JPS61170414A - Automatic rice cooking system - 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] Industrial Application Field> The disclosed technology belongs to the field of technology for automatically cooking large quantities of seasoned rice such as simple rice balls sold instantaneously at supermarkets and the like.

Therefore, the invention of this application uses the raw materials polished rice, water, soy sauce,
An automatic rice cooking system that puts seasonings such as salad oil and chemical seasonings into a rice cooking pot at a predetermined mixing ratio, automatically feeds the rice, ignites it, heats it, and cooks the rice. In particular, the blending ratio of rice, water, seasonings, etc. for each of the plurality of types of cooked rice used for the rice balls, etc. is recorded in advance in computer input data,
Once the type of rice to be cooked is determined and the amount of rice to be cooked is determined, a pot is selected by operating the numeric keys or buttons on the operation panel, and the pot is selected in advance by operating the numeric keys, etc. According to the data and program, rice, water, and seasonings are put into the selected pot in order or all at once, and the set amount is accurately measured by the measuring device, and then sent to the rice cooking device. Preheating is performed for a set amount of heat and time for each type of cooked rice selected for the heating process, then main heating is performed, and the rice is cooked through a steaming process. This invention relates to an automatic rice cooking system in which the rice cooker is recovered and recycled after completing the loosening process.

As is well known, a type of simple rice using cooked rice such as onigiri, oinari-san, or chirashi-gohan has been widely popular for a long time, but recently it has become popular in supermarkets, expressway parking areas, etc. As eating out and instant foods became popular, and as distribution systems expanded and these became more prevalent in people's lives, instant foods made from cooked rice that were distributed from households to the distribution market became more popular, such as bread, bread, etc.
It has become popular along with hot water noodles, etc., and is now widely available.

Until now, the complexity of the manufacturing tools and processes, or
Due to the high cost, it was less popular than bread, but recently, seaweed is sandwiched between two layers of soft synthetic resin film, and the seaweed is immediately packaged with cooked rice when eaten. A packaging material such as
With the development of techniques for hygienic feeding, it has rapidly gained popularity and is now widely used.

Therefore, as the demand for instant food such as rice balls increases, there is naturally a strong demand for the supply of cooked rice as a raw material that can respond to changing demands for multiple types of so-called different tastes. It's starting to look like this.

In order to supply a large amount of cooked rice, which is made up of multiple types of raw materials with different tastes, and to provide the same taste level, the rice cooking systems used in conventional group school lunches and large-scale cafeterias cannot handle these quantities. There was no supply system that could satisfy the demand in terms of both quality and quality.

Problems that the invention aims to solve> In other words, in the conventional system for group lunches at schools and companies, and the system for catered lunches, when cooking rice, there is variation in the type or quality of rice, and it is difficult to cook in large quantities. At the time of brewing, the blending ratio of rice and water for mizushu rice, as well as the seasonings to be added, are manually added to the pot using spoons, rice paddles, etc. based on complete skill. Therefore, firstly, there is a problem that the amount of basic ingredients rice and water changes each time, and furthermore, the added soy sauce, salad oil, vinegar, or chemical flavoring ingredients may vary slightly. The ratio may be different, or in the worst case, you forget to put it in.
In addition, the control of heating temperature, time, etc. required for cooking is mostly artificial and intuitive;
As mentioned above, even if the types of cooked rice of different varieties are determined, the rice cooked in each takt is the same type, but there is a problem that the taste is slightly different. However, the taste is completely different, and it also varies depending on the date of cooking, making it impossible to fully satisfy the demands of buyers and inconveniently not being able to withstand strict taste standards.

Furthermore, even for one type of cooked rice, if the desired demand for the next day is determined, the amount of cooked rice to be produced each day will differ, and the corresponding pot will differ depending on these different conditions. However, until now, the processing process has not been carried out in a scientifically satisfactory manner, which results in slightly different tastes of the cooked rice.

Moreover, even if management data is collected to improve the appropriate product accuracy by feeding back the differences in quality of each type of cooked rice or the same type of rice through trial and error, for example, Or, even if you try to track and manage data such as the amount of water, the amount of rice, or its quality, or the amount of water added or subtracted from seasonings, there will be variations as to where the error was. The drawback was that it was not possible to keep track of rice production, and therefore it was not possible to systematize a large variety of rice and cook large quantities of rice.

