JP2005224501A - Method for candying solid foodstuff in molasses and device therefor - Google Patents

Method for candying solid foodstuff in molasses and device therefor Download PDF

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JP2005224501A
JP2005224501A JP2004038455A JP2004038455A JP2005224501A JP 2005224501 A JP2005224501 A JP 2005224501A JP 2004038455 A JP2004038455 A JP 2004038455A JP 2004038455 A JP2004038455 A JP 2004038455A JP 2005224501 A JP2005224501 A JP 2005224501A
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molasses
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JP3885057B2 (en
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Akio Nakai
昭夫 中井
Yoshinori Nakagawa
義則 中川
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Nakai KK
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Abstract

<P>PROBLEM TO BE SOLVED: To provide a method capable of soaking a large amount of solid foodstuff in molasses with excellent heat efficiency in a short time. <P>SOLUTION: At the time of tentatively housing the solid foodstuff (M) such as beans, potatoes, chestnuts and fruits in a boiling basket (C) for the shape losing prevention, heating it in the state of being candied in the molasses (S) inside a boiling pot (1) and increasing the sugar content of the solid foodstuff (M) from an initial light molasses condition to a target thick molasses condition, the molasses while candying the solid foodstuff in the molasses is forcibly fed from the bottom surface (1b) of the boiling pot through a liquid discharge pipeline (49) to a molasses discharge nozzle (62) facing the upper surface of the boiling pot by a circulation pump (54) installed outside the boiling pot, the molasses discharged from the discharge nozzle (62) is shaken off and diffused to the liquid surface (L-L) of the molasses inside the boiling pot by the rotary centrifugal force of a molasses scattering body (A), and moisture evaporation action from the liquid surface (L-L) is positively accelerated. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

本発明は豆類や芋類、栗、果実、その他の各種固形食材を熱効率良く蜜漬けする方法と、そのための装置に関する。   TECHNICAL FIELD The present invention relates to a method for efficiently honeying beans, potatoes, chestnuts, fruits and other various solid foods with high efficiency, and an apparatus therefor.

本発明者はこの種固形食材の漬け込み煮炊き方法とその装置につき、先に特許願2003−46002号を提案した。   The present inventor previously proposed Japanese Patent Application No. 2003-46002 regarding a method and apparatus for immersing this kind of solid food.

そして、この先願発明では蒸気と電気との2種を加熱源として使用できるようになっているため、相当の長時間を要する漬け込み作業上、夜間でも電気により安全・静粛に加熱や保温を行なえる点で、特に甘納豆の原料となる豆類の蜜漬け用として、多くの作業者から好評を博することができた。
特願2002−304764号の明細書と図面 特願2003−46002号の明細書と図面
In the prior invention, two types of steam and electricity can be used as heating sources, so that it is possible to perform heating and heat insulation safely and quietly by electricity even at night in the soaking work that requires a considerably long time. In particular, it was well received by many workers as a honey pickle for beans, which is a raw material for sweet natto.
Description and drawing of Japanese Patent Application No. 2002-304764 Description and drawing of Japanese Patent Application No. 2003-46002

ところが、上記先願発明の構成では回転羽根軸(58)が煮釜(1)内の中心線上に沿う垂立状態として挿入されており、その回転羽根軸(58)の攪拌放射羽根(61)と攪拌スクリュー羽根(62)によって、固形食材(M)の漬け込み液(S1)(S2)を攪拌・対流させるようになっているため、その煮釜(1)の容量を一定とした場合、これらの体積分だけ回転スペースが必要となり、ドーナツ型の特殊な煮篭(B)が不可欠であることとも相俟って、固形食材(M)の大量を収容させることができず、それにも拘らず漬け込み煮炊き装置として高価となる。   However, in the configuration of the invention of the prior application, the rotary blade shaft (58) is inserted in a vertical state along the center line in the boiling pot (1), and the stirring radiation blade (61) of the rotary blade shaft (58) is inserted. And the stirring screw blade (62) are used to stir and convect the soaking liquid (S1) (S2) of the solid food material (M). Rotation space is required only for the volume of rice, and in combination with the fact that a special donut-shaped boiled rice cake (B) is indispensable, a large amount of solid food (M) cannot be accommodated. It becomes expensive as a pickled simmering device.

又、煮釜(1)の内部へ挿入した上記攪拌羽根(61)(62)の回転駆動により、固形食材(M)の漬け込み液(S1)(S2)を攪拌・対流させるようになっている関係上、特にその攪拌スクリュー羽根(62)と接近する位置にある固形食材(M)が、その長時間の漬け込み中に形崩れや破損などを招来しやすく、これを折角形崩れ防止用煮篭(B)へ収容させた意味が無くなる。   Moreover, the immersion liquid (S1) (S2) of the solid food material (M) is stirred and convected by the rotational drive of the stirring blades (61) and (62) inserted into the boiling pot (1). In relation, the solid food (M) in the position close to the stirring screw blade (62) is likely to be deformed or broken during the long-time soaking, and this is used to prevent the collapse of the bent food. The meaning accommodated in (B) is lost.

更に、固形食材(M)の漬け込み液(S2)を糖蜜として、その漬け込み中に液面(L−L)を波立たせるための補助攪拌羽根(63)は、これも漬け込み液(S2)へ沈めた状態として、上記回転羽根軸(58)と一体回転されるようになっているため、その回転スペース分だけ固形食材(M)の大量を収容させることができず、仮りに煮釜(1)を大型化した場合、その補助攪拌羽根(63)の性能不足を生じてしまい、上記漬け込み液(糖蜜)(S2)からの水分蒸発を効率良く促進させることが不可能となる。   Furthermore, the auxiliary stirring blade (63) for making the liquid surface (L-L) ripple during the soaking using the pickled liquid (S2) of the solid food (M) as molasses is also supplied to the soaked liquid (S2). Since it is rotated integrally with the rotary blade shaft (58) as a submerged state, a large amount of the solid food material (M) cannot be accommodated by the amount of the rotation space. ) Increases in size, the performance of the auxiliary stirring blade (63) becomes insufficient, and it becomes impossible to efficiently promote the evaporation of water from the soaking liquid (molasses) (S2).

本発明はこのような課題の更なる改良を目的として、その請求項1では豆類や芋類、栗、果実などの固形食材をその形崩れ防止用煮篭へ一旦収容させた上、煮釜内の糖蜜へ漬け込んだ状態のもとに加熱して、その固形食材の糖度を当初の淡蜜状態から目標とする濃蜜状態へ高めてゆくに当り、   For the purpose of further improving such problems, the present invention claims that in claim 1 solid foods such as beans, cocoons, chestnuts and fruits are once accommodated in the shape-preventing boiled rice cake, and then in the cooking pot. When heated under the condition of being immersed in molasses, the sugar content of the solid ingredients is increased from the original light honey state to the target thick honey state,

上記固形食材の蜜漬け中にある糖蜜を煮釜の外部に設置した循環ポンプにより、その煮釜の底面から排液管路を経て、煮釜の上面に臨む糖蜜吐出ノズルまで圧送し、その吐出ノズルから吐出する糖蜜を糖蜜振り撒き体の回転遠心力により、上記煮釜内にある糖蜜の液面へ振り落とし拡散させて、その液面からの水分蒸発作用を積極的に促進することを特徴としており、   The circulation pump installed outside the simmering pot of the above-mentioned solid food honey is pumped from the bottom of the simmering pot through the drainage line to the molasses discharge nozzle facing the top of the simmering pot. The molasses discharged from the nozzle is sprinkled and diffused to the liquid level of the molasses in the above boiled pot by the rotational centrifugal force of the molasses sprinkling body, and the water evaporation action from the liquid level is actively promoted. And

又、請求項2では豆類や芋類、栗、果実などの固形食材をその形崩れ防止用煮篭へ一旦収容させた上、煮釜内の水へ漬け込んだ状態のもとに煮炊きし、   In claim 2, solid ingredients such as beans, rice cakes, chestnuts, and fruits are once stored in a boiled bowl for preventing the collapse of the shape, and then boiled and cooked under the condition of being soaked in the water in the boiling pot.

その煮炊きし終えた固形食材を排水後、引き続き同じ煮釜内の糖蜜へ漬け込んだ状態のもとに加熱して、その固形食材の糖度を当初の淡蜜状態から目標とする濃蜜状態へ高めてゆくに当り、   After draining the boiled solid food, heat it under the condition that it is soaked in the molasses in the same boiled pot to increase the sugar content of the solid food from the original light honey state to the target thick honey state. As you go,

上記固形食材の1次的な水漬け煮炊き中には、その湯水や煮汁を煮釜の外部に設置した循環ポンプにより、その煮釜の底面から排液管路を経て、煮釜における胴面の上端部へ帰還させる如く、強制的に対流・攪拌する一方、   During the primary soaking of the above-mentioned solid ingredients, the hot water and the soup are circulated from the bottom of the boiled kettle through the drainage line by the circulation pump installed outside the boiled kettle. While forcibly convection and stirring to return to the upper end,

同じく固形食材の2次的な蜜漬け中には、その糖蜜を上記循環ポンプにより、やはり排液管路を経て煮釜の上面に臨む糖蜜吐出ノズルまで圧送し、その吐出ノズルから吐出する糖蜜を糖蜜振り撒き体の回転遠心力により、上記煮釜内にある糖蜜の液面へ振り落とし拡散させて、その液面からの水分蒸発作用を積極的に促進することを特徴としている。   Similarly, during secondary honey soaking of solid ingredients, the molasses is pumped by the circulation pump to the molasses discharge nozzle facing the upper surface of the boiled pot through the drainage pipe, and the molasses discharged from the discharge nozzle is discharged. The rotary centrifugal force of the molasses sprinkling body is used to shake and diffuse the molasses to the liquid level in the above-mentioned boiled pot, and actively promote the water evaporation action from the liquid level.

更に、請求項4では煮篭に収容された豆類や芋類、栗、果実などの固形食材を、煮釜内の糖蜜へ漬け込んだ状態のもとに加熱して、その固形食材の糖度を当初の淡蜜状態から目標とする濃蜜状態へ高めてゆくための蜜漬け装置として、   Further, in claim 4, solid ingredients such as beans, potatoes, chestnuts and fruits contained in the boiled rice are heated under the condition of being soaked in the molasses in the boiled pot, and the sugar content of the solid ingredients is initially set. As a honey picking device to raise from the light honey state of the target to the target thick honey state,

上記煮釜の開口上面へ臨むように支持されたモーター据付け架台上に、糖蜜振り撒き体用駆動モーターを搭載させ、その駆動モーターから煮釜の中央部に向かって垂下する伝動軸の下端部へ、糖蜜振り撒き体を一体回転し得るように取り付ける一方、   Mount the drive motor for molasses sprinkler body on the motor installation stand supported so as to face the upper surface of the opening of the above-mentioned boiled pot, to the lower end of the transmission shaft that hangs down from the drive motor toward the center of the boiled pot While attaching the molasses sprinkler so that it can rotate as a unit,

上記煮釜の底面から導出された排液管路の途中へ、循環ポンプ用駆動モーターによって回転される循環ポンプを介挿設置して、その排液管路における循環ポンプの吐出側から分岐する吐出枝路を、上記煮釜の開口上面まで延長配管すると共に、   Discharge branched from the discharge side of the circulation pump in the drainage pipe by inserting a circulation pump rotated by the drive motor for the circulation pump in the middle of the drainage pipe led out from the bottom of the boiled pot While extending the branch path to the upper surface of the opening of the boiled pot,

その吐出枝路の延長先端部を糖蜜吐出ノズルとして、上記循環ポンプにより圧送されて来る糖蜜を、その吐出ノズルから上記糖蜜振り撒き体へ吐出させ、その振り撒き体の回転遠心力により上記煮釜内にある糖蜜の液面へ振り落とし拡散させて、その液面からの水分蒸発作用を促進するように定めたことを特徴としている。   Using the extended tip of the discharge branch as a molasses discharge nozzle, the molasses pumped by the circulation pump is discharged from the discharge nozzle to the molasses sprinkler, and the boiled pot is rotated by the rotational centrifugal force of the sprinkler. It is characterized in that it is determined so as to promote the water evaporation effect from the liquid surface by shaking and diffusing to the liquid surface of the molasses inside.

