JP5161178B2 - Pressure cooker for soup extraction, pressure cooker apparatus using the same, and soup extraction method using them - Google Patents

Description

    The present invention relates to a pressure cooker, and is particularly necessary for the transportation, storage, assembly, and installation of a pressure cooker device that can efficiently extract dilute soup of commercial ramen. From the field of providing and selling equipment and equipment, to the field of providing materials, machinery, and parts necessary for materials, such as wood, stone, various fibers, plastic, various metal materials, etc. General fields such as the field of electronic components to be incorporated and the control-related equipment that integrates them, the field of various measuring instruments, the field of power equipment that moves the equipment and instruments, and the field of electricity and oil as energy In addition to the fields collectively referred to as industrial machinery, in addition to testing and researching these facilities and equipment, the fields related to display, sales, import and export, As a result of the use of the product, the equipment to build it, the field related to the collection and transportation of garbage generated by the operation of equipment, etc. There are no new technical fields that cannot be envisaged and no unrelated technical fields.

(Points of interest)
For example, as shown in the flowchart of the non-emulsifying soup extraction operation shown in FIG. 22, the pork bones and chicken breasts are boiled to remove and wash acupuncture and blood. Break the pork bones, remove the internal organs of the dried sardines, wash and chop the vegetables, and perform the preparation A for 1 to 2 hours, and prepare each of the prepared ingredients and an appropriate amount of water. Was added to a small-sized extraction pan and charged B, and heated for 2 to 12 hours as it was, and after extracting the umami component C, it took about 1 hour to separate from the extraction pan. Use only a small soup with soup liquid in a soup pan, and transfer it gently by hand. Finally, it will be completed. When manufacturing emulsified soup such as pork bone ramen, For example, the emulsified soup of FIG. As shown in the flow chart of the work, basically, after the preparation A of the ingredients and the preparation B of the extraction pan as in the production of the non-emulsified soup, 8 to 12 hours in the process of extraction C of the umami component Boiled with maximum heating power, transfer only soup liquid to another soup pan, and boil and convection for 3 to 8 hours with maximum heating power to promote soup emulsification E In all cases, it must be cooked for a long period of 12 to 24 hours from the start of umami component extraction C after the banner is ignited to completion. Fuel consumption was also high, and the indoor environment of the kitchen was extremely poor due to high temperature and humidity, resulting in a harsh working environment.

(Conventional technology)
Considering such a situation, for example, as typified by what is proposed in the following Patent Document 1 (1), an emulsifier made of naturally derived gelatin is added to the emulsified soup liquid to diffuse the oil. In addition, the technology for preventing the separation of the oil components mixed in the soup liquid and stabilizing the emulsified state, and crushing after washing as seen in Patent Document 1 (2) and Patent Document 1 (3) Alternatively, store the compressed pork bones and chicken breasts in a liquid-permeable pack, freeze them, and keep them frozen at the time of use or, if necessary, thaw them so that gravy does not come out of the pack There are some food disintegration devices that can extract bone marrow in a short time just by immersing them in hot water, and cooking techniques using them.

However, as shown in the former Patent Document 1 (1), an emulsion stabilizer is used by adding to a soup solution for dilution for pork bone ramen produced in the same manner as before, soup solution The manufacturing man-hour itself cannot be shortened, and the liquid permeability of the crushed or compressed pork bones and chicken breasts as typified by the latter patent documents 1 (2) and (3) Packs will require special crushing equipment, compression processing equipment, and equipment such as pack equipment, and if such pack products are purchased and used for the production of soup, pork bone The choice of ingredients such as chicken and chicken will be left to the manufacturer of the crushing pack, so for example, if the pack manufacturer specifies the selection criteria for ingredients and produces it with special specifications Invite the price to rise It had caused the drawbacks, such as Utoyuu.
(1) Japanese Patent Laid-Open No. 5-3772 (2) Japanese Patent Laid-Open No. 2003-135032 (3) Japanese Patent Laid-Open No. 2004-121100

(Awareness of problems)
As described above, the various types of emulsification stabilizers that have been proposed so far are intended to stabilize the produced emulsified soup liquid, and can simplify the production process of non-emulsified soup liquid and emulsified soup liquid. In addition, it is impossible to reduce the number of manufacturing steps, and there is a drawback that the addition of an emulsion stabilizer may change the taste and flavor of the soup liquid, and crushing or compression processing Although it is possible to reduce the man-hours for producing soup liquids with the use of permeable packs such as pork bones and chicken gulls, there are problems in man-hours and costs for producing these food packs. In addition, there is a disadvantage that costs are incurred every time it is produced. So far, it is efficient soup liquid using the same ingredients as before, without affecting the taste and flavor. The technology that enables the production, there is a situation that does not exist yet.

(Object of invention)
Therefore, this invention does not apply any special processing or additives to foods generally used for business purposes, and can be used as it is to efficiently produce non-emulsified soup and emulsified soup at each stage. As a result of the long-term trial and error, many trial productions, and experiments, it was decided that the new soup extraction technology could not be developed. The invention succeeded in realizing a pressure cooker for soup extraction having a structure, a pressure cooker apparatus having a novel structure using the same, and a novel soup extraction method using the same, and the present invention shown in the drawings below. The configuration will be described in detail together with an example representing the above.

(Structure of the invention)
As will be clearly understood from the embodiments representing the present invention shown in the drawings, the pressure cooker for soup extraction of the present invention basically comprises the following configuration.
In other words, a pressure-resistant lid provided with a pressure-regulating valve at an appropriate position is attached to the top opening of the bottomed container-type extraction pan through a sealing mechanism so that it can be opened and closed, and sent to the outer peripheral wall near the top opening of the extraction pan. One end of the liquid valve is provided with a trapezoidal shape, and one end of the liquid supply valve that penetrates the peripheral wall of the extraction pan is connected to the upper end of the riser pipe that extends upward from a filter placed near the bottom wall of the extraction pan. In addition, the outer end of the liquid supply valve is a pipe set to a length dimension capable of supplying liquid to a transfer destination such as a soup pan different from the extraction pan, and a liquid supply nozzle at the discharge end And a liquid-tight emulsification container is connected to an appropriate position of the ascending pipe and / or the liquid feed pipe, and the inside of the emulsification container is connected to the inlet of the emulsification container. A liquid feeding mechanism equipped with an emulsifying nozzle that generates turbulent flow and promotes mixing of the influent soup. The soup extraction pressure cooker having the structure which was assumed to be crowded.

    More specifically, a pressure-resistant lid provided with a pressure regulating valve at an appropriate position is attached to a bottomed container-type extraction pan upper end opening so as to be openable and closable via a sealing mechanism, and is close to the upper end opening of the extraction pan. One end of the liquid feed valve is provided in the outer peripheral wall in a penetrating manner, and the one end of the liquid feed valve that penetrates the peripheral wall of the extraction pan has a riser pipe that extends upward from a filter disposed immediately above the inner bottom wall of the extraction pan. A pipe set to a length dimension that can be fed to a transfer destination such as a soup pan different from the extraction pan at the outer end of the liquid supply valve. The feed end of the liquid feed pipe equipped with a liquid feed nozzle is connected to a drain, and a liquid-tight emulsification container is connected to an appropriate place in the extraction pan of the riser pipe, and the inlet of the emulsification container is connected Liquid feeding equipped with an emulsifying nozzle that generates turbulent flow in the emulsification container and promotes mixing of the influent soup The soup extraction pressure cooker comprising a structure in which shall become incorporate structure.

