JPH0798021B2 - Manufacturing method of packed gome rice - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing packed gome rice.

[0002]

2. Description of the Related Art Manufacturing of conventional packed gome rice is generally performed as shown in FIG.
It is performed based on the manufacturing process shown in. That is, a predetermined amount of non-sticky rice A is washed by the rice washing machine 1X. On the other hand, the colored broth B obtained by boiling the caramel aqueous solution in the boiling cooker 2X is put in the container 3X. A predetermined amount of the washed rice, non-sticky rice A, is drained into a colander, put in a mixing tank 4X, and a predetermined amount of colored broth B is added and mixed. The non-glutinous rice A and the colored broth B that have been mixed are transferred to a dipping barrel 5X and dipped for a predetermined time to color the non-glutinous rice A. The raw material rice dipped in the colored broth B, that is, the dipped rice C, is drained and washed with water, drained in a colander and drained, and then weighed in a predetermined amount in a container 6X such as a ball. Cover the steaming steamer 7X with a cloth, put the weighed soaked rice C flat in the cloth, and cover the cloth with the cloth. The steaming steamer 7X is sequentially transferred onto the conveyor 8XA of the steamed rice means 8X, and the conveyor 8X
While transporting at A, the rice is steamed with dry steam while sprinkling water with a rain-drop type intermediate shower. The steamed rice D in the steaming steamer 7X that has come out from the outlet of the steamed rice means 8X is taken in a colander, and the steaming steamer 7X and the cloth are returned to the inlet of the steamed rice means 8X. The steamed rice D taken in a colander is dipped in a barrel 9X containing colander and tap water for several seconds. After pulling the colander from the barrel 9X containing tap water and leaving it for several tens of seconds to remove excess water, and supplying the ingredient E at a predetermined mixing ratio, the steamed rice D and the ingredient E are mixed with the mixer 10X to perform the subsequent step. Send to. In the subsequent process, the bags are automatically weighed and then sequentially packed into heat-resistant synthetic resin bags.

Most of the methods for producing packed rice with rice in the above-mentioned conventional processes are left to the manual work of the operator. Therefore, the workability is poor and the work efficiency is low, which causes a cost increase. Moreover, after laying a cloth on the steaming steamer 7X, putting the soaked rice C flat on it, wrapping it with the cloth and wrapping it, the steaming steamer 7X is sequentially transferred onto the conveyor 8XA of the steamed rice means 8X, and conveyed by the conveyor 8XA. On the other hand, in the steam steaming method in which rice is steamed with dry steam while water is sprayed by the rain shower type intermediate shower, there is a difference in steaming state between the central portion and the four corners of the silo 7X. In other words, the water content of the steamed rice in the four corners is lower than that of the steamed rice in the central portion, and the steamed rice in the four corners solidifies more than the steamed rice in the central portion, so the steamed water content is uniform, and the appearance and texture are Uniformly good steamed rice cannot be obtained. In addition, the mixture of steamed rice D and ingredient E is steamed rice D
Since the ingredients E and E are put into the mixer 10X almost at the same time and mixed, the time for uniformly mixing the ingredients D and E becomes long. However, when the mixing time becomes longer,
Since the steamed rice D is changed into a rice cake-like form, it is difficult to take a long mixing time, and it is difficult to obtain a uniform mixed state. That is, the quality of the dipped rice C is deteriorated due to the non-uniform steamed water content and the non-uniform mixing state of the steamed rice D and the ingredient E. On the other hand, since the manufacturing depends only on the experience and intuition of the operator, the quality varies. That is, the conventional method for producing packaged gome rice has a drawback that high quality packaged gome rice cannot be produced constantly and stably.

[0004]

Since the problem to be solved is left to the manual work of the operator, the workability is poor and the work efficiency is low, which causes an increase in cost, and the steamed water content is uneven. As a result, the quality is deteriorated due to the inability to obtain steamed rice with a uniform appearance and texture and the non-uniform mixture of steamed rice and ingredients, and it depends only on the experience of the operator. Since it is manufactured in accordance with the above, there is a variation in quality, and it is not possible to consistently and stably manufacture high-quality packed gomeshi rice.It requires at least 10 full-time workers, which hinders labor saving. Points.

