JPH049511B2 - - Google Patents

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a processing device for boiled food, particularly for adding seasonings such as vinegar to boiled food such as boiled rice and mixing uniformly. The present invention relates to a processing device for processing.

(Prior Art) Conventionally, for example, when seasonings such as vinegar and various seasonings are mixed with cooked rice and served as sushi rice, a method as disclosed in JP-A-61-70949 has been used. The cooked and supplied rice is piled up on a mesh belt and transported, seasonings are added on top of the rice, and the rice is blown forward and diagonally upward by a stirring means that rotates at a faster speed than the mesh belt. It is known that the structure is as follows. Note that the stirring means is constructed by attaching blades around a rotating shaft at predetermined intervals.

(Problem to be solved by the invention) By the way, when cooked rice is piled up on the mesh belt as described above and seasonings are added,
In order to spread the seasoning throughout, it is necessary to add a large amount of seasoning to the extent that the seasoning flows down from the mesh belt, which poses the problem of wasting expensive seasoning. On the other hand, when the mesh belt is replaced with a flat belt, there is a problem that there is too much seasoning material near the contact portion with the flat belt, which tends to stick, and that the seasoning material becomes uneven.

In addition, since seasonings are added to the cooked rice and the rice is raked up and blown away with a blade, the rice tends to stick to the blades and form clumps, especially when seasonings have been added. However, there is a problem that stirring and mixing cannot be performed.

SUMMARY OF THE INVENTION In view of the above conventional problems, it is an object of the present invention to provide a processing device for boiled foods that can stir and mix seasonings without wasting them and without forming lumps even if they are somewhat sticky.

(Means for Solving the Problems) In order to achieve the above object, the present invention provides a stirring rotor in which a plurality of stirring blades are attached in the circumferential direction and the axial direction around a rotating shaft that is driven to rotate around a horizontal axis. , a stirring container whose bottom surface is formed along an appropriate range below the movement locus of the outer peripheral edge of the stirring blade, and a seasoning material supply means for supplying seasoning material from above the stirring container, and approximately in the circumferential direction. The stirring blades located at the same position are inclined in the same direction with respect to the rotation direction, and the stirring blades located adjacent to each other in the circumferential direction are inclined in opposite directions.

(Function) According to the above structure of the present invention, since the seasoning material is supplied into the stirring container and added to the boiled food in the stirring container, the seasoning material is not wasted, and the seasoning material is not wasted. Since the bottom surface follows the movement locus of the outer periphery of the stirring blade, the boiled rice near the bottom surface is well stirred, and as the stirring roll rotates, it is gradually lifted along the arc-shaped bottom surface, allowing the seasoning is mixed uniformly without being unevenly distributed, and the stirring blades located at approximately the same position in the circumferential direction move in the same direction.
In addition, since the stirring blades located adjacent to each other in the circumferential direction are inclined in opposite directions, the boiled food is mixed as if being cut alternately as the stirring roll rotates.
Even if the boiled food has some stickiness in the mixed state of seasonings, it can be stirred and mixed uniformly without forming lumps.

(Example) Hereinafter, an example of the present invention will be described with reference to FIGS. 1 to 4.

This embodiment is a device for manufacturing prepared foods such as pilaf, chicken rice, and dry curry, and the device adds seasonings to cooked rice, mixes it, stir-fries it, and then discharges it. This is what I did.

Reference numeral 1 denotes a pedestal, and a stirring container 2 is installed on the top of the pedestal. The cooked rice R is supplied into the stirring container 2 by a conveyor 4 through a supply port 3 opened at the top of one end thereof. In this stirring container 2,
A pair of stirring rotors 5 rotatable around a horizontal axis are arranged in parallel.

The stirring rotor 5 consists of a rotating shaft 6 rotatable around a horizontal axis and a plurality of stirring blades 7 mounted around the rotating shaft 6 at intervals of 90 degrees in the circumferential direction and at appropriate intervals in the axial direction. It is composed of These stirring blades 7 are inclined with respect to the rotation direction thereof, and the stirring blades 7 at substantially the same position in the circumferential direction are inclined in the same direction, and the stirring blades 7 are located adjacent to each other in the circumferential direction. are tilted in opposite directions. Furthermore, stirring blades 7 adjacent in the circumferential direction
They are arranged so as to be located midway between them in the axial direction of the rotating shaft 6. Therefore, the arrangement of the stirring blades 7 is staggered, as shown in the developed view of the virtual outer cylindrical surface of the stirring rotor 5 shown in FIG.

The rotary shaft 6 is a hollow shaft, and the ends of support shafts 9a and 9b are fitted into both ends of the rotary shaft 6 to be supported. These support shafts 9a, 9b are connected to the stirring container 2.
It is rotatably supported by a bearing 8 installed on the pedestal 1 on the outside of the mount 1. One of the support shafts 9a can be rotationally driven by a drive motor 10, and has a rotational force transmitting pin 11 protruding from its fitting end portion to engage with a notch formed in the rotation shaft 6. The other support shaft 9b is biased toward the rotating shaft 6 by a spring 12.

