JP2001204628A - Cooking device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking device that can heat cooking ingredients such as a roux uniformly and sufficiently, cool them to a predetermined temperature uniformly and control the temperature with high accuracy. SOLUTION: A cooking device is provided with the first cooking part having a container for heating with a jacket at the bottom and a stirring device for stirring cooking ingredients inside the container for heating and the second cooking part having a container for cooling with the jacket at the bottom and the stirring device for stirring the cooking ingredients inside the container for cooling, and a receiving station for receiving the cooking ingredients fed from the first cooking part at the second cooking part and a discharging station for discharging the cooking ingredients received at the second cooking part are provided in the downstream side of the first cooking part. The second cooking part is movably arranged between each of the stations, and each of the stations is provided with the feeding part of a cooling medium or a heating medium for feeding the cooling or heating medium to the jacket of the second 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 Curves, stews, white sauces and other raw materials made of, for example, wheat flour, oils and fats, and seasonings are made by heating and kneading them. ing. In addition, the seasoning in the roux brings out a rich flavor and aroma, and the roux is widely used as a food base material or for adding color and flavor to dishes. In general, it is known that the color, flavor and aroma peculiar to ruw are greatly influenced by heating conditions at the time of producing ruu. 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. Furthermore, after the predetermined heating, in order to realize the efficiency of work such as maintaining the flavor of the roux, preventing deterioration of the color tone, and filling,
It is desirable to uniformly cool to a predetermined temperature and control the temperature. Japanese Patent No. 2584669 discloses that a raw material containing fats and oils and a starchy material is heated at a temperature of 75 ° C.
It discloses a method in which the material is heated at 0 ° C. for 5 to 90 minutes, and then cooled by a biaxial extruder until the material temperature of the raw material becomes 70 ° C. or less within 5 minutes after the completion of the heat treatment.
However, in the method for producing ruw described in Japanese Patent No. 2584669, the accuracy of temperature control is particularly high, and in particular, in the extruder, the raw material heated in a roasting pot is cooled little by little, so that it is cooled immediately after the heat treatment. However, the problem that the amount of heating may differ between the raw material and the raw material that has been cooled for a while after the heat treatment has not been completely solved. Further, in this method, when the raw material processed by the twin-screw extruder is to be temporarily stored before being sent to the next step, it is necessary to separately provide a stock tank. 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.

[0003]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems, and is intended to uniformly and sufficiently heat cooking materials such as roux, and to cool uniformly to a predetermined temperature, and to achieve high precision. It is an object of the present invention to provide a heating and cooking apparatus capable of controlling the temperature in a low temperature, and making full use of roasting characteristics to produce luu having a rich flavor and aroma. The present invention can also be used as a stock tank for cooking materials after cooling, and since the cooking materials are stocked in batches, even if separation of the cooking materials occurs therein, an accurate mixing ratio is maintained, and It is an object of the present invention to provide a heating and cooking apparatus that can reproduce a uniform mixing state by sometimes stirring with a stirrer, and can effectively solve the problem of raw material separation that tends to occur particularly when a synthetic emulsifier is not used.

[0004]

The present invention comprises a first cooking unit having a heating container having a jacket on the bottom surface, a stirring device for stirring the cooking material in the heating container, and a jacket on the bottom surface. A second cooking unit having a cooling container and a stirring device for stirring the cooking material in the cooling container is provided, and is supplied from the first cooking unit to a downstream side of the first cooking unit. A receiving station for receiving the cooking material to the second cooking unit and a discharge station for discharging the cooking material received to the second cooking unit are provided, and the second cooking unit is provided between the respective stations. The cooking device is movably disposed, and each of the stations includes a supply unit of a cooling medium or a heating medium for supplying a cooling medium or a heating medium to the jacket of the second cooking unit. It is.

