JP2008161116A - Rice cooking system - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rice cooking system capable of wholly evenly balancing well seasoning and boiled rice, making diffusion of moisture from boiled rice sufficient, and producing boiled rice without stickiness. <P>SOLUTION: This rice cooking system using a plurality of rice kettles and performing rice cooking with each of the rice kettles has a first device for adding seasoning liquid and a second device for adding seasoning liquid on a stirring/cooling line. The rice cooking system has a control device which controls the first device and the second adding device so as to add part of the whole amount of seasoning to be added to the boiled rice after boiling, when boiled rice taken out from the rice kettle reaches a position of the first device, and to add the remaining part of the whole amount of seasoning to be added to the boiled rice after boiling, when the boiled rice reaches a position of the second device. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a rice cooking system, and in particular, relates to a rice cooking system in which a seasoning liquid, in particular, a seasoning liquid such as vinegar, and rice are generally well-familiar and can be produced without stickiness.

  In recent years, in addition to the so-called restaurant industry such as family restaurants, take-out lunch boxes, rice balls, take-out sushi, etc. have been widely sold at convenience stores and various bento restaurants. The demand for rice seasoned in various ways with vinegar and various seasoning liquids, such as rice for cooked rice and cooked rice, is increasing.

  In order to answer such demand, for example, in Patent Document 1 and Patent Document 2, in a rice cooking system that cooks rice while continuously conveying a plurality of rice cookers, the seasoning liquid supply unit and the vinegar supply unit are passed through the rice cooker. An apparatus for adding a seasoning liquid or a vinegar liquid in accordance with the type of rice to be cooked has been proposed.

However, according to the experience of the present inventors, in these conventional rice cooking systems, when sushi rice is produced by adding seasoning liquid, especially vinegar, etc., the vinegar does not spread uniformly over the whole rice, It was found that there was a problem that the sushi rice was not good with vinegar and the water was not sufficiently diffused from the rice, resulting in a sticky sushi rice. In addition, in these conventional devices, the types of seasoning liquid and vinegar liquid to be added are limited, and even when white rice, vinegared rice, cooked rice, etc. can be separately cooked, for example, for each take-out sushi store It was impossible to cook vinegared rice with different flavors.
Japanese Patent Laid-Open No. 11-267024 JP 2000-166663 A

  The present invention was made in order to solve the above-mentioned problems of the prior art, and the seasoning liquid and rice are generally well-familiar with each other, and the diffusion of moisture from the rice is sufficient and non-sticky. It is an object to provide a rice cooking system capable of producing rice.

  In order to solve the above problems, the inventors repeated trial and error and repeated various studies. In the conventional rice cooking system, the seasoning liquid added after rice cooking such as vinegar is cooked up. Since all the necessary amount is added to the rice that is still contained in the rice cooker, most of the added seasoning liquid is added to the bottom of the rice cooker before it is sufficiently mixed with the rice. As a result, the seasoning liquid such as vinegar does not reach the whole rice, and only the rice located at the bottom of the rice cooking pot is deeply seasoned with the seasoning liquid. I found that the phenomenon of becoming. In addition, when cooking a seasoning liquid such as vinegar and adding the whole amount to the rice that is still contained in the rice cooker, the rice must be sticky. The seasoning liquid such as vinegar has the effect of preventing the diffusion of moisture from the rice.If a large amount of seasoning liquid such as vinegar is added to the rice stored in the rice cooker, the water will be removed from the rice in the subsequent stirring and cooling process. It was also found that this was caused by the fact that the release of water was hindered and water was not sufficiently removed from the rice.

  Therefore, as a result of repeating the experiment, the present inventors did not add the whole amount of the seasoning liquid such as vinegar on the cooked rice contained in the rice cooker, but added the seasoning liquid such as vinegar. In addition to adding all the necessary amount at once instead of adding it all at once, the seasoning liquid such as vinegar and rice are well-familiar with rice, and The present invention has been completed by finding that seasoned rice can be produced with a non-sticky seasoning liquid with sufficient water dissipation.

  That is, the present invention includes a rice cooking line that cooks rice for each rice cooker using a plurality of rice cookers, a rice take-out device that takes out the cooked rice from the rice cooker, and agitation and / or the rice taken out from the rice cooker. In the rice cooking system provided with a stirring / cooling line for cooling, the first seasoning liquid addition device and the second seasoning liquid addition device are provided in the stirring / cooling line, and the rice taken out from the rice cooker is the first seasoning liquid. When reaching the position of the addition device, when a part of the total amount of the seasoning liquid to be added to the rice after cooking is added and the rice reaches the position of the second seasoning liquid addition device And a controller for controlling the first seasoning liquid addition device and the second seasoning liquid addition device so as to add the remainder of the total amount of the seasoning liquid to be added to the rice after cooking. Cooking rice system By subjecting solves the above problems.

  In one suitable embodiment of the rice cooking system of this invention, said control apparatus is the kind of the seasoning liquid added after rice cooking at least and the kind of seasoning liquid added after the said rice cooking for every kind of rice which should be cooked. A storage means for storing a ratio added by the first seasoning liquid addition apparatus and / or a ratio added by the second seasoning liquid addition apparatus, and the seasoning liquid added based on the stored ratio; The total amount of is distributed to the amount added by the first seasoning liquid addition device and the amount added by the second seasoning liquid addition device.

  Moreover, in one suitable embodiment of the rice cooking system of this invention, said control apparatus is the said cooking rice memorize | stored with the whole quantity of the seasoning liquid added after rice cooking for every rice cooked with each rice cooking pot. The first seasoning liquid addition apparatus and the second seasoning liquid addition based on the ratio of the seasoning liquid to be added later and / or the ratio of the seasoning liquid added by the second seasoning liquid addition apparatus. Computation means for computing the amount of seasoning liquid to be added by each of the devices is provided, and based on the computation results, the first and second seasoning liquid addition devices each add the necessary amount of seasoning liquid. become.

