JP2627469B2 - How to cook beans for cooking - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION This invention is Nitaki how the beans for manufacturing bean paste
About the.

[0002]

2. Description of the Related Art In the conventional Japanese confectionery making process, washed red beans as raw materials are stored directly in a cooking pot, or stored in a wire-mesh braided basket through which heat is well passed, and this is added in a hydrolyzed state. The soybeans are first boiled (preliminarily cooked) and, as soon as they are boiled, so-called astringent cutting (removal of an air) is carried out in order to remove organic substances and inorganic substances which hinder the color tone and flavor of the bean jam. The boiled soup is not only discarded, but also used, for example, as a coloring agent for red rice.

[0003] After the above-mentioned stripping, add water
Subsequently, the rice is boiled and cooked (mainly cooked), and as soon as the beans have aged to a swelling state such that they can be crushed without any resistance at the fingertips, the heating is stopped and the beans are left as it is to steam.

[0004]

During the above-mentioned cooking process, the amount of water added to the beans is very important in producing a high-quality bean paste. It is said that the same level or the extent to which a little more water remains is optimal, but it is extremely difficult for a skilled worker to adjust and maintain the amount of water throughout without any shortage. You must work while monitoring.

[0005] If the amount of water is too small, the convection of the boiling water is poor and the temperature rises unevenly, so that it is impossible to obtain a soft and swollen ripened state of the beans as a whole.

Conversely, if the amount of water is too large, the beans will dance during the cooking process, and the epidermis will be torn, making it impossible for the core to swell softly and impair the flavor of the bean jam. . In particular, grain bean jam is called fat and is fatal.

However, if the heating power is reduced, the time required to soften the beans to the skin becomes longer, and the calorie is consumed without difficulty, and the mass production effect on the bean paste is maximized. You will not be able to let it.

[0008]

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and as a method of boiling beans for bean jam, a unit amount of raw beans is directly stored in a cooking pot or a cooking basket is prepared. The beans were first indirectly stored in the vial, and then boiled in a primary state in a humidified state. When the upper surface of the bean is higher than the water surface due to the time-dependent expansion and contraction during cooking, the amount of water corresponding to the height difference is boiled. It is characterized in that the water level is maintained and controlled at substantially the same level as the upper surface of the beans by automatically replenishing the inside of the kettle.

[0009]

According to the above constitution of the present invention, during boiling of the raw beans, the beans gradually change in size due to water absorption while the water in the cooking pot evaporates. Then, the upper surface of the beans is higher than the water surface, but such a change state is detected by the water level sensor and the bean level sensor, and when the upper surface of the beans becomes higher than the water surface, the height difference is obtained. The amount of water corresponding to the amount of water is supplied into the cooking pot by itself, so there is no excess or deficiency in the amount of water, and as a result, the whole beans are aged to an evenly softened state. And the time required for cooking to soften even the skin can be remarkably reduced, and the mass production effect on the bean paste is excellent.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The details of the present invention will be described below with reference to the drawings. FIG.
1) is a boiler, and (12) is a heater that uses its steam, gas, electric power, etc. as a heat source. In the figure, a gas burner is suggested. (1
1) It may be heated by directly introducing into the inside.

[0013] (13) is a cooking basket submerged in the cooking pot (11), which is made of a punching metal, a wire mesh, or the like, and in which a fixed unit amount of the raw material beans (M) for bean jam is stored. It has become. However, such a stewed basket (13)
, The unit amount of the beans (M) is
By directly accommodating in 1), it is of course possible to cook so-called roses.

Numeral (14) denotes a water pipe for the cooking pot (11), and a water supply solenoid valve (15) and a drainage solenoid valve (16) are provided in the middle of the conduit. In this regard, in the figure, one water pipe (14) which is dispatched from the bottom of the cooking pot (11).
Is branched for water supply and drainage. However, the water supply line and the drainage line may be separately connected to the boiler (11). In this case, the water supply line connects the boiler ( It is permissible to face 11) from above.

Reference numeral (17) denotes a siphon tube which is additionally connected to the outside position of the cooking pot (11), in which water at the same level as the inside of the cooking pot (11) is stored. . (18) is a float-type or electrode-type water level sensor for detecting the position of the water surface (H-H) in the cooking pot (11). -H) is attached to detect the position,
Without being affected by the heating of the cooking pot (11),
It can be incorporated very easily.

