JP2020069100A - Rice cooking system and rice cooking method - Google Patents

Abstract

To provide a rice cooking system capable of acquiring uniformly and excellently cooked rice without unevenness.SOLUTION: A rice cooking system 1 includes immersion water supply means 47 for supplying immersion water into a rice cooking pot 2 in which heat at the time of rice cooking remains, and rice supply means 48 for supplying rice into the rice cooking pot 2 after the immersion water is supplied by the immersion water supply means 47. The rice cooking system 1 includes an immersion part 16 for making the rice in the rice cooking pot 2 into immersion rice by causing the rice in the rice cooking pot 2 to absorb the immersion water.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a rice cooking system and a rice cooking method for cooking rice using a rice cooker.

  Conventionally, for example, a rice cooking system described in Patent Document 1 below is known.

  This conventional rice cooking system (multi-commodity rice cooking system with one kettle) includes a rice cooker that heats the rice soaked in the rice cooker to cook the rice, and a rice cooker that takes out the cooked rice from the rice cooker from the rice cooker. , A cleaning unit that cleans the rice cooker after the cooked rice is taken out by the cooked rice removing unit, and a metering amount of a predetermined amount of rice in the rice cooker that is washed by this cleaning unit, and then supply the immersion water And a dipping unit for making the rice in the rice cooker absorb the immersion water to turn the rice in the rice cooker into the immersed rice.

JP-A-2002-95589

  However, in the above-mentioned conventional rice cooking system, since the residual heat during rice cooking remains in the rice cooker when a predetermined amount of rice is supplied (input), a part of the rice (especially rice cooked) is supplied. Rice grains that contact the bottom of the pot) are affected by residual heat. As a result, the water content and expansion rate of part of the soaked rice in the rice cooker may be different from those of the other parts, and the cooked rice may be unevenly cooked.

  Specifically, when rice (rice after washing rice) is supplied into the rice cooker that has residual heat during rice cooking, the rice initially supplied is placed in contact with the bottom of the rice cooker and then supplied. Rice is gradually piled up on the rice. In the process of immersing rice, it is the time when the water absorbs most at the initial stage after the water adheres to the surface, and when the supply of a predetermined amount of rice to one rice cooker is completed, the immersion water is then supplied. The state is maintained until is started (for example, 45 seconds).

  At this time, the rice that is in contact with the bottom of the rice cooker, which is the bottom of the rice cooker, is heated by the residual heat remaining in the rice cooker, and the gelatinization (or a state close to gelatinization) proceeds. In addition, the rice overlapping with the rice in contact with the bottom of the kettle is also transferred by the moisture adhering to the surface and the gelatinization proceeds. The higher the residual heat temperature of the rice cooker, the faster the gelatinization progresses and the more it spreads to the stacked rice.

  Then, when the immersion water is supplied to start the immersion (water absorption), the rice that has contacted the bottom of the kettle and has undergone gelatinization and the rice that has not been gelatinized with little effect of residual heat are mixed. However, the rice whose surface has been gelatinized is saturated without water permeating to the center of the rice grain, while the rice whose surface is not gelatinized is saturated with water permeating to the center of the rice grain. Becomes

  Therefore, when both rice are saturated, the moisture content and expansion rate of the rice that has been heated by the effect of residual heat and the gelatinization of the rice grain surface has progressed compared to that of the rice that has not gelatinized the rice grain surface. Low, so even if the washing is completed and the washed rice consisting of the same rice is saturated, heating the saturated rice with different water contents and different expansion rates in the same rice cooker You will be cooking rice.

  Therefore, since the water content and the expansion rate of a part of the soaked rice in the rice cooker are different from those of the other parts, the cooked rice in the rice cooker may be unevenly cooked.

  The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a rice cooking system and a rice cooking method that can obtain cooked rice that is even and good.

  A rice-cooking system according to the present invention is a rice-cooking system that cooks rice by using a rice-cook, and supplies rice after supplying immersion water into the rice-cook that has residual heat during rice-cooking.

  Further, the rice cooking system according to the present invention is a rice cooking system that cooks rice using a rice cooker, and an immersion water supply means for supplying immersion water into the rice cooker in which residual heat during rice cooking remains, and this immersion water supply. A rice supply means for supplying rice into the rice cooker after the supply by means, and a dipping portion for making the rice in the rice cooker absorb the immersion water to make the rice in the rice cooker the soaked rice ..

