JP6719317B2 - Rice cooking method - Google Patents

Description

The present invention relates to a rice cooking method of supplying water and rice to a rice cooking container to cook the rice in the rice cooking container.

A technique is known that improves the taste and texture of cooked rice by heating it from above and below the rice cooking container (Patent Document 1).

In the commercial cooking device described in Patent Document 1, a cooking container in which ingredients, water, etc. are placed is formed in a shape in which the material is immersed in water or the like by an infrared transparent material, and the transfer means is driven to transfer the heating device. It is characterized in that it is provided on two or three or more sides with respect to the cooking vessel sent to the means, and that an infrared radiator that quickly emits infrared rays when energized is provided. With this device, infrared rays are directly radiated to the ingredients and water in the cooking container, and the time required for cooking rice can be greatly shortened, and the time to maintain the fresh taste and texture of the rice is doubled, which is extremely high. It is disclosed that it can be done economically.

JP, 9-173212, A

The technique described in Patent Document 1 proposes that infrared rays are radiated from above and below in order to efficiently and uniformly heat the rice cooking container. However, the same infrared radiators are arranged on the upper part and the lower part, and the upper and lower temperatures are not taken into consideration. If the upper and lower infrared radiators make the heating temperature uniform for cooking rice, the heating from above will be stronger at the initial stage of rice cooking, and only the water surface will be heated, and more water will be heated before the rice is heated. There is a risk of evaporation. In addition, even in the latter half of heating, there was a problem that the water on the top of the cooked rice was likely to fly off, and the cooked rice had a brown surface to cause uneven cooking.

It is an object of the present invention to provide a rice cooking method for easily and efficiently cooking rice by changing the heating temperature above and below the rice cooking container.

The rice cooking method of the present invention is a rice cooking method that includes a heating cooking step of heating rice with a rice and water, and an upper surface of the cooking vessel heated by superheated steam, wherein at least a part of the heating cooking step includes: The temperature above the rice cooking container is set lower than the temperature below the rice cooking container.

As one aspect of the rice cooking method of the present invention, for example, at least heating from below the rice cooking container is performed with superheated steam.

As one aspect of the rice cooking method of the present invention, for example, the heating step includes a heating step from the start of heating of the rice cooking container until the water in the rice cooking container boils, and the heating step above the rice cooking container is performed. The temperature is set lower than the temperature below the rice cooking container.

As one aspect of the rice cooking method of the present invention, for example, the heating and cooking step includes a boiling maintaining step after the heating step, and the temperature below the rice cooking container in the boiling maintaining step is the rice cooking container in the heating step. Below the temperature below.

In the rice cooking method of the present invention, the heating and cooking step is performed while conveying a plurality of rice cooking containers in a predetermined direction.

In the rice cooking method of the present invention, the lower side of the rice cooking container is heated by superheated steam at a temperature higher than the upper temperature of the rice cooking container, and the cooked rice in the rice cooking container evaporates water while convection water by strong heating from below. Since it suppresses cooking unevenness while suppressing it, it is possible to cook rice evenly in a short time. Since the rice cooking container does not have a lid, the top surface of the cooked rice is directly heated by heating from above, and it is possible to efficiently heat even at a low temperature. Moreover, since the step of attaching and detaching the lid is not necessary, the process is simplified.

The cross-sectional schematic diagram which shows an example of the rice cooker which concerns on this invention. FIG. 2 is an enlarged schematic cross-sectional view of a heating part and a boiling maintaining part in FIG. 1. 2 is a schematic cross-sectional view showing each step in FIG. 1. The table which shows an example of the preset temperature in the heating part and the boiling maintenance part which concern on this invention.

Hereinafter, preferred embodiments of the rice cooking method according to the present invention will be described in detail with reference to FIGS. 1 to 4.

1 is a schematic cross-sectional view showing an example of a rice cooker, FIG. 2 is an enlarged cross-sectional schematic view of a heating part and a boiling maintaining part in FIG. 1, and FIG. 3 is a schematic cross-sectional view showing each step in FIG. The rice cooking apparatus and rice cooking method according to the present invention will be described in detail with reference to FIGS. 1 to 3.

