JP3234155B2 - Stirring device in rice cooker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an apparatus for stirring rice soaked in a rice cooker.

[0002]

2. Description of the Related Art In a batch type continuous rice cooker (system), immersed rice supplied and supplied into a rice cooker is laminated in a rice dispenser through a washing and immersion step, and water is absorbed and the surface of the rice grain is also absorbed. Moisture is attached and the weight is increasing.

[0003] When the immersed rice in the above state is put into a hopper and continuously supplied into a rice cooker from a certain height and dropped,
Since the hopper has a tapered funnel shape, the rice grains are piled up from the center of the feeding section in the rice cooker to the outside with a certain angle of repose (about 33 degrees), and the center and the bottom are pressurized. In this case, the distance between the rice grains is narrow and the density is high. There are two methods for water injection before or after rice distribution, and in each case, the state of the immersed rice in the rice cooker after rice distribution and water injection is as shown in FIGS. 4 (A) and (B). Become.

[0004] In the state of Fig. 4A, as described above, the immersed rice is laminated in a mountain-bend shape from the center of the rice cooker to the side under a condition that the rice is pressurized to a certain degree. In the case of rice, the distance between rice grains is close, and the space ratio is small. In such a state, the heat transmitted to the rice cooker surface during rice cooking becomes difficult to be transmitted to the immersed rice in each part of the rice cooker via the injected water 15 as a medium, and the expansion rate of rice grains during rice cooking is suppressed, Problems such as deterioration of the cooked state occur.

[0005] Further, when there is a temperature difference between the immersed rice that has been distributed and the water or hot water that has been poured, the immersed rice that has been distributed and injected with water has a temperature difference due to each part of the rice cooker, such as the upper and lower parts. In the rice cooking (heating) process, the time that heat transmitted from the outer surface of the rice cooker to the inner surface is further transferred to the immersed rice in each part of the rice cooker through water in the rice cooking (heating) process, since the temperature distribution is not uniform. There is a problem that the degree of formation, swelling, and retained moisture (the state of the cooked food) varies and the cooked food is not uniformly cooked.

In the case where the moisture adhesion rate on the rice grain surface is high, or in the case where the cross-sectional shape is an elongated ellipse like outer rice,
Compared to a swollen elliptical shape like domestic rice, it is harder to slide on a mountain-like slope, so the mountain-like height increases, and FIG.
As shown in (B), the top of the mountain may protrude from the water injection surface. In this state, in addition to the problem described with reference to the state of FIG. 4 (A), in addition, the immersed rice in the portion protruding from the water injection surface loses the water injection effect, and loses the heat transfer effect during rice cooking. For this reason, there is a problem that a core remains after cooking rice at least in the immersed rice at the protruding portion.

[0007] In order to solve the above-mentioned problems, it is necessary to perform a stirring step of the immersed rice in the rice cooker after the rice dispensing and after the rice dispensing step and before the rice heating step.

[0008] Conventionally, as a method for stirring a steeped rice immersed in a rice cooker, a method of swinging a water injection nozzle disclosed in Japanese Utility Model Publication No. 60-25952 to break the mountainous state of the immersed rice in the rice cooker is used. There is. In addition, there are stirring methods by a horizontal movement method of the stirring tool and a rotating method of the stirring tool.

[0009]

In the conventional method of swinging a water injection nozzle, a mountainous state can be broken, but the inside of the laminated rice cannot be agitated. There is a problem that the rice lamination cannot be made into a coarse state with a porosity, so that the temperature of each part of the lamination does not become uniform during rice cooking, and as described above, the rice does not become uniform.

[0010] The horizontal movement method of the stirrer and the rotation method of the stirrer are as follows. Stir the immersed rice in the rice cooker layered in a mountain-like shape by the rice distribution and water injection step, and reduce the porosity between rice grains from dense to coarse. Thus, the temperature distribution of each part can be made uniform. However, in the horizontal moving method of the stirrer, the stirring is insufficient, and the laminating surface of the immersed rice after the stirring becomes flat. Some projections are formed by being brought close.

When the rice cooker is heated by the heating device, the heat transmitted to the inner surface of the rice cooker reaches the core of the immersed rice through water as a medium.
Looking at the distribution of the immersed rice in the rice cooker where heat of 0 degrees or more is transmitted and pregelatinized water absorption and swelling, it is transmitted to the central upper surface over time, but the central upper surface of the laminated surface rises. Because it takes time for the heat to reach the upper surface of the center, the water near the inner surface of the rice cooker completely evaporates, producing kogation on the rice, and the kogation forms a partition, and further heat is generated. Difficult to convey and worsens the cooking of the central upper surface.