  Furthermore, in one suitable embodiment of the rice cooking system of this invention, the 1st and 2nd seasoning liquid addition apparatus is a multiple seasoning liquid supply pipe | tube, Comprising: One end connected to a different seasoning liquid source, respectively. And a plurality of seasoning liquid supply pipes each having a second end that opens to the first container via a seasoning liquid supply opening / closing valve; and a seasoning liquid supplied from the other end of the plurality of seasoning liquid supply pipes A first container having an inlet opening for receiving the first container and an outlet opening for opening the second container, wherein the outlet opening is provided with a first outlet opening / closing valve; seasoning liquid supplied from the outlet opening of the first container; And a second container having a second outlet opening / closing valve at the outlet opening; and an outlet opening of the second container. Accept the seasoning liquid sent from A seasoning liquid supply pipe; a seasoning liquid supply amount detecting means for detecting that the amount of the seasoning liquid supplied from the seasoning liquid supply pipe to the first container has reached a set amount; And a control device that controls the opening and closing of the second outlet on-off valve, and the control device is configured to control at least one of the plurality of seasoning liquid supply on-off valves with the first outlet on-off valve closed. One is opened, and when the amount of seasoning liquid supplied to the first container reaches the set amount, the seasoning liquid supply on / off valve in the open state is closed when it is detected by the seasoning liquid supply amount detecting means. Then, the first outlet on-off valve is opened, the set amount of seasoning liquid supplied to the first container is moved to the second container, and the second outlet on-off valve is opened when the seasoning liquid is added. Controls opening and closing of each on-off valve so that the seasoning liquid moved to the second container is sent to the seasoning liquid addition pipe It has a that program. When using the above-described seasoning liquid addition apparatus as the first and second seasoning liquid addition apparatuses, the types designated from among the various types of seasoning liquids for each rice cooked in each rice cooker Can be freely selected and added, so that it is possible to produce seasoned rice with a variety of seasonings corresponding to the detailed specifications specified by the customer.

  In a preferred embodiment of the present invention, the agitation / cooling line includes a conveyor belt that conveys the rice taken out from the rice cooker, and one or a plurality of agitation means provided along the conveyance path of the conveyor belt. One or a plurality of cooling means provided along the belt conveyance path, and at least one set of stirring means and cooling is provided between the first seasoning liquid addition device and the second seasoning liquid addition device. Means are located. The cooling means is a cooling fan that is provided above the conveyor belt and blows a cooling gas downward, and is a swing-type cooling fan whose air outlet periodically swings. By setting it as such a structure, mixing of a seasoning liquid and rice is performed more fully, and the dispersion | distribution of the water | moisture content from rice is also performed more rapidly.

  In a preferred embodiment of the present invention, the seasoning liquid is a vinegar liquid, and according to the rice cooking system of the present invention, from among a variety of vinegar liquids with different vinegar types, blending, seasoning, etc., designated for each rice cooker. The selected vinegar can be selected and sprayed in a specified amount. For example, differently seasoned sushi rice can be produced for each sushi restaurant.

  According to the rice cooking system of the present invention, the seasoning liquid including vinegar and the rice are mixed uniformly and generally well-familiar with each other, and the moisture is sufficiently dissipated to provide a non-sticky seasoning. The excellent advantage that liquid addition rice can be manufactured is acquired. Moreover, when using the above-mentioned seasoning liquid addition apparatus as a 1st and 2nd seasoning liquid addition apparatus, it was designated for every rice cooking pot from the multiple types of seasoning liquids including vinegar. Since the seasoning liquid can be selected and added in a specified amount, there is an excellent advantage that the seasoning of the rice to be produced can be finely varied depending on the customer's order.

  Hereinafter, the present invention will be described in detail with reference to the drawings, but the present invention is not limited to the illustrated one.

  Drawing 1 is a key map showing the whole composition of an example of the rice cooking system of the present invention. In FIG. 1, 1 is a rice cooking system of the present invention, 2 is a rice cooking pot, and 3 is a conveying device for the rice cooking pot 2. 4 is a rice cooker metering and supplying device that supplies rice to be cooked in the rice cooker 2, 5 is an automatic rice washing machine that performs washing and supply of rice water, 6 is a water soaking line, and 7 is rice that has been soaked in water. Is a steaming line for steaming cooked rice. 9 is a lid removing device that removes the lid 10 from the rice cooker 2, and 11 is a rice cooker reversing device that reverses the rice cooker 2, and functions as a rice take-out device that takes out the cooked rice from the rice cooker. Reference numeral 12 denotes a conveyor belt, and reference numeral 13 denotes rice. FIG. 1 shows a state where the rice cooker 2 is taken out onto the conveyor belt 12 by being inverted by the rice cooker reversing device 11. 14a, 14b, 14c are stirring devices for stirring and loosening the rice 13 on the conveyor belt 12, 15a, 15b are cooling means disposed above the conveyor belt 12, and 16a, 16b are first and first 2 is a seasoning liquid addition apparatus.

  Reference numeral 17 denotes a control device. The control device 17 controls the system controller 18 that controls the entire rice cooking system and the first and second seasoning liquid additions that control the first and second seasoning liquid addition devices 16a and 16b, respectively. And control devices 19a and 19b. Reference numeral 20 denotes an input / output device of the system control device 18. The input / output device 20 may also serve as the input / output devices of the first and second seasoning liquid addition control devices 19a, 19b. The system controller 18 may also serve as the first and second seasoning liquid addition controllers 19a and 19b.

  In the rice cooking system 1 of the present invention, the conveying device 3, the cooked rice metering and feeding device 4, the automatic rice washing machine 5, the water soaking line 6, the rice cooking line 7, the steaming line 8, and the lid removing device 9, the rice cooker reversing device. 11 or the like may be a general-purpose one, and any one may be used as long as it has each desired function. Similarly, the conveyor belt 12 that conveys the rice 13 may be any conveyor belt as long as the rice 13 can be conveyed. Usually, a mesh belt having a mesh-like conveyance surface is used.

  As the stirring means 14a, 14b, and 14c, any thing can be used as long as the cooked rice can be stirred and loosened. For example, the same patent applicant discloses Japanese Patent Application Laid-Open No. 2003-144067. It is desirable to use a stirrer wheel having a rotating shaft and a plurality of stirring blades projecting radially from the rotating shaft, as disclosed in (1), arranged in multiple stages, preferably in three stages. That is, the stirring means 14a, 14b, and 14c are each composed of three stirrer impellers arranged in three stages, and the first stirrer impeller feeds the rice 13 along the moving direction of the conveyor belt 12. Rotate in the forward direction, the second stirrer impeller rotates in the opposite direction, and the third stirrer impeller rotates in the same forward direction as the first step to stir the rice 13 It has a function of feeding in the transport direction of the transport belt 12 while loosening. Use of such a stirring means is advantageous because the rice can be sufficiently stirred and loosened.