[0005]

According to a first aspect of the present invention, a step of charging raw rice into a raw rice charging hopper, and raw rice automatically supplied from the raw rice charging hopper are conveyed by a first conveying means and mixed. The first step of bringing into a rice storage tank equipped with a rice machine, and, if necessary, the raw rice that is automatically supplied from the rice storage tank after being mixed with the rice mixing machine is conveyed by the second conveying means to the rice washing means. The second step of carrying in, the third step of washing the raw rice with the rice washing means, the third step of simultaneously carrying the washed raw rice (washed rice) and the washing water by the third conveying means, and carrying it into the washed rice separating means. 4 step, and 5th step of separating the washed rice and the washing water by the washed rice separating means, conveying the separated washed rice while draining by a draining conveyor attached to the washed rice separating means, and carrying it into the 4th conveying means. , The treated washed rice is No. 4 A sixth step of transporting by a feeding means and bringing it into an immersion tank, and a seventh step of immersing the treated washed rice in the colored broth for a predetermined time in the immersion tank to generate the immersed rice colored with the colored broth. And an eighth step of automatically discharging colored broth from the dipping tank, and then carrying the colored dipping rice automatically supplied from the dipping tank by the fifth conveying means to carry it into the dipping rice stock tank, and the dipping rice stock A ninth step of stocking the soaked rice in the tank for a predetermined time, and a tenth step of carrying the soaked rice automatically supplied from the soaked rice stock tank by the sixth conveying means and carrying it into the soaked rice supply hopper at the inlet of the primary steaming rice means. Process of
The eleventh step of carrying out the primary steamed rice while the immersed rice automatically supplied from the immersed rice supply hopper is conveyed by a conveyer conveyor attached to the primary steamed rice means, and the mixed rice is mixed by the stirring and mixing means during the transportation, and the primary steaming is performed. A twelfth step of reversing the top and bottom of the steamed rice by the reversing means and supplying it to the secondary steaming rice means, and conveying the first steamed rice supplied from the reversing means by a conveyor conveyer attached to the secondary steaming rice means. A thirteenth step of secondary steaming rice while mixing steamed rice by stirring and mixing means on the way, and transporting the secondary steamed steamed rice supplied from the secondary steamed rice means by a transport conveyor attached to the seasoning liquid adding means, After supplying the ingredients from the ingredient supplying means during the transportation, water and seasoning liquid are sequentially added, and the steamed rice is mixed by the stirring and mixing means.
The above step is performed, and the ingredients are supplied to the steamed rice secondarily steamed from the initial step of mixing the raw rice, and the seasoning solution is added while mixing the steamed rice and the ingredients by the stirring and mixing means. By automatically performing all the operations up to the final process, workability and work efficiency are dramatically improved, cost reductions are possible, and quality deterioration and variation are suppressed, and high quality packaging Gomeme We have achieved the purpose of reducing the number of full-time workers by reducing the number of full-time workers.

According to the second aspect of the present invention, the colored broth is sprayed onto the washed rice that has been treated in the fifth step and conveyed by the fourth conveying means in the sixth step, and the treated washed rice and the colored broth are mixed by stirring. The feature is that it is carried into the dipping tank afterwards, preventing color unevenness and enabling uniform coloring.

[0007]