請求項1の上記蜜漬け方法によれば、循環ポンプが煮釜の外部に設置されており、これによって煮釜の底面から排液管路を経て、その煮釜の上面に臨む先端部の糖蜜吐出ノズルまで圧送された糖蜜が、その吐出ノズルから回転中にある糖蜜振り撒き体へ吐出され、その遠心力により上記煮釜内にある糖蜜の液面へ振り落とし拡散されるようになっているため、その液面からの水分蒸発作用を積極的に促進することができ、固形食材の蜜漬け所要時間の短縮化と熱効率の向上に役立ち、その性能は煮釜の大型化するも、決して低下するおそれがなく、従来技術の課題を完全に解決し得る効果がある。   According to the honey pickling method of claim 1, the circulation pump is installed outside the cooking pot, whereby the molasses at the tip portion facing the top surface of the cooking pot through the drainage line from the bottom of the cooking pot. Molasses pumped to the discharge nozzle are discharged from the discharge nozzle to the rotating molasses sprinkler, and are sprinkled and diffused to the liquid level of the molasses in the boiled pot due to the centrifugal force. Therefore, the water evaporation from the liquid surface can be actively promoted, which helps to shorten the time required for simmering solid foods and improve the heat efficiency. Therefore, there is an effect that the problems of the prior art can be solved completely.

又、請求項2の上記蜜漬け方法によれば、固形食材の蜜漬けに先立つ1次的な水漬け煮炊き中、その湯水や煮汁を上記循環ポンプの兼用により、煮釜の底面から排液管路を経て、その煮釜における胴面の上端部へ導入・帰還させる如く、強制的に対流・攪拌することもでき、その後の2次的な蜜漬け中には、上記した通り煮釜内にある糖蜜の液面へ、その上方から糖蜜を勢い良く振り落とし拡散させることができるため、固形食材の水漬け煮炊きから蜜漬けに至る一連の作用を、同じ煮釜の使用により便利良く、且つ高能率に行なえる効果がある。   Further, according to the above-mentioned honey pickling method of claim 2, during the primary water simmering cooking prior to the honey pickling of the solid food, the hot water and the broth are used from the bottom of the boiling pot by using the circulation pump. It is possible to forcibly convection and stirring through the road so that it is introduced and returned to the upper end of the body surface of the boiled pot. Since the molasses can be sprinkled and diffused from the top of a liquid molasses to a certain molasses surface, a series of actions from boiling to cooking honey in solid ingredients can be conveniently and highly enhanced by using the same boiled pot. There is an effect that can be done to efficiency.

その場合、請求項3の蜜漬け方法を採用するならば、煮釜内の糖蜜から自然に浮上する蒸気を、その煮釜の上面に指向する冷却ファンの風力とその負圧作用によって、積極的に吹き飛ばし排気させることができ、その糖蜜からの水分蒸発促進作用がますます向上することになる。   In that case, if the honey pickling method of claim 3 is adopted, the steam that naturally floats from the molasses in the boiled pot is positively influenced by the wind force of the cooling fan directed to the upper surface of the boiled pot and its negative pressure action. It can be blown away and exhausted, and the water evaporation promoting action from the molasses is further improved.

他方、上記方法の実施に供する蜜漬け装置として、請求項4の構成によれば、煮釜の開口上面に臨むモーター据付け架台上の糖蜜振り撒き体用駆動モーターから、煮釜の中央部を指向して垂下する伝動軸の下端部に、これによって回転される糖蜜振り撒き体が取り付けられている一方、その糖蜜振り撒き体に向かう糖蜜吐出ノズルが、排液管路の途中に介在する循環ポンプの吐出側から、煮釜の開口上面まで延長配管された吐出枝路の延長先端部に存在するため、その吐出ノズルから吐出される糖蜜を上記振り撒き体の回転遠心力により、煮釜内にある糖蜜の液面へ上方から振り落として拡散させることができ、その液面からの水分蒸発作用を自づと安定良く営なませ得るのであり、その促進効果に優れる。   On the other hand, according to the configuration of claim 4, as the honey pickling apparatus for carrying out the above method, the center portion of the boiled pot is directed from the drive motor for the molasses sprinkler body on the motor mounting frame facing the upper surface of the opening of the boiled pot. The molasses sprinkling body rotated by this is attached to the lower end of the transmission shaft that hangs down, while the molasses discharge nozzle toward the molasses sprinkling body is interposed in the middle of the drainage pipe Therefore, the molasses discharged from the discharge nozzle is put into the boiling pot by the rotary centrifugal force of the above-mentioned sprinkling body. The molasses can be shaken off from the upper surface and diffused, and the water evaporation from the liquid surface can be carried out stably by itself, which is excellent in promoting effect.

又、請求項5の構成を採用するならば、上記排液管路の途中に介在する循環ポンプの吐出側から、煮釜における胴面の上端部に開口する1次吐出枝路と、同じく煮釜の開口上面まで延長する2次吐出枝路とが分岐状態に導出配管されており、その1、2次吐出枝路を切り換え操作できるようになっているため、固形食材を煮釜内での水漬け状態として1次的に煮炊きする際は、上記1次吐出枝路を開く一方、2次吐出枝路を閉じた状態に保って、湯水や煮汁を循環ポンプにより、煮釜内での強制的に攪拌・対流させることができ、引き続く固形食材の2次的な蜜漬け中には、上記1次吐出枝路を閉じる一方、2次吐出枝路を開いた状態として、その糖蜜をやはり循環ポンプにより、上記2次吐出枝路の先端部をなす糖蜜吐出ノズルから回転中の糖蜜振り撒き体へ吐出させ、上方から煮釜内の糖蜜へ振落とし拡散させて、その糖蜜からの水分蒸発作用を促進することもできるのである。   Further, if the configuration of claim 5 is adopted, it is the same as the primary discharge branch that opens from the discharge side of the circulation pump interposed in the middle of the drainage pipe to the upper end of the body surface of the boiling pot. The secondary discharge branch extending to the upper surface of the opening of the kettle is led out in a branched state, and the primary and secondary discharge branches can be switched. When boiled primarily as a submerged state, the primary discharge branch is opened while the secondary discharge branch is closed, and hot water and broth are forced in the boil by a circulation pump. During the secondary honey pickling of solid foods, the primary discharge branch is closed while the secondary discharge branch is opened, and the molasses is also circulated. The pump is rotating from the molasses discharge nozzle that forms the tip of the secondary discharge branch. Discharged to the molasses Furimaki body, by dropping diffuse vibration from top to molasses in the caldron is can also promote water evaporation effect from the molasses.

更に、請求項6の構成を採用するならば、固形食材の糖度が当初の淡蜜状態から濃蜜状態へ徐々に高まる変化を、その糖度センサーにより検知して、予じめ設定された目標の糖度に達したならば、これを検知した糖度センサーからの出力電気信号に基き、循環ポンプ用駆動モーターと糖蜜振り撒き体用駆動モーターとの回転数並びに加熱が自づと停止されるようになっているため、各種固形食材に応じた目標の糖度を容易に、しかも正確に得られる効果がある。   Furthermore, if the structure of Claim 6 is employ | adopted, the change which the sugar content of a solid foodstuff will increase gradually from the original light honey state to a thick honey state will be detected by the sugar content sensor, and the target set in advance is set. When the sugar content is reached, the rotation speed and heating of the circulation pump drive motor and the molasses sprinkler body drive motor are automatically stopped based on the electrical signal output from the sugar content sensor that detects this. Therefore, there is an effect that the target sugar content corresponding to various solid food materials can be obtained easily and accurately.

請求項7の構成を採用するならば、蒸気又は/及び電気を加熱源として、その固形食材の1次的な水漬け煮炊き中にある湯水や煮汁の加熱温度と、その後の2次的な蜜漬け中にある糖蜜の加熱温度を、その加熱温度センサーで検知することにより、固形食材の不慮な焼け焦げ変色するおそれを防止でき、各種固形食材に応じた最適な温度のもとで加熱し得る効果がある。   If the structure of Claim 7 is employ | adopted, using steam or / and electricity as a heating source, the heating temperature of the hot water and broth during the primary soaking of the solid food and the secondary honey after that By detecting the heating temperature of the molasses in the pickles with its heating temperature sensor, the risk of accidental scorching and discoloration of solid foods can be prevented, and the effect of heating at the optimum temperature according to various solid foods There is.

以下、図面に基いて本発明の具体的構成を詳述すると、図1〜8は蒸気又は/及び電気を加熱源とする固形食材(M)の蜜漬け装置に係り、(1)はステンレス鋼板から成る円筒型胴面(1a)と円錐受皿型底面(1b)との突き合わせ溶接によって、一定深さの断面ほぼU字型に造形された煮釜であり、例えば約4斗の容量を有する。   DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a specific configuration of the present invention will be described in detail with reference to the drawings. FIGS. 1 to 8 relate to a solid food material (M) honey pickling apparatus using steam or / and electricity as a heating source, and (1) is a stainless steel plate. This is a boiled kettle that is formed into a substantially U-shaped cross section with a constant depth by butt welding of a cylindrical body surface (1a) and a conical saucer mold bottom surface (1b), and has a capacity of, for example, about 4 tons.

(2a)(2b)はその煮釜(1)の胴面(1a)へ密着状態に巻き付けられた上下一対の面状電気ヒーターであって、シリコンゴムヒーターやバンドヒーターなどから成り、煮釜(1)の内部を間接抵抗加熱する。固形食材(M)の収容量に応じて、電気ヒーター(2a)(2b)の上下一対又はその下側のみが使用されることになる。(3)はその両電気ヒーター(2a)(2b)を包囲する断熱材であり、煮釜(1)の胴面(1a)に取り付け固定されている。   (2a) (2b) is a pair of upper and lower planar electric heaters wound in close contact with the body surface (1a) of the boiled pot (1), and is composed of a silicon rubber heater, a band heater, etc. The inside of 1) is heated by indirect resistance. Depending on the capacity of the solid food (M), only the upper and lower pairs of the electric heaters (2a) and (2b) or only the lower side thereof will be used. (3) is a heat insulating material surrounding both the electric heaters (2a) and (2b), and is fixedly attached to the body surface (1a) of the boiled pot (1).

又、(4)は同じく煮釜(1)の底面(1b)を被覆する気密状態に溶接一体化された蒸気ジャケットであり、複数の脚柱(5)によって据付け盤(6)の約左半部に固定支持されている。(7)はその据付け盤(6)の残る右半部から一体的に垂立する操作ボックス用支持枠であり、図23〜25のような電気制御回路のプリント基板を備えた操作ボックス(8)が、その支持枠(7)上に搭載されている。   Similarly, (4) is a steam jacket welded and integrated in an airtight state covering the bottom surface (1b) of the boiled pot (1), and the left half of the installation board (6) is formed by a plurality of leg posts (5). It is fixedly supported by the part. (7) is a support frame for an operation box that is integrally suspended from the remaining right half of the installation panel (6). The operation box (8) includes a printed circuit board of an electric control circuit as shown in FIGS. Is mounted on the support frame (7).

(9)は上記据付け盤(6)の角隅部から煮釜(1)よりも背高く一体的に垂立されたチェンホイスト用支持ポールであり、そのほぼ倒立L字型に屈曲する約上半部が図1、2のように、残る下半部に対して一定角度(α)(例えば約150度)だけ旋回し得るように枢支連結されていると共に、その煮釜(1)の開口上面を指向して張り出す先端部には、後述する煮篭(C)の出し入れ用電動チェンホイスト(10)が取り付けられている。   (9) is a support pole for a chain hoist which is vertically suspended from the corner of the installation panel (6) and taller than the boiled pot (1), and is bent approximately into an inverted L shape. As shown in FIGS. 1 and 2, the half is pivotally connected to the remaining lower half by a certain angle (α) (for example, about 150 degrees) and is connected to the cooking pot (1). An electric chain hoist (10) for taking in and out the boiled rice cake (C), which will be described later, is attached to the tip portion that projects toward the upper surface of the opening.

つまり、その電動チェンホイスト(10)のハンガーフック(11)へ係脱自在に係止させた煮篭(C)を、上記支持ポール(9)における約上半部の旋回操作と相俟って、煮釜(1)の内部へ吊り入れたり、その煮釜(1)の外部へ吊り出したりすることができるようになっているのである。   That is, the boiled rice cake (C) that is detachably engaged with the hanger hook (11) of the electric chain hoist (10) is combined with the turning operation of the upper half of the support pole (9). It can be hung inside the boiled pot (1) or can be hung out of the boiled pot (1).