  As the cooling means 15a and 15b, any cooling means may be used as long as it can cool the rice to lower its temperature and dissipate moisture contained in the inside as steam. However, for example, as the cooling means 15a and 15b, a cooling fan having a blowing capacity is used, and the cooling fan is disposed above the conveyor belt 12, and a cooling gas, for example, air is supplied from above the rice 13. Spraying the rice 13 is advantageous because it allows efficient escape of moisture from the rice 13. In particular, when a swing type cooling fan whose air blowing outlet periodically swings is used as a cooling fan, the angle at which the cooling gas hits the rice 13 changes periodically, so that the cooling effect is enhanced. There is an advantage that moisture escape from the rice 13 is more efficiently performed.

  The cooling means 15a and 15b are preferably arranged immediately above the stirring means 14b and 14c, respectively, and used in combination with the stirring means 14b and 14c. While performing stirring and loosening by the stirring means 14b or 14c, the cooling gas is blown to the rice 13 by a cooling fan from above, so that the escape of moisture from the inside of the rice 13 is further promoted and the rice is less sticky. It can be. In the illustrated example, no cooling means is provided above the stirring means 14a located on the most upstream side of the conveyor belt 12, but if necessary, a cooling means is also provided above the stirring means 14a. May be. These stirring means 14a, 14b, 14c and cooling means 15a, 15b constitute a stirring / cooling line.

  In the rice cooking system 1 of this invention, the 1st seasoning liquid addition apparatus 16a and the 2nd seasoning liquid addition apparatus 16b are arrange | positioned at said stirring and cooling line. In the illustrated example, only the stirring means 14a is provided on the upstream side in the transport direction of the transport belt 12 of the first seasoning liquid addition device 16a, and the first seasoning liquid addition device 16a and the second seasoning liquid addition Between the apparatus 16b, the stirring means 14b and the cooling means 15a are provided, and on the downstream side in the conveying direction of the conveying belt 12 of the second seasoning liquid addition apparatus 16b, the stirring means 14c and the cooling means 15b are provided. Although arranged, the arrangement of the stirring means and the cooling means is not limited to that shown in the drawing. It is optional to add stirring means and / or cooling means at appropriate positions. However, in order to blend the rice 13 that has been added with the seasoning liquid by the first and second seasoning liquid addition devices 16a and 16b with the added seasoning liquid, and to sufficiently dissipate moisture from the rice 13, At least one agitation means and cooling means are provided between the first and second seasoning liquid addition devices 16a and 16b and further downstream of the second seasoning liquid addition device 16b in the conveyance direction of the conveyance belt 12. It is desirable that it is provided. In order to make the seasoning liquid easily blended with the rice 13, it is desirable to dispose at least one agitation means upstream of the first seasoning liquid addition device 16a.

  As 1st and 2nd seasoning liquid addition apparatus 16a, 16b, if the seasoning liquid can be added to the rice 13 only by the set quantity, the seasoning liquid addition apparatus by what kind of structure and mechanism is used. Of course, it may be. However, for example, multiple varieties of rice with different types of seasoning liquids can be produced continuously with a single rice cooking system, or multiple types of sushi rice with different seasonings and blends can be continuously produced with a single rice cooking system. It is desirable to use a seasoning liquid adding apparatus that can freely select various kinds of seasoning liquids and efficiently add a set amount. As such a seasoning liquid addition apparatus, what is shown in FIG. 2 is mentioned, for example.

FIG. 2 is a diagram showing details of the first and second seasoning liquid adding devices 16a and 16b. In FIG. _{2, 111 1, 111 2,} 111 3 ··· 111 n is seasoning solution tank as seasoning liquid source, the seasoning liquid tank _{111 1, 111 2, 111 3} ··· 111 n, different from each other Contains seasoning liquid. For example, when the seasoning liquid is a vinegar liquid, the seasoning liquid tanks 111 ₁ , 111 ₂ , 111 ₃ ... 111 _n contain vinegar liquids with different compositions and different seasonings. 112 _{1, 112 2,} 112 3 · · · 112 _n are each seasoning solution tank _{111 1,} 111 _2, 111 3 seasoning liquid supply tube connected to the · · · 111 _n, seasoning liquid supply pipe ₁₁₂ 1, _{112 2,} 112 3 ··· 112 _n other end of the through seasoning liquid supply off valve _{V 1, V 2, V 3} ··· V n, opens into the first container 113.

As the seasoning liquid supply on / off valves V ₁ , V ₂ , V ₃ ... V _n , valves of any type and structure may be used as long as the supply and stop of the seasoning liquid can be controlled. As described above, in order to supply the set amount of the seasoning liquid to the first container 113, it is desirable to use not only the opening / closing operation but also the one whose opening degree can be adjusted. When using the seasoning liquid supply opening / closing valves V ₁ , V ₂ , V ₃ ... V _n that can adjust the opening of the valve, the valve opening is maximized at the start of the seasoning liquid supply. While the seasoning liquid is vigorously supplied into the first container 113, when the supply amount approaches the set amount, the opening degree of the valve is reduced, and the supply amount per unit time is reduced and set accurately. An advantage is obtained that it is easier to supply only the amount thus obtained into the first container 113.

In the illustrated example, the first container 113 is a funnel-shaped container without a lid on top, seasoning liquid supply pipe _{112 1, 112 2, 112 3} ··· 112 n seasoning liquid exiting from the tip of the It is supplied as it is into the first container 113, but a lid is provided on the top of the first container 113, and the seasoning liquid supply pipes 112 ₁ , 112 ₂ , 112 ₃ ... The tip of 112 _n may be connected. Further, in the illustrated example, the pump is not provided in the seasoning solution tank _{111 1, 111 2, 111 3} ··· 111 n and seasoning liquid supply pipe _{112 1, 112 2, 112 3} ··· 112 n However, if necessary, seasoning solution tank _{111 1,} 111 _2, 111 3, ... 111 each _n, or the pump to each of the seasoning liquid supply pipe _{112 1,} 112 _2, 112 3 ... 112 _n You may make it perform attachment and supply of seasoning liquid compulsorily.

