JP3777186B2 - Boiled and cooked equipment for solid ingredients - Google Patents

Description

  The present invention relates to an apparatus for immersing solid foods.

  The present inventor previously proposed Japanese Patent Application No. 2002-150679 as a boiled and cooked apparatus that immerses and cooks Japanese confectionery beans (red beans) in water.

  According to this business-use boiled cooking device, the beans (M) are once stored in the boiled rice cake (B), so that they are soaked in the water in the boiled pot (1). In addition, the bean (M) can be taken in and out of the boiled pot (1) conveniently, and can prevent the skin from rupturing or losing its shape due to the dance phenomenon during boiled cooking. Since hot water and boiled juice are forced to convection by the circulation path (R) and the rotary pump (37) on the way, it is not necessarily completely boiled, and there is no overall unevenness. There is an advantage that it can be boiled and aged.

And the use of such water-permeable boiled rice cake (B) and the forced convection action of hot water and boiled soup is the state of being soaked in the water, dashi soup (seasoning liquid), molasses, syrup, etc. As long as it is boiled and cooked underneath, it is not limited to the beans for sushi making, for example, ingredients of oden and natto pickled natto, syrup-boiled fruit, boiled seafood, boiled pork meat, side dish In addition, it can be said that other various kinds of solid foods that are not allowed to be deformed and burnt and discolored are also necessary.
Description and drawings of Japanese Patent Application No. 2002-150679

  However, in the configuration of the above-mentioned prior application, only steam supplied from the boiler is used as a heating source, and it is necessary to install the boiler outdoors. It is difficult to perform unattended operation at night when it is used for cooking oden that is soaked for a long time. This is because it not only generates noise that causes complaints from neighboring residents, but also carries the risk of fire accidents.

  In addition, it is possible to automatically adjust and control the opening degree (steam supply amount or heating force) of the open / close solenoid valve (14) in the steam supply line (12), but the solenoid valve (14) is closed. However, since the remaining heat is inevitably left, the food is liable to be deformed or burnt and discolored due to the remaining heat, and it is impossible to strictly control the heating temperature.

SUMMARY OF THE INVENTION The present invention aims to further improve such a problem, and in order to achieve the object, the present invention has a certain diameter and depth from a stainless steel plate in order to store the immersion liquid of solid food. A boiled pot with a substantially U-shaped cross section;

A steam jacket welded and integrated with the bottom surface of the boiled kettle, and a solenoid valve for opening and closing installed in the middle of the steam supply pipe derived therefrom;

Similarly, a planar electric heater wound in close contact with the body surface of the boiled kettle and a heat insulating material surrounding the electric heater,

In order to detect the heating temperature of the solid food and its soaking liquid, a heating temperature sensor that is attached and fixed in an inserted state facing the inside of the boiled pot through the body surface of the boiled pot and the heat insulating material of the electric heater; ,

Based on the output electric signal from the heating temperature sensor, the adjustment of the opening degree of the electromagnetic valve or / and the power on / off control of the electric heater are performed according to the type and property of the solid food and the submerged liquid. With a controller to perform,

The raw materials of Amanatto, oden ingredients, fruits, seafood, meat chunks, prepared dishes, and other solid foods are once stored in a boiled bowl to prevent their shape from falling, and the water, molasses, syrup, and various seasonings in the boiled pot The bottom surface of the boiling pot is heated by steam supplied to the steam jacket under the state of being soaked in the soaking liquid, etc., or / and the body surface of the boiling pot is also indirectly heated by electricity of the electric heater. Then, while obtaining the aging state of the boiled solid food penetrated by the above pickled liquid,

The simmering and aging state of the solid food material is determined so that it can be maintained and controlled as a heat-retaining state at a constant temperature by the electricity of the electric heater.

According to the said structure of Claim 1, since it can heat with the supply steam from the bottom face of a boiling pot, it can also be heated with electricity from the trunk | drum surface of a boiling pot, and the simultaneous heating by the combined use of the heating source is also possible. Depending on the type and properties of the solid food and its soaking liquid, the heating source can be conveniently and properly used.

In other words, the initial soaking and cooking of solid foods can be performed with high efficiency by using steam that rises quickly, but if the subsequent soaking in molasses or seasoning liquid extends to the night, the electricity is heated. It can be operated unattended safely and quietly as a source, and has the effect of stably keeping the aging state of solid foodstuffs, especially by electricity that can precisely control the heating temperature.

