JP2008017829A - Liquid food heating device - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a liquid food heating device capable of heating liquid food to a target temperature regardless of the temperature of liquid food before heating, without directly detecting the temperature of liquid food in the middle of heating with a temperature sensor. <P>SOLUTION: This liquid food heating device comprises heating liquid food AF to a target temperature by detecting temperature Tw of standing water in a cistern 12 through a temperature sensor 12c set in the cistern 12, using the temperature Tw as input water temperature Tw of each of operation expressions 1 and 2 for determining a steam jetting time so as to determine a steam jetting time ths, and jetting steam to the liquid food AF based on the steam jetting time ths. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a liquid food heating apparatus that heats liquid food to a target temperature using steam.

  This type of liquid food heating apparatus includes a steam generator that heats and vaporizes water to generate steam, and a steam ejection nozzle that has an inlet connected to the outlet of the steam generator via a pipe line. According to this liquid food heating apparatus, after inserting the steam ejection nozzle into the liquid food, the liquid food is heated by the steam ejected from the steam ejection nozzle by feeding the steam generated by the steam generator into the steam ejection nozzle. To do.

  Since the temperature of the liquid food heated by the jetted steam can be controlled by the steam jetting time, in general, the steam jetting time is determined in advance according to the amount and type of the liquid food to be heated, and the steam jetting from the start of the steam jetting. A method is employed in which the steam ejection is stopped when time elapses.

In addition to this method, a method has been proposed in which a temperature sensor is inserted into a liquid food together with a steam ejection nozzle and the steam ejection is stopped when the temperature detected by the temperature sensor reaches a target temperature after the steam ejection has started (patent) Reference 1).
JP2003-70644

  The former method of stopping the steam ejection when a predetermined steam ejection time has elapsed can simplify the mechanism because a temperature sensor and its installation parts are unnecessary, and no device and processing for temperature detection are required. Because it has the advantage of simplifying the control system and program flow, it depends on the temperature of the liquid food before heating, which fluctuates due to the influence of the outside air temperature because the amount of heat obtained in the predetermined steam ejection time is constant. There is a problem that the temperature of liquid food after heating varies.

  The latter method of stopping the steam ejection based on the temperature detected by the temperature sensor has the advantage that the liquid food can be heated to the target temperature based on the temperature detected by the temperature sensor, regardless of the temperature of the liquid food before heating. In order to prevent the sensing function from being damaged by the liquid food adhering to the surface of the temperature sensor, the mechanism becomes complicated because a mechanism and processing for cleaning the temperature sensor after it is pulled out from the heated liquid food are required. In addition, there is a problem that the control system and the program flow are complicated to operate the mechanism.

  The present invention was created in view of the above circumstances, and the object of the present invention is to directly detect the temperature of the liquid food during heating by a temperature sensor regardless of the temperature of the liquid food before heating. The object is to provide a liquid food heating apparatus capable of heating a liquid food to a target temperature.

  In order to achieve the above object, the present invention provides a liquid that jets steam from a steam jet nozzle into a liquid food consisting of solid matter and water charged in a cup and heats the liquid food to a target temperature by the jetted steam. A food heating apparatus, comprising: an input water temperature detecting means for detecting a temperature of water charged into the cup; and a steam ejection time determining means for determining a steam ejection time based on the detected input water temperature. Its features.

  According to this liquid food heating device, the temperature of the water charged into the cup is detected by the input water temperature detection means, and the steam ejection time is determined by the steam ejection time determination means based on the detected input water temperature. In other words, regardless of the temperature of the liquid food before heating, and without directly detecting the temperature of the liquid food during heating by the temperature sensor, steam is applied to the liquid food based on the steam ejection time determined according to the input water temperature. The liquid food can be heated to the target temperature by ejecting the water.

  According to the present invention, the liquid food can be heated to the target temperature regardless of the temperature of the liquid food before heating and without directly detecting the temperature of the liquid food during heating by the temperature sensor.

  The above object and other objects, structural features, and operational effects of the present invention will become apparent from the following description and the accompanying drawings.

[One Embodiment of the Present Invention]
1 to 9 show an embodiment of the present invention. 1 is a block diagram of a liquid food heating apparatus, FIG. 2 is an electric circuit diagram of the liquid food heating apparatus shown in FIG. 1, and FIG. 3 is a flowchart of steam generator heating executed by the liquid food heating apparatus shown in FIG. 4 is a flow chart of liquid food cooking executed by the liquid food heating apparatus shown in FIG. 1, FIG. 5 is an explanatory diagram of a determination method performed in the determination step of the steam ejection time in FIG. 4, and FIGS. These are operation | movement explanatory drawings of the liquid food heating apparatus shown in FIG.

  First, the mechanism of the liquid food heating device will be described with reference to FIG.

  In FIG. 1, 11 is a water tank, 12 is a cistern, 13 is a soft water filter, 14 is a sterilization filter, 15 is a steam generator, 16 is a water supply nozzle, 17 is a steam ejection nozzle, and 18 is a lifting mechanism for the steam ejection nozzle. , 19 to 24 are material storages, 25 is a cup moving mechanism, 26 is a cup, 27 is an electromagnetic first pump, 28 is an electromagnetic second pump, 29 is an electromagnetic third pump, and 30 is a first. Check valve 31, second check valve 32, flow sensor 32, flow adjustment valve 33, first electromagnetic open / close valve 34, second electromagnetic open / close valve 36, third electromagnetic valve An on-off valve 37 is an electromagnetic fourth on-off valve.

