JPH0469982B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a continuous rice cooking device that is suitably used in fields where large quantities of rice are cooked, such as in the lunch box catering industry, food service companies, and restaurant industries.

(Prior Art) The latest conventional technology of this type of continuous rice cooking apparatus is disclosed in Japanese Patent Application Laid-Open No. 12945/1983.

This device includes a primary steaming section where the rice grains soaked in water are steamed while being transferred by a belt conveyor, and a secondary soaking section where the rice grains fed from the primary steaming section are immersed in water while being sequentially transferred by a scraper conveyor. It is equipped with a secondary steaming section where the rice grains soaked in the secondary soaking section are further transferred by a belt conveyor and subjected to secondary steaming.

This latest conventional technology has the advantage of being able to continuously cook a large amount of rice at once, but has the disadvantage that the taste (umami) of the cooked rice is inferior.

Although it is important for this type of rice cooking device to efficiently handle large quantities of rice, the most important thing is how to improve the taste of the cooked rice. Even if a large amount of rice can be processed, it will be of no use if the rice tastes bad.

Therefore, in order to better understand the present invention, the theory regarding the taste of cooked rice will be explained first, and then the characteristics of the present invention will be described.

The taste of rice (texture)
It is said that food quality lies in the balance of three elements: hardness, stickiness, and elasticity. In particular, the taste (umami) of rice is overwhelmingly related to hardness and stickiness, and it is important that the two of them are kept in balance with each other. Absolutely necessary. Even if the rice is a little hard, if it has a stickiness proportional to the hardness, it can be said to be delicious.If the same hard rice is not sticky enough, the balance has been disrupted and the rice is not delicious. to go into.

In order to maintain a good balance of the above three elements in cooked rice, it is necessary to consider the time for soaking the rice in water, the amount of water added, and the method and time of steaming.

In the above-mentioned soaking process, the cooked rice absorbs water and swells, and the starchy components containing dextrin, free amino acids, and free sugars that improve the taste of the cooked rice are eluted and become a gelatinized liquid, which is absorbed into the cooked rice. However, if more water is absorbed than necessary during this soaking process, the hardness of the cooked rice, which is the most important element for taste, will be lost.

For this reason, in this soaking process, if the amount of water absorbed in the final process (steaming process) to achieve the best taste is 100%, the amount of water absorbed is limited to 85 to 90%, and the hardness of the cooked rice is maintained. There is a need to.

As mentioned above, the starchy gelatinizing liquid is absorbed into the rice grains during the soaking process, but if more moisture is absorbed than necessary at this time, the rice grains will lose their hardness.

Therefore, in this soaking process, the starch gelatinizing liquid must be sufficiently absorbed into the rice grains, but the rice grains must be formed in a structure that does not absorb more water than necessary.

In addition, this starchy gelatinizing liquid is absorbed into the rice grains and sufficiently kneaded in the subsequent steaming step, resulting in sufficient viscosity.

That is, in the secondary steaming section, it is necessary to sufficiently knead the rice grains using a loosening machine to create stickiness among the rice grains, but conventional equipment does not take this into account, resulting in an even worse taste.

In addition, during the soaking process (secondary soaking part), it is necessary for the rice grains to sufficiently absorb the starchy gelatinizing liquid, which has the greatest effect on taste and stickiness; The hardness of the rice grains, which is a key element, will be lost.

Therefore, in this soaking process, the taste of the rice will be greatly affected depending on how the above-mentioned contradictory propositions are rationally resolved, and the success or failure of this type of rice cooking device lies in the treatment of this soaking process. It is no exaggeration to say that.

In the conventional apparatus, the processing especially in this dipping step (secondary dipping section) was insufficient and incomplete, making it impossible to produce cooked rice with good taste.

More specifically, the main parts of the prior art described above will be explained with reference to the drawings. FIG. 9 shows the terminal end of the secondary immersion section 39 of the prior art, 40 is a heating water tank,
A scraper conveyor 4 is installed along this heating water tank 40.
1 is suspended by a pulley 42. The bottom wall 40a of the end portion of the heating water tank 40 is formed in an arc shape along the rotation locus of the scraper conveyor 41, and is filled with heated water up to the level of the upper edge 40b of the end portion. The rice grains 3 in the heating water tank 40 are pressed by the scraper conveyor 41, gelatinization and water absorption swelling progress during the transfer, and at the end, the rice grains 3 are sent to the next secondary steaming section 43 by the scraper conveyor 41. However, in this conventional technology, when the rice grains 3 in the heating water tank 40 are pressed by the scraper conveyor 41 and are transferred over the upper edge 40b of the terminal end, the rice grains 3 remain in a large amount of moisture because there is no drainage section. will be transferred.

