JPH05261021A - Seasoning mixing device for steam-boiled grain - Google Patents

Abstract

PURPOSE:To prevent a fall of a food temperature of steam-boiled grain such as cooking rice, etc., at the time of mixing a seasoning liquid, to improve simple granulation of the steam-boiled grain, and to improve mixing uniformity of the seasoning liquid. CONSTITUTION:In the seasoning mixing device for steam-boiled grain, provided with a seasoning liquid atomizing device 19 for atomizing and supplying a seasoning liquid to steam-boiled grain which is being carried, and loosening machines 17, 18 for loosening and mixing the steam-boiled grain to which the seasoning liquid is atomized, a heating device 26 for heating the surface of the atomized steam-boiled grain is provided in the vicinity of an atomizing nozzle of the seasoning liquid atomizing device 19.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a steaming treatment apparatus for continuously treating grains such as rice and wheat with water while heating them, and more particularly to a post-treatment treatment apparatus for grains after steaming treatment. is there.

[0002]

2. Description of the Prior Art Grains that have been soaked in water are preliminarily steamed while being conveyed on a belt conveyor, and α
Cornification, dipping this steamed grain in high-temperature water to absorb water sufficiently, promote the gelatinization of the grain, and complete the gelatinization of the grain by steaming again. The applicant of the present invention invented a continuous steaming treatment device (Japanese Patent Publication No. 63-485).
No. 02). This continuous steaming apparatus for cereals can be used to obtain steamed cereals such as white rice in a large amount and continuously, and is therefore also used for restaurants, bento makers for sale, and the like. A trader who uses these cereal continuous steaming treatment devices treats steamed cereals manufactured using the device, for example, cooked rice by adding a seasoning liquid or the like to rice cooked rice having added value such as pilaf. Steamed cereals with this seasoning added
Further, in order to improve the shelf life and prevent the deterioration of the taste, it is used for continuous production of frozen pilaf and the like.

For continuous production of frozen pilafs and the like, steamed grains to which seasoning liquid has been added are sent to a freezer and frozen while being conveyed by a belt conveyor. If this frozen pilaf is frozen in the form of large lumps, the freezing efficiency is poor and it is impossible to thaw the lumps evenly to the center. Therefore, it is necessary to loosen the steamed cereals into several lumps of grain units before carrying them into the freezer.

[0004]

DISCLOSURE OF THE INVENTION In order to make pilafs and the like by using the above-mentioned continuous steaming and processing apparatus for grains, seasonings and the like are added to cooked rice conveyed in layers on a belt conveyor. At this time, since the seasoning liquid was atomized and supplied in order to improve the mixing condition of the seasoning liquid with the cooked rice, the moisture of the seasoning liquid was evaporated and the temperature of the cooked rice was lowered. The cooked rice became poorly granulated, so-called lumps occurred, and the mixing of the seasoning liquid was poor. Therefore, an object of the present invention is to prevent the product temperature of steamed grains such as cooked rice from dropping when mixing seasoning liquids, improve the sizing of steamed grains, and improve the mixing properties of seasoning liquids. ..

[0005]

The above objects of the present invention can be achieved by the following constitutions. That is, the seasoning liquid spraying device for spraying the seasoning liquid to the steamed grains being conveyed, and the seasoning mixing device for the steamed grains equipped with a loosening machine for loosening and mixing the steamed grains sprayed with the seasoning liquid, It is a seasoning and mixing device for steamed cereals, wherein a heating device for heating the surface of the steamed cereals to be sprayed is provided in the vicinity of the spray nozzle.

[0006]

[Function] Conventionally, since the seasoning liquid is atomized and supplied to the steamed cereals, the moisture in the seasoning liquid is easily vaporized, and the heat of vaporization is taken from the sprayed steamed cereals to lower the product temperature of the steamed cereals Was. Generally, the temperature of cooked grains such as cooked rice is 20 to 4
At 0 ° C., 5 to 10 particles are likely to be agglomerated.
At the same time, the temperature of the steamed cereal grains is lowered, and the absorption of the seasoning liquid is deteriorated. Therefore, the present invention supplies a heat amount corresponding to the heat of vaporization by a heating device to prevent the temperature of the steamed cereals from decreasing. Therefore, the steamed grains such as cooked rice can be kept at a high temperature (about 60 ° C. or higher), the granulation becomes good, and the steamed grains and the seasoning liquid can be easily mixed by the subsequent loosening machine.

