JP2002360449A - Cooking apparatus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To enable a cooking apparatus to cook prepare a mass of beans or the like using scented oil or the like in a short time at an appropriate temperature. SOLUTION: The cooking apparatus comprises a heating oven 3 immersing a basket case 21 where the beans or the like are introduced into the scented oil or the like housed inside to heat and prepare the same by the scented oil, an externally heating means 5 provided on at least a side of the bottom 9 outside the heating oven 3 for heating at least the bottom of the heating oven 3 to conduct heat exchange with the scented oil, a heat exchange pipe 15 with a screw shape provided on at least the side of the bottom 9 inside the heating oven 3 and an internally heating means 7 for conducting heat exchange with the scented oil by supplying and discharging steam to and from the pipe 15.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking apparatus for cooking beans and other foods by frying with heated flavor oil.

[0002]

2. Description of the Related Art Conventionally, for example, a fryer has been known as a heating cooking apparatus for frying beans and the like using a flavoring oil which is a heating liquid. In this fryer, for example, flavor oil is stored inside a heating pot as a cooking vessel, and the bottom of the cooking pot is heated by an electromagnetic induction heating device or the like provided on the outer surface of the bottom of the heating pot. And
The temperature of the flavor oil inside is heated by heating the bottom of the heating pot, and a basket filled with ingredients such as beans is immersed in the heating pot, and the food is cooked with the flavor oil or the like.

FIG. 5 shows changes in the product temperature, wall surface temperature, and power consumption when, for example, the bottom of the cooking pot is heated and cooked by an electromagnetic induction heating device. The processing amount of beans in this case is, for example, 30 kg / time, and the amount of flavor oil stored in the cooking pot is 150 liters.
The appropriate oil temperature for cooking beans as a fryer is, for example, 160 ° C., and the oil temperature in the cooking pot is maintained at 160 ° C. before the beans are put. In this state, when the basket into which the beans are put is immersed in the flavor oil in the cooking pot, the beans can be heated and cooked at an oil temperature of 160 ° C. to just a good color.

[0004]

However, in practice, when a large amount of beans at normal temperature in the basket is put into the heating pot at a time, the moisture in the beans evaporates, and the oil temperature decreases as shown in FIG. The beans will be cooked by a temperature change in which the oil temperature drops to 140 ° C. in a short time and then gradually rises to 160 ° C. after about 6.5 minutes. Therefore, there is a limit to quickly cooking the beans at 160 ° C., which leads to a limitation in improving the quality of the cooked beans, and such improvement has been desired.

On the other hand, it is conceivable to arrange a heating device also on the side of the heating pot. However, these heating devices on the bottom side and the heating device on the side only independently heat the flavor oil inside, and only the combined heating is performed with the added heat, and a large amount of heat is applied. There is a risk that the oil temperature may be insufficient to rapidly recover the oil temperature once dropped by adding the beans, or a large-capacity heating device may be required.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a heating and cooking apparatus capable of rapidly recovering the temperature of a heating liquid once dropped by feeding foods, while suppressing an increase in the size of the heating apparatus.

[0007]

According to a first aspect of the present invention, there is provided a cooking container for rinsing a basket-like container into which food has been put into a heating liquid contained therein and heating the food with the heating liquid. External heating means provided on at least the bottom side outside the cooking vessel to heat at least the bottom of the cooking vessel and exchange heat with the heating liquid; and at least the bottom side inside the cooking vessel and the basket shape An internal heating means having a heat exchange pipe arranged between the container and the pipe, and supplying and discharging a fluid heating medium to and from the pipe to exchange heat with the heating liquid. It is characterized by the following.

According to a second aspect of the present invention, in the heating and cooking apparatus according to the first aspect, the external heating means includes an electromagnetic induction heating device, a gas heating device, and an electric resistance heating device for heating the bottom of the cooking vessel. It is one of the features.