Moreover, based on the output electrical signal from the heating temperature sensor that detects the heating temperature of the solid food and its soaking liquid, the controller controls the supply steam volume (heating power) and / or power on / off control of the electric heater. Because it is designed to be used, it is possible to maintain an appropriate heating temperature at all times according to the type and properties of the solid food and its soaking liquid, and there is no possibility of causing burnt discoloration or loss of thermal efficiency of the solid food. .

Hereinafter, the specific configuration of the present invention will be described in detail with reference to the drawings. In FIGS. 1 to 11, which shows a device for immersing solid food (M) according to the present invention, (1) is a constant diameter from a stainless steel plate. (2) is a steam jacket welded and integrated in an airtight state to cover the bottom surface (1a), for example (about 450 mm) and a depth (for example, about 480 mm) in cross section. Thus, it is fixedly supported by about one half of the installation board (4) by a plurality of pedestals (3).

(5) is a support box for the operation box that is integrally suspended from the remaining half of the installation panel (4), and is an operation box (FIG. 12 and 13) equipped with a printed circuit board of an electric control circuit ( 6) is mounted on its support base (5). The installation board (4) has a rectangular shape in a plan view, and the height and level of installation on the work floor can be adjusted by raising and lowering the level jacks (7) attached to the four corners. ing.

(8) is a sheet-like electric heater wound in close contact with the body surface (1b) of the boiled pot (1), the details of which are omitted in the figure, but are sandwiched and integrated by a silicon rubber sheet. It consists of a heating element such as nichrome wire, and the inside of the boiled pot (1) is heated indirectly by resistance. (9) is a heat insulating material surrounding the electric heater (8), (10) is a stainless steel steel decorative cover that further surrounds the heat insulating material (9), and the body surface (1b) of the boiled pot (1) Are attached to a pair of upper and lower cover receiving flanges (11) projecting integrally from each other by a plurality of fixing bolts (12).

Further, (13) is a circular drainage port formed at the center of the bottom surface (1a) of the above-mentioned boiled pot (1), and (14) passes through the steam jacket (2) from the drainage port (13), An on-off valve (15) is installed in the vicinity of the outlet of the drain pipe.

(16) is a steam supply pipe led out from the bottom surface of the steam jacket (2), and its inlet is connected to a steam supply source (not shown) such as a boiler. (17) is an on-off valve installed near the inlet of the steam supply pipe (16), (18) is an on-off solenoid valve installed in the middle of the steam supply pipe, and (19) is a steam supply pipe ( 16) is a steam dispersion plate integrally projecting from the middle height position of the drain pipe (14) into the steam jacket (2).

(20) is a condensate drain line that is led out from the bottom surface of the steam jacket (2) in a distributed parallel state with the steam supply line (16), and has a steam trap at one end and the other end. (21) and an on-off valve (22) are installed. Similarly, (23), (24) and (25) respectively show an air trap, a safety valve and a pressure gauge derived from the circumferential surface of the steam jacket (2).

(26) is a heating temperature sensor that is attached and fixed in a state of insertion through the body surface (1b) of the boiled pot (1), the heat insulating material (9) of the electric heater (8), and the decorative cover (10). The heating temperature of the solid food material (M) in the boiled pot (1) and the submerged liquid (S1) (S2) is detected by a resistance thermometer (platinum resistance thermometer).

12 and 13, according to the current temperature detected by the heating temperature sensor (26) and the type and property of the solid food (M) and the soaking liquid (S1) (S2). The controller (sequencer) (27) controls the opening and closing of the solenoid valve (18) of the steam supply line (16) by comparing with the target heating temperature set in advance, while the electric heater (8) The power switch is turned on / off.

(28) is a support frame for a stirrer which is welded and integrated with the upper end of the body surface (1b) of the boiled pot (1), and the body surface (1b) has a constant width (W) ( For example, a flat vertical wall piece (28a) extending by about 300 mm) and a horizontal floor piece (28b) projecting outward from its lower end, and the vertical wall piece (28) of the support frame (28) ( In 28a), a plurality of elevating guide slots (29) are distributed in a parallel state.

(30) is a mounting bracket for a stirrer that is suspended by a certain height (H1) (for example, about 240 mm) from the upper surface of the opening of the boiling pot (1), and is bent from a stainless steel plate into a substantially U-shape in plan view. The lower end portion of the support guide (28) is attached to the support frame (28) in a freely adjustable manner by a plurality of fixing bolts (31) screwed and fastened to the vertical wall piece (28a) through the lift guide long hole (29). It is integrated.