(Related invention 1)
In relation to the above-described pressure cooker for soup extraction, the present invention includes a pressure cooker using the same.
That is, in the pressure cooker for soup extraction according to any one of the above that forms the basis of the present invention, a bottomed container type soup pan set in the same capacity as the extraction pan is combined in an adjacent arrangement, and the The liquid feeding pipe of the liquid feeding mechanism is made of a hard pipe, and the feeding end is bent and stretched in an inverted U shape so as to get over the upper edge of the soup pan, and immediately above the bottom wall of the soup pan. It is a pressure cooker apparatus which consists of the structure which shall maintain the injection hole of this sending end liquid supply nozzle arrange | positioned in the downward opening shape.

    If the expression of the pressure cooker is changed, the bottomed container type soup set in the pressure cooker for soup extraction according to any one of the above, which forms the basis of the present invention, is set to the same capacity as the extraction pan. The pan is combined in an adjacent arrangement, and the liquid feeding pipe of the liquid feeding mechanism is made of a flexible pipe that can be bent and can maintain the piping posture. The pressure is such that it is bent and stretched in an inverted U-shape so as to get over, and the spray hole of the feed end feed nozzle arranged in the vicinity of the bottom wall of the soup pan can be maintained in a downward opening shape. It becomes a pan device.

(Related invention 2)
The present invention relates to the above-described pressure cooker for soup extraction and the pressure cooker apparatus using the same, and the present invention includes a soup extraction method using them.
That is, using the pressure cooker for soup extraction according to any one of the above that forms the basis of the present invention, and a pressure cooker apparatus using the soup, a suitable amount of water is placed in the extraction cooker, and the pretreated food is introduced. Prepared in advance to obtain the desired soup concentration after charging, sealing with a pressure-resistant lid, heating the steam within 1 hour until the steam generates steam and the internal pressure of the extraction pan reaches a predetermined pressure Based on either the correlation graph, correlation table, or correlation formula between the extraction time and the soup concentration by the pressure cooker, which changes according to [food weight + water weight] put into the extraction pan. After extracting and heating the umami components over the extraction time obtained in this way, open the liquid feed valve, use the internal pressure of the extraction pan, and use only the soup liquid that is placed adjacent to the soup pan through the liquid feed mechanism. Transfer in less than 30 minutes At the same time, the emulsification promotion operation accompanying the passage of the emulsification container and the emulsification nozzle is automatically performed, and the soup extraction method having a configuration in which a desired soup liquid is produced by refining and stirring the oil in the transferred soup liquid. It is.

    Furthermore, the composition of this soup extraction method can be expressed by another expression. An appropriate amount of water is placed in the extraction pan, and the pretreated food is added and charged, and the water is vaporized by sealing with a pressure-resistant lid. Is heated for less than 1 hour until the internal pressure of the extraction pan reaches a predetermined pressure, and prepared in advance to obtain a desired soup concentration, which is put into the extraction pan [weight of ingredients + water weight] The umami component was extracted and heated over the extraction time obtained based on either the correlation graph or the correlation table between the extraction time and the soup concentration by the pressure cooker, or the correlation equation. After that, the decompression valve is temporarily opened and the internal pressure of the extraction pan is reduced by the decompression mechanism. The boiling and convection of the soup liquid in the extraction pan is promoted to stir and emulsify the soup liquid, and then the pressure reduction valve is closed. And reheat to increase the pressure in the extraction pan. After that, the liquid feeding valve is opened, the internal pressure of the extraction pan is used, and only the soup liquid is transferred to the soup pan arranged adjacently through the liquid feeding mechanism in less than 30 minutes and emulsified at the same time. It is a soup extraction method in which the emulsification promotion operation accompanying the passage of the container and the emulsification nozzle is automatically performed, the oil content in the transferred soup liquid is refined, stirred and emulsified to produce the desired soup liquid. it can.

    As described above, according to the pressure cooker for soup extraction of the present invention, unlike the conventional ones, the soup liquid for dilution of commercial ramen is originally 12 to 24 because of the unique characteristic configuration as described above. In order to cook for a long period of time under sufficient atmospheric pressure under sufficient pressure, and to maintain quality, the finished soup must be manually transferred to another soup pan. However, the pressure cooker function is used because the liquid feeding mechanism consisting of a liquid feed valve and a liquid feed pipe is incorporated in the appropriate place of the extraction pan to which the pressure cooker function can be attached. The high temperature and high pressure required a heating time of 1/4 or less of normal, and high-quality soup liquid can be extracted efficiently, and the finished soup liquid uses the internal pressure of the extraction pan. By simply opening the liquid supply valve, it can be automatically pumped to another soup pan, etc. through the liquid supply mechanism. The soup transfer work that has to be done, without requiring any power source, can significantly reduce the processing time to 1/2 or less, making the soup liquid production process much more efficient It is a remarkable effect that can be realized.

    In addition, the heat exchanging circuit is accommodated in the extraction pan, and the refrigerant inflow pipe and the refrigerant outflow pipe are passed through the extraction pot peripheral walls at appropriate intervals, respectively, and led to the outside of the extraction pot. The cooling inlet connected to the outer end of the refrigerant inlet pipe is connected to one end of a cooling valve that can supply the refrigerant from the other end. In the stage before moving to another soup pan, etc. through the liquid feeding mechanism, once the cooling valve is opened, the soup liquid in the extraction pan is forcibly heat-exchanged in a short time until the temperature becomes difficult to emulsify. After cooling, it becomes possible to move to another soup pan or the like by the liquid feeding mechanism, so that the man-hour of the soup liquid transfer process can be shortened to each stage, and a further higher emulsification preventing effect can be achieved.

    In addition, a liquid-tight emulsification container is connected to an appropriate place of the riser pipe and / or the liquid feeding pipe, and turbulence is generated in the emulsification container at the inlet of the emulsification container to promote mixing of the influent soup. Incorporating a liquid feeding mechanism equipped with an emulsifying nozzle, the liquid feeding mechanism can be used to transfer the extracted soup liquid from the extraction pan to another soup pan simply by opening the liquid feeding valve. Can be automatically transported through the emulsion vessel, and can be forcibly stirred and mixed in the emulsification container to uniformly and sufficiently emulsify, so that the emulsified soup liquid with superior quality can be efficiently used in each stage. In addition, since the emulsification container is placed in the extraction pan, the soup liquid is stirred and mixed at a high temperature in the extraction pan. Finely divided into fine particles, uniform in each stage, and using the soup Even when the ramen is taken to the store and the customer finishes the meal at room temperature, the oil content is difficult to separate, making it possible to produce a stable and high-quality soup more efficiently. Yes.

    Furthermore, the upstream side cross-sectional area of the emulsifying nozzle is smaller than the injection hole cross-sectional area, and the discharge end surface of the injection hole has a radial shape such as a single letter or a cross that is narrower than the opening width of the injection hole. When the diffusion groove is formed so as to be orthogonal to the injection hole, when the soup liquid is discharged, the stirring and mixing are more efficiently promoted, and the ascending pipe and / or the liquid feeding pipe In a proper position, a plurality of liquid-tight emulsification containers are connected continuously or discontinuously and can be added or reduced in units of one unit. The soup liquid phase operation produces the same effect as repeated emulsification operations a plurality of times, and has the effect of making it possible to produce a higher quality soup liquid very efficiently. To play.

    And the thing which incorporates a decompression mechanism in the outer peripheral wall near the upper end opening of the extraction pan, before moving the soup liquid after the heating extraction process in the extraction pot to another soup pot etc. through the liquid feeding mechanism In the stage, once the decompression valve is opened to decompress the inside of the extraction pan, the soup liquid in the extraction pan can be boiled and emulsified in a convective state. Emulsification using this decompression mechanism After the operation, if the pressure reducing valve is closed and the extraction pan is reheated, the pressure in the extraction pan will increase again, and it will be possible to move to another soup pan etc. by the liquid feeding mechanism without any trouble. The effect is that the promotion can be achieved.