A third aspect of the present invention is the cooking device according to the first or second aspect, wherein the pipe of the internal heating means is
The cooking vessel is spirally arranged with a mutual interval from the outer peripheral side of the bottom to the inner peripheral side of the cooking vessel.

According to a fourth aspect of the present invention, there is provided the heating and cooking apparatus according to any one of the first to third aspects, wherein the pipe of the internal heating means is routed along a side wall of the cooking vessel. It is characterized by having been done.

According to a fifth aspect of the present invention, there is provided the heating and cooking apparatus according to any one of the first to fourth aspects, wherein a heat exchange jacket is provided on a side outer peripheral surface side of the cooking vessel, and the heat exchange jacket is provided. The fluid heating medium is supplied to and discharged from the jacket.

[0012]

According to the first aspect of the present invention, the foodstuff can be heated and cooked with the heating liquid by dipping the basket-shaped container into which the foodstuff has been put into the heating liquid contained in the cooking container. In this case, at least the bottom of the cooking vessel can be heated by the external heating means provided at least on the bottom side outside the cooking vessel to perform heat exchange with the heating liquid. Further, heat exchange with the heating liquid can be performed by supplying and discharging the fluid heating medium to and from the heat exchange pipe of the internal heating means arranged at least on the bottom side in the cooking vessel. In this case, the convection of the heating liquid in the cooking vessel is promoted between the inner surface of the bottom of the cooking vessel and the liquid surface side of the heating liquid by heating by the external heating means, and the heating liquid is internally heated by the convection. Can be actively flowed around the heat exchange pipe, and heat exchange in the heat exchange pipe can be greatly promoted. That is, the heating liquid in the cooking vessel is not only heated in a complex manner by the heating of the external heating means and the heating of the internal heating means, but also the heating liquid whose temperature has been lowered by the input of the food is heated by the external heating means. The synergistic effect that the heat exchange is promoted by positively contacting the heat exchange pipe of the internal heating means by promoting the convection of the liquid can be obtained. Therefore, the temperature of the heating liquid that has once dropped can be quickly recovered, and the introduced food can be quickly cooked at an appropriate temperature of the heating liquid.

According to the invention of claim 2, in addition to the effect of the invention of claim 1, the external heating means is any one of an electromagnetic induction heating device, a gas heating device, and an electric resistance heating device for heating the bottom of the cooking vessel. Therefore, by reliably heating the bottom of the cooking vessel, complex heating and synergistic heating by the external heating means and the internal heating means can be performed accurately. Further, by the combined heating and the synergistic heating, it is possible to suppress the increase in the size of the internal heating means and the external heating means while enabling short-time mass cooking at an appropriate temperature.

According to a third aspect of the present invention, in addition to the effects of the first or second aspect, the pipe of the internal heating means has an interval from the outer peripheral side of the bottom of the cooking vessel to the inner peripheral side thereof. Since it is arranged spirally, the heating liquid convection inside the cooking vessel can be reliably brought into contact with the pipe of the internal heating means, and synergistic heating that promotes convection by the external heating means is more reliable Can be performed.

According to a fourth aspect of the present invention, in addition to the effect of any one of the first to third aspects, the pipe of the internal heating means is
Since it is arranged along the side wall portion side in the cooking vessel, the convective heating liquid can also be brought into contact with the pipe on the side wall portion side, and the convection is promoted by the external heating means. Heating can be performed more reliably.

According to a fifth aspect of the present invention, in addition to the effects of any one of the first to fourth aspects, a heat exchange jacket is provided on the outer peripheral surface of the side portion of the cooking vessel, and the heat exchange jacket is provided with a flow control. In order to supply and discharge the heat medium, the composite heating by the heat exchange with the fluid heating medium supplied and discharged to the heat exchange jacket on the side of the cooking vessel and the synergistic heating by the convection promotion by the heating are also performed. It can be performed more reliably.

