JP2002223719A - Apparatus for producing soup stock for cooking - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a rational apparatus for easily and quickly producing a soup stock for cooking having good taste and flavor by mixing soup stock with return soup. SOLUTION: The apparatus is provided with an extraction part E to extract a soup stock through a filter by supplying hot water to a soup material M charged into an extraction chamber, a storage part R to store a preparatorily produced return soup, a hot tank T to store a mixture of the soup stock and the return soup and a controller to discharge the return soup from the storage part R according to the discharge of the soup stock from the extraction part E, mix both components and store the mixture as the cooking soup stock in the hot tank T.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking soup manufacturing apparatus, and more particularly, to a method for extracting soup stock from soup stock materials such as bonito broth, boiled dried, shiitake mushrooms, kelp and the like, and mixing soup stock and kabo soup. The present invention relates to an apparatus for manufacturing soup.

[0002]

2. Description of the Related Art As described above, as an apparatus similar to an apparatus for manufacturing a soup for cooking in which dashi soup and fried soup are mixed, Japanese Unexamined Patent Publication No. Hei 8-89205 and Japanese Utility Model Publication No. 6-36717 disclose. There are those shown in the gazette.
Of these conventional techniques, the former injects water into the first tank, puts in a bonito pack and heats it for a set time, thereby extracting soup stock, storing mashed soybean oil in the second tank, When operating the cock of the first tank to pour the dashi juice from the first tank into the third tank, operate the cock of the second tank to transfer the moromi oil from the second tank to the third tank. By pouring, the soup stock is mixed with the mashed soybean oil to the third tank to create a soup. Also, in the latter conventional technology, when the bowl is placed on the base plate, the hot water supply electromagnetic valve and the pump are driven based on the detection of the bowl detector to discharge a predetermined amount of hot water from the hot water supply nozzle. By sending it out, and sending out the white soup and the book fly, these are supplied to the bowl in a mixed state.

[0003]

Here, in consideration of the procedure for making the noodle soup without using the above-mentioned equipment, the stocking material such as bonito, sardine, kelp, etc. is poured into boiling water. It is necessary to have a procedure for making dashi soup, adding soy sauce, mirin, and seasonings to make kashishi soup, followed by mixing dashi soup with kashishi soup. But,
When making dashi soup, it is necessary to fill a large capacity pot with water, bring to a boil, and add the dashi ingredients in the optimal order. It takes time and effort. And
Considering that it takes a long time to make "dashi soup", in restaurants and the like, a large amount of "dashi soup" is made in advance in a concentrated state, and it is often diluted and used when ordered . However, when "dashi soup" is prepared in a large amount and used after a lapse of time, the fragrance of "dashi soup" is weakened, and the flavor is inferior to freshly made "dashi soup".

Therefore, considering the noodle soup using the above-mentioned conventional technology, in the former configuration of the conventional technology, water is heated by a heater to produce "dashi soup" from a dashi pack, and this "dashi soup" is produced. Since soup stock is mixed with mashed soy sauce oil and stored in a tank, the point that a predetermined time is required for heating with a heater when producing soup stock is not improved. It is not only troublesome to mix mashed soy sauce with mashed soy sauce by manual operation, but also the mixing ratio may not be constant.
Further, in the latter configuration of the prior art, since the hot water and the "white soup" and the "honebashi" are mixed under the control of the control device, the mixing ratio can be maintained constant. Then, it is necessary to make both "white dashi" and "book gaiety" in advance, so there is no room for improvement in the time, effort and flavor of making "white dashi", and there is room for improvement.

An object of the present invention is to rationally construct an apparatus capable of producing a flavorful cooking soup in a short time without mixing a mixture of dashi soup and fried soup.

