JPH0451856A - Immersion of grains and device therefor - Google Patents
Immersion of grains and device thereforInfo
- Publication number
- JPH0451856A JPH0451856A JP2154011A JP15401190A JPH0451856A JP H0451856 A JPH0451856 A JP H0451856A JP 2154011 A JP2154011 A JP 2154011A JP 15401190 A JP15401190 A JP 15401190A JP H0451856 A JPH0451856 A JP H0451856A
- Authority
- JP
- Japan
- Prior art keywords
- soaking
- grains
- type
- grain
- rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000007654 immersion Methods 0.000 title abstract description 10
- 235000013339 cereals Nutrition 0.000 claims abstract description 69
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 52
- 235000009566 rice Nutrition 0.000 claims abstract description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 230000008961 swelling Effects 0.000 claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 claims abstract 2
- 238000002791 soaking Methods 0.000 claims description 66
- 238000010411 cooking Methods 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 13
- 238000005406 washing Methods 0.000 claims description 8
- 235000013305 food Nutrition 0.000 abstract description 7
- 241000209094 Oryza Species 0.000 description 50
- 238000013461 design Methods 0.000 description 5
- 238000007598 dipping method Methods 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 238000007599 discharging Methods 0.000 description 4
- 235000005686 eating Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013410 fast food Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 235000011888 snacks Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 2
- 230000002522 swelling effect Effects 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】 〈産業上の利用分野〉 開示技術は外食産業等において用いられる米。[Detailed description of the invention] <Industrial application field> The technology disclosed is rice used in the restaurant industry.
麦等の穀類の大量の炊飯を行うに際し、予め当該穀類を
水に浸漬する技術分野に属する。It belongs to the technical field of soaking grains such as wheat in water before cooking them in large quantities.
く要旨の概要〉
而して、この出願の発明は所定量の米や麦等の穀類に対
し量的に炊飯を行うに際し、設定含水比状態に膨潤する
べく複数種類の予め洗穀された穀類に対する浸漬を行っ
て当該種類ずつ、或いは、二種類以上の複数種類の穀類
を一気に次段の炊飯工程等へと移送するべく排出するよ
うにした穀類浸漬方法と該方法に直接使用する装置に関
する発明であり、特に、複数種類の穀類に対する当該種
類ごとの複数の円筒状等のホッパ式浸漬タンクがまとめ
られて浸漬装置が水搬送装置を介して接続されたホッパ
式浸漬タンクにロータリー式に種類ごとに当該ホッパ式
浸漬タンクに当該種類の穀類に対する膨潤時間分だけの
壷を補給して当該膨ｎ時間だけ浸漬させ、特には洗浄等
を行うことなく、サイクル時間の短縮を行って作業性が
良好であるようにした穀類浸漬方法、及び、装置に係る
発明である。Summary of the Purpose> Therefore, the invention of this application involves the use of multiple types of pre-washed grains in order to swell them to a predetermined moisture content when a predetermined amount of grains such as rice or wheat are cooked quantitatively. An invention relating to a method for soaking grains and a device directly used in the method, in which grains are soaked in water and the grains are soaked one by one, or two or more kinds of grains are discharged at once to be transferred to the next stage of rice cooking, etc. In particular, for multiple types of grain, multiple hopper-type soaking tanks for each type are grouped together and the soaking device is connected to a hopper-type soaking tank via a water conveyance device for each type in a rotary manner. Then, the hopper-type soaking tank is replenished with jars corresponding to the swelling time for the grains of interest, and the grains are immersed for the swelling time.The cycle time is shortened and workability is improved without any cleaning or other operations. This invention relates to a method and apparatus for soaking grains.
