JPS59183715A - Rice cooking method using pressure kettle and line apparatus - Google Patents
Rice cooking method using pressure kettle and line apparatusInfo
- Publication number
- JPS59183715A JPS59183715A JP58055295A JP5529583A JPS59183715A JP S59183715 A JPS59183715 A JP S59183715A JP 58055295 A JP58055295 A JP 58055295A JP 5529583 A JP5529583 A JP 5529583A JP S59183715 A JPS59183715 A JP S59183715A
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- Japan
- Prior art keywords
- rice
- pressure
- pressure cooker
- cooker
- cooking
- 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.)
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Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
本発明は圧力釜を使用する炊飯方法およびその実施に直
接使用するライン装置に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a rice cooking method using a pressure cooker and a line device directly used for carrying out the method.
古来から行われている一般の炊飯方法は、初め煮炊工程
として全体が加熱されるまでの間は、火力は最初は徐々
に与えつつしだいに火力を強め、のり化を進める。次に
米粒がのり化膨軟し、釜全体がコロイド状となり、熱湯
が対流し侍なくなれは、米粒が水分を十分に吸収する間
、火力を弱めて蒸らす工程に入る。普通はこれまでの工
程で食用に差し支えないが、一層灸味とするには米澱粉
が単にのり化1〜だのにとどめず、さらにα化する必要
があり、このためにとろ火を続は釜底1粒並ひ程度にキ
ツネ色に焦げるようになったのが最も良い。The general method of cooking rice that has been used since ancient times is to apply heat gradually until the entire rice is heated during the boiling process, and then gradually increase the heat to make the rice paste. Next, the rice grains become a paste, expand and soften, and the entire pot becomes colloid-like, and the boiling water convects, allowing the rice grains to absorb enough moisture, while the heat is lowered and the steaming process begins. Normally, the process up to this point is sufficient to make it edible, but in order to make the rice starch even more moxibustion-like, it is necessary to further gelatinize the rice starch rather than simply turning it into a paste. It is best when the bottom is charred to a golden brown color, about the size of a single grain.
当該炊飯により米澱粉をα化するためには、ただ高熱を
加えれは良いと言うのではなく、澱粉がα化するために
は適当な加水と加熱をしなければなら寿い。In order to pregelatinize rice starch by cooking rice, it is not enough to simply apply high heat; it is necessary to add appropriate water and heat in order for starch to pregelatinate.
おいしいご飯の条件の目安の尺度として従来からα化度
が採用されているが、これは米の中のそのま捷では消化
]2ない澱粉が、炊き上げられるにつれ消化し易い誠粉
に変化して行く度合で、α化度の商いご飯はふっくらと
ふくらんで、はのかな甘味があり、米粒組織が健全で過
剰水がなく、α化耽100%の状態のご飯は最尚の味と
されている。The degree of gelatinization has traditionally been used as a standard measure of the conditions for delicious rice, but this is because the starch in the rice, which cannot be digested in its raw form, changes to easily digestible starch as it is cooked. Depending on the degree of gelatinization, rice with a high degree of gelatinization will be fluffy and have a slight sweetness, and rice with a healthy grain structure and no excess water, and with 100% gelatinization, is said to have the best taste. ing.
即ちご飯をうまく炊き上ける秘訣は、加熱条(31
件を通して見た場合、まず炊飯の初期は急速な温度上昇
のための加熱方法を取るとと、蒸らし工程には順調な米
粒内への吸水と釜の中の飯を焦がさずに必要な熱量を多
量に供給する方法を取ること、この熱量を一定時間変動
々く補給し続ける方法を取ること、炊き十かったご飯に
は過剰水が無いことであり、特に炊飯の初期の急速な温
度上昇がうまいご飯の決め手であり、その為には炊飯の
最初の部分で炎のある温度の高い直火で強火加熱を行う
ことが最も好ましい。In other words, the secret to successfully cooking rice is to use a heating method that increases the temperature rapidly in the initial stage of rice cooking, and to ensure smooth absorption of water into the rice grains during the steaming process. We need a method to supply a large amount of the necessary amount of heat without burning the rice in the pot, and a method that keeps replenishing this amount of heat fluctuatingly for a certain period of time.There is no excess water in fully cooked rice. In particular, a rapid temperature rise in the early stages of cooking is the key to delicious rice, and for this reason, it is most preferable to heat the rice over high heat over a high-temperature direct flame during the initial stage of cooking.
