JPH06181840A - Continuous rice cooking device - Google Patents

Abstract

PURPOSE:To equally heat and soak rice grains charged into a secondary soaking part over the vertical and horizontal directions to evenly steam and cook it and to finish it to uniform taste. CONSTITUTION:In the continuous rice cooking device consisting of a primary steaming part A, a secondary soaking part, and a secondary steaming part C, in a heating water tank 6 of the secondary soaking part B, a U-shaped guide frame 34 whose cross section is opened upward, for guiding a scraper plate 12 of a scraper conveyor 7 to its advance direction is provided so as to be continued to a chute 16 provided in the end part of the primary steaming part, and heated water is convected between the left and the right outside chambers in which a heating vapor tube 35 is provided so as to surround the outside of the guide frame concerned 34 and the inside chamber in which rice grains are contained in the inside with the guide frame as between.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a continuous type rice cooker suitable for use in a large number of rice cookers such as a lunch box catering business, a catering company, and a restaurant industry.

[0002]

2. Description of the Related Art The latest prior art of this type of continuous rice cooking device is disclosed in Japanese Patent Laid-Open No. 12945/1985.

This apparatus is a secondary soaking process in which rice grains soaked in water are transported by a belt conveyor while being steamed, and rice grains sent from the primary steaming unit are sequentially transported by a scraper conveyor in water. Part, and a secondary steaming part for performing secondary steaming while further transporting the rice grains soaked in the secondary dipping part by a belt conveyor.

According to this latest conventional technique, there is an advantage that a large amount of rice can be continuously cooked at one time, but there is a drawback that the taste (taste) of cooked rice is inferior.

It is important for this kind of rice cooker to efficiently perform a large amount of processing, but the most important thing is to improve the taste of cooked rice. Even if it can be processed in large quantities, if the cooked rice has a bad taste, it is useless.

Therefore, in order to understand the present invention well, first, the theory of the taste of cooked rice will be explained, and then the characteristics of the present invention will be described.

The taste of cooked rice (texture, textur
e) is said to be in a balance of three factors of hardness, tenacity and elasticity, and in particular, the element of the taste (taste) of cooked rice is overwhelmingly related to hardness and tenacity, and both maintain a balance between each other. Is absolutely necessary. Even a little hard rice,
If it has a tenacity proportional to hardness, it can be said that it is a good gohan, and if the toughness of the same hardness is not enough, the balance is broken and it falls into a bad range.

As described above, in order to maintain a good balance among the above-mentioned three factors of cooked rice, the time of dipping rice in water, the amount of water added,
It is necessary to consider the steaming method and time.

In the soaking step, the cooked rice absorbs water and swells, and at the same time, the starchy components containing dextrin, free amino acids and free sugar, which improve the taste of the cooked rice, are eluted to form a gelatinizing solution, which is cooked rice. However, if water is absorbed more than necessary in this soaking step, the hardness of cooked rice, which is the most important factor for eating quality, will be lost.

For this reason, in this dipping process, if the moisture absorption in the final state (steaming process) is 100%, the moisture content in the best taste is 85-90%, and the hardness of the cooked rice is not broken. Need to be kept in a state.

As described above, the starch gelatinization liquid is absorbed by the rice grains in the dipping process, but if moisture is absorbed more than necessary at this time, the hardness of the rice grains will be lost.

Therefore, in this dipping step, the starchy gelatinizing liquid must be formed so as to be sufficiently absorbed by the rice grains but not absorb water more than necessary.

Moreover, the starchy gelatinizing liquid is absorbed by the rice grains, so that it is sufficiently kneaded in the subsequent steaming step to produce sufficient stickiness.

That is, in the secondary steaming section, it is necessary to sufficiently knead the rice grains by a loosening machine so that the rice grains become sticky to each other, but the conventional apparatus has a problem that the taste is further inferior because there is no consideration for this point. .

In the dipping process (second dipping portion), it is necessary to allow the rice grains to sufficiently absorb the starchy gelatinizing liquid, which has the greatest influence on the taste and stickiness. The hardness of the rice grain, which is the most important factor, will be lost.

Therefore, in this dipping step, the taste of cooked rice will be greatly affected by how to rationally solve the above contradictory proposition, and the success or failure of this type of rice cooker lies in the treatment of this dipping step. It's no exaggeration to say.

In the conventional apparatus, particularly in this dipping process (secondary dipping portion), the treatment was insufficient and incomplete, so that cooked rice with a good taste could not be produced.