111 ₀ is a flush water tank containing water for washing, 112 ₀ wash water supply pipe, V ₀ is the cleaning water supply on-off valve provided in the cleaning water supply pipe 112 _0, the cleaning water supply pipe 112 ₀ via the cleaning water supply on-off valve _{V 0,} the tip is open at the top of the first container 113. Seasoning liquid supply pipe _{112 1,} 112 _2, 112 3 as with · · · 112 _n, the case of providing a lid on top of the first container 113, the tip of the cleaning water supply pipe 112 ₀ in a hole drilled in the lid May be connected. Install the pump to the cleaning water tank 111 ₀ or cleaning water supply pipe 112 _0, that the supply of the washing water may be forcibly performed is a matter of course. W is a weigh scale that measures the weight of the first container 113.

  Reference numeral 114 denotes an outlet opening of the first container 113, and the outlet opening 114 is provided with a first outlet on-off valve V-I. The outlet opening 114 of the first container 113 opens at the top of the second container 115. In the illustrated example, the second container 115 is a funnel-shaped container having no lid on the top, and the seasoning liquid that has exited the outlet opening 114 of the first container 113 is supplied into the second container 115. Become. Similarly to the first container 113, a lid may be provided on the upper part of the second container 115, and the outlet opening 114 of the first container 113 may be connected to a hole formed in the lid.

  Reference numeral 116 denotes an outlet opening of the second container 115, and the outlet opening 115 is provided with a second outlet on-off valve V-II. P is a pump, and in the illustrated example, the pump P is provided in a pipe line between the second outlet on-off valve V-II and the outlet opening 116, but the pipe line downstream of the outlet opening 116. If the seasoning liquid can be added to the object only by its own weight, the pump P may not be provided. As long as the seasoning liquid can be delivered as the pump P, a pump having any mechanism may be used. However, when the corrosive liquid such as vinegar is used as the seasoning liquid, the pump P has corrosion resistance. It is desirable to use an air pump. The air pump is preferable from the viewpoint that there is no inconvenience even if it is idle-feeded.

  117 is a seasoning liquid addition pipe, 118 is a spray nozzle attached to the tip of the seasoning liquid addition pipe, and V-III is a third outlet provided between the outlet opening 116 and the seasoning liquid addition pipe 117. Open / close valve. When the seasoning liquid may be added directly to the object from the tip of the seasoning liquid addition tube 117, the spray nozzle 118 may not be provided, but when the seasoning liquid is a vinegar liquid, it is cooked. Since it is necessary to spread on the rice, the spray nozzle 118 is necessary. If the third outlet on-off valve V-III is unnecessary, it may not be provided.

  Reference numeral 119 denotes a splash prevention umbrella for preventing the seasoning liquid sprayed from the spray nozzle 118 from splashing around, and spreads downward as the seasoning liquid is sprayed from the spray nozzle 118. It has a conical or pyramidal shape.

Reference numerals 19a and 19b denote first and second seasoning liquid addition control devices, which are the first and second seasoning liquid addition control devices 19a and 19b, and the seasoning liquid supply on / off valves V ₁ , V ₂ , V _3. V _n , washing water supply on-off valve V ₀ , weight scale W, first outlet on-off valve V-I, second outlet on-off valve V-II, third outlet on-off valve V-III, and pump P are wired or wireless The first and second seasoning liquid addition controllers 19a and 19b control the opening and closing operations of these on-off valves, receive measurement signals from the weigh scales, and It is comprised so that operation | movement of can be controlled.

  Next, based on FIG. 3, the control operation of the first and second seasoning liquid addition devices 19a and 19b in the first and second seasoning liquid addition devices 16a and 16b shown in FIG. 2 will be described. Since the control operation of the second seasoning liquid addition control device 19b is the same as that of the first seasoning liquid addition control device 19a, only the first seasoning liquid addition control device 19a will be described below.

At the start of the operation of the first seasoning liquid addition device 16a, the various on-off valves and the like are in the state shown at time t0 in FIG. That is, the seasoning liquid supply on / off valves V ₁ , V ₂ , V ₃ ... V _n are all in the “closed” state, and the first to third outlet on / off valves V-I to V-III are also “closed”. The pump P is in a stopped state. In this state, the first liquid seasoning addition control device 19a, for example at time t1, seasoning liquid supply off valve _{V 1,} V _2, V 3 seasoning liquid supply off valve is one of a · · · _{V n} Vx is set to “open”, and the supply of the seasoning liquid X into the first container 113 is started. The seasoning liquid supply opening / closing valve Vx that is “open” at this time is the seasoning liquid supply opening / closing valve Vx corresponding to the seasoning liquid tank 111x in which the seasoning liquid X to be added first is accommodated. Not too long. When two or more kinds of seasoning liquids are mixed and used, two or more kinds of seasoning liquid supply opening / closing valves corresponding to the seasoning liquid tanks containing these seasoning liquids may be set to “open”.

  The amount of the seasoning liquid supplied into the first container 113 can be known by measuring the weight of the first container 113 with a weight meter W attached to the first container 113. The first seasoning liquid addition control device 19a includes a storage device (not shown). First, the storage device adds the seasoning liquid X to be added by the first seasoning liquid addition device 16a. The amount is remembered. The first seasoning liquid addition control device 19a receives the weight measurement signal from the weight scale W, and the weight of the first container 113 increased by the supply of the seasoning liquid X, and the preset or designated seasoning liquid The amount of X added is compared, and when they match, a detection signal is output as shown in the second row of FIG. The measured weight of the first container 113 was compared with the total value of the pre-measured weight of the first container 113 when empty and the set amount of the seasoning liquid X. Sometimes, a detection signal may be output. The empty weight of the first container 113 can also be appropriately stored in a storage device (not shown) provided in the first seasoning liquid addition control device 19a. For example, when the detection signal is output at time t2, the first seasoning liquid addition controller 19b immediately closes the seasoning liquid supply opening / closing valve Vx, and stops the supply of the seasoning liquid X to the first container 113.

The determination that the set amount of the seasoning liquid X has been supplied to the first container 113 is, as described above, by measuring the weight of the first container 113 and setting the weight (or the increment) to the set value. Instead of determining that the set amount of the seasoning liquid X has been supplied to the first container 113 when they match, the time during which the seasoning liquid supply opening / closing valve Vx is “open” is measured and obtained in advance. The time during which the seasoning liquid supply opening / closing valve Vx is “open” is set based on the relationship between the “open” time of the seasoning liquid supply opening / closing valve Vx and the supply amount of the seasoning liquid X from the seasoning liquid supply pipe 112x. When it is coincident with the set time, it may be determined that the set amount of seasoning liquid X has been supplied to the first container 113 and a detection signal may be output. The same applies to the seasoning liquid contained in any of the seasoning liquid tanks 111 ₁ , 111 ₂ , 111 ₃ ... 111 _n .

