JPS6342660A - Boiled rice seasoning device - Google Patents

Abstract

PURPOSE:To obtain high-quality seasoned boiled rice free from unevenness efficiently, by feeding a seasoning solution sent from specific plural feed openings attached to a feeder for seasoning solution to boiled rice on a conveyer and stirring the boiled rice by plural agitators rotating at different speed. CONSTITUTION:Boiled rice is fed to a conveyor 1 and transported in the direction of an arrow a. On the other hand a seasoning solution which is optionally heated is fed from a seasoning solution tank, which is laid at the upper position of the transportation starting end of the conveyor, through a seasoning solution guide pipe 27 and through plural feed openings 3 of a feeder 4 for seasoning solution set in parallel in the direction of the arrow a at a given interval to the boiled rice, plural agitators 5 rotatably set in the vicinity of the feeder 4 are rotated in the arrow direction at different speed, respectively, and the boiled rice is uniformly blended with the seasoning solution to give high-quality seasoned boiled rice.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a cooked rice seasoning device for seasoning cooked rice.

(Prior Art) An operator supplies a seasoning liquid to cooked rice and mixes it to make, for example, sushi flavor + 1 piece rice.

(Problems to be Solved by the Invention) However, since the worker mixes the mixture by relying on his/her senses, the quality may be uneven or the work efficiency may not be improved.

(Means for Solving the Problems) Therefore, the present invention aims to provide a rice seasoning device that can produce seasoned rice with good quality, and takes the following technical steps.

That is, a plurality of seasoning liquid supply devices 4 are provided at intervals in the conveyance direction A at the −L direction position of the conveyance surface 2 of the conveyor I on which cooked rice is placed and conveyed, and the seasoning liquid supply devices 4 A plurality of supplies 3 are formed in the left and right direction, and a plurality of agitators 5 are arranged in parallel on the conveyor 1 to agitate the seasoning liquid supplied from the supply 113, and the agitators 5 are arranged in a manner that The rice seasoning device is designed to be held and rotated.

(Function) Cooked rice is conveyed in a predetermined direction on the conveyance surface 2 of the conveyor 1. During this transportation, the grains bathed in the seasoning liquid supplied from the supply port 3 of the seasoning liquid supply device 4 are stirred by the stirring body 5 and then supplied from the supply port 3 of the subsequent seasoning liquid supply device 4. The seasoning liquid is then stirred with another stirrer 5.

(Effects) Since the rice is seasoned during transportation, the seasoning work can be automated. Furthermore, since the seasoning liquid is repeatedly supplied and stirred to the cooked rice, the seasoning liquid can be supplied to substantially the entire rice. Since the circumferential speed is set between the seven stirring bodies 5, stirring of the cooked rice is improved, and it is possible to prepare rice with good quality and taste.

(Embodiment) An embodiment of the present invention will be described with reference to the drawings. The M boiling rice cooking device 6 includes a storage tank 7 that can store a predetermined amount of raw grain (hereinafter referred to as removed rice in the embodiment) and a primary steaming device. 8, a dipping device 9, and a conveyor 1 on which MIO and cooked rice can be placed and conveyed.

The upper end of the storage tank 7 communicates with an immersion tank (not shown) via one stage of conveyor trays, and a shutter (not shown) that can be opened and closed is provided at the end, and the inner upper end A full sensor (not shown) is provided that can detect when the container is full when a predetermined amount of sushi rice is stored in the container.

Note that when the fullness sensor outputs a fullness detection signal, a control section (not shown, for example, a microcomputer) that receives this signal outputs an operation stop signal to the operation section to stop driving the conveyance means. Therefore, it is possible to prevent the sushi from overflowing from the storage tank 7.

The primary steaming device 8 that primarily steams the sushi rice sent from the storage tank 7 has a small ventilation hole (not shown) that is small enough to prevent the raw rice from leaking out, and is rotatably installed. A net-type conveyor 11 and a steam chamber 13 located below the conveying surface of the conveyor 11 and having a plurality of open L portions in the conveying direction contain high-temperature moist steam of about 100°C. Steam supply device 14 capable of supplying
It is equipped with

The soaking device 9 can store the sushi rice conveyed by the conveyor 11, and also has a water heater (not shown).
A water storage tank 15 stores a predetermined amount of high-temperature water with a water temperature of approximately 85° C., and a transport device 16 that can transport the sushi rice fed into the water storage tank 15 to the secondary steamer 10 side. It is equipped with Note that the conveyance device 16
is the endless band 17 provided at the rotation "T fE" and the endless band 1
7 and raw material pushing plates 18 made of rectangular stainless steel rods 1 provided at predetermined intervals.