The purpose of the invention of this application is to accurately meet the expanding demand based on the above-mentioned prior art, to be able to provide a plurality of preset types of cooked rice with accurate tastes according to the types, and to It ensures the accuracy of its own cooking, and also ensures automatic control of the process of watering, boiling, steaming, and straining the polished rice, saving labor and reducing costs. At the same time, we will ensure that food hygiene standards are maintained.
The objective is to provide an excellent automatic rice cooking system that will benefit the field of restaurant technology utilization in the distribution industry.

<Means/effects for solving the problem> In accordance with the above-mentioned purpose, the structure of the invention of this application, which is summarized in the above-mentioned claims, utilizes a wealth of pre-stocked test data in order to solve the above-mentioned problem. Therefore, the mutual mixing ratio of polished rice, water, and seasonings in combinations of multiple types of cooked rice eaten out such as instant rice balls is recorded in a microcomputer as basic data, and furthermore, it is recorded on a microcomputer as basic data for cooked rice of each type. Decide on the type of pot depending on the amount of rice to be cooked, enter and record the amount of rice to be cooked, the preheating calories for main heating in the heating process for the pot, and the heating time as data, and record all of these. The data can be automatically output and selected through computer calculations by operating a numeric keypad depending on the type of cooked rice, the type of pot, and the amount, so that a predetermined type of cooked rice can be selected. Once the fried rice has been selected, the type and amount are determined using the numeric keypad, the corresponding pot is determined, and the type and amount of polished rice, water, and seasonings are all selected from the recorded data. First, the liquefied seasonings are sequentially poured into the pot through the control circuit, or
-Then, water and polished rice are added to the pot conveyed by a conveyor, and in these steps, the amount of input according to the set data is automatically tared by a microcomputer. The eight pots that have passed through the measuring process are transferred to the heating process, where they are preheated using the amount of heat and heating time according to the type of cooked rice mentioned above, and then the main heating process. , the rice cooking process is completed, followed by a steaming process for a set time, and finally a loosening process, where the cooked rice is transferred to the rice ball processing process, etc., and the pot is stocked in the pot sorting process after a cleaning process. The type and number of pots are also determined by selecting the amount according to the type of cooked rice. This is a technical measure that allows for accurate cooking of each type of rice by installing a dummy pot that stores only water inside.

<Embodiment - Configuration> Next, one embodiment of the invention of this application will be described below based on the drawings.

First, the outline of the rice cooking system of the invention of this application will be explained with reference to FIG. 2. Inside the building of a rice cooking factory 1, a raw material stockyard 2 and a processing yard 3 are separately provided. In the processing yard 2, a raw rice storage area 4, a seasoning warehouse 5, a water septic tank 6, etc. are installed, while in the processing yard 3, a circulation processing line 7 for cooking rice is installed from the center. , the stockyard 2
On the other hand, on the opposite side of the stockyard 2, a passage for carrying out the cooked rice to the rice ball manufacturing process (not shown) is formed via an entrance 9 on the opposite side of the stockyard 2. .

Therefore, this embodiment is shown as a plant for a rice-cooked rice cooking system for supplying rice balls to supermarkets, for example.

Moreover, the circulation line 7 is installed in parallel with the rice cooking circulation line 7.
A vacuum cooling device 10 necessary for cleaning the rice cooker and a hot water tank 11 at a set temperature for cleaning the rice cooker pot are provided.

In the rice cooking circulation line 7, a rice washing device 12 is installed near the communication port 8 of the stockyard 2, and a dipping tank 13 for washing rice, which will be described later, is provided beside the rice washing device @12. The rice cooking device 16 is connected to the supply pipe 14, and the soaking tank 13 is provided with a rice cooking device 16 having a circulating conveyor 15 via a moving device (not shown).

Further, at the base of the rice cooking device 16, there are provided a line 18 for feeding liquefied seasonings, soaked rice, water, etc., which will be described later, to the selected pot 11 before and after the rice cooking device 16, and a line for a lifter 19. A steaming process conveyor 20 of a predetermined length is connected to the lifter 19, and a loosening line 22 is provided via a reversing l121, and from the loosening line 22, cooked rice is conveyed via a cart or the like. is carried out to the next rice ball processing step through the entrance/exit 9,
The empty pot 11 is conveyed to the cleaning and stocking device [23] via a cart or the like, and the pot 11 selected as follows from the cleaning and stocking device 123 is selected to the charging line 18. It is made to be done.

