JP6807607B2 - Kettle - Google Patents

Description

The present invention includes various beans such as red beans and soybeans, potatoes such as sweet potatoes and potatoes, marine products such as abalone and asari, beverages such as green tea, black tea, and coffee, and other foods and drinks (hereinafter, these are collectively referred to as "these". it relates to the shuttle available to the management control of that food ").

Conventionally, as a device for boiling beans for bean paste, a device having a circulation route for circulating broth and hot water is known (Patent Document 1). In this cooking device, the middle part of the drainage pipe led out from the central part of the pot and the upper end part of the body surface of the pot are connected by a circulation path piped to the outside of the pot, and the middle part of the circulation path is connected. By interposing a rotary pump in the pot and forcibly circulating and random convection of the broth and hot water of the beans being cooked in the kettle, uneven cooking of the beans is prevented.

Japanese Unexamined Patent Publication No. 2003-339336

Conventionally, when boiling beans for bean paste, it has been common to make the hot water in the kettle convection and adjust the steam pressure to prevent uneven boiling. However, when the hot water was convected, the beans in the kettle sometimes danced in the hot water, causing a stomachache (cracking) and shape loss. When the stomach is cut or the shape is lost, the cells inside the skin (flesh) are destroyed and the cell particles dissolve in hot water, which contributes to a decrease in yield. In addition, when the bean paste is made using beans in which cell particles are dissolved in hot water, the bean paste itself has an adverse effect such as being stiff. In addition, the conventional kettle for bean paste is often a special product and cannot be used for other purposes.

The problem to be solved by the present invention is that when it is used for bean paste, it is less likely to cause harmful effects (cell destruction) due to abdominal cuts and shape loss, and it is possible to improve the yield as compared with a conventional turbulent convection kettle, and also to make bean paste. it is to provide a kettle that is Ru can also be used for other purposes other than.

[Cooking method]
Liquid cooking method in this gun is a cooking method of the food, which by a liquid power of the circulation pump of the bottomed rectangular tubular kiln, and discharged from the lower part of the food of the internal pot outside the kettle was discharged This is a method in which the liquid is circulated again by supplying the food from above the food into the kettle, and the food is cooked in an orderly convection by the liquid supplied into the kettle. The liquid can also be heated and / and cooled during its circulation. In the present application, "orderly convection" is a concept for turbulent convection forcibly convected, and means a flow that is ordered in one direction so that turbulent convection does not occur.

[Kama]
The kettle of the present invention is a kettle that can be used for cooking, and is provided with a bottomed square tubular kettle body and a liquid circulation means. The main body of the kettle is divided into an inner room and an outer room. The inner chamber is provided with a discharge port for discharging the liquid to the outside of the kettle body. The liquid circulation means includes a liquid circulation path provided between the outer chamber and the discharge port, and a circulation pump for circulating the liquid. The liquid circulation means can discharge the liquid in the inner chamber from the discharge port and supply it to the outer chamber by the power of the circulation pump. The liquid supplied to the outer chamber can be moved to the inner chamber through a through hole provided in the compartment between the outer chamber and the inner chamber or by overflowing on the compartment. The kettle of the present invention may be provided with a heating means for cooling the liquid and / and a cooling means for cooling the liquid inside or / and outside the kettle body. The heating means may include a heat source for heating the heating medium and a medium passage through which the heating medium moves. In this case, a part of the medium passage can be arranged in the outer chamber of the kettle body. A part of the liquid circulation means can be connected to or introduced into the outer chamber of the kettle body. The inner chamber of the kettle of the present invention may be provided with a food transfer means for sucking food in the inner chamber and moving the food to another kettle.

Cooking method in this gun, the food can be cooked by orderly convection without turbulently pair hot water (in other words, it is possible to increase cook at rest without dancing food) because, in the loss of shape of the food The harmful effects that accompany it are unlikely to occur. In particular, in the case of bean paste, adverse effects due to abdominal cuts and shape loss are less likely to occur, and the yield can be improved as compared with a turbulent convection type kettle.

Since the kettle of the present invention can boil foods by orderly convection without causing random convection of hot water, harmful effects due to the shape of the foods are unlikely to occur. In particular, in the case of bean paste, adverse effects due to hunger and shape loss are less likely to occur, and the yield can be improved as compared with the conventional turbulent convection type kettle.

