JPH06237716A - Preparation of packed cooked rice - Google Patents
Preparation of packed cooked riceInfo
- Publication number
- JPH06237716A JPH06237716A JP5027096A JP2709693A JPH06237716A JP H06237716 A JPH06237716 A JP H06237716A JP 5027096 A JP5027096 A JP 5027096A JP 2709693 A JP2709693 A JP 2709693A JP H06237716 A JPH06237716 A JP H06237716A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- steamed
- washing
- water
- mixing
- 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.)
- Granted
Links
Landscapes
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、包装白飯の製造方法に
関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing packaged white rice.
【０００２】[0002]
【従来の技術】従来の包装白飯の製造は、凡そ図１３に
示す製造工程に基づいて行われている。すなわち、洗米
機１Ｘによって所定量のうるち米Ａを洗米し、洗米した
所定量のうるち米Ａをざる等に取り水切りしたのち、浸
漬樽２Ｘに移して所定時間漬込んで浸漬米Ｂを得る。浸
漬米Ｂを再度水洗いして、ざるに取って水切りしたの
ち、ボール等の容器３Ｘで所定量計り取る。蒸用セイロ
４Ｘに布を敷き、ここに前記計り取った浸漬米Ｂを平に
入れたのち、布をかぶせて包む。蒸米手段５Ｘのコンベ
ア５ＸＡ上に蒸用セイロ４Ｘを順次移し、コンベア５Ｘ
Ａで搬送しながら雨ダレ式の中間シャワーによって散水
しつつ乾蒸気にて蒸米する。蒸米手段５Ｘの出口から出
てきた蒸用セイロ４Ｘ中の蒸米Ｃはざるに取り、蒸用セ
イロ４Ｘおよび布は蒸米手段５Ｘの入口に返す。ざるに
取った蒸米Ｃをざるごと水道水の入った樽６Ｘに数秒間
浸漬する。水道水の入った樽６Ｘからざるを引き上げて
数１０秒放置して余剰水を切り、後工程に送り込む。後
工程では自動計量したのち自動的に順次耐熱性合成樹脂
製袋に袋詰めされる。2. Description of the Related Art A conventional packaged white rice is manufactured according to the manufacturing process shown in FIG. That is, a predetermined amount of non-sticky rice A is washed with a rice washing machine 1X, a predetermined amount of washed non-sticky rice A is drained into a colander, drained, and then moved to a dipping barrel 2X and immersed for a predetermined time to obtain a submerged rice B. The soaked rice B is washed again with water, drained and drained, and then weighed in a predetermined amount in a container 3X such as a ball. Spread a cloth on the steaming steamer 4X, put the weighed soaked rice B flat on the cloth, and cover the cloth with the cloth. The steaming steamer 4X is sequentially transferred onto the conveyor 5XA of the steamed rice means 5X, and the conveyor 5X
While transporting at A, the rice is steamed with dry steam while sprinkling water with a rain-drop type intermediate shower. The steamed rice C in the steaming steamer 4X which has come out from the outlet of the steamed rice means 5X is taken in a colander, and the steaming steamer 4X and the cloth are returned to the inlet of the steamed rice means 5X. The steamed rice C taken in a colander is dipped in a barrel 6X containing colander and tap water for several seconds. The colander is pulled up from the barrel 6X containing tap water, left for several tens of seconds to remove excess water, and sent to the subsequent process. In the subsequent process, the bags are automatically weighed and then sequentially packed into heat-resistant synthetic resin bags.
【０００３】前記従来の工程によってなされる包装白飯
の製造方法は、その殆どが作業者の手作業に委ねられて
いる。したがって、作業性が悪く作業効率も低いのでコ
ストアップの要因になっている。しかも、蒸用セイロ４
Ｘに布を敷き、ここに浸漬米Ｂを平に入れたのち、布を
かぶせて包み、蒸米手段５Ｘのコンベア５ＸＡ上に蒸用
セイロ４Ｘを順次移し、コンベア５ＸＡで搬送しながら
雨ダレ式の中間シャワーによって散水しつつ乾蒸気にて
蒸米するセイロ蒸し方式では、セイロ４Ｘの中央部と４
隅部の蒸し状態に差が生じる。つまり、４隅部の蒸米の
含水量は中央部の蒸米の含水量よりも少く、４隅部の蒸
米が中央部の蒸米よりも固化するため、蒸し上がり水分
が均一で、外観および食感が一様に良好な蒸米を得るこ
とができない。つまり、浸漬米Ｂの蒸し上がり水分が不
均一なことによって品質を低下させる。一方、作業者の
経験と勘のみに依存して製造されるので品質にバラツキ
が生じる。すなわち、従来の包装白飯の製造方法では、
高品質の包装白飯を定常的に安定して製造することがで
きない欠点を有している。Most of the methods for producing packaged cooked rice according to the above-mentioned conventional processes are left to the manual work of an operator. Therefore, the workability is poor and the work efficiency is low, which causes a cost increase. Moreover, steam steamer 4
After laying a cloth on X, laying the soaked rice B flat on it, wrapping it with a cloth, wrapping it with cloth, sequentially moving the steaming steamer 4X onto the conveyor 5XA of the steamed rice means 5X, and carrying it with the conveyor 5XA In the steaming method of steaming, which steams rice with dry steam while sprinkling water with an intermediate shower, it is possible to use
There is a difference in the steaming condition in the corners. In other words, the water content of the steamed rice in the four corners is lower than that of the steamed rice in the central portion, and the steamed rice in the four corners solidifies more than the steamed rice in the central portion, so the steamed water content is uniform, and the appearance and texture are Uniformly good steamed rice cannot be obtained. That is, the quality of the steeped rice B is deteriorated because the steamed water content is not uniform. On the other hand, since the manufacturing depends only on the experience and intuition of the operator, the quality varies. That is, in the conventional method for producing packaged white rice,
It has a drawback that it cannot consistently and stably produce high quality packed rice.
【０００４】[0004]
【発明が解決しようとする課題】解決しようとする問題
点は、作業者の手作業に委ねられているので、作業性が
悪く作業効率も低いのでコストアップを招く点、蒸し上
がり水分が不均一なために外観および食感が一様に良好
な蒸米を得ることができないので品質を低下させている
とともに、作業者の経験にのみ依存して製造されるので
品質にバラツキが生じて、高品質の包装白飯を定常的に
安定して製造することができない点、少なくとも十数名
の専従作業者が必要であるため省人化を妨げている点等
の諸点である。Since the problem to be solved is left to the manual work of the operator, the workability is poor and the work efficiency is low, which causes an increase in cost, and the steamed water content is uneven. As a result, it is not possible to obtain steamed rice that has a uniform appearance and texture, so the quality is degraded, and since it is manufactured only based on the experience of the operator, there are variations in quality and high quality. It is not possible to consistently and stably manufacture the packaged white rice, and at least a dozen dedicated workers are required, which hinders labor saving.