The rice cooker 1 of the present embodiment includes a rice cooker 10, a transfer device 20, a heating/cooking unit 30, a supply unit 50, an extraction unit 60, and a cleaning unit 70. The rice cooking device 1 conveys the rice cooking container 10 by the conveying device 20, supplies water and rice into the rice cooking container 10 by the supplying unit 50 while conveying, cooks the rice in the heating cooking unit 30, and cooks the rice in the extracting unit 60. The rice is taken out and the rice cooking container 10 is washed by the washing unit 70.

The transfer device 20 includes a transfer conveyor 21 that traverses the inside of the rice cooker 1, a rotating roller 22 that rotates the transfer conveyor 21 in a predetermined direction and is driven by a drive unit (not shown), and a connecting shaft 23. In the present embodiment, the rotating rollers 22 are arranged in a pair on the left and right of the rice cooker 1, and the rotating roller 22 arranged on the supply unit 50 side is the dependent roller, and the rotating roller on the take-out unit 60 side is the drive roller. Not limited. The conveyor 21 conveys the rice cooking container 10 in a predetermined direction. A chain conveyor is provided around the left and right sides of the conveying direction to support the left and right sides of the rice cooking container 10 in the conveying direction via the connecting shaft 23. It has become.

The rice cooking container 10 is a container with an open upper surface that stores rice and water in the supply unit 50, and is, for example, a hotel pan made of stainless steel and having a depth of about 100 mm. It is rotatably attached to and is transported with its upper surface facing upward. Then, the rotating roller 22 is turned upside down by a not-shown reversing mechanism or the like, and can be conveyed in the reversed state.

The heating/cooking unit 30 includes a carry-in unit 31 and a carry-out unit 32 arranged on the left and right, and a heating-cooking chamber 33 connected between the carry-in unit 31 and the carry-out unit 32, respectively. The heating and cooking unit 30 is entirely surrounded by a casing 34, and the casing 34 is composed of a ceiling plate 34a, four side wall plates 34b (left and right in the drawing), and a floor plate 34c. The bottom portion of the side wall plate 34b and the front end portion of the floor plate 34c are separated from each other, and form a doorway through which the rice cooking container 10 conveyed by the conveyor 21 can pass. In the present embodiment, a carry-in opening portion 31a is provided below the carry-in portion 31, and a carry-out opening portion 32a is provided below the carry-out portion 32 so as to open downward.

Further, a pair of left and right exhaust ducts 35 covered with an exhaust cover are provided on the outside of each side wall plate 34b of the housing 34. In the present embodiment, an inlet exhaust duct is provided so as to surround the carry-in section 31, and the carry-out section is provided. An outlet exhaust duct is provided so as to surround the portion 32. Then, steam or hot air leaking from the opening of the carry-in section 31 or the carry-out section 32 is discharged from the exhaust duct 35.

The heating and cooking chamber 33 includes a heating unit 36, a boiling maintaining unit 37 that follows the heating unit 36, and a spotting unit 38 that follows the boiling maintaining unit 37. The heating unit 36 includes a first heating unit 36a and a second heating unit. 36b. The heating unit 36, the boiling maintaining unit 37, and the stripping unit 38 are each partitioned by a partition plate 39, and the partition plate 39 has a shape in which a portion through which the conveyor 21 and the rice cooking container 10 pass is opened. Moreover, the 1st heating part 36a and the 2nd heating part 36b are similarly partitioned off by the partition plate 39.

In the present embodiment of FIG. 1, since it is a cross-sectional view, it is represented as an upper partition plate fixed to the ceiling plate 34a and a lower partition plate fixed to the floor plate 34c. Is formed of a partition plate 39, and has a structure in which only the region of the partition plate 39 through which the conveyor 21 and the rice cooking container 10 pass is opened.