Depending on the shape and size of the rice cooker, it may take time to transfer the heat of the immersed rice in the rice cooker to the upper central portion of the lamination center. In such a case, even when the laminating surface is flat, as in the case of the horizontal movement method of the stirrer, the farthest part of the laminating upper surface, which transmits heat, is cooked more watery and swollen than the other parts.

The present invention solves the above-mentioned problems, and transfers the heat to the core of the immersed rice in the central part of the upper surface of the immersed rice in the rice cooker as much as possible so that the whole is cooked uniformly. Increase the rate to make it rough, shorten the distance between the inner surface of the rice cooker and the center of the top surface of the immersed rice, and reduce the time required for each immersed rice core to rise to 90 degrees or more. It is intended to provide a device.

[0014]

Means for Solving the Problems In a batch-type continuous rice cooking system in which rice is immersed and poured into a rice cooker and then fed to a heating device to cook rice, the rice is transferred and stopped by a rice cooker transfer means such as a conveyor after rice is injected. A stirring arm provided at the end with a stirrer having a lifting means fixed to an upper frame of the cooked rice cooker and provided with elevating means for vertically moving up and down opposite to the opening of the cooker;
Swinging drive means for swinging the stirring arm with the shaft stopper of the stirring arm as a fulcrum, and the stirrer is inserted into the immersed rice in the rice cooker by the lowering of the stirrer by the elevating means, By oscillating the agitator by the oscillating drive means to oscillate the stirrer, it is possible to stir the dipped rice.

[0015] In the stirring device, the stirring tool is provided with a stirring elevating means which can be finely moved up and down after being inserted into the immersed rice in the rice cooker, so that the stirring tool can be swung and the stirring can be performed vertically. And

In the stirring device, a stirring tool is detachably attached to a tip of the stirring arm.

[0017]

Embodiments of the present invention will be described with reference to the drawings. A draining rice distributing device 2 is disposed below an opening below a dipping rice immersion tank 1, and a rice cooker 4 is transported below the draining rice distributing device 2 by a rice cooker transferring means such as an intermittently rotating conveyor 3. The configuration that comes off and stops is the same as the conventional device.

A water injection nozzle 5 is provided in the rice cooker 4a, the tip of which is stopped in the vicinity of the rice draining and distributing apparatus 2, and a predetermined amount of immersed rice is dropped from the immersion tank 1 to drain the rice. A predetermined amount of water required for rice cooking is injected into the rice cooker 4a stopped from the water injection nozzle 5.

When draining by the draining rice dispensing apparatus 2 is completed, the shutter opens and the immersed rice falls into the rice cooker 4a. When the fall is completed, the conveyor 3 rotates and the rice cooker 4a is rotated.
Is transported below the water supply unit 6. A new empty rice cooker 4a is conveyed below the draining rice dispensing apparatus 2, and the conveyor 3 stops rotating.

When the new rice cooker 4a comes under the draining rice distributing apparatus 2 and the conveyor 3 stops, the water replenishing apparatus 6 stores the rice immersed rice and water and transports the rice cooker. 4
a is provided at a position where it stops downward. The rice cooker stopped below the water supply unit 6 is designated as 4b.

The water replenishing device 6 is operated only when rice is not distributed in the rice cooker 4b by an instruction from a controller (not shown).
Water is additionally supplied by the water injection nozzle 7. The rice cooker 4 is continuously carried and carried away, but when switching the type of rice to be cooked in the rice cooker 4, the rice is sent to the rice cooker 4 for a while without being distributed. In this case, since the water injection nozzle 5 injects only an amount of water necessary for cooking rice, if the rice cooker to which the rice is not distributed is directly sent to the heating device, the rice cooker will be cooked empty. Water is replenished with the water injection nozzle 7, and the rice cooker containing sufficient water is sent to the heating device to prevent empty cooking.

When the immersed rice and water 15 are stored in the next rice cooker 4a, the conveyor 3 rotates again and a new rice cooker 4a is rotated.
a is conveyed below the draining and distributing apparatus 2, the conveyor 3 stops, and the new rice cooker 4a stops. The previous rice cooker 4a stops below the water replenishing device 6, and becomes the rice cooker 4b. The rice cooker 4b is sent to the stirring device 8 and stopped. This stopped rice cooker is designated as 4c.

