KR101810684B1 - Method of producing packaged cooked rice - Google Patents

Abstract

[PROBLEMS] To provide a method for producing packaged rice that can be packaged rice cooked in a short period of time, and the contents in the container are not scattered to the surroundings during cooking, and a method thereof.
A rice supplying step of feeding a predetermined amount of rice into a container having an opening above; a water supplying step of supplying a predetermined amount of rice water to the container; And a step of supplying the supplemental cooking water for retort after the cooking step and a step of sealing and packaging the container after the step, the method comprising the steps of: , Heat of pressurized steam and heat by irradiation of microwave are simultaneously used.

Description

METHOD OF PRODUCING PACKAGED COOKED RICE [0002]

The present invention relates to a method for producing packaged rice cooked in a very short time, including an immersion process.

Recently processed rice cooked in a microwave oven was heated for a few minutes or heated in hot water for about several minutes. This is a product called packaged rice (aseptically packed rice), which is being distributed to single or dual-income families.

Conventionally, this kind of packaged rice is manufactured as follows. That is, a heat-resistant synthetic resin container is filled with one serving of rice and water, the rice is cooked by heat with microwave or steam, and after the cooking, gas is replaced in the container and sealed, do.

The packaged rice cooked in this manner is advantageous in that the container is sealed so that the microorganism is prevented from being contaminated and the deoxygenation is unnecessary since gas replacement is performed.

The object of the present invention is to provide a method for producing the above-described packed rice, in a short time (see Patent Document 1). This is because the container is filled with rice and cooked water (cooked water: cooked water), and the container is heated to a temperature exceeding 100 캜 by irradiation of microwave in a pressurized atmosphere, (Boiling) the cooked rice in the container in a uniform manner and uniformly cooks the cooked rice.

However, in the method for producing packaged rice cooked in Patent Document 1, it is possible to cook in a short time, but the content in the container is scattered around by the Dolby phenomenon of the cooking water at the time of depressurization, and in particular, Water that overflows when boiling rice) is attached to the flange portion of the container, so that it is necessary to remove the adherend when the film is sealed for sealing.

Therefore, in a method for producing packaged rice that can be cooked in a very short time including immersion time, there is a strong demand for a manufacturing method in which contaminants such as tangled water do not adhere to the flange portion of the container during cooking.

Japanese Patent Application Laid-Open No. 2007-295834

SUMMARY OF THE INVENTION In view of the above problems, it is a technical object of the present invention to provide a method and a device for cooking packaged rice in a very short time, in which the content in the container does not scatter around the rice during cooking.

In order to solve the above problem, the present invention provides a rice processing method comprising: a rice supplying step of supplying a predetermined amount of rice into a container opened upward; a water supplying step of supplying a predetermined amount of rice water to the container; A step of heating the contents by irradiation of pressurized steam and microwaves to cook the rice to cook rice; a water feed step of supplying supplementary rice water after the rice cooking step; and a step of sealing and packaging the container after the water feed step A technical means of simultaneously using two heat sources, that is, heat of pressurized steam and heat of microwave irradiation, is used in the cooking process.

Further, in the cooking step, the contents in the container are heated to a predetermined temperature exceeding 100 캜 in a pressurizing chamber which is pressurized by pressurized steam.

The amount of the rice water to be supplied is set to 1/7 or less of the amount of rice introduced in the rice feeding step in the water-mixing step.

Further, the container after the sealed packaging is subjected to a retort sterilization treatment.

The packaged rice cooked by the manufacturing method of the present invention is characterized in that the content of the cooked rice in cooking is not more than 1/7 of the amount of cooked rice so that the contents in the container do not scatter around.

An apparatus for producing packaged rice according to the present invention comprises a rice weighing charging section for charging a predetermined amount of rice into a container having an opening above the container, a water supply section for supplying a predetermined amount of water to the container, And a sealing packaging unit for heating the rice to cook rice to cook rice, and a sealing packaging unit for performing gas replacement and sealing packaging inside the container in the same sealing chamber, the apparatus comprising: A technical means was taken to pressurize the pressurizing chamber by applying pressurized steam into the chamber while irradiating the container with microwave in the pressurizing chamber.

Since the method of producing packaged rice of the present invention uses the heat of the pressurized steam in addition to the heat by the microwaves, the two kinds of heat sources are used at the same time for the cooking, and the heat efficiency is excellent. Cooking can be performed in a short time. Therefore, it is most suitable for a method for producing packaged rice, which requires a short working time (tact time).