In addition, at the lateral position of the transport end of the transport device 16, 11
A nozzle capable of supplying water with high water pressure to the conveying surface of the raw material pushing plate 18 is provided on the conveying start end side of the conveying device 16 from the substantially vertical plane passing through the guide end 19 of the water storage tank 15. Multiple pieces are provided in the width direction.

Note that hot water is effective as the supply water, and may be supplied intermittently or continuously during work. In addition, when cleaning the dipping device 9 after the work is completed, the dipping device 9 can also be supplied by manual operation.

The secondary base device 10 is a net on which the sushi rice sent by the transport device 16 can be placed and transported in a predetermined direction, and has ventilation holes (not shown) to prevent sushi rice from leaking. A mold conveyor 21 and a plurality of steam chambers 23 are provided at positions on the side of the conveyance surface η of the conveyor 21 and in the conveyance direction, and one end (on the conveyor 21 side) is opened. The steam supply device 24 is provided with a steam supply device 24 capable of supplying wet steam of hot water of approximately 100°C to 115°C. At the conveyance start end side 1 of the conveyor 21, stirring bodies 9 which can rotate in the direction of the arrow and stir the water-absorbed sushi rice on the conveyance surface η1- are arranged at predetermined intervals in the conveyance direction. A discharge body 9 is provided at an upper position on the conveyance terminal side, which can rotate in the direction of the arrow and discharge the cooked rice. Furthermore, a discharge body is also provided at a position above the conveyance terminal side of the conveyor 11, which can rotate in the direction of the arrow and send the sushi rice that has undergone primary paring to the water storage tank 15 side. Further, each of the steam supply device 14 and the steam supply device 24 is provided so as to be able to communicate with a steam regulator (not shown) that can clean the steam sent from the supply source via a steam guide pipe, and The temperature is adjusted to a predetermined temperature using a temperature control stage f (not shown).

The conveyor l on which cooked rice is placed and conveyed is provided with a rotation I+ (ability) so that it can be conveyed in the direction of the opening force with the conveyor 21. There is a seasoning liquid supply trace N4 having a plurality of supply ports 3 in the transverse direction with respect to the conveyance direction A of the conveyor L.
are arranged in parallel at a predetermined interval in the conveyance direction A, and near the seasoning liquid supply device 4 (in the case of the implementation, at the rear),
A stirring body 5 capable of stirring the cooked rice soaked in vinegar supplied from a supply +13 is rotatably provided. Therefore,
Vinegar supply and stirring can be repeated. The seasoning liquid supply trace N4 is connected to an acid tank n storing vinegar via an acid chamber pipe n, and a pump 2
9, a steam heater 30 for heating the acid chamber inner tube n, and a solenoid valve 31. Note that the solenoid valve 31 may be configured to be opened and closed manually, and a sensor may be provided to check whether the cooked rice is being supplied or not.
The electromagnetic valve 31 may be configured to be automatically opened when the electromagnetic valve 31 is transported near the F direction position of -13.

In addition, when the solenoid valve 31 is closed, 932, which constitutes the circulation circuit A that allows vinegar to circulate to the acid tank n side, is a flow meter, the wing is a pressure gauge, the morning pressure adjustment valve, and the This is a discharge valve that can switch between discharging and stopping the vinegar in the acid chamber pipe n on the side of the seasoning liquid supply device 4. Note that the discharge valve may be either a manually operated valve or a solenoid valve.

Further, the stirring bodies 5 are arranged radially on the outer circumferential surface of the rotating shaft and at predetermined intervals in the transverse direction with respect to the conveying direction A, and the tips thereof are located near the conveying surface 2. I am enjoying the bar revision. The tip of the bar 37 is bent at a substantially right angle in the lateral direction. Furthermore, the dipping device 9
A transmission structure is adopted so that the rotation speed of the stirring body 5 located on the side is rotated at a higher speed than the rotation speed of the other stirring bodies 5. Note that the rotational power of the stirring body 5 is configured to be transmitted from a motor (not shown) via a conduction pulley or an endless band.

(effect) Next, we will discuss the effect.