(32) is a pair of left and right stud bolts that hang down from the mounting bracket (30) to the horizontal floor piece (28b). The fixing nut (33) is attached to the horizontal floor piece (28b) of the support frame (28). ). On the other hand, the upper end portion of the mounting bracket (30) is formed in a downwardly inclined state as a pair of left and right top plate receiving stopper edges (34) arranged in parallel.

(35) is a blower port formed at a mid-height position that hangs down from the upper surface of the opening of the boiling pot (1) in the mounting bracket (30), and (36) is a cooling fan facing the blower port (35). , A plurality of fixing bolts (37) are attached to and integrated with the mounting bracket (30) in a back-up state. For example, solid ingredients (M) are mixed with raw materials of Amanatto (Daimanto, quail beans, empty beans, chestnuts, It is used to promote the water evaporation action from the molasses when the pickled liquid (S2) is used as the molasses. The cover filter of the cooling fan (36) is not shown.

Further, (38) is pivotally attached to the upper end portion of the mounting bracket (30) via a plurality of horizontal rotation fulcrum pins (hinges) (39) so as to be able to freely rotate and swing at a constant angle (α). The top plate is made of a stainless steel plate having a substantially inverted U-shaped cross section and is formed into a circle having a slightly larger diameter (for example, about 500 mm) than the above-mentioned boiled pot (1).

In the state where the top plate (38) is raised around the fulcrum pin (39) in the direction of retreating from the upper surface of the opening of the cooking pot (1), as shown by the chain line in FIG. 30), both of the stopper edges (34) are stably received so that a boiled rice cake and a stirring blade described later can be taken in and out of the boiled pot (1) without any trouble. The fixed angle (α) at which the top plate (38) rotates is set as an obtuse angle of about 130 degrees, for example.

(40) is a pair of left and right support legs that are suspended integrally from the free top end of the top plate (38) toward the opening edge of the boiled pot (1). 40) A bifurcated fork (41) made of a synthetic resin, which is attached and integrated with the lower end of the boil 40, is detachably engaged with the opening edge of the boiled pot (1) so that its top plate (38 ) Overhanging the boiled kettle (1) and installed horizontally so that it can be stably maintained. (42) is a horizontal connecting arm fixedly mounted horizontally between the left and right sides of the both support legs (40).

(A) is a general term for a stirrer that stirs the liquids (S1) and (S2) of the solid food (M) stored in the boiling pot (1), and is assembled to the top plate (38) as follows. Therefore, the raising and lowering operation can be performed integrally with the top plate (38), and a stirring blade to be described later can be taken in and out with respect to the boiling pot (1).

That is, (43) is an agitation drive motor (gard motor) mounted on the top surface of the top plate (38) via a plurality of fixing bolts (44), for example, having a rotational speed of about 60 rpm / 60 Hz. However, the rotation speed is adjusted and controlled by the inverter (45) as variable according to the type and properties of the solid food (M) and the pickled liquid (S1) (S2). (46) is a PTO shaft for taking out rotational power from the drive motor (43), and hangs down by a predetermined length (H2) toward the center of the boiled pot (1).

Similarly, (47) is a bearing case integrally mounted on the lower surface of the top plate (38) with a plurality of fixing bolts (48), and the radial bearing (49) of the PTO shaft (46) and the thrust bearing are contained therein. (50) and an oil seal (51) are enclosed and installed. (52) is an end collar that covers the lower surface of the bearing case (47), and is pressed against the PTO shaft (46) by a pressing bolt (53).

The lower end of the PTO shaft (46) that does not reach the upper surface of the opening of the boiled pot (1) is cut into an inverted L-shape as a half surface (46a), and from the half surface (46a) The key pin (54) protrudes sideways and integrally. (55) is a cover sleeve locking pin that is integrally projected sideways from the midway height position of the PTO shaft (46) as a distributed state directly above the key pin (54), and (56) A cover sleeve fitted to the PTO shaft (46) so as to be movable up and down, and an elevating guide slot (57) cut out in the cover sleeve and the locking pin (55) protruding from the PTO shaft (46) Since it is engaged, there is no possibility that the cover sleeve (56) will fall off from the PTO shaft (46).

On the other hand, (58) is a rotary blade shaft of a fixed length (for example, about 560 mm) that is detachably added to and connected to the lower end portion of the PTO shaft (46), and the upper end portion thereof is the half of the PTO shaft (46). As a split surface (58a) that bites the split surface (46a), it is cut out in a corresponding substantially L-shape. Reference numeral (59) denotes a key pin receiving hole formed in the half surface (58a) of the rotary blade shaft (58).