    According to the pressure cooker device using the pressure cooker for soup extraction of the present invention, the soup cooker is combined in an adjacent arrangement, the liquid feed pipe of the liquid feed mechanism is made of a hard pipe, and immediately above the bottom wall of the soup pan. Since the posture of the injection hole of the delivery end liquid supply nozzle arranged in the downward direction is maintained in the downward direction, the support posture of the liquid supply nozzle that is firmly supported is changed by the soup liquid injection force. In particular, non-emulsified soup liquid is fixed in the vicinity of the bottom wall of the soup pan and can be transported and discharged quietly. The liquid can be manufactured.

    Furthermore, according to the pressure cooker device of the present invention in which the liquid feeding pipe of the liquid feeding mechanism is made of a flexible pipe that can be bent and maintain the piping posture, the supporting posture of the liquid feeding nozzle is determined by its own injection force. In addition to ensuring that it can be prevented from changing, when moving the liquid supply nozzle of these liquid supply pipes to the outside of the soup pan or when moving the soup pan, the liquid supply pipe can be bent freely. Therefore, it is possible to change the shape, and it is possible to perform a complicated operation lightly and easily.

    On the other hand, according to the soup extraction method of the invention of the present invention, when using the pressure cooker function of the extraction pan, it is prepared in advance in order to obtain a desired soup concentration, and is put into the extraction pan [food weight + The weight of water], and the taste over the extraction time obtained based on either the correlation graph or correlation table of the extraction time and soup concentration by the pressure cooker or the correlation equation It is possible to perform component extraction heating, and even if it is an inexperienced person, it is not necessary to repeat trial and error, and soup liquid of the same quality as an expert can be extracted in a short time without failure Moreover, only the soup liquid extracted through the liquid feeding mechanism can be transferred in a short time of less than 30 minutes to the soup pan arranged adjacently, and it can be used for a long time until now. Harsh It has the excellent effect of making a large improvement to the kitchen work that can be completed in a short time so that the burden of working ramen soup making it was forced to work is lessened. It will be a thing.

    In addition, at the stage where the umami component extraction heating of the soup extraction method is completed, the cooling valve of the cooling mechanism is opened to supply the refrigerant to the heat exchange circuit, and the temperature is less than the temperature at which it is difficult to emulsify the soup liquid. After cooling to a temperature range that satisfies the conditions above the temperature that can secure the extraction pot internal pressure that can be automatically discharged through the mechanism, open the liquid supply valve and use the internal pressure of the extraction pot through the liquid supply mechanism, If only the soup liquid is moved, emulsification of the soup liquid can be prevented more effectively, and the cooling time of the soup liquid to prevent emulsification is greatly shortened and greatly reduced. There is an advantage that it is possible to proceed with the production work of an efficient soup liquid.

    In the process of transferring only the extracted soup liquid from the extraction pot to the soup pot, if it is allowed to pass through the emulsification container and the emulsification nozzle, the soup liquid transferred to the soup pot is further reduced to 3 to 3 until now. Although it was necessary to boil for 8 hours, even if this boiling time was lost, the excellent feature of being able to fully emulsify was obtained, and from the extraction pot to the soup pot At the stage just before transferring only the extracted soup liquid, the decompression valve is temporarily opened and the internal pressure of the extraction pan is reduced by the pressure reducing mechanism to promote boiling and convection of the soup liquid in the extraction pan. After the liquid is stirred and emulsified, the pressure reducing valve is closed and reheated to increase the pressure in the extraction pan. As described above, only the soup liquid is placed adjacent to the soup pot through the liquid feeding mechanism. Transport And in those that as, will it can achieve more further high concentration emulsion, even with the same emulsion soup liquid, it can exert very Xiu the effect of the concentration in the width widely adjustable.

In implementing the present invention having the above-described configuration, the best or desirable mode will be described.
An extraction pan is a bottomed container type that fills the appropriate amount of water, fills with an appropriate amount of water, and covers and heats it with a pressure-resistant lid, so that the soup can be extracted. It is assumed that a part of the sealing mechanism that allows the pressure-resistant lid to be freely opened and closed is provided at the upper end opening, has sufficient pressure resistance and durability, and a liquid feeding mechanism to an appropriate position on the outer peripheral wall near the upper end opening In consideration of practicality, it should have a shape and shape equal to or larger than that of a conventional commercial size pan, as shown in the examples described later. It is desirable to have a carrying handle in place.

    The pressure-resistant lid can be attached to the top opening of the extraction pan so that it can be opened and closed to form a pressure cooker via a sealing mechanism. It has safety devices such as pressure regulators and safety valves at appropriate locations, and has high pressure resistance. In view of practicality, one or a plurality of heat-resistant handles for opening and closing operations should be provided at appropriate positions on the outer side.

    The sealing mechanism allows the top opening of the extraction pan and the periphery of the pressure-resistant lid to be closed, detached, and opened in a sealed manner, and should basically have the same structure as a conventional pressure cooker. For example, as shown in the examples described later, a packing contact surface made of an annular smooth surface that makes a round along the upper end opening of the extraction pan, and a projecting direction in the centrifugal direction at predetermined intervals along the upper end opening A plurality of latching claws, a packing installed in the packing mounting groove on the lower edge of the pressure-resistant lid, and projecting in the centripetal direction at appropriate intervals along the circumference, and each latching claw of the opening of the extraction pan And a plurality of engaging claws that can be engaged and disengaged.

    The safety device is capable of automatically adjusting the pressure cooker to a desired pressure, and when it becomes an abnormally high pressure state, it automatically reduces the pressure. Should be equipped with a pressure control valve such as a weight type or spring type, and a safety valve that operates at a higher pressure than the synchronized pressure valve and within the safety pressure of the pressure cooker. It is desirable to provide a part of the packing mounting groove of the pressure-resistant lid so that the packing can be ruptured and automatically depressurized when it is desired to cause malfunction of the pressure regulating valve and safety valve. An invention by the same person who opened an emergency pressure-reducing window that penetrated the outer side, and was based on a registered utility model No. 3145786 that had already been filed. If it is adopted, it will be even more Can be desirable.

    The liquid feed mechanism uses the internal pressure that is raised by heating the extraction pot closed in a sealed manner with a pressure-resistant lid, and can automatically send liquids such as soup liquid stored in the extraction pot to the outside of the extraction pot. A riser pipe that allows liquid to rise from the vicinity of the inner bottom wall of the extraction pan so that the upper end of the extraction pan can be guided to the outer side through the peripheral wall of the extraction pan; A liquid supply pipe that can guide the induced liquid to a separately prepared container such as a soup pan, etc., and the liquid flows from the riser pipe to the liquid supply pipe at a suitable location outside the extraction pan. Must be provided with a liquid supply valve that can be manually opened and closed, and a filter capable of removing foods and the like is provided at an appropriate position of the ascending pipe, and liquid is provided at the delivery end of the liquid supply pipe. A liquid supply nozzle that can be discharged without stirring is provided, and the liquid supply nozzle In order to suppress emulsification of the soup to be discharged, the upstream cross-sectional area of the pipe line and the cross-sectional area of the injection port are the same, or the cross-sectional area of the injection port is set smaller than the cross-sectional area of the upstream pipe The emulsifying nozzle can be replaced with an emulsifying nozzle having the function of stirring the flowing liquid, and if necessary, one or a plurality of emulsifying containers are provided at appropriate positions on the ascending pipe and / or the liquid feeding pipe. It can be connected.

