JPS6211418A - Steam rice cooking apparatus - Google Patents
Steam rice cooking apparatusInfo
- Publication number
- JPS6211418A JPS6211418A JP16550686A JP16550686A JPS6211418A JP S6211418 A JPS6211418 A JP S6211418A JP 16550686 A JP16550686 A JP 16550686A JP 16550686 A JP16550686 A JP 16550686A JP S6211418 A JPS6211418 A JP S6211418A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- temperature
- steam
- conveyor
- cooked
- 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
- 235000007164 Oryza sativa Nutrition 0.000 title claims description 116
- 235000009566 rice Nutrition 0.000 title claims description 116
- 238000010411 cooking Methods 0.000 title claims description 8
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims description 115
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 46
- 235000013339 cereals Nutrition 0.000 claims description 5
- 238000010025 steaming Methods 0.000 description 17
- 238000009835 boiling Methods 0.000 description 11
- 235000019685 rice crackers Nutrition 0.000 description 8
- 238000000034 method Methods 0.000 description 6
- 238000010521 absorption reaction Methods 0.000 description 5
- 238000007664 blowing Methods 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 239000007788 liquid Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000002845 discoloration Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- CYJRNFFLTBEQSQ-UHFFFAOYSA-N 8-(3-methyl-1-benzothiophen-5-yl)-N-(4-methylsulfonylpyridin-3-yl)quinoxalin-6-amine Chemical compound CS(=O)(=O)C1=C(C=NC=C1)NC=1C=C2N=CC=NC2=C(C=1)C=1C=CC2=C(C(=CS2)C)C=1 CYJRNFFLTBEQSQ-UHFFFAOYSA-N 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Commercial Cooking Devices (AREA)
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】 (産業上の利用分野) この発明は、蒸煮炊飯装置に関する。[Detailed description of the invention] (Industrial application field) The present invention relates to a rice steaming device.
(従来の技術)
蒸気を浴びた穀類に高温水を吸水させてから蒸気を浴び
せて炊き上げる構成(特公昭31−2093号)がある
。(Prior Art) There is a structure (Japanese Patent Publication No. 31-2093) in which steamed grains are made to absorb high-temperature water and then steamed to cook them.
(この発明が解決しようとする問題点)然し乍ら、その
ような構成では炊き上がった御飯の硬さを調節すること
が出来ない。(Problem to be solved by this invention) However, with such a configuration, it is not possible to adjust the hardness of cooked rice.
(問題を解決するための手段)
この発明は、炊き上がった御飯の用途の利用の向上を図
ろうとするものであって、つぎのような技術的手段を講
じた。(Means for Solving the Problem) This invention aims to improve the use of cooked rice, and has taken the following technical measures.
即ち、高温の蒸気を供給することの出来る蒸気供給手段
と、高温水を貯留することの出来る高温水貯留手段とを
備え、高温の蒸気を浴びた穀類に高温水を吸水させてか
ら高温の蒸気を浴びせて炊飯するべく構成すると共に、
温度調節によって炊き上がった御飯の硬さを変えること
が出来るように構成してなる蒸煮炊飯装置の構成とする
。That is, it is equipped with a steam supply means capable of supplying high-temperature steam and a high-temperature water storage means capable of storing high-temperature water. In addition to configuring the rice to be cooked by showering it with
To provide a steaming rice cooking device configured so that the hardness of cooked rice can be changed by temperature adjustment.
(作用)
穀蒸気供給手段から供給される高温の蒸気を浴びた穀類
は、高温水を吸水してから蒸気供給手段によって供給さ
れる高温の蒸気を浴びて炊き上げら九る。そして、蒸気
や水温等を調節することによって、御飯の硬さを選択す
ることが出来る。(Function) The grains exposed to the high temperature steam supplied from the grain steam supply means absorb high temperature water and are then cooked by being exposed to the high temperature steam supplied by the steam supply means. The hardness of the rice can be selected by adjusting the steam, water temperature, etc.
(効果)
穀温や吸水量を変えることによって簡単に、炊き上がっ
た御飯の硬さを変えることが出来るので、御飯の用途(
例えば、寿司用、一般食用)の向上を図れる。(Effects) By changing the grain temperature and water absorption, you can easily change the hardness of cooked rice.
