JP2020081236A - Steam pot - Google Patents

Abstract

To provide a steam pot which can surely and easily finish heating of foodstuff at a desired Brix value, thereby allowing for production of a food product with stable quality.SOLUTION: The steam pot comprises: a cooking pot 2 into which a foodstuff is charged; a steam jacket 3 heating the cooking pot 2; steam supply means 4 supplying steam to the steam jacket 3; and control means. The control means monitors a Brix value of the foodstuff in the cooking pot 2, and controls steam supply to the steam jacket 3 in such a manner that the Brix value is changed at a set speed. The control means lowers the set speed at a set timing. Preferably, the control means monitors the Brix value of the foodstuff in the cooking pot 2 on the basis of a detected weight of a weight sensor 8, and changes the Brix value at a set speed, and heats the foodstuff until the Brix value falls within a range between a lower limit Brix value and an upper limit Brix value. The set timing is a timing when the Brix value of the foodstuff becomes equal to or greater than a set Brix value, and the set Brix value is set to be equal to or smaller than the lower limit Brix value.SELECTED DRAWING: Figure 1

Description

The present invention relates to a steam pot that heats foodstuffs using a steam jacket.

A food heating and simmering device disclosed in Patent Document 1 below includes a mixing and stirring device (8), and a semiconductor strain is added to an installation leg (10) of a heating pot (2) for heating and saturating food materials and moisture. A micro cell (91) of a weight sensor by a meter is attached, and the weight of food in the cooking process is measured, recorded and displayed by the process controller (9) by the detection signal of the micro cell, and the water content of the food is calculated. The auto-cooking operation is performed such that the simmering step is controlled, and when the moisture content reaches a predetermined value, an end signal is output and the simmering step is completed.

Further, the food heating and simmering device disclosed in Patent Document 2 below detects the sugar content of the food in the mixing heating pot (1) by a sugar content sensor (14), and uses a control signal from the sugar content meter (15). The cooking process of the food is controlled, and the automatic cooking operation is performed so that the cooking process is completed at the set sugar content.

Furthermore, the cooking device disclosed in Patent Document 3 below includes a cooking container (1) for charging food by cooking and a heating means (3, 5) for heating at least the bottom of the cooking container. A weight detection means (9) for supporting at least the cooking container and detecting the total weight on the cooking container side, and a weight change for achieving the cooking purpose without causing the food material put into the cooking container to be charred. A weight change storage means (11) that stores in advance as a reference value, and a drive control means (11) that drives and controls the heating means based on the change in the total weight detected by the weight detection means and the reference value. Prepare

JP-A-7-213236 (claims, paragraph [0015], FIG. 1) JP-A-7-107924 (claims, paragraph [0010], FIG. 1) JP, 2001-286396, A (claim, paragraph [0016], [0027], [0041]-[0045], Drawing 1-Drawing 2).

FIG. 7 is a table showing the relationship between Brix value (sugar content) and weight change. Here, an example is shown in which a Brix value is boiled down from 10% to 25% for a mixture of 90 kg of water and 10 kg of sugar (total 100 kg, initial Brix value 10%). Then, the change amount and the integrated amount of the evaporated water amount required to increase the Brix value by 1%, the remaining water amount, and the change of the total amount are shown. For example, to increase the Brix value from 10% to 11%, 9.1 kg of water may be evaporated to a total weight of 90.9 kg (sugar 10 kg/Brix value 11%×100).

As is clear from this figure, the amount of evaporated water required to raise the Brix value by 1% is not always constant. For example, to elevate the Brix value from 10% to 11% requires 9.1 kg of water evaporation, but to raise the Brix value from 24% to 25%, 1.7 kg of water evaporation is sufficient. .. That is, the higher the Brix value, the smaller the amount of change in the amount of evaporated water.

However, the related art does not consider such a relationship between the Brix value and the weight. In the first place, in the related art, food materials are heated until a predetermined weight (moisture content rate) is reached (Patent Document 1), or food is heated until a predetermined Brix value is obtained (Patent Document 2), and cooking is performed. Heating on the way is not controlled. Therefore, if the food material is heated with a constant heating power, the Brix value may rapidly increase as cooking progresses, which may cause burning. That is, although the sugar content has increased and the water content in the food material has decreased, there is a risk that charring will occur if the heating power is not reduced. In addition, depending on the food material, if the Brix value is increased at once, there is a possibility that the finish may not be good due to a sudden change in osmotic pressure or insufficient penetration of sugar. Even if the heating power is changed on the way, it is difficult to change the timing, and it is not possible to easily cope with the change in the amount of preparation (initial weight of food).

On the other hand, in the invention described in Patent Document 3, in order to prevent burning of food materials, a reference line for weight change is set in advance, and heating control is performed so as to change the weight along the reference line, but the Brix value is taken into consideration. Not what I did. That is, the weight is changed at the set speed, and the reference line of the weight change is not set in consideration of the Brix value. Further, when the amount of preparation changes, a reference line corresponding to the change is required, and it is not possible to control the concentration of sugar in food materials.

In consideration of such circumstances, the applicant proposed a steam kettle that monitors the Brix value of the food material and controls the steam supply to the steam jacket so as to change the Brix value at a set speed. Has been completed (Japanese Patent Application No. 2017-101295). According to the invention of the prior application, by monitoring and controlling the Brix value, it is possible to prevent burning of the food material, control the concentration of sugar, and manufacture a food product of a desired quality. Further, it is possible to easily cope with a change in the charged amount.

On the other hand, in order to obtain higher quality food, there are the following problems. That is, especially at the end of cooking, the Brix value rises with a relatively small amount of evaporated water. Therefore, easy and reliable monitoring of the Brix value is desired so that heating can be ended at the desired Brix value without overcooking. Be done.