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described with reference to the drawings. FIG. 1 shows a schematic diagram of the grain steaming treatment apparatus of this embodiment. The case where rice is used as the grain and the cooked rice is seasoned and then frozen is described below. As shown in FIG. 1, the apparatus of this embodiment is roughly divided into a continuous steaming processing machine 1 for grains and a seasoning mixing machine 2. The white rice that has been finished and steamed by the continuous steaming treatment machine 1 is sent to the ingredient seasoning mixer 2, the ingredients and seasoning liquid are added in the ingredient seasoning mixer 2, and after being loosened, it is cooled by the pre-cooling carrier 3. After that, it is transported to the freezer 4.

First, the water-absorbed rice that has been washed and pre-soaked is stored in the hopper 5 of the continuous steaming processor 1, and a predetermined amount of rice is discharged onto the net conveyor 7 of the primary cooking chamber 6 in predetermined amounts. The rice on the net conveyor 7 is heated and steamed by low-pressure high-temperature saturated steam of about 100 ° C. blown out from a steam outlet pipe (not shown) below the net conveyor 7, and the starch is gelatinized. .. Hot water of about 85 ° C. is supplied to the high temperature water immersion chamber 8 adjacent to the primary steaming chamber 6 and is kept warm by steam. The rice sent to the high-temperature water immersion chamber 8 provided in two chambers in the grain transport direction is further promoted to be alpha-converted, and the amount of water absorption increases,
The rice is fed sequentially by a rice feeding body 9 attached with feeding blades and rotatably provided in the direction of the arrow, and is fed to a secondary cooking chamber 10 which is the next step. In the secondary steaming chamber 10, finish steaming is performed by high-pressure saturated steam at a low pressure of about 100 ° C., for example, from a steam blow-out pipe (not shown) provided at the lower part of the net conveyor 11 while moving on the net conveyor 11. To be done.

The finished steamed white rice is subsequently sent to the seasoning mixer 2. In FIG. 1, a plurality of pre-cooling conveyors 3 for cooling the seasoned cooked rice and supplying it to the freezer 4 are provided next to the seasoning mixer 2. It can be said that this is also the first stage of the pre-cooling conveyor 3 because it is also cooled by the seasoning mixer 2. The number of stages of the pre-cooling carrier 3 is appropriately selected according to the application.

A net conveyer 14 is provided in the seasoning mixer 2, and the net conveyer 1 is provided in each stage of the precooling conveyer 3.
5 are provided, and these net conveyors 14, 1
No. 5 is arranged in an inclined manner so that the downstream side is located higher than the upstream side to save the installation space. Seasoning Mixer 2
Is fed with the white rice discharged from the net conveyor 11 of the secondary steaming chamber 10 of the continuous steaming processor 1. Four feeding crushers 16 are provided above the intermediate portion of the net conveyor 14 of the seasoning mixer 2, and one loosening crusher 17 is provided above the folded portion of the net conveyor 14.
Although not shown, each of the four feeding crushers 16 is provided with a pin whose tip end is attached to the rotary shaft at a predetermined interval and is attached to each other at a predetermined attachment angle, the pins being bent in the rotational direction. Since the feeding crusher 16 rotates the pins slightly faster than the moving speed of the net conveyor 14, the cooked rice conveyed in layers is fed in the conveying direction, and cracks or tears are generated in the layered rice during the conveyance. Can be prevented. Further, the rotation of the crusher 16 also has the effect of thinning the cooked rice layer so that seasoning liquid or the like can easily enter the cooked rice layer.

Although not shown, the loosening crusher 17 is provided with pins having a pin interval which is narrower in the lateral direction with respect to the carrying direction of the net conveyor 14 than that of the feeding crusher 16, and the cooked rice is carried. It is necessary to loosen the rice layer and break it into pieces. It is possible to obtain the rice grains that have been separated into a mass of about 3 to 5 rice grains. In addition, the degree of disaggregation can be adjusted by changing the rotation speed of the loosening crusher 17 according to the thickness of the cooked rice layer on the net conveyor 14. The disentanglement crusher is also provided immediately above the freezer 4 and above the folded portion of the net conveyor 15 of the pre-cooling conveyor 3. The loosening machine of the present invention corresponds to a loosening crusher 17 and a loosening crusher 18 described later.