    The filter should remove the ingredients in the extraction pan and allow only the soup to pass through the riser, ensuring food hygiene and having excellent heat resistance. In addition, as shown in the examples to be described later, the outside of the case, which can be a mesh-like part for filtration, a continuous foam, a mesh sheet, etc., inside the filter case connectable to the lower end of the rising pipe The hard filter itself can be directly connected to the lower end of the riser pipe without providing the

    The cooling mechanism can circulate a coolant such as a cooling liquid in the extraction pan, and can cool the extraction liquid such as the soup liquid stored in the extraction pan to a desired temperature. It must have a liquid-tight structure that can reliably prevent intrusion into the mechanical pipe line and leakage of refrigerant into the extraction pan. And a cooling valve capable of controlling the increase / decrease of the refrigerant flow rate, etc., and the heat exchange circuit can greatly increase the heat exchange area of the radiator type. Or a complicatedly bent pipe line such as a bellows type, or one or a plurality of the same emulsification containers as described above, which are continuously connected between the refrigerant inflow pipe and the refrigerant outflow pipe Can be added and reduced in units of one unit. It is possible to adjust the cooling performance, and it is desirable to use a fluid such as gas or liquid as the refrigerant, and to use water that is economical and hygienic and has excellent heat exchange efficiency. .

    The emulsification container has a function to enable emulsification by agitating the flowing liquid at a proper position of the liquid feeding mechanism, and by refining (mixing difficult to mix) oil such as oil in the liquid and mixing it. It must be possible to ensure the sealing of the liquid feed mechanism pipeline, be disassembled and washable, temporarily enlarge the cross-sectional area of the pipeline, and greatly change the fluid flow direction by 90 ° or more The emulsification nozzle should be equipped with an emulsification nozzle that can promote mixing of the liquid by generating turbulent flow at the inlet of the emulsification container. As shown in the examples to be described later, a plurality of emulsification containers are continuously or discontinuously provided at appropriate positions of the ascending pipe and / or liquid feeding pipe, and one unit. Connected to a state where it can be added and reduced It can be.

    The emulsification nozzle has a function that makes it possible to instantly promote emulsification by refining and agitating the oil in the passing liquid, and the liquid is formed so that the liquid passes through a filter or a large number of micropores. Screws and stirring rods can be automatically rotated by the fluid flow force to allow the passing fluid to be agitated, etc. The area where the area is set smaller than the cross-sectional area of the injection hole, or the upstream side pipe cross-sectional area is set larger than the cross-sectional area of the injection hole, and the opening width of the injection hole is set on the discharge end face of the injection hole. A narrower one-letter or cross-shaped radial diffusion groove may be formed so as to be perpendicular to the injection hole.

    The decompression mechanism is closed in a sealed manner with a pressure-resistant lid, and the internal pressure of the extraction pan that has risen by heating can be safely reduced without the need to open the pressure-resistant lid, and this decompression reduces the liquid in the extraction pan. In addition, boiling and convection are generated, and emulsification can be promoted forcibly and in a short time. One end of a pressure-reducing valve that can be manually operated is provided on the outer peripheral wall near the upper end opening of the extraction pan. Waffles should be provided in a penetrating manner, and a decompression tube extending downward along the outer peripheral wall of the extraction pan can be connected to the outer end of the decompression valve. The lower end may be provided with an exhaust nozzle capable of depressurizing the jet output of exhaust steam by expanding the discharge port diameter or incorporating a filter.

    One-touch couplers (trade names) that can be attached and detached without using tools can be incorporated at appropriate positions of the emulsification container, the liquid feeding mechanism, and / or the pressure reducing mechanism. And / or the piping proper place of a pressure-reduction mechanism shall consist of a flexible pipe which can be bent and can maintain a piping attitude | position.

    The pressure cooker has the function of separating the extract such as the soup produced in the extract pan from the ingredients that have been boiled together and heating and cooking in another soup pan. Container-type soup pots must be combined in an adjacent arrangement, and the soup pot can be a short-span pan set to the same capacity as the extraction pan, and a liquid feed mechanism The feeding pipe is made of a flexible pipe that can be bent and maintain its piping posture, and the feeding end is bent and stretched in an inverted U shape so as to get over the upper opening edge of the soup pan. It is possible to maintain the posture of the injection hole of the delivery end liquid supply nozzle arranged near the inner bottom wall in a downward opening shape.

In the soup extraction method, an appropriate amount of water is placed in the extraction pan, and the pretreated food is put in and charged, but after the pretreated food is put in the extraction pan, an appropriate amount of water can be added. It is also possible to add water and water at the same time or alternately over several times. When manufacturing emulsified soup, the installation position of the emulsification container inside and outside the extraction pan, the number of installation etc. can be freely set in advance. The operation timing and operation timing of each of the valves such as the cooling mechanism cooling valve and the decompression mechanism decompression valve can be freely changed as necessary.
In the following, the structure of the present invention will be described in detail together with an embodiment representative of the present invention shown in the drawings.

    1 is a cross-sectional front view of the pressure cooker device 1 for non-emulsified soup, FIG. 2 is a front view of the pressure cooker device 1 during umami component extraction C, and the pressure cooker device 1 in non-emulsified soup transfer D in FIG. 4 is a front view of the extraction pan equipped with the cross-sectional cooling mechanism of FIG. 5, and a front view of the extraction pan for cooling the cross-sectional soup liquid of FIG. In the example shown, a pressure-resistant lid 15 is attached to the upper end opening 13 of the extraction pan 11, and a liquid feed valve 40 is provided on the outer peripheral wall 14 near the upper end opening 13 of the extraction pan 11. The upper end of the ascending pipe 5 extending upwards from directly above the inner bottom wall 12 of the pan 11 is connected, and the liquid feeding mechanism 4 is connected to the outer end of the liquid feeding valve 40 and the supply end of the liquid feeding pipe 6 to the hook. The soup pan 16 is combined with the soup extraction pressure cooker 10 in the adjacent arrangement. Shows one example representative of the pressure cooker apparatus of this invention.

    As shown in FIG. 1, the pressure cooker 10 for the soup extraction of the pressure cooker 1 according to the present invention has an extraction pan 11 of a business-use size-sized pan, and an annular ring along the upper end opening 13. A plurality of latching claws 21 integrally formed at predetermined intervals along the circumferential direction on the packing abutting surface 20 formed in a flat mold shape and the outer peripheral wall 14 directly below the packing abutting surface 20. , 21, ..., and the pressure-resistant lid 15 that can cover the extraction pan 11 is provided with a pressure regulating valve 30 using a bell-shaped weight and a safety valve (not shown) using a coil spring at appropriate positions, A packing mounting groove 22 is cut along the inner wall of the peripheral edge that is bent downward, and a packing 24 made of heat-resistant soft synthetic resin is detachably and replaceably mounted. The extraction pan is directly below the packing mounting groove 22. Can be fitted to each of 11 latching claws 21, 21,. .., And a plurality of engaging claws 23, 23,... That can be separated through each of the latching claws 21, 21,..., And a packing mounting groove 22 that opposes the centrifugal claw of the packing 24. An emergency decompression window (not shown) is perforated in a suitable position on the wall portion. The packing contact surface 20, the packing mounting groove 22, the packing 24, and each latching claw .. And the engaging claws 23, 23,... Constitute a sealing mechanism 2, and a pressure regulating valve 30, a safety valve (not shown), and an emergency pressure reducing window (not shown) are safety devices. 3 is formed.