[0005] According to such a configuration, the cooking material is heated uniformly and sufficiently in the first cooking section with stirring, and the heated cooking material is supplied to the second cooking section of the receiving station to be uniformly and predeterminedly heated. Can be cooled to temperature. Moreover, the second cooking section can also be used as a stock tank for the cooked material after cooling, and by storing the cooked material in each batch in the same, even if separation of the cooked material occurs, an accurate mixing ratio is maintained, By stirring with a stirrer when necessary, a uniform mixing state can be reproduced, and the problem of raw material separation, which tends to occur particularly when no synthetic emulsifier is used, can be effectively solved. In addition, by transferring the cooked material after cooling to the discharge station together with the second cooking unit and arranging another second cooking unit at the receiving station, continuous production of products becomes possible. Since the supply unit of the cooling medium or the heating medium to the jacket of the cooking unit is provided, it is possible to control the temperature of the cooled cooking material at the discharge station with high accuracy. In addition, since the cooked material after cooling is moved to the discharge station together with the second cooking unit, a pipe for transferring the cooked material is not required during that time, so that there is no problem that the cooked material remains in the pipe and accurate The mixing ratio can be maintained. Furthermore, by adding and mixing the cooking ingredients that should be avoided as much as possible in the second cooking section, it is possible to obtain a more savory / fragrant product by changing the amount of heating for each cooking ingredient than before. .

According to another preferred aspect of the present invention, a standby station for the cooking material received by the second cooking unit is further provided downstream of the first cooking unit, and the second cooking unit includes The stations are movably arranged between stations, and each of the stations includes a supply unit of a cooling medium or a heating medium for supplying a cooling medium or a heating medium to the jacket of the second cooking unit. According to such a configuration, before moving the second cooking unit containing the cooled cooking material to the discharge station, the second cooking unit can be made to stand by at the standby station while controlling the temperature with high accuracy, and the product can be further reduced. Large-scale continuous production becomes possible.
According to another preferred aspect of the present invention, two or more second cooking units are provided. According to such a configuration, as described above, the second cooking unit containing the cooled cooking material is moved to the discharge station, and another second cooking unit is arranged at the receiving station, whereby the product is manufactured. Continuous production becomes possible. According to another preferred aspect of the present invention, the receiving station is arranged substantially directly below the first cooking unit. According to such a configuration, the distance between the first cooking unit and the second cooking unit of the receiving station can be made as short as possible, and the cooked material after heating can be easily transferred to the second cooking unit according to gravity. It can be efficiently discharged and supplied. According to another preferred aspect of the present invention, there is provided a pressurized air supply device for discharging the cooking material from the heating container and supplying the cooking material to the receiving station. According to such a configuration, in combination with the above-described configuration in which the receiving station is arranged substantially directly below the first cooking unit, it is possible to more efficiently discharge and supply the heated cooking material to the second cooking unit. it can. According to another preferred embodiment of the present invention, a cooking material supply pipe is provided between the first cooking unit and the receiving station, and the supply pipe has a cooling jacket. According to such a configuration, particularly when the cooking material includes a raw material that solidifies by cooling such as solid fat, the cooking material is discharged and supplied, and then the cooling medium is introduced into the cooling jacket of the supply pipe to supply the cooking material. The cooking material remaining in the pipe is solidified to prevent the cooking material from dripping. Therefore, in this case, the cooking material does not drip after the movement of the second cooking unit at the receiving station, so that it is not necessary to frequently wash the receiving station from the viewpoint of hygiene, thereby reducing the work efficiency. Can be prevented. Further, according to another preferred embodiment of the present invention, the temperature of the cooling medium introduced into the cooling jacket of the supply pipe is 20 to 40C.
Thereby, it is possible to prevent the dripping of the cooking material and to prevent dew condensation on the supply pipe.

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment 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 device.
The cooking unit 14 includes, for example, three second cooking units 16 arranged downstream of the first cooking unit 14.

As shown in FIG. 2, the first cooking unit 14 is provided in a hemispherical container 112 supported by a gantry 110 so that a rotation axis A is 25 to 40 ° with respect to a vertical line, preferably 30 °.
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 a bottom portion 22 having a hemispherical inner surface, and a drain pipe 119 is connected thereto. .

The upper end of the container 112 is openably closed by a lid member 120, and a cooking material inlet 122 and a rotating shaft 114 are attached to the lid 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, and the outer stirring blades 11
The rotation speed of 8 ranges from 10 to 50 rpm. The lower ends of the inner stirring blade 116 and the outer stirring blade 118 are
It is supported rotatably about a rotation axis A by a shaft support member 132.