The bottom surface of the stirring container 2 is provided with a pair of stirring rotors 5.
It is formed in a shape in which partial cylindrical surfaces are connected in parallel so as to follow an appropriate range at the lower part of the rotation locus of the outer peripheral edge of the stirring blade 7, and one end thereof extends obliquely upward toward the supply port 3. , the other end extends diagonally downward toward the outlet 13. Further, both side plates of the stirring container 2 are arranged close to the stirring blades 7 on both sides.

A stirring rotor 5 near the supply port 3 of the stirring container 2
In the upper part of the rice R supplied in the stirring container 2,
Seasoning material supply means 14a, 14b are provided for adding various liquid or solid seasoning materials such as vinegar, soy sauce, sauce, oil, ketchup, salt, pepper, and mixtures thereof. The upper part of the stirring container 2 including 14b is covered with a cover plate 15 except for the supply port 3. Further, the stirring container 2 is divided into upper and lower halves at the axial center position of the rotating shaft 6, and the upper container is configured to be removable.

At the bottom of the stirring vessel 2, a roaster drum 21 is disposed, which has a semi-cylindrical lower part, a U-shaped cross section with both side edges extending upward, and a closed surface. An input port 22 is provided at the upper part of the roaster drum 21 at an appropriate distance from one end thereof, facing the delivery port 13.
is formed, and a discharge port 23 is formed at the lower part of the other end. Further, the upper surface of this baking drum 21 is configured to be removable.

A feed rotor 25 is disposed within the oven drum 21. The feed rotor 25 is composed of a rotating shaft 26 and a plurality of feed blades 27 that are substantially spirally attached around the rotating shaft 26 at intervals of 90° in the circumferential direction. These feed blades 27 are adjacent feed blades 2 when viewed from a direction perpendicular to the axial direction of the rotating shaft 26.
7 to form an overlap D, and the outer peripheral edge of the feeding blade 27 overlaps the baking drum 21.
It is formed so as to be close to the semi-cylindrical surface of the lower part of the broiler drum 21, and is configured to scrape off the rice R adhering to the inner surface of the broiler drum 21 without leaving any residue behind.

The rotary shaft 26 is a hollow shaft, and the ends of support shafts 29a and 29b are fitted into both ends of the rotary shaft 26 and supported. These support shafts 29a, 29b are rotatably supported by end plates 21a, 21b of the baking drum 21 and bearings 28 installed outside the baking drum 21. Further, one of the support shafts 29a can be rotationally driven by a drive motor 30, and has a rotational force transmitting pin 31 protruding from its fitting end portion to engage with a notch formed in the rotation shaft 26. The other support shaft 29b is biased toward the rotating shaft 26 by a spring 32.

Band heaters 33 and far-infrared plates 34 serving as heating means are attached to the bottom surface of the baking drum 21 at appropriate intervals in the axial direction.

Further, a fan 35 for blowing hot air of about 180° C. is attached to the upper part of the baking drum 21 and the end plate 21a at one end, and an exhaust fan 36 is arranged on the upper surface of the other end of the baking drum 21. . Reference numerals 37 and 38 are air conditioning plates that guide hot air from the fan 35 and hot air containing steam to the exhaust fan 36. Furthermore, an oil reservoir 3 is provided on the upper outer surface of both side walls of the baking drum 21.
9 is provided, and a capillary member 40 partially immersed in this oil reservoir 39 is brought into contact with the inner surface of the kiln drum 21, and is configured to be automatically lubricated.

Next, the operation will be explained.

The cooked rice R is fed to the feed port 3 of the stirring container 2 by the conveyor 4. The rice R supplied into the stirring container 2 is such that the stirring blades 7 of the stirring rotor 5 are tilted in the same direction when they are located approximately at the same position in the circumferential direction, and in opposite directions when they are located adjacent to each other in the circumferential direction. As shown by the arrows in FIG.
Even if the seasonings supplied from 4b are added and become somewhat sticky, they are mixed uniformly without forming lumps.

In addition, all of the supplied seasoning is used without flowing out, and since the bottom surface of the stirring container 2 is formed in an arc shape along the movement locus of the outer periphery of the stirring blade 7, the stirring rotor 5 As it rotates, it is gradually lifted up and sent along the arcuate bottom surface while being mixed with the rice R as described above, so that the seasonings are unevenly distributed near the bottom surface of the stirring container 2, resulting in partially sticky rice. There is no possibility that R is formed, and the mixture is uniformly mixed. Note that the rotational speed of the stirring rotor 5 is suitably about 15 to 45 rpm.

In this way, the rice R, in which the seasonings have been uniformly mixed by the pair of stirring rotors 5, is fed into the roaster drum 21 through the outlet 13. The feed rotor 25 in the baking drum 21 is rotated, for example, 5 to 7 times in the forward direction by the drive motor 30, and then rotated 1 to 2 times.
Stop for a time equivalent to the rotation, then rotate in the opposite direction for 2~
It rotates forward and backward, making three rotations. In addition,
The appropriate rotational speed of the feed rotor 25 is 15 to 45 rpm.