【０００５】[0005]
【課題を解決するための手段】請求項１の発明は、原料
米投入ホッパに原料米を投入する工程と、原料米投入ホ
ッパから自動供給される原料米を第１搬送手段によって
搬送し、混米機を備えた貯米タンクに搬入する第１の工
程と、必要により前記混米機で混米したのち貯米タンク
から自動供給される原料米を第２搬送手段によって搬送
し、洗米手段に搬入する第２の工程と、洗米手段により
原料米を洗米する第３の工程と、洗米された原料米（洗
米）と洗米水を同時に第３搬送手段によって搬送し、洗
米分離手段に搬入する第４の工程と、洗米分離手段によ
り洗米と洗米水を分離し、分離された洗米を洗米分離手
段に付設の水切りコンベアによって水切りを行いながら
搬送して第４搬送手段に搬入する第５の工程と、前記処
理済み洗米を第４搬送手段によって搬送し、浸漬タンク
に搬入する第６の工程と、浸漬タンク内で所定時間水に
浸漬して浸漬米を生成する第７の工程と、浸漬タンクか
ら水を自動排出したのち、自動供給される浸漬米を第５
搬送手段によって搬送し、浸漬米ストックタンクに搬入
する第８の工程と、浸漬米ストックタンクで前記浸漬米
を所定時間ストックする第９の工程と、浸漬米ストック
タンクから自動供給される浸漬米を第６搬送手段によっ
て搬送して一次蒸米手段入口の浸漬米供給ホッパに搬入
する第１０の工程と、浸漬米供給ホッパから自動供給さ
れる浸漬米を一次蒸米手段に付設の搬送コンベアによっ
て搬送し、搬送途中で攪拌混合手段によって浸漬米を混
合させながら一次蒸米する第１１の工程と、一次蒸しさ
れた蒸米の天地を反転手段により反転させて二次蒸米手
段に供給する第１２の工程と、前記反転手段から供給さ
れる一次蒸しされた蒸米を二次蒸米手段に付設の搬送コ
ンベアによって搬送し、搬送途中で攪拌混合手段によっ
て蒸米を混合させながら二次蒸米する第１３の工程と、
前記二次蒸米手段から供給される二次蒸しされた蒸米を
調味液添加手段に付設の搬送コンベアによって搬送し、
搬送途中で二次蒸しされた蒸米に調味液を添加するとと
もに、攪拌混合手段によって蒸米を混合させる第１４の
工程と、からなることを特徴とし、原料米を搬送する初
期の工程から二次蒸しされた蒸米に調味液を添加する最
終工程に至る作業を連続して全て自動的に行うことで、
作業性および作業効率を飛躍的に向上させ、コストダウ
ンを可能にするとともに、品質の低下とバラツキを抑え
て高品質の包装白飯を定常的に安定製造し、専従作業者
を大幅に削減して省人化を図る目的を達成した。According to a first aspect of the present invention, a step of charging raw rice into a raw rice charging hopper, and raw rice automatically supplied from the raw rice charging hopper are conveyed by a first conveying means and mixed. The first step of bringing into a rice storage tank equipped with a rice machine, and, if necessary, the raw rice that is automatically supplied from the rice storage tank after being mixed with the rice mixing machine is conveyed by the second conveying means to the rice washing means. The second step of carrying in, the third step of washing the raw rice with the rice washing means, the third step of simultaneously carrying the washed raw rice (washed rice) and the washing water by the third conveying means, and carrying it into the washed rice separating means. 4 step, and 5th step of separating the washed rice and the washing water by the washed rice separating means, conveying the separated washed rice while draining by a draining conveyor attached to the washed rice separating means, and carrying it into the 4th conveying means. , The treated washed rice is No. 4 A sixth step of transporting by a feeding means and bringing it into an immersion tank, a seventh step of soaking in water in the immersion tank for a predetermined time to produce immersed rice, and an automatic discharge of water from the immersion tank, followed by an automatic No. 5 soaked rice supplied
An eighth step of carrying the soaked rice into the soaked rice stock tank by a carrying means, a ninth step of stocking the soaked rice in the soaked rice stock tank for a predetermined time, and a soaked rice automatically supplied from the soaked rice stock tank. A tenth step of carrying by the sixth carrying means and carrying in the soaked rice supply hopper at the inlet of the first steamed rice means, and the soaked rice automatically supplied from the soaked rice supply hopper is carried by a carrying conveyor attached to the first steamed rice means, An eleventh step of performing primary steaming rice while mixing the steeped rice by stirring and mixing means during transportation, and a twelfth step of inverting the top and bottom of the steamed rice that has been primary steamed by the inverting means and supplying it to the secondary steaming rice means; The steamed rice that has been primary steamed supplied from the reversing means is transported by the transport conveyor attached to the secondary steaming means, and the steamed rice is mixed by the stirring and mixing means during the transportation. A thirteenth step of reluctant secondary steamed,
The secondary steamed steamed rice supplied from the secondary steamed rice means is conveyed by a conveyor conveyer attached to the seasoning liquid adding means,
A 14th step of adding a seasoning liquid to the steamed rice secondarily steamed during the transportation and mixing the steamed rice by the stirring and mixing means, and performing the secondary steaming from the initial step of transporting the raw rice. By automatically performing all the operations up to the final step of adding the seasoning liquid to the steamed rice,
Workability and work efficiency have been dramatically improved, cost reductions have been achieved, and quality deterioration and variations have been suppressed to consistently and stably manufacture high-quality packaged white rice, greatly reducing the number of full-time workers. Achieved the purpose of labor saving.
【０００６】請求項２の発明は、前記第４搬送手段の出
口で高圧水の噴射により糠取りを行い、高圧噴射水と糠
取りされた洗米を浸漬タンクに投入し、該浸漬タンクに
新水を供給してオーバフロー通路から糠のとぎ汁を排出
したのち、とぎ汁が排出された新水に洗米を所定時間浸
漬することを特徴とし、糠の除去を促進するようにし
た。According to a second aspect of the present invention, bran is removed by jetting high-pressure water at the outlet of the fourth conveying means, and the high-pressure jet water and the washed rice that has been bran are put into an immersion tank, and fresh water is put into the immersion tank. Is supplied to discharge the bran juice from the bran through the overflow passage, and then the washed rice is immersed in fresh water from which the bran juice has been drained for a predetermined period of time to accelerate the removal of the bran.
【０００７】[0007]
【作用】請求項１の発明によれば、貯米タンクへ原料米
を搬入す作業およびここで混米する作業、貯米タンクか
ら自動供給される原料米を洗米手段に搬入する作業、原
料米を洗米する作業、洗米された原料米（洗米）と洗米
水を同時に洗米分離手段に搬入する作業、洗米と洗米水
を分離し、分離された洗米を水切りコンベアによって水
切りを行いながら搬送し、水切処理済み洗米を第４搬送
手段に搬入する作業、前記処理済み洗米を浸漬タンクに
搬入する作業、浸漬タンク内で前記処理済み洗米を所定
時間水に浸漬して、浸漬米を生成させる作業、浸漬タン
クから水を自動排出したのち、浸漬タンクから自動供給
される浸漬米を搬送し、浸漬米ストックタンクに搬入す
る作業、浸漬米ストックタンクで前記浸漬米を所定時間
ストックする作業、浸漬米ストックタンクから自動供給
される浸漬米を搬送し、一次蒸米手段入口の浸漬米供給
ホッパに搬入する作業、供給ホッパから自動供給される
浸漬米を一次蒸米手段に付設の搬送コンベアによって搬
送し、搬送途中で攪拌混合手段によって浸漬米を混合さ
せながら一次蒸米する作業、一次蒸しされた蒸米の天地
を反転手段により反転させて二次蒸米手段に供給する作
業、前記反転手段から供給される一次蒸しされた蒸米を
二次蒸米手段に付設の搬送コンベアによって搬送し、搬
送途中で攪拌混合手段によって蒸米を混合させながら二
次蒸米する作業および前記二次蒸米手段から供給される
二次蒸しされた蒸米を調味液添加手段に付設の搬送コン
ベアによって搬送し、調味液を添加するとともに、攪拌
混合手段によって蒸米を混合させる作業を連続して全て
自動的に行うことができる。また、浸漬米ストックタン
クに搬入してストックすることで、前日のストック分を
当日の作業開始と同時に第６搬送手段によって搬送して
後工程に流すことができる。したがって、原料米を投入
した時点から浸漬米が浸漬米ストックタンクに搬入され
るまでの作業に要する待ち時間を省略できる。さらに、
一次蒸しされた蒸米の天地を反転手段により反転させて
二次蒸米手段に供給し、ここで二次蒸米処理を行うよう
にしているので蒸しムラが生じない。つまり、蒸し上が
り水分が均一で、外観および食感が一様に良好な蒸米を
得ることができる。According to the first aspect of the present invention, the work of loading the raw rice into the rice storage tank and the work of mixing the raw rice therein, the work of loading the raw rice automatically supplied from the rice storage tank into the rice washing means, the raw rice To wash the rice, to bring the washed raw rice (washed rice) and washing water into the washing water separating means at the same time, to separate the washing water and the washing water, and convey the separated washed rice while draining it with a draining conveyor Work to carry the treated washed rice to the fourth conveying means, work to carry the treated washed rice into the dipping tank, work to dip the treated washed rice in water for a predetermined time in the dipping tank to generate soaked rice, dipping After the water is automatically discharged from the tank, the steeped rice that is automatically supplied from the steeped tank is transported to the steeped rice stock tank, and the steeped rice is stocked in the steeped rice stock tank for a predetermined time. Immersion rice that is automatically supplied from the immersion rice stock tank is transferred to the immersion rice supply hopper at the inlet of the primary steaming rice means, and the immersion rice that is automatically supplied from the supply hopper is transferred by the transfer conveyor attached to the primary steaming rice means. The operation of primary steaming rice while mixing the steeped rice by stirring and mixing means during transportation, the operation of inverting the top and bottom of the steamed rice that has been primary steamed by the inverting means and supplying it to the secondary steamed rice means, the primary supply from the inverting means The steamed steamed rice is conveyed by a transfer conveyor attached to the secondary steamed rice means, and the work of performing secondary steaming rice while mixing the steamed rice by the stirring and mixing means during the transportation and the secondary steaming supplied from the secondary steamed rice means The steamed rice is conveyed by a conveyer conveyor attached to the seasoning liquid adding means, the seasoning liquid is added, and the steamed rice is mixed by the stirring and mixing means. All continuously work can be performed automatically. In addition, by carrying in and stocking the soaked rice stock tank, the stock of the previous day can be carried by the sixth carrying means at the same time as the start of the work of the day and flowed to the subsequent step. Therefore, it is possible to omit the waiting time required from the time when the raw rice is added to the time when the soaked rice is carried into the soaked rice stock tank. further,
The top and bottom of the steamed rice that has undergone primary steaming is inverted by the inversion means and supplied to the secondary steamed rice means, and the secondary steamed rice treatment is carried out here, so steaming unevenness does not occur. That is, it is possible to obtain steamed rice having a uniform moisture content after steaming and having a uniform appearance and texture.
