JP2004089144A - Cook managing device - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cook managing device to judge the state in a pot from the properties of a seasoning liquid taken out of the pot and displaying the result or automatically stop the cooking operation by comparing the result with a target value. <P>SOLUTION: Seasoning concentration determining means 10, 12 to determine the concentration of the seasoning liquid are connected between a liquid outlet port 2 for taking the seasoning liquid from the pot 6 and a liquid returning port 3 to return the taken seasoning liquid into the pot 6. The cook managing device is further provided with a displaying part 28 to display the seasoning concentrations 10, 12 based on the determination data. A cooling means 8 for cooling the seasoning liquid is preferably connected between the liquid outlet port 2 and the seasoning concentration determining means 10, 12. The device is preferably provided with a stop signal outputting means 26 to output a cooking stop signal when the determined value of the seasoning concentration coincides with the target value. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention is to manage the cooking conditions by taking out the seasoning liquid from the kettle and analyzing it to determine the state of the ingredients in the kettle.
[0002]
[Prior art]
[Patent Document] Japanese Patent Application Laid-Open No. H11-253331 The above-mentioned publication is an apparatus for cooking by directly pouring a heated high-temperature seasoning liquid onto foodstuffs.
In this apparatus, the end time is appropriately set by the operator by empirically estimating the time required for finishing, but there is a problem that it is difficult to set an accurate time when a variety of food materials are used.
In addition to the above-described apparatus, it is generally difficult to grasp the inside of the shuttle from the outside, so it is difficult to know the timing of the finishing accurately.
[0003]
[Problems to be solved by the invention]
An object of the present invention is to solve such a drawback and judge the state of the inside of a kettle from a seasoning liquid taken out, display the result or compare with a target value to automatically stop cooking. And
[0004]
[Means to solve the problem]
In order to achieve the above object, the invention according to claim 1 is characterized in that a liquid take-out port for taking out the seasoning liquid in the kettle and a liquid return port for returning the taken-out seasoning liquid to the kettle,
Connect the seasoning concentration measuring means to measure the seasoning concentration of the seasoning liquid,
It is characterized by having a display unit for displaying the seasoning concentration based on the measurement data.
According to a second aspect of the present invention, the seasoning concentration measuring means of the first aspect comprises salt concentration measuring means for measuring the salt concentration of the seasoning solution and sugar content measuring means for measuring the sugar content of the seasoning solution. Is characterized by the salt concentration and the sugar content indicated by.
According to a third aspect of the present invention, a cooling means for cooling the seasoning liquid is connected between the liquid outlet of the first aspect and the seasoning concentration measuring means.
The invention according to claim 4 is an article temperature sensor that measures the article temperature of the foodstuff in the kettle,
An F value calculating unit that calculates an F value of the foodstuff from the measured value;
A display unit for displaying the calculated F value;
It is characterized by having.
The invention of claim 5 has a comparing means for comparing the measured value of the seasoning concentration measured by the seasoning concentration measuring means of the invention of claim 1 with a preset target value of the seasoning concentration,
A stop signal output unit that outputs a cooking stop signal when the measured value of the seasoning concentration and the target value match as a result of the comparison is provided.
[0005]
BEST MODE FOR CARRYING OUT THE INVENTION
An embodiment of the present invention will be described below with reference to the drawings.
FIG. 1 is a layout diagram of the inside of the device of the present invention.
Reference numeral 1 denotes a cooking management apparatus main body, which has a liquid outlet 2 and a liquid return port 3. The liquid outlet 2 and the liquid return port 3 are connected to a kettle 6 via connecting pipes 4 and 5, respectively. Then, a pipe 7 for communicating between the liquid outlet 2 and the liquid return port 3 is provided in the apparatus main body 1.
[0006]
A heat exchanger 8 serving as a cooling means, a thermometer 9, an automatic opening / closing valve 15, a salt meter 10 serving as a salt measuring means, a PH meter 11, and a check valve 18 are provided in this pipe 7 in order from the side near the liquid outlet 2. , The automatic on-off valve 16 is connected. Further, a branch pipe 13 branching from the pipe 7 is provided, and one end of the branch pipe 13 is connected between the salt meter 10 and the PH meter 11, and the other end is connected between the check valve 18 and the automatic on-off valve 16, respectively. The saccharimeter 12 as a saccharimeter is connected to the branch tube 13.
Further, a branch pipe 14 branching from the pipe 7 is provided, and one end of the branch pipe 14 is provided between the thermometer 9 and the automatic opening / closing valve 15 and the other end is provided between the automatic opening / closing valve 16 and the liquid return port 3. Connecting. Further, an automatic on-off valve 17 is attached to the branch pipe 14.
[0007]
FIG. 2 is a block diagram of a control system of the device.
