JPH0730923U - Continuous rice cooker - Google Patents

Abstract

(57) [Summary] [Purpose] To provide a continuous rice cooker capable of stably obtaining delicious rice in a good cooked state without stickiness. [Structure] A supply part A of rice R that has been subjected to immersion treatment in water, a primary steaming part B that steams the supplied rice R with heating steam while transporting the supplied rice R, and a rice R that has undergone primary steaming is immersed in the heated water tank 1. The secondary steaming section C is provided with a secondary soaking section C which is then transferred through the scraper conveyor 2 and the secondary steaming section D which is steaming again with heated steam while transferring the rice R that has undergone the secondary soaking.
It is characterized in that a steaming section E is provided for keeping the rice R that has passed through the above step R for a certain period of time while having the residual steaming heat in the secondary steaming section D.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 The present invention relates to a continuous rice cooker suitable for use in a large amount of rice cooked fields such as a bento catering business, a catering company, and a restaurant industry.

[0002]

[Prior art and its problems]

 A continuous rice cooker that has been widely used in the past is a primary steaming part that steams rice that has been immersed in water in a mesh belt conveyor and is steamed with heated steam, and is continuously supplied from this primary steaming part. It consists of a secondary soaking part that transfers rice to a scraper conveyor while immersing it in a heated water tank, and a secondary steaming part that steams the steamed rice with heated steam while transferring the rice after the secondary immersion to a mesh belt conveyor. (Japanese Patent Application Laid-Open No. 60-12945, Japanese Patent Publication No. 2-28964, Japanese Patent Publication No. 2-31075, Japanese Patent Publication No. 3-44113, Japanese Patent Publication No. 4-69992, etc.).

However, in the conventional continuous rice cooker, although the rice steamed in the secondary steaming section is cooked up, it is likely to be sticky due to the excess water content, and it is difficult to obtain delicious rice. There was a difficulty. When the obtained rice is used for seasoning rice such as sushi, rice ball, cooked rice, etc., it takes a lot of time and effort to mix seasoning liquids such as vinegar solution, salty liquid, soup stock, and seasoning oil. In addition, since the temperature of the rice is lowered at this mixing stage, it is difficult for the seasoning liquid to penetrate into the inside of the rice grains, and it is difficult to ensure good quality as seasoned rice.

[0004]

[Means for Solving the Problems]

 In view of the above-mentioned circumstances, the first object of the present invention is to provide a continuous rice cooker capable of stably obtaining delicious rice in a good cooked state without stickiness, and also for sushi. The second purpose is to provide cooked rice that can be continuously and automatically prepared from cooked rice, such as rice balls and rice for cooked rice, and is structurally simple and has high thermal energy efficiency. The third purpose is to provide.

That is, according to claim 1 of the present invention, in order to achieve the above-mentioned first object, a supply part A of rice R that has been subjected to immersion treatment in water and a steam supplied while heating the supplied rice R are heated by steam. The primary steaming portion B for steaming, the secondary steaming portion C for immersing the steamed rice R in the heated water tank 1 and transferring it through the scraper conveyor 2, and the steamed rice R for the secondary steaming. In a continuous rice cooker equipped with a secondary steaming section D for steaming again with heated steam while transferring, the steaming residual heat in the secondary steaming section D while transferring the rice R that has passed through the secondary steaming section D In this configuration, a steaming portion E is provided for keeping the above state for a certain period of time.

In order to achieve the second object, the second aspect of the present invention is that the seasoning liquid L is transferred from above to the rice R to be transferred to the steaming section E of the continuous rice cooker of the first aspect. This is a configuration in which a seasoning liquid nozzle 3 for spraying is provided.

Further, in order to achieve the third object, the third aspect of the present invention is a means for transferring rice R from the secondary steaming section D to the steaming section E in the continuous rice cooker of the first or second claim. Is a single mesh belt conveyor 4.

[0008]

[Action]

 According to claim 1, the rice cooked in the secondary steaming part D is transferred to the steaming part E and is kept for a certain period of time in a high temperature state having the residual steaming heat in the secondary steaming part D while being transferred. Therefore, the so-called steaming action is exerted in this process, and the excess water that has adhered to and impregnated with the rice is volatilized, and it is possible to obtain delicious rice that is not sticky and has a crunchy texture.