そしてブツブツいう頃には釜の中には余分な水分は無く
なっており、従って、それまでと同じ強火で熱したので
は焦けてしまい、かと言ってその火を小さく絞れば熱量
不垣となって釜の中の温度を100℃に一定時間保つこ
とは非常に難しくなる。昔の炊飯では、前記した如くこ
の段階でとろ火としたり、炎を便わす、置火と厚いカマ
ド全体の大きな熱量とによって釜中の飯に充分な熱量を
長時間変動なくゆきわたらせていた。By the time the pot starts to hum, there is no longer any excess water in the pot, so if you heat it with the same high heat as before, it will burn, but if you turn the heat down to a small amount, the amount of heat will increase. It becomes extremely difficult to maintain the temperature inside the pot at 100°C for a certain period of time. In the old days of rice cooking, as mentioned above, at this stage, a sufficient amount of heat was spread over the rice in the pot without fluctuation over a long period of time by bringing the heat to a simmer, arranging a flame, placing the fire, and using a large amount of heat from the thick stove as a whole.
(4)
所謂煮る工程と蒸す工程と焼く工程とを経なければ美味
々るご飯は炊けないものと考えられていた。その為、電
気炊飯器でおいしく炊けないのは焼き工程をとれないか
らだとされていた。(4) It was believed that delicious rice could not be cooked without going through the so-called boiling, steaming, and baking processes. For this reason, it was thought that the reason why rice could not be cooked deliciously using an electric rice cooker was because it could not handle the baking process.
その考の下に特許秩第826275号の炊飯方法が創作
されたが、煮上げ工程を直火加熱とし、蒸し工程および
焼土は工程を輻射加熱とするためでランニングコス[−
多く要する。Based on this idea, the rice cooking method of Patent Chichi No. 826275 was created, but the boiling process uses direct fire heating, and the steaming process and the baking process use radiant heating, resulting in running costs [-
It takes a lot.
所で圧力釜の開発により各神調理に調法かられ、炊飯に
も使用されている。With the development of the pressure cooker, the recipe for cooking various gods was developed, and it is also used for cooking rice.
その白米の炊き方としては、まず米をきれいに洗い、ざ
るにあけて水をきり、次いで圧力釜に米と同量の水を入
れて、軽い錘りをして蓋体をロックし強火にかけて、沸
騰後弱火で5分炊き、火を止めてその1110分程蒸ら
すが、圧力釜の取扱い上点上げ工程に於ては、当初ガス
を点火して全開にした強火にし、沸騰して帥りがシュラ
シュラと音を立てて左右に動く状態となったら、必ず錘
りが軽く揺れる程度の弱火あるいは中火にする。引続き
蒸らし工程に於ては火を消してしばらくの間は釜の内圧
も温度も下がらず、一定状態を保ち続ける。To cook white rice, first wash the rice thoroughly, drain the water in a colander, then put the same amount of water as the rice in a pressure cooker, put a light weight on it, lock the lid, and heat over high heat. After boiling, cook on low heat for 5 minutes, then turn off the heat and steam for about 1110 minutes. However, due to the handling of pressure cookers, in the process of raising the temperature, first ignite the gas and turn it on to high heat at full throttle, so that it boils and boils. When it starts to make a sloshing noise and move from side to side, be sure to turn the heat down to low or medium enough to make the weight shake slightly. Subsequently, during the steaming process, the internal pressure and temperature of the pot do not drop and remain constant for a while after the fire is extinguished.