More specifically, the main part of the prior art will be described with reference to the drawings. FIG. 9 shows the secondary dipping portion 39 of the prior art.
The heating water tank 40 has a scraper conveyor 41 suspended by a pulley 42 along the heating water tank 40. Bottom wall 40 at the end of the heated water tank 40
A is formed in an arc shape along the rotation trajectory of the scraper conveyor 41, and the heated water is filled up to the level of the upper edge 40b of the end portion. The rice grains 3 in the heating water tank 40 are pressed by the scraper conveyor 41, and α and swelling by water absorption progress during the transfer, and the scraper conveyor 4 at the end thereof.
Although it is sent to the next secondary steaming section 43 by 1, when the rice grains 3 in the heated water tank 40 are pressed by the scraper conveyor 41 and are transported over the terminal end upper edge 40b in this conventional technology, Since there is no draining part, it will be transferred while containing a large amount of water.

Therefore, the rice grains absorb more water than necessary in the secondary soaking section and lose their hardness. Further, since the rice grains are transferred to the secondary steaming section together with a large amount of water, the secondary steaming section. The amount of water added in the steaming process becomes unnecessarily large, and a large amount of water drops downward from the meshes of the belt conveyor in the secondary steaming section all at once, which causes the starch gelatinization components adhering to the rice grains to be washed out to the outside. As a result, the stickiness of the rice grains disappears, and there is a problem that the taste is worsened.

Further, in the above conventional apparatus, since the transfer state is non-uniform, there is a problem that water absorption unevenness in the secondary immersion part and steaming unevenness in the secondary steaming part occur, and the steaming state is incomplete. .

That is, rice is preliminarily α
The saccharification and gelatinization proceed, and the rice grains adhere to each other, resulting in a half-lump of rice grains at the end of the primary steaming section. Therefore, if it is sent to the next secondary dipping section in this state as in the above conventional apparatus, the lumps of rice grains will be directly transferred to the secondary dipping section as large and small lumps. Since it is not sent to the dipping portion in a fixed amount, the rice grains in the central portion of the lump cannot have a sufficient water absorbing effect because they are transferred in the state of lumps of rice grains.

Further, when the rice grains that have been dipped in the secondary dipping section and further gelatinized and swollen with water have been pressed and transferred to the scraper conveyor, a large amount of gelatinized on the conveyor at the end of the secondary dipping section. Although rice grains will adhere in a lump form, in the above-mentioned conventional device, since it will be sent to the next secondary steaming section in this state, the feed amount of rice grains becomes more intermittent and the belt of the secondary steaming section becomes The accumulated thickness of rice grains accumulated on the conveyor becomes uneven in the transfer direction, resulting in non-uniform steam flow, causing steaming unevenness, and the lumps of rice adhering to the scraper conveyor flow back to the secondary dipping section. Then, it is completely gelatinized here, whereby the water in the secondary immersion part becomes a turbid liquid of glue, and this glutinous turbid liquid adheres to the surface of the rice grain in a film form, and this film has a water absorbing effect. Cause of uneven water absorption For it or not water until the rice grains of the core, has been a crunchy bad finish with a core for α of the core portion is also passed through the secondary steamed part is not sufficiently achieved.

When the rice grain group is immersed in the heated water in the secondary immersion portion, it is necessary that the heated water penetrates the rice grain group up and down at substantially the same temperature. It wasn't done.

As described above, in the above conventional apparatus, the steamed state of rice was incomplete and it was not possible to obtain a good quality product.

[0025]

The present invention, in this type of continuous rice cooker, faithfully practices the above-mentioned rice cooking theory to eliminate unevenness in water absorption and unevenness in steaming, and to provide a uniform and good taste (taste). ) Is intended to produce good cooked rice.

[0026]

SUMMARY OF THE INVENTION In order to solve the above problems, the present invention relates to a rice supply unit that has been subjected to immersion treatment in water, a belt conveyor for transferring the supplied rice, and steaming the rice during transfer. A primary steaming section provided with an outlet for heated steam, a secondary immersion section equipped with a heating water tank for immersing rice continuously supplied from this steaming section and a scraper conveyor for transferring rice in the heating water tank, In a continuous rice cooker having a belt conveyor for transferring rice continuously supplied from the dipping section to a picking section, and a secondary steaming section having an outlet for heating steam for steaming the rice being transferred In the heated water tank of the secondary dipping section, a guide frame with an open U-shaped cross section that guides the scraper plate of the scraper conveyor in its traveling direction is provided continuously to the chute provided at the end of the primary steaming section. , Heating water convects between the left and right outer chambers in which the heating steam pipes are arranged so as to surround the outer side of the guide frame and the inner chamber in which the rice grain groups are accommodated inside the guide frame. It is configured to do.