(A) is a front perspective view showing an example of the kettle of the present invention, and (b) is a rear perspective view of (a). Detailed explanatory view of the kettle of this invention. A detailed explanatory view of the hot water circulation means (liquid circulation means) of the kettle shown in FIG. A detailed explanatory view of the steam path (heating medium passage) of the kettle shown in FIG. The front side vertical sectional view explaining the operation of the hook of this invention. The side vertical sectional view explaining the operation of the hook of this invention. The front side perspective view which shows the other example of the pot of this invention. Explanatory drawing of the state which took out the inner container of the pot shown in FIG. 7 from the outer container. The front side vertical sectional view of the hook shown in FIG. (A) is an explanatory view when a food transfer means is provided in the kettle shown in FIG. 2, and (b) is a partially enlarged view of (a). (A) is an explanatory view when the food transfer means is provided in the kettle shown in FIG. 7, and (b) is a partially enlarged view of (a).

(Embodiment 1)
An example of the kettle 1 of the present invention will be described with reference to the drawings. The kettle 1 of the present invention can be used for boiling various foods, but here, the case where the kettle is a kettle for bean paste used for boiling azuki beans A will be described as an example.

The kettle 1 shown in FIGS. 1 (a) and 1 (b) has a kettle body 2 (FIG. 2) and a hot water circulation means (liquid circulation means) 3 (liquid circulation means) for circulating hot water (liquid) W (FIG. 5) in the kettle body 2. It is provided with FIGS. 2, 3 and 6) and a heating means 4 (FIGS. 2, 4 and 6) for heating the circulating hot water W. The kettle 1 is supported by four legs 5. A control box 6 is provided on the side of the kettle body 2 so that the supply amount, temperature, flow velocity, steam temperature, etc. of hot water W can be controlled.

As shown in FIG. 2, the hook body 2 has a cubic shape (square cylinder shape) with an upper surface opening that surrounds the front surface 2a, the right side surface 2b, the back surface 2c, the left side surface 2d, and the bottom surface 2e. Is divided into a cooking chamber (inner chamber) 8 (FIG. 5) and two piping chambers (outer chamber) 9 (FIG. 5) by two partitioning materials (compartment bodies) 7. In this embodiment, the partition member 7 corresponds to the compartment of the present invention, the cooking chamber 8 corresponds to the inner chamber of the present invention, and the piping chamber 9 corresponds to the outer chamber of the present invention.

The cooking chamber 8 shown in this embodiment has a square tubular shape surrounded by four plates (front surface 2a, back surface 2c, and two partitioning members 7) on all sides, but the cooking chamber 8 is other than this. It can also be square tubular. Specifically, a triangular cylinder shape surrounded by three plates on three sides, a square cylinder shape surrounded by four plates on all sides, a pentagonal cylinder shape surrounded by five plates on five sides, and n directions. Can be an n-square tubular shape or the like surrounded by n plates. By forming the cooking chamber 8 into a square cylinder shape, turbulent convection is less likely to occur in the pot body 2 than in a pot having a curved surface (for example, a cylindrical pot). Since turbulent convection is unlikely to occur in the pot body 2, the azuki beans can be cooked in a stationary state without jumping, and adverse effects due to hunger or shape loss are unlikely to occur.

Below the boiling chamber 8, a mesh material 10 (FIG. 2) for placing the azuki beans A to be cooked is provided. The mesh of the mesh material 10 has a size that allows hot water W to pass through without dropping the red beans A. As the mesh material 10, other mesh size materials can be used depending on the food to be boiled. The mesh material 10 is supported on a support 25 (FIGS. 5 and 6) projecting inward from the inner wall of the kettle body 2. A discharge port 11 for discharging the hot water W that has passed through the mesh material 10 to the outside of the pot body 2 is provided near the center of the bottom surface 2e of the pot body 2. The bottom surface 2e is an inclined surface having a slope from the lower end side of the right side surface 2b and the left side surface 2d toward the discharge port 11. Although not shown, the opening on the upper surface of the hook body 2 can be closed with a lid.

The partition member 7 for partitioning the hook body 2 is a flat plate having the same size as the right side surface 2b and the left side surface 2d, and is provided at positions facing each of the right side surface 2b and the left side surface 2d. .. Above each partition member 7, a through hole 7a (FIGS. 1 and 2) for communicating the cooking chamber 8 and the piping chamber 9 is provided. As the partition material 7, a single plate provided with a through hole 7a, a combination of a flat plate without holes and a plate with holes (for example, punching metal), or the like can be used. The flat plate and the perforated plate may or may not be connected. In either case, the lowermost through hole 7a is set to be the same as or substantially the same height as the upper surface of the hot water W in the cooking chamber 8 and the piping chamber 9. The hot water W is a one-way street that flows from the piping room 9 side to the cooking room 8 side, and does not flow into the piping room 9 side from the boiling room 8 side. As the partition material 7, a short one may be used depending on the amount of azuki beans A to be boiled, or one having the same height and a low position of the through hole 7a may be used. In the kettle 1 of the present invention, the amount of hot water W to be circulated can be adjusted only by changing the positions of the partition material 7 and the through holes 7a of the partition material 7, so that even when a different amount of azuki beans A is desired to be boiled. Azuki A can be efficiently boiled with an appropriate amount of hot water. The partition member 7 can be fixed to the hook body 2 or can be removed from the hook body 2. If it can be removed, maintenance will be easier.