〈従来技術〉
周知の如く、市民生活が向上してくると、食生活も著る
しく豊かになり、単に家庭やレストラン等における定型
的な摂食態様ばかりでなく、コンビニエンスストア、ス
ナック、ファーストフード等での所謂外食態様も盛んに
なってきているか、これらのうちでも、おにぎり、寿司
等の米等の穀類を主とする和食か伝統的な根強い人気に
支えられて相当の需要を有している。<Prior art> As is well known, as people's lives have improved, their eating habits have become significantly richer, and now they are eating not only the standard way of eating at home or restaurants, but also eating at convenience stores, snacks, and fast food. The so-called eating out style is also becoming popular, and among these, there is a considerable demand for Japanese food, which mainly uses grains such as rice, such as rice balls and sushi, supported by the strong traditional popularity. There is.
したかって、これらの米等の穀類を主とする外食産業に
おいては素材の米、麦等の穀類の炊飯や調理等にさまざ
まな改良や研究を行って、質、量共に安定した供給を図
るように努力されている。Therefore, in the restaurant industry, which mainly uses grains such as rice, various improvements and research are being carried out in the cooking and cooking of grains such as rice and wheat, in order to ensure a stable supply in terms of both quality and quantity. efforts are being made to
例えば、穀類の米等によるおにぎり、寿司等に対しては
、単に素材穀類の種類ばかりでなく、添加する調味料や
調理時間等のさまざまな選択的条件の調整を図るように
している。For example, for rice balls, sushi, etc. made from grains such as rice, we try to adjust not only the type of grain but also various selective conditions such as added seasonings and cooking time.
したがって、当該穀類の種類により、単に炊飯時間のみ
ならず、その前段における洗穀や浸漬の物理、化学的、
生理学的な研究開発も盛んに行われており、浸漬により
穀類の膨潤作用による含水比の最適状態を図るようなこ
とも知得されており、例えば、米についてはその量的炊
飯を最適にする（は、９０分の水に対する浸漬が好まし
い等のデーターも得られている。Therefore, depending on the type of grain, not only the cooking time but also the physical, chemical and
Physiological research and development are also actively being carried out, and it has been discovered that soaking can optimize the water content ratio due to the swelling effect of grains. Data has also been obtained indicating that immersion in water for 90 minutes is preferable.
〈発明が解決しようとする課題〉
そこで、かかる外食産業における米等の穀類の量的炊飯
を行うに際し、第４図に示す様に、前段の洗米装置１に
より所定に水洗された米を水供給装置２によりホッパ式
浸漬タンク３に供給して９０分等の所定膨潤時間浸漬さ
せてバルブ４を介し炊飯装置５に供給するようにして炊
飯における米の最適調理がなされるようにされている。<Problems to be Solved by the Invention> Therefore, when performing quantitative cooking of grains such as rice in the restaurant industry, as shown in FIG. The rice is supplied to a hopper-type soaking tank 3 by a device 2, soaked for a predetermined swelling time such as 90 minutes, and then supplied to a rice cooking device 5 via a valve 4, so that rice is optimally cooked.
しかしながら、在来態様の浸漬システムにおいては、ホ
ッパ式浸漬タンク３の水が少なかったり、又、浸漬処理
が当該ホッパ式浸漬タンク３に於いて、当該米の最適膨
潤時間だけ浸漬されるようにされていなかったために、
浸漬後の次段の炊飯装置５への排出に際し、水、米の何
ずれか一方がホッパ式浸漬タンク３内に付着して次の種
類の米の洗穀後の供給に際し、所謂入りまじり現象が生
ずることから一回の浸漬処理ごとに浸漬タンク３を洗浄
せざるを得ず、その工程が煩瑣となる不具合があり、作
業性が悪く、効率的な処理が出来ないという欠点があっ
た。However, in the conventional soaking system, the amount of water in the hopper-type soaking tank 3 is small, and the soaking process is performed so that the rice is soaked in the hopper-type soaking tank 3 for an optimum swelling time. Because I didn't
When discharging to the next rice cooking device 5 after soaking, either water or rice adheres to the inside of the hopper-type soaking tank 3, and when the next type of rice is supplied after washing, a so-called mixing phenomenon occurs. Since this occurs, the dipping tank 3 must be cleaned after each dipping treatment, which has the disadvantage of making the process cumbersome, resulting in poor workability and inability to perform efficient treatment.