Further, in the invention according to claim 2, at the end of the heated water tank of the secondary dipping portion, an inclined surface for absorbing a starch gelatinizing solution that also serves as a drainer is provided which extends obliquely upward from the water surface, and the secondary The scraper conveyor provided in the dipping section is arranged along the inclined surface, and further rotates with respect to each belt conveyor of the primary steaming section and the secondary steaming section at a speed higher than the feeding speed of each belt conveyor. It employs a configuration in which each loosening machine is provided.

Further, in the invention according to claim 3, a disassembling machine for detaching and sending out rice on the steaming section is detachably equipped to the secondary steaming section, and is unraveled by the disassembling machine. 3. The structure according to claim 1 or 2, wherein vertical guide plates for preventing rice from falling from the belt conveyor are provided on both sides of the primary steaming section and the secondary steaming section.

In the invention according to claim 4, a casing plate for forming a steam chamber is provided on the lower side of the vertical guide plate, and the belt conveyor provided in the primary steaming part and the secondary steaming part has both sides thereof. 4. The structure according to claim 1, wherein the edge is arranged so as to be sandwiched between the lower edge portion of the vertical guide plate and the upper edge portion of the casing plate with a slight gap therebetween. It is a thing.

[0030]

According to the first aspect of the present invention, the rice grains fed from the rice soaked in the water to the primary steaming section are successively and continuously transferred by the belt conveyor until the end of the primary steaming section. The α-formation and gelatinization progresses to a certain extent and the rice grains adhere to each other to form a semi-lumped state, which is put into the secondary dipping section.The scraper plate of the scraper conveyor is placed in the heating water tank of this secondary dipping section. A guide frame having an open U-shaped cross section that guides in the direction of travel is provided continuously to a chute provided at the end of the primary steaming section, and a heating steam pipe is arranged so as to surround the outside of the guide frame. Since the heated water is convected between the outer chamber and the inner chamber in which the rice grain group is housed with the guide frame sandwiched between them, the rice grain group in the primary steaming section is a pair of rice grains from the chute. Smoothly without any resistance between the guide frames Heated water that has been introduced and is substantially heated by the heating steam pipes on the left and right outside of both guide frames is convected to the chamber containing rice grains inside the guide frames and the heated water is It is possible to maintain the same water level, heat and soak the rice grains evenly in the vertical and horizontal directions, and steam them evenly.

According to the second aspect of the present invention, the rice grains fed from the rice soaked in the water supply section to the primary steaming section are successively and continuously transferred by the belt conveyor until the end of the primary steaming section. The rice grains have become gelatinized and gelatinized to some extent, and the rice grains have adhered to each other to form a half-lump state, but at the end position of the primary steaming section, the first loosening that rotates faster in the forward direction than the feeding speed of the belt conveyor. Since a machine is provided, the rice grains in a semi-lumped state are efficiently loosened by this loosening machine, and the rice grains are sent to the next secondary dipping section in a smoothed state, which is why the rice grains are continuously delivered to a fixed amount. Sent to. In the secondary dipping section, it is pressed by the scraper conveyor and transferred sequentially, while the rice grains are uniformly absorbed with water during the transfer, and in the state where α-formation and water swelling proceed further, from the water surface at the end of the secondary dipping section. It is transferred to the inclined surface for absorbing the starch gelatinization liquid that also serves as a drainer.

Unwanted water, which is sent together with the rice grains while being gradually transferred on the inclined surface, is recirculated to the secondary dipping section from the side, and the rice particles on the inclined surface have more water than necessary. It is not absorbed and can maintain an appropriate hardness.

Therefore, only the rice grain groups containing an appropriate amount of starch gelatinization liquid remain on the inclined surface, and the starch gelatinization liquid is sufficiently absorbed by the rice grain groups until the inside of the core while these rice grains are gradually transferred. Then, in combination with the action of the next secondary steaming part, viscousity and elasticity are produced.

