JPH0798022B2 - Packaging rice production equipment - 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 producing packaged cooked rice which is capable of producing a plurality of types of packaged cooked rice such as packaged red rice, packaged fifth rice and packaged white rice.

[0002]

2. Description of the Related Art In conventional packed rice, for example, packed red rice is often manufactured by mixing non-sticky rice with sticky rice for texture adjustment. The manufacturing method is based on the manufacturing process shown in FIG. It is being appreciated. That is, a predetermined amount of sticky rice A and a predetermined amount of non-sticky rice B are separately washed by the rice washing machine 1X. On the other hand, the red bean D is boiled in the boiling cooker 2X, the red bean broth d is placed in the broth container 3X, and aeration is performed by manually stirring the broth d to accelerate the oxidation of the broth d and develop the color. After removing a certain amount of the washed rice, Boiled Rice B, into a colander, etc., drain it, put it in a soaking barrel 4X, add the aerated broth d here and soak it for about 1 hour.
Is colored (primary immersion). The specified amount of rice cake A that has been washed
After draining in a colander or the like and draining, the mixture is placed in a mixing tank 5X, and the primary dipped glutinous rice B, a predetermined amount of boiled red beans D and red bean juice d are mixed. The mixed sticky rice A, non-glutinous rice B, boiled red bean D and red bean broth d are transferred to a dipping barrel 6X and dipped for about 1 hour to color the sticky rice A and non-glutinous rice B (secondary dipping). The mixed material that has been secondarily dipped, that is, the dipped rice E, is drained and washed with water, and after taking a colander and draining, a predetermined amount is weighed in a container 7X such as a ball. Spread a cloth on the steaming steamer 8X, put the weighed soaked rice E flat on the cloth, and cover the cloth with the cloth.
The steamer 8X for steaming is sequentially transferred onto the conveyor 9XA of the steamed rice means 9X, and while being transported by the conveyor 9XA, steamed rice is sprayed with dry steam while being sprinkled with an intermediate shower of a rain drip type. Steamed rice F in steamer 8X for steaming coming out of steamed rice means 9X
Take the colander, steam the steamer 8X and the cloth the steamed rice means 9X
Return to the entrance. The steamed rice F taken in the colander is dipped in a barrel 10X containing colander and saline solution for a few seconds to add a salty taste peculiar to red rice. The colander is pulled up from the barrel 10X containing salt water, excess water is drained off for a few seconds, the final water content is adjusted, and the water is allowed to stand and then sent to the subsequent process. 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 red rice according to 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, steam steamer 8
After laying a cloth on X, laying the soaked rice E flat on it, wrapping it with cloth and wrapping it, sequentially moving the steaming steamer 8X onto the conveyor 9XA of the steamed rice means 9X, and carrying it by the conveyor 9XA In the steaming method of steaming, which steams rice with dry steam while sprinkling water with an intermediate shower, the center of the steamer 8X and 4
There is a difference in the steaming condition in the corners. 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 It is not possible to obtain uniformly good steamed rice, and the quality is deteriorated. 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 packed red rice cannot consistently and stably produce high quality packed red rice. Further, at least a dozen full-time workers are required, which hinders labor saving. Further, since a relatively large number of steaming steamers 8X and dipping barrels 4X, 10X, etc. are required, the occupation area of these is considerably increased and the passage area and effective working area are reduced. It has drawbacks such as deterioration.

Further, the production of the packaged fifth rice is carried out based on the production process shown in FIG. That is, a predetermined amount of non-sticky rice A is washed by the rice washing machine 1X. on the other hand,
The caramel aqueous solution is put in a colored broth B container 3X obtained by boiling the caramel aqueous solution in a boiling cooker 2X. A predetermined amount of the washed non-sticky rice A is drained into a colander, drained, put into a mixing tank 4X, and a predetermined amount of colored broth B is added and mixed. Immerse barrel 5 of mixed glutinous rice A and colored broth B
Move to X and soak for a predetermined time to develop the non-sticky 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. Steamed rice means 8X conveyor 8X
The steaming steamer 7X is sequentially transferred onto A, and the rice is steamed with dry steam while being transported by the conveyor 8XA while being sprayed with an intermediate shower of the rain drip type. The steamed rice D in the steaming steamer 7X coming out from the outlet of the steamed rice means 8X is taken into a colander, and the steaming steamer 7X is removed.
X and cloth are returned to the inlet of 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.

The method for producing packed rice with rice in the above-described process, like the packed red rice, has a poor workability and a low work efficiency, which causes a cost increase, and a high-quality packed rice with high quality is steadily produced. It is not possible to stably manufacture it, and at least a dozen dedicated workers are required, which hinders labor saving.

Further, the production of packaged white rice is performed based on the production process shown in FIG. That is, after washing a certain amount of non-sticky rice A with a rice washing machine 1X, draining the washed non-sticky rice A into a colander, etc.
And steep for a predetermined time to obtain steeped rice B. The soaked rice B is washed again with water, drained in a colander, etc., and then weighed in a predetermined amount in a container 3X such as a ball. Spread a cloth on the steaming steamer 4X, put the weighed soaked rice B flat on the cloth, and cover the cloth with the cloth. Conveyor 5XA for steamed rice means 5X
The steaming steamer 4X is sequentially transferred to the upper portion, and while being conveyed by the conveyor 5XA, the rice is steamed with dry steam while being sprinkled with water by the rain shower type intermediate shower. The steamed rice C in the steaming steamer 4X coming out of the outlet of the steamed rice means 5X is taken in a colander and steamed in the steaming steamer 4X.
And the cloth is returned to the entrance of the steamed rice means 5X. The steamed rice C taken in a colander is dipped in a barrel 6X containing colander and tap water for several seconds. Pulling a colander from a barrel 6X containing tap water
Leave it for a second to remove excess water and send it to the subsequent process. In the subsequent process, the bags are automatically weighed and then sequentially packed into heat-resistant synthetic resin bags.

