JP2012016300A - Apparatus and method of extracting soup stock - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an apparatus and method of extracting soup stock capable of obtaining delicious soup stock which is transparent, and suppresses unpleasant tastes.SOLUTION: The apparatus of extracting soup stock 1 includes: a filter 20 formed in a tapered shape in which an upper side opens, and a cross section area gradually decreases toward a lower side; a funnel 22 formed so as to store the filer 20; and a first nozzle 24 for pouring hot water supplied from a hot water tank 14 into the funnel 22 between the filter 20 and the funnel 22, or from the inside to the outside of the filter 20 so that the hot water is not directly poured into soup stock materials 19. The method of extracting soup stock extracts white soup stock by inserting the soup stock materials into the filter 20 formed in the tapered shape in which the upper side opens and the cross section area gradually decreases toward the lower side, and pouring the hot water into the funnel 22 between the filter 20 and the funnel 22 or from the inside to the outside of the filter 20 so that the hot water is not directly poured into the soup stock materials 29.

Description

  The present invention relates to a soup stock extraction apparatus and soup stock extraction method, and more specifically, can prevent clogging of a filter when extracting white soup stock from stock stock, and can extract white stock soup that is transparent and free from taste. The present invention relates to a stock extraction apparatus and a stock extraction method.

  “Tatsuyu” such as udon and soba is generally prepared by adding and mixing “kaeshi”, a seasoning liquid such as soy sauce, mirin, and sugar, to “white dashi” extracted from bonito, iriko and kelp. . As an apparatus for producing soup for cooking by adding and mixing “kaedashi” to “white soup”, there is, for example, one disclosed in Patent Document 1. In the noodle soup device shown in Patent Document 1, water and bonito packs are put into the first tank and heated for a set time, so that the broth is extracted and the cock of the first tank is operated to When pouring soup stock from the tank into the third tank, the mash soy sauce previously stored in the second tank is poured into the third tank by operating the cock of the second tank and soup in the third tank. The noodle soup is mixed with tomoromi soy sauce.

  Patent Document 2 also stores an extractor that supplies hot water to the “bonitobushi pack”, which is a material that is put into the extraction chamber, and extracts “dashi-jiru” through a filter, and stores pre-made kaeji-jiru. And a heat retaining tank for mixing and storing the soup stock and the soup stock, and sending the soup stock from the storage portion as the soup stock is sent out from the extractor, mixing each soup and cooking soup As an example, a soup production apparatus for cooking is disclosed which is stored in a heat retaining tank so that the soup can be purified in a short time.

  Further, Patent Document 3 includes a water tank part for storing water, a pump part for sending water stored in the water tank part to the heater part, a heater part for heating water sent from the water tank part, A switching valve that switches to a path for returning hot water heated by the heater section to the water tank section or a path to send to the extraction section, an extraction section for extracting the stock from the dashi material, a storage section for storing the soup stock, and a soup fed from the extraction section So that you can get delicious soy sauce while making the device compact, with a heat insulation tank that stores cooking soup mixed with the soup stock sent from the storage and a control unit that controls the production of cooking soup A cooking soup manufacturing apparatus is disclosed.

  Furthermore, Patent Document 4 discloses that a powdered raw material is accommodated and a plurality of pores are formed when hot water is sprayed onto a powdered raw material to produce a liquid for eating and drinking in which the powdered raw material and hot water are mixed. A first container provided with a filter at the bottom, a hot water injection part for injecting hot water onto the powdery raw material accommodated in the first container, and a container provided on the back side of the bottom of the first container. A second container in which the inside communicates with the first container through the filter and is provided with a discharge port for discharging the liquid for eating and drinking in the container; and a discharge port of the second container A discharge valve for discharging or stopping the liquid for eating and drinking in the second container provided in a communicating manner, and having a simple configuration, downsizing of the apparatus, reduction of manufacturing cost, reduction of power consumption, maintenance An apparatus for producing liquids for eating and drinking with improved performance is disclosed. .

JP-A-8-89205 JP 2002-223719 A JP 2006-158221 A JP 2008-178300 A

  However, when the extraction is performed by pouring hot water directly into the dashi raw material or spraying the hot water on the dashi raw material as in the conventional soup production apparatus described above, the miso taste of the extracted white dashi stock ( There is a problem that only a cloudy white stock can be extracted.

  In addition, the dashi raw material is obtained by crushing a mixture of bonito, dried boiled fish, kelp, etc. into a predetermined composition, and pulverizing it into a rough powder. Clogging occurred immediately due to the fine particles, which was inconvenient. In particular, when the soup stock contains kelp, the sticky component of the kelp covers the filter, and the filtration function is significantly diminished, and it takes a long time to filter. .

  Further, the conventional apparatus has a problem in that it cannot be known how much “kaedashi” is mixed with “white dashi”.