For example, it can be used for sushi and general food).
(実施例)
以下、添付図面を参照して本発明の一実施例について詳
細に説明する。(Example) Hereinafter, an example of the present invention will be described in detail with reference to the accompanying drawings.
第1図は ′ 本発明による壽拵蒸煮
炊飯装置の一実施例を示す概略側面図である。まず、前
工程で洗米され、かつ水分を含む米が投光ホッパー1内
に挿入される。この洗米された米は図示しない適当な手
段により連続的にホッパー1内に送られてくる。ホッパ
ー1内の米はその底部より定量づつ払い出されて第1の
ネットコンベア3上に送られる。このネットコンベア3
上の米29の厚さは本実施例では約10】程度であり、
また、コンベア3の幅は約1mであるが、この厚さおよ
び幅は適宜増減できるものである。FIG. 1 is a schematic side view showing an embodiment of the Jukin steam rice-cooking apparatus according to the present invention. First, rice that has been washed in the previous step and contains moisture is inserted into the light projection hopper 1. The washed rice is continuously fed into the hopper 1 by suitable means (not shown). The rice in the hopper 1 is discharged from the bottom of the hopper 1 in fixed quantities and sent onto the first net conveyor 3. This net conveyor 3
The thickness of the upper rice 29 is about 10 mm in this embodiment,
Further, the width of the conveyor 3 is about 1 m, but the thickness and width can be increased or decreased as appropriate.
ネットコンベア3は一対のロール2,2間に架張されて
おり、これらロールの少なくとも一方が回転駆動されて
図示矢印方向に駆動される。ネットコンベア3上の米は
このコンベア3の下側に蒸気吹出管4を有し、コンベア
3の上側に覆蓋5を有する第1の蒸煮部6に移送され、
蒸気吹出管4から吹き出してくる例えば95℃〜100
℃の低圧高温蒸気により例えば米芯の温度が90℃前後
に達するまで加熱、蒸煮され、少なくともおいしい御飯
に炊き上げるのに必要な最低限のアルファ化が行なわれ
る。この加熱、蒸煮時間は本実施例では米の厚さが約1
0■であるので、米の品質により5分〜7分程度に選択
された。このように、アルファ化が促進された米はネッ
トコンベア3により移送されて熱湯槽9に送給される。The net conveyor 3 is stretched between a pair of rolls 2, 2, and at least one of these rolls is driven to rotate in the direction of the arrow shown in the figure. The rice on the net conveyor 3 is transferred to a first steaming section 6 which has a steam blowing pipe 4 on the lower side of this conveyor 3 and a cover 5 on the upper side of the conveyor 3,
For example, the temperature of the steam blowing out from the steam blowing pipe 4 is 95°C to 100°C.
For example, the rice core is heated and steamed using low-pressure, high-temperature steam at a temperature of 90° C. until the temperature of the rice core reaches around 90° C., thereby achieving at least the minimum amount of gelatinization required to cook delicious rice. In this example, the heating and steaming time is approximately 1 mm thick.
0■, so the time was selected to be about 5 to 7 minutes depending on the quality of the rice. The rice whose gelatinization has been promoted in this way is transferred by the net conveyor 3 and fed to the hot water tank 9.
