JP2001178628A - Heating and cooking device and method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a heating and cooking device capable of producing roux, etc., full-bodied in a flavor and smell with roasting characteristic utilized sufficiently and avoiding the occurrence of flavor deterioration and scorching due to remaining heat by heating the cooking material such as the roux uniformly and sufficiently in a roasting pot and cooling it to a prescribed temperature speedily, uniformly and precisely while controlling its temperature precisely. SOLUTION: The heating and cooking device is provided with a first cooking part having a heating container being a heating jacket having the bottom part with a semi-spherical inner surface and an agitating impeller fitted to a tilting rotary shaft passing through the center of the semi-spherical inner surface and having an edge part along the semi-spherical inner surface and a second cooking part having a cooling container being a cooling jacket having the bottom part with a semi-spherical inner surface and an agitating impeller fitted to a tilting rotary shaft passing through the center of the semi-spherical inner surface and having an edge part along the semi-spherical inner surface. The second cooking part is arranged on the downstream side of the first cooking part.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating and cooking apparatus for producing a roux or the like containing fats and oils and starch, and more particularly, to perform desired cooking efficiently by controlling the amount of heating with high precision. The present invention relates to a cooking device capable of heating.

[0002]

2. Description of the Related Art Curry, stew, and the like are produced by heating and kneading flour, oil and fat, and seasonings as main raw materials.
Lou such as white sauce has a unique color and texture in which flour and fat are fused. In addition, since the seasonings in the roux bring out a rich flavor and aroma, roux is widely used as a food base material or as a component for adding color and flavor to dishes.

[0003] It is generally known that the color, flavor and aroma peculiar to ruw are greatly influenced by heating conditions at the time of producing ruw. It is said that it is necessary to heat the roux at a high temperature and uniformly in order to obtain a roux with a rich flavor and aroma. However, conventionally, when heating roux, a direct-fired roasting pot or a steam-type roasting pot has been used. After the heating, it is desirable to cool the raw materials for the purpose of preventing deterioration of the flavor and color tone of the roux due to unnecessarily heating or for smoothing the subsequent work such as filling. Usually, a cooling device such as a multi-tube cooling tube, a scraping-type heat exchanger, or a batch-type cooling device has been used for the cooling. Such a conventional method has various problems as described below. That is,

(1) As described above, in order to obtain a roux having excellent flavor and color tone, it is necessary to heat the raw material under a strictly set high temperature condition. However, the roasting pot and each of the cooling means described above have a poor heat effect.
The temperature rise and fall of the raw material can be performed only slowly. Therefore, when the raw material is cooled after being heat-treated under desired heating conditions, the cooling cannot be performed rapidly, and there is a problem that the flavor, the color tone of the roux are deteriorated by the preheating, or the charring occurs. . (2) Further, in order to obtain a roux with a good taste and color tone, it is necessary to heat at a high temperature condition of about 90 to 130 ° C. In particular, the problem of quality deterioration occurs remarkably. Therefore, in the conventional method, the raw material is heated at a lower temperature condition than the above-mentioned preferable high temperature condition, and it may not be possible to obtain a ruw of the best quality. (3) On the other hand, if the heating by the roasting kettle is weakened in order to avoid the above-mentioned problem at the time of cooling, there is a risk of insufficient heating of the roux, and there is a problem that the heating takes an extremely long time.

(4) The multi-tube cooling pipe does not have a function of transporting the processed material. Therefore, when cooling with the cooling pipe, the raw material remains in the cooling pipe and a large amount of raw material loss occurs. Further, the passage time of the raw material in the cooling pipe varies depending on the physical properties of the raw material, and the cooling conditions are not constant. For scraping type heat exchangers,
Although the transfer function is superior to that of the multi-tube cooling pipe, the same problem as described above occurs. (5) Further, in the case where the raw material obtained by heating and cooling the raw material is cooled and solidified, that is, in the case where the raw material is solidified, it is necessary to further cool and solidify the cooled luu in a freezer. However, in the conventional method of cooling after heating with a multi-tube cooling pipe and a scraping type heat exchanger, when low-temperature cold water flows through the cooling pipe, the raw material adheres to the inner wall surface of the cooling pipe. Has to flow hot water of about 60 ° C, and can actually cool luu to only about 80-90 ° C. In order to further cool the roux, it is necessary to connect a number of multi-tube cooling pipes, which is problematic in terms of space. Then, when the roux of about 80 to 90 ° C is sent from the multi-tube cooling pipe to the freezer in this way, and cooled and solidified, the fats and oils and the powder raw material in the roux are separated during the solidification process. In addition, an undesirable phenomenon that oils and fats float on the surface of the roux occurs, and the appearance of the obtained product often deteriorates. Therefore, there is a problem in the conventional method even as a total process for obtaining solid ruw.

