JP3702247B2

JP3702247B2 - Ginger boiled kettle

Info

Publication number: JP3702247B2
Application number: JP2002142809A
Authority: JP
Inventors: 雅行五十嵐; 敏之鈴木
Original assignee: 鈴与工業株式会社
Priority date: 2002-05-17
Filing date: 2002-05-17
Publication date: 2005-10-05
Anticipated expiration: 2022-05-17
Also published as: JP2003334015A

Description

【０００１】
【発明が属する技術分野】
本発明は、生伍（大豆を水で磨り潰したミルク状物で、未だ加熱されず、加熱後、豆乳とオカラに分離される）を消泡剤を使用することなく泡立ちを抑えて均等に加熱するバッチ式煮釜に関する。
【０００２】
【従来の技術】
従来、生伍のバッチ式煮釜は径６００ｍｍ、深さ７００ｍｍ程度で底部から加熱し、撹拌翼で撹拌する形式であった。すなわち、煮釜の底部に発射管と呼ばれる円環状の水蒸気パイプを水平に配置し、パイプの下方に径３ｍｍ程度の孔を約２０個穿設し、釜底に向かって水蒸気を噴射する。発射管の上部には撹拌機を設けて煮釜中の生伍が均等に加熱されるように配慮している。
また、加熱方式として二重釜とし、二重釜部分に水蒸気を循環させて煮釜の壁面全体から加熱する方法等がある。
【０００３】
豆腐の製造にあっては生伍が適正な温度に加熱され、適正な熱変成を受けた煮伍になっていることが重要である。１００℃以下であると熱変成が不十分で粘度が高く、１０５℃程度が好ましく、１２８℃以上になるとゲル化してベトつく。
生伍中の個々の蛋白質分子が適正に熱変成していれば、１００ｋｇの煮伍から６８ｋｇの豆乳と３２ｋｇのオカラが得られる。１００℃加熱の場合には豆乳の収率が１０％も低下する。
煮釜にあっては、全ての内容液が均等に加熱される構成であることが重要であり、生煮えの部分が存在すると、豆腐製造の際に型に敷く布に付着し、豆腐製造が円滑に行われない。また、製造された豆腐も固い部位と柔らかい部位が混在し、良い豆腐を得ることができない。
【０００４】
また、生伍の加熱中に大豆中に含まれるサポニンによる泡立ちが著しく、泡が煮釜から吹きこぼれる現象を防ぐために消泡剤が必須であった。消泡剤としては特定の脂肪酸エステル類、食用油脂類、シリコーン油等が使用されていた。
【０００５】
【発明が解決しようとする課題】
一般には連続式の煮釜が使用されているが、バッチ式の煮釜は小規模製造の場合や、特に高級なこだわりの豆腐を製造する場合に必要である。生伍の粘度は３０００ｃｐもあり、撹拌してもどこかの死角に生煮えの蛋白質変成不十分な部分が残り、一般にむら炊きと呼ばれる状態になりがちである。
本発明者らは生伍の均等な、且つ泡立ちを防止した加熱方法について鋭意研究し、生伍中のすべての蛋白質分子が適正な熱変成を受けることができ、消泡剤を必要としない煮釜を提供するものである。
【０００６】
【課題を解決するための手段】
本発明は上記課題を解決することを目的とし、その構成は、縦型の煮釜本体の下端に、狭窄された加熱部を設け、該加熱部の中央に、棒状であって加熱部壁面に向かって水蒸気を吹き出す複数の穿孔を設けた発射管を収納し、加熱部内容液を加熱部下端からパイプとポンプを介して連続的に煮釜本体上部に戻すことを特徴とし、更に、煮釜本体と加熱部との間にテーパ部が介在し、該テーパ部のテーパ面とほぼ平行に第２の発射管を設け、該第２の発射管からテーパ面に向かって水蒸気を噴射することを特徴とし、更に、煮釜本体上部に、パイプを介して上端から落下した内容液を煮釜壁面に沿って落下させる分配体を設けたことを特徴とし、更に、煮釜本体下端のテーパ部の上に、煮釜横断面全体の内容液の流速を一定に調整する整流体を配設することを特徴とする。
【０００７】
すなわち、本発明はすべての煮釜内容液が均等な加熱を受けるように、煮釜本体の下端に細い加熱部を設け、該加熱部の中央部に棒状の水蒸気発射管を配設するものである。加熱部下端から抜き出した内容液をパイプを介してポンプにより煮釜本体上端から落下させる。その結果、煮釜本体中の内容液は全て発射管の外周を通過し、加熱部の径が小さいために噴射する水蒸気により撹拌されて均等に加熱され、下端のパイプから排出される。この操作を繰返すことにより全内容液が均等に加熱される。
【０００８】
煮釜本体は太く、加熱部が細いために煮釜本体と加熱部との間にテーパ部が形成される。このテーパ部には内容液が滞留しがちであるため、第１の発射管上部から、テーパ部に平行に分岐する１以上の第２の発射管を設け、テーパ部に向けて水蒸気を噴射させ、テーパ部への内容液の滞留を防止する。
更に、煮釜本体の上部から落下する内容液が液面を刺激して発泡させたり、一部急流を形成して、後から煮釜本体に戻った内容液が優先的に加熱部に向かう現象を防止するため、煮釜本体上部に傘状の分配体を設置し、煮釜上部から戻ってくる内容液を煮釜の壁面に沿って静かに落下させる。
【０００９】
煮釜中の内容液を均等に加熱するためには、煮釜本体中の内容液が静かに均等に下降して局所的急流を発生させないことにある。本発明は煮釜本体下部に整流体を設けて流れを抑制し、内容液が迷路を通過するようにしたものである。その結果、テーパ部及び加熱部には下方の内容液が順次送られ、煮釜中に不均等な流れを発生させない。
【００１０】
【発明の実施の形態】
以下、図面を参照して本発明を詳細に説明する。図１は本発明のフローシートである。生伍タンク１内の生伍は仮想線で示すパイプを通過し、３方弁２ａ、ポンプ、３方弁２ｂを通過して煮釜本体３の上部に送られる。煮釜本体３は長筒状の容器であり、下端でテーパ部４を介して径の細い加熱部５が設けられている。煮釜本体に所定量の生伍が充填されれば３方弁２ａの仮想線と連結する弁は閉じられる。
【００１１】
加熱は加熱部５内の第１の発射管６に水蒸気パイプ７から水蒸気を送り、第１の発射管６の外周に設けた噴射孔から加熱部５の壁面に向けて噴射し、細い加熱部５内を通過する内容液に乱流を生じさせて均等に加熱して下端から排出し、実線の矢印に示すように３方弁２ａ、ポンプ、３方弁２ｂを介して煮釜本体３の上部に戻る。加熱部５下部に通じる矢印付き実線は水蒸気パイプ７である。
【００１２】
本実施例では、煮釜本体は径約２６０ｍｍであり、ポンプは内容液を５５リットル／分で循環させる能力を有し、４５リットルの生伍を充填した。２５℃の生伍を１０５℃に加熱した後、３方弁２ｂから仮想線で示す方向の絞り機へ移送した。
加熱は、先ず２５℃の生伍を煮釜に充填し、蒸気圧力１．８〜２．２ｋｇ／ｃｍ²で９５℃まで上昇させる。その後、蒸気圧力を０．５〜０．７ｋｇ／ｃｍ²に弱めて１０５℃まで追い炊きをする。内容液が１０５℃に達したら３方弁２ｂから仮想線で示す方向の絞り機へ移送する。本実施例によれば、生伍を７分以内で十分に均等に加熱することができる。
【００１３】
図２はテーパ部４と加熱部５の拡大断面説明図である。テーパ部４と加熱部５はパッキンを挟み、クランプバンドで締めつけてある。第１の発射管６の上部から複数本の第２の発射管８を、テーパ部４の傾斜とほぼ平行に延出する。第１の発射管６は噴射孔９を全方向に設けることができるが、第２の発射管８においては、テーパ部の壁面に向けて噴射孔９を設ける。テーパ部４には内容液が淀みがちであるが、第２の発射管８でテーバ部４に水蒸気を噴射して乱流を生じさせることにより、テーバ部４の淀みを解消することができる。加熱部５内の発射管６は加熱部５の中央部に位置し、下端が折れ曲がって加熱部の外方へ延出している。この部位から高圧水蒸気を第１の発射管６に圧入する。
【００１４】
図３は煮釜本体の断面説明図であり、図４は分配体の平面図である。
１０は分配体であり、図３に示すように、煮釜本体３の上部に傘が開いたような状態に配置される。傘の中央部の突起は煮釜本体３の断面中央部に位置し、受入れ口１１から落下する内容液は一旦傘状分配体１０の突起の頂点にぶつかり、傾斜に沿って静かに壁面方向に分散して流れる。
