JPS6211584B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method and apparatus for producing steamed rice in a sake production process and the like.

Conventionally, in this steamed rice manufacturing apparatus, a steamer B containing steamed rice A as shown in FIG. Using a steamer steamer method in which heated steam is applied by a heating coil D' to perform a steaming action, or by using a wooden barrel E with a lid or sheet on the top surface as shown in Fig. Steam is injected from the steam jetting part G on the lower surface of the drainboard F to the steamed rice A above to give the desired steaming effect, or the steamed rice A is put into a vertically open cylinder H from above as shown in Fig. 3. , a vertical rice steaming machine in which steam is ejected from the steam injection port I at the lower part, and the rice is discharged from the lower opening and transferred from the conveyor J.

Furthermore, there are continuous steamers that are continuously transported by a conveyor and steamed by steam injection while passing through a passage, but in the case of the above-mentioned steamer steamer, the fatty acids contained in the steamed rice are naturally absorbed. However, it is not suitable for processes that require a large amount of steamed rice, such as the production of steamed rice for sake.
Moreover, it has the disadvantage of being inferior in both production efficiency and work efficiency. In addition, although the production efficiency and work efficiency of the above-mentioned continuous steamer or vertical rice steamer are better than that of steamer steamer, the disadvantage is that the finished product has a bad aroma because the fatty acids are steamed without being removed. However, the current situation is that it is easily oxidized and putrefied, and that it tends to change color or give off a vinegar taste after completion, resulting in poor quality results.

In other words, in the case of a vertical rice steamer, fatty acids generated during steaming are carried away when the steam rises from the bottom to the top, so the aroma after steaming is not good.Also, in the case of a conventional continuous rice steamer, In order to prevent steam from escaping, the fatty acids are steamed while being accumulated, so the above-mentioned drawbacks cannot be overcome.

Regarding steamed rice, it has long been said both empirically and in principle that in the early stages of steamed rice production, the center of the rice is cooked with moderate heating, and in the middle stage, the center of the rice is cooked, and in the later stage, the core of the rice is cooked. The ideal method is to remove excess moisture from the surface of the rice, leaving the center soft and plump, while the outside is not sticky and has a slightly hard surface.
This steamed rice with a soft inside and a hard outside is required as the ideal steamed rice for sake production. In other words, if the center and outer surface of sake rice are the same hardness, the entire surface will dissolve during the sake manufacturing process, becoming a soft paste and becoming turbid. Only the center of the rice becomes the source of sake, and in the end it becomes hollow and only the outer surface remains, making it ideal for producing high-quality sake with good production efficiency. This point has not been studied in the conventional continuous steamer, which should be compared most in terms of production efficiency and working efficiency.

The present invention is capable of continuously producing steamed rice with high production efficiency and work efficiency, and is equipped with a functional means for forcibly releasing fatty acids during steaming, and can be used in the early, middle, and late stages of steamed rice production. An object of the present invention is to provide a method and apparatus for producing steamed rice that can produce high-quality steamed rice with a good aroma by supplying heat with appropriate steam or heating means.

Reference numeral 1 in FIG. 4 is a cover, and the cover may be open at the bottom. A net conveyor 3 is arranged in the passage 2 formed by the cover, and the steamed rice transferred by another conveyor 4 is placed in the passage 2 formed by the cover. 5.

