JPS6142544B2 - - Google Patents

Description

[Detailed Description of the Invention] Technical Field This invention relates to a continuous steaming machine used to manufacture brown rice flour, which is a raw material for bread, udon, soba, and various other foods. To provide a compact continuous steaming machine capable of roasting food without destroying it, efficiently processing a large amount of food, and being compact.

Embodiment Hereinafter, an embodiment embodying the present invention will be described with reference to the drawings. 1 is a continuous steaming machine;
A chimney 3 is opened at the center of the upper surface of the outer case 2. Reference numeral 4 denotes a plurality of ventilation holes provided at the lower side of the outer case 2, which communicate the inside and outside of the case 2. Reference numeral 5 denotes a partition plate provided near the bottom of the outer case 2, which partitions the upper and lower parts of the case 2, and is provided with a plurality of through holes 6 over its entire surface.

Reference numeral 7 denotes a rotating shaft whose upper end is rotatably supported on the side of the chimney 3 and its lower end is rotatably supported at the center of the lower surface of the outer case 2. At its lower end, two chain sprockets 8 and 9 are mounted in two stages, upper and lower. The mating is fixed. 1
Reference numeral 0 denotes a rotating shaft whose upper and lower ends are rotatably supported on the upper and lower surfaces of the external case 2 at a distance slightly larger than the radius of a plate 20, which will be described later, from the rotating shaft 7; A chain sprocket 11 is fitted and fixed at the same height position as the chain sprocket 8. A chain (not shown) driven by a drive means (not shown) such as an electric motor having a speed reduction mechanism is hung on the chain sprocket 9, and a chain 12 is also hung between the chain sprockets 8 and 11. ing. Therefore, when the rotating shaft 7 is rotationally driven by the driving means, the rotating shaft 10 is rotated accordingly.
is rotated at the same speed as the rotating shaft 7. Further, above the external case 2, heat dissipation fins 7a and 10a are provided at the upper end portions of the rotating shafts 7 and 10, respectively.

Reference numeral 13 denotes a gas burner as a heating means that protrudes from the outside of the outer case 2 through the side surface of the case 2 and is capable of ejecting fuel gas from a plurality of combustion holes 14 provided on the upper surface. A pot 15 for adjusting firepower is provided on the outside of the case 2.

Reference numeral 16 denotes an internal case placed and fixed on the partition plate 5 via a support stand 16a, and the rotating shaft 7,
10 are penetrated through each plate, and an airflow suppression plate 26, which will be described later, protrudes between the plates 20, is provided on the inner circumferential surface.

Reference numeral 17 is a communication tube whose upper and lower ends penetrate through the bottom surface of the inner case 16 and the partition plate 5, and communicates between the interior of the inner case 16 and the lower part of the partition plate 5.

Reference numeral 20 denotes plates that are passed through the rotating shafts 7 and 10 in 15 steps each and fixed to the inner case 16 via a support member 19, and are alternately overlapped between the rotating shafts 7 and 10. Reference numeral 21 denotes a through hole provided in the central portion of the plate 20, on a line connecting the rotating shaft 7 and the rotating shaft 10, in a portion overlapping with the plate 20 directly below, and also provided in the lowest plate 20.

27 is a rotating arm whose central part is fixed to the rotating shafts 7, 10 and rotates on the plate 20 along with the rotating shafts 7, 10, and an appropriate number of arms are mounted on both sides of the rotating shafts 7, 10. The guide member 22 is the rotary arm 27
The plate 20 is fixed obliquely to the top surface of the plate 20 so as to rub against each other. The guide members 22 are arranged at different distances from the rotating shaft 7 or 10. Note that the guide member 22 is
In the figure, only the topmost tray and the next tray 20 are shown. Reference numeral 23 is an introduction tube whose upper end opens above the outer case 2, and whose lower end passes through the outer case 2 and the inner case 16 and connects to the uppermost plate 2.
It is opened above the outer periphery of 0.

Reference numeral 24 denotes a guide gutter disposed below the bottom plate 20, the base end of which is located below the through hole 21, and the tip thereof directed obliquely downward from the base end to the inner case 16. and passes through the outer case 2 and projects outward from the outer case 2.

Next, the operation of the roasting machine configured as described above will be explained.

Now, when the rotating shaft 7 is rotated by the driving means, the rotating arm 27 is rotated, and each guide member 22
are rotated about the rotating shaft 7 in the direction of the arrow in FIG. 2, respectively. The rotation of the rotating shaft 7 is transmitted to the rotating shaft 10 by the chain 12, and the rotating shaft 10
Along with this, the rotating arm 27 and the guide member 22 are rotated. The rotating arm 27 rotates at a speed of about 10 revolutions per minute. Furthermore, when the gas burner 13 is ignited, the internal case 16 is heated;
An updraft occurs inside. This rising air current is caused by the outside air introduced into the bottom of the outer case 2 from the ventilation hole 4, guided into the inner case 16 through the communication pipe 17 and heated, and then ascended through the gap between the overlapping plates 20 and passed from the introduction tube 23 to the outside. Case 2 This is what flows out to the outside. In addition, outside air is supplied to the gas burner 13 from the ventilation hole 4 through the through hole 6 of the partition plate 5.
The combustion exhaust gas of the gas burner 13 is in the external case 2.
The air is discharged from the space between the inner case 16 and the outer case 2 through the chimney 3 to the outside of the outer case 2.

