JP4581849B2 - Steaming device - Google Patents

Description

The present invention relates to cooking equipment for cooking the food using steam.

As disclosed in Patent Document 1 below, a mesh basket containing ingredients is stored in a steaming pot, and steam is supplied to the steaming pot to cook the ingredients (steamed). Steaming devices that can be used are known.
JP-A-9-266856

  The conventional steaming device is configured to return to atmospheric pressure after cooking, and steam discharge (steaming) after cooking has not been controlled. Therefore, when cooking simmered food using the conventional steaming apparatus, there was a possibility that the broth would boil at the time of steaming, resulting in spilling.

  In addition, since the conventional steaming apparatus can be heated under pressure, the cooking time can be shortened, but the taste cannot be sufficiently soaked into the ingredients. In order to sufficiently infuse the flavor into the food, the heating time must be extended, but if the heating time is extended, overcooking has occurred.

  Furthermore, the steaming apparatus is heated at a saturated steam pressure or lower due to its nature, and the broth does not boil during heating. Therefore, the broth could not be boiled down, and from this point, the flavor could not be sufficiently soaked into the ingredients. Therefore, if it was going to cook simmered food in a steaming apparatus, it was necessary to thicken the broth.

Problems which the present invention is to provide, by controlling the Hai蒸, thereby preventing the blowing-over, such as by boiling down the broth is to provide a well can cooking equipment the penetration of broth to ingredients.

This invention was made in order to solve the said subject, The invention of Claim 1 is a processing tank in which the liquid foodstuff which consists of ingredients for boiled foods and a liquid is accommodated , In this processing tank Steam supply means for supplying steam to the steam, exhaust steam means for deriving air and / or steam from the inside of the processing tank using a pressure difference from the atmospheric pressure, and air and / or steam in the processing tank to the outside A pressure reducing means for sucking and exhausting and / or condensing the vapor in the processing tank and depressurizing the inside of the processing tank, and the exhaust capacity by the steaming means and the pressure reducing means can be changed , The change of the exhaust capacity by the steaming means is made by adjusting the opening degree of the steaming valve, and after supplying the steam into the processing tank and heating the liquid food material, the steam supply to the processing tank is stopped. The treatment tank up to a set pressure causing the liquid food material to boil The set pressure is a pressure at which a saturated steam temperature lower than the food temperature is obtained, and a temperature difference between the saturated steam temperature after the pressure reduction and the food temperature is set. The steaming apparatus is characterized in that when the pressure inside the processing tank is reduced to the set pressure and held within the range, the exhaust capacity is adjusted and the pressure reduction speed is adjusted to prevent spillage. is there.

According to the first aspect of the present invention, the exhaust means (steaming means and decompression means) for steam from the inside of the treatment tank can adjust its exhaust capacity. Therefore, when the inside of the treatment tank is returned to atmospheric pressure after cooking, the pressure change in the treatment tank can be adjusted gently by controlling the exhaust means. Thereby, intense boiling of the broth can be prevented and spilling can be prevented. Moreover, by adjusting the exhaust capacity, it is possible to maintain the inside of the treatment tank at a desired pressure and impregnate the ingredients (solid content) with the boiled juice (liquid content). In that case, boiling can be achieved by gently boiling the broth.

According to the cooking equipment of the present invention, by controlling the discharge蒸速degree, even in the stew cooking, it is possible to prevent boiling over of the exhaust蒸時. Moreover, since the soup can be boiled, the soup of the soup can be improved and the taste can be improved.

Next, an embodiment of the present invention will be described.
Cooking equipment of the present invention is used in cooking of containing liquid material to at least a portion the liquid product ingredients (including food), in particular, as boiled such that boil the ingredients together with broth, solids It is suitably used for cooking a liquid food material consisting of a liquid component.

Cooking equipment of the present embodiment, in a state of accommodating the Ekibutsu foodstuff in the processing bath, and discharging the air in the processing tank, to supply steam to a subsequent treatment tank, intended for heating the liquid product ingredients is there. At that time, the liquid food material may be heated (pressurized steaming) while the pressure in the processing tank is higher than the atmospheric pressure by steam supplied into the processing tank, and conversely, the liquid food material is set at a lower pressure than the atmospheric pressure. May be heated (steamed under reduced pressure).

