JPS62258621A - Apparatus for cooking grains - 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 Field of Application) The present invention relates to a grain rice cooker that continuously cooks grains such as rice and wheat.

(Prior art) Conventionally, methods in which grains are steamed with steam using a primary steaming device, the grains are soaked in boiling water, and then steamed again to cook them are disclosed in JP-A-59-224661 and JP-A-61-70949. It is well known from publications such as No.

(Problems to be Solved by the Invention) However, in the above-mentioned known means, since the pretreatment process is not structured in a continuous structure, there is a problem in terms of working efficiency of continuous rice cooking.

(Means for solving the problem) Therefore, the present invention includes a rice polishing device 1, a rice washing device 2, a primary soaking device 3, a primary steaming device 4, a secondary soaking device 3,
The grain rice cooking device is equipped with a secondary steaming device 6 in that order.

(Embodiment) An embodiment of the present invention will be described with reference to the drawings. From the downstream side in the direction of movement of grains, a grain feeding device 7, a rice polishing device 1, a rice washing device 2, a primary soaking device 3, and a primary steaming device are shown. 4 and
It is equipped with a secondary immersion device 3 and a secondary steaming device 6,
and.

Each device is connected through a grain passage.

The grain feeding device 7 includes a grain frying machine 9 having a hopper 8, a grain transfer device 11 capable of transferring grains fried by the grain frying machine 9 into a storage tank 10 in which a plurality of grains are arranged side by side.
It is equipped with a grain transfer conveyor 12 capable of transferring the grains discharged from the discharge port of the storage tank 10, and a second grain lifting machine 13 for frying the grains transferred by the grain transfer conveyor 12. The grain transfer device 11 is provided with a supply switching device that can supply grain to each storage tank 10 and change the supply position,
Further, the grain transfer conveyor 12 is capable of forward and reverse rotation.

The rice polishing device 1 has a drum equipped with an elastic abrasive material, such as a sponge, in the center of the main body, and rotates the drum to utilize its centrifugal force to grind the rice into the second grain lifting machine. 1
The rice bran is removed from the grains fried in step 3 by frictional action with the uneven surface of the fixed wire mesh.

The rice washing device 2 is connected to the rice polishing device 1 via a fried grain transfer device 14, and has a water tank 15 into which polished grains flow, and a rice washing device rotatably provided in the water tank 15. A transfer device 16 is provided. Therefore, the washed rice transfer device 16 transfers the grains in the water tank 15 to the primary soaking device 3.
When the grains are transported in this direction, foreign substances such as bran and dust adhering to the outer surface of the grains are washed away with water.

The primary soaking device 3 includes a tank 17 that can store the grains washed by the washed rice transfer device 16, a plurality of soaking tanks 18 arranged in parallel, and a tank for transporting the grains in the tank 17 to the soaking tank. It is equipped with a lifting device 19 that can be used. Note that the lifting device 19 is equipped with a switching device (not shown) that can supply to any of the immersion tanks 18.
It is equipped with Further, at the bottom of each soaking tank 18, a control valve 21 capable of switching between discharge and stop and adjusting the discharge amount is provided on the inclined conveyor 20 on which the grains subjected to the soaking action are disposed diagonally.

The transfer end of the inclined conveyor 20 faces the start end of the conveyor 22.

The primary steaming device 4 includes a net conveyor 23 that is ventilable and rotatable in the direction of the arrow, and a conveyor belt 23 that has a predetermined pressure above the transfer surface of the net conveyor 23.
Steam blow-off pipe 24 capable of blowing out steam at 00°C
It is equipped with

A plurality of steam ejection pipes 24 are provided at predetermined intervals in the transport direction of the net conveyor 23, and a plurality of ejection nozzles are provided in the lateral direction. In addition, net conveyor 23
A leveling plate capable of leveling the grain layer pressure to approximately 10 cm is provided at the end of the transfer.