Above the net conveyor 14 of the seasoning mixer 2, a seasoning liquid spraying device 19 for soy sauce, salt water, etc. is provided in this order in the conveying direction, and then an oil (vegetable oil) spraying device 20, such as salad oil, is installed. It is provided. Then, the ingredient insertion device 21 is provided on the subsequent stage side. The oil spraying device 20 is added to promote the disintegration of the cooked rice layer.

Seasoning liquid spraying device 19 and oil spraying device 20
The seasoning liquid and the oil are supplied from the spray units 22 and 23, respectively. These spray units 22, 2
Since No. 3 is pressurized by the compressor 25, the seasoning liquid and oil can be sprayed on the cooked rice layer. As shown in FIG. 1, the seasoning liquid and oil spraying devices 19 and 20 send the crusher 16 in the direction of the arrow so that the pins thereof are brought into contact with the rice cooked rice layer on the net conveyor 14 at or near the first portion. Arrange each spray nozzle (not shown) so that liquid and oil are sprayed. The reason is that the seasoning liquid and the oil can be mixed evenly in the whole cooked rice by spraying the seasoning liquid and the oil to the place where the cooked rice layer is most effectively stirred by the sending crusher 16.

Originally, since the cooked rice produced by the continuous steaming treatment machine 1 is at a high temperature, it needs to be sufficiently cooled by the pre-cooling carrier 3 including the seasoning mixer 2 and sent to the freezer 4. However, when the seasoning liquid and the oil are atomized into a fine rice and sprayed on the white rice layer, the moisture of the seasoning liquid evaporates, and the heat of vaporization of the moisture of the seasoning liquid is removed from the cooked rice layer, and the temperature of the cooked rice decreases. Below, the trial calculation results of the heat of vaporization of the seasoning liquid and the temperature change of cooked rice are shown. 1) If the amount of the seasoning liquid sprayed is 40 g / min, the amount of the seasoning liquid deposited on the cooked rice is 50%, and the amount of the seasoning liquid deposited is 20 g / min. If 50% of it evaporates and is dissipated, the amount of dissipation is 20
g / min. 2) Transported cooked rice amount is 40 kg / hour (= 700 g / min)
3) The temperature decrease amount of cooked rice can be calculated as follows. Heat of vaporization: 20 g x 585 cal / min ≈ 11700 cal Temperature drop of cooked rice (△ T): △ T = 11700 / (700 x 0.5) = 33 ° C In addition to the temperature drop of cooked rice due to evaporation of the seasoning liquid water above The seasoning liquid and oil also have the effect of cooling the rice layer.

Therefore, in this embodiment, the seasoning liquid spraying device 19 is used.
A heating device 26 for the cooked rice layer is provided near the oil spray device 20 to prevent the temperature of the cooked rice layer from decreasing. It is desirable that the heating device 26 is arranged immediately before the seasoning liquid spraying device 19 and the oil spraying device 20, respectively, in order to enhance the water absorption of the cooked rice and the water absorption of the seasoning liquid. In addition, this heating device 26 blows air heated by the used steam (steam used in the primary steaming and secondary steaming) in the continuous steaming processor 1 toward the cooked rice layer, or an electric heat It is built in the room where the heater is sprayed,
It is possible to use, for example, one that heats the air blown by the heater.

In order to cool the cooked rice layer in the pre-cooling carrier 3 after the seasoning mixer 2, a cold air blower 27 connected to a pre-cooler (not shown) immediately before each net conveyor 15 has a net conveyer 15. Are provided across the width direction of the. In addition, a loosening crusher 18 is provided at each of the folded portions of the net conveyors 15 of the pre-cooling conveyor 3. In the illustration, the final stage loosening crusher 1
8 is shown.

The seasoning liquid is indispensable in processed foods such as pilaf, which is added to white rice, and the water in the seasoning liquid is used as a water component for separating the cooked rice layer. Is. In addition, it is better to spray a large amount of both water and oil for the purpose of separating into pieces, but since oil does not affect the taste of cooked rice, the amount of spray should be kept to a minimum and the amount of seasoning liquid should be sprayed. By increasing the amount, the water content in the layer helps to separate it.