The various mechanisms of the rice-cooking circulation line 1 are controlled by buttons such as a numeric keypad provided on an operation panel 24 as shown in FIG. It is controlled by operation according to a predetermined program via a built-in microcomputer.

The operation panel 24 shown in FIG. 4 has a switching button 25.
25, numeric keypad 26, button groups 27 and 28 such as a start button, registration button, interrupt button, check button, etc. A display section 29 is provided, as well as a group of lamps 30 indicating the presence or absence of the eight pots 17 in the line.

In addition, in the rice cooking circulation line 1, a minimum number of workers 31, 31, etc. for management, checking, etc. are arranged.

Further, 32 is an air cleaning device, which sterilizes the air in the processing yard 3 to maintain sanitary conditions.

In addition, in the rice cooking circulation line 7, a clean water tank 33 is provided alongside the soaking tank 13, and is connected to the water purification tank 6 of the stockyard 2 to serve as a water supply source for the processing line.

A seasoning tank 3 supplies liquid seasoning to the pots 17 that are sequentially transported to the iyI large input line 18.
4 are provided in a predetermined number of stages.

To explain each mechanism provided in the rice cooking circulation line 1 in detail, the soaking tank 13 is a rice washing tank that stores drained rice 36 and water 31, as shown in detail in FIG. The rice 36 or water 37 is supplied from the tank 12 via a switching valve 35, and a suction/exhaust valve 38 provided at the discharge port has a mesh type opening/closing damper 39 at the bottom.
It faces a hopper 49 that is movable back and forth and has a
As described below, a predetermined advancing/retracting device 42 moves inside the draining hopper 40.
It is made possible to move back and forth in a direction crossing the drawing in FIG.

In addition, in the input line 18, a multi-layer seasoning tank 34 attached thereto stores salt, salad oil, soy sauce, and chemicals diluted with water at a predetermined mixing ratio, as shown in FIG. Seasonings 43 such as seasonings are stored for each type, and when the liquid level sensor 44 detects that the storage amount has decreased to a set amount, the lamp 30 on the operation panel 24 is blinked, the lid 45 is opened, and the seasonings are stored. A suitable stirring device 46 has a slit that does not interfere with the lid 45 so that the seasoning 43 is replenished appropriately, and for seasonings that are easily separated from water, such as the above-mentioned mixed seasonings, so as to always stir uniformly. It is provided in the casing so that the inside is exposed through the casing.

Further, from the drain port 41, the seasoning 43 is circulated in the seasoning tank 34 through a three-way valve 48, a circulation pump 49, and a circulation vibrator 50, and cooperates with the stirring device 46 to circulate the seasoning 43 in the tank. It is designed to make the concentration of seasonings uniform.

In addition, since the seasoning tank 34 is designed to store liquid seasonings, for example, for solid seasonings such as powders and tablets, the shape and number of seasonings can be adjusted as appropriate for water in the tank 34. The agitation device 46 can also agitate, destroy, and dissolve this and water.

Further, a drain pipe 5 is connected to the pot 17 from the three-way valve 48.
1 is provided with an electromagnetic valve 52, and as shown in FIG. 1, when the pot 11 comes to the bottom of the seasoning tank 34 as described below, the supply valve 53 supplies a predetermined amount of seasoning 43. It is like that.

As shown in FIG. 1, a weighing operation 54 is performed in the input line 18, and there are measuring devices 55, 55 for each double-layer seasoning 43, and polished rice. Measuring devices 55' for the soaked rice 36 are installed on the base 56 as close as possible to each other.

In addition, in FIG. 1, only two measuring devices 55 for the seasoning 43 are shown for convenience of illustration, and only two measuring devices 55' for the polished rice soaked in water 36 and the water 37 are shown in the final stage. It is shown.

A pair of conveyor belts 57 are stretched over the respective weighing devices 55, 55..., 55', and each conveyor belt 57 is connected to a motor 58 provided on the frame of each weighing device. It rotates via a belt pulley mechanism 59, and its rotation and stop are controlled by the operation panel 24.
The process is performed according to a preset program of a microcomputer installed in the computer.