In addition, when the initial Brix value at the start of operation is calculated based on the standard water content and sugar content of each food from the type and input amount of the food, and heating to the target Brix value is performed based on the weight change, There may be a difference from the actual Brix value (Brix value measured by a Brix meter). That is, since the water content and the like differ slightly depending on the actual food, even if the Brix value is monitored based on the weight based on the initial Brix value based on the type of food and the input amount, the difference between the actual Brix value and May occur. In order to prevent this, at the end of cooking, the actual Brix value is monitored using the Brix meter attached (or a separate body) to the steam pot, and even if heating is terminated based on the actual Brix value, the Brix value If the rate of change of is constant from the start of cooking, it may be difficult to set the end timing of heating, and there is room for improvement in quality stability.

Therefore, the problem to be solved by the present invention is to provide a steam kettle capable of easily and surely ending heating at a desired Brix value to produce a food of stable quality.

The present invention has been made to solve the above-mentioned problems, and the invention according to claim 1 is to provide a cooking pot into which food is put, a steam jacket for heating the cooking pot, and food in the cooking pot. And a control means for controlling the steam supply to the steam jacket so as to change the Brix value at a set speed, and the control means lowers the set speed at a set timing. It is a steam pot.

According to the invention described in claim 1, the food can be heated so that the Brix value of the food in the cooking pot is monitored and the Brix value is changed at the set speed. By monitoring and controlling the Brix value, it is possible to prevent charring of food materials, control the concentration of sugar, and manufacture food of desired quality. Further, it is possible to easily cope with a change in the charged amount. Further, by lowering the rising speed of the Brix value at the set timing, it becomes easy to monitor the Brix value at the end of cooking. As a result, it is possible to easily and surely end the heating at the desired Brix value and to manufacture a food product of stable quality. At that time, since heating can be performed relatively strongly and quickly until the set timing, it is possible to prevent the cooking time from becoming long.

The invention according to claim 2 is provided with a weight sensor for detecting the weight of the food in the cooking pot, and monitoring the Brix value of the food in the cooking pot based on the weight detected by the weight sensor to determine the Brix value. While controlling the steam supply to the steam jacket so as to change at a set speed, the food is heated until it enters the range of “lower limit Brix value to upper limit Brix value” that is the range including the target Brix value, and the setting timing is The steam boiler according to claim 1, wherein the Brix value of the food material is set to a timing when the Brix value is equal to or higher than the set Brix value, and the set Brix value is set to be equal to or lower than the lower limit Brix value.

According to the second aspect of the present invention, the food can be heated so that the Brix value is monitored based on the weight of the food and the Brix value is changed at the set speed. By using the weight sensor, it becomes possible to perform heating control in consideration of the Brix value with a simple configuration. In addition, the food is heated until it falls within the range of “lower limit Brix value to upper limit Brix value”, but by lowering the rising speed of the Brix value before entering this target range, heating can be easily and reliably completed within the target range. As a result, a stable quality food can be produced.

In the invention according to claim 3, the set Brix value is set to a Brix value lower by a predetermined value than the target Brix value, and the predetermined value is a value within 5 times the "upper limit Brix value-lower limit Brix value". The steam pot according to claim 2, wherein the steam pot is set.

According to the third aspect of the present invention, the cooking time can be prevented from becoming long by suppressing the timing of lowering the rising speed of the Brix value within a predetermined range with respect to the target Brix value.

The invention according to claim 4 is characterized in that at the set timing, the set speed is reduced to 1/2 to 1/10 of the speed that has been set until then, in the steam kettle according to claim 2 or 3. is there.

According to the invention described in claim 4, by lowering the rising speed of the Brix value to a speed of 1/2 to 1/10 at the set timing, the heating can be easily and surely finished at the desired Brix value and the stability can be improved. It is possible to produce food of the desired quality.

The invention according to claim 5 is the steam kettle according to any one of claims 2 to 4, characterized in that heating of the food is ended or extended based on detection information of the Brix value by the Brix meter. ..

According to the invention of claim 5, while monitoring the Brix value based on the weight of the food and heating the food to the target range, the Brix meter can monitor the actual Brix value to finish or extend the heating of the food. .. Since the heating can be terminated based on the actual Brix value, it is possible to manufacture a food product with more stable quality.

According to a sixth aspect of the present invention, the Brix value and the water content at the start of the operation are set based on the food material and the input amount to be put into the cooking pot, and the capacity of the food material is based on the weight detected by the weight sensor. The heat transfer area from the steam jacket to the foodstuffs due to the change is monitored, and based on the heat transfer area and the evaporation rate, which is the change in the amount of water necessary for changing the Brix value at the set speed, the steam jacket The steam kettle according to any one of claims 2 to 5, wherein the steam pressure in the inside is adjusted to reduce the set speed at the set timing.

According to the invention as set forth in claim 6, the Brix value at the start of operation is based on the food material (when water is also supplied, the water is also a kind of food material) and the amount of food to be put into the cooking pot. The water content is set. Then, the food material can be heated by adjusting the evaporation rate from the food material so that the amount of water required to change the Brix value at the set speed is changed. At that time, control can be performed in consideration of the heat transfer area from the steam jacket to the food due to the change in the capacity of the food. That is, when it is desired to heat the foodstuff in the heat transfer area and at the desired evaporation rate, the foodstuff can be heated while adjusting the vapor pressure in the steam jacket.

According to a seventh aspect of the present invention, the steam feeding to the steam jacket is controlled based on the weight detected by the weight sensor so that the steam is heated from the initial Brix value to the target Brix value at a set speed. Based on the weight detected by the weight sensor, at least the initial Brix value is reset when the food is additionally charged, and the content is reset so that the food is heated from the initial Brix value to the target Brix value at the set speed. The steam boiler according to any one of claims 2 to 6, wherein steam supply to the steam jacket is controlled.

According to the invention described in claim 7, even if the food material is additionally charged during heating, at least the initial Brix value can be reset and heating can be performed from the initial Brix value to the target Brix value at the set speed.