The temperature of the cooked rice layer discharged from the secondary steaming chamber 10 immediately after steaming is about 90.degree. Seasoning Mixer 2
It is desirable to provide the seasoning liquid spraying device 19 on the net conveyor 14 at a position where the temperature of the cooked rice layer supplied from the secondary cooking chamber 10 is around 60 to 80 ° C. The reason is that the white rice is cooled and the stickiness of the rice cooks the rice layer before the rice grains stick to each other, so that the seasoning liquid is sterilized and the seasoning liquid in the seasoning liquid prevents precipitation. ,
Spray the seasoning liquid while the cooked rice layer is hot.

Further, it is indispensable to mix the oil with the cooked rice layer in order to separate it, but it is desirable to spray the oil after spraying the seasoning liquid. The reason is that the rice grain can be first soaked with the seasoning liquid, and then the oil grain can be coated with oil to some extent. In the reverse order, that is, when the oil is sprayed onto the rice grains and then the seasoning liquid is sprayed, the seasoning liquid hardly penetrates into the rice grains. In this way, the rice cooking layer that has been separated to some extent
If necessary, the ingredient is introduced from the ingredient insertion device 21. If the amount of this ingredient is large, the dispersion will be good. The cooked rice that has been cooled on the net conveyor 15 subsequent to the pre-cooling carrier 1 and further separated is supplied to the freezer 4 and can be effectively and uniformly frozen.

An exhaust hood 29 is provided at a key point of the grain steaming processing apparatus of this embodiment, and steam or the like discharged during the transportation of cooked rice is exhausted to improve the working environment. Moreover, the switchboards 30, 31, 32, and 33 shown in FIG. 1 are for each operation of the continuous steaming treatment machine 1, the seasoning liquid mixing machine 2, the precooling carrier machine 3, and the freezer 4.

After the rice cooking work is finished, in order to wash the net conveyor 11 in the high temperature immersion chamber 8 and the secondary steaming chamber 10, hot water from the hot water tank 34 is jetted from the washing nozzle 35 to automatically wash the rice. To do it.

Next, FIG. 2 shows a pretreatment device for raw cereals, which is arranged in the preceding stage of the continuous steaming treatment device 1. The pretreatment device shown in FIG. 2 is for continuously performing the pretreatment of grains in preparation for the continuous steaming treatment of grains. In the steaming treatment of grains, the grains are previously immersed in water. At this time, for example, when red rice is produced by the continuous steaming treatment machine 1 (FIG. 1), rice and red beans are mixed at a constant ratio, The preliminary dipping treatment is performed.

As described above, in order to mix two or more kinds of grains and supply them to the continuous steaming treatment machine 1, it is not possible to continuously supply only one of the grains to the pre-soaking treatment device. It is necessary to feed each to the pre-soaking treatment equipment at a more precise set mixing ratio at any time. Therefore, in this embodiment, a method of operating a pretreatment device that achieves an accurate blend ratio by devising a mixed rice treatment in which rice and beans are mixed will be described.

First, an outline of the pretreatment apparatus for raw rice shown in FIG. 2 will be described. The raw rice received by a forklift or the like is put into a squeeze box 42, conveyed by an elevator 43, and conveyed from the top to a plurality of rice storage tanks 46 arranged in parallel via a neo-conveyor 44. A transport conveyor 47 is disposed below the rice storage tank 46, and the raw rice dispensed from the rice storage tank 46 is transported to the elevator 48 and arranged in series in the vertical direction in order from the top to the metal sorter 5
No. 0, the payout weighing machine 51, and the stone removing machine 52, and conveys to the elevator 54. Also, beans are beans tank 5 different from rice
5 is carried in by an appropriate means and is conveyed to the elevator 56,
It is conveyed to the elevator 62 through the metal sorter 58, the payout weighing machine 59, and the stone removing machine 60. In this way, a predetermined amount of raw rice and beans is fed from both elevators 54 and 62 to the neoconveyor 63.
It can be conveyed to the rice washing machine 64 via. Rice washing machine 6
The mixed rice conveyed to No. 4 is mixed with water in the rice feeder 66, and conveyed by the water flow to the pre-immersion tank 67 arranged in parallel for water absorption immersion. The rice and beans soaked in the pre-soaking tank 67 for a certain period of time absorb moisture and are sent to the continuous steaming processor 1 (FIG. 1) via the soaked rice conveying conveyor 68 and the soaked rice draining conveyor 70.