  After the heating process of the liquid food material by supplying steam into the processing tank, the pressure in the processing tank is lowered to a desired set pressure, and the solid content of the liquid food material is impregnated. Typically, in cooking boiled foods, the ingredients are impregnated with boiled juice. This depressurization is performed by sucking and discharging the steam to the outside of the processing tank in a state where the supply of the steam to the processing tank is stopped, or condensing the steam in the processing tank instead of or in addition thereto. Moreover, in the case of pressure cooking, it can also carry out by guide | inducing vapor | steam outside a processing tank using differential pressure | voltage with atmospheric pressure.

  The pressure in the processing tank for impregnating the broth into the ingredients is reduced to a level at which the broth will or will not boil. The pressure is preferably a little before the boiling of the broth, but may be a pressure that causes a gentle boiling. Here, boiling of the broth occurs when the saturated steam temperature at the pressure in the treatment tank becomes lower than the food temperature. Therefore, impregnation can be achieved without boiling the broth by reducing the pressure in the treatment tank within a range where the saturated steam temperature is not lower than the food temperature.

  The impregnation effect can be promoted by setting such a reduced pressure below the atmospheric pressure. Moreover, boiling can be suppressed as much as possible by reducing the pressure gradient (pressure reduction speed) during pressure reduction. Furthermore, if the food material temperature decreases after depressurization, the depressurization may be performed so as to further increase the degree of vacuum at a certain point.

  By the way, the pressure reduction in the processing tank after cooking is not limited to impregnation of the broth into the ingredients but may be performed for boiling. In this case, what is necessary is just to evaporate boiled juice and to raise the density | concentration of boiled juice by depressurizing and hold | maintaining the inside of a processing tank to the pressure which boils a liquid foodstuff. Specifically, the liquid food material can be boiled by reducing the pressure in the treatment tank to a value equal to or lower than the saturated vapor pressure corresponding to the temperature of the liquid food material. That is, the inside of the treatment tank may be depressurized to a pressure at which a saturated steam temperature lower than the food material temperature is obtained. However, if the temperature difference between the saturated steam temperature and the food material temperature after depressurization is large, there is a risk that boiling will occur violently and spillage may occur. Is preferred.

  The treatment tank in which the liquid food material is accommodated is usually composed of a metal can. And this can body becomes high temperature by supplying steam at the time of cooking, and maintains the high temperature state for a while after cooking. Therefore, even under reduced pressure after cooking, the liquid food material is given sufficient radiant heat from the can body, and without declining the temperature of the food material due to this radiant heat, the boiled juice is actively evaporated to boil the liquid food material Can do.

  When the inside of the treatment tank is depressurized to the set pressure after cooking and then boiled down, by reducing the pressure gradient at the time of depressurization (decompression rate), it is possible to suppress severe boiling as much as possible. Furthermore, if the food material temperature decreases after depressurization, the depressurization may be performed so as to further increase the degree of vacuum at a certain point.

  In order to impregnate or boil the soup in the ingredients, the inside of the processing tank is held at a set pressure for a set time, and then the inside of the processing tank is returned to atmospheric pressure. However, the inside of the processing tank may be decompressed to vacuum-cool the liquid food material, and then the inside of the processing tank may be returned to atmospheric pressure.

  The steaming apparatus of the present embodiment is configured such that a processing tank is provided with steaming means, steaming means, decompression means, decompression means, control means, and the like.

  The treatment tank is a container that contains a liquid food material and can be sealed if necessary, and the shape and the opening position for taking in and out the food material are not particularly limited. The processing tank accommodates a food container containing a liquid food material to be cooked. The food container is opened upward, and the upper opening may be covered with a sheet of moisture-permeable and waterproof material having the property of passing steam but not water in order to prevent spillage. . Such accommodation of the food container in the processing tank may be directly placed on a shelf or the like provided in the processing tank, or may be performed via a wagon that can be taken in and out of the processing tank. In any case, the shelf on which the food container is placed may be meshed so that the steam spreads around the food container.

  The steam supply means is means for supplying steam from the boiler into the treatment tank. At this time, in consideration of hygiene, steam from a general boiler (primary boiler) is converted into steam from pure water or soft water in another boiler (secondary boiler). It is preferable to supply the clean steam into the treatment tank. The steam supply means is preferably configured to be capable of adjusting the amount of steam supplied into the treatment tank.