For this reason, the rice grains absorb more water than necessary in the secondary soaking section, causing them to lose their hardness.Furthermore, the rice grains are transferred to the secondary steaming section with a large amount of moisture, so the rice grains are not water-added in the secondary steaming section. At the same time, a large amount of water falls down from the mesh of the belt conveyor in the secondary steaming section, and the starch gelatinizing components attached to the rice grains are washed away. As a result, the rice grains lose their stickiness.
There was a problem that made the taste even worse.

Further, in the conventional apparatus described above, since the transfer state is uneven, there is a problem that uneven water absorption occurs in the secondary immersion section and uneven steaming occurs in the secondary steaming section, resulting in incomplete steaming.

That is, by first steaming rice grains that have been soaked in water in advance in the primary steaming section, the rice undergoes gelatinization and gelatinization to a certain extent, and the rice grains become stuck together, leaving the rice grains in a half-clump state at the end of the primary steaming section. It's getting old. Therefore, if the rice grains are fed into the next secondary dipping section in this state as in the conventional device described above, the lumps of rice grains will continue to be transferred to the secondary dipping section intermittently as large and small lumps. Not only will the rice grains not be sent in fixed amounts to the secondary soaking section, but the rice grains will be transported in the form of lumps, so the rice grains in the center of the lumps will not be able to have a sufficient water absorption effect.

In addition, when the rice grains that have been soaked in the secondary soaking section and have undergone further gelatinization and water absorption swelling are pressed and transferred to the scraper conveyor, at the end of the secondary soaking section, a large number of gelatinized rice grains are transferred to the conveyor in the form of lumps. However, in the conventional device described above, the rice grains are sent in this state to the next secondary steaming section, so the amount of rice grains fed becomes even more intermittent, causing them to accumulate on the belt conveyor of the secondary steaming section. The thickness of rice grains deposited on the scraper conveyor becomes uneven in the transport direction, which causes uneven steam passage and causes uneven steaming.At the same time, rice lumps adhering to the scraper conveyor are returned to the secondary soaking section. As a result, the moisture in the secondary immersion part turns into a turbid paste liquid, and this pasty turbid liquid adheres to the surface of the rice grains in the form of a film, and this film further enhances the water absorption effect. This causes uneven water absorption, and water is not absorbed to the core of the rice grain, so even after passing through the secondary steaming section, the core is not sufficiently gelatinized, resulting in a grainy finish with a rough texture. As described above, in the above-mentioned conventional apparatus, the steamed rice was incomplete and a product of good quality could not be obtained.

(Problems to be Solved by the Invention) This invention provides a continuous rice cooker of this type that
By faithfully practicing the rice cooking theory mentioned above,
The purpose is to eliminate uneven water absorption and uneven steaming to produce uniform, high-quality cooked rice with good taste (umami).

(Means for Solving the Problems) In order to solve the above problems, the present invention provides a supply section for rice soaked in water, a belt conveyor for transporting the supplied rice, and a belt conveyor for transporting the rice during transport. A primary steaming section equipped with an outlet for steaming heated steam, a heated water tank in which the rice continuously supplied from the steaming section is immersed, and a secondary immersion section equipped with a scraper conveyor for transferring the rice in the heated water tank. , a secondary steaming section equipped with a belt conveyor that transfers the rice continuously supplied from the soaking section to the take-out section and a heated steam outlet for steaming the rice being transferred; At the end of the heating water tank, a sloped surface for absorbing the starch gelatinizing liquid that also serves as a drainer is provided and extends obliquely upward from the water surface, and a scraper conveyor provided in the secondary immersion section is disposed along the slope, and further A configuration is adopted in which first and second loosening machines are provided for each of the belt conveyors in the steaming section and the secondary steaming section, respectively, which rotate faster than the feed speed of each belt conveyor.