【００１５】
分配体１０と複数本の連結腕１２を周囲から延出して壁面に固定する。すなわち、受入れ口１１から落下した内容液は分配体１０にぶつかり、流速を低下し、３６０°方向に分散して壁面から層流になって液面に達し、先に戻った液面上に層状に重なる。したがって、液面を攪乱することなく、泡立ちを抑制することができる。また、局所的急流を生じることなく煮釜本体に戻った順に下方へ移行する。１７は安全弁である。
【００１６】
１３は煮釜本体の太径部分の下端、すなわち、テーパ部の真上に配置された整流体である。図３においては３枚の整流板１４を位相を変えて溶着し、２以上の整流板を一体化して整流体とする。
図５は整流板の１実施例の平面図、図６は３枚の整流板を相互に位相を変えて連結した整流体の断面図、図７は図５に示した整流板２枚を４５°ずらして重ねた場合の相互の位置を示す説明図である。
【００１７】
図５においては径３８ｍｍ、長さ５０ｍｍのステンレス製の円柱を、全体形状がほぼ正方形になるように、５個５列に配列し側面同士を相互に溶着した。図５に示すように円柱１５は内容液の流れを遮断し、複数の円柱１５間にできた空隙１６内と側壁と整流板との間隙を流れる。図６に示すように、整流板１４ａ、ｂ、ｃを３段揃えて積上げ、真ん中の整流板１４ｂのみを４５°回動させて位相を変えて各整流板を１４ａ、ｂ、ｃの順に相互に溶着した。図７から明らかなように、整流板１４ａの空隙１６を通過した内容液の大部分は整流板１４ｂに至って流路が遮断され、新たな整流板１４ｂの空隙１６を探して再分散して流れる。整流板１４ｂから整流板１４ｃに至る時も同様の状態が生じ、一層均等な流れとなってテーパ部４に至る。
【００１８】
図５ないし図７においては、円柱を側壁で連結して整流板１４を製造したが、本発明は円柱に限定するものではなく、楕円柱、六角柱、八角柱、図８に示すような四角柱を用いることができる。更に同一形状の１種類の柱体に限らず、２種以上の柱体を組合わせることも可能である。何れにしても柱体を組合わせることにより空隙が形成される必要があり、この空隙の整流板全体に占める比率は１０〜５０％、好ましくは１５〜４０％である。図８に示すように、正確に四角柱を用いると四角柱同士の連結部位が点になるため、相互の溶着を容易にするために角を平面にして、正確には八角柱にして使用する。
【００１９】
整流板１４は１枚では十分な効果を示さず２枚以上重ねることが好ましい。重ねるにあたっては、位相をずらし、上部の整流板の空隙１６を流れた内容液がそのまま下部の整流板の空隙１６を通過できる比率を極力低下させるようにする。位相をずらした整流板１６と整流板１６は相互に溶接して、流路を煩雑にされた内容液により、整流板同士の位置がずれないように相互に溶着しておくことが必要である。整流体１３の素材は金属が一般的であるが耐熱プラスチックやセラミックを使用してもよい。しかし簡単に強固に溶着できることから金属が好ましい。整流体を通過した内容液はテーパ部４に入り、前述のように第２の発射管８によりテーパ面に淀みを形成せずに加熱部５へ移行する。
【００２０】
【発明の効果】
内容液を循環させる本発明により、内容物の生伍は必ず加熱部を通過して第１の発射管で加熱されるため結果的にすべての内容液が均等に加熱され、局所的急流を形成して内容液が不均等に流れる現象を防止し、均等な加熱を確保することができる。
【図面の簡単な説明】
【図１】図１は本発明のフローシートである。
【図２】図２はテーパ部と加熱部の拡大断面説明図である。
【図３】図３は煮釜本体の断面説明図である。
【図４】図４は分配体の平面図である。
【図５】図５は整流板の１実施例の平面図である。
【図６】図６は３枚の整流板を相互に位相を変えて連結した整流体の中心線断面図である。
【図７】図７は図５に示した整流板２枚を４５°ずらして重ねた場合の相互の位置を示す説明図である。
【図８】図８は、他の整流板の配置例である。
【符号の説明】
１生伍タンク
２３方弁
３煮釜本体
４テーパ部
５加熱部
６第１の発射管
７水蒸気パイプ
８第２の発射管
９噴射孔
１０分配体
１１受入れ口
１２連結腕
１３整流体
１４整流板
１５円柱
１６空隙
１７安全弁[0001]
[Technical field to which the invention belongs]
In the present invention, ginger (a milk-like product obtained by grinding soybeans with water, which has not been heated yet and is separated into soy milk and okara after heating) can be used evenly by suppressing foaming without using an antifoaming agent. It relates to a batch-type boiled pot.
[0002]
[Prior art]
Conventionally, ginger batch-type boiled kettles have a diameter of about 600 mm and a depth of about 700 mm, and are heated from the bottom and stirred with a stirring blade. That is, an annular steam pipe called a launch pipe is horizontally arranged at the bottom of the boiling pot, and about 20 holes having a diameter of about 3 mm are formed below the pipe, and steam is sprayed toward the bottom of the pot. A stirrer is provided at the top of the launch tube so that the ginger in the boiled pot is heated evenly.
In addition, there is a method in which a double kettle is used as a heating method, and steam is circulated through the double kettle portion and heated from the entire wall surface of the cooker.
[0003]
In the production of tofu, it is important that the ginger is heated to an appropriate temperature and is a boiled rice cake that has undergone an appropriate thermal transformation. If it is 100 ° C. or lower, thermal transformation is insufficient and the viscosity is high, and it is preferably about 105 ° C., and if it is 128 ° C. or higher, it gels and becomes sticky.
If the individual protein molecules in the ginger are properly heat-denatured, 68 kg of soy milk and 32 kg of okara can be obtained from 100 kg of boiled rice cake. In the case of heating at 100 ° C., the yield of soy milk decreases by 10%.
