JP2858059B2 - Boiled cooking method and device using hot water - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking method using hot water which is used for boiling noodles such as udon, buckwheat, ramen, and other various foods, and an apparatus therefor.

[0002]

2. Description of the Related Art Noodles can be boiled and boiled in the past. In order to boil noodles deliciously, it is necessary to quickly treat the noodles with boiling water. It is boiled quickly while loosening the noodles with boiling water. However, when the noodles are added or the amount of noodles is rapidly increased, the temperature of the water drops rapidly and temporarily stops boiling, causing the noodles to loosen and become boiled noodles with no waist. As shown in FIG. 4, a circulation path 4 for cooking water 40 as shown
2, and the cooking water in the circulation path 42 is heated by the gas burner 43 into boiling water 40a, and the boiling water 40a
Is directly injected from the spout hole portion 42a into the noodles in the hand-punched 45, and is boiled. The boiling water has a structure in which convection occurs in the cooking water in the tank. Is being developed.

[0003]

As described above, the conventional boiling cooking method and the apparatus thereof are used to quickly boil the noodles (food to be cooked) while boiling them with boiling water as described above. Defects such as roughness and flow are likely to occur,
There is a problem in taste and reliability, such as when the temperature of the hot water fluctuates greatly when noodles are added or when the amount of noodles is rapidly increased, resulting in variations in boiling and over / under deficiency. In addition, there are problems such as energy saving and improvement of cooking environment, such as high heating cost and generation of a large amount of steam to form water droplets.

SUMMARY OF THE INVENTION The present invention has been developed to solve the above-mentioned problems. The object of the present invention is to provide a shallow cooking tank to reduce the amount of hot water in the tank, and to control the temperature below the boiling temperature controlled by heating. The boiled high-temperature hot water generates a forced flow from one side to the other side of the hot water in the cooking tank, which leads to the entire hot water, removes contaminants, and forcibly circulates the water. It is an object of the present invention to provide a method of cooking by boiling with high-temperature hot water and a device therefor, which significantly improves energy saving and greatly improves the cooking environment.

[0005]

According to the present invention, a forced flow from one side to the other side is caused by boiled high-temperature hot water whose temperature is controlled in the entire cooking water in a cooking tank formed shallowly with a bottom plate, After the hot water is led out from the other side of the cooking tank to the outlet and the contaminants in the hot water are separated, it is cooked in the circulation path of the pump built in and connected to the outlet via a filter and the circulating water heating chamber with heating means. Forcibly circulate hot water and control the heating of cooked water after contaminant separation to boiled high-temperature hot water less than the boiling temperature corresponding to the food to be cooked,
The boiled high-temperature hot water whose temperature is controlled is circulated to one side of the cooking tank, and the stirring boiled water flows into the cooking tank, and the boiled high-temperature hot water whose temperature is controlled is applied to one side of the entire hot water in the cooking tank. The method is characterized in that the boiled high-temperature water is forced to flow to the other side from the hot water, and the food to be cooked in the cooking tank is stirred and boiled while being heated by the forced flow. A cooking tank that is formed shallowly on the bottom plate, boiled and boiled cooked foods such as noodles by generating a forced flow from one side to the other side with boiled high-temperature water whose temperature is controlled and controlled over the entire cooking water in the cooking tank. A draw-out unit connected to the other side of the cooking tub to draw out cooking water in the cooking tub from the other side and separate contaminants in the hot water, and a draw-out unit connected to the draw-out unit via a filter to force the entire hot water The circulation path of the pump built-in that recirculates and the boiling water that is connected to the circulation path and boiled below the boiling temperature corresponding to the food to be cooked. A circulating water heating chamber with a heating means for controlling the heating of the hot water, and a recirculation forcibly flowing into one side of the cooking tank as a stirring water stream of boiled high-temperature water connected to the circulating water heating chamber and controlled in temperature.・ It is characterized by a high-temperature hot water boiling cooker equipped with a water flow generation path, which reduces the amount of hot water in the shallow cooking tank, controls heating, and heats the boiling water with a boiling water temperature lower than the boiling temperature as a stirring water flow. A forced flow from one side to the other side is generated in the entire hot water in the cooking tub, and further, the hot water is forcibly led out to remove contaminants. Suppress steam generation by controlling the temperature of the boiled hot water and forcibly circulating it inside one side of the cooking tank, and by floating and covering a large number of hollow spheres on the surface of the water in the cooking tank. To improve cooking performance and reliability as well as greatly enhance thermal efficiency to save energy. It has improved the life-and-death cooking environment.