(Function) The rice grains supplied from the water-soaked rice supply section to the primary steaming section are sequentially and continuously transported by a belt conveyor, and by the time they reach the end of the primary steaming section, the rice grains have undergone gelatinization and gelatinization to some extent. As the rice progresses, the grains of rice stick together and become half-clumps, but at the end of the primary steaming section there is a first loosening machine that rotates faster than the feed speed of the belt conveyor.
This loosening machine efficiently loosens the half-clumped rice grains and sends them in a flattened state to the next secondary soaking section, so that the rice grains are continuously fed into a fixed amount. In the secondary immersion section, the rice grains are pressed by a scraper conveyor and transferred one after another, and during the transfer, water is uniformly absorbed into the rice grains, and in a state where gelatinization and water absorption swelling have progressed, rice grains are released from the water surface at the end of the secondary immersion section. The starch gelatinizing liquid is transferred to an upwardly extending inclined surface that also functions as a drainer and absorbs the starch gelatinizing liquid.

Unnecessary moisture that is sent along with the rice grains while being gradually transferred along the above-mentioned slope is returned to the secondary soaking section from the side, and the rice grains on the slope absorb more moisture than necessary. It is possible to maintain appropriate hardness without any problems.

Therefore, only the rice grain groups containing an appropriate amount of starch gelatinization liquid remain on the slope, and as these are gradually transferred, the starch gelatinization liquid is sufficiently absorbed by the rice grain groups to the inside of the core. This, together with the action of the next secondary steaming section, produces viscosity and elasticity.

In this way, unnecessary moisture is removed on the above slope,
The rice grains that have absorbed the necessary starch gelatinization liquid are transferred to the secondary steaming section, where these rice grains are loosened by a second loosening machine, and the starch cell membranes in the gelatinization liquid attached to the rice grains are partially destroyed. By fully kneading the starchy ingredients leached with dextrin, free amino acids, and free sugars that improve the taste, they give the rice grains stickiness and shine, which are important elements in terms of taste. It will end.

Furthermore, by being loosened by a second loosening machine, the volume of the rice grains is made uniform, so that the stacked rice grains are transferred with a substantially constant thickness in the transfer direction, and secondary steam is generated during the transfer. The amount of water that passes through the rice grains is always uniform, and uneven steaming does not occur.

(Embodiments) The present invention will be described below based on illustrated embodiments.

As shown in FIG. 1, the continuous rice cooking device 1 includes heated steam blown out from a steam pipe 5 while transporting rice grains 3 that have been subjected to primary soaking treatment supplied from a hopper 2 at a constant speed on a mesh belt conveyor 4. a primary steaming section A in which the rice grains 3 continuously supplied from the steaming section A are immersed in a heated water tank 6 and transferred by a scraper conveyor 7;
The rice grains 3 are continuously supplied from this soaking section B.
Similarly to the primary steaming section A, the steam pipe 5
It consists of a secondary steaming section C in which the steam is transferred by heated steam blown out from the steaming section C. A first loosening machine 10a is installed at the rear end of the mesh belt conveyor 4 in the primary steaming section A, and a second loosening machine 10a is installed at the front of the mesh belt conveyor 8 in the secondary steaming section C.
Similarly, third and fourth loosening machines 10c and 10d are attached to the middle part and rear end of the machine b. 11 is a shower that injects heated water to clean the scraper plate 12 of the scraper conveyor 7 at a position where it is separated from the heating water tank 6; 13 is a temperature sensor that measures the water temperature in the heating water tank 6; and 14 is a drain of the heating water tank 6. , 15a is a scraper 1 which slides on the mesh belt 4a at the rear end of the mesh belt conveyor 4 and drops the rice grains into the chute 16;
5b is a scraper that guides the cooked rice that is in sliding contact with the mesh belt 8a at the rear end of the mesh belt conveyor 8 to the take-out section 9; 17a is a variable speed motor that drives the mesh belt conveyor 4; 17b is the scraper conveyor 7 This is a variable speed motor that drives three loosening machines 10b, 10c, and 10d in the secondary steaming section C. It goes without saying that the conveyor 7 and the loosening machines 10b, 10c, and 10d may be driven by separate variable speed motors. 17c is a variable speed motor that drives the mesh belt conveyor 8, and 18 is a limit switch that contacts a cam 18a that is interlocked with the variable speed motor 17b to operate the shower 11 intermittently.