In the heating unit 36 and the boiling maintaining unit 37, a shielding member 40 is provided in a substantially horizontal shape in the vicinity of the transport conveyor 21 so as to shield the rice cooking container 10 from above and below along the transport conveyor 21. “Upper” and “lower” described in the present embodiment are “upper” on the upper surface side and “lower” on the bottom surface side of the rice cooking container 10 when the rice cooking container 10 is being transported in the heating and cooking chamber 33. Further, the upper side in the drawing is the upper side and the lower side is the lower side.

The partition plate 39 and the shielding member 40 are arranged to shield the temperature, and the partition plate 39 maintains the respective temperatures in the first heating section 36a, the second heating section 36b, and the boiling maintaining section 37 and suppresses the heat radiation. However, the shielding member 40 maintains the difference in temperature between the upper and lower sides of the rice cooking container 10 transported by the transport conveyor 21.

In the first heating unit 36a, the second heating unit 36b, and the boiling maintaining unit 37, a plurality of heaters 41 and superheated steam nozzles 42 are arranged above and below the arrangement position of the transport conveyor 21, respectively. Each superheated steam nozzle 42 is connected to a superheated steam generator 43 arranged in a machine room or the like (not shown), and steam generated by the superheated steam generator 43 is superheated through a connecting pipe (see a chain line in the figure). Superheated steam is injected from the steam nozzle 42 into the first heating section 36a, the second heating section 36b, and the boiling maintaining section 37, and heats the insides of the respective sections 36a, 36b, and 37.

Since the plurality of superheated steam nozzles 42 arranged above and below the rice cooking container 10 conveyed by the conveyor 21 are independently connected to the superheated steam generator 43, the first heating unit 36a, It is possible to independently set different heating temperatures for each of the second heating unit 36b and the boiling maintaining unit 37, and for each of the upper side and the lower side of the rice cooking container 10.

A flow rate adjusting valve 44 is provided in a connecting pipe connecting the boiling maintaining unit 37 and the superheated steam generator 43. A flow rate adjusting valve 44 may be provided in the other connecting pipes as needed.

Then, in order to make the explanation easy to understand, the heater 41, the superheated steam nozzle 42, and the superheated steam generator 43 are defined as the following terms (see FIG. 2 ). However, the tenth, eleventh, etc. used are not terms that limit a specific position.

In the first heating unit 36a, the heater 41 and the superheated steam nozzle 42 installed below the rice cooking container 10 with respect to the moving region of the conveyed rice cooking container 10 are respectively the tenth heater 100, the tenth superheated steam nozzle 110, The heater 41 and the superheated steam nozzle 42 installed above the rice cooking container 10 will be referred to as an eleventh heater 101 and an eleventh superheated steam nozzle 111, respectively. Further, the superheated steam generator 43 connected to the tenth superheated steam nozzle 110 will be referred to as a tenth superheated steam generator 120, and the superheated steam generator 43 connected to the eleventh superheated steam nozzle 111 will be referred to as an eleventh superheated steam generator 121.

Similarly, in the second heating unit 36b, the twentieth heater 200, the twentieth superheated steam nozzle 210 and the twentieth superheated steam generator 220 are provided below the rice cooking container 10, and the twenty-first heater 201 and the twenty-first superheat are provided above the rice cooking container 10. The steam nozzle 211 and the 21st superheated steam generator 221 are described below. The same applies to the boiling maintaining unit 37. The thirtieth heater 300, the thirtieth superheated steam nozzle 310 and the thirtieth superheated steam generator 320 below the rice cooking container 10, the thirty-first heater 301 above the rice cooking container 10, and the thirtieth heater 301. The 31st superheated steam nozzle 311 and the 31st superheated steam generator 321 are described.

In the stripping section 38, a plurality of steam nozzles 45 are installed below the rice cooking container 10 with respect to the moving region of the rice cooking container 10 to be conveyed, and a steam generator 46 and a connecting pipe arranged in a machine room (not shown) or the like. (Refer to the chain line in the figure). A partition plate 39 is provided at each boundary between the boiling maintaining portion 37 and the carry-out portion 32 of the uneven portion 38 to maintain the temperature of the uneven portion 38 and suppress heat radiation.