  P1 is a first pipe connecting the outlet of the steam generator 15 and the inlet of the steam jet nozzle 17, and a first on-off valve 34 is interposed in the first pipe P1. P2 is a second pipe connecting the upstream side of the first on-off valve 34 and the first inlet of the cistern 12 in the first pipe P1, and the second on-off valve 35 is interposed in the second pipe P2. ing. P3 is a third pipe connecting the first outlet of the cistern 12 and the inlet of the steam generator 15, and a third pump 29 and a flow rate adjusting valve 33 are interposed in the third pipe P3 in this order. P4 is a fourth pipe connecting the downstream side of the flow rate adjusting valve 33 and the second inlet of the cistern 12 in the third pipe P3, and a third on-off valve 36 is interposed in the fourth pipe P4. Yes. P5 is a fifth pipe connecting the third pump 29 and the flow rate adjusting valve 33 in the third pipe P3 and the downstream side of the third on-off valve 36 in the fourth pipe P4, and the fifth pipe P5. A fourth on-off valve 37 is interposed in the. P6 is a sixth pipeline connecting the outlet of the water tank 11 and the inlet of the soft water filter 13, and the first pump 27 is interposed in the sixth pipeline P6. P7 is a seventh pipe connecting the outlet of the soft water filter 13 and the inlet of the sterilizing filter 14. P8 is an eighth pipe connecting the outlet of the sterilizing filter 14 and the third inlet of the cistern 12, and the first check valve 30 is interposed in the eighth pipe P8. P9 is a ninth pipe connecting the second outlet of the cistern 12 and the inlet of the water supply nozzle 16, and the flow sensor 32, the second pump 28, and the second check valve 31 are sequentially connected to the ninth pipe P9. It is intervened.

  Incidentally, the 5th pipe line P5 and the 4th on-off valve 37 are for the air release of the 3rd pump 29, and the 4th on-off valve 37 is closed except when performing air release.

  The water tank 11 is for storing tap water as raw material water, and has a supply port (not shown) for manual supply and a water level sensor 11a such as a float switch for detecting the water level of the stored water. . The water level sensor 11a is for urging water supply by detecting and informing the level of stored water in the water tank 11, but the water tank 11 is made of a transparent or semi-transparent material and the water level of the stored water. The water level sensor 11a is not always necessary. In addition, if a water pipe having an electromagnetic on-off valve is connected to the water tank 11 and the on-off valve is opened and closed based on a detection signal from the water level sensor 11a, water supply to the water tank 11 is automatically performed. Can also be done.

  The cistern 12 serves to increase the chlorine concentration by electrolyzing tap water, and includes an anode 12a and a cathode 12b for electrolysis, a temperature sensor 12c such as a thermistor for detecting the temperature Tw of the stored water, and a storage It has a water level sensor 12d such as a float switch for detecting the water level. In the present embodiment, the cistern 12 corresponds to the “water storage section” in the claims, and the temperature sensor 12c and the detector 59 to be described later correspond to the “input water temperature detection means” in the claims. The temperature Tw of the stored water detected by the temperature sensor 12c corresponds to the “input water temperature” in the claims.

  The soft water filter 13 serves to remove minerals from the tap water sent from the water tank 11, and the sterilization filter 14 serves to remove germs and impurities from the tap water sent from the soft water filter 13.

  The steam generator 15 includes a main body block (not shown) made of a good heat transfer metal such as aluminum, a spiral tube 15a made of a water-resistant metal such as stainless steel embedded in the main body block, and an electrothermal heater 15b as a heat source. And a temperature sensor 15c such as a thermistor for detecting the temperature of the main body block (temperature of the steam generator 15) Th. One end of the spiral tube 15 a is an inlet of the steam generator 15, and the other end is an outlet of the steam generator 15. This steam generator 15 generates steam (including superheated steam) by heating and evaporating a predetermined flow rate of water fed from the inlet into the spiral tube 15a in the course of passing, and sends the generated steam from the outlet. Can do.

  The steam ejection nozzle 17 is formed in a cylindrical shape with a bottom from a water repellent material such as polypropylene, and has a plurality of steam ejection holes 17 a in a lower portion inserted into the cup 26.

  The vapor ejection nozzle elevating mechanism 18 includes a main frame 18a, a sub frame 18b provided on the main frame 18a via a plurality of guide rods 18c, a slider 18d capable of moving up and down along the guide rods 18c, and a slider 18d. A plurality of coil springs 18e biased upward; a pair of upper and lower pulleys 18f provided on the main frame 18a; an endless belt 18g wound around both pulleys 18f; and a motor 18h that rotationally drives one pulley 18f; A position sensor 18i such as a micro switch for detecting the rising position of the slider 18d (steam ejection nozzle 17) and a position sensor 18j such as a micro switch for detecting the lowering position of the slider 18d (steam ejection nozzle 17) are provided. The slider 18d is connected to an endless belt 18g via a bracket or the like, and a steam jet nozzle 17 is attached to the slider 18d in a vertical direction.

  The material storages 19 to 24 store liquid food AF before heating, for example, solid materials used when preparing soup with ingredients, miso soup with ingredients, and the like, specifically powder materials and ingredients. The powder material is a powder for consomme soup, a powder for cream soup, a powder for miso soup, etc., premised on dissolution with water and hot water, and the ingredients are dried vegetables, dried meat, etc., premised on reconstitution with water and hot water. Each material storage 19 to 24 has a supply port (not indicated) at the lower part of the front surface, a mechanism for sending a predetermined amount of material from the supply port (not shown), and a motor (19a to 19a) for operating the mechanism. 24a, see FIG.