In the method for producing packaged white rice, which is carried out by such a process, as in the case of the packaged red rice and the fifth rice, the workability is poor and the work efficiency is low, which causes an increase in cost and high quality packaged white rice. Since it is not possible to steadily and stably manufacture and at least ten or more full-time workers are required, labor saving is hindered.

Therefore, by automatically and automatically producing packaged cooked rice such as packaged red rice, packaged fifth rice and packaged white rice, workability and work efficiency are dramatically improved, and cost can be reduced. There is a demand for the development of a packaged cooked rice production device that can consistently and stably produce high-quality packaged cooked rice by suppressing deterioration and variation in quality, and greatly reduce the number of dedicated workers to save labor. .

[0009]

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 leads to an increase in cost. , It is not possible to obtain steamed rice with a good appearance and texture, which reduces the quality and
Since the quality of the retort cooked rice cannot be consistently and stably produced because it is produced only by the experience of the operator, the quality of the retort cooked rice cannot be steadily produced.At least a dozen dedicated workers are required. Therefore, there are various points such as hindering labor saving.

[0010]

According to a first aspect of the present invention, a raw rice input hopper into which raw rice is input, and one or more types of raw rice automatically supplied from the raw rice input hopper are stored in a rice storage tank. The first conveying means to carry in, the second conveying means to convey the raw rice automatically supplied from the rice storage tank to the rice washing means, and the raw rice (washed rice) washed by the rice washing means and the washing water are simultaneously used as the washed rice separating means. A third conveying means for carrying in, a drying means for selectively drying the washed rice according to the type of washed rice separated from the washing water by the washed rice separating means and conveyed,
A fourth transport means for transporting the drained or drained and dried washed rice, and the treated washed rice transported by the fourth transportation means are carried in, and the rice is dipped in a selected immersion liquid for a predetermined time and immersed in the rice. A soak tank for producing the soaked rice, a fifth conveying means for conveying the soaked rice automatically supplied from the soak tank, a soaked rice stock tank for carrying in and stocking the soaked rice conveyed by the fifth conveying means, Sixth conveying means for conveying the soaked rice automatically supplied from the soaked rice stock tank, and boiled red bean supplying means for selectively supplying boiled azuki beans according to the type of the soaked rice conveyed by the sixth conveying means, The soaked rice supply hopper into which the soaked rice conveyed by the sixth conveying means is carried, and the soaked rice supplied from the soaked rice supply hopper are conveyed and mixed by a stirring and mixing means. Primary steamed rice means for performing primary steaming while doing, inversion means for inverting the top and bottom of the steamed rice that has been primary steamed to the secondary steamed rice means, and conveying the primary steamed steamed rice supplied from the inversion means, and Secondary steamed rice means for performing secondary steaming while mixing by stirring and mixing means, ingredient supply means for selectively supplying ingredients according to the type of the secondary steamed rice, and conveying the secondary steamed rice. , And a seasoning solution adding means for adding the seasoning solution while mixing by stirring and mixing means, and dipping with boiled red beans that have been subjected to secondary steamed rice treatment from the initial step of mixing raw rice Workability and work efficiency are improved by adding the seasoning liquid to rice and automatically performing all the operations up to the final step of adding the seasoning liquid while mixing boiled red beans and soaked rice by stirring and mixing means. Leap forward Is, while allowing the cost to achieve the purpose of high-quality packaging rice steady stable produced suppressing deterioration and variation in quality, achieving significantly reduced to labor saving a full-time worker.

According to a second aspect of the present invention, an immersion liquid is sprayed onto the treated washed rice at the outlet of the fourth conveying means, and the treated washed rice and the immersion liquid are stirred and mixed and carried into the immersion tank. It is characterized in that a stirring and mixing means is provided, which enables uniform coloring or effective removal of bran while preventing color unevenness.

[0012]

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 Washing rice, washing raw rice (washed rice) and washing water into the washing means at the same time, separating washing water and washing water and separating the washed rice by drying means only when the washed rice is for red rice Work to carry out, draining-treated washed rice or draining-treated and dried-treated washed rice is carried into the dipping tank, in the dipping tank the treated washed rice is dipped in adzuki bean juice, caramel aqueous solution or water etc. for a predetermined time , Soaked rice colored with red bean juice, work to generate soaked rice colored with broth of caramel aqueous solution or soaked rice soaked in water, after automatically discharging the immersion liquid from the immersion tank, Conveying the soaked rice that is automatically supplied from the pickling tank to carry it into the soaking rice stock tank, working to stock the soaking rice for a predetermined time in the soaking rice stock tank, and conveying the soaking rice automatically supplied from the soaking rice stock tank However, only in the case of soaked rice for red rice, after the boiled red beans supply means supplies the boiled red beans to the soaked rice during transportation, it is carried into the soaked rice supply hopper at the inlet of the primary steamed rice means, and automatically supplied from the soaked rice supply hopper. The steeped rice is conveyed by the primary steamed rice means, and the steeped rice or the steeped rice is mixed with the steeped rice by the stirring and mixing means during the conveyance.
The work of reversing the top and bottom of the first steamed steamed rice or boiled red beans and steamed rice to the secondary steamed rice means, the primary steamed steamed rice or the steamed rice and steamed rice supplied from the reverse means by the secondary steamed rice means During the transportation, the work of secondary steaming rice while mixing by stirring and mixing means and the secondary steamed steamed rice or boiled red beans and steamed rice supplied from the secondary steaming means are transferred by the seasoning liquid adding means and seasoned. It is possible to continuously and automatically perform the operation of adding the liquid and stirring and mixing by the stirring and mixing means, and supplying a predetermined ingredient from the ingredient supplying means during the transportation only in the case of steamed rice for fifth meal.