  Subsequently, the first seasoning liquid addition control device 19a, for example, at time t3, sets the first outlet on-off valve VI that has been in the “closed” state to “open” and is stored in the first container 113. The seasoning liquid X that has been moved is moved into the second container 115. At this time, the second outlet on-off valve V-II of the second container 115 is in the “closed” state. When the movement of the seasoning liquid X from the first container 113 to the second container 115 is completed, the first seasoning liquid addition control device 19a sets the first outlet on-off valve VI to “closed”. The time t4 in the third row in FIG. 3 corresponds to this. Judgment that the movement of the seasoning liquid X from the first container 113 to the second container 115 is completed is performed by detecting that the weight measurement signal from the weighing scale W has returned to the value before the supply of the seasoning liquid X. The movement of the seasoning liquid from the first container 113 to the second container 115 may be performed relatively quickly by gravity. Therefore, the time is set in advance with a margin, and the time has elapsed. Alternatively, it may be determined that the movement has ended. Alternatively, liquid level detection means such as a liquid level gauge may be provided in the first container 113 to directly detect that the interior of the first container 113 is empty and determine that the movement has ended.

  When the movement of the seasoning liquid X from the first container 113 to the second container 115 is completed, the first seasoning liquid adding device 16a is ready to add the seasoning liquid X to the object. The addition of the seasoning liquid X to the object is performed by opening both the second outlet on-off valve V-II and the third outlet on-off valve V-III and operating the pump P. In FIG. 3, the “open” of the second outlet on-off valve V-II and the third outlet on-off valve V-III and the operation of the pump P are both performed at the same time t6. The “open” time or the operation start time does not necessarily have to be the same. For example, when the second outlet on-off valve V-II is “opened” and the pump P is operated to increase the pressure in the pipeline, the third outlet on-off valve V-III is “opened” and the seasoning liquid X addition or spraying may be started.

  When the addition or spreading of the seasoning liquid X from the seasoning liquid addition pipe 117 or the spraying nozzle 118 is completed, the first seasoning liquid addition control device 19a has the second outlet on-off valve V-II and the third outlet on-off valve V-. III is set to “closed”, and the operation of the pump P is stopped. This corresponds to the time t7 in FIG. Also at this time, “closing” of the second outlet on-off valve V-II and the third outlet on-off valve V-III and stopping of the operation of the pump P are not necessarily simultaneous. For example, with the second outlet on-off valve V-II set to “closed”, the pump P is operated for a while to send out all the seasoning liquid X in the pipeline so that the seasoning liquid X does not remain in the pipeline. You can also

  The determination that the addition or dispersion of the seasoning liquid from the seasoning liquid addition pipe 117 or the spraying nozzle 118 has been completed is performed by attaching a flowmeter to the tip of the seasoning liquid addition pipe 117 or the spraying nozzle 118 or in the vicinity thereof. It may be determined that the addition or the spraying has ended when the seasoning liquid no longer flows out from the tube 117 or the spray nozzle 118, or the maximum amount of the seasoning liquid that can be stored in the second container 115 is determined beforehand. The time required for adding or spraying from the addition pipe 117 or the spray nozzle 118 is measured, and it is determined that the addition or the spraying ends when the time or the time with a little margin has passed. May be. When the determination of the addition or the end of spraying is performed by time, the time for determining the end of addition or spraying may be changed according to the set amount of the seasoning liquid measured in the first container 113.

When the movement of the seasoning liquid X from the first container 113 to the second container 115 is completed, the first outlet on-off valve V-I is in the “closed” state, so that the seasoning liquid supply on-off valve V ₁ is, for example, at time t5. , V ₂ , V _3, ... V _n , the seasoning liquid supply on / off valve Vy is set to “open”, and the supply of the seasoning liquid Y to be added or sprayed second in the first container 113 is performed. Can start. The supply of the seasoning liquid Y into the first container 113 is started when the seasoning liquid X stored in the second container 115 is added or sprayed from the seasoning liquid addition pipe 117 or the spray nozzle 118. Some or all of them may overlap. In this way, in the first seasoning liquid addition device 16a shown in FIG. 2, and thus the second seasoning liquid addition device 16b, the addition or dispersion of the seasoning liquid and the measurement of the seasoning liquid to be added or spread next are performed. Since it can be performed at the same time, even if it is used in a rice cooking system with high rice cooking ability, it is possible to add or spread the necessary seasoning liquid in the rice cooker that is conveyed at relatively short time intervals. The advantage of becoming.

  When the amount of the seasoning liquid Y supplied into the first container 113 reaches the set amount, a detection signal is output, and the first seasoning liquid addition control device 19a “closes” the seasoning liquid supply opening / closing valve Vy. To. This corresponds to the time t8 in FIG. Subsequently, if the inside of the second container 115 is empty and the second outlet on-off valve V-II is “closed”, for example, the first outlet on-off valve V-I is “opened” at time t9, and the first The movement of the seasoning liquid Y from the container 113 to the second container 115 is started. The subsequent steps are the same as in the seasoning liquid X.

To clean the pipeline system of the first seasoning liquid addition device 16a is a cleaning water supply on-off valve V ₀ as "open", the first container 113, second container 115, the liquid seasoning addition tube 117, more spraying The washing water may be poured into the nozzle 118 for use. Such cleaning of the pipe line can be performed at an appropriate time. The washing water may be mere water or water containing an appropriate detergent or the like, and if the washing water contains detergent or the like, a rinsing water tank separately containing rinsing water May be provided.

