JPS60139214A - Continuous steam rice cooking method - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a continuous steaming method for continuously cooking rice, which is a staple food.

Background of the Invention and Prior Art Continuous steamers for producing strong rice for making koji from rice by continuous steaming have been used in the brewing industry for some time, and various types have been proposed. As is well known, strong rice for making koji is hard steamed rice with low moisture content, and is steamed rice for the generation of koji mold that is not suitable for consumption. If edible rice is cooked by continuous steaming, a large amount of rice can be made very efficiently, so it is highly desired by school lunch centers and large-scale cafeterias. For this reason, various attempts and improvements were made to the continuous steamer for brewing, but without success, and it was concluded that it was impossible to cook edible rice using continuous steaming.

Therefore, in school lunch centers, large-scale cafeterias, etc., a rice cooking method is used in which rice and a certain amount of water are placed in a rice cooker and heated in a batch manner. However, the batch method requires a large installation area and has the disadvantage of limited rice cooking capacity.On the other hand, in order to increase the rice cooking capacity by using the continuous method, it is necessary to transport the rice cooker, take out the rice, and Loosen,
It requires ancillary equipment such as cleaning the rice cooker, and also requires a place to store the rice cooker, so it requires many types of ancillary equipment, and has the disadvantage that it is very inefficient in terms of installation space and cost. there were.

Purpose of the Invention The present invention has been made to eliminate the above-mentioned drawbacks, and provides a continuous steaming method that allows a large amount of fluffy and delicious rice to be continuously cooked in a relatively small space without using any incidental equipment. It provides:

DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention and effects will now be described in detail with reference to the accompanying drawings.

The accompanying drawing is a schematic side view showing an embodiment of a continuous steaming and cooking apparatus to which the method of the present invention is applied. First, the rice soaked and drained in the previous step is inserted into the vertical steamer 1. The soaked and drained rice is continuously fed into the steamer 1 by suitable means (not shown). A steam blow-off pipe 23 is provided at the bottom of the vertical steamer 1, and a predetermined amount of steam is supplied to the blow-off pipe 23 from a steam source (not shown) via the steam pipe 3 and a valve 25. . A waste steam blow-off pipe 24 is provided at the bottom of the steamer 1, and the steam that is discarded during the finishing steaming and steaming processes described later is passed from the cover 21 to the blower 2 via the waste steam suction pipe 18. The waste steam is sucked in, sent to the waste steam blow-off pipe 24 and discharged into the vertical steamer 1, and reused for steaming rice, thereby increasing the efficiency of steam energy. In the vertical steamer 1, the rice is heated and steamed by steam from these blow-off pipes 23 and 24 until the temperature of the rice core reaches, for example, around 90° C., thereby promoting alpha (α) conversion of the rice.

After being heated and pregelatinized in this way, the rice in the steamer 1 is delivered from the bottom onto the rice delivery conveyor 4, and the rice is delivered to a certain thickness (for example, about 10 degrees) by the conveyor 4.
Then, the water is heated to a width of about 1 m (for example, about 1 m) and sent to the hot water tank 5. The hot water tank 5 is provided with a rice feeding bar conveyor 7 having a large number of bars 7a attached at predetermined intervals and stretched between a pair of rolls 6 and 8. Hot water is supplied between ℃ and 100℃. The rice conveyor 7 is constantly driven in the direction of the arrow by rotation of at least one of four wheels 6 and 8, and moves the rice fed into the hot water tank 5 in fixed amounts at a time. For example, at around 90°C.
Add water while cooking the rice in boiling water. The heated and watered rice is transferred from the boiling water tank 5 to the net conveyor 13.
sent to the top. In the illustrated example, the net conveyor 13 is stretched over four rolls 11, 12, 15, and 16, and is driven in the direction of the arrow in the figure by rotation of at least one of these rolls. Rice is sent from the boiling water tank 5 to the net conveyor 13 in fixed quantities, so the net conveyor 1
The rice above 3 will be transported with a more or less constant thickness and width. Of course, a means for leveling the rice to a certain thickness and width may be provided. The rice on the net conveyor 13 is first transferred to the lid 2.
1 is sent to a finishing steaming chamber 26 equipped with a lid 21, where it is finished steamed with high-temperature steam of 101°C to 120°C blown out from a steam blowing pipe 20 arranged below a net conveyor 130. It is sent to room 27. The cooked rice on the conveyor is sufficiently uniformed by high-temperature steam blown out from a steam blowing pipe 19 disposed below the net conveyor 15 in the uniformity room 27, and finished into glossy, fluffy and delicious rice. After the rice is prepared into delicious rice in this manner, it is peeled off by the stirring roll 17 and, for example, the next plate of rice is delivered to the process. Steam blow-off pipes 19 and 20 are connected to a steam source (not shown) via a valve 28 and steam pipe 14.