[0006]

The features, functions and effects of the cooking soup manufacturing apparatus according to claim 1 of the present invention are as follows. (Features) An extraction unit that extracts dashi soup from dashi ingredients, a storage unit that stores fried rice soup, and a tank that stores cooking soup that is sent from the extraction unit but mixed with the fried rice soup and sent from the storage unit A control means for controlling the production of a cooking soup, wherein the extraction unit has a filter disposed in a lower part of a space capable of being sealed, and a material supply mechanism for supplying soup material to the extraction chamber. And a hot water supply means for supplying hot water to the extraction chamber, and an extraction pipe which is extracted through a filter of the extraction chamber and sends out the juice, and wherein the storage unit is A supply control mechanism for controlling the supply of juice, and a supply pipe for sending back fried juice, wherein the tank is configured so that the soup stock sent by the extraction pipe and the fried juice sent by the supply pipe; Store in a mixed state After having performed a process of opening a part of the extraction chamber and supplying the soup material from the material supply mechanism to the inside of the extraction chamber through the open portion, the control means is configured to have a space. Sealing the extraction chamber and supplying hot water from the hot water supply means, in conjunction with the operation in which the dashi is subsequently fed into the tank via the extraction conduit,
It is configured to perform a process of sending back fried juice to the tank via the supply pipe.

[Action and Effect] According to the above-mentioned feature, when making a cooking soup, stocking material is supplied to the extraction chamber,
By supplying hot water from the hot water supply means after sealing, the broth will be sent out to the extraction line through the filter,
When soup stock is sent out from the extraction pipe in this way, the soup stock and the bark soup sent from the storage section via the supply pipe are mixed and sent to the tank. A mixture of dashi soup and fried soup,
That is, cooking soup is stored. In other words, according to the present invention, water is boiled in a pot, and without making any effort such as adding soup stock to the boiling water, not only making soup stock automatically, but also making soup stock and bark soup automatically. Since the mixing is performed, not only can the mixing ratio be set optimally, but also it is not necessary to take time to perform the mixing. In addition, since hot water that has been previously boiled and stored, or hot water that has been boiled in an instant water heater can be used, no time is required when making the broth. as a result,
A device was constructed in which, immediately after being made, a soup with a good flavor and a mixture of fried soup and fried soup can be produced in a short time without any hassle. In particular, according to this configuration, the dashi is extracted downward through the filter disposed at the bottom,
Even if "aku" occurs at the time of extraction, this "aku" rises to the surface of the liquid in the extraction chamber and is not contained in the soup stock.

The features, operations and effects of the cooking soup manufacturing apparatus according to claim 2 of the present invention are as follows. [Features] In the cooking soup manufacturing apparatus according to claim 1, a supply opening through which the soup material is supplied is formed in the upper part of the extraction chamber so as to be openable and closable, and the residue of the soup material is sent to the lower part of the extraction chamber. A discharge opening for discharging is formed so as to be openable and closable, and a washing nozzle for sending washing water is provided inside the extraction chamber, and the control means closes the discharge opening when supplying the stock material to the extraction chamber. Perform supply processing to open the supply opening,
When extracting soup, an extraction process is performed to close the supply opening and the discharge opening, and when discharging the remaining residue in the extraction chamber, discharge at which the cleaning nozzle is sent out from the cleaning nozzle with at least the discharge opening opened. The point is that the processing mode is set to perform the processing.

According to the above-mentioned features, it is possible to supply soup stock in a state where the supply opening is opened by the supply processing, and when the stock is extracted, the supply opening and the discharge opening are extracted by the extraction processing. Since the extraction chamber is sealed by closing the opening, heat is not lost when hot water is supplied, so that a high-temperature state can be maintained and extraction can be performed without losing the flavor. In the case of performing the discharge process, the discharge opening of the extraction chamber is opened to supply the washing water to the extraction chamber. Will be discharged from As a result, supply of soup stock, extraction of soup stock,
However, it is possible to discharge the residual material of the stock without any trouble, and to further reduce the trouble of the person who operates the apparatus.

The features, functions and effects of the cooking soup manufacturing apparatus according to claim 3 of the present invention are as follows. (Features) In the cooking soup manufacturing apparatus according to claim 2, the inner surface of the extraction chamber has a cylindrical inner surface centered on a vertical axis in a vertical position, and the washing nozzle is driven around the vertical axis. A rotatable rotatable member, a scraper disposed close to the inner surface of the extraction chamber with respect to the rotatable member, and a process of the control means for driving and rotating the rotatable member when cleaning water is fed into the extraction chamber. The point is that the form is set.