このように圧力釜を使用した場合、古来および前記特許
の炊飯方法に比べ格段に加熱炊飯時間が短くて済み抜群
の省エネルギーを達成出来るが、出来上がったご飯は蓋
を開けて見た場合、上面の米粒は寝た状態で煮炊時水を
プツプツと噴き上げた跡の所謂カニ穴が認め難く、ベタ
ツとした重い感じで炊き増えは少なく、米粒自身も心ま
で水分を多く含んだドカッとした腰のないご飯となって
しまい、味、ツヤ、香りが従来のものよりは劣っている
。When a pressure cooker is used in this way, the cooking time is much shorter than the traditional rice cooking method and the rice cooking method of the patent mentioned above, and outstanding energy savings can be achieved. When the rice grains are lying down, it is hard to see the so-called crab holes that are the result of squirting water during cooking, and the rice grains feel sticky and heavy, with little increase in cooking, and the rice grains themselves have a firm waist with a lot of water in them. The resulting rice is inferior in taste, luster, and aroma to conventional rice.
その理由は、煮上げ工程に於いて最初から錘りを圧力調
整弁に嵌合して釜内に圧力を掛けた状態で行うため米粒
が押え付けられ、熱湯が米粒の間を円滑に対流しながら
全体を加熱することができず、しかもその対流により当
然発生すべき米粒の自由な踊り上り現象を抑制する結果
、米粒が立ってカニ穴が出来かつフワツとしたご飯とな
らず、米粒を押え付けて一気に煮るので、水分が心1で
吸水し過さ゛てしまう・ことによっている。The reason for this is that during the boiling process, a weight is fitted to the pressure regulating valve from the beginning to apply pressure inside the pot, so the rice grains are held down and the hot water flows smoothly between the rice grains. However, the rice grains cannot be heated as a whole, and the convection suppresses the free dancing of the rice grains that should naturally occur.As a result, the rice grains stand up, creating crab holes, and the rice is not fluffy. Because the rice is soaked and boiled all at once, it absorbs too much water.
米以外の調理では心まで柔かく煮上がって良好であるが
米ではかえって好ましくなく、α化の障害となる。When cooked with other than rice, it is good as it is boiled to a soft texture, but with rice it is rather undesirable and becomes a hindrance to gelatinization.
本発明は、前記圧力釜による炊飯の長所を生かし欠点を
解消してα化度の100 %近い美味なるご飯を炊くの
に有効適切な圧力釜を使用する炊飯方法およびライン装
置を提供せんとするものである。The present invention aims to take advantage of the advantages of rice cooking using a pressure cooker and eliminate its drawbacks, thereby providing a rice cooking method and line apparatus that use an effective and appropriate pressure cooker to cook delicious rice with a degree of gelatinization close to 100%. It is something.
本発明装置の第一実施例を第1図乃至第3図について説
明する。A first embodiment of the apparatus of the present invention will be described with reference to FIGS. 1 to 3. FIG.
本発明の炊飯ライン装置Aに適用する圧力釜aは、第3
図に示すよう持手b+、t)2を両側に張出した釜本体
Cにパツキンdを介して密閉被冠する蓋体eの中央に頁
看突出した圧力調整弁f−側近傍の蓋体e上面に第4図
に示すようブロック台gを固着し、当該ブロック台g上
にヒンジhの片側羽根片hIを螺子it止めするととも
に、他片側羽根片h2を圧力錘りjの下部−側に螺子起
倒揺動自在に蝶着し、圧力錘りjが揺動起立した時第4
図に示すよう圧力錘りjが圧力調整弁fに嵌合するよう
形成してなる。The pressure cooker a applied to the rice cooking line device A of the present invention has a third
As shown in the figure, the lid body e near the pressure regulating valve f- side protrudes from the center of the lid body e which is sealed through a gasket d to the pot body C with handles b+, t) 2 extending on both sides. A block stand g is fixed to the upper surface as shown in Fig. 4, and one side wing piece hI of the hinge h is screwed onto the block stand g, and the other side wing piece h2 is attached to the lower side of the pressure weight j. The screw is hinged so that it can swing up and down, and when the pressure weight j swings up and down, the fourth
As shown in the figure, a pressure weight j is formed to fit into a pressure regulating valve f.
なお図中には安全弁である。Note that the figure shows a safety valve.