The secondary soaking device 5 is equipped with a soaking tank 25 that stores about 80 to 85 hot water, and a soaked grain transfer device 39 that has transfer plates 26 at predetermined intervals and rotates in the direction of arrow A. The grains transferred into the soaking tank 25 by the net conveyor 23 are transferred to the secondary steaming device 6. Thus, the grain is soaked and pregelatinized while being transported.

The secondary steaming device N6 installed in the next step is ventilable,
In addition, a net conveyor 26 is provided so as to be rotatable in the direction of the arrow;
It is equipped with a steam ejection pipe that can eject steam at ℃. Further, a plurality of pieces are arranged above the transfer start end of the net conveyor 26 at predetermined intervals in the lateral direction and the outer circumferential direction with respect to the transfer direction, and the tips thereof are placed on the transfer surface of the net conveyor 26. A scraping device 29 having a scraping body 28 which can be approached is provided so as to rotate faster than the rotation speed of the net conveyor 26. A plurality of the steam jet pipes n are provided at predetermined intervals in the transport direction of the net conveyor 26, and a plurality of jet nozzles are provided at predetermined intervals in the transverse direction with respect to the transport direction.

Next, a stirring device 3 is located above the transfer start end and intermediate portion of the conveyor 30, which is rotatably provided in communication with the secondary steaming device 6. At the rear of each stirring device 31, there is a liquor supply pipe 33 having a nozzle 32 capable of supplying vinegar to the transfer surface side of the conveyor 30.
The agitation device 31 has a rotating shaft that has an axis in the lateral direction of the conveyor 30 and is rotatable in the direction of the arrow, and a rotating shaft that is arranged at a predetermined interval in the axial direction and circumferential direction of the rotating shaft. The vinegar supply pipe 3 is provided with a stirrer provided at the same time and has its tip close to the upper surface of the conveyor 30.
The base of 3 (the side opposite to the nozzle 32 side) is connected to a sake pipe 35 that is connected to different types of vinegar storage tanks 34 (for example, for Osaka sushi and Edo sushi).

Each female pipe 35 connected to each vinegar storage tank 34 is provided with a valve 36 that can select to stop supplying the vinegar stored in each vinegar storage tank 34 to the nozzle 32 side. ing. 37 is a finished grain conveyor that transfers the grains directed from the conveyor 30 to a position away from the grain cooking device; 38 is the upper and both sides of the primary steaming device 4, the secondary soaking device 5, the secondary steaming device 6, and the conveyor 30; It is a cover that covers the

(effect) Next, we will discuss the effect.

Grain (for example, rice) supplied from the grain supply device 7 into the rice polishing device 1 is polished by the rice polishing device 1 to remove most of the tops.

The polished rice is transferred to the water tank 15 of the rice washing device 2 by the grain transfer device 14, and transferred to the tank 17 by the rice washing device 16, but at this time, the water stored in the water tank 15 The rice is washed with water, so foreign substances attached to the rice are removed.

The washed rice supplied into the tank 17 is pumped together with water by a lifting device 19 into a dipping tank 18 and stored therein.

In this case, the rice is primarily soaked in the soaking tank 18 before cooking.

Next, JL! When the discharge port of the soaking tank 18 is opened by operating the first joint 21, the rice that falls from the discharge port is transferred to the primary steaming device 4 via the inclined conveyor 20 and the conveyor 22, and is supplied onto the net conveyor 23. be done. The net conveyor 23 transfers it toward the secondary dipping device 5 side, and during this transfer, the layer is leveled to about 1 OCI11 by a leveling plate, and then transferred from the nozzle of the steam jet pipe 24 to the net conveyor 23. The surface is exposed to almost too much steam ejected from the blade.

Therefore, during this transfer, the temperature of the rice core is 80°C.
It will be heated and steamed until it reaches a certain temperature, and gelatinization will occur.