A receiver plate 60, which is movable up and down between the upper feeding belts through a gap between a pair of belts of each of the conveyor belts 51, is connected to a rod 61 as a well-known weight detection device. A holder 63 that supports the load cell 62 is connected to an air cylinder 64 as an actuator. As a result, the pot 17 placed on the tray 60 is fed forward while being placed on the conveyor belt 57, and also rises above the conveyor belt 51 and stops feeding. The load cell 62 adds up the weight and detects the tare weight, and the tare weight and total weight detected by the load cell 62 are sent to the microcomputer to perform predetermined calculations. It is being done.

The air cylinder 64 is raised and lowered in accordance with a program input into the microcomputer in advance, and the rotation of the conveyor belt 57 is stopped while the air cylinder 64 is being raised.

The mechanisms of each of the weighing devices 55, 55, . and the front weighing device 55 (55'
), the motor 58 is driven to operate the conveyor belt 51 to feed the pot 17 to the next weighing device 55.

Thus, the drain hopper 41 is connected to the immersion tank 13.
The mesh-type opening/closing damper 39 of the movable hopper 40 containing water 31 and rice 36 supplied from the hopper allows only the water 31 to descend, pass through the mesh 66, and drain into the draining chute 67.
Only water is discharged from the drain port 68 to a drain tank (not shown) through the drain port 68, and only the rice 36 is drained and remains in the movable hopper 40, and is moved forward in the drain hopper 41 via the predetermined advance/retreat device 42. It passes through a gate 69 formed at its front end, passes through a chute 70 provided at the bottom of the gate 69, passes through a level sensor 71 provided at its tip, is discharged downward, and is stored in a vibrating feeder 72. Ru.

Therefore, the vibration feeder 72 is connected to the line frame 73.
It is fixedly installed in a well-known electromagnetic vibration device 74 installed in the machine and vibrates back and forth, and its tip is positioned on the conveyor belt 57 of the measuring device 55' and is conveyed to the pot 17 into which the seasoning 34 is put. The electromagnetic vibration device 74 is electrically connected to the microcomputer of the weighing device 55', and the microcomputer is connected to the pot 17 by means of a load cell 62. When the input amount of soaked rice 36 reaches the weight according to the set program, the electromagnetic vibration device 74 is stopped, and the soaked rice 36 relative to the vibrating feeder 72 is stopped.
Excess or deficiency of the piles of 6 is detected by a level sensor 71 provided at the lower end of the chute 70, and when there is a shortage, the movable hopper 40 is moved forward by the conveyor 42 and supplied to the vibrating feeder 12. .

Further, a photoelectric sensor 7 provided in the drain hopper 41
The damper (not shown) of the soaking tank 13 opens only when the movable hopper 40 is located at the lower part of the soaking tank 13, and the water 37 and soaked rice 36 are controlled to be supplied to the hopper 40. It is being done.

Further, a pair of small amount supply nozzles 78 are connected to the water tank 33 via a passage 76 and an electromagnetic valve 77 at the tip of the vibrating feeder 12, that is, at the position where the pot 17 into which the seasoning 43 arriving at the tip is placed. Bulk supply nozzles 19 are provided, each connected via an electromagnetic valve 80, 81 electrically connected to said microcomputer, and a large quantity of water 37 is initially supplied from the bulk supply nozzle 79 according to a program inputted into the microcomputer. However, a small amount of water 31 is supplied into the pot 11 from a fine layer supply nozzle 78.

In addition, the load cells 62, 62, .
..., 78, input seasoning 43 from γ9, and water 3
In addition to measuring the amount of 6, each nozzle 53.53...
- The impact weight due to the drop from 78.79 to the liquid level in the pot 17 is also programmed to be corrected using a predetermined correction value.

Therefore, the seasoning 43 is predetermined on the operation panel 24 according to the type of cooked rice shown in a ledger or the like.
, and the amount of water 36 using the numeric keypad 26, the input supply amount can be accurately measured and set in accordance with all previously input data.

Therefore, in the rice cooking system of the invention of this application, as mentioned above, the number corresponding to the type of cooked rice, the type of rice seasoning for the cooked rice, the weight of rice,
The software includes a table that displays all the blending ratios, such as the weight of water and the weight of seasonings, and all the data in these tables is input into the microcomputer.

