JPH0795923A - Grain cooking method and heat resistant case for cooking grain - Google Patents

Abstract

PURPOSE:To provide a grain cooking method capable of equalizing the water content of grain to be cooked by precisely forming a rescribed quantity of grain without an excessive increase. CONSTITUTION:A heat resistant case 4 formed in a mesh-like shape or a perforated shape has a bottom part and a cover part through which grain cannot pass and steam or liquid can pass. The heat resistant case 4 is charged with a specific quantity of grain. Then, while the heat resistant case 4 is moved, steam is supplied to the heat resistant case 4 from the lower side thereof so that the grain is steamed. The heat resistant case is inverted and mounted on a conveyor 8 in a liquid vessel 10. Then, while the case 4 is moved again, water or liquid such as a seasoning liquid is supplied thereto from the lower side thereof.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a grain cooking method and a heat-resistant container for grain cooking capable of efficiently cooking grains.

[0002]

2. Description of the Related Art Conventionally, as this type of grain cooking device,
Belt-type continuous rice cookers, kettle-type continuous rice cookers, etc. are known. The belt type continuous rice cooker is washed rice, soaked,
The drained rice is sent to a belt conveyor, and the rice conveyed on the conveyor is subjected to steam primary steaming, immersion in hot water (including hot water), and steam secondary steaming. In addition, the kettle-cooking type continuous rice-cooking device is a device that circulates and conveys a large number of rice-cookers on a conveyor, and successively performs the steps of charging the soaked rice, charging the water, cooking the rice, and steaming the steam. is there.

[0003]

By the way, in the above-described conventional grain cooking apparatus, when the rice after cooking (hereinafter referred to as "rice cooked rice") is filled in a predetermined container, the cooked rice is cooked. Weigh and fill a specified amount at a time. Since the cooked rice itself is sticky and contains an error of about ± 7% because it is difficult to weigh the cooked rice itself, when filling the container with cooked rice, the error is expected The amount of cooked rice has been increased, and it has been desired to reduce the cost by eliminating such an excessive amount. Moreover, the same thing was desired for cooking grains such as beans and barley other than rice. The present invention has been made in view of the circumstances as described above, and was developed by paying attention to the fact that weighing of grains can be accurately performed before cooking (cooking), and an extra amount of a predetermined amount of grains is added. It is an object of the present invention to provide a grain cooking method that can accurately produce a grain without cooking and can make the moisture content of the grain to be cooked uniform.

[0004]

A grain cooking method according to the present invention is a heat-resistant container formed in a mesh shape or a perforated shape so that a bottom portion and a lid portion cannot pass grain and vapor or liquid can pass through. After filling a predetermined amount of grain in the inside, while moving the heat-resistant container, steam is supplied from above or below the heat-resistant container to primarily steam the grain, and the grain is turned upside down, and the grain is again turned upside down. A liquid such as water or a seasoning liquid is supplied from above or below while moving the heat-resistant container, and then steam is supplied to perform secondary steaming. The liquid such as water or seasoning liquid may be in a heated state or a cooled state.

According to another grain cooking method of the present invention, a predetermined amount is placed in a heat-resistant container formed in a mesh shape or a perforated shape so that a bottom portion and a lid portion cannot pass grain and vapor or liquid can pass through. After filling the grain, the steam is fed from above or below the heat-resistant container while moving the heat-resistant container to steam the grain, and the heat-resistant container is turned upside down, and the heat-resistant container is moved again. A liquid such as water or a seasoning liquid is supplied from above or below.

The heat-resistant container for cooking cereals according to the present invention has a bottom portion and a lid portion which cannot pass through the grain and is formed in a mesh shape or a perforated shape so that vapor or liquid can pass therethrough, and a predetermined amount of grain is provided. It is characterized in that the inside of the container can be filled and vapor or liquid can be supplied from the upper part or the lower part.