The take-out section 60 is interlocked with a belt conveyor 65 and a loosening section 67 including loosening blades 66. The cleaning unit 70 also cleans a cleaning tank 71, a cleaning tank 72 arranged below the cleaning tank 71, a plurality of cleaning nozzles 73 arranged in the cleaning tank 71, and cleaning liquid in the cleaning tank 72. And a cleaning pump 74 for feeding the nozzle 73.

FIG. 3 is a cross-sectional schematic diagram showing various steps, which is also a step diagram. Various processes for cooking rice, which will be described in detail below, are performed using the above-described various devices and the like.

A water supply process K1 for supplying water into the rice cooking container 10 conveyed to the carrier device 20 by a supply unit 50, a rice supply process K2 for supplying rice, a heating and cooking process K3 for cooking rice in the heating and cooking unit 30, and an extracting unit. 60 is a cooked rice removing step K4 for removing cooked rice, and a container cleaning step K5 for cleaning the cooked rice container 10 from which cooked rice has been removed by the cleaning unit 70.

The heating and cooking process K3 is performed by the heating unit 36 in the rice cooking container 10 and the heating process K31 until the rice is boiled, and in the boiling maintaining unit 37 is maintained in the rice cooking container 10 and the boiling state of maintaining the boiling state of the rice. The process K35 includes a muting step K36 in which the inside of the rice cooking container 10 performed in the muddling section 38 is maintained at a predetermined temperature to scatter rice. Further, in the present embodiment, the heating process K31 includes a first heating process K32 in the first heating unit 36a and a second heating process K33 in the second heating unit 36b. Hereinafter, each step will be described in detail including the functions of each device.

(1) Water supply process K1 and rice supply process K2
The rice cooking container 10 which is rotatably attached to the connecting shaft 23 of the conveyor 21 of the conveyor 20 and whose upper side is opened is conveyed by the conveyor 21 and a predetermined amount of water (for example, 4. 1 kg) and a predetermined amount (for example, 3.8 kg) of soaked rice are put into the rice cooking container 10, the rice and water are stirred, the rice is flattened, and the rice cooking container 10 is filled with water. .. Since the heating is performed without the lid, the step of attaching and detaching the lid before and after supplying rice and water becomes unnecessary.

(2) Cooking process K3
The rice cooking container 10 charged with water and rice is conveyed to the heating cooking section 30 surrounded by the housing 34 from the loading opening 31a formed in the lower portion of the loading section 31 of the heating cooking section 30. In the present embodiment, since the carry-in opening 31a is formed in the lower part of the carry-in section 31, the rice cooking container 10 is moved up along the chain conveyor and conveyed to the cooking chamber 33 of the cooking unit 30. The relationship is not particularly limited.

In the present embodiment, the heating and cooking step K3 includes a first heating step K32, which is the heating step K31, a second heating step K33, a boiling maintaining step K35, and a muddling step K36, and will be described below individually.

(3) First heating step K32
The heating step K31 is a step of raising the temperature of the rice and water in the rice cooking container 10 until they boil. In the first heating unit 36a, the tenth superheated steam nozzle 110 is arranged below the rice cooking container 10 and the eleventh superheated steam nozzle 111 is arranged above the moving region of the rice cooking container 10 to heat the rice cooking container 10 from above and below. You can Further, the respective superheated steam nozzles 110, 111 are independently connected to the superheated steam generators 120, 121, and the temperature can be set independently, and the temperature above the rice cooking container 10 is below the rice cooking container 10. It is set lower than the temperature.

(4) Second heating step K33
In the present embodiment, the second heating unit 36b is arranged continuously to the first heating unit 36a, and the second heating process K33 is performed by the second heating unit 36b. Similarly to the first heating unit 36a, the second heating unit 36b is also provided with a twentieth superheated steam nozzle 210 below the rice cooking container 10 and a twenty-first superheated steam nozzle 211 above the rice cooking container 10. It is independently connected to the superheated steam generators 220 and 221. Further, in the second heating step K33 as well as in the first heating step K32, the temperature above the rice cooking container 10 is set lower than the temperature below the rice cooking container 10.