In this embodiment, the hot water W flows into the cooking chamber 8 from the through hole 7a of the partition material 7, but instead of providing the through hole 7a and the perforated plate, the height of the partition material 7 is lowered and the pipe is piped. The hot water W in the chamber 9 may overflow the partition material 7 and flow into the cooking chamber 8. However, in either case, prevent random convection from occurring in the cooking chamber 8.

In this embodiment, a hot water supply path 12 for supplying hot water W to the cooking chamber 8 is connected to the outside of the left side surface 2d of the kettle main body 2. The hot water supply path 12 is connected to a water source (not shown). An electromagnetic valve 13 is provided in the hot water supply path 12 so that the supply and stop of the hot water W can be electrically controlled.

The hot water circulation means 3 is a means for circulating hot water W used for boiling azuki beans A. The hot water circulation means 3 of this embodiment includes a hot water circulation path for circulating hot water W and a circulation pump 15 for circulating hot water W. As shown in FIG. 3, the hot water circulation path of this embodiment is a hot water return path 14 connected to a discharge port 11 and a hot water delivery path connected to a delivery side of a circulation pump 15 connected to the hot water return path 14. It includes a passage 16 and two hot water discharge passages 17 connected to the hot water delivery passage 16.

The hot water return path 14 is a passage provided between the discharge port 11 and the circulation pump 15. As shown in FIG. 3, the hot water return path 14 of this embodiment is composed of three pipe members 14a, 14b, 14c and joint members 14d, 14e connecting them, but the hot water return path 14 is configured. It may be other than this.

The circulation pump 15 is a pump that sucks the hot water W in the cooking chamber 8 and sends the hot water W to the hot water delivery path 16 and its destination. An existing circulation pump can be used as the circulation pump 15. The speed of the circulating hot water W can be adjusted by changing the output of the circulation pump 15.

The hot water delivery path 16 is a passage provided between the circulation pump 15 and the hot water discharge path 17. As shown in FIG. 3, the hot water delivery path 16 of this embodiment is composed of three pipe members 16a, 16b, 16c and joint members 16d, 16e, 16f connecting them, but the hot water delivery path 16 The configuration may be other than this.

Each hot water discharge path 17 is provided with a plurality of discharge pipes 17b at intervals on the outer periphery of the main pipe 17a. One end of the main pipe 17 is closed, and the hot water W in the main pipe 17a is discharged from the discharge pipe 17b into the piping chamber 9. Of the hot water circulation means 3, the hot water return path 14, the circulation pump 15, and the hot water delivery path 16 are arranged (introduced) outside the kettle body 2, and both hot water discharge paths 17 are arranged (introduced) in the piping chamber 9 of the kettle body 2. The hot water W discharged from the discharge port 11 is driven by the power of the circulation pump 15 to form a hot water return path 14-circulation pump 15-hot water delivery path 16-hot water discharge path 17-piping room 9-cooking room 8-drainage port 11. It is designed to circulate in order. When two or more piping chambers 9 are provided inside the kettle main body 2 and hot water discharge passages 17 are arranged in each piping chamber 9, the heating unevenness of the hot water W flowing into the cooking chamber 8 is uneven. Is less likely to occur. A temperature sensor 23 is provided in the hot water return path 14 so as to detect the temperature of the hot water W discharged from the discharge port 11 and automatically control the temperature in the cooking chamber 8.

The heating means 4 is a means for heating the circulating hot water W. The heating means 4 of this embodiment is connected to a steam generating means (heat source) (not shown) and a steam path (heating medium passage) through which steam for heating hot water W (heating medium) passes. ) Is provided. As shown in FIG. 4, the steam passage of this embodiment includes a steam delivery passage 18 connected to the steam generation means, two heating passages 19 connected to the steam delivery passage 18, and both heatings. A steam discharge path 20 connected to the passage 19 is provided. Of the steam paths 4, the steam delivery path 18 and the steam discharge path 20 are arranged outside the kettle body 2, and the two heating passages 19 are arranged in the piping chamber 9 of the kettle body 2. A solenoid valve 21 is provided in the steam delivery path 18 so that the supply and stop of steam can be electrically controlled.

The steam delivery passage 18 is a passage provided between a steam generation means (not shown) and a heating passage 19. As shown in FIG. 4, the steam delivery path 18 of this embodiment is composed of three pipe members 18a, 18b, 18c and joint members 18d, 18e, 18f connecting them, but the steam delivery path 18 The configuration may be other than this.

