JPH07163326A - Rose-shaped freezing device for cooked rice - Google Patents

Abstract

(57) [Summary] [Purpose] To provide a rose-shaped freezing device for cooked rice, which can satisfactorily freeze even white rice that adheres when frozen. [Structure] The contact portion with the cooked rice that is frozen in pieces is coated with at least one of polyethylene resin, polyester, silicon rubber, and fluorine resin.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a device for freezing cooked rice in a rose shape, and more particularly to a device for freezing cooked white rice in a loose shape.

[0002]

2. Description of the Related Art As a device for freezing cooked rice into pieces, for example, the one described in Japanese Utility Model Publication No. 53-3272 is known. This device has a cooked rice feed port and a cryogen supply port at one end of a rotary drum provided with a plurality of blades (stirring plates) over substantially the entire length of the inner peripheral surface, and a frozen cooked rice take-out port and an exhaust port at the other end. In addition to being provided respectively, radial rotary blades are provided on the central axis of the rotary drum, and the rotary blades are configured to rotate in a direction opposite to the rotational direction of the rotary drum.

The cooked rice introduced into the rotary drum rotating at a low speed from the above-mentioned cooked rice introduction port is conveyed above the rotary drum by the stirring plate while being cooled by the cryogen supplied from the cryogen supply port, and falls near the top. It hits a rotating blade that rotates at a high speed, and is blown by the impact and freezes in pieces while being stirred. Further, the rotary drum is installed so as to be inclined so that the outlet side becomes lower, so that the cooked rice is moved toward the outlet side while being frozen in a loose shape.

[0004]

The above-mentioned conventional apparatus freezes cooked rice, such as pilaf and rice, in a rose shape. However, unlike pilaf, the cooked rice has no oil on its surface. However, there was a case where the white rice put in the rotary drum adhered to the rotary drum and the loose freezing process could not be performed well. That is, when the white rice is put into the rotary drum together with a freezing agent such as snow-like dry ice, it sticks to the inside of the rotary drum at the entrance of the rotary drum, and even if it reaches the top of the rotary drum, it does not drop, and the stirring plate is removed. There were times when it became a state of covering.

Therefore, the function of the stirring plate is impaired, the cooked rice (white rice) cannot be sufficiently stirred, the degree of disintegration is reduced, and lumpy frozen cooked rice is produced. This was the same even when the inclination angle of the rotary drum was increased.

Therefore, the inventors of the present invention can prevent sticking of cooked rice to the inner surface of the drum as described above even when freezing cooked rice such as white rice that adheres when frozen. We have earnestly studied to develop a freezing device.
As a result, in the conventional device, the material of the members constituting the rotating drum and the like was generally made of stainless steel in consideration of the occurrence of rust, use at low temperature, cost, etc. The temperature range of the initial cooling of cooked rice,
For example, in the range of 0 to -15 ° C, the peelability from cooked rice is poor,
It was found that this is the cause of the cooked rice adhering to the inner surface of the drum.

The present invention was made based on the above findings, and it is an object of the present invention to provide a rose-shaped freezing device for cooked rice that can favorably freeze even cooked rice that adheres when frozen. I am trying.

[0008]

In order to achieve the above object, a device for freezing cooked rice according to the present invention comprises a polyethylene resin, polyester, silicone rubber, fluorine at a contact portion with cooked rice to be frozen in bulk. It is characterized in that it is coated with at least one type of resin.

[0009]

[Operation] The above-mentioned polyethylene-based resin, polyester, silicone rubber, fluorine-based resin, etc. have good peelability of cooked rice, and even if cooked rice comes into contact with rice in the initial stage of cooling, it hardly adheres .

[0010]

EXAMPLE As shown in FIG. 1, white rice R cooked by a conventional method is placed on a tray T formed of various materials, cooled by a refrigerant C in a container V, and trays T under various temperatures are prepared. The peelability with the white rice R was compared. In addition, since there is a difference in thermal conductivity depending on each material and it is difficult to make the surface temperature of the tray T the same, the tray T cooled by the refrigerant C is taken out at an appropriate timing, and the white rice at the tray temperature at that time is removed. We decided to confirm the peelability. The results are shown in Table 1.