As shown in FIG. 2, the hopper 2 has a lid plate 2a.
a handle 19 fixed at the upper end to the flanged edge of the
A screw shaft 19 that rotates at a point a is vertically installed, and by sliding a plate-shaped shutter 20 fixed to an elevator 19b screwed onto the screw shaft 19 up and down along a guide plate 20a, the exit opening is opened. The vertical opening width of 2a can be adjusted as desired.
That is, by adjusting the opening width of the outlet opening 2a and the feeding speed of the mesh belt conveyor 4, the amount of rice 3 supplied can be adjusted over a wide range.

In the primary steaming section A, the mesh belt 4a of the mesh belt conveyor 4 is made of fine stainless steel net, and as shown in FIGS. Casing plate 21 opened upward on the side
A plurality of steam chambers 23 are constituted by the steam chambers 23 and the partition plates 22, 22, . In addition, vertical guide plates 2 are provided on both side flange portions 21a and 21a of the casing plate 21, respectively.
4 is fixed at its lower flange portion 24a, and both end edges of the upper belt 4a have a slight gap between the flange portions 21a and 24a.
It is arranged so that it is sandwiched in between. Each branch pipe 5a of the steam pipe 5 is arranged to protrude horizontally into each steam chamber 23, and the heated steam ejected from downward outlet ports 25 bored at predetermined intervals in the branch pipe 5a passes through the mesh belt 4a. The rice 3 is blown into the accumulated layer of rice 3 that is being transferred between the guide plates 24 and 24 on both sides, and a steaming action is performed.
The reason why each outlet 25 opens downward is to allow the heated steam to fill the steam chamber 23 once and be blown into the deposited layer evenly from the entire upper surface of the steam chamber 23, thereby preventing localized steaming. This is to prevent excess or deficiency from occurring. The bottom surface of the steam chamber 23 is sloped so that one side is lower, and a plurality of steam chambers 2
3, 23... communicate through openings 22a provided in the partition plate 23 on the lower side of the slope, and the water condensed in each steam chamber 23 is collected on the lower side of the slope and discharged from the drain pipe 26. It is made to be done. 27 is a mounting frame made of angle material or the like.

On the other hand, the first to fourth loosening devices 10a to 10d
As shown in FIG.
Cylindrical rotating shafts 29 are installed radially in the axial direction at regular intervals and at different angles, and are installed horizontally between a drive support shaft 30 and a pivot shaft 31.
As the rice grains 9 rotate, each pin 28 sequentially enters the deposited layer of rice grains 3 to loosen and smooth the rice grains. This rotation is normally carried out by conveyor 4,
8, and the moving speed of the tip of the pin 28 is set to be faster than the feeding speed of the mesh belts 4a, 8a, preferably about 3 times,
As a result, in addition to the above-mentioned loosening and leveling effects, an assisting effect for feeding the rice grains 3 is exerted. In addition, since the pin 28 needs to be periodically cleaned and removed from rice cakes that accumulate during operation, the rotating shaft 29 has a split groove 29a at one end that engages with the locking pin 30a of the drive support shaft 30.
Both support shafts 3
It has a structure that allows it to be easily attached and detached from the 0.0 and 31. 30b is a bearing of the drive shaft 30, 31b is a bearing of the pivot shaft 31, and 32 is a mesh belt conveyor 8.
This is the mounting plate for the drive pulley.

In the secondary immersion section B, the heating water tank 6 consists of a horizontal surface 6a extending from the front to the center, an upwardly inclined surface 6b at the rear continuous to this, and a guide surface 6c rapidly hanging down from the inclined surface. 6b has an inclination of approximately 20 to 40 degrees as shown, and the guide surface 6
c is formed with an inclination of 50 to 70 degrees between it and the inclined surface 6b, and furthermore, the inclined surface 6b extends higher than the water surface of the water 33 in the heating water tank 6, and the inclined surface 6b has a slope of 50 to 70 degrees. It also functions as a starch gelatinizing liquid absorption process in which the starch gelatinizing liquid contained within the colander and the rice grains is absorbed into the core of the rice grains. In this heating water tank 6, as shown in FIG. 6, a guide frame 34 is disposed with an upwardly open U-shaped cross section continuous from the chute 16, with the bottom surface in close contact with the horizontal part 6a and the inclined part 6b. A heating steam pipe 35 is disposed in the water 33 so as to surround the outside of the guide frame 34, and as is clear from the diagram, the outer chamber and the inner chamber with the guide frame 34 in between are disposed in the water 33. Heated water is configured to circulate between the chamber and the chamber in which the rice grain groups are accommodated. On the other hand, the scraper conveyor 7 has a heating water tank 6
Two parallel endless chains 7d, 7d are connected to each pair of driven pulleys 7a, 7b arranged at the same height on the horizontal plane 6a, and to the driving pulley 7c arranged at a high position on the extension line of the rear end of the draining slope 6b. wrapped around and thus the terminal lower surface 7d of the conveyor 7
is the inclined surface 6 for absorbing the starch gelatinizing liquid which also serves as a drainer.
b, and is designed to be reversed on its extension line. As shown in FIG. 7, scraper plates 12 are mounted at predetermined intervals between the chains 7d, 7d via L-shaped mounting pieces 12a at right angles to the chain direction. Each scraper plate 12 is set to pass through the guide frame 34 at the lower chain position with both side ends and the lower end leaving a space large enough to prevent rice grains from entering and exiting. In addition, a pulley 7e is attached to the rotating shaft 36 of the pulley 7a.
is attached, and the first loosening machine 10a of the primary steaming section A is driven via this pulley 7e.

