JPH06197839A - Method for cooling cooked rice and cooked rice cooing device used therefor - Google Patents

Abstract

PURPOSE:To make cooked rice fluffy and delicious without crushing by blowing hot air to the surface of the cooked rice by air blowing means to dry the cooked rice prior to blowing cold air to the cooked rice by a cooling means. CONSTITUTION:Hot cooked rice is put in the stirring hopper 7 of a rice supply means 1 and stirred by rotation of stirring blades 5. An opening damper 6 is opened and the rice is put in a mixing hopper 9 and fed into the starting end portion of the transfer conveyr 12 of a first transfer means 2a by given amounts by rotation of mixing blades 8 in the hopper 9, and the cooked rice 20 is moved diagonally rightwards and upwards of the transer conveyor 12. At the starting end portion of the transfer conveyor 12 hot air of 50 to 80 deg.C is blown to the surface of the cooked rice 20 from the bellows 18 of an air blowing means 3, and the rice 20 is then cooled by blowing cold air of about 18 deg.C from the bellows 19 of a cooling means 4 as the transfer conveyor 12 moves. The rice is then fed into second 2b and third 2c transfer means and cooled likewise by the cooling means 4.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooked rice cooling method capable of cooling hot cooked cooked rice in a delicious state and a cooked rice cooling device used therefor.

[0002]

2. Description of the Related Art If hot rice is packed in a lunch box or the like as it is, side dishes to be packed together are corroded. Therefore, it is necessary to cool the hot cooked rice before it is packed in a lunch box or the like. And conventionally, for example, 90 to 85 after cooking rice
The boiled rice at ℃ is stirred and blown with cold air at about 18 ℃ to cool the cooked rice.

[0003]

However, according to the conventional method, the cooked rice at 90 to 85 ° C is blown with cold air at about 18 ° C while stirring to rapidly cool the surface of the hot cooked rice. Therefore, dew condensation occurs on the surface of the cooked rice and water drops are generated, and the surface of the cooked rice is gradually dried, which causes a problem that the rice is crushed during the manufacturing process and the taste is reduced.

Therefore, the object of the present invention is to provide a method for cooling cooked rice, which is dried without dew condensation on the surface of the cooked rice, is elastic without crushing, and is very delicious, and a cooked rice cooling apparatus used therefor. There is.

[0005]

In order to achieve the above-mentioned object, a method is characterized in that hot rice cooked rice is blown with hot air to dry the surface and then cooled.

Also, in order to achieve the above-mentioned object,
An air blowing unit that blows hot air is installed on the start end side of the transfer conveyor of the transfer unit that moves hot cooked rice after cooking rice, and a cooling unit is installed on the middle or end side of the transfer conveyor.

Further, it is preferable that the temperature of the hot air blown from the blower means is set to 50 to 60 ° C. because of the effect described later.

[0008]

As described above, according to the cooked rice cooling device of the present invention, hot cooked cooked rice is stirred and loosened, and a fixed amount of cooked rice, for example, 90 to 85 ° C. is sent to the starting end of the transfer conveyor in the transfer means and transferred. It can be moved on the conveyor. At the start end of the transfer conveyor, hot air of, for example, about 50 to 80 ° C. is blown onto the surface of the cooked rice from the blowing means, and cold air of about 18 ° C. is blown from the cooling means on the way or at the end side along with the movement of the transfer conveyor. It is cooled by being entrapped.

[0009]

The details of the present invention will be described with reference to the embodiments shown in the drawings. First, a method of cooling cooked rice will be described. For example, stir the cooked rice at 90 to 85 ° C after cooking, and stir this cooked rice as it is or further stir the cooked rice 5
The surface is dried by blowing hot air of about 0 to 80 ° C, and then the cold rice of about 18 ° C is blown to cool the cooked rice. Here, the hot air means a temperature higher than room temperature, for example, a temperature in the range of 35 to 85 ° C. In this way, by blowing hot air of about 50-80 ° C to dry the surface before blowing cold air of about 18 ° C, the surface of cooked rice is kept in a solid state without dew condensation,
Depending on the purpose of adding gloss to the surface as it cools, the cooked rice can be maintained in a freshly cooked state even if dew condensation occurs on the surface of the cooked rice by applying cold air later. Then, the temperature of the hot air at this time is preferably set to 50 to 60 ° C. in order to have a cooling effect to some extent. In addition, to blow hot air or cold air to hot cooked rice, while moving the cooked rice by the transfer means,
Alternatively, it can be done while stirring the rice in the container.

Next, a cooked rice cooling device A for actually carrying out the above-described cooked rice cooling method will be described with reference to FIGS. 1 to 4. The cooked rice cooling device A includes a cooked rice supply means 1, a first transfer means 2a, and a second transfer means 2 as shown in FIGS.
b, third transfer means 2c, blowing means 3 for blowing hot air,
It is composed of cooling means 4 for blowing cold air.

The rice feeding means 11, a stirring hopper 7 having an agitating blade 5 inside and an opening / closing damper 6 at the bottom as shown in FIG. 3, and a disentangling hopper 9 having disentangling blades 8 inside, are set at a slight distance. The upper and lower parts are fixed to the mounting frame 10. Here, although not shown in particular, the stirring blade 5 and the loosening blades 8 and 8 are associated with a driving motor so as to be rotatable in the arrow direction in FIG. 3, and the opening / closing damper 6 is associated with an air cylinder or the like. This allows it to be opened and closed freely.

