METHOD FOR COOLING COOKED RICE AND COOKED RICE COOING DEVICE USED THEREFOR

摘要

PURPOSE:To make cooked rice fluffy and delicious without crushing by blowing hot air to the surface of the cooked rice by air blowing means to dry the cooked rice prior to blowing cold air to the cooked rice by a cooling means. CONSTITUTION:Hot cooked rice is put in the stirring hopper 7 of a rice supply means 1 and stirred by rotation of stirring blades 5. An opening damper 6 is opened and the rice is put in a mixing hopper 9 and fed into the starting end portion of the transfer conveyr 12 of a first transfer means 2a by given amounts by rotation of mixing blades 8 in the hopper 9, and the cooked rice 20 is moved diagonally rightwards and upwards of the transer conveyor 12. At the starting end portion of the transfer conveyor 12 hot air of 50 to 80 deg.C is blown to the surface of the cooked rice 20 from the bellows 18 of an air blowing means 3, and the rice 20 is then cooled by blowing cold air of about 18 deg.C from the bellows 19 of a cooling means 4 as the transfer conveyor 12 moves. The rice is then fed into second 2b and third 2c transfer means and cooled likewise by the cooling means 4.