JPH07108261B2 - Continuous rice cooker - Google Patents

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.
1, the rice grains 3 in the heating water tank 40 are pressed by the scraper conveyor 41, and the upper edge 40b of the end portion thereof is sent to the secondary steaming portion 43.
When there is no water drainage part when it is transferred over the water, 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 by water absorption are 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.

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

Although various types of raw rice are used for cooking rice in terms of price or cooking purposes, it is very difficult to obtain a cooked state according to various raw rice conventionally. Met.

[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.

Another object is to make it possible to easily adjust the cooking conditions according to the cooking application and the type of raw rice.

[0027]

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 heating water tank for immersing rice continuously supplied from this steaming section, and a scraper conveyor for transferring the rice in the heating water tank in a variable speed according to the quality of the rice And a secondary steaming section having a belt conveyor for transferring the rice continuously supplied from the dipping section to the picking section, and an outlet for heated steam for steaming the rice being transferred. Have,
At the terminal end of the heated water tank of the secondary dipping section, a sloped surface for obliquely adsorbing starch gelatinizing solution that extends obliquely above the water surface is provided, and a scraper conveyor provided in the secondary dipping section is arranged along the inclined surface. In addition, a disassembling machine that rotates at a speed higher than the feeding speed of the belt conveyor of at least the secondary steaming section is provided via a detaching mechanism .

[0028]

[Function] The rice grains fed from the rice soaked in the water to the primary steaming part are continuously transferred by the belt conveyor, and the gelatinization and gelatinization have progressed to some extent by the time the end of the primary steaming part is reached. In this state, it will be sent to the secondary immersion section. 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.

Unnecessary 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 group containing an appropriate amount of starch gelatinization liquid remains on the inclined surface, and the starch gelatinization liquid is sufficiently absorbed by the rice grain group 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.

As described above, the rice grains which have removed unnecessary water on the inclined surface and have absorbed the necessary starch gelatinization solution are transferred to the secondary steaming section, and these rice grains are loosened by the loosening machine and adhered to the rice grains. The starch cell membrane in the gelatinization liquid is partially destroyed, and the starchy ingredients that are leached with dextrin, free amino acids, and free sugar that are leached are thoroughly kneaded into the rice grains, which is an important factor in the taste of the rice grains. One of the reasons is that it produces tenacity and shine.

Further, by loosening with this loosening machine, the volume of the rice grains is made uniform, so that the accumulated thickness of the rice grains is transferred in a substantially constant thickness in the transfer direction, and the secondary steam is transferred to the rice grains during the transfer. The passing amount is always uniform and no steaming unevenness occurs. Also, the loosening machine is worn
Detachment mechanism allows easy attachment / detachment
Since it has become, it is the best loosening according to rice quality etc.
With the ability to freely select a loosening machine,
During operation of the loosening machine, rice cake adheres to and accumulates on the loosening machine.
If the regular loosening function is no longer possible, use the loosening machine.
Easily cleaned by removing by the attachment / detachment mechanism
Can be replaced with a new loosening machine. to this
Therefore, it is possible to always produce uniform rice.

In particular, the present invention is characterized in that the scraper conveyor provided in the secondary dipping portion is formed so as to be variable in speed according to the quality of rice.

In this kind of mass treated rice, not only fresh rice,
Old rice, old rice, or various kinds of rice whose quality is considerably different depending on the production area is used. If these raw rices having considerably different rice qualities are cooked under the same cooking conditions, the cooked rice will be different, and it is difficult to finish the rice with a good taste. In this respect, the present invention can set the feeding speed of the scraper conveyor in the secondary dipping portion freely, so that the feeding speed of the scraper conveyor is set to be slow for the secondary dipping, for example, for old and old rice with poor water absorption. By keeping the soaking time of old and old rice in the section longer and setting the feed speed of the scraper conveyor faster for rice with a high water absorption rate such as new rice, a high quality cooked state is maintained at all times. be able to.

It should be particularly noted that the residence time of the rice grain group that stays on the inclined surface for absorbing the starch gelatinizing solution that also serves as a drainer at the end of the secondary dipping section is proportional to the feed speed of the scraper conveyor. If the feeding speed of the scraper conveyor is slow, in proportion to this, for example, the residence time of the old gelatinized rice on the inclined surface for absorbing the starch gelatinization liquid and the absorption of the starch gelatinization liquid to the old pulp will be sufficient. If the feed speed of the scraper conveyor is high, proportionally to this, for example, the retention time on the inclined surface for absorbing the starch gelatinization liquid of the fresh rice and the absorption surface is short, and it is more than necessary for the new rice. It does not absorb starch gelatinization liquid.

As a result, the starch gelatinization liquid can be adhered to these rice grain groups regardless of the quality of the rice.

