JP2002000452A - Apparatus and method for heating and cooking food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a heating and cooking apparatus which increases endurance and extends its life to reduce load on blades for stirring and the drive shaft 34 for stirring and at the same time, capable of effective stirring by stirring food on proper condition, according to the hardness of the food heated in the apparatus. SOLUTION: This heating and cooking apparatus for foods is structured from a container to store food materials, a stirring device which has stirring means of inside/outside placed in the container to be capable of revolving drive around a same shaft line as the center, a heating/cooling means for heating and cooling the food materials, and a control device for controlling the stirring device. Then, feature of the apparatus is that the control device changes the relative difference in revolving speed between the stirring means of inside and outside, according to the fluidity of the food materials.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking apparatus and a cooking method using the same, and more particularly, to a cooking apparatus and method for changing the stirring condition of food according to a change in fluidity of food during cooking. .

[0002]

2. Description of the Related Art There are known a food manufacturing apparatus and a food manufacturing method in which a food material composed of a plurality of types of raw materials is heated and cooked while being stirred in a heating container. As such a food production method, for example, there is a production method for producing roux such as curry and stew. In these food production methods, while heating a starch-based material such as flour and an oil-based material, stirring under certain conditions to produce a so-called flour luw, the flour luw contains powder such as salt, sugar, and spices. The raw materials were added, and cooking was further performed by heating and stirring to obtain a molten paste-like roux. Further, in the method for producing ruw, instead of part of the powder raw material, or in addition to the powder raw material, cooking is further performed by adding a water-based raw material such as gravy, vegetable extract, and dairy products that contains a large amount of water. , A product having a further excellent flavor can be obtained.

[0003]

The foods such as curry roe described above are characterized in that the hardness, that is, the fluidity greatly changes as the temperature changes during heating and cooking. In this specification, a state in which a food is highly viscous and difficult to flow is expressed as “low flowability” or “hard”, and a state with low viscosity is expressed as “high flowability” or “soft”. I do. When stirring such food, it is necessary to change the stirring conditions according to the temperature of the food, that is, according to the fluidity of the food. Forcibly performing strong stirring when the fluidity of the food is low imposes a heavy burden on the stirring blades and the drive shaft that drives the blades, and shortens the life of the cooking device. Conversely, when the stirring is performed weakly so as not to impose a load on the blades and the drive shaft, there is a problem that stirring cannot be performed sufficiently efficiently under conditions where the fluidity of the food is high.

[0004]

An object of the present invention is to stir food under appropriate conditions in accordance with the hardness of the food to be heated by the cooking device, thereby reducing the load on the stirring blades and the drive shaft thereof. It is an object of the present invention to provide a cooking device capable of reducing the number of the cooking devices, thereby increasing the durability of the cooking device and prolonging the life thereof, and at the same time, performing effective stirring.

[0005]

SUMMARY OF THE INVENTION The present invention relates to a food cooking apparatus for cooking food materials whose flowability changes during cooking while stirring the food materials. A stirrer having an inner stirrer and an outer stirrer arranged rotatably about the same axis, a heating / cooling unit for heating and / or cooling the food material, and a stirrer. A control device for controlling, wherein the control device changes a relative rotation speed difference between the outer stirring means and the inner stirring means according to the fluidity of the food material during cooking. It is a food cooking device. Another aspect of the present invention includes a shaft load measuring unit that measures a load applied to a rotary drive shaft of the stirring device, and the control device controls the outer stirring unit based on the magnitude of the load measured by the shaft load measuring unit. A heating / cooking apparatus characterized in that a relative rotational speed difference between the heating means and the inner stirring means is changed.

[0006] The control by the control device is performed under the following conditions: a stirring condition in which the relative rotation speed difference between the outer stirring means and the inner stirring means is large; The condition may be switched according to the shaft load applied to the rotary drive shaft. The heating / cooling means may be constituted by a jacket through which a heating fluid and / or a cooling fluid flows.

Still another aspect of the present invention is a method for producing food, which includes a step of heating and cooking food materials whose fluidity changes during cooking while stirring, wherein the method is capable of being driven to rotate about the same axis. A step of introducing the food material into a container in which a stirring device having the disposed inner stirring means and the outer stirring means is disposed; and, while heating and / or cooling the food material in the container, the inner stirring means and the outer stirring means. And a step of stirring the food material by changing the relative rotational speed difference between the inner stirring means and the outer stirring means in accordance with the fluidity of the food material. It is. Further, in the above manufacturing method, a device for measuring the axial load applied to the rotary drive shaft of the stirring device is further provided,
The stirring condition in which the relative rotation speed difference between the outer stirring means and the inner stirring means is large and the stirring condition in which the relative rotation speed difference between the outer stirring means and the inner stirring means is small may be switched depending on the axial load. .