熱湯槽9には所定間隔で多数個のバー58が取付けられ
た米送りバーコンベア6が一対のロール7.7間に架張
された状態で設けられており、また図示しないが給湯管
により沸騰状態の、すなわち100℃またはそれに近い
温度の熱湯が給湯されている。米送りバーコンベア6は
ロール7の少なくとも一方が回転駆動されることにより
、図示矢印方向に駆動されており、熱湯槽9内に送り込
まれた米29をほぼ定量づつ熱湯槽内に移動させ、沸騰
状態の熱湯で加熱して米の温度を保持し、アルファ化を
さらに促進するとともに米に吸水させる。この吸水した
米は熱湯槽9から小さな落差を持って隣接配置された第
2のネットコンベア17上に送り出される。この第2の
ネットコンベア17は図示の例では4個のロール10,
11,12.13に架張さ九ており、これらロールの少
なくとも1つの回転駆動により図示矢印方向に駆動され
ている。The boiling water tank 9 is equipped with a rice feeding bar conveyor 6, which is stretched between a pair of rolls 7 and 7, on which a number of bars 58 are attached at predetermined intervals. In other words, hot water is being supplied at a temperature of 100°C or close to it. The rice feeding bar conveyor 6 is driven in the direction of the arrow shown in the figure by rotationally driving at least one of the rolls 7, and moves the rice 29 fed into the hot water tank 9 into the hot water tank in almost fixed amounts, and boils the rice 29 into the hot water tank. The rice is heated with boiling water to maintain the temperature of the rice, further promoting gelatinization and allowing the rice to absorb water. This water-absorbed rice is sent out from the hot water tank 9 onto a second net conveyor 17 which is arranged adjacently with a small head. In the illustrated example, this second net conveyor 17 has four rolls 10,
11, 12, and 13, and is driven in the direction of the arrow in the figure by rotation of at least one of these rolls.
熱湯槽9と第2のネットコンベア17の上面との落差を
小さくしたのは熱湯槽9からの米29がネットコンベア
17の表面にべったりとつくのを防止するためである。The reason why the height difference between the hot water tank 9 and the top surface of the second net conveyor 17 is made small is to prevent the rice 29 from the hot water tank 9 from sticking to the surface of the net conveyor 17.
ネットコンベア17上の米29はまず、コンベア17の
上部の吹出管23aがら噴霧される湯または調味液供給
装置23からの例えば90℃前後の湯によって水分を補
給された後、クラッシャー20に到達する。クラッシャ
ー20はネットコンベア17の移動速度よりがなり速い
速度で図示矢印方向に回転されており、周囲に所定間隔
をおいて取付けられた羽根20aにょって送られてくる
ネットコンベア17上の米を前か
方および斜め上方へとばし、コンベア上に参なりの厚さ
に米をふわっとした状態に積み上げる。従って、クラッ
シャー20の羽根20aは回転時にその先端がネットコ
ンベア17の表面にほぼ接触する、または非常に接近す
るようにその長さが選定されている。上記したように、
熱湯槽9には本実施例では約10011の厚さで米が送
給されるから、熱湯槽9を通って第2のネットコンベア
17上に送給さ九てくる米の厚さは、水分を吸収するた
めに10anより若干厚くなる。この米はさらにクラッ
シャー20によって前方へとばされ、積み上げられて本
実施例では約15anの厚さとなった。このふわつと積
み上げられたコンベア上の米は1次に、コンベア17の
上側にy1Mj9を備えた第2の蒸煮部21に送られ、
ここでコンベア17の下側に配置さ九た蒸気吹出管15
がら吹出してくる例えば100℃あるいはそれより若干
低い低圧の高温蒸気により仕上げ蒸煮され、さらに、コ
ンベア17の上側に覆蓋19を備えた最終仕上げ部22
に送られる。この最終仕上げ(むらし)部22において
コンベア17の下側に配置された蒸気吹出管16から吹
出してくる101℃以上の低圧の高温蒸気により十分に
むらされ、光沢のあるふっくらとしたおいしい御飯に仕
上げられる。低圧の高温蒸気を使用したのは本発明者の
実験の結果。The rice 29 on the net conveyor 17 is first replenished with water by hot water sprayed from the blow-off pipe 23a at the top of the conveyor 17 or by hot water at around 90°C from the seasoning liquid supply device 23, and then reaches the crusher 20. . The crusher 20 is rotated in the direction of the arrow shown in the figure at a speed much faster than the moving speed of the net conveyor 17, and crushes the rice on the net conveyor 17 that is sent by blades 20a attached at predetermined intervals around the periphery. Float the rice to the front and diagonally upward, and stack the rice on the conveyor to a fluffy thickness. Therefore, the length of the blade 20a of the crusher 20 is selected so that the tip of the blade almost contacts or comes very close to the surface of the net conveyor 17 during rotation. As mentioned above,
In this embodiment, the rice is fed to the hot water tank 9 with a thickness of about 10011 mm, so the thickness of the rice fed through the hot water tank 9 and onto the second net conveyor 17 is determined by the moisture content. It becomes slightly thicker than 10an in order to absorb the This rice was further blown forward by the crusher 20 and piled up to a thickness of approximately 15 ann in this example. This fluffy rice on the conveyor is first sent to the second steaming section 21 equipped with y1Mj9 above the conveyor 17,
Here, nine steam outlet pipes 15 are placed below the conveyor 17.