[0037]

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. Reference numeral 11 is a shower for injecting heated water to 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 of the heated water tank 6. , 15a
Is a scraper that slides on the mesh belt 4a at the rear end of the mesh belt conveyor 4 to drop the rice grains onto the chute 16, and 15b slides on the mesh belt 8a at the rear end of the mesh belt conveyor 8 to remove the cooked rice. The scraper for guiding to 17a, the variable speed motor 17a for driving the mesh belt conveyor 4, and 17b for the three loosening machines 1 of the scraper conveyor 7 and the secondary steaming section C.
It is a variable speed motor that drives 0b, 10c, and 10d. 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 for driving the mesh belt conveyor 8, and 18 is a shower 11 which contacts a cam 18a which is interlocked 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 net made of stainless steel or the like, and as shown in FIGS. 3 and 4, the upper side, that is, the forward side belt 4a. 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. Then, in each steam chamber 23, the steam pipe 5
The respective branch pipes 5a are horizontally arranged so that the heated steam ejected from the downward outlets 25 formed at predetermined intervals in the branch pipe 5a passes through the mesh belt 4a,
The rice 3 is blown into the accumulated layer of the rice 3 being transferred between the two guide plates 24, 24, and a steaming action is performed. It should be noted that each of the outlets 25 is opened downward so that the heated steam once fills the steam chamber 23 and is uniformly blown into the above-mentioned deposition layer from the entire upper surface of the steam chamber 23, so that the steam in a locally steamed state is maintained. This is to prevent the occurrence of excess or deficiency. The bottom surface of the steam chamber 23 is inclined so that one side is low, and the plurality of steam chambers 23, 23 ...
Through the opening 23a provided in the steam chamber 2
The water condensed in 3 is collected on the lower side of the slope and discharged from the drain pipe 26. 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. It should be noted that the pin 28 needs to regularly wash and remove the rice dregs deposited and accumulated during the operation, so that the rotary shaft 2
9 is provided with a split groove 29a which engages with the locking pin 30a of the drive support shaft 30 at one end, and a sliding cylinder 29b which can be fitted into the pivot support shaft 31 at the other end and which is biased toward the outward pushing side. By providing the coil spring 29c, the structure can be easily attached to and detached from both the support shafts 30 and 31. Reference numeral 30b is a bearing of the drive support shaft 30, 31b is a bearing of the pivot support shaft 31, and 32 is a mounting plate of a drive pulley of the mesh belt conveyor 8.

In the secondary immersion part B, the heating water tank 6 comprises a horizontal surface 6a extending from the front part to the central part, a rearward upward inclined surface 6b continuous with 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. On the other hand, the scraper conveyor 7 has a pair of driven pulleys 7a, which are arranged at the same height on the horizontal surface 6a of the heated water tank 6, respectively.
7b and a drive pulley 7c arranged at a high position on the extension line of the rear end of the draining inclined surface 6b, and two parallel endless chains 7d, 7
Therefore, the lower surface 7d of the end portion of the conveyor 7 is wrapped around the d.
It is provided along the line b and is adapted to be inverted on its extension. As shown in FIG. 7, these chains 7d, 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 over d. Each scraper plate 12 is set so that both side ends and the lower end thereof pass through the guide frame 34 at a position of the lower chain with a small gap such that rice grains cannot move 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 circling position of the pulley 7c, they heat the heated 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.

Since the secondary steaming section C has the same structure as the primary steaming section A, 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 cooking apparatus 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 gelatinizing 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 such a state, the starch gelatinization solution 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
About 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
It is in a completely cooked state in which the liquefaction and gelatinization have been completed, and it is taken out from the take-out section 9 from the scraper 15b. In the take-out section 9, an appropriate receiving tank may be placed, or a transfer device for sending to the 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

In the secondary dipping section B of the above steps, the scraper conveyor 7 is adapted to be variable in speed by the variable speed motor 17b, so that it can be used in accordance with various rice qualities such as old and old rice and new rice. The feed speed of the scraper conveyor 7 can be adjusted, whereby the immersion time of various rice grain groups in the secondary immersion part B and the retention time on the inclined surface 6b of the starch gelatinizing liquid absorbing dual-purpose drainer can be freely set. Regardless of the quality, it is possible to always keep a good cooked state.

[0051]

[Effect] According to the present invention, although a large amount of products can be continuously produced, a cooked rice with a good balance of taste (taste) and elasticity and good taste (taste) is finished. be able to.

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

Furthermore, regardless of the quality of rice such as old and old rice, old rice or new rice, or according to the cooking application, it can always be brought into a predetermined good cooked state,
In particular, it is possible to cook rice that is advantageous in terms of the price of raw rice. In addition, the disassembling machine has a removable mechanism.
It can be easily attached and detached.
Therefore, depending on the rice quality, etc., it has the optimum loosening ability.
The machine can be freely selected, and the
During operation, rice cake adheres to the loosening machine and accumulates
If you can no longer use the loosening machine, use the attachment / detachment mechanism.
Remove it for easy cleaning or a new
Can be replaced with a comb machine. This ensures that
It is possible to produce simple rice.

[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, and the entire apparatus.

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 the main part.

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 End of Scraper Conveyor 8 Mesh Belt Conveyor 8a Mesh Belt 9 Ejection Part 10a to 10d First to Fourth Unraveling Machine 11 Shower 12 Scraper Plate 17b Variable Speed Motor 19 Shutter 25 Outlet

Claims (1)

[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 unit equipped with a heating water tank for immersing rice continuously supplied from this steaming unit and a scraper conveyor for transferring the rice in the heating water tank in a variable speed according to the quality of the rice,
A belt conveyor for transferring the rice that is continuously supplied from this immersion part to the extraction part, and a secondary steaming part equipped with an outlet for heating steam that steams the rice being transferred, and heating of the secondary immersion part At the end of the water tank, a drainage / starch gelatinization solution absorbing inclined surface extending obliquely upward from the water surface is provided, and a scraper conveyor provided in the secondary dipping portion is arranged along the inclined surface, and further at least the secondary surface is provided. A continuous type rice cooker in which a loosening machine that rotates faster than the feeding speed of the belt conveyor of the steaming section is provided via an attachment / detachment mechanism .