【０００８】請求項２の発明によれば、糠の除去促進に
より糠の臭気が排除されるので、食感を向上させること
ができる。According to the second aspect of the present invention, since the odor of the bran is eliminated by promoting the removal of the bran, the texture can be improved.
【０００９】[0009]
【実施例】以下、本発明の実施例を図面に基づいて説明
する。図１は、本発明に適用されるの製造装置の一例を
示す平面図であり、この図において、１は原料米投入ホ
ッパ、２は第１搬送手段、３は貯米タンク、４は第２搬
送手段、５は洗米手段、６は第３搬送手段、７は洗米分
離手段、９は第４搬送手段、１０は浸漬タンク、１１は
第５搬送手段、１２は浸漬米ストックタンク、１３は第
６搬送手段、１５は一次蒸米手段、１６は一次蒸米手段
１５の入口に設けられた浸漬米供給ホッパ、１７は反転
手段、１８は二次蒸米手段、１９は調味液添加手段を示
す。Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a plan view showing an example of a manufacturing apparatus applied to the present invention. In this figure, 1 is a raw rice input hopper, 2 is a first conveying means, 3 is a rice storage tank, 4 is a second Conveying means, 5 is a rice washing means, 6 is a third conveying means, 7 is a rice washing separating means, 9 is a fourth conveying means, 10 is a soaking tank, 11 is a fifth conveying means, 12 is a soaking rice stock tank, and 13 is a third. 6 is a conveying means, 15 is a primary steamed rice means, 16 is a soaked rice supply hopper provided at the inlet of the primary steamed rice means 15, 17 is a reversing means, 18 is a secondary steamed rice means, and 19 is a seasoning liquid addition means.
【００１０】原料米投入ホッパ１は、図２にも示してい
るように、上部開口から投入した原料米が重力によって
滑落して排出口１Ａより排出されるように構成され、排
出口１Ａに縦型のバケットコンベアによって構成さた第
１搬送手段２の入口が対応している。貯米タンク３は、
一方の縦型貯米タンク３０と他方の縦型貯米タンク３１
を備えており、一方の縦型貯米タンク３０の上部開口に
第１搬送手段２の一方の出口２Ａが対応し、他方の縦型
貯米タンク３１の上部開口に第１搬送手段２の他方の出
口２Ｂが対応している。また、両タンク３０，３１は、
その内部に縦軸回転スクリューによってなる混米機３２
が設けられている。この混米機３２は、必要に応じて図
示していない原動機により回転駆動され、これにより両
タンク３０，３１内の貯米を強制攪拌して混合（混米）
する。また、両タンク３０，３１は、ダンパ（図示省
略）によって開閉される下端部排出口３０Ａ，３１Ａが
第２搬送手段４の上流側に対応している。第２搬送手段
４は、混米機３２の下端部排出口３０Ａ，３１Ａに対向
する横型ベルトコンベアによってなる上流側コンベア４
０と、この上流側コンベア４０に隣接して配置された縦
型のバケットコンベアによってなる下流側コンベア４１
によって構成され、下流側コンベア４１の出口４１Ａ
は、可撓性に富んだ通路４２を介して洗米手段５に連通
している。As shown in FIG. 2, the raw rice feeding hopper 1 is constructed so that the raw rice fed from the upper opening slides down by gravity and is discharged from the discharge opening 1A. The inlet of the first transfer means 2 constituted by a bucket conveyor of a mold corresponds to this. The rice storage tank 3
One vertical rice storage tank 30 and the other vertical rice storage tank 31
One of the outlets 2A of the first conveying means 2 corresponds to the upper opening of one vertical type rice storage tank 30, and the other of the first conveying means 2 corresponds to the upper opening of the other vertical type rice storage tank 31. It corresponds to the exit 2B. Both tanks 30 and 31 are
A rice mixing machine 32 with a vertical axis rotating screw inside
Is provided. This rice mixing machine 32 is rotationally driven by a prime mover (not shown) as necessary, whereby the rice stored in both tanks 30 and 31 is forcibly stirred and mixed (mixed rice).
To do. Further, in both tanks 30 and 31, lower end discharge ports 30A and 31A opened and closed by a damper (not shown) correspond to the upstream side of the second transport means 4. The 2nd conveyance means 4 is the upstream side conveyor 4 which consists of a horizontal belt conveyor which opposes lower end discharge port 30A, 31A of the rice mixing machine 32.
0 and a downstream side conveyor 41 which is a vertical bucket conveyor arranged adjacent to the upstream side conveyor 40.
And the outlet 41A of the downstream conveyor 41
Communicates with the rice washing means 5 through the flexible passage 42.
【００１１】洗米手段５、第３搬送手段６および洗米分
離手段７は、図３にも示している。すなわち、洗米手段
５は、２本のスクリュー５ａ（ただし、図３には１本の
スクリュー５ａのみを示している）を備えた上流側のも
み洗い搬送部５Ａと、この搬送部５Ａの下流側に隣接し
て連通する洗米槽５Ｂを有し、もみ洗い搬送部５Ａをオ
ーバフローした「とぎ汁」は、洗米槽５Ｂの反対側に設
けた排水通路５Ｃを通って排水され、洗米用の水（たと
えば水道水）が給水通路５Ｄから洗米槽５Ｂの底部近く
に新水として供給される。なお、前記可撓性に富んだ通
路４２の出口は、上流側のもみ洗い搬送部５Ａに開口し
ている。第３搬送手段６は、洗米槽５Ｂの下端開口部と
洗米分離手段７の入口を連通させる通路６Ａと、この通
路６Ａに介設されて洗米と水を同時に洗米分離手段７に
圧送するポンプ６Ｂによって構成されている。洗米分離
手段７は、原動機７ａおよびこの原動機７ａによって回
転駆動されるステンレス金網製の横軸水切りドラム７Ａ
を取付けた上流側分離槽７０と、横型の水切りコンベア
７１を備えており、上流側分離槽７０の出口を形成して
いる下向きシュート７ｂの下端が水切りコンベア７１の
上流側搬送面に接近して開口しており、還流通路７Ｃを
設けてある。The rice washing means 5, the third conveying means 6 and the rice washing separating means 7 are also shown in FIG. That is, the rice washing means 5 is provided with two screws 5a (however, only one screw 5a is shown in FIG. 3) on the upstream side of the rice rinsing conveyance section 5A and on the downstream side of the conveyance section 5A. Has a rice-washing tank 5B communicating with the rice-washing tank 5B and overflows the rice rinsing / conveying section 5A. The "togiri juice" is drained through a drainage passage 5C provided on the opposite side of the rice-washing tank 5B, and water for washing rice (eg Tap water) is supplied as fresh water from the water supply passage 5D near the bottom of the rice washing tank 5B. The outlet of the flexible passage 42 is open to the upstream side rinsing / conveying section 5A. The third conveying means 6 has a passage 6A for communicating the lower end opening of the rice washing tank 5B with the inlet of the rice washing separating means 7, and a pump 6B interposed in the passage 6A for simultaneously sending the washing rice and water to the rice washing separating means 7 under pressure. It is composed by. The rice washing separation means 7 is a prime mover 7a and a horizontal shaft draining drum 7A made of stainless wire mesh and rotated by the prime mover 7a.
Is equipped with an upstream separation tank 70 and a horizontal draining conveyor 71, and the lower end of the downward chute 7b forming the outlet of the upstream separation tank 70 approaches the upstream conveying surface of the draining conveyor 71. It is open and has a return passage 7C.
【００１２】第４搬送手段９は、図１において、実線お
よび一点鎖線で示しているように、洗米分離手段７にお
ける水切りコンベア７１から搬出された洗米を搬送し
て、浸漬タンク１０を構成している２つの浸漬タンク１
０Ａ，１０Ｂの中から選択した１つのタンクに搬入する
ためのもので、洗米分離手段７側から浸漬タンク１０側
に向けて上がり勾配に傾斜するベルトコンベアによって
構成されている。As shown by the solid line and the alternate long and short dash line in FIG. 1, the fourth conveying means 9 conveys the washed rice discharged from the draining conveyor 71 in the rice washing separating means 7 to form the immersion tank 10. Two dipping tanks 1
It is for loading into one tank selected from 0A and 10B, and is configured by a belt conveyor that inclines upwardly from the rice washing / separating means 7 side toward the dipping tank 10 side.