(12)は上記蒸気ジャケット(4)の中央部に内蔵設置された水平なリング状の蒸気吹出し管であり、その円周面には多数の蒸気吹出し孔(13)が開口分布されている。(14)はその蒸気吹出し管(12)から蒸気ジャケット(4)の底面を貫通して、後向き水平に導出された蒸気供給管路であり、その入口部が開閉弁(ゲートバルブ)(15)を介してボイラーなどの蒸気供給源へ接続使用されることになる。(16)は蒸気ジャケット(4)の底面から導出された復水用ドレン管である。   (12) is a horizontal ring-shaped steam blowing pipe installed in the central portion of the steam jacket (4), and a large number of steam blowing holes (13) are distributed on the circumferential surface thereof. (14) is a steam supply pipe which penetrates the bottom surface of the steam jacket (4) from the steam outlet pipe (12) and is led out rearward horizontally, and its inlet is an on-off valve (gate valve) (15). It is used by connecting to a steam supply source such as a boiler. (16) is a condensate drain pipe derived from the bottom surface of the steam jacket (4).

(17a)(17b)(17c)は同じく蒸気供給管路(14)の中途部へ並列回路として介挿設置された複数(図例では合計3個)の電磁弁であり、その1個は手動の開閉弁(18)を備え、残りの複数と切り換え使用できるようになっている。(19)は上記煮釜(1)の胴面(1a)と電気ヒーター(2a)(2b)並びにその断熱材(3)を貫通する差し込み固定状態に取り付けられた加熱温度センサーであって、抵抗温度計(白金測温抵抗体)などから成り、煮炊き中にある固形食材(M)の加熱温度やその蜜漬け中にある糖蜜(S)の加熱温度を検知する。   (17a), (17b), and (17c) are a plurality of (three in the illustrated example) solenoid valves that are inserted and installed as parallel circuits in the middle of the steam supply pipe (14), one of which is manually operated. The on-off valve (18) is provided so that it can be switched to the remaining plurality. (19) is a heating temperature sensor attached to the body surface (1a), the electric heaters (2a), (2b) and the heat insulating material (3) of the above-mentioned boiled pot (1) in a fixed state, It consists of a thermometer (platinum resistance thermometer) and the like, and detects the heating temperature of the solid food (M) being boiled and the heating temperature of molasses (S) being pickled.

そして、図23〜25の電気制御回路に示す如く、その加熱温度センサー(19)からの検知出力信号を受けたコントローラー(シーケンサー)(20)により、上記蒸気供給管路(14)に介在する電磁弁(17a)(17b)(17c)の開閉度を制御する一方、電気ヒーター(2a)(2b)の電源をオン・オフ制御し、加熱力を自動調整するようになっている。   Then, as shown in the electric control circuits of FIGS. 23 to 25, the controller (sequencer) (20) that has received the detection output signal from the heating temperature sensor (19) causes electromagnetic waves interposed in the steam supply line (14). While controlling the degree of opening and closing of the valves (17a), (17b), and (17c), the power of the electric heaters (2a) and (2b) is controlled to be turned on / off to automatically adjust the heating power.

(21)はやはり煮釜(1)の胴面(1a)と電気ヒーター(2a)(2b)並びにその断熱材(3)を貫通する差し込み状態に取り付けられた糖度センサーであって、好ましくは反射型の光電スイッチから成り、固形食材(M)の蜜漬け中にある糖蜜(S)の糖度(ブリックス)を、これに照射した光の屈折率から検知して、その検知出力信号を受けた上記コントローラー(20)により、後述する循環ポンプ用駆動モーター(22)の回転数や糖蜜振り撒き体用駆動モーター(23)の回転数を調整制御するほか、加熱を止めることもできるようになっている。   (21) is also a sugar content sensor attached in a state of insertion through the body surface (1a) of the boiled pot (1), the electric heaters (2a) (2b) and the heat insulating material (3), preferably reflecting This is a photoelectric switch of the type, which detects the sugar content (Brix) of the molasses (S) in the nectar of the solid food (M) from the refractive index of the light irradiated to it, and receives the detection output signal The controller (20) adjusts and controls the rotational speed of the circulation pump drive motor (22), which will be described later, and the rotational speed of the drive motor (23) for the molasses sprinkler body, and can also stop heating. .

更に、(24)は煮釜(1)を上方から見た時、上記チェンホイスト用支持ポール(9)とのほぼ対角線上に臨む位置関係として、その煮釜(1)における胴面(1a)の上端部付近から一体的に張り出された水平なスタンド脚筒用取付け台であり、その上面にスタンド脚筒(25)が取り付け固定されている。   Further, (24) is a body surface (1a) in the boiled pot (1) as a positional relationship facing substantially diagonally to the chain hoist support pole (9) when the boiled pot (1) is viewed from above. This is a horizontal stand leg cylinder mounting base that integrally projects from the vicinity of the upper end of the stand, and the stand leg cylinder (25) is fixedly attached to the upper surface thereof.

(26)はそのスタンド脚筒(25)へ昇降操作と旋回操作とを行なえる枢支連結状態として、上方から差し込み垂立された片持ち支柱であり、その上端部から煮釜(1)の上面中央部を指向して一体的に張り出す水平なモーター据付け架台(27)の先端部には、上記糖蜜振り撒き体用駆動モーター(23)が搭載されている。(28)はそのモーター据付け架台(27)に被着されたモーターカバーである。   (26) is a cantilever support column that is inserted and suspended from above as a pivotally connected state in which the lifting and lowering operations can be performed on the stand leg tube (25). The molasses sprinkling body drive motor (23) is mounted on the tip of a horizontal motor mounting base (27) that projects integrally toward the center of the upper surface. (28) is a motor cover attached to the motor mounting base (27).

そして、上記モーター据付け架台(27)における片持ち支柱(26)の下端部付近からは、図5のようなクランプレバー(29)とハンドル(30)とが張り出されているため、そのクランプレバー(29)の操作により片持ち支柱(26)とスタンド脚筒(25)との咬み合い状態を解除した上、ハンドル(30)を握り持ちつつ、スタンド脚筒(25)からモーター据付け架台(27)の片持ち支柱(26)を上昇させると共に、そのスタンド脚筒(25)に対して片持ち支柱(26)を一定角度(β)(例えば約150度)だけ旋回させることができる。(31)はその旋回位置決め用ストッパーである。   And since the clamp lever (29) and the handle (30) as shown in FIG. 5 are projected from the lower end portion of the cantilever column (26) in the motor mounting base (27), the clamp lever The operation of (29) releases the occlusal state between the cantilever column (26) and the stand leg tube (25), and holds the handle (30) while holding the handle (30) from the stand leg tube (25). ) Cantilever strut (26) and cantilever strut (26) can be swung by a fixed angle (β) (for example, about 150 degrees) with respect to the stand leg tube (25). (31) is the stopper for turning positioning.

このような操作を行なえば、上記モーター据付け架台(27)が煮釜(1)の開口上面から、図6のように背高く浮上することになる結果、後述の糖蜜振り撒き体を容易に取りはずすことができ、その後同じくモーター据付け架台(27)を図2の鎖線で示す如く、煮釜(1)の開口上面から退避させて、その煮釜(1)に対する煮篭(C)の出し入れ作業も、上記電動チェンホイスト(10)の使用により支障なく行なえるのである。   If such an operation is performed, the motor mounting base (27) will rise from the top of the opening of the boiled pot (1) as shown in FIG. 6, so that the molasses sprinkling body described later can be easily removed. After that, as shown by the chain line in FIG. 2, the motor mounting base (27) is also retracted from the upper surface of the opening of the cooking pot (1), and the operation of taking out and putting in the cooking pot (C) with respect to the cooking pot (1) is also possible. The use of the electric chain hoist (10) can be performed without any trouble.

上記糖蜜振り撒き体用駆動モーター(23)は、インバーター(32)によって変速制御される中空ギャードモーターから成り、そのモーター据付け架台(27)から煮釜(1)の中央部に向かって垂下する出力軸(図示省略)の下端部には、図9のような一定長さの伝動軸(33)が一体回転し得るように連結一本化されている。(34)はその伝動軸(33)の軸受けベアリング、(35)はそのベアリングケースであり、上記モーター据付け架台(27)の下面に取り付け固定されている。(36)はそのベアリングケース(35)の固定カバーである。   The drive motor (23) for molasses sprinkler body is composed of a hollow geared motor that is speed-controlled by an inverter (32), and hangs down from the motor mounting base (27) toward the center of the boiling pot (1). A transmission shaft (33) having a fixed length as shown in FIG. 9 is connected to the lower end portion of the output shaft (not shown) so as to be integrally rotatable. (34) is a bearing for the transmission shaft (33), and (35) is the bearing case, which is fixedly attached to the lower surface of the motor mounting base (27). (36) is a fixed cover for the bearing case (35).

又、(37)は一定長さの糖蜜振り撒き体用回転支軸であって、その上端部のソケット(38)が上記伝動軸(33)の下端部へ着脱自在に連結一本化されている一方、同じく回転支軸(37)の下端部には糖蜜振り撒き体(A)が組み付けユニット化されている。その糖蜜振り撒き体(A)は煮釜(1)内にある糖蜜(S)の液面(L−L)へ、図7、8のように上方から臨むこととなる。   Further, (37) is a fixed-length rotating support shaft for the molasses sprinkler body, and the socket (38) at the upper end thereof is detachably connected to the lower end of the transmission shaft (33). On the other hand, the molasses sprinkling body (A) is assembled as a unit at the lower end of the rotating spindle (37). The molasses sprinkling body (A) faces the liquid surface (LL) of the molasses (S) in the boiled pot (1) from above as shown in FIGS.

茲に、糖蜜振り撒き体(A)は固形食材(M)の蜜漬け中上記駆動モーター(23)により回転されて、煮釜(1)の内部へ上方から糖蜜(S)を振り落とし拡散させ、固形食材(M)の糖度が高まるに連れて、その糖蜜(S)の液面(L−L)に皮膜が生成されることにより、水分の蒸発が遮断されてしまうことを予防するものであり、図9〜15ではこれを胴面に多数の糖蜜流通孔(39)が開口分布する比較的浅い円形の篭(40a)(40b)として、その上下2段を予じめ上記回転支軸(37)へ積み重ね状態に組み付けている。   In addition, the molasses sprinkled body (A) is rotated by the drive motor (23) while the solid food (M) is pickled, and the molasses (S) is sprinkled and diffused from above into the boiled pot (1). As the sugar content of the solid food (M) increases, it prevents the evaporation of moisture from being blocked by the formation of a film on the liquid surface (LL) of the molasses (S). 9 to 15, this is a relatively shallow circular ridge (40 a, 40 b) in which a large number of molasses circulation holes (39) are distributed on the trunk surface. (37) is assembled in a stacked state.

更に言えば、その糖蜜振り撒き体(A)となる上段篭(40a)の底面はパンチングメタルとして、複数の糖蜜落下孔(41)が開口分布されているに反し、同じく振り撒き体(A)となる下段篭(40b)の底面はこれらを具備しない盲目状態にあり、その何れも回転支軸(37)からの遠心力を受けて、糖蜜(S)を胴面の糖蜜流通孔(39)から周辺へ振り飛ばし拡散させるようになっている。   More specifically, the bottom surface of the upper bowl (40a), which is the molasses sprinkling body (A), is a punching metal, contrary to the fact that a plurality of molasses falling holes (41) are distributed, but also the sprinkling body (A). The bottom surface of the lower ridge (40b) is in a blind state that does not have these, and both of them receive centrifugal force from the rotating support shaft (37) to cause molasses (S) to flow through the molasses circulation holes (39) on the trunk surface. It is designed to spread out from the surrounding area.

