JP2002209754A - Apparatus and method for continuously frizzling boiled rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an apparatus and a method for continuously frizzling boiled rice by which boiled rice raw materials such as the boiled rice, ingredients to be mixed and seasonings can be frizzled while they are sufficiently agitated and mixed and a large amount of the boiled rice can be continuously frizzled. SOLUTION: The apparatus for continuously frizzling the boil rice provided with a heating drum 13 in which a cylindrical body having respectively a feeding part 16 for the boiled rice raw materials and a product taking-out part 17 on both ends is provided by directing the axial line in the horizontal direction so as to be rotated, a drum heating means 14 provided on the outer periphery of the heating drum 13 and agitating blades 15 provided on a rotating shaft 24 rotating around an axial line being different from the central axial line of the heating drum 13 as a center and having blade members 26 whose apexes are close to the inner peripheral face of the heating drum is used to perform frizzling treatment while the boiled rice raw materials are agitated by means of the agitating blades rotating under a non-contacting condition on the inner peripheral face of the heating drum.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an apparatus and a method for continuous stir-fry of cooked rice, and more particularly, to continuously produce fried rice, pilaf and the like in a state in which ingredients and seasonings are mixed with cooked rice. The present invention relates to an apparatus and a method for continuously fried rice.

[0002]

2. Description of the Related Art As a device for producing a large amount of fried rice or pilaf obtained by mixing ingredients and seasonings with cooked rice, it is a rotating cylinder consisting of a bottomed cylinder having stirring blades fixed on the inner peripheral surface. A heating means provided on the outer periphery of the drum,
There are known, for example, those in which a transfer blade (screw) is provided inside a fixed drum formed of a cylindrical body provided with a heating means on the outer periphery.

[0003]

However, when a rotating drum made of a bottomed cylinder is used, the stir-fry process is a batch method and cannot be performed continuously. It cannot be used for manufacturing applications. In addition, if a screw is provided inside the fixed drum to mix and transport the cooked rice, excessive pressure may be applied to the cooked rice and the cooked rice may be crushed. And it is difficult to stir the whole food evenly, and the cooked rice becomes clumpy.

[0004] Therefore, the present invention is capable of frying rice ingredients such as cooked rice, ingredients, seasonings, etc., with sufficient stirring and mixing,
Moreover, it is an object of the present invention to provide a continuous rice stirrer and method that can continuously stir a large amount of cooked rice.

[0005]

Means for Solving the Problems In order to achieve the above object, a continuous rice stir-fry apparatus of the present invention comprises a heating drum rotatably provided with a central axis of a cylindrical body oriented in a horizontal direction, and a heating drum for the heating drum. A rice material input section provided at one end, a product take-out section provided at the other end of the heating drum, a drum heating means provided on an outer periphery of the heating drum, and a central axis of the heating drum. Rotating around different axes, the tip of which is provided with stirring blades close to the inner peripheral surface of the heating drum, and in particular, the heating drum is provided with metal and fluororesin on the inner peripheral surface of the stainless steel body. Or a composite film formed by combining the above, or an embossed inner surface of a heating drum.

The stirring blade includes a rotating shaft that rotates around an axis different from the central axis of the heating drum, an arm provided on the rotating shaft, and a blade member provided at a tip of the arm. In particular, the rotation radius of the stirring blade is in the range of 1/4 to 3/4 of the radius of the heating drum, and the tip of the stirring blade and the inner peripheral surface of the heating drum are A gap of 5 to 50 mm is provided between the stirring blades, the rotation speed and the rotation direction of the stirring blades are formed so as to be adjustable, and the blade shape of the stirring blades in the vicinity of the rice material input portion is used for the rice rice material. A spout that is formed in a screw shape for sending out toward the product take-out portion, and a rotating shaft of the stirring blade is a hollow shaft, and a gas or a liquid introduced into the rotating shaft is ejected into the heating drum. Is provided In addition, the rotation axis of the stirring blade is a dual axis including an inner rotation axis and an outer rotation axis, and the rotation rates of the inner rotation axis and the outer rotation axis are independently adjustable by different driving means. It is characterized by:

[0007] Further, the continuous rice stirrer of the present invention comprises:
In a position that does not interfere with the stirring blade in the heating drum,
A drum surface cleaning member having a leading end in sliding contact with the inner peripheral surface of the drum to peel off the adhering material on the inner peripheral surface of the drum and a separated material collecting member for collecting the adhering material separated from the inner peripheral surface of the drum by the drum surface cleaning member are provided. Liquid introduction means for introducing a liquid material to be added to and mixed with the cooked rice material in the heating drum, and a solid material conveying means for introducing a solid material to be added to and mixed with the cooked rice material in the heating drum. It is provided that the drum heating means is an electromagnetic induction heating coil.

[0008] In the continuous rice frying method of the present invention, a heating drum rotatably provided with a central axis of a cylindrical body oriented in a horizontal direction is heated by drum heating means provided on an outer periphery of the heating drum. At the same time, cooked rice material is introduced into the drum from a cooked rice material charging section provided at one end of the heating drum, and cooked rice after the stir-fry processing is removed from a product extraction section provided at the other end of the heating drum. A method of continuous stir-fry, wherein in the rotary drum, the cooked rice raw material is stirred by a stirring blade that rotates around an axis different from the central axis of the heating drum and a tip of the rotating drum in a non-contact state with the inner peripheral surface of the heating drum. It is characterized in that the stir-fry process is performed while stirring, and in particular, the heating temperature of the heating drum is in the range of 160 to 250 ° C., and the time required for the stir-fry process is in the range of 1 minute 30 seconds to 2 minutes 30 seconds. It is characterized in that. Further, it is characterized in that a liquid raw material or a solid raw material is added to and mixed with the cooked rice raw material being fried in the heating drum, heated air is spouted, and the stirring blade is intermittently rotated.

[0009]

1 and 2 show a first embodiment of a continuous rice stir-frying apparatus according to the present invention. FIG. 1 is a sectional front view, and FIG. 2 is a sectional view taken along the line II-II of FIG. It is. The continuous rice-roasting apparatus includes a plurality of rollers 12 provided on a gantry 11.
A heating drum 13 composed of a cylindrical body rotatably supported with its central axis oriented in the horizontal direction, a drum heating means 14 provided on the outer periphery of the heating drum 13, and a heating drum 1.
3 and an agitating blade 15 provided therein.

The heating drum 13 is made of a metal, for example, stainless steel, and particularly a SUS430 cylindrical body with both ends opened. One end of the heating drum 13 is used for putting rice and ingredients into the heating drum 13. The other end is provided with a product take-out section 17 for taking out the product after the stir-fry process.

[0011] In addition, the rice raw material charging section 1 of the heating drum 13
The 6 side is formed as a conical surface 18 having a reduced diameter at the open end in order to prevent the cooked rice material put into the heating drum 13 from dropping from the open end of the drum. Furthermore, the openings at both ends of the heating drum 13 are closed except for a part by shielding plates 19 for preventing heat dissipation. In addition, a ventilation port 20 for preventing water vapor or the like from being trapped in the heating drum 13 may be provided as necessary, and air may be blown or exhausted by a fan or the like. A sprocket 21 is provided on the outer peripheral surface of the heating drum 13, and a drum drive motor 23 is connected to the sprocket 21 via a chain 22.

The drum heating means 14 is a heat source such as an electric heater or a gas heater provided along the outer peripheral surface of the drum, or the heating drum 1 by electromagnetic induction.
3 is composed of an electromagnetic induction heating coil for generating heat, and comprises a plurality of sections 1 along the axial direction of the heating drum 13.
4a and 14a are formed so that the output of the heating means, that is, the heating amount of the drum, can be adjusted for each divided section.