As described above, the waste steam that collects inside the cover 21 is sucked by the blower 2 through the waste steam suction pipe 18 and sent into the vertical steamer 1, where it is reused as part of the energy for steaming rice. be done.

The rice obtained by the above-mentioned method of the present invention has a fluffy and glossy texture that was previously unimaginable through continuous steaming, has almost no rice runny, is not mushy, and is cooked in a rice cooker. The quality was just as good as, or even better than, rice.

In this way, white charcoal is good, glossy and plump,
What's more, the delicious rice with almost no crumbling is made by steaming the rice in a vertical steamer 1 until the rice core reaches around 90℃, then heating the rice to 60℃ to 100℃ to promote gelatinization.
101 in the finishing steaming chamber 26 with the lid 21 in the next finishing steaming process. This is thought to be due to finishing steaming using high-temperature steam at temperatures between ℃° and 120℃. According to the inventor's experiments, when the temperature of hot water was lower than 60° C., the lower the temperature, the worse the absorption of the hot water became, and moreover, it became beta and could not be cooked into delicious rice. The temperature of the hot water mentioned above is the value at normal pressure, so 100°C hot water means the maximum temperature at normal pressure. On the other hand, even if only the temperature of the boiling water was limited, if the temperature of the steam in the final steaming was low, the rice would not be delicious. That is, when the steam temperature was lower than 101° C., the above-mentioned white charcoal was not used to cook the best rice, which was shiny and fluffy, and which was delicious even when it got cold. The reason why the upper limit of the steam temperature was set at 120 degrees Celsius was because there was virtually no change in the quality of the cooked rice even if the temperature was higher than this, and because the steam pressure had to be quite high, it was inefficient. It's for a reason. By adjusting the temperature of the boiling water and the temperature of the steam during the final steaming, you can change the state of the cooked rice to some extent (slightly hard rice or slightly soft rice), so adjust the temperature depending on the purpose. There is also the advantage of being able to set Moreover, even without the steaming room 27, the white charcoal described above worked well, and the rice was cooked to be glossy, fluffy, and delicious. This is thought to be due to the fact that the finishing steaming chamber 26 has a cover and has a certain length (in the moving direction), so that the rice is sufficiently uniformed in the finishing steaming chamber 26. Therefore, the unevenness chamber 27 may be removed,
Further, depending on the situation, the finishing steaming chamber 26 may be made longer, and can be changed as desired.

Note that, as shown in the figure, appropriate ingredients are added to the rice sent from the boiling water tank 5 onto the net conveyor 13 from the ingredient supply device 9, and the rice and ingredients are mixed with the stirring roll 22 to produce the desired mixed rice. can be created. Further, by adding an appropriate flavoring liquid to the rice fed from the flavoring supply device 10 onto the net conveyor 13 and mixing it with the rice using the stirring roll 22, it is possible to obtain rice with the desired flavor. In the figure, 30 indicates the flow of rice.

As described above, the present invention heats rice that has been soaked and drained in a vertical steamer to promote gelatinization, and then discharges the rice in a fixed quantity with a rice dispensing conveyor to heat the rice at 60 to 100 °C.
The rice is heated and cooked, water is added, and the rice is transferred to a net conveyor with a lid to bring it to a boiling temperature of 1-01℃ to 12℃.
By introducing a completely new process of finishing steaming and shading with steam at 0℃, continuous steaming, which was said to be impossible in the past, produces rice that is as fluffy as, or even more fluffy than, rice cooked in a rice cooker. This is the first time that we have succeeded in making delicious rice with a soft texture. According to the present invention, the device can be installed in a relatively narrow space, and since it is a continuous steaming method, a large amount of rice can be easily prepared in a short time without requiring any special incidental equipment. Therefore, there are no problems with the installation location or limited rice cooking capacity, and there is no need to use many types of auxiliary equipment, so it is economical as well. Furthermore, because it uses a vertical steamer and reuses waste steam, it is extremely energy efficient, resulting in considerable energy savings compared to conventional batch systems. In addition, since seasoned rice, mixed rice, etc. can be automatically prepared, there are many excellent advantages such as considerable labor savings. Thus, when implemented in school lunch centers and large-scale cafeterias, the effects are remarkable.