In a boiled pot, it is important that all the liquid contents are heated evenly. If there is a raw boiled portion, it will adhere to the cloth laid on the mold during the production of tofu, and the tofu production will be smooth. Not done. In addition, the tofu produced also contains a hard part and a soft part, and good tofu cannot be obtained.
[0004]
In addition, foaming due to saponin contained in soybeans was remarkable during the heating of ginger, and an antifoaming agent was indispensable in order to prevent the foam from spilling out of the boiling pot. As the antifoaming agent, specific fatty acid esters, edible fats and oils, silicone oils and the like have been used.
[0005]
[Problems to be solved by the invention]
In general, a continuous boiled kettle is used, but a batch boiled kettle is necessary for small-scale production and particularly for producing high-quality tofu. The viscosity of ginger is as high as 3000 cp, and even if it is stirred, a portion of the dead-boiled protein that remains inadequately denatured remains, and it tends to be in a state generally referred to as uneven cooking.
The present inventors have intensively studied a heating method in which the ginger is even and prevented from foaming, and all protein molecules in the ginger can be subjected to proper heat denaturation and do not require a defoaming agent. A kettle is provided.
[0006]
[Means for Solving the Problems]
An object of the present invention is to solve the above-mentioned problems, and the configuration is such that a constricted heating part is provided at the lower end of a vertical boiled pot body, and a bar-like shape is formed on the heating part wall surface at the center of the heating part. A launch tube provided with a plurality of perforations through which water vapor is blown out is housed, and the content of the heating portion is continuously returned from the lower end of the heating portion to the upper portion of the boiling portion through a pipe and a pump. A taper portion is interposed between the main body and the heating portion, a second launch tube is provided substantially parallel to the taper surface of the taper portion, and water vapor is jetted from the second launch tube toward the taper surface. In addition, a distributor is provided on the upper part of the boiled pot body to drop the liquid content dropped from the upper end through the pipe along the wall of the boiled pot. On the top, there is a rectifier that adjusts the flow rate of the liquid in the entire cross section Characterized in that it set.
[0007]
That is, in the present invention, a thin heating part is provided at the lower end of the cooking pot body so that all the contents of the cooking pot are heated evenly, and a rod-shaped steam discharge tube is provided at the center of the heating part. is there. The content liquid extracted from the lower end of the heating unit is dropped from the upper end of the boiling body by a pump through a pipe. As a result, all of the content liquid in the boiled body passes through the outer periphery of the launch tube, and since the diameter of the heating part is small, it is stirred and uniformly heated by the sprayed water vapor and discharged from the lower end pipe. By repeating this operation, the entire content liquid is heated evenly.
[0008]
Since the boiled pot body is thick and the heating part is thin, a tapered part is formed between the boiled pot body and the heating part. Since the liquid content tends to stay in the taper portion, one or more second launch tubes branching in parallel to the taper portion are provided from the upper portion of the first launch tube, and water vapor is jetted toward the taper portion. The content liquid is prevented from staying in the tapered portion.
