JPH09220062A - Reheating of boiled rices and apparatus therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To palatably reconstitute even boiled rice kept in cold storage by simple reheating. SOLUTION: Heated air 11 is mixed with steam 12 to give a mixed fluid 13, which is fed and brought into contact with a target boiled rice 14 to be reheated and heat exchange is carried out so that the target boiled rice 14 to be heated is reheated. The degree of heating of the heated air 11 is controlled so as to make the mixed fluid 13 to be supplied for the reheating attain a fixed temperature equal to or higher than that of the steam 12.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for reheating cooked rice and an apparatus therefor, and more particularly to a reheating method suitable for reheating cooked rice in a refrigerated state, particularly for refrigerated storage, and an apparatus therefor.

[0002]

2. Description of the Related Art It has been proposed that rice or its origin, including rice and the like, should be stored in a refrigerator instead of being frozen to be distributed or put on the market with a predetermined quality.
It is expected that the reheating to regenerate it so that it can be eaten can be achieved easily and in a short time with less heat consumption than that of frozen storage.

[0003]

The inventor of the present invention has conducted various experiments and researches for performing such reheating. Refrigerated storage is 3
Generally, the temperature is kept in the range of -7 ° C, and it is considered to be the same for cooked rice. However, it is not limited to this. Over time after the rice is refrigerated, the rice grains turn into white wax. Even if it is reheated by electromagnetic waves or microwaves, it cannot be regenerated successfully, and water tends to escape and become hard. In addition, steaming as usual with steam produces dew condensation water when it comes into contact with chilled cooked rice, and this dew condensation water blocks the gaps between the rice grains and impairs the steam flow. It takes longer to regenerate, and the surface of the rice grain becomes sticky even if it is regenerated. In addition, heating without steam causes a large amount of water to escape, resulting in a so-called browning in which the rice grains are hard and brown.

[0004] Therefore, there is a demand for a reheating technique capable of simply and deliciously regenerating cooked rice cooked in a refrigerator.

It is an object of the present invention to provide a method for reheating cooked rice and an apparatus therefor that can meet such requirements.

[0006]

In order to achieve the above object, the method of reheating cooked rice according to the first aspect of the invention is to supply a mixed fluid in which steam is mixed with heated air to the inside of the reheat chamber. By contacting with the rice to be reheated and heat exchange,
The feature is that the cooked rice to be reheated is reheated.

In such a structure, the mixed fluid of heated air and steam secures the temperature necessary for reheating by the heated air that is easily heated, and the mixed steam reheats the cooked rice to be reheated. Since the water required to prevent drying during heating is secured in just enough quantity, the heating and moisture needed for regeneration and excess or deficiency of water are required when contacting the cooked rice to be reheated and performing heat exchange. Even if it is a normal one that can be reheated without causing browning and steam can be easily obtained under atmospheric pressure, it can be heated with heated air to achieve high dryness. It is difficult for dew condensation to easily pass through the rice grains, and even if steam dew condensation water narrows or closes the gaps between the rice grains, the heated air pushes it away, so the heated air has a dryness. Rice as a mixed fluid with high steam Even though the rice grains are white-waxed while achieving the above-mentioned regeneration successfully in a short time while efficiently heating the whole thing through the foods, it is a cause of white-waxing in the rice grains. The latent heat of the mixed fluid can be used to heat and vaporize the moisture in the impregnated state to regenerate it into normal rice grains. Even in the case of chilled or chilled cooked rice, special equipment or complicated operation is required. It is possible to reproduce deliciously simply and at low cost without performing.

According to a second aspect of the present invention, in addition to the first aspect, the heating degree of the heated air is controlled so that the mixed fluid used for reheating has a predetermined temperature higher than the temperature of the steam.

With such a configuration, in addition to the invention of claim 1, the mixed fluid of heated air and steam can be supplied for reheating while being kept at an optimum temperature and state for reheating. Stable regeneration of cooked rice is achieved.

According to a third aspect of the present invention, in any one of the first and second aspects of the invention, the cooked rice to be reheated is refrigerated, and steam is mixed with heated air after passing through the mist separator. The mixed fluid is set to a temperature of about 120 ° C.