That is, if the cover sleeve (56) is lifted by a certain length of the elevation guide slot (57), the key pin (54) of the PTO shaft (46) is exposed to the naked state. 46) and the half blade surfaces (46a) (58a) between the rotary blade shaft (58) and the key pin receiving hole (59) of the rotary blade shaft (58) to the key pin (54) so as to unite each other. ), The rotary blade shaft (58) can be quickly connected to the PTO shaft (46). In this connected state, the rotary blade shaft (58) is integrated with the PTO shaft (46). Rotating action.

If the lifting operation hand is released after the connection, the cover sleeve (56) that descends itself surrounds and restrains the meshing portion of the PTO shaft (46) and the rotary blade shaft (58). There is no possibility that the rotary blade shaft (58) will fall off. It goes without saying that the cover sleeve (56) is raised again from such a connected state, and the rotary blade shaft (58) can be detached from the PTO shaft (46).

Reference numeral (60) denotes a steady-state convex that integrally faces downward from the lower end portion of the rotary blade shaft (58), and to the drain port (13) that opens to the bottom surface (1a) of the boiled pot (1). By inserting the rotary blade shaft detachably, the rotary blade shaft (58) is kept in a stable steady state in which the rotary blade shaft (58) is suspended along the vertical center line in the boiling pot (1).

Similarly, (61) is a stirring radiation blade that protrudes laterally and integrally from the lower end of the rotating blade shaft (58), and has a constant rotating diameter (D) (for example, about 105 mm). The immersion liquid (S1) (S2) in the boiling pot (1) is diffused to the surroundings. (62) is a series of stirring screw blades having a rotational diameter (D) substantially the same as that of the stirring radiation blade (61), and is integrally projected from a midway height position of the rotating blade shaft (58). The pickled liquid (S1) (S2) is caused to flow upward from the bottom surface (1a) along the vertical center line in the boiling pot (1) by the spiral lead.

Also, (63) is, for example, a case where the solid food (M) is used as a raw material for sweet natto (Daimanto, quail beans, empty beans, chestnuts, sweet potatoes, etc.), and the pickled solution (S2) is pickled and cooked as molasses. Synthetic resin auxiliary stirrer blade for making the liquid surface (LL) rippled in order to prevent the water evaporation from molasses from being blocked by the film formed on the surface (LL) It is.

Such an auxiliary stirring blade (63) is a spare part used in accordance with the type of the solid food (M) or the pickled liquid (S1) (S2), and is sandwiched between the hanger arm (64) of a certain length. The rotary blade shaft (58) is detachably sandwiched between the rotary blade shaft (58) via the clamp (65) and rotates integrally with the rotary blade shaft (58). Therefore, when unnecessary, the fixing bolt (66) of the clamping clamp (65) can be removed from the rotary blade shaft (58).

As a typical example of the solid food (M), large natto, quail beans, empty beans, chestnuts, sweet potatoes, etc. (hereinafter collectively referred to as beans), which are raw materials of Amanatto, are used to produce Amanatto by the above-described pickled and boiled cooking apparatus of the present invention. The method will be described. Raw beans (M) that have been soaked in advance are temporarily stored in a fixed-capacity (for example, about 5 升) shape-preventing boiled rice cake (B).

The boiled rice cake (B) is agitated with a diameter (for example, about 140 mm) that does not interfere with the agitating screw blade (62) and the agitating radiation blade (61) of the rotating blade shaft (58) as shown in FIGS. It is an assembly consisting of a donut-shaped bowl main body (69) in plan view and a lid (70) provided with a blade escape center opening (67) (68), both of which are used for the immersion liquid (S1) (S2). It is made from a punching metal, a metal mesh, and other porous materials having a high shape retaining strength in which a large number of circulation holes (71) and (72) are distributed.

In addition, the lid (70) has a similar disk shape with a size (for example, a diameter of about 420 mm) that falls into the interior of the bag main body (69), and is radially symmetric from the stirring blade escape center port (68). Each of the plurality of reinforcing plate pieces (73) derived from the state is pivotally supported so that the handle (74) can be moved forward and backward along the diameter direction (lateral direction).

That is, if the pivot pin (75) of the handle (74) is inserted into the flow hole (71) distributed in the body surface of the rod main body (69) and advanced, the lid (70) is moved to the rod main body (70). 69), while the pivot pin (75) of the handle (74) is pulled out from the flow hole (71) of the bag main body (69) and retracted, the lid body thereof is maintained. As a so-called dropping lid into the main body (69) of the cocoon body (70), it can rise over time so as to follow the swelling and softening action of the beans (M). It is.