According to the second aspect, according to the configuration in which the seasoning liquid nozzle 3 is provided in the steaming portion E, for example, vinegar liquid, salty liquid, soup stock, etc. on the rice being steamed from the seasoning liquid nozzle 3. Since a seasoning liquid such as seasoning oil can be sprayed, seasoned rice for sushi, rice ball, cooked rice, etc. can be automatically produced in a continuous process from cooking rice. However, in this case, since the rice transferred to the steaming section E is in a high temperature state with residual heat of steaming from the secondary steaming section D, the seasoning liquid is evenly distributed over the entire layer of the rice, and further, the rice grains It will easily penetrate into the interior.

According to the third aspect, since the rice R is transferred from the secondary steaming section D to the steaming section E by the single mesh belt conveyor 4, the structure of the apparatus is simplified and the mesh belt thereof is used. In addition, since the residual steam heat from the secondary steaming section D is retained, the temperature drop in the steaming section E 2 is reduced, a higher steaming action can be achieved, and auxiliary heating in the steaming section E is not omitted. It is possible to reduce the heat energy consumption.

[0011]

【Example】

 As shown in FIG. 1, the continuous rice cooker has a supply unit A for continuously transferring the rice R, which has been subjected to the primary dipping treatment, which has been put into the hopper 5, to the belt conveyor 6 forward, and from this supply unit A. The primary steaming part B in which the transferred rice R is steamed by the heating steam blown from the steam pipes 8 below while being transferred by the scraper conveyor 2 along the downwardly inclined transfer path 7 whose bottom surface is made of punching metal The rice R continuously supplied from the steaming part B is transferred to the same scraper conveyor 2 while being immersed in the heating water tank 2, and the rice R is continuously supplied from the immersion part C. Rice R is transferred by the mesh belt conveyor 4 to the take-out section 9 at a constant speed, and in the first half, the secondary steaming section D is steamed by the heated steam blown out from the steam pipe 5, and in the latter half, the secondary steaming section D It is composed of a steaming unit E to hold at temperature.

An unwinding machine 10 having the same structure is attached to each of the front, middle, and rear portions of the mesh belt conveyor 4 from the secondary steaming section D to the steaming section E, and the intermediate section of the secondary steaming section D is attached. A perforator 11 is provided in the. Then, above the steaming section E, seasoning liquid nozzles 3, 3 are arranged in the front section and the intermediate section. A scraper 12 guides the rice R cooked at the rear end of the mesh belt conveyor 4 to the take-out section 9.

The scraper conveyor 2 that controls the transfer of the rice R from the primary steaming section B to the secondary dipping section C has a predetermined interval between the parallel two-strand chains 2a, 2a that endlessly travels between four pairs of pulleys 2b. The rectangular scraper plates 13 ... Are attached at right angles to the chain direction, and the scraper plates 13 ... Enter the transfer path 4 of the primary steaming part B and transfer the piled layer of rice R in the diagonally downward stroke of the front part. It is configured so as to be guided downward to the heating water tank 1 of the secondary immersion part C while being separated at regular intervals along the road direction.

All of 14a to 14e are variable speed motors, 14a is a belt conveyor 6, 14b is a scraper conveyor 2, 14c is a loosening machine 10, 14d is a punching machine 11, 14e is a mesh belt conveyor 4, For driving each.

In the primary steaming section B, the piled layer of rice R is transferred in a state in which it is partitioned at predetermined intervals along the transfer direction due to the plunge of the scraper plates 13 ... At the lower part of the transfer path 7 during this transfer process. The heated steam ejected from the steam pipes 6 in the steam chambers 15 provided in the inside penetrates into the rice layer through the perforated plate at the bottom of the transfer path 7, and the rice R is cooked. The temperature of the heated steam in the primary steaming part B is about 102 ° C ± 3 ° C, and the steaming time (passing time) is about 4 to 5 minutes. The steamed rice R is pregelatinized and has a moisture content. It is about 34%.

In the secondary immersion part C, the heating water tank 1 is composed of a horizontal part 1a extending from the front part to the central part and an upward inclined part 1b at its rear part, and the bottom face at the rear end of the inclined part 1b is higher than the water surface. Is configured to be in position. Then, the rice R cooked in the primary steaming section B is continuously supplied to the secondary dipping section C via the scraper conveyor 2 and dispersed in the water in the heating water tank 1, but the scraper plate 14 is kept in this dispersed state. Is transferred to the front and is drained in the process of being transferred through the upward inclined portion 1b, and the surface layer portion is softened and supplied onto the mesh belt conveyor 4 in a half-cooked state with a water content of about 55 to 58. The water temperature of the heated water tank 1 in the secondary immersion part C is about 92 ± 3 ° C., and the transfer time of the horizontal part 1 a and the upward inclined part 1 b is about 3 to 5 minutes.