On the other hand, a bean level sensor (19) such as an ultrasonic type or a capacitance type is exposed to the cooking pot (11), and the beans (11) accommodated in the cooking pot (11) are thereby exposed. The position of the upper surface (L-L) of M) can also be detected.

Then, as suggested in the block diagram of FIG. 2, the values detected by the two types of level sensors (18) and (19) are each inputted as an electric signal to a comparator (20) of a control circuit. The above bean level sensor (1
As a result of comparing the detected value of 9) with the detected value of the water level sensor (18), only when the former is larger than the latter (when the upper surface of the raw beans is higher than the water surface), the electromagnetic wave for water supply is used. By opening the valve (15), an amount of water corresponding to the comparison difference can be supplied into the cooking pot (11) by itself.

As soon as the replenishment is completed and the comparison difference becomes zero, the water supply solenoid valve (15) is closed by itself, and the water surface (HH) is closed on the upper surface (L-L) of the beans (M). L) so that it can be maintained and controlled at almost the same level.

In the present invention, when a raw bean (M) for bean jam is cooked using such a cooking apparatus, a fixed unit amount (for example, about 7 kg) of the washed bean (M) is cooked in a cooker (eg, about 7 kg). 11) directly or indirectly via a stewed basket (13) as shown in FIG. 1, and the water surface (H) is higher than the upper surface (LL) of the stored beans (M). -H) is added to a slightly higher level (about 30 to 40 liters for the above about 7 kg of beans). It goes without saying that the water can be conveniently supplied to the cooking pot (11) by opening the water supply solenoid valve (15).

Then, the cooker was operated and, as apparent from the flow chart of FIG.
With high heat of 000Kcal, heat to about 96-98 ° C,
Then, the mixture was boiled first (pre-cooked) until it boiled by medium heat of about 14,000 Kcal, and as soon as it boiled, the heating was stopped and the solenoid valve (16) for drainage was opened to operate. Cut off the traffic (no access). The time required for the primary cooking is about 20 to 25 under the conditions of numerical values exemplified for the unit amount of the beans (M) and the thermal power.
Minutes.

After the cut-off, the water supply solenoid valve (15) is opened to allow fresh water to flow on the water surface (H).
−H) is supplied to the inside of the cooking pot (11) again at a level slightly higher than the upper surface (LL) of the beans (M), and then boiled again (main cooking). . That is,
At the beginning of the boiling operation, the mixture is heated to about 96 to 98 ° C. by high heat as in the above-mentioned pre-cooking, and is maintained at about 100 ° C. by medium heat. Boil for a minute.

In this case, the beans (M) ripen to such an extent that they can be crushed without any resistance at the fingertips. When the beans reach the state, the heating is stopped, and the beans (M) are allowed to stand for about 10 to 20 minutes.
Steam it. After that, the cooling water is radiated to the aged beans (M), and then the beans are drained.
It is extremely convenient to use the pickled basket (13).

In any case, during the first and second cooking operations, the water in the cooking pot (11) evaporates, and the beans (M) absorb water and swell and change over time.
As is clear from FIG. 4 corresponding to FIG. 1, the water surface (HH) will gradually decrease in contrast.

In this respect, in the present invention, the position of the water surface (HH) is detected by the water level sensor (18), and the position of the upper surface (LL) of the beans (M) is detected by the beans level sensor (19). As soon as the upper surface (L-L) of the beans (M) becomes higher than the water surface (H-H) as shown in FIG. 4, an amount of water corresponding to the height difference is automatically added to the boiler ( 11) so that the upper surface (LL) and the water surface (HH) of the beans (M) are maintained and controlled at substantially the same level throughout the boiling process. Therefore, the dance phenomenon of the beans (M) due to the excessive amount of water does not occur, and the beans (M)
Water absorption action up to the uppermost stage, and the whole is uniformly expanded and softened.

Since it is not necessary to reduce the heating power in order to prevent the dance phenomenon of the beans (M), the time required for cooking can be remarkably reduced. By the way, when compared with the conventional cooking method under the conditions of the above numerical values, the time required for the main cooking is particularly about one third, and the total time required for the first and secondary cooking is at most about 65 minutes. Was enough. The conventional cooking method requires about 3 hours as a whole, and at the time when about 65 minutes have passed, the skin of the beans still has a hard texture, but in the present invention, even the skin is aged as soft as the core. , A good texture that is difficult to distinguish.