  Programs for operating the first and second seasoning liquid addition devices 16a and 16b as described above are stored in the storage devices provided in the first and second seasoning liquid addition control devices 19a and 19b. Information on the type, amount, order, etc. of the seasoning liquid to be added or sprayed from each of the first and second seasoning liquid addition devices 16a, 16b is sent to the first seasoning liquid addition control device via an input device (not shown). Although it is also possible to input directly to 19a or the second seasoning liquid addition controller 19b, the first and second seasonings are transmitted from the system controller 18 of the rice cooking system described later via a wired or wireless communication line. It is preferable to input to the liquid addition control devices 19a and 19b. The input information is stored in the storage devices provided in the first and second seasoning liquid addition controllers 19a and 19b. In addition, you may make it provide one seasoning liquid addition control apparatus with respect to the 1st and 2nd seasoning liquid addition apparatus 16a, 16b, and in that case, it is a valve from a single seasoning liquid addition control apparatus. Control signals for opening and closing the pump and the operation of the pump are sent to various valves and pumps constituting the first and second seasoning liquid adding devices 16a and 16b. Moreover, you may integrate the 1st and 2nd seasoning liquid addition control apparatuses 19a and 19b with the system control apparatus 18 of the rice cooking system mentioned later.

  Hereinafter, it returns to FIG. 1 and the operation | movement of the rice cooking system 1 of this invention is demonstrated. First, the storage device provided in the system control device 18 includes, for each type of rice to be manufactured, at least the type of seasoning liquid to be added after rice cooking, the addition amount per unit weight of the rice to be cooked, and the first and / or Or the ratio added with the 2nd seasoning liquid addition apparatus 16a, 16b is memorize | stored. For example, for the type of rice designated by the code A1, the seasoning liquid designated by the code B1 is added in an amount of C1 per unit weight of the rice, and the addition of the seasoning liquid in the first and second seasoning liquid addition devices is performed. Information such as 60% of the total addition amount by the first seasoning liquid addition device 16a and 40% of the total addition amount by the second seasoning liquid addition device 16b are stored in the storage device. Such information can be stored in the storage device of the system control device 18 by the operator directly inputting it to the system control device 18 via the input / output device 20. Of course, it can be changed at any time. There is no particular limitation on the addition ratio in the first seasoning liquid addition apparatus and the addition ratio in the second seasoning liquid addition apparatus, and the operator can set an appropriate value according to the type of rice to be manufactured. It ’s fine.

  In the above state, for example, when there is a request to cook 30 kg of rice with the code A1 with the weight of the rice before cooking, an instruction “Code A1, 30 kg” by the operator via the input / output device 20 or the like Is input to the system control device 18, the system control device 18 reads information about the rice cooking capacity of the rice cooker used in the system from the storage device provided in the system control device 18. In the case of “7 kg per kettle”, 30 kg = 4 × 7 kg + 2 kg is calculated from this value and the weight of cooked rice 30 kg. 1 to No. No. 4 to 4 rice cookers 2 are weighed and supplied with 7 kg of rice. A command is given to the cooked rice metering and feeding device 4 so that 2 kg of rice is weighed and fed to the rice cooker 2 of 5. At this time, no. In the case where the amount of rice cooked in the rice cooker 2 of 5 is too small for 2 kg of rice and there is a risk of inconvenience in rice cooking, the system control device 18 is No. 4 and no. It is also possible to instruct the cooked rice metering and feeding device 4 to add 7 kg and 2 kg to the 5 rice cooker 2 and divide by 2 to supply 4.5 kg of rice.

  If necessary, the system controller 18 reads out the water soaking conditions, rice cooking conditions, steaming conditions, etc. corresponding to the rice of the cooked code A1 from the provided storage device, and the water soaking line 6 or the rice cooking line. 7, and further, the operation of the steaming line 8 may be controlled.

  The system controller 18 further reads out from the storage device that the type of seasoning liquid to be added after rice cooking is code B1 for the rice with the code A1, and uses this information as the first seasoning liquid addition controller 19a. And the second seasoning liquid addition control device 19b, and the stored addition amount C1 per unit weight of cooked rice and the rice with the code A1 are cooked No. 1-No. Based on the weight of the rice accommodated in each of the five rice cookers, the amount of the seasoning liquid B1 added to each rice cooker 2 is calculated. For example, in the case of rice with code A1, if the amount of seasoning liquid added is 1 for 1 kg of rice, No. 7 is used to cook 7 kg of rice. 1-No. 4, the amount of the seasoning liquid to be added is 7 kg × (C1 / kg) = 7C1, and No. 2 for cooking 2 kg of rice. For 5 rice cooker 2, 2 kg × (C1 / kg) = 2C1.

  Further, the system control device 18 further adds the first and second seasoning liquids based on the calculated addition amount of the seasoning liquid and the addition ratios in the first and / or second seasoning liquid addition apparatus stored in the storage device. The amount of seasoning liquid B1 added by the seasoning liquid addition apparatus of 2 is calculated. For example, in the above-described example, the ratio added by the first seasoning liquid addition device 16a is stored as 60% of the total addition amount, and the ratio added by the second seasoning liquid addition device 16b is stored as 40% of the total addition amount. Therefore, the system control device 18 is No. 1-No. For the rice cooker 2 of No. 4, the total addition amount of 7C1 is multiplied by 60%, and the amount of 7C1 × 0.6 = 4.2C1 is added as the amount to be added by the first seasoning liquid addition device 16a. The second seasoning liquid is transmitted to the control device 19a, multiplied by 40% of the total addition amount of 7C1, and the amount of 7C1 × 0.4 = 2.8C1 is added by the second seasoning liquid addition device 16b. It transmits to the addition control apparatus 19b.

  Similarly, no. For the rice cooker 2 of 5, the system controller 18 multiplies the total addition amount of 2C1 by 60% as the amount to be added by the first seasoning liquid addition device 16a by the amount of 2C1 × 0.6 = 1.2C1. It is transmitted to the first seasoning liquid addition control device 19a, the total addition amount of 2C1 is multiplied by 40%, and the amount 2C1 × 0.4 = 0.8C1 is added as the amount to be added by the second seasoning liquid addition device 16b. 2 is transmitted to the seasoning liquid addition controller 19b.

  As described above, the addition ratio of the seasoning liquid added by the first and second seasoning liquid addition apparatuses 16a and 16b can be easily obtained by subtracting from 1 if the addition ratio of one is known. Therefore, in the storage device provided in the system control device 18, only the addition ratio of one of the first and second seasoning liquid addition devices 16a and 16b is stored, and the other The addition ratio may be obtained by calculation. Further, in the above example, for both the first and second seasoning liquid addition devices 16a and 16b, the addition amount of the seasoning liquid is obtained by multiplying the total addition amount by the respective addition ratios. Regarding the addition amount of the seasoning liquid in the second seasoning liquid addition device 16a, 16b, if the total addition amount and the addition amount of either one are known, the addition amount of the other can be easily calculated. It is also possible to obtain only the addition amount in the above by multiplying the total addition amount by the addition ratio, and the addition amount in the other may be obtained by subtracting the addition amount in one previously obtained from the total addition amount.