The stirring device 8 has one end of a stirring arm 9 axially fixed to a frame 11a of the rice dispensing and pouring device, and is rotatably hung with the axial fixing portion 12 as a fulcrum. A cylinder 9a is built in the stirring arm 9. I do. The one end of the cylinder of the cylinder 9a may be directly fixed to the frame 11a of the rice dispensing and pouring device to form a stirring arm.

The support shaft 9b is connected to the rod of the cylinder 9a, and one end of the stirrer 10 is detachably fixed to the lower end of the support shaft 9b.

The rear end of the other cylinder 13 is axially fixed to the other frame 11b of the rice dispensing and pouring device so as to be horizontal, and the distal end of the rod 13a which advances and retreats from the distal end is axially fixed to the middle of the stirring arm 9.

When the rice cooker 4c stops immediately below the stirrer 10, the rod of the cylinder 9a extends and the stirrer 10 enters the rice cooker 4c.
Repeats the oscillating movement of pushing and pulling the stirring arm 9 by repeating expansion and contraction, and swings the stirring arm 9 around the shaft stopper 12 as a fulcrum. By the swing of the stirring arm 9, the stirring tool 10 swings in the rice cooker 4c to stir the immersed rice,
Break down the mountain-like mountain and improve the porosity of the immersed rice. 14
Is the layered rice before stirring. Instead of the cylinder 13, the stirring arm 9 may be swung by a crank mechanism operated by a motor.

Since the stirrer 10 swings in an arc with the shaft stopper 12 as a fulcrum, a depression 16 is formed at the center of the upper surface of the laminated and immersed rice R after stirring, as shown in FIG. The recess 16 facilitates the transfer of heat from the heating device to the central portion of the upper surface, where it takes the longest time for the heat transmitted from the heating device to the inside of the rice cooker to reach the immersed rice in the rice cooker via water. It can be made into rice with uniform alpha, swelling and water retention.

The swing time of the stirrer 10 is controlled by the type and amount of immersed rice in the rice cooker, and in the case of mixed rice, the preferred time is controlled by the type of "gu" and the mixing ratio with the immersed rice. (Not shown) to each cylinder and control by controlling the cylinder.

The swing of the stirrer 10 may be performed while slightly moving the rod of the cylinder 9a of the stirring arm 9 up and down, that is, while slightly moving the rod up and down.

The inside of the rice cooker 4c is stirred for a predetermined time, the rod 13a stops moving forward and backward, the rod of the cylinder 9a shrinks and the stirrer 10 rises, and the rice cooker 4c is conveyed to a heating device (not shown). .

The rice distribution and water injection into the rice cooker 4a, the water injection into the rice cooker 4b, and the internal stirring of the rice cooker 4c are performed within the same stop time of the conveyor 3 that rotates intermittently.
The shift to the next step of a, 4b, and 4c is performed simultaneously.

The stirrer 10 has a plurality of tips in the drawing, and when the stirrer 10 is stirred by the swing of the stirrer arm 9 to stir the immersed rice, the resistance of the immersed rice and water is reduced. ing.

The stirrer is not limited to the stirrer 10. FIG.
(A), a stirrer 18 having a plurality of through holes 17 may be used. When the stirrer 18 is swung, a part of the air between the rice washes in the rice cooker passes through the through-holes 17, so that the resistance of the stirrer 18 due to the air and the immersed rice is reduced.

As shown in FIG. 6B, a stirrer 20 provided with a plurality of through holes 19 may be provided with two downwardly inclined folds 21 at the lower end. It is preferable to provide a plurality of through holes 22 also in the fold 21. When this stirrer 20 is swung, the lower immersed rice in the rice cooker is lifted by the folds 21 so that the stirrer is well stirred.

Further, as shown in FIG. 6C, a stirrer 24 having a shape in which a plurality of arcuate steel wires 23 are vertically connected may be used. This stirs the soaked rice by swinging, similar to stirring eggs, cream, etc. in cooking.

The stirrer according to any of the embodiments can swing, and if it can be rotated around a vertical line by a known method, it can swing while rotating to enhance the stirring effect. In the case of, it can be used for stirring the round pot by rotating only.