In addition, the content liquid falling from the top of the boiled pot stimulates the liquid surface to cause foaming, or a partial rapid flow is formed, and the content liquid that has returned to the boiled pot main body is directed preferentially to the heating section. In order to prevent this, an umbrella-shaped distributor is installed on the upper part of the boiled pot, and the content liquid returning from the upper part of the boiled pot is gently dropped along the wall of the boiled pot.
[0009]
In order to heat the content liquid in the boiled pot uniformly, the content liquid in the boiled pot main body is gently and evenly lowered to prevent a local rapid flow. In the present invention, a baffle body is provided at the bottom of the boiled pot to suppress the flow so that the content liquid passes through the maze. As a result, the lower content liquid is sequentially sent to the tapered portion and the heating portion, so that an uneven flow is not generated in the cooking pot.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail with reference to the drawings. FIG. 1 is a flow sheet of the present invention. The ginger in the ginger tank 1 passes through the pipe indicated by the phantom line, passes through the three-way valve 2a, the pump, and the three-way valve 2b, and is sent to the upper portion of the boiling body 3. The boiled pot body 3 is a long cylindrical container, and a heating part 5 having a small diameter is provided through a taper part 4 at the lower end. When the boiled pot body is filled with a predetermined amount of ginger, the valve connected to the virtual line of the three-way valve 2a is closed.
[0011]
Heating is performed by sending water vapor from the water vapor pipe 7 to the first launch tube 6 in the heating unit 5 and spraying it from the injection hole provided on the outer periphery of the first launch tube 6 toward the wall surface of the heating unit 5. 5 turbulent flow is generated in the content liquid passing through the inside, and heated uniformly and discharged from the lower end. As shown by the solid arrow, the boiled body 3 is Return to the top. A solid line with an arrow leading to the lower part of the heating unit 5 is a steam pipe 7.
[0012]
In this example, the main body of the boil was about 260 mm in diameter, and the pump had the ability to circulate the content liquid at 55 liters / minute, and was filled with 45 liters of ginger. After the 25 ° C. ginger was heated to 105 ° C., it was transferred from the three-way valve 2b to the drawing machine in the direction indicated by the phantom line.
In the heating, first, 25 ° C. ginger is filled in a boiling pot, and the temperature is raised to 95 ° C. at a steam pressure of 1.8 to 2.2 kg / cm ² . Then, the steam pressure is weakened to 0.5 to 0.7 kg / cm ² and cooked to 105 ° C. When the content liquid reaches 105 ° C., it is transferred from the three-way valve 2b to a squeezer in the direction indicated by the phantom line. According to this embodiment, the ginger can be heated sufficiently evenly within 7 minutes.
[0013]