In the invention according to claim 8, the setting timing is a timing when the heating time of the food material is equal to or longer than a set time, instead of a timing when the Brix value of the food material is equal to or more than the set Brix value. It is the steam pot according to any one of claims 2 to 7.

According to the invention described in claim 8, as the timing for lowering the rising speed of the Brix value, not the Brix value but the heating time of the food material can be used for control.

Further, the invention according to claim 9 comprises an article temperature sensor for detecting the temperature of the food in the cooking pot, and the Brix value is changed at a set speed after the temperature detected by the article temperature sensor reaches a set temperature. Steam supply to the said steam jacket is controlled so that it may be made, The steam pot of any one of Claims 1-8 characterized by the above-mentioned.

According to the invention described in claim 9, it is possible to switch to the control for changing the Brix value at the set speed after the detected temperature of the article temperature sensor reaches the set temperature. As a result, it is possible to switch the control to change the Brix value at the set speed after the evaporation of the food material is started.

According to the steam cooker of the present invention, it is possible to easily and surely finish heating at a desired Brix value, and to manufacture a food of stable quality.

It is the schematic which shows the steam pot of one Example of this invention. It is a flowchart which shows an example of the operation content of the steam oven of FIG. It is a figure which shows an example of the setting screen of an initial Brix value. It is a graph which shows a state after the article temperature reaches the control transition temperature. 6 is a table showing a relationship between a heat transfer area and an evaporation rate, and a pressure in a steam jacket. It is a graph which shows the relationship between the Brix value and the elapsed time at the end of cooking. It is a table which shows the relationship between a Brix value and a weight change. It is a graph which shows the state which heated foodstuffs, without adjusting vapor pressure to a target Brix value.

Specific embodiments of the present invention will be described in detail with reference to the drawings.
Hereinafter, the prerequisite technique of the steam kettle 1 according to one embodiment of the present invention will be described first, and then the improvements made by the present invention will be described.

FIG. 1 is a schematic diagram showing a steam pot 1 according to an embodiment of the present invention.
The steam pot 1 of the present embodiment includes a cooking pot 2 into which foodstuffs are charged, a steam jacket 3 for heating the cooking pot 2, a steam supply unit 4 for the steam jacket 3, and a drain discharge unit for the steam jacket 3. 5, a pressure sensor 6 for detecting the pressure in the steam jacket 3, an article temperature sensor 7 for detecting the temperature of the food in the cooking pot 2, and a weight sensor 8 for detecting the weight of the food in the cooking pot 2. Control means (not shown) for controlling the steam supply means 4 and the like based on the detection signals of these sensors 6 to 8 are provided.

The cooking pot 2 is a bottomed hollow container that opens upward. In the illustrated example, the cooking pot 2 has a bottomed cylindrical shape with an upward opening, and the bottom wall is formed to bulge downward in a substantially hemispherical shape. However, the cooking pot 2 is not limited to the illustrated example, and has, for example, a substantially horizontal cylindrical shape that is arranged along the axis in the left-right direction, and its left and right ends are end walls that bulge outward in the left-right direction in an arc shape. A configuration may be adopted in which a hopper that is closed and that opens upward is provided on the upper portion of the peripheral side wall excluding both left and right ends.

The steam jacket 3 heats the inside of the cooking pot 2 by being supplied with steam. In this embodiment, the steam jacket 3 is provided in the lower half of the cooking pot 2. Specifically, the cooking pot 2 has a double-walled structure in the lower half thereof, and the space between the inner and outer walls serves as the steam jacket 3.

The steam supply means 4 supplies steam into the steam jacket 3. Specifically, the steam supply means 4 is provided with a steam supply passage 9 to the steam jacket 3, and the steam supply passage 9 is provided with a pressure reducing valve 10, a steam supply opening/closing valve 11 and a supply steam in order toward the steam jacket 3. A steam adjusting valve 12 is provided. The pressure reducing valve 10 maintains the steam pressure on the secondary side (that is, the steam jacket 3 side) at a predetermined pressure. Below this predetermined pressure, the pressure in the steam jacket 3 is adjusted. The steam supply on-off valve 11 is composed of an electromagnetic valve whose opening and closing can be switched, and switches whether steam is supplied to the steam jacket 3. The steam supply adjusting valve 12 is composed of an electric valve (for example, a proportional valve) whose opening degree can be adjusted, and adjusts the steam supply amount to the steam jacket 3.

Therefore, in order to perform steam supply to the steam jacket 3, the steam supply opening/closing valve 11 and the steam supply adjusting valve 12 may be opened. At that time, the pressure in the steam jacket 3 can be adjusted by adjusting the opening degree of the steam supply adjusting valve 12. On the other hand, in order to stop the steam supply to the steam jacket 3, the steam supply opening/closing valve 11 and the steam supply adjusting valve 12 may be closed. However, it is not always necessary to install both of the steam supply on-off valve 11 and the steam supply adjustment valve 12, and the installation of the steam supply on-off valve 11 can be omitted in particular.

The drain discharge means 5 discharges the condensed water (drain) of the steam supplied into the steam jacket 3 to the outside. Specifically, the drain discharge means 5 includes a drain discharge path 13 from the lower portion of the steam jacket 3, and a steam trap 14 is provided in the drain discharge path 13.

Although not shown, typically, the cooking pot 2 with the steam jacket 3 is supported at its left and right ends by the support legs provided on the left and right sides of the pedestal in a state of floating from the pedestal. Specifically, shaft portions are provided at both left and right ends of the cooking pot 2 so as to project outward in the left-right direction, and the shaft portions are rotatably held by the support legs. Then, the cooking pot 2 can be tilted about the shaft portion by a set angle by a tilting mechanism. By tilting the opening of the cooking pot 2 forward when the food is put into or discharged from the cooking pot 2, it is possible to easily work.