It is possible to heat to the boiling point in a short time by strong heating below the rice cooking container 10 as compared to above (for example, about 10 minutes in the heating step K31). Further, convection occurs in the rice cooking container 10 due to strong heating from below the rice cooking container 10. Due to the convection, water can pass through the rice grains evenly and can be sufficiently swelled, and convection can be performed such that water is exchanged between the upper and lower sides of the rice cooking container 10, so that the temperature difference between the upper and lower sides of the rice cooking container 10 is small, and uneven cooking There is little, and you can get fluffy cooked rice.

Since the upper surface of the rice cooking container 10 is open and has no lid and is directly heated without the lid, the upper part can be efficiently heated even with weaker heating than the lower part. Since the heating is weak, water does not fly too much and the rice cooking container 10 and rice can be appropriately heated without uneven heating.

(5) Boiling maintaining step K35
The boiling maintaining step K35 is a step of boiling the inside of the rice cooking container 10 in the heating step K31 and maintaining the boiling state (for example, for about two and a half minutes). In the boiling maintaining unit 37 in which the boiling maintaining process K35 is performed, like the heating unit 36, the 30th superheated steam nozzle 310 is arranged below the rice cooking container 10 and the 31st superheated steam nozzle 311 is arranged above the rice cooking container 10 and each superheated steam nozzle is arranged. 310 and 311 are independently connected to the superheated steam generators 320 and 321. Further, a flow rate adjusting valve 44 capable of adjusting not only the temperature but also the flow rate of the superheated steam is provided between each of the superheated steam nozzles 310 and 311 and the superheated steam generators 320 and 321 so that heating can be performed more finely according to heating conditions. Can be adjusted.

<Heater and heater for boiling maintenance>
The heating unit 36 and the boiling maintaining unit 37 are provided with independent heaters 41 above and below the rice cooking container 10, and the first heating unit 36a includes the tenth heater 100 and the eleventh heater 101.
The 20th heater 200 and the 21st heater 201 are provided in the 2nd heating part 36b, and the 30th heater 300 and the 31st heater 301 are provided in the boiling maintaining part 37. That is, the upper heaters 101, 201, 301 and the lower heaters 100, 200, 300 are provided between the jet port of each superheated steam nozzle 42 and the rice cooking container 10.

The temperature of the superheated steam jetted from the superheated steam nozzle 42 is lowered by the jetting, and further decreases when the distance to the rice cooking container 10 is increased. Since the heater 41 is provided between the rice cooking container 10 and the rice cooking container 10, the temperature of the superheated steam whose temperature has dropped immediately after the injection is increased, and the container can be heated at an appropriate temperature. Further, the temperatures of the upper heaters 101, 201 and 301 and the lower heaters 100, 200 and 300 can be set independently. If the setting of the superheated steam nozzle 42 can be set higher in anticipation of the temperature decrease, the heater 41 may be omitted.

Further, in this embodiment, the superheated steam nozzles 42 are provided above and below the rice cooking container 10, respectively. However, if necessary, only the lower part may be heated by the superheated steam and the upper part may be heated by the heater 41.

FIG. 4 is a table showing an example of set temperatures of the superheated steam ejected from the heater and the superheated steam nozzle in the heating section and the boiling maintaining section.

<Temperature of heating section>
In this example, the steam temperature ejected from the eleventh superheated steam nozzle 111 above the rice cooking container 10 of the first heating unit 36 a is 120° C., the temperature of the eleventh heater 101 is 120° C., and the temperature is below the rice cooking container 10. The temperature of the steam ejected from a certain tenth superheated steam nozzle 110 is 350°C, and the temperature of the tenth heater 100 is 325°C.

In addition, the steam temperature ejected from the 21st superheated steam nozzle 211 above the rice cooking container 10 of the second heating unit 36b is 120° C., the temperature of the 21st heater 201 is 120° C., which is below the rice cooking container 10. The temperature of the steam ejected from the 20 superheated steam nozzle 210 is 395°C, and the temperature of the twentieth heater 200 is 370°C. That is, the set temperature of the second heating unit 36b is set higher than that of the first heating unit 36a to accelerate heating until boiling. In this way, in the heating step K31, the heating from below the rice cooking container 10 is set in multiple stages according to the temperature rise until boiling, so that efficient heating can be achieved without wasteful heating.

