KR102069210B1 - Continuous rice cooking apparatus - Google Patents

Abstract

The present invention relates to a continuous rice cooking apparatus which can facilitate large quantity of rice cooking by supplying steam while moving rice along a conveyor and supplying water. The apparatus of the present invention sprays the hot water from the top to supply the water to the rice while moving the washed raw rice along the conveyor of aeration and water-permeable material, continuously homogeneously performs large quantity of rice cooking by supplying steam from the bottom to heat the rice, and supplies uniformly cooked rice (rice without sticking to all cooked rice and having constant average moisture content).

Description

Continuous rice cooking apparatus

The present invention relates to a continuous cooking apparatus, and more particularly, to a continuous cooking apparatus to facilitate the production of a large amount of water by supplying steam while at the same time spraying water along the conveyor.

In general, cooking machines are used in cafeteria, large food chains, etc., where a large amount of rice is repeatedly produced in a short time.

Usually, the cooker is a cooker main body having a kiln-type large rice cooker, a burner serving as a heat source provided to the cooker main body, a control unit controlling a cooking process performed in the cooker main body, and combustion gas discharged from the cooker main body. It is configured to include a duct to discharge the outside.

However, the existing cooker has a disadvantage in that a large amount of rice can not be repeatedly and quickly cooked because the rice cooker space is limited, and also the rice does not adhere or maintain a uniform moisture content at every cooking time. Etc. There is a disadvantage that the deviation of the cooking quality occurs.

As another conventional technique, Japanese Laid-Open Patent Publication No. 7-327617 discloses a steam cooking system for dipping in an immersion tank after a first increase and collecting it from a second increase, but starch when rice is immersed in the immersion tank after the first increase. As this is eluted and accumulated, not only the rice is not homogeneous due to the water content variation during mass cooking, but also a considerable time is required to clean the accumulated starch in the immersion tank.

The present invention has been made in view of the above, as the hot water is sprinkled by the hot water at the top while conveying the washed raw rice along the conveyor of aeration and water-permeable material, and at the same time supplying steam from the bottom By allowing the rice to be heated, a large amount of cooked rice can be made continuously and homogeneously, and a rice can be fed homogeneously cooked rice (without sticking to all cooked rice and having a constant average moisture content). The object is to provide a continuous cooking device.

In order to achieve the above object, the present invention comprises: a cooking chamber having a predetermined volume and length, each of which is provided with an inlet through which fresh washed rice is disposed and an outlet through which cooked rice is discharged; An air permeable and water permeable conveyor disposed circulating in the cooking chamber and repeatedly circulating from the inlet to the outlet; A side guide plate mounted on the side wall of the cooking chamber and disposed at both sides of the conveyor to prevent separation of rice; A plurality of spray nozzles mounted on an upper portion of the cooking chamber to sprinkle hot water for water for rice being transported along a conveyor; A hot water supply device connected to the injection nozzle and a pipe and disposed outside the cooking chamber to supply hot water to the injection nozzle; A plurality of stirrers rotatably mounted on sidewalls of the cooking chamber at predetermined intervals along the length direction of the cooking chamber to stir the rice transferred along the conveyor; A steam injector mounted at a lower portion of the cooking chamber to supply steam for heating rice on the conveyor; And a water vapor supply device connected to the water vapor injector and piped to the outside of the cooking chamber to supply water vapor to the water vapor injector. It provides a continuous cooking device, characterized in that configured to include.

Preferably, the inlet of the cooking chamber is characterized in that it is further equipped with a semi-group for washing and supplying rice.

In addition, the conveyor is characterized in that it is adopted as a mesh material having a ventilation and water passage holes smaller than the grain size of the rice.

According to the exemplary embodiment of the present invention, the spray nozzles are arranged in two rows along the width direction of the conveyor and arranged in three rows along the longitudinal direction of the conveyor. It is characterized by being arranged with this stirrer in between.

Preferably, the two rows of injection nozzles arranged along the width direction of the conveyor has a structure in which the hot water is sprayed in a fan shape toward the width direction of the conveyor so as to spray the hot water to the inner surface of the side guide plates disposed on both sides of the conveyor. It is characterized by being adopted.