  The cup moving mechanism 25 includes a frame 25a, a pair of left and right pulleys 25b, an endless belt 25c wound around both pulleys 25b, a motor 25d that rotationally drives one pulley 25b, an endless belt via a bracket, and the like. An inverted truncated cone-shaped cup holder 25e connected to 25c, and a plurality of position sensors S21 to S2n (see FIG. 2) such as microswitches for detecting the left and right positions of the cup holder 25e. Each position sensor S21-S2n is arrange | positioned corresponding to the material storages 19-24, the water supply nozzle 16, and the vapor | steam ejection nozzle 17, and when performing material supply, water supply, and vapor | steam ejection (heating of liquid food AF) It plays the role which determines the stop position of the cup holder 25e (cup 26).

  The cup 26 is formed in a reverse truncated cone shape from paper or plastic, and can be fitted into and taken out from the cup holder 25e.

  Next, a control system for the liquid food heating apparatus shown in FIG. 1 will be described with reference to FIG.

  2, 51 is a controller, 52 is a systern driver, 53 is a steam generator driver, 54 is a motor driver, 55 is a material storage driver, 56 is a pump driver, 57 is an on-off valve driver, and 58 is A water level sensor detector, 59 is a temperature sensor detector, 60 is a position sensor detector, 61 is a flow sensor detector, and 62 is a menu selector.

  The controller 51 incorporates a microcomputer, and sends control signals to the drivers 52 to 57 in accordance with various programs stored in the memory based on signals from the detectors 58 to 60 and the menu selector 62.

  The systurn driver 52 supplies predetermined power to the anode 12 a and the cathode 12 b of the systurn 12 based on a control signal from the controller 51. The steam generator driver 53 supplies predetermined power to the heater 15 a of the steam generator 15 based on a control signal from the controller 51. Based on a control signal from the controller 51, the motorized driver 54 supplies predetermined power to each of the motor 18h of the vapor ejection nozzle lifting mechanism 18 and the motor 25d of the cup moving mechanism 25. The material storage driver 55 supplies predetermined power to the motors 19 a to 24 a of the material storages 19 to 24 based on a control signal from the controller 51. The pumped driver 56 supplies predetermined power to each of the first to third pumps 27 to 29 based on a control signal from the controller 51. The on-off valve driver 57 supplies predetermined power to each of the first to fourth on-off valves 34 to 37 based on a control signal from the controller 51.

  The water level sensor detector 58 converts signals from the water level sensor 11 a of the water tank 11 and the water level sensor 12 d of the cistern 12 and sends them to the controller 51. The temperature sensor detector 59 converts signals from the temperature sensor 12 c of the cistern 12 and the temperature sensor 15 c of the steam generator 15 and sends them to the controller 51. The position sensor detector 60 converts the signals from the position sensors 18 i and 18 j of the vapor jet nozzle lifting mechanism 18 and the position sensors S 21 to S 2 n of the cup moving mechanism 25 and sends them to the controller 51. The flow sensor detector 61 converts the signal from the flow sensor 32 and sends it to the controller 51.

  The menu selector 62 has at least a menu button group and a cooking start button for selecting a menu of liquid food (such as a soup with ingredients or miso soup with ingredients). Data for blending such as material type and water amount corresponding to each menu is stored in the memory of the controller 51.

  Next, the operation of the liquid food heating apparatus shown in FIG. 1 will be described with reference to FIGS.

  When the apparatus is turned on, according to a detection flow (not shown), the water level sensor 11a of the water tank 11 detects the water level of the stored water in the water tank 11, and when the water level is below a predetermined level, Notification for urging water supply, for example, blinking of a lamp or the like is performed.

  When the apparatus is turned on, according to a detection flow (not shown), the water level sensor 12d of the cistern 12 detects the water level of the stored water in the cistern 12, and when the water level is below a predetermined level, the first pump 27 The operation is started and the water stored in the water tank 11 is sent to the soft water filter 13 through the sixth pipe P6, and sent from the soft water filter 13 to the sterilization filter 14 through the seventh pipe P7. The gas is fed into the cistern 12 through the pipe line P8 and the first check valve 30. In other words, after the power is turned on, the first pump 27 is intermittently operated based on the water level of the stored water in the cistern 12, and thereby the water level of the stored water in the cistern 12 is kept substantially constant.

  Further, when the apparatus is turned on, according to an electrolysis flow (not shown), predetermined power is supplied to the anode 12a and the cathode 12b in the cistern 12 for a predetermined time, and electrolysis of the stored water in the cistern 12 is performed. The That is, after the power is turned on, the power supply to the anode 12a and the cathode 12b is intermittently performed, whereby the stored water in the sheath turn 12 is electrolyzed and its chlorine concentration is increased to improve safety.

  Further, when the apparatus is turned on, heating of the steam generator 15 is started according to the steam generator heating flow of FIG. Specifically, after the power is turned on, the temperature Th of the steam generator 15 is detected by the temperature sensor 15c, and when the detected temperature Th is less than a temperature suitable for steam generation, for example, 180 ° C., predetermined power is supplied to the heater 15b. Further, when the detected temperature Th is equal to or higher than the set temperature, the power supply to the heater 15b is stopped (see steps SS1 to SS4 in FIG. 3). That is, after the power is turned on, the power supply to the heater 15b is intermittently performed, whereby the temperature Th of the steam generator 15 is maintained at a temperature suitable for steam generation (about 180 ° C.).