<Downward heating of the rice cooking container 10>
In the heating step K31, the tenth superheated steam nozzle 110 and the twentieth superheated steam nozzle 210 inject superheated steam set to 350° C. and 395° C., respectively, toward the rice cooking container 10. If the temperature drops sharply, the temperature of the tenth heater 100 is set to 325° C. and the temperature of the twentieth heater 200 is set to 370° C. Then, the heated superheated steam heats the bottom of the rice cooking container 10 from below the rice cooking container 10 to 100° C. (for example, about 10 minutes in the heating step K31). In addition, the overheated steam which goes upward of the rice cooking container 10 is shielded by the shielding member 40, and only the lower portion of the rice cooking container 10 is heated.

<Upward heating of the rice cooking container 10>
In the heating step K31, the superheated steam nozzles 111 and 211 provided above the rice cooking container 10 inject superheated steam set at 120° C. toward the rice cooking container 10. When the temperature suddenly drops, the temperature of the heaters 101 and 201 is set to 120° C. and heated. Then, the upper portion of the rice cooking container 10 is heated by the heated superheated steam. Since the upper surface of the rice cooking container 10 is open without a lid, the rice and water in the rice cooking container 10 are directly heated by the superheated steam.

<First half of heating step K31>
In the first half (initial stage) of the heating step K31, the water surface stretched over the rice cooking container 10 is heated. As the temperature rises, the water surface drops and rice grains appear. The temperature may be set to 120° C. or higher before rice grains appear.

<Latter half of heating step K31>
In the latter half (latter half) of the heating step K31, heating is performed in a state where the water surface inside the rice cooking container 10 is further lowered and the cooked rice appears. Since the surface of cooked rice is directly heated, it is preferable to heat the cooked rice at a temperature of 120° C. or lower that suppresses browning due to the Maillard reaction.

In the heating step K31, it is important to keep the temperature above the rice cooking container 10 lower than the temperature below the rice cooking container 10 from the start of heating the rice cooking container 10 to the boiling of the water in the rice cooking container 10. That is, the lower side of the rice cooking container 10 is heated to a temperature higher than the upper temperature of the rice cooking container 10 by the superheated steam, and the cooked rice in the rice cooking container 10 cooks evenly in a short time while convection of water by strong heating from the lower side. be able to. Since the rice cooking container 10 does not have a lid, the top surface of the cooked rice is directly heated by heating from above, and it is possible to efficiently heat even at low temperatures.

<Temperature of boiling maintenance process>
In the boiling maintaining step K35, the steam temperature ejected from the 31st superheated steam nozzle 311 above the rice cooking container 10 is 120° C., the temperature of the 31st heater 301 is 120° C., and the 30th below the rice cooking container 10 The temperature of the steam ejected from the superheated steam nozzle 310 is 140°C, and the temperature of the thirtieth heater 300 is 120°C. That is, the heating temperature below the rice cooking container 10 in the boiling maintaining step K35 is set lower than the heating temperature below the heating step K31.

When the bottom surface of the rice cooking container 10 reaches 100°C in the heating step K31 and boiling starts, the heating of the bottom surface of the rice cooking container 10 is weakened in the boiling maintaining step K35, and the superheated steam set to 140°C and 120°C is superheated steam. It is ejected from the nozzles 310 and 311. Then, the temperature of the rice cooking container 10 is maintained at 100° C., the inside of the rice cooking container 10 is maintained in a boiling state, and gelatinization of starch of rice is promoted. The time for the boiling maintaining step K35 is preferably, for example, about two and a half minutes. When the boiling is too strong, the lower superheated steam nozzle 310 may be set to 120° C. as in the upper side, or the flow rate adjusting valve 44 may be adjusted to reduce the flow rate.