[0011]

[Table 1] Peelability evaluation 5: Very easy peeling 4: Easy peeling 3: Peeling 2: Peeling, but some adhesion remains 1: Adhesion

As is clear from the results shown in Table 1, the above various resins have a better peeling property from the cooked rice than the stainless steel, and in particular, the temperatures of polytetrafluoroethylene and silicon rubber are the initial temperature of cooling. It can be seen that the film has a good peeling property even at around 0 ° C.

It is also clear that the peeling property of each material is improved if the temperature is low, but in the case of stainless steel, the temperature at which the peeling property with the cooked rice becomes good is -5.
Since the temperature is around 0 ° C., it is necessary to cool to around this temperature in order to completely prevent the adhesion of the cooked rice. However, this is an operating state with extremely low economic efficiency, considering that the required freezing temperature of the frozen product is about -30 ° C. In addition, the frozen material is likely to be broken due to low temperature brittleness, resulting in deterioration of quality.

FIG. 2 shows an example of a cooked rice rose-shaped freezing apparatus which is the subject of the present invention. This device is a stand 1
A horizontal rotary drum 2 supported above, and the rotary drum 2
And a screw 4 provided on one side of the rotary drum 2.

The rotary drum 2 is rotatably supported by support rollers 11 provided on the mount 1, and a chain 13 is supported by a rotary drum driving motor 12.
It is formed so as to rotate at a low speed in a predetermined direction via.

Further, a cooked rice feeding port 21 and a freezing agent supply port 22 are provided at one opening end of the rotary drum 2 on the left side in FIG. 1, and a frozen cooked rice taking-out port 2 is provided at the other end.
3 and an exhaust port 24 are provided. Further, on the inner peripheral surface of the rotary drum 2, a plurality of stirring plates 25 are radially provided at equal intervals from the tip of the screw 4 to the opening end on the take-out port 23 side.

The stirring blade 3 is formed so as to rotate at a relatively high speed in the direction opposite to the rotating drum 2 via a chain 15 by a motor 14 for driving the stirring blade,
On the outer circumference of the shaft portion 31, a plurality of blade portions 32 are radially provided at equal intervals with an appropriate distance from the inner end of the stirring plate 25.

The screw 4 is provided as necessary to push the cooked rice introduced into the rotary drum 2 from the cooked rice introduction port 21 toward the stirring plate 25, and is a motor for driving the screw. Chain 1 by 16
Driven via 7.

The pedestal 1 has a long leg 1a on the side of the cooked rice inlet 21 and supports the rotary drum 2 and the like in a state in which the cooked rice inlet 21 is high and the outlet 23 side is inclined so as to be low. is doing.

In the loose-type freezing device having the above-mentioned construction, the portion which comes into contact with the frozen rice, that is, the inner peripheral surface of the rotary drum 2, the stirring plate 25, the stirring blades 3, the screw 4, etc. ,Silicon rubber,
Is formed from at least one of the fluorine-based resin,
Alternatively, it should be covered.

However, the inner peripheral surface of the rotating drum 2 and the stirring plate 2
5, it is not necessary to form or cover the whole of the stirring blade 3, the screw 4 and the like with these materials, and it is sufficient to have only the portion where the frozen material adheres and the freezing becomes difficult when the conventional apparatus is operated. Therefore, for example, a sufficient effect can be obtained only by the portion of the present apparatus that comes into contact with the frozen object on the side of the cooked rice inlet 21.