According to the second aspect of the invention, the immersion liquid is sprayed onto the treated washed rice at the outlet of the fourth conveying means, and the treated washed rice and the immersion liquid are stirred and mixed and carried into the immersion tank. A spray and agitation mixing means is provided, and the adzuki bean juice is sprayed as an immersion liquid on the washed rice for red rice to be conveyed, and the washed rice and azuki bean juice are agitated and mixed, so that color unevenness does not occur. Even coloring is possible. Further, by spraying the caramel aqueous solution as the immersion liquid on the washed rice for the fifth rice and stirring and mixing the washed rice and the caramel aqueous solution, it is possible to perform uniform coloring without causing color unevenness. Furthermore, by spraying water as an immersion liquid on the washed rice for white rice, and stirring and mixing the washed rice and water, the removal of the bran can be promoted.

[0014]

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 feeding hopper, 2 is a first conveying means, 3 is a rice storage tank, and 4 is a second conveying. Means, 5 is a rice washing means, 6 is a third transportation means, 7 is a rice washing separation means, 8 is a drying means, 9 is a fourth transportation means, 10 is a dipping tank, 11 is a fifth transportation means, and 12 is a dipping rice stock tank. , 13 is a sixth conveying means, 14 is a boiled red bean supplying means, 15
Is a primary steamed rice means, 16 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, 19 is a seasoning liquid adding means, and 20 is an ingredient supplying 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, the rice washing separating means 7 and the drying means 8 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. It has a rice-washing tank 5B that communicates adjacent to the
The water for washing rice (for example, tap water) is discharged through the drainage passage 5C provided on the opposite side to the rice washing tank 5 from the water supply passage 5D.
It is supplied as fresh water near the bottom of B. The outlet of the highly flexible passage 42 is opened to the rice rinsing / conveying section 5A on the upstream side during the production of the packaged fifth rice and the packaged white rice,
When the packed red rice is produced, it is opened in the rice washing tank 5B on the downstream side.
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. Washing rice separation means 7
Is equipped with a motor 7a and an upstream separation tank 70 to which a horizontal shaft drainer drum 7A made of stainless wire mesh that is rotationally driven by the motor 7a is attached, and a horizontal drainer conveyor 71. The outlet of the upstream separation tank 70 is The lower end of the formed downward chute 7b is opened close to the upstream conveying surface of the draining conveyor 71, and a return passage 7C is provided. The drying means 8 is provided corresponding to the downstream side transport surface of the draining conveyor 71, and is configured to blow hot air onto the downstream side transport surface of the draining conveyor 71 by a blower 8A, for example, for drying.

The fourth conveying means 9 is shown by a solid line in FIG.
As shown by the alternate long and short dash line, the alternate long and two short dashes line, and the dashed line, the four washing tanks 10A, 10B, and 10C that constitute the soaking tank 10 are carried by transporting the washed rice discharged from the draining conveyor 71 in the washing-washing separating means 7. , 10D to be carried into one tank selected from the above, and is constituted by a belt conveyor that inclines in an upward gradient from the rice washing separation means 7 side toward the immersion tank 10 side.

As shown in FIG. 4, the outlet of the fourth conveying means 9 is provided with spraying / agitation mixing means 21 corresponding to the entire width. The spraying / stirring / mixing means 21 includes a spraying nozzle 21A for spraying the immersion liquid on the drained or drained and dried washed rice, a receiver 21B for receiving the immersion liquid and the sprayed rice of the immersion liquid, and a receiver 21B. It is equipped with a stirring blade 21C rotatably installed inside, and sprays caramel aqueous solution as a dipping solution on washed rice for draining-treated fifth rice, and sprays water as a dipping solution on washed rice for drained white rice. Then, the red bean juice is sprayed as an immersion liquid on the washed rice for red rice that has been drained and dried.

As shown in FIGS. 1 and 5, the immersion tank 10 is composed of two large immersion tanks 10A and 10B and two small immersion tanks 10C and 10D. As shown in FIG. 6, the large immersion tanks 10A and 10B have a discharge port 10F at the lower end portion that is opened and closed by a damper 10E, and are equipped with an air supply means 10G for aeration and a heating means 10H with a temperature control function. The air supply means 10G includes a compressed air source (air compressor) 10g1 and a supply passage 10g2 including a valve V1.
And a jetting disc 1 provided with a large number of jetting holes (not shown)
The heating means 10H with a temperature control function includes a heat source 10h1 for supplying steam as a heating medium, a heat medium passage 10h2 with a magnet valve V3 interposed, a temperature detection sensor 10h3, and a temperature adjuster 10h4. Then, based on the temperature detected by the temperature detection sensor 10h3, the temperature regulator 10h4 moves the magnet valve V3.
Outputs a temperature adjustment signal to the magnet valve V3
-By turning off, the inside of the large immersion tanks 10A and 10B is kept at the set temperature. An immersion liquid discharge passage 10I provided with a valve V2 is provided, and the fresh water supply means 10J and the overflow passage 1 are provided.
The new water supply means 10J is equipped with a valve V4.
And a passage 10j that is branched and connected to the supply passage 10g2 downstream of the valve V1.

On the other hand, the small immersion tanks 10C and 10D are
As shown in FIG. 7, it has a discharge port 10F opened and closed by a damper 10E at its lower end, and is provided with an air supply means 10G for aeration and a heating means 10H with a temperature control function. The air supply means 10G, the heating means 10H with a temperature control function, and the immersion liquid discharge passage 10I are the same as the air supply means 10G, the heating means 10H, and the simmer discharge passage 10I of the large immersion tanks 10A and 10B described in FIG. Since they are similar, the same reference numerals are given and the description of the structure and operation is omitted. In addition, a circulation system 10L for circulating the red bean juice is provided. The circulation system 10L is the circulation pump 1
It is constituted by a circulation passage 10l2 provided with 0l1.

