JPH03198753A - Method for continuously automatically cooking rice - Google Patents

Abstract

PURPOSE:To remove the heat of excessive boiled water flown down from a rice-cooking zone to reduce the affection of the heat to washed rice for cooking the washed rice into cooked rice having a stable quality by supplying the cooking water to the rice at a place above a heat source in a device continuously and automatically cooking rice and further disposing a cooling zone. CONSTITUTION:A rice-cooking machine 2 comprises a rice-pushing-up zone 14, a cooling zone 15, a rice-cooking zone 16, a rice-steaming zone 17 and a cooked rice-discharging section 18 all integrated into a tube 19. In the cooling zone 15, a cold water passageway 21 is disposed and connected to a water-feeding pipe 22 and to a water-discharging pipe 23. Fine water- feeding holes 24 for cooking the rice are formed in the inner wall of the tube 19 at equal intervals in the circumfential direction. A ring burner 21 is disposed as a heat source for cooking rice on the outer circumferential surface of the tube 19 below the water-holes 24. The washed rice is pushed-up simultaneously cooked in the rice-cooking zone 16 while a desired amount of water is supplied from the water-feeding holes 24. The tube wall of the cooling zone 15 and water contained in the rice pushed up remove the heat of the excessive boiling water flown down from the rice-cooking zone 16 to reduce the affection of the heat to the washed rice, thereby permitting to finish into a cooked rice having a stable quality. The inner circumferential surface 26 of the rice-cooking zone is preferably formed in an upwardly tapered shape.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention continuously supplies washed rice or water-absorbed rice (hereinafter referred to as washed rice) that has been absorbed after washing, and continuously and automatically cooks the unsupplied washed rice. The present invention relates to a method and an apparatus for doing so.

[Conventional technology]

Various devices have been developed or commercialized as continuous automatic rice cooking devices in which the rice cooking process is continuous and automated. Washed rice is put into a rice cooking container along with water for cooking, one or more rice cooking containers are automatically loaded into a rice cooking heating zone using a conveyor, and after cooking for a predetermined period of time, the rice is automatically moved to a steaming zone. Continuous automatic rice cooking is performed.

[Problems to be Solved by the Invention] Incidentally, in order to cook rice deliciously, it is necessary to adjust the amount of water in the rice cooking process depending on the type of rice and freshness. However, in the conventional continuous automatic rice cooking method described above, Since rice is cooked in a hatched manner using a rice-cooking container, it is difficult to adjust the amount of water during the rice-cooking process. Also, when pouring water for cooking into a rice-cooking container, it is possible to adjust the amount of water used for cooking rice, but it is difficult to adjust the amount of water used for cooking rice into the rice-cooking container. However, it was difficult to maintain a constant quality of cooked rice, such as taste and softness.

In addition, in the rice cooking method using a rice cooking container as mentioned above,
Since the rice is steamed in a rice cooking container, the steam can condense and make the rice watery, making it more difficult to maintain consistent quality.

Therefore, the present invention considers that as long as a rice cooking container is used in a continuous automatic rice cooking method, it is difficult to adjust and supply water during the rice cooking process and to prevent steam condensation. The purpose of this project was to develop a continuous automatic rice-cooking method that allows delicious rice to be cooked without any strain.

[Means for Solving the Problems] In order to achieve the above object, the continuous automatic rice cooking method according to the present invention comprises washing rice from the bottom to include a washing rice pushing band section, a cooling band section, a rice cooking band section, and a steaming band section. In addition, during the movement of the washed rice to the upper part, it is heated by a heating source installed in the rice-cooking band, and the rice-cooking water is heated above this heating source. In addition to replenishing water, the cooling zone cools the boiling surplus water that flows down from the rice cooking zone.

In the continuous automatic rice cooking method, it is preferable that the inner circumferential surface of the tubular body constituting the rice cooking band portion be formed with an upwardly widening taper.