The shower 11 is located close to the drive pulley 7c of the scraper conveyor 7, and sprays heated water when each scraper plate 12 detached from the heating water tank 6 assumes a fan-shaped open position at the position around the pulley 7c. Rice grains 3 attached to the surface of the scraper plate 12
It functions to wash off the water to the secondary steaming section C side together with the heated water. This injection is performed by setting the cam 18a to make one revolution for each pitch of movement of each scraper plate 12, and by receiving a signal from the limit switch 18 that contacts the cam 18a, for a certain period of time every pitch. For example, when one pitch movement time is one minute, the movement is performed for about 3 to 6 seconds.

The secondary steaming section C has the same structure as the primary steaming section A, so details of each section will be omitted. However, in this secondary steaming section C, the rice grains are not completely cooked, and the soft rice grains in a similar state tend to stick to each other and harden, and also stick to the guide plate 27, increasing the feeding resistance, so the second loosening machine 10b is used. 3rd and 4th sections at the front and preferably at three locations in the middle and at the rear end.
The loosening machines 10c and 10d are provided to enhance the feeding function as well as the loosening and leveling action to make the accumulated thickness of rice grains uniform. These loosening machines 10b~
Three units 10d are driven synchronously via a chain.
In addition, the height of the mesh belt conveyor 8 is set so that the outlet has a guide piece 6c at the rear end of the heating water tank 6, in order to prevent rice 3 with a high moisture content coming out of the heating water tank 6 from being crushed by the impact of falling. It is preferable to be close to each other and have as little head difference as possible, and in this embodiment, the height difference is set to be about 70 mm.

An example of rice cooking using the continuous rice cooking apparatus 1 having the above configuration will be described next. In other words, the steam temperature in primary steaming section A is 98 to 102℃, and the steam passing pressure is
0.15KgH ₂ O/cm ² , feeding time 10 minutes, secondary immersion part B
The water temperature in the heating water tank 6 is 85 to 90°C, the immersion time is 6 minutes, the steam temperature and passing pressure in the secondary steaming section C are the same as those in the primary steaming section A, and the feeding time is
When the setting is 12 minutes, the rice 3 that has been subjected to the primary soaking process and supplied from the hopper 2 undergoes gelatinization and gelatinization during the process of being transferred to the mesh belt conveyor 4 in the primary steaming section, resulting in a water content of 34%. It is loosened and smoothed uniformly by the first loosening machine 10a,
It enters the heating water tank 6 of the secondary immersion section B through the scraper 15a and the chute 16. Here, the rice is transferred between the scraper plates 12 of the scraper conveyor 7, and as gelatinization progresses, it uniformly absorbs water and swells, making the surface layer soft. The gelatinized starch is then transferred to the inclined surface 6b for draining and absorbing the starch gelatinization liquid.

FIG. 8 shows an enlarged view of the rice grain group 3 being transferred on the inclined surface 6b by the scraper plate 12, and the starch gelatinization liquid a is still inside the rice grain group 3. In addition, there is a scraper plate 1 on the top surface of the rice grain group 3.
A large amount of unnecessary starch gelatinization liquid b scooped up by step 2 remains.