A final finishing section 22 is provided with a lid 19 on the upper side of the conveyor 17.
sent to. In this final finishing (smoothing) section 22, the rice is sufficiently smoothed by low-pressure, high-temperature steam of 101°C or higher blown out from the steam blowing pipe 16 placed below the conveyor 17, resulting in glossy, fluffy, and delicious rice. It will be finished. The use of low-pressure, high-temperature steam was the result of the inventor's experiments.
高圧の蒸気を使用した場合よりも御飯がおいしく炊けた
からである。なお、低圧の蒸気は最高温度が100℃で
あるので、101℃以上にするために加熱器を使用し、
蒸気吹出口16からの約100℃の低圧蒸気をこの加熱
器で101℃以上の適当な温度、例えば110’C11
20℃あるいは150℃程度に加熱してからネットコン
ベア17上の米29に当てるようにする。このようにし
ておいしい御飯に仕上げられた後、飯米はぐし用クラッ
シャー25によりほぐされ1例えば次の御飯盛付は工程
へと払出される。This is because the rice was cooked more deliciously than when using high-pressure steam. Note that the maximum temperature of low-pressure steam is 100°C, so a heater is used to raise the temperature to 101°C or higher.
The low pressure steam of approximately 100°C from the steam outlet 16 is heated to a suitable temperature of 101°C or higher, for example 110'C11, using this heater.
The rice is heated to about 20°C or 150°C and then applied to the rice 29 on the net conveyor 17. After the delicious rice is finished in this manner, the rice is crushed by a rice crusher 25 and sent to the next process, for example, for the next serving of rice.
上記した米積み上げ用のクラッシャー20によって本実
施例ではコンベア17上の米29は150前後の厚さに
なる。ネットコンベア17の両端には第2図に示すよう
に米29がこぼれ落ちないようにするための一対のガイ
ド26が設けられている。このため、コンベア上の米2
9は積み上げられることと蒸気による蒸煮によって膨ら
むためにこれらガイド26に接触して移動することにな
る。米には粘り気があるからガイド26との接触による
摩擦力によって幅が1mもあるコンベア上の御飯に割れ
目、さけ目などが入り、蒸気の通りにむらが生じ、御飯
の仕上りが悪くなる恐れがある。従って、本実施例では
第2の蒸煮部21および最終仕上げ部22にそれぞれ米
送り出しバーロール27および28を設け、ネットコン
ベア17の移動速度よりも若干速くこれらバーロール2
7゜28を回転させ、米を割れ目、さけ目などが生じな
い状態でコンベア上を移動させ、かつ蒸気の通りをよく
するとともにむらなく通るようにしている。これらバー
ロール27.28は第2図に示すように回転軸27a、
28aに所定間隔を置いて先端部が回転方向に曲ったバ
ー27b、28bを取付けたもので、この際に各バーロ
ールに取付けられるバーは軸方向の取付は位置が同じに
ならないようにし、かつ他方のバーロールのバーの取付
は位置とも重ならないようにする、すなわち両バーロー
ルのすべてのバーが米の幅方向の異なる位置で米と接触
するようにすることが好ましい。バー27b、28bの
長さは第3図に示すように積み上げられた米29の上部
からその厚さの1/3ないし1/2の深さまで入るよう
に選定されることが好ましい。In this embodiment, the rice 29 on the conveyor 17 has a thickness of about 150 mm due to the rice stacking crusher 20 described above. As shown in FIG. 2, a pair of guides 26 are provided at both ends of the net conveyor 17 to prevent the rice 29 from falling out. For this reason, rice 2 on the conveyor
9 will move in contact with these guides 26 to expand due to stacking and steam cooking. Since rice is sticky, the frictional force caused by contact with the guide 26 may cause cracks and slits in the rice on the 1m wide conveyor, causing uneven passage of steam and resulting in poor quality of the rice. be. Therefore, in this embodiment, the second steaming section 21 and the final finishing section 22 are provided with rice delivery bar rolls 27 and 28, respectively, and these bar rolls are moved at a speed slightly higher than that of the net conveyor 17.