  The steaming means is a means for deriving the air and steam of the processing tank from the inside of the processing tank to the outside. Typically, it consists of a steaming line consisting of piping communicating inside and outside of the treatment tank and a steaming valve provided in the middle of this steaming line. Therefore, particularly in a state where the inside of the treatment tank is pressurized by the steam supply by the steam supply means, the discharge of the steam to the outside of the treatment tank by the exhaust steam means can be performed by simply opening the exhaust steam valve and the pressure inside the treatment tank. It can be performed naturally using the pressure difference from the atmospheric pressure. The steaming means can adjust the steaming capability by using a steaming valve whose opening degree can be adjusted.

  The decompression means is means for decompressing the inside of the processing tank by sucking and exhausting air or steam in the processing tank to the outside or condensing the steam in the processing tank. The decompression means typically includes a vacuum pump and / or an ejector that decompresses the inside of the processing tank. Moreover, when using a vacuum pump, by providing a heat exchanger in front of the vacuum pump, it is possible to condense the vapor and increase the pressure reduction capability. This decompression means can adjust the decompression capability by variably configuring the suction amount by the vacuum pump or ejector and the condensation amount by the heat exchanger.

  The return pressure means is means for returning the pressure in the treatment tank decompressed by the pressure reduction means. Specifically, the outside air can be introduced into the decompressed treatment tank and the pressure inside the treatment tank can be restored to atmospheric pressure. It is desirable to introduce outside air into the treatment tank through a filter in consideration of hygiene. It is preferable that the return pressure means be configured so that the amount of air supplied into the treatment tank can be adjusted.

  As described above, each of the steaming means and the pressure reducing means is configured to be capable of changing its capability, and functions as an exhausting means for discharging the steam in the processing tank to the outside. That is, in the case of pressure steaming, the steaming means mainly functions as an exhausting means, and in the case of vacuum steaming, the pressure reducing means functions as an exhausting means, and these steaming means and exhausting means are disposed from within the treatment tank. The exhaust capacity of steam can be changed.

  The control means controls the steam supply means, the steaming means, the pressure reducing means, and the pressure-reducing means to supply steam into the treatment tank to heat the liquid food material, and thereafter impregnation or boiling Therefore, it is a means for holding the inside of the treatment tank under reduced pressure. For cooking a liquid food material, typically, after an air exclusion step, a steaming step (heating step), an impregnation or boiling step are performed. These controls are performed using a pressure sensor that measures the pressure in the treatment tank. However, since the pressure in the treatment tank has a predetermined relationship with the temperature, it is possible to use a temperature sensor instead of the pressure sensor. In the present embodiment, control is also performed using a temperature sensor that measures the temperature of the liquid food contained in the processing tank. Furthermore, it is also possible to adjust the time for operating each of the means to adjust the inside of the processing tank to a desired pressure or temperature.

  An air exclusion process is a process of evacuating the air in a processing tank outside by a decompression means. However, steam may be supplied into the processing tank by the steam supply means, and the air in the processing tank may be discharged out of the processing tank via the steaming means. Alternatively, the steam supply by the steam supply means after the pressure reduction by the pressure reduction means and the air removal by the steam removal means after the steam supply by the steam supply means may be performed as many times as desired.

  The steaming step is a step of heating the food by supplying steam into the processing tank from which air has been removed by steaming means. At this time, as described above, the liquid food material may be steamed under pressure while the inside of the processing tank is set to a pressure higher than the atmospheric pressure by the steam supplied into the processing tank. The liquid food material may be steamed under reduced pressure while the pressure is lower than atmospheric pressure.

  The impregnation or simmering step is a step in which the inside of the treatment tank is reduced to a set pressure and held, so that the ingredients are impregnated with simmered juice or simmered. At this time, the pressure is usually kept constant, but impregnation or boiling may be performed while changing the pressure as desired.

  After the completion of such impregnation or simmering step, the inside of the treatment tank is restored to atmospheric pressure, and a series of treatments is completed. However, if desired, a vacuum cooling process may be performed in which the inside of the treatment tank is held under reduced pressure by a decompression unit to cool the liquid food material.

