JPH07108263B2 - Steamed rice cooker - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a steaming and cooking device that cooks rice by exposing a grain conveyed by a conveyor to high temperature steam.

(Prior Art) There is a structure in which a seal is provided between the net conveyor and the cooking chamber (Japanese Patent Publication No. 40-24267).

(Problems to be Solved by the Invention) However, in such a configuration, since the grains swell due to steaming, the grains may hit the seal during transportation and cause cracks or tears in the grain layer. Therefore, the steam passing through this cereal layer becomes faster and the quality of cooked rice may vary.

(Means for Solving the Problem) Therefore, the present invention is intended to prevent a decrease in commercial value due to variations in the quality of rice and rice, and has taken the following technical means. That is, a conveyer 1 for placing and conveying grains that have undergone the water absorption process is provided, and a fall prevention plate 3 having an appropriate height upward from the conveying surface 2 is provided at both left and right ends of the conveyer 1, and both fall A steam-cooking rice cooker in which a steam supply device 4 for supplying high-temperature steam to the grains conveyed between the prevention plates 3 is provided, and the both fall prevention plates 3 are provided with a larger interval on the conveyance end side than on the conveyance start end side. The configuration is as follows.

(Operation) The absorbed grain is conveyed in a predetermined direction on the conveying surface 2 of the conveyor 1, and during this conveyance, high temperature steam supplied from the steam supply device 4 is bathed to cook rice.

(Effect) Since both ends of the conveyor 1 are provided with the fall prevention plates 3 having appropriate heights from near the conveying surface 2 toward the upper side,
It is possible to prevent the conveyor 1 from falling off the transport surface 2 during transport. Further, since the interval between the fall prevention plates 3 is set to be larger on the conveyance end side than on the conveyance start end side, contact between the cereal layer and the fall prevention plate 3 is reduced, and cracks and crevices in the cereal layer can be prevented. .

Therefore, the steam passing through the cereal layer does not greatly vary, and the rice can be cooked in good quality.

(Embodiment) Explaining one embodiment of the present invention with reference to the drawings, a steaming and cooking device 5 is provided with a primary steaming device 7, a conveyor 8, a dipping device 9, a secondary steaming device 10 and the like on an upper portion of a frame 6, and The motor 1 which is the power source of the drive unit at the bottom of the frame 6
1. Hot water heater 12, which is the source of high-temperature water, high-pressure steam sent from a boiler (not shown) can be cleaned, and pressure adjustment is provided so that it can communicate with each steam supply unit. Equipped with a steam controller 13 and the like.

Then, the primary steaming device 7 is an immersion tank (not shown).
Immerse it for about 2 hours to get a water content of about 30%,
About 10 sent through a storage tank 14 that can store a predetermined amount of grains (hereinafter, rice that is usually eaten in this embodiment) sent by an appropriate transport means, and a steam controller 13.
A steam supply device (15) capable of supplying high temperature moist steam of about 0 ° C. for about 20 to 30 minutes to heat rice.
A conveyor 8 that can convey rice bathed in high-temperature steam to the dipping device 9 side is rotatably provided below the storage tank 14. The conveyor 8 drops from the storage tank 14 and the rice layer thickness adjusting device 16 measures about 7 cm.
The rice of which the layer thickness is adjusted can be conveyed to the dipping device 9 in about 1 minute, and an arbitrary speed can be set by a transmission means (not shown). .

The dipping device 9 has a water storage tank 17 for storing high-temperature water kept at about 85 ° C. and a push plate 18 arranged at predetermined intervals so as to have an endless structure. It is provided with a rice transport device 19 capable of transporting the rice fed into the secondary steaming device 10 side in about 5 minutes. It should be noted that the rice absorbs the high temperature water in the water storage tank 17 to about 60%.
The water content is.

Then, the secondary steaming device 10 can carry the rice that has undergone the water absorption step and convey it to the side opposite to the dipping device 9, and
A net-type conveyor 1 through which steam can be aerated, and a steam controller in a space below the transfer surface 2 of the conveyor 1 and in the steam chamber 20 supplied with the transfer surface side (that is, the upper part) opened.
The steam supply device 4 is capable of supplying high-temperature moist steam of about 100 ° C. to 150 ° C. sent through the steam generator 13. The rice having a layer thickness of about 10 cm is conveyed to the outside of the conveyor 1 in about 16 minutes. Further, the conveyor 1 is configured to be shiftable by a shift means (not shown).

