JP4178275B2 - Method of cooling sauces and equipment used - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
TECHNICAL FIELD The present invention relates to a method for cooling sauces and an appliance used for the purpose of rapidly cooling sauces after cooking.
[0002]
[Prior art]
Conventionally, in order to make low-temperature sauces, sauces having a predetermined taste are prepared by a conventional method (70 to 80 ° C.), naturally cooled to about 50 ° C., then slowly cooled in a vacuum cooler for 20 minutes, Quench for 30 minutes to obtain low-temperature sources at 25 ° C.
[0003]
[Problems to be solved by the invention]
According to the conventional method, there is a problem that the total cooling time is 60 minutes to 100 minutes (which differs slightly depending on the room temperature).
[0004]
If the pressure reduction gradient is increased during the rapid cooling, not only will the spillage of the sauces occur and the area may be soiled, but due to the spillage, it is difficult to restore the original taste only by adding water. was there. For example, if there is a spill, it must be re-seasoned.
[0005]
[Means for solving the problems]
The present invention has succeeded in solving the above-mentioned conventional problems by eliminating the cooling treatment and preventing the spillage during rapid cooling.
[0006]
In other words, the spillage generates an upward flow when it is depressurized due to the viscosity of the sauces, and spills from the container. Therefore, the upward flow is converted into a downward flow, and the depressurization gradient is devised.
[0007]
In other words, the invention of the method is a method of reducing the pressure of the sauces and cooling them, reducing the pressure to 10-15 KPa without allowing to cool, gradually cooling while preventing spillage, and then further reducing the pressure to 1.0-3.0 KPa. cooling, to complement the amount of water reduced by the reduced pressure with cold water, Ri cooling method der of sauces that use use instrument for sauces cooling according to claim 1 wherein characterized in that the predetermined low temperature, annealing is to carry out up to 50 ° C.-position, boiling over prevention is to guide the sauces became upward flow by vacuum near the liquid surface, and flows downward, is intended to rise to convection.
[0008]
Next, the invention of the instrument is a combination of a lower guide that guides the decompressed upward flow of the sources in the container to the center and an upper guide that redirects the upward flow lifted to the center to the periphery. The apparatus for cooling the sauces is characterized in that the lower guide is a truncated cone-shaped tube that can be set in the container and provided with a liquid inlet on the lower side wall, and the upper guide is at the upper end parts are closed, the lower end portion is used instrument sauces for cooling, characterized in that the conical umbrella size to cover the upper opening of at least the lower guide device, cone shaped, conical or pyramidal It is what.
[0009]
The slow cooling in the above is, for example, reduced from normal pressure (101 KPa) to 10 to 15 KPa, and the subsequent cooling is reduced from 1.0 to 3.0 KPa within 5 minutes and maintained until the temperature required by the sources is reached. To do.
[0010]
The decompression gradient described above varies depending on the type and viscosity of the source to be cooled, the shape of the guide device, and the size of the container. Therefore, if an upper limit is experimentally determined, it can always be operated on the safe side.
[0011]
DETAILED DESCRIPTION OF THE INVENTION
The present invention employs reduced-pressure cooling for cooling the sauces, and reliably prevents spillage, which is a problem during decompression / cooling, by improving the cooling method and using an instrument.
[0012]
That is, it prevents the spillage from being slowly reduced in pressure. Further, when the cooling is performed under reduced pressure, an upward flow is generated in the source or the like, and a spill is prevented by using a device that converts this upward flow into a downward flow. Next, it is a technical means such as further adjusting the temperature (low temperature) by replenishing the water reduced by evaporation under reduced pressure with cold water.
[0013]
[Example 1]
An embodiment of the present invention will be described with reference to FIG.
[0014]
Slowly deprived of moisture from seasoned high temperature soup (eg, 70 ° C. to 80 ° C.) (reduced pressure from normal pressure to 10-15 KPa in 5 minutes) to about 50 ° C., and then rapidly depressurized (within 5 minutes) The pressure is reduced to 1.0 to 3.0 KPa and maintained at a reduced pressure) to about 25 ° C., and this is weighed to measure the amount of evaporated water. A 20 ° C. soup was obtained.
[0015]
In the above, when cooling, there is a possibility that the soup may bump out and blow out from the container. An umbrella-shaped guide is provided at the upper part of the container opening to reverse the soup and reverse the convection in the container. To prevent.
[0016]