As shown in FIG. 2, in the next secondary steaming section D, steam chambers 16 are arranged on the lower surface side of the mesh belt conveyor 4 along the transfer direction like the primary steaming section B. , Heated water steam ejected from the outlet 17a of the steam pipe 17 disposed in each steam chamber 16 is blown into the rice R being transferred through the mesh belt conveyor 4, and the rice R is converted into rice grains by the steaming action. Cook to the core. The steaming in the secondary steaming section D has a temperature of about 102 ° C. and a required time of about 5 to 10 minutes. In FIG. 2, 17b is a pressure regulating valve of the steam pipe 17, 18 is a side wall of guides provided on both sides of the forward stroke of the mesh belt 4a from the secondary steaming section D to the steaming section E, and 19 is a steam chamber. It is a drain for discharging condensed water in 16 ...

As shown in FIG. 2, the perforator 11 installed in the middle of the secondary steaming section D has a large number of horizontal frames 11b installed between the upper ends of the left and right lifting rods 11a and 11a. Are attached at fixed intervals with their upper ends fixed, and both elevating rods 11a, 11a are moved up and down via a lower crank mechanism 11c (see FIG. 1) by driving a motor 14d. As a result, the push rods 20 ... Repeat the operation of plunging into and removing from the piled layer of rice R being transferred on the mesh belt conveyor 4 as shown by the phantom line in FIG. Is set to wear. Therefore, the passage of the heated steam into the deposited layer is improved, and the partial or total insufficient cooking is avoided. Reference numeral 21 in FIG. 2 is a ring-shaped guide through which the elevating rod 11a is inserted, and is fixed to the upper and lower two places of the left and right base frame frames 22, 22, respectively.

The rice R steamed in the secondary steaming section D is sent to the next steaming section E while being placed on the mesh belt conveyor 4. In this steaming section E, as shown in FIG. 3, an auxiliary heating chamber 23 is provided in the lower part of the feeding stroke of the mesh belt 4a over almost the entire transfer direction, and the steam of the secondary steaming section D is provided in front of it. Similar to the chamber 16, only one steam pipe 24 with a pressure regulating valve 24 is arranged, and above the steaming part E at the front part and at the middle part, there are a large number of seasonings described above. A seasoning liquid supply pipe 25 provided with liquid nozzles 3 at predetermined intervals is arranged along the width direction of the mesh belt 4a. In this steaming part E, however, the rice R which has passed through the secondary steaming part D is maintained for a certain period of time without any particularly positive heating.

That is, although the rice R steamed in the secondary steaming section D is cooked, it is in a sticky state with an excess of water, so that so-called steaming is performed in this steaming section E. By doing this, the excess water is volatilized to remove the stickiness, and the resulting rice is crunchy and delicious. Therefore, the temperature of the steaming part E is usually set to about 98 ± 3 ° C., which is lower than that of the secondary steaming part D. However, if the temperature drop is too large as it is, heating steam is supplied from the steam pipe 24 of the auxiliary heating chamber 23. Is supplied to adjust the temperature. Thus, the rice obtained through the steaming section E is in a completely cooked state with a water content of about 63 to 65% and a volume of about 1.5 times that at the initial stage of transfer.

When producing seasoned rice for sushi, rice balls, cooked rice, etc., the steamed portion E can be used for seasoning. That is, the rice seasoning liquid L such as vinegar solution, salty liquid, soup stock, seasoning oil, etc., which is set to a predetermined concentration and jetting amount, from one or both seasoning liquid nozzles 3 ... By spraying on R (rice), the rice seasoned with the seasoning liquid L can be obtained in a continuous process from cooking rice. At this time, since the rice transferred to the steaming section E is in a high temperature state with the residual heat of steaming from the secondary steaming section D, the seasoning liquid L can be evenly distributed over the whole layer of the rice and further easily inside the rice grains. And the seasoned rice will be even and of good quality. Of course, different seasoning liquids L can be sprayed between the front portion and the middle portion of the seasoning liquid nozzles 3 to carry out two-stage seasoning. If the temperature drop due to the sprinkling of the seasoning liquid is large, auxiliary heating may be performed by the steam pipe 24 of the auxiliary heating chamber 23.

As shown in FIG. 3, each loosening machine 10 arranged between the secondary steaming section D and the steaming section E has bearings 26a and 26b between the left and right base frame frames 22 and 22, respectively. A large number of pins 27 are radially and axially pierced on the supported horizontal rotation shaft 10a at a constant interval and with a phase difference of 60 degrees sequentially, and the chain 28a is driven by a motor 14c. By rotating the rotary shaft 10a via the sprocket 28b, the pins 27 are set to sequentially enter the rice R deposit layer and be scraped up. A round shaft-shaped projection 27a is provided on one end of each pin 27 in order to enhance the loosening efficiency. The rotation of these loosening machines 10 is in the forward direction with respect to the feeding of the mesh belt conveyor 4, and is set to about 60 times / minute for the front and middle ones and about 20 times / minute for the latter ones. Also, the tip moving speed of each pin 27 is higher than the feeding speed of the mesh belt conveyor 4.