[0006]

[Action] The cooking tank is formed shallowly at the bottom plate to reduce the amount of hot water appropriately, and boiled high-temperature hot water whose temperature is controlled is fed into the entire cooking tank in the cooking tank as an agitated water flow and flows from one side to the other side. After the forced flow is generated, the cooking water is led out to the outlet from the other side of the cooking tank to separate the contaminants in the hot water, and then the cooking water from which the contaminants are separated is connected to a pump built-in via a filter. It is forcibly circulated in the circulation path of the boiled hot water having a boiling temperature lower than the boiling temperature corresponding to the food to be cooked in a circulating water heating chamber with a heating means. , Circulates to one side of the cooking tank, flows into the cooking tank as a stirring water flow, and effectively generates a forced flow from one side to the other side in the entire hot water in the tank. Temperature control from one side to the other side with moderate disturbance at equal speed It becomes high-temperature hot water and flows in from the front and bottom of each handbag immersed in the hot water to form a moderate turbulence, moderately loosen the food to be cooked inside and boil the whole almost uniformly Each cooked food is boiled evenly and effectively without any particular unevenness. Further, since the entire hot water is forcibly led out from the other side to the outlet, and the contaminants are constantly removed, the damage of the food to be cooked due to the collision of the contaminants and the deterioration of the taste are effectively prevented. . It is boiled up in boiling water in a relatively short period of time at a boiling temperature lower than the boiling temperature, and the surface of the food to be cooked is overboiled and rough,
Boiled and boiled food with excellent overall taste is obtained, for example, excess or deficiency is effectively prevented. The generation of heat is greatly reduced with almost no generation of steam, the heating cost is greatly reduced, and dew condensation and the like are prevented, so that the cooking environment is significantly improved. In addition, the surface of the hot water is shielded by a number of hollow spheres floating on the surface of the hot water in the cooking tank, thereby preventing heat dissipation and suppressing steam and the like.

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 shows a first embodiment of a boiling cooking method using hot water and an apparatus therefor according to the present invention, and FIGS. 2 and 3 show a second embodiment. In the figure, 1 is a cooking device for boiling and boiling with high-temperature water, 3 is a cooking tank formed shallowly on the bottom plate 2, 4 is a lead-out portion of a cooking water 10 connected to the other side of the cooking tank (right side in the figure), and 6 is a lead-out part. A circulating path connected to the circulating section via a filter 5 and having a pump 16; 7, a circulating water heating chamber connected to the circulating path and provided with a heating means 17; A reflux / water flow generation path for boiled high-temperature hot water 10a connected in series, 9 is a hand for food 20 to be cooked such as noodles, 10 is hot water in a cooking tank,
10a is a temperature-controlled boiled high-temperature water 10a, 11 is a drive controller, 13 is a sensor for measuring the temperature of hot water disposed in a cooking tank, 16 is a pump for circulation disposed in a circulation path, and 17 is a pump for circulation. Electromagnetic induction heating means provided in the circulating heating chamber, 18 is a stirring means provided above the circulation / water flow generation path, and X is a stirring water flow.