    The liquid feeding mechanism 4 bends a pipe line penetrating horizontally in the peripheral wall 14 near the upper end opening 13 of the extraction pan 11 and connects one end of the liquid feed valve 40 to the downward opening of the pipe line. The block elbow 41 is joined, penetrates the peripheral wall 14 of the extraction pan 11, and the inside of the extraction pan 11 is opened to the side (one end of the liquid feed valve 40) at the end of the horizontal pipe of the block type elbow 41. The upper end of the riser pipe 5 that extends vertically upward from the filter 50 disposed in the vicinity of the inner bottom wall 12 of the extraction pan 11 is detachably connected via a one-touch coupler (trade name) P. The filter 50 connects the lower end of the riser pipe 5 to the central upper wall of a short horizontal straight pipe, and solids such as food pieces are placed in the pipe line corresponding to the position directly below the lower end of the riser pipe 5. Built-in exchangeable separation membrane .

    Further, the upstream end of the liquid feeding pipe 6 is detachably connected to the outer end of the liquid feeding valve 40 via a one-touch coupler (trade name) P. The liquid feeding pipe 6 is connected to the extraction pan 11. The soup pan 16 that is arranged adjacent to the base of the soup pan extends horizontally, and the downstream side of the soup pan 16 is bent and stretched in an inverted U shape so as to get over the upper edge 18 of the soup pan 16. 16 is connected to the delivery end disposed just above the inner bottom wall 17 with the proximal end of a liquid supply nozzle 60 having a discharge hole opened downward, and the liquid supply pipe 6 is located at a midway point thereof. In addition, it is assumed that the portion to be combined so as to face the edge of the upper end opening 18 of the soup pan 16 is separated into a cut shape and can be detachably connected via a one-touch coupler (trade name) P, as shown in FIG. Thus, the liquid supply nozzle 60 connected to the liquid feed pipe 6 delivery end is As the turbulence and agitation release liquid flow does not occur, the pipe proximal end I internal diameter d1 is, is set larger than the discharge hole inner diameter d2.

    Furthermore, as shown in FIG. 5 and FIG. 6, it is possible to provide the extraction pan 11 with a cooling mechanism R, and the cooling mechanism R includes the extract soup liquid in the extraction pan 11. A heat exchange circuit R0 is built in a position where a part or all of it is submerged in S, and each end of the refrigerant inflow pipe R1 and the refrigerant outflow pipe R2 is located at an appropriate distance from the peripheral wall 14 of the extraction pan 11 And the outer end of the refrigerant inflow pipe R1 led out of the extraction pan 11 is connected to a water pipe as a supply source of water W as a refrigerant via a cooling valve R3. In the heat exchange circuit R0, a plurality of units (three units in the figure) shown in FIG. 16 connected in series and having the same structure as the emulsifying containers 7, 7, and 7 described later are called cooling. The emulsification containers 7 and 7 of the heat exchange circuit R0 are used for different purposes. 7 can be removed individually by one unit to reduce the number, or can be additionally increased, and the heat exchange circuit R0, the refrigerant inflow pipe R1, the refrigerant outflow pipe R2, and the cooling One-touch couplers (trade names) P, P,... Are appropriately disposed between the valves R3, and each can be easily detached from the extraction pan 11 and attached.

    FIG. 7 is a cross-sectional front view of the emulsified soup pressure cooker apparatus 1, FIG. 8 is a cross-sectional front view of another emulsified soup pressure cooker apparatus 1, and FIG. FIG. 10 is a front view of the pressure cooker 1 during operation of the pressure reducing mechanism 8 of FIG. 10, FIG. 11 is a front view of the pressure cooker 1 during emulsified soup transfer D, a cross-sectional view of the emulsifying nozzle of FIG. 14 is a cross-sectional view of another emulsification nozzle, a front view of the pressure cooker apparatus 1 in which the emulsification container 7 of FIG. 14 is changed, a front view of the cross-section of the emulsification container 7 in FIG. 15, and a plurality of emulsification containers 7 connected in FIG. , 7, 7 are illustrated in front views in which a liquid-tight emulsification container 7 is connected to an appropriate position of the riser pipe 5 and / or the liquid feed pipe 6 of the pressure cooker 1. At the inlet, an emulsification nozzle 70 for generating turbulent flow in the emulsification container 7 and promoting mixing of the inflow soup S is provided. A representative of the pressure cooker apparatus according to the present invention, wherein the soup pan 16 is combined with the soup extraction pressure cooker 10 characterized in that the worn liquid feeding mechanism 4 is incorporated. This shows another practical example.

As shown in FIG. 7, the main part of the pressure cooker 1 is basically the same as that shown in FIG. 1 of the first embodiment. Will show only the differences.
As shown in the figure, an emulsifying container 7 is provided immediately before the root of the one-touch coupler (trade name) P at the upper end of the riser pipe 5 in the extraction pan 11 of the soup extraction pressure cooker 11, and the emulsifying container 7 has a penetrating shape. As shown in FIG. 12, at the upper end of the rising pipe 5 connected to the emulsifying nozzle 70, the injection hole 71 has an inner diameter d2 set larger than the upstream pipe inner diameter d1, or as shown in FIG. Thus, after setting the injection hole 71 inner diameter d2 smaller than the upstream pipe inner diameter d1, a single-character radial diffusion groove 72 narrower than the injection hole 71 inner diameter d2 is formed on the discharge end surface of the injection hole 71. Any one of the emulsification nozzles 70 engraved so as to be orthogonal to the axis of the injection hole 71 can be appropriately selected and connected according to the difference in the desired emulsification state, Further, as shown in FIG. It is possible to connect the liquid feeding mechanism 4 to the middle of the liquid feeding pipe 6 outside the extraction pan 11 and to the middle of the liquid feeding pipe 6 before and after the emulsification container 7 as appropriate. The one-touch couplers (trade names) P and P can be detachably connected.

    Further, as shown in FIGS. 7 and 8, the extraction pan 11 has a peripheral wall near the upper end opening 13 and opposite to the liquid supply valve 40 by 180 ° around the vertical axis. 14 is connected to the upstream end of the elbow in a penetrating manner, and one end of the pressure reducing valve 80 is connected to the downstream end in the downward posture of the elbow. The decompression pipe 9 extending downward along the outer peripheral wall 14 of the extraction pan 11 through the one-touch coupler (trade name) P, and having the exhaust nozzle 90 attached to the lower end is detachably connected, and the decompression mechanism 8 is incorporated. It is supposed to be

    The emulsification container 7 shown in FIGS. 7 and 8 can be detachably connected to the upper end of the riser pipe 5 through a one-touch coupler (trade name) P as shown in FIGS. In addition, it is implanted from the center of a thick disc-shaped column base 73 that can be detachably connected to the inner end of the block elbow 41 penetrating the peripheral wall 14 of the extraction pan 11 through a one-touch coupler (trade name) P. A bolt 74 is erected concentrically upward, and an upper end of the stud 74 is drilled in the center of the bottom wall of a bottomless cylindrical cap 75 top wall 76 having an inner diameter that matches the outer diameter of the upper end of the column base 73. It is possible to replace the cylindrical cap 75 with an endless seal 77 interposed between the inner peripheral wall of the lower end edge of the cylindrical cap 75 and the upper end outer peripheral wall of the cylindrical base 73 so that it can be detachably and hermetically mounted. Yes, FIG. As shown in FIG. 16, a plurality of emulsification containers are provided outside the extraction pot 11, as shown in FIG. 16. 7, 7, 7 can be assembled in such a way that they can be assembled in increments of one unit via one-touch couplers (trade names) P, P,... And connected to the upper end of the ascending pipe 5 Any one of the liquid supply nozzle 60 or the emulsification nozzles 70, 70 shown in FIG. 4, FIG. 12 or FIG. 13 is freely provided in the opening of the upper surface wall of the cylindrical base 73 corresponding to the one-touch coupler (trade name) P. It can be selected to be detachably connected.