Further, since the moisture contained in the pressurized steam is absorbed by the rice as a part of the rice water, the amount of the rice water used as the cause of scattering the contents in the container around the rice is absorbed by the rice, Which is an advantage of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic plan view of an apparatus for producing packaged rice cooked according to the present invention; FIG.
Fig. 2 is a schematic view showing structures of an automatic container feeding section, an ultraviolet sterilizing section, a rice weighing charging section, a pressurizing section and a stirring section in the manufacturing apparatus.
3 is a schematic cross-sectional view of the pressurizing and heating apparatus constituting the pressurizing portion.
4 is a schematic view showing the structure of a sealed package portion which implements the sealing seal of the container opening portion.
5 is a side cross-sectional view showing a configuration of a heat-pressurizing sterilizer (retort sterilizer).
6 is a flowchart for explaining the cooking process.
7 is a control graph of heating conditions showing the relationship between the pressurizing condition, the microwave irradiation condition, and the temperature in the tray in the cooking process.
8 is a view showing the liquid surface of the cooking water filled in the container.

(Example 1)

Hereinafter, a detailed description will be given with reference to the drawings. Fig. 1 is a schematic plan view related to an apparatus for producing packaged rice cooked according to the present invention, Fig. 2 is a schematic view showing structures of an automatic container feeding unit, an ultraviolet sterilizing unit, a rice weighing charging unit, And Fig. 3 is a schematic sectional view showing the structure of the pressurizing heating apparatus used in the pressurizing and calibrating section. Fig. 4 is a schematic view showing the structure of a pressurizing and heating apparatus used for vacuum cooling, gas replacement, Fig.

1 and 2, reference numeral 1 denotes an apparatus for producing packaged rice according to the present invention, and reference numeral 2 denotes an automatic container supplying unit. The automatic container feeding section 2 includes a container storage section 2a in which a plurality of heat resistant synthetic resin containers 2c are stacked and stacked in a plurality of rows (for example, four rows) And a container supply portion 2b for automatically taking out the containers in each row one by one from the bottom of the container storage portion 2a. The container 2c is continuously supplied to the conveyor device 3 in four rows.

The conveyor apparatus 3 is constituted such that a chain 3e is wound around a pair of sprockets 3a and 3b and auxiliary sprockets 3c and 3d and container receiving pallets 3f And are mounted at a plurality of intervals. The container holding pallets 3f ... are capable of accommodating four containers 2c ... in a row of four rows and one row in a single pallet 3f and sequentially transporting the containers 2c ... while aligning them .

The container receiving pallet 3f is provided with a hole for fitting the lower portion of the container 2c so that the container 2c is received in the container receiving pallet 3f while being fitted in the hole. The number of containers accommodated in the pallet is not limited to four, but may be suitably increased or decreased according to the production scale and condition of the packed rice.

At the next step of the container automatic feeding section 2, an ultraviolet sterilizing section 4 is formed, and the inside of the container is sterilized by ultraviolet rays. It is preferable to suck and remove dust, dirt, and foreign substances in the container 2c by using a foreign material suction device or the like before or after this process.

In the next step of the ultraviolet sterilizing unit 4, a rice weighing charging unit 5 is formed, and a predetermined amount, for example, one serving of rice is charged into the container 2c (rice supply step). A well-known combinational meter capable of metering and discharging at a high speed can be used for the rice weighing charging section (5). As shown in Fig. 2, the cleaned rice, which is the raw material, is fed into the hopper 5a at the upper center and fed to the intermediate hopper 5c formed at the side by the central conical feeder 5b. In the intermediate hopper 5c, a predetermined amount of raw material is stored and then discharged to a plurality of weighing hoppers 5d. The weighing values of the plurality of weighing hoppers 5d are combined so as to achieve the target weights so that the raw materials conforming to the combination are fed to the individual containers 2c via the collecting chute 5e, the discharge valve 5f, the hopper 5g, .

The rice as a raw material may be added to the bottom of the container 2c so that the layer thickness becomes uniform. By doing so, it is possible to prevent uneven heating by heating using a microwave.