  Further, the rice cooking system according to the present invention is a circulation type rice cooking system in which rice is cooked while moving the rice cooker in a circulating manner, and a rice cooker that heats and cooks rice soaked in the rice cooker, After removing the cooked rice cooked by the rice cooker from the inside of the rice cooker, the washing part that uses hot water to wash the cooked rice cooker after the cooked rice is taken out by the cooked rice remover The rice cooker is provided with a supply unit for supplying immersion water and rice, and the rice in the rice cooker absorbs the immersion water to make the rice in the rice cooker soaked rice. An immersion water supply unit for supplying immersion water into the rice cooker in which the residual heat from the rice cooker remains during cooking, and a rice supply unit for supplying rice into the rice cooker after being supplied by the immersion water supply unit It is a thing.

  In addition, the rice cooking method according to the present invention is a rice cooking method in which rice is cooked using a rice cooker, and a step of supplying rice after supplying immersion water into the rice cooker in which residual heat during rice cooking remains; The method comprises the steps of making the rice in the rice cooker absorb the immersion water to make the rice in the rice cooker into the immersed rice, and the step of heating the immersed rice in the rice cooker to cook the rice.

  According to the present invention, it is possible to obtain a cooked cooked rice that is even and uniform.

It is a schematic plan view of the rice cooking system which concerns on one embodiment of this invention. It is a schematic explanatory drawing of a rice cooking system same as the above. It is a figure which shows the immersion water supply means of a rice cooking system same as the above.

  An embodiment of the present invention will be described with reference to FIGS.

  1 in the figure is a rice cooking system capable of continuously and automatically cooking a large amount of rice, and this rice cooking system 1 moves a plurality of rice cookers 2 together with the same number of lids 3 in a cyclic manner (for example, intermittent movement by tact transfer). While cooking, rice is cooked in the middle of the process. That is, the rice cooking system 1 is a commercial continuous rice cooking system that continuously cooks rice using a plurality of rice cookers 2.

  The rice cooker 2 is, for example, a metal round pot having a circular upper surface opening 5. That is, the rice cooker 2 has a circular bottom plate portion 6, a cylindrical side plate portion 7 erected on the outer peripheral end of the bottom plate portion 6, and an upper end of the side plate portion 7 protruding outwardly. Has a circular ring-shaped collar portion 8 and a short cylindrical standing plate portion 9 which is erected on the outer peripheral end of the collar portion 8, and has a circular shape on the inner peripheral side of the upper end of the rising plate portion 9. An upper surface opening 5 is formed (see FIG. 3).

  The brim portion 8 and the rising plate portion 9 forming the upper end portion of the rice cooker 2 constitute a circular lid-receiving portion (lid mounting portion) 10 for receiving the removable lid 3 and having an L-shaped cross section. There is. Since the rice cooker 2 for business use is made of a relatively thick material such as aluminum casting so that the heat is spread over the entire area of the rice cooker 2, when it is heated to generate heat, The heat is hard to escape, and the temperature of the kettle that has risen due to heating is hard to drop.

  The lid 3 is made of metal that can open and close the upper opening 5 of the rice cooker 2, and is formed in a disc shape corresponding to the upper opening 5 of the rice cooker 2. Then, the lid 3 is placed and mounted on the lid receiving portion 10 of the rice cooker 2.

  As shown in FIG. 1, the rice-cooking system 1 includes a rice-cooking unit 11 that heats and cooks soaked rice (rice that has absorbed immersion water, that is, rice that has been soaked in water) in a rice-cooking pot 2, and this rice-cooking unit 11. A cooked rice removing section 12 for removing cooked rice from the cooker 2 and a cleaning section 14 for cleaning the cooked rice cooker 2 after the cooked rice has been removed by the cooked rice removing section 12 by using hot water, for example. Is equipped with.

  Further, the rice cooking system 1 is immersed in the rice in the rice cooker 2 with a supply unit 15 for supplying immersion water and rice (for example, rice after washing rice) into the rice cooker 2 after cleaning by the cleaning unit 14 in this order. And a dipping section 16 for dipping the rice in the rice cooker 2 into the dipping rice by absorbing a part of the water.