[0017]

FIG. 1 is an overall schematic sectional view of a heating and cooking apparatus according to an embodiment of the present invention, and FIG. 2 is an overall schematic plan view. As shown in FIGS. 1 and 2, the heating and cooking apparatus 1 of the present embodiment includes a heating pot 3 as a cooking container, an external heating unit 5, and an internal heating unit 7.

The heating pot 3 has a side wall 11 on the outer peripheral side of the bottom 9.

The external heating means 5 is composed of, for example, an electromagnetic induction heating device, and generates an eddy current at the bottom 9 of the heating pot 3 by applying a high-frequency current to the heating coil to generate heat at the bottom 9. Can be done. This bottom 9
, Heat exchange with, for example, a flavor oil as a heating liquid stored in the heating pot 3 can be performed. A power supply wiring 13 is connected to the external heating means 5.

The internal heating means 7 has a pipe 15 for heat exchange. In the present embodiment, the pipe 1
5 is arranged from the inner surface of the side wall 11 to the inner surface of the bottom 9. This pipe 15 is composed of one pipe,
On the inner surface of the side wall 11, it is helically arranged concentrically from the upper side to the lower side a plurality of times along the inner surface of the side wall 11 with an interval therebetween. Further, the heating pot 3 is spirally arranged with an interval from the outer peripheral side of the bottom 9 to the inner peripheral side thereof. Upper end 15a on the inner surface side of side wall 11 of pipe 15
Is connected to a pipe steam pipe 17, and a lower end 15b on the inner peripheral side of the bottom portion 9 is connected to a pipe drain pipe 19.

For such an internal heating means 7, a basket-like container 21 is arranged in the heating pot 3, and the pipe 15 is connected to the inside of the bottom 9 and the inside of the side wall 11, and to the basket-like container 21. It is configured to be routed with an interval between them. However, the pipe 15 only needs to be routed at least between the inner surface of the bottom 9 and the basket-shaped container 21, and can be omitted on the side of the side wall 11.

A heat exchange jacket 23 is provided on the outer peripheral surface side of the heating pot 3. The heat exchange jacket 23 has a bottom 9 on the outer peripheral side of the external heating means 5.
Is arranged so as to cover the inside of the corner portion and the upper and lower portions of the side wall portion 11, and is provided in a circular shape over the entire heating pot 3. The heat exchange jacket 23 is disposed so as to correspond to the entire pipe 15 spirally arranged on the side wall portion 11. A jacket steam pipe 25 and a jacket drain pipe 27 for supplying and discharging steam as a fluid heating medium are connected to the heat exchange jacket 23. The heat exchange jacket 23 can be omitted.

The basket-like container 21 is substantially entirely formed of a net material, and is detachable from the heating pot 3.

Then, when heating and cooking, the basket-shaped container 2
1 is taken out of the heating pot 3 and, for example, a large amount of beans is charged as food and prepared for cooking.

On the other hand, the heating pot 3 contains, for example, a flavor oil as a heating liquid. The capacity of the flavor oil is higher than the upper end of the pipe on the side wall portion 11 side, and is such that the basket-like container 21 can be inserted and the whole beans can be immersed.

In the state where the flavor oil is stored in the heating pot 3, a high-frequency current is applied to the external heating means 5 through the wiring 13 to generate an eddy current in the bottom 9. As a result, the bottom 9 generates heat, and heat exchange is performed on the flavor oil in the heating pot 3. In the internal heating means 7, the pipe steam pipe 1
7 supplies steam. Steam flows in from the upper end 15a of the pipe 15, flows down in a swirl shape along the pipe 15 in the side wall portion 11, continuously flows in a spiral shape on the bottom 9 side, reaches the lower end 15b on the inner peripheral side of the bottom 9, The water is discharged from the lower end 15b to the pipe drain pipe 19. By supplying and discharging the steam to and from the pipe 15, the pipe 15
Heat exchange is also performed between the steam in the tank and the flavor oil in the heating pot 3, and the flavor oil is heated.