As shown in FIGS. 1 and 5, the fifth conveying means 11 is a soaked rice automatically supplied from the soak tank 10,
That is, after the immersion liquid is discharged from the immersion liquid discharge passage 10I (see FIGS. 6 and 7), the large immersion tanks 10A, 10
B or outlet 10F of small immersion tank 10C, 10D
The horizontal first conveyor is provided to convey the soaked rice that is dropped by gravity from the discharge to the soaked rice stock tank 12 and is installed below the discharge port 10F of the large immersion tanks 10A and 10B. 11A, small immersion tank 1
Corresponding to the lower side of the outlets 10F of 0C and 10D, and the first
The horizontal second conveyor 1 installed above the conveyor 11A
1B and the first conveyor 11A is configured to include the third conveyor 11C that conveys the immersed rice carried out to the immersed rice stock tank 12, and the third conveyor 11C.
Soaked rice stock tank 1 from the 1st conveyor 11A side
The slope is rising toward the 2nd side. Further, the stirring and mixing means 22 is provided on the upstream side of the third conveyor 11C. The stirring and mixing means 22 is for stirring and mixing the immersed rice conveyed by the third conveyor 11C,
As shown in FIG. 8, a prime mover 22A, a rotary shaft 22B rotated by the prime mover 22A, and a plurality of L-shaped stirring rods 22C fixed to the rotary shaft 22B are provided,
It is installed corresponding to the transport surface of the third conveyor 11C.

As shown in FIGS. 1 and 9, 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 10, the sixth conveying means 13 conveys the steeped rice discharged from the steeped rice stock tank 12, and in the case of retort red rice production, the boiled red bean supplying means 14 conveys the soaked rice. After the boiled red beans are supplied to the steeped rice, it is carried into the steeped rice supply hopper 16 installed at the inlet of the primary steamed rice means 15, and the upstream portion is below the discharge port 12C of the steeped rice stock tank 12. Correspondingly, the downstream end is constituted by a conveyor corresponding to the upper opening of the immersed rice supply hopper 16, and the immersed rice stock tank 1
It is inclined upward from the 2 side toward the dipping rice supply hopper 16. Then, boiled red bean supply means 14 is installed in correspondence with the upstream transport surface. Accordingly, the steeped red beans are fed to the steeped red beans from the sixth conveyer 13 only at the time of producing packed red rice after the steeped red bean supply means 14 supplies the steeped red beans at a predetermined ratio during the conveyance. It is delivered to 16.

The hopper 1 for feeding the soaked rice from the sixth conveying means 13
The soaked rice or boiled red beans and 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, in the case of packaged gome rice and packaged white rice production, the soaked rice is supplied to the primary steamed rice means 15 in a layered state having a predetermined width dimension and thickness. , Is supplied to the primary steamed rice means 15 in a two-layered state having a predetermined width dimension and thickness and a boiled red bean layer existing above the lower dipping rice layer.

The primary steamed rice means 15 is a soaked rice supply hopper 1.
No. 6, which is a single layer or two layers, soaked rice or boiled azuki beans and soaked rice is used for a steaming process mainly involving water absorption by humidification and heating, as shown in FIGS. 11 and 12. Further, it is provided with a stainless steel transfer conveyor 15A, a humidifying spraying means 15B, a heating steam heating means 15D, a stirring and mixing means 15E and an ultrasonic net cleaning machine 15F. The spraying means 15B is installed at four locations divided in the longitudinal direction of the primary steamed rice means 15 so as to correspond to the carrying surface of the carrying conveyor 15A, and is provided with hot water for humidification or a pump 15b1 for supplying hot water, and a water provided with a valve V5. Supply passage 15b2 and three spray nozzles n1,
It is composed of a spray pipe 15b3 provided with n2 and n3. The spray nozzles n1, n2, and n3 spray normal-temperature water or warm water evenly on the entire width of the steeped rice layer or boiled red beans and steeped rice layer moving on the conveying surface of the conveyer 15A. In order to be able to humidify it, it is installed downward with a proper interval. Steam heating means 1
5D 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 of them is a saturated steam converted by dry steam or a steam cleaner (not shown). 15d1 for supplying steam and a valve V6 are interposed, and a steam supply passage 1 extending in the width direction of the conveyor 15A.
5d2 and four steam discharge pipes 15d3 branched from the steam supply passage 15d2 and extending in the longitudinal direction of the conveyor 15A.
Has a proper interval in the longitudinal direction, and the discharge port 1 faces downward.
5d4 is formed. The agitating and mixing means 15E is installed at two locations divided in the longitudinal direction of the primary steamed rice means 15 so as to correspond to the carrying surface of the carrying conveyor 15A.
It has the same structure as the stirring and mixing means 22 described above.
That is, the stirring / mixing means 15E includes a prime mover 15e1 and
Rotating shaft 15e2 rotated by the prime mover 15e1
Also, a plurality of L-shaped stirring rods 15e3 fixed to the rotary shaft 15e2 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 steeped rice or boiled red beans and the steeped rice that have been first steamed by the first steamed rice means 15, and supplying them to the second steamed rice means 18.
It is composed of an inclined plate which inclines downward at a large inclination angle from the outlet of the primary steamed rice means 15 to the inlet of the secondary steamed rice means 18, and the surface thereof is treated with, for example, a fluororesin. Therefore, the first steamed soaked rice or boiled red beans and soaked rice are smoothly slid without adhering to the surface of the reversing means 17, and are supplied to the second steaming rice means 18 in a state where the top and bottom are turned upside down.

The secondary steamed rice means 18 of FIG. 11 is first steamed rice by the primary steamed rice means 15, stirred and mixed by the stirring and mixing means 15E, and then the inverted rice is supplied by the inverting means 17 in an inverted state. Particularly for performing steaming mainly on steaming by humidifying and heating, adzuki beans and soaked rice. A conveyor net 18A made of stainless net, spraying means 18B provided at two places, steam heating means 18D, It is provided with one stirring and mixing means 18E and an ultrasonic net cleaning machine 18F. The spraying means 1
8B, the steam heating means 18D and the stirring / mixing means 18E have the same structures as the spraying means 15B, the steam heating means 15D and the stirring / mixing means 15E of the primary steamed rice means 15 (see FIG. 12), and therefore the description of these structures will be omitted. To do.