While the rice grain group 3 gradually moves upward from this state, the starch gelatinizing solution b containing an unnecessary large amount of water is refluxed from the side to the secondary soaking part, and is also contained in the rice grain group 3. The starch gelatinizing liquid a is sufficiently absorbed into the core of the rice grains during the transition, and is passed from the guide piece 6c at the rear end of the heating water tank 6 to the secondary steaming section C in a half-cooked state with a water content of about 58 to 63%. is transferred onto a mesh belt conveyor 8.

Further, the scraper conveyor 7 provided along the slope 6b allows the rice grains 3 to be moved along the guide plate 6c to the secondary steaming section C on the extension line of the slope 6b.
Since the rice grains 3 are turned over immediately after being transferred to the scraper plate 12, the rice grains 3 are not scooped up by the scraper plate 12. Next, the rice grains 3 on the mesh belt conveyor 8 are loosened by the second to fourth looseners 10b to 10d, and steamed while making the pile thickness uniform, and finally have a moisture content of 63 to 65. %, about 2.0 times the volume compared to the initial stage of transfer (about 2.7 times the volume in the hopper 5), and is in a completely cooked state where gelatinization and gelatinization have been completed. taken from.
Incidentally, in the take-out section 9, a suitable receiving tank may be placed, or a transfer device for sending the material to a processing section or the like may be installed.
Moreover, various conditions for rice cooking can be changed in various ways other than those shown in the examples. Furthermore, the amount of rice to be cooked varies greatly depending on the scale of the device, and there is no limit.

In the above embodiment, the rice 3 that has been subjected to the primary soaking process is supplied from the hopper 2, but it is also possible to install equipment to continuously perform the primary soaking process in front of the primary steaming section to create a continuous rice cooking device that is more consistent than raw rice. .

(Effects) According to this invention, even though it is possible to continuously manufacture a large amount of products, it is possible to produce rice with good taste (umami) and a well-balanced balance of the three elements of hardness, stickiness, and elasticity. be able to.

Moreover, it is possible to obtain a completely gelatinized, high-quality product with no uneven steaming or core residue.

[Brief explanation of the drawing]

The drawings show an embodiment of the continuous rice cooking device according to the present invention, in which FIG. 1 is a schematic vertical cross-sectional view of the entire device, FIG. 2 is a vertical cross-sectional view of the hopper portion, and FIG.
The figure is a cross-sectional view taken along the - line in Figure 1, Figure 4 is a cross-sectional view taken along the - line in Figure 3, Figure 5 is a cross-sectional view taken along the - line in Figure 1, and Figure 6 is a cross-sectional view taken along the - line in Figure 1. Figure 1 -
7 is a cross-sectional view taken along the - line in FIG. 6, FIG. 8 is an enlarged explanatory view of the main parts of the present invention,
FIG. 9 is a vertical sectional view of the main part of the conventional example. A...Primary steaming section, B...Secondary soaking section, C...
Secondary steaming section, 1... Continuous rice cooker, 2... Hopper (supply section), 2a... Outlet, 3... Rice, 4...
...Mesh belt conveyor, 4a...Mesh belt, 6...Heating water tank, 6b...Slope for draining and absorbing starch gelatinizing liquid, 7...Scraper conveyor, 7d...Terminal part of scraper conveyor, 8
...Mesh belt conveyor, 8a...Mesh belt, 9...Take-out section, 10a to 10d...First to fourth loosening machines, 11...Shower, 12...
...Scraper plate, 19...Shutter, 25...
Air outlet.

Claims (1)

[Claims] 1. A supply section for rice soaked in water, a primary steaming section equipped with a belt conveyor for transferring the supplied rice, a heated steam outlet for steaming the rice being transferred, and a continuous supply from this steaming section. A secondary dipping section equipped with a heated water tank in which the rice is immersed, a scraper conveyor that transfers the rice in the heated water tank, and a belt conveyor and transfer section that transfers the rice continuously supplied from this dipping section to a take-out section. It has a secondary steaming section equipped with a heated steam outlet for steaming the rice inside, and at the end of the heated water tank of the secondary soaking section, there is a slope for absorbing starch gelatinizing liquid that also serves as a drainer and extends obliquely upward from the water surface. A scraper conveyor provided in the secondary dipping section is disposed along the inclined surface, and the scraper conveyor provided in the secondary dipping section is provided with a feed rate faster than that of each belt conveyor in the primary steaming section and the secondary steaming section. A continuous rice cooking device including rotating first and second loosening machines.