JP3690462B2 - One pot immersion type rice cooking method - Google Patents

Description

入力部１５により白飯が指定されれば、給水調節部１４で０．２ｋｇの水が供給されて白飯アイテム用の炊飯釜となり、炊き込み飯が指定されれば、給水調節部１４での水の供給はされず、次の具材・調味液供給部６で調味液が供給されて炊き込みアイテム用の炊飯釜となり、さらに、酢飯が指定されれば、給水調節部１４で０．５ｋｇの水が補給されて酢飯アイテム用の炊飯釜となる。
【発明の効果】
以上述べたように本発明によれば、炊飯釜への米と炊飯水の供給はアイテムの種類にかかわらず一定量となす一方、浸漬後であって炊飯前に、各アイテムに対応した給水量の最終調節を行うことにより、１釜浸漬連続炊飯システムにおいても炊飯直前までアイテムの変更が可能となった。
【図面の簡単な説明】
【図１】本発明による１釜浸漬連続炊飯システムのフロー図である。
【図２】同上の制御ブロック図である。
【図３】同上の給水制御を示す概略図である。
【図４】従来の１釜浸漬連続炊飯システムのフロー図である。
【符号の説明】
１ 炊飯システム
２ 炊飯釜
３ 米供給部
４ 給水部
５ 浸漬部
６ 具材・調味液供給部
７ 炊飯部
８ 蒸らし部
９ 具材・酢供給部
１０ 反転冷却部
１１ 冷却部
１２ 洗浄部
１３ 搬送ライン
１４ 給水調節部
１５ 入力部
１６ 制御部
１００ 炊飯システム
１０１ 搬送ライン
１０２ 炊飯釜
１０３ 米投入部
１０４ 浸漬部
１０５ 炊飯部
１０６ 蒸らし部
１０７ 反転冷却部
１０８ 冷却部[0001]
BACKGROUND OF THE INVENTION
The present invention relates to cooking in a continuous cooker method intends line while conveying a plurality of cooking pot continuously.
[0002]
[Prior art]
A conventional continuous rice cooker will be described with reference to FIG. In the continuous rice cooking apparatus 100 that can produce a plurality of items such as white rice, vinegared rice, and cooked rice, the number of pots for each item is input from the input device 112 in advance. Further, the arrangement order for each item is input, or the arrangement of items is determined by the control means 113 so that the process proceeds smoothly. For example, when 20 pots of white rice, 15 pots of vinegared rice, and 10 pots of cooked rice are input , the manufacturing arrangement of the items is determined in the order of cooked rice, cooked rice, and vinegared rice.
[0003]
With rice in each predetermined amount is supplied by the US supply unit 103 in a total of 45 kettle cooking kettle 102 is continuously fed by the conveying device 101 after, supplied rice, more water supply 104, and the white rice item It becomes the first cooking pot 20 pot is supplied 1.41 volumes of water with respect to rice amount, the next cooking pot 10 pot to be cooked items same 1.38-fold water is supplied. Moreover, the 1.43 times the water is supplied to the next cooking pot 15 pot as a vinegared rice item.
[0004]
Thus, rice pot 102 in which the rice and water are arranged in the order supplied is conveyed to the seasoning liquid supply section 106 via the rice soaked portion 105 that performs immersion. In the seasoning liquid supply unit 106, the 20 pots of white rice items are passed as they are, and the seasoning liquid is supplied to 10 pots of the next cooked item. Furthermore, the last 15 pots which become vinegared rice items are passed as they are, and are sequentially conveyed to the rice cooking unit 107 in the next process.
[0005]
Each rice pot 102 cooking with cooking unit 107, after being Murasa by evaporation likelihood section 108, while passing through the Guzai vinegar supply unit 109 to the item order to be conveyed, white rice items passed as it is, the next Ingredients are put into the rice cooker, and the last vinegared rice item is supplied with vinegar. Thus, the necessary ingredients and vinegar is supplied cooking pot is inverted in order by reversing means 110, the cooked rice is taken out from the cooking pot.
[0006]
Rice pot 102 rice is removed is conveyed to the cleaning section 111, together with the rice in each predetermined amount is supplied by the US supply means again the washed rice pot, water supply line in accordance with the item by the water supply means 104 Is called.
[0007]
[Problems to be solved by the invention]
Thus, Rutotomoni fed rice sequentially cooking kettle is conveyed by the conveying means, since the rice is completed through the cooking water is water rice soaked portion 105 and the cooking part 107 corresponding to the item, rice submerged portion Oite 105 has already been made the supply of rice and cooking water in accordance with the item for each pot, if an item change occurred after the water supply were those not cope. That is, in the conventional manner determined supply amount of water per item during water supply, since the item for each cooking pot after the water supply is supported, after immersion of course, the water straight item even later changed In reality, it was impossible to respond to sudden item changes or additions from customers .
[0008]
In view of the above problems, in the cooking method for performing a cooking multiple items while conveying a plurality of cooking pot, even after the rice and the cooking water has been supplied to the cooking pot, it can respond to changes in steep items It is a technical subject to provide a pot cooking type continuous rice cooking method .
[0009]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, the present invention supplies rice that has been washed with rice and water to the rice cooker in the process of continuously conveying a plurality of rice cookers , and immerses the rice in the rice cooker. If necessary, supply seasoning liquid to the rice cooker, heat the rice cooker to cook rice, add vinegar and ingredients to the rice cooker as needed, take out the rice after cooking is complete, and take out the rice In one pot immersion type continuous rice cooking method to wash the rice cooker and cook multiple items including white rice, vinegared rice, cooked rice,
The technology that the supply of rice and cooked water to each rice cooker is a constant amount regardless of the type of item, while the final adjustment of the amount of water supply corresponding to each item is performed after the soaking and before cooking rice It is a measure taken .