11 and FIG. 13 seasoning liquid adding means 19
Is for adding a predetermined seasoning liquid to the secondary steamed soaked rice or boiled azuki beans and soaked rice supplied from the secondary steamed rice means 18, and stirring and mixing the same. Seasoning liquid spray system 19B1, 19
B2 and two stirring and mixing means 19D are provided. The seasoning liquid spraying systems 19B1 and 19B2 are installed respectively corresponding to the transport surface of the transport conveyor 19A, and a pump 19b1 for supplying a predetermined seasoning liquid, a seasoning liquid supply passage 19b2 provided with a valve V7, and three spray nozzles n1. , N2
n3 is provided by the spray tube 19b3,
The ingredient supplying means 20 is installed upstream of the stirring and mixing means 19D so as to correspond to the carrying surface of the carrying conveyor 19A. In addition, the spray nozzles n1, n2, and n3 are the transfer conveyor 19
Along with the entire width of the primary steamed steamed rice or the primary steamed boiled azuki beans and steamed rice moving on the transport surface of A, there is an appropriate interval so that the seasoning liquid can be uniformly sprayed and seasoned. And is installed downward. Further, the structure of the stirring and mixing means 19D is the same as the stirring and mixing means 15E, 18E of the primary steamed rice means 15 and the secondary steamed rice means 18, and therefore the description thereof will be omitted.

Next, the operation of producing packed red rice will be described. (1). When the weighed sticky rice is charged from the upper opening of the raw material charging hopper 1, it is slid down by gravity and discharged from the discharge port 1A, and is charged by, for example, one vertical type rice storage tank 30 by the first conveying means 2. When using a plurality of brands of sticky rice as raw rice, the rice mixing machine 32 in the tank 30 may be driven to forcibly stir and mix (mix rice). (2). The damper of the tank 30 is opened, and the raw rice is discharged from the lower end discharge port 30A onto the upstream conveyor 40 which is the horizontal belt conveyor of the second conveyor 4. The discharged raw rice is conveyed by an upstream conveyor 40 and a downstream conveyor 41 composed of a bucket conveyor, and passes from an outlet 41A of the downstream conveyor 41 through a flexible passage 42 to a rice washing tank 5B in the rice washing means 5. It is sent.

(3). 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 through a water supply passage 5D provided near the bottom portion thereof. Therefore, the raw rice in the rice washing tank 5B is washed by the water pressure of the fresh water flowing upward, and the "topping juice" generated at this time overflows the rice rinsing conveyance section 5A and is discharged through the drain passage 5C. . When the rice washing for a predetermined time is completed, the pump 6B of the third conveying means 6 is operated. As a result, the washed rice and the washed water are simultaneously sent under pressure through the passage 6A into the horizontal axis draining drum 7A of the washed rice separating means 7.

(4). In the washing and separating means 7, the prime mover 7a
The horizontal axis draining drum 7A made of stainless wire mesh is rotationally driven by. Therefore, the washed rice moves forward while being received by the drum 7A, and sequentially drops from the chute 7b to the upstream transport surface of the draining conveyor 71. 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. Further, the washed rice successively dropped on the upstream conveying surface of the draining conveyor 71 is further drained and transported by the draining conveyor 71, and hot air is blown by the blower 8A of the drying means 8 in the middle of the washing, and the washed rice is dried in the first state. 4 is carried out to the conveying means 9.

(5). The fourth transfer means 9 corresponds to a large immersion tank 10A in the immersion tank 10 in advance, as indicated by the solid line in FIG. The drained and dried washed rice (sticky rice) conveyed by the fourth conveying means 9 is sprayed with adzuki bean juice by the spraying / stirring / mixing means 21 at the outlet of the fourth conveying means 9, and is stirred and mixed, and then together with the adzuki bean juice. It drops into the large immersion tank 10A and is immersed in red bean juice. In this way, by spraying red bean juice, and stirring and mixing washed rice and red bean juice, by bringing washed rice with reduced water content and increased water absorption into the immersion tank, the aspiration action of red bean juice by washing rice It is possible to enhance coloring by adsorbing red bean juice to achieve uniform coloring without uneven color.

(6). In the large immersion tank 10A,
Air is supplied from the aeration air supply means 10G to aerate the red bean juice and heated to a predetermined temperature by the heating means with a temperature control function. As a result, coloring of the red bean juice and coloring of the sticky rice can be promoted to shorten the soaking time.

(7). On the other hand, when the weighed glutinous rice is charged from the upper opening of the raw rice charging hopper 1, it is slid by gravity and discharged from the discharge port 1A, and is charged into the other vertical type rice storage tank 31 by the first conveying means 2, for example. It When a plurality of brands of non-glutinous rice are used as raw rice, the rice mixing machine 32 in the tank 31 may be driven to forcibly stir and mix (mix rice).

(8). Open the damper of tank 31,
The raw rice is discharged from the lower end discharge port 31A onto the upstream conveyor 40 which is a horizontal belt conveyor of the second conveyor 4. The discharged raw rice is conveyed by an upstream conveyor 40 and a downstream conveyor 41 composed of a bucket conveyor, and passes from an outlet 41A of the downstream conveyor 41 through a flexible passage 42 to a rice washing tank 5B in the rice washing means 5. It is sent.

(9). Since the washing of rice by the washing means 5, the washing separation by the washing separation means 7, and the hot air drying by the blower 8A of the drying means 8 are carried out to the fourth conveying means 9 in the same manner as in the case of the above-mentioned sticky rice, these are carried out. The explanation of the operation is omitted.

(10). The fourth transport means 9 corresponds to a small immersion tank 10C in the immersion tank 10 in advance, as indicated by the chain double-dashed line in FIG. The sticky rice that has been drained and dried after being conveyed by the fourth conveying means 9 is
The adzuki bean juice is sprayed and mixed by stirring at the outlet of the conveying means 9 by the spraying / agitation mixing means 20, and then dropped into the small soaking tank 10C together with the adzuki bean juice and immersed in the adzuki bean juice. In this way, by spraying red bean juice, and stirring and mixing washed rice and red bean juice, by bringing washed rice with reduced water content and increased water absorption into the immersion tank, the aspiration action of red bean juice by washing rice It is possible to enhance coloring by adsorbing red bean juice to achieve uniform coloring without uneven color. In particular, for non-glutinous rice, it is preferable to use the dark red bean juice prepared on the previous day.

