is suitably about 15 to 45 rpm.

In this way, the rice R, in which the seasonings have been uniformly mixed by the pair of stirring rotors 5, is fed into the roaster drum 21 through the outlet 13. The feed rotor 25 in the baking drum 21 is rotated, for example, 5 to 7 times in the forward direction by the drive motor 30, and then rotated 1 to 2 times.
Stop for a time equivalent to the rotation, then rotate in the opposite direction for 2~
It rotates forward and backward, making three rotations. In addition,
The rotational speed of this feed rotor 25 is also suitably 15 to 45 rpm.

As a result, the rice R mixed with the seasoning is transferred to the feed blade 2 as the feed rotor 25 rotates in the forward direction.
At step 7, the food is scraped up in a direction substantially perpendicular to the feed direction and gradually sent toward the discharge port 23, where it is heated and fried by the band heater 33 at the bottom of the roaster drum 21. In addition, by temporarily stopping the feeding, the food is heated strongly during that time, so that the food is fried well. Furthermore, the feed rotor 2
As a result of the reverse rotation of step 5, the rice R, which had been biased to one side and accumulated as shown in FIG. Uniformly fried rice R can be obtained, and the feed blade 27 can also be cleaned.

Furthermore, since the feed blade 27 is provided with an overlap D in a direction perpendicular to the axial direction of the rotary shaft 26, and the outer peripheral edge of the feed blade 27 is close to the semi-cylindrical surface of the lower part of the baking drum 21, The rice R adhering to the inner surface of the roaster drum 21 is also scraped off without leaving any residue and sent out.

In addition, since a flow of hot air is formed in the upper part of the roaster drum 21 by the fan 35 and the exhaust fan 36, the steam generated while frying the rice R can be quickly exhausted, and the steam generated while frying the rice R can be quickly exhausted. It is possible to prevent the steam from coming into contact with the roaster drum 21 and condensing, causing moisture to adhere to the fried rice R and making it sticky. The flow of wind that discharges this steam is
Although it does not necessarily have to be hot air, it is preferable that the temperature difference is as small as possible so as not to cool the fried rice R, and hot air is also preferable since sterilization can be performed at high temperatures.

In addition, as the heating means for the grill drum 21, the band heater 33 is used to heat the roaster drum 21 via the far-infrared plate 34, so the rice R is heated by the far-infrared rays, and the seasonings attached to the surface permeate. is promoted, allowing the flavor to infuse well. Note that a gas burner or the like may be used instead of the band heater 33.

Further, in the above embodiment, in the stirring vessel 2, the rice R is fed while being mixed by the stirring blade 7 in a direction parallel to the feeding direction, and in the broiler drum 21, the rice R is fed by the feeding blade 27 perpendicular to the feeding direction. Since the mixture is being scraped up and mixed in one direction, the mixture is stirred in two directions, and the entire mixture can be mixed more uniformly.

In addition, if the stirring container 2 or stirring rotor 5 becomes dirty,
When changing the type of material to be processed, remove the upper part of the stirring container 2 and move the support shaft 9b against the spring 12 to change the support shafts 9a, 9b.
By separating the rotation shaft 6 from the stirring rotor 5
can be removed from inside the stirring vessel 2, and each can be easily washed.

Similarly, cleaning the baking drum 21 and the feed rotor 25 can be done by removing the top surface of the baking drum 21, moving the support shaft 29b, separating it from the rotating shaft 26, and taking out the feeding rotor 25 from the baking drum 21. Therefore, it can be easily performed.

(Effects of the Invention) According to the boiled food processing apparatus of the present invention, as is clear from the above explanation, the boiled food fed into the broiler drum is moved by the feed blades as the feed rotor rotates. As a result of being stirred up perpendicularly to the feeding direction and being gradually fed, the frying is uniformly fried on the bottom of the roaster drum heated by the heating means, and the outer periphery of the feeding blade is stirred. The rotation locus is close to the bottom of the baking drum, and the adjacent feed blades partially overlap when viewed from the direction perpendicular to the rotation axis, so the entire bottom of the baking drum is sequentially and intermittently It can be scraped off with the feed blade, and there is no burning on the bottom of the roaster drum.Furthermore, the steam generated during stir-frying is immediately exhausted by forced ventilation, so the steam condenses and becomes fried. It exhibits great effects such as not causing stickiness due to adhesion to boiled food.

Furthermore, by making the feed rotor alternate between forward and reverse rotations, boiled food that has accumulated on one side due to continued forward rotation can be returned to its original state during reverse rotation, thereby eliminating the accumulation on one side. You can fry it evenly without it. In addition, by blowing hot air using forced ventilation means, even if it comes into contact with the boiled food that is being stir-fried, it will not cool down, allowing for good frying, and the heat will sterilize the food. Therefore, there is no risk of contamination with bacteria due to air blowing.
Effects such as hygiene can also be obtained.

[Brief explanation of drawings]

Figures 1 to 4 show an embodiment of the present invention, with Figure 1 being a vertical front view, Figure 2 being a vertical side view, Figure 3 being a developed view of the virtual outer circumferential surface of the stirring rotor, and Figure 4. is an explanatory diagram of the behavior of rice in the roaster drum. 21... Baking drum, 25... Feed rotor, 26...
Rotating shaft, 27...Feeding blade, 33...Band heater,
35...Fan, 36...Exhaust fan, D...Overlap.

Claims (1)

[Scope of Claims] 1. A baking drum having a substantially semi-cylindrical bottom and provided with heating means on the bottom, a feed rotor disposed within the baking drum, and a feeding rotor disposed on the top of the baking drum. The feed rotor is comprised of a rotating shaft rotatable around a horizontal axis and a plurality of feeding blades arranged approximately helically around the rotating shaft at appropriate intervals in the circumferential direction; is characterized in that the rotation locus of its outer periphery is close to the bottom of the roasting drum, and the adjacent feeding blades are arranged so that they partially overlap when viewed from a direction perpendicular to the rotation axis. Boiled food processing equipment. 2. The boiled food processing apparatus according to claim 1, wherein the feed rotor is made to rotate forward and reverse alternately. 3. The boiled food processing apparatus according to claim 1 or 2, wherein the forced ventilation means is configured to blow hot air.