  When the intended liquid food cooking is performed after the apparatus is turned on, the empty cup 26 is fitted into the cup holder 25e of the cup moving mechanism 25, and the menu button group of the menu selector 62 is selectively selected. Press to start cooking. By this button operation, a cooking command including the contents of the selection menu (material and water amount necessary for preparation of liquid food AF described later) is input from the menu selector 62 to the controller 51 (see step ST1 in FIG. 4).

  After the cooking command is input, the temperature Tw of the stored water in the cistern 12 is detected by the temperature sensor 15c in the cistern 12, and the steam ejection time ths is determined based on the detected temperature Tw and the contents of the selection menu. (See steps ST2 and ST3 in FIG. 4). The steam ejection time ths is used as the operation time of the third pump 29 for feeding the stored water in the cistern 12 to the steam generator 15.

  Here, the 1st determination method of the vapor | steam ejection time ths performed at step ST3 and the 2nd determination method used as a substitute for this are demonstrated.

[First determination method]
The first determination method is: steam ejection time ths (sec) = [{input water amount (g) × (target temperature (° C.) − Input water temperature Tw (° C.))} / (Heat of vaporization of water (cal / g) × This is a method of determining the steam ejection time ths (sec) using the calculation formula 1 of water flow rate (g / sec))] / heating efficiency η.

  The input water amount (g) in the calculation formula 1 is the amount of water that is supplied from the water supply nozzle 16 into the cup 26 in the blending step ST4 described later. The input water temperature Tw (° C.) is the temperature of the water charged into the cup 26 from the water supply nozzle 16 in the preparation step ST4 described later. In this embodiment, the input water temperature Tw (° C.) is detected in the step ST2. The temperature Tw of the stored water is used. The target temperature (° C.) is the temperature after heating the liquid food AF. The flow rate of water (g / sec) is the flow rate of water sent to the inlet of the steam generator 15 through the flow rate adjustment valve 33 by the operation of the third pump 29. The heating efficiency η is the thermal efficiency when the water sent to the inlet of the steam generator 15 is heated and vaporized in the passage process.

  For example, the input water amount (g) is 155 g, the target temperature (° C.) is 80 ° C., the input water temperature Tw (° C.) is 20 ° C., the water vaporization heat (cal / g) is 539 cal / g, and the water flow rate (g / sec). ) Is 2 g / sec, and the heating efficiency η is 0.9, the steam ejection time ths obtained by the calculation formula 1 is 9.6 sec.

  FIG. 5 shows the calculation result of the steam ejection time ths (sec). In FIG. 5, VOW1 is the calculation result when the input water amount (g) is 130 g, and VOW2 is the calculation result when the input water amount (g) is 155 g. , VOW3 is a calculation result when the input water amount (g) is 180 g.

  Since the vaporization heat of water (cal / g) and the heating efficiency η in the calculation formula 1 can be treated as fixed values, the input water amount (g), the target temperature (° C.), and the water flow rate (g / sec) are the same. In this case, the steam ejection time ths (sec) can be determined depending on the input water temperature Tw (° C.).

[Second determination method]
The second determination method is as follows: Formula 2: Steam ejection time ths (sec) = reference time thb (sec) + {(reference water temperature Twb (° C.) − Input water temperature Tw (° C.)) × time coefficient C (sec)} And the reference time thb (sec) and the reference water temperature Twb (° C.) in the calculation formula 2 are determined for each input water amount and stored in the memory of the controller 51. Yes. Incidentally, the time coefficient C (sec) in the calculation formula 2 is, for example, time coefficient C (sec) = input water amount (g) / (heat of vaporization of water (cal / g) × flow rate of water (g / sec) × It can be obtained by the equation of heating efficiency η).

  The input water temperature Tw (° C.) in the calculation formula 2 is the temperature of water charged into the cup 26 from the water supply nozzle 16 in the preparation step ST4 described later. In the present embodiment, the input water temperature Tw (° C.) The temperature Tw of the stored water detected in step ST2 is used. The time coefficient C (sec) is a coefficient in units of time.

  For example, when the input water amount (g) is 155 g, the reference time thb (sec) is 9.6 sec, the reference water temperature Twb (° C.) is 20 ° C., the input water temperature Tw (° C.) is 22 ° C., and the time coefficient C (sec ) Is 0.15 sec, the steam ejection time ths obtained by the calculation formula 2 is 9.3 sec.

  Since the reference water temperature Twb (° C.) and the time coefficient C (sec) in the calculation formula 2 can be handled as fixed values, the steam ejection time ths (sec) depends on the input water temperature Tw (° C.) when the input water amount is the same. ) Can be determined.

  After the steam ejection time ths is determined, as shown by the arrow in FIG. 6, a predetermined amount of solid matter (powder only or powder and ingredients) according to the content of the selection menu from the material storage (19 to 24). ) Is put into the cup 26, and then a predetermined amount of water according to the contents of the selected menu is put into the cup 26 from the systern 12, and the liquid food AF before heating is prepared in the cup 26 as described above. (See step ST4 in FIG. 4).

  The position of the solid material into the cup 26 is such that the cup holder 25e of the cup moving mechanism 25 moves to the lower side of the supply port of the predetermined material storage (19-24) and stops. ) Is operated by operating the motor 25d and the motors (19a to 24a) of the material supply mechanism of the material storage (19 to 24) at each stop position. Further, the water is poured into the cup 26 based on the detection signal of the position sensor (S21 to S2n) so that the cup holder 25e of the cup moving mechanism 25 moves to the lower side of the water supply nozzle 16 and stops. 25d is operated, and the second pump 28 is operated for a predetermined time based on the detection signal of the flow sensor 32 at the stop position.