As a result, the rice R mixed with the seasoning is transferred to the feed blade 2 as the feed rotor 25 rotates in the forward direction.
At step 7, the food is scraped up in a direction substantially perpendicular to the feed direction and gradually sent toward the discharge port 23, where it is heated and fried by the band heater 33 at the bottom of the roaster drum 21. In addition, by temporarily stopping the feeding, the food is heated strongly during that time, so that the food is fried well. Furthermore, the feed rotor 2
As a result of the reverse rotation of step 5, the rice R, which had been biased to one side and accumulated as shown in FIG. Uniformly fried rice R can be obtained, and the feed blade 27 can also be cleaned.

Furthermore, since the feed blade 27 is provided with an overlap D in a direction perpendicular to the axial direction of the rotary shaft 26, and the outer peripheral edge of the feed blade 27 is close to the semi-cylindrical surface of the lower part of the baking drum 21, The rice R adhering to the inner surface of the broiler drum 21 is also scraped off without leaving any residue, and then sent out.

In addition, since a flow of hot air is formed in the upper part of the roaster drum 21 by the fan 35 and the exhaust fan 36, the steam generated while frying the rice R can be quickly exhausted, and the steam generated while frying the rice R can be quickly exhausted. It is possible to prevent the steam from coming into contact with the roaster drum 21 and condensing, causing moisture to adhere to the fried rice R and making it sticky. The flow of wind that discharges this steam is
Although it does not necessarily have to be hot air, it is preferable that the temperature difference is small so as not to cool the fried rice R, and hot air is also preferable because sterilization can be performed at high temperatures.

In addition, as the heating means for the grill drum 21, the band heater 33 is used to heat the roaster drum 21 via the far-infrared plate 34, so the rice R is heated by the far-infrared rays, and the seasonings attached to the surface permeate. is promoted, allowing the flavor to infuse well. Note that a gas burner or the like may be used instead of the band heater 33.

Further, in the above embodiment, in the stirring vessel 2, the rice R is fed while being mixed by the stirring blade 7 in a direction parallel to the feeding direction, and in the broiler drum 21, the rice R is fed by the feeding blade 27 perpendicular to the feeding direction. Since the mixture is being scraped up and mixed in one direction, the mixture is stirred in two directions, and the entire mixture can be mixed more uniformly.

In addition, if the stirring container 2 or stirring rotor 5 becomes dirty,
When changing the type of material to be processed, remove the upper part of the stirring container 2 and move the support shaft 9b against the spring 12 to change the support shafts 9a, 9b.
By separating the rotation shaft 6 from the stirring rotor 5
can be removed from inside the stirring vessel 2, and each can be easily washed.

Similarly, cleaning the baking drum 21 and the feed rotor 25 can be done by removing the top surface of the baking drum 21, moving the support shaft 29b, separating it from the rotating shaft 26, and taking out the feeding rotor 25 from the baking drum 21. Therefore, it can be easily performed.

(Effects of the Invention) According to the boiled food processing apparatus of the present invention, as is clear from the above explanation, the seasoning is supplied into the stirring container and added onto the boiled food, so the seasoning is wasted. Moreover, since the bottom of the stirring container follows the movement locus of the outer periphery of the stirring blade, the boiled food near the bottom is well stirred, and as the stirring rotor rotates, the arc-shaped Since it is gradually lifted along the bottom, the seasonings are mixed evenly without being unevenly distributed. Furthermore, since the stirring blades located at approximately the same position in the circumferential direction are tilted in the same direction, and the stirring blades located adjacent to each other in the circumferential direction are tilted in opposite directions, the boiled food increases as the stirring rotor rotates. The ingredients are mixed in an alternating manner, and even if the cooked food becomes a little sticky with the seasonings mixed in, it does not form lumps and can be stirred and mixed uniformly.

[Brief explanation of drawings]

Figures 1 to 4 show an embodiment of the present invention, with Figure 1 being a vertical front view, Figure 2 being a vertical side view, Figure 3 being a developed view of the virtual outer circumferential surface of the stirring rotor, and Figure 4. is an explanatory diagram of the behavior of rice in the roaster drum. 2... Stirring container, 5... Stirring rotor, 6... Rotating shaft, 7... Stirring blade, 14a... Seasoning material supply means, 14b... Seasoning material supply means.

Claims (1)

[Claims] 1. A stirring rotor in which a plurality of stirring blades are attached in the circumferential and axial directions around a rotary shaft that is driven to rotate around a horizontal axis, and a bottom surface along an appropriate range below the movement locus of the outer periphery of the stirring blades. and a seasoning supply means for supplying a seasoning material from above the stirring container, and the stirring blades, which are located at approximately the same position in the circumferential direction, are inclined in the same direction with respect to the rotation direction, A boiled food processing device characterized in that stirring blades located adjacent to each other in the circumferential direction are inclined in opposite directions.