Hereinafter, specific embodiments of the present invention will be described in detail with reference to the drawings.
FIG. 1 is a schematic structural diagram showing an embodiment of the steaming apparatus of the present invention. As shown in this figure, the steaming apparatus of the present embodiment includes a processing tank 3 that removably accommodates a cooking pan (food container) 2 containing a liquid food material 1 and steam supply that supplies steam into the processing tank 3. Means 4, steaming means 5 for deriving air and steam from the processing tank 3 to the outside, pressure reducing means 6 for evacuating and reducing the pressure in the processing tank 3, and introducing outside air into the processing tank 3 under reduced pressure The main part includes a pressure-returning means 7 for restoring pressure, a pressure sensor 8 for measuring the pressure in the processing tank 3, and a temperature sensor 9 for measuring the temperature of the food in the processing tank 3. The temperature sensor 9 may detect the food material temperature in a non-contact manner, but in the illustrated example, the temperature sensor 9 is inserted into the liquid food material 1 to detect the food material temperature.

  The processing tank 3 is a metal can body provided with a lid 11 on the processing tank main body 10 so as to be opened and closed. The processing tank main body 10 has a bottomed cylindrical shape that is open only upward, and its bottom surface bulges downward in a gentle arc shape. Further, a first flange 12 is formed at the upper end of the processing tank body 10 so as to extend outward in the radial direction.

  On the other hand, the lid body 11 is formed in a diameter corresponding to that of the processing tank main body 10 and has a short cylindrical shape opened only downward, and its upper surface is formed to bulge upward in a gentle arc shape. Further, a second flange 13 is formed at the lower end portion of the lid 11 so as to extend outward in the radial direction. Such a lid 11 is provided so as to be openable and closable with respect to the processing tank body 10. When the upper opening of the processing tank body 10 is closed by the lid 11, the first flange 12 of the processing tank body 10 and the second flange 13 of the lid body 11 are overlapped via the packing 14. Thereby, the processing tank 3 can be sealed.

  The cooking pan 2 is formed smaller than the treatment tank 3 and has a bottomed cylindrical shape that is open only upward. The cooking pan 2 is made of stainless steel, aluminum, or the like. By the way, a plurality of bar members 15, 15... Are provided in parallel and spaced apart from each other at the lower part of the peripheral side surface in the processing tank body 10. Therefore, the cooking pan 2 is held in a state of being floated upward from the bottom surface of the processing tank body 10 by holding the lower surface thereof by these bar members 15, 15. Moreover, the cooking pot 2 is arrange | positioned coaxially with the processing tank main body 10. FIG. In that state, the outer peripheral surface of the cooking pot 2 is arranged separately from the inner peripheral surface of the processing tank body 10.

  By the way, although the processing tank 3 and the cooking pot 2 are designed suitably, the processing tank 3 of a present Example shall be a thing within the small pressure vessel specification of a 1st type pressure vessel. Moreover, although the magnitude | size of the processing tank 3 and the cooking pot 2 is set suitably, in the present Example, the processing tank 3 is set as the capacity | capacitance of 100 liters, and the cooking pot 2 is set as the capacity | capacitance of 60 liters.

  A steam supply means 4 is connected to the processing tank 3 so that steam can be supplied into the processing tank 3. The steam supply means 4 of the present embodiment includes a primary boiler (not shown) and a secondary boiler (reboiler) 16. The steam from the primary boiler is used as a heat source, and soft water is converted into steam by the secondary boiler 16. The clean steam thus generated is supplied into the treatment tank 3. Although a primary boiler is comprised from a normal common boiler, there exists a possibility that boiler water treatment chemicals, such as rust in a piping and a rust preventive agent, may mix in the steam by such a primary boiler. However, the steam supplied into the treatment tank 3 can directly contact the food material 1. Therefore, the secondary boiler 16 converts the soft water into steam to generate clean steam, and supplies this clean steam into the treatment tank 3.

  Specifically, the secondary boiler 16 is a stainless steel heat exchanger that heats soft water and converts it into steam. In order to heat the soft water, the steam from the primary boiler is supplied to the secondary boiler 16 via the steam supply valve 17. Thus, the steam supplied from the primary boiler heats the soft water supplied into the stainless steel pipe by the secondary boiler 16 to generate clean steam. The steam from the primary boiler is discharged through the steam trap 18 after being used in the secondary boiler 16.