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, and
At least some of the zeros have a length extending to near the outer stirring blades 118. The cross section of a plane including the rotation axis A of the inner stirring blade 116 is not limited to a rectangle as shown in FIG. 2, and may be an ellipse or a circle, or may be an ellipse about the rotation axis A. Good.

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 so 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 a plane including the rotation axis A is not limited to a circle as shown in FIG. 2 and 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, and measures 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, a jacket structure is formed on the outer surface of the bottom 22 having an inner surface made hemispherical. The container 20 is configured to be able to cool or heat the cooking material put into the container 20 by introducing cooling water or heating water into the jacket structure. A lid 28 is disposed at an upper opening of the container 20. The lid 28 has 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. The lid 28 is further provided with an inclined rotating shaft 30 that passes through the center O of the hemispherical surface of the inner surface of the bottom 22.
Rotated at rpm. A stirring blade 34 extending in an arc shape along the inner surface of the bottom portion 22 is attached to the tip of the rotating shaft 30. Outside the stirring blade 34, that is, the bottom 22
A scraping blade 36 made of a synthetic resin is intermittently attached to the inner surface side. The scraping blades 36R, 36L are asymmetrical left and right, and the other scraping blades 36L scrape off portions that have not been scraped off by the scraping blade 36R on one side.

A paddle type stirring blade 40 is arranged 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 52 attached to the tip thereof is inserted into the container 20 at a position slightly shifted from the center 0 of the hemisphere on the inner surface of the bottom so as not to interfere with the rotating shaft 30. The temperature sensor 52 attached to the tip of the vertical support bar 54 can measure the temperature with high accuracy by being arranged in a region near the center of the cooking material M. 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.

[0015] The three second cooking units 16 are movably arranged by a transport device (not shown), and the receiving station 200 to which the cooking material M is supplied from the first cooking unit 14, temporarily stores the cooking material M. Waiting station 2 for storage in
02 and the cooking material M are conveyed between a discharge station 204 communicating with a filling device via a strainer (not shown) or a defoaming device. Each of the stations is provided with a supply unit of a cooling medium or a heating medium for supplying a cooling medium or a heating medium to a jacket of the second cooking unit 16, and is configured to be connected to the transported second cooking unit 16. Have been. Specifically, the receiving station 200
, Cooling water at 7 ° C. and heating water at 62 ° C. are selectively supplied from the temperature control pipe 224, heating water at 62 ° C. is supplied from the temperature control pipe 24 at the standby station 202, and heating water at the discharge station 204. The configuration is such that heated water at 62 ° C. is supplied from the temperature control pipe 24. Each of the stations has a power supply unit for supplying electric power to the motor 32 and the paddle motor 60 of the second cooking unit 16, and is configured to be connected to the second cooking unit 16 that has been conveyed. Have been. In the present embodiment, the receiving station 200 is disposed substantially directly below the first cooking unit 14, and the cooking material M that has been heated and cooked is placed between the first cooking unit 14 and the receiving station 200. The supply pipe for supplying the cooling water is provided with a jacket structure formed on the outer surface of the supply pipe, so that cooling water at 35 ° C. is introduced (not shown).

Next, the operation of the cooking device 10 having the above-described configuration will be described. In the first cooking unit 14, the flour and the fats and oils were heated and cooked in advance in a front cooking unit (not shown) while rotating the inner stirring blade 116 in the same direction at 30 rpm and the outer stirring blade 118 at 15 rpm. Add flour roux, powder, paste and fat. further,
While controlling the temperature by the temperature sensor 172, steam is supplied to the temperature control pipe 115 for heating and cooking. Subsequently, when the temperature of the cooking material reaches 90 ° C., cooking is performed while rotating the inner stirring blade 116 in the opposite direction to the outer stirring 118 at 15 rpm. 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,
The cooking material 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 ° C. cooling water is supplied to the temperature control pipe 115 instead 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 actuating 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 inside is supplied to the second cooking unit 16 of the receiving station 200. After the supply of the cooking material in the container 112 is completed, cooling water of 35 ° C. is introduced into the jacket structure of the supply pipe to solidify the cooking material remaining in the supply pipe, thereby preventing the cooking material from dripping. .