The pressure sensor 6 detects the pressure inside the steam jacket 3. In the illustrated example, the pressure sensor 6 is provided in the steam supply passage 9 on the downstream side of the steam supply adjusting valve 12, but may be provided in the steam jacket 3.

The product temperature sensor 7 detects the temperature of the food material in the cooking pot 2. Since the capacity of foodstuffs decreases with heating, the product temperature sensor 7 is provided at a position where the temperature can be detected regardless of changes in the capacity of foodstuffs.

The weight sensor 8 detects the weight of the food in the cooking pot 2. The weight sensor 8 is typically configured with a load cell, and is provided on the support leg of the cooking pot 2, for example. In that case, the weight detected by the weight sensor 8 includes the weight of the cooking pot 2 with the steam jacket 3 (further, the weight of the supporting leg), but by setting these weights in the controller in advance, It is possible to detect the net food material weight less the weight of the cooking pot 2 and the like.

The control means is a controller (not shown) that controls the respective means and the like based on the detection signals of the respective sensors 6 to 8. Specifically, in addition to the steam supply on-off valve 11, the steam supply adjusting valve 12, the pressure sensor 6, the product temperature sensor 7, the weight sensor 8 and the like are connected to the controller. Then, as described below, the controller heats the food in the cooking pot 2 according to a predetermined procedure (program).

In the steam pot 1 of the present embodiment, the food is heated by the steam supply means 4 while the food is put in the cooking pot 2. At that time, the controller monitors the Brix value of the food in the cooking pot 2 and controls the steam supply to the steam jacket 3 so as to change the Brix value at the set speed. Particularly, in the present embodiment, the Brix value of the food material in the cooking pot 2 is monitored based on the weight detected by the weight sensor 8 and the steam supply to the steam jacket 3 is controlled so that the Brix value is changed at a set speed. However, since the evaporation of water from the food material is a prerequisite for the increase of the Brix value, the timing at which the evaporation of water from the food material starts is monitored by the product temperature sensor 7, and the detected temperature of the product temperature sensor 7 is set to the set temperature (control It is preferable to control the steam supply to the steam jacket 3 so that the Brix value is changed at a set speed after the transition temperature). Hereinafter, it will be described more specifically.

FIG. 2 is a flowchart showing an example of the operation contents of the steam kettle 1 of FIG. 1, and shows a prerequisite technique before the improvement according to the present invention.
Prior to the start of operation, the ingredients to be heated are put into the cooking pot 2. The total weight of the introduced foodstuffs can be detected by the weight sensor 8. At that time, as described above, the controller can grasp the net food material weight excluding the weight of the cooking pot 2 and the like. When water is also added to the cooking pot 2, the water is also treated as a kind of food.

A setting device (not shown) such as a touch panel is also connected to the controller. Then, using this setting device, the initial Brix value before heating, the target Brix value after heating, and the target rate of change of Brix value (Brix value/min) are set in the controller (step S1). The target change speed of the Brix value may be simply referred to as a set speed.

The unit of the changing speed of the Brix value is Brix value/min for convenience of description, but the unit is not limited to this and may be, for example, Brix value/10 min or Brix value/15 min. The target rate of change of the Brix value and/or the target Brix value varies depending on the actual food material, formulation, and the like, and therefore an optimum value obtained by performing a test in advance is usually used.

FIG. 3 is a diagram illustrating an example of an initial Brix value setting screen. As shown in this figure, at least the information necessary to calculate the initial Brix value is set by the setter prior to the start of operation. In the present embodiment, the material name, blending amount, water amount, lipid amount, and sugar amount are set for each food item to be put into the cooking pot 2. In the illustrated example, 165 kg of soft flour, 100 kg of sugar, 3 kg of salt, and 50 kg of water are added as food materials. For the soft flour, 23.1 kg of water, 2.805 kg of lipid, and 125.235 kg of sugar are included, and for sugar, It is shown that the sugar content is 100 kg and the water content is 50 kg. It should be noted that the sugars referred to here include those other than sucrose. In other words, carbohydrates are those obtained by removing dietary fiber from carbohydrates, and are sugars + polysaccharides of three or more monosaccharides + sugar alcohols + other.

How much water, lipids, sugars, etc. are contained per unit weight for each food material can be known from, for example, the Japanese Food Standard Ingredient Table. Of course, the values shown in this table are slightly different from the actual foods, which affects the finish of heating, but by adjusting the target rate of change of the Brix value by a test using the actual foods, etc. Cooking is possible. Further, as will be described later, not only the Brix value is monitored based on the weight but also the actual Brix value is monitored by the Brix meter, so that the desired Brix value can be surely cooked.

When setting the amounts of water, lipids, sugars, etc. in addition to the blending amount for each foodstuff, the amount of each ingredient is automatically calculated by setting the foodstuff name and blending amount. Is good. In that case, a database is provided in which the food materials (food material name or type code) and their component amounts (each proportion of water, lipid, sugar, etc., or each content per unit weight) are associated and stored. Then, when the foodstuff and the blending amount are set by the setting device, the controller searches the database for the foodstuff, acquires the ingredient amount of the relevant foodstuff, and considers the input amount of the foodstuff, The weight of each component will be calculated.

In any case, the blending amount, the amount of water, the lipid, the sugar, and the like are set in the controller for each food, and the controller calculates the initial Brix value by a known method based on the information. To do. In addition, as described above, the target Brix value to be reached by heating and the target change rate of the Brix value during heating are set in the controller.

However, as for the initial Brix value, in some cases, the relationship between the type of food (or individual foodstuff, the same applies below) and the Brix value is registered in advance, and the initial Brix value is set based on the type of food. Good. Alternatively, the initial Brix value (further Brix value during operation) may be a measurement of the Brix value of the food to be cooked by a Brix meter such as a refractometer. In this case, the measured Brix value indicates the concentration of soluble solids such as sugars, proteins, salts and acids in foods that are soluble in water.