  An annular circulation line 17 is constituted by the rice cooking unit 11, cooked rice removing unit 12, cleaning unit 14, supply unit 15 and dipping unit 16, and the rice cooker 2 and the lid 3 circulate and move through the circulation line 17. Heated rice is cooked by the rice cooker 11 on the way.

  The rice cooker 11 includes, for example, a continuous rice cooker 21 that continuously cooks rice by heating the immersed rice in the rice cooker 2 in a plurality of heating chambers arranged in two rows, and a rice cooker from the continuous rice cooker 21 ( It has a steaming transport device 22 for steaming the cooked rice in the rice cooker 2 while transporting the rice cooker 2 with the lid attached.

  In the illustrated example, the continuous rice cooking device 21 and the steaming transport device 22 are separately provided, but for example, the steaming transport device (steaming means) 22 is provided in the continuous rice cooker (rice cooking means) 21. May be incorporated. Further, the continuous rice cooker 21 may be configured to heat while moving the rice cooker 2 along an elongated tunnel-shaped heating chamber, for example.

  The cooked rice removing unit 12 is provided with a transport device 24 connected to the steaming transport device 22 of the rice cooking unit 11 and a lid provided in the middle of the transport device 24 to remove the lid 3 from the rice cooker 2 on the transport device 24. The removing device 25 and the rice cooker reversing device 26 for taking out the cooked rice from the inside of the rice cooker 2 by vertically inverting the upper-opening rice cooker 2 with the lid 3 removed by the lid removing device 25 and opening upward And have.

  The cooked rice taken out from the rice cooker 2 is stirred and loosened by the rice cooker reversing device 26, and then conveyed to the next step such as arranging by the cooked rice conveyer 27.

  The cleaning unit 14 receives the rice cooker 2 and the lid 3 that are separately sent from the conveyer 24 of the cooked rice removing unit 12 and conveys the rice cooker 2 and the rice cooker 2 from the conveyer 40. A rice cooker cleaning device 41 for cleaning the rice cooker 2 while transporting the lid 3 and a lid cleaning device (not shown) for cleaning the lid 3 while receiving and transporting the lid 3 from the carrier 40. There is.

  Although the lid cleaning device is incorporated in the rice cooker cleaning device 41 in the illustrated example, for example, the rice cleaning device cleaning device and the lid cleaning device may be separately provided.

  As shown in FIG. 2, the rice cooker washing device 41 has a first inversion means (not shown) on the inlet side for vertically inverting the empty rice cooker 2 from which the cooked rice has been taken out by the cooked rice removing section 12, and its upside down. The main washing means 43 for injecting the main washing water (for example, hot water of 60 to 80 ° C., preferably 70 ° C.) toward the rice cooker 2 having the downward opening, and the rice cooker 2 having the downward opening after the main washing. The finishing cleaning means 44 for injecting finishing cleaning water (for example, normal temperature water at 5 to 35 ° C., preferably 15 ° C.) and the rice cooker 2 having a downward opening after the finishing cleaning are turned upside down to return to the original upward opening. And a second inverting means (not shown) on the exit side for returning.

  The main washing water may be only hot water as long as it removes adhering substances adhering to the rice cooker 2 in which general cooked rice is cooked, but for example, ingredients and seasonings mixed with cooked rice can be used. Depending on the type, warm water may contain a detergent.

  The supply unit 15 includes a transport device 46 that transports the rice cooker 2 and the lid 3 that have been cleaned by the cleaning unit 14 to the dipping unit 16, and dipping water that is separately arranged at an intermediate position of the transport device 46. It comprises a supply means 47, a rice supply means 48 and a lid covering device 49.

  Immersion water supply means (immersion water supply device) 47 is placed at least in the rice cooker 2 (within the rice cooker 2 temporarily stopped at the predetermined water supply position on the transport device 46) in which residual heat during rice cooking by the rice cooker 11 remains. A predetermined amount of immersion water is supplied.

  Further, the rice supplying means (rice supplying device) 48 is provided in the rice cooker 2 (on the conveying device 46) where the residual heat temperature is lowered to a predetermined temperature (for example, 20 to 40 ° C.) by the low temperature immersion water supplied by the immersion water supplying means 47. In the rice cooker 2 which is once stopped at a predetermined rice supply position located downstream of the predetermined water supply position, a predetermined amount of rice is supplied. That is, the rice supplying means 48 supplies washed rice after a lapse of a predetermined time after the immersion water of a predetermined amount is supplied by the immersion water supplying means 47.