As a raw material to be supplied to the rice weighing and charging unit 5, commercially available rice that is not washed is preferable, but it may be a pure white rice, a blastomere having a high embryo survival rate, a broth and a brown rice. It is necessary to prepare rice soaking such as rice pudding, embroidery, and a pair of rice so as not to stay in the rice weighing charging part 5 by dehydrating or drying to predetermined moisture in advance.

The next step of the rice weighing and charging unit 5 is formed with a primary water portion 6 and the cooking water is supplied from the nozzle 6a of the primary water portion 6 to the container 2c. The amount of the cooking water to be supplied may be about 1/7 to 1/10 or less of the conventional amount required for cooking the rice in the container 2c. This is because the present invention cooks the container with the opening thereof, and uses the moisture contained in the pressurized steam, which is one of the heat sources, as the cooking water. Further, by reducing the amount of the cooking water to be charged to the minimum necessary amount, the heating energy can be minimized and the heating efficiency (production efficiency) can be improved.

In addition, the supply of the cooking water in the primary water supply step in the primary water supply section 6 can be reduced to about one tenth as compared with the conventional one. However, since the packed rice to be produced is hard to the intended degree You just need to decide accordingly.

It is preferable to use hot water as the cooking water in consideration of the thermal efficiency in the cooking process to be described later, and the cooking water having a temperature of 50 DEG C or higher, more preferably about 60 DEG C to 80 DEG C may be used. The cooking water at room temperature can be used, but the heating time in the cooking process becomes longer. Therefore, in the present invention, a separate heating device (not shown) is formed, the cooking water is heated to a predetermined temperature, and then the cooking water is supplied to the container 2c.

The next step of the primary mantle part 6 is formed with a pressurized cooked rice section 25 where rice cooked in the container 2c is cooked by the two heat sources of microwave and pressurized steam in the press cooked rice section 25 Rice is produced.

Here, the pressure heating apparatus 9 constituting the pressure cooker 25 will be described with reference to FIG. 3 is a schematic cross-sectional view of the pressurizing and heating device 9. Reference numeral 30 denotes a hydraulic cylinder in which the base plate 31 ascends and descends along the support pillars 32 by the lifting operation of the hydraulic cylinders 30. A plurality of supports 34 are formed on the upper surface of the base plate 31 and the lower chamber 35 is supported by the support 34. Reference numeral 36 denotes a microwave oscillation device, which is connected to the upper chamber 38 by a waveguide 37. The lower chamber 35 is structured so as to be pushed upward by the lifting operation of the hydraulic cylinder 30. The lower chamber 35 is provided with a container holding pallet 3f located above the lower chamber 35, The upper chamber 38 is pushed and pushed. The upper chamber 38 and the lower chamber 35 are each provided with a recess having a size capable of accommodating the container 2c so that when the lower chamber 35 is pushed up by the recess, A pressurizing chamber 40 is formed. In this embodiment, since four containers 2c are accommodated in four rows in the single container receiving pallet 3f, four pressing chambers 40 are formed simultaneously in four rows. 3 shows a state in which the pressurizing chamber 40 is formed.

A waveguide 37 is connected to the pressurizing chamber 40 so that the microwave oscillated by the microwave oscillator 36 is irradiated through the waveguide 37. In this embodiment, microwaves (frequency: 2.5 GHz, wavelength: 12 cm) of 3 kW output are irradiated from two microwave oscillators 36 to one pressurizing chamber 40 .

The output of the microwave oscillation device 36 is not limited to 3 kW, but may be changed to an appropriate output depending on the production conditions of the aseptically packed rice. A choke 39 is formed in the upper chamber 38 to prevent the irradiated microwave from leaking to the outside.

In the pressurizing chamber 40, pressurized steam is introduced from the feed pipe (feed pipe) 42. The steam pipe 42 is connected to a separately formed steam generator (boiler) and a steam cleaner (not shown). After the pressurized steam generated in the steam generator passes through the steam cleaner, The solenoid valve 44, and the pressure gauge 45, as shown in Fig.

In the present invention, since the pressurized steam is directly brought into contact with rice, which is food, a steam cleaner is formed. The pressure of the pressurized steam to be introduced into the pressurizing chamber 40 may be set to be slightly higher than the internal pressure in the target pressurizing chamber 40. [

A shielding plate is disposed at a connection portion between the pressurizing chamber 40 and the waveguide 37 (not shown). This shield plate uses microwaves that naturally permeate but does not leak steam.

