JPS62258619A - Soaking apparatus in steaming and rice cooking apparatus - Google Patents
Soaking apparatus in steaming and rice cooking apparatusInfo
- Publication number
- JPS62258619A JPS62258619A JP61100192A JP10019286A JPS62258619A JP S62258619 A JPS62258619 A JP S62258619A JP 61100192 A JP61100192 A JP 61100192A JP 10019286 A JP10019286 A JP 10019286A JP S62258619 A JPS62258619 A JP S62258619A
- Authority
- JP
- Japan
- Prior art keywords
- hot water
- tank
- grains
- temperature
- immersion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims description 10
- 235000009566 rice Nutrition 0.000 title claims description 10
- 238000010411 cooking Methods 0.000 title claims description 4
- 240000007594 Oryza sativa Species 0.000 title claims 2
- 238000002791 soaking Methods 0.000 title description 13
- 238000010025 steaming Methods 0.000 title description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 80
- 235000013339 cereals Nutrition 0.000 claims description 30
- 238000007654 immersion Methods 0.000 claims description 29
- 238000007598 dipping method Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 description 11
- 241000209094 Oryza Species 0.000 description 8
- 238000001514 detection method Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000004891 communication Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000003287 bathing Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Commercial Cooking Devices (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
（Ｉ！ｔ、楽土の利用分野）
本発明は、蒸煮炊飯装置における浸漬装置に係るもので
ある。DETAILED DESCRIPTION OF THE INVENTION (Field of application of I!t, Rakudo) The present invention relates to a dipping device in a steaming rice cooker.
（従来技術）
従来、浸漬タンク内の湯を加熱手段で加熱し、湯温セン
サの検出により制御して所定の湯温を維持し、また、湯
孔が減少すると所定の湯孔になるように湯を補給する構
成のものは公知である。(Prior art) Conventionally, hot water in an immersion tank is heated by a heating means, and controlled by detection by a hot water temperature sensor to maintain a predetermined hot water temperature, and when the hot water hole decreases, it becomes a predetermined hot water hole. A structure for replenishing hot water is known.
（発明が解決しようとする問題点）
しかしながら、外気温が変化すると浸漬タンク内の湯温
の変化が著しく、加熱手段の作動・停止もそれに関連し
て多くなる。その為、加熱手段自体あるいは加熱手段を
制御する制御装置の性能を高める必要があって高価なも
のとなる、また、７１に温の変化によってアルファ化に
斑を生じて品質に影響する。(Problems to be Solved by the Invention) However, when the outside temperature changes, the temperature of the water in the immersion tank changes significantly, and the heating means often starts and stops in connection with this. Therefore, it is necessary to improve the performance of the heating means itself or the control device that controls the heating means, which makes the heating means expensive.Furthermore, changes in temperature cause irregularities in alphaning, which affects quality.
しかも、浸漬湯が減少すると、その都度穀類を浸漬タン
ク内に補給するので、湯の鮮度が低下する。その為、穀
類に異物が付着し易くなり品質低下の要因となる。Furthermore, each time the soaking water decreases, grains are replenished into the soaking tank, which reduces the freshness of the water. Therefore, foreign substances tend to adhere to the grains, causing quality deterioration.
（問題を解決するための手段）
よって本発明は、貯湯タンク２内に断面をＵ状とした浸
漬タンクｌを宙吊りに設け、該浸漬タンクｌの左右側壁
３には前記貯湯タンク２内の湯を浸漬タンクｌ内に流通
させる湯孔４を多数設け、前記浸漬タンクｌ内にはその
内面に近接して穀類を移動させる移送板５からなる穀類
移送装置６を設けた蒸煮炊飯装置における浸漬装置の構
成としたものである。(Means for Solving the Problem) Therefore, the present invention provides a immersion tank l having a U-shaped cross section suspended in a hot water storage tank 2, and a hot water tank 1 in the hot water storage tank 2 on the left and right side walls 3 of the immersion tank l. A dipping device for a steam rice cooker, which is provided with a large number of hot water holes 4 through which grains flow through a dipping tank l, and a grain transfer device 6 consisting of a transfer plate 5 that moves the grains close to the inner surface of the dipping tank l. The structure is as follows.