In such a construction, in addition to any one of the inventions of claims 1 and 2, further, vapor is supplied after removing the mist component by the mist separator, and the mist component contained in the vapor is mixed with the heated air. Even if it is heated, it is possible to prevent the water content of the reheat target rice from becoming too watery or clogging between the rice grains without sufficiently evaporating and evaporating, and the mixed fluid is set to 120 ° C. By doing so, the cooked rice in which the cooked rice to be reheated is refrigerated or the cooked rice in this state can be regenerated to an optimum moisture state.

The cooked rice reheating apparatus according to the invention of claim 4 is
A reheating chamber for contacting and exchanging heat with a mixed fluid supplied and containing the rice to be reheated, a heating air supply means for heating air by a heater to supply the reheating chamber, and a heating air supply means The steam supply means for supplying steam in the middle of the heating air supply path to the reheating chamber and mixing the heating air with the heating air to form a mixed fluid, the method of the present invention is particularly limited to the case where the reheating chamber is used. This can be realized efficiently by bringing the mixed fluid into contact with the cooked rice to be reheated and performing heat exchange in the space provided.

According to the invention of claim 2, the temperature control means controls the heating intensity of the heater of the heating air supply means based on the temperature of the mixed fluid on the downstream side of the vapor mixing point of the heating air supply passage. realizable.

According to a fifth aspect of the present invention, in addition to the fourth aspect of the invention, the passing fluid is twisted at least inside the former at a position immediately upstream and at a position immediately downstream of the vapor mixing point of the heating air supply passage. It is provided with a guide member for giving.

With such a construction, in addition to the invention of claim 4, since the guide member twists the heated air immediately before mixing with the steam, a swirl flow is generated thereafter, and steam is supplied to the swirling flow. When this happens, the steam enters the swirling flow and enters a mixed state, so that the mixed state of the heated air and steam of the mixed fluid used for reheating is uniform, and the reheating of cooked rice is stable and stable. Can be achieved.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION A reheating method according to a typical embodiment of the present invention and an apparatus for carrying out the method will be described below in detail with reference to the drawings.

1 to 3 show the present embodiment, in which a reheating chamber 2 is supported on a leg frame 1. Reheating room 2
Introduces a mixed fluid 13 of heated air 11 and steam 12 to reheat the cooked rice 14 to be reheated. Although the reheating chamber 2 has a quadrangular shape in the present embodiment, it is not limited to this and may have another shape such as a round shape, and it is not always necessary to reheat in such a closed space. . Reheating room 2
Has a middle wall 2a, and for the reheating, each middle wall 2a
An opening 2c for introducing the mixed fluid 13 is provided at the center between the a and the bottom wall 2b, and the cooked rice 14 to be reheated is placed on the opening 2c in a breathable container such as a sieve 4. , The mixed fluid 13 introduced is the reheat target cooked rice 14
Contact with and allow heat exchange.

The reheating chamber 2 has front and back outlets 2d for each step.
Is provided with a heat insulating door 3 which is hollow or is filled with a heat insulating material, and the peripheral walls except the front and bottom walls 2b are hollow or have a heat insulating wall 2 filled with a heat insulating material.
As e, the heat loss and the heat influence on the surroundings are prevented.

The mixed fluid 13 supplies steam 12 in the middle of a heating air supply means 21 for supplying the heating air 11 to the reheating chamber 2 and a heating air supply passage 22 of the heating air supply means 21 to the reheating chamber 2. And the steam supply means 23 for mixing and supply the reheating chamber 2. These are installed in the leg frame 1 and are compactly assembled together with the reheating chamber 2.

The heated air supply means 21 heats the outside air sent into the heated air supply path 22 by the blower 24 installed at the base of the leg frame 1 by the heater 25 provided in the heated air supply path 22. There is.
The temperature of the heater 25 is controlled by the temperature control means 26 so that it can be supplied as the heated air 11 having a required temperature. It suffices for the steam supply means 23 to be capable of supplying ordinary steam obtained under atmospheric pressure, and the steam supply path 27 from an appropriate steam generation source is provided on the downstream side of the portion of the heating air supply path 22 where the heater 25 is provided. The steam 12 is fed into the heated air 11 in the heated air supply passage 22 and mixed therewith to form the mixed fluid 13. The vapor supply path 27 passes through a vertically arranged mist separator 28 installed in the leg frame 1, where the mist component is removed by an appropriate method such as centrifugation.