It should be noted that the above embodiments are merely illustrative of the present invention, and therefore, it goes without saying that various modifications and changes can be made as necessary. For example, in the above embodiment, the heated rice is transferred from the vertical steamer 1 to the boiling water tank 5 using the rice discharging conveyor 4, but the rice is directly transferred from the vertical steaming machine 1 without using the rice discharging conveyor 4. Even if heated rice is supplied to the boiling water tank 5, the same fluffy and delicious rice can be obtained. In this case, it is preferable to supply the boiling water to the hot water tank 5 in fixed quantities.
It does not need to be strictly quantitative. Further, although the bar conveyor 7 was used to transport the rice supplied from the vertical steamer 1 into the hot water tank 5 while immersing it in hot water, the rice may be transported while being immersed in hot water by other means. Furthermore, it goes without saying that the heating temperature of the rice in the vertical steamer 1, the overall structure of the apparatus, the structure, shape, length, width, etc. of each conveyor 4.7 and 13 can be changed as necessary.

[Brief explanation of drawings]

The accompanying drawing is a schematic side view showing an embodiment of a continuous steaming rice cooking apparatus to which the method of the present invention is applied. 1: Vertical steamer 3.14: Steam pipe 4: Rice discharging conveyor 5: Hot water tank 7: Rice feed bar conveyor 9: Ingredient supply device 10: Flavoring supply device 13: Net conveyor 17: Crushed coal 18: Waste Steam suction pipe 19.20.23: Steam outlet 21-: Cover 22: Stirring roll 24: Waste steam outlet 26: Finishing steaming room 27: Staining room 30: Rice procedural amendment (voluntary) April 1980 2nd Patent Office Commissioner Kazuo Wakasugi 1, Indication of case: 1982 Patent Application No. 248.800 2, Title of invention: Continuous steaming rice cooking method 3, Relationship with the person making the amendment case: Patent applicant 4, Subject of amendment/Claims of the specification/Detailed explanation of the invention Column 5, Contents of amendment The description of the specification of the present application is amended as follows. 1. The scope of claims is amended as follows. (1) Continuously feeding moist rice into the vertical steamer, and successively heating the packed rice by blowing out steam into the steamer to promote gelatinization. Then, the heated rice is taken out from the steamer and heated to 60°C.
The steps of passing the rice through boiling water, heating and adding water, and the heating and cooking. A continuous steaming rice cooking method comprising the steps of feeding water-added rice onto a net conveyor, and finishing steaming by blowing out steam of 101° C. or higher to the rice on the net conveyor while the rice is being transferred. . ”2 Add the following statement between lines 5 and 6 on page 6. [Furthermore, Japanese Patent Publication No. 31-2095 discloses a continuous steaming rice cooker having the same technical concept as the present invention. However, in this rice cooker, washed rice is placed from the hopper onto an endless wire mesh or slat conveyor outside the rice cooker body to a thickness of about ICm, and the washed rice on this conveyor is first loaded with primary steam worms inside the rice cooker body. The structure is such that steam is applied to heat the product in the chamber, and then the product is boiled in hot water in the hot water bath. In this way, heating the washed rice on the conveyor inside the rice cooker by applying steam takes time to heat the washed rice, and the energy efficiency is very low, resulting in a large amount of steam being used for making turnips. It has major drawbacks and is impractical. For this reason, in the rice cooker mentioned above, the thickness of the washed rice on the conveyor is made as thin as about 16 inches, so that the washed rice is heated as quickly as possible, but this makes the energy efficiency worse, and the rice cooking capacity is small. The drawback is that it takes a long time. Mata, since we are using one endless conveyor,
This conveyor also has the disadvantage that a large amount of driving power is required for the conveyance, and therefore a considerable amount of electric power is consumed for driving the conveyor. Furthermore, in this rice cooker, the steam temperature is not disclosed, and as mentioned above, there are no continuous steaming type automatic rice cookers in practical use in this industry to date. , it is hard to imagine that the result would be fluffy and delicious rice. This is because the temperature of the steam during steaming is an important point in order to produce glossy, fluffy, and delicious rice. ” 6 Page 8, line 8, after “is.” Add the following statement. ``However, when the ambient temperature is low, such as when using in a cold region, the temperature inside the rice cooker tends to decrease, so the steam temperature may be lowered to, for example, 130℃, although the efficiency will be slightly lower. Therefore, from the point of view of efficiency, the upper limit was set at 120°C, but the upper limit has no relation to the finished state of the rice, so in short, any temperature above 101°C is sufficient.'' 4, page 9 In line 15, the line ``1101℃ to 120℃'' has been corrected to ``101℃ or higher.'' 5. On page 10, line 10, after ``batch method,'' add ``1 or automatic rice cooker.''

Claims (1)

[Claims] (1) A step in which pre-soaked and drained rice is continuously fed into a vertical steamer, and a step in which steam is blown out into the steamer to sequentially heat the packed rice to promote gelatinization. , a step of discharging the heated rice from the steamer and passing it through boiling water of 60° C. or higher to heat and cook the rice and add water; a step of sending the heated and water-added rice onto a net conveyor; A method for continuous steaming and cooking comprising the step of blowing out steam of 101° C. or higher during transfer to rice on a net conveyor for finishing steaming.