In order to prevent the pressurized steam from leaking from the inside of the pressurizing chamber 40 formed by pushing the lower chamber 35 to the upper chamber 38 with the container receiving pallet 3f interposed therebetween, 41 are formed. The airtightness of the pressurizing chamber (40) is maintained by the packing (41).

When the air pressure in the pressurizing chamber (40) is lowered, the pressurized steam in the pressurizing chamber (40) is discharged from the delivery pipe (46). The speed controller 48 and the solenoid valve 49. The solenoid valve 47 controls the solenoid valve 47, the speed controller 48 and the solenoid valve 49 The pressure in the pressurizing chamber 40 can be lowered at a predetermined speed. Since the lower chamber 35 moves in the vertical direction by the lifting and lowering motion of the hydraulic cylinder 30, the transmission pipe 46 is flexible.

In the next step of the pressure cooker 25, a stalk re-supply unit 27 (stalk re-supply step) is disposed (see Figs. 1 and 2). As shown in Fig. 2, the re-supply unit 27 is configured such that an arbitrary amount of the gadgets can be metered and supplied from the gaduct tank 27a for weighing and loading various kinds of gadgets in the respective containers 2c have.

The container 2c into which the ash residue is introduced in the re-supply process is transferred to the secondary rewinder section 10 (see FIGS. 1 and 2). In the secondary water supply part 10, the stirring water necessary for easily stirring the fried food and the rice is supplied from the nozzle 10a (secondary syringe step). On the other hand, the content in the container is liable to scatter to the surroundings during stirring, so that the charged amount of the stirred water is taken into account in consideration of ease of stirring and prevention of scattering.

Also, in consideration of the taste of the packed rice to be produced, it is preferable to use stirred water having a temperature of 50 to 60 占 폚. Therefore, in the present invention, a separate heating apparatus is formed (not shown), the stirred water is heated to a predetermined temperature, and then the stirred water is fed into the vessel 2c. Naturally stirred water at room temperature may also be used. The stirring water is not limited to water, and a seasoning liquid or a mixture of seasoning liquid and water may be used.

In the present embodiment, the secondary syringe process for supplying the stirring water is formed after the syringe re-supplying process for supplying the syringe, but there is no problem even if the order of the syringe re-supplying process and the secondary syringe process are changed.

After the stirring water is supplied, the container 2c is conveyed to the stirring portion 26, and the rice cooked in the container 2c and the toaster are stirred in the stirring portion 26 (stirring step). The stirring may be performed by a mechanical or manual stirring.

After the stirring process, a predetermined amount of replenishment water is supplied to the nozzles 11a (11a, 11b) for the purpose of finishing rice for cooking and for adjusting rice (for adjusting the degree of hardness of rice) To the container 2c.

In the next step of the tertiary mantle part 11, a sealed package 7 is formed. A container conveying device 8, a horizontal conveying conveyor 13 and a press-in device 29 are disposed between the container discharge side of the tertiary mantle part 11 and the hermetic packaging part 7, So that each container 2c (product) discharged from the water supply portion 11 is transferred to the sealed package 7. The press-in means 29 is for pushing the fed container 2c to the hermetically sealed package 7 (see Fig. 1).

The container conveying device 8 is constituted by a conveyor belt wound around a plurality of rollers, a press-in mechanism capable of reciprocating motion in the horizontal direction by an air cylinder, and a press-in member mounted in the press-in mechanism, And transports the containers 2c ... to the horizontal conveying conveyor 13. [

1, the horizontal conveying conveyor 13 is formed to arrange the manufacturing apparatus 1 in a "C" shape. However, if the installation area is large and the return is not required, the horizontal conveying conveyor 13 Can be omitted.

The container 2c conveyed by the horizontal conveying conveyor 13 is conveyed to the product feeding device 15 by the press-in device 29 and is conveyed by the product aligning device 16 to the pallet Respectively.

In the sealing chamber 24, the sealed package 7 is subjected to gas sealing with respect to the container 2c to seal the upper opening portion. The sealing package 7 has a conveyor device 18 in which a radiation thermometer 19 and a sealing chamber 24 are sequentially arranged from the upstream side of the conveyor device 18, A line seal portion 20, a rattle seal portion 21, and a container flange cooling portion 22 are sequentially arranged.

A chain 18c is wound around a pair of sprockets 18a and 18b of the conveyor device 18 and a plurality of container receiving pallets 18d are mounted on the chain 18c with intervals therebetween. Four holding holes (not shown) are formed in each of the container receiving pallets 18d ... so as to form four containers 2c in a row, four rows, and one column.