[0010]
According to the above configuration, the item and the number of hooks can be changed even after immersion. In other words , even after the rice and water are supplied , there is a soaking time that is normally 60 minutes, so that the item change can be accommodated with a margin by making a final adjustment of the water supply amount .
[0011]
[0012]
[0013]
DETAILED DESCRIPTION OF THE INVENTION
The rice cooking system which concerns on this invention is shown by FIG.1 and FIG.2. FIG. 1 is a flowchart of the rice cooking system, and each device is omitted. The rice cooker 2 is conveyed by the conveyance line 13 which carries out circulation conveyance. Each rice pot 2, in the United supplying section 3, bran rice already rice is supplied, the water supply unit 4, rice water is supplied required for cooking. Next, after closing the lid , it is sent to the immersion part 5 for immersion. When the immersion time submerged portion 5 has passed, if necessary, Guzai-liquid seasoning ingredients and seasoning liquid at the feed section 6 is added and sent is stirred into the rice section 7. After being cooking by cooking unit 7 and sent to the steaming section 8 for steaming. If steaming is completed, if necessary, vinegar sprayed with Guzai vinegar supply unit 9, ingredients are turned. Thereafter, rice pot 2 is inverted by inverting the supply unit 10, rice in rice pot in 2 is taken out. In reversing the cooling unit 10 inversion, stirring and loosening the cooling is carried out, if necessary, be cooled by the cooling unit 11.
[0014]
Here retrieved cooked rice, white rice, Shiomeshi, not only has a plurality of types of items such as sushi rice or fried rice, anyway packaging and those to be shipped (white rice, Shiomeshi, sushi rice) again, It is divided into those to mix with other ingredients (fried rice) is conveyed to the next step. Rice pot 2 after rice is turned to the inverted cooling unit 10 is washed rice pot cleaning unit 12, the process from the beginning been conveyed to the US supply portion 3 are repeated.
[0015]
As shown in FIG. 2, an input unit 15 for inputting an item and the number of pots, a control unit 16 to which the input unit 15 is connected, a rice supply unit 3 that is comprehensively controlled by the control unit 16, and water supply The part 4, the ingredient / condiment liquid supply part 6, the ingredient / vinegar supply part 9, the reverse cooling part 10, and the water supply adjustment part 14 are connected. And in the said rice supply part 3 and the water supply part 4 , regardless of the input item , it supplies the same amount of rice and water quantity to all the input pot numbers, and the rice cooking pot 2 reaches the rice cooking part 7 during, for a final adjustment of the water supply amount corresponding to each item inputted by the input unit 15, the water supply adjustor 14 immediately before the Guzai-seasoning liquid supply unit 6 a front stage of the cooking section 7 It is provided. Therefore, rice water required for each cooking kettle 2 is finally, because they are adjusted to an appropriate amount in the water supply adjustor 14, even after the rice and the cooking water has been supplied to the cooking kettle 2, each cooking pot determination of final items per 2 ing to determine the water supply adjustor 14.
[0016]
From the above, if example embodiment, if to carry out the input of the item and its hook number before rice supply, the determination of the final item, then it is time to pass the immersion section 5, at least 60 minutes after Therefore , the item change during the 60 minutes can be sufficiently handled.
[0017]
With further described in more detail in Figure 3, the cooking pot 2 to be conveyed in the forward, first, the rice supplying portion 3, regardless of the type of item, rice 6.5kg is turned a prescribed amount. Furthermore, the water supply unit 4, regardless of the type of item, water 9kg is water a prescribed amount. That is, the amount of rice 6.5 kg and the amount of water 9 kg are supplied as a common reference amount regardless of the item, and are sequentially put into the rice cooker 2 .
[0018]
The controller 16 receives the number of pots for each item from the input unit 15. In the controller 16 , the amount of rice and the amount of water in the rice supply unit 3 and the water supply unit 4 , regardless of the number of pots for each item. It is only necessary to perform a constant supply .
[0019]
Rice and rice pot 2 and water is turned is conveyed to the immersion section 5, about 60 minutes, so that the immersion is carried out. If this hook changed number of each item occurs in the immersion time, the water supply adjustor 14, the water supply of the additional amount of water set for each item is performed. That is, to control the amount of water supply by the water supply adjustor 14 corresponds to the kettle number of each item that has been changed from the input unit 15 until the immersion time of a cooking pot 2 is completed.
[0020]
Further, the control unit 16, Guzai-seasoning liquid supply unit 6 and Guzai vinegar supply unit 9 corresponding to each item is also controlled. Table 3, for each item, indicating a water supply amount in the water supply unit 4, the amount of water supply relationship in the water supply adjustor 14.
[0021]
[Table 3]