  Therefore, the present invention has been made in view of such problems, and by providing a system for indirectly pouring hot water into the dashi stock, it is possible to obtain a delicious soup that is transparent and suppresses miscellaneous taste. An object is to provide a device and a stock extraction method.

  It is another object of the present invention to provide an extraction apparatus and an extraction method that are unlikely to cause clogging of a conventional filter.

  Furthermore, an object of the present invention is to provide a dashi extraction device and a dashi extraction method that can tell how much “kaedashi” is mixed with “white dashi”.

  In order to solve the above-mentioned problem, the present invention as set forth in claim 1 is directed to an extractor for extracting white soup by pouring hot water at a predetermined temperature into a raw material and opening the upper side and moving toward the lower side. A filter which is formed in a tapered shape where the cross-sectional area gradually decreases and filters out the white stock from the soup stock put in the inside, a funnel formed so as to accommodate the filter, and hot water supplied from the hot water tank. A first nozzle that pours into the funnel so as not to be poured directly into the raw material so as to pass between the filter and the funnel or from the inside to the outside of the filter is characterized.

  In order to solve the above-mentioned problem, the present invention described in claim 2 is the dashi extraction apparatus according to claim 1, further comprising: a second nozzle for directly pouring hot water into the dashi stock; a first nozzle; One or both of the two nozzles are selected, and a switching valve for supplying hot water from the hot water tank to the selected nozzle is provided.

  In order to solve the above-mentioned problems, the present invention described in claim 3 is characterized in that, in the stock extraction apparatus according to claim 1 or 2, the filter is formed in 100 to 200 mesh.

In order to solve the above-mentioned problem, the present invention according to claim 4 is the stock extraction apparatus according to any one of claims 1 to 3, wherein the second nozzle is disposed above the filter, A pipe-shaped nozzle that naturally drops water and a shower nozzle that pours hot water in a shower shape.

  In order to solve the above-mentioned problem, the present invention according to claim 5 is the dashi extraction apparatus according to any one of claims 1 to 4, further comprising a water level for detecting a water level of hot water supplied into the funnel. A sensor and a control means for controlling the supply of hot water from the hot water tank and the discharge and stop of the extracted white stock from the funnel by detecting the water level in the funnel set in advance. It is characterized by that.

  In order to solve the above-mentioned problem, the present invention described in claim 6 is a dashi extractor according to any one of claims 1 to 5, which is further adapted to the timing at which white dashi is discharged from the funnel. A maple addition mechanism is provided, and the maple addition mechanism guides the maple stocker provided with a water level sensor for detecting that a predetermined amount of the maple is stored, and the maple stored in the maple stocker to the extraction container. A barge supply pipe is provided, and the control means adds back to the white barb by opening and closing a solenoid valve provided in the middle of the barb supply pipe in conjunction with discharge and stop of the white barb extracted in the funnel. It is characterized by further comprising a function of controlling as described above.

  In order to solve the above-mentioned problem, the present invention according to claim 7 is a method for extracting white soup by pouring hot water at a predetermined temperature into a raw material and opening the upper side and moving toward the lower side. The filter formed in a tapered shape with a gradually decreasing cross-sectional area is accommodated in the funnel, and the dipping raw material is put into the filter so that it can be removed between the filter and the funnel or from the inside of the filter to the outside. It is characterized by extracting white soup by pouring hot water into the funnel so that it is not poured directly.

  In order to solve the above-mentioned problems, the present invention according to claim 8 is the dashi extraction method according to claim 7, in which hot water is directly dropped from the nozzle and / or in the form of a shower directly on the dashi raw material. It is characterized by pouring.

  In order to solve the above-mentioned problem, the present invention according to claim 9 is the method for extracting dashi from the dashi extraction method according to claim 7 or 8, wherein white dashi is extracted by pouring hot water into a predetermined amount of dashi stock. Then, a required amount of white stock is extracted by repeating the discharging operation a plurality of times.

  According to the dashi extraction apparatus according to the present invention, by providing a system for indirectly pouring hot water into the dashi raw material, it is possible to extract delicious dashi (tsuyu) with reduced miscellaneous taste, and further reduce clogging of the filter There is an effect that can be done. Moreover, according to the stock extraction method which concerns on this invention, there exists an effect that the delicious stock (tsuyu) which suppressed miscellaneous taste can be extracted by providing the means to pour hot water indirectly into the stock.

It is a systematic diagram which shows one Embodiment of the stock extraction apparatus which concerns on this invention. It is a figure which shows the state in which a 1st nozzle pours hot water from the inner side of a filter to the outer side. It is a block diagram which shows the structure of the control staff of the stock extractor shown in FIG. It is a flowchart which shows operation | movement of one Embodiment of the stock extraction apparatus which concerns on this invention. It is a flowchart which shows the detail of a maple pre-treatment. It is a flowchart in the case of adding a maple when discharging white dashi.