The supply port 22a of the heating air supply passage 22 is projected into the drain chamber 29 provided under the opening 2c of the bottom wall 2b of the reheating chamber 2 so that the mixing is performed without receiving the reverse flow of the drain. The fluid 13 can be supplied to each stage in the reheating chamber 2 through each opening 2c. The ceiling wall 2f of the reheating chamber 2 is provided with an exhaust port 16 for exhausting the exhaust 15 after being reheated through each stage in the reheating chamber 2 to the outside. The exhaust 15 in the present embodiment has an advantage that it can be exhausted as it is without containing harmful substances.

The temperature control means 26 includes the heated air supply passage 22.
The heating intensity of the heater 25 of the heated air supply means 21 is controlled based on the temperature of the mixed fluid 13 on the downstream side of the vapor mixing point 31 so that the mixed fluid 13 at a predetermined temperature can be stably supplied. To do. For this temperature control, a temperature sensor 32 for detecting the temperature of the mixed fluid 13 is provided in a portion of the heating air supply path 22 downstream of the vapor mixing point 31, and the output of the temperature sensor 32 is input to the temperature control means 26. I am doing it. The temperature control means 26 may be a dedicated circuit,
It may be one using the internal function of the microcomputer. The microcomputer may share the one that controls the operation of the entire reheating device of this embodiment or the operation of another device. As the heater 25, any heat source and heating system may be adopted as long as the outside air taken in by the blower 24 or the like can be heated to a predetermined temperature and supplied. However, it is preferable that the heating intensity can be controlled.
It is hygienically desired to use clean air such as taking in outside air through a filter.

A guide member 33 for twisting the passing fluid is provided inside each of the position immediately upstream of the vapor mixing point 31 of the heated air supply passage 22 and the position immediately downstream thereof.
The guide member 33 is a ribbon-shaped plate member having a width substantially equal to the inner diameter of the heated air supply passage 22 and has a twisted shape, and can be easily formed by a plate made of metal or synthetic resin. A flow rate control valve 34 and an electromagnetic valve 35 for automatically controlling the supply of the steam 12 are provided in the middle of the steam supply path 27.

In the present embodiment, the mixed air 13 is supplied from the steam supply means 23 to the heated air 11 formed by the heated air supply means 21 and the mixed fluid 13 is supplied by using such an apparatus to reheat the air. The cooked rice to be reheated is reheated by contacting the cooked rice 14 and heat exchange. Thereby, the mixed fluid 13 of the heated air 11 and the steam 12
However, the temperature necessary for reheating is ensured by the heated air 11 that is easily heated, and the steam that is mixed causes the excess and deficiency of water necessary for preventing the reheated cooked rice 14 from drying during reheating. Since it will be secured without reheating, when contact with the reheated cooked rice 14 and heat exchange are performed, heating necessary for regeneration and replenishment without excess or deficiency of water are performed, and it is regenerated without causing browning. Even if it is a normal one that can be heated and vapor 12 can be easily obtained under atmospheric pressure,
The temperature is raised by 1 to prevent dew condensation at high dryness and to easily pass through the rice grains, and even if the dew condensation water of the steam 12 narrows or closes the gaps between the rice grains, the heated air 11 Because it passes through while pushing away, heated air 11
As a mixed fluid 13 accompanied by steam 12 with a high thirst rate, it passes through cooked rice well and heats the whole efficiently, and while successfully achieving the above regeneration in a short time, even rice cooked with white wax The moisture that causes white wax in the rice grains can be heated and vaporized in the impregnated state by the latent heat of the mixed fluid to regenerate it into the normal state of rice grains, and it can be refrigerated or refrigerated. Even cooked rice can be deliciously regenerated easily and at low cost without using a special device or performing a complicated operation.