  In order to supply soft water to the secondary boiler 16, the steam supply means 4 includes a soft water device 19. The soft water device 19 of the present embodiment converts the supplied water into soft water using an ion exchange resin. The soft water produced by the water softener 19 is stored in the water supply tank 20, and the soft water in the water supply tank 20 is supplied to the secondary boiler 16 via the water supply pump 21.

  Then, as described above, the soft water supplied to the secondary boiler 16 is heated with the steam from the primary boiler to be purified steam, and enters the treatment tank 3 via the steam supply line 22 as a steam supply pipe. Supplied to. A steam supply operation valve 23 is provided in the middle of the steam supply line 22. The steaming operation valve 23 of the present embodiment has a configuration capable of adjusting the presence / absence of steaming into the processing tank 3 and the amount of steam when steaming, and is typically composed of a proportional control valve. By adjusting the opening degree of the steam supply operation valve 23, the pressure in the processing tank 3 and thus the temperature can be adjusted. The pressure in the treatment tank 3 can be adjusted by controlling not only the steam supply operation valve 23 but also the decompression means 6.

  The treatment tank 3 is connected with a steaming means 5 for discharging the air and steam in the treatment tank 3 to the outside. Specifically, it comprises an exhaust steam line 24 as a steam discharge pipe, and the air and steam in the processing tank 3 can be led out of the processing tank 3 through the exhaust steam line 24. In the middle of the steaming line 24, a steaming operation valve 25 whose opening degree can be adjusted, such as a proportional control valve or a motor valve, is provided. By the way, in the example of illustration, although the exhausting line 24 is connected to the lower part of the processing tank 3, it can replace with or in addition to this, and the same exhausting line 24 can also be provided in the upper part of the processing tank 3. FIG. The exhaust steam line 24 from the lower part of the processing tank 3 can also be used for discharging the condensed water of the steam accumulated in the lower part of the processing tank 3 to the outside.

  The processing tank 3 is connected to a decompression means 6 that evacuates the air and steam in the processing tank 3 to reduce the pressure in the processing tank 3. In this embodiment, a pressure reducing operation valve 27, a heat exchanger 28, a check valve 29, and a vacuum pump 30 are sequentially connected to the processing tank 3 through a pressure reducing line 26 as a vacuuming pipe. . The pressure reducing operation valve 27 of this embodiment can be adjusted in opening, such as a proportional control valve or a motor valve.

  Water is supplied to the vacuum pump 30 through a sealed water supply valve 31, and the waste water from the vacuum pump 30 is discharged to a drain port (not shown). The sealed water supply valve 31 is opened in conjunction with the vacuum pump 30. The heat exchanger 28 is also supplied with cooling water through the heat exchange water supply valve 32 and drained to the drain outlet. By supplying the cooling water to the heat exchanger 28, the steam in the decompression line 26 can be cooled and condensed.

  The treatment tank 3 is connected to a decompression means 7 for decompressing after being decompressed by the decompression means 6. The return pressure means 7 of the present embodiment is provided with a return pressure line 33 as an outside air introduction pipe connected to the processing tank 3 so as to be able to communicate with the outside air through a sterilization filter 34. In the middle of the return pressure line 33, a return pressure operation valve 35 is provided so as to be openable and closable. By opening the return pressure operation valve 35, the inside of the treatment tank 3 can be opened to atmospheric pressure. Depending on how the return pressure operation valve 35 is opened, the inside of the processing tank 3 can be gradually increased in pressure.

  Furthermore, the processing tank 3 is provided with a pressure sensor 8. The pressure in the processing tank 3 is detected by the pressure sensor 8. However, it is possible to use a temperature sensor instead of the pressure sensor 8. Any sensor can be used by converting pressure and temperature.

  The steam supplying means 4, the steam exhausting means 5, the pressure reducing means 6, the pressure returning means 7, and the like are controlled by a control means 36. The control means 36 is a controller that controls the means 4 to 7 based on the time grasped by the control means 36 and detection signals from the pressure sensor 8 and the temperature sensor 9. Specifically, the steam supply operation valve 23, the exhaust steam operation valve 25, the pressure reduction operation valve 27, the vacuum pump 30, the sealed water supply valve 31, the heat exchange water supply valve 32, the return pressure operation valve 35, the pressure sensor 8, and the temperature sensor. 9 and the like are connected to the controller 36. And the controller 36 performs the steaming of the liquid foodstuff 1 in the processing tank 3, and a subsequent impregnation process according to a predetermined | prescribed procedure (program).