【００１３】第４搬送手段９の出口には、図４に示すよ
うに、水切り処理済み洗米に対して高圧水を噴霧すると
ともに、処理済み洗米と水を攪拌混合する噴霧・攪拌混
合手段２０が全幅に対応して設けられている。この噴霧
・攪拌混合手段２０は、水を高圧で噴霧する噴霧ノズル
２０Ａと、水と水の噴霧済み洗米を受取る受取部２０Ｂ
および受取部２０Ｂの内部に回転自在に設置された攪拌
羽根２０Ｃを備えている。At the outlet of the fourth conveying means 9, as shown in FIG. 4, there is a spraying / stirring / mixing means 20 for spraying high-pressure water onto the drained and washed rice and stirring and mixing the treated and washed rice. It is provided corresponding to the entire width. The spraying / stirring / mixing means 20 includes a spraying nozzle 20A for spraying water at high pressure, and a receiving section 20B for receiving water and sprayed rice with water sprayed thereon.
Also, a stirring blade 20C is rotatably installed inside the receiving portion 20B.
【００１４】浸漬タンク１０は、図１および図５に示す
ように、２つの浸漬タンク１０Ａ，１０Ｂによって構成
されている。浸漬タンク１０Ａ，１０Ｂは、水切りされ
た洗米を水に浸漬するためのもので、図６に示すよう
に、ダンパ１０Ｃによって開閉される排出口１０Ｄを下
端部に有し、新水供給手段１０Ｅ、排水通路１０Ｆおよ
びオーバフロー通路１０Ｇを備え、排水通路１０Ｆには
バルブＶ１が介設されている。また、新水供給手段１０
Ｅは、ポンプ１０ｅ１、バルブＶ２を介設した通路１０
ｅ２および多数の噴水孔（図示省略）を設けた噴水用円
盤１０ｅ３によって構成されている。As shown in FIGS. 1 and 5, the immersion tank 10 is composed of two immersion tanks 10A and 10B. The immersion tanks 10A and 10B are for immersing the drained washed rice in water, and as shown in FIG. 6, have a discharge port 10D opened and closed by a damper 10C at a lower end portion thereof, and fresh water supply means 10E, A drain passage 10F and an overflow passage 10G are provided, and a valve V1 is provided in the drain passage 10F. In addition, fresh water supply means 10
E is a passage 10 provided with a pump 10e1 and a valve V2.
e2 and a fountain disk 10e3 provided with a large number of fountain holes (not shown).
【００１５】第５搬送手段１１は、図１および図５に示
すように、浸漬タンク１０Ａまたは１０Ｂから自動排出
される浸漬米、つまり、排水通路１０Ｅ（図６参照）か
ら水を排出したのちに、ダンパ１０Ｃを開くことによっ
て落下して排出される浸漬米を浸漬米ストックタンク１
２に搬送するためのもので、浸漬タンク１０Ａ，１０Ｂ
の排出口１０Ｄの下側に対応して設置された横型の第１
コンベア１１Ａおよび第１コンベア１１Ａから搬出され
た浸漬米を搬送して、浸漬米ストックタンク１２に搬入
する第２コンベア１１Ｂによって構成され、第２コンベ
ア１１Ｂは、第１コンベア１１Ａ側から浸漬米ストック
タンク１２側に向けて上がり勾配に傾斜している。ま
た、第２コンベア１１Ｂの上流部に攪拌混合手段２１が
設けられている。この攪拌混合手段２１は、第２コンベ
ア１１Ｂによって搬送される浸漬米を攪拌混合するため
のもので、図７に示すように、原動機２１Ａと、原動機
２１Ａによって回転させられる回転軸２１Ｂおよび回転
軸２１Ｂに固着された複数のＬ字状の攪拌棒２１Ｃを備
えており、第２コンベア１１Ｂの搬送面に対応して設置
されている。As shown in FIGS. 1 and 5, the fifth conveying means 11 discharges the soaked rice automatically discharged from the soaking tank 10A or 10B, that is, after discharging the water from the drainage passage 10E (see FIG. 6). , Soaked rice stock tank 1 for soaking rice dropped and discharged by opening damper 10C
2 for transporting to immersion tanks 10A, 10B
First horizontal type installed corresponding to the lower side of the discharge port 10D of
It is configured by a second conveyor 11B that conveys the soaked rice carried out from the conveyor 11A and the first conveyor 11A and carries it into the soaked rice stock tank 12, and the second conveyor 11B is a soaked rice stock tank from the first conveyor 11A side. It is inclined in an upward slope toward the 12th side. Further, the stirring and mixing means 21 is provided on the upstream side of the second conveyor 11B. The stirring and mixing means 21 is for stirring and mixing the steeped rice conveyed by the second conveyor 11B, and as shown in FIG. 7, a prime mover 21A, and a rotary shaft 21B and a rotary shaft 21B rotated by the prime mover 21A. It is provided with a plurality of L-shaped stirring rods 21C fixed to each other, and is installed corresponding to the transport surface of the second conveyor 11B.
【００１６】浸漬米ストックタンク１２は、図１および
図８に示すように、外周にウオータジャケット１２Ａを
設けた二重構造になっており、ダンパ１２Ｂによって開
閉される排出口１２Ｃを下端部に有し、ウオータジャケ
ット１２Ａに冷却水を通水させる冷却水供給系１２Ｄが
設けられている。As shown in FIGS. 1 and 8, the soaked rice stock tank 12 has a double structure in which a water jacket 12A is provided on the outer periphery, and a discharge port 12C opened and closed by a damper 12B is provided at the lower end. However, a cooling water supply system 12D that allows the cooling water to pass through the water jacket 12A is provided.
【００１７】第６搬送手段１３は、図１および図９に示
すように、浸漬米ストックタンク１２から排出される浸
漬米を搬送して、一次蒸米手段１５の入口に設置されて
いる浸漬米供給ホッパ１６に搬入するためのもので、上
流部が浸漬米ストックタンク１２の排出口１２Ｃの下側
に対応し、下流端が浸漬米供給ホッパ１６の上部開口に
対応するコンベアによって構成されており、浸漬米スト
ックタンク１２側から浸漬米供給ホッパ１６に向けて上
がり勾配に傾斜している。As shown in FIGS. 1 and 9, the sixth conveying means 13 conveys the steeped rice discharged from the steeped rice stock tank 12, and supplies the steeped rice provided at the inlet of the primary steamed rice means 15. It is for carrying into the hopper 16, and the upstream portion corresponds to the lower side of the discharge port 12C of the soaked rice stock tank 12, and the downstream end is constituted by a conveyor corresponding to the upper opening of the soaked rice supply hopper 16, From the side of the steeped rice stock tank 12 toward the steeped rice supply hopper 16, the slope is inclined upward.
【００１８】第６搬送手段１３から浸漬米供給ホッパ１
６に搬入された浸漬米は、レベルセンサ（図示省略）に
よって所定の開度に保持されるホッパゲ−ト１６Ａを通
って定量ずつ一次蒸米手段１５に自動供給される。すな
わち、浸漬米は、所定の幅寸法および厚さを有する層状
態で一次蒸米手段１５に供給される。The hopper 1 for feeding the soaked rice from the sixth conveying means 13
The soaked rice carried in 6 is automatically supplied to the primary steamed rice means 15 by a fixed amount through a hopper gate 16A held at a predetermined opening by a level sensor (not shown). That is, the soaked rice is supplied to the primary steamed rice means 15 in a layered state having a predetermined width dimension and thickness.