（実施例）
本発明の一実施例を図面により説明すると、ｌは貯湯タ
ンク、２は貯湯タンクｌ内に設けた断面Ｕ状の浸漬タン
クであって、浸漬タンク１の左右側壁３と貯湯タンク２
の左右側壁８との間に形成された空間部９、および浸漬
タンクｌの底壁７と貯湯タンク２の底壁１０との間に形
成された空間部１１はそれぞれ連通されている。(Embodiment) An embodiment of the present invention will be described with reference to the drawings. 1 is a hot water storage tank, 2 is an immersion tank with a U-shaped cross section provided in the hot water storage tank 1, and the left and right side walls 3 of the immersion tank 1 and the hot water storage tank 2
A space 9 formed between the left and right side walls 8 of the immersion tank 1 and a space 11 formed between the bottom wall 7 of the immersion tank 1 and the bottom wall 10 of the hot water storage tank 2 are in communication with each other.
前記浸漬タンクｌの一端は、高温蒸気を浴びた穀類移送
用ネットコンベア臣の移送終端部の下方に位置させ、他
端部は、移送中に仕上用高温蒸気を浴せることができる
ようにネットコンベア！３の移送始端部の上方に臨ませ
ている。One end of the soaking tank l is located below the transfer end of the grain transfer net conveyor which is exposed to high-temperature steam, and the other end is a net so that it can be exposed to finishing high-temperature steam during transfer. Conveyor! It faces above the transfer starting end of No. 3.
また、浸漬タンクｌの左右側壁３には、穀類は通過しな
い湯孔４を移送方向に間隔を置いて多数設ける。Further, on the left and right side walls 3 of the soaking tank 1, a large number of hot water holes 4 through which grains do not pass are provided at intervals in the transfer direction.
なお、該湯孔４は浸漬タンクｌの左右側壁３に設けても
よいし、大きな孔を設けてこの孔部に湯孔４を多数有す
る目抜板を設ける構成でもよい。The hot water holes 4 may be provided on the left and right side walls 3 of the immersion tank 1, or a large hole may be provided and a perforated board having a large number of hot water holes 4 may be provided in this hole.
前記浸漬タンクｌ内には、矩形状の移送板５を所定間隔
置きに複数個配設して無端状に設ける。移送板５は、穀
類を移送するときには、左右両端部が左右側壁３の内面
に近接し、下端面が底壁７の内面に近接する。６は穀類
移送装置である。Inside the immersion tank 1, a plurality of rectangular transfer plates 5 are disposed at predetermined intervals in an endless manner. When transferring grains, the transfer plate 5 has both left and right ends close to the inner surfaces of the left and right side walls 3, and a lower end surface close to the inner surface of the bottom wall 7. 6 is a grain transfer device.
したがって、ネットコンベア臣の浸漬タンク１内に送込
まれた穀類は、穀類移送装置６によって浸漬タンクｌか
らネットコンベア１３側に移送される。Therefore, the grains sent into the soaking tank 1 of the net conveyor are transferred from the dip tank 1 to the net conveyor 13 side by the grain transfer device 6.
前記空間部９には、湯孔を検出することのできる湯孔セ
ンサ１４と、湯孔センサ１４の検出によって空間部９内
に湯を供給したりあるいは浸漬を停止することのできる
給湯装置１５と、湯温センサ１６と、この湯温センサ１
６の検出によって湯を加熱したり、加熱を停止すること
のできる加熱装置１７を設けている。The space 9 includes a hot water hole sensor 14 that can detect the hot water hole, and a hot water supply device 15 that can supply hot water into the space 9 or stop immersion based on the detection by the hot water hole sensor 14. , hot water temperature sensor 16, and this hot water temperature sensor 1
A heating device 17 is provided which can heat the hot water or stop heating according to the detection of 6.