The heating passage 19 is a passage provided between the steam delivery passage 18 and the steam discharge passage 20. The heating passage 19 of this embodiment is a meandering path in which a straight portion and a curved portion repeat. In this embodiment, two heating passages 19 are arranged one by one in the piping chamber 9. In this embodiment, one pipe is bent to form a meandering path, but a plurality of straight pipes connected by a curved joint member or the like can also be used. The shape and structure of the heating passage 19 may be other than this.

The steam discharge passage 20 is a passage provided ahead of the two heating passages 19. As shown in FIG. 4, the steam discharge path 20 of this embodiment is composed of two pipe members 20a and 20b and joint members 20c and 20d connecting them, but the steam discharge path 20 is other than this. It may be. A steam trap 22 and a discharge pipe 24 are connected to the steam discharge path 20 so that only drain (condensed steam in the steam path) can be discharged from the steam atmosphere.

The steam generated by the steam generating means moves in the order of the steam delivery path 18-heating passage 19-steam discharge path 20, and the drain in the steam atmosphere is discharged from the steam trap 22 to the outside through the discharge pipe 24. There is. As the steam generating means, for example, an existing boiler or the like can be used.

(Action)
The operation of the kettle 1 of the first embodiment will be described with reference to FIGS. 5 and 6. FIG. 5 shows a state in which azuki beans A and hot water W are put into the cooking chamber 8. When the circulation pump 15 is operated in this state, the hot water W in the cooking chamber 8 is discharged from the discharge port 11 and sent to the hot water return path 14-circulation pump 15-hot water delivery path 16-hot water discharge path 17, and the hot water is discharged. It reaches the inside of the piping chamber 9 from the discharge pipe 17b of the discharge path 17. The hot water W that has reached the piping chamber 9 is heated by the steam in the heating passage 19 arranged in the piping chamber 9. When the hot water W that has reached the inside of the piping chamber 9 reaches the through hole 7a of the partition member 7, it passes through the through hole 7a and flows into the cooking chamber 8. The hot water W that has flowed into the boiling room 8 passes through the mesh material 10 and is discharged from the discharge port 11 again. Hot water return path 14-circulation pump 15-hot water delivery path 16-hot water discharge path 17-piping room 9-cooking room It circulates in the order of 8-outlet 11. This circulation is repeated during the cooking time. The steam used for heating the hot water W moves in the order of the steam delivery path 18-the heating passage 19-the steam discharge path 20, and the drain in the steam atmosphere is discharged from the steam trap 22 to the outside through the discharge pipe 24. Will be done. In the kettle 1 of the present invention, since the hot water W is always supplied from above the azuki bean A, the azuki bean A does not generate the turbulent convection that makes the azuki bean A jump, and the azuki bean A can make an orderly convection. It is unlikely that there will be any adverse effects associated with abdominal cuts or shape loss. Generally, when azuki bean A is boiled in a random convection kettle, the amount of bean paste that can be produced is about 1.6 times that of the raw material, but in the experiment of the present inventor, azuki bean A is boiled in an orderly convection kettle of the present invention. In that case, it was possible to produce azuki beans about 1.8 times as much as the raw materials.

(Embodiment 2)
A second embodiment of the kettle 1 of the present invention will be described with reference to the drawings. The basic structure of the kettle of this embodiment is the same as that of the first embodiment. The difference is that the pot body 2 has a two-layer structure of an outer container 30 and an inner container 31, and the heating means 4 is provided outside the pot body 2. Hereinafter, the parts common to the first embodiment will be omitted as appropriate, and the parts different from the first embodiment will be mainly described.

As shown in FIGS. 7 to 9, the kettle 1 of this embodiment includes a kettle body 2, a hot water circulation means 3, and a heating means 4. The pot body 2 includes an outer container 30 and an inner container 31. Both the outer container 30 and the inner container 31 are made of metal. The outer container 30 has a bottomed square cylinder having a front surface 30a, a right side surface 30b, a back surface 30c, a left side surface 30d, and a bottom surface 30e. The outer container 30 may have a square tubular shape, a cylindrical shape, or the like. An introduction port 30f is provided at a position near the bottom surface 30e of the front surface 30a, and a discharge port 11 for discharging the hot water W to the outside of the kettle body 2 is provided near the center of the bottom surface 30e.

A pedestal frame 32 (FIG. 8) for mounting the inner container 31 is provided at a position closer to the bottom surface 30e inside the outer container 30. The shape of the pedestal frame 32 can be an appropriate shape according to the shapes of the outer container 30 and the inner container 31. A sideways U-shaped handle 33 is projected outward on the front surface 30a and the back surface 30c of the outer container 30. The handle 33 may be provided as needed, and may be omitted when it is not needed.

The inner container 31 has a square tubular shape having a front surface 31a, a right side surface 31b, a back surface 31c, a left side surface 31d, and a bottom surface 31e. The same mesh material 10 as in the first embodiment is used for the bottom surface 31e. The inner container 31 may have a square tubular shape, a cylindrical shape, or the like.