[0006] As described above, in the conventional method using a roasting pot and a multi-tube cooling tube, the operation for achieving good heating and cooling conditions is extremely difficult, and the production of roux requires time. There were problems such as this. Patent No. 2584
No. 669, in view of such a situation, a raw material containing fats and oils and a starchy material is heated to 75 ° C. in a roasting pot.
It discloses a method in which a heat treatment is performed at a temperature of 200 ° C. for 5 minutes to 90 minutes, and the raw material is cooled to 70 ° C. or less within 5 minutes after the completion of the heat treatment by a twin-screw extruder. However, also in this method, since the accuracy of temperature control, particularly, the extruder cools the raw material little by little, the raw material cooled immediately after the heat treatment and the raw material cooled shortly after the heat treatment are heated. The problem of different quantities has not been completely solved. In addition, in this method, a separate stock tank needs to be provided when the raw material processed by the twin-screw next-truder is to be temporarily stored before being sent to the next step. Therefore, in this case, there is a possibility that the raw materials may be separated in the stock tank particularly when an attempt is made to produce ruw without using a synthetic emulsifier.

[0007]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems relating to the conventional technique for producing roux and the like, and is intended to control cooking ingredients such as roux in a roasting pot with high precision. It can be uniformly and sufficiently heated, and can be quickly, uniformly and precisely cooled to a predetermined temperature, and can make full use of roasting characteristics to produce rich roux and the like in flavor and aroma. It is an object of the present invention to provide a heating cooking device that does not cause deterioration of flavor or burning. The present invention particularly provides a heating and cooking apparatus capable of producing rich roux and the like in flavor and aroma by sufficiently utilizing roasting characteristics without using a synthetic emulsifier by high-precision temperature control and an excellent stirring function. The purpose is to provide.

[0008]

According to a first aspect of the present invention, there is provided a heating vessel which is a heating jacket having a bottom portion of a hemispherical inner surface, and is attached to a rotating shaft passing through the center of the hemispherical inner surface and extending along the hemispherical inner surface. A first cooking unit having a stirring blade having an edge, and a cooling vessel which is a cooling jacket having a bottom of a hemispherical inner surface; and a hemispherical shape attached to a rotating shaft inclined through a center of the hemispherical inner surface. A heating cooking device comprising: a second cooking unit having a stirring blade having an edge along an inner surface; and a second cooking unit disposed downstream of the first cooking unit.

An embodiment of the first invention is as follows. In the first cooking unit, an auxiliary stirring blade that rotates in the opposite direction on the same rotation axis as the stirring blade is provided. The second cooking unit is characterized in that a paddle-type stirring blade is provided in a region where the cooking material is scraped up by the stirring blade.

According to a second aspect of the present invention, there is provided a container, which is a heating jacket having a bottom portion of a hemispherical inner surface, and a stirrer attached to a rotating shaft passing through the center of the hemispherical inner surface and having an edge along the hemispherical inner surface. A first cooking unit having blades, and a container that is a cooling jacket having a bottom portion of the hemispherical inner surface, and an edge along the hemispherical inner surface, which is attached to a rotating shaft inclined through the center of the hemispherical inner surface. A second cooking unit having a stirring blade having the heating cooking material cooked in the first cooking unit and a non-heating cooking material that has not been put into the first cooking unit. A cooking method characterized by being charged.

[0011]

According to the present invention, cooking materials such as roux are controlled in temperature with high precision, and are uniformly and sufficiently heated in a roasting pot.
It can be cooled to a predetermined temperature quickly, uniformly and with high precision, and it is possible to produce rich roux etc. in flavor and aroma by making full use of the roasting characteristics. Has no effect. According to the present invention, particularly, the effect that the roasting characteristics can be sufficiently utilized without using a synthetic emulsifier by using a high-precision temperature control and an excellent stirring function to produce rich roux and the like in flavor and aroma. Have.

[0012]

Embodiments of the present invention will be described below with reference to the drawings. As shown in FIG. 1, the heating and cooking apparatus 10 for producing curry roe according to the embodiment includes, for example, one first cooking unit 14 and, for example, three second cooking units disposed downstream of the first cooking unit 14. It consists of a part 16.