The rice is rotated 7°28 to move the rice on the conveyor without creating any cracks or cuts, and to improve the passage of steam and to make it pass evenly. As shown in FIG. 2, these bar rolls 27 and 28 have rotating shafts 27a,
Bars 27b and 28b, whose tips are bent in the rotational direction, are attached to bar 28a at a predetermined interval, and the bars attached to each bar roll must be installed at different positions in the axial direction, and It is preferable that the bars of the other bar roll are attached so that their positions do not overlap, that is, all the bars of both bar rolls come into contact with the rice at different positions in the width direction of the rice. The lengths of the bars 27b and 28b are preferably selected so that they penetrate from the top of the stacked rice 29 to a depth of 1/3 to 1/2 of its thickness, as shown in FIG.
本実施例では、さらに、熱湯槽9から送給されてくる位
置のネットコンベア17の下側に予熱部30が設けられ
ており、この予熱部30には低圧の高温蒸気、例えば1
00℃あるいはそれより若干低い温度の蒸気が吹出す蒸
気吹出管14があり、例えば米の品質が悪い場合などに
蒸気を吹出させてコンベア17上の米に当て、米の表面
の水分をとばすとともに米の温度を保持するようにして
いる。従って、この予熱部30は必ずしも設ける必要は
ないが、品質の悪い米の場合でも光沢のある、ふっくら
としたおいしい御飯に炊き上げることができる利点もあ
る。勿論、品質の良い米の場合に使用してもそれなりの
効果はある。In this embodiment, a preheating section 30 is further provided below the net conveyor 17 at a position where hot water is fed from the hot water tank 9.
There is a steam blowing pipe 14 that blows out steam at a temperature of 00°C or slightly lower. For example, when the quality of the rice is poor, the steam is blown out and applied to the rice on the conveyor 17 to remove moisture from the surface of the rice. This is to maintain the temperature of the rice. Therefore, although it is not necessary to provide the preheating section 30, it has the advantage that even if the rice is of poor quality, it can be cooked into glossy, fluffy, and delicious rice. Of course, it has certain effects even when used with high quality rice.
なお、蒸気吹出管4,14,15,16は蒸気管18、
弁31,32を介して図示しない蒸気源に接続されてい
る。In addition, the steam blow-off pipes 4, 14, 15, 16 are the steam pipes 18,
It is connected to a steam source (not shown) via valves 31 and 32.
御飯は、連続蒸煮では従来は全く想像もできな。Continuous steaming of rice was previously unimaginable.
かったふっくらとした、光沢のある、米のつぶれの殆ん
どない、ぐしゃぐしゃしていない、炊飯釜で炊いた御飯
と全く変わらない、あるいはそれ以上の出来ばえであっ
た。The rice was soft, fluffy, and shiny, with almost no crumbling or mushy rice, and it was just as good as, or even better than, rice cooked in a rice cooker.
このように、白変が良く、光沢のあるふっくらとした。In this way, it has good white discoloration and is glossy and plump.