(42)は上記下段篭(40b)の底面に溶接一体化された金属線材の接地用脚枠、(43)は同じく下段篭(40b)の底面中央部と上段篭(40a)の底面中央部へ、各々溶接一体化された軸受け環であり、これらに上記回転支軸(37)を差し込み貫通させた上、止めネジ(44)によって着脱自在に固定されている。   (42) is a metal frame grounding leg frame welded and integrated with the bottom surface of the lower ridge (40b), and (43) is the bottom central portion of the lower ridge (40b) and the bottom central portion of the upper ridge (40a). The bearing rings are welded and integrated with each other, and the rotary support shaft (37) is inserted and penetrated through them, and is detachably fixed by a set screw (44).

但し、糖蜜振り撒き体(A)としては上記作用を果し得る限り、その上下2段の何れか一方を省略したり、逆にその3段以上に増加したり、又上記糖蜜落下孔(41)が開口分布するパンチングメタルなどの単純な多孔板を採用したり、更にはその糖蜜落下孔(41)の無い円錐受皿板やフラットな円板などを採用したりしても良い。   However, as long as the molasses sprinkling body (A) can achieve the above action, either one of its upper and lower two stages is omitted, or conversely, it is increased to three or more stages, or the molasses dropping hole (41 A simple perforated plate such as a punching metal in which openings are distributed may be employed, or a conical tray plate or a flat disc without the molasses dropping hole (41) may be employed.

他方、(45)は上記煮釜(1)おける胴面(1a)の上端部から導出された給水管路であり、その入口部が開閉弁(ボールバルブ)(46)を介して水道の蛇口やその他の給水源へ接続使用されることになる。(47)は同じく煮釜(1)おける底面(1b)の中央部から垂下された排水口筒であり、上記蒸気ジャケット(4)を貫通している。   On the other hand, (45) is a water supply line led out from the upper end of the body surface (1a) in the above-mentioned boiled pot (1), and its inlet is a faucet for water supply via an on-off valve (ball valve) (46). And other connected water sources. (47) is a drain tube that is suspended from the center of the bottom surface (1b) of the boiled pot (1), and penetrates the steam jacket (4).

そして、その排水口筒(47)の下端部からは図2や図7のように、固形食材(M)の煮炊き後における煮汁や湯水の排水管路(48)と、引き続く蜜漬け後における糖蜜(S)の排液管路(49)とが、左右方向への分岐状態として水平に導出されている。(50)(51)はその分岐した両管路(48)(49)を切り換える開閉弁用遠隔操作ハンドル、(52)(53)は同じく両管路(48)(49)の出口部に各々設置された開閉弁(ボールバルブ)である。   Then, from the lower end of the drain tube (47), as shown in FIG. 2 and FIG. 7, the drainage pipe (48) after boiling the solid food (M) and the molasses after the subsequent honey pickling The drainage conduit (49) of (S) is led out horizontally as a branching state in the left-right direction. (50) and (51) are remote control handles for the on-off valve for switching the branched pipes (48) and (49), and (52) and (53) are respectively provided at the outlets of the pipes (48) and (49). It is an installed on-off valve (ball valve).

又、(54)は上記排液管路(49)の中途部に介在する強制循環ポンプであって、据付け盤(6)の約右半部に据え付け固定されており、上記煮釜(1)内での煮炊き中にある煮汁や湯水と、同じく蜜漬け中にある糖蜜(S)をその煮釜(1)の排水口筒(47)から吸入することになる。   Reference numeral (54) denotes a forced circulation pump interposed in the middle of the drainage pipe (49), which is fixedly installed on the right half of the installation board (6). The soup and hot water that are being cooked in the inside and the molasses (S) that is also being pickled are sucked from the drain tube (47) of the boiled pot (1).

茲に、循環ポンプ(54)はインバーター(55)によって制御されるロータリーポンプ、就中可変容量型のトロコイドポンプから成り、そのローター(図示省略)が上記循環ポンプ用駆動モーター(22)によって回転される。その駆動モーター(22)は上記操作ボックス用支持枠(7)の枠内に固定設置されており、その出力軸が伝動カップリング(56)を介して循環ポンプ(54)のローターと連結一体化されている。   Furthermore, the circulation pump (54) is composed of a rotary pump controlled by an inverter (55), and in particular, a variable displacement trochoid pump, whose rotor (not shown) is rotated by the circulation pump drive motor (22). The The drive motor (22) is fixedly installed in the frame of the operation box support frame (7), and its output shaft is connected and integrated with the rotor of the circulation pump (54) via the transmission coupling (56). Has been.

(57)は上記排液管路(49)における循環ポンプ(54)の吐出側から分岐して、煮釜(1)の胴面(1a)に沿う上向き垂立状態に導出配管された吐出幹路であり、その先端部からは図3、4のように、煮釜(1)おける胴面(1a)の上端部へ斜め下向きに開口する1次吐出枝管(58)と、同じく煮釜(1)の上面を指向する2次吐出枝路(59)とが分岐状態に延長されている。(60)(61)はその分岐した両吐出枝路(58)(59)を切り換えるため、これらの基端部に各々設置された開閉弁(ボールバルブ)である。   (57) is a discharge stem that is branched from the discharge side of the circulation pump (54) in the drainage pipe (49) and led out in a vertically upward state along the body surface (1a) of the boiled pot (1). A primary discharge branch pipe (58) that opens obliquely downward to the upper end of the body surface (1a) of the boiled pot (1) as shown in FIGS. The secondary discharge branch (59) directed to the upper surface of (1) is extended to a branched state. Reference numerals (60) and (61) denote open / close valves (ball valves) respectively installed at the base end portions for switching the branched discharge branches (58) and (59).

その場合、特に2次吐出枝路(59)はその吐出幹路(57)から上記糖蜜振り撒き体用駆動モーター(23)の据付け架台(27)とほぼ同じ設置高さとして、一旦煮釜(1)よりも背高く張り出し屈曲された上、再び上記伝動軸(33)とほぼ平行に垂下されており、しかもその先端部が糖蜜吐出ノズル(62)を形作っている。   In that case, in particular, the secondary discharge branch (59) has a substantially same height as the installation base (27) of the drive motor (23) for the molasses sprinkler body from the discharge trunk (57). It is higher than 1) and bent and is again suspended substantially parallel to the transmission shaft (33), and its tip forms a molasses discharge nozzle (62).

その糖蜜吐出ノズル(62)は図9、10のような糖蜜振り撒き体用回転支軸(37)を包囲する二重円筒型として、その内外相互間隙(63)の中途高さ位置に上記2次吐出枝路(59)が連通状態に固定一体化されており、その吐出ノズル(62)の内外相互間隙(63)から上記糖蜜振り撒き体(A)の就中上段篭(40a)内へ、糖蜜(S)が吐出されるようになっている。その糖蜜(S)は上記振り撒き体(A)の回転遠心力によって、煮釜(1)の内部へ上方から振り落とし拡散されることになる。(64)は上記吐出ノズル(62)の内外相互間隙(63)に介挿設置されたOリングである。   The molasses discharge nozzle (62) is a double cylindrical type surrounding the rotation support shaft (37) for the molasses sprinkler body as shown in FIGS. The next discharge branch (59) is fixedly integrated in a communication state, and the inside of the discharge nozzle (62) from the inner and outer mutual gaps (63) into the upper stage bowl (40a) of the molasses sprinkling body (A). Molasses (S) is discharged. The molasses (S) is sprinkled and diffused from above into the boiling pot (1) by the rotational centrifugal force of the sprinkling body (A). Reference numeral (64) denotes an O-ring interposed in the inner / outer mutual gap (63) of the discharge nozzle (62).

つまり、上記糖蜜(S)の排液管路(49)だけは図示する如く、その中途部の循環ポンプ(54)と吐出幹路(57)並びに1、2次吐出枝路(58)(59)とから成る循環回路(R)として配管されており、煮釜(1)内での煮炊き中にある煮汁や湯水と、引き続き同じ煮釜(1)内での蜜漬け中にある糖蜜(S)を、その煮釜(1)の外部から何れも強制的に攪拌・対流させて、これらの加熱ムラを無くすと共に、糖蜜(S)からの水分蒸発作用を促進し得るようになっているのである。   That is, as shown in the figure, only the molasses (S) drainage pipe (49) has a circulation pump (54), a discharge trunk (57), and primary and secondary discharge branches (58) (59). ), And the boiled juice and hot water in the boiled pot (1) and the molasses (S) in the same boiled pot (1) ) Is forcedly stirred and convected from the outside of the boiled pot (1) to eliminate these heating unevenness and promote the water evaporation from molasses (S). is there.

更に言えば、固形食材(M)の1次的な煮炊き中には図21のように、上記2次吐出枝路(59)の開閉弁(61)を閉じ、1次吐出枝路(58)の開閉弁(60)を開いて、煮釜(1)内の湯水や煮汁を上記排液管路(49)の循環ポンプ(54)に吸入し、その吐出幹路(57)から1次吐出枝路(58)を通じて、煮釜(1)における胴面(1a)の上端部へ帰還状態に吐出することにより、その湯水や煮汁を煮釜(1)内での全体的に攪拌・対流させる。   Further, during the primary cooking of the solid food (M), as shown in FIG. 21, the on-off valve (61) of the secondary discharge branch (59) is closed, and the primary discharge branch (58). The on-off valve (60) is opened, hot water and boiled juice in the boiling pot (1) is sucked into the circulation pump (54) of the drainage pipe (49), and the primary discharge from the discharge trunk (57). By discharging to the upper end of the body surface (1a) of the boiled pot (1) through the branch path (58) in a returning state, the hot water and boiled juice are generally stirred and convected in the boiled pot (1). .

そして、引き続く固形食材(M)の2次的な蜜漬け中には図22のように、上記糖蜜振り撒き体(A)を回転駆動する一方、上記1次吐出枝路(58)の開閉弁(60)を閉じ、2次吐出枝路(59)の開閉弁(61)を開いて、煮釜(1)内の糖蜜(S)をやはり循環ポンプ(54)により、その排水口筒(47)から排液管路(49)の吐出幹路(57)と2次吐出枝路(59)を通じて圧送し、その2次吐出枝路(59)の先端部をなす吐出ノズル(62)から、上記回転中にある糖蜜振り撒き体(A)へ吐出させることにより、その回転遠心力とも相俟って糖蜜(S)を振り落とし拡散させ、煮釜(1)内における糖蜜(S)の液面(L−L)を波立たせて、その液面(L−L)からの水分蒸発作用を促進するのである。   Then, during the subsequent secondary honey pickling of the solid food material (M), the molasses sprinkling body (A) is rotationally driven as shown in FIG. 22, while the on-off valve of the primary discharge branch (58). (60) is closed, the open / close valve (61) of the secondary discharge branch (59) is opened, and the molasses (S) in the boiled pot (1) is also returned to its drain tube (47) by the circulation pump (54). ) Through the discharge trunk (57) and the secondary discharge branch (59) of the drainage pipe (49), and from the discharge nozzle (62) forming the tip of the secondary discharge branch (59), By discharging to the molasses sprinkling body (A) during the rotation, the molasses (S) is shaken and diffused in combination with the rotational centrifugal force, and the liquid of molasses (S) in the boiled pot (1) The surface (LL) is waved to promote the water evaporation action from the liquid surface (LL).

この点、図示の実施形態では上記1次吐出枝路(58)を1本として、煮釜(1)における胴面(1a)の1個所へ開口させているにとどまるが、その1次吐出枝路(58)を複数本として煮釜(1)の胴面(1a)へ、平面視の全体的な放射対称分布型に点在開口させても良い。そうすれば、固形食材(M)の1次的な煮炊き中にある煮汁や湯水を、その煮釜(1)内での全体的に一層効率良く攪拌・対流させることができ、加熱ムラの予防効果がますます向上する。   In this regard, in the illustrated embodiment, the number of the primary discharge branches (58) is one, and only one opening of the body surface (1a) of the boiled pot (1) is opened. A plurality of paths (58) may be provided to be scattered and opened in an overall radial symmetric distribution type in a plan view to the body surface (1a) of the boiled pot (1). By doing so, it is possible to more efficiently stir and convection the boiled juice and hot water in the primary cooking of the solid food (M) in the boiled pot (1), thereby preventing uneven heating. The effect is further improved.