Above each of the front surface 31a, the right side surface 31b, the back surface 31c, and the left side surface 31d of the inner container 31, the inner chamber (cooking chamber) 34 inside the inner container 31 and the outside between the outer container 30 and the inner container 31 A through hole 31f (FIGS. 7 to 9) for communicating with the chamber (liquid passage) 35 is provided. The front surface 31a, the right side surface 31b, the back surface 31c, and the left side surface 31d of the inner container 31 are compartments that partition the pot body 2 into the inner chamber 34 and the outer chamber 35, and correspond to the partition body 7 of the first embodiment. Is. Similar to the partition body 7, each of the front surface 31a, the right side surface 31b, the back surface 31c, and the left side surface 31d is provided with a through hole 31f in one plate, or a flat plate without holes and a perforated plate (for example, punching). A combination of metal) or the like can be used. The flat plate and the perforated plate may or may not be connected. In either case, the lowermost through hole 31f is set to be the same as or substantially the same height as the upper surface of the hot water W in the inner chamber 34 and the outer chamber 35. The inner container 31 may be shorter than the outer container 30, so that the hot water W of the outer chamber 35 overflows the upper end of the inner container 31 and flows into the inner chamber 34. However, in either case, turbulent convection is prevented from occurring in the inner chamber 34.

The hot water W is a one-way street that flows from the outer chamber 35 side to the inner chamber 34 side, and does not flow from the inner chamber 34 side to the outer chamber 35 side. For the front surface 31a, the right side surface 31b, the back surface 31c, and the left side surface 31d, use one that is short depending on the amount of azuki beans A to be boiled, or one that has the same height and a low position of the through hole 31f. Can be done. Two downward U-shaped handles 36 are erected at the upper end of the inner container 31. The handle 36 may be provided as needed, and may be omitted when it is not needed.

In this embodiment, the vertical and horizontal dimensions of the inner container 31 are made smaller than those of the outer container 30, so that the inner container 31 can be accommodated in the outer container 30. When the inner container 31 is housed in the outer container 30, a hot water passage chamber (outer chamber) 35 having a size through which the hot water W can pass is formed between the outer container 30 and the inner container 31. The vertical dimension of the inner container 31 is larger than that of the outer container 30, so that when the inner container 31 is housed in the outer container 30, the upper side of the inner container 31 projects upward from the upper end surface of the outer container 30. There is. The structure and shape of the outer container 30 and the inner container 31 are examples, and may be other than this.

The hot water circulation means 3 is a means for circulating hot water W used for boiling azuki beans A. The hot water circulation means 3 of this embodiment includes a liquid circulation path 37 through which the hot water W circulates, and a circulation pump 15 for circulating the hot water W. The liquid circulation passage 37 shown in FIG. 8 includes a discharge passage 37a, a feed passage 37b, and a supply passage 37c. The discharge passage 37a is connected to the discharge port 11 and the circulation pump 15. The feed passage 37b is connected to the circulation pump 15 and the heating means 4. One end of the supply passage 37c is connected to the heating means 4, and the other end is introduced into the outer chamber 35 through the introduction port 30f of the outer container 30. The supply passage 37c introduced into the outer chamber 35 is connected to the main pipe 17a of the hot water discharge passage 17 arranged in the outer chamber 35. The heating means 4 shown in FIGS. 7 to 9 is a metal container that can be heated by thermal power. The metal container may be one that can be heated by other than thermal power, such as a nichrome wire heater or electromagnetic induction heating.

(Action)
The operation of the kettle 1 of the second embodiment will be described with reference to FIG. FIG. 9 shows a state in which azuki beans A and hot water W are charged into the inner chamber 34. When the circulation pump 15 is operated in this state, the hot water W in the inner chamber 34 is discharged from the discharge port 11 and sent to the heating means 4 through the discharge passage 37a-circulation pump 15-feed passage 37b. It is heated by the heating means 4. The hot water W heated by the heating means 4 is discharged to the supply passage 37c and supplied to the outer chamber 35. After that, the hot water W circulates in the flow of the outer chamber 35-inner chamber 34-discharge port 11-discharge passage 37a-circulation pump 15-feed passage 37b-heating means 4-supply passage 37c-outer chamber 35. The temperature of the hot water W will rise as the number of circulations increases. As in the first embodiment, the supply amount and temperature of the hot water W can be controlled by the control box 6 provided on the side of the kettle body 2.