In particular, when the injection nozzle is mounted on the upper portion of the cooking chamber, it is characterized in that it is mounted to have a diagonal arrangement inclined at 8 to 12 ° toward the conveying direction of the conveyor with respect to the surface of the conveyor.

In addition, the temperature of the hot water sprayed from the injection nozzle is characterized in that it is set to 30 ~ 90 ℃.

In addition, the hot water spraying pressure by the injection nozzle is characterized in that it is set to 0.05 ~ 0.4Mpa.

In addition, among the plurality of spray nozzles, the spray nozzle disposed last in the conveying direction of the conveyor is adopted as a seasoning spray nozzle for spraying seasoning liquid to rice, the plurality of agitators for even water and heat transfer to the rice The stirrer, which is disposed last in the conveying direction of the conveyor, is adopted as a seasoning stirrer for uniformly mixing the seasoning liquid in rice.

According to one embodiment of the invention, the conveyor is arranged in a vertical direction in the cooking chamber in a step, characterized in that it is adopted as a plurality of stepped conveyor for transporting rice for cooking in the vertical direction.

In a preferred embodiment of the present invention, the steam supply device is adopted as a steam generation tank in which water for producing saturated steam is stored, and the hot water supply device is adopted as a water tank for storing hot water for water for rice. In the steam generation tank and the gasoline tank, a heat medium pipe extending from one steam boiler is characterized in that the heat medium can be circulated therein.

Further, a super heater for connecting the steam outlet of the steam generating tank to superheated steam by using the heat medium from the steam boiler to produce saturated steam from the steam generating tank is further connected.

Through the above problem solving means, the present invention provides the following effects.

First, while the washed rice is transported along a conveyor of aerated and water-permeable material, water is made to the rice and heated by steam at the same time, so that a large amount of cooking can be continuously made in a short time.

Second, uniformly heat transfer to the rice by the operation of the stirrer and heating at the same time as the stirring and heating, the uniformly cooked rice (without sticking to all the cooked rice, the average moisture content is kept constant) Can supply

Third, when hot water sprayed from the spray nozzle at a predetermined pressure is sprayed vertically on the rice on the conveyor or in the opposite direction to the conveyor conveying direction, that is, the rice is advanced along the conveying conveyor and the hot water is sprayed in the reverse direction of the forward to act on the rice. In order to solve the disadvantage that the surface of the rice is damaged or the original shape of the rice is broken by increasing the injection pressure, the present invention is arranged inclined toward the conveyor conveying direction, the injection direction of hot water injected from the injection nozzle is By making the rice on the conveyer the same as the advancing direction, it is possible to prevent the surface damage of the rice and provide the advantage that the original shape of the rice can be preserved.

1 is a schematic front sectional view showing a continuous cooking device according to the present invention;
Figure 2 is a perspective view showing a conveyor and nozzle arrangement of the continuous cooking device according to the present invention,
3 is a schematic side cross-sectional view taken from the "Z" direction of FIG.
4 is a schematic view showing the arrangement angle of the nozzle with respect to the conveyor surface of the continuous cooking apparatus according to the present invention;
5 is a schematic view showing a steam supply device and a hot water supply device of the continuous cooking device according to the present invention,
6 is a schematic view showing that the conveyor of the continuous cooking apparatus according to the present invention can be adopted as a conveyor of a stepped structure arranged in the vertical direction.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a diagram illustrating a configuration of a continuous cooking apparatus according to the present invention, wherein reference numeral 10 designates a cooking chamber.

The cooking chamber 10 is provided with a housing structure having an internal volume and a length in which the transfer conveyors can be circulated in a row or can be arranged stepwise in the vertical direction. 11) and the discharge is provided with a structure formed discharge outlet 12 is discharged rice.

In the cooking chamber 10, a conveying and water-permeable conveying conveyor 20 repeatedly circulating from the inlet 11 to the outlet 12 is disposed.

Preferably, the transfer conveyor 20 carries rice at a predetermined speed until it is cooked and becomes rice, and is made of a mesh material having a ventilation and water passage holes smaller than the grain size of rice so that the rice does not fall out. It is provided.

At this time, one side of the transfer conveyor 20 is wound on the drive drum 21, the other end is wound on the driven drum 22, the motor (not shown) driven by the control of the controller in the drive drum 21 ) Is connected.