１８は前記ネットコンベア１２の移送終端部の上方に矢
印方向に回転可能に設けてこのネットコンベア１２で移
送されてきた穀類を浸漬タンク１内に送込むことのでき
る送込体である。Reference numeral 18 denotes a feeding body which is rotatably provided above the transfer end portion of the net conveyor 12 in the direction of the arrow and can feed the grains transferred by the net conveyor 12 into the dipping tank 1.
１９はネットコンベア１３の移送始端部の上方にネット
コンベア１３の回転よりも高速回転する矢印方向に回転
可能に設けた掻揚体であって、前記穀類移送装置６によ
って浸漬タンクｌからネットコンベア１３上に送られて
来た穀類を移送方向側に掻寄せてふわっとした状態で高
積みする、したがって、高積みされた穀類がネットコン
ベア１３で移送される間に、ネットコンベア１３の移送
面に上方に引上げる高温の蒸気を浴びて仕上げられる、
この場合、ふわっと高積みされているので、蒸気の通り
が良く食味ムラのない炊飯を行なうことができる。Reference numeral 19 denotes a scraper which is rotatably provided above the transfer start end of the net conveyor 13 in the direction of the arrow and rotates at a higher speed than the rotation of the net conveyor 13. The grains that have been sent to the top are collected in the transfer direction side and piled up in a fluffy state. Therefore, while the piled up grains are being transferred by the net conveyor 13, the grains are piled upward on the transfer surface of the net conveyor 13. Finished by bathing in high-temperature steam,
In this case, since the rice is piled high and fluffy, steam can pass through easily and the rice can be cooked without uneven flavor.
（作用） 次に作用を述べる。(effect) Next, we will discuss the effect.
上記構成に基づいて、作用を説明すると、貯湯タンク２
内に所定量の湯を供給すると、湯は、湯孔４より浸漬タ
ンクｌ内に流入する。しかして、加熱装置１７より所定
の湯温（約８０〜８５℃）にすると、予め研米・湯洗・
浸漬前処理の行なわれた穀類は、移動するネットコンベ
ア１２によって浸漬タンク１側に向けて移送され、移送
中、高温の蒸気を浴びて、米粒芯の温度が９０℃前後に
加熱・蒸煮され、飯米に要な最低限のアルファ化が行な
われる。Based on the above configuration, the operation will be explained as follows: hot water storage tank 2
When a predetermined amount of hot water is supplied into the immersion tank l, the hot water flows into the immersion tank l through the hot water hole 4. When the heating device 17 brings the water to a predetermined temperature (approximately 80 to 85 degrees Celsius), the rice is polished, washed, and washed in advance.
The grains that have been pre-soaked are transferred by a moving net conveyor 12 towards the soaking tank 1 side, and during the transfer, they are exposed to high-temperature steam and are heated and steamed to a temperature of the rice grain cores of around 90°C. The minimum amount of alpha required for cooking is carried out.
移送終端部に達すると、ネットコンベア１２及び送込体
１８によって浸漬タンクｌ内に送込まれ、穀類移送装置
６の移送板５によってネットコンベア１３側に向けて移
送され、穀類は湯に浸漬されてアルファ化を促進される
。When the grains reach the end of the transfer, they are fed into the soaking tank l by the net conveyor 12 and feeding body 18, and are transferred by the transfer plate 5 of the grain transfer device 6 toward the net conveyor 13 side, where they are immersed in hot water. alpha conversion is promoted.
次にネットコンベア１３上に達した穀類は、掻寄体１９
によって掻寄せられ、高積みされた状態で移送されるが
、この移送時に１２０℃前後の高温の蒸気を浴びて仕り
げられる。Next, the grains that have reached the top of the net conveyor 13 are
They are gathered together and transported in high piles, but during this transport they are exposed to high-temperature steam of around 120 degrees Celsius and killed.