According to the above features, when the extraction chamber is cleaned, the nozzle rotates with the rotation of the rotating member, so that the cleaning water from the nozzle is applied to the entire circumference of the inner surface of the extraction chamber. In addition to feeding, the scraper rotates integrally with the rotating member, so that even if residual scraps adhere to the inner surface of the extraction chamber, the scraper can be reliably scraped and discharged. As a result, fresh soup stock can always be extracted using fresh soup stock.

The features, functions and effects of the cooking soup manufacturing apparatus according to claim 4 of the present invention are as follows. [Characteristic] The cooking soup manufacturing apparatus according to claim 2 or 3, further comprising a flow sensor for measuring the flow rate of the soup stock sent to the extraction line, wherein the continuous extraction mode is selected. In the process, the extraction process is performed after the supply process, the extraction process is stopped when the flow rate sensor detects that a predetermined amount of the broth has been sent out by the extraction process, and the process of performing the discharge process is performed by one process. The point is that the processing form of the control means is set so as to repeat the processing cycle as the processing cycle.

[Operation / Effect] According to the above characteristics, supply processing, extraction processing, and discharge processing are defined as one processing cycle.
By repeating this processing cycle, the required amount of broth can be produced. As a result, the amount of soup that can be extracted at a time in the extraction section can be made at least, and a large amount of soup can be made.

The features, functions and effects of the cooking soup manufacturing apparatus according to claim 5 of the present invention are as follows. [Features] The cooking soup manufacturing apparatus according to any one of claims 1 to 4, wherein the soup is fed from an end of an extraction pipe in the tank and is fed from an end of the supply pipe. In order to mix the juice, the respective ends are arranged close to each other, and the directions of delivery from the respective pipelines are crossed, and the timing at which the stock is delivered from the ends of the extraction pipelines, and the supply pipelines The processing mode of the control means is set so as to match the timing at which the bark juice is sent out from the end of the control means.

According to the above-mentioned features, the stock and the bark are supplied into the tank at the same timing and in contact with each other, so that it is not necessary to equip the tank with a stirring member. Can be mixed. As a result, a cooking soup in which dashi soup and fried soup are mixed can be stored in a tank.

[0016]

Embodiments of the present invention will be described below with reference to the drawings. [Overall Configuration] As shown in FIG.
1, a metering section P as a material supply mechanism for supplying the stock material M, an extracting section E for extracting the stock from the stock material M supplied from the metering section P, and a microprocessor as a control means. (Not shown) having a control device C and a storage unit R for storing back fried juice, and a fried soup fed from the extraction unit E but fed from the soup and the storage unit R. Is provided with a mixing and storing machine B having a heat retaining tank T for mixing and storing the soup.

This cooking soup manufacturing apparatus includes a mounting table 2 on the front side of an extractor A, and a container (not shown) such as a bowl mounted on the mounting table 2 with the extraction unit E. And a hot-water nozzle 4 for extracting the juice, and the hot-water nozzle 4 is used for soup and boiled food. In addition, a mounting table 6 on which a bowl 5 or the like is placed is provided on the front side of the mixing and storing machine B, and the cooking stored in the heat retaining tank T for the vessel 5 placed on the placement 6 is provided. The cooking soup is provided with a pair of soup nozzles 7, 7 for taking out a soup,
Used as udon and soba noodle soup.

This cooking soup manufacturing apparatus is provided with a pipeline shown in FIG. In other words, this cooking soup manufacturing apparatus includes a water supply pipe 11 for supplying raw water such as tap water and groundwater under pressure, and heats and supplies water from the water supply pipe 11. A hot water tank 13 having an electric heater 12 therein is provided as hot water supply means H for discharging. A main supply line 14 for supplying hot water from the hot water tank 13 to the extraction unit E is provided, and a supply valve V14 composed of an electromagnetic valve is interposed in the main supply line 14. A washing water pipe 15 for sending water from the water supply pipe 11 to the extraction unit E as washing water;
The washing water pipe 15 is provided with a washing valve V15 composed of an electromagnetic valve. A temperature sensor S13 for measuring the liquid temperature inside the hot water tank 13 is provided at an upper position inside the hot water tank 13.