On the other hand, in the inlet 11 of the cooking chamber 10 is provided with a semi machine 13 for washing the rice bar, the semi machine 13 is an inlet for washing the uncooked rice with water to drain the water at the same time ( 11) is provided with a structure to discharge.

Thus, the rice washed from the semi-machine 13 is seated on the transfer conveyor 20 through the inlet 11 of the cooking chamber 10, and then transported along the transfer conveyor to the water and steam as described below. Cooked with rice.

When the rice is seated on the transfer conveyor 20 and transported as described above, a part of the rice may be lost while falling beyond the widthwise end of the transfer conveyor 20, so that the cooking chamber 10 may be prevented. Side guide plate 14 is installed on the side wall of the rice to prevent the separation of the side guide plate 14 is a minute gap with the widthwise end of the conveyor 20 so as not to interfere with the conveyance of the conveyor 20. Placed while maintaining.

When rice is seated and transported on the transport conveyor 20, water for rice is made for cooking.

To this end, a plurality of injection nozzles 30 for spraying hot water of a predetermined temperature is mounted on the upper portion of the cooking chamber 10 for the water for the rice transported along the conveyor 20.

According to an embodiment of the present invention, the injection nozzles 30 are arranged in two rows along the width direction of the conveyor 20 as shown in FIG. 2 and at the same time in three rows along the longitudinal direction of the conveyor 20. It can be composed of one spray nozzle set including a total of six spray nozzles arranged.

At this time, when water is sprayed to spray hot water with respect to the rice seated on the conveyor 20, even water is required to be made for the rice in the central region and both side regions of the conveyor 20.

Thus, the two injection nozzles arranged in the width direction of the conveyor nozzle 30 of the injection nozzle 30 is preferably adopted to have a structure for spraying hot water in a fan shape toward the width direction of the conveyor 20.

Therefore, as shown in FIG. 3 to which hot water injected from each injection nozzle furnace 30 is attached, the inner wall of the side guide plate 14 disposed at both sides of the conveyor 20 while crossing each other at the center region of the conveyor 20. It can be sprayed up to a portion of the area, the hot water sprinkling range can be made evenly distributed throughout the rice on the conveyor (20).

On the other hand, the injection nozzle 30 is arranged in a line with the surface of the conveyor 20 to spray hot water vertically to the rice on the conveyor at a predetermined pressure, or the injection nozzle 30 and the conveying direction of the conveyor 20 When the hot water is sprayed in a reverse direction different from the traveling direction of the rice arranged in the reverse direction, that is, when the rice is advanced along the transfer conveyor 20 and the hot water is sprayed in the reverse direction of the rice forward direction, the injection pressure of the hot water acting on the rice By this weighting, not only the alignment state of the rice particles is greatly scattered, but also a problem may occur that the surface of the rice is damaged or the original shape of the rice is broken.

In order to solve this problem, when the injection nozzle 30 according to the present invention is mounted on the upper portion of the cooking chamber 10 as shown in Figure 4, the conveying direction of the conveyor relative to the surface of the conveyor 20 It is mounted so that it has a diagonal arrangement inclined at an angle of 8 to 12 ° to the side.

Accordingly, as the spray nozzle 30 has an arrangement inclined at 8 to 12 ° toward the conveying direction of the conveyor and rice, the spraying direction of hot water sprayed from the spray nozzle 30 is changed to the rice on the conveying conveyor 20. By being the same as this conveying (advancing) direction, not only can the water to the rice be smoothly made, but also the surface damage of the rice can be prevented, and the original shape of the rice can be easily preserved.

At this time, the reason why the mounting arrangement angle of the injection nozzle 30 is set to 8 to 12 ° as described above is to prevent water damage to rice, surface damage of rice and preservation of a circular shape of rice as described above, and 12 °. If the excess exceeds the distance for spraying hot water for water to the rice can be reduced the water effect, there is a possibility that the time for cooking may be delayed.