Next, in FIG. 1, the conveyor of the rice cooking device 16 is connected to the conveyor belt 57 of the rice 36 and the water 37 through an intermediate conveyor 82 connected to the conveyor belt 57 next to the weighing device 55' which performs the final total 154 for the rice 36 and water 37. chain conveyor as 1
A heating process 83 is provided between the chain conveyors 15, and a preheating process 84 and a main heating process 85 following this are arranged in series, each dissipating a set calorie of heat. A set number of burners 86 and 86' are arranged in series, and an electromagnetic valve (not shown) for gas supply is electrically connected to the microcomputer and opened and closed according to the setting program to heat the rice for cooking in the pot 17. It is designed to supply

In this example, each burner 86, 86... in the preheating step 84 controls the selected cooked rice, its water, the blending ratio of rice and seasonings, and the total weight. The main heating step 8
The burners 86', 86', . . . 5 are designed to radiate heat uniformly regardless of the type of cooked rice or its total weight.

Therefore, heating control for each type of cooked rice and the total weight is controlled by blinking and opening each burner 86 in the preheating step 84.

<Embodiment - Effect> In the above-described configuration, rice 36 is supplied to the rice washing device 12 from the rice storage 4 and the seasoning hangar 5 of the stockyard 2 shown in FIG. 2, and the seasoning of the set product term is It is liquefied and supplied to each seasoning tank 34, and its concentration is made uniform by stirring action on each tank by a stirring device @46, and its level is monitored by a level sensor 44, and the set amount is always stored. controlled so that
In the rice washing device 12, clean water 37 is supplied to the rice 3G from the septic tank 6, and the water is rinsed, and the rice is supplied to the soaking tank 13 via the switching pulp 35 as soaked rice.

When the operation starts, a set amount of soaked rice 36 and water 37 are discharged into the movable hopper 40 via the pulp 38, and water 37 is discharged via the mesh type damper 39 into the draining hopper 41.
The hopper 40 is discharged into the interior, passes through the mesh 66 and is discharged from the drain port 68 in a predetermined position, and the advance/retreat device 42 advances the hopper 40.
The mesh damper 39 is placed in the chute 70 through the gate 69, and the mesh damper 39 is opened to discharge the soaked rice 36 in the movable hopper 40 through the chute 70 into the vibratory feeder 72.

Then, the worker 31 inputs the type and total weight of the cooked rice on the numeric keypad 26 according to the next day's order slip, for example.
, the microcomputer immediately selects the pot 1 for the weight according to the data entered above.
The type and number of items 7 are displayed on the digital display section 29.

Incidentally, when the worker 31 inputs the type and total weight of the cooked rice using the numeric keypad 26, the microcomputer calculates the amount of sake rice 36 and water 31 for the type of cooked rice for the 8 pots 11. Set and seasoning 43
The types and weights corresponding to their blending ratios are determined and programmed.

Therefore, the worker 31 cleans the pot 11 and cleans the pot 17 that is stocked by type and size in the stocking device 23.
Take out the set number of pieces according to the digital display 29 and operate! When the start button 824 is pressed, the conveyor belt 51 of the measuring device 55 for the first seasoning 43 rotates, and when the selected pot 17 is placed on its base, the conveyor belt 51 moves forward with the pot 17 placed thereon. When the photoelectric sensor 65 detects this, the conveyor belt 57 is stopped via the microcomputer, and the air cylinder 64 is activated by the load cell 6.
The tray 60 is lifted up with the pot 17 placed on the upper level between the pair of feed conveyors on the conveyor belt 57, and the empty weight of the pot 17 is detected and the microcomputer The tare weight cancellation data in the weighing process is sent to λ.

Then, a limit switch (not shown) detects when the air cylinder 64 extends and switches the three-way valve 48, and the air which had been circulated from the circulation pipe 50 via the circulation motor 49 until then to have a uniform concentration, or intermittently Then, the first portion of the seasoning 43, which had been made into a uniform concentration via the stirring device 46, is discharged into the pot 11 from the discharge nozzle 53 via the two-way valve 52.

The first seasoning 43 supplied into the pot 11 is input to the microcomputer by the load cell 62.
When the set weight including the head correction valve from the nozzle 53 reaches the maximum, the microcomputer switches the two-way valve 52 and the three-way valve 48 to finish adding the first seasoning 43 to the pot 11.

Then, a switching signal is issued to the two-way valve 52 and the three-way valve 48, and the air cylinder 64 is lowered, and the receiver is moved to the plate 6.
0 is a feed conveyor belt, and the pot 17, which is lower than the feed belt 57 and in which the seasoning 43 is put, is a conveyor belt 57.
The motor 58 is activated by the action of a limit switch (not shown) to transfer the pot 17 to the conveyor belt 57 of the next stage weighing device 55.