As shown in FIG. 2, the first cooking unit 14 is provided on a hemispherical container 112 supported on a gantry 110, with a rotation axis line.
A is 25 to 40 °, preferably 30 ° to the vertical
An inner stirring blade 116 and an outer stirring blade 118 are arranged on the inclined rotating shaft 114. The container 112 has a jacket structure in which a temperature control pipe 115 for selectively supplying steam and cooling water at 35 ° C. is attached to an outer surface of the bottom portion 22 having a hemispherical inner surface, and a drain pipe 119 is connected thereto. I have.

The upper end of the container 112 is openably closed by a cover member 120, and a cooking material inlet 122 and a rotating shaft 114 are attached to the cover member 120. At the upper end of the rotating shaft 114, a motor 130 having a reversing speed change function, which is a driving source of the stirring blade, is mounted. Therefore, the inner stirring blade 116 and the outer stirring blade 118 are driven to rotate in the same direction or the opposite direction. The rotation speed can also be arbitrarily selected and controlled. The rotation speed of the inner stirring blade 116 is 2
0 to 150 rpm, the outer stirring blade 118
Is in the range of 10 to 50 rpm. The lower ends of the inner stirring blade 116 and the outer stirring blade 118 are supported by a shaft support member 132 so as to be rotatable about a rotation axis A.

The inner stirring blade 116 has stirring shafts 136 and 137 supported by arms 134 and 135 so that the distance from the rotation axis A is different.
37 is provided with a plurality of stirring rods 140 arranged symmetrically with respect to the rotation axis A. The stirring rod 140 extends in a direction orthogonal to the rotation axis A.
At least some of the zeros have a length extending to near the outer stirring blades 118. The axis of rotation of the inner stirring blade 116
The cross section of the plane including A is not limited to a rectangle as shown in FIG. 2, but may be an ellipse or a circle, or may be an ellipse having the rotation axis A as a center.

The outer stirring blade 118 has an annular shape, and is provided with a synthetic resin scraping blade 150 around which the cooking material M is scraped in contact with the inner surface of the container 112. The scraping blades 150 are arranged asymmetrically with respect to the rotation axis A such that the scraping blades 150 on both sides of the rotation axis A do not scrape the same area of the container 112. Outer stirring blade 118
The cross section of the plane including the rotation axis A is not limited to a circle as shown in FIG. 2 but may be an ellipse. Further, a stirring rod extending to the vicinity of the inner stirring blade 116 may be attached to the outer stirring blade 118. On the inner stirring blade 116,
A temperature sensor 172 is attached via a temperature sensor attachment member 170 provided slightly offset from the rotation axis A at a position close to the rotation axis A and below the container 112 to measure the temperature of the cooking ingredients during stirring. . A pressurized air supply pipe 190 for discharging cooking material from the container 112 is also connected to the lid member 120.
At the bottom of the container 112, a valve receiver 180 for discharging the cooking material M and a valve member 184 controlled by a pneumatic cylinder 182 are arranged, and a supply pipe 186 is connected to the valve receiver 180.

The second cooking unit 16 includes a kettle, ie, a container 20.
And a stirrer 21. FIG. 3 and FIG.
As shown in the figure, the inner surface has a hemispherical jacket structure, and a temperature control pipe 24 for selectively passing heating water at 62 ° C. and cooling water at 7 ° C. is attached to the outer surface of the bottom portion 22,
Further, a drain pipe 27 is connected. Container 20
A lid 28 is arranged at the upper opening of the container, and a cooking material input port 25 for charging the cooking material and a pressurized air supply pipe 29 for discharging the cooking material from the container 20 are connected to the lid 28. Have been. The lid 28 further includes a bottom 2
The inclined rotating shaft 3 passing through the center O of the hemispherical surface of the inner surface 2
0 is attached, and the rotating shaft 30
Or at 40 rpm. A stirring blade 3 extending in an arc shape along the inner surface of the bottom portion 22 is provided at the tip of the rotating shaft 30.
4 is attached. On the outer side of the stirring blade 34, that is, on the inner surface side of the bottom portion 22, a scraping blade 36 made of synthetic resin is intermittently attached. Scraping blade 36R, 3
6L is left-right asymmetric, and the scraping blade 36 on one side is provided.
The other scraping blade 36L scrapes off the portion that has not been scraped off by R.