又、上記2次吐出枝路(59)の糖蜜吐出ノズル(62)とこれから吐出される糖蜜(S)の振り撒き体(A)については、その変形実施形態を例示した図16、17から明白なように、上記糖蜜振り撒き体(A)となる上下一対の篭(40a)(40b)を回転支軸(37)へ、一定間隔のもとに組み付けユニット化する一方、上記吐出幹路(57)から前後一対の2次吐出枝路(59a)(59b)を分岐状態に延長配管し、その先端部を各々金属螺旋管から成る糖蜜吐出ノズル(62a)(62b)として、上記篭(40a)(40b)の上下一対へ別々に指向させても良い。   Further, the molasses discharge nozzle (62) of the secondary discharge branch (59) and the sprinkling body (A) of the molasses (S) discharged therefrom are apparent from FIGS. 16 and 17 illustrating the modified embodiments. The pair of upper and lower ridges (40a) and (40b) serving as the molasses sprinkling body (A) are assembled to the rotating spindle (37) at a constant interval to form a unit, while the discharge main channel ( 57), a pair of front and rear secondary discharge branches (59a) (59b) are extended into a branched state, and the tip portions thereof are used as molasses discharge nozzles (62a) (62b) each made of a metal spiral tube, and the above-mentioned trough (40a ) (40b) may be directed separately to the upper and lower pairs.

このような構成を採用するも、排液管路(49)に介在する循環ポンプ(54)によって圧送されて来る糖蜜(S)を、その振り撒き体(A)の回転遠心力により煮釜(1)の内部へ帰還させる如く、上方から勢い良く振り飛ばし拡散して、糖蜜(S)の液面(L−L)に皮膜が生成されてしまうことを防ぎ、その液面(L−L)からの水分蒸発作用を積極的に促進し得るからである。   Even if such a configuration is adopted, the molasses (S) pumped by the circulation pump (54) interposed in the drainage pipe (49) is boiled by the rotary centrifugal force of the sprinkling body (A) ( 1) As it returns to the inside, it is swung away from the top and diffused to prevent a film from being formed on the liquid level (LL) of molasses (S), and the liquid level (LL) It is because the water evaporation action from can be positively promoted.

更に、図1〜8の符号(65)は上記糖蜜振り撒き体用駆動モーター(23)の据付け架台(27)から、一体的に垂下された平行な一対の補強板、(66)は煮釜(1)のトップカバー用支持ステーであって、図18〜20に抽出して示すような金属線材の円形リング枠(67)と、その下面に溶接一体化された平行な一対の取付け板(68)とから成り、その取付け板(68)が上記モーター据付け架台(27)の補強板(65)へ挟み付け固定されている。   Further, reference numeral (65) in FIGS. 1 to 8 is a pair of parallel reinforcing plates suspended integrally from the installation base (27) of the molasses swinging body drive motor (23), and (66) is a boiling pot. A support stay for the top cover of (1), which is a circular ring frame (67) of a metal wire as extracted and shown in FIGS. 18 to 20 and a pair of parallel mounting plates welded and integrated on the lower surface thereof ( 68), and the mounting plate (68) is sandwiched and fixed to the reinforcing plate (65) of the motor mounting base (27).

その固定状態では図7、8のように、支持ステー(66)を形作る円形リング枠(67)の枠内へ、上記糖蜜振り撒き体用駆動モーター(23)からの伝動軸(33)と、上記2次吐出枝路(59)の中途部とが何れもほぼ垂直に貫通することとなり、その支持ステー(66)と干渉するおそれはない。   In the fixed state, as shown in FIGS. 7 and 8, into the frame of the circular ring frame (67) forming the support stay (66), the transmission shaft (33) from the molasses sprinkling body drive motor (23), Any of the intermediate portions of the secondary discharge branch (59) penetrates substantially vertically, and there is no possibility of interfering with the support stay (66).

(69)は上記煮釜(1)の開口上面を施蓋するトップカバーであって、複数の金属板から笠型に組み合わされており、その径大な円形の下端開口縁部に付属する複数の係止フック(70)が、煮釜(1)の対応的な開口縁部へ係脱自在に係止される一方、径小な円形の上端開口縁部が上記支持ステー(66)のリング枠(67)へ、言わば凭れ掛け状態に閉合されている。   (69) is a top cover that covers the upper surface of the open end of the boiled pot (1), which is combined into a shade shape from a plurality of metal plates, and is attached to the large circular lower end opening edge. The locking hook (70) is detachably locked to the corresponding opening edge of the boiled pot (1), while the circular upper end opening edge having a small diameter is the ring of the support stay (66). The frame (67) is closed in a so-called leaning state.

但し、上記笠型に組み合わされたトップカバー(69)の後面は、後述する冷却ファンからの吸気口(71)として開放されているほか、同じくトップカバー(69)における前部の上面が煮釜(1)からの排気口(72)として、蒸気を排出できる開放状態にある。尚、上記トップカバー(69)を形作る各金属板には、把手(図示省略)が設けられているため、これを使ってその支持ステー(66)や煮釜(1)から、トップカバー(69)を分解する如く取りはずすこともできる。   However, the rear surface of the top cover (69) combined with the cap shape is opened as an air inlet (71) from a cooling fan, which will be described later, and the top surface of the front portion of the top cover (69) is a boiled pot. The exhaust port (72) from (1) is in an open state where steam can be discharged. Since each metal plate forming the top cover (69) is provided with a handle (not shown), the top cover (69) can be used from the support stay (66) or the boiled pot (1) using the handle. ) Can also be removed.

(73)は上記煮釜(1)における胴面(1a)の上端部付近から、一体的に張り出された水平な冷却ファン用取付け台であり、これから垂立するスタンド脚柱(74)によって、冷却ファン用ダクト(75)が固定支持されている。そのダクト(75)が上記トップカバー(69)の吸気口(71)と合致連通していることは、言うまでもない。   (73) is a mounting base for a horizontal cooling fan integrally projecting from the vicinity of the upper end of the body surface (1a) of the boiled pot (1). The cooling fan duct (75) is fixedly supported. It goes without saying that the duct (75) is in communication with the inlet (71) of the top cover (69).

そして、上記ダクト(75)には受け枠(76)を介して、糖蜜(S)からの水分蒸発促進用冷却ファン(77)が組み付け一体化されており、これを固形食材(M)の蜜漬け中に回転使用して、その風力や負圧作用(ピトー管の原理)により、煮釜(1)内の糖蜜(S)から蒸発する水分を積極的に吹き飛ばし、その液面(L−L)からの水分蒸発作用を促進させるようになっている。   A cooling fan (77) for promoting moisture evaporation from molasses (S) is assembled and integrated into the duct (75) via a receiving frame (76), and this is integrated with the honey of the solid food material (M). By rotating during soaking, the water that evaporates from the molasses (S) in the boiled pot (1) is actively blown off by the wind force and negative pressure action (Pitot tube principle), and the liquid level (LL ) To evaporate the water from the water.

甘納豆の原料である豆類を固形食材(M)の一例として、本発明の上記蜜漬け装置により蜜漬けする方法を説明すると、予じめ水漬けされた生状態の豆類(M)を、一定容量(例えば約5升)の形崩れ防止用煮篭(C)へ一旦収容させる。   As an example of solid ingredients (M), beans that are raw materials of Amanatto are described as a method of honey pickling with the above-described honey pickling apparatus. (For example, about 5cm) Temporarily accommodated in the shape-preventing boiled rice cake (C).

その煮篭(C)としては、湯水や煮汁、糖蜜(S)が良く流通すると共に、保形強度に富む篭であれば足りるが、特許第3031622号に記載のような篭本体(A)と落し蓋(B)とから成る組立品を採用することが好ましい。   As the boiled rice cake (C), hot water, boiled juice and molasses (S) circulate well, and a rice cake with sufficient shape retention strength is sufficient, but the rice cake body (A) as described in Japanese Patent No. 3031622 is sufficient. It is preferable to employ an assembly comprising a drop lid (B).

そして、豆類(M)が収容された煮篭(C)を図7、8のように、上記煮釜(1)の内部へ順次吊り入れて、その複数の積み重ね状態に静置させる一方、同じく煮釜(1)の内部へ給水管路(45)から給水して、豆類(M)の全体的な水漬け状態に保つ。   And while the boiled rice cake (C) in which the beans (M) are accommodated, as shown in Figs. Water is supplied from the water supply pipe (45) to the inside of the boiled pot (1), and the whole beans (M) are kept in a water-immersed state.

このような準備後、上記煮釜(1)の蒸気ジャケット(4)へ蒸気供給管路(14)から蒸気を供給して、その加熱により豆類(M)を煮炊き作用すると共に、その過程では上記吐出幹路(57)における1次吐出枝路(58)の開閉弁(60)を開き、同じく2次吐出枝路(59)の開閉弁(61)を閉じた状態として、上記排液管路(49)の中途部に介在している循環ポンプ(54)を駆動することにより、煮釜(1)内の湯水や煮汁を図21の循環矢印で示す如く、強制的に攪拌・対流させる。   After such preparation, steam is supplied from the steam supply line (14) to the steam jacket (4) of the cooker (1), and the beans (M) are cooked by the heating. In the discharge trunk (57), the on-off valve (60) of the primary discharge branch (58) is opened, and the on-off valve (61) of the secondary discharge branch (59) is also closed. (49) By driving the circulation pump (54) interposed in the middle part, the hot water and the broth in the boiling pot (1) are forcibly stirred and convected as shown by the circulation arrows in FIG.

又、同じく豆類(M)の煮炊き中には煮釜(1)内の加熱温度を加熱温度センサー(19)により検知し、その現在温度が予じめ設定された目標の温度まで一旦上昇・沸騰したならば、その後は約95℃〜約98℃の沸騰しない加熱温度を安定良く維持するために、単位時間当りの温度上昇率を検知し乍ら、その加熱温度センサー(19)からの検知出力信号に基いて、コントローラー(20)により上記蒸気供給管路(14)に介在している電磁弁(17a)(17b)(17c)の開閉度を自動的に調整制御し、一定時間の経過後に蒸気の供給を止めて、渋切り(アク抜き)する。   Similarly, during the cooking of beans (M), the heating temperature in the cooking pot (1) is detected by the heating temperature sensor (19), and the current temperature rises to the target temperature set in advance. Then, in order to stably maintain the non-boiling heating temperature of about 95 ° C. to about 98 ° C., the detection output from the heating temperature sensor (19) is detected while detecting the temperature increase rate per unit time. Based on the signal, the controller (20) automatically adjusts and controls the degree of opening and closing of the solenoid valves (17a), (17b) and (17c) intervening in the steam supply line (14). Stop the steam supply and cut the astringency.

その渋切りは、上記排水管路(48)の開閉弁(52)を閉じた状態のもとで、給水管路(45)から煮釜(1)の内部へ給水することにより行ない、その給水によって豆類(M)を冷やす。このような渋切り中、上記循環ポンプ(54)の駆動を停止することは言うまでもない。   The astringent cutting is performed by supplying water from the water supply pipe (45) to the inside of the boiling pot (1) with the on-off valve (52) of the drain pipe (48) closed. To cool the beans (M). Needless to say, the driving of the circulation pump (54) is stopped during such astringency.

上記渋切りを行なった後には、再度給水管路(45)から煮釜(1)の内部へ給水して、豆類(M)の全体をやはり水漬け状態に保った上、蒸気ジャケット(4)へ蒸気を供給することにより、豆類(M)の煮炊き作用を続行する。   After carrying out the above-mentioned astringent cutting, water is again supplied from the water supply line (45) to the inside of the boiled pot (1), and the beans (M) are kept in a submerged state, and the steam jacket (4) The steaming action of the beans (M) is continued by supplying the steam.

このような引き続く煮炊き中にも、循環ポンプ(54)を駆動することにより、煮釜(1)内の湯水や煮汁を上記循環矢印と同じく強制的に攪拌・対流させると共に、やはり煮釜(1)内の加熱温度を加熱温度センサー(19)により検知して、その現在温度が予じめ設定された目標の温度まで一旦上昇・沸騰したならば、その後は約90℃〜約95℃の沸騰しない加熱温度を維持し得るように、上記加熱温度センサー(19)からの検知出力信号に基いて、そのコントローラー(20)により上記電磁弁(17a)(17b)(17c)の開閉度を調整制御し、一定時間の経過後に蒸気の供給を止めて、そのまま一定時間だけ放置することにより、豆類(M)を蒸らし作用する。   During such subsequent cooking, the circulating pump (54) is driven to forcibly stir and convect the hot water and broth in the boiling pot (1) as well as the boiling arrow (1). ) Is detected by the heating temperature sensor (19), and once the current temperature has risen and boiled to a preset target temperature, then the boiling temperature of about 90 ° C. to about 95 ° C. On the basis of the detection output signal from the heating temperature sensor (19), the controller (20) adjusts and controls the degree of opening and closing of the solenoid valves (17a), (17b), and (17c) so that the heating temperature can be maintained. The steam (M) is steamed by stopping the supply of steam after a certain period of time and allowing it to stand for a certain period of time.