[0008]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will be described below in detail with reference to the drawings. First, the configuration of the heating container 10 provided in the food cooking device according to the preferred embodiment of the present invention will be described. FIG. 1 is a schematic sectional view of a heating container 10 used in this embodiment. The heating container 10 is included in a heating cooking device used in a process of producing a roux such as a curry or a stew. This heating container is in the form of a cooking pot, in which flour roux cooked from oil-based materials such as animal fats and oils and starch-based materials such as flour in a pre-treatment step, salt, sugar, spices, etc. And a water-based material containing a large amount of water, such as a meat extract and a vegetable extract, are added, and mixed while heating and cooking.

As shown in FIG. 1, the heating vessel 10 has a main body 14 installed on a gantry 12 arranged on the floor. The main body 14 is a substantially cylindrical metal bottomed cylinder that opens upward, and its opening is closed openably by a metal lid member 16. The lid member 16 is attached to the main body 14 by a fastener such as a bolt. Therefore, the main body 14 and the lid member 16 form a closed space 18 inside the heating container 10. The bottom of the closed space formed by the lower portion of the inner surface of the main body 14 has a substantially hemispherical shape.

A heating / cooling means, that is, a water jacket 20 is formed inside the side wall and the bottom wall of the main body 14. The water jacket 20 includes a fluid supply pipe 22 for supplying a heating or cooling fluid such as steam, hot water, or cold water into the water jacket 20, and a drain for discharging the heating or cooling fluid from the water jacket 20. The pipe 24 is connected.
The heating container 10 is provided with a water jacket 20.
The heating or cooling fluid is selectively injected or discharged therein so that the material introduced into the closed space 18 can be heated, warmed or cooled as required. The supply or discharge of the heating or cooling fluid is appropriately performed by a manual operation by an operator, an automatic operation by a control device (not shown), or the like so as to be compatible with food production conditions.

The lid member 16 is provided with a material inlet 26 which can be opened and closed, and further connected to a pressurized air supply pipe 28. The heating container 10 can supply the raw material to the closed space in the main body 14 through the raw material charging port 26, and the closed space 1 can be supplied by the pressurized air supply pipe 28.
The inside of the closed space 18 can be pressurized by supplying pressurized air into the inside 8.

The heating vessel 10 is further provided with a stirring device 30 for stirring and mixing the charged raw materials. Stirrer 3
Reference numeral 0 denotes a motor 32 with a reversing speed change function disposed outside the lid member 16, a rotation shaft 34 whose base end is connected to the motor 32 and which is disposed at an angle of about 30 ° with respect to a vertical line, The inner agitating means, that is, the inner agitating blade 36, and the outer agitating means, that is, the outer agitating blade 38, whose upper end is connected to the tip of the agitator. The lower ends of the inner stirring blade 36 and the outer stirring blade 38 are rotatably connected to the container body 14.

The inner stirring blade 36 has a base 36a formed of a rod-shaped member arranged in a rectangular shape, and a plurality of stirring rods 36b extending from the base 36a in a direction perpendicular to the rotation axis A. The outer stirring blade 38 is an annular member,
The outer stirring blade 38 is provided with a plurality of synthetic resin scraping blades 38a that come into contact with the inner surface of the main body 14 at the lower part of the closed space 38 and scrape the supplied raw material to promote stirring.

The heating vessel 10 is configured such that the inner stirring blade 36 and the outer stirring blade 38 are driven by a driving mechanism such as a motor 32 and a rotating shaft 34 in the same or opposite directions as indicated by an arrow B at an arbitrary speed. And the materials charged into the closed space 18 can be stirred and mixed.

The motor 32 is connected to a shaft load measuring means 55 and a control device 50 for controlling the rotation direction and the rotation speed of the inner stirring blade 36 and the outer stirring blade 38. The shaft load measuring means 55 measures the magnitude of the load applied to the rotating shaft 34 when the raw material is stirred by the inner stirring blade 36 and the outer stirring blade 38. The shaft load measuring means 55 can be constituted by a known motor load current measuring device. It should be noted that the shaft load measuring means 55 may be constituted by a known torque detector or the like.