本発明の炊飯ライン装置Aは、左右並行に相対峙[また
左右サイドフレーム/、2相対向面の上端寄りには1、
全長に亘り上面にそれぞれ軌条3、lI−を突設したサ
ポートガイドよ、乙を相対並行延着する一方、当該サポ
ートガイドよ、乙の始端と終端にそれぞれ対応臨ませて
原動スプロケット7.7と従動スプロケットど、どをそ
れぞれ原動軸りと従動軸IOにそれぞれ固着し、他方左
右一対の並行コンベヤチェーン//の上行/2./2を
走行自在に軌条3.弘上に沿接し、原動スプロケット7
.7と従動スプロケットざ、rで巻回折返して下行/3
./3を途中スプロケットl≠、/j、/l、、/7.
/f。The rice cooking line device A of the present invention has left and right side frames facing each other in parallel;
The support guide, which has rails 3 and lI- protruding from the upper surface over its entire length, runs relatively parallel to the drive sprocket 7. The sprockets are fixed to the driving shaft and the driven shaft IO respectively, and on the other hand, a pair of left and right parallel conveyor chains // ascending / 2. /2 can be freely run on rail 3. Adjacent to Hirokami, driving sprocket 7
.. 7 and driven sprocket, turn around r and go down / 3
.. /3 on the way sprocket l≠, /j, /l,, /7.
/f.
/り、20の左右一対にそれぞれ順次係接することによ
り並行コンベヤチェーン//を無端張架し、右サイドフ
レーム2外側面に沿って延架したガス供給管21から等
間隔櫛歯状に突出するガスノズル管22群を右サイドフ
レーム2を貫通して並行コンベヤチェーン//上行/2
゜/、2間の所定真下に亘り密に配架し、並行コンベヤ
チェーン//により搬送されて来る圧力釜aの外底面に
カス炎がなめるようにし、さらに左右サイドフレーム/
、2の所定中間部上端に相対立した左右軸受スタンドブ
ラケット23゜2t/Lの上端間に亘り、両端を空転自
在に貫通支承する回転軸2jの中央に、下端を鉤端2乙
に屈曲した作用翼片27を垂設して、蓋体eに蝶着した
圧力錘りjを前進方向に指向した倒伏状態にして、並行
コンベヤチェーン//によりi送されて来る圧力釜aの
圧力錘9jを第1図乃至第2図に示すよう鉤端2乙に引
掛けて自然に揺動起立するようにし、その上作用翼片2
7垂下位置と対応するガスノズル管22群の中間所定位
置を境にして、前方側にあるガスノズル管22群の図示
しないノズル群を全開にして強火領域Zlとし、かつ後
方側にあるガスノズル管22群の図示しないノズル群を
半開にして弱火領域z2としてなる。The parallel conveyor chain // is stretched endlessly by sequentially engaging the left and right pairs of the right side frame 2, and protrudes in a comb-like shape at equal intervals from the gas supply pipe 21 extending along the outer surface of the right side frame 2. Gas nozzle pipe 22 group passes through right side frame 2 and parallel conveyor chain // Ascending / 2
゜/, are densely arranged directly under a predetermined area between 2, so that the scum flame licks the outer bottom surface of the pressure cooker a conveyed by the parallel conveyor chain //, and furthermore, the left and right side frames /
, the lower end is bent into a hooked end 2B, extending between the upper ends of the left and right bearing stand brackets 23°2t/L opposed to each other at the upper ends of the predetermined intermediate portions of 2, at the center of the rotary shaft 2j which is supported through the shaft 2j so that both ends can freely rotate. The working blades 27 are vertically disposed, and the pressure weight j hinged to the lid body e is placed in a laid-down state oriented in the forward direction, and the pressure weight 9j of the pressure cooker a is conveyed by the parallel conveyor chain //. As shown in Figs. 1 and 2, the blade is hooked onto the hook end 2B so that it will naturally swing and stand up, and then the working wing piece 2
7. With a predetermined intermediate position of the gas nozzle pipes 22 groups corresponding to the hanging position as the border, the nozzle groups (not shown) of the gas nozzle pipes 22 groups on the front side are fully opened to create a high flame region Zl, and the gas nozzle pipes 22 groups on the rear side are The nozzle group (not shown) is half-opened to form a low flame region z2.
なお作用翼片27の鉤端、2乙を第4図乃至第5図に示
すよう、U字屈曲鉤端26′とすれば圧力錘りjの頭部
j+と起立後外れ易くすることが出来る。In addition, if the hook end 2B of the working blade 27 is made into a U-shaped bent hook end 26' as shown in FIGS. 4 and 5, it can be easily separated from the head j+ of the pressure weight j after being erected. .