In addition, in the present invention, the water level (HH) and the upper surface (L-H) of the beans (M) during the cooking by the water level sensor (18) and the beans level sensor (19).
L), the position is automatically detected from beginning to end, so that the operator does not need to constantly monitor the change and manually replenish the water at any time. In addition, the fuel efficiency and work labor of the heater (12) can be significantly improved.

The time required for the above-mentioned cooking varies depending on the type of beans (M) and the degree of aging, etc. By programming the heating power and time according to the changes, and storing them in the microcomputer, It goes without saying that the above-mentioned cooking device can be operated automatically.

[0026]

As described above, according to the present invention, as a method for boiling beans for bean jam, a unit amount of raw beans (M) is cooked in a cooking pot (1).
The bean (M) is directly cooked under a hydrolyzed condition, and then cut into astringent cuts. In addition, when the water is secondarily boiled again, the upper surface (L-
L) and the water surface (HH) are each a level sensor (18).
The position is detected by (19), and the upper surface (L) of the beans (M) is detected.
-L) is due to the change of the swelling and swelling over time during boiling.
When the water level becomes higher than H), the water surface (HH) is replenished by itself into the cooking pot (11) in an amount corresponding to the height difference, so that the water surface (HH) becomes the upper surface (L) of the beans (M). -L), the control is maintained at substantially the same level as that of (L), so that the conventional technique described at the beginning can be surely improved.

That is, during the boiling action of the beans (M), the beans (M) change their swelling and softening over time due to the absorption of water, and the water also evaporates by heating. -H) results. However, in the case of the present invention, the upper surface (LL) of the beans (M) and the water surface (HH)
The relative change in height with the bean level sensor (1
9) and the water level sensor (18) are used to detect the position, and the makeup water corresponding to the decrease in the water level (H-H) is automatically introduced into the cooking pot (11), whereby the water level (H-H) is reduced. Since H) and the upper surface (LL) of the beans (M) are maintained at almost the same level from beginning to end, the dancing phenomenon of the beans (M) due to the excessive amount of water described above does not occur, and therefore, There is no risk of tearing the epidermis. In that sense, it is possible to produce high-quality products, especially as bean jam for Japanese confectionery.

In addition, since the convection does not worsen due to the inversely small amount of water, the beans (M) evenly expand and soften as a whole including the one located at the top of the cooking pot (11). As a result, the beans (M) can be softly aged even to the epidermis as individual grains.

Further, since it is not necessary to reduce the heating power in order to prevent the dance phenomenon of the beans (M), a fixed unit amount of the beans (M) can be cooked efficiently in a short time and with low fuel consumption. It can be completed, and the troublesome work of gradually adding water can be omitted in order to improve the convection of hot water,
This has the effect of significantly improving mass productivity.

[Brief description of the drawings]

FIG. 1 is a schematic diagram showing a cooking device used in the present invention.

FIG. 2 is a block diagram showing a control circuit for water supply operation.

FIG. 3 is a flow chart of a boiling action.

FIG. 4 is a conceptual schematic diagram showing the state of a bean with respect to blister change over time corresponding to FIG. 1;

[Explanation of symbols]

 (11) ・ Boiler (13) ・ Boiled basket (18) ・ Water level sensor (19) ・ Bean level sensor (M) ・ Material beans (HH) ・ Water surface (LL) ・ Top of beans

Claims (1)

(57) [Claims] 1. A unit amount of raw beans (M) is stored directly in a cooking pot (11) or indirectly through a cooking basket (13), and then the beans (M) are in a hydrolyzed state. First, the beans are boiled first, then cut into astringent water, freshly hydrated, and secondly cooked again. The upper surface (LL) of the beans (M) and the water surface (H- H) are detected by the level sensors (18) and (19), respectively, and the upper surface (LL) of the beans (M) is higher than the water surface (HH) due to the temporal expansion and contraction during cooking. Is also higher,
The water level (HH) is maintained at approximately the same level as the upper surface (LL) of the beans (M) by replenishing the amount of water corresponding to the height difference into the cooking pot (11) by itself. A method for boiling cooked beans for cooking, comprising controlling.