又、炊飯に際し、浸漬済みの米の膨潤状態が最適含水比
になっていない場合もあり、その結果、望まれる米の炊
き上り状態が得られないという不都合さがあった。Furthermore, when cooking rice, the swollen state of the soaked rice may not have the optimum moisture content, and as a result, there is an inconvenience that the desired cooked state of the rice cannot be obtained.
このため、寿司、おにぎり、ちらし等の複数種類の米等
の穀類の選択的な浸漬処理がスムースに行われないとい
う不利点があった。For this reason, there was a disadvantage that selective soaking of multiple types of grains such as rice for sushi, rice balls, chirashi, etc. could not be carried out smoothly.
〈発明の目的〉
この出願の発明の目的は上述従来技術に基づく外食産業
等の寿司、おにぎり等の米等の穀類の量的炊飯に際して
の水浸漬の問題点を解決すべき技術的課題とし、種類ご
との穀類に対し当該種類の穀類の最適浸漬が行える膨潤
時間が設定出来るホッパ式浸漬タンクにして洗穀後の穀
類の炊飯に先立つ最適浸漬が行えるようにして食品産業
における調理技術利用分野に益する優れた穀類浸漬方法
、及び、装置を提供せんとするものである。<Object of the Invention> The object of the invention of this application is to solve the problem of soaking in water in the quantitative cooking of grains such as rice for sushi and rice balls in the restaurant industry based on the above-mentioned prior art. By creating a hopper-type soaking tank that can set the swelling time for each type of grain to provide the optimum soaking time for each type of grain, and allowing the optimum soaking of the washed grains prior to cooking, this technology will be used in the field of cooking technology in the food industry. The purpose of the present invention is to provide an excellent method and apparatus for soaking grains.
〈課題を解決するための手段・作用〉
上述目的に沿い先述特許請求の範囲を要旨とするこの出
願の発明の構成は前述課題を解決するために、コンビニ
エンスストア、スナック、ファーストフード等の外食産
業等で用いられる米の穀類の炊飯に際し、該炊飯の前段
における浸漬によって穀類の最適膨潤状態が得られるよ
うに種類ごとの穀類の洗穀を行った後、水輸送して種類
ごとのホッパ式浸漬タンクで最適膨潤が行えるように最
適膨潤の時間分の量だけ供給して浸漬を行い、浸漬後は
当該穀類の種類ごとに、或いは、設計により２つ以上の
種類を一気にホッパ式浸漬タンクから排出して、その後
の洗浄が必要ない状態で次の所定の種類の洗穀後の穀類
を供給してサイクル動作が最短時間で行われて作動効率
が良いようにし、各ホッパ式浸漬タンクのノズルから排
出された浸漬後の穀類は炊飯工程に搬送されていくよう
にした技術的手段を講じたものである。<Means/effects for solving the problem> In order to solve the above-mentioned problem, the structure of the invention of this application, which is based on the above-mentioned claims, is intended to be applied to the food service industry such as convenience stores, snacks, and fast food. When cooking rice grains used in rice cooking, etc., the grains are washed by type so that the optimal swelling state of the grains is obtained by soaking in the pre-cooking stage, and then the grains are transported by water and soaked in a hopper type for each type. In order to achieve optimal swelling in the tank, soaking is performed by supplying the amount for the optimal swelling time, and after soaking, each type of grain or two or more types depending on the design are discharged from the hopper type soaking tank at once. and feed the next predetermined type of washed grain without the need for subsequent cleaning, so that the cycle runs in the shortest possible time and is more efficient, from the nozzle of each hopper soaking tank. A technical measure has been taken in which the discharged soaked grains are transported to the rice cooking process.
〈実施例〉
次に、この出願の発明の１実施例を第１〜３図に基づい
て説明すれば以下の通りである。<Example> Next, one example of the invention of this application will be described below based on FIGS. 1 to 3.
尚、第４図と同一態様部分は同一符号を用いて説明する
ものとする。Incidentally, the same parts as those in FIG. 4 will be explained using the same reference numerals.