このような炊飯作業において、貯湯タンク２内の湯孔が
所定量以下になると、湯孔センサ１４が検出して給湯装
置１５を作動させて浸漬し、所定量に達したことを検出
するとその給湯を停止する。また、湯温センサ１６が湯
温が所定値でないことを検出すると、加熱装置１７を作
動させて加熱する。そして、所定温度に達すると、その
加熱作業を停止する。このとき、浸漬タンクｌと貯湯タ
ンク２とは、湯孔４を介して連通しているので、湯の流
通が行なわれて、浸漬タンクｌ内は所定量の湯孔と湯温
が維持される。In such rice cooking work, when the hot water hole in the hot water storage tank 2 falls below a predetermined amount, the hot water hole sensor 14 detects and activates the hot water supply device 15 to immerse the hot water. stop. Further, when the hot water temperature sensor 16 detects that the hot water temperature is not a predetermined value, the heating device 17 is activated to heat the water. Then, when the predetermined temperature is reached, the heating operation is stopped. At this time, since the immersion tank 1 and the hot water storage tank 2 are in communication with each other through the hot water hole 4, the hot water is circulated, and a predetermined amount of hot water hole and water temperature are maintained in the immersion tank 1. .
また、移送板５の移動に関連して湯の流通が一層促進さ
れるので、浸漬タンクｌ内の熱湯の上部に浮遊している
屑を貯湯タンク２偏に排出させることができる。In addition, since the flow of hot water is further promoted in conjunction with the movement of the transfer plate 5, debris floating above the hot water in the immersion tank 1 can be discharged to the hot water storage tank 2.
したがって、浸漬タンクｌ内の熱湯の鮮度を高めること
ができて、穀類の屑の付若の減少により品質の向上を図
れる。また、内側の浸漬タンクｌは外側の貯湯タンク２
内に貯留されている熱湯によって保温されているので、
浸漬タンク１内に貯留している熱湯の大きな温度変化を
防止することができる。Therefore, the freshness of the hot water in the soaking tank 1 can be increased, and the quality can be improved by reducing the amount of grain debris. In addition, the inner immersion tank 1 is the outer hot water storage tank 2.
Because it is kept warm by the hot water stored inside,
Large temperature changes in the hot water stored in the immersion tank 1 can be prevented.
したがって、浸漬タンクｌ内の熱湯内を移動する穀類の
品質の均一化を期待できる。Therefore, it can be expected that the quality of the grains moving through the hot water in the soaking tank 1 will be uniform.
（効果）
しかして、浸漬タンク１内に所定温度の湯を所定量供給
すると、浸漬タンクｌ内の穀類は、穀類移送装置６の移
送板５によって次工程側に向けて移送される。そして、
浸漬タンク１内の湯が所定量以下になれば、貯湯タンク
２内の湯を補給すればよく、また、湯温が下がれば貯湯
タンク２内の湯を加熱すれば、浸漬タンクｌ内の湯温も
高めることができる。そして、移送板５の移動に関連し
て浸漬タンク１内の湯が湯孔４を通って外側の貯湯タン
ク２側に流れるので、米粒屑やゴミのような異物も浸漬
タンクｌ外に出る。(Effects) When a predetermined amount of hot water at a predetermined temperature is supplied into the soaking tank 1, the grains in the soaking tank 1 are transferred toward the next process by the transfer plate 5 of the grain transfer device 6. and,
If the hot water in the immersion tank 1 falls below a predetermined level, the hot water in the hot water storage tank 2 can be replenished, and if the hot water temperature drops, the hot water in the hot water storage tank 2 can be heated to increase the amount of hot water in the immersion tank 1. It can also increase the temperature. As the transfer plate 5 moves, the hot water in the immersion tank 1 flows through the hot water holes 4 to the outside hot water storage tank 2 side, so that foreign substances such as rice grain scraps and dirt also come out of the immersion tank 1.
