JP2007295807A - Method and device for producing food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing food suitable for mass production of seasoned food, enabling food to be seasoned so as to have uniform taste, color, hardness and the like, and enabling relatively inexpensive production of food without need of a large amount of seasoning liquid. <P>SOLUTION: The method for producing food uses a device for producing food having a pan 4 provided with a heater 2, a food material storing basket 6 placed in the pan 4, a nozzle 8 for showering seasoning liquid on the food materials in the basket 6, and a supplying device 10 feeding the seasoning liquid in the pan 4 to the nozzle 8. The method comprises a process of soaking the basket 6 charged with the food materials in the seasoning liquid charged in the pan 4, a process of heating the seasoning liquid in the pan 4 to cook the food material in the basket 6, a process of concentrating the seasoning liquid via evaporation of the liquid to be concentrated and exposing the food materials in the basket 6, and a process of showering the concentrated seasoning liquid on the food in the basket 6. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for seasoning a large amount of ingredients such as cereals, fish, vegetables, fruits, and meat, and more particularly, to a method and an apparatus for producing a food provided with a pot for containing ingredients in a pot.

  When using a large pot to season a large amount of ingredients such as grains, fish, vegetables, fruits, meat, etc. In addition, there may be differences in the taste, color, hardness, boiledness, etc. of seasoned foods on the outside and center of the pan, and in order to prevent these differences, a long time is required for production.

  That is, when the pan is enlarged for mass production, both the diameter and depth of the pan increase, so that the convection of boiling only in the pan does not provide sufficient liquid convection, the outside of the pan, It becomes difficult to make the center and the top and bottom uniform. In addition, as the depth of the pot increases, the shape of the ingredients collapses due to the weight of the ingredients.

  So, conventionally, you can select the shape, size, and material of the pan, change the heating method of the pan, use a medium bowl, other appliances, and even boil (overpressure, decompression). It has been devised.

For example, in the method of selecting a pan, a pan having the following configuration has been mainly used.
(1) Use only a pickle pot (partially heated).

This pan is commonly used for boiled beans, sweet natto, fruit candy, etc.
(2) Use a dipping pan with a liquid stirring device (stirring blade or circulation pump).
(3) Use a dipping pan with a batch or continuous concentrator (partially with vacuum).

However, when using the pans of (1) and (2) above, if the ingredients are soaked in the seasoning liquid, the concentration of the liquid will decrease. It needs to be raised. (In this case, there are many cases where there is a limit and it is practically impossible.)
When using the pans of the above (1) to (3), a large amount of seasoning liquid is required, a large amount of the remaining liquid remains, and damage due to burning of the liquid occurs. In particular, when using the pan with the above (3) continuous vacuum concentrating device, the device itself is expensive, and the manufacturing cost is high.

  For example, Japanese Patent Application Laid-Open No. 2004-254754 (Patent Document 1) and Japanese Patent Application Laid-Open No. 2000-255181 (Patent Document 2) disclose an apparatus for producing food using rice cake.

  These devices put food in a bowl, heat the bowl in a dipping solution in the tank, heat it at the same time, stir the liquid, evaporate the liquid, boil it, and take out the bowl. is there.

  However, such an apparatus is effective in preventing the shape of the food from being lost, but is cooked in a state where the entire bowl is immersed in the seasoning liquid in the pan. Therefore, a large amount of seasoning liquid is required, and the manufacturing cost increases. In addition, for example, when producing foods such as boiled simmered or kelp simmered, it is necessary to penetrate almost all the boiled cooking liquid containing “umami” into the ingredients. Inability to produce food.

  In JP-A-2003-339336 (Patent Document 3), a drainage pipe led out from the center of the bottom surface of the pot and the upper end of the copper surface of the pan are connected in communication by a circulation path, and the middle of the circulation path is disclosed. A cooking device is disclosed in which a circulation pump is interposed in the cooking tank so that the broth and hot water in the kettle are circulated from the drain pipe to the inside of the kettle.