第２，３図に示す態様はこの出願の発明の１つの要旨の
中心を成す穀類浸漬装置であり、このホッパ式浸漬タン
ク群３′は前段の洗穀装置の洗米装置１に水輸送配管９
を介し、水輸送装置のポンプ２に接続され、而して、こ
の出願の発明においては浸漬装置のホッパ式浸漬タンク
群３′は、例えば、コンビニエンスストア、スナック、
ファーストフードの炊飯プラントの設計種類の米の数だ
けの円筒状のホッパ式浸漬タンク３′３″′・・・が（
例えば６ユニツト）相互に隣接状態で設けられて、各ホ
ッパ式浸漬タンク３１の上部にはシュート９が各々設け
られ、各シュート９に対しては所定の駆動装置１２に連
係されたロータリーノズル８が選択的に接続されるよう
にされて水輸送配管７に接続されている。The embodiment shown in FIGS. 2 and 3 is a grain soaking device which forms the center of one of the gist of the invention of this application, and this hopper type soaking tank group 3' is connected to the rice washing device 1 of the grain washing device in the previous stage with a water transport pipe 9.
The hopper-type dipping tank group 3' of the dipping device in the invention of this application is connected to the pump 2 of the water transport device via, for example, a convenience store, a snack store,
A cylindrical hopper-type soaking tank 3'3'''... corresponding to the number of rice types designed for a fast food rice cooking plant is (
For example, 6 units) are provided adjacent to each other, and a chute 9 is provided in the upper part of each hopper type immersion tank 31, and a rotary nozzle 8 connected to a predetermined drive device 12 is connected to each chute 9. It is connected selectively to the water transport pipe 7.
そして、この出願の発明においては各シュート３′は設
計により当該種類の穀類の米の当該種類の最適含水比の
膨潤時間の分だけの量が供給されるようにされており、
又、その下側はテーパ状のシュート１０とされて、エア
ーコントロールによるバルブ４′を経て、シュートノズ
ル１１により所定の計量制御装置６（接続されている。In the invention of this application, each chute 3' is designed so that an amount corresponding to the swelling time of the optimum moisture content of the rice of the grain is supplied,
The lower side thereof is formed into a tapered chute 10, which is connected to a predetermined metering control device 6 (via a chute nozzle 11) via an air-controlled valve 4'.
而して、該所定の計量制御装置６は第１図に示す様に、
例えば、メツシュコンベヤ等を介して所定の炊飯装置５
に接続されている。The predetermined metering control device 6 has the following functions as shown in FIG.
For example, a predetermined rice cooking device 5 is
It is connected to the.
上述構成の浸漬装置において、洗穀装置の洗米装置１に
て、例えば、おにぎり、寿司等の食品の種類に応じた穀
類の米がサイクル裡に水と共に供給されて所定に混合攪
拌作用等により洗米され、図示しない制御装置によりサ
イクル裡に供給装置のポンプ２により配管７を介し供給
されてロータリーノズル８により選択的に各ホッパ式浸
漬タンク３′内にシュート９を介して水と共に設定量供
給される。In the soaking device configured as described above, in the rice washing device 1 of the grain washing device, grain rice corresponding to the type of food such as rice balls and sushi is supplied with water during a cycle, and the rice is washed by a predetermined mixing and stirring action. The water is supplied by the pump 2 of the supply device through the piping 7 during the cycle by a control device (not shown), and is selectively supplied by the rotary nozzle 8 into each hopper-type immersion tank 3' through the chute 9 in a set amount together with water. Ru.
但し、その際、ポンプ２はバルブの操作は図示しない制
御装置によりコントロールされて当該種類の米の炊飯に
先立つ浸漬における膨潤の含水比が最適になるような設
計タイミングで行われて、当該膨潤時間に応する量だけ
が供給されるようにされている。However, in this case, the operation of the valve of the pump 2 is controlled by a control device (not shown) at a timing designed to optimize the water content ratio of the swelling during soaking of the rice of the type prior to cooking. Only the amount corresponding to the amount is supplied.