The shaft load measuring means 55 is connected to the control device 50, and a signal relating to the magnitude of the load on the rotating shaft 34 measured by the shaft load measuring means 55 is output to the control device 50. On the other hand, the control device 50 includes an inner stirring blade 36 and an outer stirring blade 38 for efficiently stirring and mixing the raw materials (food materials) in accordance with the magnitude of the load applied to the rotating shaft 34.
Are stored in advance in relation to the rotation direction and the rotation speed. The control device 50 controls the shaft load measuring means 5
The rotation direction and the rotation speed of the inner stirring blade 36 and the outer stirring blade 38 by the motor 32 are controlled based on the signal regarding the magnitude of the load applied to the rotating shaft 34 output by 5.

In this embodiment, a rod-shaped sensor attachment member 40 is attached to the tip of the rotating shaft 34, and a temperature sensor 42 attached to the tip of the sensor attachment member 40 allows the raw material (food material) to be stirred. ) Temperature can be detected.

The bottom of the main body 14 is connected to a pipe 44 for discharging the cooked raw material, ie, curry roe, to the outside of the heating vessel 10. The connection between the pipe 44 and the container body 14 is opened and closed by a valve member 48 driven by a pneumatic cylinder 46.

Next, the operation of the preferred embodiment of the present invention will be described. As described above, the heating container 10 is a heating container for producing food used in the process of producing a roux such as curry or stew, and in the pretreatment step, an oil-based material such as animal oil and fat, and flour or the like. And powdered raw materials such as salt, sugar, and spices, and further, water-based raw materials such as meat extract and vegetable extract containing a large amount of water are added to the wheat flour roast prepared from the starch-based raw material and cooked by heating. The type and composition ratio of the raw materials are appropriately selected according to the product to be manufactured.
Specifically, for example, when manufacturing roux such as curry or stew, 20 to 40% by weight of an oil-based material such as animal fat and oil, and 5 to 5% by weight of a starch-based material such as wheat flour are based on the whole material. It is preferred to use 30% by weight. In the present invention, examples of the aqueous raw material added to the roux material including the oil-based raw material and the starch-based raw material include dairy products, juices such as meat, seafood, vegetables, and fruits, extracts, and bouillon. These water-based raw materials are preferably used so that the moisture content in the ruw of the final product to be shipped is about 1 to 5% by mass.

Here, the production of curry roe without the addition of a synthetic emulsifier will be described. This curry roux is
Wheat flour and water-based raw materials are placed in a heating vessel 10 for 105
Cooking at about ℃ ~ 125 ℃, 1
At a temperature higher than 05 ° C., the physical properties are rapidly hardened, that is, the fluidity is rapidly lowered. In addition, here, "do not add a synthetic emulsifier" means that a synthetic emulsifier is not actively added when producing ruu, etc. This does not deny the existence of a very small amount of synthetic emulsifier, for example, about 0.002% by weight based on the total amount of curry roe.

First, wheat flour and water-based raw materials are charged into the closed space 18 of the heating container 10 from the material charging port 26. The wheat flour and the aqueous raw material may be introduced into the closed space 18 through another route, for example, a pipe (not shown) connected to the container body 14.

While the predetermined raw materials are being charged into the heating vessel 10, the first stirring condition, that is, the inner stirring blade 36 is set to 3 minutes per minute.
The outer stirring blade 28 is rotated in the same direction at 0 rotation and 15 rotations per minute to agitate the input raw material. At this time, the motor load current, that is, the magnitude of the load applied to the rotating shaft 34 is measured by the shaft load measuring means 55, for example, a motor load current measuring device. The signal about the magnitude of the load on the rotating shaft 34 measured by the shaft load measuring means 55 is
It is output to the control device 50. At this time, since the raw material is still relatively soft and has high fluidity, even if the first stirring condition is given, no excessive load is applied to the shaft, and the stirring can be performed effectively. That is, the inner stirring blade 3
Even when the relative rotation speed difference between the outer stirring blade 6 and the outer stirring blade 28 is set to a relatively small value and both stirring blades are rotated, sufficient stirring can be performed.

Next, while controlling the temperature based on the output of the temperature sensor 42, steam is introduced into the water jacket 20 through the fluid supply pipe 22 to heat the input raw material. The fluidity of the heated raw material gradually decreases as the product temperature rises. Accordingly, the load on the rotating shaft 34 for driving the inner stirring blade 36 and the outer stirring blade 38 to rotate is increased. When the hardened raw material is stirred under the condition that the relative rotation speed difference between the inner stirring blade 36 and the outer stirring blade 38 is small, the raw material rotates in the closed space 18 in a substantially lump state, so that effective stirring is performed. You will not be able to do it.