The first transfer means 2a, the second transfer means 2b and the third transfer means 2c have the same structure. And the first
As shown in FIG. 3, the transfer means 2a connects the roller 13 of the endless rotating transfer conveyor 12 to the drive motor 14 and the chain 15 on the main body frame 11 to move the transfer conveyor 12 in the direction of the arrow in FIG. The rotatable conveyor is installed in an inclined state so that the end side is higher, and the transfer conveyor 12
Cut blade 17 associated with rotary motor 16 on the upper end side
Is installed.

The blower means 3 heats the bellows 18 using electricity, steam, and gas to blow hot air of about 50 to 80 ° C., and the bellows 18 is fed to the start end side or the middle of the first transfer means 2a. It is installed in.

The cooling means 4 blows cold air of about 18 ° C. from the bellows 19, and the bellows 19 are fed to the first transfer means 2a, the second transfer means 2b and the third transfer means 2 respectively.
It is installed in the middle and end of c. The cooling means 4 may be installed only in the middle of the transfer conveyor 12 or only at the end thereof. Alternatively, after the cooked rice is once cooled by the cooling means 4, hot air is blown by the blowing means 3 and the cooling means 4 is further cooled. It is also possible to cool at.

Thus, according to the cooked rice cooling device A of this embodiment, as shown in FIG. 4, the stirring hopper 7 of the cooked rice supplying means 1 is used.
The hot cooked rice is put into the inside and stirred by the rotation of the stirring blade 5, the opening / closing damper 6 of the stirring hopper 7 is opened and put into the loosening hopper 9, and the inside is fixed by the rotation of the loosening blades 8 and 8. 90-85 degrees Celsius cooked rice,
The cooked rice 20 fed into the starting end portion of the transfer conveyor 12 in the first transfer means 2a and disentangled is moved to the upper right of the transfer conveyor 12. Then, at the start end of the transfer conveyor 12, the bellows 18 to 50
Hot air of about 80 ° C. is blown onto the surface of the cooked rice 20, and the bellows 19 of the cooling means 4 is moved along with the movement of the transfer conveyor 12.
To about 18 ° C. is blown to cool the rice, and then the cut blade 17 rotates to cut the cooked rice 20, and at the end of the transfer conveyor 12, the bellows 19 of the cooling means 4 blows about 18 ° C. To be cooled. Then, the second transfer means 2b and the third transfer means 2c are sequentially fed and similarly cooled by the cooling means 4.

As described above, according to the method for cooling cooked rice and the cooked rice cooling device A of this embodiment, before the cooling means 4 blows cold air at about 18 ° C., the blowing means 3 blows hot air at about 50-80 ° C. Boiled rice by spraying and drying the surface
Since the surface of 20 is kept solid without dew condensation, cool air is blown by the cooling means 4 later, for example, cooked rice 20
Even if the surface is condensed, the cooked rice can be kept fresh.
Then, the temperature of the hot air at this time is preferably set to 50 to 60 ° C. in order to have a cooling effect to some extent. Therefore, it is possible to make a very delicious cooked rice that has elasticity without crushing.

[0017]

Since the present invention is configured as described above, it has the following effects. According to the method for cooling cooked rice and the cooked rice cooling device according to claim 1, before blowing the cool air of about 18 ° C. by the cooling means, hot air of about 50 to 80 ° C. is blown by the blowing means on the surface. By drying the cooked rice, the surface of the cooked rice is kept in a solid state without dew condensation, so that the cooked rice can be maintained in a freshly cooked state even if dew condensation occurs on the surface of the cooked rice by blowing cold air by a cooling means later. Therefore, it is possible to make a very delicious cooked rice that has elasticity without crushing.

When the temperature of the hot air sent from the blowing means is set to 50 to 60 ° C.,
Compared to drying it at almost the same temperature as cooked rice,
Since the temperature is lowered to some extent, the surface of the cooked rice can be dried and cooled to the extent that it does not cause dew condensation.

[Brief description of drawings]

[Figure 1] Front view of the cooked rice cooling device

FIG. 2 is a plan view of the same.

FIG. 3 is an enlarged front view of cooked rice supply means and a first transfer conveyor in the cooked rice cooling device.

[Figure 4] Same principle diagram

[Explanation of symbols]

 A Cooked rice cooling device 1 Cooked rice supply means 2 Transfer means 3 Blower means 4 Cooling means 5 Stirring blade 6 Opening / closing damper 7 Stirring hopper 8 Unraveling blade 9 Unraveling hopper 10 Mounting frame 11 Main frame 12 Transfer conveyor 13 Roller 14 Drive motor 15 Chain 16 Rotating motor 17 Cut blade 18 Bellows 19 Bellows 20 Rice

Claims (4)

[Claims] 1. A method of cooling cooked rice, which comprises hot air after being cooked to blow hot air to dry the surface, and then cooling. 2. A method for cooling cooked rice in which the temperature of hot air is set to 50 to 60 ° C. 3. A cooked rice cooling system in which a blowing means for blowing hot air is installed at a starting end side of a transfer conveyor of a transferring means for moving hot cooked rice after cooking rice, and a cooling means is installed at an intermediate or end side of the transfer conveyor. apparatus. 4. The temperature of the hot air sent from the blowing means is set to 50.
A cooked rice cooling device that is set at -60 ° C.