  As described above, in the supply unit 15, the rice cooker 11 heats and cooks the rice, and the washing unit 14 cleans the rice cooker 2 that discharges the cooked cooked rice, and then the cooker 11 again heats and cooks the rice. For this reason, before dipping (water absorption) using the rice cooker 2, rice is introduced after the immersion water is introduced into the rice cooker 2.

  Here, first, as shown in FIG. 3, the immersion water supply means 47 includes, for example, a water supply pipe 34 for supplying immersion water, and an immersion water supply pipe (nozzle pipe) 35 connected to the downstream end side of the water supply pipe 34. And have. Then, in the lower part of the immersion water supply pipe 35, there are a plurality of injection holes for injecting the immersion water toward the vicinity of the center of the bottom surface of the rice cooker 2 where the residual heat remains (in other words, the inner surface 6a of the bottom plate portion 6). 36 are formed. The immersion water supply pipe 35 is arranged above the transfer surface of the transfer device 46.

  The injection hole (nozzle) 36 of the immersion water supply pipe 35 is formed so that the immersion water to be injected directly hits only the inner surface 6a of the bottom plate 6 of the rice cooker 2, and the inner surface of the side plate 7 is immersed. The water is protected against direct hits. By doing so, the bottom plate portion 6 to which the immersion water is directly applied preferentially takes away heat. Further, the sprayed immersion water accumulates in the rice cooker 2 and soaks the bottom plate portion 6, so that heat is taken away. For this reason, the inner surface 6a of the bottom plate portion 6 of the rice cooker 2, that is, the pot bottom, which is a planar portion that first comes into contact with the rice to be supplied next, is efficiently and quickly caused by the low-temperature immersion water. Can be cooled.

  Even in the portion of the side plate portion 7 where the immersion water does not hit, heat is taken away by the immersion water in the rice cooker 2 though it is slower than the bottom plate portion 6.

  Further, the immersion water supply means 47 needs the immersion water supplied into the rice cooker 2 so that the temperature of the rice cooker 2 becomes almost the same throughout the year when the immersion water is supplied into the rice cooker 2. For example, it has a cooler 37 which is cooled in advance to lower the temperature of the immersion water to a predetermined temperature. The cooler 37 is provided, for example, on the upstream end side of the water supply pipe 34, and the water pipe 33 is connected to the cooler 37, for example.

  Therefore, the predetermined temperature of the low-temperature immersion water supplied from the immersion water supply pipe 35 into the rice cooker 2 is lower than the residual heat temperature of the rice cooker 2, for example, 5 to 30 ° C, preferably 15 ° C. Is. The cooler 37 is based on temperature information from a temperature sensor that detects, for example, the residual heat temperature of the rice cooker 2 (for example, the temperature of the inner surface 6a of the bottom plate portion 6) and the water temperature in the water pipe 33 that is the supply source of the immersion water. Then, the temperature of the immersion water (cold water) may be adjusted and set.

  The amount of immersion water supplied to the rice cooker 2 is set to the amount necessary to cook the rice to be supplied next to the same rice cooker 2, and a part of the rice is supplied to the rice. The water is absorbed by the water, and the rest of the water remains in the pot and is used as it is for cooking rice.

  The immersion water supply means 47 shown in FIG. 3 is an example, and the invention is not limited thereto. For example, although not shown, in order to more efficiently cool the rice cooker 2 having residual heat with the immersion water, a nozzle is provided. A driving means for moving the nozzle pipe or the nozzle pipe may be provided, or a water flow generating means for generating a water flow in the water accumulated in the rice cooker 2 may be provided.

  Further, the rice supply means 48 has a rice supply section 39 for supplying rice into the rice cooker 2 to which a predetermined amount of immersion water has been supplied, from above the upper opening 5 of the rice cooker 2. The rice supply unit 39 is arranged above the transportation surface of the transportation device 46. The rice supply port 39 has a rice supply port (below the center of the bottom surface of the rice cooker 2) which is the water surface of the immersion water stored in the rice cooker 2 having a reduced residual heat temperature ( (Not shown) is formed.