Further, the steam is also supplied from the jacket steam pipe 25 to the heat exchange jacket 23 and discharged from the jacket drain pipe 27, so that the steam inside the heat exchange jacket 23 is circulated as a whole. After passing through, the heat exchange between the steam and the flavor oil is performed also on the side wall portion 11 side of the heating pot 3.

The composite heating is performed by the respective heat exchanges by the external heating means 5, the internal heating means 7 and the heat exchange jacket 23, so that the temperature of the flavor oil in the heating pot 3 is quickly raised. Can be. At the same time, synergistic heat exchange by convection promotion, which will be described later, is performed, so that the oil temperature suitable for heating and cooking can be quickly raised, and workability is improved.

When the temperature of the flavor oil in the heating pot 3 reaches an oil temperature suitable for cooking, the basket 21 is loaded from above the heating pot 3 to remove a large amount of beans in the basket 21. Heating pot 3
Immerse in the heated flavor oil inside. by this,
A large amount of beans can be cooked with flavor oil.

At this time, the water in the beans evaporates due to the immersion of a large amount of beans, and the oil temperature of the flavor oil immediately drops from 160 ° C. suitable for cooking to 140 ° C.
However, in addition to the combined heating by the external heating means 5, the internal heating means 7, and the heating jacket 23, the convection of the flavor oil whose temperature has been lowered by the heating by the bottom heating means 5 is generated in the heating pot 3 in the vertical direction. It is carried out rapidly, and the cooled flavor oil moves to the bottom 9 side and comes into positive contact with the pipe 15 of the internal heating means 7 as a whole.

In the present embodiment, the convection is also promoted on the side wall 11 by the heat exchange jacket 23,
Flavor oil whose temperature has been reduced by the acceleration of convection
5 will be positively contacted.

In this manner, the convection in the heating pot 3 is actively promoted by the bottom heating means 9 and the heat exchange jacket 23, and the flavor oil whose temperature has been lowered by immersion of a large amount of beans is supplied to the pipe 15 of the internal heating means 7. Actively contact
Heat exchange will be synergistically promoted.

Therefore, the external heating means 5 and the internal heating means 7
And the heat exchange jacket 23, and the synergistic heating by the promotion of convection, the temperature of the flavor oil in the heating pot 3 is rapidly recovered, and the temperature suitable for heating cooking is, for example, 160 ° C. Can be recovered in a short time. In this way, a large amount of beans in the basket 21 can be cooked at a high speed at an oil temperature suitable for cooking, and the cooking can be completed with extremely high quality.

The pipe 15 of the internal heating means 7 is spirally routed with an interval from the outer peripheral side of the bottom 9 of the heating pot 3 to the inner peripheral side thereof. The convection flavor oil can be reliably brought into contact with the pipe 15 of the internal heating means 7, and the external heating means 9 can more reliably perform synergistic heating that promotes convection.

In the present embodiment, the pipe steam pipe 17 is connected to the upper end 15 on the inner side of the side wall 11 of the pipe 15.
a, and the pipe drain pipe 19 is connected to the lower end 15b on the bottom 9 side of the pipe 15, so that steam is supplied from above the heating pot 3 and steam is discharged to the lower side. 15 can smoothly flow.

FIGS. 3 and 4 relate to another embodiment of the present invention. FIG. 3 is an overall schematic sectional view of a heating pot 1A, and FIG. 4 is an overall schematic plan view. The components corresponding to those in FIGS. 1 and 2 will be described with the same reference numerals.

In this embodiment, the pipe 15A is arranged on the bottom 9 side of the heating pot 3 in two vertical stages. That is, the pipe 15A is spirally routed from the upper end 15a on the side wall portion 11 side along the side wall portion 11, and is once spirally routed at the lower end side over the inner peripheral side of the bottom portion 9 to form the upper stage 15a.
Aa is formed, and from the inner end to the lower side, the bottom 9
Are spirally arranged around the outer periphery of the lower part, thereby forming a lower stage 15Ab. Then, the end 15c on the outer peripheral side of the lower stage 15Ab
Is connected to the pipe drain pipe 19.