本発明装置の第二実施例を第6図について説明すると、
本発明の炊飯ライン装置Bは、前記第一実施例において
作用翼片27下側を圧力釜aが通過する直前方所定位置
の左サイドフレーム/上から通過する圧力釜aを触接検
知自在なリミットスイッチセンサー2gの触端2g′を
突出せしめ、当該リミットスイッチセンサー、21rの
触接検知信号の受信を契機に一回転駆動するモーター2
9を左軸受スタンドブラケット23の外側面上端に固着
してモーター軸30と(ロ)転軸2jの左端とをカップ
リング3/結合してなる。A second embodiment of the device of the present invention will be explained with reference to FIG.
The rice cooking line device B of the present invention is configured such that in the first embodiment, the left side frame at a predetermined position immediately before the pressure cooker a passes under the working blade 27/the pressure cooker a passing from above can be detected by touch. The motor 2 causes the contact end 2g' of the limit switch sensor 2g to protrude, and drives the motor 2 for one rotation upon reception of a contact detection signal from the limit switch sensor 21r.
9 is fixed to the upper end of the outer surface of the left bearing stand bracket 23, and the motor shaft 30 and (b) the left end of the rotating shaft 2j are coupled with the coupling 3/.
なおリミットスイッチセンサー2gに代えて左右サイド
フレーム/、2上に投光器と受光器を相対向させて圧力
釜aの通過により光を遮断した時、通過検知信号をモー
ター29に送信させても良い。Note that instead of the limit switch sensor 2g, a light emitter and a light receiver may be placed opposite each other on the left and right side frames/2, and a passage detection signal may be sent to the motor 29 when the light is blocked by passing through the pressure cooker a.
しかして本発明法を本発明装置A、Bで実施する場合を
第1図乃至第6図について説明する。The case where the method of the present invention is carried out using the apparatuses A and B of the present invention will be explained with reference to FIGS. 1 to 6.
まず釜本体Cに洗米した適量の米と適量の水を内容し、
蓋体eを密閉被冠するとともに、圧力錘りjを予め圧力
調整弁fから外してヒンジhを中心に第5図示のように
回転倒伏し、釜本体C内に圧力に−g)けない無圧状態
としである圧力釜a群を用意して置く。First, put an appropriate amount of washed rice and an appropriate amount of water into the pot body C.
While sealing the lid body e, remove the pressure weight j from the pressure regulating valve f in advance and turn it upside down around the hinge h as shown in Fig. Prepare pressure cooker group A in a non-pressure state.
そして定速無端走性する並行コンベヤチェーン//の上
行/2./2にそれぞれ持手t)+ 、 b2を掛渡し
し、上行/、2./2間に圧力釜aを第3図および第6
図のように懸垂すれは、圧力釜aは並行コンベヤチェー
ン/lによシ定速搬送される。Parallel conveyor chain running at constant speed// Ascending/2. Hang handles t)+ and b2 on /2, respectively, and move upward /, 2. 3 and 6.
As shown in the figure, the pressure cooker a is conveyed at a constant speed by a parallel conveyor chain/l.