In addition, (76) is a pair of opposed grips pivotally attached to the opening edge of the bowl main body (69) so as to be freely rotatable, and (77) is the above-described stirring blade escape center of the bowl main body (69). It is a plurality of reinforcing plate pieces derived from the mouth (67) to the body surface and the bottom surface, and such a bag main body (69) can be stably stacked in a state in which the handle (76) is lying down, In the illustrated example, one use state for the above-mentioned boiled pot (1) is shown.

Then, the boiled rice cake (B) containing the beans (M) is hung inside the boiled kettle (1) and allowed to stand, and then to the stirring blade escape central port (67) of the main body (69). The rotating blade shaft (58) of the inserted stirrer (A) is connected and integrated with the PTO shaft (46) of the stirring drive motor (43) so as to hang along the vertical center line in the boiling pot (1). After standing up, first, the water used as the pickling liquid (S1) is put into the boiled pot (1), and the whole beans (M) are kept in the submerged state.

In that case, the lid (70) of the boiled rice cake (B) is fitted to the upper surface of the beans (M) as a drop lid into the rice cake body (69), and the auxiliary stirring blade (63) is fitted. It is removed from the rotary blade shaft (58), and preferably the upper surface of the opening of the boiled pot (1) is covered with a separate top cover (78) so as not to dissipate heat as shown in FIG.

After such preparation, steam is supplied to the steam jacket (2) of the boiling pot (1) and the beans (M) are first boiled by heating, and in the process, the stirrer (A ) Of the rotating blade shaft (58) is driven to rotate by the drive motor (43), and the pickled liquid (water) (S1) of beans (M) is moderately driven by the stirring screw blade (62) and the stirring radiation blade (61). Stir and convection slowly.

In addition, during the boiling of the beans (M), the heating temperature in the boiling pot (1) is detected by the heating temperature sensor (26), and the current temperature is set in advance for the target heating. Once the temperature has risen and boiled, the heating temperature sensor (after detecting the temperature rise rate per unit time so that the non-boiling heating temperature of about 95 ° C. to 98 ° C. can be stably maintained. 26), the controller (27) adjusts and controls the opening of the solenoid valve (18) in the steam supply line (16) based on the output electric signal from the controller (27). , Cut the astringency.

The astringent cutting operation is performed by opening the on-off valve (15) of the drain pipe (14) with the stirring drive motor (43) stopped. The soaking liquid (water) (S1) is put into the inside of the sushi and the whole of the beans (M) is kept soaked, and the secondary cooking of the beans (M) is subsequently performed by supplying steam.

During the second submerged cooking, the agitator (A) is driven, and the beans (M) are driven by the stirring screw blade (62) and the stirring radiation blade (61) of the rotary blade shaft (58). While stirring and convection moderately and slowly, the soaking liquid (water) (S1) is also detected by the heating temperature sensor (26), and the current temperature is predicted. Once the temperature has risen and boiled to the set target temperature, the controller (on the basis of the detection output signal from the heating temperature sensor (26) so as to keep the heating temperature at about 90 ° C. to 95 ° C. without boiling). 27), the degree of opening of the electromagnetic valve (18) is adjusted and controlled, and after a certain period of time has elapsed, the supply of steam is stopped and the beans (M) are steamed by leaving them alone for a certain period of time.

After the steaming action for a certain period of time, the beans (M) are slowly cooled by applying so-called water spray from the upper surface of the opening of the boiling pot (1), and then from the drain line (14) of the boiling pot (1). Drain.

The beans (M) that have been boiled and cooked in this way are still kept stationary in the boiled pot (1) without hanging the boiled rice cake (B) from the boiled pot (1), and the stirrer (A ) The rotating blade shaft (58) is maintained in the vertical state in the boiled pot (1), and then molasses to be used as the pickling liquid (S2) for beans (M) is added, and then the honey is pickled. To do.

The molasses for that purpose is a highly transparent liquid in which the sugar is dissolved as a mixture of a certain amount of water and about three times as much sugar (granulated sugar). It is purchased and preferably stored in the inside of the boiled pot (1) at approximately the same weight ratio as the beans (M).

When the bean (M) is pickled, the top cover (78) of the boiled pot (1) is removed, and the upper surface of the opening is fully opened as shown in FIGS. On the other hand, the lid (70) of the boiled rice cake (B) is fixed to the rice cake main body (69) so that the beans (M) do not jump out. The auxiliary stirring blade (63) is sandwiched near the upper end of the rotary blade shaft (58) as the installation height that sinks to a certain level (LL) of the submerged liquid (molasses) (S2). use.