As shown in FIG. 7, before distributing rice to the rice cooker 4a without the water supply and replenishing device 6, water is supplied to the rice cooker 4a with an amount of water necessary for rice cooking by the water injection nozzle 5, and the rice cooker is already supplied with rice. 4a is sent to the stirring means 8, and if rice is not distributed, the water is further supplied and injected by the water injection nozzle 5 in accordance with an instruction from a controller (not shown).
The rice cooker 4a may be sent to a heating device (not shown).

The stirring device 8 in the rice cooker is shown in FIGS.
The stirrer 8 may be used as one independent device instead of being incorporated in the same device as the immersion tank and the draining rice distributing device as shown in FIG.

[0039]

The rice cooker stirring apparatus according to the present invention is a rice cooker with a stirrer-like dense rice layer supplied into a rice cooker by a rice distributing and watering step of a batch continuous rice cooking system. Raise the porosity to make it rough, uniform the temperature distribution in the rice cooker where rice was poured and poured, and efficiently transfer heat to immersed rice using water as a medium when cooking rice with a heating device. Cooks rice with less unevenness. The stirrer in the rice cooker according to the present invention forms a depression in the central upper surface portion of the immersed rice laminated surface of the rice cooker by the swinging operation of the stirrer, in addition to the stirring effect of the known stirrer, and performs the stirring stirring. Therefore, the heat transmitted from the heating device to the inner surface of the rice cooker is transferred to the immersed rice inside the rice cooker using the water in the rice cooker as a medium, and it takes the most time to heat the rice grain core and cook rice. The immersed rice is cooked in the direction of the inner surface of the rice cooker with good heat transfer, so that the immersed rice in the rice cooker is more uniformly pregelatinized, and the rice swells evenly and cooks rice with a uniform water content. Raising rice can be done.

[Brief description of the drawings]

FIG. 1 is a front view of a rice distribution and water injection device provided with a stirring device according to the present invention.

FIG. 2 is a front view of the stirring device.

FIG. 3 is a side view of the stirring device.

FIG. 4 is an explanatory diagram of a laminated state of immersed rice before stirring.

FIG. 5 is an explanatory diagram of a state of lamination of immersed rice after stirring.

FIG. 6 is a perspective view of a stirrer.

FIG. 7 is a front view of a rice distribution and water injection device according to another embodiment provided with a stirring device according to the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Immersion tank 2 Draining rice distribution apparatus 3 Conveyor 4 Rice cooker 5 Water injection nozzle 6 Water injection replenishment apparatus 7 Water injection nozzle 8 Stirrer 9 Stirring arm 10 Stirrer 11 Frame 12 Axle stop 13 Cylinder 14 Laminated rice 15 Water 16 Depression 17, 19 , 22 Through hole 18, 20 Stirrer 21 Fold 23 Steel wire 24 Stirrer

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-7-275126 (JP, A) JP-A-7-281 (JP, A) JP-A-5-293038 (JP, A) 27562 (JP, B2) Japanese Patent Publication No. 59-33381 (JP, B2) Jikken Hei 1-441443 (JP, Y2) Jikken 49-37976 (JP, Y1) Jikgyo Sho 44-21991 (JP, Y1) (58) Field surveyed (Int. Cl. ⁷ , DB name) A47J 27/14

Claims (2)

(57) [Claims] 1. A batch type continuous rice cooking system in which rice immersed in a rice cooker is distributed, poured into a rice cooker, and sent to a heating device to cook rice.
Te is transferred by cooking pot transfer means after distribution rice water injection locked shaft above the frame of the cooking kettle was stopped, provided at the tip of the stirring device having a lifting means for lifting up and down in opposition to the opening of the cooking pot A stirring arm, a swinging drive means for swinging the stirring arm around a shaft stopper of the stirring arm, and a stirrer which is inserted vertically into the immersed rice in the rice cooker,
And a stirrer raising / lowering means that is movable. The lowering of the stirrer by the raising / lowering means causes the stirrer to be inserted into the immersed rice in the rice cooker, and the stirrer arm to be rocked by the rocking drive means. To stir the stirrer, and the stirrer by the stirrer
The by fine movement up and down, the immersion rice the rice kiln possible to perform stirring break and the rice pot in the stirring leveling device. Wherein the cooking pot according to claim 1, mixing tool is characterized by comprising removably attached to stirring arms 攪
Stirring device .