An extraction line 16 is provided for extracting the juice in the extraction section E, but for sending the juice to the insulated tank T. A flow sensor S16 for converting the amount of the broth sent through the extraction line 16 into an electric signal and outputting the electric signal, A switching valve VS comprising a three-way valve of the type
This switching valve VS is in a state in which stock is sent to the heat retaining tank T,
It is configured to be switchable between a state in which dashi is sent to the whitening nozzle 3 and a closed state in which dashi is not sent to any of the pipelines. A sub-supply line 17 is provided for joining the hot water branched and taken out from the main supply line 14 to the extraction line 16, and a sub-supply valve V17, which is an electromagnetic valve, is provided for the sub-supply line 17. Further, there is provided an outlet pipe 18 for guiding the hot water from the main supply pipe 14 to the hot water nozzle 4, and an outlet valve V18 comprising an electromagnetic valve is provided for the outlet pipe 18. Further, a supply pipe 19 is provided for sending the return juice from the storage unit R to the heat retaining tank T, and an electric pump P19 as a supply control mechanism for supplying the return juice to the supply pipe 19 is provided.

The heat retaining tank T has a tank portion 21 for storing cooking soup, and an outer wall member 22 surrounding the outer periphery thereof. An electric heater 2 is provided on the inner surface of the outer wall member 22.
The hot air heated by the electric heater 23 is brought into contact with the tank 21 so as to suppress heat radiation of the cooking soup. Pipes 24, 24 for sending the cooking soup in the heat retaining tank T to the soup nozzles 7, 7 are formed at a lower position of the heat retaining tank T, and an electromagnetic valve is provided for each of the pipes 24. Is provided. The tank unit 21 has a sensor unit S21 for measuring the temperature and the liquid level of the cooking soup.

As shown in FIG. 8, a contact arm 26 which swings around the support shaft 25 in a lateral position with respect to the upper position of the mounting table 6 so as to swing and swing. A contact arm 26 and a sensor arm 27 that swings together are provided. A liquid level sensor SL is provided at the tip of the sensor arm 27. Also, the tip 16N of the extraction line 16 and the supply line 1
The leading ends of the nine leading ends 19N are guided into the tank portion 21, and the directions are set such that the lower positions of the leading ends 16N and 19N in the sending direction intersect each other. Therefore,
The juice sent from the extraction line 16 and the bark juice sent from the supply line 19 are configured to directly contact and mix at an upper position of the tank portion 21 of the heat retaining tank T.

When the soup for cooking is automatically supplied from the heat retaining tank, as shown in FIG. 8A, the bowl 5 or the like is placed on the placing table 6 as shown in FIG. As shown in (b), when the container 5 is moved, the contact arm 27 contacts the end of the container 5 and the sensor arm 27 swings integrally to the detection position. When the contact arm 27 swings in this manner, the on-off valve V24 is controlled to open based on a signal from a sensor (not shown) that detects the swing, and the cooking soup is cooked with respect to the container 5. Supplied. Thereafter, as shown in FIG. 8C, when the liquid level L of the cooking soup supplied to the container 5 rises and reaches the level of the liquid level sensor SL provided at the tip of the sensor arm 27, the liquid level sensor The control device C performs a process in which the SL detects the liquid level L, closes the on-off valve V24 and controls the supply of the cooking soup automatically.

As shown in FIG. 4, the metering / supplying section P
A pair of material tanks 1, a portion screw 29 disposed at the lower part of each of the material tanks for sending out the material M, an electric motor M 29 for driving the portion screw 29, and an optical type for measuring the amount of stock of the stock material in the material tank Is provided with the remaining amount sensor S29. Also, each electric motor M29
Can be operated independently, and by storing different stock materials M in the respective material tanks 1 and 1, the extraction of the stock can be performed by using the different stock materials M (by switching). It is possible to set a control mode so that the same stock material M is stored in each of the material tanks 1 and 1, and when the stock material M in one material tank 1 is consumed, the other stock material M is used. It is also possible to set the control mode so that the stock material M of the material tank 1 is supplied.