The stirring blade 15 includes a rotating shaft 24 that rotates about an axis parallel to the center axis of the heating drum 13 and at a position different from the center axis, and a plurality of radially projecting protrusions from the rotating shaft 24. An arm 25 and a blade member 26 provided at the tip of the arm 25 are provided. Both ends of a rotating shaft 24 protruding from both ends of the heating drum 13 are rotatably supported by bearings 27, respectively.
A sprocket 28 provided at one end is a chain 29
Is connected to the stirring blade drive motor 30 via the.
The stirring blade 15 is provided at a position displaced toward the drum rotation direction from the lower end of the heating drum 13 as a whole, and the tip of the blade member 26 is close to the inner peripheral surface of the heating drum 13. State, that is, a state in which the two are almost in contact with each other and a gap of about 50 mm at the maximum, preferably 5 to 30 mm, and particularly preferably 5 to 20 mm.
It is arranged with a gap of mm. In addition,
The gap between the tip of the blade member 26 and the inner peripheral surface of the heating drum 13 can be adjusted by providing the bearing 27 so as to be movable.

At this time, if the tip of the blade member is always in contact with the inner peripheral surface of the heating drum, the dimensional accuracy of the heating drum 13 and the stirring blade 15 must be increased, and the adjustment of the axial position of both of them is troublesome. Therefore, there is a problem that a large rotational resistance is generated during the stir processing and a contact portion between the two is worn. Furthermore, when stir-friing foods that use a large amount of foods that tend to burn, such as soy sauce, a large amount of burnt powder may adhere to the inner peripheral surface of the drum. If they are in contact with each other, the scorch peeled off from the inner peripheral surface of the drum due to the contact with the blade member 26 will be mixed into the cooked rice, thereby deteriorating the commercial value. On the other hand, if the gap between the tip of the blade member and the inner peripheral surface of the heating drum is too large, the stirring effect of the stirring blade 15 cannot be sufficiently obtained. Note that the gap between the tip of the blade member and the inner peripheral surface of the heating drum does not need to be the same in all portions. For example, the gap is narrowed on the rice material input section 16 side, and the gap is widened on the product removal section 17 side. For example, the optimum gap can be set according to the state of the stir processing.

The radius of rotation of the stirring blade 15 as a size varies depending on conditions such as the amount of processing and the like, but is suitably in the range of １ ／ to ／ of the radius of the heating drum 13. If the radius of rotation of the stirring blade 15 is too small,
In some cases, the stirring blade 15 is buried in the cooked rice raw material and cannot exert a sufficient stirring effect. Even if the stirring blade 15 is enlarged, the improvement of the stirring effect can hardly be expected, and the overall manufacturing cost of the stirring blade 15 including the bearing 27 and the like. Is increased.

Further, the rotating shaft 24 of the stirring blade 15
Is usually provided in parallel with the center axis of the heating drum 13 as described above, but may be provided to be inclined with respect to the center axis of the heating drum 13. In this case, the rotating shaft 24
From the rotation axis according to the inclination angle and the installation position of the blade member 26.
May be set so that the trajectory of the peripheral surface portion drawn by the distal end edge of the blade member 26 is a conical surface close to the inner peripheral surface of the heating drum 13.

The inner peripheral surface of the heating drum 13 and the surface of the stirring blade 15 are made of a material to which cooked rice or the like does not easily adhere or are subjected to a surface treatment in consideration of heat resistance and the like. It is desirable. Generally, stainless steel that is optimal for food is used for the heating drum 13, but embossing is performed to provide a large number of hemispherical convex portions of about 1 to 3 mm on the inner peripheral surface of the drum as adhesion suppression processing. A minute convex portion may be formed on the surface of the hemispherical convex portion, or a roughening process may be performed.The inner peripheral surface may be coated with a fluororesin, and further, the inner peripheral surface may be formed of a metal such as chromium. Or a composite film in which a fluorine resin is combined. In particular, since the composite coating is excellent in durability, has characteristics such as little peeling of the fluororesin due to heating and is hardly damaged by cleaning, it is compared with a case where the fluororesin is simply coated. As a result, the effect of suppressing the adhesion of cooked rice can be maintained for a long period of time, which is optimal as a drum surface treatment.