That is, as described above, even when the rotary drum 2 is made of stainless steel, the temperature is -20.
When the temperature reaches about 0 ° C, the peeling occurs easily. Therefore, the drum inner surface may be coated with the above material until the temperature of the cooked rice charged with the freezing agent becomes -20 ° C or lower. In addition, the stirring blade 3 is provided in the latter half of the rotating drum 2 in the stirring plate 2.
Since only the one conveyed upward by 5 comes into contact, there is no problem even if it is formed of stainless steel. However, in the portion of the apparatus that comes into contact with the frozen object on the side of the rice feeding port 21, when the frozen object is extruded by the rotating force of the screw 4, the adhered matter is peeled off due to friction with the extruded frozen object. Therefore, it is preferable to coat the above-mentioned materials on the inner surface portions of the screw 4 and the rotary drum 2 on the side of the cooked rice inlet 21 in order to generate a load between the frozen object.

Here, the means for coating each part with the above-mentioned various materials is not particularly limited. For example, in the case of the rotary drum 2, the entire material is formed of the above-mentioned material and appropriate reinforcement is performed. Alternatively, a drum formed of stainless steel or the like having a cylindrical shape may be inserted, attached, applied, or the like by any means depending on the size of the apparatus.

With the above-mentioned structure, even when the white rice that adheres during freezing is frozen in a loose shape, the white rice during cooling does not adhere to the inner surface of the drum 2.
The cooked rice put in the rotary drum 2 is extruded by the screw 4 while being cooled by an appropriate freezing agent such as snow-like dry ice, liquid nitrogen, low temperature air, etc. and moved to the stirring plate 25 portion, and the stirring plate 25 and stirring blades. Stir by 3 and freeze into roses. That is, as the rotary drum 2 rotates, it is conveyed upward by the stirring plate 25 and falls near the top of the drum,
At the center, the blade is hit by the blade portion 32 of the rotating blade 3 which is rotating at a high speed in the opposite direction to the rotating drum 2, and is agitated and frozen while being separated. The loosely frozen cooked rice reaches the outlet 23 by the inclination of the rotary drum 2 and is removed via the rotary valve 23a. Further, the gas generated from the cryogen or the expanded gas is discharged from the exhaust port 24.

The rose-shaped freezing device for cooked rice according to the present invention is
Not limited to those using the horizontal rotary drum, it can be applied to various conventional devices such as vertical type.The degree of freezing of cooked rice depends on the amount of cryogen for cooked rice, the residence time in the device, the exhaust gas. It is possible to arbitrarily adjust the temperature by controlling the temperature and the like. Further, the rose-shaped freezing device of the present invention, as described above, has the main purpose of surely freezing the white rice accompanied by adhesion during freezing in a loose shape.
Various types of cooked rice such as pilaf can be frozen in a rose shape, and granular foods such as beans and small foods such as shrimp can be frozen in a rose shape, and various small items can be frozen in a rose shape. Can also be used for

[0026]

As described above, the device for freezing cooked rice according to the present invention has a portion in which cooked rice easily adheres coated with polyethylene resin, polyester, silicone rubber, fluorine resin, etc. It is possible to prevent the function of the cooked rice that has been thrown into the device from adhering to various parts of the device and impairing its function, and to freeze it in a good condition in a loose shape. Therefore, it is possible to surely freeze even the white rice that is attached during freezing in a loose shape, and improve the production efficiency.

[Brief description of drawings]

FIG. 1 is an explanatory diagram of a cooling unit used to evaluate peelability.

FIG. 2 is a front cross-sectional view showing an example of a rose-shaped freezing device for cooked rice.

[Explanation of symbols]

2 ... rotating drum, 3 ... stirring blade, 4 ... screw, 21 ...
Cooked rice input port, 22 ... Cold agent supply port, 23 ... Ejection port, 24
… Exhaust port, 25… Stirrer

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Shunichi Tsukada 16-10 Oda, Yoshimi-cho, Hiki-gun, Saitama Nihon Oxygen Co., Ltd. (72) Inventor Naori Nakamura 16-10 Takou, Yoshimi-cho, Hiki-gun, Saitama Prefecture Japan Oxygen Co., Ltd.

Claims (1)

[Claims] 1. A contact portion with cooked rice which is frozen in a rose shape,
A rose-shaped freezing device for cooked rice, which is coated with at least one of polyethylene resin, polyester, silicone rubber, and fluorine resin.