The extraction unit E has a supply opening TH which can be opened and closed at the upper part so that the stock material M can be charged, and a discharge opening BH which can be freely opened and closed at the lower part so as to discharge the remaining material of the stock material M. The basic structure is an extraction chamber in which is formed. That is, the extraction chamber is provided with the annular top plate 31 at the upper position.
And a lower plate-like bottom plate 32 sandwiching the cylindrical member 33 to form an extraction space, and a rotating plate 34 as a rotating member rotatably disposed at a center position of the top plate 31. A horn-shaped input guide 35 expanded upward with respect to the center position of the plate 31 is provided, a filter 36 is provided at a position slightly above the bottom plate, and a discharge pipe 37 is provided downward from the center position of the bottom plate 32. A control piston 38 is provided at the position to penetrate vertically so as to be movable vertically.

The axis of the cylindrical member 33, the axis of the control piston 38, and the axis of the rotary plate 34 are matched (hereinafter referred to as axis Y).
Reference numeral 4 denotes an electric motor (not shown) for a wheel gear (not shown) integrally formed on the outer periphery of the rotary plate 34.
The rotation plate 34 is configured to be rotatable around the axis Y by providing a drive rotation mechanism D formed by engaging a worm gear that is rotationally driven by. The filter 36 is formed by forming a large number of micron-order through holes in a stainless steel plate.

A plurality of hot water nozzles 39 are provided on the lower surface of the top plate 31 for supplying the hot water from the main supply line 14 to the hot water supply line. A plurality of cleaning nozzles 40 to which water is supplied are provided, and further, a scraper 41 bent and formed so as to be close to the inner surface of the cylindrical member 33 and the upper surface of the filter 36 with respect to the lower surface of the rotating plate 34 is provided. .

The control piston 38 is formed by using a rod-shaped member. The upper end 38T of the rod-shaped member is formed so as to be sharpened, a small-diameter portion 38S is formed on the outer surface of the upper portion, and a lower end is formed from the small-diameter portion 38S. And an operating rod 42 is connected to the lower end in a vertical posture. A reciprocating drive unit F including a crank mechanism 43 and an electric motor 44 for operating the crank mechanism 43 is provided at the lower end of the operation rod 42.
Is operated in the up and down direction.
A position sensor S42 including a plurality of switches, potentiometers, and the like is provided to detect the position of the second position. In this embodiment, the crank mechanism is used as the reciprocating drive unit F. However, the control piston 38 may be configured to be vertically operated by an eccentric cam, a rack and pinion, or a screw.

The storage section R is configured to place a pack 47 containing back fried juice, which is manufactured in advance, on a table 46 provided at an upper position of the mixed storage section R. To the end of the supply line 19. The pack 47 has a structure in which a tank made of a square bag-shaped resin sheet is housed inside a cardboard box.

As shown in FIG. 3, the control device C comprises a control signal from a plurality of switches 51 provided on the front surface of the extractor A and a dial-operated setting device 5 for setting an extraction amount.
2 and an input system for inputting a detection signal from the sensors, and an output system for a solenoid valve, an electric motor, and a heater provided in a pipeline are formed. Next, a control mode of the extraction processing by the control device C will be described.

[Extraction Process] FIG. 4A shows an initial state of the extraction process. In this initial state, the control piston 38 is lowered to the lowest position to open the supply opening TH. The lower discharge opening BH is in a closed state. Further, the switching valve VS is located at a position where the extraction pipe 16 is communicated, and all the other solenoid valves of the extractor A are closed.