On the other hand, the temperature of the hot water sprinkled from the spray nozzle 30 is set to 30 ~ 90 ℃, the reason is that when the hot water temperature is less than 30 ℃ the temperature of the rice to be cooked so low that the absorption of water smoothly This is because there is a disadvantage that the taste of the rice is lowered, and if it exceeds 90 ° C., a portion of the hot water is evaporated before the hot water is made to contact the rice, so that the rice lacks the amount of water, which may result in deterioration of the taste.

In addition, the hot water sprinkling pressure sprayed from the injection nozzle 30 is set to 0.05 ~ 0.4Mpa, the reason is that when the injection pressure exceeds 0.4Mpa damages the surface of the rice or rice to make the rice looks bad If it is less than 0.05Mpa, the hot water is not smoothly sprayed to the end of the width direction of the conveyor because the water is not smoothly made.

According to the present invention, when the cooked rice while conveying the washed rice along the conveyor of aeration and water-permeable material, by hot water sprayed from the spray nozzle 30 as described above so that a large amount of cooking can be made continuously within a short time The water to the rice is made at the same time heating with water vapor.

To this end, a steam injector 40 is provided at a lower portion of the cooking chamber 10 to supply steam such as saturated steam or superheated steam for heating the rice on the conveyor 20 at a position below the conveyor.

The steam injection device 40 includes steam injection pipes 41 which are divided into two or more along the longitudinal direction of the conveyor 20 and a plurality of steam injection nozzles 42 mounted on the steam injection pipes 41. It consists of.

Therefore, water vapor, such as saturated steam or superheated steam, rises above the cooking chamber 10 from the steam injection nozzle 42 of the steam injector 40 to heat the rice on the conveyor 20, and at the same time, the conveyor 20 The rice is heated through the aeration and water passages.

In this case, since the rice on the conveyor 20 forms a layer having a predetermined thickness, the outer rice may smoothly receive the heating action of steam, but the heating of the steam may have less effect on the rice present therein. have.

Accordingly, a plurality of agitators 50 are rotatably mounted on the sidewalls of the cooking chamber 10 at predetermined intervals along the length direction of the cooking chamber 10 to stir the rice transferred along the conveyor 20. By doing so, the steam heating action on the rice, that is, heat transfer can be made evenly.

Preferably, the stirrer 50 is disposed at each position between each of the three or more spray nozzle sets so as not to interfere with the action of the water sprayed from the spray nozzles to the rice.

On the other hand, of the plurality of injection nozzles 30, the injection nozzle disposed last in the conveying direction of the conveyor 20 may be adopted as a seasoning injection nozzle 31 for injecting seasoning liquid to rice, The stirrer disposed at the end of the stirrer 50 in the conveying direction of the conveyor 20 may be adopted as the seasoning stirrer 51 for uniformly mixing the seasoning liquid (eg, sushi vinegar, etc.) with rice.

Accordingly, when the controller opens and controls the seasoning valve 32 mounted in the line between the seasoning liquid supply device and the seasoning spray nozzle 31, the seasoning liquid supplied from the seasoning liquid supply device is placed on the conveyor 20 through the seasoning spray nozzle 31. It is sprayed on the rice, it can be mixed with the seasoning liquid to the rice by the stirring operation of the seasoning stirrer (51).

According to the present invention, the injection nozzle 30 is connected to a separate hot water supply device 60 for hot water supply, and the hot water supply device 60 is connected to the injection nozzle and a pipe while the cooking chamber 10 is connected. Is placed outside of.

In addition, a separate steam supply device 70 for supplying water vapor is connected to the water vapor injection pipe 41 of the water vapor injection device 40, and the water vapor supply device 70 is connected to the water vapor injection pipe 41. It is arranged outside the cooking chamber 10 while being connected by a pipe.

At this time, the hot water supply device 60 and the steam supply device 70 generates hot water and steam using a single steam boiler.

To this end, the steam supply device 70 is adopted as a steam generation tank 71 in which water for generating saturated steam is stored, and the hot water supply device 60 is a water tank for storing hot water for water for rice. 61, and as shown in the accompanying FIG. 5, in the steam generating tank 71 and the gas tank 61, a heat medium pipe 80 extending from one steam boiler is provided with a heat medium (for example, hot steam). It is inherently circulating.