(11). In the small immersion tank 10C, air is supplied by the air supply means 10G for aeration to aerate the red bean juice,
The heating means 10H with a temperature control function heats the temperature to about 10 ° C. higher than the heating temperature in the case of the rice cake. At the same time, the red bean juice is circulated by the operation of the circulation pump 101. In this way, by heating to a temperature about 10 ° C. higher than the heating temperature in the case of sticky rice and circulating the red bean juice, the coloring time of nonglutinous rice can be made closer to the coloring time of sticky rice, and the soaking time can be shortened. it can. In the conventional batch-type dipping method, dipping the non-glutinous rice required 2 hours, which was twice as long as the dipping time of the non-glutinous rice, but in the present invention, the dipping time of non-glutinous rice is the same as one hour of dipping the rice. It is possible to obtain a good coloring by shortening to.

(12). When the immersion treatment in the large immersion tank 10A and the small immersion tank 10C has passed a predetermined time, the immersion liquid discharge passages 10I of the immersion tanks 10A and 10C are opened to discharge the broth, and then the discharge port of the immersion tank 10A. The colored sticky rice is discharged from 10F, and the colored sticky rice is discharged from the discharge port 10F of the immersion tank 10C. The discharged sticky rice is conveyed toward the third conveyor 11C by the horizontal first conveyor 11A of the fifth conveyor 11. Moreover, the discharged non-glutinous rice is conveyed by the second conveyor 11B and sequentially drops on the sticky rice conveyed by the first conveyor 11A. Transport speed of the first conveyor 11A and the second conveyor 11
By controlling the relative speed of the conveyance speed of B, the ratio of sticky rice and non-glutinous rice can be set to a predetermined ratio (for example, 8 non-glutinous rice to 2 non-glutinous rice).

(13). The colored soaked rice having a predetermined ratio and conveyed by the first conveyor 11A, that is, the colored sticky rice and the non-sticky rice are transferred to the third conveyor 11C and are then transferred by the third conveyor 11C. In the third conveyor 11C, the colored sticky rice and the non-sticky rice are uniformly stirred and mixed by the stirring and mixing means 21 and then carried into the soaked rice stock tank 12.

(14). Cooling water is continuously passed through 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 the work on the day, the waiting time required for the work from the time when the raw material rice is charged to the time when the colored soaked rice is carried into the soaked rice stock tank 12 is omitted. The working efficiency can be improved.

(15). By opening the damper 12B of the soaked rice stock tank 12, the soaked rice is discharged from the discharge port 12C to the sixth conveying means 13. On the upper surface of the soaked rice conveyed by the sixth conveying means 13, boiled red bean supplying means 14
After the boiled red beans are supplied at a predetermined ratio (about 5% by volume), they are carried into the dipping rice supply hopper 16.

(16). The boiled red beans and the dipped rice carried into the dipped rice supply hopper 16 pass through the hopper gate 16A and have a predetermined width dimension and thickness, and the boiled red bean layer exists above the lower dipped rice layer. Is supplied to the primary steamed rice means 15.

(17). In the primary steamed rice means 15, the layered boiled red beans and the steeped rice are conveyed by the stainless steel transfer conveyer 15A, and the boiled red beans and the steeped rice are evenly mixed by the stirring and mixing means 15E, and in particular, water absorption due to humidification and heating is absorbed. The main primary steaming process is performed. That is, the spray nozzles n1, n2, n3 of the spray unit 15B.
As a result, normal temperature water for humidification is uniformly sprayed from above on the entire width of boiled red beans and soaked rice, and saturated steam for heating is discharged from below the steam discharge port 15d4 of the steam heating means 15D. . The boiled red beans and the steeped rice that have been first steamed are transferred to the inverting means 17. It should be noted that a small amount of boiled red beans and soaked rice are not transferred to the inverting means 17 and are conveyed by the conveyor 15A.
Even if it adheres to and remains on the ultrasonic net cleaning machine 15
Since it is washed and removed by F, the conveyor 15
A does not get clogged.

(18). The boiled red beans and steamed rice that have undergone the primary steaming are smoothly slid off without adhering to the surface of the inverting means 17, and are transferred to the secondary steaming rice means 18 with the top and bottom inverted. In the secondary steamed rice means 18, the boiled red beans and the soaked rice, which are turned upside down, are conveyed by the stainless steel net conveyer 18A, and in particular, the 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 spraying nozzles n1, n2, n3 of the spraying means 18B uniformly spray the room temperature water for humidification from the upper side with respect to the entire width of the boiled red beans and the soaked rice, and the steam outlet of the steam heating means 18D. Saturated steam for heating is discharged from the lower side of 18d4 and stirred and mixed by the stirring and mixing means 18E. The secondary steamed boiled red beans and steamed rice are seasoning liquid addition means 19
Is transferred to the transport conveyor 19A. Even if a small amount of boiled azuki beans and soaked rice are not transferred to the seasoning liquid adding means 19 and adhere to the conveyor 18A and remain, they are cleaned and removed by the ultrasonic net cleaner 18F. Does not clog.

(19). Salt water is added as a seasoning liquid to the secondary steamed boiled azuki beans and the steeped rice which are transferred from the secondary steamed rice means 18 to the conveyor 19A of the seasoning liquid adding means 19 and are conveyed by the conveyor 19A, and stirred. Mixed. That is, the seasoning liquid spraying systems 19B1 and 19B2, which are installed separately in two locations, add the seasoning liquid from the upper side evenly with respect to the entire width of the boiled azuki beans and the soaked rice, and mix with stirring. After being mixed by stirring by means 19D, it is sent to the subsequent step. In the post process,
After automatic weighing, it is automatically packed into heat-resistant synthetic resin bags.