(Operation of Example 1)
The soup extraction pressure cooker 10 and the pressure cooker apparatus 1 using the soup extractor 10 having the configuration as shown in Example 1 are assembled without providing the emulsification container 7 as shown in FIG. The non-emulsified soup extraction method included in the present invention can be carried out by using the above, and the following Table 1 changes according to [food weight + water weight] put in the extraction pan obtained in advance in the experiment. 17 shows the relationship between the amount of ingredients and the soup concentration and the heating time, and the graph of the relationship between the boiling time / soup concentration in FIG. 17 or the correlation expression (not shown) of the boiling time / soup concentration derived therefrom Based on the above, it is possible to determine the time required for the umami component extraction heating, and to produce the non-emulsified soup liquid according to the flowchart of the non-emulsified soup extraction of FIG.

    As shown in FIG. 18, the preparation A is processed for 1 to 2 hours, and as shown in FIG. 2, appropriate amounts of the ingredients F and water W are applied for 1 hour in the extraction pan 11. B, the pressure-resistant lid 15 is attached and the lid is sealed, and the liquid feed valve 40 is closed and the water W in the extraction pan 11 is boiled for 40 minutes, 2.2 kg / cm3, After heating to 134 ° C., the umami component extraction heating C is performed over the heating time determined as described above, for example, 80 minutes, and as shown in Table 1 and FIG. In the case of 60 L of water, a non-emulsified soup liquid with a concentration of 3.7% is obtained, and in the case of 14 kg of food and 70 L of water, a non-emulsified soup liquid with a concentration of 2% is obtained. Open the extraction pan as shown by the solid arrow in FIG. 11, only the soup liquid S is gently transferred and discharged D from the liquid supply nozzle 60 through the filter 50, the rising pipe 5, and the liquid feeding pipe 6 to the vicinity immediately above the inner bottom wall 17 of the soup pan 16. .

    And, as shown in FIG. 3, since the liquid feeding pipe 6 is extended to a position just above the bottom wall 17 of the soup pan 16, the soup liquid S discharged into the soup pan 16 gently flows and falls. As shown in FIG. 4, the supply nozzle 60 connected to the liquid supply pipe 6 suppresses the accompanying agitation, and the pipe proximal end has an inner diameter d1 larger than the discharge hole inner diameter d2, and discharges. The diffusion of the soup liquid S is prevented to suppress the intense flow, and the emulsification of the soup liquid S is surely prevented.

    Further, as shown in FIGS. 5 and 6, when the non-emulsified soup solution S is manufactured using the extraction pan 11 incorporating the cooling mechanism R in the soup extraction pressure cooker 10 of Example 1, In the same manner as shown in FIG. 18, the pretreatment A, food F, and water W are prepared in the extraction pan 11, and the cooling mechanism R cooling valve R3 and the liquid feeding mechanism 4 liquid feeding valve 40 are closed. In addition, after performing the umami component extraction heating C for a time corresponding to the desired soup concentration, as shown in the flowchart of non-emulsified soup extraction in which emulsification can be prevented by cooling in FIG. 19, and cooling as shown in FIG. The cooling valve R3 of the mechanism R is opened to circulate the tap water as the refrigerant in the heat exchange circuit R0 in the extraction pan 11 so that the soup liquid S is difficult to emulsify. Extraction pan 11 Cooling G over a period of 5 minutes until the temperature can be secured, then close the cooling valve R3 and open the liquid feeding mechanism 4 liquid feeding valve 40 to gently transfer only the soup liquid S to the soup pan 16 D can be made.

    Further, as shown in FIGS. 1 and 5, the pressure cooker 1 extraction pan 11 is provided with one-touch couplers (trade names) P, P,... Therefore, it is easy to attach / detach, clean and replace parts of each pipe portion, and the cooling mechanism R heat exchange circuit R0 includes a plurality of emulsification containers 7, 7, and 7 used in the second embodiment in series (parallel). Can be used as is, and no new design or manufacturing of cooling parts is required.

(Operation of Example 2)
As shown in FIG. 7, the pressure cooker apparatus 1 according to the present invention having the configuration as shown in the second embodiment incorporates an allied emulsification container 7 at the upper end of the liquid feeding mechanism 4 ascending pipe 5 in the extraction pan 11. The method for extracting emulsified soup included in the present invention can be implemented using the pressure cooker 10 for soup extraction, and the emulsified soup solution S can be produced according to the flowchart of the emulsified soup extraction of FIG. As shown, after food preparation A (1 to 2 hours), extraction pot B (1 hour), and heating F (40 minutes) to a predetermined pressure (134 ° C., 2.2 kg / cm 3) After the umami component extraction C (80 minutes) is performed under the same conditions as in Example 1, the liquid supply mechanism 4 liquid supply valve 40 is opened, as shown by the solid line arrow in FIG. Depending on the internal pressure of the extraction pan 11, the filter 50 and the riser , From liquid supply nozzle 60 through the emulsification chamber 7 and the liquid feed pipe 6, in the vicinity just above the soup pot 16 in the bottom wall 17, transferring only a 21 minute soup liquid S, it becomes to release D.

    In the process of soup liquid S transfer D shown in FIG. 20, the soup liquid S sprayed from the emulsification nozzle 70 of the emulsification container 7 into the emulsification container 7 as shown in FIG. 9 and FIG. Under the conditions of the flow pressure of the liquid S and the high temperature in the extraction pan 11, the liquid S was refined to a level that could not be achieved under normal atmospheric pressure conditions, stirred in a diffuse state, and emulsified in a cloudy state. Then, the liquid is distributed to the liquid feeding pipe 6 and is further diffused from the liquid supply nozzle 60 to promote emulsification. Moreover, the emulsification nozzle 70 and the liquid supply nozzle 60 of the emulsification container 7 are connected to each other. By mounting one selected from the liquid supply nozzle 60 of FIG. 4 and the emulsification nozzles 70, 70 of FIG. 12 or FIG. 13, it is possible to freely adjust the action of emulsification promotion, In the emulsification nozzle 70 of FIG. The conical diffusion is promoted by the enlarged cylindrical injection hole 71, and the emulsification nozzle 70 shown in FIG. 13 promotes the fan-like diffusion by the single-character diffusion groove 72 at the tip surface of the injection hole 71. In addition, when the liquid supply nozzle 60 of FIG. 4 is installed, it is possible to suppress diffusion and suppress emulsification, and various emulsifying actions can be realized by combining them in various places. 11, the soup liquid S transferred to the soup pan 16 in an emulsified state is further boiled H for 5 minutes and further emulsified as shown in FIG. Become.

    The pressure cooker apparatus 1 of the present invention shown in the second embodiment can also be used for the emulsified soup extraction method included in the present invention as shown in the flow chart of emulsified soup extraction using the decompression mechanism of FIG. After the same process as described above, the preparation A for the food, the preparation B for the extraction pan, and the extraction C for the umami component were performed as described above, and then the decompression mechanism 8 decompression valve 80 was opened for 5 minutes as shown in FIG. J (FIG. 21), the internal pressure of the extraction pan 11 is lowered to promote boiling (generation of bubbles) and convection of the soup S to forcibly diffuse and emulsify. , The extraction pan 11 is reheated to sufficiently increase the internal pressure, and the liquid feed mechanism 4 liquid feed valve 40 is opened to transfer only the soup liquid S to the soup pan 16 in 21 minutes. Similarly, scan for 5 minutes. Heating the flop pot 16, and by boiling H completed after being emulsified.