According to the first aspect of the present invention, the work of loading the raw rice into the rice storage tank and the work of mixing the raw rice therein, the work of loading the raw rice automatically supplied from the rice storage tank into the rice washing means, the raw rice To wash the rice, to bring the washed raw rice (washed rice) and washing water into the washing rice separation means at the same time, separate the washed rice and the washing water, and convey the separated washed rice while draining it with a draining conveyor to drain it Operation of carrying the treated washed rice to the fourth conveying means, operation of bringing the treated washed rice into the dipping tank, dipping the treated washed rice in the colored boiling water for a predetermined time in the dipping tank, and dipping colored with the colored boiling juice Work to generate rice, automatically discharge colored broth from the dipping tank, then convey colored dipping rice that is automatically supplied from the dipping tank and carry it into the dipping rice stock tank, dipping rice stock Work to stock the soaked rice for a predetermined time in the tank, convey soaked rice that is automatically supplied from the soaked rice stock tank, and carry it to the soaked rice supply hopper at the inlet of the primary steaming rice means, soaked rice that is automatically supplied from the supply hopper Is carried by a conveyor conveyer attached to the primary steamed rice means, and the primary steamed rice is mixed with the dipping rice mixed by the stirring and mixing means during the transportation, and the top and bottom of the steamed rice that has been primary steamed is inverted by the inverting means to become the secondary steamed rice means. The feeding operation, the primary steamed steam rice supplied from the reversing means is conveyed by a conveying conveyor attached to the secondary steaming rice means, and the secondary steaming rice is mixed while mixing the steamed rice by the stirring and mixing means during the conveyance, and The secondary steamed rice that is supplied from the next steamed rice means is conveyed by the conveyor that is attached to the seasoning liquid addition means, and the ingredient supply means during the conveyance. After supplying et fixture, with sequential addition of water and seasoning liquid it can be done all automatically and continuously work for mixing steamed rice by stirring and mixing means. Then, the washed rice and the washed water are separated by the washed rice separating means, and the separated washed rice is drained by the draining conveyor attached to the washed rice separating means, and the washed rice is carried into the dipping tank, whereby the coloring action of the broth can be promoted. it can. Further, by carrying the colored soaked rice into the soaked rice stock tank and stocking it, the stock of the previous day can be transferred by the sixth transfer means at the same time as the start of the work of the day and flowed to the subsequent step. Therefore, it is possible to omit the waiting time required for the work from the time when the raw rice is added until the colored soaked rice is carried into the soaked rice stock tank. Further, since the top and bottom of the steamed rice that has been steamed first is inverted by the inverting means and supplied to the secondary steamed rice means, and the secondary steamed rice treatment is performed here, steaming unevenness does not occur. That is, it is possible to obtain steamed rice having a uniform moisture content after steaming and having a uniform appearance and texture.

According to the second aspect of the invention, the spraying action of the colored broth on the conveyed washed rice and the stirring and mixing action of the washed rice and the colored broth enable uniform coloring without causing color unevenness.

[0009]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a plan view showing an example of a manufacturing apparatus applied to the present invention. In this figure, 1 is a raw rice input hopper, 2 is a first conveying means, 3 is a rice storage tank, 4 is a second Conveying means, 5 means for washing rice, 6 means for 3rd conveying means, 7 means for washing and separating rice, 8 means for supplying rice, 9 means for 4th conveying means, 10 for soaking tank, 11 for 5th conveying means, 12 for soaking rice A stock tank, 13 is a sixth conveying means, 15 is a primary steamed rice means, 1
Reference numeral 6 is a soaked rice supply hopper provided at the inlet of the primary steamed rice means 15, 17 is a reversing means, 18 is a secondary steamed rice means, and 19 is a seasoning liquid addition means.

As shown in FIG. 2, the raw rice feeding hopper 1 is constructed so that the raw rice fed from the upper opening slides down by gravity and is discharged from the discharge opening 1A. The inlet of the first transfer means 2 constituted by a bucket conveyor of a mold corresponds to this. The rice storage tank 3
One vertical rice storage tank 30 and the other vertical rice storage tank 31
One of the outlets 2A of the first conveying means 2 corresponds to the upper opening of one vertical type rice storage tank 30, and the other of the first conveying means 2 corresponds to the upper opening of the other vertical type rice storage tank 31. It corresponds to the exit 2B. Both tanks 30 and 31 are
A rice mixing machine 32 with a vertical axis rotating screw inside
Is provided. This rice mixing machine 32 is rotationally driven by a prime mover (not shown) as necessary, whereby the rice stored in both tanks 30 and 31 is forcibly stirred and mixed (mixed rice).
To do. Further, in both tanks 30 and 31, lower end discharge ports 30A and 31A opened and closed by a damper (not shown) correspond to the upstream side of the second transport means 4. The 2nd conveyance means 4 is the upstream side conveyor 4 which consists of a horizontal belt conveyor which opposes lower end discharge port 30A, 31A of the rice mixing machine 32.
0 and a downstream side conveyor 41 which is a vertical bucket conveyor arranged adjacent to the upstream side conveyor 40.
And the outlet 41A of the downstream conveyor 41
Communicates with the rice washing means 5 through the flexible passage 42.