  After the preparation of the liquid food AF is completed, the lower part of the steam ejection nozzle 17 is inserted into the liquid food AF in the cup 26 as shown by the arrow in FIG. 7 (see steps ST5 and ST6 in FIG. 4).

  The insertion of the lower part of the steam ejection nozzle 17 into the liquid food AF is detected by the position sensors (S21 to S2n) so that the cup holder 25e of the cup moving mechanism 25 moves to the lower side of the steam ejection nozzle 17 and stops. The motor 25d is operated based on the above, and the motor 18h is operated based on the detection signal of the position sensor 18j so that the slider 18d of the vapor ejection nozzle elevating mechanism 18 descends and stops at the stop position.

  After the insertion of the steam ejection nozzle 17 into the liquid food AF is completed, the first on-off valve 34 is opened, and the second on-off valve 35 and the third on-off valve 36 are closed as shown in FIG. Then, the operation of the third pump 29 is started, and the steam ejection from the steam ejection nozzle 17 into the liquid food AF is started (see steps ST7 and ST8 in FIG. 4).

  The steam ejection from the steam ejection nozzle 17 into the liquid food AF is performed by sending the stored water in the cistern 12 to the inlet of the steam generator 15 under the flow rate determined by the flow rate adjustment valve 33 by the operation of the third pump 29. Done. As described above, since the steam generator 15 is maintained at a temperature suitable for steam generation (about 180 ° C.), the water sent to the inlet of the steam generator 15 is heated in the process of passing through the spiral tube 15a. Vaporized to become steam (including superheated steam), and the generated steam is sent from its outlet to the steam jet nozzle 17 through the first pipe P1 and the first on-off valve 34.

  Since the steam sent to the steam ejection nozzle 17 is ejected into the liquid food AF from a plurality of steam ejection holes 17a provided in the lower part thereof, the powder material contained in the liquid food AF is dissolved by the stirring action accompanying the ejection. The material is effectively returned and the whole is uniformly heated. Further, since the steam ejection into the liquid food AF is continuously performed for the steam ejection time ths determined in step ST3, the temperature of the liquid food AF reaches a target temperature, for example, 80 ° C.

  After the steam ejection time ths determined in step ST3 has elapsed since the start of steam ejection, in other words, after the same time ths has elapsed since the start of the operation of the third pump 29, the third pump 29 is stopped (see steps ST9 and ST10 in FIG. 4).

  Even if the operation of the third pump 29 is stopped, since some water remains in the spiral tube 15a of the steam generator 15, the steam generation actually lasts for a while, specifically about several seconds. Therefore, here, the delay time td is set in advance in consideration of the time until the steam generation amount in the steam generator 15 decreases to some extent, and the second on-off valve 35 is opened after the delay time td has passed ( (See steps ST11 and ST12 in FIG. 4).

  When the delay time td elapses, the amount of steam generated in the steam generator 15 decreases, but in the spiral pipe 15a, the first pipe P1, the first on-off valve 34, and the steam ejection nozzle 17 of the steam generator 15. Since steam still exists and its internal pressure is high, when the steam ejection nozzle 17 is pulled out from the heated liquid food AFh immediately after the delay time td has passed, and when the nozzle is pulled out, the remaining steam spouts out from the steam ejection nozzle 17. The liquid food AFh after heating is scattered by the ejection pressure, and the cup 26 and surrounding devices are soiled.

  That is, instead of immediately pulling out the steam ejection nozzle 17 from the heated liquid food AFh after the delay time td has elapsed, the second on-off valve 35 is opened after the delay time td has elapsed, and the second pipe P2 is connected to the first pipe P2. By communicating with the pipe line P1, as shown by an arrow in FIG. 8, it remains in the spiral pipe 15a of the steam generator 15, the first pipe line P1, the first on-off valve 34, and the steam jet nozzle 17. A process of reducing the internal pressure of the first pipe line P1 by conducting the steam to the second pipe line P2 is performed. The steam guided to the second pipe P2 by opening the second on-off valve 35 is returned to the cistern 12 through the second pipe P2 and the second on-off valve 35 for reuse. Although the delay time td is not necessarily required, the internal pressure can be reduced instantaneously by opening the second on-off valve 35 after the steam generation amount has decreased.

  Further, the internal pressure of the steam ejection nozzle 17 after the reduction of the internal pressure is the same as or slightly higher than the atmospheric pressure, and does not become lower than the atmospheric pressure unless it is left until the time when the steam generation completely stops. Therefore, the heated liquid food AFh is not sucked into the vapor ejection nozzle 17 when the nozzle is pulled out.

  After opening the second on-off valve 35, as shown by an arrow in FIG. 9, the steam ejection nozzle 17 is pulled out from the heated liquid food AFh in the cup 26 (see step ST13 in FIG. 4).

  The extraction of the steam ejection nozzle 17 from the heated liquid food AFh is performed by operating the motor 18h based on the detection signal of the position sensor 18i so that the slider 18d of the steam ejection nozzle lifting mechanism 18 moves up and stops. Done.

  After the extraction from the liquid food AFh after the heating of the steam ejection nozzle 17 is completed, the first on-off valve 34 is closed and the third on-off valve 36 is opened, and a series of cooking operations is completed (FIG. 4 steps ST14 and ST15).