FIG. 2 is an enlarged cross-sectional explanatory view of the taper portion 4 and the heating portion 5. The taper part 4 and the heating part 5 sandwich the packing and are fastened with a clamp band. A plurality of second firing tubes 8 are extended from the upper part of the first firing tube 6 substantially in parallel with the inclination of the tapered portion 4. The first launch tube 6 can be provided with the injection holes 9 in all directions, but the second launch tube 8 is provided with the injection holes 9 toward the wall surface of the tapered portion. The content liquid tends to stagnate in the taper portion 4, but the stagnation of the taber portion 4 can be eliminated by injecting water vapor into the taber portion 4 with the second launch tube 8 to generate turbulent flow. The launch tube 6 in the heating unit 5 is located at the center of the heating unit 5, and the lower end is bent and extends outward from the heating unit. High-pressure steam is pressed into the first launch tube 6 from this site.
[0014]
FIG. 3 is a cross-sectional explanatory view of the boiled pot main body, and FIG. 4 is a plan view of the distributor.
Reference numeral 10 denotes a distributor, which is arranged in a state in which an umbrella is opened at the upper part of the boiling pot body 3 as shown in FIG. The protrusion at the center of the umbrella is located at the center of the cross section of the boiled pot body 3, and the liquid falling from the receiving port 11 once hits the apex of the protrusion of the umbrella-shaped distributor 10, and gently moves along the inclination toward the wall surface. It flows in a distributed manner.
[0015]
The distributor 10 and the plurality of connecting arms 12 are extended from the periphery and fixed to the wall surface. That is, the liquid content dropped from the receiving port 11 collides with the distributor 10, reduces the flow velocity, disperses in the direction of 360 °, reaches the liquid surface in a laminar flow from the wall surface, and forms a layer on the liquid surface that has returned to the previous position. Overlapping. Therefore, foaming can be suppressed without disturbing the liquid level. Moreover, it transfers to the downward direction in the order returned to the boiled pot main body, without producing a local rapid flow. 17 is a safety valve.
[0016]
Reference numeral 13 denotes a rectifier disposed at the lower end of the large-diameter portion of the boiled pot body, that is, directly above the tapered portion. In FIG. 3, three rectifying plates 14 are welded while changing the phase, and two or more rectifying plates are integrated to form a rectifying body.
5 is a plan view of one embodiment of the rectifying plate, FIG. 6 is a cross-sectional view of a rectifying body in which three rectifying plates are connected to each other with different phases, and FIG. 7 is a plan view of two rectifying plates shown in FIG. It is explanatory drawing which shows the mutual position at the time of piling up shifting.
[0017]
In FIG. 5, stainless steel cylinders having a diameter of 38 mm and a length of 50 mm were arranged in five rows and five rows so that the overall shape was substantially square, and the side surfaces were welded to each other. As shown in FIG. 5, the cylinder 15 blocks the flow of the content liquid, and flows through the gaps 16 formed between the plurality of cylinders 15, the side walls, and the current plate. As shown in FIG. 6, the rectifying plates 14a, 14b and 14c are stacked in three stages, and only the middle rectifying plate 14b is rotated by 45 ° to change the phase so that the respective rectifying plates are arranged in the order of 14a, b, c. Welded to. As is clear from FIG. 7, most of the content liquid that has passed through the gap 16 of the rectifying plate 14a reaches the rectifying plate 14b, the flow path is blocked, and the new rectifying plate 14b is searched for the gap 16 and redistributed and flows. . The same state occurs when the current plate 14b reaches the current plate 14c, and the flow reaches the tapered portion 4 with a more uniform flow.