したがって、浸漬タンクｌは貯湯タンク２内に貯留され
ている高温の湯（湯）によって保温されているので、浸
漬タンクｌ内の湯温変化も少ない、したがって、浸漬タ
ンクｌ内を移動する穀類のアルファ化を略均−にするこ
とができる。また、浸漬タンクｌの湯に混入している異
物を減少することができるので、穀類の光沢が良くなて
品質の向上を図かれる。Therefore, since the immersion tank 1 is kept warm by the high temperature hot water stored in the hot water storage tank 2, there is little change in the temperature of the water in the immersion tank 1. Therefore, the temperature of the water in the immersion tank 1 is small. Alpha conversion can be made approximately uniform. In addition, since foreign substances mixed in the hot water in the soaking tank 1 can be reduced, the gloss of the grains becomes better and the quality of the grains is improved.
第１図は側断面図、第２図は第１図のＡ−Ａ断面図であ
る。
ｌ・・・貯湯タンク、２・・・貯湯タンク、３・・・左
右側壁、４・・・湯孔、５・・・移送板、６・・・穀類
移送装置、７・・・底壁、８・・・左右側壁、９・・・
空間部、１０・・・底壁、１１・・・空間部、１２・・
・ネットコンベア、１３・・・ネットコンベア、１４・
・・湯孔センサ、１５・・・浸漬装置、１６・・・湯温
センサ、１７・・・加熱装置、 １８・・・送込体、１
９・・・掻揚体。FIG. 1 is a side sectional view, and FIG. 2 is a sectional view taken along line AA in FIG. l... Hot water storage tank, 2... Hot water storage tank, 3... Left and right side walls, 4... Hot water hole, 5... Transfer plate, 6... Grain transfer device, 7... Bottom wall, 8... Left and right side walls, 9...
Space part, 10... Bottom wall, 11... Space part, 12...
・Net conveyor, 13...Net conveyor, 14・
... Hot water hole sensor, 15... Immersion device, 16... Hot water temperature sensor, 17... Heating device, 18... Feeding body, 1
9...Kakiage body.
Claims (1)
りに設け、該浸漬タンク１の左右側壁３には前記貯湯タ
ンク２内の湯を浸漬タンク１内に流通させる湯孔４を多
数設け、前記浸漬タンク１内にはその内面に近接して穀
類を移動させる移送板５からなる穀類移送装置６を設け
た蒸煮炊飯装置における浸漬装置。An immersion tank 1 having a ■-shaped cross section is suspended in the hot water storage tank 2, and a number of hot water holes 4 are provided on the left and right side walls 3 of the immersion tank 1 to allow hot water in the hot water storage tank 2 to flow into the immersion tank 1. , a dipping device for a steam-cooking rice cooker, in which a grain transfer device 6 consisting of a transfer plate 5 for moving grains close to the inner surface of the dipping tank 1 is provided.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61100192A JPS62258619A (en) | 1986-04-30 | 1986-04-30 | Soaking apparatus in steaming and rice cooking apparatus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61100192A JPS62258619A (en) | 1986-04-30 | 1986-04-30 | Soaking apparatus in steaming and rice cooking apparatus |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62258619A true JPS62258619A (en) | 1987-11-11 |
| JPH0470007B2 JPH0470007B2 (en) | 1992-11-09 |
Family
ID=14267438
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61100192A Granted JPS62258619A (en) | 1986-04-30 | 1986-04-30 | Soaking apparatus in steaming and rice cooking apparatus |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62258619A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019047904A (en) * | 2017-09-08 | 2019-03-28 | 株式会社新井機械製作所 | Warming standby device and warming standby method for raw rice |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6012945A (en) * | 1983-07-05 | 1985-01-23 | Horiken Kogyo Kk | Continuous treatment of grain and device therefor |
-
1986
- 1986-04-30 JP JP61100192A patent/JPS62258619A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6012945A (en) * | 1983-07-05 | 1985-01-23 | Horiken Kogyo Kk | Continuous treatment of grain and device therefor |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019047904A (en) * | 2017-09-08 | 2019-03-28 | 株式会社新井機械製作所 | Warming standby device and warming standby method for raw rice |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0470007B2 (en) | 1992-11-09 |
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