[For production]

In the continuous automatic rice cooking method according to the present invention, washed rice is continuously supplied by pushing it upward from the lower part of the tubular body which is composed of a washed rice pushing band, a cooling band, a rice cooking band, and a steaming band. During the process of moving the washed rice to the upper part, it is heated by a heating source installed in the rice cooking band.Moisture for cooking rice is replenished above this heating source, so the amount of rice used during the cooking process depends on the type of rice, freshness, etc. The amount of water for cooking rice can be adjusted and supplied, and furthermore, the cooling zone allows water adhering to the tube wall of the cooling zone and the washed rice that is pushed up to cool the tube wall or the rice. Since the heat of the boiling surplus water flowing down from the cooking zone between the rice cookers and the rice cooker can be alleviated, the effect of heat on the washed rice that is pushed up to the cooling zone is suppressed.
The quality of cooked rice, such as taste and softness, is always stable. In addition, since the rice is cooked and steamed while the washed rice moves to the top, the cooked rice is continuously discharged to the top.

The heating source used in the present invention includes heated steam supplied into the tubular body through a small hole drilled in the wall of the tubular body or a supply pipe inserted from above the tubular body, and heating steam supplied into the tubular body or the wall of the tubular body. An electric heater provided on the outer periphery of the tubular body, a gas heater provided on the outer periphery of the wall of the tubular body, etc. can be suitably used. Further, if necessary, by using these in combination, it is possible to heat the tubular body from the inside and outside at the same time.

In addition, water for cooking rice is collected through small holes drilled in the wall of the tubular body.
Alternatively, steam, hot water, or water can be used by supplying water through a supply pipe inserted from the top of the tubular body.

On the other hand, the present inventors conducted the following investigation using a commercially available gas rice cooker in order to completely cook rice and at the same time, cook the cooked rice fluffy without deforming it.

First, we investigated the relationship between the elapsed cooking time and the temperature inside the rice cooking container. The results of this investigation are shown in Figure 4. The inside of the vessel reached the boiling range about 5 minutes after the gas was ignited, and boiling continued for about 7 minutes. During this boiling period, the rice absorbed water and turned into rice. . After about 7 minutes of boiling, the cooking water completely disappeared and the temperature inside the vessel began to rise, so when the temperature rose to about 150°C, the gas was extinguished. The elapsed time so far was about 17 minutes. After gas digestion, the temperature inside the vessel reaches 100° in about 5 minutes.
The temperature rapidly decreased to C, and then gradually decreased, so steaming was carried out for about 10 minutes as the temperature decreased. With this heat pattern, we were able to cook the rice completely and at the same time make it fluffy and soft.

Next, based on the above heat pattern, changes in the weight and volume of rice during the rice cooking process were investigated using the rice before water absorption as a reference.

The results are shown in Figure 5. Rice has both weight and volume.
It increases relatively significantly from the gas ignition to the start of boiling,
It was observed that it increased most rapidly during the subsequent boiling period, and that there was almost no change after extinguishing the fire. It was also observed that the weight of rice after cooking was approximately 1.9 times that of washed rice, and the volume of the rice was approximately 3 times that of washed rice. It has also been found that these changes mainly occur during boiling time rather than gas ignition.

Therefore, the rice cooking band part and the steaming band part in the present invention are as follows:
It is best to set the length by taking into account the push-up speed so as to obtain the above-mentioned heat pattern.Also, by configuring the inner circumferential surface of the tubular body that makes up the rice-cooking band part with a taber that spreads upward, the rice-cooking band can be heated. The rice, which expands because it is not pushed up in the belt, can be cooked fluffy and soft without deforming it as much as possible.

In addition, the small holes drilled in the wall of the tubular body, the supply pipe, and the replenishment pipe for supplying heating steam and replenishing water for cooking rice should have a diameter of about 1 to 2 mm to prevent washed rice from being pushed through. is preferred.

〔Example〕

Embodiments of the present invention will be described below with reference to the drawings.