The second cooking unit 16 of the receiving station 200
In the above, cooling water of 7 ° C. is put into the jacket structure of the container 20 through the temperature control pipe 224 to cool the cooked cooking material while controlling the temperature by the temperature sensor 52, and at the same time, the rotating shaft 30, that is, the stirring blade 34 is driven by the motor 32 at 15 rpm and the paddle motor 6
By rotating the paddle type stirring blade 40 at 100 rpm according to 0, the cooking ingredients are uniformly mixed and cooled to 62 ° C. while crushing the mass of cooking ingredients. When the cooking material is cooled to 62 ° C., the temperature of the cooking material is reduced to 62 ° C. by supplying 62 ° C. heating water to the temperature control pipe 224 instead of the 7 ° C. cooling water.
To hold. After that, the second cooking unit 16 is moved to the standby station 202, and the cooking material is stirred, stored at 62 ° C., and waits for discharging. At the time of discharging, the cooking material is moved to the discharging station 204, and the air cylinder 62 is moved. The valve member 64 is operated to separate the valve member 64 from 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 a strainer or a defoaming device is provided. To the filling device via

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. Also, the standby station 202 and the discharge station 20
4, the heating water at 62 ° C. can be supplied to the second cooking unit 16, so that the temperature of the cooking material can be controlled with high accuracy. Further, in the second cooking unit 16, for example, the raw material which is not desired to be heated, such as dairy raw material, sap of vegetables and fruits, is placed in the first cooking unit 16.
It can be introduced as a non-heated cooking material without being introduced into the cooking section 14, and it is also possible to produce a roux or the like utilizing the fresh raw flavor of the raw material. In addition, the heating cooking device of the present invention is not limited to the device of the above embodiment. For example, instead of integrally forming the cooling container and the stirring device in the second cooking unit, the stirring device is provided in each station. , The cooling vessel alone can be movably arranged, and the cooling vessel and the agitating device can be combined at each station to form the second cooking section. May be included.

[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 second cooking unit according to the embodiment of the present invention.

FIG. 4 is a horizontal sectional view of a second 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 28 Lid 29 Pressurized air supply pipe 30 Rotating shaft 34 Stirring blade 36 Scraping 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 receiving station 202 standby station 204 discharge station 224 temperature control pipe 227 drain pipe 234 temperature control pipe 237 drain pipe 244 temperature control pipe 247 drain pipe

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B036 LC05 LE02 LF03 LG02 LP06 4B054 AA03 AA12 AB01 AB13 AC20 BA05 BC19 CA04 CB07 CC01 CC11 CD02 CD06 CD07 CE06 CE11 CG05

Claims (6)

[Claims] A first cooking unit having a heating container having a jacket on a bottom surface, a stirring device for stirring the cooking material in the heating container, a cooling container having a jacket on the bottom surface, A second cooking unit having a stirrer for stirring the cooking material in the cooling container, wherein the cooking material supplied from the first cooking unit is provided downstream of the first cooking unit in the second cooking unit. Providing a receiving station for receiving to the cooking unit and a discharge station for discharging the cooking material received to the second cooking unit, wherein the second cooking unit is movably arranged between the stations, The heating cooking device, wherein each of the stations includes a supply unit of a cooling medium or a heating medium for supplying a cooling medium or a heating medium to the jacket of the second cooking unit. 2. A standby station for cooking material received by the second cooking unit is provided downstream of the first cooking unit, and the second cooking unit is movably arranged between the stations. 2. The apparatus according to claim 1, wherein each of the stations includes a supply unit for supplying a cooling medium or a heating medium to the jacket of the second cooking unit.
The heating cooking device according to the above. 3. The heating cooking device according to claim 1, further comprising two or more second cooking units. 4. The heating cooking apparatus according to claim 1, wherein the receiving station is provided substantially directly below the first cooking unit. 5. The cooking device according to claim 4, wherein the first cooking unit includes a pressurized air supply device for discharging the cooking material from the heating container and supplying the cooking material to the receiving station. 6. The cooking apparatus according to claim 1, further comprising a supply pipe for cooking material between the first cooking unit and the receiving station, the supply pipe having a cooling jacket.