(Embodiment 3)
A third embodiment of the kettle 1 of the present invention will be described with reference to the drawings. The basic structure of the kettle 1 of this embodiment is the same as that of the first embodiment. The difference is that, as shown in FIGS. 10A and 10B, the storage portion 38 is provided on the bottom surface 2e of the pot body 2, and the mesh material 10 of the cooking chamber 8 has a size that fits in the storage portion 38. The concave portion 10b is provided, and the boiled bean transfer means (food transfer means) 40 is provided on the bottom surface side of the kettle body 2. The kettle 1 of this embodiment can be particularly preferably used as the kettle 1 for producing strained bean paste. Hereinafter, the parts common to the first embodiment will be omitted as appropriate, and the parts different from the first embodiment will be mainly described.

The pot body 2 of the pot 1 of this embodiment is provided with a tubular storage portion 38. The storage portion 38 is provided in the central portion of the bottom surface 2e of the kettle body 2. The storage unit 38 is a part of the kettle body 2. Hot water W that has passed through the mesh material 10 is stored in the storage unit 38. The mesh material 10 of this embodiment is provided with a concave portion 10b at the center of a flat receiving surface 10a on a flat surface. The concave portion 10b is projected below the flat receiving surface 10a. The concave portion 10b has a size and shape that fits in the storage portion 38. Azuki bean A fits in the concave portion 10b. A boiled bean transfer means 40 is provided on the bottom surface side of the kettle body 2. The boiled bean transfer means 40 is a means for transferring the red beans A in the kettle 1 to the bean paste machine 41.

As an example, the boiled bean transfer means 40 shown in FIG. 10A has a discharge path 40a connected to the bottom surface 2e of the kettle, a discharge delivery pump 40b connected to the outlet side of the discharge path 40a, and an outlet of the discharge delivery pump 40b. It is provided with a delivery path 40c connected to the side. One end side of the discharge path 40a penetrates the storage portion 38 and the concave portion 10b and is introduced inside the concave portion 10b. Although not shown, a valve 40d may be provided in the discharge path 40a if necessary. As the discharge path 40a and the delivery path 40c, the same ones as those of the hot water delivery path 16 and the hot water discharge path 17 of the first embodiment can be used. As the discharge pump 40b, the same pump as the circulation pump 15 of the first embodiment can be used. As the valve 40d, the same valve as the solenoid valve 13 of the first embodiment can be used. The boiled bean transfer means 40 may have other configurations.

(Action)
The operation of the kettle 1 of the third embodiment will be described with reference to FIG. 10 (a). FIG. 10A shows a state in which azuki beans A and hot water W are put into the cooking chamber 8. When the discharge / delivery pump 40b operates in this state, the red bean A in the cooking chamber 8 is sucked by the discharge / delivery pump 40b, and the red bean A passes through the discharge path 40a-the discharge / delivery pump 40b-the delivery path 40c and the bean paste machine 41. Is supplied to. The hot water W can be drained before supplying the red bean A to the bean paste machine 41. By draining the hot water W before supplying the bean paste to the bean paste machine 41, the bleaching effect is increased and the product temperature of the bean paste can be lowered. Further, in the conventional kettle 1, the discharge port 11 is closed with a plug, and it is necessary to remove the plug when sending out to the bean paste machine 41, but in the kettle 1 of the present invention, such a plug is unnecessary. Yes, the risk of burns when removing the plug is reduced.

In the conventional kettle, the azuki bean A is hungry and the cells are washed away in the hot water W after boiling. Therefore, the hot water W after boiling could not be discharged. It is said that it is preferable to lower the temperature of the azuki beans A after boiling and send them to the bean paste machine 41 from the viewpoint of suppressing the growth of bacteria and prolonging the shelf life. However, the azuki beans A cooked in a conventional kettle A It was difficult to send to the bean paste machine 41 after lowering the temperature. On the other hand, in the kettle of the present invention, since the azuki bean A does not run out of stomach, the cells do not run off in the hot water W after boiling. Therefore, the hot water W after boiling can be discharged. Further, if cold water is added after the hot water W is discharged, the azuki beans A after boiling can be effectively cooled. The red beans A cooled by adding cold water can be directly transferred to the bean paste machine 41 together with the cold water.

(Embodiment 4)
A fourth embodiment of the present invention will be described with reference to the drawings. The basic structure of the kettle of this embodiment is the same as that of the second embodiment. The differences are that, as shown in FIGS. 11A and 11B, the storage portion 30g is provided on the bottom surface 30e of the outer container 30, the concave portion 31g is provided on the bottom surface 31e of the inner container 31, and the pot body. The boiled bean transfer means (food transfer means) 40 similar to that of the third embodiment is provided on the bottom surface 2e side of 2. Similar to the third embodiment, the kettle of this embodiment can be particularly preferably used as a kettle for producing a strainer. Hereinafter, the parts common to the second embodiment will be omitted as appropriate, and the parts different from the first embodiment will be mainly described.