First, when the shutter is opened, the pre-soaked sushi rice stored in the storage tank 7 falls onto the conveyor surface ν of the conveyor 11, and is transferred to the soaking device 9 while forming a predetermined layer thickness by the conveyor 11. transported to the side. During this transportation, the steam chamber 1 is
3, and is heated by being exposed to high-temperature moist steam of about 100° C. that floats through the ventilation holes of the conveyor 11. The sushi rice fed into the water storage tank 15 from the conveyance end of the conveyor 11 is conveyed to the secondary steaming device IO side by the raw material pushing plate 18 of the conveyance device 16 while absorbing high-temperature water. In addition, when feeding the sushi rice into the water storage tank 15 from the conveyance terminal end of the conveyor 11, the discharge weight performs an auxiliary work for feeding, so that overheating due to stagnation of the raw rice can be prevented.

The water-absorbed rice discharged from the end of the water storage tank 15 is conveyed to the conveyor 1 side on the conveyor surface η of the conveyor 21, and at this conveyance speed, it is stirred by the agitator and becomes fluffy. It becomes a state of high accumulation. Furthermore, at the above-mentioned conveyance speed, the high-temperature wet steam of approximately 100°C to 115°C supplied into the steam chamber 23 by the steam supply device 24 floats through the ventilation holes of the conveyor 21 and forms a fluffy, high-pile state. Cook it on the sushi rice.

When the cooked rice reaches the end of the conveyance, it is continuously fed from the conveyor 21 onto another conveyor I by the discharge body B, and further conveyed in a predetermined direction. Further, at the conveyance start end of the conveyor I, the cooked rice is heated by a steam heater (9) and is bathed in vinegar discharged from the supply port 3 of the seasoning liquid supply device 4, and is stirred by the agitator 5. Since this supplying and stirring operation of vinegar is repeated, the supply of vinegar is not biased towards the upper layer, and can be widely spread over almost the entire cooked rice.

Moreover, since the rotation speed of the agitator 5 located on the conveyance start end side is set higher than the other rotation speeds, the stirring effect is further enhanced, and high-quality rice with less uneven supply of vinegar can be produced. Furthermore, since the pipe n in the distribution pipe that guides the vinegar is heated, a stable flow can be maintained even if the ambient temperature changes. In addition, since the wood supplied from the nozzle hits the raw rice pushing plate 18 and the rice adhering to it can be removed, cleaning of the conveying device 16 becomes easy.
Since the water supplied from this nozzle is configured to be supplied to the conveying start end side of the conveying device 16 rather than passing through the guide end 19 of the water storage tank 15 almost vertically, the water is supplied to the secondary steaming device 10 side. You can prevent +f- from falling.

Therefore, during the rice cooking operation, the rice conveyed by the conveyor 21 does not absorb excess water, so that the rice can be cooked with stable quality.

[Brief explanation of drawings]

Figure 1 is a side view of the rice steaming device, Figure 2 is an explanation of the symbols 1...conveyor, 2...conveying surface, 3...supply port,
4... Seasoning liquid supply device, 5... Stirring body, 6... Steaming rice cooking device, 7... Storage tank, 8... - Next steaming device, 9... Soaking device, 10...・Secondary steaming device, 11
... conveyor, 12 ... conveyance surface, 13 ... steam room, 14 ... steam supply device, 15 ... water storage tank, 1
6... Conveying device, 17... Endless band, 18... Raw material pushing plate, 19... Guide end, N... Nozzle, 21...
... Conveyor, 22 ... Conveyance surface, n ... Steam room, 2
4...Steam supply device, δ...stirring body, extra...exhaust body, n...acid chamber tube, red...acid tank 7.29...
Pump, I...Air heater, 31...Solenoid valve, Hit...Flow meter, Straw...Pressure word, 34...Pressure adjustment valve, A...Discharge valve, I... Rotation axis, 37...par. Patent applicant: Hori Ken 4-Gyo Co., Ltd. and one other person and two others

Claims (1)

[Claims] A plurality of seasoning liquid supply devices 4 are provided above the conveyance surface 2 of the conveyor 1 on which cooked rice is placed and conveyed, at intervals with respect to the conveyance direction A. A plurality of supply ports 3 are formed in the conveyor 1, and a plurality of stirring bodies 5 for stirring the seasoning liquid supplied from the supply ports 3 are arranged in parallel on the conveyor 1, and the stirring bodies 5 are set at different speeds. A rotating rice seasoning device.