<Shielding member for heating part and boiling maintaining part>
A shielding member 40 is provided in the heating unit 36 and the boiling maintaining unit 37 that perform the heating process K31 and the boiling maintaining process K35 described above. The shielding member 40 has a function of substantially shielding heat from the lower side to the upper side of the rice cooking container 10, and at a position higher than the bottom surface of the rice cooking container 10, the inner wall surface of the housing 34 of the heating and cooking chamber 33 and the side surface of the rice cooking container 10. And are arranged along the carrying direction.

The shielding member 40 may be formed of a plate-shaped member made of stainless steel or the like. When the transport conveyor 21 is located between the cooking chamber 33 and the rice cooking container 10, the shield member 40 includes the transport conveyor 21 itself. May be That is, any member may be used as long as it is a member that shields the heating (hot air) from below the rice cooking container 10 so as not to easily go around above the rice cooking container 10.

If the shielding member 40 is not provided, the temperature above the rice cooking container 10 may rise above the set temperature due to the heat rising from below the rice cooking container 10, and the temperature below the rice cooking container 10 also Since the heat below the rice cooking container 10 escapes to above the rice cooking container 10, the temperature below the rice cooking container 10 may become unstable.

Therefore, by installing the shielding member 40, the influence of the heating from below the rice cooking container 10 on the above the rice cooking container 10 is suppressed, and the heating above the rice cooking container 10 and the heating below the rice cooking container 10 are independently performed. It can be maintained at the set temperature, and the rice cooking container 10 can be heated in a stable temperature state.

<Partition plates for heating part, boiling maintaining part and uneven part>
Further, a partition plate 39 is provided between each of the first heating unit 36a, the second heating unit 36b, the boiling maintaining unit 37, and the stripping unit 38. The partition plate 39 divides each part and each process so that each part 36a, 36b, 37, 38 is heated at a stable temperature for each process without being affected by mutual heating between adjacent parts. You can

(6) Murashiri process K36
The steaming process K36 is a process of steaming the cooked rice with saturated steam while maintaining it at a predetermined temperature (for example, 20 minutes after the boiling is maintained). In the stripping section 38, the steam generator 46 is connected to the lower part of the transport path of the rice cooking container 10, saturated steam is supplied, and a plurality of steam nozzles 45 are arranged. After the boiling maintaining step K35, the rice cooking container 10 is heated by the saturated steam jetted from the steam nozzle 45, and while moderately supplying water by the saturated steam, the rice cooking container 10 is maintained at a predetermined temperature to make the cooked rice even. For example, the entire rice cooking container 10 is heated at 98° C. or higher by the saturated steam that has been filled.

The rice cooking container 10 that has completed the stripping process K36 is carried out of the heating and cooking unit 30 from the carry-out opening 32a provided below the carry-out unit 32 by the conveyor 21.

<Load-in opening and carry-out opening>
In the present embodiment, the carry-in opening portion 31a and the carry-out opening portion 32a are arranged below the carry-in portion 31 and the carry-out portion 32, respectively. With this structure, the heating chamber 33 can be filled with superheated steam and saturated steam.

Since both the carry-in opening 31a and the carry-out opening 32a are opened downward, the heat filled in the cooking chamber 33 is less likely to escape, and wasteful heat can be suppressed and efficient heating can be achieved. Further, the outside air having a temperature lower than the inside is less likely to enter through the openings 31a and 32a, and can be heated at a stable temperature.

In the heating step K31, since the rice can be heated while being filled with the superheated steam, the heating state can be the same as the inside of the rice cooker when the rice is covered with the lid even without the lid. Further, since superheated steam is supplied, oxygen is driven out and the state becomes anoxic, and the rice can be heated with almost no influence of oxygen on enzymes and vitamins contained in rice.

In particular, in the stripping process K36, the entire steamed rice cooking container 10 can be uniformly heated by being filled with the saturated steam, and therefore, even when the lid is not provided, the same heating state as when the lid is covered can be achieved. At the same time, saturated steam is hard to leak and can be heated at a stable temperature without invading the outside air, so that gelatinization of starch in rice is promoted and water can be evenly distributed in rice grains.