  Further, the lid covering device 49 mounts the lid 3 on the lid receiving portion 10 of the rice cooker 2 to which a predetermined amount of immersion water and a predetermined amount of rice have been supplied, and closes the upper surface opening 5 of the rice cooker 2 with the lid 3. It is a thing.

  The dipping unit 16 conveys the rice cooker (rice with a closed lid containing rice and immersion water) 2 from the conveying device 46 of the supply unit 15 while the rice in the rice cooker 2 (the rice is cooked in the next step). It has a submerged transfer device 51 for absorbing immersion water into rice to convert the rice into immersed rice.

  The dipping transfer device 51 is composed of, for example, three transfer parts 51a, 51b, 51c. The transfer parts 51a, 51b, 51c sequentially transfer the closed rice cooker 2 at this time for a predetermined time ( The rice in the rice cooker 2 absorbs a desired amount of immersion water as the immersion time elapses, for example, 90 minutes to become the immersion rice. The immersion temperature in the environment in which the rice is immersed by the immersion conveying device (immersion means) 51 is, for example, 5 to 35 ° C., preferably 15 ° C., and the immersion treatment (water absorption treatment) at room temperature is performed. Be seen.

  The rice cooker 2 with the lid closed after the dipping process in the dipping transfer device 51 is heated by the continuous rice cooker 21 of the rice cooker 11 in the next step to cook rice.

  Next, the operation and the like of the rice cooking system 1 will be described.

  The rice cooker 2 and the lid 3 circulate through an annular circulation line 17 composed of a rice cooker 11, a cooked rice unloader 12, a cleaner 14, a feeder 15, and a dip 16, while each dip 16 in the middle of the rice is cooked. Immersion (water absorption) is performed in the pot 2, and then rice is cooked by the rice cooker 11.

  Here, in the supply unit 15 before immersion, the immersion water was supplied into the empty rice cooker 2 in which the residual heat (including the residual heat from the hot water used in the cleaning unit 14) during the heating and cooking by the rice cooking unit 11 remained. After that, rice is supplied into the rice cooker 2 in which the residual heat temperature is lowered to a predetermined temperature by the immersion water.

  That is, before the immersion treatment is performed in the rice cooker 2, the immersion water is supplied to the rice cooker 2 in which the residual heat during rice cooking and washing remains, before the rice, and as a result, the immersion water is supplied. The steeping water draws heat from the rice cooker 2 to lower the residual heat temperature of the rice cooker 2.

  Therefore, the rice supplied in the immersion water stored in the rice cooker 2 at room temperature or near room temperature where the residual heat is removed and the residual heat temperature is lowered, sinks to the bottom of the rice cooker 2 and comes into contact with the bottom. There is no influence of residual heat from the inner surface of the rice cooker 2 including part of the rice, and unlike the conventional case, some rice is not heated by residual heat and the surface of rice grains is gelatinized.

  Further, the supplied rice drops directly to the bottom of the rice cooker 2 because it falls on the center of the surface of the immersion water accumulated in the rice cooker 2 and sinks the water to the bottom of the rice cooker 2. , The impact does not cause cracks on the rice grain surface.

  Further, the water droplets of the cleaning water attached to the inner surface of the rice cooker 2 during the cleaning in the cleaning unit 14 remain on the inner surface while being heated by the residual heat of the rice cooker 2, but the water droplets are immersed by the supply of the immersion water. Since the rice is mixed with water, the rice supplied thereafter does not come into direct contact with high-temperature water droplets heated by residual heat, and the surface is not gelatinized under the influence of heat from the water droplets.

  When dipping the dipping unit 16 in the dipping conveying device 51, the water content and the expansion rate of all rice grains become substantially the same for a given amount of dipping rice in each rice cooker 2 (in other words, Then, the water absorption state of all the rice grains in the rice cooker 2 becomes almost the same regardless of the position in the rice cooker).

  That is, in the immersion unit 16, the rice supplied by the rice supply means 48 is not affected by the residual heat of the rice cooker 2 and starts absorbing water in a predetermined amount of immersion water that is unlikely to cause a temperature difference. The rice grains are soaked that the water content and expansion rate of the rice grains are substantially the same, and the same amount of the immersion water is absorbed into the central portion of all the rice grains in the same immersion state.