The operation in the case of producing the packaged gomemeshi will be described based on the above (1) to (19). (1)
Then, the weighed glutinous rice is put into the raw material feeding hopper 1. This raw rice is put into one vertical rice storage tank 30 by the first conveying means 2, for example. When multiple brands of non-glutinous rice are used as the raw rice, the rice is mixed by stirring with the rice mixing machine 32 in the tank 30 (mixed rice).
do it.

In the above (2), the discharged raw rice is fed from the outlet 41A of the downstream side conveyor 41 to the flexible passage 4
After that, it is sent to the rice rinsing / conveying section 5AB in the rice washing means 5.

In the above (3), the rice is washed by being conveyed by the water for washing rice while being held by the two screws 5a. 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 is sent to the washing layer 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, the washed rice and the washed water are simultaneously sent under pressure through the passage 6A into the horizontal axis draining drum 7A of the washed rice separating means 7.

In the above (4), only the drying process by the drying means 8 is omitted and it is carried out to the fourth carrying means 9.

In the above (5), after the colored broth made of the caramel aqueous solution is sprayed and mixed by the spraying / stirring / mixing means 21 at the outlet of the fourth conveying means 9, it is dropped into the large-sized dipping tank 10A together with the colored broth. It is dipped in colored broth. In this way, by spraying the colored broth, and stirring and mixing the washed rice and the colored broth and bringing them into the dipping tank 10A, the coloring action of the broth by washing the rice is enhanced, the coloring is promoted, and color unevenness does not occur evenly. Coloring is possible.

The operations of (6) to (11) are omitted.

In the above (12), the large immersion tank 10 is used.
When the immersion treatment in A has passed for a predetermined time, the immersion tank 10A, the immersion liquid discharge passage 10I is opened to discharge the broth, and then the damper 10E is opened to discharge the colored rice from the discharge port 10F. The discharged colored rice is used as the fifth conveying means 11.
Is conveyed toward the third conveyor 11C by the first conveyor 11A.

In the above (13), the colored rice is transferred to the third conveyor 11C, and is uniformly stirred and mixed by the stirring and mixing means 21 in the third conveyor 11C, and then carried into the soaked rice stock tank 12.

In the above (14), the same operation is performed, and the colored rice is immersed in the stock tank 1 from the time when the raw rice is added.
The effect of omitting the waiting time required for the work to be carried in to 2 is obtained.

In (15), the boiled red beans supply means 14 omits the supply of the boiled red beans, and the boiled red beans are carried into the soaked rice supply hopper 16.

In (16), the steeped rice 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 above (17), in the primary steamed rice means 15, the layered soaked rice is conveyed by the conveyor conveyer 15A made of a stainless net, and while being mixed by the stirring and mixing means 15E, water absorption by humidification and heating is mainly performed in the same manner as described above. Is subjected to the primary steaming process and transferred to the reversing means 17.

In the above (18), the steamed rice that has undergone 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 layered steamed rice, which is turned upside down, is carried by the stainless steel carrying conveyor 18A, and the same operation as described above is carried to the carrying conveyor 19A of the seasoning liquid adding means 19.

In the above (19), first, the ingredient supplying means 20.
The predetermined ingredients are dispersed and supplied from above in a predetermined ratio by the stirring and mixing means 19D. As described above, since the ingredients are dispersed and supplied to the steamed rice and then the mixture is stirred and mixed, a uniform mixed state can be quickly obtained. Subsequently, the seasoning liquid spraying system 19B1 sprays water uniformly from the upper side over 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 19B2 seasons the seasoning from the upper side. The liquid is uniformly sprayed and added 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.

Next, the operation in the case of manufacturing packaged white rice will be described based on the above (1) to (19). In (1), the weighed sticky rice is put into the raw material feeding hopper 1. This raw rice is put into one vertical rice storage tank 30 by the first conveying means 2, for example. In addition,
When a plurality of brands of non-glutinous rice are used as the raw rice, they may be mixed (mixed rice) by forcibly stirring with the rice mixing machine 32 in the tank 30.

In the above (2), the discharged raw rice is fed from the outlet 41A of the downstream side conveyor 41 to the flexible passage 4
Then, it is sent to the rice rinsing / conveying section 5AB in the rice washing means 5 through the step 2.

In the above (3), the rice is washed while being carried by the water for washing rice while being held by the two screws 5a. 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 is sent to the washing layer 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, the washed rice and the washed water are simultaneously sent under pressure through the passage 6A into the horizontal axis draining drum 7A of the washed rice separating means 7.

In the above (4), only the drying process by the drying means 8 is omitted and the product is carried out to the fourth carrying means 9.

In the above (5), after the high pressure water is sprayed by the spraying / stirring / mixing means 21 at the outlet of the fourth conveying means 9 and stirred and mixed, it is dropped into the large immersion tank 10A together with the water and immersed in the water. . Thus, the bran removal is performed by spraying the high-pressure water, and the bran removal is further promoted by mixing the washed rice and water.

The operations (6) to (11) are omitted.

In the above (12), fresh water is supplied from the lower side by the fresh water supply means 10J to "rinse", and the bran juice of the bran generated by this is overflow channel 10K.
Emitted from. When the immersion treatment in the immersion tank 10A has passed for a predetermined time, the immersion liquid discharge passage 10I is opened to discharge the water, and then the damper 10E.
To discharge the soaked rice from the outlet 10F. The discharged soaked rice is conveyed to the third conveyor 11C by the first conveyor 11A of the fifth conveyor 11.

In the above (13), the steeped rice is transferred to the third conveyor 11C, uniformly stirred and mixed by the stirring and mixing means 21 in the third conveyor 11C, and then carried into the steeped rice stock tank 12.

In the above (14), the same operation is performed, and the steeped rice is soaked in the stock rice tank 1 from the time when the raw rice is charged.
The effect of omitting the waiting time required for the work to be carried in to 2 is obtained.