In this initial state, when a command to start the process of manufacturing the noodle soup is input to the control device C, a preset amount of the soup material M is sent out from the material tank 1 by the metering supply unit P, It is dropped into the extraction chamber via the supply opening TH. Next, as shown in FIG. 4B, the extraction chamber is sealed by raising the control piston 38 to close the supply opening TH, and the supply valve V14 interposed in the main supply line 14 is provided.
To release the hot water from the hot water tank 13 to the hot water nozzle 39.
To the extraction chamber. After the supply of hot water is started in this way, the pressure in the extraction chamber increases due to the rise in the temperature of the extraction chamber and the pressure of the steam, and the juice is extracted into the hot water, but the juice is extracted via the filter 36 through the extraction line. 16 is sent. When hot water is supplied in this way, the pressure in the extraction chamber is 0.5 bar (ba) below atmospheric pressure.
r) rise to the extent.

When the broth is sent to the extraction line 16 as described above, since the broth having a high concentration is sent in the initial stage, it takes a little time until the broth concentration reaches an equilibrium state. The sub-supply valve V17 is opened and the hot water in the sub-supply line 17 is merged with the extraction line 16 until the control device C determines that the preset time has elapsed from the timing when the process was started. To dilute high-concentration broth.

The soup stock is sent to the extraction line 16 by the pressure in the extraction chamber, and the extraction process is continued by continuously supplying hot water. At the time when the extraction of the preset amount of the broth is measured by the sensor S16, the main supply line 1
The operation is stopped by closing the supply valve V14 interposed in No. 4.

After the extraction has been stopped in this way, FIG.
As shown in (c), by raising the control piston 38 to the upper limit, the lower end of the control piston 38 is raised above the discharge opening BH to open the discharge opening BH, and formed on the control piston 38. The small diameter part is the supply opening T
H, and in a state where the supply opening TH is also opened, the washing water valve V15 is opened while rotating the rotating plate 34 by the drive rotating mechanism D to send washing water from the washing nozzle 40 into the extraction chamber, At the same time as cleaning the inside of the extraction chamber, the rotation operation of the scraper 41 causes
That is, the residual material M remaining on the inner surface of the cylindrical member 33 and the upper surface of the filter 36 is scraped off, and flows out to the discharge pipe 37 together with the washing water from the discharge opening BH.

After the washing of the extraction chamber is completed, the control piston 38 is lowered to close the discharge opening BH and to move the upper end 38T of the control piston 38 below the supply opening TH. As a result, as shown in FIG. 4 (a), it is in an initial state in which the stock material M can be charged, and after the extraction of the stock material M is performed, the stock material M can be supplied again. The process up to the point can be regarded as one processing cycle.

[Explanation of Control Mode] In this cooking soup manufacturing apparatus, the control device C mixes the juice extracted in the extraction section E with the kale soup stored in the storage section R to maintain the temperature in the heat retaining tank T.
Not only can the process of "manufacturing mode of soup for cooking" to keep warm, and the process of supplying to the whitening nozzle 3 from the "whitening supply mode", but also the process of supplying hot water from the hot water nozzle 4, And a process for automatically supplying a cooking stock from T.

That is, in the "manufacturing mode of soup for cooking",
As shown in the flowchart of FIG.
The stock material M is dropped into the extraction chamber through the supply opening TH, and after the extraction chamber is sealed, hot water is supplied to start the extraction of the broth, which is sent to the extraction line 16 only at the beginning of the extraction, and Hot water is added and diluted (# 101- # 1
04 steps). In this way, the broth is supplied to the extraction line 16, and when the broth is supplied to the insulated tank T, the supply line is supplied from the tip end 16N of the extraction line 16 at the same timing as the broth is sent out. A set amount of fructose juice is sent out per unit time from the tip 19N of the passage 19, and mixing is performed in a state where each of them is in direct contact with each other. This mixing is continued until the extraction of the broth is completed, that is, until the supply of the broth from the extraction line 16 is stopped (until the supply of hot water is stopped) so that the mixing ratio becomes a preset mixing ratio. Then, at the timing when the supply of the broth to the extraction line 16 is stopped, the pump P19 is stopped, and the supply of the return stock is also stopped (steps # 105 and # 106). In this extraction processing, # 103, # 10
4. The flows of boiling water, dashi soup and fried soup in step # 105 correspond to FIGS. 6 (a), 6 (b) and 6 (c), respectively.