Reference numeral 20 denotes a microcomputer, which is connected to a thermometer 9, a salt meter 10, a PH meter 11, a sugar content meter 12, a target concentration setting means 22, and a cooking type setting means 23 via an input interface 21 on the input side. .
The target concentration setting means 22 sets the target sugar content and salt concentration of the foodstuff put in the cooking device 6. In addition, the cooking type setting means 23 sets whether the type of cooking is high-temperature cooking (cooking the food at a high temperature and a pressure higher than the atmospheric pressure) or reduced-pressure cooking (cooking the food at a reduced pressure than the atmospheric pressure). Is what you do.
The target concentration setting means 22 and the cooking type setting means 23 are, for example, push buttons, and are provided on an operation board 24 attached to the outer wall of the cooking completion determination device main body 1 (FIG. 3). The operation board 24 is also provided with a display unit 28 for displaying a sugar content, a salt concentration, and the like.
Further, the output side of the microcomputer 20 is connected via an output interface 25 to the heat exchanger 8, the automatic opening / closing valves 15 to 17, and the stop signal output means 26 such as a lamp.
[0008]
27 is a storage means for storing the relationship between the seasoning concentration of the sample liquid and the seasoning concentration of the foodstuff.
The relationship between the seasoning concentration of the sample liquid and the seasoning concentration of the food material is obtained, for example, by actually taking out the food material and the seasoning liquid from the cooking machine every predetermined time, and actually measuring the salt content and the sugar content. Then, this relationship is stored in advance in the storage means 27 such as a ROM, so that the microcomputer 20 can sequentially call up the relationship.
Further, changes in the salt concentration and the sugar content of the seasoning liquid in the cooking time are greatly different between the case of high-temperature cooking and the case of reduced-pressure cooking, so that information from the cooking type setting means 23 is important.
That is, in the case of high-temperature cooking, the change is as shown in FIG. 4 (A), and in the case of decompression cooking, the change is as shown in FIG. 4 (B). By grouping the relationship with the concentration, a numerical value that matches the measurement result can be quickly selected.
In the above-mentioned change, in the case of high-pressure cooking, sugars and salts are included in the food material, so that the concentrations of the sugars and the salts in the seasoning liquid decrease. In the case of cooking under reduced pressure, the concentration of sugar and salt increases due to the evaporation of water under reduced pressure at the same time that sugar and salt enter the food.
[0009]
In the high-temperature cooking, boiled seafood, seasoned meat, boiled soybeans and black beans, boiled vegetables and the like are performed. In reduced-pressure cooking (cooking under reduced pressure, that is, cooking at 70 to 75 ° C. under a pressure of about 266 to 400 hPa), simmering of kinto beans and corn beans, sweetening of natto beans, and seasoning of kelp winding are performed. .
[0010]
In the above apparatus, first, the cooking type setting means 23 sets high-temperature cooking or reduced-pressure cooking, and the target concentration setting means 22 sets target sugar content and salt concentration (salinity).
Next, the seasoning liquid discharged from the kettle 6 is taken into the cooking management device from the liquid outlet 2 through the connecting pipe 4, and the temperature of the seasoning liquid is measured by the thermometer 9. The temperature of the sample (seasoning liquid) to be measured is lowered by the heat exchanger 8.
[0011]
As a result of the measurement, when the temperature of the sample is higher than, for example, 30 ° C., the microcomputer 20 (valve opening / closing control means) controls to close the automatic opening / closing valves 15 and 16 and open the automatic opening / closing valve 17. Therefore, the sample is returned to the kettle 6 without measuring the salt concentration or the like. Further, the microcomputer 20 (temperature control means) lowers the temperature of the cooling water sent to the heat exchanger 8 to control the temperature of the sample to 30 ° C. or lower.
When the temperature is 30 ° C. or lower, the microcomputer 20 (valve opening / closing control means) controls to open the automatic opening / closing valves 15 and 16 and close the automatic opening / closing valve 17.
The seasoning solution passes through a salt meter 10, a PH meter 11, and a sugar meter 12 to measure the salt concentration, PH, and sugar content, and the measured values are sent to the microcomputer 20 at predetermined time intervals. The microcomputer 20 (comparing means) selects the sugar content and the salt concentration of the foodstuff matching the measurement result from the storage means, compares the selected sugar content and the salt concentration with the target value, and, when the selected sugar content and the salt concentration coincide with the target value, a stop signal. The output means 26 issues a cooking stop signal, and the cooking is stopped in response to the signal.
[0012]
In the above-described embodiment, the opening and closing of the automatic on-off valve is controlled based on the temperature. This is because the measurement of the sugar content and the salt concentration has temperature dependency.
Further, the temperature, the sugar content, the salt concentration, and the PH are measured by a thermometer, a sugar content meter, a salt meter, and a PH meter, but are not limited thereto, and may be measured by using a sensor or the like.