[0018]
5 to 7, the rectifying plate 14 is manufactured by connecting the cylinders with the side walls. However, the present invention is not limited to the cylinder, and the elliptical column, the hexagonal column, the octagonal column, and the like as shown in FIG. A prism can be used. Furthermore, it is possible to combine not only one type of column with the same shape but also two or more types of columns. In any case, it is necessary to form a gap by combining the column bodies, and the ratio of the gap to the entire rectifying plate is 10 to 50%, preferably 15 to 40%. As shown in FIG. 8, when square prisms are used accurately, the connecting parts of the square pillars become points, so that the corners are flat to facilitate mutual welding, and precisely, octagonal prisms are used. .
[0019]
One rectifying plate 14 does not show a sufficient effect, and it is preferable to stack two or more rectifying plates. In the stacking, the phase is shifted so that the ratio at which the content liquid flowing through the gap 16 of the upper rectifying plate can pass through the gap 16 of the lower rectifying plate is reduced as much as possible. The rectifying plate 16 and the rectifying plate 16 that are out of phase need to be welded to each other and welded to each other so that the position of the rectifying plates is not shifted by the content liquid having a complicated flow path. . The material of the rectifying body 13 is generally metal, but heat resistant plastic or ceramic may be used. However, metals are preferred because they can be easily and firmly welded. The content liquid that has passed through the rectifier enters the tapered portion 4 and moves to the heating portion 5 without forming stagnation on the tapered surface by the second launch tube 8 as described above.
[0020]
【The invention's effect】
According to the present invention in which the content liquid is circulated, the content ginger always passes through the heating section and is heated by the first launch tube, so that all the content liquid is heated evenly and forms a local rapid flow. Thus, the phenomenon that the content liquid flows unevenly can be prevented, and uniform heating can be ensured.
[Brief description of the drawings]
FIG. 1 is a flow sheet of the present invention.
FIG. 2 is an enlarged cross-sectional explanatory view of a tapered portion and a heating portion.
FIG. 3 is a cross-sectional explanatory view of a boiling pot body.
FIG. 4 is a plan view of a distributor.
FIG. 5 is a plan view of one embodiment of a current plate.
FIG. 6 is a center line cross-sectional view of a rectifying body in which three rectifying plates are connected with their phases changed from each other.
7 is an explanatory diagram showing the mutual position when the two current plates shown in FIG. 5 are stacked with a 45 ° shift. FIG.
FIG. 8 is an example of the arrangement of another current plate.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Ginger tank 2 3-way valve 3 Boil main body 4 Taper part 5 Heating part 6 1st launch pipe 7 Steam pipe 8 2nd launch pipe 9 Injection hole 10 Distribution body 11 Accepting port 12 Connecting arm 13 Rectification body 14 Rectification Plate 15 Cylinder 16 Gap 17 Safety valve