In the first embodiment shown in the drawings, a forced flow from one side to the other side is generated by a boiled high-temperature hot water 10a whose temperature is controlled over the entire cooking water 10 in a cooking tank 3 formed shallowly by a bottom plate 2. At first, after the cooking water is led out from the other side of the cooking tank to the outlet 4 to separate the contaminants in the hot water, the circulation path 6 of the pump 16 and the heating means 17 connected to the outlet via the filter 5 are connected. After the cooking water 10 is entirely forcibly circulated in the circulating water heating chamber 7 and the cooking water after the contaminants are separated is heated and controlled to the boiling high-temperature water 10a having a boiling temperature lower than the boiling temperature corresponding to the food 20 to be cooked,
The boiled high-temperature hot water is circulated to one side of the cooking tub 3 and flows into the cooking tub 3 as a stirring water flow X, and is heated to one side by the temperature-controlled boiled high-temperature hot water 10a. A forced flow of boiled high-temperature water is generated from the hot water toward the other side, and the forced flow causes the food 20 in the cooking tank to be boiled while being stirred. ing.

In addition, in the above-mentioned boiling cooking method using high-temperature hot water, a large number of hollow spheres 21 or 31 are floated on the surface of the cooking water in the cooking tank 3 to suppress the generation of steam. It is a cooking method.

In the second embodiment shown in the drawings, the cooking water 10 is formed shallowly by the bottom plate 2 and forcedly flows from one side to the other side of the cooking water 10 in the tank to boil the food to be cooked such as noodles. Tank 3
A lead-out section 4 connected to the other side of the cooking tub and led out of the cooking water 10 from the other side of the cooking tub 3 to separate contaminants in the hot water; Heating control of the circulation path 6 inside the pump 16 for forcibly recirculating the hot water and the cooking hot water 10 connected to the circulation path and being recirculated to the boiling high-temperature water 10 a having a boiling temperature lower than the boiling temperature corresponding to the food 20 to be cooked Heating means 1
A circulation / water flow path for forcibly flowing into one side of the cooking tank 3 as a circulating water heating chamber 7 having a built-in 7 and a boiled hot water 10a which is connected to the circulating water heating chamber and whose heating is controlled and controlled as a stirring water flow X. 8 and a cooking device for boiling and boiling with high-temperature water.

Further, in the above-mentioned cooking device for boiling with high-temperature water, a large number of hollow spheres 21 or 31 are provided which float on the surface of the cooking water 10 in the cooking tank 3 and suppress generation of steam. It has a cooking device that is boiled with hot water.

More specifically, the cooking apparatus 1 for boiling and boiling with high-temperature water has a shallow cooking tank 3 as shown in the upper part formed by a bottom plate 2 provided in the apparatus as shown in FIG. (Right side in the figure), a circulation path 6 of a pump 16 built in and connected to the extraction section via a side filter 5 and a heating means 1.
Circulating water heating chamber 7 (under the bottom plate) with 7 (electromagnetic induction heating device), circulating water heating chamber and one side of cooking tank 3 (left side in the figure)
And a sensor 13 for measuring the temperature of the hot water disposed in the cooking tank, a means 18 for generating a stirred water flow X disposed above the reflux / water flow generation path 8, and the like. . Further, as shown in FIG. 1B, there is provided a drive controller 11 in which a large number of boiling condition data Y corresponding to various types of food to be cooked are input in advance, and a sensor 13 inputs a hot water temperature detection signal in the cooking tub 3. The drive controller outputs a predetermined control signal corresponding to the food to be cooked. The control signal drives and controls the circulation pump 16, the electromagnetic induction heating means 17, and the stirring water flow X generation means 18. Pump 16
Forcibly circulates the entire cooking water 10. Specifically, the cooking water 10 is forcibly discharged from the other side of the cooking tub 3 to the outlet 4.
And becomes a circulating flow forced in the circulation path 6 and is introduced into the circulation heating chamber 7. The heating means 17 controls the heating, that is, the temperature of the boiled hot water 10a having a boiling temperature lower than a required boiling temperature corresponding to the food to be cooked by the heating means 17. further,
The boiled high-temperature hot water 10a whose temperature has been controlled is forcibly introduced into the cooking tub 3 from one side of the cooking tub from one side of the cooking tub as an agitated water flow X by the generation means 18 above the circulation / water flow generation path 8. The structure is such that a forced water flow of the required boiling water temperature corresponding to the food to be cooked from one side to the other side is generated.