The radiation thermometer 19 is configured to detect the temperature in the container 2c. The sealing chamber 24 is supplied with the container 2c and the inside of the chamber 24 is filled with nitrogen gas or carbonic acid gas to replace the gas in the container 2c, So that the upper opening of the container 2c in the chamber 24 can be sealed and sealed.

The rattle seal portion 21 is formed by sealing the periphery of the sealing surface of the container 2c with the ratchet so as to prevent the sealing surface of the container 2c packed with the sealing seal by the line seal portion 20 from being rolled up . The container flange cooling portion 22 is for cooling the peripheral edge of the sealing surface of the container 2c sealed by the roll.

Further, in the above-described manufacturing flow, each container 2c has a section in which the rice is contained in the inside and the upper portion is in the open state. In this state, foreign substances such as germs and the like may be mixed. In order to prevent foreign matter from entering, it is preferable to perform each step from the sealed package 7 to sealing packaging in a clean booth.

In the next step of the sealed packaging portion 7, a heat-pressure sterilizing portion 23 is disposed (see Figs. 1 and 5). The heat and pressure sterilizing unit 23 is a process of sterilizing the container 2c in which the upper opening is sealed in the previous step in the heat and pressure sterilizing unit 23.

A known apparatus (retort sterilization apparatus) may be used as the heat-pressure sterilizing unit 23. For example, a high-temperature high-pressure cooking and sterilizing apparatus (trade name: Flavor Ace) manufactured by HISAKA CORPORATION may be used. As shown in Fig. 5, the heat and pressure sterilizing unit 23 is provided with a treatment tank 23b having an opening and closing door 23a to make the room sealed. The treatment tank 23b is connected to a pressurized air supply pipe 23c for supplying pressurized air into the closed chamber and is also connected to an exhaust pipe 23d for exhausting pressurized air in the closed chamber, A hot water supply pipe 23e for supplying hot water into the chamber and a water discharge pipe 23f for discharging hot water after use in the sealed chamber are respectively connected.

When the sterilization treatment is performed in the treatment tank 23b, a plurality of alignment plates in which a plurality of the containers 2c are arranged in parallel are put into the treatment tank 23b and control operation is performed under the heating and pressing conditions described later . The above is a hot water heating type in which the container 2c is immersed in hot water, but a steam heating type in which heated steam is filled in a room may be used.

Hereinafter, a method for producing packaged rice using the above-described apparatus 1 for producing packaged rice will be described.

The containers 2c are taken out from the automatic container feeding section 2 and supplied to the container receiving pallets 3f ... and the containers 2c are arranged in a row of four rows and one row, .

After the container 2c is sterilized by the ultraviolet sterilizing unit 4, it reaches the rice weighing charging unit 5. [ Further, before or after this step, the foreign substances in the container 2c may be removed by a foreign material suction device or the like.

In the rice weighing and charging section 5, a predetermined amount of rice, which has been sterilized in advance in the container 2c, is metered in successively. Packed rice (packed rice) is mainly for the production of individual food (one person), and the amount of rice to be filled is about 65 grams to 100 grams. In this example, about 74 grams of rice was filled.

Subsequently, in the container 2c, the cooking water (hot water) of about 70 DEG C previously sterilized in the primary water inlet 6 is metered and supplied in each container 2c in sequence. In this example, about 7.4 g (cc) of cooking water was filled.

The container 2c filled with the cooked water is conveyed to the pressurized cookware 25. In the pressurized reservoir 25, a rice cooking process is performed including the step of absorbing the cooking water to the rice filled in the container 2c in a very short time.

This cooking process will be described with reference to Figs. 6 and 7. Fig. Fig. 6 is a flowchart for explaining the cooking process. Fig. 7 shows variations in the internal pressure and the cooking water temperature in the pressurizing chamber 40 in the cooking process.

The container 2c transferred to the pressurizing heating device 9 disposed in the pressurized reservoir 25 is accommodated in the pressurizing chamber 40 formed by pushing up the lower chamber 35 The pressurized steam whose pressure has been adjusted by the pressure reducing valve 43 is transferred to the pressurizing chamber 40 by the conduit 42 by opening the solenoid valve 44. At this time, And the inside of the pressurizing chamber 40 is pressurized with pressurized steam (step S2).