Further, the heated air 1 is heated so that the mixed fluid 13 used for reheating has a predetermined temperature higher than the temperature of the steam 12.
By controlling the heating degree of No. 1 by the temperature control means 26, the mixed fluid 13 of the heated air 11 and the steam 12
Since it can be used for reheating while maintaining the optimum temperature and state for reheating, delicious reproduction of cooked rice is stably achieved.

Even if the cooked rice 14 to be reheated in this embodiment is refrigerated, the steam 12 passes through the mist separator 28 and is then mixed with the heated air 11 so that the steam 12 is misted by the mist separator 28. It is supplied after removing the components, and even if the mist component contained in the steam 12 is mixed with the heated air 11, the temperature is not sufficiently raised and does not evaporate. Can be prevented. By setting the temperature of the mixed fluid 13 to 120 ° C. by the temperature control means 26 and stabilizing it, the cooked rice in which the cooked rice 14 to be reheated is refrigerated or the cooked rice in this state can be regenerated to an optimum moisture state.

An example of such temperature control is as follows:
The heated air 11 is heated by introducing outside air of about 0.6 Kg / cm ^{2 at} around 20 ° C, and the steam 12 is heated at around 102 ° C at 1.
The above heated air 11 is supplied by supplying about 1 kg / cm ^2.
A mixed fluid 13 of about 120 ° C. was obtained by mixing with the above, and 10 kg of reheated cooked rice 14 of about 7 ° C. was housed in each of the stages 4 in each stage, and good regeneration results were obtained. At this time, the heated air 11 was heated to about 170 ° C. to obtain the mixed fluid 13 at about 120 ° C. The mixing ratio of the steam 12 to the heated air 11 may be adjusted according to the moisture state, quality, etc. of the reheated cooked rice 14, and is performed by the flow rate adjusting valve 34. This flow rate adjustment is for reheated rice 1
It is also possible to prepare a table of the required mixing ratio of the steam 12 for each of the four types and input this to the operation control means so as to be automatically adjusted. In particular, in the reheating apparatus of the present embodiment, the mixed fluid 13 and the cooked rice 14 to be reheated are contacted with each other and heat exchange is performed in a limited space using the reheat chamber 2, so that the cooked rice to be reheated is reheated. It is possible to efficiently regenerate 14 deliciously by reheating.

The steam mixing point 3 of the heating air supply passage 22
The invention of claim 2 can be realized by the temperature control means for controlling the heating intensity of the heater of the heated air supply means based on the temperature of the mixed fluid on the downstream side of 1.

Further, since the guide member 33 provided immediately upstream of the steam mixing point 31 of the heated air supply passage 22 gives a twist at a position immediately before the heated air 11 is mixed with the steam 12, the heated air is heated. 11 becomes a swirl flow thereafter, and when the steam 12 is supplied to this, the steam 12 is mixed in while swirling the swirl flow, so that the heated air 11 and the steam 12 of the mixed fluid 13 to be reheated are mixed. The state can be made uniform, and the reheating of cooked rice can be evenly and stably achieved. As in the present embodiment, the vapor mixing point 3
If the guide member 33 is also provided immediately upstream of 1, the mixed fluid 13 immediately after mixing can be more strongly swirled, and with the guide member 33 immediately upstream of the vapor mixing point 31. A more uniform mixed state can be obtained by changing the direction of the twist or changing the pitch of the twist so that different swirling flows are obtained.

In addition, when the supply of steam 12 was stopped and the finishing treatment in which only the heated air 11 was passed was carried out for a short time at the final stage of the refrigerated state or the final stage of the regenerated treatment of the cooked rice, it adhered to the surface of the rice grain. Excess water can be sufficiently removed so that a better flavor can be added. This finishing treatment time may be set variously depending on the type and state of cooked rice.

[0031]

According to the method for reheating cooked rice according to the first aspect of the present invention, the temperature required for reheating is secured by using the mixed fluid of heated air and steam, and the cooked rice to be reheated. To ensure the water required to prevent drying during reheating, is sufficient to ensure the required heating and replenishment of water during contact and heat exchange with the rice to be reheated. It is reheated without causing browning, and even if steam is obtained at atmospheric pressure, it has a high degree of dryness due to heated air. Even if the rice grains are white-waxed while preventing the rice from being white-waxed due to contact with other foods, the water that causes white-waxing in the rice grains is removed by the latent heat of the mixed fluid. Since it is heated and vaporized in the impregnated state to regenerate it into a normal rice grain state, Even built state or refrigerated cooked rice, without a complicated operation or using a special apparatus, it is possible to easily and at a low cost, reproduce delicious.