尚、その一定時間の蒸らし作用後には、上記給水管路(45)から煮釜(1)の内部へ所謂打ち水となる給水を行ない、豆類(M)を緩やかに冷却し乍ら、煮釜(1)の排水管路(48)から排水する。   After the steaming action for a certain period of time, water is supplied as so-called water to the inside of the boiled pot (1) from the water supply line (45), and the beans (M) are slowly cooled, and the boiled pot ( Drain from the drain line (48) of 1).

このようにして1次的な煮炊きを終えた豆類(M)は、その煮篭(C)を煮釜(1)から吊り出すことなく、依然として煮釜(1)内での静置状態に保ち、その煮釜(1)を豆類(M)の蜜漬けにも兼用して、次に豆類(M)の2次的な蜜漬けを行なうのである。   The beans (M) that have finished the primary cooking in this way are still kept in the cooking pot (1) without hanging the cooking pot (C) from the cooking pot (1). The boiled pot (1) is also used for pickling the beans (M), and then the beans (M) are secondarily pickled.

そのための糖蜜(S)は一定量の水と、その約3倍の砂糖(グラニュー糖)とから成る混合物として、その砂糖が溶解した透明度の高い液体であり、これを特別に調製するか、又は市販品を買い求め、好ましくは豆類(M)とほぼ同じ重量比率として、上記煮釜(1)の内部へ投入使用する。   Molasses (S) for that purpose is a highly transparent liquid in which the sugar is dissolved as a mixture of a certain amount of water and about three times as much sugar (granulated sugar), or it is specially prepared or A commercially available product is purchased and is preferably used in the boiled pot (1) in the same weight ratio as the beans (M).

このような蜜漬け当初では、未だ豆類(M)に糖蜜(S)が吸収されておらず、その豆類(M)自身の糖度(ブリックス)として、例えば約52度〜約53度の淡蜜状態にあるため、このような状態から上記煮釜(1)の蒸気ジャケット(4)へ蒸気を供給し、蜜漬け中にある豆類(M)と糖蜜(S)を加熱して、これから水分を蒸発させることにより、豆類(M)の糖度を徐々に高めてゆくのである。   At the beginning of such honey pickling, the molasses (S) is not yet absorbed by the beans (M), and the sugar content (Brix) of the beans (M) itself is, for example, a light honey state of about 52 degrees to about 53 degrees In this state, steam is supplied to the steam jacket (4) of the boiled pot (1), and the beans (M) and molasses (S) that are being pickled are heated to evaporate the water. By doing so, the sugar content of the beans (M) is gradually increased.

その加熱温度が高ければ高い程、単位時間当りの水分蒸発量は多くなるが、約80℃以上に高く過熱すると、豆類(M)の黒く焼け焦げ変色するおそれがあるため、その蜜漬け中の加熱温度を加熱温度センサー(19)により検知して、その加熱温度が約60℃〜約75℃の一定として安定良く維持されるように、上記加熱温度センサー(19)からの検知出力信号に基いて、コントローラー(20)により蒸気供給管路(14)における電磁弁(17a)(17b)(17c)の開閉度を調整制御する。   The higher the heating temperature, the greater the amount of water evaporated per unit time. However, when heated to a high temperature of about 80 ° C or higher, the beans (M) may be burnt and discolored black. Based on the detection output signal from the heating temperature sensor (19), the temperature is detected by the heating temperature sensor (19), and the heating temperature is stably maintained at a constant value of about 60 ° C to about 75 ° C. The controller (20) adjusts and controls the degree of opening and closing of the solenoid valves (17a) (17b) (17c) in the steam supply line (14).

又、同じく豆類(M)の2次的な蜜漬け中には、上記吐出幹路(57)における1次吐出枝路(58)の開閉弁(60)を閉じ、同じく2次吐出枝路(59)の開閉弁(61)を開いた状態として、上記排液管路(49)に介在している循環ポンプ(54)を駆動する一方、煮釜(1)の上面に臨む糖蜜振り撒き体(A)を、その駆動モーター(23)により回転させて、煮釜(1)内の糖蜜(S)を図22の循環矢印で示す如く強制的に攪拌・対流させると共に、上記冷却ファン(77)も回転駆動することにより、煮釜(1)の上面に向かって送風する。   Similarly, during the secondary honey pickling of beans (M), the on / off valve (60) of the primary discharge branch (58) in the discharge trunk (57) is closed, and the secondary discharge branch ( 59) With the on-off valve (61) opened, the circulation pump (54) interposed in the drainage pipe (49) is driven, while the molasses sprinkler facing the upper surface of the boil (1) (A) is rotated by the drive motor (23), and the molasses (S) in the boiled pot (1) is forcibly stirred and convected as shown by the circulation arrows in FIG. ) Is also rotationally driven to blow air toward the upper surface of the boiling pot (1).

つまり、蜜漬け中の加熱が進むに連れて、糖蜜(S)の徐々に熟成する如く豆類(M)の糖度が高まると、その糖蜜(S)の液面(L−L)に皮膜が生成されて、これが引き続く水分の蒸発を遮断してしまうことになるため、上記循環回路(R)を形作っている2次吐出枝路(59)の開閉弁(61)を開いた状態として、煮釜(1)内の糖蜜(S)を循環ポンプ(54)の駆動により、その煮釜(1)の排液管路(49)から吐出幹路(57)と2次吐出枝路(59)を通じて、煮釜(1)の上面に臨む糖蜜吐出ノズル(62)へ圧送し、その吐出ノズル(62)から再び煮釜(1)の内部へ帰還させる如く、強制的に対流・攪拌すると共に、殊更その糖蜜吐出ノズル(62)から吐出する糖蜜(S)を、回転中の糖蜜振り撒き体(A)によって煮釜(1)の内部へ、上方から勢い良く振り落とし拡散させ、上記糖蜜(S)の液面(L−L)に皮膜が生成されることを予防するのである。   In other words, as the heating during honey pickles proceeds, when the sugar content of beans (M) increases so that molasses (S) gradually matures, a film forms on the liquid surface (LL) of the molasses (S). Since this will block the subsequent evaporation of moisture, the open / close valve (61) of the secondary discharge branch (59) forming the circulation circuit (R) is opened and the boiled pot is opened. The molasses (S) in (1) is driven from the drainage pipe (49) of the boiled pot (1) through the discharge trunk (57) and the secondary discharge branch (59) by driving the circulation pump (54). The mixture is forcibly convected and stirred so that it is pumped to the molasses discharge nozzle (62) facing the upper surface of the boil (1) and returned to the boil (1) from the discharge nozzle (62). The molasses (S) discharged from the molasses discharge nozzle (62) is transferred to the rotating molasses sprinkling body (A). Into the interior of the caldron (1) I, was vigorously shaken diffusion from above, it is to prevent that the coating is produced on the liquid surface of the molasses (S) (L-L).

しかも、上記煮釜(1)の内部から浮上する蒸気を、その煮釜(1)の上面を指向する冷却ファン(77)の風力により、強制的に吹き飛ばし排気させて、その糖蜜(S)における液面(L−L)の湿度を低下させ、更には冷却ファン(77)の負圧作用により気圧も低下させて、水分の蒸発を積極的に促進し、その蒸発量を増加させるのである。   Moreover, the steam rising from the inside of the boiled pot (1) is forcibly blown out by the wind of the cooling fan (77) directed to the upper surface of the boiled pot (1) and exhausted, and in the molasses (S) The humidity of the liquid surface (L-L) is lowered, and the atmospheric pressure is also lowered by the negative pressure action of the cooling fan (77), so that the evaporation of moisture is positively promoted and the amount of evaporation is increased.

このように豆類(M)の蜜漬け中、上記排液管路(49)の循環回路(R)を形作っている循環ポンプ(54)による糖蜜(S)の強制的な対流・攪拌作用と、その糖蜜振り撒き体(A)の回転による糖蜜(S)の振り落とし拡散作用と、冷却ファン(77)の送風作用とが相俟って、糖蜜(S)からの水分蒸発が促進されるため、豆類(M)の蜜漬け所要時間を大幅に短縮することができ、熱効率の向上にも役立つ。   During the honey soaking of beans (M), the forced convection and stirring action of molasses (S) by the circulation pump (54) forming the circulation circuit (R) of the drainage pipe (49), As the molasses (S) sprinkling and spreading action by the rotation of the molasses sprinkling body (A) and the air blowing action of the cooling fan (77) are combined, the evaporation of water from the molasses (S) is promoted. The time required for pickling beans (M) can be significantly shortened, which also helps improve thermal efficiency.

何れにしても、上記豆類(M)の蜜漬け中において、その水分の蒸発が進行することは、煮釜(1)内の糖蜜(S)が徐々に豆類(M)へ吸収されて熟成する如く、その糖度が当初の淡蜜状態から濃蜜状態へと高まることを意味する。   In any case, the evaporation of the moisture during the bean pickling of the beans (M) means that the molasses (S) in the boiled pot (1) is gradually absorbed into the beans (M) and matures. As such, it means that the sugar content is increased from the original honey state to the honey state.

そのため、その蜜漬け中にある豆類(M)の糖度を、上記糖度センサー(21)により検知し、その糖度が例えば約70度〜約72度の濃蜜状態として、目標の糖度に達したならば、その糖度センサー(21)の検知出力信号を受けたコントローラー(20)により、上記蒸気供給管路(14)の電磁弁(17a)(17b)(17c)を閉鎖させ、蒸気の供給を止める一方、循環ポンプ用駆動モーター(22)と糖蜜振り撒き体用駆動モーター(23)並びに冷却ファン(77)の回転も停止させるのである。   Therefore, if the sugar content of the beans (M) in the honey pickles is detected by the sugar content sensor (21) and the sugar content reaches a target sugar content as a concentrated honey state of about 70 degrees to about 72 degrees, for example. For example, the controller (20) that receives the detection output signal of the sugar content sensor (21) closes the solenoid valves (17a), (17b), and (17c) of the steam supply line (14) to stop the supply of steam. On the other hand, the rotation of the circulation pump drive motor (22), the molasses sprinkling body drive motor (23) and the cooling fan (77) is also stopped.

このような豆類(M)の蜜漬け作用を終了したならば、約30分の一定時間だけ蜜切りを行ない、煮釜(1)からトップカバー(69)を除去すると共に、糖蜜振り撒き体用駆動モーター(23)における据付け架台(27)の片持ち支柱(26)を持ち上げ操作して、その駆動モーター(23)の伝動軸(33)から糖蜜振り撒き体(A)の回転支軸(37)を取りはずした後、上記モーター据付け架台(27)をスタンド脚筒(25)の支点廻りに一定角度(β)だけ旋回操作し、図2の鎖線で示す如くに煮釜(1)の上面から退避させる。   When the honey pickling action of such beans (M) is completed, the honey is cut for a predetermined time of about 30 minutes, the top cover (69) is removed from the boiled pot (1), and the molasses sprinkler body is used. The cantilever strut (26) of the mounting base (27) in the drive motor (23) is lifted up, and the rotation support shaft (37) of the molasses sprinkler (A) is moved from the transmission shaft (33) of the drive motor (23). ), The motor mounting base (27) is turned about a fixed angle (β) around the fulcrum of the stand leg tube (25), and as shown by the chain line in FIG. Evacuate.