Next, after the extraction is completed, the switching valve VS
Is set to the closed state, and the discharge opening BH of the extraction chamber is opened (Steps # 107 and # 108). As described above, this processing is performed subsequent to the processing of stopping the extraction of the broth, and by opening the discharge opening BH after the extraction is stopped, the subsequent washing can be started quickly. Is configured.

After the discharge opening BH is opened as described above, the washing water is supplied to the washing nozzle 40 to wash the inside of the washing chamber, and at the same time, the rotating plate 34 is driven and rotated to thereby wash the washing water. The scraper 41 is rotated integrally with the rotating plate 34 at the same time as the scraper 41 is rotated, so that the residue of the stock material M remaining on the inner surface of the cylindrical member 33 and the upper surface of the filter 36 is scraped and discharged. After the cleaning in the form of flowing out to the discharge pipe 37 together with the cleaning water from the use opening BH for a set time, a process of closing the discharge opening BH of the extraction chamber and opening the supply opening TH is performed. (# 10
9, # 110 step).

The processing for manufacturing the cooking soup is performed by performing the processing at a required timing based on the operation of the switch 51 and the processing cycle until the predetermined amount is reached. It is configured to be able to select any of the processing modes that are repeatedly and continuously performed.

That is, an outline of this processing can be shown in the flowchart of FIG. 7. In this processing, one of the single extraction mode and the continuous extraction mode is selected by operating the switch 51. When the continuous extraction mode is selected, it is necessary to set the total amount of extraction by the setting unit 52 (step # 201). Next, when the extraction is started by operating the switch 51, the extraction mode is determined. In the case of the single extraction mode, the processing cycle is performed only once (steps # 202 to # 204).

When the extraction mode is set to the continuous extraction mode, after the extraction operation in the processing cycle is performed once, the state of the heat retaining tank T is determined based on the signal from the sensor unit S21, and the state is full. Or, if it is not nearly full, it is determined whether the total amount of extraction has reached the set value, and if not, the extraction operation of the processing cycle is performed again and the extraction amount is The extraction operation of the processing cycle is repeatedly performed until the set value is reached. When the heat retaining tank T is full or almost full during this extraction operation, the extraction operation is temporarily performed. Is set to stop (steps # 205 to # 208).

In the "whitening supply mode", the juice extracted by the extraction unit is sent out from the whitening nozzle 3 as whitening except that the switching valve VS is connected to the whitening nozzle 3 except for the switching valve VS. The processing at the time of extraction is no different from that described above. The white soup supplied from the whitening nozzle 3 is used for cooking soups and stews.

The process of supplying hot water from the hot water nozzle 4 is a control in which only one of the switches is operated to open the discharge valve 18V interposed in the discharge line 18, and the hot water is controlled. This is a control that only supplies.

As described above, when a cooking soup is manufactured by the cooking soup manufacturing apparatus, the supply of the stock material M, the extraction processing in the extraction chamber, the extracted butter juice and the fried soup are set in advance. When the extraction is completed, the extraction chamber is washed, and thereafter, the processing for setting the dipping material M to a supplyable state can be automatically performed. Because of this configuration, the water is boiled in a pot and the dashi is made automatically without any additional effort such as adding the dashi ingredients to the boiling water, as in the conventional method of manufacturing dashi. Not only that, but also soup stock is automatically mixed with soup stock, so there is no need to take extra time for this mixing, and it is boiled with boiling water that has been previously boiled and stored, or with an instant water heater. Hot water can be used, so no time is required when making soup stock. As a result, a cooking soup having a good flavor immediately after being made and a mixture of soup stock and fried soup can be produced in a short time without any trouble, and is extremely useful. In particular, when the extraction chamber is washed, the stock material M is forcibly sent out by the rotation of the scraper, so that the washing chamber can always be used in a clean state. Cooking soup can be manufactured.

[Brief description of the drawings]

FIG. 1 is a perspective view of a cooking soup manufacturing apparatus.

FIG. 2 is a view showing a pipeline of a cooking soup manufacturing apparatus;

FIG. 3 is a block diagram showing a control system of the cooking soup manufacturing apparatus.