In this way, after the ingredients are put into the cooking pot 2 and various settings are made, the start button is pressed to give an instruction to start the operation (S2 in FIG. 2). As a result, the controller starts steam supply into the steam jacket 3 by opening the steam supply opening/closing valve 11 and the steam supply adjusting valve 12. Here, first, the steam supply adjusting valve 12 is set to a predetermined opening (S3), and the food is heated until the product temperature reaches a predetermined control transition temperature (S4). The control transition temperature is typically set to a temperature at which water is evaporated from the food material, in other words, a temperature at which the food material is boiled (about 100° C.).

FIG. 4 is a graph showing the state after the product temperature reaches the control transition temperature, where the horizontal axis represents time (min), the left vertical axis represents the Brix value (%), and the right vertical axis represents the amount of evaporated water (kg/min). ) Is shown. The target Brix value is indicated by a horizontal line a, and the change status of the Brix value when the constant Brix value is constantly changed from the initial Brix value to the target Brix value at a set speed (Brix value/min) is indicated by an upward-sloping diagonal line b, and the unit time is changed. The amount of evaporated water (kg/min) from the per food material is shown by a bar graph.

Note that, in FIG. 4, the bar graph showing the amount of evaporated water is initially constant and flat. The reason is that the heat transfer area from the steam jacket 3 to the food material is limited, and the amount of evaporated water is also limited. In other words, even if the steam supply adjusting valve 12 is fully opened, there is a limit to the amount of water that can be evaporated from the food in the cooking pot 2 within a unit time, and that state will be maintained for a while after the start of heating. .. More specifically, in the early stage when the amount of evaporated water is leveled off at a constant value, the heating capacity of the steam tank 1 is limited, and the Brix value rises slightly below the target change rate, but thereafter the target Brix value increases. Controlled along with changes in value. In this way, even if the heating capacity is insufficient (evaporation amount is insufficient) at the initial stage of heating, the influence thereof can be minimized and extension of the heating time can be prevented.

Now, after the product temperature reaches the control transition temperature, the food material is heated so as to follow the change in the Brix value shown by the slanting line “b” in FIG. As described above, the Brix value and the water content at the start of the operation can be known based on the food material and the amount added to the cooking pot 2. Therefore, the controller determines the water content required to change the Brix value at the set speed. The evaporation rate from the food material may be adjusted by controlling the steam supply to the steam jacket 3 based on the weight detected by the weight sensor 8 so that the amount changes. In this embodiment, the control is performed as follows.

The controller calculates and monitors the Brix value of the food material after a predetermined time has elapsed from the weight change of the food material, based on the weight of the food material and the initial Brix value. Therefore, first, the weight of the food material is detected by the weight sensor 8 (S5 in FIG. 2). In addition, the controller estimates the heat transfer area from the steam jacket 3 to the food material from the weight detected by the weight sensor 8 (S6). That is, the food material decreases in volume as it is heated, but the heat transfer area from the steam jacket 3 to the food material changes accordingly, so the heat transfer area at the present time is obtained.

Here, the heat transfer area from the steam jacket 3 to the foodstuff can also be referred to as a contact area between the foodstuff and the steam jacket 3 (a part of the inner surface of the cooking pot 2 where the steam jacket 3 is formed). Since the food material is mainly a liquid or a kneaded product, there is a certain relationship between the weight of the food material and the heat transfer area, and the heat transfer area can be determined from the weight of the food material. It should be noted that even in the inner surface of the cooking pot 2 where the steam jacket 3 is not formed (mainly in the substantially upper half of the cooking pot 2), the heat transfer from the steam jacket 3 acts as a heating surface to some extent, and If the weight of the food can come into contact with the food, the heat transfer area may be calculated in consideration of the weight.

In addition to such calculation of the heat transfer area, the controller weights the change in the Brix value to be increased within a predetermined time (for example, 1 min in the future) so as to follow the change in the Brix value indicated by the diagonal line b in FIG. Convert to change. That is, the target rate of change of Brix value (Brix value/min) is converted to the evaporation rate (kg/min). Here, the current Brix value is calculated from the input food material weight and the measured food material weight (S7), and the evaporation rate (kg/min) corresponding to the target change speed of the Brix value is calculated (S8). ). That is, for example, as shown in FIG. 7, the amount of evaporated water (change amount) required to change the Brix value from one value to another value can be calculated, so that the controller changes the target change of the Brix value. The rate can be converted to an evaporation rate.

In this way, the contact area between the food material and the steam jacket 3 and the evaporation rate required to increase the Brix value to a predetermined value within a predetermined time period in the future can be known. In this way, the steam pressure in the steam jacket 3 is obtained (S9).

FIG. 5 is a table showing the relationship between the heat transfer area and the evaporation rate and the internal pressure of the steam jacket 3. As a specific example, when the heat transfer area is S3 (for example, 0.70 m ² ) and the required evaporation rate is V32 (for example, 0.76 kg/min), the pressure in the steam jacket 3 is P2 (for example, 0. 22 MPa). Alternatively, when the heat transfer area is S2 and the required evaporation rate is V21, the pressure in the steam jacket 3 may be set to P1.

Information such as that shown in FIG. 5 is registered in advance as a table (or mathematical expression) in the controller, so the controller identifies the vapor pressure from the heat transfer area and the evaporation rate by referring to the information. be able to. Therefore, the controller adjusts the opening of the steam adjustment valve 12 based on the pressure detected by the pressure sensor 6 until the predetermined time elapses, and the pressure in the steam jacket 3 is set to the set pressure (calculated based on FIG. 5). The pressure inside the steam jacket 3) is adjusted (S10, S11).