圧力釜aが定速搬送される間、強火領域Z+のガスノズ
ル管22群上を通過しガス炎によp加熱され、昇温した
熱湯が米粒の間を円滑に対流しながら全体を加熱し、そ
の対流により米粒を自由に踊らせつつ強火領域z1の途
中通過時に沸騰がおこり、沸騰熱水が圧力調整弁fを通
って外部に噴出するもそのままの状態を維持して移行せ
しめる煮上げ工程を行い、強火領域Zlの終りに近付き
作用翼片27通過を間近に控えた頃には水が引いて米粒
が立って炊き増えし、カニ穴を通してブツブツ音を立て
ている状態となり、第一実施例の場合には圧力釜aが回
転軸2j直下の通過に際し、垂下状態の作用翼片2.7
下端鉤端コ乙、26′で倒伏姿勢の圧力錘りjを第5図
のように引掛け、圧力釜aは構わず前進するので圧力錘
りjは前進をははまれ起立揺動力を受けて第4図のよう
に起立して圧力調整弁fに嵌合し、その結果釜本体C内
は密封加圧状態となる。While the pressure cooker a is conveyed at a constant speed, it passes over the group of gas nozzle pipes 22 in the high flame region Z+ and is heated by the gas flame, and the heated hot water smoothly convects between the rice grains and heats the entire rice grain. The convection causes the rice grains to dance freely while boiling occurs when they pass halfway through the high flame area z1, and even though the boiling hot water is spouted outside through the pressure regulating valve f, the boiling process is continued in which the state is maintained and transferred. As the rice approaches the end of the high flame region Zl and is about to pass the working blade 27, the water recedes and the rice grains stand up and increase in cooking, making a murmuring noise through the crab holes. In the case of , when the pressure cooker a passes directly under the rotating shaft 2j, the working blades 2.7 in the hanging state
At the bottom hook end B, hook the pressure weight j in the lying position at 26' as shown in Fig. 5, and since the pressure cooker a moves forward regardless, the pressure weight J is prevented from moving forward and receives the upright rocking force. Then, as shown in FIG. 4, it stands up and fits into the pressure regulating valve f, and as a result, the inside of the pot body C becomes sealed and pressurized.
第二夾施例の場合には、圧力釜aが回転軸2j直下を通
過する直前にリミットスイッチセンサー2との触端2g
′と触接して通過検知信号を発し、これを受けてモータ
ーコタは一回転駆動するので回転軸2よと一体に作用翼
片27の回転を開始し、圧力釜aが回転軸2j肉下を通
過する時に鉤;4i21z、21s’で強制的に回転跳
ね上けて圧力錘9jを揺動起立し圧力調整弁fに嵌合し
、その結果釜本体C内に暫到加圧状態となる。In the case of the second embodiment, the contact end 2g with the limit switch sensor 2 immediately before the pressure cooker a passes directly under the rotating shaft 2j.
' and a passage detection signal is generated, and in response to this, the motor Kota is driven one rotation, so the working blades 27 start rotating together with the rotating shaft 2, and the pressure cooker a moves under the rotating shaft 2j. When passing, the hooks 4i21z and 21s' are forcibly rotated and flipped up, causing the pressure weight 9j to swing upright and fit into the pressure regulating valve f, and as a result, the inside of the hook body C is temporarily pressurized.
引続き圧力釜aは、並行コンベヤチェーン/lにより定
速搬送されると弱火領域Z2に移り、蒸し工程に入る。Subsequently, the pressure cooker a is conveyed at a constant speed by the parallel conveyor chain/l, moves to the low heat area Z2, and enters the steaming process.
その間圧力釜a内の圧力は商まり、昇温蒸気加熱状態と
なり100℃の内部昇温を持続してα化を促進し、α化
が完全に範了した段階で圧力釜aは並行コンベヤチェー
ンllのP端に到来し取り出される。During that time, the pressure inside pressure cooker a decreases, and the temperature rises to steam heating state, which continues to raise the internal temperature to 100°C to promote gelatinization.When gelatinization is completely completed, pressure cooker a is moved to a parallel conveyor chain. It arrives at the P end of ll and is taken out.
要するに本発明法は、圧力1aで炊飯を行うに当り、ま
ず強火でブツブツ言うまで煮る煮上は工程に除し、前記
釜本体C内に圧力を加えることのない無圧煮上げ工程と
し、次に弱火で蒸す蒸し工程に−際し前記釜本体C内に
圧力を加える加圧蒸し工程としてなる圧力釜を使用する
炊飯方法である。In short, in the method of the present invention, when cooking rice at a pressure of 1a, first the boiling process of boiling over high heat until it murmurs is removed from the process, and the process is a pressureless boiling process that does not apply pressure inside the pot body C. This is a method of cooking rice using a pressure cooker, which performs a pressurized steaming process in which pressure is applied to the inside of the pot body C during the steaming process of steaming over low heat.