If the setting of the second seasoning 43 in the second measuring device 55 is continued, the motor 58 of the second measuring device 55 is stopped and the air cylinder 64 is raised. However, the second seasoning 43 is prepared in the same manner as described above, and the air cylinder 64 lowers the pot 11 so that the conveyor belt 57 feeds the pot 11 to the next stage weighing device 55. If the second seasoning 43 is not added to the type of cooked rice in the second measuring device 55 according to the above-mentioned program, the conveyor belt 51 does not stop, and therefore the air cylinder 64 also moves up and down. Without this, the second weighing device 55 takes a free pass and bypasses the pot 17 to the next weighing device 55.

In addition, when the baton touch of the pot 17 is transferred by the conveyor belt 57 from the previous stage weighing device 55 to the next stage weighing device 55 via the motor 58, the next stage conveyor belt 5
The photoelectric sensor 65 on 1 is connected to the pot 1 in the weighing device 55.
A safety system is in place so that the transfer will only occur if the absence of 7 is confirmed.

In this way, if seasonings are to be added to the pot according to the set program, they are added to the pot, and if not, the various seasonings 43 are transferred by bypass to the metering device 55' for inputting the last soaked rice 36. The pot that was thrown into it will arrive.

In the measuring device 55' for the soaked rice 36, when the photoelectric sensor 65 detects the arrival of the pot 17, the microcomputer activates the electromagnetic vibration device 14 to continuously feed the soaked rice 36 from the tip of the vibrating feeder 72. Therefore, the load cell 82 detects the input weight and inputs it into the microcomputer, and when the selected soaked rice weight of the cooked rice, which has been set including fall correction, is reached, Stop the electromagnetic vibration device @74 and open the electromagnetic valve 81 on the mass supply side. First, a set amount of water 37 is continuously supplied from the nozzle 79, and when the weight approaches the set weight value, the electromagnetic valve 81 is stopped. Then, open the electromagnetic valve 80 on the small amount supply side and supply water 37 little by little to the nozzle 1.
8, and when the weight reaches the set weight including head correction as described above, the electromagnetic valve 80 is stopped, and in this way, the supply of soaked rice 36 and water 37 is stopped. The supply of soaked rice 36 and water 37 according to the selected type of cooked rice and the size of the pot 17 is completed.

Here, the amount of soaked rice 36 in the vibrating feeder 72 is
When the level sensor 11 detects this, the hopper 40, which stores the drained soaked rice while waiting in the draining hopper 41, is moved forward by the advancing/retracting device 42 to pass through the gate 69 onto the chute 70. When the mesh damper 39 reaches this point, the mesh damper 39 opens, and the soaked rice 36 is fed into the vibrating feeder 72 through the chute 70.

Then, the hopper 40 is transferred to the dipping tank 1 by a conveyor 42.
3, the photoelectric sensor 75 detects this and the damper of the soaking tank 13 opens to discharge water and soaked rice into the hopper 40, and the water is transferred to the mesh damper 39 and
Water is drained from the drain port 68 of the draining chute 67 through the mesh 66, leaving only the soaked rice 36 in the hopper 40.

In the above process, the weighing hopper 5 for the soaked rice 36
5', first feed the soaked rice 36, then
The water 37 is supplied to the pot 17 first, and then the soaked rice 36 is supplied. This is to prevent it from scattering outside, but basically the pot 1
If the size of 7 is large and there is no concern, the order of insertion may be reversed.

In this way, multiple types of seasonings or one type of seasoning are added to the pot 17, and then soaked rice 36 and water 3 are added.
7, the air cylinder 64 contracts to fill the pot 11.
is placed on the conveyor belt 57, and the motor 58 is activated by a signal detected by a limit switch (not shown) to move the conveyor belt 57 forward again, and the pot 11 moves forward and passes through the intermediate conveyor 82' to the heating step 83. The rice is then transported by the conveyor 15 to a preheating process 84, where each burner 86 heats the selected cooked rice and the rice according to the program stored in the pot 17. Ignition and valve open state, preheating at set calorie for set time, then,
Moving on to the main heating step 85, the heat from each burner 86' heats the pot 17 to a preset amount, and rice cooking is performed.