After that, the controller detects the weight of the food material by the weight sensor 8 and repeats the above-described operations (S5 to S13) until the target Brix value (in other words, the weight corresponding to the target Brix value) is reached. However, if the target Brix value is not reached and the weight detection in S12 requires the weight detection in S5 at the timing when there is no substantial weight change, the detection value in S12 may be the detection value in S5. Then, when the target Brix value is reached, the steam supply adjusting valve 12 is fully closed and the heating of the food material is completed (S14). It should be noted that the monitoring of whether or not the target Brix value has been reached may be performed during the heating of the foodstuff, constantly or at a predetermined cycle, and in that case, when the target Brix value is reached, the steam adjustment valve 12 is closed. And finish heating the ingredients.

According to the steam cooker 1 of the present embodiment, the food can be heated so that the Brix value of the food in the cooking kettle 2 is monitored and the Brix value is changed at the set speed. By monitoring and controlling the Brix value, the evaporation rate can be adjusted to prevent burning of the food material, and the concentration of sugar can be controlled to produce a food product of a desired quality. Further, it is possible to easily cope with a change in the charged amount.

By the way, if the food is heated without adjusting the vapor pressure (that is, the heating amount) to the target Brix value, the result is as shown in FIG. That is, FIG. 8 is a graph showing a case where the food material is heated while the pressure in the steam jacket 3 is kept constant, and the way of viewing the graph is the same as that in FIG. 4 described above. As shown in this figure, if the food is heated without adjusting the vapor pressure and the water content of the food material evaporates and the concentration progresses, the Brix value (curve b') rises sharply, causing quality deterioration and burning. .. However, according to the steam kettle 1 of the present embodiment, as shown in FIG. 4, it is possible to prevent quality deterioration and burning by changing the actual Brix value along the target Brix value (shaded line b). You can

On the other hand, even if the food material is heated so as to reduce the weight at the set speed, the Brix value does not decrease at the set speed, as is clear from the relationship between the Brix value and the weight shown in FIG. 7. Further, even if a reference line for weight change is set in advance and heating is performed along the reference line, the same applies if the reference line does not take the Brix value into consideration. Also, when changing the weight at the set speed, the reference line differs depending on the charging amount (initial amount of foodstuffs), so a reference line is required every time the charging amount changes, and it is easy to respond to changes in the charging amount. I can't. However, according to the steam kettle 1 of the present embodiment, by controlling based on the Brix value, it is possible to cook with the same finish every time regardless of the change in the preparation amount (that is, even when the preparation amount changes). Further, since the finished quality can be maintained as desired, it is possible to prevent the food material from being burnt, and to control the concentration of sugar to produce a food product of a desired quality.

Based on the contents described above as a prerequisite technique, the steam kettle 1 according to one embodiment of the present invention is improved to the contents described below.

FIG. 6 is a graph showing the relationship between the Brix value and the elapsed time t in the final stage of cooking, in which the horizontal axis shows the time t (min) and the vertical axis shows the Brix value (%), with a part omitted. ing. In the graph, the slanted line x shows the case where the rising speed of the Brix value is not changed, and the slanted line y shows the case where the rising speed of the Brix value is decreased at the set timing.

In either case, the heating termination condition is the time when the Brix value reaches the target Brix value B0. Actually, however, the time is when the Brix value enters the target range (BL to BH) having a certain width. Good. Specifically, the controller is set so that the heating of the food is ended in the range of “lower limit Brix value BL to upper limit Brix value BH” which is the range including the target Brix value B0. For example, the target range (BL to BH) is set as a target Brix value of 69%±1%. In this case, the lower limit Brix value BL is 68%, the upper limit Brix value BH is 70%, and heating should be completed within the Brix value range of 68 to 70%.

As described above, in the steam pot 1 of the present embodiment, the Brix value of the food material is monitored, and the steam supply to the steam jacket 3 is controlled so as to change the Brix value at the set speed. In this control, as indicated by the diagonal line x in FIG. 6, if the rising speed of the Brix value is constant from the beginning to the end, the time during which the Brix value is in the target range (BL to BH) is t1. On the other hand, when the set speed is decreased at the set timing (that is, the rising speed of the Brix value is decreased) as indicated by the hatched y in the figure, the time during which the Brix value is within the target range (BL to BH) becomes t2, and the t1 Can be secured longer than. Therefore, the Brix value is kept within the target range (BL to BH) and the heating is easily finished, and accordingly, food with stable quality can be manufactured.

Regarding the diagonal line y in FIG. 6, the rising speed of Brix is X [%/min] below the set Brix value, and Y [%/min] above the set Brix value, and there is a relationship of Y<X (X , Y is a positive number). On the other hand, regarding the shaded line x, the rising speed of the Brix value is X [%/min] regardless of before and after the set Brix value.

Basically, when the Brix value monitored based on the weight sensor 8 enters the target range (BL to BH), the controller closes the steam adjustment valve 12 and the like to end the heating, but as described later, the predetermined value is set. The heating may be terminated based on the pressing of the stop button of. By ending the heating at the stage where the rising rate of the Brix value is reduced, the influence of preheating after the heating is also suppressed.

The timing of lowering the set speed is typically the timing when the Brix value of the food material becomes equal to or higher than the set Brix value BS. The set Brix value BS is preferably set to be equal to or lower than the lower limit Brix value BL. By lowering the rising speed of the Brix value before entering the target range (BL to BH), it is possible to easily and surely finish the heating in the target range (BL to BH), and to manufacture food of stable quality. ..

The set Brix value BS is set to a Brix value lower by a predetermined value than the target Brix value B0, and the predetermined value is set to a value within 5 times the “upper limit Brix value BH−lower limit Brix value BL”. Is preferred. It is possible to prevent the cooking time from becoming long by suppressing the timing of lowering the rising speed of the Brix value within a predetermined range with respect to the target Brix value B0.