そうすれば、煮釜(1)の上面に障害物が無くなり、その全開状態となるため、上記電動チェンホイスト(10)を使用して、豆類(M)の収容状態にある煮篭(C)を煮釜(1)から吊り出す。更に、その煮篭(C)から取り出した豆類(M)には、少量づつの砂糖がまぶし付けられることにより、良好な食感の甘納豆として仕上がる。尚、このような煮釜(1)の上面全開状態において、当初の煮篭(C)を吊り入れることができることは言うまでもない。   If it does so, since an obstruction will disappear on the upper surface of a boiled pot (1) and it will be in the full open state, the boiled rice cake (C) which is in the accommodation state of beans (M) using the said electric chain hoist (10) Suspend from the boiling pot (1). Further, the beans (M) taken out from the boiled rice cake (C) are sprinkled with a small amount of sugar, thereby producing a sweet natto with a good texture. In addition, it cannot be overemphasized that the original boiled rice cake (C) can be suspended in the upper surface full open state of such a boiled kettle (1).

先には、本発明の固形食材(M)として甘納豆の原料である豆類を挙げた関係上、その1次的な煮炊き作用の中途過程において渋切り(アク抜き)を行なっているが、これ以外の芋類や果実などの固形食材(M)では、その渋切り作用の省略されることも勿論あり得る。   Previously, as a solid food material (M) of the present invention, beans that are raw materials of sweet natto are cited, and astringent cutting (unloading) is performed in the middle of its primary boiled cooking action. Of course, in the case of solid foods (M) such as potatoes and fruits, the astringency cutting action may be omitted.

又、図示の実施形態では煮釜(1)を固形食材(M)の1次的な煮炊きと、その後の2次的な蜜漬けに兼用しているが、上記給水管路(45)や排水管路(48)のほか、吐出幹路(57)から煮釜(1)の上端部に向かって開口する1次吐出枝路(58)も省略した蜜漬け装置として、別途に煮炊きし終えた固形食材(M)の蜜漬けについてのみ専ら使えるように設定してもさしつかえない。   In the illustrated embodiment, the boiled pot (1) is also used for the primary cooking of the solid food (M) and the subsequent secondary pickling. However, the water supply pipe (45) and the drainage are used. In addition to the pipe line (48), the primary discharge branch (58) that opens from the discharge main path (57) toward the upper end of the boiled pot (1) is also omitted, and cooking is separately completed. Even if it is set so that it can be used exclusively for honey pickles of solid food (M), it does not matter.

更に、蒸気を加熱源とする豆類(M)の煮炊き作用と、引き続く蜜漬け作用について説明したが、本発明に係る蜜漬け装置の煮釜(1)には上下一対の電気ヒーター(2a)(2b)も装備されているため、使用者の希望次第では上記蒸気に代る電気ヒーター(2a)(2b)を使用して、固形食材(M)とその糖蜜(S)の加熱や、その加熱温度センサー(19)と糖度センサー(21)からの検知出力信号に基くヒーター電源のオン・オフ制御などを、コントローラー(20)によって上記とほぼ同様に行なうことができ、又図23〜25の電気制御回路から示唆されるように、蒸気と電気とを加熱源として併用し、その蒸気により煮釜(1)の底面(1b)を加熱すると同時に、煮釜(1)の胴面(1a)を電気ヒーター(2a)(2b)によって抵抗加熱することも可能であり、これによれば固形食材(M)の煮炊きから蜜漬けに至る一連の作用を、ますます短時間での熱効率良く実行し得ることになる。   Furthermore, although the boiled cooking action of the beans (M) using steam as a heating source and the subsequent honey pickling action have been described, the boiled pot (1) of the honey pickling apparatus according to the present invention has a pair of upper and lower electric heaters (2a) ( 2b) is also equipped, so that depending on the user's wishes, heating of the solid food (M) and its molasses (S) using the electric heaters (2a) (2b) instead of the steam, and the heating On / off control of the heater power supply based on detection output signals from the temperature sensor (19) and the sugar content sensor (21) can be performed by the controller (20) in substantially the same manner as described above. As suggested by the control circuit, steam and electricity are used together as a heating source, and the bottom surface (1b) of the boiling pot (1) is heated by the steam, and at the same time, the trunk surface (1a) of the boiling pot (1) is heated. Electric heater (2a) (2 ) By It is also possible to resistive heating, a series of actions leading to the honey pickled from Nitaki of According to this solid food (M), so that may perform better thermal efficiency in increasingly short time.

特に、その一連の作用が夜間にまで及ぶ場合には、電気ヒーター(2a)(2b)を使用して無人運転することが望ましく、そうすれば騒音の発生や火災事故の危険性を予防できるほか、固形食材(M)の蜜漬け状態を精密に制御された一定温度として、例えば約60℃〜約70℃に長時間保温し得る効果もあり、実用性に優れる。   In particular, it is desirable to use the electric heaters (2a) and (2b) for unattended operation when the series of actions extends to the night, so that noise and fire accidents can be prevented. Moreover, there is an effect that the solid food material (M) can be kept warm for a long time, for example, at about 60 ° C. to about 70 ° C. as a precisely controlled constant temperature.

本発明に係る蜜漬け装置の概略全体を示す正面図である。It is a front view which shows the outline whole of the honey pickling apparatus which concerns on this invention. 図1の主として配管系統を示す拡大平面図である。FIG. 2 is an enlarged plan view mainly showing a piping system in FIG. 1. 図1の外観を示す拡大平面図である。It is an enlarged plan view which shows the external appearance of FIG. 図1の拡大右側面図である。FIG. 2 is an enlarged right side view of FIG. 1. 糖蜜振り撒き体用駆動モーター据付け架台の片持ち状態を抽出して示す部分拡大図である。It is the elements on larger scale which extract and show the cantilever state of the drive motor installation stand for molasses sprinkling bodies. 同じくモーター据付け架台の上昇状態を示す図4に対応する右側面図である。It is a right view corresponding to FIG. 4 which similarly shows the raising state of a motor installation stand. 図1の一部破断正面図である。It is a partially broken front view of FIG. 同じく図1の一部破断側面図である。It is a partially broken side view of FIG. 糖蜜吐出ノズルと糖蜜振り撒き体との取付関係を抽出して示す断面図である。It is sectional drawing which extracts and shows the attachment relationship of a molasses discharge nozzle and a molasses sprinkling body. 図9の10−10線に沿う拡大断面図である。It is an expanded sectional view which follows the 10-10 line of FIG. 図9の糖蜜振り撒き体を抽出して示す半欠截断面図である。FIG. 10 is a half-notch cross-sectional view showing the molasses sprinkled body of FIG. 9 extracted. 図11の上段篭を抽出して示す平面図である。It is a top view which extracts and shows the upper stage ridge of FIG. 図12の13−13線断面図である。FIG. 13 is a sectional view taken along line 13-13 of FIG. 同じく図11の下段篭を抽出して示す平面図である。It is a top view which similarly extracts and shows the lower ridge of FIG. 図14の15−15線断面図である。FIG. 15 is a cross-sectional view taken along line 15-15 in FIG. 14. 図9に対応する変形実施形態を示す正面図である。FIG. 10 is a front view showing a modified embodiment corresponding to FIG. 9. 図16の側面図である。FIG. 17 is a side view of FIG. 16. 煮釜のトップカバー用支持ステーを抽出して示す平面図である。It is a top view which extracts and shows the support stay for top covers of a boiled pot. 図18の側面図である。It is a side view of FIG. 図18の20−20線断面図である。FIG. 20 is a cross-sectional view taken along line 20-20 in FIG. 固形食材(豆類)の煮炊き作用状態を示す説明図である。It is explanatory drawing which shows the boiled cooking state of solid foodstuff (beans). 同じく固形食材(豆類)の蜜漬け作用状態を示す説明図である。It is explanatory drawing which similarly shows the honey pickling action state of solid foodstuff (beans). 本発明の電気制御回路図である。It is an electric control circuit diagram of the present invention. 同じく電気制御回路図である。It is an electric control circuit diagram similarly. 同じく電気制御回路図である。It is an electric control circuit diagram similarly.

符号の説明Explanation of symbols

(1)・煮釜
(1a)・胴面
(1b)・底面
(2a)(2b)・電気ヒーター
(4)・蒸気ジャケット
(6)・据付け盤
(8)・操作ボックス
(12)・蒸気吹出し管
(14)・蒸気供給管路
(17a)(17b)(17c)・電磁弁
(19)・加熱温度センサー
(20)・コントローラー
(21)・糖度センサー
(22)・循環ポンプ用駆動モーター
(23)・糖蜜振り撒き体用駆動モーター
(26)・片持ち支柱
(27)・モーター据付け架台
(29)・クランプレバー
(30)・ハンドル
(33)・伝動軸
(37)・回転支軸
(38)・ソケット
(39)・糖蜜流通孔
(40a)(40b)・篭
(41)・糖蜜落下孔
(45)・給水管路
(47)・排水口筒
(48)・排水管路
(49)・排液管路
(54)・循環ポンプ
(56)・伝動カップリング
(57)・吐出幹路
(58)・1次吐出枝路
(59)・2次吐出枝路
(60)(61)・開閉弁
(62)・糖蜜吐出ノズル
(63)・内外相互間隙
(65)・補強板
(66)・トップカバー用支持ステー
(67)・リング枠
(68)・取付け板
(69)・トップカバー
(71)・吸気口
(72)・排気口
(75)・ダクト
(77)・冷却ファン
(A)・糖蜜振り撒き体
(C)・煮篭
(M)・固形食材
(R)・循環回路
(S)・糖蜜
(L−L)・糖蜜の液面
(1) ・ Boiled pot (1a) ・ Body surface (1b) ・ Bottom surface (2a) (2b) ・ Electric heater (4) ・ Steam jacket (6) ・ Installation panel (8) ・ Operation box (12) ・ Steam blowout Pipe (14), Steam supply line (17a) (17b) (17c), Solenoid valve (19), Heating temperature sensor (20), Controller (21), Sugar content sensor (22), Circulation pump drive motor (23 ) · Molasses swinging body drive motor (26) · Cantilever prop (27) · Motor mounting base (29) · Clamp lever (30) · Handle (33) · Power transmission shaft (37) · Rotary support shaft (38)・ Socket (39) ・ Molasses distribution hole (40a) (40b) ・ Rin (41) ・ Molasse drop hole (45) ・ Water supply pipe (47) ・ Drain port (48) ・ Drain pipe (49) ・ Drain Liquid pipeline (54), circulation (56), transmission coupling (57), discharge trunk (58), primary discharge branch (59), secondary discharge branch (60) (61), on-off valve (62), molasses discharge nozzle ( 63) ・ Gap between inner and outer (65) ・ Reinforcement plate (66) ・ Support cover for top cover (67) ・ Ring frame (68) ・ Mounting plate (69) ・ Top cover (71) ・ Air intake (72) ・ Exhaust Mouth (75), Duct (77), Cooling Fan (A), Molasses Sprinkled Body (C), Boiled Rice (M), Solid Food (R), Circulation Circuit (S), Molasses (LL), Molasses Liquid level

Claims (7)