More specifically, as shown in FIG. 5, the heat medium pipe 80 extending from the steam boiler further extends into the steam generating tank 71 and circulates through the inside of the water tank 61 in a zigzag manner. As a result, the water stored in the steam generating tank 71 is converted into saturated steam which can be supplied to the steam injector 40 due to the heat medium, and the water in the hydrolysis tank 61 is spray nozzle 30 by heat exchange with the heat medium. It can be heated with hot water which can be supplied with.

Of course, when a temperature sensor (not shown) and an on-off valve are mounted at the outlet of the steam generating tank 71 and the controller (not shown) receiving the signal of the temperature sensor determines that the temperature of the saturated steam is in an appropriate range. By controlling the opening / closing valve, saturated steam can be supplied to the steam injector 40.

Similarly, a temperature sensor (not shown) and an opening / closing valve are mounted at the outlet of the water tank 61, and the temperature of the hot water is 30 to 90 ° C. in the controller (not shown) receiving the signal of the temperature sensor. By controlling the opening, hot water may be supplied to the injection nozzle 30.

Further, at the steam outlet of the steam generating tank 71, a super heater 72 for making saturated steam supplied from the steam generating tank 71 through the heat exchange with the heat medium from the steam boiler as superheated steam is further included. Can be connected.

Therefore, the saturated steam generated in the steam generating tank 71 or the superheated steam produced in the super heater 72 may be selectively supplied to the steam injector 40.

On the other hand, when the site area for installing the cooking chamber 10 is narrow, as shown in the accompanying Figure 6 to form a large height of the cooking chamber 10, the inside of the conveyor 20 in the vertical direction According to the stepwise arrangement can be adopted as a plurality of stepped conveyor for conveying the rice for cooking up and down, of course, the configuration of the spray nozzle and agitator, etc. can also be distributed to the stepped conveyor.

Here, the operation flow for the continuous cooking apparatus of the present invention having the above configuration will be described in order as follows.

First, when the rice washed from the semi-machine 13 is seated on the transfer conveyor 20 through the inlet 11 of the cooking chamber 10, the drive drum 21 is rotated by the motor drive, the transfer conveyor 20 is circularly conveyed at a predetermined speed, and at the same time, the rice on the conveyer 20 is also forward conveyed.

Thus, the water and steam heating is performed for the cooking of rice on the conveyer 20 while being conveyed along the conveyer 20.

To this end, hot water is sprayed from each of the spray nozzle furnaces 30, and the hot water is sprayed to a part of the inner wall of the side guide plate 14 disposed on both sides of the conveyor 20 while crossing each other in the central region of the conveyor 20. , The even water is made of the entire rice on the conveyor (20).

At this time, since the injection nozzle 30 has a diagonal arrangement inclined at 8 to 12 degrees toward the conveying direction of the conveyor with respect to the surface of the conveyor 20, the injection direction of hot water sprayed from the injection nozzle 30 By being the same as the direction in which the rice on the transfer conveyor 20 is transferred (advanced), not only can the water to be smoothly made, but also the surface damage of the rice can be prevented, and the original shape of the rice is easily preserved. Can be.

In addition to the hydrolysis of the rice, steam such as saturated steam or superheated steam from the steam injection nozzle 42 of the steam injector 40 rises above the cooking chamber 10 to heat the rice on the conveyor 20. At the same time, the heating and acting on the rice through the aeration and water through the hole of the conveyor 20.

At this time, the stirrer 50 is rotated to stir the rice transported along the conveyor 20, the steam heating action for the rice, that is, the heat transfer can be made evenly.

In this way, while the water is made to the water to be conveyed along the conveyor 20 at the same time the heating by water vapor is made, by the operation of the stirrer to ensure uniform water and heat transfer to the rice, a large amount of cooking in a short time continuously It can be made and supplied with a homogeneously cooked rice (rice without sticking to all the cooked rice, the average moisture content is kept constant).

Furthermore, the seasoning liquid (for example, sushi vinegar, etc.) supplied from the seasoning liquid supply device is sprayed onto the rice on the conveyor 20 through the seasoning spray nozzle 31, and mixed with the stirring operation of the seasoning stirrer 51. In addition, rice containing seasoning liquid can be provided.

Finally, the uniformly cooked rice is discharged and stored in the storage container through the outlet 12 of the cooking chamber 10.