In this embodiment, data of the magnitude of the load applied to the rotating shaft 34 when the material temperature of the raw material reaches 90 ° C. is stored in the control device 50 in advance. When the load on the rotating shaft 34 detected by the shaft load measuring means 55 becomes larger than the load data stored in advance, the control device 5
0 switches the rotation of the motor to the second stirring condition. That is, the outer stirring blade 28 is rotated at 15 rotations per minute, and the inner stirring blade 36 is rotated at 30 rotations per minute in a direction opposite to the rotation direction of the outer stirring blade 28. By rotating the inner stirring blade 36 and the outer stirring blade 28 in opposite directions, the relative rotation speed difference between the inner stirring blade 36 and the outer stirring blade 28 increases. When such stirring is performed, the raw material having low fluidity and agglomerated can be sheared between the inner stirring blade 36 and the outer stirring blade 28, so that effective stirring can be performed. By giving the above stirring conditions,
Even when the product temperature is higher than 105 ° C., the physical properties of the curry roe are rapidly hardened, and even if the fluidity is rapidly lowered, efficient stirring can be performed.

When the heating and cooking at a predetermined temperature (about 105 ° C. to 125 ° C.) for a predetermined time is completed, the steam in the water jacket 20 is discharged through the drain pipe 24 and the fluid is supplied through the fluid supply pipe 22.
5 ° C. cooling water is introduced into the water jacket 20,
The curry roe in the closed space 18 is cooled. At the beginning of the cooling, the temperature of the curry roe is 105 ° C to 125 ° C.
Therefore, curry roe has hard properties, that is, low fluidity.

In this embodiment, when the temperature of curry roe reaches 102 ° C. after the start of cooling (when the fluidity becomes slightly higher and the load on the rotating shaft 34 becomes smaller)
The data relating to the magnitude of the load applied to the rotating shaft 34 is stored in the control device 50 in advance. When the magnitude of the load on the rotating shaft 34 detected by the shaft load measuring means 55 is smaller than the previously stored data, the control device 50 switches the rotation of the motor to the third stirring condition. That is, the outer stirring blades 38 are rotated at 15 rotations of the feces, and the inner stirring blades 36 are rotated at 30 rotations per minute in the same direction as the rotation direction of the outer stirring blades 38.

Cooling in the heating vessel 10 is preferably performed until the curry roe is fluid enough to flow into another vessel, a storage vessel (not shown).
Here, “fluidity that can flow out to another container” refers to fluidity such that currant can flow out of the pipe 44 connected to the heating container 10. This curry roux is in such a state at about 100 ° C.

Therefore, in this embodiment, the heating container 10
At the stage when the temperature of the curry roe inside is about 100 ° C,
Pressurized air is introduced into the closed space 18 of the heating container 10 through the pressurized air supply pipe 28 to pressurize the closed space 18. At the same time, the valve member 48 is driven by the pneumatic cylinder 46 to open the pipe 44. As described above, at a product temperature of 100 ° C., curry roe has sufficient fluidity to be able to flow out of the heating vessel 10. Move to container (not shown).

The storage container (not shown) has a structure similar to that of the heating container 10. Cooling water of about 7 ° C. is introduced into a water jacket (not shown) of the storage container (not shown), and the temperature of the curled crow transferred into the closed space is detected by a temperature sensor (not shown) of the storage container. While cooling the curry to about 62 ° C. At this time, the stirring blades (not shown) of the storage container are driven to rotate by the motor (not shown) of the storage container to stir the curry, and to perform uniform and rapid cooling. When the cooling is completed, the curry roe is discharged from the storage container (not shown) toward a filling device (not shown) for filling the individual packages for shipment.

In the present invention, the temperature conditions such as heating and cooling are changed depending on the kind and ratio of the raw materials to be used, and are not limited to the conditions described in the above embodiment. In addition, each stirring condition such as the rotation direction and the rotation speed of the inner stirring blade 36 and the outer stirring blade 38 stored in the control device 50 is also changed depending on the type and ratio of the raw materials to be used, the scale of the device, and the like. Yes, and are not limited to the conditions described in the above embodiment. Generally, an inner stirring blade 36 and an outer stirring blade 38
It is preferable to provide a relative rotation speed difference between
For example, when the fluidity of the raw material is extremely high, effective stirring can be performed without giving a relative rotation speed difference between the inner stirring blade 36 and the outer stirring blade 38.