However, this apparatus also has the drawback that a large amount of seasoning liquid is required, as in Patent Documents 1 and 2, and cannot produce boiled simmered or kelp simmered.
JP 2004-254754 A Japanese Patent Laid-Open No. 20004-255181 JP 2003-339336 A

  The present invention has been made to solve the above-mentioned drawbacks, and provides a food production method suitable for mass production and an apparatus thereof capable of uniformly flavoring the taste, color, hardness, etc. of the food. There is to do.

  Another object of the present invention is to provide a food production method and apparatus that can be produced relatively inexpensively without requiring a large amount of seasoning liquid.

  The method for producing a food of the present invention includes a pan provided with a heating device, a food storage container disposed in the pan, a nozzle for showering seasoned liquid toward the food in the pan, and the pan A method for producing food using a food production device having a supply device for supplying the seasoning liquid to the nozzle, wherein the food is contained in the seasoning liquid placed in the pan A step of heating the seasoning liquid in the pan to boil the ingredients in the bowl, concentrating the seasoning liquid by evaporation of the liquid, and exposing the ingredients in the bowl from the liquid level of the seasoning liquid, And a step of showering the seasoned liquid concentrated from the nozzle toward the food in the bowl, thereby achieving the above object.

  In one embodiment, the process of concentrating the seasoning liquid includes showering the seasoning liquid from the nozzle toward the foodstuff in the bowl.

  In one embodiment, the seasoning liquid showered on the food from the nozzle flows down the surface of the food, and the seasoning liquid accumulated at the bottom of the pan at the lower position of the bowl is supplied to the nozzle by the supply device. Further comprising.

  The food production apparatus of the present invention includes a pan provided with a heating device, a food container containing a pot disposed in the pan, a nozzle for showering seasoned liquid toward the food in the pot, and the pan A food production apparatus having a supply device for supplying the seasoning liquid to the nozzle, and a concentrating device for evaporating the seasoning liquid until the food in the bowl is exposed from the surface of the seasoning liquid, The seasoning liquid concentrated to the foodstuff in the pot exposed from the liquid surface of the seasoning liquid is showered from the nozzle, thereby achieving the above object.

  In one embodiment, the supply device includes a discharge port formed in the bottom of the pan, a supply pipe for supplying seasoning liquid from the discharge port to the nozzle, and a pump provided in the middle of the supply pipe. Have.

  In one embodiment, a heat exchanger is disposed in the middle of the supply pipe.

  In one embodiment, a heating device is disposed at the bottom of the pan.

  In one embodiment, the basket is disposed in the pan so as to be removable.

  The present invention has a pan equipped with a heating device, and a nozzle for showering the seasoning liquid toward the ingredients in the ingredient storage bowl disposed in the pan, so that the seasoning liquid is showered from the top of the ingredients When the liquid is made to flow uniformly, the liquid flows down naturally, so that the seasoning liquid passes through regardless of the vertical position of the food contained in the pan, and the seasoning of the food can be made uniform.

  The present invention further includes a concentrating device that evaporates the seasoning liquid until the ingredients in the bowl are exposed from the liquid level of the seasoning liquid, and the seasoning liquid concentrated toward the ingredients in the bowl exposed from the liquid level of the seasoning liquid Since it is configured to take a shower from the nozzle, when the liquid is showered, the liquid is evaporated and concentrated at the same time. Can be seasoned the same.

  Moreover, since it has the supply apparatus for sending the seasoning liquid in a pan to a nozzle, a seasoning liquid can be circulated and the quantity of seasoning liquid may be small.

  Embodiments of the present invention will be described with reference to the drawings.

  As shown in FIG. 1, the food production apparatus A according to the present invention includes a pan 4 provided with a heating device 2, a jar 6 for containing food disposed in the pan 4, and a food in the jar 6. A nozzle 8 for showering the seasoning liquid toward the nozzle and a supply device 10 for supplying the seasoning liquid in the pan 4 to the nozzle 8 are provided.

  The pan 4 is formed in a container shape (tank shape) that opens upward, and a heating device 2 such as a jacket heated by a heat source such as steam or electric heat is attached to the bottom of the pan 4.

  The eaves 6 are formed in a container shape having a large number of holes. In this embodiment, the eaves 6 are formed in a bottomed cross-sectional donut shape having a through hole 7 in the vertical direction at the center. There is an engaging portion (not shown) in the upper part of the basket 6, and it is configured so that the basket 6 can be placed in the pan 4 or taken out from the pan 4 by a suspension device.