FIG. 4 is a diagram continuously showing extraction processing in an extraction unit.

FIG. 5 is a flowchart of a cooking soup manufacturing routine.

FIG. 6 is a view showing a continuous process of manufacturing a soup for cooking;

FIG. 7 is a flowchart of an extraction processing routine.

FIG. 8 is a diagram continuously showing a processing mode when a cooking soup is automatically supplied.

[Description of Signs] 16 Extraction line 19 Supply line 34 Rotating member 36 Filter 40 Cleaning nozzle 41 Scraper 46 Table P19 Supply control mechanism C Control means E Extraction section H Hot water supply means M Dashi material P Material supply mechanism T Tank Y axis Core TH Supply opening BH Discharge opening

Claims (5)

[Claims] An extractor for extracting dashi from a dashi material, a storage for storing the return soup, and a cooking soup mixed with the juice sent from the extractor and the return from the storage for storing the soup. A tank, and a control means for controlling the production of the cooking soup, wherein the extraction unit has a filter disposed in a lower part of a sealable space, and a material for supplying a soup material to the extraction chamber. A supply mechanism, a hot water supply means for supplying hot water to the extraction chamber, and an extraction pipe which is extracted through a filter of the extraction chamber and sends out the juice, and wherein the storage section is stored. A supply control mechanism for controlling the supply of the rice husk, and a supply line for sending the rice husk, wherein the tank is provided with the soup stock sent through the extraction line and the rice feed sent through the supply line. Mixed with The control means performs a process of opening a part of the extraction chamber and supplying the soup material from the material supply mechanism to the inside of the extraction chamber through the opened portion. After that, the extraction chamber is sealed and hot water is supplied from the hot water supply means. Thereafter, in cooperation with the operation in which the soup stock is fed into the tank via the extraction pipe, the return stock is supplied through the supply pipe. Cooking soup manufacturing apparatus configured to perform a process of sending to a tank. 2. A supply opening for supplying dashi material is formed in the upper part of the extraction chamber so as to be openable and closable, and a discharge opening for sending out the residue of the dashi material is formed in the lower part of the extraction chamber so as to be openable and closable. A washing nozzle for sending washing water is provided inside the extraction chamber, and the control means performs a supply process of opening the supply opening while closing the discharge opening when supplying the stock material to the extraction chamber. In addition, at the time of extracting soup stock, an extraction process for closing the supply opening and the discharge opening is performed, and at the time of discharging the remaining residue in the extraction chamber, the cleaning water is discharged from the cleaning nozzle with at least the discharge opening opened. The cooking soup manufacturing apparatus according to claim 1, wherein a processing mode is set so as to perform a discharging process of sending the soup. 3. A rotating member, wherein the inner surface of the extraction chamber has a cylindrical inner surface centered on a vertical axis in a vertical position, and the washing nozzle is configured to be rotatable around the vertical axis. 3. A processing mode of said control means, comprising: a scraper provided close to an inner surface of the extraction chamber with respect to the rotating member, wherein the control means is configured to drive and rotate the rotating member when cleaning water is fed into the extraction chamber. The cooking soup manufacturing apparatus according to the above. 4. A flow sensor for measuring a flow rate of the broth sent to the extraction line with respect to the extraction line, and when a continuous extraction mode is selected, an extraction process is performed after a supply process. When the flow sensor detects that a predetermined amount of soup has been sent out by the extraction process, the extraction process is stopped, and the process of performing the discharge process is regarded as one processing cycle, and this process cycle is repeatedly performed. The processing form of the control means is set as described above.
The cooking soup manufacturing apparatus according to the above. 5. An arrangement in which the respective ends are arranged close to each other in the tank so as to mix the juice delivered from the end of the extraction line and the backed juice delivered from the end of the supply line, In addition, the delivery directions from the respective pipelines are made to cross each other, and the timing at which the dashi juice is delivered from the end of the extraction pipeline and the timing at which the fowl juice is delivered from the end of the supply pipeline are made to coincide. The cooking soup manufacturing apparatus according to any one of claims 1 to 4, wherein a processing mode of the control unit is set.