The rice washing means 5, the third conveying means 6 and the rice washing separating means 7 are also shown in FIG. That is, the rice washing means 5 is provided with two screws 5a (however, only one screw 5a is shown in FIG. 3) on the upstream side of the rice rinsing conveyance section 5A and on the downstream side of the conveyance section 5A. Has a rice-washing tank 5B communicating with the rice-washing tank 5B and overflows the rice rinsing / conveying section 5A. The "togiri juice" is drained through a drainage passage 5C provided on the opposite side of the rice-washing tank 5B, and water for washing rice (eg Tap water) is supplied as fresh water from the water supply passage 5D near the bottom of the rice washing tank 5B. The outlet of the flexible passage 42 is open to the upstream side rinsing / conveying section 5A. The third conveying means 6 has a passage 6A for communicating the lower end opening of the rice washing tank 5B with the inlet of the rice washing separating means 7, and a pump 6B interposed in the passage 6A for simultaneously sending the washing rice and water to the rice washing separating means 7 under pressure. It is composed by. The rice washing separation means 7 is a prime mover 7a and a horizontal shaft draining drum 7A made of stainless wire mesh and rotated by the prime mover 7a.
Is equipped with an upstream separation tank 70 and a horizontal draining conveyor 71, and the lower end of the downward chute 7b forming the outlet of the upstream separation tank 70 approaches the upstream conveying surface of the draining conveyor 71. It is open and has a return passage 7C.

As shown by the solid line and the alternate long and short dash line in FIG. 1, the fourth conveying means 9 conveys the washed rice discharged from the draining conveyor 71 in the rice washing separating means 7 to form the immersion tank 10. Two dipping tanks 1
It is for loading into one tank selected from 0A and 10B, and is configured by a belt conveyor that inclines upwardly from the rice washing / separating means 7 side toward the dipping tank 10 side.

At the outlet of the fourth conveying means 9, as shown in FIG. 4, a caramel aqueous solution (colored broth) is sprayed onto the drained and washed rice, and the treated and washed rice and colored broth are stirred and mixed. A stirring and mixing means 20 is provided corresponding to the entire width. The spraying / stirring / mixing means 20 includes a spraying nozzle 20A for spraying colored broth, a receiving blade 20B for receiving colored broth and sprayed rice washed with the colored broth, and a stirring blade 20 rotatably installed inside the receiving section 20B.
Equipped with C.

As shown in FIGS. 1 and 5, the immersion tank 10 is composed of two immersion tanks 10A and 10B. The immersion tanks 10A and 10B are for immersing the drained washed rice in colored broth, and as shown in FIG. 6, a discharge port 10D opened and closed by a damper 10C.
Boiled soup discharge passage 1 having a valve V1 at the lower end
0E is provided.

As shown in FIGS. 1 and 5, the fifth conveying means 11 is colored soaked rice which is automatically discharged from the soaking tank 10A or 10B, that is, the juice discharge passage 10E.
(See Fig. 6) After draining the broth, the damper 10C
It is for transporting the colored soaked rice which is dropped and discharged by opening the soaked rice to the soaked rice stock tank 12, which is a horizontal type installed corresponding to the lower side of the discharge port 10D of the soaked tanks 10A and 10B. The first conveyor 11A and the second conveyor 11B that carries the immersed rice carried out from the first conveyor 11A and carries it into the immersed rice stock tank 12.
The second conveyor 11B is inclined by an upward slope from the first conveyor 11A side toward the immersed rice stock tank 12 side. Further, the stirring and mixing means 21 is provided on the upstream side of the second conveyor 11B. The stirring and mixing means 21 is for stirring and mixing the steeped rice conveyed by the second conveyor 11B, and as shown in FIG. 7, a prime mover 21A, and a rotary shaft 21B and a rotary shaft 21B rotated by the prime mover 21A. It is equipped with a plurality of L-shaped stirring rods 21C fixed to the second conveyor 1
It is installed corresponding to the 1B transport surface.

As shown in FIGS. 1 and 8, the soaked rice stock tank 12 has a double structure in which a water jacket 12A is provided on the outer periphery, and a discharge port 12C opened and closed by a damper 12B is provided at the lower end. However, a cooling water supply system 12D that allows the cooling water to pass through the water jacket 12A is provided.

As shown in FIGS. 1 and 9, the sixth conveying means 13 conveys the steeped rice discharged from the steeped rice stock tank 12, and supplies the steeped rice provided at the inlet of the primary steamed rice means 15. For loading into the hopper 16,
The upstream part corresponds to the lower side of the discharge port 12C of the soaked rice stock tank 12, and the downstream end is constituted by a conveyor corresponding to the upper opening of 16 in the soaked rice supply hopper. The supply hopper is inclined upward toward 16.

The hopper 1 for feeding the soaked rice from the sixth conveying means 13
The soaked rice carried in 6 is automatically supplied to the primary steamed rice means 15 by a fixed amount through a hopper gate 16A held at a predetermined opening by a level sensor (not shown). That is, the soaked rice is supplied to the primary steamed rice means 15 in a layered state having a predetermined width dimension and thickness.