Hereinafter, a preferred embodiment of a stock extraction apparatus according to the present invention will be described with reference to the drawings.
[Dashi extractor configuration]
FIG. 1 is a schematic diagram showing an embodiment of a stock extractor. Although shown in the drawing, the extraction device 1 is schematically shown as a water quality adjustment tank 10 by a water quality adjustment tank 10 for adjusting the quality of water to be used and a pipe 11 in which a heater 13 is installed at the bottom and a cock 12 is provided in the middle. The hot water tank 14 to which the water stored in the hot water tank 14 is supplied and the hot water heated in the hot water tank 14 (hereinafter referred to as “hot water”) is sucked up through a pipe 16 connected at one end to the hot water tank 14. The hot water pump 15 is connected to the other end of the pipe 16, and the hot water supplied from the hot water tank 14 by the pump 15 is switched to three outlets. Shower nozzle 18 for discharging to the bottom of the nozzle, and disposed on the lower side of the shower nozzle 18, the upper side is opened, and the tapered area gradually decreases in cross section toward the lower side A filter 20 that is formed and has a mesh structure and into which the raw material 19 is charged, a filter 20 that contains the filter 20, a funnel 22 in which a pipe 21 is connected to an opening provided at the bottom, and a three-way switching valve 17 An inner nozzle (second nozzle) 23a that communicates with one of the outlets and directly pours hot water onto the raw material 19 and the inner nozzle 23a are provided separately from the three outlets of the three-way switching valve 17. An inner nozzle (second nozzle) 23 b that is in communication with another one of the outlets and pours hot water into the shower nozzle 18, and another one of the three outlets of the three-way switching valve 17. An outer nozzle that pours hot water into the funnel 22 so that the hot water flows out from the gap between the filter 20 and the funnel 22 or from the inside to the outside of the filter 20 and is not poured directly into the raw material 19. A first nozzle) 24, a pinch solenoid 25 provided in the middle of the pipe 21 to discharge and stop the white stock 100 in the extracted funnel 22, and an extracted white However, an extraction container 26 that stores the stock 100 and is provided with a spout 27 at a predetermined location on the side wall, and a water level sensor 28 that detects an upper limit (Hi) and a lower limit (Lo) of the hot water level in the funnel 22, respectively. 29 and a controller 40 for controlling the whole stock extractor 1.

[Maple addition mechanism]
Although shown in the figure, the extraction apparatus 1 is further provided with a barb addition mechanism 50 (portion surrounded by a broken line in FIG. 1). The maple addition mechanism 50 generally includes a maple tank 31 in which the maple 30 is accommodated, a pipe 32 connecting the bark tank 31 and the maple stocker 34, a pump 33 provided in the middle of the pipe 32, and a predetermined amount of maple. A bar stocker 34 for storing 30 and a first storage amount (for example, 1,000 milliliters) of the barb 30 stored in the barb stocker 34 and a water level sensor 35 and a second storage amount (for example, 500) A water level sensor 36 for measuring a milliliter) and a pipe (tube or pipe) having one end connected to the opening at the bottom of the barb stocker 34 and the other end arranged to guide the barb to the extraction container 26. 37, and a pinch solenoid 38 provided in the middle of the pipe 37 for supplying or stopping the barb 30 to the extraction container 26 It is configured to include a. The operation of the barb addition mechanism 50 is controlled by a controller 40 that controls the entire stock extraction apparatus 1. Each device or member shown in FIG. 1 is housed in one or a plurality of housings, and thus a stock extraction device 1 is configured.

  The water quality adjustment tank 10 is a tank for performing an appropriate water quality adjustment process such as filtering, softening hard water, removing chalk from water to be used, for example, tap water. Although it is not always essential to provide the water quality adjusting tank 10, it is preferable that the water quality adjusting tank 10 always ensures a constant water quality because the water quality affects the taste of the white dashi 100 and soy sauce to be extracted.

  The hot water tank 14 is a tank that stores the water whose water quality is adjusted by the water quality adjusting tank 10 and warms the stored water. In the present embodiment, the water having an internal volume of about 25 liters and the water stored by the heater 13 is made 90 ° C. to 95 ° C. hot water. Of course, it is also possible to bring it into a boiling state. In the present embodiment, the operation of the cock 12 and the on / off of the power supply to the heater 13 are manually performed by the user. However, the controller 40 may automatically perform the operation. In addition, the hot water tank 14 gives an alarm (message, lamp lighting or alarm sound, or alarm by two or more) that prompts the user to add water when the storage amount falls to a predetermined specified level. Equipped with a bowl.