The pressurization by the pressurized steam to be introduced is carried out so that the internal pressure in the pressurizing chamber 40 is 0.2 to 0.5 MPa, preferably 0.25 to 0.4 MPa, and more preferably 0.3 MPa to 0.38 MPa. In the present embodiment, the inner pressure in the pressurizing chamber 40 is pressurized to 0.36 MPa. As shown in Fig. 7, the time taken to pressurize to 0.36 MPa is about 7 seconds.

The internal pressure in the pressurizing chamber 40 and the boiling point of the cooking water to be heated are closely related to each other. The higher the atmospheric pressure, the higher the boiling point, and the lower the pressure value, the lower the boiling point. If the boiling point is too high, the taste may be deteriorated. If the boiling point is low, the rice can not be sufficiently immersed (feed water of the cooking water) in a short period of time. It is necessary to determine the withstand pressure in the exhaust pipe 40.

Further, when the pressurizing chamber 40 is formed, irradiation of the microwave by the microwave oscillator 36 is started almost at the same time (step S3). Therefore, step S2 and step S3 are started simultaneously. Step S2 and step S3 may be started with a time lag, respectively, but it is preferable to start simultaneously in order to perform the cooking process in a short time.

In addition to the heating by microwave irradiation, simultaneous heating in two heat sources by heating with pressurized steam causes the cooked water in the container 2c to be heated to a temperature exceeding 100 캜, preferably from 102 캜 to 148 캜, More preferably to 140 ° C or higher (step S4 (heating step)). Since the pressurizing chamber 40 is pressurized, it is possible to heat the cooked water to a temperature exceeding 100 캜. In this embodiment, since the internal pressure in the pressurizing chamber 40 is raised to 0.36 MPa, the boiling point of water is increased, and the temperature of the cooked water rises up to 148 占 폚. Then, it is cooked (heated) for a predetermined time while maintaining this temperature.

The time is appropriately set in accordance with the conditions such as the amount of rice put into the container 2c, the boiling point of the cooking water, or the degree of hardness of rice cooked after cooking. In this embodiment, as shown in Fig. 7, the time is set to 16 seconds. The temperature of the steam in the pressurizing chamber 40 when the internal pressure in the pressurizing chamber 40 is 0.36 MPa also becomes 148 占 폚.

The microwave irradiation is stopped and the solenoid valve 44 is closed and the solenoid valve 47 is opened after heating the microwave for a predetermined time (23 seconds in the present embodiment) The internal pressure in the pressurizing chamber 40 is gradually lowered to the atmospheric pressure (step S5 (step-down process)). The internal pressure in the pressurizing chamber 40 is lowered so as to become the atmospheric pressure at a point in time when about seven seconds have elapsed from the start of the pressurization (step S6). At this time, the solenoid valve 49 is opened at the time of depressurization to reliably depressurize the pressure chamber 40 to the same level as the atmospheric pressure. In practice, it takes about two seconds for the pressure in the pressurizing chamber 40 to drop to atmospheric pressure after the solenoid valve 49 is opened.

When the inner pressure in the pressurizing chamber 40 is abruptly lowered to the normal pressure (atmospheric pressure), the boiling point in the pressurizing chamber 40 is lowered to 100 占 폚, so that the boiling point of the cooked water in the container 2c is also lowered . Therefore, even after stopping the irradiation of the microwaves, the pressure in the container 2c can be reduced to atmospheric pressure while maintaining the boiling water heated to a temperature exceeding 100 캜. That is, the heat required for cooking can be efficiently utilized. In addition, since the entire cooking water in the container is boiled, the rice in the container 2c can be evenly and uniformly cooked by the active movement of the boiled water.

In the present invention, one of the features is that the amount of cooked water to be supplied to the container 2c is small. Generally, in the cooking process, as shown in Fig. 8 (a), the rice water surface 51 is above the rice layer and the rice is completely in the rice water. However, as shown in Fig. 8 (b), in the present invention, the liquid level 52 of the cooking water is located below the rice layer. Therefore, even if the cooking water boils up in the cooking process, there is no possibility that the contents (such as the curious water) in the container 2c are scattered around the container due to the boiling action.