The control of the electric system of this apparatus is performed by the raw material receiving operation panel 71 and the raw material processing equipment operation panel 72. In addition, the entrance gate 74 and the exit gate 75 of the rice storage tank 46
Is opened and closed by compressed air by the air compressor 76.
Further, water is supplied to the preliminary dipping tank 67 by a water flow pump.

Next, the case where the apparatus of FIG. 2 is operated in an automated manner will be described. When receiving the raw material, the power of the raw material receiving operation panel 71 is turned on and the air compressor 76 is started. The basic operation switch for receiving the raw material is selected to be automatic or manual, and which of a plurality of rice storage tanks 46 to receive the raw rice is selected. Next, press the start button for automatic operation, confirm that the exit gate 75 of the rice storage tank 46 is closed and that the raw rice has not been received up to the upper limit of the rice storage tank 46, and enter the gate of the rice storage tank 46. Make sure 74 is open. Neo conveyor 4
4. When the elevator 43 is activated, preparation for receiving raw rice is completed, and a lamp is displayed.

Next, flexible container packs or ordinary bag-filled rice is sequentially charged into the squeeze box 42 by a forklift or a hoist, and is squeezed into the rice storage tank 46. When the selected rice storage tank 46 reaches the upper limit level, an alarm sounds, and the operation of each device in the stake-in system is stopped in the reverse order of the starting order and temporarily stopped. If a reservation is made in advance to continue to the next rice storage tank 46, the entrance gate 74 of the next rice storage tank 46 will be opened after a certain period of time, and stake-in will continue. If rice is not received for a certain period of time after rice is continuously squeezed in, a buzzer will sound and driving will stop automatically. After the staking work is completed, the receiving weighing machine (not shown) can confirm the integrated value of the amount of the raw rice received.

Next, the system of this apparatus from the discharging of the rice storage tank 46 to the automatic immersion will be described. First, set the time to start automatic operation (nighttime, etc.) with a calendar timer. In addition, the following conditions are set in advance for automatic operation. 1) When rice and beans are mixed at a fixed ratio, the discharge rice storage tanks 46 are selected according to rice species and the discharge amount of the rotary valve for discharging rice in each tank 46 is set. 2) Set the payout amount in the bean payout weighing machine 59. 3) Set the payout amount (rice wash amount) in the rice payout weighing machine 51. 4) Selection of the preliminary immersion tank 67, selection of the rice feed pipe valve 80 to the preliminary immersion tank 67, selection of the water supply solenoid valve 82, selection of the drainage solenoid valve (not shown), etc.

With the above conditions selected, automatic operation by a calendar timer or the like is performed in the following order. First, the condition is set such that the water supply solenoid valve 82 of the selected pre-immersion tank 67 is opened to supply water and the water supply is stopped when the level meter of the pre-immersion tank 67 becomes full. When the water supply solenoid valve (not shown) for the rice washing machine 64 and the rice sending machine 66 is opened, the water tank is filled up, and then the solenoid valve for rice washing (not shown) is opened, the rice washing machine 64 and the rice sending machine Water is circulated between the machine 66 and the presoaking tank 67. Next, the rice washing screw shaft 84 of the rice washing machine 64 is activated, the neo-conveyor 63 is activated, the elevators 54 and 62 are activated, the stone removing machine 52,
60, start of payout weighing machines 51, 59, start of metal sorters 50, 58, start of elevators 48, 56, start of conveyer 47, rotary for discharging rice under the selected rice storage tank 46. After each activation of the valves, the rice discharge cylinder gate 75 under the selected rice storage tank 46 is opened.

By the operation of each device as described above,
Dispensing, weighing, washing, and feeding rice and beans are automatically performed in this order by the set amount of the weighing machine. At this time, in order to alternately send beans and rice to the neo-conveyor 63 for each set amount,
The following system is adopted.