At the beginning of the honey soaking prepared in this way, the bean (M) has not yet absorbed the molasses, and the bean (M) itself has a sugar content (Brix) of about 52 to 53 degrees.

Therefore, steam is supplied from the above state to the steam jacket (2) of the boiled pot (1), and the beans (M) and its soaking liquid (molasses) (S2) are heated to evaporate the water. As a result, the sugar content of the beans (M) is gradually increased.

The higher the heating temperature, the greater the amount of water evaporated per unit time. However, at a high temperature of about 80 ° C or higher, the beans (M) may be burnt and discolored black. Based on the electric signal output from the heating temperature sensor (26), the controller detects the temperature by the heating temperature sensor (26) and maintains the heating temperature stably at a constant temperature of about 60 ° C to 75 ° C. (27) adjusts and controls the opening degree of the electromagnetic valve (18) in the steam supply line (16).

Similarly, during the cooking of honey in the pickled liquid (molasses) (S2), the agitating drive motor (43) is rotationally driven to agitate the agitating screw blade (62) of the rotating blade shaft (58). While the above-mentioned soaking liquid (molasses) (S2) is moderately and slowly stirred and convected by the radiating blade (61), the liquid surface (LL) is made rippled by the rotation of the auxiliary stirring blade (63). The cooling fan (36) directed to the upper surface of the opening of the boiled pot (1) is also used to blow away the water evaporated from the liquid level (LL) by the rotating wind force.

That is, as the sugar content of the beans (M) increases so that the pickling liquid (molasses) (S2) gradually boils as heating proceeds, the liquid level (LL) of the pickling liquid (molasses) (S2) A film is formed on the surface, and the film prevents the subsequent evaporation of water. Therefore, the stirrer (molasses) (molasses) (by the stirring screw blade (62) and the stirring radiation blade (61) of the stirrer (A) is used. While stirring and convection of S2) in the boiling pot (1) as a whole, the auxiliary stirring blade (63) prevents the film from being formed.

In addition, the steam rising from the top of the opening of the boiled pot (1) is blown off by the wind of the cooling fan (36) to reduce the humidity of the liquid level (LL) in the soaking liquid (molasses) (S2). Furthermore, the atmospheric pressure is also lowered by the negative pressure action (Pitot tube principle) of the cooling fan (36), and the evaporation of moisture is positively promoted and the evaporation amount is increased. At that time, the top plate (38) blows off moisture by the cooling fan (36) and performs its wind tunnel-like guiding action.

While the beans (M) are pickled, the stirring screw blade (62) of the stirrer (A) rises to the pickling liquid (molasses) (S2) along the vertical center line in the boiled pot (1). At the same time that the flow is generated, the upper and lower pairs of the auxiliary stirring blade (63) and the stirring radiation blade (61) are also immersed in the liquid level (LL) and the bottom surface (1a) in the boiling pot (1). (Molasses) (S2) causes a swirling diffusion flow to occur, and its agitation and convection action spread throughout the whole of the boiling pot (1), promoting the evaporation of moisture by the wind of the cooling fan (36) Combined with the action, the time required for pickling the beans (M) can be greatly shortened, which helps to improve the thermal efficiency.

However, according to the rule of thumb in the process of manufacturing Amanatto, if the time required for pickling is shorter than about 12 hours, the pickled solution (molasses) (S2) will completely reach the core of the beans (M). It is difficult to absorb and permeate, and there is a risk that the beans (M) may rot at an early stage due to moisture remaining without evaporating. Therefore, it is desirable to set the time required for honey soaking to at least about 12 hours.

In any case, while the beans (M) are being pickled, the evaporation of the water proceeds because the pickled liquid (molasses) (S2) in the storage pot (S2) gradually becomes beans ( M) means that the sugar content increases from the original honey state to the thick honey state as it is boiled and ripened, and the liquid level (LL) of the soaking liquid (molasses) (S2) gradually increases. As a result, if this is obtained by visual inspection of the operator or a level sensor outside the figure, the numerical value of the final target sugar content can be determined from the degree of decrease in the liquid level (LL). Can do.

In other words, the final target sugar content is set to about 70 to 74 degrees, which is the value of the finished nectar, and the liquid level (LL) of the soaking liquid (molasses) (S2) corresponds to this. When the level sensor detects that the pressure reached, the controller (27) closes the solenoid valve (18) of the steam supply line (16) based on the output electric signal, and stops the supply of steam. The rotation of the agitation drive motor (43) and the cooling fan (36) is also stopped.