Each member of the stirring blade 15 including the blade member 26 can be subjected to the same processing or processing as the heating drum 13, but the entire blade member 26 has an adhesion suppressing effect such as fluororesin. It may be formed of material,
It is also possible to provide a synthetic resin molded product which has been subjected to a process for suppressing the adhesion of the hemispherical projections and the like.

A jack device 31 is provided at one end of the gantry 11, and the jack device 31 raises the central axis of the heating drum 13 slightly from the horizontal through the gantry 11. The heating drum 1 is formed so that it can be tilted
The stirrer 3 can be stir-fried. Further, the outer peripheral portion of the heating drum 13 is covered with a casing 32 for ensuring safety and heat retention.

When producing fried rice or pilaf using the rice rice continuous stirrer thus formed, first, the heating drum 13 and the stirring blade 15 are each rotated at a predetermined speed in a predetermined direction. After the heating drum 13 is heated to a predetermined temperature by operating the rice cooker 14, the raw material consisting of rice as a main raw material and auxiliary raw materials such as desired ingredients, seasonings, fats and oils, etc.
a into the heating drum 13. At this time, each raw material may be charged in an appropriately mixed state in advance,
It can also be charged or injected into the heating drum 13 from another raw material charging section.

The rice and the like put into the heating drum 13
When the heating drum 13 rotates in the direction of arrow A in FIG. 2, the heating drum 13 is lifted from the lower end of the drum in the direction of rotation of the drum, and at the same time, is stirred by the blade member 26 of the stirring blade 15 rotating in the direction of arrow B. Will be. At this time, if the peripheral speed of the blade member 26 is higher than the peripheral speed of the heating drum 13, the cooked rice or the like is scraped up by the blade member 26, and if the circumferential speed of the blade member 26 is low, the cooked rice is heated. The drum 13 is pressed against the inner peripheral surface. Furthermore, by intermittently rotating the stirring blades 15, substantially the same operation as the manual stir-fry method of scraping and pressing can be performed.

When the blade member 26 is formed in a comb-like shape or a rod-like shape instead of the plate-like shape as shown in this embodiment, cooked rice or the like is loosened by the blade member 26. Further, a twist is given to the blade member 26 to convey cooked rice or the like in the direction of the product take-out unit 17, or
It can be formed so as to be partially pushed back in the opposite direction, or it can be formed as a continuous or discontinuous screw shape for transporting cooked rice or the like in the direction of the product takeout section 17 as a whole. Further, the size of the blade member 26 is also arbitrary, but considering the stirring effect and the loosening effect, the radial dimension of the blade member 26 is appropriately in the range of 1/10 to 1/2 of the rotation radius of the stirring blade 15. It is appropriate that the length in the axial direction is 20 to 60 cm. On the other hand, when it is desired to obtain the tilting effect at the time of hand-making by scooping up the rice cooked material and dropping it on the inner peripheral surface of the drum, a part of the plurality of blade members 26 is attached to the rotating shaft 24 from the attachment portion to the tip. A substantially plate-shaped blade member, that is, a blade member in which the arm portion also has a plate shape can be provided.

By appropriately combining the blade members of various shapes as described above, or by appropriately changing the number of blade members to be installed depending on the position in the axial direction, the stirring, loosening, and transport of the cooked rice can be effectively performed. . It is not necessary to rotate the heating drum 13 and the stirring blade 15 at a constant speed, and the rotation speed may be changed at an appropriate cycle. Further, the heating drum 13 and the stirring blade 15 can be rotated in opposite directions. Further, even if both are rotated in the same direction at the same peripheral speed, a certain degree of mixing effect can be obtained. Further, by appropriately adjusting the rotation speed of the heating drum 13 and the rotation speed of the stirring blade 15, or by performing the intermittent operation, it is possible to adjust the stirring effect and the pressing effect.