【００１９】一次蒸米手段１５は、浸漬米供給ホッパ１
６から供給される層状の浸漬米に対して、特に、加湿・
加熱による吸水を主要とした蒸煮処理を行うためのもの
で、図１０および図１１に示すように、ステンレスネッ
ト製の搬送コンベア１５Ａ、加湿用の噴霧手段１５Ｂ、
加熱用の蒸気加熱手段１５Ｄ、攪拌混合手段１５Ｅおよ
び超音波ネット洗浄機１５Ｆを備えている。噴霧手段１
５Ｂは、一次蒸米手段１５の長手方向に分割した四箇所
において搬送コンベア１５Ａの搬送面に対応して設置さ
れ、加湿用の温水（水温約６０℃を）供給するポンプ１
５ｂ１、バルブＶ３を介設した温水供給通路１５ｂ２お
よび３つの噴霧ノズルｎ１，ｎ２，ｎ３を設けた噴霧管
１５ｂ３によって構成されている。なお、噴霧ノズルｎ
１，ｎ２，ｎ３は、搬送コンベア１５Ａの搬送面に載っ
て層状で移動する浸漬米の全幅に対して偏ることなく一
様に温水を噴霧して加湿できるように、適当な間隔を有
して下向きに取付けられている。蒸気加熱手段１５Ｄ
は、一次蒸米手段１５の長手方向に分割した二箇所にお
いて搬送コンベア１５Ａの搬送面の下側に対応して設置
され、それぞれは、乾蒸気またはスチームクリーナ（図
示省略）によって変換された飽和蒸気を供給する蒸気発
生源１５ｄ１、バルブＶ４が介設されているとともに搬
送コンベア１５Ａの幅方向にのびる蒸気供給通路１５ｄ
２およびこの蒸気供給通路１５ｄ２から分岐されて搬送
コンベア１５Ａの長手方向にのびる４つの蒸気吐出管１
５ｄ３によって構成されており、蒸気吐出管１５ｄ３に
は、長手方向に適当な間隔を有して下向きの吐出口１５
ｄ４が形成されている。攪拌混合手段１５Ｅは、一次蒸
米手段１５の長手方向に分割した二箇所において搬送コ
ンベア１５Ａの搬送面に対応して設置され、前記図７で
説明した攪拌混合手段２１と同様に構成されている。す
なわち、攪拌混合手段１５Ｅは、原動機１５ｅ１と、原
動機１５ｅ１によって回転させられる回転軸１５ｅ２お
よび回転軸１５ｅ２に固着された複数のＬ字状の攪拌棒
１５ｅ３を備えており、搬送コンベア１５Ａの搬送面に
対応して設置されている。The primary steamed rice means 15 is a soaked rice supply hopper 1.
Especially for the layered soaked rice supplied from No. 6,
This is for performing a steaming process mainly involving water absorption by heating. As shown in FIGS. 10 and 11, a stainless steel transfer conveyor 15A, a humidifying spraying means 15B,
A steam heating means 15D for heating, a stirring and mixing means 15E and an ultrasonic net cleaning machine 15F are provided. Spraying means 1
The pumps 5B are installed at four locations divided in the longitudinal direction of the primary steamed rice means 15 corresponding to the transport surface of the transport conveyor 15A, and a pump 1 for supplying hot water for humidification (water temperature of about 60 ° C.).
5b1, a hot water supply passage 15b2 provided with a valve V3, and a spray pipe 15b3 provided with three spray nozzles n1, n2, n3. The spray nozzle n
1, n2, n3 are provided with appropriate intervals so that hot water can be uniformly sprayed and humidified without being biased with respect to the entire width of the steeped rice that is placed on the transport surface of the transport conveyor 15A and moves in layers. Mounted downward. Steam heating means 15D
Are installed corresponding to the lower side of the transfer surface of the transfer conveyor 15A at two locations divided in the longitudinal direction of the primary steamed rice means 15, and each of them is a saturated steam converted by dry steam or a steam cleaner (not shown). A steam supply source 15d1 for supply and a valve V4 are provided, and a steam supply passage 15d extending in the width direction of the conveyor 15A.
2 and four steam discharge pipes 1 branched from the steam supply passage 15d2 and extending in the longitudinal direction of the conveyor 15A.
5d3, the vapor discharge pipe 15d3 has a downward discharge port 15 with an appropriate interval in the longitudinal direction.
d4 is formed. The stirring / mixing means 15E is installed at two locations divided in the longitudinal direction of the primary steamed rice means 15 corresponding to the transport surface of the transport conveyor 15A, and has the same configuration as the stirring / mixing means 21 described in FIG. That is, the stirring / mixing means 15E includes a prime mover 15e1, a rotary shaft 15e2 rotated by the prime mover 15e1, and a plurality of L-shaped stirring rods 15e3 fixed to the rotary shaft 15e2, and is provided on the transport surface of the transport conveyor 15A. Correspondingly installed.
【００２０】反転手段１７は、一次蒸米手段１５によっ
て一次蒸米された層状蒸米の天地を反転させて二次蒸米
手段１８に供給するためのもので、一次蒸米手段１５の
出口から二次蒸米手段１８の入口に向けて大きい傾斜角
で下向きに傾斜する傾斜板によって構成され、その表面
に、たとえばフッ素樹脂加工が施されている。したがっ
て、一次蒸しされた蒸米は、反転手段１７の表面に付着
することなくスムーズに滑落し、天地が反転した状態で
二次蒸米手段１８に供給される。The reversing means 17 is for reversing the top and bottom of the layered steamed rice that has been primarily steamed by the primary steamed rice means 15 and supplying the layered steamed rice to the secondary steamed rice means 18, and the secondary steamed rice means 18 from the outlet of the primary steamed rice means 15. It is composed of an inclined plate that inclines downward with a large inclination angle toward the entrance of the, and its surface is treated with, for example, a fluororesin. Therefore, the steamed rice that has undergone the primary steaming smoothly slides down without adhering to the surface of the inverting means 17, and is supplied to the secondary steaming rice means 18 in a state where the top and bottom are inverted.
【００２１】図１０の二次蒸米手段１８は、一次蒸米手
段１５によって一次蒸米され、攪拌混合手段１５Ｅによ
って攪拌混合されたのち、反転手段１７により天地が反
転した状態で供給される蒸米に対して、特に、加湿・加
熱による蒸らしを主要とした蒸し処理を行うためのもの
で、ステンレスネット製の搬送コンベア１８Ａ、二箇所
に設けた噴霧手段１８Ｂ、蒸気加熱手段１８Ｄ、１つの
攪拌混合手段１８Ｅおよび超音波ネット洗浄機１８Ｆを
備えている。なお、噴霧手段１８Ｂ、蒸気加熱手段１８
Ｄおよび攪拌混合手段１８Ｅの構造は、一次蒸米手段１
５の噴霧手段１５Ｂ、蒸気加熱手段１５Ｄおよび攪拌混
合手段１５Ｅと同様（図１１参照）であるから、これら
の構造説明は省略する。In the secondary steamed rice means 18 of FIG. 10, the steamed rice is first steamed by the primary steamed rice means 15, stirred and mixed by the stirring and mixing means 15E, and then supplied by the reversing means 17 in the inverted state. In particular, for performing a steaming process mainly including steaming by humidification / heating, a stainless steel carrying conveyor 18A, spraying means 18B provided at two places, steam heating means 18D, one stirring / mixing means 18E and An ultrasonic net cleaning machine 18F is provided. The spraying means 18B and the steam heating means 18
The structure of D and the stirring and mixing means 18E is the same as the primary steamed rice means 1
5 is the same as the spraying means 15B, the steam heating means 15D, and the stirring / mixing means 15E (see FIG. 11), and the description of their structures will be omitted.
【００２２】図１０および図１２の調味液添加手段１９
は、二次蒸米手段１８から供給される二次蒸しされた蒸
米に、所定の調味液を添加するととももに、攪拌混合す
るためのもので、搬送コンベア１９Ａ、二箇所に分割し
て設置される調味液噴霧系１９Ｂ１、１９Ｂ２および２
つの攪拌混合手段１９Ｄを備えている。調味液噴霧系１
９Ｂ１，１９Ｂ２は、それぞれ搬送コンベア１９Ａの搬
送面に対応して設置され、調味液を供給するポンプ１９
ｂ１、バルブＶ５を介設した供給通路１９ｂ２および３
つの噴霧ノズルｎ１，ｎ２，ｎ３を設けた噴霧管１９ｂ
３によって構成されている。なお、噴霧ノズルｎ１，ｎ
２，ｎ３は、搬送コンベア１９Ａの搬送面に載って移動
する二次蒸しされた蒸米の全幅に対して偏ることなく一
様に調味液水を噴霧できるように、適当な間隔を有して
下向きに取付けられている。また、攪拌混合手段１９Ｄ
の構造は、一次蒸米手段１５およびの二次蒸米手段１８
の攪拌混合手段１５Ｅ、１８Ｅと同様であるから、これ
らの構造説明は省略する。The seasoning liquid adding means 19 shown in FIGS. 10 and 12
Is a mixer for adding and mixing a predetermined seasoning liquid to the secondary steamed steamed rice supplied from the secondary steamed rice means 18 and stirring and mixing, and is installed in two places on the conveyor 19A. Seasoning liquid spraying systems 19B1, 19B2 and 2
It is equipped with one stirring and mixing means 19D. Seasoning liquid spray system 1
9B1 and 19B2 are respectively installed corresponding to the transport surface of the transport conveyor 19A, and are pumps 19 for supplying seasoning liquid.
b1, supply passages 19b2 and 3 provided with a valve V5
Spray pipe 19b provided with one spray nozzle n1, n2, n3
It is composed of three. The spray nozzles n1, n
2 and n3 face downward with appropriate intervals so that the seasoning liquid water can be uniformly sprayed without being biased with respect to the entire width of the secondary steamed steamed rice which is placed on the transfer surface of the transfer conveyor 19A and moves. Installed on. Also, the stirring and mixing means 19D
The structure of the first steamed rice means 15 and the second steamed rice means 18
Since the stirring and mixing means 15E and 18E are the same as those described above, the description of their structures will be omitted.