When the honey soaking operation for about 12 hours at the shortest is completed, for example, after the honey is cut for a predetermined time of about 30 minutes, the rotating blades of the stirring screw blade (62) and the stirring radiation blade (61) are used. Remove the shaft (58) from the PTO shaft (46) of the drive motor (43), and place the top plate (38) on which the drive motor (43) is mounted around the fulcrum pin (39). 1) Raise from the upper surface of the opening in the direction of retraction.

Then, since there is no obstacle on the upper surface of the opening of the boiled pot (1), the rotating blade shaft (58) of the stirrer (A) and the boiled rice cake (B) can be moved from the boiled pot (1) without any trouble. It can be taken out, and cleaning work in the boiled pot (1) can be done completely and conveniently. In addition, it goes without saying that the beans (M) taken out from the boiled rice cake (B) are finished as sweet natto with a good texture by being sprayed with a small amount of sugar.

Although the manufacturing method of the sweet natto which uses steam as a heating source was demonstrated based on the work process drawing of FIGS. 19-21, the electric heater (8) is also provided in the boiled pot (1) of the pickled simmering cooking apparatus which concerns on this invention. Therefore, as is apparent from the electric control circuit of FIGS. 12 and 13, the electric heater (8) is used to heat the solid food (M) and the soaking liquid (S1) (S2), and the heating temperature. Adjustment control of the steam supply amount (heating power) based on the detection output signal from the sensor (26) and power on / off control of the electric heater (8) can be performed in substantially the same manner as described above. Are used together as a heating source, and the bottom surface (1a) of the boiled pot (1) is heated by the steam, and at the same time, the body surface (1b) of the boiled pot (1) may be resistance-heated by the electric heater (8). .

In particular, as exemplified by the above-mentioned method for producing Amanatto, when the work of immersing the solid food (M) in a long time of at least about 12 hours is required and the work extends to the night, an electric heater It is preferable to use (8) for unattended operation, which can prevent the occurrence of noise and the risk of fire accidents, and in particular, the constant temperature at which the boiled and matured state of the solid food (M) is strictly controlled For example, there is an effect that the temperature can be kept at about 60 ° C. to 70 ° C.

Moreover, the manufacturing method of the sweet natto which uses beans as solid foodstuff (M) was demonstrated previously. And in this, the use of the pickled simmering apparatus according to the present invention, as a liquid (S1) (S2) for pickling the beans (M) into the boiled pot (1), two kinds of water and molasses are alternatively used It is designed to be stored.

However, the solid food material (M) targeted by the present invention is not limited to the above-mentioned beans, but may be oden ingredients, syrup-boiled fruits, sweet-roasted seafood, boiled pork meat chunks, side dishes, etc. In the case of using the simmered simmering device for cooking oden, for example, as is apparent from FIG. 22, the radish, tofu, konnyaku, taro, tsumi, egg, hampen and other necessary ingredients (M ) Is once accommodated in the shape-preventing boiled rice bran (B), while dashi juice (soy sauce seasoning liquid) as the dipping liquid (S1) is stored in the boiled pot (1).

And the above-mentioned boiled rice cake (B) is suspended in the inside of the boiled pot (1) and allowed to stand, and is also heated by steam from the steam supply pipe (16) and / or the electric heater (8), while the soaking liquid What is necessary is just to stir and convect (S1) moderately slowly, and to immerse and boil only for a required fixed time (for example, about 17 to 20 hours).

The method is substantially the same as the step of immersing the beans (M) described above based on FIG. 19 except that the lid (70) of the boiled rice cake (B) is kept fixed to the rice cake body (69). Since these are the same, only the corresponding reference numerals to those in FIGS. 19 to 21 are entered in FIG. 22, and the detailed description thereof is omitted.

In short, in the pickled and boiled cooking apparatus of the present invention, water, molasses, syrup (sugar solution), and various dashi juice (seasoning liquid) according to the cooking contents are also used as the pickled liquid (S1) (S2) of the solid ingredients (M). It can be used widely, and the heating temperature as well as the number of rotations of the stirring drive motor (43) are adjusted and controlled according to the type and properties of these, and the solid food Even when (M) or its soaking liquid (S1) (S2) is changed, the rotating blade shaft (58) of the stirrer (A) is taken out from the boiling pot (1), and the inside is quickly and thoroughly washed with water. Excellent workability and versatility in terms of work.