A paddle type stirring blade 40 is disposed in a region where the cooking material M is scraped up by the stirring blade 34 and the scraping blade 36 in the container 20, that is, a region below the rotating shaft 30 in FIG. Paddle type stirring blade 40
Is attached to the tip of a vertical shaft 62 that can be rotated forward and backward by a paddle motor 60, and is arranged in the first hatched area 46 shown in FIG. And stirring can be performed. As shown in FIGS. 5A and 5B, the paddle-type stirring blade 40 has a flat rectangular shape having a symmetric outer shape with respect to the rotation axis R as a whole. A plurality of asymmetrical through-holes 142 are provided to reduce resistance and increase stirring performance.

A vertical support rod 54 having a temperature sensor 50 attached to the tip thereof is inserted into the container 20 at a position slightly displaced from the center 0 of the hemisphere on the inner surface of the bottom portion so as not to interfere with the rotating shaft 30. The temperature sensor 50 attached to the tip of the vertical support bar 54 is arranged in an area near the center of the cooking material M, so that the temperature can be measured with high accuracy. At the bottom of the container 20, a valve receiver 60 for discharging the cooking material M and a valve member 64 controlled by a pneumatic cylinder 62 are arranged, and a supply pipe 66 is connected to the valve receiver 60. In addition, a baffle plate is arranged in a region where the cooking material M is scraped down by the scraping blade 36 in the container 20, that is, a region above the rotary shaft 30 in FIG. 4, and the cooking material M destroyed by the paddle-type stirring blade 40. Can efficiently collide with each other to efficiently stir. In this case, the baffle may be attached to the vertical support bar 54.

Each of the three second cooking units 16 is connected to the first cooking unit 14 on the upstream side by a pipe for supplying the cooking material M from the first cooking unit 14, or is moved by a transport device. Between a standby position, a receiving position where the cooking material M is supplied from the first cooking unit 12, and a discharge position where the cooked cooking material is communicated to the filling device via a strainer or a defoaming device. It is transported (not shown). In the latter case, at the standby position, heating water of 62 ° C. is supplied from the temperature control pipe 24, and at the receiving position, heating water of 62 ° C. and cooling water of 7 ° C. are selectively supplied from the temperature control pipe 24. At the discharge position, heating water at 62 ° C. is preferably supplied from the temperature control pipe 24. In the latter case, by arranging the receiving position substantially directly below the first cooking unit 14, the first cooking unit 14 is switched to the second cooking unit 16.
The length of the pipe for supplying the cooking material M to the pipe can be shortened, and the cooking material M can be prevented from remaining in the pipe.

Next, the operation of the heating and cooking apparatus 10 having the above configuration will be described. In the first cooking section 14, the inner stirring blade 116 is set to 30 rpm, and the outer stirring blade 118 is set to 1 rpm.
While rotating in the same direction at 5 rpm, a flour roast, a powder, a paste, and a fat obtained by previously cooking the flour and the fat in a pre-cooking unit (not shown) are added. Further, while the temperature is controlled by the temperature sensor 172, steam is supplied to the temperature control pipe 115 to perform heating cooking. Subsequently, when the temperature of the cooking material reaches 90 ° C., the inner stirring blade 11
6. Heat cooking while rotating 6 at 15 rpm in the opposite direction to outer stirring 118. Thereby, when a paste (particularly, one containing a large amount of water) is added to a cooking material containing a starchy material such as flour and an oil or fat, it is suitable for a peculiar phenomenon in which physical properties rapidly harden as the product temperature rises. Correspondingly, cooking ingredients can be ground and stirred with high efficiency.

When the predetermined cooking of the cooking material is completed in the first cooking section 14, 35.degree. C. cooling water is supplied to the temperature control pipe 115 in place of steam to pre-cool the cooking material. Thereby, the cooking material is softened, and the cooking material heated and cooked in the container 112 is easily supplied to the second cooking unit 16. When the cooked cooking material is softened, the inner stirring blade 116 is again rotated in the same direction as the outer stirring 118. This makes it possible to minimize the load on the rotating shaft 114 generated when stirring the cooking ingredients, and to efficiently stir. Then, air cylinder 1
By operating the valve member 182 to separate the valve member 184 from the valve receiver 180 and supplying pressurized air from the pressurized air supply pipe 190 to the container 112, the cooked cooking material in the container 112 is subjected to the second cooking. To the unit 16.