In the above embodiment, the stirring conditions are switched while measuring the magnitude of the load applied to the rotating shaft 34 during heating and cooking. However, the present invention is not limited to this. is not. For example, in the case of batch-type continuous production, control can be performed without measuring the magnitude of the load applied to the rotating shaft 34 for each batch. In other words, a program that measures in advance the relationship between the time from the start to the end of heating cooking and the change in the magnitude of the load applied to the rotating shaft 34, and automatically switches each stirring condition at regular time intervals based on this is measured. The program is stored in the control device, and the stirring conditions are controlled by the program. When such a configuration is adopted, the shaft load measuring means 55 can be omitted.

Further, in the case of cooking a raw material having a high moisture content, since there is a certain relationship between the weight of the raw material and the fluidity, the stirring conditions can be switched according to the weight of the raw material. This is because, in a raw material having a large amount of water, the weight becomes lighter as the amount of water is reduced by heating, and accordingly, the fluidity of the raw material is reduced. In this case, the weight is measured by attaching a load cell, for example, a load cell to the cooking device. However, in this case, consideration should be given to prevention of vibration due to stirring. Also,
By measuring the solid content concentration of the raw material, that is, Brix, the flowability of the raw material can be measured and the stirring conditions can be switched. In this case, the concentration is measured by providing a liquid concentration meter in the closed space. In the above embodiment, the stirring conditions are switched according to the fluidity of the raw material, but the stirring conditions may be continuously changed according to the fluidity of the raw material.

In the above-described embodiment, the curry roe is manufactured. However, the present invention is not limited to this. The present invention is also applied to the production of food using a food material whose fluidity decreases at a temperature or a food material whose fluidity increases at a temperature required for cooking.

According to the present invention, the load on the stirring blades and the drive shaft thereof is reduced by stirring the food under appropriate conditions according to the hardness of the food to be heated by the cooking device. Increases the durability of the cooking device,
It is possible to provide a heating cooking device that can extend the life and simultaneously perform effective stirring.

[Brief description of the drawings]

FIG. 1 is a schematic sectional view of a heating container included in a cooking device according to the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 Heating container 14 Main body 16 Cover member 18 Closed space 20 Water jacket 30 Stirrer 32 Motor 34 Rotating shaft 36 Inner stirring blade 38 Outer stirring blade 50 Controller 55 Shaft load measuring means

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B047 LB02 LB09 LE01 LF08 LG10 LG41 LG43 LP05 4B053 AA01 BA14 BA20 BB01 BE04 BE12 BH16 BJ03 BJ13 BK37 BK58 BL01 BL06 BL11 4B054 AA02 AA16 AB01 AC17 BA05 CD02 BC07 CE02 CH03 CH12 CH13 CH16

Claims (6)

[Claims] 1. A food material whose fluidity changes during cooking,
A food heating and cooking apparatus that heats and cooks while stirring, wherein a container for accommodating the food material, an inner stirring means and an outer stirring means disposed in the container and arranged to be rotatable about the same axis. And a heating / cooling unit for heating and / or cooling the food material, and a control device for controlling the stirring device, wherein the control device is a food being cooked. Depending on the fluidity of the material,
A heating and cooking apparatus for food, wherein a relative rotation speed difference between the outer stirring means and the inner stirring means is changed. 2. The apparatus according to claim 1, further comprising: a shaft load measuring unit configured to measure a load applied to a rotary drive shaft of the stirring device; The cooking device according to claim 1, wherein a relative rotation speed difference between the outer stirring means and the inner stirring means is changed. 3. The control by the control device includes: a stirring condition in which a relative rotation speed difference between the outer stirring means and the inner stirring means is large; and a relative rotation of the outer stirring means and the inner stirring means. The heating and cooking apparatus according to claim 2, characterized in that the stirring condition having a small speed difference is switched by an axial load applied to the rotary drive shaft. 4. The heating / cooking apparatus according to claim 1, wherein the heating / cooling means is a jacket through which a heating fluid and / or a cooling fluid flows. 5. A food material whose fluidity changes during cooking,
A food production method comprising a step of heating and cooking while stirring, wherein the food material is placed in a container in which a stirring device having an inner stirring means and an outer stirring means arranged to be rotatable about the same axis is disposed. And stirring the food material by the inner stirring means and the outer stirring means while heating and / or cooling the food material in the container, wherein the fluidity of the food material is included. Depending on the said inner stirring means,
A method for producing a food, characterized in that a relative rotational speed difference with the outer stirring means is changed. 6. A stirrer further comprising a device for measuring an axial load applied to the rotary drive shaft of the stirrer, wherein a relative rotation speed difference between the outer stirrer and the inner stirrer is large; The method for producing food according to claim 5, wherein a stirring condition in which a relative rotation speed difference between the outer stirring means and the inner stirring means is small is switched by the shaft load.