How much the set speed is lowered at the set timing is set according to the food material, the required quality level, etc., but it is usually preferable to reduce the speed to 1/2 to 1/10. That is, the rising speed Y of the Brix value after the setting timing is set to 1/2 to 1/10 of the rising speed X of the Brix value immediately before the setting timing. By reducing the speed to at least half, a time (time t2 in FIG. 6) for entering the target range (BL to BH) is secured, and heating is easily and reliably performed with the Brix value within the target range (BL to BH). Can be finished. On the other hand, by securing at least one-tenth of the speed, it is possible to prevent the inconvenience (the inconvenience that the cooking time becomes long) due to the decrease rate of the Brix value increasing too much.

By the way, the Brix value of the foodstuff is monitored based on the weight detected by the weight sensor 8, and the steam jacket 3 is steamed so that the Brix value is changed at a set speed (and a set speed changed according to the cooking stage). While the food is heated until the Brix value falls within the target range (BL to BH) while controlling the above, the Brix value may be monitored by a Brix meter and controlled based on the detection information of the Brix value. In this case, the Brix meter may be separate from the steam pot 1 (not connected to the controller) or may be attached to the steam pot (connected to the controller).

For example, using a handy type Brix meter, an operator appropriately collects a small amount of food in the cooking pot 2 and monitors the actual Brix value (Brix value by the Brix meter). In particular, the actual Brix value is regularly monitored by the Brix meter at the end of cooking (for example, after reducing the set speed at the set timing BS). Then, when the Brix value falls within the target range (BL to BH), it is preferable to end the heating. That is, the steam pot 1 changes the Brix value based on the weight at the set speed, but the end of the heating is commanded based on the detection information of the Brix value by the Brix meter.

As described above, in the steam kettle 1 of the present embodiment, basically, the initial Brix value at the start of operation is determined based on the standard water content and sugar mass of each food material from the type and input amount of the food material. It is calculated and heated to the target Brix value B0 (target range BL to BH) based on the weight change. However, in this case, the Brix value used for the heating control may differ from the actual Brix value (the Brix value measured by the Brix meter). That is, since the water content and the like differ slightly depending on the actual food, even if the Brix value is monitored based on the weight based on the initial Brix value based on the type of food and the input amount, the difference between the actual Brix value and May occur. However, by monitoring the actual Brix value using a Brix meter at the end of cooking and terminating the heating based on the actual Brix value, it is possible to produce food of the desired quality. In addition, since the rising speed of the Brix value is reduced at the end of cooking, it is possible to easily monitor the actual Brix value and ensure the quality stability.

In order to end the heating at the Brix value within the target range based on the detection information of the Brix value by the Brix meter, the present embodiment is configured as follows. That is, the controller is connected to a setting device that receives an instruction to finish or extend the heating of the food. As the setting device, for example, a touch panel or a push button (end button, extension button) can be used. Therefore, the worker may appropriately measure the Brix value using the Brix meter in the final stage of cooking, and if the Brix value is within the target range (BL to BH), the end button may be pressed to end the heating. When the end button is pressed, the controller closes the steam supply adjusting valve 12 and the like to end the heating.

Further, when the Brix value based on the weight falls within the target range (BL to BH), if the current Brix value (Brix value based on the weight) is displayed on the touch panel or the like when the heating is set to end. The operator can know whether or not the end of heating is approaching. In this case, the Brix value measured by the Brix meter may be lower than the displayed Brix value, and the heating may be terminated by giving priority to the Brix value measured by the Brix meter. In that case, if the extension button is pressed, the heating does not end even if the Brix value based on the weight falls within the target range (BL to BH). Then, when the Brix value measured by the Brix meter falls within the target range (BL to BH) and the operator presses the stop button, the heating is terminated.

In order to notify the operator that it is the end of cooking, the following configuration may be adopted. That is, it is preferable to monitor the Brix value of the food material in the cooking pot 2 based on the weight detected by the weight sensor, and to notify when the Brix value becomes equal to or more than the predetermined Brix value. For example, when “target Brix value 69%±1%” is set as the target range (BL to BH), the green lamp is turned on when the Brix value based on the weight becomes 68% or more which is the lower limit Brix value BL. The buzzer may be sounded for a predetermined time. After that, when the Brix value based on the weight becomes 70% or more, which is the upper limit Brix value BH, the red lamp may be turned on or the buzzer may be continuously turned on to warn of overcooking. In addition, the operator may be similarly notified at the timing of decreasing the set speed (above the set Brix value BS).

When the extension button is pressed, it is preferable to set the heating for a predetermined time even if the Brix value based on the weight exceeds the upper limit Brix value BH (or the target Brix value B0). Further, in the extension heating by the extension button, the rising speed of the Brix value may be further reduced.

On the other hand, the Brix meter may be provided in the steam pot 1 itself. That is, a Brix meter is connected to the controller, and the Brix meter can automatically detect the Brix value of the food material in the cooking pot 2. In that case, the Brix value of the foodstuff is monitored based on the weight detected by the weight sensor 8, and the steam jacket 3 is supplied so as to change the Brix value at a set speed (and a set speed that is changed according to the cooking stage). While controlling the steaming, the food is being heated until the Brix value falls within the target range (BL to BH), particularly at the end of cooking, the Brix value is also monitored with the Brix value, and the Brix value by the Brix value is the target Brix value. The food may be heated until it reaches B0 (target range BL to BH). For the end of heating, the Brix value by the Brix meter is prioritized.

By the way, in the above-described embodiment, the timing at which the Brix value of the food material is equal to or higher than the set Brix value BS is used as the timing to decrease the rising speed of the Brix value. It may be good timing. In that case, the controller is provided with a timer, and the preset time is set in the controller in advance. Then, while the food is being heated, the timer is activated, and when the food heating time reaches the set time, the Brix value increasing speed may be reduced to a predetermined value. The starting point of the heating time (starting point of the timer) may be set at a predetermined time during heating (for example, when the control transition temperature is reached (S4 in FIG. 2)) other than the start of heating. In any case, the timing of lowering the rising speed of the Brix value is substantially the same as the case of controlling by the Brix value.