In (15), the boiled red beans supply means 14 omits the supply of the boiled red beans, and the boiled red beans are carried into the soaked rice supply hopper 16.

In the above (16), the steeped rice is supplied to the primary steamed rice means 15 through the hopper gate 16A in a layer state having a predetermined width and thickness.

In the above (17), in the primary steamed rice means 15, the layered soaked rice is conveyed by the stainless steel net conveyer 15A and mixed by the agitating and mixing means 15E while absorbing water by humidification and heating as described above. Is subjected to the primary steaming treatment. That is, hot water for humidification is sprayed by the spraying means 15b, and the steam heating means 1
After being steamed by 5D, it is transferred to the reversing means 17.

In the above (18), the steamed rice that has undergone primary steaming smoothly slides down without adhering to the surface of the reversing means 17, and is transferred to the secondary steaming rice means 18 with the top and bottom reversed. In the secondary steamed rice means 18, layered steamed rice, which is turned upside down, is transported by a stainless steel transport conveyor 18A, and hot water for humidification is sprayed while being mixed by the stirring and mixing means 18D, and then the seasoning liquid adding means 19 is added. Is transferred to the transport conveyor 19A.

In the above (19), the mixture is agitated and mixed by the agitating and mixing means 19D, and then a prescribed seasoning is uniformly sprayed from the upper side by the seasoning liquid spraying system 19B1 to the entire width of the steamed rice and further stirred. After stirring and mixing by the mixing means 19D, a predetermined seasoning is uniformly sprayed from the upper side by the seasoning liquid spraying system 19B2 without being biased to the entire width of the steamed rice and added, and then sent to the subsequent step. In the subsequent process, after automatic weighing, the bags are automatically sequentially packed in heat-resistant synthetic resin bags.

[0075]

As described above, the present invention continuously and automatically carries out the production of packaged cooked rice such as packaged red rice, packaged fifth rice and packaged white rice, which has been conventionally entrusted to the manual work of the operator. Therefore, it is possible to greatly improve workability and work efficiency and achieve cost reduction, and to spread high-quality packaged cooked rice that has a uniform steamed water content and a uniform appearance and texture. Therefore, it is possible to manufacture it constantly and stably. In addition, since the number of full-time workers is reduced, labor saving can be achieved. Furthermore, the spraying of the immersion liquid on the conveyed washed rice and the stirring and mixing action of the washed rice and the immersion liquid enable uniform coloring without producing color unevenness during the production of red rice and Gomoku rice, and the removal of bran during the production of white rice. It can be promoted to improve the texture.

[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 vertical side view of the small immersion tank.

FIG. 8 is an enlarged front view showing a stirring / mixing means.

FIG. 9 is an enlarged vertical side view of the immersed rice stock tank.

FIG. 10 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. 11 is an enlarged longitudinal side view showing the first steamed rice means, the second steamed rice means, the reversing means and the seasoning liquid adding means by partially reducing the longitudinal dimension thereof.

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

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

FIG. 14 is a block diagram showing a manufacturing process of conventional packed red rice.

FIG. 15 is a block diagram showing a manufacturing process of a conventional packed gome rice.

FIG. 16 is a block diagram showing a conventional manufacturing process of packaged rice.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Raw material input hopper 2 1st conveying means 3 Rice storage tank 4 2nd conveying means 5 Rice washing means 6 3rd conveying means 7 Rice washing separating means 8 Drying means 9 4th conveying means 10 Immersion tank 11 5th conveying means 12 Immersed rice stock Tank 13 Sixth conveying means 14 Boiled red bean feeding means 15 Primary steamed rice means 15E Stirring and mixing means 16 Boiled red bean / 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 Tools Supplying means 22 Stirring and mixing means

Claims (2)

[Claims] 1. A raw rice feeding hopper into which raw rice is fed, a first conveying means for feeding one or more raw rice automatically supplied from the raw rice feeding hopper into a rice storing tank, and a rice storing tank. Second conveying means for carrying in the raw rice rice automatically supplied from the rice washing means, third conveying means for carrying in the raw rice (washed rice) washed by the rice washing means and the washing water at the same time into the rice washing separation means, and the washed rice separation means A drying means for selectively drying the washed rice according to the type of the washed rice separated from the washed rice water, and a fourth conveying means for conveying the drained rice or drained rice and dried washed rice. The treated washed rice conveyed by the conveying means is carried in, and the immersion tank that is immersed in the selected immersion liquid for a predetermined time to generate the immersed rice, and the immersed rice that is automatically supplied from the immersion tank are conveyed. Fifth to
A carrying means, a soaked rice stock tank for carrying in and stocking the soaked rice carried by the fifth carrying means, a sixth carrying means for carrying the soaked rice automatically supplied from the soaked rice stock tank, 6 boiled red bean supply means for selectively supplying boiled red beans according to the type of steeped rice conveyed by the 6th conveying means; a steeped rice supply hopper into which the steeped rice conveyed by the 6th conveying means is carried in; Immersed rice supply The primary steamed rice means that conveys the immersed rice supplied from the hopper and mixes it with the stirring and mixing means and the primary steamed rice means that reverses the top and bottom of the steamed rice that has been primary steamed and supplies it to the secondary steamed rice means. Means, secondary steamed rice means for carrying out the secondary steaming while conveying the steamed rice that has been primary steamed supplied from the reversing means, and mixing the steamed rice by the stirring and mixing means; And a seasoning solution adding means for feeding the secondary steamed rice and adding the seasoning solution while mixing by the stirring and mixing means. An apparatus for producing packaged cooked rice, which is characterized in that 2. An immersion liquid is sprayed onto the treated washed rice at the outlet of the fourth conveying means, and the treated washing rice and the immersion liquid are stirred and mixed, and a carry-in spray / agitation mixing means is provided in the immersion tank. Claim 1 characterized by the above.
Manufacturing equipment for the packaged cooked rice described.