The amount of rice to be fed to the container 2c in the primary sourcing process of the present invention is preferably half or less of the amount of rice to be fed into the container 2c in the rice feeding step, / 10 < / RTI > This is because the present invention cooks the container with the opening thereof, and uses the moisture contained in the pressurized steam, which is one of the heat sources, as the cooking water. Further, by reducing the amount of the cooking water to be filled to the minimum necessary amount, the heating energy required at the cooking step can be minimized and the heating efficiency (production efficiency) can be improved.

When the internal pressure in the pressurizing chamber 40 is lowered to the same level as the atmospheric pressure, the pressure lowering process is terminated. At this point, the cooked water supplied to the primary mantle 6 is all absorbed by the rice. For this reason, there is no case where the cooked water alone remains in the container 2c taken out from the pressurizing heater 9. In other words, the cooking water does not flow down even if the container 2c is tilted. In the present invention, the cooking process is performed in a pressurized state in order to absorb the cooking water in the raw rice in a short time.

The time required for the rice cooking process can be changed freely. Therefore, it may be suitably changed within a range of 20 seconds to 60 seconds, preferably 20 seconds to 40 seconds, in accordance with the production conditions of rice, May be appropriately changed. In this embodiment, as shown in Fig. 7, the time is 30 seconds (the heating step is 23 seconds, and the pressure reducing step is 7 seconds).

However, since steam is used in the present invention, condensation water may be generated in the pressurizing chamber (40). Therefore, although not shown, it is preferable to dispose a means for discharging dew condensation water, for example, a drain trap or the like, in the feed pipe 46 to the pressurizing heater 9.

The container 2c in which the cooking process is completed is conveyed by the conveyor device 3 to the custody feeder 27 for carrying out the custody re-feed process as the next process, and the custody material is appropriately supplied to the container 2c.

The container 2c in which the re-feeding process is completed is transferred to the secondary reed unit 10 by the conveyor apparatus 3 in order to perform the secondary re-watering process, which is the next process. In the secondary water-consuming section 10, the agitated stirring number which has been previously inoculated or sterilized in advance is metered and charged sequentially. The container 2c to which the stirring water is supplied is conveyed to the agitating section 26 which performs the stirring process.

In the agitating section 26, rice bran in the container 2c is agitated with the gourd material supplied in the previous step. In addition, in the case where the packaged rice to be produced is white rice, the re-feeding process, the secondary water-feeding process and the stirring process can be omitted.

The container 2c in which the stirring process has been completed is conveyed to the tertiary mantle section 11 by the conveyor apparatus 3 in order to carry out the tertiary admixture process as the next step. In the tertiary mantle part, the amount of supplementary cooking water necessary for retort processing of the rice in the container 2c is supplied.

In this embodiment, the tertiary hydroentangling step is formed after the stirring step, but the tertiary hydroentangling step can be omitted by injecting the amount of water necessary for the retort processing in the secondary hydroentangling step.

In the present invention, a later process than the tertiary hydroentangling process is a post-process. A general method can be used for this post-treatment step. The container 2c to which the replenishment water necessary for the retort processing in the tertiary sourcing process is supplied includes the container conveying device 8, the horizontal conveying conveyor 13, the press-in device 29, the product feeding device 15, The temperature of the cooked rice is detected by the radiation thermometer 19 and the temperature of the product is controlled and then transferred to the sealed packaging section 7 which is the next step .

The opening edge (flange) of the container 2c is sealed by the sterilized film 7a in the container 2c conveyed to the sealed package 7. This sealing is performed after cooking to smoothly raise and lower the container 2c even when the internal pressure in the pressurizing chamber 40 is increased or decreased in the cooking process.

In the sealed package 7, gas replacement and sealing packaging inside the container 2c is performed (Figs. 1 and 4). When the container 2c is brought into the chamber 24 of the sealed package 7, first, a vacuum generator (not shown) of the chamber 24 is operated to depressurize the chamber 24 to a vacuum state, The rice in the container 2c is rapidly cooled to 75 캜. As a result, propagation of germs can be suppressed and the efficiency of gas replacement can be increased. During the decompression, air in the container 2c is also sucked and discharged. Subsequently, the chamber 24 under a vacuum is filled with nitrogen gas or carbonic acid gas, and gas replacement is performed.

The entire circumference of the flange is sealed by the line sealing portion 20 in the chamber 24 in the container 2c after gas replacement. In the rattle seal portion 21, a rattle seal for preventing curling is applied to the container 2c, followed by cooling in the container flange cooling portion 22 to complete the complete sealing packaging of the container 2c.