The steam kettle 1 of the present invention is not limited to the configuration (including control) of the above-described embodiment, but can be changed as appropriate. In particular, (a) the cooking pot 2 into which the ingredients are put, (b) the steam jacket 3 that heats the cooking pot 2, and (c) the Brix value of the ingredients in the cooking pot 2 are monitored to determine the Brix value. A control means for controlling steam supply to the steam jacket 3 so as to change at a set speed, and (d) the control means can appropriately change other configurations as long as the set speed is lowered at a set timing. Is.

For example, in the above-mentioned embodiment, the foodstuff may be added during the operation (while the foodstuff is being heated). In that case, when the food is additionally fed, the controller resets at least the initial Brix value, and the contents after the resetting are heated so as to be heated from the initial Brix value to the target Brix value at the set speed. Similar to the example, the steam supply to the steam jacket 3 is controlled based on the weight detected by the weight sensor 8.

More specifically, for example, when the Brix value based on the weight reaches a set value, the steam supply to the steam jacket 3 is once stopped, and a display for prompting additional addition is displayed on the touch panel or the like. Then, when the additional food material is added, the fact that the weight sensor 8 detects the weight is detected to restart the steam supply to the steam jacket 3. At that time, at least the initial Brix value is reset, and the food is heated to the target range (BL to BH) at the set speed with the contents after the reset.

Here, it is preferable that the type and amount of the added food material be set in advance by the setting device, as described in FIG. At that time, it is also set what amount of food is to be added to the cooking pot at what timing. As a result, after starting the heating of the foodstuff based on the initial Brix value at the start of operation, if foodstuffs are added at the set timing, it is detected by the weight change (or artificially by the setting device indicating that additional foodstuff is added). Based on the above-mentioned operation), the Brix value at the time of additional input (this becomes the new initial Brix value) is recalculated, and then the original target Brix value (or the reset target Brix value) is changed to the initial target Brix value. The heating may be continued at the set speed (or the reset set speed). Then, such an additional charging operation may be similarly performed a plurality of times during the heating of the food material.

Further, in the above-described embodiment (and its modified example), an example in which the set speed (rising speed of the Brix value) is basically changed in two stages is shown, but in some cases, the set speed may be changed in three or more stages. .. In addition, if the set speed is lowered in the final stage of cooking (before entering the target range), the set speed may be increased if necessary before changing the speed.

Further, in the above embodiment, the steam pot 1 may be configured as a steam kneader. That is, the steam pot 1 may include a stirring device for the food in the cooking pot 2. For example, a shaft is provided so as to bridge the left and right inside the cooking pot 2, and a stirring blade is provided on the shaft via an arm extending radially outward, and the stirring blade may be rotated during heating of food. Good.

DESCRIPTION OF SYMBOLS 1 Steam pot 2 Cooking pot 3 Steam jacket 4 Steam supply means 5 Drain discharge means 6 Pressure sensor 7 Product temperature sensor 8 Weight sensor 9 Steam supply passage 10 Pressure reducing valve 11 Steam supply opening/closing valve 12 Steam supply adjusting valve 13 Drain discharge path 14 Steam Trap B0 Target Brix value BH Upper limit Brix value BL Lower limit Brix value BS setting Brix value (setting timing)

Claims (9)

A cooking pot into which ingredients are placed,
A steam jacket to heat this cooking pot,
A control means for monitoring the Brix value of the food in the cooking pot, and controlling the steam supply to the steam jacket so as to change the Brix value at a set speed;
The steam boiler, wherein the control means reduces the set speed at a set timing. A weight sensor for detecting the weight of the food in the cooking pot,
A range including the target Brix value while monitoring the Brix value of the food in the cooking pot based on the weight detected by the weight sensor and controlling steam supply to the steam jacket so as to change the Brix value at a set speed. The food is heated until it falls within the range of “lower limit Brix value to upper limit Brix value”,
The setting timing is a timing when the Brix value of the food material is equal to or more than the set Brix value,
The steam boiler according to claim 1, wherein the set Brix value is set to be equal to or lower than the lower limit Brix value. The set Brix value is set to a Brix value lower by a predetermined value than the target Brix value,
The steam boiler according to claim 2, wherein the predetermined value is set to a value within 5 times the "upper limit Brix value-lower limit Brix value". The steam kettle according to claim 2 or 3, wherein the set speed is reduced to ½ to 1/10 of the set speed at the set timing. The heating of the food material is ended or extended based on detection information of the Brix value by the Brix meter. The steam pot according to any one of claims 2 to 4. The Brix value and the amount of water at the start of operation are set based on the ingredients and the amount to be added to the cooking pot,
Based on the weight detected by the weight sensor, monitors the heat transfer area from the steam jacket to the foodstuff due to the change in the capacity of the foodstuff,
The vapor pressure in the vapor jacket is adjusted based on the evaporation rate, which is a change in the amount of water required to change the Brix value at the set rate, and the heat transfer area.
The steam kettle according to any one of claims 2 to 5, wherein the set speed is reduced at the set timing. The steam supply to the steam jacket is controlled based on the weight detected by the weight sensor so that the initial Brix value is heated to the target Brix value at a set speed.
If additional food is added while heating the food, at least the initial Brix value is reset,
The steam supply to the steam jacket is controlled based on the weight detected by the weight sensor so as to heat from the initial Brix value to the target Brix value at the set speed with the contents after the resetting. The steam pot according to claim 1. The said setting timing is made into the timing when the heating time of the foodstuff became more than the setting time instead of the timing when the Brix value of the foodstuff became more than the setting Brix value. 7. The steam pot according to any one of 7 above. Equipped with a product temperature sensor for detecting the temperature of the food in the cooking pot,
The steam supply to the steam jacket is controlled so that the Brix value is changed at a set speed after the detected temperature of the product temperature sensor reaches the set temperature. Steam pot described in.

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