In the cooking apparatus 1 for boiling with high-temperature water, foods (noodles, etc.) 20 are immersed in the high-temperature boiling water 10a in the cooking tank 3 as shown in FIG. Boil. The cooking tub 3 is formed relatively shallow to reduce the amount of cooking water 10 appropriately, and between the other side of the cooking tub 3 and one side,
Lead-out section 4-Filter 5-Circulation path 6 with built-in pump 16-Circulating water heating chamber 7 with heating means 17-Recirculation / water flow generation path 8
Is formed and the contaminants are separated by forcibly flowing out from the other side of the cooking tank to the outlet section 4 by the pump 16 to separate contaminants.
In 7, the boiled hot water 10 a having a boiling temperature corresponding to the food to be cooked (such as noodles) 20 is controlled to be heated to a high temperature 10 a, and the recirculation / water flow generation path 8 equipped with stirring means 18 is provided to one side of the cooking tub 3. Since it flows in as the agitated water flow X, a moderately disturbed forced flow of the boiled high-temperature water 10a flowing from one side to the other side occurs in the entire area in the cooking tank 3, and this boiled high-temperature water 1
0a enters from around or below the hand-held 9 (preferably a moderately sized wire mesh) and becomes a turbulent flow with a moderate flow velocity. Can be boiled quickly. In addition, by appropriately securing the front and rear intervals of each hand 9, the boiled high-temperature hot water 10 a flows in substantially the same manner in the second and subsequent hands and becomes a moderate turbulent flow, and is similarly boiled. Can be. Accordingly, each food to be cooked has excellent cooking performance and reliability, such as excellent boiled cooked food, such as being locally and quickly boiled uniformly and relatively quickly without causing variation in taste. can get.

More specifically, for example, in the case of noodles, the heating temperature of the boiled hot water 10a at a required temperature of 99 to 93 ° C., which does not reach the boiling temperature, is controlled, and the temperature of the boiled hot water in the cooking tank 3 is substantially the same. A forced flow is generated in the cooking tank 3 by the stirring water flow X of the boiled high-temperature water flowing into the tank, and the forced-flow boiled high-temperature water 10a is a type of noodles (thickness). , Raw noodles, dry noodles, etc.) are automatically controlled to generate appropriate turbulence at a required flow rate. When a switch (not shown) of the operation panel is turned on, the drive controller 11 is operated to output a required drive control signal corresponding to the cooking condition of the noodles, and the pump 16 for circulation, the heating device 17 and The stirring means 18 are driven and controlled in accordance with the boiled and boiled cooking pattern of the noodles.
Is boiled and boiled out from the other side (right side in the drawing), circulation section 6
, And is forcibly led out to the circulation hot water heating chamber 7 and refluxed,
The cooking water 10 is heated by the heating means 17 to a predetermined temperature (99 to 99).
The temperature of the boiled high-temperature water 10a (93 ° C.) is controlled with high accuracy. As a specific example of the heating means 17, preferably, a high-frequency current is supplied to a magnetic force generating coil, the generated high-frequency magnetic flux is passed through a magnetic material to generate heat, and the magnetic material directly heats cooking water. Means of heating by induction heating is applied. Furthermore, since the control is performed based on the measurement signal of the temperature of the hot water in the cooking tank 3 by the sensor 13, the boiled high-temperature hot water 10 a is controlled with high precision, and the temperature-controlled boiled high-temperature hot water 10 a Stirring means 18 (for example, the screw) of the generation path 8 flows as stirring water flow X into the cooking tank 3 on the left side of the drawing and is returned. By the drive control of the circulation pump 16 and the stirring means 18, the cooking water 10 in the cooking tank 3 is forcibly led out after being boiled in the boiled water, and the boiled high-temperature water 10a having a required temperature controlled by heating.
The appropriate amount is recirculated into the cooking tank 3 and a stirring water flow X at a required flow rate is generated. As shown in FIG. 1, when the noodles 20 were put into the hand-made 9 and poured into the boiled high-temperature water 10a, the noodles were all uniformly and moderately loosened by the above-mentioned stirring water flow X and controlled to an appropriate temperature. Boil quickly in boiling hot water.