The primary steamed rice means 15 is a soaked rice supply hopper 1.
Especially for the layered soaked rice supplied from No. 6,
This is for carrying out a steaming process mainly involving water absorption by heating. As shown in FIGS. 10 and 11, a stainless steel carrying conveyor 15A, a humidifying spraying means 15B,
A steam heating means 15D for heating, a stirring and mixing means 15E and an ultrasonic net cleaning machine 15F are provided. Spraying means 1
5B is a room temperature water supply passage provided with a pump 15b1 for supplying room temperature water for humidification and a valve V4, which are installed corresponding to the transfer surface of the transfer conveyor 15A at four positions divided in the longitudinal direction of the primary steamed rice means 15. 15b2 and the spray pipe 15b3 provided with three spray nozzles n1, n2, n3. The spray nozzles n1, n2, n
No. 3 is installed downward with an appropriate interval so that normal temperature water can be uniformly sprayed and moistened without being biased with respect to the entire width of the steeped rice that is placed on the transport surface of the transport conveyor 15A and moves in layers. Has been. The steam heating means 15D is installed corresponding to the lower side of the transfer surface of the transfer conveyor 15A at two locations divided in the longitudinal direction of the primary steamed rice means 15, and each is converted by dry steam or a steam cleaner (not shown). Steam source 15d for supplying saturated steam
1, a valve V5 is provided, and a steam supply passage 15d2 extending in the width direction of the conveyor 15A and the conveyor 15 is branched from the steam supply passage 15d2.
The vapor discharge pipe 15d3 is formed of four vapor discharge pipes 15d3 extending in the longitudinal direction of 5A. The vapor discharge pipe 15d3 is formed with downward discharge ports 15d4 at appropriate intervals in the longitudinal direction. The agitating and mixing means 15E has a conveyer 15A at two locations divided in the longitudinal direction of the primary steamed rice means 15.
It is installed so as to correspond to the conveyance surface of No. 1 and has the same structure as the stirring and mixing means 21 described in FIG. That is, the stirring and mixing means 15E includes a prime mover 15e1 and a prime mover 15e1.
Rotating shaft 15e2 and rotating shaft 1 rotated by
A plurality of L-shaped stirring rods 15e3 fixed to 5e2 are provided, and are installed corresponding to the transport surface of the transport conveyor 15A.

The reversing means 17 is for reversing the top and bottom of the layered steamed rice primary steamed by the primary steamed rice means 15 and supplying it to the secondary steamed rice means 18, and the secondary steamed rice means 18 from the outlet of the primary steamed rice means 15. It is composed of an inclined plate that inclines downward with a large inclination angle toward the entrance of the, and its surface is treated with, for example, a fluororesin. Therefore, the steamed rice that has undergone the primary steaming smoothly slides down without adhering to the surface of the inverting means 17, and is supplied to the secondary steaming rice means 18 in a state where the top and bottom are inverted.

The secondary steamed rice means 18 of FIG. 10 is first steamed by the primary steamed rice means 15, is stirred and mixed by the stirring and mixing means 15E, and is then supplied to the steamed rice supplied by the reversing means 17 in the inverted state. In particular, for performing a steaming process mainly including steaming by humidification / heating, a stainless steel carrying conveyor 18A, spraying means 18B provided at two places, steam heating means 18D, one stirring / mixing means 18E and An ultrasonic net cleaning machine 18F is provided. The spraying means 18B and the steam heating means 18
The structure of D and the stirring and mixing means 18E is the same as the primary steamed rice means 1
5 is the same as the spraying means 15B, the steam heating means 15D, and the stirring / mixing means 15E (see FIG. 11), and the description of their structures will be omitted.