Thus, the rice grains which have removed unnecessary water on the inclined surface and have absorbed the necessary starch gelatinization liquid are transferred to the secondary steaming section, and these rice grains are loosened by the second loosening machine. The starch cell membrane in the gelatinized liquid adhering to the part of the rice is partially destroyed, and the dextrin, free amino acid, and starchy components leached with free sugar, which improve the taste, are sufficiently kneaded into the rice grain to improve the taste. It will generate tenacity and shine, which are one of the important factors.

Furthermore, the volume of the rice grains is made uniform by being loosened by the second loosening machine, and thus the accumulated thickness of the rice grains is transferred in a substantially constant thickness in the transfer direction. The amount of water passing through is always uniform and no steaming unevenness occurs.

Further, according to the invention of claim 3, since the loosening machine is detachably provided, it is possible to freely select a loosening machine having an optimum loosening capacity according to the quality of rice.

In addition, when rice meal adheres to and accumulates on the loosening machine during the operation of the loosening machine, and the normal loosening function cannot be obtained, the loosening machine can be removed for easy cleaning or a new loosening machine. It can be replaced with a machine. This makes it possible to always produce uniform rice.

Further, vertical guide plates are provided on the entire area on both sides of the primary steaming section and the secondary steaming section to prevent the rice grain groups transferred on the respective belt conveyors from falling from both sides. The rice grain group can be transferred reliably and without waste.

Further, in the invention according to claim 4, a casing plate for forming a steam chamber is provided on the lower side of the vertical guide plate, and the belt conveyor provided in the primary steaming part and the secondary steaming part has both sides thereof. Since the edges are arranged so as to be sandwiched between the lower edge of the vertical guide body and the upper edge of the casing plate with a slight gap, the belt conveyors provided in both steaming parts have both edges. The belt conveyor located at the periphery of the opening of the steam chamber acts as packing, and the steam in the steam chamber can be discharged from the periphery of the opening of the steam chamber. It will exert the effect of preventing leakage to the outside to the minimum.

[0040]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to illustrated embodiments.

As shown in FIG. 1, the continuous rice cooker 1
Rice grain 3 that has been subjected to the primary dipping treatment supplied from hopper 2
Primary steaming section A in which the steam is blown from the steam pipe 5 while being transported by the mesh belt conveyor 4 at a constant speed.
And a secondary soaking section B in which the rice grains 3 continuously supplied from the steaming section A are immersed in the heated water tank 6 and transferred by the scraper conveyor 7, and rice grains continuously supplied from the soaking section B. Similarly to the primary steaming section A, the secondary steaming section C is composed of a mesh belt conveyor 8 and a secondary steaming section C where the steam is steamed from the steam pipe 5 while being transferred to the extraction section 9 at a constant speed. A first loosening machine 10a is provided at the rear end of the mesh belt conveyor 4 in the primary steaming section A, a second loosening machine 10b is provided in front of the mesh belt conveyor 8 in the secondary steaming section C, and an intermediate portion and a rear portion thereof. Similarly, third and fourth loosening machines 10c and 10d are attached to the ends. 11 is a shower for injecting heated water into the scraper plate 12 of the scraper conveyor 7 to separate it from the heated water tank 6 for washing, 13 is a temperature sensor for measuring the water temperature of the heated water tank 6, and 14 is a drain for the heated water tank 6. , 15
a is a scraper at the rear end of the mesh belt conveyor 4 that slidably contacts the mesh belt 4a to drop the rice grains onto the chute 16, and 15b is at the rear end of the mesh belt conveyor 8 that slidably contacts the mesh belt 8a and takes out the cooked rice. The scraper for guiding to 9 is a variable speed motor 17a for driving the mesh belt conveyor 4, and 17b is a variable speed motor for driving the scraper conveyor 7 and the three loosening machines 10b, 10c, 10d of the secondary steaming section C. The conveyor 7 and the loosening machines 10b, 10
Of course, c and 10d may be driven by separate variable speed motors. Reference numeral 17c is a variable speed motor that drives the mesh belt conveyor 8, and 18 is a cam that contacts the cam 18a that works with the variable speed motor 17b.
It is a limit switch that operates intermittently.

The hopper 2, as shown in FIG.
A screw shaft 19 that rotates with a handle 19a fixed to the upper end is vertically installed at the flange-shaped edge portion of a.
By vertically sliding the plate-shaped shutter 20 fixed to the elevator 19b that is screwed to the plate 9 along the guide plate 20a, the vertical opening width of the outlet opening 2a can be adjusted arbitrarily. That is, the amount of rice 3 supplied can be adjusted in a wide range by adjusting the opening width of the outlet opening 2a and the feeding speed of the mesh belt conveyor 4.