[0007]

Embodiments of the present invention will be described below with reference to the accompanying drawings. FIG. 1 is a schematic configuration diagram showing a grain cooking device for cooking rice for carrying out the present invention. Reference numeral 2 in FIG.
Is a conveyor, and its belt 2a is formed in a mesh shape. The heat-resistant container 4 is sequentially placed on the conveyor 2 and can be conveyed toward the downstream side. On the upstream side of the conveyor 2, a predetermined amount of washed, impregnated and drained rice is weighed and individually filled in the heat-resistant container 4, and the heat-resistant container 4 is sent onto the conveyor 2.
Is provided (not shown).

A steaming mechanism 6 is provided below the conveyor 2 along the belt conveying direction. This steaming mechanism 6
Is equipped with a plurality of steam outlets 6a, and steam (saturated steam) having a predetermined pressure can be blown upward from these steam outlets 6a. The blown steam passes through the belt 2a and is heat resistant. It is designed to be sprayed on the container 4 side. A liquid tank 10 having a conveyor 8 therein is provided below the downstream side of the conveyor 2. Conveyor 8
Is provided at a position lower than the conveyor 2 so that the heat-resistant container 4 sent on the conveyor 2 can be conveyed further downstream. Liquid such as water or seasoning liquid is poured into the liquid tank 10 to a height at which the upper belt of the conveyor 8 sinks by a predetermined depth, whereby the heat-resistant container 4 on the conveyor 8 is immersed in the liquid. ing.

As shown in FIG. 2, the heat-resistant container 4 includes a box-shaped box portion 4a, a lid portion 4b rotatably provided on the box portion 4a, and a plate connected to the bottom of the box portion 4a. It is made of stainless steel or the like. Lid 4b
Is formed in a mesh shape, and grain (rice) is impenetrable and vapor or liquid is permeable. The bottom portion 4a1 of the box portion 4a is also formed in a mesh shape like the lid portion 4b. A rod body 4b1 for opening the lid portion 4b is fixed to one end of the lid portion 4b, and the other end of the lid portion 4b is rotatably supported on the upper end of the box portion 4a and the spring 4 is provided.
It is biased by b2 in a direction to cover the box portion 4b. The lid portion 4b and the bottom portion 4a1 may not be formed in a mesh shape, but may be formed in a perforated shape by punching a hole having a size through which grain cannot pass. Further, the entire container except the plate-shaped portion 4c may be in a mesh shape or a perforated shape.

In the grain cooking apparatus described above, a predetermined amount of rice, which has been weighed in advance, is filled in the heat-resistant container 4 and placed on the belt 2a without any space. The container 4 is closed by a spring 4b2 when it is placed on the belt 2a. The heat-resistant containers 4 may be mounted in one row or in two or more rows depending on the width dimension of the belt 2a. The heat-resistant container 4 placed on the conveyor 2 is sequentially sent to the downstream side. When passing through the conveyor 2, the rice in the heat-resistant container 4 is steamed by the steam from the steaming mechanism 6. At this time, the steam blown out from the outlet 6a enters the container from the bottom 4a1 of the container 4, and escapes upward from the lid 4b while steaming rice. Since the upper surface of the belt 2a is covered without gaps by the plate-like portion 4c around the bottom portion 4a1, the steam blown out from the outlet 6a is efficiently guided to the bottom portion 4a1.

Next, the container 4 that has passed through the steaming mechanism 6 is the liquid tank 1
It is turned upside down while being guided to the conveyor 8 which is 0, and is placed on the conveyor 8 with its lid portion 4b brought into contact with the belt 8. The turning operation of the container 4 may be performed by, for example, providing a mechanism section that grips the container 4 and turns it. The rice in the container 4 moves on the conveyor 8 and supplies (impregnates) a liquid such as water or a seasoning liquid.
And sent to the subsequent process. The rice that has undergone a predetermined process is filled into a predetermined container by a filling mechanism (not shown) and then packed. According to the grain cooking method of the present embodiment, the grain can be weighed before the rice is cooked, and a predetermined amount of grain can be accurately produced without performing an extra amount increase.
Further, once the heat-resistant container 4 is turned over in the cooking process, the water content of the rice in the heat-resistant container 4 becomes uniform, and the cooked rice becomes cooked rice.