  The same applies to a case where a command to cook 20 kg of the rice with the code A2 is received, and the system controller 18 is informed that the type of seasoning liquid added to the rice with the code A2 stored in advance is B2. And, regarding the rice of this code A2, the information that the amount of seasoning liquid added per kg of cooked rice is C2, and furthermore, in the first seasoning liquid addition device 16a, for example, 30% of the total amount added is added, Based on the information that the second seasoning liquid addition device 16b adds, for example, 70% of the total addition amount, three rice cooking pots necessary for cooking 20 kg of code A2 rice with cooked rice, that is, 20 kg = 2 × 7kg + 6kg 6-No. No. 8 three rice cookers 2 are required. 6-No. For the rice cooker 2 of 8, the amount of addition in the first and second seasoning liquid addition devices 16a, 16b is obtained by calculation, and this information and information that the type of the seasoning liquid to be added is B2, It transmits to the 1st and 2nd seasoning liquid addition control apparatuses 19a and 19b.

  As described above, the first and second seasoning liquid addition controls that have received information on the type of seasoning liquid to be added and the amount of addition for each rice cooker that is sequentially conveyed from the system controller 18. Based on the received information, the devices 19a and 19b control the first and second seasoning liquid adding devices 16a and 16b, respectively, to transfer the specified seasoning liquid on the conveyor belt 12 by the specified amount. It will be added to the extracted rice 13.

  Recognition of which type of rice is cooked by the rice cooker 2 that is sequentially conveyed by the conveying device 3 may be performed based on the order in which the rice cooker 2 is conveyed. A tag for identification is attached to the lid 10 etc. of the pot 2, and after the rice is supplied to the rice cooking pot 2, the identification information recorded on the tag when the lid 10 is attached for the first time, The correspondence between the type and amount of rice cooked in the rice cooker equipped with the lid 10 is stored, and in the subsequent steps, the lid 10 is based on the identification information stored in the tag attached to the lid 10. You may make it recognize the kind and the quantity of the rice cooked with the rice cooker 2 to which is attached.

  Moreover, the timing which adds seasoning liquid from the 1st and 2nd seasoning liquid addition apparatus 16a, 16b reverses the rice cooking pot 2 by the rice cooker inversion apparatus 11, and the rice 13 accommodated falls to the conveyance belt 12. The time point is detected by, for example, a photoelectric converter or the like, and from that time point, a predetermined value obtained in advance based on the transport speed of the transport belt 12 and the positions of the first and second seasoning liquid adding devices 16a and 16b. The addition of the seasoning liquid can be started, assuming that the time when the time elapses is the time when the rice 13 reaches directly below the first or second seasoning liquid adding device 16a, 16b. Alternatively, a detection means for detecting the passage of the rice 13 is provided at the entrance or the outlet of the stirring means 14a and 14b, and the rice 13 is moved after a predetermined time has elapsed after the detection signal from the detection means is obtained. The addition of the seasoning liquid may be started, assuming that it is the time when the first or second seasoning liquid adding device 16a, 16b is reached. Furthermore, a means for detecting the arrival of the rice 13 is provided immediately below the first and second seasoning liquid adding devices 16a and 16b, and the addition of the seasoning liquid is started by directly detecting the arrival of the rice 13. You may do it. In addition, when providing a detection means for detecting the passage of rice at the entrance of the stirring means 14b, 14c, the operation of the cooling means 15a, 15b located immediately above is started based on the detection signal from the detection means, Moreover, when providing the detection means which detects the passage of rice at the exit part of the stirring means 14b, 14c, based on the detection signal from the detection means, the operation of the cooling means 15a, 15b located immediately above is stopped. Can do.

  As described above, the rice cooking system 1 of the present invention divides the total amount of seasoning liquid added after rice cooking by the first and second seasoning liquid adding devices 16a and 16b arranged in the stirring / cooling line. It is added to the rice 13. For this reason, the seasoning liquid temporarily becomes excessive and stays at the bottom of the rice cooker 2 as in the conventional case where the entire amount of the seasoning liquid is added onto the rice contained in the rice cooker 2. The disadvantage that only the rice located at the bottom is deeply seasoned by the seasoning liquid can be avoided.

  Moreover, in the rice cooking system 1 of this invention, since the whole quantity of required seasoning liquid is divided | segmented and added to the 1st and 2nd seasoning liquid addition apparatuses 16a and 16b, the seasoning liquid is gradually adapted to the rice 13. However, since they can be mixed, the seasoning liquid and the rice 13 can be mixed without difficulty. In addition, when the stirring means 14b and the cooling means 15a are interposed between the first seasoning liquid addition device 16a and the second seasoning liquid addition device 16b, the rice is added by the stirring means 14b after the seasoning liquid is added. Since the rice 13 can be cooled by blowing air from above while sufficiently stirring 13, not only can the rice and the seasoning liquid be mixed sufficiently, but also the water from the rice 13 can be efficiently used as steam. It can be dissipated outside.

  According to the knowledge of the present inventors, seasoning liquids such as vinegar generally have a tendency to prevent moisture from escaping to the outside as steam from rice, so when the entire amount of seasoning liquid is added to rice 13 at once, Even if air is blown by the cooling means while being stirred by the stirring means, the diffusion of moisture from the rice 13 as a vapor is not sufficiently performed. In the rice cooking system 1 of the present invention, the first seasoning liquid Since the seasoning liquid is divided and added by the addition device 16a and the second seasoning liquid addition device 16b, the diffusion of moisture from the rice 13 is not hindered so much and the moisture is sufficiently removed. It is possible to produce a seasoning liquid-added rice with a good feeling.

  In the above example, although the two seasoning liquid addition devices 16a and 16b are provided in the stirring / cooling line, the third seasoning liquid addition device 16c is further stirred and mixed. You may arrange | position to a cooling line. In that case, it goes without saying that the total amount of the seasoning liquid to be added after cooking is divided into three and added. Moreover, you may arrange | position the apparatus which adds the seasoning liquid added before rice cooking in the conveyance direction upstream of the conveying apparatus 3 rather than the rice cooking line 7, and, in addition, the apparatus which adds a required ingredient to an appropriate place You may make it arrange | position to.