しかも米のつぶれの殆んどないおいしい御飯に炊き上が
るのは、米芯を90℃前後に加熱してアルファ化を促進
した米をほぼ沸肺状態の熱湯に通し、米の温度を保持す
るとともに吸水をスムーズに行なわせた後、落差を小さ
くしてネットコンベア上に移し、このネットコンベア上
の米をクラッシャーによって前方へとばしてかなりの厚
さにふわつとした状態で積み上げ、次の仕上げ蒸煮およ
びむらし蒸煮において蒸気の通りを良くし、蒸気がむら
なく通るようにし、かつアルファ化した米をベーター化
させないようにしたことと、仕上げ蒸煮する際に、第2
の蒸煮部21で100℃以下の低圧高温蒸気で蒸煮し、
さらに最終仕上げ部22で101℃以上の低圧高温蒸気
でむらして仕上げしたためと考えられる。本発明者の実
験によれば、熱湯の温度を60℃より低くした場合には
、温度が低くなるに従い熱湯の吸収が悪くなり、しかも
ベーター化しておいしい御飯を炊き上げることができな
かった。上記熱湯の温度は常圧での値であり、従って、
100℃の熱湯とは常圧での最高温度を意味する。一方
、熱湯の温度だけを限定しても、最終仕上げ蒸煮での蒸
気の温度が低い場合にはおいしい御飯に炊き上がらなか
った。すなわち、最終仕上げ部22の蒸気の温度が10
1℃より低い場合には上記した白変が良く、光沢のある
ふっくらとした、いわゆる内軟外項の冷たくなってもお
いしく食べられる最高の御飯に炊き上がらなかった。蒸
気の温度の上限は特にないが130℃以上に高くしても
炊き上がった御飯の品質に実質的に変化がなかったこと
と、蒸気の効率が悪いので、101℃〜130℃の範囲
が好ましい。What's more, delicious rice with almost no lumps is produced by heating the rice core to around 90℃ to promote gelatinization, then passing it through boiling water at almost boiling water to maintain the rice's temperature. After smooth water absorption, the rice is transferred onto a net conveyor with a small drop, and the rice on this net conveyor is blown forward by a crusher and piled up to a fairly thick and fluffy state, which is then used for the next finishing steaming and In the steaming process, the passage of steam was improved, the steam passed through evenly, and the pregelatinized rice was prevented from turning into beta.
Steamed with low-pressure high-temperature steam of 100°C or less in the steaming section 21 of
Furthermore, it is thought that this is because the finish was unevenly finished using low-pressure high-temperature steam of 101° C. or higher in the final finishing section 22. According to the inventor's experiments, when the temperature of the hot water was lower than 60°C, the lower the temperature, the worse the absorption of the hot water became, and moreover, it turned into beta, making it impossible to cook delicious rice. The temperature of the hot water above is the value at normal pressure, therefore,
100°C boiling water means the highest temperature at normal pressure. On the other hand, even if only the temperature of the boiling water was limited, if the temperature of the steam during the final steaming was low, the rice could not be cooked deliciously. That is, the temperature of the steam in the final finishing section 22 is 10
If the temperature is lower than 1°C, the above-mentioned white discoloration will occur, and the best rice will not be cooked, which is glossy and fluffy, with so-called inner, soft and outer layers that can be eaten deliciously even when it gets cold. There is no particular upper limit for the steam temperature, but a range of 101°C to 130°C is preferable because there was virtually no change in the quality of the cooked rice even if the temperature was raised to 130°C or higher, and the efficiency of steam is poor. .
なお、熱湯の温度の調整および仕上げ蒸煮の蒸気の温度
の調整によって炊き上がった御飯の状態をある程度変え
る(若干硬めの御飯あるいは若干軟かめの御飯のように
)ことができるので、用途に応じて温度を設定出来る利
点もある。また、第2の蒸煮部21と最終仕上げ部22
とを覆蓋によって区分しなくても上記したおいしい御飯
に炊き上がった。By adjusting the temperature of the boiling water and the temperature of the steam in the final steaming process, you can change the state of the cooked rice to some extent (like slightly harder rice or slightly softer rice), so the temperature can be adjusted depending on the purpose. There is also the advantage of being able to set In addition, a second steaming section 21 and a final finishing section 22
The delicious rice described above was cooked even without separating the rice with a lid.
なお、味付は御飯を炊き上げる場合には、上記した湯ま
たは調味液供給装置23から湯の代りに例えば90℃前
後に加熱した調味液あるいは香味液を噴霧して水分を補
給することにより所望の味付けあるいは香味付き御飯に
炊き上げることができる。また、米積み上げ用クラッシ
ャー20と第2の蒸煮部21との間に具供給装置24を
設け、積み上げられる米に適当な具を投入することによ
り、所望の混ぜ御飯を炊き上げることができる。Note that when cooking rice, seasoning can be done as desired by spraying a seasoning liquid or flavoring liquid heated to around 90° C. instead of hot water from the hot water or seasoning liquid supply device 23 to replenish moisture. It can be cooked into seasoned or flavored rice. In addition, a topping supply device 24 is provided between the rice stacking crusher 20 and the second steaming section 21, and desired mixed rice can be cooked by adding appropriate toppings to the stacked rice.