As described above, the raw material such as cooked rice charged into the heating drum 13 from the cooked rice raw material charging section 16 is fried while being stirred and mixed by the rotation of the heating drum 13 and the rotation of the stirring blade 15. 13 and is taken out from the product take-out section 17 to the chute 17a. The time of the stir processing is determined by the length of the heating drum 13, the inclination of the central axis of the heating drum 13, the rotation speed of the heating drum 13, the stirring blade 15
It can be controlled by setting various conditions such as the shape, installation state and rotation speed of the blade member 26, the amount of rice and the like to be introduced from the rice material introduction part 16, and the like.

The processing temperature can be easily adjusted by appropriately adjusting the drum heating means 14, and the amount of heating for each of the divided sections 14a is adjusted according to the state of the cooked rice and the like in the heating drum 13. Thereby, an optimal heating state according to the product can be obtained. In particular,
By using an electromagnetic induction heating coil as the drum heating means 14, precise temperature control becomes possible. Further, by providing a temperature measuring means at an appropriate position of the heating drum 13 and controlling the output of a control device of the drum heating means 14, for example, a power supply unit of an electromagnetic induction heating coil based on the measured value of the temperature measuring means, Reliable temperature control can be performed over the entire drum 13.

The heating temperature and the processing time of the heating drum 13 differ depending on the product to be fried. In the case of ordinary fried rice, the heating temperature is set in the range of 160 to 250 ° C., and particularly, the heating target temperature is set to 230 ° C. By setting the processing time in the range of 1 minute 30 seconds to 2 minutes 30 seconds, preferably in the range of 1 minute 45 seconds to 2 minutes 15 seconds, and especially around 2 minutes, it is possible to obtain a quality very close to handmade fried rice. . If the temperature of the heating drum 13 is lower than 160 ° C., the cooked rice feels sticky, and if it exceeds 250 ° C., a large amount of scorching occurs. On the other hand, if the treatment time is too short, a sufficient stir-fry feeling cannot be obtained, and if the treatment time is too long, not only scorching but also a feeling of dryness will result.

FIG. 3 and FIG. 4 show a second embodiment of the rice stir fry apparatus of the present invention. FIG. 3 is a sectional front view and FIG.
FIG. 4 is a sectional view taken along line IV-IV in FIG. 3. Note that the same components as those of the continuous rice stir-fry apparatus described in the first embodiment are denoted by the same reference numerals, and detailed description thereof will be omitted.

In the apparatus for stir-fried cooked rice shown in this embodiment, the stirring blade 15 having a rotation radius of about 1/2 of the radius of the heating drum 13 is directed more toward the drum rotation direction than the lower end of the heating drum 13. In a displaced position,
At a position that does not interfere with the stirring blade 15 in the heating drum 13,
A drum surface cleaning member 51 and a separated material collecting member 52, a liquid introduction unit 53, and a solid raw material conveying unit 54 are provided.

The drum surface cleaning member 51 is a flexible plate material having appropriate elasticity without damaging the inner peripheral surface of the drum.
For example, it is made of a heat-resistant rubber thin plate or the like, and the leading edge of the drum surface cleaning member 51 is slidably contacted with the inner peripheral surface of the drum to attach scorching or the like adhered to the inner peripheral surface of the drum during the stir-fry process. The kimono is peeled off. Also,
The exfoliated matter collecting member 52 is for collecting the adhering matter exfoliated from the inner peripheral surface of the drum by the drum surface cleaning member 51 without dropping into the cooked rice in the heating drum 13. It is formed in a box shape or a gutter shape with an open side.