At the final stage of the heating step 83, as shown in FIG. 2.3, a circulation process is followed, and the transfer conveyor 15' passes through the lifter 19 and is transferred to the steaming step 20 conveyor, where it undergoes a predetermined steaming step. The rice balls are then steamed, repeated by the reversing device 121, loosened by the worker 31 in the loosening process 22, transferred to a container (not shown) on the trolley, transferred to the next rice ball manufacturing process through the entrance/exit 9, and then reversed. The pot is transferred to the cleaning and stocking device 23.

Note that cooling for the peeling process 22 is performed by a vacuum cooling device 10.
The hot water tank 11 supplies hot water to the cleaning and stocking device 23.

In this way, the selected type of cooked rice is completely automatically programmed by continuously supplying the set number and size of the pots 17. When the type and total weight are input using the numeric keypad 26, the microcomputer displays on the digital display section 29 the type and number of the cooked rice, as well as the type and number of pots for the total weight, in the same manner as described above. In addition, in order to prevent mishandling with the type of cooked rice that precedes it, the selected number of dummy pots 17 is digitally displayed on the digital display section 29, and the button red lamp of the interrupt button 27 is displayed.

Therefore, when the worker takes out the dummy pot 17 from the washing and stocking device 23 and supplies it to the first weighing device f55, the program for adding seasoning 43 from the beginning to the end is not activated by the program according to the microcomputer, and each weighing device The air cylinder 64 of 55 remains retracted, and the photoelectric sensor 65 simply connects the pot 17 on the next stage metering device, in particular,
The motor 58 is started and stopped according to the presence or absence of the last pot 11 for the previous type of cooked rice, and one empty pot 17 is sequentially removed.
Alternatively, when the empty rice pot 17 reaches the last soaked rice and water metering device 55' after a set number of rice is fed forward and the photoelectric sensor 65 detects this, the motor 58 is stopped and the microcomputer The vibrating device 74 of the vibrating feeder 72 is not activated, so the rice 36 is not supplied to the pot 17, and only the electromagnetic valve 81 on the mass supply side is opened for a predetermined period of time to supply only the water 37 to the pot 11 and heated. The pot 17 is kept in a state where empty cooking is prevented during the process, and the load cell 62 is
When the microcomputer detects the supply amount of water 37, the microcomputer commands the start of the motor 58, the conveyor belt 51 is started, and the pot 17 that stores only the water 37 is heated by passing through the intermediate compressor R82 and heating the pot 17. supply to step 83;
The microcomputer closes the burners 86 and 86' in the preheating process 84 and the main heating process 85 without heating them at all, so that the pot 17 is not damaged by dry cooking and the rice cooking process 16 is free. Bus, lifter 1
9 and a steaming step 20, and in an inversion step 21, the water in the pot 11 is drained, and in an empty state, it is passed through a loosening step 22, washed again, and returned to the stocking device 23.

At this time, unexpectedly, in the heating process 83, each J burner 86.
Even if 86' is heated, there is still 3 water in pot 17.
7, there is no risk of damage to the pot due to so-called empty cooking.

Then, even if the type of the next cooked rice and its weight are input into the numeric keypad 26 according to the order slip and the above-mentioned process is repeated, the pot 17 is set according to the type of cooked rice in the previous stage.
Since one or a set number of dummy pots 11 are interposed between the pot 17 for the next type of cooked rice and the rice is fed sequentially, the steaming step 20 or the peeling step 22 is performed. In this case, there is no possibility that two or more types of cooked rice will be mixed together.

Therefore, taking this into consideration, the time required in the loosening process 22 depends on the total volume of the type of the previous cooked rice, and the time required for the loosening process 22 is determined by the amount of time required before the next cooked rice arrives from the steaming process 20. It is also possible to preset and program the number of dummy pots depending on the amount of cooked rice on each tier.

It goes without saying that the embodiment of the invention of this application is not limited to the above-mentioned embodiments. For example, seasonings may be added to the pot sequentially for each type of seasoning as in the above-mentioned embodiments. However, in one measuring device, the nozzles for multiple types of seasonings may be placed in front of the pot and the opening and closing of each electromagnetic valve may be controlled. Various aspects can be adopted, such as adding so-called cooked rice immediately before cooking.