  The said nozzle 8 is arrange | positioned in the upper position of the pan 4, and is comprised so that a seasoning liquid may be showered toward the whole bowl 6. The nozzle 8 can be formed in a disk shape or a cylindrical shape having a plurality of ejection ports, and the seasoning liquid ejected from the nozzle 8 is uniformly showered on the food in the bowl 6 by rotating. Also good.

  The supply device 10 is provided in the middle of the discharge port 12 formed in the bottom of the pan 4, the supply pipe 14 for circulating and supplying the seasoning liquid from the discharge port 12 to the nozzle 8, and the supply pipe 14. And a pump 16.

  The apparatus of the present invention further includes a concentrating device that evaporates the seasoning liquid until the foodstuff in the bowl is exposed from the surface of the seasoning liquid. As this concentrating device, a known device can be used. For example, the concentrating device can be constituted by the nozzle 8, and a fan 24, a vacuum device 25, etc. may be added to promote evaporation of the liquid ejected from the nozzle 8.

  In order to produce food using the above-described food production apparatus A, as shown in FIG. 5, the straw 6 in which the food is stored is immersed in the seasoning liquid placed in the pan 4. The seasoning liquid in the pan 4 is heated to boil the ingredients in the bowl 6. Here, the liquid may be preheated by the heating device 2 or the heat exchanger machine 18, or may be heated after the tub 6 is immersed in the liquid. Next, the seasoning liquid is concentrated by evaporation of the liquid, and the ingredients in the bowl 6 are exposed from the liquid surface of the seasoning liquid (FIGS. 5B to 5C). In order to concentrate the seasoning liquid, the liquid may be evaporated by showering the seasoning liquid from the nozzle 8 toward the food in the bowl 6, and further the evaporation of the liquid may be promoted by a fan or a vacuum device. Good.

  The seasoning liquid concentrated toward the food in the basket 6 exposed from the liquid surface of the seasoning liquid is showered from the nozzle 8 (FIG. 5C).

  As described above, the seasoning liquid showered in the bowl 6 from the nozzle 8 flows down the surface of the food stored in the bowl 6, and the seasoning liquid collected at the bottom of the pan 4 at the position below the bowl 6 is supplied. The seasoning liquid which is supplied to the nozzle 8 by the apparatus 10 and concentrated toward the food in the basket 6 exposed from the liquid level of the seasoning liquid is showered from the nozzle 8.

  That is, the pump 16 immerses the liquid from the lower part of the container to the upper part, forcibly convects, and promotes the penetration of the seasoning liquid into the food. Since the seasoning liquid is showered in this way, the concentration of the liquid by evaporation proceeds, the amount of the seasoning liquid is small, and there is no unevenness. Furthermore, it is possible to increase the size, shorten the time, make uniform, preserve the shape, save labor, automate, digitize, program, safe, sanitize, reduce residual liquid, and reduce costs.

  Furthermore, using a large amount of water, hot water, oil, etc., it is also effective for the work of softening foodstuffs and removing oil and salt.

  Further, as shown in FIG. 2, the pan 4 may be covered with a lid 3 to constitute the pan 4 in a closed system, and the gas in the pan 4 may be discharged by a fan 24 provided on the upper surface of the pan 4. As shown in FIG. 3, the inside of the pan 4 may be decompressed by the vacuum pump 25. By comprising in this way, evaporation of a liquid can further be accelerated | stimulated.

  In addition, as shown in FIG. 4, a heat exchanger 18 may be provided in the middle of the supply pipe 14 to further heat or cool the circulating seasoning liquid. The apparatus having the heat exchanger 18 shown in FIG. 4 is effective, for example, for cooling the seasoning liquid or for removing salt when producing pickles. Further, the pipe jacket 22 may be provided at the bottom of the pan 4.

  Further, by heating the pan 4 while applying pressure, the liquid can be circulated with the internal temperature set to 100 ° C. or higher, for example, 110 ° C. In that case, bones can be softened in a short time and there is no temperature unevenness.