  The three-way switching valve 17 is an electromagnetic valve having three outlets. The hot water supplied from the hot water tank 14 by the hot water pump 15 is a total of three nozzles including two inner nozzles 23 a and 23 b and one outer nozzle 24. It is an instrument that switches to supply to any one or two or all of them. The inner nozzle 23a is a nozzle that is put into a filter 20 described later, but for pouring hot water directly onto the raw material 19 by natural fall. The inner nozzle 23 b is a nozzle that supplies hot water to the shower nozzle 18. Hot water supplied from the inner nozzle 23b is poured into a filter 20 (to be described later) through the shower nozzle 18, but poured onto the raw material 19 in a shower form. Thereby, when pouring hot water into the dashi raw material 19, it can be selected to pour in a natural fall by the inner nozzle 23a or to pour in the shower shape by the shower nozzle 18 through the inner nozzle 23b. On the other hand, the outer nozzle 24 passes between the filter 20 to be described later and the funnel 22 to be described later, into which the raw material 19 is introduced, or from the inside to the outside of the filter 20 so as not to be poured directly into the raw material 19. This is a nozzle for pouring hot water into the nozzle 22 and not for pouring hot water directly into the dashi raw material 19 but for pouring hot water indirectly by gradually immersing it.

  The flavor of the white dashi 100 obtained by supplying hot water depending on the combination of which nozzles 23a, 23b, 24, and further appropriately changing the pouring time (hot water passing time) changes. For example, the white stock 100 extracted and supplied indirectly from the outside of the filter 20 so that hot water is not poured directly into the stock 19 using only the outer nozzle 24 is transparent and has a mild taste with no messy taste. Become. On the other hand, the white stock 100 extracted by pouring hot water into the stock 19 directly by the inner nozzles 23a and 23b (particularly, extracted only by the inner nozzle 23a) is turbid because fine grains easily migrate to the white stock. It is easy to occur and the taste is increased. Therefore, the taste of the white dashi 100 can be adjusted by appropriately changing the combination of the nozzles 23a, 23b, 24 for supplying hot water to the dashi raw material 19. The stock material 19 used here is, for example, a mixture of ingredients such as bonito, boiled and kelp, and finely pulverized into a granule of about 2 to 3 mm.

  The filter 20 is a device that filters the white stock 100 extracted from the stock material 19 with hot water and separates the residue from the stock material. The filter 20 is formed, for example, of a metal wire made of a metal wire such as stainless steel in a tapered shape in which an opening is provided on the upper side and the cross-sectional area gradually decreases toward the lower side. Specifically, there are an inverted cone shape, an inverted triangular pyramid shape, an inverted quadrangular pyramid shape, and the like. Note that the illustrated filter 20 is formed in an inverted conical shape. The mesh size is about 100 to 200 mesh. Specifically, it is preferable to use a wire mesh formed to a thickness of about 150 mesh with a SUS metal wire having a thickness of about 0.06 mm. Here, the inventors of the present invention performed extraction of the white stock 100 using a flat filter, but when the filter 20 was flat, the filter 20 was immediately clogged and hindered filtration. However, it has been found that clogging is less likely to occur when the filter 20 is tapered as in this embodiment. In particular, when kelp is included in the ingredients used in the dashi raw material 19, if the filter is flat, the surface of the filter 20 is covered with the slime derived from alginic acid and the extraction of the white dashi 100 is difficult. However, in the case of a tapered shape, such a problem is unlikely to occur.

  The funnel 22 is a so-called “funnel”, and the filter 20 is accommodated therein. The funnel 22 can be formed of an appropriate material such as a synthetic resin material such as plastic, a metal material such as stainless steel, or a glass material. The funnel 22 has a volume enough to extract the white stock 100 in an amount of about 400 to 500 milliliters at least once. Then, about 400 to 500 milliliters of extraction is repeated about 12 to 15 times or about 20 to 25 times, and about 5 liters or about 10 liters of white stock 100 is extracted. The stock extraction apparatus 1 of the present embodiment is configured to extract about 5 liters or about 10 liters of white stock 100 according to selection by the controller 40 described later.

  The upper side of the funnel 22 has a large rectangular or circular opening, and has an inverted conical shape that is constricted according to the shape of the filter 20. The above-described filter 20 is accommodated in the funnel 22, but there is a gap for facilitating supply of hot water supplied from the outer nozzle 24 between the funnel 22 and the filter 20 in a state where the filter 20 is accommodated in the funnel 22. It is formed at the edge of the upper opening of the funnel 22. That is, a gap is formed by projecting a part of the edge of the upper opening of the funnel 22 where the outer nozzle 24 is located so that hot water supplied from the outer nozzle 24 falls into the gap. Can be configured. However, it is preferable to make the gap between the filter 20 and the funnel 22 as narrow as possible in other portions. The size of the funnel 22 is an example and is not limited to this. Further, even if a part of the edge of the upper opening of the funnel 22 is not so projected, the hot water supplied from the outer nozzle 24 is moved from the inside to the outside of the filter 20 as shown in FIG. By being configured so as to be removed, the hot water can be poured into the funnel 22 so that the hot water is not poured directly into the raw material 19.