In the second cooking unit 16, cooling water of 7 ° C. is put into the jacket structure of the container 20 from the temperature control pipe 24, and while the temperature is controlled by the temperature sensor 50, the cooked cooking material is cooled and rotated. The shaft 30, that is, the stirring blade 34 is rotated at 15 rpm by a motor 32, and the paddle type stirring blade 4 is rotated by a paddle motor 60.
Rotate 0 at 100 rpm to mix the cooking ingredients evenly and cool to 62 ° C. while grinding the mass of cooking ingredients. When the cooking ingredients have cooled to 62 ° C., the temperature control pipe 24
The heating water of 62 ° C. is supplied in place of the cooling water of 7 ° C., and the cooking material is kept at 62 ° C. while stirring and waiting for discharge. At the time of discharge, the air cylinder 62 is operated to activate the valve receiver 60.
, And pressurized air is supplied to the container 20 from the pressurized air supply pipe 29 to discharge the cooking material in the container 20 and supply it to the filling device via a strainer or a defoaming device. .

As described above, the second cooking unit 16 can store the cooking material while waiting for the discharge. Even if the stored cooking material is separated, the stirring blade 34
By rotating the paddle type stirring blade 40, a uniform mixing state can be reproduced. Therefore, since there is no need to worry about separation of cooking ingredients during storage, roasting and the like having a rich flavor and aroma can be produced by making full use of roasting characteristics without using a synthetic emulsifier. Further, in the second cooking unit 16, for example, a raw material that is not to be heated, such as a milk raw material, a juice of a vegetable or a fruit, can be input as a non-heating cooking material without being input to the first cooking unit 14. It is also possible to produce roux and the like making use of natural raw flavor.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram of a configuration of an embodiment of a heating cooking device of the present invention.

FIG. 2 is a vertical sectional view of a first cooking unit according to the embodiment of the present invention.

FIG. 3 is a vertical sectional view of a pre-cooking unit according to the embodiment of the present invention.

FIG. 4 is a horizontal sectional view of the front cooking unit shown in FIG. 2;

FIG. 5 is a front view of a stirring blade according to another embodiment of the present invention.

[Explanation of symbols]

 M Cooking material 10 Heat cooking device 14 First cooking unit 16 Second cooking unit 20 Container 21 Stirrer 22 Bottom 24 Temperature control pipe 27 Drain pipe 28 Cover 29 Pressurized air supply pipe 30 Rotating shaft 34 Stirrer blade 36 Scrape blade 40 paddle type stirring blade 112 container 114 rotating shaft 115 temperature control pipe 116 inner stirring blade 118 outer stirring blade 140 stirring rod 150 stirring blade 200 standby position 202 receiving position 204 discharge position

Continued on the front page (72) Inventor Michio Kurokawa 1-5-7 Mikitei Sakaecho, Higashiosaka-shi, Osaka House Foods Co., Ltd. F-term (reference) 4B036 LC03 LE02 LF03 LG02 LP01 LP06 LT01 LT02 4B054 AA02 AA12 AA16 AB01 AB13 AC20 BA05 BC19 CD06 CD10 4G078 AA02 AB09 BA03 BA07 BA09 BA11 DA01 DA06 DA28 EA03

Claims (4)

[Claims] 1. A heating vessel which is a heating jacket having a bottom of a hemispherical inner surface, a stirring blade attached to a rotating shaft passing through the center of the hemispherical inner surface and having an edge along the hemispherical inner surface. And a cooling vessel that is a cooling jacket having a bottom of a hemispherical inner surface,
A second cooking unit attached to a rotating shaft inclined through the center of the hemispherical inner surface and having a stirring blade having an edge along the hemispherical inner surface, a second cooking unit downstream of the first cooking unit; A heating cooking device, wherein a cooking unit is arranged. 2. The heating cooking device according to claim 1, wherein the first cooking unit includes an auxiliary stirring blade that rotates in the opposite direction on the same rotation axis as the stirring blade. 3. A paddle-type stirring blade disposed in an area where cooking material is scraped up by the stirring blade in the second cooking section.
A heating cooking device according to claim 1. 4. A container which is a heating jacket having a bottom of a hemispherical inner surface, and a stirring blade attached to a rotating shaft passing through the center of the hemispherical inner surface and having an edge along the hemispherical inner surface. A container that is a cooling jacket having a bottom portion of a hemispherical inner surface, and a stirring blade attached to a rotating shaft passing through the center of the hemispherical inner surface and having an edge along the hemispherical inner surface. A second cooking unit having: a heating cooking material cooked in the first cooking unit; and a non-heating cooking material that has not been charged into the first cooking unit. A cooking method characterized by the following.