When it is desired to mix brown rice and beans at a ratio of 10: 1, for example, the line of the brown rice weighing machine 51 continuously measures 10/11 brown rice which is the required amount of rice cooking capacity of the rice cooking facility to measure the beans. The line of the machine 59 continuously weighs 1/11 of the necessary amount of beans of the line of the brown rice weighing machine 51,
The two are mixed to ensure the desired mixed rice.

It is assumed that the metering control as shown in FIG. 3 is performed as the automatic control for mixing at a predetermined ratio. As shown in FIG. 3, the brown rice pay-out weighing machine 51 is, for example, 10
Every time 5 kg is weighed, 5 kg is weighed once by the bean dispensing dispenser 59. If the brown rice weighing 5
If the time is not completed, the automatic weighing control circuit is built in that does not start the second measurement of beans and waits.

When the dispensing weighing machines 51, 59 reach the set amount, the respective devices are stopped in the order opposite to the starting order at the time of dispensing rice and beans. After a few minutes depending on the timer setting conditions, washing rice, washing beans, sending rice, and sending beans are also completed, and each device stops in the reverse order of startup. After the rice and beans have been sent to the pre-soak tank 67, the bran accumulated in the upper part of the tank 67 is supplied with the solenoid valve 8
Leave 2 open for a few minutes to allow it to overflow and remove the bran.

Then, the water supply solenoid valve 82 is closed and the flow rate is about 60-
Batch immersing in tank for 90 minutes. After the completion of the immersion time, the drainage solenoid valve (not shown) is opened to drain water and drain water for preparation of cooked rice.

Here, depending on the conditions for preparation for automatic operation on the continuous steaming processor 1 side, the rice discharge valve 87 of the pre-soak tank 67 is opened to discharge the mixed rice soaked, and the soaked rice conveyer 68 causes the soaked rice drainer conveyer 70. Continuous steaming processing machine 1
The soaked rice is automatically fed to the feeding hopper 5 (Fig. 1) of. Then, the preliminary dipping tanks 67 are continuously used in a batch manner under continuous cooking conditions on the continuous steaming processor 1 side, and the like.

According to this embodiment, since rice and beans are alternately supplied to the rice washing machine 64 in a predetermined supply amount, the rice is continuously mixed with the accurate rice mixing accuracy in the continuous steaming treatment machine 1 in the subsequent stage. Can be supplied. Also, the mixed rice ratio is 5 for both weighing machines.
By setting 1 lot weight of 1, 59 arbitrarily,
It can be selected as appropriate, and the blending rate is good because the blending is performed before the washing and the rice sending steps. The above-described order of automatic operation of the raw material pretreatment apparatus of the present embodiment is only an example, and it may be carried out in order depending on the case.

[0037]

EFFECTS OF THE INVENTION According to the present invention, even if a fine mist of the seasoning liquid is supplied, the temperature of the cooked rice is not lowered, and the cooked rice can be kept at a high temperature (about 60 ° C. or higher), so that the granules can be made into single grains Good and uniform mixing of seasoning liquid is possible.

[Brief description of drawings]

FIG. 1 is an overall view of a grain steaming treatment apparatus according to an embodiment of the present invention.

FIG. 2 is an overall view of a raw material pretreatment apparatus according to an embodiment of the present invention.

FIG. 3 is a time chart of the mixed rice system of the embodiment of the present invention.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 ... Continuous steaming processing machine, 2 ... Seasoning mixing machine, 3 ... Pre-cooling conveyance machine, 4 ... Freezer, 16 ... Sending crusher, 17,
18 ... Hogushi crusher 19 ... Seasoning liquid spraying device, 20 ... Oil spraying device, 21 ...
Tool charging device, 26 ... Warming device, 46 ... Rice storage tank, 55
… Beans tank, 64… Rice washing machine, 66… Rice sending machine, 67… Pre-soaking tank

Claims (1)

[Claims] 1. A seasoning liquid mixing device comprising a seasoning liquid spraying device for spraying the seasoning liquid onto the steamed grains being conveyed and a disentangling machine for loosening and mixing the steamed grains sprayed with the seasoning liquid. A seasoning and mixing device for steamed grains, comprising a heating device for heating the surface of the steamed grains to be sprayed, in the vicinity of the spray nozzle of the spray device.