After being alphanized, it is transferred to the immersion tank 25 on the net conveyor 23.
A predetermined amount of rice is transferred to the soaked grain transfer device 3.
9, it is transferred to the secondary steaming device 6 side for the next step, but during this transfer, it is heated with boiling water of about 80 to 85°C to maintain a temperature close to the temperature of the rice core, and gelatinization is promoted and soaked. do.

Then, the soaked rice is fed onto the net conveyor 26 of the secondary steamer M6 and then transferred to the subsequent conveyor 30 side. Even if a slip occurs between the net conveyors and the net conveyor 2 is about to stagnate,
The scraping body 28, which rotates at a higher speed than the scraper 6, can forcibly scrape in the transfer direction, allowing smooth transfer.

In addition, during transfer, 120° C.
Take in the steam before and after. Therefore, in the secondary steaming device 6, the rice is steamed using high-temperature steam, and it is possible to obtain cooked rice that is glossy, fluffy, and has a high taste.

In this way, the steamed and cooked grains are transferred to the conveyor 30.
The finished grains are sent to the finished grain conveyor 37 and collected, but when being transferred by this conveyor 30, the grains are first passed through the stirring device 31.
Vinegar storage tank 34Φ vinegar pipe 3 selected after stirring with
5. Bathing in vinegar sent through the vinegar supply pipe 33 and nozzle 32. Since the rice that has been soaked in vinegar is subjected to a second stirring action by the stirring device 31 located at the rear side, it is then bathed in vinegar, so that the vinegar is supplied approximately evenly to the rice.

In this way, pre-treatment processes such as rice grinding, rice washing and soaking, soaking operations such as primary steaming and secondary steaming, and additional operations such as the vinegar supply device can be performed in a series, so the efficiency of steaming and cooking grains can be improved. In addition to this, it is possible to remove foreign substances adhering to the grains before the rice cooking process, thereby improving the quality.

(Effects) Conventionally, the method of steaming grains with steam using a primary steaming device, soaking the grains in boiling water, and then applying steam again to cook them is disclosed in JP-A-59-224661 and JP-A-61-70949. It is well known in the official gazette, etc. However, the above-mentioned known means has a problem in terms of working efficiency of continuous rice cooking because the pretreatment process is not structured in a continuous structure.

However, the present invention provides a grain cooking device that includes a rice grinding device 1, a rice washing device 2, a primary soaking stirrup 3, a primary blackening device 4, a secondary soaking device 3, and a secondary steaming device 6 in that order. Since it is a device, the pretreatment process, the steaming process, and the soaking process can be performed in series, so that the rice cooking efficiency can be improved.

[Brief explanation of drawings]

FIG. 1 is a schematic side view. Explanation of symbols 1...Rice polishing device, 2...Rice washing device, 3...Soaking device, 4...Primary steaming device, 5...Soaking device, 6...
...Secondary steaming device, 7...Grain feeding device, 8...
Hopper, 9... lifter, 10... storage tank, 1
1... Grain transfer device, 12... Grain transfer conveyor,
13... Second grain lifting machine, 14... Grain lifting device, 15
... Water tank, 16 ... Washed rice transfer device, 17 ... Tank, 18 ... Soaking tank, 19 ... Lifting and placing, 20
... conveyor, 21 ... control valve, 22 ... conveyor, 23 ... net conveyor, 24 ... steam jet pipe, 25 ... immersion tank, 26 ... transfer plate, 27 ...
... Net conveyor, 2B... Scraping body, 29... Scraping device, 30... Conveyor, 31... Stirring device, 3
2... Nozzle, 33... Vinegar supply pipe. 34...Vinegar storage tank, 35...Female pipe, 36...
Valve, 37... Finished grain conveyor, 38... Cover, 39... Soaked grain transfer device.

Claims (1)

[Claims] Rice polishing device 1, rice washing device 2, primary soaking device 3, primary steaming device 4, secondary soaking device 3, and secondary steaming device 6
A grain rice cooker equipped with and in that order.