豆類や芋類、栗、果実などの固形食材(M)をその形崩れ防止用煮篭(C)へ一旦収容させた上、煮釜(1)内の糖蜜(S)へ漬け込んだ状態のもとに加熱して、その固形食材(M)の糖度を当初の淡蜜状態から目標とする濃蜜状態へ高めてゆくに当り、
上記固形食材(M)の蜜漬け中にある糖蜜(S)を煮釜(1)の外部に設置した循環ポンプ(54)により、その煮釜(1)の底面(1b)から排液管路(49)を経て、煮釜(1)の上面に臨む糖蜜吐出ノズル(62)まで圧送し、その吐出ノズル(62)から吐出する糖蜜(S)を糖蜜振り撒き体(A)の回転遠心力により、上記煮釜(1)内にある糖蜜(S)の液面(L−L)へ振り落とし拡散させて、その液面(L−L)からの水分蒸発作用を積極的に促進することを特徴とする固形食材の蜜漬け方法。
The solid foods (M) such as beans, rice cakes, chestnuts and fruits are once stored in the boiled rice cake (C) for preventing the collapse of the shape, and then pickled in the molasses (S) in the boiled pot (1). To increase the sugar content of the solid food (M) from the original honey state to the target honey state,
The drainage line from the bottom (1b) of the boiled pot (1) by the circulation pump (54) installed outside the boiled pot (1) of the molasses (S) being pickled in the solid food (M) After (49), the molasses (S) is pumped to the molasses discharge nozzle (62) facing the upper surface of the boiled pot (1), and the molasses (S) discharged from the discharge nozzle (62) is rotated by the centrifugal centrifugal force of the molasses sprinkler (A). To actively promote the water evaporation action from the liquid surface (LL) by spilling and diffusing it onto the liquid surface (LL) of the molasses (S) in the cooker (1). A method for pickling solid ingredients characterized by
豆類や芋類、栗、果実などの固形食材(M)をその形崩れ防止用煮篭(C)へ一旦収容させた上、煮釜(1)内の水へ漬け込んだ状態のもとに煮炊きし、
その煮炊きし終えた固形食材(M)を排水後、引き続き同じ煮釜(1)内の糖蜜(S)へ漬け込んだ状態のもとに加熱して、その固形食材(M)の糖度を当初の淡蜜状態から目標とする濃蜜状態へ高めてゆくに当り、
上記固形食材(M)の1次的な水漬け煮炊き中には、その湯水や煮汁を煮釜(1)の外部に設置した循環ポンプ(54)により、その煮釜(1)の底面(1b)から排液管路(49)を経て、煮釜(1)における胴面(1a)の上端部へ帰還させる如く、強制的に対流・攪拌する一方、
同じく固形食材(M)の2次的な蜜漬け中には、その糖蜜(S)を上記循環ポンプ(54)により、やはり排液管路(49)を経て煮釜(1)の上面に臨む糖蜜吐出ノズル(62)まで圧送し、その吐出ノズル(62)から吐出する糖蜜(S)を糖蜜振り撒き体(A)の回転遠心力により、上記煮釜(1)内にある糖蜜(S)の液面(L−L)へ振り落とし拡散させて、その液面(L−L)からの水分蒸発作用を積極的に促進することを特徴する固形食材の蜜漬け方法。
After solid food (M) such as beans, rice cakes, chestnuts, fruits, etc. is stored in boiled rice cake (C) for preventing its shape loss, it is boiled under the condition of being soaked in water in boiled kettle (1). And
After draining the boiled solid food (M), it is heated under the condition of being soaked in the molasses (S) in the same boiled pot (1), and the sugar content of the solid food (M) In increasing from the light honey state to the target thick honey state,
During the primary soaking of the solid food (M), the bottom (1b) of the boiled pot (1) is circulated by a circulating pump (54) installed outside the boiled pot (1). ) Through the drainage line (49) and forcibly convection and stirring so as to return to the upper end of the body surface (1a) in the boiled pot (1)
Similarly, during secondary honey pickling of the solid food material (M), the molasses (S) faces the upper surface of the boiled pot (1) through the drainage pipe (49) by the circulation pump (54). The molasses (S) in the above-mentioned boiled pot (1) is pumped to the molasses discharge nozzle (62) and the molasses (S) discharged from the discharge nozzle (62) is rotated by the rotational centrifugal force of the molasses sprinkling body (A). The method of squeezing solid foods is characterized in that the water evaporation action from the liquid surface (LL) is actively promoted by shaking and diffusing to the liquid surface (LL).
固形食材(M)の蜜漬け中にある糖蜜(S)から浮上する蒸気を、煮釜(1)の上面に指向された水分蒸発促進用冷却ファン(77)の回転風力によって、その煮釜(1)の上面から積極的に吹き飛ばし排気させることを特徴とする請求項1又は2記載の固形食材の蜜漬け方法。   The steam rising from the molasses (S) in the marinade of the solid food (M) is heated by the rotating wind force of the water evaporation promoting cooling fan (77) directed to the upper surface of the boiling pot (1). 3. The method of pickling solid foods according to claim 1 or 2, wherein the air is exhausted by actively blowing from the upper surface of 1). 煮篭(C)に収容された豆類や芋類、栗、果実などの固形食材(M)を、煮釜(1)内の糖蜜(S)へ漬け込んだ状態のもとに加熱して、その固形食材(M)の糖度を当初の淡蜜状態から目標とする濃蜜状態へ高めてゆくための蜜漬け装置であって、
上記煮釜(1)の開口上面へ臨むように支持されたモーター据付け架台(27)上に、糖蜜振り撒き体用駆動モーター(23)を搭載させ、その駆動モーター(23)から煮釜(1)の中央部に向かって垂下する伝動軸(33)の下端部へ、糖蜜振り撒き体(A)を一体回転し得るように取り付ける一方、
上記煮釜(1)の底面(1b)から導出された排液管路(49)の途中へ、循環ポンプ用駆動モーター(22)によって回転される循環ポンプ(54)を介挿設置して、その排液管路(49)における循環ポンプ(54)の吐出側から分岐する吐出枝路(59)を、上記煮釜(1)の開口上面まで延長配管すると共に、
その吐出枝路(59)の延長先端部を糖蜜吐出ノズル(62)として、上記循環ポンプ(54)により圧送されて来る糖蜜(S)を、その吐出ノズル(62)から上記糖蜜振り撒き体(A)へ吐出させ、その振り撒き体(A)の回転遠心力により上記煮釜(1)内にある糖蜜(S)の液面(L−L)へ振り落とし拡散させて、その液面(L−L)からの水分蒸発作用を促進するように定めたことを特徴とする固形食材の蜜漬け装置。
Heat the solid ingredients (M) such as beans, potatoes, chestnuts, fruits, etc. contained in the boiled rice cake (C) under the condition of being soaked in the molasses (S) in the boiled kettle (1). A honey picking device for increasing the sugar content of the solid food material (M) from the original light honey state to the target thick honey state,
A drive motor (23) for molasses sprinkler body is mounted on a motor installation base (27) supported so as to face the upper surface of the opening of the above-mentioned boiled pot (1), and the boiled pot (1 While attaching the molasses sprinkling body (A) to the lower end of the transmission shaft (33) hanging down toward the center of the
A circulation pump (54) rotated by a circulation pump drive motor (22) is inserted in the middle of the drainage conduit (49) led out from the bottom surface (1b) of the boiled pot (1), A discharge branch (59) branched from the discharge side of the circulation pump (54) in the drainage pipe (49) is extended to the upper surface of the opening of the boiling pot (1), and
Using the extended tip of the discharge branch (59) as a molasses discharge nozzle (62), the molasses (S) pumped by the circulation pump (54) is fed from the discharge nozzle (62) to the molasses sprinkling body ( A) is discharged to the liquid surface (LL) of the molasses (S) in the above boiled pot (1) by the rotational centrifugal force of the sprinkling body (A) and diffused to the liquid surface (L L-L) is a soaking device for solid foods characterized in that it promotes moisture evaporation.
煮釜(1)の底面(1b)から排液管路(49)と分岐する排水管路(48)を導出させる一方、同じく煮釜(1)における胴面(1a)の上端部から給水管路(45)を導出させる共に、
上記排液管路(49)の途中に介挿設置された循環ポンプ(54)の吐出側から、煮釜(1)の開口上面まで延長する2次吐出枝路(59)のほか、同じく煮釜(1)における胴面(1a)の上端部へ開口する別個な1次吐出枝路(58)を、上記2次吐出枝路(59)と切り換え操作できる分岐状態に導出配管して、
固形食材(M)を煮釜(1)内の水へ漬け込んだ状態での1次的な煮炊き中、その湯水や煮汁を上記循環ポンプ(54)の兼用により、排液管路(49)から1次吐出枝路(58)を通じて煮釜(1)の内部へ帰還させる如く、強制的に対流・攪拌するように定めたことを特徴とする請求項4記載の固形食材の蜜漬け装置。
A drainage pipe (48) branched from the drainage pipe (49) is led out from the bottom face (1b) of the boiled pot (1), while a water supply pipe is also drawn from the upper end of the body surface (1a) in the boiled pot (1). While deriving the path (45),
In addition to the secondary discharge branch (59) extending from the discharge side of the circulation pump (54) installed in the middle of the drainage pipe (49) to the upper surface of the opening of the boil (1), the same boil A separate primary discharge branch (58) that opens to the upper end of the body surface (1a) of the hook (1) is led out into a branched state that can be switched to the secondary discharge branch (59).
During the primary cooking in which the solid food (M) is immersed in the water in the boiling pot (1), the hot water and the broth are used from the drainage pipe (49) by using the circulation pump (54). 5. A solid food honey pickling apparatus according to claim 4, characterized in that the convection and stirring are forcibly carried out so as to return to the inside of the boiled pot (1) through the primary discharge branch (58).
煮釜(1)内の糖蜜(S)へ漬け込み加熱中にある固形食材(M)の糖度センサー(21)を、その煮釜(1)の胴面(1a)へ差し込み固定して、これが糖度を検知した出力電気信号に基き、循環ポンプ用駆動モーター(22)と糖蜜振り撒き体用駆動モーター(23)との回転数を調整制御すると共に、
その固形食材(M)の糖度が目標とする濃蜜状態に達した時、上記糖度センサー(21)からの検知出力信号に基いて、上記駆動モーター(22)(23)の回転と加熱を自動停止させるように定めたことを特徴とする請求項4記載の固形食材の蜜漬け装置。
The sugar content sensor (21) of the solid food (M) that is immersed in the molasses (S) in the boiled pot (1) is inserted and fixed into the body surface (1a) of the boiled pot (1). Based on the output electrical signal detected, the rotational speed of the circulation pump drive motor (22) and the molasses swinging body drive motor (23) are adjusted and controlled,
When the sugar content of the solid food (M) reaches the target honey state, the rotation and heating of the drive motors (22) and (23) are automatically performed based on the detection output signal from the sugar content sensor (21). The device for pickling solid foods according to claim 4, characterized in that it is determined to be stopped.
煮釜(1)の底面(1b)を蒸気ジャケット(4)により被覆して、その蒸気ジャケット(4)から導出された蒸気供給管路(14)の途中に、開閉用電磁弁(17a)(17b)(17c)を介挿設置する一方、
同じく煮釜(1)の胴面(1a)を面状の電気ヒーター(2a)(2b)により包囲して、その胴面(1a)と電気ヒーター(2a)(2b)へ貫通する如く、加熱温度センサー(19)を差し込み固定すると共に、
その加熱温度センサー(19)が上記煮釜(1)内の湯水や煮汁、糖蜜(S)の加熱温度を検知した出力電気信号に基いて、上記電磁弁(17a)(17b)(17c)における開閉度の調整制御又は/及び上記電気ヒーター(2a)(2b)の電源オン・オフ制御を行なうように定めたことを特徴とする請求項4又は5記載の固形食材の蜜漬け装置。
The bottom surface (1b) of the boiled pot (1) is covered with a steam jacket (4), and an open / close solenoid valve (17a) (in the middle of the steam supply line (14) led out from the steam jacket (4) ( 17b) while installing (17c)
Similarly, the body surface (1a) of the boiled pot (1) is surrounded by the planar electric heaters (2a) (2b) and heated so as to penetrate the body surface (1a) and the electric heaters (2a) (2b). Insert and fix the temperature sensor (19),
In the electromagnetic valves (17a), (17b) and (17c), the heating temperature sensor (19) detects the heating temperature of the hot water, the broth and the molasses (S) in the boiling pot (1). 6. The solid food honey pickling apparatus according to claim 4 or 5, characterized in that the adjustment control of the degree of opening and closing and / or the power on / off control of the electric heater (2a) (2b) are performed.
JP2004038455A 2004-02-16 2004-02-16 Solid food honey pickling equipment Expired - Lifetime JP3885057B2 (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007174940A (en) * 2005-12-27 2007-07-12 Furukawa Industrial Machinery Systems Co Ltd Boiling pot device
JP2008199982A (en) * 2007-02-21 2008-09-04 Kajiwara Kogyo Kk Heating/immersing apparatus
JP2012080780A (en) * 2010-10-07 2012-04-26 Nakai:Kk Device for soaking solid foodstuff in syrup and heating the solid foodstuff

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007174940A (en) * 2005-12-27 2007-07-12 Furukawa Industrial Machinery Systems Co Ltd Boiling pot device
JP4570561B2 (en) * 2005-12-27 2010-10-27 古河産機システムズ株式会社 Boiled pot equipment
JP2008199982A (en) * 2007-02-21 2008-09-04 Kajiwara Kogyo Kk Heating/immersing apparatus
JP4701194B2 (en) * 2007-02-21 2011-06-15 梶原工業株式会社 Heat immersion processing equipment
JP2012080780A (en) * 2010-10-07 2012-04-26 Nakai:Kk Device for soaking solid foodstuff in syrup and heating the solid foodstuff

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