As shown in Figs. 1 and 5, a plurality of containers 2c that have been sealed and packed are arranged side by side on an alignment plate by, for example, an operator or a robot, 8 stages). Then, the opening / closing door 23a is opened in the treatment tank 23b of the heat and pressure sterilizing unit 23 (retort sterilization apparatus) by using the eight-stage alignment plates (the plurality of trays 2c) For example, a plurality of trays 2c for three lots (24 trains in total) are supplied and the opening and closing door 23a is closed so that the inside of the treatment tank 23b is closed (see Fig. 6). Subsequently, pressurized air is supplied into the treatment tank 23b and hot water is supplied to raise the temperature in the treatment tank 23b to, for example, 115 DEG C, and this state is maintained for 35 minutes to perform a heat-pressure sterilization treatment . As a result, the rice in the container 2c completely sealed and packed is completely sterilized, and the finish cooking treatment such as the central portion of the rice is performed to achieve complete alpha (the degree of alpha is 100%) (moisture is 60% ~ 65%).

The container 2c having been subjected to the retort treatment in the heat and pressure sterilizing section 23 is taken out from the treatment tank 23b and subjected to a test such as a pinhole check and a weight check after the water removing operation is performed, Shipped.

According to the above-described method for producing packaged rice, the cooking process can be performed within 30 seconds. Since the process requiring the longest time (except for retort processing) is the cooking process in this manufacturing method, the time required for one process is 30 seconds. In addition, since the time required for each of the above steps can be freely changed, it may be suitably changed in accordance with the production conditions of the packed rice.

The manufacturing method of the present invention can be applied not only to the packed rice but also to other methods of producing food if the heating method is the same.

One … Equipment for manufacturing packaged rice
2 … Automatic container supplier
3 ... Conveyor device
4 … Ultraviolet sterilizer
5 ... Rice weighing charging section
6 ... Primary singer
7 ... Sealed package
8 … Container transfer device
9 ... Pressure heating device
10 ... Secondary singer
11 ... Tertiary singer
13 ... Horizontal conveying conveyor
15 ... Product Feeder
16 ... Product alignment device
18 ... Conveyor device
19 ... Radiation thermometer
20 ... [0030]
21 ... Lauret Shilbu
22 ... Container flange cooling portion
23 ... Heat-pressure sterilizer
24 ... Sealing chamber
25 ... The pressure cooker
26 ... Stirring portion
27 ... The re-supply unit
29 ... Press fitting device
30 ... Hydraulic cylinder
31 ... Base plate
32 ... landlord
33 ... Lift guide
34 ... Support
35 ... Lower chamber
36 ... Microwave oscillator
37 ... wave-guide
38 ... The upper chamber
39 ... choke
40 ... Pressure chamber
41 ... packing
42 ... Pass
43 ... Pressure reducing valve
44 ... Solenoid valve
45 ... pressure gauge
46 ... Pass
47 ... Solenoid valve
48 ... Speed controller
49 ... Solenoid valve
51 ... The amount of cooking water
52 ... The amount of cooking water

Claims (6)

A rice feeding step of feeding rice into a vessel having an opening above,
A watering step of filling the container with a cooking water which is not more than half the weight of the added rice;
A cooking step of heating the contents in the container by pressurized steam and microwave irradiation to cook the rice,
A water supply step of supplying supplemental water after the cooking step,
And a step of sealing and packaging the container after the water supply step, the method comprising:
Wherein two heat sources such as heat of pressurized steam and heat by irradiation of microwaves are simultaneously used in the cooking process. The method according to claim 1,
Wherein the content in the container is heated to a temperature exceeding 100 캜 in a pressurizing chamber which is pressurized by pressurized steam in the cooking process. The method according to claim 1,
Wherein the amount of water to be filled in the watering step is 1/7 or less of the amount of rice introduced in the rice feeding step. The method according to claim 1,
And the container after the sealed packaging is subjected to a retort sterilization treatment. delete A rice weighing charging section for introducing rice into a container having an opening at the upper portion thereof; a water supply section for supplying the rice to the container at a volume of half or less of the weight of the rice added; And in the same chamber And a sealed packaging portion for carrying out each process of gas replacement and sealing packaging,
Wherein the pressurized reservoir is configured to apply microwave to the vessel and pressurize the chamber in the chamber to pressurize the chamber.

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