上記実施例において1、第1の蒸煮部6の上記吹出管4
は実際には約100℃の低圧高温蒸気を下側へ吹き出し
て底部の覆いで上方へ向け、第1の蒸煮部6全体に蒸気
をこもらせてこの部分の温度が下がらないように構成さ
れている。しかし、本発明はこれに限定されるものでは
ない。In the above embodiment, 1, the blowout pipe 4 of the first steaming section 6;
Actually, it is constructed so that low-pressure, high-temperature steam of approximately 100°C is blown out to the bottom and directed upward by a cover at the bottom, and the steam is trapped throughout the first steaming section 6 to prevent the temperature of this section from dropping. There is. However, the present invention is not limited thereto.
また、上記実施例では、御飯を炊き上げる場合を例にと
って説明したが、本発明は例えばせんべいのような米菓
の生地となる飯米を炊き上げる場合にも適用できる。米
菓の生地をつくる場合には、米の吸水率が御飯の場合よ
り10%程度少ない55%程度であるので、熱湯槽9を
移動させる時間を短かくして米の吸水率を御飯のときよ
り少ない55%程度とし、後は上記した御飯の場合と同
様に炊き上げ、炊き上がった生地の飯米を別の工程で練
ってしんこにすればよい。本発明の方法および装置によ
ればかなりのくず米でも良好に炊き上げることができる
ので、米をいったん粉にひく必要がなく、非常に効率良
く、米菓の生地となる飯らとしたおいしい御飯、あるい
は米菓の生地となる飯米を短時間の内に何等特別の附帯
設備を必要とすることなく容易に炊き上げることができ
るから、炊飯容量が限定される欠点は除去され、エネル
ギ効率が良く、また多種類の附帯機器を使用する必要も
ないから経済面でもすぐれている。また、比較的狭い場
所に設置することができるから設置場所の問題もない。Further, in the above embodiments, the case where rice is cooked is explained as an example, but the present invention can also be applied to the case where cooked rice, which becomes the dough for rice crackers such as rice crackers, is cooked. When making dough for rice crackers, the water absorption rate of rice is about 55%, which is about 10% lower than that of rice, so the time to move the boiling water tank 9 is shortened so that the water absorption rate of rice is lower than that of rice. Make it about 55%, and then cook it in the same way as for the rice mentioned above, and then knead the cooked rice in a separate process to make it into shinko. According to the method and apparatus of the present invention, even a large amount of waste rice can be cooked well, so there is no need to grind the rice into flour, and the method and apparatus of the present invention can be used to cook delicious rice, which is used as dough for rice crackers, very efficiently. Alternatively, the rice that becomes the dough for rice crackers can be easily cooked in a short time without the need for any special incidental equipment, which eliminates the disadvantage of limited rice cooking capacity and improves energy efficiency. It is also economical because it does not require the use of many types of auxiliary equipment. Furthermore, since it can be installed in a relatively narrow space, there is no problem with the installation location.
さらに、味付け、香味付は御飯、混ぜ御飯あるいは米菓
の生地となる飯米等が自動的につくれるので相当な省力
化となる等の多くのすぐれた利点がある。かくして、給
食センターや大現模な食堂、あるいは米菓製造産業等に
適用してその作用効果は顕著なものがある。Furthermore, seasoning and flavoring can automatically make rice, mixed rice, or cooked rice that becomes the dough for rice crackers, which has many excellent advantages, such as considerable labor savings. Thus, it can be applied to school lunch centers, large-scale cafeterias, or the rice cracker manufacturing industry, and its effects are remarkable.