    As shown in FIGS. 7 and 8, the emulsification container 7 of the pressure cooker 1 soup extraction pressure cooker 10 can be mounted (not shown) both inside and outside the extraction cooker 11. The emulsification container 7 in the extraction pan 11 can be kept at a high temperature at which it can be easily emulsified, and the emulsification container 7 outside the extraction pan 11 has a difference that it is difficult to emulsify and tends to be at a low temperature. When the emulsification promoting action is desired, as shown in FIG. 7, the one in which the emulsification container 7 is arranged in the extraction pan 11 becomes easier to obtain a higher emulsification action, and further shown in FIGS. In this way, the formed emulsification container 7 can be connected to a plurality of groups via one-touch couplers (trade names) P, P,... In addition, each emulsification container has a 7 cylinder cap. It can be easily disassembled and cleaned by grasping a circular bar-shaped handle 78 provided at the upper end of 75 and disengaging it from the stud 74, and it can be easily disassembled and cleaned. It has the characteristic of being.

(Effect of Example 1)
The pressure cooker 10 for soup extraction and the pressure cooker apparatus 1 using the soup according to the first embodiment configured as described above are shown in the flowchart of FIG. 22 in addition to the features described in the section of the effect of the present invention. In addition, according to the cooking method of non-emulsified soup using a general business size pan, as shown in the flowchart of FIG. From A to the completion of soup transfer D, it can be shortened from 4 hours 21 minutes to 5 hours 21 minutes. Further, as shown in the flowchart of FIG. By performing the soup cooling process G (5 minutes) using the mechanism R, the soup liquid S can be prevented from being emulsified even when the liquid feed valve 40 is fully opened at the stage of the soup transfer process D. The time for soup transfer D can be shortened to 5 minutes, and it can be shortened from 4 hours 10 minutes to 5 hours 10 minutes from the preparation A of the ingredients to the completion of soup transfer D. If the soup transfer D takes 21 minutes, it is possible to produce a soup solution S with higher transparency by further suppressing emulsification.

(Effect of Example 2)
Moreover, the pressure cooker 10 for soup extraction of this Example 2 and the pressure cooker apparatus 1 using the soup have a general structure as shown in the flowchart of FIG. If it depends on the cooking method of the emulsified soup using a typical commercial pan, as shown in the flowchart of FIG. The time until transfer D and soup emulsification E are completed can be greatly reduced to 4 hours 26 minutes to 5 hours 26 minutes, and the flowchart of FIG. As shown in FIG. 10, immediately before the soup transfer step D, is the emulsification J performed under reduced pressure using the pressure reduction mechanism 8 to shorten the soup emulsification H performed after the soup transfer D? Or, very practical effect that it is possible to further increase the concentration of the soup solution S is assumed to be expected.

Table 2 shows the required time required for the production of the emulsified soup liquid S, and the soup liquid S after the extraction C of the umami component shown in FIGS. 21 and 22, as shown in FIG. It shows the time to transfer to the soup pan 16.

  Table 2 shows the time required to obtain a soup solution S having a concentration of 2% by using 14 kg of food F and 70 L of water W (initial amount of water). The concentration meter has a different time depending on the transmittance meter manufactured by SHIMADZU: MultiSpec-1500. As shown in FIG. 21 and FIG. 22, the inside of the extraction pan 11 has a predetermined pressure (2.2 kg). The time required for heating F to 40 cm / cm3) is 40 minutes, the time for extraction C of the umami component is 80 minutes, the time for transfer D from the extraction pan 11 to the soup pan 16 is 21 minutes, by boiling in the soup pan 16 The time required for emulsification H is 5 minutes, and the required time is 146 minutes (2 hours and 26 minutes), and it can be confirmed that the conventional production method, which took 12 to 24 hours, can be greatly shortened.

（測定に使用したスープ濃度計は、ＳＨＩＭＡＤＺＵ製の透過率計：ＭｕｌｔｉＳｐｅｃ−１５００） As shown in the comparison between the non-emulsified soup liquid S produced by the pressure cooker apparatus 1 of Example 1 in Table 3 and the emulsified soup liquid S produced by the pressure cooker apparatus 1 of Example 2, the concentration after completion 2 % Soup solution S has a light transmittance of 0.73% in the extraction pan 11 after the extraction C of the umami component, and moves to the soup pan 16 through the liquid feeding mechanism 4 shown in FIGS. The light transmittance of the non-emulsified soup liquid S is 0.1%, and the light of the emulsified soup liquid S when it is moved to the soup pan 16 through the liquid feeding mechanism 4 having the emulsification container 7 shown in FIGS. The transmittance was 0.05%.

(The soup concentration meter used for the measurement is a transmittance meter manufactured by SHIMADZU: MultiSpec-1500)

  There is no significant difference in the measured values of light transmittance between the non-emulsified soup liquid S and the emulsified soup liquid S, but the non-emulsified soup liquid S is light brown (including slightly white). ), The emulsified soup solution S is milky white (equivalent to milk), the difference in color between the two is clear, and it is a high-quality one that can be sufficiently used as a diluted soup solution for business ramen. It was.

(Conclusion)
As described above, the pressure cooker for soup extraction of the present invention, the pressure cooker apparatus using the same, and the soup extraction method using them can achieve the intended purpose evenly by the novel configuration, Moreover, it is easy to manufacture and can be produced and sold economically at low cost and at low cost by simply installing piping equipment with an open / close valve on a conventional pan-shaped pressure cooker. As a ramen dilution soup that has been manufactured with a great deal of labor and a long time in the kitchen of each store every day, it is possible to manufacture easily and with high quality in a short time. If the amount of ingredients, initial water content and desired soup concentration are specified by a table, graph or calculation formula, anyone can easily know the cooking time. Therefore, even inexperienced people can stably produce high-quality commercial soup without failure, and not only are the privately managed ramen shops lamenting the shortage of employees, but also the shortage of skilled workers and differences in cooks It is highly appreciated by the restaurant chain industry that could not solve the flavor and quality variations caused by the food industry, and the kitchen equipment industry that provides kitchen facilities to the various restaurants industry, and it will be widely used and spread. is expected.

The drawings show some typical embodiments embodying the technical idea of the soup extraction pressure cooker, the pressure cooker apparatus using the same, and the soup extraction method using them.
It is a front view which shows the pressure cooker apparatus for non-emulsification soup made into the cross section. It is a front view which cuts and shows the pressure cooker apparatus during taste component extraction. It is a front view which cuts and shows the pressure cooker apparatus in non-emulsified soup transfer. It is sectional drawing which shows a liquid supply nozzle. It is a front view showing a section of an extraction pan incorporating a cooling mechanism. It is a front view which cuts and shows the cooling mechanism in non-emulsified soup cooling. It is a front view which shows the pressure cooker apparatus for emulsified soup made into the cross section. It is a front view which shows the pressure cooker apparatus for other emulsification soup made into the cross section. It is a front view which shows the pressure cooker apparatus during taste component extraction. It is a front view which shows the pressure cooker apparatus during pressure reduction mechanism operation. It is a front view which shows the pressure cooker apparatus during emulsification soup transfer. It is sectional drawing which shows an emulsification nozzle. It is sectional drawing which shows another emulsification nozzle. It is a front view which shows the pressure cooker which changed the emulsification container. It is a front view which shows the emulsification container made into the cross section. It is a front view which shows the emulsification container in which multiple groups were connected. It is a graph which shows the relationship of boiling time / soup density | concentration. It is a flowchart which shows the non-emulsified soup extraction method. It is a flowchart which shows the non-emulsification soup extraction method which prevents emulsification by cooling. It is a flowchart which shows the emulsification soup extraction method. It is a flowchart which shows the emulsification soup extraction method which emulsifies by pressure reduction. It is a flowchart which shows the conventional non-emulsified soup extraction method. It is a flowchart which shows the conventional emulsified soup extraction method.