[0013]
Further, in the above embodiment, the change in PH is not described, but this is because the change in PH does not change much before and after cooking (by adjusting the pH by adding an acid such as citric acid, the pH before cooking is changed to 4. In the case of 3, the pH at the end of cooking is about 5.0), and the pH may not be adjusted. However, as in the case of the sugar content, etc., the PH of the food is estimated from the PH of the seasoning liquid and the cooking is completed. May be determined.
That is, with respect to various foods, the foods and the seasoning liquid are actually taken out of the cooker every predetermined time, and the PH is actually measured, and the measurement result is stored in the storage means 27 such as a ROM in advance.
Then, the measured value of the PH meter 11 every time a predetermined time elapses is sequentially sent to the microcomputer 20. The microcomputer 20 (comparing means) selects the PH of the foodstuff that matches the measurement result from the storage means, and when the selected PH matches the target value, the stop signal output means 26 issues a cooking stop signal and receives this. Cooking stops.
[0014]
In the above-described embodiment, the arrangement of a sugar content meter, a salt meter, and the like are defined, but the present invention is not limited to this array, and the sugar content and the salt concentration are measured, and the cooking result is determined based on the measurement results. What is necessary is just to determine the end.
[0015]
Further, a food temperature sensor is provided in the pot 6 to measure the temperature of the food material, and the microcomputer 20 calculates the F value from the temperature of the food material. Cooking can also be terminated.
[0016]
【The invention's effect】
In short, in the invention of claim 1, between the liquid outlet for taking out the seasoning liquid in the kettle and the liquid return port for returning the taken-out seasoning liquid to the kettle,
Connect the seasoning concentration measuring means to measure the seasoning concentration of the seasoning liquid,
A display unit for displaying a seasoning concentration based on the measurement data;
Therefore, the state inside the kettle can be determined based on the seasoning density displayed outside.
According to the second aspect of the present invention, since the seasoning concentration displayed on the display unit is set to the salt concentration and the sugar content, it is possible to provide the food with an optimum seasoning.
According to the third aspect of the present invention, since a cooling means for cooling the seasoning liquid is connected between the liquid outlet and the seasoning concentration measuring means, it is possible to accurately measure the temperature-dependent sugar content, salt concentration, and the like.
The invention according to claim 4 is an article temperature sensor that measures the article temperature of the foodstuff in the kettle,
An F value calculating unit that calculates an F value of the foodstuff from the measured value;
A display unit for displaying the calculated F value;
Having. Therefore, it is possible to stop cooking by the F value.
The invention according to claim 5 has comparing means for comparing a measured value of the seasoning concentration measured by the seasoning concentration measuring means with a preset target value of the seasoning concentration,
A stop signal output unit that outputs a cooking stop signal when the measured value of the seasoning concentration and the target value match as a result of the comparison is provided. Therefore, automatic stoppage based on the seasoning concentration can be performed.
[Brief description of the drawings]
FIG. 1 is a layout diagram of the inside of the device of the present invention.
FIG. 2 is a block diagram of a control system of the cooking completion determination device.
FIG. 3 is a front view of the operation board.
FIGS. 4A and 4B are charts showing changes in salt concentration and sugar content in cooking time, wherein FIG. 4A shows a case of high-temperature cooking and FIG. 4B shows a case of reduced-pressure cooking.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Cooking management apparatus main body 8 Heat exchanger 9 Thermometer 10 Salt meter 11 PH meter 12 Sugar meter 15-17 Automatic open / close valve 18 Check valve 22 Target concentration setting means 26 Stop signal output means 27 Storage means 28 Display part

Claims (5)

Between the liquid outlet to take out the seasoning liquid in the kettle and the liquid return port to return the taken out seasoning liquid to the kettle,
Connect the seasoning concentration measuring means to measure the seasoning concentration of the seasoning liquid,
A cooking management device having a display unit for displaying a seasoning concentration based on the measurement data. The seasoning concentration measuring means comprises a salt concentration measuring means for measuring the salt concentration of the seasoning solution and a sugar content measuring means for measuring the sugar content of the seasoning solution, and the seasoning concentration displayed by the display section is the salt concentration and the sugar content. The cooking management device according to claim 1, wherein: 2. The cooking management device according to claim 1, wherein cooling means for cooling the seasoning liquid is connected between the liquid outlet and the seasoning concentration measuring means. An article temperature sensor that measures the article temperature of the ingredients in the kettle;
An F value calculating unit that calculates an F value of the foodstuff from the measured value;
A display unit for displaying the calculated F value;
A cooking management device, comprising: A measured value of the seasoning concentration measured by the seasoning concentration measuring unit, and a comparing unit for comparing a preset target value of the seasoning concentration,
2. The cooking management device according to claim 1, further comprising a stop signal output unit that outputs a cooking stop signal when the measured value of the seasoning concentration and the target value match as a result of the comparison.

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