このようにして、当該種類の米が水と共に対応する種類
のホッパ式浸漬タンク３″（供給されると、浸漬が開始
されて所定時間経過に伴って膨潤作用が行われて最適含
水比の状態になる。In this way, when the rice of the concerned type is supplied with the corresponding type of hopper-type soaking tank 3'' along with water, soaking is started, and as a predetermined period of time elapses, the swelling action is performed to reach the optimum moisture content. become.
そこで、制御装置を介しバルブ４′がエアー動作により
開かれると違う種類のホッパ式浸漬タンク３′内の米は
シュート１０を介し水と共に一気にシュート１１を介し
計量制御装置６に送給され、当該種類の米はホッパ式浸
漬タンク３１内に何ら残らず全くの空の状態にされ、そ
こで、洗米装置１から次の種類の洗米された米が供給投
入されることになる。Then, when the valve 4' is opened by air operation through the control device, the rice in the hopper-type soaking tank 3' of a different type is sent to the metering control device 6 through the chute 11 together with water through the chute 10, and The hopper-type soaking tank 31 is completely empty of any rice of the same type, and then the next type of washed rice is supplied from the rice washing device 1.
この場合、ホッパ式浸漬タンク３’、３’・・・の選択
供給排出は炊飯の設計に従って行われ、そのため、各ホ
ッパ式浸漬タンク３１内の当該種類の米の供給排出はタ
イムスケジュールに従い、ロスなく行われ、常にホッパ
式浸漬タンク３１は選択された種類の洗米された米と水
により充填されていることにより、極めて作業効率が良
く、ロスタイムかないことになる。In this case, the selective supply and discharge of the hopper-type soaking tanks 3', 3', etc. are performed according to the rice cooking design, and therefore, the supply and discharge of the relevant type of rice in each hopper-type soaking tank 31 is performed according to the time schedule, with no loss. Since the hopper-type soaking tank 31 is always filled with the selected type of washed rice and water, the work efficiency is extremely high and there is no loss time.
尚、上述実施例ではホッパ式浸漬タンク３′は１つずつ
当該種類の洗米された米の供給排出か行われるようにさ
れているが、穀類の種類によっては１つのホッパ式浸漬
タンク３１の供給排出サイクルを９０分より短い、例え
ば、６０分等の時間にして用いても良く、サイクル時間
を短縮するようにすることも可能であるし、又、同時に
２つ以上のホッパ式浸漬タンク３’ 、 ３ ’・・・
を同時に供給排出して使用するようにすることも可能で
あることは勿論である。In the above-mentioned embodiment, the hopper-type soaking tank 3' is configured to supply and discharge washed rice of the type one by one, but depending on the type of grain, one hopper-type soaking tank 31 may be used for supplying and discharging the washed rice one by one. It is also possible to use a discharge cycle shorter than 90 minutes, for example 60 minutes, to shorten the cycle time, or to use two or more hopper-type dip tanks 3' at the same time. , 3'...
Of course, it is also possible to simultaneously supply and discharge the two for use.
尚、この出願の発明の実施態様は上述実施例に限るもの
でないことは勿論であり、例えば、穀類については米以
外に麦等の他の穀類を用いることが出来ることも可能で
あること等種々の態様が採用可能である。It is needless to say that the embodiments of the invention of this application are not limited to the above-mentioned embodiments; for example, other grains such as wheat may be used in addition to rice. The following aspects can be adopted.
そして、必要に応じてホッパ式浸漬タンクの浸漬穀類の
排出後に洗浄水により所定に洗浄を行って、次の穀類の
供給を行うようにすること等は可能である。If necessary, after discharging the soaked grains from the hopper-type soaking tank, it is possible to perform a predetermined cleaning with washing water and then supply the next grain.
又、設計変更的にはホッパ式浸漬タンクの数は６つ以外
にも複数採用可能であることは勿論である。In addition, it is of course possible to adopt a plurality of hopper-type immersion tanks other than six in terms of design changes.