  Then, in the rice cooker 21 of the rice cooker 11 in the next step, the soaked rice in a saturated state in which the water content and the expansion rate are substantially the same in each rice cooker 2 is heated and cooked.

  Therefore, according to the rice cooking system 1, since the rice is supplied after the immersion water is supplied into the rice cooker 2 in which the residual heat remains, the water content of all rice grains with respect to the predetermined amount of the immersed rice in each rice cooker 2 is increased. Since the rate of expansion and the rate of expansion are approximately the same, it is possible to obtain a cooked cooked rice that is uniform and good and delicious.

  Further, since the supplied rice does not drop directly onto the bottom surface of the rice cooker 2 and is not cracked by the impact, the whole cooked rice can be cooked uniformly and stably.

  In addition, in the said embodiment, although the case where the immersion water supplied into the rice cooker 2 by the immersion water supply means 47 was cold water, it is not limited to the cold water whose water temperature was adjusted, For example, water temperature adjustment is performed. Tap water at normal temperature (normal temperature water) may be used.

  Further, the immersion water supplied by the supply unit 15 is not limited to a configuration in which rice supplied later is soaked and then used as it is as water for cooking rice (rice cooking water heated in the rice cooking unit). After the immersion, the immersion water in the rice cooker 2 may be discharged before the rice is cooked to supply new water for cooking rice.

  In addition, when discharging the immersion water supplied only for immersing rice before cooking rice, supply more than the amount of immersion water for cooking rice, and further lower the residual heat temperature of the rice cooker 2. Good.

  Furthermore, in order to lower the residual heat temperature of the rice cooker before the rice is supplied, the rice cooker may be cooled using, for example, air (which may be cold air) from a blower.

  Further, the rice cooker and the lid are not limited to the intermittent movement along the circulation line, for example, the rice cooker and the lid may be continuously moved, and the entire system is not limited to the circulation type, and may be a linear type. Good.

1 rice cooking system 2 rice cooker
11 Rice cooker
12 Cooked rice removal department
14 Cleaning section
15 Supply department
16 Immersion part
37 Cooler
47 Immersion water supply means
48 Rice supply means

Claims (6)

A rice cooking system for cooking rice using a rice cooker,
A rice-cooking system characterized by supplying rice after supplying immersion water into the rice-cooking pot that has residual heat during rice-cooking. A rice cooking system for cooking rice using a rice cooker,
Immersion water supply means for supplying immersion water into the rice cooker in which residual heat during rice cooking remains,
Rice supplying means for supplying rice into the rice cooker after being supplied by the immersion water supplying means,
A rice cooking system, comprising: a rice dipping part for making the rice in the rice cooker absorb the dipping water so that the rice in the rice cooker makes the rice dipped. A circular rice-cooking system that cooks rice along the way while moving the rice-cooker in a circulating manner.
A rice cooker that heats the cooked rice in the rice cooker to cook the rice.
A cooked rice taking-out section for taking the cooked rice cooked by the cooked rice section out of the rice cooker;
A washing unit that uses hot water to wash the rice cooker after the cooked rice has been taken out by the cooked rice removing unit,
A supply unit for supplying immersion water and rice into the rice cooker after cleaning by this cleaning unit,
The rice in the rice cooker is made to absorb the immersion water to make the rice in the rice cooker a soaked rice.
The supply unit is
Immersion water supply means for supplying immersion water into the rice cooker in which the residual heat during rice cooking by the rice cooker remains.
A rice cooking system comprising: rice supplying means for supplying rice into the rice cooker after being supplied by the immersion water supplying means. The rice cooking system according to any one of claims 1 to 3, wherein low-temperature immersion water cooled by a cooler is supplied so that the residual heat temperature of the rice cooker drops to a predetermined temperature. The immersion water is sprayed toward the bottom surface of the rice cooker in which residual heat remains. The rice cooking system according to any one of claims 1 to 4, wherein: A method of cooking rice using a rice cooker,
A step of supplying rice after supplying immersion water into the rice cooker in which residual heat during rice cooking remains,
The process of making the rice in the rice cooker into the immersed rice by absorbing the immersion water in the rice in the rice cooker,
And a step of heating the rice soaked in the rice cooker to cook the rice.

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