Claims

A first cylindrical heating unit is provided at the lower end of the vertical boiled pot body, and a plurality of perforations that are cylindrical and blow off water vapor toward the heating unit wall surface are provided at the center of the heating unit. of the launch tube is housed vertically, the heating unit content liquid pipe and raw Wu caldron of which is characterized in that a pump for returning from the heating unit lower end continuous manner caldron body upper part.

A taper portion is interposed between the boiled body and the heating portion, and is a launch tube provided in close proximity to the taper surface of the taper portion and substantially parallel to the taper surface, and water vapor from the launch tube toward the taper surface 2. A ginger boiled pot according to claim 1, further comprising a second launch tube for injecting the potato.

The ginger boiled pot according to claim 2, wherein the second launch tube is branched and extended from the upper part of the first launch tube.

The ginger boiled food according to any one of claims 1 to 3, wherein a distributor for dropping the content liquid dropped from the upper end through the pipe along the wall of the boiled pot is provided at the top of the boiled pot main body. Kettle.

The ginger according to claim 4, wherein the distributor is umbrella-shaped and covers most of the inner circumference of the boiled pot main body, and the end is fixed to the boiled pot wall surface with a plurality of connecting arms. Boiled kettle.

The ginger according to any one of claims 1 to 5, wherein a rectifier for adjusting the flow rate of the content liquid in the entire cross-section of the boiled pot to be constant is disposed on the tapered portion at the lower end of the boiled pot main body. Boiled kettle.

The rectifying plate forming the rectifying body is formed by connecting a large number of columns with side walls, and the porosity between the columns is 15 to 50%. Boiled ginger pot.

The ginger boiled pot according to claim 6 or 7, wherein two or more rectifying plates are connected to each other in a vertical direction by changing a phase to form a rectifying body.

9. The ginger boiled pot according to claim 6, wherein the columnar body has a circular cross section, and two or more rectifying plates are connected to each other up and down while changing the phase by 45 degrees.