In the figure, reference numeral 6 denotes a live steam injection means that is installed in the upper opening boxes 7 and 8 on the bottom surface of the net conveyor 3 and injects live steam into the steamed rice 5 on the net conveyor 3 from the bottom surface of the net conveyor 3. At this stage, the steamed rice is first moisturized and then steamed at a temperature of, for example, 100°C or less, while being transported. 9 is live steam injection means 6
Net conveyor 3 is located on the next stage from above the aisle.
It is a heated steam injection means that applies a heated steam injection action to the steamed rice on the top from above, and has a bottom opening box 10.
It consists of a combination of a steam injection device 11 and a heating heater 12, and the temperature at that location is, for example, 100°C.
Heater heats the steam before and after to 103℃~105℃
The steamed rice is then heated to a temperature higher than that of the previous stage, and the steamed rice is injected with heated steam in an atmosphere higher than that of the previous stage.The fatty acids generated in the previous stage or the fatty acids generated at this stage are also discharged from the steamed rice at this stage and are injected with steam. The liquid is discharged to the outside of the passage 2 by an exhaust means 13 formed on the lower surface of the net conveyor 3 at a position corresponding to the setting position of the device 11 and the heating heater 12. 14 is a net conveyor 3 that performs finishing steaming on the steamed rice that has undergone the fatty acid removal process.
It is a heated steam injection means located in a box 15 with an upper opening located on the lower surface, and is a steam injection device 1.
6. Consisting of a combination of heating heaters 17, new clean steam is injected onto the steamed rice, and the heating heater 17 removes moisture from the surface of the steamed rice to obtain steamed rice with a hard outer surface and a soft inner surface. It is something.

In addition, in the case of this embodiment, the steam injection device 11,
The heating heater 12 was attached to the top surface of the net conveyor 3, but this is because the steam is injected from the bottom surface of the net conveyor 3 toward the top surface in the previous stage, and fatty acids in the steam are present on the net conveyor 3. For efficiency reasons, the location has been specified, but it is also possible to install it below the net conveyor 3, inject heated steam, and discharge the fatty acid together with the steam by an exhaust means installed above the net conveyor. Of course, it is also possible to provide the heated steam injection means 9 on the upper surface of the net conveyor 3 and the heated steam injection means 9 on the lower surface of the net conveyor 3, and to attach and form the heated steam injection means for finishing on the upper surface of the net conveyor 3.

However, according to the present invention, the minimum amount of heat necessary for steaming rice is used, but approximately 30 to 30
Based on the basic idea of steaming a large amount of 50% and using the excess steam for fatty acids, we installed a functional fatty acid removal means in the middle of the passage to forcefully release fatty acids smoothly and efficiently. Furthermore, since heat is supplied by appropriate steam or heating means at the early, middle, and late stages of steamed rice production, even in continuous steamed rice production, the product can be flavored, color-changed, or finished. It is possible to produce high-quality steamed rice that can prevent rice from becoming vinegary with high production efficiency and work efficiency, and it has solved all the drawbacks of conventional steamed rice production equipment.

[Brief explanation of the drawing]

1 to 3 are cross-sectional views showing a conventional steamed rice manufacturing apparatus, and FIG. 4 is a cross-sectional explanatory view showing the steamed rice manufacturing apparatus of the present invention. 1... Cover, 2... Passage, 3... Net conveyor, 5... Steamed rice, 6... Live steam injection means, 9.
14... Heating steam injection means, 12, 17... Heating heater.

Claims (1)

[Claims] 1. In a continuous rice steaming method in which steamed rice transferred by a conveyor is subjected to a required steaming action with steam while passing through a passage, the steamed rice is moistened and steamed by a live steam injection means in the passage. perform the action,
Next, the heated steam injection means steams the steamed rice at a higher temperature than the live steam injection means, and the exhaust means corresponding to the heated steam injection means discharges the fatty acid discharged together with the steam to the outside of the passage, and further back. A method for producing steamed rice, which comprises applying a finishing steaming action to the steamed rice using heated steam injection means. 2 Live steam injection means for adding moisture to the steamed rice and applying a steaming action to the steamed rice on the conveyor at the front part of the passage;
A heated steam injection means consisting of a steam injection device and a heating heater is provided above the midway part of the passage, and an exhaust means for discharging fatty acids discharged together with the steam to the outside of the passage is provided below the conveyor corresponding to the heated steam injection means, and a passage. 1. A steamed rice manufacturing apparatus characterized in that a heating steam injection means consisting of a finishing steam injection device and a heating heater is provided in the rear part. 3. The heated steam injection means recited in claim 2 is provided below the conveyor in the middle of the passage, and injects heated steam to the steamed rice on the conveyor from the bottom surface, and at the same time, the heated steam injection means is provided above the conveyor corresponding to the heated steam injection means. An apparatus for producing steamed rice, characterized in that the apparatus is provided with an exhaust means for discharging fatty acids discharged together with steam to the outside of the passage.