【００２３】つぎに、包装白飯の製造方法を工程順に説
明する。計量したうるち米を原料米投入ホッパ１の上部
開口から投入すると、重力によって滑落して排出口１Ａ
より排出され、第１搬送手段２によって、たとえば、一
方の縦型貯米タンク３０に投入される。なお、複数銘柄
のうるち米を原料米として使用する場合は、タンク３０
内の混米機３２を駆動することにより強制攪拌して混合
（混米）すればよい。Next, a method for manufacturing packaged white rice will be described in the order of steps. When weighed glutinous rice is fed through the upper opening of the raw rice feeding hopper 1, it slides down due to gravity and discharge port 1A
It is further discharged and is put into, for example, one vertical type rice storage tank 30 by the first conveying means 2. In addition, when using multiple brands of non-glutinous rice as raw material rice, tank 30
It is only necessary to drive the inside of the rice mixing machine 32 to forcibly stir and mix (mix rice).
【００２４】つぎに、タンク３０のダンパを開放して、
原料米を下端部排出口３０Ａから第２搬送手段４の横型
ベルトコンベアによってなる上流側コンベア４０上に排
出する。排出された原料米は、上流側コンベア４０およ
びバケットコンベアによってなる下流側コンベア４１に
よって搬送され、下流側コンベア４１の出口４１Ａから
可撓性に富んだ通路４２を経て洗米手段５における上流
側のもみ洗い搬送部５Ａに送り込まれる。Next, the damper of the tank 30 is opened,
The raw rice is discharged from the lower end discharge port 30A onto the upstream conveyor 40 which is a horizontal belt conveyor of the second conveyor 4. The discharged raw rice is conveyed by the downstream conveyor 41 composed of the upstream conveyor 40 and the bucket conveyor, passes through the flexible passage 42 from the outlet 41A of the downstream conveyor 41, and the rice mash on the upstream side in the rice washing means 5 is conveyed. It is sent to the washing / conveying unit 5A.
【００２５】洗米手段５の洗米槽５Ｂには、その底部近
くに設けた給水通路５Ｄから洗米用の水（たとえば水道
水）が新水として供給され、供給された洗米用水は、も
み洗い搬送部５Ａにも送り込まれる。したがって、可撓
性に富んだ通路４２からもみ洗い搬送部５Ａに排出され
た原料米は、前記２本のスクリュー５ａによってもまれ
ながら洗米用水中を搬送されてもみ洗いされる。この時
に発生する「とぎ汁」は、もみ洗い搬送部５Ａをオーバ
フローして排水通路５Ｃを通って排水される。もみ洗い
された原料米は洗米槽５Ｂに送られ、ここで上向きに流
れる新水の水圧によりさらに洗米される。所定時間の洗
米が終了した時点で、第３搬送手段６のポンプ６Ｂを作
動させる。その結果、洗米と洗浄水は同時に通路６Ａを
通って洗米分離手段７の横軸水切りドラム７Ａ内に圧送
される。Water for washing rice (for example, tap water) is supplied as fresh water to the rice washing tank 5B of the rice washing means 5 from a water supply passage 5D provided near the bottom thereof, and the supplied water for washing rice is transferred to the rice rinsing and conveying section. It is also sent to 5A. Therefore, the raw rice discharged from the highly flexible passageway 42 to the rice rinsing / conveying unit 5A is rubbed by the two screws 5a while being conveyed in the rice rinsing water to be washed. The "topping juice" generated at this time overflows the rice rinsing and conveying section 5A and is drained through the drainage passage 5C. The raw rice that has been washed is sent to the rice washing tank 5B, where it is further washed by the pressure of fresh water flowing upward. When the rice washing for a predetermined time is completed, the pump 6B of the third conveying means 6 is operated. As a result, the washed rice and the washed water are simultaneously sent under pressure through the passage 6A into the horizontal axis draining drum 7A of the washed rice separating means 7.
【００２６】洗米分離手段７では、原動機７ａによって
ステンレス金網製の横軸水切りドラム７Ａが回転駆動さ
れている。したがって、洗米はドラム７Ａに受止められ
た状態で前進し、シュート７ｂから水切りコンベア７１
の上流側搬送面に順次落下する。一方、水切りドラム７
Ａを通過した洗浄水は、上流側分離槽７０の底部で一旦
受止められたのち、還流通路７ｃを通って洗米手段５の
洗米槽５Ｂに還流される。また、水切りコンベア７１の
上流側搬送面に順次落下した洗米は、水切りコンベア７
１によってさらに水切りがなされた状態で第４搬送手段
９に搬出される。In the rice washing / separating means 7, a horizontal shaft draining drum 7A made of stainless wire is rotationally driven by a prime mover 7a. Therefore, the washed rice moves forward while being received by the drum 7A and moves from the chute 7b to the draining conveyor 71.
Sequentially drops onto the upstream transport surface. On the other hand, draining drum 7
The wash water that has passed through A is once received at the bottom of the upstream separation tank 70, and then is returned to the rice washing tank 5B of the rice washing means 5 through the return passage 7c. The washed rice dropped on the upstream conveying surface of the draining conveyor 71 is washed by the draining conveyor 7
The water is further drained by 1 and is carried out to the fourth carrying means 9.
【００２７】第４搬送手段９は、予め図１の実線のよう
に浸漬タンク１０における一方の浸漬タンク１０Ａに対
応している。第４搬送手段９によって搬送される水切り
処理済みの洗米は、第４搬送手段９の出口で噴霧・攪拌
混合手段２０によって高圧水が噴霧され、攪拌混合され
たのち、水とともに浸漬タンク１０Ａに落下して水に浸
漬される。このように、高圧水を噴霧することで糠取り
がなされ、さらに洗米と水を攪拌混合することによって
糠取りが一層促進される。The fourth transfer means 9 corresponds to one of the immersion tanks 10A in the immersion tank 10 in advance as indicated by the solid line in FIG. The drained rice washed by the fourth transport means 9 is sprayed with high-pressure water at the outlet of the fourth transport means 9 by the spraying / agitation mixing means 20, stirred and mixed, and then dropped into the dipping tank 10A together with water. And then immersed in water. Thus, the bran removal is performed by spraying the high-pressure water, and the bran removal is further promoted by stirring and mixing the washed rice and water.
【００２８】浸漬タンク１０Ａでは、新水供給手段１０
Ｅにより下側から新水を供給して「すすぎ」がなされ、
これによって発生した糠のとぎ汁はオーバフロー通路１
０Ｇから排出される。浸漬タンク１０Ａにおける浸漬処
理が所定時間経過したならば、排水通路１０Ｆを開放し
て水を排出したのち、ダンパ１０Ｃを開いて排出口１０
Ｄから浸漬米を排出する。排出された浸漬米は、第５搬
送手段１１の横型の第１コンベア１１Ａから第２コンベ
ア１１Ｂに移送される。第２コンベア１１Ｂでは攪拌混
合手段２１によって均等に攪拌混合されたのち、浸漬米
ストックタンク１２に搬入される。In the immersion tank 10A, the fresh water supply means 10
"Rinse" is done by supplying fresh water from the bottom side by E,
The bran juice from the bran is overflow channel 1
Emitted from 0G. When the immersion treatment in the immersion tank 10A has passed for a predetermined time, the drain passage 10F is opened to discharge water, and then the damper 10C is opened to open the discharge port 10.
Drain the soaked rice from D. The discharged soaked rice is transferred from the horizontal first conveyor 11A of the fifth conveyor 11 to the second conveyor 11B. In the second conveyor 11B, it is uniformly stirred and mixed by the stirring and mixing means 21 and then carried into the soaked rice stock tank 12.
【００２９】浸漬米ストックタンク１２のウオータジャ
ケット１２Ａには、冷却水供給系１２Ｄによって冷却水
を連続して通水させる。そのために、搬入された浸漬米
の温度を下げて腐敗を防止できる。したがって、前日の
ストック分を当日の作業開始と同時に使用できるので、
前述の原料米を投入した時点から浸漬米が浸漬米ストッ
クタンク１２に搬入されるまでの作業に要する待ち時間
を省略して作業効率を向上させることができる。Cooling water is continuously supplied to the water jacket 12A of the immersed rice stock tank 12 by the cooling water supply system 12D. Therefore, the temperature of the soaked rice carried in can be lowered to prevent spoilage. Therefore, since the stock of the previous day can be used at the same time as the start of work on the day,
It is possible to improve the work efficiency by omitting the waiting time required for the work from the time when the raw rice is added to the time when the soaked rice is carried into the soaked rice stock tank 12.