[0015] Wheat flour 100Wt%, salt 3Wt%, water 34
Using a dough composition of Wt%, after mixing time of about 12 minutes, raw noodles are prepared, and the raw noodles are subjected to a conventional boiling test using boiling water, and boiled high temperature heated to 97 ± 1.5 ° C. As a result of a boiling test in which boiling water is poured into hot water and stirring is not performed, and a boiling test in which boiling water is similarly heated and controlled to be stirred in moderately hot water (invention), a conventional boiling boiling test using boiling water or stirring is performed. In the above-mentioned boiled-boiled test, when the raw noodles were boiled in about 25 minutes, the surface of the noodles quickly became rough and became watery, and if not taken out quickly, the quality of the boiled noodles was significantly deteriorated. In the above boiling test, after about 25 minutes, the water content became 75.3%, and it was boiled to an excellent taste without wateriness.
Even after 0 minutes, the water content is 78.4% and the noodle surface has almost no roughening or flow, and the same taste is maintained, so that the range of the proper boiling time is moderately enhanced. The taste and reliability of the boiled noodles, such as boiling in a relatively short time, are significantly improved.

Further, potatoes can be boiled well by controlling the boiling hot water in the cooking tank to about 87 ° C. In sprouts, if the temperature of the boiled hot water in the cooking tank is controlled at about 90 ° C., the sprouts will be cooked to a crunchy, crunchy and wonderful taste. Furthermore, the cooking water 10 in the cooking tank 3
Is forcedly circulated as a whole, and the contaminants are filtered through the filter 5 and deposited in the recirculation section 4 to be taken out, so that the cooking water 10 can be used for a long time. In the drawing, reference numerals 4a and 7a indicate discharge valves.

The second embodiment of the present invention shown in FIGS. 2 and 3 is a method of cooking by boiling high-temperature water in the first embodiment.
A large number of hollow spheres 21 or 31 are provided on the surface of the cooking water 10 in the cooking tank 3.
In this case, the boiling water is cooked with high-temperature water in the first embodiment. A boiling cooking apparatus using high-temperature hot water is provided with a large number of hollow spheres 21 or 31 floating on a surface and suppressing steam generation. This hollow sphere is shown in FIG.
As shown in FIG. 3A, the hollow sphere 21 is made of a synthetic resin such as polypropylene and the inside thereof is moderately evacuated to reduce the thermal expansion, or the same as shown in FIGS. 3B and 3C. Hexagonal (or square) shape 31a made of various materials
And the lower half is formed into a hemisphere 31b,
The weight 32 is fixed in the lower part of the hemisphere 31b to further enhance the heat insulation performance of the cooking hot water surface, and the hollow sphere 31 is formed with an appropriate vacuum inside.

In the second embodiment, as described above, the surface of the cooking water 10 is shielded by a number of hollow spheres 21 or 31 floating on the surface of the cooking water 10 in the cooking tank 3 to prevent heat dissipation. The generated steam adheres to the surface of the hollow sphere 21 or 31 and turns into water droplets to return into the cooking hot water 10, thereby effectively suppressing steam generation, thereby further improving the thermal efficiency and providing an excellent cooking environment.