7 FIG. 1 is an overall schematic diagram of a continuous automatic rice cooking device used in the continuous automatic rice cooking method of the present invention.

In Figure 1, 1 indicates a rice washing rice pusher and 2 indicates a rice cooker.

As shown in a schematic cross-sectional view in FIG. 2, the rice washing and pushing up machine 1 includes a pedestal 5 having a fixed plate 4 supported at its four corners by pillars 3, and a rotating motor supported on a base below the pedestal 5. 6
A fixed base 7 having a rotation motor 6, a rotation base 8 supported by the shaft of the rotation motor 6, and push-up pistons 9a and 9b provided at positions symmetrical to the rotation center on the rotation base 8. cylinders 10a and iob, and these two cylinders 1
0a, 10b, and the fixed plate 4 and the rotating disk 11 are provided with a cylinder having the same diameter as the inner diameter of the cylinder at a position corresponding to the two cylinders 10a, 10b. Through holes 12a, 12b and 13a, 13b are provided, respectively.

On the other hand, the rice cooker 2 has a configuration in which a washed rice pushing band 14, a cooling band 15, a rice cooking band 16, a steaming band 17, and a rice discharge unit 18 are stacked in this order, as shown in a cross-sectional schematic diagram in FIG. The tubular body 19 is mounted on the push-up side through-hole 12a of the rice-washing push-up machine 1 by standing it up on the stand 20. A through hole 20a having the same diameter as the through hole 12a is formed in the N1 stand 20. Also, a cooling channel 21 is formed in the cooling zone 15, and a water supply pipe 22 and a drainage pipe are formed therein. A pipe 23 is connected to the rice cooking band 16. Also, rice cooking water supply holes 24 with a diameter of 1 mm are bored at equal intervals in the circumferential direction on the inner wall of the tubular body of the rice cooking band 16.
A ring burner 2 is installed on the outer periphery of the tubular body below this water supply hole 24.
5 is provided so as to surround the tubular body. Further, the inner circumferential surface 26 of the tubular body constituting the rice-cooking band 16 is formed with an upwardly widening taper of a size approximately corresponding to the amount of expansion of rice in the process of changing into rice. In addition, in the rice discharge section 18,
The top end is slanted so that the rice can be easily taken out or spilled to one side.

Rice cooking by the continuous automatic rice cooking device having the above configuration is performed as follows.

Washed rice that has been washed or water-absorbed using an automatic rice-washing/water-absorbing system (not shown) or the like is filled into the cylinder 10b of the rice-washing rice pusher 1. The rotation motor 6 is driven to rotate the rotation base 8 by 180 degrees, and the empty cylinder 10a on the push-up side of the rice-washing pusher 1 and the cylinder 10b filled with washed rice
Replace with. With this change in personnel, the cylinder 10b operates the push-up piston 9b to push the filled washed rice to the rice-washed push-up band 14 of the rice cooker 2 at a predetermined speed, and during this time the cylinder 10a is filled with washed rice. be done. Next, in the same manner as above, the rotation motor 6 is driven to rotate the rotation base 8 by 180 degrees, and this time, the empty cylinder 10b on the push-up side of the washed rice pusher 1 and the cylinder 1 filled with washed rice
0a, and in the cylinder 10a, the pushing piston 9a is operated to push the filled washed rice to the rice pushing band 14 of the rice cooker 2 at a predetermined speed, and during this time, the cylinder 10b is filled with washed rice. .

Thereafter, the above operation is repeated, and the washed rice is pushed up one after another at a predetermined speed to the washed rice push-up band 14 of the rice cooker 2.
In the process of passing through the rice-cooking belt 16, rice-cooking water is supplied from the water-cooking water supply hole 24, heated by a ring burner 25 provided below the water supply hole 24, and cooked into rice by boiling the rice-cooking water. The rice is finished by passing through the strips 17 for a predetermined period of time.