The blowing phenomenon is related to conditions such as the type and viscosity of the source, the size and shape of the container, and the degree of decompression, so the means to be adopted is determined in consideration of the conditions.
[0017]
[Example 2]
An embodiment of the instrument of the present invention will be described with reference to FIGS. A support leg 3, 3 is provided at the lower end of the truncated cone-shaped cylinder 2 which is accommodated in a soup container 1 and lifts the soup at the center of the container 1, and onto the bottom plate 1 a of the container 1. While being able to stand, soups 4 can flow into the cylindrical body 2 from between the support legs 3 and 3.
[0018]
In the upper part of the cylindrical body 2, a cone-shaped umbrella 5 that can cover the mouth of the cylindrical body 2 is supported by the cylindrical body 2 with support rods 6 and 6. It is a covered lid, has vent holes 8 and 8, 9 is a decompression chamber for accommodating the container, and 10 is a suction pipe connected to a vacuum pump (not shown).
[0019]
In the above embodiment, the vacuum pump is driven, and the decompression chamber 9 is moderately depressurized (for example, from 10 to 15 KPa from normal pressure in 5 minutes to 1.0 to 3.0 KPa within 5 minutes, and the temperature required by the sources) If the pressure is kept until the soups at 70 ° C to 50 ° C boil and rapidly evaporate, the water in the soups is discharged by a vacuum pump as indicated by arrows 11, 12, 13, 14 Thus, the temperature of the soups 4 rapidly decreases due to latent heat of evaporation. For example, 60 liters and 80 ° C. soups with a surface area of 2000 cm ² are cooled to 25 ° C. in 10 minutes by the above-mentioned cooling under reduced pressure. The boiling water convects as indicated by arrows 11, 15 and 16.
[0020]
Therefore, if the low temperature evaporation is stopped and 3 to 5 liters of evaporated water is supplemented with the same amount of water at 5 ° C., the temperature of the soup further decreases to 20 ° C., so the processing of the present invention is completed.
[0021]
That is, the temperature of soups of 70 ° C. to 80 ° C. slowly decreases to about 50 ° C. in 5 minutes, and then rapidly decreases to 25 ° C. in 5 minutes.
[0022]
Conventional sauces are cooled to 50 ° C. in a refrigerator at 70 ° C. to 80 ° C., then slowly cooled for 20 minutes in a vacuum cooler, then rapidly cooled to 30 ° C. and cooled to 25 ° C., but almost 50 minutes The above cooling time is required. In this invention, after taking out from the refrigerator, the cooling time can be reduced to about 25 ° C. by slow cooling for 5 minutes and rapid cooling for 5 minutes, so that the cooling time can be shortened by 1/5 or more.
[0023]
Furthermore, if it is made to evaporate under reduced pressure from the beginning without using a refrigerator, the object of temperature reduction can be achieved in a short time of 1/6 or less.
[0024]
【The invention's effect】
According to the present invention, it is possible to obtain a predetermined low-temperature soup and the like in a short time and there is an effect that there is no need for re-seasoning.
[0025]
According to the instrument of the present invention, there is an effect that it is possible to surely prevent spillage even if rapid cooling is performed under reduced pressure.
[Brief description of the drawings]
FIG. 1 is a block diagram of an embodiment of the method of the present invention.
FIG. 2 is an enlarged front view in which a part of an embodiment of the instrument of the present invention is cut off.
FIG. 3 is a plan view, partly in section.
FIG. 4 is a conceptual diagram in which a part of the usage state is omitted.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Container 2 Cylindrical body 3 Support leg 4 Soups 5 Conical umbrella 6 Support rod 7 Lid 9 Decompression chamber 10 Suction pipe

Claims (5)

For cooling sources, which combines a lower guider that guides the decompressed upward flow of the sources in the container to the center and an upper guider that redirects the upward flow lifted to the center to the periphery. The lower guide is a truncated cone-shaped tube that can be set in a container and has a liquid passage opening in the lower side wall. The upper guide is closed at the upper end and the lower end. Is a cone-shaped umbrella having a size covering at least the upper end of the lower guide . Pyramidal, the use instrument sauces for cooling according to claim 1, characterized in that a conical or pyramidal. In the method of reducing and cooling the sauces, the pressure is reduced to 10 to 15 KPa without allowing to cool, and gradually cooled while preventing spillage, and then further reduced to 1.0 to 3.0 KPa and cooled. The method for cooling sauces using the sauce cooling equipment according to claim 1, wherein the reduced amount of water is supplemented with cold water to obtain a predetermined low temperature. The method for cooling sauces according to claim 3, wherein the slow cooling is carried out to about 50 ° C. 4. The method for cooling sauces according to claim 3 , wherein the prevention of spillage is performed by guiding the sources that have become an upward flow due to decompression to the vicinity of the liquid surface to cause a downward flow to cause convection.

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