Next, technical matters other than the above will be enumerated. (1) In the above embodiment, the steaming mechanism 6 and the liquid tank 10 are provided, but a steaming mechanism similar to the steaming mechanism 6 may be provided downstream of the liquid tank 10 for secondary steaming. . Also,
The steaming mechanism is not limited to the one that sprays steam upward, but may be a structure that sprays steam downward from above the heat-resistant container, for example. (2) To open the lid when taking out the grain in the heat-resistant container, for example, the method shown in FIG. 3 may be used. In the figure, a rail 20 with which the end of the rod 4b1 abuts is arranged along the movement path of the heat-resistant container 4.
The cover is automatically opened as it moves.

(3) As the heat resistant container, a container as shown in FIG. 4 may be used. The heat-resistant container shown in the figure is a form in which a plurality (three in the figure) of the heat-resistant containers 4 shown in FIG. 2 are horizontally connected. The shape of the heat-resistant container (particularly the shape of the box) is not limited to the above. In addition, a plate-shaped portion may not be provided on the bottom of the box portion. (4) Although rice is used as the grain in the above examples, it goes without saying that the present invention can be applied to grains such as soybeans and beans other than rice.

[0014]

As described above, according to the grain cooking method and the heat-resistant container for grain cooking according to the present invention, it is possible to measure the grain in the stage before cooking, and to increase the excess amount of the predetermined amount of grain. It is possible to make it accurately without doing it, and it is possible to make the moisture content of the grains to be cooked uniform.

[Brief description of drawings]

FIG. 1 is a schematic configuration diagram showing a grain cooking device.

FIG. 2 is a perspective view showing an example of a heat-resistant container.

FIG. 3 is a diagram showing a mode in which a lid of a heat-resistant container is opened.

FIG. 4 is a perspective view showing another example of a heat-resistant container.

[Explanation of symbols]

 4,30 Heat resistant container 4a1 Bottom part 4b Lid part

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Tadashi Inagai 1-4-16 Nihonbashi Bakurocho, Chuo-ku, Tokyo Within Fujimori Kogyo Co., Ltd. (72) Inventor Masanori Nagata 1-4-1 Nihonbashi Bakurocho, Chuo-ku, Tokyo No. Fujimori Industry Co., Ltd. (72) Inventor Masaya Ichikawa 1-44-1 Nihonbashi Bakurocho, Chuo-ku, Tokyo Fujimori Kogyo Co., Ltd. (72) Satoshi Hayada 1-4-16 Nihonbashi-Bakurocho, Chuo-ku, Tokyo Fujimori Industrial Co., Ltd. (72) Inventor Takafumi Someya 1-4-16 Nihonbashi Bakurocho, Chuo-ku, Tokyo Fujimori Kogyo Co., Ltd.

Claims (3)

[Claims] 1. A heat-resistant container formed in a mesh shape or a perforated shape so that a bottom portion and a lid portion cannot pass a grain and a vapor or a liquid can pass therethrough. While moving the container, steam is supplied from above or below the heat-resistant container to perform primary steaming of the grain, and the grain is turned upside down, and while moving the heat-resistant container again, water or water is fed from above or below. A grain cooking method comprising supplying a liquid such as a seasoning liquid and then supplying steam for secondary steaming. 2. A heat-resistant container formed in a mesh shape or a perforated shape so that the bottom portion and the lid portion cannot pass the grain and the vapor or the liquid can pass therethrough, and then the heat-resistant container is filled with the heat-resistant container. While moving the container, steam is supplied from above or below the heat-resistant container to steam the grain, and the container is turned upside down, and again while moving the heat-resistant container, water or seasoning liquid is added from above or below. A grain cooking method characterized by supplying a liquid such as. 3. A bottom portion and a lid portion are formed into a mesh shape or a perforated shape so that vapor or liquid can pass through while preventing the grain from passing therethrough, and a predetermined amount of grain can be filled in the inside and from the upper or lower portion. A heat-resistant container for grain cooking, which is capable of supplying steam or liquid.