According to the invention of claim 2, in addition to the invention of claim 1, the mixed fluid of heated air and steam can be provided for reheating while being kept at an optimum temperature and state for reheating. As a result, delicious reproduction of cooked rice can be stably achieved.

According to the invention of claim 3, in addition to any one of the inventions of claims 1 and 2, further, vapor is supplied after removing the mist component by a mist separator, and the mist component contained in the vapor is heated. Even if it is mixed with air, it does not evaporate sufficiently and does not evaporate, so that it can prevent the moisture content and white wax formation of the rice to be reheated, and the mixed fluid is set to 120 ° C. By doing so, the cooked rice in which the cooked rice to be reheated is refrigerated or the cooked rice in this state can be regenerated to an optimum moisture state.

According to the cooked rice reheating device of the invention of claim 4, the method of the invention of claim 1 is applied to the mixed fluid and the cooked rice to be reheated in a limited space utilizing the reheating chamber. By efficiently contacting and heat exchange,
The invention of claim 2 can be realized.

According to the invention of claim 5, in addition to the invention of claim 4, since a twist is imparted by the guide member at a position immediately before the heated air is mixed with the steam, a swirling flow is generated thereafter. When steam is supplied, it becomes a mixed state while entraining this steam in the swirling flow, so that the mixed state of the heated air and steam of the mixed fluid used for reheating is uniform and the reheating of cooked rice is evenly performed. It can be achieved stably.

In addition, when the supply of the steam 12 was stopped and the finishing process in which only the heated air 11 was allowed to pass was carried out for a short time at the final stage of the refrigerated state or the final stage of the regenerated process of the refrigerated cooked rice, the rice grains adhered to the surface. Excess water can be sufficiently removed so that a better flavor can be added.

[Brief description of drawings]

FIG. 1 is a cross-sectional view seen from a side of a reheating device showing an embodiment of the present invention.

2 is a sectional view of the apparatus of FIG. 1 as seen from the front.

FIG. 3 is a plan view showing a portion of a heating air supply unit and a steam supply unit of the apparatus of FIG. 1 with a reheating chamber removed.

[Explanation of symbols]

 2 Reheating chamber 4 Seiro 11 Heating air 12 Steam 13 Mixed fluid 14 Reheating target cooked rice 21 Heating air supply means 22 Heating air supply path 23 Steam supply means 24 Blower 25 Heater 26 Temperature control means 27 Steam supply path 28 Mist separator 31 Steam mixing point 32 Temperature sensor 33 Guide member

Claims (5)

[Claims] 1. A feature of reheating the cooked rice to be reheated by supplying a mixed fluid in which steam is mixed with heated air to contact and heat exchange with cooked rice to be reheated. How to reheat cooked rice. 2. The method for reheating cooked rice according to claim 1, wherein the degree of heating of the heated air is controlled so that the mixed fluid used for reheating has a predetermined temperature equal to or higher than the temperature of the steam. 3. The cooked rice to be reheated is refrigerated, steam is mixed with heated air after passing through a mist separator, and the mixed fluid is kept at a temperature of about 120 ° C.
2. The method for reheating cooked rice according to any one of 2. 4. A reheating chamber for contacting and supplying heat to a mixed fluid supplied and containing the cooked rice to be reheated, and heating air supply means for heating air by a heater and supplying it to the reheating chamber. , On the downstream side of the steam mixing means of the heating air supply means, which supplies steam to the reheating chamber in the heating air supply path and mixes it with the heating air to form a mixed fluid, and the heating air supply path. And a temperature control means for controlling the heating intensity of the heater of the heated air supply means based on the temperature of the mixed fluid. 5. The cooked rice according to claim 4, wherein a guide member for twisting the passing fluid is provided at least inside the former at a position immediately upstream and at a position immediately downstream of the vapor mixing point of the heated air supply passage. Reheating equipment.