  On the other hand, a pipe 21 communicates with the bottom of the funnel 22, and the white stock 100 extracted through the pipe 21 is stored in the extraction container 26. A spout 27 made of a so-called faucet is provided at a predetermined location on the side wall of the extraction container 26 so that it can be taken out at any time. The extraction container 26 has a stirring device (not shown) for uniformly mixing the extracted white stock 100 and the barb 30 added as described later, and a temperature (not shown) that maintains a constant temperature (high temperature or low temperature). It has a regulator. In the middle of the pipe 21, a pinch solenoid 25 for discharging and stopping the white stock 100 in the funnel 22 to the extraction container 26 is provided. The pinch solenoid 25 is a so-called electromagnetic valve, and its opening and closing is controlled by a controller 40 described later based on detection signals from water level sensors 28 and 29 described later.

  However, the extraction device 1 is provided with water level sensors 28 and 29 for detecting the water level in the funnel 22. The water level sensors 28 and 29 are, for example, electrostatic sensors. The water level sensor 28 detects when the level of hot water supplied into the funnel 22 reaches the upper limit Hi level, and the water level sensor 29 When the water level of the hot water supplied into the funnel 22 reaches the level of the lower limit Lo, it is detected and a signal is sent to the controller 40 described later. The amount of hot water supplied into the funnel 22 is controlled by the water level sensors 28 and 29. The water level sensors 28 and 29 are not limited to electrostatic sensors, and may be any sensors as long as they can detect the water level. However, if the water level sensors 28 and 29 are electrostatic sensors, the electrostatic characteristics may be affected by the metal filter 20, so the distance between the water level sensors 28 and 29 and the filter 20 is slightly increased. It is preferable to confirm beforehand that there is no effect on detection, such as increasing the size.

  The controller 40 is a control device that controls the supply and stop of hot water, the discharge and stop of the white stock 100 based on the detection results of the water level sensors 28 and 29, and the supply and stop of the barb 30 that will be described later. It is mainly formed of a so-called microcomputer composed of electronic components such as a CPU, a semiconductor memory, other circuits, and an input / output device. The controller 40 is configured to execute processing as shown in FIGS. 4 and 5 to be described later based on a program stored in advance. Since the hardware configuration of each component constituting the controller 40 is well known, detailed description thereof is omitted.

  Next, the maple addition mechanism 50 will be described. The maple addition mechanism 50 is a device for adding and mixing the barb 30 to the white stock 100 extracted by the stock extraction device 1. The maple 30 is supplied in a state in which seasonings such as soy sauce, mirin, and sugar are adjusted to a predetermined blending ratio and filled in a polyethylene bag or the like. The barb 30 in the polyethylene bag is once accommodated in the tank 31. A predetermined amount of the barb 30 accommodated in the tank 3 is transferred to the barb stocker 34 via the pipe 32 by the pump 33 and stored. In addition, the maple stocker 34 detects 1,000 milliliters, which is the addition amount of the maple 30 with respect to 10 liters of the white stock 100, and 500 is the addition amount of the maple 30 with respect to the white stock 100 of 5 liters. A water level sensor 36 is provided to detect milliliters, and any one of the sensors operates in accordance with the amount of white stock 100 (5 liters or 10 liters) extracted by the stock extraction device 1. That is, when selecting 10 liters or 5 liters of white stock 100 to be extracted on the operation panel 41, the controller 40 determines which of the water level sensors 35 and 36 to use based on the selection signal. Thus, the barbet stocker 34 accommodates either 1,000 milliliters or 500 milliliters. In this embodiment, the water level sensors 35 and 36 are constituted by electrostatic sensors similar to the water level sensors 28 and 29, but are not limited thereto.

  An opening is provided at the bottom of the barb stocker 34, and one end of the pipe 37 is connected to the opening, and the other end of the pipe 37 is arranged to guide the barb 30 to the extraction container 26. It is installed. A pinch solenoid 38 for supplying or stopping the barb 30 is provided in the middle of the pipe 37. The pinch solenoid 38 is a so-called solenoid valve similar to the pinch solenoid 25, and operates in conjunction with the movement of the pinch solenoid 25 provided in the pipe 21 that guides the white stock 100 in the funnel 22 to the extraction container 26. It is configured.