The rice thus cooked is pushed up the rice-cooking band 16 and in the process of changing into rice, the water supply hole 24 provided above the ring burner 25 absorbs enough water to turn into rice. On the other hand, the cooling zone 15 causes water attached to the pipe wall of the cooling zone 15 and the washed rice that is pushed up to flow down from the rice cooking zone 16 through the tube wall or between the rice. It relieves the heat of boiling excess water,
In addition to suppressing the influence of heat on the washed rice that is pushed up into the cooling zone, excess water is discharged as steam from the upper end of the tubular body 19 and hot water from the lower end, which improves quality such as taste and softness. It can be cooked into good rice. In addition, since the inner circumferential surface 26 of the rice cooking band 16 up to the steaming band 17 is formed with an upwardly widening taper, the expansion when the rice changes into rice is accommodated, and the rice is cooked with less deformation. It can be cooked to.

In fact, in the continuous automatic rice cooking device having the above configuration, the inner diameter of the rice-washing push-up band 14 is formed to 125 mm, and the heating position by the ring burner 25 is set as a reference.
Above that, there is a rice cooking belt section 16 with a length of 170 mm and a 150 m
A rice-cooking water supply hole 24 is provided 120 mm above the heating position, and the inner peripheral surface of the rice-cooking belt 16 is tapered at a taper ratio of approximately 0.3. At the same time as pushing up at a speed of 10mm/min, the amount of water for cooking is increased by 10~
When rice was cooked by increasing water supply within the range of 20%, the cooked rice that was pushed up to the rice discharge part 18 did not have any crushed pieces, and the taste and softness were not the same as when cooking in a gas pot. The quality remained stable. In addition, in this implementation, the steaming belt section 17 and the rice discharging section 18
When we used heat-resistant glass instead of metal, we were able to observe the process of rice being cooked.

〔Effect of the invention〕

As described above, according to the continuous automatic rice cooking method according to the present invention, washed rice can be continuously cooked into rice without using a rice cooking container.

2 Moreover, since a tubular body is used, the moisture content can be easily adjusted, and the cooling zone softens the heat of boiling excess water flowing down from the rice cooking zone, and reduces the heat of the washed rice that is pushed up into the cooling zone. In order to suppress the effects of heat, washed rice can be cooked into rice of stable quality with the same taste and softness. Furthermore, by forming a taper on the inner circumferential surface of the rice-cooking band, rice can be cooked with extremely little deformation of the rice.

[Brief explanation of drawings]

Fig. 1 is an overall schematic diagram of a continuous automatic rice cooking device according to the present invention, Fig. 2 is a schematic cross-sectional diagram of the rice cooker, Fig. 3 is a schematic cross-sectional diagram of a washed rice push-up feeder, and Fig. 4 is a commercially available FIG. 5 is a diagram showing the relationship between the elapsed time of cooking rice using a commercially available gas rice cooker and the temperature inside the rice cooking container. ■ Washed rice pusher 2 Rice cooker 3 Support 4 Fixed plate 5 Frame 6 Rotating motor fixed base
8 9b Push-up screw 10b Cylinder 11 12b, 13a, 13b, 20a Washed rice push-up band cooling band 16 Steaming band 18 Tubular body 20 Cooling water channel 22 Drain pipe 24 Ring burner 26 Rotating base ton rotating disk through hole The rice discharge part of the rice-cooking belt is attached to the stand water supply pipe and the water supply hole for cooking water on the inner circumferential surface of the rice-cooking belt.

Claims (2)

[Claims] (1) Continuously supply washed rice by pushing it up from the bottom to the top inside the tubular body, which consists of a washed rice pushing band, a cooling band, a rice cooking band, and a steaming band, and move the washed rice to the top. During the process, the rice is heated by a heating source installed in the rice cooking zone, and water for cooking is replenished above this heating source.
A continuous automatic rice cooking method characterized by cooling surplus boiling water flowing down from a rice cooking zone in a cooling zone. (2) The continuous automatic rice cooking method according to claim 1, wherein an upwardly widening taper is formed on the inner peripheral surface of the tubular body constituting the rice cooking band.