The drum surface cleaning member 51 and the separated material collecting member 52 may be provided over the entire length of the heating drum 13. However, since the drum surface cleaning member 51 may give a large rotational resistance to the heating drum 13. The drum surface cleaning member 51 is formed to have a length shorter than the length of the heating drum 13 in the central axis direction, and is formed to be movable in the axial direction by being supported by a support shaft 55 parallel to the central axis of the heating drum 13. It is preferable to be able to collectively clean a portion with a large amount of kimono, to clean it while moving it to an appropriate position, or to insert it into the heating drum 13 according to the state of generation of attached matter.

The means for moving the drum surface cleaning member 51 and the separated material collecting member 52 is optional, and the support shaft 55
The drum surface cleaning member 51 and the separated material recovery member 5 may be moved using a screw or a wire.
2 can be moved along the support shaft 55. Alternatively, only the drum surface cleaning member 51 can be moved, and the separated material collecting member 52 can be provided over the entire length of the heating drum 13.

By providing the drum surface cleaning member 51 and the separated material collecting member 52, the heating drum 1
It is possible to clean the inner peripheral surface of the drum without significantly affecting the rotation of the drum 3. Also, it is possible for the peeled burnt residue to fall into the roasting drum and to be mixed into the product. Disappears.

The liquid introducing means 53 is a liquid raw material to be added to and mixed with the rice raw material in the heating drum, for example, soy sauce,
Sauce, salad oil, sesame oil, olive oil, soup, egg liquid, and the like can be added at a desired position during the stir-fry process from the liquid inlet 53a. The shape of the liquid introduction means 53 can be appropriately selected from a pipe and a gutter depending on the properties of the liquid material to be added. Further, the solid raw material conveying means 54 is a fixed raw material to be added to and mixed with the rice raw material in the heating drum, for example, ingredients such as char siu, chicken pieces, shrimp, green onions, clams, wild vegetables, etc., and seasonings of salt, pepper and the like. In this case, a suitable conveying means such as a conveyor belt can be used.

As described above, by forming the liquid raw material and the solid raw material so that they can be added from an arbitrary position during the stir-fry process, it is possible to impart a different flavor and flavor from those obtained by mixing all before the heating drum is charged. At the same time, the ingredients do not become too hard due to excessive heating, and the texture of the ingredients can be adjusted. Further, a plurality of the liquid introducing means 53 and the solid raw material conveying means 54 can be provided in the heating drum 13.

By installing an air introduction pipe (not shown) in the same manner as the liquid introduction means 53, it is possible to introduce air (heated air) into the heating drum 13. By introducing the air into the heating drum 13 in this manner, the steam generated from the cooked rice raw material and the like can be quickly discharged to the outside of the drum, so that a product with less moisture and a more enhanced stir feeling can be obtained. it can. Further, air can be introduced into the rotating shaft 24 of the stirring blade 15 as a hollow shaft, and air can be introduced into the drum from an ejection port provided at an appropriate position. The arm 25 is also a hollow member, Air can be introduced from the rotating shaft 24 through the arm 25, and air can be introduced from the tip or surface of the blade member 26 by providing an air passage in the blade member 26.

Further, in the present embodiment, the rice raw material input section 16
A screw-shaped blade member 26a is provided on the side, and a plate-shaped blade member 26b and a comb-shaped blade member 26c are provided at an intermediate portion. Furthermore, both ends of the heating drum 13 are opened so that steam can be effectively discharged. In addition, in the cooked rice material input section 16 side, in order to prevent a part of cooked rice material from being pushed back in the direction opposite to the feeding direction and spilling from the end portion on the drum entrance side, the height of the cooked rice raw material does not interfere with the rotating shaft 24. Thus, a half-moon-shaped weir plate 57 supported by the support member 56 is provided.