10: cooking room
11: inlet
12: outlet
13: semi-gi
14: side guide plate
20: conveyor
21: driving drum
22: driven drum
30: injection nozzle
31: seasoning spray nozzle
32: seasoning valve
40: steam injector
41: water vapor injection pipe
42: water vapor injection nozzle
50: Stirrer
51: seasoning stirrer
60: hot water supply device
61: singer tank
70: steam supply device
71: tank for steam generation
72: Super Heater
80: heat pipe

Claims (13)

A cooking chamber having a predetermined volume and length, each having an inlet through which unwashed raw rice is introduced and an outlet through which cooked rice is discharged;
An air permeable and water permeable conveyor disposed circulating in the cooking chamber so as to circulate repeatedly from the inlet to the outlet;
A side guide plate mounted on side walls of the cooking chamber and disposed at both sides of the conveyor to prevent the rice from being separated;
A plurality of spray nozzles mounted on an upper portion of the cooking chamber to sprinkle hot water for water for rice being transported along a conveyor;
A hot water supply device connected to the injection nozzle and a pipe and disposed outside the cooking chamber to supply hot water to the injection nozzle;
A plurality of stirrers rotatably mounted on sidewalls of the cooking chamber at predetermined intervals along the length direction of the cooking chamber to stir the rice transferred along the conveyor;
A steam injector mounted at a position below the conveyor at the lower portion of the cooking chamber and supplying steam for heating rice on the conveyor; And
A water vapor supply device connected to the water vapor injector and disposed in an outside of the cooking chamber to supply water vapor to the water vapor injector;
It is configured to include,
The spray nozzles are arranged in two rows along the width direction of the conveyor, and arranged in three rows along the longitudinal direction of the conveyor. Continuous cooking apparatus, characterized in that.
The method according to claim 1,
Continuous cooking device, characterized in that the inlet of the cooking chamber is further equipped with a semi-gi to wash and supply rice.
The method according to claim 1,
The conveyor is a continuous cooking device, characterized in that the adoption of a mesh material having a vent and a water hole smaller than the grain size of the rice.
delete The method according to claim 1,
The two rows of spray nozzles arranged along the width direction of the conveyor have a structure in which the hot water is sprayed in a fan shape toward the width direction of the conveyor so that the hot water can be sprayed to the inner surface of the side guide plates disposed on both sides of the conveyor. Continuous cooking apparatus made with.
The method according to claim 1,
And the spray nozzle is mounted to have a diagonal arrangement inclined at an angle of 8 to 12 ° toward the conveying direction of the conveyor with respect to the surface of the conveyor when mounted to the upper portion of the cooking chamber.
The method according to claim 1,
Continuous cooking apparatus, characterized in that the temperature of hot water sprayed from the spray nozzle is set to 30 ~ 90 ℃.
The method according to claim 1,
Hot water spraying pressure by the spray nozzle is a continuous cooking device, characterized in that set to 0.05 ~ 0.4Mpa.
The method according to claim 1,
The continuous nozzles of the plurality of injection nozzles, characterized in that the spray nozzles arranged last in the conveying direction of the conveyor is adopted as a seasoning injection nozzle for injecting seasoning liquid to the rice.
The method according to claim 1,
The plural stirrers are adopted for even water and heat transfer to the rice, the last stirrer disposed in the conveying direction of the conveyor is a continuous cooking, characterized in that adopted as a seasoning stirrer for mixing the seasoning liquid evenly in the rice Device.
The method according to claim 1,
The conveyor is arranged in a vertical direction along the vertical direction in the cooking chamber, continuous cooking apparatus characterized in that it is adopted as a plurality of step conveyor for transferring the rice for cooking in the vertical direction.
The method according to claim 1,
The steam supply device is adopted as a steam generation tank in which water for producing saturated steam is stored, and the hot water supply device is adopted as a water tank for storing hot water for water for rice, and the steam generation tank and the water tank are A continuous cooking device, characterized in that the heat medium pipes extending from one steam boiler are inherently capable of heat medium circulation.
The method according to claim 12,
And a super heater which is further connected to the steam outlet of the steam generating tank by using a heat medium from the steam boiler to make saturated steam from the steam generating tank into superheated steam.

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