  As described above, when the liquid is circulated from the upper part to the container, the outlet is made shower-like, and the liquid is evaporated and concentrated at the same time. Moreover, the whole concentration of foodstuffs can be made the same density | concentration by making a shower liquid apply to the whole (the whole surface of the basket 6). In general, there is little convection when the ingredients are soaked without heating, and there is a difference in sugar content between the top and bottom when the sugar solution is soaked in natto.

  When heating at the time of soaking, the difference between the outside and the center occurs when using a pan (mostly in a steam pot) where the convection of the liquid rises outside the liquid and goes down the center. In order to generate a convection flow that rises from the center and descends to the outside, the steam cooker has conventionally made a difference in pressure between the center and the outside, or attached an auxiliary plate.

  According to the present invention, the heating device 2 is provided in the lower part of the submerged container or in the middle of the pipe, the liquid temperature is measured, and the temperature and the liquid flow rate are managed, thereby making it possible to set a program for each product.

  Conventionally, in the case of seasoning, the amount of the remaining liquid after seasoning becomes a problem. In simmered boiled fish or kelp boiled food, if you don't want to leave the liquid as much as possible, too much sugar liquid like Amanatto may cause honey burning. In addition, when the liquid is concentrated, bubbles are generated in the vacuum concentrator, and the bubbles are sucked into the condenser and vacuum pump of the dehydration device. As a result, the liquid flows out together with the evaporated water. It was solved by. By incorporating the shower effect, these problems are solved and many new features are provided. The present invention can improve the quality, reduce the amount of residual liquid, make the product uniform and shorten the time, increase the size, and reduce the cost.

It is the schematic of one Embodiment of the manufacturing apparatus of the foodstuff of this invention. It is the schematic of other embodiment of the manufacturing apparatus of the foodstuff of this invention. It is the schematic of other embodiment of the manufacturing apparatus of the foodstuff of this invention. It is the schematic of other embodiment of the manufacturing apparatus of the foodstuff of this invention. It is operation | movement explanatory drawing of the manufacturing apparatus of the foodstuff of this invention.

Explanation of symbols

2 Heating device 4 Pan 6 篭 8 Nozzle 10 Supply device

Claims (8)

A pan equipped with a heating device, a food storage bowl placed in the pan, a nozzle for showering the seasoning liquid toward the food in the bowl, and supplying the seasoning liquid in the pan to the nozzle A method for producing food using a food production apparatus having a supply device for
A step of immersing the bowl containing the ingredients in the seasoning liquid placed in the pan,
Heating the seasoning liquid in the pan to boil the ingredients in the bowl,
Concentrating the seasoning liquid by evaporation of the liquid, exposing the foodstuff in the bowl from the liquid surface of the seasoning liquid, and showering the seasoning liquid concentrated toward the foodstuff in the bowl from the nozzle;
A method for producing a food product, comprising: The method for producing food according to claim 1, wherein the step of concentrating the seasoning liquid includes showering the seasoning liquid from the nozzle toward the food in the bowl. A step in which the seasoning liquid showered on the food material from the nozzle flows down the surface of the food material, and a step in which the seasoning liquid accumulated at the bottom of the pan at the lower position of the bowl is circulated to the nozzle by the supply device. The manufacturing method of the foodstuff of Claim 1 which includes. A pan equipped with a heating device, a food storage bowl placed in the pan, a nozzle for showering the seasoning liquid toward the food in the bowl, and supplying the seasoning liquid in the pan to the nozzle A food production device having a supply device for
A concentrating device that evaporates the seasoning liquid until the ingredients in the bowl are exposed from the surface of the seasoning liquid;
An apparatus for producing food, wherein the seasoning liquid concentrated from the surface of the seasoning liquid exposed to the food in the pot is showered from a nozzle. The said supply apparatus has the discharge port formed in the bottom part of a pan, the supply pipe | tube which supplies a seasoning liquid from this discharge port to a nozzle, and the pump provided in the middle of this supply pipe | tube. Food production equipment. The food production apparatus according to claim 5, wherein a heat exchanger is disposed in the middle of the supply pipe. The manufacturing apparatus of the foodstuff of Claim 4 with which the heating apparatus is arrange | positioned at the bottom part of the said pan. The food manufacturing apparatus according to claim 4, wherein the bowl is detachably disposed in the pan.

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