【００３０】浸漬米ストックタンク１２のダンパ１２Ｂ
を開放することで、排出口１２Ｃから第６搬送手段１３
に浸漬米が排出され、浸漬米供給ホッパ１６に搬入され
る。Damper 12B of soaked rice stock tank 12
The sixth transfer means 13 from the outlet 12C by opening the
The soaked rice is discharged to and is carried into the soaked rice supply hopper 16.
【００３１】浸漬米供給ホッパ１６に搬入された浸漬米
は、ホッパゲ−ト１６Ａを通って所定の幅寸法および厚
さを有する層状態で一次蒸米手段１５に供給される。The soaked rice carried into the soaked rice supply hopper 16 is supplied to the primary steamed rice means 15 through the hopper gate 16A in a layered state having a predetermined width and thickness.
【００３２】一次蒸米手段１５では、ステンレスネット
製の搬送コンベア１５Ａによって層状の浸漬米が搬送さ
れ、攪拌混合手段１５Ｅによって浸漬米を混合させなが
ら、特に、加湿・加熱による吸水を主要とした一次蒸煮
処理が施される。すなわち、噴霧手段１５Ｂの噴霧ノズ
ルｎ１，ｎ２，ｎ３により上側から加湿用の温水を浸漬
米の全幅に対して偏ることなく一様に噴霧するととも
に、蒸気加熱手段１５Ｄの蒸気吐出口１５ｄ４より下側
から加熱用の飽和蒸気を吐出する。一次蒸しされた蒸米
は反転手段１７に移送される。なお、微量の蒸米が反転
手段１７に移送されずに搬送コンベア１５Ａに付着して
残存したとしても、超音波ネット洗浄機１５Ｆによって
洗浄して除去されるので、搬送コンベア１５Ａが目詰ま
りすることはない。In the primary steaming rice means 15, the layered steeped rice is conveyed by the conveyor net 15A made of stainless net, and while the steeped mixing means 15E mixes the steeped rice, especially the primary steaming mainly by absorbing water by humidification and heating. Processing is performed. That is, the warming water for humidification is uniformly sprayed from the upper side by the spray nozzles n1, n2, n3 of the spraying means 15B without being biased with respect to the entire width of the soaked rice, and below the steam discharge port 15d4 of the steam heating means 15D. Saturated steam for heating is discharged from. The steamed rice that has been primarily steamed is transferred to the inverting means 17. Even if a small amount of steamed rice adheres to and remains on the conveyor 15A without being transferred to the reversing means 17, the ultrasonic net cleaner 15F cleans and removes it, so that the conveyor 15A is not clogged. Absent.
【００３３】一次蒸しされた蒸米は、反転手段１７の表
面に付着することなくスムーズに滑落し、天地が反転し
た状態で二次蒸米手段１８に移送される。二次蒸米手段
１８では、天地が反転した蒸米がステンレスネット製の
搬送コンベア１８Ａによって搬送され、特に、加湿・加
熱による蒸らしを主要とした蒸し処理が施される。天地
を反転させることによって、蒸しムラのない良好な蒸米
が得られる。すなわち、噴霧手段１８Ｂの噴霧ノズルｎ
１，ｎ２，ｎ３により上側から加湿用の温水を浸漬米の
全幅に対して偏ることなく一様に噴霧するとともに、蒸
気加熱手段１８Ｄの蒸気吐出口１８ｄ４より下側から加
熱用の飽和蒸気を吐出する。二次蒸しされた蒸米は調味
液添加手段１９の搬送コンベア１９Ａに移送される。な
お、微量の浸漬米が調味液添加手段１９に移送されずに
搬送コンベア１８Ａに付着して残存したとしても、超音
波ネット洗浄機１８Ｆによって洗浄して除去されるの
で、搬送コンベア１８Ａが目詰まりすることはない。The steamed rice that has undergone the primary steaming smoothly slides down without adhering to the surface of the inverting means 17, and is transferred to the secondary steaming rice means 18 in a state where the top and bottom are inverted. In the secondary steamed rice means 18, the steamed rice, which is turned upside down, is conveyed by a stainless steel conveyor conveyor 18A, and in particular, a steaming process mainly consisting of steaming by humidification and heating is performed. By turning upside down, good steamed rice without steaming unevenness can be obtained. That is, the spray nozzle n of the spraying means 18B
1, n2, n3 spray hot water for humidification from the upper side uniformly over the entire width of the soaked rice, and discharge saturated steam for heating from the lower side of the steam discharge port 18d4 of the steam heating means 18D. To do. The steamed rice that has been secondarily steamed is transferred to the conveyor 19A of the seasoning liquid adding means 19. Even if a small amount of the soaked rice is not transferred to the seasoning liquid adding means 19 and remains on the conveyor 18A, it is cleaned and removed by the ultrasonic net cleaning machine 18F, so the conveyor 18A is clogged. There is nothing to do.
【００３４】二次蒸米手段１８から調味液添加手段１９
の搬送コンベア１９Ａに移送され、該搬送コンベア１９
Ａによって搬送される二次蒸しされた蒸米は、攪拌混合
手段１９Ｄによって攪拌混合され、つづいて調味液噴霧
系１９Ｂ１により上側から蒸米の全幅に対して偏ること
なく一様に所定の調味料を噴霧し、さらに攪拌混合手段
１９Ｄによって攪拌混合したのち、調味液噴霧系１９Ｂ
２により上側から所定の調味料を蒸米の全幅に対して偏
ることなく一様に噴霧して添加したのち後工程に送り込
む。後工程では、自動計量したのち、自動的に順次耐熱
性合成樹脂製袋に袋詰めされる。Secondary steamed rice means 18 to seasoning liquid addition means 19
Of the transfer conveyor 19A
The secondary steamed steamed rice conveyed by A is stirred and mixed by the stirring and mixing means 19D, and then the predetermined seasoning is sprayed uniformly from the upper side by the seasoning liquid spraying system 19B1 against the entire width of the steamed rice. After further stirring and mixing by the stirring and mixing means 19D, the seasoning liquid spraying system 19B
In step 2, a predetermined seasoning is uniformly sprayed and added from the upper side to the entire width of the steamed rice, and then added to the post-process. In the subsequent process, after automatic weighing, the bags are automatically sequentially packed in heat-resistant synthetic resin bags.
【００３５】[0035]
【発明の効果】以上説明したように、本発明は、従来で
は作業者の手作業に委ねられていた包装白飯の製造を連
続して自動的に実行することができるので、作業性およ
び作業効率が大幅に向上しコストダウンを達成すること
ができるとともに、蒸し上がり水分が均一で、外観およ
び食感が一様に良好な高品質の包装白飯をバラツクこと
なく定常的に安定して製造することができる。また、専
従作業者が削減されるので省人化を達成できる。As described above, according to the present invention, it is possible to continuously and automatically carry out the production of packaged white rice, which was conventionally entrusted to the operator's manual work, so that workability and work efficiency are improved. It is possible to consistently and stably manufacture high-quality packaged white rice that has a substantially improved moisture content and achieves cost reductions, has a uniform moisture content after steaming, and has a uniform appearance and texture. You can In addition, since the number of full-time workers is reduced, labor saving can be achieved.
【図１】第１の発明に適用される製造装置の一実施例の
長手方向寸法を部分的に縮小して示す平面図である。FIG. 1 is a plan view showing a partially reduced size in a longitudinal direction of an embodiment of a manufacturing apparatus applied to the first invention.
【図２】貯米タンクと第２搬送手段の側面図である。FIG. 2 is a side view of a rice storage tank and a second transfer means.
【図３】洗米手段と第３搬送手段、洗米分離手段および
乾燥手段の拡大縦断側面図である。FIG. 3 is an enlarged vertical side view of a rice washing means, a third conveying means, a rice washing separating means, and a drying means.
【図４】噴霧・攪拌混合手段の拡大縦断側面図である。FIG. 4 is an enlarged vertical side view of the spraying / stirring / mixing means.
【図５】浸漬タンクと第５搬送手段の側面図である。FIG. 5 is a side view of an immersion tank and a fifth transfer means.
【図６】大型浸漬タンクの拡大縦断側面図である。FIG. 6 is an enlarged vertical side view of a large immersion tank.
【図７】攪拌・混合手段を示す拡大正面図である。FIG. 7 is an enlarged front view showing a stirring / mixing means.
【図８】浸漬米ストックタンクの拡大縦断側面図であ
る。FIG. 8 is an enlarged vertical side view of the soaked rice stock tank.
【図９】浸漬米ストックタンクと第６搬送手段の関係を
示す側面図である。FIG. 9 is a side view showing the relationship between the immersed rice stock tank and the sixth conveying means.