The outer container 30 of the kettle 1 of this embodiment is provided with a tubular storage portion 30 g. The storage portion 30g is provided in the central portion of the bottom surface 30e of the outer container 30. The storage portion 30 g is a part of the outer container 30. Hot water W that has passed through the bottom surface 30e of the inner container 31 is stored in the storage unit 30g. The inner container 31 of this embodiment is provided with a tubular concave portion 31 g. The concave portion 31g is provided in the central portion of the bottom surface 31e of the inner container 31. The concave portion 31g is projected below the other portion of the bottom surface 30e of the inner container 31. The concave portion 31 g is a part of the inner container 31. The concave portion 31 g has a size and shape that fits in the storage portion 30 g of the outer container 30. Azuki bean A fits in the concave portion 31 g. A boiled bean transfer means 40 is provided on the bottom surface 2e side of the kettle body 2. The boiled bean transfer means 40 is a means for transferring the red beans A in the kettle 1 to the bean paste machine 41.

As an example, the boiled bean transfer means 40 shown in FIG. 11A is connected to the discharge path 40a connected to the discharge port 11 on the bottom surface 30e of the outer container 30 and the outlet side of the discharge path 40a, as in the third embodiment. It includes a discharge / delivery pump 40b and a delivery path 40c connected to the outlet side of the discharge / delivery pump 40b. One end side of the discharge path 40a penetrates the storage portion 30g and the concave portion 31g and is introduced inside the concave portion 31g. Although not shown, a valve 40d may be provided in the discharge path 40a if necessary. As the discharge path 40a and the delivery path 40c, the same ones as those of the hot water delivery path 16 and the hot water discharge path 17 of the second embodiment can be used. As the discharge / delivery pump 40b, the same pump as the circulation pump 15 of the second embodiment can be used. As the valve 40d, the same valve as the solenoid valve 13 of the first embodiment can be used. The boiled bean transfer means 40 may have other configurations.

(Action)
The operation of the kettle 1 of the fourth embodiment will be described with reference to FIG. 11 (a). FIG. 11A shows a state in which azuki beans A and hot water W are charged into the inner chamber 34. When the discharge / delivery pump 40b operates in this state, the red bean A in the inner chamber 34 is sucked by the discharge / delivery pump 40b, and the red bean A passes through the discharge path 40a-the discharge / delivery pump 40b-the delivery path 40c and the bean paste machine 41. Is supplied to. The hot water W can be drained before supplying the red bean A to the bean paste machine 41. By draining the hot water W before supplying the bean paste to the bean paste machine 41, the bleaching effect is increased and the product temperature of the bean paste can be lowered. Further, as in the case of the third embodiment, the kettle 1 of this embodiment also does not require a stopper, and the risk of burns when the stopper is removed is reduced.

Even in the kettle 1 of this embodiment, by discharging the hot water W after boiling and adding cold water instead, the red beans A after boiling can be effectively cooled as in the third embodiment.

(Other embodiments)
In the first to fourth embodiments, the case where the kettle 1 of the present invention is used as the kettle 1 for cooking is taken as an example. However, the kettle 1 of the present invention includes shellfish (for example, abalone, asari, scallop) in addition to bean making. Low temperature cooking (boiled, sweetened) of seaweeds (wakame, hijiki, kelp, etc.), meats (eg, beef, pork, chicken, deer, horse meat, sheep meat, etc.), vegetables (eg, radish, carrots, etc.) , Soup (eg, dried kelp, kelp, kelp, chin, etc.), ramen soup (eg, vegetable soup, pork bone soup, etc.), teas (eg, green tea, tea), coffee, and other soups (eg, etc.) extraction of oden, such as soup), pickled dishes of various foods (honey pickled or pickled, soy sauce, oil pickled, alcohol (plum wine or liqueur, wine, etc.) pickled, for the cooking method in can also be. this Application be used in various types of cooking, such as Is the same.

In the first to fourth embodiments, the case where hot water W is circulated is taken as an example, but in addition to various seasonings (including mixed ones) such as sugar, salt, vinegar, soy sauce, miso, sake, and mirin, soup stock and oden. Various liquids such as soup stock (hereinafter referred to as "seasoning liquid") can also be circulated. What kind of seasoning liquid is circulated may be determined by what is cooked. The liquid in the present application is a broad concept that refers to a circulatory fluid such as hot water W or a seasoning liquid.

In the first to fourth embodiments, the case where a boiler or the like is used as the heat source is taken as an example, but other than that (for example, gas, electricity, etc.) can also be used as the heat source. In either case, it is preferable to provide it in a liquid circulation path in which a heating medium such as hot water W or a seasoning liquid circulates.