〈発明の効果〉
以上、この出願の発明によれば、基本的にコンビニエン
スストア、スナック、ファーストフード等で大量に生産
供給されるおにぎり、寿司等の穀類を用いた食品製造に
用いられる炊飯前の浸漬において設計上使用される穀類
の種類分だけのホッパ式浸漬タンクを配設し、該各ホッ
パ式浸漬タンクに対し当該種類の穀類をその最適膨潤時
間分だけの量を供給し、且つ、次段に排出することによ
り、複数種類の洗穀後の穀類を水と共に選択的に各ホッ
パ式浸漬タンクに供給排出する切換作業に要する時間が
最短で済み、したがって、全体的な処理効率が著るしく
向上するという優れた効果が奏される。<Effects of the Invention> As described above, according to the invention of this application, a pre-cooked rice cooker used in the production of grain-based foods such as rice balls and sushi, which are basically produced and supplied in large quantities at convenience stores, snacks, fast foods, etc. Hopper-type soaking tanks are provided for each type of grain used in the design for soaking, and each hopper-type soaking tank is supplied with the amount of the grain corresponding to its optimum swelling time, and: By discharging in stages, the time required for switching operations to selectively supply and discharge multiple types of washed grains together with water to each hopper-type soaking tank is minimized, and the overall processing efficiency is therefore significant. This has an excellent effect of improving performance.
又、各ホッパ式浸漬タンクにおいては当該ホッパ式浸漬
タンクに対応する穀類の最適膨潤時間分の量だけ供給さ
れて、しかも、−気に排出することが出来るようにされ
たことにより、各ホッパ式の浸漬タンクにおける当該種
類の穀類の排出後の洗浄が必要とされず、したがって、
この工程がシンプル化し、この点からも処理作業が著る
しく向上するという優れた効果が奏される。In addition, each hopper-type soaking tank is supplied with an amount corresponding to the optimal swelling time of the grain corresponding to the hopper-type soaking tank, and is also able to be discharged to air. No cleaning is required after discharge of this type of grain in the soaking tank and therefore:
This process is simplified, and the processing work is significantly improved in this respect as well.
したがって、穀類の炊飯に対する浸漬が最適状態で行わ
れることにより、製品に対する品質や味等が所望の設計
通りに行われ、製品に対する信頼性が高まるという効果
もあり、又、コストダウンにつながるという利点もある
。Therefore, by immersing grains in the optimum condition for cooking, the quality and taste of the product can be achieved according to the desired design, which has the effect of increasing the reliability of the product, and also has the advantage of leading to cost reduction. There is also.
第１〜３図はこの出願の発明の１実施例の説明図であり
、第１図は全体システム概略模式図、第２図は浸漬装置
の正面図、第３図は同側面図、第４図は従来技術に基づ
く浸漬システムの模式図である。
３．３１・・・浸漬タンク（ホッパ式浸漬タンク）４′
・・・バルブ ９・・・シュート８・・・ロータ
リーノズル
３．３１・・・８！漬タンク（ホッパ式浸漬タンク〉４
′・・・バルブ ９・・シュート８・・・ロータ
リーノズル
第
図1 to 3 are explanatory diagrams of one embodiment of the invention of this application, in which FIG. 1 is a schematic diagram of the entire system, FIG. 2 is a front view of the immersion device, FIG. 3 is a side view of the same, and FIG. The figure is a schematic diagram of an immersion system based on the prior art. 3.31... Immersion tank (hopper type immersion tank) 4'
...Valve 9...Chute 8...Rotary nozzle 3.31...8! Soaking tank (hopper type dipping tank) 4
'...Valve 9...Chute 8...Rotary nozzle diagram
Claims (7)
おいて、所定数複数の穀類を当該種類の洗穀済みの穀類
に対しその膨潤時間だけの量で種類ごとに浸漬させて一
気に次段に選択的に排出するようにしたことを特徴とす
る穀類浸漬方法。(1) In a method of soaking grains in water prior to cooking rice, a predetermined number of grains are soaked for each type in an amount equal to the swelling time of the washed grains of the relevant type, and then selected for the next stage at once. A method for soaking grains characterized by draining the grains.