【図１０】第１蒸米手段、第２蒸米手段、反転手段およ
び調味液添加手段の長手方向寸法を部分的に縮小して示
す拡大縦断側面図である。FIG. 10 is an enlarged vertical cross-sectional side view showing a partially reduced longitudinal dimension of the first steamed rice means, the second steamed rice means, the reversing means, and the seasoning liquid adding means.
【図１１】図１０のアーア線断面図である。11 is a cross-sectional view taken along the line Aa of FIG.
【図１２】図１０のイーイ線断面図である。12 is a cross-sectional view taken along the line EE of FIG.
【図１３】従来の製造工程を示すブロック図である。FIG. 13 is a block diagram showing a conventional manufacturing process.
１ 原料投入ホッパ ２ 第１搬送手段 ３ 貯米タンク ４ 第２搬送手段 ５ 洗米手段 ６ 第３搬送手段 ７ 洗米分離手段 ９ 第４搬送手段 １０ 浸漬タンク １１ 第５搬送手段 １２ 浸漬米ストックタンク １３ 第６搬送手段 １５ 一次蒸米手段 １５Ｅ 攪拌混合手段 １６ 浸漬米供給ホッパ １７ 反転手段 １８ 二次蒸米手段 １８Ｅ 攪拌混合手段 １９ 調味液添加手段 １９Ｄ 攪拌混合手段 ２０ 噴霧・攪拌混合手段 ２１ 攪拌混合手段 DESCRIPTION OF SYMBOLS 1 Raw material feeding hopper 2 1st conveying means 3 Rice storage tank 4 2nd conveying means 5 Rice washing means 6 3rd conveying means 7 Rice washing separating means 9 4th conveying means 10 Immersion tank 11 5th conveying means 12 Immersed rice stock tank 13th 6 Conveying means 15 Primary steamed rice means 15E Stirring and mixing means 16 Immersed rice feeding hopper 17 Inversion means 18 Secondary steaming rice means 18E Stirring and mixing means 19 Seasoning liquid adding means 19D Stirring and mixing means 20 Spraying / stirring and mixing means 21 Stirring and mixing means
Claims (2)
程と、 原料米投入ホッパから自動供給される原料米を第１搬送
手段によって搬送し、混米機を備えた貯米タンクに搬入
する第１の工程と、 必要により前記混米機で混米したのち貯米タンクから自
動供給される原料米を第２搬送手段によって搬送し、洗
米手段に搬入する第２の工程と、 洗米手段により原料米を洗米する第３の工程と、 洗米された原料米（洗米）と洗米水を同時に第３搬送手
段によって搬送し、洗米分離手段に搬入する第４の工程
と、 洗米分離手段により洗米と洗米水を分離し、分離された
洗米を洗米分離手段に付設の水切りコンベアによって水
切りを行いながら搬送して第４搬送手段に搬入する第５
の工程と、 前記処理済み洗米を第４搬送手段によって搬送し、浸漬
タンクに搬入する第６の工程と、 浸漬タンク内で所定時間水に浸漬して浸漬米を生成する
第７の工程と、 浸漬タンクから水を自動排出したのち、自動供給される
浸漬米を第５搬送手段によって搬送し、浸漬米ストック
タンクに搬入する第８の工程と、 浸漬米ストックタンクで前記浸漬米を所定時間ストック
する第９の工程と、 浸漬米ストックタンクから自動供給される浸漬米を第６
搬送手段によって搬送して一次蒸米手段入口の浸漬米供
給ホッパに搬入する第１０の工程と、 浸漬米供給ホッパから自動供給される浸漬米を一次蒸米
手段に付設の搬送コンベアによって搬送し、搬送途中で
攪拌混合手段によって浸漬米を混合させながら一次蒸米
する第１１の工程と、 一次蒸しされた蒸米の天地を反転手段により反転させて
二次蒸米手段に供給する第１２の工程と、 前記反転手段から供給される一次蒸しされた蒸米を二次
蒸米手段に付設の搬送コンベアによって搬送し、搬送途
中で攪拌混合手段によって蒸米を混合させながら二次蒸
米する第１３の工程と、 前記二次蒸米手段から供給される二次蒸しされた蒸米を
調味液添加手段に付設の搬送コンベアによって搬送し、
搬送途中で二次蒸しされた蒸米に調味液を添加するとと
もに、攪拌混合手段によって蒸米を混合させる第１４の
工程と、 からなることを特徴とする包装白飯の製造方法。1. A step of charging raw rice into a raw rice charging hopper, and the raw rice automatically supplied from the raw rice charging hopper is transported by a first transporting means and carried into a rice storage tank equipped with a rice mixing machine. According to the first step, the second step of carrying raw rice, which is automatically supplied from the rice storage tank after being mixed with the rice mixing machine if necessary, by the second carrying means and carried into the rice washing means, and by the rice washing means The third step of washing the raw rice, the fourth step of simultaneously transporting the washed raw rice (washed rice) and the washing water by the third conveying means and bringing them into the washed rice separating means, and the washing rice separating means. The washing water is separated, and the separated washing rice is conveyed while being drained by a draining conveyor attached to the washing separation means, and is conveyed to the fourth conveying means.
A sixth step of carrying the treated washed rice by a fourth carrying means and bringing it into an immersion tank, and a seventh step of soaking the rice in a predetermined time in water in the immersion tank to produce immersed rice, After automatically discharging water from the immersion tank, the eighth step of transferring the automatically supplied immersion rice to the immersion rice stock tank by the fifth conveying means and stocking the immersion rice in the immersion rice stock tank for a predetermined time The 9th step to do so and the soaked rice automatically supplied from the soaked rice stock tank
The tenth step of carrying by the carrying means and carrying in the soaked rice supply hopper at the inlet of the first steamed rice means, and the soaked rice automatically supplied from the soaked rice supply hopper is carried by the carrying conveyor attached to the first steamed rice means, and in the middle of carrying Eleventh step of first steaming rice while mixing the steeped rice with the stirring and mixing means, and twelfth step of reversing the top and bottom of the first steamed steamed rice by the reversing means and supplying it to the second steaming rice means; The 13th step of carrying the primary steamed steamed rice supplied from the above by a transfer conveyer attached to the secondary steaming means, and performing the secondary steaming rice while mixing the steamed rice by the stirring and mixing means during the transportation; The steamed rice secondary steamed from is conveyed by a conveyer attached to the seasoning liquid adding means,
A method for producing packaged cooked rice, which comprises a fourteenth step of adding a seasoning liquid to the steamed rice secondarily steamed during transportation and mixing the steamed rice by a stirring and mixing means.
により糠取りを行い、高圧噴射水と糠取りされた洗米を
浸漬タンクに投入し、該浸漬タンクに新水を供給してオ
ーバフロー通路から糠のとぎ汁を排出したのち、とぎ汁
が排出された新水に洗米を所定時間浸漬することを特徴
とする請求項１記載の包装白飯の製造方法。2. The bran is removed by jetting high-pressure water at the outlet of the fourth conveying means, and the high-pressure jet water and the bran-washed rice are put into an immersion tank, and fresh water is supplied to the immersion tank to cause overflow. 2. The method for producing packaged white rice according to claim 1, wherein after washing the bran juice from the bran, the washed rice is dipped in fresh water from which the bran juice has been drained for a predetermined time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5027096A JPH0837B2 (en) | 1993-02-17 | 1993-02-17 | Manufacturing method of packaged white rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5027096A JPH0837B2 (en) | 1993-02-17 | 1993-02-17 | Manufacturing method of packaged white rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06237716A true JPH06237716A (en) | 1994-08-30 |
| JPH0837B2 JPH0837B2 (en) | 1996-01-10 |
Family
ID=12211557
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5027096A Expired - Fee Related JPH0837B2 (en) | 1993-02-17 | 1993-02-17 | Manufacturing method of packaged white rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0837B2 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6170949A (en) * | 1984-09-14 | 1986-04-11 | Takeshi Sugimura | Method and apparatus for continuous steaming and cooking of rice |
| JPS62258620A (en) * | 1986-04-30 | 1987-11-11 | ヰセキフ−ズエンジニアリング株式会社 | Steaming and rice cooking apparatus |
| JPH03155762A (en) * | 1989-11-14 | 1991-07-03 | Iseki Foods Eng Co Ltd | Continuous steaming or boiling device of grain |
-
1993
- 1993-02-17 JP JP5027096A patent/JPH0837B2/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6170949A (en) * | 1984-09-14 | 1986-04-11 | Takeshi Sugimura | Method and apparatus for continuous steaming and cooking of rice |
| JPS62258620A (en) * | 1986-04-30 | 1987-11-11 | ヰセキフ−ズエンジニアリング株式会社 | Steaming and rice cooking apparatus |
| JPH03155762A (en) * | 1989-11-14 | 1991-07-03 | Iseki Foods Eng Co Ltd | Continuous steaming or boiling device of grain |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0837B2 (en) | 1996-01-10 |
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