[0019]

According to the present invention, the cooking water in the cooking tub constructed as described above is forcibly led out from the other side to remove contaminants, and then is discharged to remove the contaminants. The boiled high-temperature hot water which is forcibly refluxed and heated to a predetermined boiled high-temperature water having a boiling temperature lower than the boiling temperature corresponding to the food to be cooked is precisely controlled. The boiling water flows into the cooking tub, and a moderately disturbed forced flow flows from one side to the other in the cooking water in the cooking tub. Maintained at the required hot water temperature, and the food to be cooked is generally uniformly stirred well and boiled up relatively quickly, so that the surface of the food to be cooked is over-boiled and rough, Excess or deficiency is effectively prevented, and its taste and reliability are effectively improved. Occurrence is significantly reduced N etc. no heat dissipation 殆, cooking environment is significantly improved. In addition, a large number of hollow spheres floating on the surface of the cooking water in the cooking tank prevent the surface of the cooking water from being heated, thereby suppressing heat dissipation and steam generation, and further improving the thermal efficiency to obtain an excellent cooking environment. Boiled cooking performance and reliability are remarkably improved, and thermal efficiency is greatly increased to save energy and provide an excellent cooking environment.

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional view (A) and a control mechanism diagram (B) showing a first embodiment of a boiling cooking method using hot water and an apparatus therefor according to the present invention.

FIG. 2 is a longitudinal sectional view showing a second embodiment of the boiling cooking method and the apparatus using the hot water of the present invention.

FIG. 3 is a side view (A) showing the first embodiment of the hollow sphere used in the second embodiment, and a side view (B) and a plan view (C) showing the second embodiment.

FIG. 4 is a longitudinal sectional view showing a conventional boiling noodle cooking apparatus.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Boiled cooking apparatus 3 Cooking tank 6 Circulation path 7 Circulating hot water heating chamber 10 Cooking hot water 10a Hot boiled hot water 16 Pump 17 Heating means 18 Recirculation / water flow generation path 20 Food to be cooked 21, 31 Hollow ball X Stirring water flow

Claims (4)

(57) [Claims] 1. A forced flow from one side to the other side is generated by boiled high-temperature hot water whose temperature is controlled and controlled from the other side of the cooking water in the cooking water in the cooking tank formed shallowly by the bottom plate. After the condensate in the hot water is separated to the discharge section and the condensate in the hot water is separated, the cooking water is forcibly recirculated in the circulation path of the pump built in and connected to the discharge section via a filter and the circulating water heating chamber with heating means. The cooking water after separation of contaminants is heated and controlled to boiled hot water below the boiling temperature corresponding to the food to be cooked. Inflow,
The boiled high-temperature hot water whose temperature is controlled causes a forced flow of the above-mentioned boiled high-temperature water from one side to the other side in the entire hot water in the cooking tank, and the forced flow in the cooking tank is caused by the forced flow. A boiling cooking method using high-temperature water, wherein food is boiled while stirring. 2. The boiling method using high-temperature hot water according to claim 1, wherein a large number of hollow spheres are floated on the cooking water surface in the cooking tank to suppress steam generation. Cooking method. 3. Boiled boiled food such as noodles by forming a shallow bottom plate and forming a forced flow from one side to the other side with boiled high-temperature water whose temperature is controlled over the entire cooking water in the tank. A cooking tank connected to the other side of the cooking tank, and a lead-out unit for drawing out cooking water in the cooking tank from the other side and separating contaminants in the hot water; A circulation path with a built-in pump that forces the entire system to recirculate, and a circulation system with heating means that controls the heating of the cooking hot water that is connected to the circulation path and recirculates to a boiling high-temperature water that is less than the boiling temperature corresponding to the food to be cooked A hot water heating chamber, and a circulation / water flow generation path forcibly flowing into one side of the cooking tank as boiled high temperature hot water whose temperature is controlled and connected to the circulating hot water heating chamber as a stirring water flow. Boiled cooking equipment using hot water. 4. The high-temperature hot water boiling cooking apparatus according to claim 3, further comprising a large number of hollow spheres floating on the surface of the cooking water in the cooking tank to suppress steam generation. Boiled cooking equipment.