In the primary steaming section A, the mesh belt 4a of the mesh belt conveyor 4 is formed of a fine mesh net made of stainless steel or the like. As shown in FIGS. A plurality of steam chambers 23 lined up in the transfer direction are formed by a casing plate 21 that is open upward on the lower surface side and partition plates 22, 22 that partition the inside thereof. In addition, the vertical guide plate 2 is attached to the flanges 21a on both sides of the casing plate 21, respectively.
4 are fixed to the lower flange portion 24a, and the upper belt 4a is arranged such that both edge portions thereof are sandwiched between the flange portions 21a and 24a with a slight gap left therebetween.

Thus, the primary steaming part A and the secondary steaming part C are
The belt conveyors 4 and 8 provided in the above are arranged such that both side edges are sandwiched between the lower edge of the vertical guide plate 24 and the upper edge of the casing plate 21 with a slight gap. , Belt conveyors 4 provided in both steaming sections A and C
8 can rotate smoothly without meandering due to the gaps located at both edges thereof, and the peripheral edges of the belt conveyors 4, 8 located at the peripheral edges of the opening of the steam chamber 23 serve as packing, Thus, the steam in the steam chamber 23 is prevented from leaking to the outside through the peripheral edge of the opening of the chamber 23.

The respective branch pipes 5a of the steam pipe 5 are horizontally inserted into the respective steam chambers 23, and the heated steam ejected from the downward outlets 25 formed at predetermined intervals in the branch pipes 5a. Through the mesh belt 4a, it is blown into the accumulated layer of the rice 3 being transferred between the guide plates 24 on both sides, and a steaming action is performed. In addition, each outlet 25
Is opened downwards because the heated steam is in the steam chamber 23.
This is to prevent the occurrence of local excess or deficiency in the steamed state by filling the inside once and blowing it into the above-mentioned deposited layer evenly from the entire upper surface. The bottom surface of the steam chamber 23 is inclined so that one side is low,
3 ... communicate with each other through the opening 22a provided in the partition plate 23 on the lower side of the slope, so that the water condensed in each steam chamber 23 is collected on the lower side of the slope and discharged from the drain pipe 26. Has been done. Reference numeral 27 is a mounting frame made of an angle member or the like.

On the other hand, the first to fourth loosening devices 10a to 1
As shown in FIG. 5, 0d is a cylindrical rotary shaft 29 in which a large number of pins 28, 28 are planted radially at a constant interval and at different angles, as viewed in the axial direction, as a drive support shaft 30 and a pivot support shaft 31. Are horizontally installed between the pins, and each pin 28 sequentially enters into the accumulated layer of the rice grains 3 as the rotating shaft 29 rotates, and acts to loosen the pin. This rotation is normally in the forward direction with the feed of the conveyors 4 and 8, and the moving speed of the tip of the pin 28 is faster than the feed speed of the mesh belts 4a and 8a.
It is preferably set to be about 3 times, whereby the feeding aid action of the rice grains 3 is exhibited together with the above-mentioned loosening and leveling action. In addition, since the pin 28 needs to regularly wash and remove the rice dregs deposited and accumulated during the operation, an attaching / detaching mechanism for detaching from the belt conveyors 4 and 8 of the primary and secondary steaming parts A and C is provided. It is provided. In one example of this attachment / detachment mechanism, the rotary shaft 29 has the locking pin 3 of the drive support shaft 30 at one end.
By providing a split groove 29a that engages with 0a, a slide cylinder 29b that can be fitted to the pivot shaft 31 and a coil spring 29c that biases the slide cylinder 29b toward the outward pushing side, are provided at the other end. It has a structure that can be easily attached to and detached from the shafts 30 and 31. 30b is a bearing of the drive support shaft 30, 31b is a pivot support shaft 31.
, 32 is a mounting plate for the drive pulley of the mesh belt conveyor 8.