An agitator 21 rotating about 6 revolutions per minute is provided above the conveyor surface 2 on the conveyor start side of the conveyor 1 in the conveyor direction. The stirrer 21 has a stirring bar 22 arranged radially and laterally to the left and right with respect to the rice transport direction, and the number of rotations can be changed by an appropriate shifter.

Further, above the conveyor surface 2 at both lateral ends of the conveyor 1, there is an appropriate height capable of preventing the rice conveyed on the conveyor surface 2 from falling, and the lower end surface is the conveyor surface 2. A fall prevention plate 3 having a close fall prevention surface 23 is provided. It should be noted that the fall prevention plate 3 has one end portion thereof in the water storage tank 17
A guide plate 24 capable of guiding the rice discharged from the conveyor 1 to the conveyor surface 2 side is provided in series, and the other end is positioned beside the conveyor end of the conveyor 1 and both fall prevention plates are provided. The interval of 3 is set to be larger on the transport end side than on the transport start side (l <L in FIG. 3).

(Operation) Next, the operation will be described.

The rice heated in the primary steaming device 7 for a predetermined time is continuously conveyed to the dipping device 9 side on the conveyor 8. Then, the rice fed into the water storage tank 17 from the transport end thereof is transported to the secondary steaming device 10 side by the rice transport device 19,
Water is absorbed by immersing it in the high temperature water stored during this transportation. Then, the absorbed rice is sent from the water storage tank 17 through the guide plate 24 over substantially the entire width of the conveyor 1, and then is conveyed to the discharge side by the conveyor 1. Then, the rice is repeatedly subjected to the stirring action by the stirring body 21 on the transporting start end side, and is boiled by the high temperature moist steam supplied by the steam supply device 4 through the ventilation hole of the conveyor 1.

In this rice cooking process, when the absorbed rice is supplied to the conveying surface 2 of the conveyor 1 through the guide plate 24, even if the rice is supplied to the lateral end of the conveying surface 2, it is received by the fall prevention plate 3. It is possible to prevent the transfer surface 2 from falling. In addition, rice is prevented from falling at the transport start end 3
Fall prevention plate 3 at the end of conveyance even if it is supplied near
Since the gap is set to be large, the distance between the rice layer and the fall prevention plate 3 can be made large on the transport end side. Therefore, even if the grain size of rice that has been exposed to high-temperature steam becomes large and the width in the lateral direction swells, the rice layer does not crack or tear due to contact friction between the rice layer and the fall prevention plate 3. So
The steam flow through the rice layer is stable, making it possible to produce cooked rice with less uneven quality.

[Brief description of drawings]

FIG. 1 is a side view of the steamed rice cooker, FIG. 2 is a side sectional view of the secondary steamer, and FIG. 3 is a plan view thereof. Explanation of reference numerals 1 ... conveyor, 2 ... conveying surface, 3 ... fall prevention plate, 4
...... Steam supply device, 5 …… Steaming and cooking device, 6 …… Frame, 7 …… Primary steaming device, 8 …… Conveyor, 9 …… Diping device, 10 …… Secondary steaming device, 11 …… Motor, 12 …… Water heater, 13 …… Steam controller, 14 …… Storing tank, 15 …… Steam supply device, 16 …… Rice layer thickness adjusting device, 17 …… Water tank, 18 …… Push plate, 19 …… Rice Transport device, 20 ... Steam chamber,
21: Stirrer, 22: Stir bar, 23: Fall prevention surface, 24
……direction board.

Claims (1)

[Claims] 1. A conveyer 1 for placing and conveying grains that have undergone a water absorption process is provided, and a fall prevention plate 3 having an appropriate height upward from a conveying surface 2 is provided at both left and right ends of the conveyer 1. , A steam supply device 4 for supplying high temperature steam to the grains conveyed between the both fall prevention plates 3 is provided.
Is a steaming rice cooker in which the end of the conveyance is more spaced than the start of the conveyance.