  FIG. 2 is a diagram illustrating an example of a pressure change in the treatment tank during operation of the steaming apparatus according to the present embodiment. In using the steaming apparatus of the present embodiment, first, liquid food ingredients (ingredients and soup) are put into the cooking pot 2. And after opening the cover body 11 and setting the cooking pot 2 to the processing tank main body 10, the cover body 11 is attached to the processing tank main body 10, and the processing tank 3 is sealed.

  In this initial state, the steam supply operation valve 23 and the pressure reduction operation valve 27 are closed, and the exhaust steam operation valve 25 and the return pressure operation valve 35 are opened. And typically from this state, an air exclusion process, a cooking process, and an impregnation process are performed in order.

  In the air exclusion process, the steam supply operation valve 23, the exhaust steam operation valve 25, and the pressure-reduction operation valve 35 are closed, while the pressure reducing operation valve 27, the sealed water supply valve 31, and the heat exchange water supply valve 32 are opened, The pump 30 is activated. Thereby, the air in the processing tank 3 can be discharged out of the processing tank 3 through the decompression line 26. Such air exclusion from the inside of the processing tank 3 may be performed up to a set pressure by using the pressure sensor 8 or may be performed only for a set time. This air exclusion process can also be performed by steaming with the steaming operation valve 23 open.

  In the subsequent steaming step, the steam supply operation valve 23 is opened with the exhaust steam operation valve 25, the pressure reduction operation valve 27, the sealed water supply valve 31, the heat exchange water supply valve 32, and the return pressure operation valve 35 closed. Steam is supplied into the treatment tank 3. However, not only the steam supply means 4 but also the pressure reducing means 6 may be operated to supply steam into the processing tank 3 while making the processing tank 3 have a pressure lower than the atmospheric pressure. Anyway, the liquid foodstuff 1 accommodated in the cooking pan 2 in the processing tank 3 can be cooked by steam supply to the processing tank 3.

  The steam supplied into the processing tank 3 is clean steam generated from soft water in the secondary boiler 16 as described above. Therefore, safe and reliable cooking can be realized. Moreover, the cooking is performed in a short time by spreading clean steam around the cooking pan 2.

  In the steaming step, the temperature in the processing tank 3 can be adjusted by adjusting the pressure in the processing tank 3 by steaming. In the present embodiment, cooking is possible by setting the temperature freely in the range of 60 ° C to 130 ° C. In this way, the saturated steam temperature is adjusted by adjusting the pressure of the treatment tank 3.

  Specifically, in the steaming process, the pressure in the processing tank 3 and the temperature are adjusted by adjusting the opening of the steam supply operation valve 23 and adjusting the amount of steam supplied into the processing tank 3. Specifically, the controller 36 adjusts the opening degree of the steam supply operation valve 23 based on the output of the pressure sensor 8. By adjusting the pressure in the processing tank 3 in this way, the saturated steam temperature in the processing tank 3 is adjusted. In this embodiment, as shown in FIG. 2, after the pressure in the processing tank 3 is increased to the desired pressure P1, the pressure is maintained at the desired pressure P1 for a desired time.

  In the present embodiment, the liquid food material 1 is steamed under pressure by making the desired pressure higher than the atmospheric pressure, but the liquid food material 1 can also be steamed under reduced pressure by setting it lower than the atmospheric pressure. . In this case, after the decompression means 6 is operated to decompress the inside of the processing tank 3, the steam may be supplied into the processing tank 3 by the steam supply means 4.

  After cooking for the set time, the steam supply to the treatment tank 3 is stopped and the process proceeds to the impregnation step. In this impregnation step, the inside of the treatment tank 3 is depressurized to the set pressure P2. This decompression can be performed by the decompression means 6, but can also be performed by the vaporizing means 5 if the inside of the treatment tank 3 is higher than the atmospheric pressure. The decompression means 6 can be decompressed by operating the vacuum pump 30 with the decompression operation valve 27, the sealed water supply valve 31 and the heat exchange water supply valve 32 opened. Thereby, the vapor | steam in the processing tank 3 can be discharged | emitted out of the processing tank 3 via the pressure reduction line 26, and the inside of the processing tank 3 can be pressure-reduced. At this time, by supplying cooling water to the heat exchanger 28, the steam sucked from the processing tank 3 is cooled and condensed by the heat exchanger 28. On the other hand, the depressurization in the processing tank 3 by the exhausting means 5 may be performed by opening the exhausting operation valve 25. Thereby, the vapor | steam in the processing tank 3 is naturally derived | led-out outside the processing tank 3 by the differential pressure | voltage with atmospheric pressure.