The seasoning liquid adding means 19 shown in FIGS. 10 and 12
Is for spraying secondarily steamed steamed rice supplied from the secondary steamed rice means 18 with tap water, for example, tap water, and then adding salt water as a seasoning liquid while stirring and mixing. Then, the transport conveyor 19A, the water spray system 19B1 and the seasoning liquid spray system 1 which are separately installed in two places.
9B2 and two stirring and mixing means 19D.
The water spray system 19B1 and the seasoning liquid spray system 19B2 are respectively installed corresponding to the transport surface of the transport conveyor 19A, and a pump 19 for supplying tap water for sprinkling water or salt water for seasoning.
b1, supply passages 19b2 and 3 provided with a valve V5
Spray pipe 19b provided with one spray nozzle n1, n2, n3
It is composed of three. The spray nozzles n1, n
2 and n3 face downward with appropriate intervals so that water or salt water can be uniformly sprayed without being biased with respect to the entire width of the secondary steamed steamed rice that moves on the transfer surface of the transfer conveyor 19A. Installed on. Also, the stirring and mixing means 1
Since the structure of 9D is similar to the stirring and mixing means 15E and 18E of the primary steamed rice means 15 and the secondary steamed rice means 18,
A description of these structures will be omitted.

Next, a method for manufacturing the packaged gomemeshi will be described in the order of steps. When the weighed glutinous rice is charged from the upper opening of the raw rice charging hopper 1, it slides down due to gravity and the discharge port 1
A is discharged from A and is conveyed by the first conveying means 2, for example,
It is put into one vertical type rice storage tank 30. If multiple brands of non-glutinous rice are used as raw rice, tank 3
The rice mixing machine 32 in 0 may be driven to forcibly stir and mix (mix rice).

Next, the damper of the tank 30 is opened,
The raw rice is discharged from the lower end discharge port 30A onto the upstream conveyor 40 which is a horizontal belt conveyor of the second conveyor 4. The discharged raw rice is conveyed by the downstream conveyor 41 composed of the upstream conveyor 40 and the bucket conveyor, passes through the flexible passage 42 from the outlet 41A of the downstream conveyor 41, and the rice mash on the upstream side in the rice washing means 5 is conveyed. It is sent to the washing / conveying unit 5A.

Water for washing rice (for example, tap water) is supplied as fresh water to the rice washing tank 5B of the rice washing means 5 from a water supply passage 5D provided near the bottom thereof, and the supplied water for washing rice is transferred to the rice rinsing and conveying section. It is also sent to 5A. Therefore, the raw rice discharged from the highly flexible passageway 42 to the rice rinsing / conveying unit 5A is rubbed by the two screws 5a while being conveyed in the rice rinsing water to be washed. The "topping juice" generated at this time overflows the rice rinsing and conveying section 5A and is drained through the drainage passage 5C. The raw rice that has been washed with rice is sent to a rice washing tank 5B, where it is further washed by the water pressure of fresh water flowing upward. When the rice washing for a predetermined time is completed, the pump 6B of the third conveying means 6 is operated. As a result, washing rice and washing water are simultaneously in the passage 6A.
And is fed under pressure into the horizontal axis draining drum 7A of the washed rice separating means 7.

In the rice washing / separating means 7, a horizontal shaft draining drum 7A made of stainless wire is rotationally driven by a prime mover 7a. Therefore, the washed rice moves forward while being received by the drum 7A, and moves from the chute 7b to the draining conveyor 7
1 sequentially drops on the upstream transport surface. On the other hand, the wash water that has passed through the draining drum 7A is once received at the bottom of the upstream separation tank 70, and then returned to the rice washing tank 5B of the rice washing means 5 through the return passage 7c. Also, the draining conveyor 7
The washed rice sequentially dropped on the upstream transport surface of No. 1 is carried out to the fourth transport means 9 while being further drained by the draining conveyor 71.

The fourth conveying means 9 corresponds to one of the immersion tanks 10A in the immersion tank 10 in advance, as indicated by the solid line in FIG. The drained rice that has been transported by the fourth transporting means 9 is sprayed with the colored syrup consisting of the caramel aqueous solution by the spraying / stirring / mixing means 20 at the outlet of the fourth transporting means 9, and the mixture is stirred and mixed, and then immersed with the colored syrup It drops into the tank 10A and is immersed in the colored broth.
In this way, by spraying the colored broth and mixing the washed rice and the colored broth with stirring to bring them into the dipping tank 10A, the coloring action of the broth by washing the rice is enhanced to promote the coloring, and uniform coloring without uneven color is generated. Coloring becomes possible.

When the immersion treatment in the immersion tank 10A has passed for a predetermined time, the juice discharge passage 10E of the immersion tank 10A is opened to discharge the juice, and then the damper 10C is opened to discharge the colored rice from the discharge port 10D. The discharged colored rice is used as the horizontal first conveyor 11 of the fifth conveyor 11.
The second conveyor 11B is transferred from A. 2nd conveyor 1
In 1B, the mixture is uniformly stirred and mixed by the stirring and mixing means 21 and then carried into the soaked rice stock tank 12.