  In the state where the operation of the third pump 29 is stopped in the step ST10, some water is stagnated in the third pipe P3 on the downstream side of the third pump 29 and in the flow rate adjustment valve 33. Since there is a risk of miscellaneous bacteria breeding, it cannot be said that it is preferable for hygiene. Therefore, in step ST15, after the steam ejection nozzle 17 is pulled out from the heated liquid food AFh, the third open / close valve 36 is opened to connect the fourth pipe P4 with the third pipe P3, thereby making the arrow in FIG. As shown, the water draining process is performed in which the water existing in the downstream side of the third pump 29 in the third pipe P3 and in the flow rate adjustment valve 33 is led to the fourth pipe P4 and returned to the cistern 12. The water returned to the cistern 12 is reused in the same manner as the residual steam.

  According to the above-described liquid food heating apparatus, the temperature Tw of the stored water in the cistern 12 is detected through the temperature sensor 12c provided in the cistern 12, and the calculation formulas 1 and 2 for determining the steam ejection time are input to the temperature Tw. Since the steam ejection time ths is determined using the water temperature Tw, the input water temperature Tw is detected regardless of the temperature of the liquid food AF before heating and without directly detecting the temperature of the liquid food AF during heating by the temperature sensor. The liquid food AF can be heated to the target temperature by ejecting steam to the liquid food AF based on the steam ejection time ths determined according to the above.

  Further, according to the above-described liquid food heating apparatus, the temperature sensor 12c is provided in the cistern 12, and the temperature Tw of the stored water in the cistern 12 detected through the temperature sensor 12c is calculated using the respective calculation formulas 1 and 1 for determining the steam ejection time. 2 is used as the input water temperature Tw of 2, so that the temperature of the water supplied into the cup 26 can be accurately detected, and since the installation target of the temperature sensor 12c is the systern 12, the installation of the temperature sensor 12c is easy. Yes.

  Furthermore, according to the above-described liquid food heating apparatus, the determined steam ejection time ths is used as the operation time of the third pump 29 for feeding the stored water in the cistern 12 to the steam generator 15, so the steam ejection time By starting and stopping the operation of the third pump 29 according to ths, the time management of the steam ejection to the liquid food AF can be accurately performed.

  Furthermore, according to the above-described liquid food heating apparatus, the steam ejection time ths is calculated by the respective calculation formulas 1 and 2 for determining the steam ejection time including the input water temperature Tw as a variable. The steam ejection time ths necessary for heating the food AF to the target temperature can be accurately determined.

In the above-described embodiment, the temperature sensor 15c is provided in the cistern 12, and the temperature Tw of the stored water in the cistern 12 detected through the temperature sensor 15c is used as the input water temperature Tw of the arithmetic expressions 1 and 2 described in step ST3. Used as
(A1) A temperature sensor serving as a substitute for the temperature sensor 15c is provided in the ninth pipeline P9 connecting the cistern 12 and the water supply nozzle 16, and the circulating water in the ninth pipeline P9 detected through the temperature sensor is provided. A method of using the temperature as the input water temperature Tw of each of the arithmetic expressions 1 and 2 described in step ST3 (a2) A temperature sensor serving as a substitute for the temperature sensor 15c is provided in the water supply nozzle 16, and is detected through the temperature sensor. Instead, a method may be adopted in which the temperature of the circulating water in the water supply nozzle 16 is used as the input water temperature Tw of the arithmetic expressions 1 and 2 described in step ST3. The method in which the temperature sensor is provided in the water supply nozzle 16 can more accurately detect the temperature of water immediately before the addition, and therefore the steam ejection time ths can be determined more accurately.

Of course, as a method other than the above,
(A3) A temperature sensor serving as a substitute for the temperature sensor 15c is provided in the water tank 11 (corresponding to the “water storage portion” in the claims), and the stored water in the water tank 11 detected through the temperature sensor Method (a4) using temperature as input water temperature Tw of arithmetic expressions 1 and 2 described in step ST3 Sixth pipe P6, seventh pipe P7 and eighth pipe P8 connecting water tank 11 and cistern 12 A temperature sensor serving as a substitute for the temperature sensor 15c is provided in any of the above, and any one of the flow in the sixth pipe P6, the seventh pipe P7 and the eighth pipe P8 detected through the temperature sensor. Instead, a method of using the water temperature as the input water temperature Tw of the arithmetic expressions 1 and 2 described in step ST3 may be adopted.

Further, in the above-described embodiment, the steam ejection time ths is determined by calculation according to the calculation formulas 1 and 2 for determining the steam ejection time.
(B1) Based on the calculation result of the calculation formula 1 or the calculation formula 2, a data table for determining the steam jetting time for each input water amount using at least the input water temperature as a parameter is created in advance and stored in the memory of the controller 51. In addition, a method for determining the steam ejection time from the input water temperature using the data table (b2) The input water temperature is determined based on the result obtained in a prior experiment or the like without depending on the calculation result of the calculation formula 1 or the calculation formula 2. A data table for determining the steam ejection time for each input water amount or the like as at least a parameter thereof is created in advance and stored in the memory of the controller 51, and a method for determining the steam ejection time from the input water temperature using the data table. It may be adopted.

[Other Embodiments of the Present Invention]
FIG. 10 is a flow chart of liquid food cooking showing another embodiment of the present invention. The difference between the liquid food cooking flow of FIG. 10 and the liquid food cooking flow of FIG. 4 is that step ST16 for determining the correction time ta between step ST7 and step ST8, and the steam ejection time ths determined in step ST3. And the addition of the correction time ta determined in step ST16 is a step ST17 in which a new steam ejection time ths is provided.

  The correction time ta determined in step ST16 is sent from the steam generator 15 when the steam generated by the steam generator 15 is sent to the steam ejection nozzle 17 through the first pipe P1 and the first on-off valve 34. It is considered that a part of the total heat quantity of the steam is lost to the first pipe P1, the first on-off valve 34, and the steam ejection nozzle 17.