If white rice is designated by the input unit 15 is supplied with water 0.2kg feedwater adjustor 14 becomes cooking kettle for white rice items, if cooked rice is designated, the supply of water in the water supply adjustor 14 is not the sole, becomes cooking kettle for items cooked is supplied with seasoning liquid with the following ingredients, seasoning liquid supply unit 6, further, if vinegar rice is specified, the water 0.5kg feedwater adjustor 14 It is replenished and becomes a rice cooker for vinegared rice items .
【The invention's effect】
As described above, according to the present invention, the supply of rice and cooked water to the rice cooker is a constant amount regardless of the type of item, while the amount of water supply corresponding to each item is after immersion and before cooking. By making the final adjustment, it was possible to change items until just before cooking even in a one-pot immersion continuous rice cooking system.
[Brief description of the drawings]
FIG. 1 is a flow diagram of a one-pot immersion continuous rice cooking system according to the present invention.
FIG. 2 is a control block diagram of the above .
FIG. 3 is a schematic diagram showing the water supply control of the above .
4 is a flow diagram of a conventional 1 kettle immersed continuous cooking system.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Rice cooking system 2 Rice cooking pot 3 Rice supply part 4 Water supply part 5 Immersion part 6 Ingredient and seasoning liquid supply part 7 Rice cooking part 8 Steaming part 9 Ingredient and vinegar supply part 10 Inversion cooling part 11 Cooling part 12 Washing part 13 Conveyance line 14 Water Supply Control Unit 15 Input Unit 16 Control Unit 100 Rice Cooking System 101 Conveying Line 102 Rice Cooker 103 Rice Feeder 104 Dipping Unit 105 Rice Cooking Unit 106 Steaming Unit 107 Inverted Cooling Unit 108 Cooling Unit

Claims (1)

In the process of continuously conveying a plurality of rice cookers, the rice cooker is supplied with washed rice and rice water, and the rice is immersed in the rice cooker, and if necessary, seasoning liquid is added to the rice cooker. Supply and heat the rice cooker to cook rice, add vinegar and ingredients to the rice cooker as needed, take out the rice after cooking is complete, and wash the rice cooker from which the rice was taken out to wash white rice, vinegared rice In the one pot immersion type continuous rice cooking method to cook multiple items including cooked rice,
The supply of rice and cooking water to the rice cooker is a constant amount regardless of the type of item, and after the soaking and before cooking, the final adjustment of the amount of water supply corresponding to each item is performed. One pot immersion type continuous rice cooking method.

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