Also in this embodiment, the pipe steam pipe 1
The steam is supplied from 7 and the steam flows in the pipe 15A,
Steam is discharged from the pipe drain pipe 19. Therefore, in the present embodiment, substantially the same operation and effects as those of the embodiment of FIGS. 1 and 2 can be obtained.

Further, in this embodiment, since the pipe 15A has the structure of the upper stage 15Aa and the lower stage 15Ab between the bottom 9 and the basket-like container 21, it is possible to perform a large amount of complex heat exchange. Can be. At the same time, the convection is promoted by the heating of the bottom portion 9 by the external heating means 5, so that the pipe
The upper stage 15Aa and the lower stage 15Ab are applied with the flavor oil in a larger amount, and the synergistic heat exchange by the promotion of convection is also performed in a larger amount. Therefore, in the present embodiment, the temperature of the flavor oil, which has once dropped, can be recovered earlier, and large-temperature cooking at an appropriate temperature can be performed in a shorter time.

The arrangement of the pipe 15A is not limited to the above embodiments, but is not limited to, for example, a spiral or spiral arrangement, but may be a bottom 9 or a side wall 11 of the heating pot 3. It is also possible to arrange in a reciprocating manner along. The external heating means 5 is constituted by an electromagnetic induction heating device. For example, a gas heating device using gas as a fuel,
Alternatively, it is also possible to provide an electric resistance wire on the outer surface of the bottom portion 9 and to use an electric resistance heating device that generates heat by electric resistance.

In the above embodiment, beans are used as food and flavor oil is used as the liquid for heating. However, other foods and liquid for heating can be used.

Although the basket-like container 21 is almost entirely made of a net material, it can be made of another porous material.

[Brief description of the drawings]

FIG. 1 is an overall schematic sectional view of a cooking device according to an embodiment of the present invention.

FIG. 2 is an overall schematic plan view of the heating cooking device according to one embodiment.

FIG. 3 is an overall schematic cross-sectional view of a heating cooking device according to another embodiment.

FIG. 4 is an overall schematic plan view of a heating cooking device according to another embodiment.

FIG. 5 is a graph showing a product temperature change and the like of a conventional flyer.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1, 1A Cooking device 3 Heating pot (cooking container) 5 External heating means 7 Internal heating means 9 Bottom part 11 Side wall part 15, 15A pipe 21 Basket 21 Container for heat exchange 23

Claims (5)

[Claims] 1. A cooking container for rinsing a basket-like container in which food is charged into a heating liquid contained therein and heating and cooking the food with the heating liquid, and at least a bottom portion outside the cooking container. An external heating means provided to heat at least the bottom of the cooking vessel to perform heat exchange with the heating liquid, and a heat exchange pipe arranged at least on the bottom side in the cooking vessel; An internal heating means for exchanging heat with the heating liquid by supplying and discharging a fluid heating medium to and from the pipe; 2. The heating cooking device according to claim 1, wherein the external heating means is any one of an electromagnetic induction heating device, a gas heating device, and an electric resistance heating device for heating a bottom portion of the cooking vessel. A cooking device characterized by the above. 3. The cooking device according to claim 1, wherein the pipes of the internal heating means are spirally formed with a mutual interval from an outer peripheral side of a bottom of the cooking vessel to an inner peripheral side of the cooking vessel. A cooking device characterized by being wired. 4. The cooking device according to claim 1, wherein the pipe of the internal heating means is arranged in a circular shape along a side wall of the cooking vessel. A cooking device characterized by the following. 5. The heating and cooking apparatus according to claim 1, wherein a heat exchange jacket is provided on a side outer peripheral surface side of the cooking vessel, and the heat exchange jacket is provided with a fluid heating. A heating and cooking device for supplying and discharging a medium.