1 Pressure cooker device
10 Pressure cooker for soup extraction
11 Same extraction pot
12 Bottom wall
13 Same opening
14 Same wall
15 Same pressure-resistant lid
16 Same soup pot
17 Bottom wall
18 Same opening 2 Sealing mechanism
20 Same packing contact surface
21 The same pawl
22 Same packing mounting groove
23 Same engaging claw
24 Same packing 3 Safety device
30 Same pressure regulating valve 4 Liquid feed mechanism
40 Same delivery valve
41 Same block elbow 5 Rising pipe
50 Same filter 6 Liquid feed pipe
60 Same supply nozzle 7 Emulsification container
70 Emulsifying nozzle
71 Same injection hole
72 Diffusion groove
73 Same cylindrical base
74 Same bolt
75 Same cylindrical cap
76 Same sky wall
77 Same endless seal
78 Same handle 8 Pressure reducing mechanism
80 Pressure reducing valve 9 Pressure reducing tube
90 Exhaust nozzle R Cooling mechanism
R0 Heat exchange circuit
R1 Same refrigerant inlet pipe
R2 refrigerant outlet pipe
R3 Same cooling valve P One-touch coupler (trade name)
S soup liquid F foodstuff W water A food preparation process B extraction process into extraction pan C umami component extraction process D soup transfer process E soup emulsification process F heating process to predetermined pressure G soup cooling process H Soup emulsification process J Emulsification process under reduced pressure

Claims (9)

    A pressure-resistant lid provided with a pressure-regulating valve at an appropriate position is attached to the bottom opening of the bottomed container-type extraction pan so that it can be opened and closed through a sealing mechanism. The upper end of the riser pipe that extends upward from the filter placed near the inner bottom wall of the extraction pan is connected to the end of the liquid feed valve that is provided in a penetrating manner at one end of the extraction pan and the peripheral wall of the extraction pan. The outer end of the liquid supply valve is a pipe set to a length that can be supplied to a transfer destination such as a soup pan other than the extraction pan, and is equipped with a liquid supply nozzle at the discharge end The supply end of the liquid feed pipe is connected to the drain, and a liquid-tight emulsification container is connected to an appropriate position of the ascending pipe and / or the liquid feed pipe. Incorporates a liquid feed mechanism equipped with an emulsifying nozzle that generates a flow and promotes mixing of the influent soup. That Is a and soups extraction pressure cooker, characterized in that the.     A pressure-resistant lid provided with a pressure-regulating valve at an appropriate position is attached to the bottom opening of the bottomed container-type extraction pan so that it can be opened and closed through a sealing mechanism. The upper end of the riser pipe that extends upward from the filter placed near the inner bottom wall of the extraction pan is connected to the end of the liquid feed valve that is provided in a penetrating manner at one end of the extraction pan and the peripheral wall of the extraction pan. The outer end of the liquid supply valve is a pipe set to a length that can be supplied to a transfer destination such as a soup pan other than the extraction pan, and is equipped with a liquid supply nozzle at the discharge end In addition, a liquid-tight emulsification container is connected to an appropriate position in the extraction pan of the riser pipe, and the supply end of the liquid feeding pipe is connected to the inlet of the emulsification container. Incorporates a liquid feed mechanism equipped with an emulsifying nozzle that generates turbulent flow and promotes mixing of the influent soup. Soup extraction pressure cooker, characterized in that the shall. The emulsifying nozzle has a radial diffusion groove, such as a single letter or a cross, which is smaller in the upstream cross-sectional area than the injection hole cross-sectional area and narrower than the opening width of the injection hole. The soup extraction pressure cooker according to any one of claims 1 and 2 , wherein the pressure cooker is cut so as to be orthogonal to the injection hole. A structure in which a plurality of liquid-tight emulsification containers are connected to a proper position of the ascending pipe and / or liquid feeding pipe continuously or discontinuously and can be added or reduced in units of one unit. The pressure cooker for soup extraction according to any one of claims 1 to 3 . The extraction pan is provided with an end of the pressure reducing valve penetrating in the outer peripheral wall near the top opening, and a pressure reducing pipe extending downward along the outer peripheral wall of the extraction pan is connected to the outer end of the pressure reducing valve. The pressure cooker for soup extraction according to any one of claims 1 to 4 , wherein the pressure reducing mechanism is incorporated. The soup extraction pressure cooker according to any one of claims 1 to 5 is combined with a bottomed container type soup pan set in the same capacity as the extraction pan in an adjacent arrangement, and the liquid feeding The liquid feed pipe of the mechanism is made of a hard pipe, and the feed end is bent and stretched in an inverted U shape so as to get over the upper edge of the soup pan, and placed near the inner bottom wall of the soup pan. A pressure cooker characterized by maintaining the posture of the injection hole of the delivery end liquid supply nozzle in a downward opening shape. A soup extraction pressure cooker according to any one of claims 1 to 5 and a bottomed container type soup pan set in a capacity equivalent to that of the extraction pan combined in an adjacent arrangement, and the liquid feeding The feeding pipe of the mechanism is made of a flexible pipe that can be bent and maintain its piping posture, and the feeding end is bent and stretched in an inverted U shape so as to get over the upper edge of the soup pan. A pressure cooker characterized in that a posture of an injection hole of the feed end liquid supply nozzle arranged in the vicinity of a portion directly above the bottom wall of the pan can be maintained downward. Claims 1 to 5 any one claim soup extraction pressure cooker, and, claims 1 to 5 pressure cooker of either one claim 6 or 7 with one soup extract for pressure cooker of one claim Use the device to fill the extraction pan with an appropriate amount of water, add the pretreated food, charge it, seal it with a pressure-resistant lid, and generate water vapor until the internal pressure of the extraction pan reaches a predetermined pressure. Extraction by the pressure cooker, which changes according to the [food weight + water weight] put into the extraction pan, which is prepared in advance to obtain the desired soup concentration after heating within the time. After extracting and heating the umami component over the extraction time obtained based on either the correlation graph or correlation table between the time and the soup concentration, or the correlation equation, the liquid feeding valve is opened and the internal pressure of the extraction pan is opened. It is soup liquid through the liquid feeding mechanism Is transferred to the soup pan arranged adjacently for less than 30 minutes, and at the same time, the emulsification promoting operation accompanying the passage of the emulsification container and the emulsification nozzle is automatically performed, so that the oil content in the transferred soup liquid is fine. A soup extraction method characterized in that a desired soup liquid is produced by forming and stirring. A pressure cooker according to claim 5 and a pressure cooker according to any one of claims 6 or 7 using the pressure cooker for soup extraction according to claim 5 , and an appropriate amount of water in the extraction cooker. The prepared soup is put in and charged, sealed with a pressure-resistant lid, heated for less than 1 hour until the water generates steam and the internal pressure of the extraction pan reaches a predetermined pressure, and then the desired soup Correlation graph and correlation between extraction time and soup concentration by the pressure cooker, which changes according to [food weight + water weight] put into the extraction pan, which is prepared in advance to obtain the concentration After extracting and heating the umami component over the extraction time obtained based on either the table or the correlation formula, the decompression valve is temporarily opened and the internal pressure of the extraction pan is reduced by the decompression mechanism, Promotes boiling and convection of soup Stir and emulsify the soup liquid, close the decompression valve, reheat to increase the pressure in the extraction pan, open the liquid supply valve, use the internal pressure of the extraction pot, and use the internal pressure of the soup liquid through the liquid supply mechanism. The soup pan placed adjacent to each other in less than 30 minutes, and at the same time, the emulsification promotion operation accompanying the passage of the emulsification container and the emulsification nozzle is automatically performed to refine the oil content in the transferred soup liquid. A soup extraction method characterized in that a desired soup liquid is produced by stirring and emulsifying.

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