In the secondary dipping section B, the heating water tank 6 is composed of a horizontal surface 6a extending from the front to the central portion, an upward inclined surface 6b continuous to the horizontal surface 6a, and a guide surface 6c drooping rapidly from the inclined surface. The inclined surface 6b is approximately 20
The inclined surface 6b is formed at an inclination of -40 degrees and the guide surface 6c is formed at an inclination of 50 to 70 degrees between the guide surface 6c and the inclined surface 6b, and the inclined surface 6b extends higher than the water surface of the water 33 in the heated water tank 6. Therefore, the inclined surface 6b also functions as a starch gelatinizing liquid absorbing step for draining the rice grain group and absorbing the starch gelatinizing liquid contained in the rice grain group to the inside of the core of the rice grain. Has become. As shown in FIG. 6, a guide frame 34 having an open U-shaped cross section continuous from the chute 16 is arranged in the heated water tank 6 so as to closely contact the bottom surface along the horizontal portion 6a and the inclined portion 6b. And this guide frame 34
A heating steam pipe 35 is arranged in the water 33 so as to surround the outside of the container, and as is clear from the state shown in the drawing, the rice grains inside are housed with the guide frame 34 sandwiched between the outside chamber. Heated water is convected between the room and the room.

As described above, the rice grains 3 supplied to the primary steaming section A from the rice soaked in the water are successively and continuously transferred by the belt conveyor 4, and the rice grains 3 are partially transferred to the end of the primary steaming section. The gelatinization and gelatinization proceed and the rice grains adhere to each other to form a semi-lumped state, which is put into the secondary dipping section B. The scraper plate 12 of the scraper conveyor 7 is placed in the heated water tank 6 of the secondary dipping section. A guide frame 34 having an upward-opening U-shaped cross section for guiding the guide steam in the advancing direction is provided continuously to the chute 16 provided at the end of the primary steaming part A, and the heating steam pipe is provided so as to surround the outside of the guide frame 34. Since the heating water is convected between the left and right outer chambers in which the 35 are arranged and the inner chamber in which the rice grain groups 3 are accommodated inside with the guide frame 34 sandwiched therebetween, the primary steaming section is provided. Rice grain group A is from the shoot 16 While being smoothly charged between the pair of guide frames 34, 34, the heating water heated by the heating steam pipes 35, 35 on the left and right outer sides of both guide frames sandwiches the both guide frames 34, 34, and the inside thereof. It is possible to convect into the chamber containing the rice grain group 3 and heat-immerse the rice grain group evenly in the vertical and horizontal directions to steam evenly.

On the other hand, the scraper conveyor 7 comprises a pair of driven pulleys 7a and 7b arranged at the same height on the horizontal surface 6a of the heated water tank 6 and a drive pulley arranged at a high position on the rear end extension line of the draining inclined surface 6b. The endless lower surface 7d of the conveyor 7 is provided along the slanting surface 6b for absorbing the starch gelatinizing liquid, which is also used as a water drainer, and is inverted on its extension line. It is supposed to do. As shown in FIG. 7, the scraper plate 12 is attached at a right angle to the chain direction via the L-shaped attachment pieces 12a at predetermined intervals between the chains 7d and 7d. And each scraper plate 12
Is set so that both ends and the lower end pass through the guide frame 34 at the lower chain position with a small gap such that rice grains cannot come in and out. A pulley 7e is attached to the rotary shaft 36 of the pulley 7a, and the first loosening machine 10a of the primary steaming section A is driven via the pulley 7e.

The shower 11 is located in the vicinity of the drive pulley 7c of the scraper conveyor 7, and when the scraper plates 12 separated from the heated water tank 6 take a fan-shaped attitude at the orbiting position of the pulley 7c, they heat water. The rice grains 3 sprayed and adhered to the surface of the scraper plate 12 have a function of washing off to the secondary steaming portion C side together with the heating water. This injection is set such that the cam 18a makes one rotation every movement of each scraper plate 12 by one pitch, and the signal from the limit switch 18 contacting the cam 18a is received for each fixed pitch for a predetermined time. For example, when the 1-pitch moving time is 1 minute, it is performed for about 3 to 6 seconds.

The secondary steaming section C is constructed in the same manner as the primary steaming section A, and the details of each section are omitted. However, in this secondary steaming section C, the soft rice grains that have not been cooked or are close to each other tend to stick to each other and easily harden, and the guide plate 27
Also, the second loosening machine 10b is attached to the front part, and preferably the middle part and the rear end, because the feed resistance becomes large and the feed resistance becomes large.
Third and fourth loosening machines 10c and 10d are provided at the places to improve the feeding assisting function as well as the leveling action to make the deposited thickness of the loosening and rice grains uniform. These loosening machines 10b-
Three units of 10d are synchronously driven via a chain. Further, the height of the mesh belt conveyor 8 is close to the outlet provided with the rear end guide piece 6c of the heated water tank 6 in order to prevent the rice 3 having a high water content coming out of the heated water tank 6 from being crushed by the impact of the drop. In addition, it is preferable that the head difference be as small as possible, and in this embodiment, the height difference is set to about 70 mm.