の浸漬タンクにロータリー式に種類別に供給するように
したことを特徴とする特許請求の範囲第１項記載の穀類
浸漬方法。(2) The method for soaking grains according to claim 1, characterized in that the washed grains of each type are fed in a rotary manner to soaking tanks for each type of grain provided together.
種以上同時に排出するようにしたことを特徴とする特許
請求の範囲第１項記載の穀類浸漬方法。(3) The method for soaking grains according to claim 1, characterized in that at least two or more kinds of the swollen grains are simultaneously discharged from each soaking tank.
給を行うようにしたことを特徴とする特許請求の範囲第
１項記載の穀類浸漬方法。(4) The method for soaking grains according to claim 1, wherein washing water is supplied to the soaking tank after the grains are discharged.
にバルブを介して接続されているホッパ式浸漬タンクを
有する穀類浸漬装置において、上部にシュートを有し下
部にバルブを有する筒状のホッパ式浸漬タンクが穀類の
種類ごとに複数併設されていることを特徴とする穀類浸
漬装置。(5) In a grain soaking device having a hopper-type soaking tank connected to the soaking device via a water conveying device and connected to the next stage device via a valve, the cylindrical shape has a chute at the top and a valve at the bottom. A grain soaking device characterized in that a plurality of hopper type soaking tanks are installed for each type of grain.
定浸漬時間量の容量に形成されていることを特徴とする
特許請求の範囲第５項記載の穀類浸漬装置。(6) The grain soaking device according to claim 5, wherein the hopper type soaking tank is formed to have a capacity corresponding to a set soaking time amount of the washed grains.
設されていることを特徴とする特許請求の範囲第５項記
載の穀類浸漬装置。(7) The grain soaking device according to claim 5, characterized in that a rotary nozzle is provided for each of the chutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2154011A JPH0451856A (en) | 1990-06-14 | 1990-06-14 | Immersion of grains and device therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2154011A JPH0451856A (en) | 1990-06-14 | 1990-06-14 | Immersion of grains and device therefor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0451856A true JPH0451856A (en) | 1992-02-20 |
Family
ID=15574957
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2154011A Pending JPH0451856A (en) | 1990-06-14 | 1990-06-14 | Immersion of grains and device therefor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0451856A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271423A (en) * | 2013-06-05 | 2013-09-04 | 福娃集团有限公司 | Ultrasonic wave rice immersion device and immersion method |
| JP2019033719A (en) * | 2017-08-21 | 2019-03-07 | 株式会社サタケ | Manufacturing method of instant rice and device therefor |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6039367A (en) * | 1983-08-12 | 1985-03-01 | Fujitsu Ltd | Power supplying system |
| JPS62258621A (en) * | 1986-04-30 | 1987-11-11 | ヰセキフ−ズエンジニアリング株式会社 | Apparatus for cooking grains |
| JPS6425813A (en) * | 1988-05-19 | 1989-01-27 | Iseki Foods Eng Kk | Continuous pretreatment apparatus in boiling rice cooker |
-
1990
- 1990-06-14 JP JP2154011A patent/JPH0451856A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6039367A (en) * | 1983-08-12 | 1985-03-01 | Fujitsu Ltd | Power supplying system |
| JPS62258621A (en) * | 1986-04-30 | 1987-11-11 | ヰセキフ−ズエンジニアリング株式会社 | Apparatus for cooking grains |
| JPS6425813A (en) * | 1988-05-19 | 1989-01-27 | Iseki Foods Eng Kk | Continuous pretreatment apparatus in boiling rice cooker |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271423A (en) * | 2013-06-05 | 2013-09-04 | 福娃集团有限公司 | Ultrasonic wave rice immersion device and immersion method |
| JP2019033719A (en) * | 2017-08-21 | 2019-03-07 | 株式会社サタケ | Manufacturing method of instant rice and device therefor |
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