  As explained above, according to the rice cooking system of this invention, the uniform seasoning liquid addition rice in which rice and the seasoning liquid were well adapted can be manufactured. In addition, as a seasoning liquid addition device, if you select a seasoning liquid specified from many types of seasoning liquids and can add only the specified amount, depending on the customer's order It is possible to efficiently produce various types of rice with different specifications. The usefulness of the present invention as described above is remarkable when, for example, a vinegar is used as a seasoning liquid, and rice and vinegar are well-familiar and have no texture, and the texture is excellent. Manufacture and provide different vinegared rice for each customer or for each type of sushi by using different types of vinegars that can be manufactured well and use different types of vinegar, different vinegar concentrations, seasonings, etc. Is possible. As described above, there has been no technology for efficiently cooking rice in which rice and seasoning liquid are uniformly and well-adapted, and there is a great deal of industrial applicability of the present invention.

It is a conceptual diagram which shows an example of the rice cooking system of this invention. It is a conceptual diagram which shows an example of the seasoning liquid addition apparatus used for the rice cooking system of this invention. It is a figure which shows the time order of an example of operation | movement of a seasoning liquid addition apparatus.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Rice-cooking system 2 Rice-cooking machine 3 Conveyance apparatus 4 Rice-cooking rice metering supply apparatus 5 Automatic rice washing machine 6 Immersion line 7 Rice-cooking line 8 Steaming line 9 Lid device 10 Lid 11 Rice-cooker reversing device 12 Conveyor belt 13 Rice 14a, 14b, 14c Stirring Means 15a, 15b Cooling means 16a First seasoning liquid addition device 16b Second seasoning liquid addition device 17 Controller 19a First seasoning liquid addition control device 19b Second seasoning liquid addition control device 20 Input / output device 111 ₁ to 111 _n seasoning solution tank 111 ₀ wash water tank 112 ₁ to 112 _n seasoning liquid supply pipe 113 first container 114,116 outlet opening 115 a second container 117 seasoning liquid anti-scattering additive pipe 118 spraying nozzle 119 umbrella 119a projecting portion 119b flange part V ₁ ~V _n seasoning liquid supply off valve V ₀ out cleaning water supply on-off valve V-I first Off valve V-II second outlet on-off valve V-III third outlet closing valve W weighing scale

Claims (7)

  A rice cooking line that cooks each rice cooker using a plurality of rice cookers, a rice take-out device that takes out the cooked rice from the rice cooker, and a stirring / cooling line that stirs and / or cools the rice taken out from the rice cooker The first seasoning liquid addition device and the second seasoning liquid addition device are provided in the stirring / cooling line, and the rice taken out from the rice cooker reaches the position of the first seasoning liquid addition device. When it reaches, when a part of the total amount of the seasoning liquid to be added to the rice after cooking is added and the rice reaches the position of the second seasoning liquid addition device, the after cooking The rice cooking system provided with the control apparatus which controls the 1st seasoning liquid addition apparatus and the 2nd seasoning liquid addition apparatus so that the remainder of the whole quantity of the seasoning liquid which should be added to rice is added.   For each type of rice to be cooked, the control device adds at least the type of seasoning liquid to be added after cooking, the ratio of the seasoning liquid to be added after cooking, and / or the second seasoning liquid addition device. The rice cooking system of Claim 1 provided with the memory | storage means which memorize | stores the ratio added with a seasoning liquid addition apparatus.   For each rice cooked in each rice cooker, the controller adds the total amount of the seasoning liquid added after rice cooking, the ratio of the seasoning liquid added after the rice cooking stored in the first seasoning liquid addition device, and And / or a calculation means for calculating the amount of the seasoning liquid to be added by each of the first seasoning liquid addition apparatus and the second seasoning liquid addition apparatus based on the ratio to be added by the second seasoning liquid addition apparatus. The rice cooking system according to claim 2.   A 1st seasoning liquid addition apparatus and a 2nd seasoning liquid addition apparatus are a plurality of seasoning liquid supply pipe | tubes, Comprising: One end respectively connected to a different seasoning liquid source, and a seasoning liquid supply on-off valve, respectively A plurality of seasoning liquid supply pipes each having the other end opened to the first container; an inlet opening for receiving the seasoning liquid supplied from the other end of the plurality of seasoning liquid supply pipes; and an opening to the second container A first container provided with a first outlet on-off valve; an inlet opening for receiving the seasoning liquid supplied from the outlet opening of the first container; and the received seasoning liquid A second container having an outlet opening for feeding to the seasoning liquid addition pipe, and a second outlet on-off valve provided in the outlet opening; receiving the seasoning liquid sent from the outlet opening of the second container; A seasoning liquid addition pipe to be added to the first phase; A seasoning liquid supply amount detecting means for detecting that the amount of the seasoning liquid supplied to the tank reaches a set amount; and controlling opening and closing of the seasoning liquid supply on / off valve, the first outlet on / off valve, and the second outlet on / off valve And a control device that opens at least one of the plurality of seasoning liquid supply on / off valves with the first outlet on / off valve closed, and supplies the seasoning liquid to the first container. When the seasoning liquid supply amount detecting means detects that the amount reaches the set amount, the seasoning liquid supply opening / closing valve that has been opened is closed, and then the first outlet opening / closing valve is opened, The set amount of seasoning liquid supplied to one container is moved to the second container, and when the seasoning liquid is added, the second outlet on-off valve is opened, and the seasoning liquid moved to the second container is transferred to the seasoning liquid addition tube. In the seasoning liquid addition device equipped with a program to control the opening and closing of each on-off valve to send That, cooking system according to claim 1.   An agitation / cooling line is provided along the conveyance belt for conveying the rice taken out from the rice cooker, one or more agitation means provided along the conveyance path of the conveyance belt, and also along the conveyance path of the conveyance belt. 1 or a plurality of cooling means, and at least one set of stirring means and cooling means is located between the first seasoning liquid addition device and the second seasoning liquid addition device. The rice cooking system in any one of 1-4.   6. The rice cooking system according to claim 5, wherein the cooling means is a cooling fan that is provided above the conveyor belt and blows a cooling gas downward, and the air blowing port is a swing type cooling fan that periodically swings. .   A seasoning liquid is a vinegar liquid, The rice cooking system in any one of Claims 1-6.

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