In addition, as shown in the main part front view of FIG.
The rotating shaft of the agitating blade 15 has an inner rotating shaft 62 whose both ends protrude from the heating drum and are supported by bearings 61.
The inner rotating shaft 6 is formed by combining one end of a hollow shaft body through which the inner rotating shaft 62 can be inserted and a short outer rotating shaft 64 supported by a bearing 63 by projecting one end of the hollow shaft body.
The second and outer rotating shafts 63 may be formed so as to be driven by different motors 65 and 66, respectively. By using such a dual shaft, the inner rotation shaft and the outer rotation shaft can be rotated at different speeds, so that the stirring and loosening by the stirring members 67 and 68 provided on these shafts,
It can be set more appropriately according to the degree of fried rice.

[0038]

As described above, according to the present invention,
The stir-fry process of fried rice such as fried rice and pilaf can be reliably mixed and stirred without scorching the cooked rice, etc., and can be performed continuously. Ideal for In addition, scorch and the like do not enter the product, and a high-quality product can be obtained.

[Brief description of the drawings]

FIG. 1 is the first apparatus and method for continuously fried rice of the present invention.
It is sectional front view which shows a form example.

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

FIG. 3 is a second embodiment of the apparatus and method for continuously fried rice of the present invention.
It is sectional front view which shows a form example.

FIG. 4 is a sectional view taken along line IV-IV of FIG. 3;

FIG. 5 is a front view of a main part showing another embodiment of the stirring blade.

[Explanation of Signs] 11: Stand, 12: Roller, 13: Heating Drum, 14
... Drum heating means, 15: Agitating blade, 16 ... Rice material feeding part, 17 ... Product taking out part, 18 ... Conical surface, 19 ... Shielding plate, 20 ... Ventilation opening, 21 ... Sprocket part, 22 ... Chain, 23 ... Drum Drive motor, 24 ... rotating shaft, 25
... Arm, 26 blade member, 26a screw blade member, 26b plate blade member, 26c comb tooth blade member, 27 bearing, 28 sprocket, 29 chain, 30 stirring blade drive Motor, 31 jack device, 32 casing, 51 drum surface cleaning member, 5
2 ... Exfoliated material recovery member, 53 ... Liquid introduction means, 53a ... Liquid introduction port, 54 ... Solid material conveying means, 55 ... Support shaft, 5
6 ... Supporting material, 57 ... Weir plate, 61 ... Bearing, 62 ... Inner rotating shaft, 63 ... Bearing, 64 ... Outer rotating shaft, 65,66 ... Motor, 67,68 ... Stirring member

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Teruo Kobayashi 1-3-2, 29, Hirao, Taisho-ku, Osaka-shi, Osaka Inside (72) Inventor Eiji Kawase 1-3-29, Hirao, Taisho-ku, Osaka, Osaka (72) Inventor Yoshihito Fukui 1-16-7 Nishi-Shimbashi, Minato-ku, Tokyo Nippon Sanso Corporation (72) Inventor Toshifumi Ando 1-16-7, Nishi-Shimbashi, Minato-ku, Tokyo Nippon Sanso Corporation (72) Inventor Kazuo Takemura 1-16-7 Nishi-Shimbashi, Minato-ku, Tokyo F-term within Nippon Sanso Corporation (reference) 3K051 AA08 AB04 CD43 4B023 LE22 LP07 LT02 4B040 AA01 AA08 AC08 AD04 AD26 AE01 CA06 4B054 AA04 AA17 AB05 AC02 BA10 CD02 CD05

Claims (21)