なお、上記実施例は本発明の単なる例示にすぎず、従っ
て必要に応じて種々の変形、変更がなし得ることはいう
までもない。例えば、洗米を第1のネットコンベア3で
移送されながら加熱し、アルファ化を促進させたが、堅
型蒸煮機のような他の手段で洗米を加熱し、アルファ化
した後熱湯槽9に送給する(ベルトコンベア等の移送手
段によっても、直接でもよい)ようにしてもよいことは
勿論である。また、洗米を直接熱湯槽9に送給し、ここ
で加熱、アルファ化、および吸水を行なっても上記実施
例と同様のおいしい御飯あるいは米菓の生地となる飯米
を得ることが可能である。また、熱湯槽内にバーコンベ
アを使用して米を熱湯中に浸しながら移送させたが、他
の手段を使用してもよい。さらに、装置全体の構成、形
状、寸法あるいは各ネットコンベア、クラッシャー、バ
ーロール等の構成、形状、寸法等も必要に応じて適宜変
更できることは勿論である。It should be noted that the above embodiments are merely illustrative of the present invention, and therefore, it goes without saying that various modifications and changes can be made as necessary. For example, while the washed rice is heated while being transferred by the first net conveyor 3 to promote gelatinization, the washed rice is heated by other means such as a vertical steamer, and after being gelatinized, it is sent to the boiling water tank 9. Of course, it is also possible to supply the material (either by a conveying means such as a belt conveyor or directly). Furthermore, even if the washed rice is directly fed to the hot water tank 9 and heated, pregelatinized, and water absorbed there, it is possible to obtain delicious cooked rice or rice that can be used as dough for rice crackers similar to the above embodiment. Further, although a bar conveyor was used in the boiling water tank to transfer the rice while soaking it in the boiling water, other means may be used. Furthermore, it goes without saying that the configuration, shape, dimensions, etc. of the entire apparatus or the configuration, shape, dimensions, etc. of each net conveyor, crusher, bar roll, etc. can be changed as necessary.
第1図は本発明による連続蒸煮炊飯装置の一実施例を示
す概略側面図、第2図および第3図は第1図のバーロー
ルの詳細を例示する平面図および側面図である。FIG. 1 is a schematic side view showing an embodiment of the continuous steaming rice cooking apparatus according to the present invention, and FIGS. 2 and 3 are a plan view and a side view illustrating details of the bar roll shown in FIG. 1.
Claims (1)
温水を貯留することの出来る高温水貯留手段とを備え、
高温の蒸気を浴びた穀類に高温水を吸水させてから高温
の蒸気を浴びせて炊飯するべく構成すると共に、温度調
節によって炊き上がった御飯の硬さを変えることが出来
るように構成してなる蒸煮炊飯装置。Equipped with a steam supply means capable of supplying high-temperature steam and a high-temperature water storage means capable of storing high-temperature water,
A steamer that is constructed so that grains that have been exposed to high-temperature steam absorb high-temperature water and then are exposed to high-temperature steam to cook rice, and that the hardness of the cooked rice can be changed by adjusting the temperature. Rice cooking device.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP16550686A JPS6211418A (en) | 1986-07-16 | 1986-07-16 | Steam rice cooking apparatus |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP16550686A JPS6211418A (en) | 1986-07-16 | 1986-07-16 | Steam rice cooking apparatus |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS6211418A true JPS6211418A (en) | 1987-01-20 |
Family
ID=15813685
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP16550686A Pending JPS6211418A (en) | 1986-07-16 | 1986-07-16 | Steam rice cooking apparatus |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6211418A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6211415A (en) * | 1986-07-16 | 1987-01-20 | 株式会社ヰセキエンジニアリング | Steam rice cooking apparatus |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6012945A (en) * | 1983-07-05 | 1985-01-23 | Horiken Kogyo Kk | Continuous treatment of grain and device therefor |
JPS6211415A (en) * | 1986-07-16 | 1987-01-20 | 株式会社ヰセキエンジニアリング | Steam rice cooking apparatus |
-
1986
- 1986-07-16 JP JP16550686A patent/JPS6211418A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6012945A (en) * | 1983-07-05 | 1985-01-23 | Horiken Kogyo Kk | Continuous treatment of grain and device therefor |
JPS6211415A (en) * | 1986-07-16 | 1987-01-20 | 株式会社ヰセキエンジニアリング | Steam rice cooking apparatus |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6211415A (en) * | 1986-07-16 | 1987-01-20 | 株式会社ヰセキエンジニアリング | Steam rice cooking apparatus |
JPH0512928B2 (en) * | 1986-07-16 | 1993-02-19 | Iseki Foods Eng Kk |
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