本発明で炊飯されたご飯は米粒が立ち、カニ穴を有して
炊き増えが大きくフワツとしておシ、α化度も100チ
近<、シかもツヤ、香り、味も最高で、両名えに・おい
て米粒に弾力性があシ、さりとて硬くも柔かくもなく水
分も程良く炊けている。The rice cooked using the present invention has grains that stand out, has crab holes, has a large amount of rice when cooked, is fluffy, has a gelatinization degree of nearly 100 inches, is shiny and shiny, has the best aroma and taste, and is well-known for both. When cooked, the rice grains have elasticity, are not too hard or soft, and have just the right amount of moisture.
かくして本発明は、α化度を最高に達成するのに従来の
ように焼き工程は省略出来、煮上は工程と蒸し工程だけ
で良く省工程化を果し、その上煮上げ工程も蒸し工程も
直火加熱で済み、従来のように輻射加熱を別に行う必要
もなく、圧力釜の迅速調理による省エネルギー化を達成
し、あまつさえ従来炊飯法以上に美味しいご飯を得るこ
とが出来る。Thus, in order to achieve the highest degree of gelatinization, the present invention can omit the conventional baking process, and the boiling process requires only the boiling process and the steaming process. The rice can be heated directly over a direct flame, eliminating the need for separate radiant heating as in the past, saving energy through quick cooking in a pressure cooker, and making it possible to obtain rice that is sweeter and more delicious than conventional rice cooking methods.
そしてライン装置も一貫して直火カロ熱手段とし、設備
コストおよびランニングコストの低減化、取扱操作の単
純化、保守管理点検整備の簡易化、装置のコンパクト化
を大幅に達成し、あ捷つさえ蒸し工杵において弱火加熱
としたので外部加熱による米飯の焦けを防ぐとともに、
その減少熱量を釜内加圧により蒸気熱量で水蒸気が米飯
に対し加水しなから昇温カバーし、内部加熱を醸成して
理想的なα化壌境栄件を現出し得る等優れた効果を奏す
る。The line equipment also consistently uses direct flame heating, reducing equipment costs and running costs, simplifying handling operations, simplifying maintenance, inspection and maintenance, and making the equipment more compact. The sae steamer was heated over low heat to prevent the rice from burning due to external heating, and
By pressurizing the inside of the pot, the reduced amount of heat can be compensated for by increasing the temperature of cooked rice without adding water, creating excellent effects such as creating internal heating and creating ideal pregelatinized soil conditions. play.
第1図乃至第2図は本発明の炊飯ライン装置の第一実施
例を示す概略平面図および側面図、第3図は第1図II
I −Ill 脚視歎部拡大および圧力釜断面図、第4
図は圧力錘りが圧力調整弁に起立嵌合した状態を示す拡
大側面図、第5図は作用翼片の鉤端で圧力鉾りの頭部を
引掛ける状態を示す拡大側面図、第6図は本発明の炊飯
ライン装置の第二実施例において第1図Vl−vtty
視相当部分の要部拡大断面図である。
A、B・・・炊飯ライン装置 21・・・強火領域z
2・・・弱火領域、 a・・・圧力釜 C・・・釜本
体e・・・蓋体 f・・・圧力調整弁 g・・・ブロ
ック台j・・・圧力錘り //・・・並行コンベヤチェ
ーン/、2・・・上行 22・・・ガスノズル管23
.2≠・・・軸受スタンドブラケット2j・・・回転軸
27・・・作用翼片29・・・モーター1 and 2 are schematic plan views and side views showing a first embodiment of the rice cooking line device of the present invention, and FIG.
I-Ill Enlarged leg view and sectional view of pressure cooker, No. 4
Figure 5 is an enlarged side view showing the state in which the pressure weight is fitted into the pressure regulating valve in an upright position, Figure 5 is an enlarged side view showing the state in which the head of the pressure hammer is hooked with the hooked end of the working blade, and Figure 6 The figure shows the second embodiment of the rice cooking line device of the present invention.