  The impregnation of the broth into the ingredients is usually performed by depressurizing the inside of the treatment tank 3 within a pressure range where the saturated steam temperature is not lower than the food temperature. Therefore, in this embodiment, first, the food temperature is detected by the temperature sensor 9, and the inside of the processing tank 3 is depressurized so that it does not reach the saturated vapor pressure corresponding to the food temperature and is close thereto. Thereby, impregnation can be aimed at effectively, without boiling boiling.

  The impregnation of the ingredients with the broth can be promoted by setting the pressure in the treatment tank 3 to atmospheric pressure or less. Further, based on the output of the temperature sensor 9, when the food temperature has decreased to a predetermined level, the degree of vacuum may be further increased as shown by a broken line in FIG. 2.

  As described above, after impregnation is performed after cooking, the decompression means 7 is operated to decompress the inside of the treatment tank 3 to atmospheric pressure. That is, the return pressure operating valve 35 may be opened. Thereafter, the lid 11 is removed, and the liquid food material 1 and the cooking pot 2 are taken out from the processing tank 3.

  By the way, the pressure gradient at the time of depressurization is moderately controlled so that the boiling water does not boil at the time of depressurization for impregnation. That is, the steaming means 5 and the decompression means 6 are operated in a state where their capabilities are suppressed. Specifically, the controller 36 grasps the temperature decrease degree within a predetermined time based on the output from the temperature sensor 9, and considers the degree of the decrease, and opens the exhaust operation valve 25 or the pressure reduction operation valve 27. The inside of the processing tank 3 is depressurized by adjusting the degree.

  In addition to suppressing the steaming speed with the steaming operation valve 25 and the pressure reducing operation valve 27, the degree of opening of the heat exchange water supply valve 32 is adjusted to decrease the flow rate to the heat exchanger 28, or the water temperature is increased to exchange heat. The condensation rate in the vessel 28 may be suppressed. Furthermore, an exhaust speed by the vacuum pump 30 may be suppressed by controlling the rotation speed of the vacuum pump 30 using an inverter. Further, the pressure reduction rate may be suppressed by allowing air to flow into the suction port of the vacuum pump 30 from the outside.

  FIG. 3 and FIG. 4 are diagrams showing a modified example of the steaming means 5 for changing the pressure gradient during decompression. In these figures, only the treatment tank 3 and the steaming means 5 are shown, and the steaming means 4, the decompression means 6, the decompression means 7 and the like are omitted.

  In FIG. 3, the main pipe 37 of the exhaust line 24 is provided with a branch pipe 38 that is branched from the middle and connected to the main pipe 37 again. The main pipe 37 and the branch pipe 38 are provided with electromagnetic valves 39 and 40 for opening and closing the pipe lines, respectively, and the branch pipe 38 is provided with an orifice 41 for adjusting the flow rate thereof. Therefore, when the steam is exhausted from the treatment tank 3 with the amount of exhaust steam suppressed, the branch pipe solenoid valve 40 may be opened with the main solenoid valve 39 closed, and the steam in the treatment tank 3 may be discharged all at once. When steaming is desired, the main solenoid valve 39 may be opened with the branch pipe solenoid valve 40 closed.

  Also in FIG. 4, the main pipe 37 of the exhaust line 24 is provided with a branch pipe 38 that branches from the middle and is connected to the main pipe 37 again. The main pipe 37 and the branch pipe 38 are respectively provided with electromagnetic valves 39 and 40 for opening and closing the pipe lines, and the branch pipe 38 is provided with a manual valve 42 whose opening degree can be adjusted. . Therefore, if the branch pipe solenoid valve 40 is opened with the main solenoid valve 39 closed, the amount of steam adjusted by the manual valve 42 is discharged, and the main pipe solenoid valve 39 is closed with the branch pipe solenoid valve 40 closed. If it is opened, more steaming is possible.