(7) Rice removal process K4
The rice cooking container 10 carried out of the heating and cooking unit 30 through the carry-out opening 32a is rotated and reversed at the position of the drive-side rotating roller 22, and the cooked rice falls on the belt conveyor 65 of the loosening unit 67, and the loosening blade 66 is released. Is loosened and discharged to the outside of the rice cooker 1. A scraping mechanism may be provided if necessary.

(8) Container cleaning step K5
The rice cooking container 10 reversed by the rotating roller 22 is conveyed with the upper surface of the rice cooking container 10 facing downward and the bottom surface of the rice cooking container 10 facing upward, and is conveyed to the cleaning unit 70. In the cleaning unit 70, the cleaning liquid is sprayed from the plurality of cleaning nozzles 73 into the rice cooking container 10 to clean the rice cooking container 10. Since the rice cooking container 10 does not have a lid, a mechanism for opening and closing the lid is not required even in the container cleaning step K5.

The washed rice cooking container 10 is conveyed and rotated again by the rotation roller 22, and the opened upper surface of the rice cooking container 10 faces upward and is conveyed to the water supply step K1.

In addition, in the above-mentioned embodiment, the rice cooking container 10 is continuously conveyed by using the conveying device 20 and passes through the heating and cooking step K3. It suffices that the heating and cooking step K3 is performed, and a batch type in which the rice cooking container 10 is housed in a predetermined heating and cooking chamber may be used, and the heating and cooking step K3 may be sequentially performed over time.

In the above-described embodiment, the water supply process K1 is followed by the rice supply process K2 in the supply unit 50. However, if the rice cooking container 10 can store a predetermined amount of rice and water. Of course, the water supply step K1 may be passed after the rice supply step K2.

It should be noted that the present invention is not limited to the above-described embodiment, and modifications, improvements, etc. can be appropriately made. In addition, the materials, shapes, dimensions, numerical values, forms, numbers, locations, etc. of the respective constituent elements in the above-described embodiments are arbitrary and are not limited as long as the present invention can be achieved.

INDUSTRIAL APPLICABILITY The rice cooking method according to the present invention is applicable to the rice cooking field in which delicious rice cooked evenly is cooked using a rice cooking container that does not require a lid.

DESCRIPTION OF SYMBOLS 1 Rice cooker 10 Rice cooker 20 Conveyor 21 Conveyor 22 Rotating roller 30 Heating/cooking section 31 Carrying-in section 31a Carrying-in opening 32 Carrying-out section 32a Carrying-out opening 33 Heating/cooking room 34 Enclosure 35 Exhaust duct 36 Heating section 37 Boiling maintenance section 38 Stripping part 39 Partition plate 40 Shielding member 41 Heater 42 Superheated steam nozzle 43 Superheated steam generator 50 Supply part 60 Extraction part 70 Cleaning part

Claims (5)

The rice and water containing in a state where the water is strung, the cooking container top is opened, a cooking method comprising the cooking step of heating by superheated steam at a predetermined heating temperature,
In at least a part of the heating and cooking step, the first heating temperature above the rice cooking container and the second heating temperature below the rice cooking container are set so that the second heating temperature is higher than the first heating temperature. As described above, the temperature is set to a predetermined different temperature, the water surface of the rice cooking container is heated from above the rice cooking container at the first heating temperature, and from below the rice cooking container to the rice cooking water . Heating the container at the second heating temperature ;
How to cook rice. The rice cooking method according to claim 1,
Heating from below at least the cooking vessel performed by superheated steam, cooking methods. The rice cooking method according to claim 1,
The cooking process comprises a heating step until the water in the heating start or al the cooking vessel of the cooking vessel is boiled in the heating step, to heat the upper side of the cooking vessel at the first heating temperature, A rice cooking method in which the lower side of the rice cooking container is heated at the second heating temperature. The rice cooking method according to claim 3,
The cooking step comprises boiling maintenance process after the heating step, the heating temperature in the lower of the cooking vessel in the boil-preserving process is lower than the second heating temperature in the lower of the cooking vessel in the heating step , How to cook rice. The rice cooking method according to any one of claims 1 to 4,
While conveying a plurality of said cooking vessel in a predetermined direction, performing the heating cooking step, rice method.

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