It is a front view which shows the whole pickled simmering cooking apparatus which concerns on this invention. It is a top view of FIG. It is a front view corresponding to FIG. It is a front view of the installation state which extracts and shows the boiled pot of FIG. FIG. 5 is a rear view of FIG. 4. FIG. 5 is a plan view of FIG. 4. It is an enlarged plan view which extracts and shows the top plate of FIG. FIG. 8 is a side view of FIG. 7. FIG. 9 is a cross-sectional view taken along line 9-9 in FIG. 8. It is the enlarged view which extracted a part of FIG. It is a slope figure which extracts and shows a stirring auxiliary blade. It is an electric control circuit of the present invention. Similarly, the electric control circuit of the present invention. It is a top view which shows the cocoon main body of boiled rice cake. It is a front view of FIG. It is the 16-16 sectional view taken on the line of FIG. It is a top view which shows the cover body of boiled rice cake. It is a front view of FIG. It is explanatory drawing which shows the immersion work of the solid food. It is explanatory drawing which similarly shows the honey pickling cooking operation following FIG. 19 of a solid foodstuff. It is a 21-21 line sectional view of Drawing 20. It is explanatory drawing which shows the pickling simmering work of another solid foodstuff.

Explanation of symbols

(1) Boiled kettle
(1a)-Bottom
(1b)-Body surface
(2) Steam jacket
(4) ・ Installation panel
(8)-Electric heater
(9) ・ Insulation material
(13) Drain outlet
(14)-Drainage pipeline
(16)-Steam supply pipeline
(18) · Solenoid valve for opening and closing
(20) ・ Drain pipeline
(26) Heating temperature sensor
(27) Controller
(28)-Support stand for agitator
(30) ・ Mounting bracket for agitator
(34) Stopper edge
(36)-Cooling fan
(38)-Top plate
(39) ・ Pivoting fulcrum pin
(40) ・ Stretch support leg
(43) · Stirring drive motor
(45) ・ Inverter
(46) · PTO shaft
(47) ・ Bearing case
(54) Keypin
(56) Cover sleeve
(58) ・ Rotating blade shaft
(60) ・ Stabilizer convex
(61) ・ Stirring radiation blade
(62) ・ Agitating screw blade
(63) ・ Auxiliary stirring blade
(65) ・ Clamp
(67) (68)-Stirring blade escape center entrance
(69) ・ 篭 body
(70)-Lid
(71) (72)
(74) (76)-Handle
(75) ・ Pivot pin
(78)-Top cover
(A) ・ Agitator
(B) ・ Boiled rice cake
(D) ・ Rotating diameter
(LL) Liquid level
(M) ・ Solid food
(S1) (S2) ・ Steep liquid
(Α) ・ Rotation angle

Claims (1)

A boiled pot (1) made of a stainless steel plate having a constant diameter and depth and having a substantially U-shaped cross section in order to store the immersion liquid (S1) (S2) of the solid food (M),
A steam jacket (2) welded and integrated with the bottom surface (1a) of the boiled pot (1) and an open / close solenoid valve (18) installed in the middle of the steam supply pipe (16) derived therefrom. )When,
Similarly, a planar electric heater (8) wound in close contact with the body surface (1b) of the boiled pot (1) and a heat insulating material (9) surrounding the electric heater (8),
In order to detect the heating temperature of the solid food material (M) and its soaking liquid (S1) (S2), it penetrates the body surface (1b) of the boiled pot (1) and the heat insulating material (9) of the electric heater (8). And a heating temperature sensor (26) fixed in an insertion state facing the inside of the boiling pot (1),
Based on the electrical signal output from the heating temperature sensor (26), the degree of opening of the solenoid valve (18) depends on the type and properties of the solid food (M) and the soaking liquid (S1) (S2). A controller (27) for performing adjustment control and / or power on / off control of the electric heater (8),
Once the sweet natto ingredients, oden ingredients, fruits, seafood, meat chunks, side dish, and other solid foods (M) are once stored in the shape-preventing boiled rice (B), The bottom surface (1a) of the boiled pot (1) by steam supplied to the steam jacket (2) under the condition of being soaked in the soaking liquid (S1) (S2) such as water, molasses, syrup, and various seasonings. Or / and the indirect resistance heating of the body surface (1b) of the boiled pot (1) by the electricity of the electric heater (8), and the soaking liquid (S1) (S2) penetrated the solid food material (M) boiled and cooked aging state,
An apparatus for immersing and solidifying solid foods, characterized in that the simmered and matured state of the solid foods (M) can be maintained and controlled as a heat-retaining state at a constant temperature by the electricity of the electric heater (8) .

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