Cooling water is continuously supplied to the water jacket 12A of the immersed rice stock tank 12 by the cooling water supply system 12D. Therefore, the temperature of the soaked rice carried in can be lowered to prevent spoilage. Therefore, since the stock of the previous day can be used at the same time as the start of work on the day,
It is possible to improve the work efficiency by omitting the waiting time required for the work from the time when the raw rice is added to the time when the colored soaked rice is carried into the soaked rice stock tank 12.

Damper 12B of soaked rice stock tank 12
The sixth transfer means 13 from the outlet 12C by opening the
The soaked rice is discharged to and is carried to 16 in the soaked rice supply hopper.

The soaked rice carried into the soaked rice supply hopper 16 is supplied to the primary steamed rice means 15 through the hopper gate 16A in a layered state having a predetermined width and thickness.

In the primary steaming rice means 15, the layered steeped rice is conveyed by the conveyor net 15A made of stainless net, and while the steeped mixing means 15E mixes the steeped rice, especially the primary steaming mainly by absorbing water by humidification and heating. Processing is performed. That is, the room temperature water for humidification is uniformly sprayed from above by the spray nozzles n1, n2, n3 of the spraying means 15B without being biased with respect to the entire width of the dipping rice, and below the steam discharge port 15d4 of the steam heating means 15D. Saturated steam for heating is discharged from the side. The steamed rice that has been first steamed is transferred to the inverting means 17. Even if a small amount of steamed rice adheres to and remains on the conveyor 15A without being transferred to the reversing means 17, the ultrasonic net cleaner 15F cleans and removes it, so that the conveyor 15A is not clogged. Absent.

The steamed rice that has undergone the primary steaming smoothly slides down without adhering to the surface of the inverting means 17, and is transferred to the secondary steaming rice means 18 in a state where the top and bottom are inverted. In the secondary steamed rice means 18, the steamed rice, which is turned upside down, is conveyed by a stainless steel conveyor conveyor 18A, and in particular, a steaming process mainly consisting of steaming by humidification and heating is performed. By turning upside down, good steamed rice without steaming unevenness can be obtained. That is, the spray nozzle n of the spraying means 18B
1, n2, n3 spray normal temperature water for humidification from the upper side evenly with respect to the entire width of the immersed rice,
Saturated steam for heating is discharged from below the steam discharge port 18d4 of the steam heating means 18D. The secondary steamed soaked rice is transferred to the conveyor 19A of the seasoning liquid adding means 19. Even if a small amount of the soaked rice is not transferred to the seasoning liquid adding means 19 and remains on the conveyor 18A, it is cleaned and removed by the ultrasonic net cleaning machine 18F, so the conveyor 18A is clogged. There is nothing to do.

Secondary steamed rice means 18 to seasoning liquid addition means 19
Of the transfer conveyor 19A
For the steamed rice secondarily steamed by A, first,
After a predetermined ingredient (not shown) is dispersed and supplied from above by the ingredient supply means 8 at a predetermined rate, the stirring and mixing means 19 is provided.
Stir and mix with D. In this way, since the ingredients are dispersed and supplied to the steamed rice and then the mixture is stirred and mixed, it is possible to quickly obtain a uniform mixed state. Subsequently, the water spraying system 19B1 sprays water uniformly from the upper side with respect to the entire width of the steamed rice to sprinkle water, and after stirring and mixing by the stirring and mixing means 19D, the seasoning liquid spraying system 19B is used.
2, the seasoning liquid is uniformly sprayed and added from the upper side to the entire width of the steamed rice, and then added to the subsequent step. In the subsequent process, after automatic weighing, the bags are automatically sequentially packed in heat-resistant synthetic resin bags.

[0035]

As described above, according to the present invention, it is possible to continuously and automatically perform the production of packed rice with rice, which was conventionally entrusted to the operator's manual work, so that workability and work efficiency are improved. It is possible to achieve a significant reduction in cost and achieve cost reduction, while the steamed water content is even, the appearance and texture are evenly good, and the steamed rice and ingredients are evenly mixed. It is possible to consistently and stably manufacture the product without variation. In addition, since the number of full-time workers is reduced, labor saving can be achieved.

[Brief description of drawings]

FIG. 1 is a plan view showing a partially reduced size in a longitudinal direction of an embodiment of a manufacturing apparatus applied to the first invention.