  In short, when a part of the total heat quantity of the steam delivered from the steam generator 15 is deprived by the first pipe P1, the first on-off valve 34 and the steam ejection nozzle 17, it is determined in step ST3. Even if the third pump 29 is operated based on the steam ejection time ths, the temperature of the heated liquid food AFh becomes lower than the target temperature, for example, 80 ° C.

  Therefore, in such a situation, a correction time ta sufficient to compensate for the amount of heat that can be taken by the first pipe P1, the first on-off valve 34, and the steam ejection nozzle 17 is added to the steam ejection time ths determined in step ST3. If this is set as a new steam ejection time ths, the liquid food AF can be reliably heated to a target temperature, for example, 80 ° C. even in the same situation.

  Here, the first determination method of the correction time ta performed in step ST16 and the second determination method as an alternative to this will be described.

[First determination method]
The first determination method is a method of determining a correction time ta to be added to the steam ejection time ths determined in step ST16 based on the elapsed time from the previous cooking completion time to the current cooking start time.

  When the first determination method is performed, the controller 51 can measure the time from the previous cooking completion time to the current cooking start time. In addition, a data table for determining a correction time using at least the elapsed time as a parameter based on the result obtained by a preliminary experiment using the liquid food heating apparatus shown in FIG. 1 is created in advance and stored in the memory of the controller 51. Keep it. Incidentally, the previous cooking completion time point specifically refers to the steam jetting completion time point (the time point when the operation of the third pump 29 is stopped (step ST9)), and the current cooking start time point is specifically referred to as the steam jetting start time point ( The time point at which the operation of the third pump 29 is started (step ST8).

  The correction time ta is determined by selecting the correction time ta from the data table based on the measured elapsed time. At the first cooking after the power is turned on, the correction time ta is selected based on the longest elapsed time in the data table.

  For example, when the elapsed time (min) is 15 min or more and when cooking for the first time after turning on the power, the correction time ta is set to 1.5 sec, and when the elapsed time (min) is less than 15 min and 10 min or more, the correction is performed. The time ta is set to 1.0 sec. Further, when the elapsed time (min) is less than 10 min and 5 min or more, the correction time ta is set to 0.5 sec, and when the elapsed time (min) is less than 5 min. 0 sec is set as the correction time ta.

  That is, when the steam ejection time ths determined in step ST3 is 10.0 sec, for example, the new steam ejection obtained in step ST17 when the elapsed time (min) is 15 min or more and at the first cooking after the power is turned on. The time ths is 11.5 sec, and when the elapsed time (min) is less than 15 min and 10 min or more, the new steam ejection time ths obtained in step ST17 is 11.0 sec, and the elapsed time (min) is less than 10 min. The new steam ejection time ths obtained in step ST17 when it is 5 min or longer is 10.5 sec, and the new steam ejection time ths obtained in step ST17 when the elapsed time (min) is less than 5 min is 10. 0 sec.

  If a data table in which the elapsed time is subdivided and the correction time is assigned as compared with the above example, the correction time ta based on the elapsed time and the setting of the new steam ejection time ths can be performed more accurately. Of course, the data table may be prepared for each input water amount, or may be used for all the input water amounts. Further, the amount of heat taken by the first pipe P1, the first on-off valve 34, and the steam ejection nozzle 17 fluctuates due to the influence of these ambient temperatures. Therefore, for the correction time adjustment using at least the correction time ta and the ambient temperature as parameters. This data table may be created in advance, and the determined correction time ta may be adjusted based on the ambient temperature. Further, the correction time ta can be determined by using a calculation formula for determining a correction time using the elapsed time (min) as a variable in advance without using the data table.

[Second determination method]
In the second determination method, the temperature of the pipe through which the steam sent from the steam generator 15 circulates, that is, the first pipe P1, the first on-off valve 34, and the steam ejection nozzle 17 (hereinafter referred to as the pipe temperature) is used. This is a method for determining the correction time ta to be added to the steam ejection time ths determined in step ST16.

  When the second determination method is performed, a temperature sensor such as a thermistor is attached to at least one of the first pipe P1, the first on-off valve 34, and the steam injection nozzle 17, and the temperature sensor detects the temperature. The pipe temperature can be taken into the controller 51 through the temperature sensor detector 59. In addition, a data table for determining a correction time using at least the piping temperature as a parameter based on the result obtained by a preliminary experiment using the liquid food heating apparatus shown in FIG. 1 is created in advance and stored in the memory of the controller 51. Keep it.

  The correction time ta is determined by selecting the correction time ta from the data table based on the detected pipe temperature. When temperature sensors are provided in two or more of the first pipe P1, the first on-off valve 34, and the steam ejection nozzle 17, the average value is used as the pipe temperature.

  For example, when the piping temperature (° C.) is less than 50 ° C., the correction time is set to 1.5 seconds, and the piping temperature (° C.) is set to 50 seconds or more and less than 70 ° C., and the correction time ta is set to 1.0 sec. Furthermore, when the pipe temperature (° C) is 70 ° C or higher and lower than 90 ° C, the correction time ta is set to 0.5 sec. When the pipe temperature (° C) is 90 ° C or higher, the correction time ta is set to 0 sec. To do.