An example of rice cooking by the continuous type rice cooker 1 having the above-mentioned configuration will be described below. That is, the steam temperature in the primary steaming section A is 98 to 102 ° C., and the steam passing pressure is 0.1.
5 kg H ₂ O / cm ² , feed time 10 minutes, water temperature in the heating water tank 6 in the secondary immersion section B is 85 to 90 ° C., immersion time is 6 minutes, steam temperature temperature in the secondary steaming section C and passing pressure are When the feeding time is set to 12 minutes, which is the same as that in the primary steaming section A, the rice 3 that has been subjected to the primary dipping treatment supplied from the hopper 2 is converted into α in the process of being transferred by the mesh belt conveyor 4 in the primary steaming section. The gelatinization progresses to a water content of about 34%, which is loosened and evened by the first loosening machine 10a, and then passes through the scraper 15a and the chute 16 and enters the heating water tank 6 of the secondary dipping section B. Here, it is sandwiched between the scraper plates 12 of the scraper conveyor 7 and transferred, and as the gelatinization progresses, it is uniformly absorbed and swelled to soften the surface layer portion. As a result, the starch solution exuding from the rice grains is glued in water. The gelatinized starch is transferred to the slanted surface 6b for absorbing the gelatinized liquid of the starch, which also serves as a drainer.

FIG. 8 is an enlarged view showing the way the rice grain group 3 is transferred on the inclined surface 6b by the scraper plate 12. Inside the rice grain group 3, the starch gelatinization liquid a is still contained in the rice grain group 3. In addition to being contained in the rice grain group 3, a large amount of unnecessary starch gelatinization liquid b picked up by the scraper plate 12 remains on the upper surface of the rice grain group 3.

While the rice grain group 3 gradually moves upward from this state, the starch gelatinization liquid b containing an unnecessary large amount of water is refluxed from the side to the secondary dipping section, and the rice grain group 3
The starch gelatinization liquid a contained therein is sufficiently absorbed inside the core of the rice grain during its transfer, and is secondary from the guide piece 6c at the rear end of the heating water tank 6 in a half-cooked state with a water content of 58 to 63%. It is transferred onto the mesh belt conveyor 8 in the steaming section C.

The scraper conveyor 7 provided along the inclined surface 6b is turned over immediately after the rice grain 3 is transferred to the secondary steaming section C along the guide plate 6c on the extension line of the inclined surface 6b. Therefore, the rice grains 3 are not scooped up by the scraper plate 12. Next, the rice grains 3 on the mesh belt conveyor 8 are steamed while being loosened by the second to fourth loosening machines 10b to 10d and being made to have a uniform deposition thickness, and finally the water content 63
Approximately 65%, about 2.0 times the volume compared to the initial stage of transfer (about 2.7 times the volume in the hopper 5) α and gelatinization is completed, and it is completely cooked and taken out from the scraper 15b. Taken out of part 9. The take-out section 9
Then, an appropriate receiving tank may be placed, or a transfer device for sending to a processing section or the like may be installed. Further, various conditions for cooking rice can be variously changed other than the example. Furthermore, the amount of cooked rice varies greatly depending on the scale of the device and there is no limit.

In the above-mentioned embodiment, the rice 3 which has been subjected to the primary soaking treatment is supplied from the hopper 2. However, a facility for continuously performing the primary soaking is provided before the primary steaming section, and a continuous type rice cooker which is more consistent with the raw rice. May be

[0057]

[Effect] According to the invention as claimed in claim 1, the rice grain group put in the secondary dipping portion can be uniformly heat dipped vertically and horizontally so that it can be steamed evenly and finished to have a uniform taste. You can

According to the invention of claim 2, although a large amount of products can be continuously produced,
It is possible to finish cooked rice with a balanced taste (taste) of the three factors of hardness, tenacity and elasticity.

Moreover, it is possible to obtain a product of good quality which is completely free from unevenness of steaming and does not leave a core.

According to the invention of claim 3, since the loosening machine provided in the secondary steaming section is detachably provided,
It is possible to freely select a loosening machine having an optimal loosening ability according to the quality of rice, and from this aspect, it is possible to produce rice with a good taste regardless of the quality of rice.