FIG. 3 is an enlarged cross-sectional view of the main part of the visible equivalent part. A, B...Rice cooking line device 21...High heat area z
2...Low heat range, a...Pressure cooker C...Kettle body e...Lid f...Pressure adjustment valve g...Block stand j...Pressure weight //... Parallel conveyor chain/, 2...Upward 22...Gas nozzle pipe 23
.. 2≠...Bearing stand bracket 2j...Rotating shaft 27...Working wing piece 29...Motor
Claims (1)
う寸で点る煮上げ工程に際し前記釜本体内に圧力を加え
ることのかい無圧煮上げ工程とし、引続き弱火で蒸す蒸
し工程に際し前記釜本体内に圧力を加える加圧蒸し工程
としてなる圧力釜を使用する炊飯方法 2、 洗米した適量の米と適量の水を内容する釜本体に
、中央上面に突出1〜た圧力調整弁に起倒嵌脱自在な圧
力錘りを蝶着する蓋体を密閉被冠した圧力釜の両側を渡
架懸垂(−て搬送する並行コンベヤチェーンを所要長無
端張架する一方、当該並性コンベヤチェーンの上行並行
間真下に等間隔にガスノズル管群を配架し、他方前記並
行コンベヤチェーンの中間所定位置の上付両外側に対立
するh右一対の軸受スタンドブラケット間に亘り一端を
回転自在に貫通支承した回転軸の中央に、前記並行コン
ベヤチェーンにより搬送される前記圧力釜の蓋体に予め
倒伏状態としである圧力錘りを引掛けて揺動起立し前記
圧力調整弁に嵌合自在とする作用翼片を垂設し、前記中
間所定位置と対応する中間所定位置を境として前方側に
ある前記ガスノズル管群を強火領域としかつ後方側にあ
るガスノズル管群を弱火領域としてなる圧力釜を使用す
る炊飯ライン装置3、 回転軸は、モーターを一端に結
合してなる特許請求の範囲第2項記載の圧力釜を使用す
る炊飯ライン装置[Claims of Claims] 1. When cooking rice in a pressure cooker, first a pressureless boiling process is performed in which pressure is applied inside the pot body during the boiling process in which the boiling point is brought to a murmur over high heat, and then a pressureless boiling process is performed in which the rice is boiled over low heat. Rice cooking method 2 using a pressure cooker, which is a pressurized steaming process in which pressure is applied inside the pot body during the steaming process. The pressure cooker, which is sealed with a lid that hinges a pressure weight that can be raised and removed from the regulating valve, is hung on both sides of the pressure cooker. A group of gas nozzle pipes are arranged at equal intervals just below the ascending parallel section of the parallel conveyor chain, and one end is rotated between a pair of bearing stand brackets on the right side opposing both outer sides of the top at a predetermined position in the middle of the parallel conveyor chain. A pressure weight, which has been laid down in advance, is hooked onto the center of the rotary shaft which is supported freely through the rotary shaft, which is conveyed by the parallel conveyor chain, and is swung upright to fit into the pressure regulating valve. The pressure is such that the group of gas nozzle pipes on the front side of the intermediate predetermined position corresponding to the intermediate predetermined position is set as a high flame area, and the gas nozzle pipe group on the rear side is set as a low flame area. A rice cooking line device 3 using a rice cooker using a rice cooker, the rotating shaft having a motor connected to one end of the rice cooking line device using a pressure cooker according to claim 2.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58055295A JPS59183715A (en) | 1983-04-01 | 1983-04-01 | Rice cooking method using pressure kettle and line apparatus |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58055295A JPS59183715A (en) | 1983-04-01 | 1983-04-01 | Rice cooking method using pressure kettle and line apparatus |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS59183715A true JPS59183715A (en) | 1984-10-18 |
Family
ID=12994579
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58055295A Pending JPS59183715A (en) | 1983-04-01 | 1983-04-01 | Rice cooking method using pressure kettle and line apparatus |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS59183715A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007276056A (en) * | 2006-04-07 | 2007-10-25 | Yunitakku Kk | Deep hole drilling apparatus |
JP2011229744A (en) * | 2010-04-28 | 2011-11-17 | Yamazaki Baking Co Ltd | Apparatus for continuously heating food |
-
1983
- 1983-04-01 JP JP58055295A patent/JPS59183715A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007276056A (en) * | 2006-04-07 | 2007-10-25 | Yunitakku Kk | Deep hole drilling apparatus |
JP2011229744A (en) * | 2010-04-28 | 2011-11-17 | Yamazaki Baking Co Ltd | Apparatus for continuously heating food |
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