  That is, when the steam ejection time ths determined in step ST3 is 10.0 sec, for example, the new steam ejection time ths obtained in step ST17 when the pipe temperature (° C.) is less than 50 ° C. is 11.5 sec. When the pipe temperature (° C.) is 50 ° C. or higher and lower than 70 ° C., the new steam ejection time ths obtained in step ST17 is 11.0 sec, and when the pipe temperature (° C.) is 70 ° C. or higher and lower than 90 ° C. The new steam ejection time ths obtained in step ST17 is 10.5 sec. Furthermore, when the pipe temperature (° C.) is 90 ° C. or higher, the new steam ejection time ths obtained in step ST17 is 10.0 sec.

  By using a data table in which the pipe temperature is subdivided and the correction time is assigned as compared with the above example, the correction time ta based on the pipe temperature and the setting of the new steam ejection time ths can be performed more accurately. Of course, the data table may be prepared for each input water amount, or may be used for all the input water amounts. In addition, the correction time ta can be determined using a calculation formula for determining a correction time using a pipe temperature (° C.) as a variable without using the data table.

It is a block diagram of the liquid food heating apparatus which shows one Embodiment of this invention. It is an electric circuit diagram of the liquid food heating apparatus shown in FIG. It is a flowchart of the steam generator heating performed with the liquid food heating apparatus shown in FIG. It is a flowchart of the liquid food cooking performed with the liquid food heating apparatus shown in FIG. It is explanatory drawing of the determination method performed at the determination step of the steam ejection time in FIG. It is operation | movement explanatory drawing of the liquid food heating apparatus shown in FIG. It is operation | movement explanatory drawing of the liquid food heating apparatus shown in FIG. It is operation | movement explanatory drawing of the liquid food heating apparatus shown in FIG. It is operation | movement explanatory drawing of the liquid food heating apparatus shown in FIG. It is a flowchart of the liquid food cooking which shows other embodiment of this invention.

Explanation of symbols

  DESCRIPTION OF SYMBOLS 11 ... Water tank, 12 ... Systurn, 12c ... Temperature sensor, 15 ... Steam generator, 16 ... Water supply nozzle, 17 ... Steam ejection nozzle, 19-24 ... Material storage, 28 ... Second pump, 29 ... Third pump , P1 ... 1st pipe line, P3 ... 3rd pipe line, P6 ... 6th pipe line, P7 ... 7th pipe line, P8 ... 8th pipe line, P9 ... 9th pipe line, 51 ... Controller, 59 ... Temperature. Sensor detector.

Claims (12)

A liquid food heating device for jetting steam from a steam jet nozzle into a liquid food consisting of solid matter and water charged in a cup and heating the liquid food to a target temperature by the jetted steam,
An input water temperature detecting means for detecting the temperature of water charged into the cup, and a steam ejection time determining means for determining a steam ejection time based on the detected input water temperature,
A liquid food heating apparatus characterized by that. A water storage part for storing water to be introduced into the cup, a water supply nozzle for introducing water into the cup, a pipe connecting the water storage part and the water supply nozzle, and a pump interposed in the middle of the pipe Prepared,
The input water temperature detection means is provided in any of a water storage part, a water supply nozzle, and a pipe line,
The liquid food heating apparatus according to claim 1. A steam generator for heating the water to generate steam, a pump-inserted pipe connecting the inlet of the steam generator and the water reservoir, and a pipe connecting the outlet of the steam generator and the steam jet nozzle Prepared,
The steam ejection time is used as an operation time of a pump that feeds water in a water reservoir to an inlet of a steam generator,
The liquid food heating apparatus according to claim 2. The steam ejection time determining means determines the steam ejection time based on an arithmetic expression including the input water temperature as a variable.
The liquid food heating apparatus according to any one of claims 1 to 3, wherein The calculation formula is: steam ejection time (sec) = [{input water amount (g) × (target temperature (° C.) − Input water temperature (° C.))} / (Heat of vaporization of water (cal / g) × flow rate of water ( g / sec))]] / heating efficiency,
The liquid food heating apparatus according to claim 4. The calculation formula is: steam ejection time (sec) = reference time (sec) + {(reference water temperature (° C.) − Input water temperature (° C.)) × time coefficient (sec)}, and the reference time is determined for each input water amount. Being
The liquid food heating apparatus according to claim 4. The steam ejection time determining means determines the steam ejection time from the input water temperature using a data table for determining the steam ejection time that is created in advance using at least the input water temperature as a parameter.
The liquid food heating apparatus according to any one of claims 1 to 3, wherein The value of the steam ejection time included in the data table is based on a calculation result according to the calculation formula according to claim 5 or 6.
The liquid food heating apparatus according to claim 7. Correction time determining means for determining a correction time to be added to the steam ejection time based on the elapsed time from the previous cooking completion time to the current cooking start time;
A steam ejection time adjusting means for adding a correction time determined by the correction time determining means to the steam ejection time as a new steam ejection time; and
The liquid food heating apparatus according to any one of claims 1 to 8, wherein the apparatus is a liquid food heating apparatus. The correction time determination means determines the correction time from the elapsed time using a correction time determination data table created in advance using at least the elapsed time as a parameter.
The liquid food heating apparatus according to claim 9. Correction time determining means for determining a correction time to be added to the steam ejection time based on the temperature of the steam circulation pipe including the steam ejection nozzle;
A steam ejection time adjusting means for adding a correction time determined by the correction time determining means to the steam ejection time as a new steam ejection time; and
The liquid food heating apparatus according to any one of claims 1 to 8, wherein the apparatus is a liquid food heating apparatus. The correction time determination means determines the correction time from the temperature of the steam flow pipe using a correction time determination data table created in advance using at least the temperature of the steam flow pipe as a parameter.
The liquid food heating apparatus according to claim 11.

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