[Claims] 1. A heating drum rotatably provided with a central axis of a cylindrical body oriented in a horizontal direction, a rice material charging portion provided at one end of the heating drum, and a heating material supply portion provided at one end of the heating drum. A product take-out part, a drum heating means provided on the outer periphery of the heating drum, and a stirring blade rotating about an axis different from the central axis of the heating drum, the tip of which is close to the inner peripheral surface of the heating drum. A continuous stir-fryer for cooked rice, comprising: 2. The continuous stir-fry apparatus for cooked rice according to claim 1, wherein the heating drum has a composite coating made of a combination of metal and fluorine resin formed on an inner peripheral surface of a stainless steel main body. . 3. The apparatus according to claim 1, wherein the heating drum has an embossed inner peripheral surface. 4. The stirring blade includes a rotating shaft that rotates about an axis different from the central axis of the heating drum, an arm provided on the rotating shaft, and a blade member provided at a tip of the arm. 2. The semiconductor device according to claim 1, wherein:
A continuous rice stirrer as described. 5. The continuous rice stir-fry apparatus according to claim 1, wherein a rotation radius of the stirring blade is in a range of １ ／ to ／ of a radius of the heating drum. 6. The continuous rice stir-fry apparatus according to claim 1, wherein a gap of 5 to 50 mm is provided between the tip of the stirring blade and the inner peripheral surface of the heating drum. 7. The apparatus for continuously frying cooked rice according to claim 1, wherein the stirring blade is formed such that a rotation speed thereof is adjustable. 8. The continuous rice cooked rice according to claim 1, wherein the stirring blade has a blade shape in the vicinity of a rice cooked material input section formed in a screw shape for feeding the cooked rice raw material toward a product extracting section. Stir fry equipment. 9. A rotating shaft of the stirring blade is a hollow shaft, and a jet port for jetting gas or liquid introduced into the rotating shaft into the heating drum is provided. Item 1. A continuous stir-fry apparatus for cooked rice according to Item 1. 10. The rotating shaft of the stirring blade is a double shaft including an inner rotating shaft and an outer rotating shaft, and the rotating speed of the inner rotating shaft and the outer rotating shaft can be independently adjusted by different driving means. The continuous rice stir-fry apparatus according to claim 1, wherein the rice cooker is formed in a continuous manner. 11. A drum surface cleaning member, a tip of which is in sliding contact with the drum inner peripheral surface at a position in the heating drum that does not interfere with the stirring blade, to peel off deposits on the drum inner peripheral surface, and the drum surface cleaning member. 2. A continuous rice stir-fry apparatus according to claim 1, further comprising a separated material collecting member for collecting the adhered material separated from the inner peripheral surface of the drum. 12. A liquid introducing means for introducing a liquid material to be added to and mixed with the cooked rice material in the heating drum is provided at a position in the heating drum which does not interfere with the stirring blade. The continuous rice stir-fry apparatus according to claim 1. 13. A solid raw material conveying means for introducing a solid raw material to be added to and mixed with the cooked rice raw material in the heating drum is provided at a position in the heating drum which does not interfere with the stirring blades. The continuous rice stir-fry apparatus according to claim 1, wherein 14. The apparatus according to claim 1, wherein the drum heating means is an electromagnetic induction heating coil. 15. A heating drum rotatably provided with the center axis of the cylindrical body oriented in the horizontal direction, is heated by drum heating means provided on the outer periphery of the heating drum, and is provided at one end of the heating drum. A method for continuously frying cooked rice, wherein the cooked rice raw material is introduced into the drum from the cooked rice raw material charging section, and the cooked rice is removed from the product removal section provided at the other end of the heating drum. Inside, the stir-fry process is performed while stirring the cooked rice raw material by a stirring blade rotating around an axis different from the central axis of the heating drum and the tip rotating in a non-contact state with the inner peripheral surface of the heating drum. Method of stir-fried rice. 16. The heating temperature of the heating drum is 160-160.
The method according to claim 15, wherein the temperature is in the range of 250 ° C. 17. The time required for the stir processing is 1 minute 30 minutes.
2. The range of seconds to 2 minutes and 30 seconds.
5. A method for continuously fried rice as described in 5 above. 18. The method according to claim 15, wherein a liquid raw material is added to and mixed with the raw rice material being roasted in the heating drum. 19. The method according to claim 15, wherein a solid ingredient is added to and mixed with the cooked rice ingredient in the heating drum. 20. The method according to claim 15, wherein heated air is blown toward the cooked rice material being stir-fried in the heating drum. 21. The method according to claim 15, wherein the stirring blade is intermittently rotated.