JPH04348718A - Steam boiling rice cooking device - Google Patents

Abstract

PURPOSE:To obtain the steam boiling rice cooking device for obtaining rice in which a variance for absorbing a seasoning material is small. CONSTITUTION:Steam rice boiled by steam of a high temperature is immersed into hot water and allowed to absorb water. This steam rice which absorbs water is boiled by steam of a high temperature again and cooked. This rice is supplied immediately from a conveyor 1 to the succeeding conveyor 2 and transferred, and at the time of this transfer, a seasoning material supply work from a supply port 3 is executed plural times in the transfer direction, and also, a stirring work by a stirring body 4 is executed plural times in the transfer direction.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention This invention relates to a rice steaming device for cooking rice by immersing it in boiling water and then steaming it with high temperature secondary steam.

0002

2. Description of the Related Art Japanese Utility Model Publication No. 57-1740 describes a system in which a stirrer is disposed on the upper surface of a conveyor whose top is open, and vinegar is mixed in during transportation by the conveyor.

0003

[Problem to be solved by the invention] Executed in 1740-1983
In the method described in the publication, already cooked cooked rice is fed to the conveyor, so the temperature of the cooked rice during transfer is low, and even if vinegar is mixed into the cooked rice in this state, the absorption of vinegar by the cooked rice will be reduced. low. In addition, when cooked rice in a state where the temperature has decreased becomes viscous and tends to form into dumplings when stirred, the cooked rice that has become into dumplings tends to have uneven absorption of food. For this reason, a larger amount of food than necessary is mixed in to prevent viscosity even when stirred, so adding more food than necessary not only results in waste, but also results in rice with a strong flavor, resulting in a decrease in quality and product value. decreases significantly.

0004

[Means for Solving the Problems] This invention provides a steam-cooking device for producing cooked rice with less variation in the absorption of seasonings, and the method is to immerse steamed rice that has been steamed using high-temperature primary steam in boiling water. In rice that is cooked by steaming using high-temperature secondary steam, a net-type conveyor 2 with an agitator 4 provided above is arranged following the conveyor 1 of the high-temperature secondary steam supply device, and the conveyor 2 is positioned above the conveyor 2. The steaming rice cooking device is provided with a plurality of seasoning supply ports 3 that can be opened and closed in the direction of rice transfer.

[0005]

[Example] An example of the present invention will be explained with reference to the drawings.
Reference numeral 1 denotes a conveyor of a high-temperature secondary steam supply device, which transfers boiled rice that is exposed to high-temperature steam during transfer. The conveyor 1
Below the end of the transfer, there is a net-type conveyor 2 that further transfers the cooked rice transferred by the former conveyor 1.
is provided rotatably.

[0006] Above the conveyor 2, a stirring device 5 having a plurality of stirring bodies 4 arranged radially and in the width direction of the conveyor 2 is rotatably provided. Note that the stirring device 5 is
It is configured to rotate at a higher speed than the conveyor 2. 3
A plurality of seasoning supply ports are provided above the stirring device 5 and in the direction in which the cooked rice is transferred, and are connected to the seasoning material storage tank 7 via a feed pipe 6.

[0007] A switching tool 8 is provided in the middle of the feed pipe 6, and by operating the switching tool 8, selective supply and stop can be performed. In addition to vinegar, the seasoning storage tank 7 stores coloring liquid and the like. A guide plate 9 is provided between the conveyor 1 and the conveyor 2, and guides the cooked rice discharged from the conveyor 1.

Reference numeral 10 denotes a take-out conveyor that transports the cooked rice that has absorbed seasonings discharged from the conveyor 2 to a take-out part (for example, a boxing part). In addition, conveyors 1, 2, 10
is covered with a gate-shaped cover 11.

[0009]

[Effect] Next, the effect will be described. The cooked rice that has been steamed using high-temperature primary steam, immersed in hot water, and then steamed using high-temperature secondary steam is discharged from conveyor 1 and supplied onto conveyor 2 via guide plate 9. The cooked rice supplied onto the conveyor 2 is stirred by the stirring body 4 of the stirring device 5 during the transfer, and is further transferred to reach the lower side of the seasoning material supply port 3.

In this case, the cooked rice supplied onto the conveyor 2 is cooked rice that has just been steamed using high-temperature secondary steam, so it is at a very high temperature, and even when stirred by the agitator 4, it does not form into dumplings. Stir well without stirring. Then, on the conveyor 2, by switching the switching device 8, for example, "mixed vinegar" is supplied from the supply port 3 of each seasoning, and at the same time, each stirring device 5
Since the rice is stirred and transferred by the stirring body 4, the cooked rice layer is stirred multiple times and the seasoning material is supplied multiple times, so that the cooked rice absorbs the seasoning material efficiently.

[0011] Since the conveyor 2 is of a net type, part of the seasoning material that has reached the bottom of the cooked rice layer leaks out. Therefore, the seasonings are not absorbed excessively by the cooked rice at the bottom, so that variations in the absorption of seasonings can be reduced. "Vinegar combination"
When the above work is completed and you want to perform coloring, close the seasoning supply port 3 once, spray water from above to wash the conveyor 2 and stirring device 5, and then switch the switching tool 8 to turn on the colored liquid. supply.

[0012] The cleaning at this time involves cleaning only the conveyor 2 and the stirring device 5, and since it is sufficient to spray water from above, it is much easier than cleaning the entire known device.

[0013]

[Effects] As described above, the present invention provides a method for cooking rice by immersing steamed rice in boiling water using high-temperature primary steam and then steaming the rice using high-temperature secondary steam. Next, a net-type conveyor 2 with an agitator 4 provided above is arranged, and a seasoning supply port 3 that can be opened and closed is provided above the conveyor 2, making it a steam rice cooking device. Following the conveyor 1 of the device for supplying high-temperature secondary steam, a net-type conveyor 2 with an agitator 4 installed above is arranged. Because I set up mouth 3,
Since it is only necessary to clean the agitator 4 and the conveyor 2 when using different seasonings, the work becomes much easier. Further, the seasoning can be sprinkled on the continuously fed cooked rice before its temperature drops, and the cooked rice absorbs the seasoning well.

[0014] Since the rice is stirred before the temperature drops, the rice grains do not become lump-like even when stirred, and can be seasoned evenly. Furthermore, since the absorption of seasonings in cooked rice can be increased, there is no need to spray a large amount of seasonings. Further, since the conveyor 2 is constructed as a net-type conveyor, it is possible to reduce variations in the absorption of seasonings by the layered cooked rice and increase the product value.

[0015] Furthermore, since the seasoning is supplied multiple times in the direction of transport of the stirred cooked rice layer being transferred by the conveyor 2, it is possible to further increase the absorption of the seasoning and obtain cooked rice of good quality with less variation. can.

[Brief explanation of drawings]

FIG. 1 is a plan view.

FIG. 2 is a side sectional view.

[Explanation of symbols]

1 Conveyor 2 Conveyor 3 Supply port 4 Stirring body

Claims (1)

[Claims] Claim 1: In a device for cooking rice by immersing it in boiling water and then steaming it with high-temperature secondary steam, a stirrer is installed above the conveyor 1 of the high-temperature secondary steam supply device. 4, a net-type conveyor 2 is disposed, and a plurality of seasoning supply ports 3, which can be opened and closed, are provided above the conveyor 2 in the direction of rice transfer.