However, the rice R transferred from the secondary steaming section D to the steaming section E is in a state of being cooked up or close to this, and there is a difference in cooking degree depending on the depth position of the deposition layer. In addition, the rice grains stick to each other and easily harden, and also stick to the guide side walls 18 on both sides to increase the feed resistance. However, the loosening machine 10 loosens the lumps and the bottom one is dug up to the surface side. In addition, the surface layer portion is fed to the bottom portion, so that the degree of cooking of the entire deposited layer is made uniform, and at the same time, the feed assisting action of the pins 27 ... Is exhibited and a stable transfer state is achieved. In addition, such a loosening action and a homogenizing action contribute to quality improvement even when the above-mentioned seasoned rice is obtained.

An appropriate receiving tank may be placed below the end of the mesh belt conveyor 4 or a transfer device for sending to a processing section or the like may be installed. In the continuous rice cooker of the present invention, the detailed configuration of each part of the supply part A to the steaming part E can be modified in various ways other than the embodiment, for example, the primary steaming part B and the secondary steaming part C can be changed. A similar mesh belt conveyor is used to transfer rice horizontally while steaming, and a facility for continuous primary dipping is provided in front of the primary steaming section B to make consistent continuous cooking from raw rice. Alternatively, the number of the seasoning liquid nozzles 3 and the installation positions can be variously set. Further, the installation position and the number of installations of the loosening machine 10 and the punching machine 11 may be changed, a mechanism replacing them may be adopted, and the temperature and time conditions of each part of the supply part A to the steaming part E may be other than the examples. Various settings can be made.

[0025]

[Effect of device]

 According to the invention of claim 1, as a continuous type rice cooker that cooks rice through primary steaming, secondary soaking, and secondary steaming using rice that has been soaked in water, good cooking is achieved by the steaming action. It provides a stable and tasty delicious rice that is not sticky in the state.

According to the second aspect of the present invention, as the above continuous rice cooker, seasoned rice for sushi, rice ball, cooked rice, etc. can be automatically produced from rice in a consistent continuous process, and It is provided that the degree of seasoning is uniform and high quality throughout.

According to the third aspect of the present invention, the continuous rice cooking device can be transported from the secondary steaming part to the steaming part by a single mesh belt conveyor, so that the structure of the device is simplified. In addition, the equipment cost is low, and due to the high efficiency of using heat energy, there is little temperature drop in the steaming part and a high steaming action can be exhibited, and auxiliary heating in the steaming part can be omitted or reduced, which reduces the energy consumption. The one with the lowest cost is offered.

[Brief description of drawings]

FIG. 1 is a schematic vertical cross-sectional view of an entire continuous type rice cooker according to an embodiment of the present invention.

FIG. 2 is a sectional view taken along the line II-II of FIG.

FIG. 3 is a cross-sectional view taken along the line III-III of FIG.

[Explanation of symbols]

 1 Heating Water Tank 2 Scraper Conveyor 3 Seasoning Liquid Nozzle 4 Mesh Belt Conveyor 7 Transfer Path 8 Steam Pipe 17 Steam Pipe 25 Seasoning Liquid Supply Pipe A Supply Part B Primary Steaming Part C Secondary Dipping Part D Secondary Steaming Part R Rice L Seasoning Solution

Claims (3)

[Scope of utility model registration request] 1. A part for supplying rice that has been subjected to immersion treatment in water, a primary steaming part for steaming the supplied rice with heating steam while transporting the supplied rice, and a scraper by immersing the rice that has undergone this primary steaming in a heated water tank. A secondary dipping section that is transported via a conveyor,
In a continuous type rice cooker equipped with a secondary steaming section that steams the rice that has undergone the secondary soaking again with heated steam, in the secondary steaming section while transferring the rice that has passed through the secondary steaming section A continuous-type rice cooker, which is provided with a steaming unit for holding a steam residual heat for a certain period of time. 2. The seasoning liquid nozzle for spraying the seasoning liquid from above onto the rice to be transferred is provided in the steaming section.
The described continuous rice cooker. 3. The means for transferring rice from the secondary steaming section to the steaming section is a single mesh belt conveyor.
Alternatively, the continuous rice cooking device according to 2.