<Effects of the Invention> As described above, according to the invention of this application, basically, when producing cooked rice of various types and large weights such as those handled in supermarkets, the system of the invention of this application can be used to produce cooked rice according to the settings. The superiority of being able to supply rice that is cooked exactly as ordered, that is, no matter what time or time the rice ball is ordered, the taste will always remain the same and the rice will be perfectly cooked to the exact degree of cooking. Therefore, there is no change in the taste of the rice ball when it is eaten, and an excellent effect is achieved in that the preferred taste of each type of rice ball can be accurately presented.

Therefore, trust in food products in the secondary market will also improve,
The mass production system is guaranteed even for a large number of types, which has the excellent effect of ensuring stable supply.

In addition, since the cooking of cooked rice is completely automatically and accurately managed and controlled, and is done under completely hygienic conditions, it has the excellent effect of improving the reliability of the manufacturer. .

By recording the mutual mixing ratio of all inputs such as rice, water, and chemical seasonings in advance as data on a microcomputer, only the type and required weight of cooked rice can be displayed on a numeric keypad. The worker only needs to select the first pot and unravel it at the end, and all the processes in between are carried out unattended and precisely controlled. It has the excellent effect of ensuring that the taste, sanitary conditions, and cookedness of processed rice foods do not change at all times and are accurate. Since the heating process is completely controlled by a program based on the recorded data, an excellent effect is achieved in that the above-mentioned positive points are guaranteed.

Furthermore, in the invention of this application, even if one type of cooked rice is determined and the next type of cooked rice is input continuously, the computer program automatically selects a different type of cooked rice. A number of dummy pots are inserted between the rice, depending on the loosening time depending on the type of rice cooked in the previous stage, and depending on the design, only water is poured into the pot, which helps loosen the rice in the final process. In the process, it is possible to avoid misidentifying cooked rice or mixing up multiple types of cooked rice, and to prevent damage caused by unforeseen circumstances caused by empty cooking of a pot inserted in the middle. This excellent effect is achieved.

Furthermore, according to the invention of this application, since water is first supplied mechanically to the rice, there is no need for any manual scrubbing work, and only the pot selection and final loosening process as described above is required. This has the excellent effect of providing a completely automatic labor-saving system by using a stirrer or the like as appropriate for the final loosening step depending on the design.

[Brief explanation of the drawing]

The drawing is an explanatory diagram of one embodiment of the invention of this application, and the drawing is a first embodiment of the invention of this application.
The figure is a flow diagram of the main system parts, Figure 2 is a schematic plan view of the entire system, Figure 3 is a schematic diagram of the heating process, Figure 4 is a front view of the operation panel, and Figure 5 is a schematic diagram of the mechanism of the immersion tank. , 6th
The figure is a partial sectional view of the seasoning tank.

Claims (11)

[Claims] (1) In a system that automatically cooks rice by putting at least one kind of seasoning, water, and rice in a predetermined ratio into a pot, the preset ratio for each type of cooked rice is recorded on a computer. An automatic rice cooking system characterized in that the process of measuring the amount of rice, water, and seasonings input into the selected pot and the heating process of the loaded pot are controlled according to the data recorded above. . (2) The automatic rice cooking system according to claim 1, wherein the input amount is input into a computer, compared with the data, and measured to a set amount. (3) The above patent characterized in that the heating in the heating step is preheating and main heating following the preheating, and the heating is selectively controlled by the data. An automatic rice cooking system according to claim 1. (4) The automatic rice cooking system according to claim 1, wherein the rice is inputted in a wet state after water is drained from the soaked rice. (5) The automatic rice cooking system according to claim 1, wherein the water is supplied in two stages: a large amount supply and a small amount supply. (6) Claim 1, characterized in that the seasonings are added one type at a time in order.
Automatic rice cooking system described in section. (7) The automatic rice cooking system according to claim 1, wherein the seasonings are all added at once. (8) The automatic rice cooking system according to claim 1, wherein the seasoning is in a liquid form. (9) The automatic rice cooking system according to claim 1, wherein the measurement is carried out by integrally measuring the weight of the pot. (10) In a system that automatically cooks rice by adding at least one kind of seasoning, water, and rice to a pot in a predetermined mixing ratio,
Preset blending ratios for each type of cooked rice are recorded in the computer input data, and the process of measuring the amounts of rice, water, and seasonings input into the selected pots and the heating process for the loaded pots are recorded in the above records. An automatic rice cooking system characterized in that it is controlled by data, and a dummy pot is interposed between the selected pots so that continuous processing is performed. (11) The automatic rice cooking system according to claim 10, wherein the dummy pot stores only water.