  FIG. 3 is a block diagram showing the configuration of the control system of the stock extraction device 1. In FIG. 3, illustration of the power supply device and the like is omitted. The control system 2 is mainly configured by the controller 40 described above, and the water level sensors 28, 29, 35, 36, the operation panel 41 and the power switch 42 are connected to the input side of the controller 40. The hot water pump 15, the three-way switching valve 17, the pinch solenoid 25, the pump 33, and the pinch solenoid 38 are connected to the output side.

[Operation of stock extractor]
Next, the operation of the above-described but extracting device 1 will be described. FIG. 4 is a flowchart showing the operation of one embodiment of the stock extraction apparatus according to the present invention.

  First, the user opens the cock 12 to transfer a prescribed amount of water whose water quality has been adjusted in the water quality adjusting tank 10 to the hot water tank 14 and turns on a power switch (not shown) of the heater 13 to turn on the hot water tank. The water stored in 14 is heated. In addition, the raw material 19 is prepared in advance according to the amount of white stock 100 to be extracted, but the necessary amount of raw material 19 is put into the filter 20. In the present embodiment, the extraction amount of the white stock 100 is set to two in the case of 5 liters and 10 liters, and the input amount of the stock 19 is determined according to this extraction amount. In the following description, a case where 10 liters are extracted will be described.

  However, when the power switch 42 (see FIG. 3) of the extractor 1 is turned on and the hot water in the hot water tank 14 is heated to 90 to 95 ° C., the operation of the extractor 1 is started. Note that the pinch solenoids 25 and 38 are closed before the operation is started, and the hot water pump 15 and the pump 33 are stopped. The user operates a mode dial (not shown) on the operation panel 41 to select the amount of white stock 100 to be extracted and “dashi taste” (mode setting), and then press a start button (not shown) on the operation panel 41. The operation of the extraction device 1 is started.

  In response to an operation start signal on the operation panel 41, the controller 40 drives the three-way switching valve 17 to select one of the corresponding nozzles 23a, 23b, 24 according to the above-described mode setting (S101). Here, it is assumed that only the outer nozzle 24 is selected. The controller 40 operates the hot water pump 15 (S103) and starts supplying hot water from the outer nozzle 24. Hot water supplied from the outer nozzle 24 is supplied into the funnel 22 so as to pass between the filter 20 and the funnel 22 or from the inside of the filter 20 to the outside. As a result, the hot water is indirectly supplied without being poured directly into the soup stock 19 and the water level in the filter 20 and the funnel 22 gradually rises, so that the soup stock 19 is immersed in the hot water and the white stock 100 is extracted. Is called. The water level of the white stock 100 in the filter 20 and the funnel 22 is monitored by the water level sensors 28 and 29, and when the hot water level reaches the upper limit Hi level, it is detected by the water level sensor 28 (S104: Yes). Based on this detection, the controller 40 stops the hot water pump 15 (S105).

  When it is detected that the water level of the hot water in the funnel 22 has reached the upper limit Hi level, the controller 40 opens the pinch solenoid 25 based on the detection signal (S106), and the white stock 100 extracted in the funnel 22 is displayed. Is discharged into the extraction container 26. In this process, when the water level in the funnel 22 falls to the lower limit Lo, the water level sensor 29 detects it (S107), and the detection signal is sent to the controller 40. The controller 40 turns the pinch solenoid 25 on the basis of the detection signal. Close (S108). Then, the controller 40 determines whether or not the white stock 100 discharged from the funnel 22 has reached 10 liters (S111). Here, the determination as to whether or not 10 liters of white stock 100 has been extracted can be made based on, for example, the number of detections of the water level sensors 28 and 29, the number of on / off operations of the hot water pump 15 and the pinch solenoid 25, and the like. it can. However, since the extraction of the white stock 100 per time is about 400 to 500 milliliters and has not yet reached 10 liters in the first extraction, the processing returns to step S103 and the processing up to step S111 is about 20 to The process is repeated about 25 times and finally 10 liters of white stock 100 is extracted. Thus, by repeating the extraction and discharging several times, for example, when putting black tea or the like, the same effect as shaking the tea strainer up and down can be exhibited.

  After extracting 10 liters of white stock 100 as described above, a predetermined amount (in this case, 1,000 milliliters) of barb 30 is added to and mixed with the obtained white stock 100 (S112) Become soup.