In the first to fourth embodiments, the case where the heating means for heating the liquid is provided is an example, but in the kettle 1 of the present invention, the cooling means may be provided in place of the heating means or in addition to the heating means. .. As the cooling means, one having a cooling device and a cooling medium passage connected to the cooling device and through which a cooling medium for cooling hot water W passes can be used. As in the heating means of embodiments 3 and 4, the cooling device of the cooling means may be directly connected to the liquid circulation path. As the cooling device, for example, an existing chiller such as a cooling water generator can be used. By providing the cooling means, for example, it can be used when the heated vegetables such as tomatoes are cooled and provided.

In the embodiment 1-4, although an example the case of heating the red bean A, kettle 1 of the cooking process and the present invention in this patent application can be used even if no heating food. In this case, the heating device according to the first to fourth embodiments can be omitted. Examples of cases where food is not heated include watering tea or coffee.

In the first to fourth embodiments, the one not provided with the air pressure adjusting function of the kettle is taken as an example, but the kettle of the present invention may be provided with the air pressure adjusting function for pressurizing or depressurizing the inside of the kettle. it can. If the air pressure adjustment function is provided, the inside of the pot can be evacuated.

The embodiment is an example, and if the kettle 1 of the present invention is provided with a kettle body divided into an inner chamber and an outer chamber and a liquid circulation means for circulating liquid in the kettle body, other than the embodiment. It can also be configured.

Kettle 1 of the cooking process and the present invention in the gun, in addition to red bean, pea, kidney bean (red kidney beans, pinto bean, etc.), various legumes such as beans, potatoes such as sweet potato and potato, fish (e.g., Shirasu) It can be used for cooking seafood such as beans and other foods. Since the beans boiled in the kettle of the present invention do not easily lose their shape, they can be suitably used for producing Amanatto. Further, the kettle 1 of the present invention can be used not only for business use but also as a home-use kettle.

1 Pot 2 Pot body 2a (Kama body) Front surface 2b (Kama body) Right side 2c (Kama body) Back surface 2d (Kama body) Left side 2e (Kama body) Bottom surface 3 Hot water circulation means (Liquid circulation means) )
4 Heating means 5 Legs 6 Control box 7 Partition material (partition)
7a (partition material) through hole 8 Cooking room (inner room)
9 Plumbing room (outer room)
10 Mesh material 10a Flat receiving surface 10b Concave part 11 Discharge port 12 Hot water supply path 13 Electromagnetic valve 14 Hot water return path 14a to 14c Pipe member 14d, 14e Joint member 15 Circulation pump 16 Hot water delivery path 16a to 16c Pipe member 16d to 16f Joint Member 17 Hot water discharge path 17a (Hot water discharge path) Main pipe 17b (Hot water discharge path) Discharge pipe 18 Steam delivery path 18a-18c Pipe member 18d-18f Joint member 19 Heating passage 20 Steam discharge path 20a, 20b Pipe member 20c, 20d Joint member 21 Electromagnetic valve 22 Steam trap 23 Temperature sensor 24 Discharge pipe 25 Support 30 Outer container 30a Front 30b Right side 30c Back 30d Left side 30e Bottom 30f Introductory port 30g Storage section 31 Inner container 31a Front (compartment)
31b Right side (partition)
31c back (compartment)
31d left side (compartment body)
31e Bottom 31f Through hole 31g Concave part 32 Pedestal frame 33 Handle 34 Inner room 35 Outer room 36 Handle 37 Liquid circulation passage 37a Discharge passage 37b Feed passage 37c Supply passage 38 Storage section 40 Boiled bean transfer means (food transfer means)
40a Discharge path 40b Discharge delivery pump 40c Delivery path 40d Valve 41 Bean paste machine A Azuki W Hot water (liquid)

Claims (4)

In a kettle that can be used for cooking
Equipped with a bottomed square tubular pot body and liquid circulation means
The main body of the kettle is divided into an inner room and an outer room by a partition body.
The inner chamber is provided with a discharge port for discharging the liquid to the outside of the pot body.
The liquid circulation means includes a liquid circulation path provided between the outer chamber and the discharge port, and a circulation pump for circulating the liquid.
The liquid circulation means can discharge the liquid in the inner chamber from the discharge port and supply it to the outer chamber by the power of the circulation pump.
The liquid supplied to the outer chamber can be moved to the inner chamber through a through hole provided in the compartment between the outer chamber and the inner chamber or by overflowing over the compartment.
A kettle characterized by that. In the kettle according to claim 1 ,
A heating means for heating the liquid and / and a cooling means for cooling the liquid are provided inside or / or outside the kettle body.
A kettle characterized by that. In the kettle according to claim 1 ,
A part of the liquid circulation path was connected to or introduced into the outer chamber of the kettle body.
A kettle characterized by that. In the kettle according to claim 1 ,
A food transfer means is provided in the inner chamber to suck the food in the inner chamber and move it to another kettle.
A kettle characterized by that.

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