FIG. 2 is a side view of a rice storage tank and a second transfer means.

FIG. 3 is an enlarged vertical side view of a rice washing means, a third conveying means, a rice washing separating means, and a drying means.

FIG. 4 is an enlarged vertical side view of the spraying / stirring / mixing means.

FIG. 5 is a side view of an immersion tank and a fifth transfer means.

FIG. 6 is an enlarged vertical side view of a large immersion tank.

FIG. 7 is an enlarged front view showing a stirring / mixing means.

FIG. 8 is an enlarged vertical side view of the soaked rice stock tank.

FIG. 9 is a side view showing the relationship between the soaked rice stock tank, the boiled red bean supplying means, and the sixth conveying means.

FIG. 10 is an enlarged vertical cross-sectional side view showing a partially reduced longitudinal dimension of the first steamed rice means, the second steamed rice means, the reversing means, and the seasoning liquid adding means.

11 is a cross-sectional view taken along the line Aa of FIG.

12 is a cross-sectional view taken along the line EE of FIG.

FIG. 13 is a block diagram showing a conventional manufacturing process.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Raw material input hopper 2 1st conveyance means 3 Rice storage tank 4 2nd conveyance means 5 Rice washing means 6 3rd conveyance means 7 Rice washing separation means 8 Tool supply means 9 4th conveyance means 10 Immersion tank 11 5th conveyance means 12 Immersed rice Stock tank 13 Sixth conveying means 15 Primary steamed rice means 15E Stirring and mixing means 16 Immersed rice feeding hopper 17 Inversion means 18 Secondary steamed rice means 18E Stirring and mixing means 19 Seasoning liquid adding means 19D Stirring and mixing means 20 Spraying / stirring and mixing means 21 Stirring and mixing means means

Claims (2)

[Claims] 1. A step of charging raw rice into a raw rice charging hopper, and the raw rice automatically supplied from the raw rice charging hopper is transported by a first transporting means and carried into a rice storage tank equipped with a rice mixing machine. According to the first step, the second step of carrying raw rice, which is automatically supplied from the rice storage tank after being mixed with the rice mixing machine if necessary, by the second carrying means and carried into the rice washing means, and by the rice washing means The third step of washing the raw rice, the fourth step of simultaneously transporting the washed raw rice (washed rice) and the washing water by the third conveying means and bringing them into the washed rice separating means, and the washing rice separating means. The washing water is separated, and the separated washing rice is conveyed while being drained by a draining conveyor attached to the washing separation means, and is conveyed to the fourth conveying means.
And a step of transporting the treated washed rice by a fourth conveying means and bringing it into an immersion tank, and immersing the treated washed rice in a colored broth for a predetermined time in the immersion tank, and coloring with the colored broth The seventh step of producing the soaked rice, and after the colored broth is automatically discharged from the soaking tank, the colored soaked rice automatically supplied from the soaking tank is conveyed by the fifth conveying means to the soaked rice stock tank. The eighth to carry in
And the ninth step of stocking the soaked rice in the soaked rice stock tank for a predetermined time, and the sixth step of soaking rice that is automatically supplied from the soaked rice stock tank.
The tenth step of carrying by the carrying means and carrying in the soaked rice supply hopper at the inlet of the first steamed rice means, and the soaked rice automatically supplied from the soaked rice supply hopper is carried by the carrying conveyor attached to the first steamed rice means, and in the middle of carrying Eleventh step of first steaming rice while mixing the steeped rice with the stirring and mixing means, and twelfth step of reversing the top and bottom of the first steamed steamed rice by the reversing means and supplying it to the second steaming rice means; The 13th step of carrying out the secondary steamed rice while the primary steamed steamed rice supplied from the above is transported by a transport conveyer attached to the secondary steamed rice means, and the dipping rice is mixed by the agitation mixing means during the transportation; The secondary steamed steamed rice supplied from the means is conveyed by a conveying conveyor attached to the seasoning liquid adding means,
A method for producing packaged gomemeshi, comprising the following steps: 14) a step of supplying water from a food supply means during transportation, successively adding water and a seasoning liquid, and mixing steamed rice by a stirring and mixing means. 2. The colored broth is sprayed onto the washed rice that has been treated in the fifth step and conveyed by the fourth conveying means in the sixth step, and the treated washed rice and the colored broth are stirred and mixed and then placed in an immersion tank. 4. Carrying in is carried in.
A method for producing the packaged fifth rice.