[Operation of the maple addition mechanism]
On the other hand, in parallel with the extraction of the white stock 100 for 10 liters by the stock extraction device 1, the processing for adding the barge 30 to the white stock 100 using the barge addition mechanism 50 can be performed (see FIGS. 5 and 6). . In this case, the barb adding mechanism 50 operates as follows. First, as a pre-process (S102) as shown in FIG. 5, the amount of the barb 30 to be added is set based on the selection of the extraction amount of the white stock 100 described above in the extraction apparatus 1 (S201). That is, when the controller 40 selects an extraction amount of 5 liters of white stock 100, 500 milliliters is selected as the addition amount of the barge 30, and when an extraction amount of 10 liters of white stock 100 is selected. The addition amount of the maple 30 is selected to be 1,000 milliliters. Then, the barb 30 supplied in a state filled in a polyethylene bag or the like in advance by an operation not shown in the figure is put into the barb tank 31 and a predetermined amount (500 ml or 1,000 ml) is put into the barb tank 31 by the controller 40. When it is confirmed that the excess barb 30 has been accommodated, the controller 40 operates the pump 33 (S202) and sends the barb 30 to the barb stocker 34 via the pipe 32. It should be noted that the water level sensor 36 detects whether or not the amount of the storage of the maple 30 has reached 500 milliliters (5 liter line shown in FIG. 1), and has reached 1,000 milliliters (10 liter line shown in FIG. 1). Whether or not is detected by the water level sensor 35 (S203).

  Here, since extraction of 10 liters of white stock 100 is selected, the controller 40 stops the pump 33 when it is detected that the amount of barge 30 stored is 1,000 milliliters (S204: Yes). (S205). The opening / closing of the pinch solenoid 38 is controlled in accordance with the opening / closing timing of the pinch solenoid 25 (S106 and S108 in FIG. 6). That is, 400 to 500 milliliters of white stock 100 per time is discharged from the funnel 22 to the extraction container 26 by the opening and closing operation of the pinch solenoid 25, and accordingly about 25 to 50 milliliters of the barb 30 is supplied from the stocker 34. Thus, the pinch solenoid 38 is opened and closed (S106, S108 in FIG. 6). As a result, a predetermined amount of barb 30 is added and mixed in accordance with the discharge of white stock 100 every time, so that it is stored in a so-called “soup” state in the extraction container 26.

  About 11 liters of soup 300 (a mixture of about 10 liters of white stock 100 and about 1,000 milliliters of maple 30) in the extraction container 26 thus extracted is appropriately poured out from the spout 27. Will be used. In addition, a mixer (not shown) in which the tip of the pipe 21 and the tip of the pipe 37 are connected is provided, and at the same time as the white stock 100 is poured into the extraction container 26 through the mixer, the barb 30 is supplied from the bar stocker 34 to the mixer. 30 may be mixed with the white stock 100.

[Effect of the embodiment]
According to the stock extraction apparatus according to the present embodiment, three nozzles 23a, 23b, and 24 are provided, and one of these nozzles is selected by the three-way switching valve 17, and these are selected by different paths (systems). The white stock 100 is extracted by pouring into the stock material 19 ((1) pouring between the funnel 22 and the filter 20, (2) pouring directly into the stock material 19, and (3) pouring through the shower nozzle 18). Since it did in this way, there exists an effect that the taste of the white stock 100 can be adjusted from the mild flavor without turbidity to the flavor with a deep strawberry.

  In addition, according to the stock extraction apparatus according to the present embodiment, by providing the barb adding mechanism 50, there is an effect that the barb stock 30 can be accurately added to the white stock 100 from the barb stocker 34.

  Furthermore, the filter 20 is formed in a tapered shape that is opened at the upper side and the cross-sectional area gradually decreases toward the lower side, so that the filter 20 is less likely to be clogged, and the extraction operation is performed efficiently. In addition, since there is not much clogging, there is an effect that labor and time for washing are reduced.

  In the above embodiment, the water level sensors 28 and 29 for detecting the amount of hot water supplied in the funnel 22 may be configured to include either one. For example, when only the water level sensor 28 is used, when the hot water reaches the highest level due to the supply of hot water from the outer nozzle 24, the water level sensor 28 detects that and stops the hot water supply by the hot water pump 14. A timer (hardware timer) (not shown) provided in the controller 40 for controlling the opening of the pinch solenoid 25 and providing a predetermined time (time for measuring the time until reaching the lowest water level in advance) from that point in time. (Or by a software timer). When the predetermined time is reached, the pinch solenoid 25 is closed and the above operation is repeated again.

  On the other hand, when only the water level sensor 29 is used, conversely to the above, first, hot water is supplied to the top by supplying hot water from the outer nozzle 24 for a predetermined time. deep). When the predetermined time has elapsed, the hot water supply is stopped and the pinch solenoid 25 is opened. Then, the water level sensor 29 detects that the surface of the hot water has reached the lowest position, the pinch solenoid 25 is closed, and the above operation is repeated again.

  Further, in the above-described embodiment, every time the processes of steps S103 to S111 are performed once in the process of generating the white stock 100 (the process of repeating the processes of steps S103 to S111 about 20 to 25 times). Although the barb 30 is added little by little, it is also possible to add 500 ml or 1,000 ml of barb 30 at a time after producing 5 liters or 10 liters of white stock 100. As a configuration example in this case, for example, the extraction amount of the white stock 100 can be determined based on the number of detections of the water level sensors 28 and 29, the number of on / off times of the hot water pump 15 and the pinch solenoid 25, and the like. This can be realized by determining the amount of white stock 100 stored in the extraction container 26 and supplying the barb 30 corresponding to the amount from the stocker 34.