If rice meal adheres to and accumulates on the loosening machine while it is in operation and the normal loosening function cannot be obtained, the loosening machine can be removed for easy cleaning or a new loosening machine. It can be replaced with a machine. This makes it possible to produce rice in a clean state and uniformly.

Further, vertical guide plates for preventing rice grain groups on the belt conveyor from spilling out from both sides along the longitudinal direction on both sides of the primary steaming section and the secondary steaming section are surely provided. It can send out rice grains.

Further, according to the invention of claim 4, the belt conveyors provided in the primary and secondary steaming sections are sandwiched between the vertical guide plates located on both edges of the belt conveyor and the caing plates of the steam chamber. It can rotate smoothly without meandering, and the periphery of the belt conveyor located at the periphery of the opening of the steam chamber acts as a packing, and the steam inside the steam chamber leaks to the outside from the periphery of the opening of the steam chamber. It is possible to prevent steaming to a minimum, prevent a decrease in steam pressure, and achieve a good steaming effect.

[Brief description of drawings]

FIG. 1 is a schematic vertical cross-sectional view showing an embodiment of a continuous type rice cooker according to the present invention.

FIG. 2 is a vertical sectional view of the hopper portion.

3 is a cross-sectional view taken along the line III-III of FIG.

4 is a cross-sectional view taken along the line IV-IV of FIG.

5 is a cross-sectional arrow view taken along line VV of FIG.

6 is a cross-sectional view taken along the line VI-VI of FIG.

FIG. 7 is a sectional view taken along line VII-VII of FIG.

FIG. 8 is an enlarged explanatory diagram of a main part of the present invention.

FIG. 9 is a longitudinal sectional view of a main part of a conventional example.

[Explanation of symbols]

 A Primary steaming part B Secondary dipping part C Secondary steaming part 1 Continuous rice cooker 2 Hopper (feeding part) 2a Outlet 3 Rice 4 Mesh belt conveyor 4a Mesh belt 6 Heating water tank 6b Draining starch gelatinized liquid absorption slope 7 Scraper Conveyor 7d Scraper Conveyor End Part 8 Mesh Belt Conveyor 8a Mesh Belt 9 Extraction Part 10a-10d First to Fourth Unraveling Machine 11 Shower 12 Scraper Plate 16 Chute 19 Shutter 21 Casing Plate 23 Steam Chamber 24 Vertical Guide Plate 25 Outlet port 34 Guide frame 35 Heating steam pipe

Claims (4)

[Claims] 1. A primary steaming unit comprising a submerged rice supply unit, a belt conveyor for transferring the supplied rice, and a heated steam outlet for steaming the rice during transfer.
A secondary dipping section equipped with a heated water tank for immersing rice continuously supplied from this steaming section and a scraper conveyor for transferring the rice in the heated water tank, and taking out rice continuously supplied from this dipping section In a continuous rice cooker having a belt conveyor for transporting the rice to the drying section and a secondary steaming section provided with an outlet for heated steam for steaming the rice being transported, a scraper conveyor is provided in the heating water tank of the secondary dipping section. A guide frame having an open U-shaped cross section that guides the scraper plate in the direction of travel is provided continuously to a chute provided at the end of the primary steaming section, and a heating steam pipe is provided so as to surround the outside of the guide frame. A continuous rice cooker configured such that heated water convects between the left and right outer chambers and an inner chamber that holds rice grain groups inside with the guide frame sandwiched therebetween. 2. A sloped surface for absorbing a starch gelatinizing solution that also serves as a water drainer is provided at an end of the heated water tank of the secondary dipping portion, and the scraper conveyor provided in the secondary dipping portion is the inclined surface. The continuous rice cooker according to claim 1, further comprising a loosening machine disposed along the first steaming section and further rotating with respect to the belt conveyor of the secondary steaming section, the loosening machine rotating faster than the feeding speed of the belt conveyor. 3. The secondary steaming section is detachably equipped with a loosening machine for feeding the rice on the steaming section while loosening it, and preventing the rice loosened by the loosening machine from falling from the belt conveyor. The continuous type rice cooker according to claim 1 or 2, wherein vertical guide plates are provided on both sides of the primary steaming section and the secondary steaming section. 4. A belt conveyer provided with a casing plate forming a steam chamber on the lower side of the vertical guide plate, the belt conveyor provided in the primary steaming part and the secondary steaming part has both side edges of the vertical guide plate lower edge part. 4. The casing plate is arranged so as to be sandwiched with a slight gap between the casing plate and the upper edge of the casing plate.
Any one of the continuous rice cooker.