In this state, brown rice soaked in water for about 30 minutes in advance is supplied from the introduction tube 23 to the uppermost plate 20 fixed to the inner case 16. This supply amount is approximately 3 kg per minute. The brown rice supplied to the outer periphery of the uppermost plate 20 is gradually moved in the direction of the rotating shaft 10 while being stirred on the plate 20 by the guide member 22.

When the brown rice reaches the vicinity of the rotating shaft 10, the brown rice is transferred to the lower plate 2 which is passed through the rotating shaft 7 from the through hole 21 by the innermost guiding member 22a.
0 is dropped on the outer periphery. Thereafter, the brown rice is gradually moved in the direction of the rotating shaft 7 while being stirred on the plate 20 by the guide member 22 of the plate 20 in the same manner as described above. Then, it is dropped from the through hole 21 in the center of the dish 20 to the outer peripheral part of the dish 20 below. In this way,
The brown rice is moved to the lowest plate 20.

Here, the time required for the brown rice dropped onto the outer periphery of the plate 20 to be moved to the vicinity of the rotating shaft 10 or 7 and fall onto the lower plate 20 is about one and a half minutes. Therefore, it takes about 45 minutes for the brown rice supplied from the introduction tube 23 to the top plate 20 to reach the bottom plate 20.

In this way, brown rice containing water is placed in 2 plates of 30 layers.
It is steamed and roasted while being stirred. The brown rice that has reached the lowest plate 20 is dropped from the through hole 21 into the outlet gutter 24 by the guide member 22a, and is guided to the outside of the outer case 2.

Then, this roasted brown rice was made into special public
44135, or by processing it into powder using a grinder known in Japanese Patent Publication No. 55-1098, brown rice flour, which can be used as a raw material for bread, udon, soba, soup, and other various foods, can be produced.

Now, the continuous steaming machine 1 as described above adjusts the pot 15 to heat the inside of the internal case 16 from 100 to 100 degrees.
When the brown rice is kept at about 150°C and soaked in water is supplied from the introduction cylinder 23, this brown rice is steamed and roasted. At this time, since the brown rice is constantly stirred by the guide member 22, the endosperm inside the brown rice is evenly gelatinized. In addition, the pericarp of brown rice, which is rich in vitamins, is roasted at a relatively low temperature without destroying its tissue, so by grinding it, you can obtain brown rice flour that retains the vitamins contained in brown rice. I can do it.

Furthermore, this continuous steaming machine 1 can automatically and continuously obtain roasted brown rice from the extracting body 24 by continuing to supply brown rice at a constant rate from the introduction tube 23, so that this continuous steaming If the roasting machine 1 is operated continuously, a large amount of brown rice can be efficiently roasted, and the plates 20 can be stacked vertically in many stages so as to alternately overlap each other at positions corresponding to the two rotating shafts 7 and 10. Possibly inner case 1
To efficiently arrange the plates 20 while ensuring a movement space for the heated upward airflow at 6, to secure the residence time in the inner case 16 necessary for roasting the roasted object, and to downsize the device. I can do it. Since each plate 20 is covered with an internal case 16 and employs an indirect heating method, soot generated from the gas burner 13 does not adhere to the brown rice.

In the above embodiment, roasting of brown rice was explained, but this continuous steamer 1 can also roast fir rice in the same way, and can also be used to roast rice such as gravy, other confectionery, etc.
It can be applied to bean processing, steaming and roasting of dried foods, etc.

Effects As detailed above, this invention can efficiently roast a large amount of brown rice without contaminating the roasted object due to indirect heating and without destroying the vitamins contained in brown rice. At the same time, the axis of rotation is 2
By arranging the plates so as to overlap each other alternately, the plates 20 can be efficiently arranged while ensuring a space for movement of upward airflow within the inner case 16, which is necessary for roasting the object to be roasted. It is possible to provide a compact continuous steaming machine 1 that can secure a residence time in the air.

[Brief explanation of the drawing]

FIG. 1 is a longitudinal sectional view showing an embodiment embodying the present invention, and FIG. 2 is a plan view showing a plate and a guide member. External case...2, Rotating shaft...7, 10, Gas burner...13, Plate...20, Through hole...21,
Guide member...22, introduction pipe...23, outlet gutter...
24.

Claims (1)

[Claims] 1. An inner case 16 that is isolated from the outside air is provided inside the outer case 2, and two rotating shafts 7 and 10, whose upper and lower ends are rotatably supported by the outer case 2 and are rotationally driven by a drive means, are installed inside the inner case 16. In the inner case 16, a plurality of plates 20 having both rotating shafts 7 and 10 penetrated through the center are fixed in a plurality of stages in a state in which they are stacked alternately vertically to the inner case 16, and each plate 20 A through hole 21 is provided in the portion overlapping with the pan 20 immediately below and in a part of the bottom pan 20 to allow the roasted object to fall downward, and above each pan 20 there is a A guide member 22 that is driven and guides the object to be roasted to the through hole 21 is provided, an introduction tube 23 is provided that guides the object to be roasted from outside the external case 2 onto the top plate 20, and a guide member 22 is provided to guide the object to be roasted from outside the outer case 2 onto the top plate 20. A continuous steaming machine characterized in that a guide gutter 24 is provided for guiding the roasted material to the outside of the outer case 2, and a heating means 13 is provided below the inner case 16.