  As described above, the preferred embodiment of the present invention has been described in detail. However, the present invention is not limited to the specific embodiment, and within the scope of the gist of the present invention described in the claims, Needless to say, various modifications and changes are possible. For example, the dashi raw material 19 has a granular shape of 2 to 3 mm, but may be a larger piece, or conversely, a powder or the like. Further, the amount of white stock 100 extracted per time and the amount of the barb 30 added to the white stock 100 may be appropriately changed according to the desired taste. Furthermore, it is also possible to add and mix a predetermined amount of barb 30 in a state where a predetermined amount of white stock 100 is stored in the extraction container 26 by performing extraction a plurality of times with the stock extraction device 1. In some cases, the addition mechanism 50 may not be provided.

DESCRIPTION OF SYMBOLS 1 Extraction device 2 Control system 10 Water quality adjustment tank 11 Piping 12 Cock 13 Heater 14 Hot water tank 15 Hot water pump 16 Piping 17 Three-way selector valve 18 Shower nozzle 19 Stock material 20 Filter 21 Pipe 22 Funnel 23a Inner nozzle (second nozzle)
23b Inner nozzle (third nozzle)
24 Outer nozzle (first nozzle)
25 Pinch solenoid 26 Extraction vessel 27 Outlet 30 Maple 31 Maple tank 32 Pipe 33 Pump 34 Maple stocker 35 Water level sensor 36 Water level sensor 37 Pipe 38 Pinch solenoid 40 Controller 41 Operation panel 42 Power switch 50 Maple adding mechanism 100 White stock 300 Soup

Claims (9)

In a stock extraction device that pours hot water at a predetermined temperature into the stock and extracts white stock,
The upper side is opened and the filter is formed in a tapered shape in which the cross-sectional area gradually decreases toward the lower side.
A funnel formed to accommodate the filter;
A first nozzle that pours hot water supplied from a hot water tank into the funnel so as not to be poured directly into the soup stock so as to escape from between the filter and the funnel or from the inside to the outside of the filter;
A dashi extraction device characterized by comprising: In the stock extraction apparatus according to claim 1,
Furthermore, a second nozzle for directly pouring the hot water into the soup stock,
A selector valve that selects one or both of the first nozzle and the second nozzle, and supplies hot water from the hot water tank to the selected nozzle;
A dashi extraction device characterized by comprising: In the stock extraction apparatus according to claim 1 or 2,
The dashi extraction device according to claim 1, wherein the filter is formed in a size of 100 to 200 mesh. In the stock extraction apparatus according to any one of claims 1 to 3,
The second nozzle is disposed above the filter and includes a pipe-shaped nozzle that naturally drops hot water and a shower nozzle that pours hot water into a shower. Extraction device. In the stock extraction apparatus according to any one of claims 1 to 4,
Furthermore, a water level sensor for detecting the level of hot water supplied into the funnel,
Control means for controlling the supply of hot water from the hot water tank and the discharge and stop of the extracted white stock from the funnel by detecting the water level in the funnel preset by the water level sensor,
A dashi extraction device characterized by comprising: In the stock extraction apparatus according to any one of claims 1 to 5,
Furthermore, it comprises a maple addition mechanism for adding a maple in accordance with the timing at which white stock is discharged from the funnel,
A maple stocker equipped with a water level sensor that detects that a predetermined amount of maple has been stored;
A maple supply pipe for guiding the maple stored in the maple stocker to the extraction container;
With
The control means controls to add back to the white background by opening and closing a solenoid valve provided in the middle of the return supply pipe in conjunction with the discharge and stop of the white background extracted in the funnel. The dashi extraction device is further provided with a function of In the extraction method to extract white dashi by pouring hot water at a predetermined temperature into the raw material,
A filter formed in a tapered shape with an opening on the upper side and a cross-sectional area gradually decreasing toward the lower side is accommodated in the funnel, and a raw material is put into the filter, and the filter and the funnel The soup stock extraction method is characterized in that white stock is extracted by pouring hot water into the funnel so as not to be poured directly into the stock so as to pass through or from the inside to the outside of the filter. In the stock extraction method according to claim 7,
In addition, the dashi extraction method is characterized in that hot water is directly poured into the dashi raw material in a natural fall and / or shower form from the nozzle. In the stock extraction method according to claim 7 or 8,
The extraction of white dashi is characterized by extracting a required amount of white dashi by repeating the operation of pouring hot water into a predetermined amount of dashi stock, extracting the white dashi and discharging it a plurality of times. .

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