  By the way, the structure of FIG. 3 and FIG. 4 is applicable not only to the steaming means 5 but the decompression means 6 similarly. Specifically, the pressure reduction operation valve 27 of the pressure reduction line 26 or the heat exchange water supply valve 32 of the water supply line to the heat exchanger 28 can be applied. Also in this case, the main pipe of the decompression line or the water supply line is provided with a branch pipe that branches from the middle and is connected to the main pipe again. The main pipe and the branch pipe are each provided with an electromagnetic valve for opening and closing the pipe line, and the branch pipe is provided with an orifice or a manual valve for adjusting the flow rate thereof.

  The decompression in the treatment tank 3 after cooking is not limited to impregnation of the juice into the ingredients, and may be performed for boiling. In this case, the temperature of the food material may be detected by the temperature sensor 9, and the inside of the treatment tank 3 may be decompressed to a pressure that generates a gentle boiling, and kept for a desired time to evaporate the broth. In order to generate boiling, the inside of the treatment tank 3 may be depressurized to a pressure at which a saturated steam temperature lower than the food material temperature is obtained. Moreover, in order to raise | generate the boiling gently, it is good to make small the temperature difference of the saturated steam temperature and foodstuff temperature.

  Even if the inside of the processing tank 3 is depressurized for boiling, the can body constituting the processing tank 3 is made of metal and is not easily cooled, so that it maintains a high temperature and thus has sufficient radiant heat. Therefore, this radiant heat can be used to positively evaporate the broth without lowering the temperature of the food, thereby boiling the liquid food 1.

  In the case of the purpose of simmering as well, as in the case of the purpose of impregnation, the violent boiling can be suppressed as much as possible by slowing the pressure gradient (pressure reduction speed) at the time of pressure reduction. Further, if the food material temperature decreases after depressurization, the depressurization may be performed to further increase the degree of vacuum at a certain point.

Cooking equipment of the present invention may be appropriately modified without limited to the configuration of the embodiment. For example, in the above-described embodiment, the combination of the heat exchanger 28 and the vacuum pump 30 is used as the decompression unit 6, but a steam ejector, a water ejector, a can cooling, a condensation heat exchanger, or the like can be used alone or in combination. May be used. Here, can body cooling is intended to cool the treatment tank 3 by spraying or flowing cooling water directly or indirectly through pipes or the like on the inner wall or outer wall of the treatment tank 3. The condensing heat exchanger is a heat exchanger that condenses steam to reduce the pressure in the processing tank 3 by flowing cooling water through the heat exchanger connected to the processing tank 3.

It is a schematic structure figure showing one example of the steaming device of the present invention. It is a figure which shows an example of the pressure change in a processing tank at the time of the driving | operation of the steaming apparatus of a present Example. It is a figure which shows the modification of the steaming means for changing the pressure gradient at the time of pressure reduction. It is a figure which shows the modification of the steaming means for changing the pressure gradient at the time of pressure reduction.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Liquid foodstuff 2 Cooking pot 3 Processing tank 4 Steaming means 5 Steaming means (exhaust means)
6 Pressure reducing means (exhaust means)
7 Pressure recovery means 8 Pressure sensor 9 Temperature sensor 36 Control means (controller)

Claims (1)

A processing tank in which a liquid food material composed of ingredients for boiled food and liquid is stored;
Steam supply means for supplying steam into the treatment tank;
An exhausting means for deriving air and / or steam from the inside of the treatment tank using a pressure difference from atmospheric pressure;
A pressure reducing means for sucking and exhausting the air and / or steam in the processing tank to the outside and / or condensing the steam in the processing tank to depressurize the inside of the processing tank;
The exhaust capacity by the steaming means and the pressure reducing means can be changed ,
The change of the exhaust capacity by the exhaust means is made by adjusting the opening degree of the exhaust valve,
After supplying the steam into the processing tank and heating the liquid food material, with the steam supply to the processing tank stopped, the inside of the processing tank is depressurized to a set pressure at which the liquid food material boils. By holding the set time, try to boil
The set pressure is a pressure at which a saturated steam temperature lower than the food material temperature is obtained, and a pressure that makes the temperature difference between the saturated steam temperature and the food material temperature after decompression within the set range,
When the inside of the treatment tank is reduced to the set pressure and held , the steaming apparatus is characterized in that the exhaust capacity is adjusted and the pressure reduction speed is adjusted to prevent blowing up.

Images