JP6886618B2 - Steam kettle - Google Patents

Description

The present invention relates to a steam kettle that heats foodstuffs using a steam jacket.

The food heating and simmering apparatus disclosed in Patent Document 1 below is provided with a mixing and stirring device (8), and a semiconductor strain is provided on the installation leg (10) of the heating kettle (2) for heating and simmering the food material and water. A microcell (91) of the weight sensor by the meter is attached, and the weight of the food in the boiling process is measured, recorded and displayed by the process controller (9) by the detection signal of the microcell, and the water content of the food is calculated. , The simmering process is controlled, and when the water content reaches a predetermined value, an end signal is issued and an automatic simmering operation is performed so as to complete the simmering process.

Further, the food heating and simmering apparatus disclosed in Patent Document 2 below detects the sugar content of the food in the mixing heating pot (1) by the sugar content sensor (14), and uses a control signal from the sugar content meter (15). The simmering process of food is controlled, and an automatic simmering operation is performed so as to complete the simmering process at a set sugar content.

Further, the cooking machine apparatus disclosed in Patent Document 3 below includes a cooking container (1) for feeding and cooking ingredients, and heating means (3, 5) for heating at least the bottom of the cooking container. A weight detecting means (9) that supports at least the cooking container and detects the total weight on the cooking container side, and a weight change for achieving the cooking purpose without causing charring of the ingredients put into the cooking container. A weight change storage means (11) that stores in advance as a reference value, and a drive control means (11) that drives and controls the heating means based on the change in the total weight detected by the weight detection means and the reference value. Be prepared.

JP-A-7-21236 (Claims, paragraph [0015], FIG. 1) JP-A-7-107924 (Claims, paragraph [0010], FIG. 1) JP 2001-286396 (Claims, paragraphs [0016], [0027], [0041]-[0045], FIGS. 1-Fig. 2)

FIG. 6 is a table showing the relationship between the Brix value (sugar content) and the weight change. Here, an example is shown in which a mixture of 90 kg of water and 10 kg of sugar (100 kg in total, initial Brix value of 10%) is boiled down from 10% to 25% of Brix value. Then, the change amount and the integrated amount of the amount of evaporated water required to increase the Brix value by 1%, the amount of the remaining water, and the change of the total amount are shown. For example, to increase the Brix value from 10% to 11%, 9.1 kg of water may be evaporated to bring the total weight to 90.9 kg (10 kg sugar / 11% Brix value x 100).

As is clear from this figure, the amount of water evaporated required to raise the Brix value by 1% is not always constant. For example, increasing the Brix value from 10% to 11% requires 9.1 kg of water evaporation, while increasing the Brix value from 24% to 25% requires 1.7 kg of water evaporation. .. That is, the higher the Brix value, the smaller the amount of change in the amount of evaporated water.

However, in the prior art, such a relationship between the Brix value and the weight is not taken into consideration. In the first place, in the prior art, the foodstuff is heated until it reaches a predetermined weight (moisture content) (Patent Document 1), or the foodstuff is heated until it reaches a predetermined Brix value (Patent Document 2), and cooking is performed. The heating on the way is not controlled. Therefore, if the foodstuff is heated with a constant heat, the Brix value rises sharply as the cooking progresses, which may cause scorching. That is, even though the sugar content has increased and the water content in the food has decreased, there is a risk of causing scorching by not reducing the heat. Further, depending on the foodstuff, if the Brix value is raised at once, the finish may not be good due to a sudden change in osmotic pressure or insufficient permeation of sugar. Even if the heating power is changed on the way, the timing of the change is difficult, and it is not easy to respond to changes in the amount of food (initial weight of ingredients).

On the other hand, in the invention described in Patent Document 3, in order to prevent the food from being burnt, a reference line for weight change is set in advance, and heating is controlled so as to change the weight along the reference line, but the Brix value is taken into consideration. It's not something I did. That is, the weight is changed at the set speed, and the reference line for the weight change is not set in consideration of the Brix value. In addition, when the amount to be charged changes, a reference line corresponding to the change is required, and it is not possible to control the concentration of sugar in the food material.

Therefore, an object to be solved by the present invention is to provide a steam kettle capable of preventing the burning of foodstuffs, controlling the concentration of sugars, and producing foodstuffs of a desired quality. Another object of the present invention is to provide a steam kettle that can easily respond to changes in the amount of charge.

The present invention has been made to solve the above problems, and the invention according to claim 1 is a cooking pot into which foodstuffs are put, a steam jacket for heating the cooking pot, and foodstuffs in the cooking pot. The weight sensor that detects the weight of the cooking pot and the Brix value of the foodstuff in the cooking pot are monitored based on the detected weight of the weight sensor, and the steaming to the steam jacket is controlled so that the Brix value is changed at a set speed. The Brix value and the water content at the start of operation are set based on the foodstuff and the input amount to be charged into the cooking pot, and the water content required to change the Brix value at the set speed. A steam kettle that controls steaming to the steam jacket based on the detected weight of the weight sensor to adjust the rate of evaporation from foodstuffs, based on the detected weight of the weight sensor. , The heat transfer area from the steam jacket to the food material due to the change in the capacity of the food material is monitored, and based on this heat transfer area and the evaporation rate required to change the Brix value at the set speed, the inside of the steam jacket It is a steam kettle characterized by adjusting the steam pressure.

According to the invention of claim 1, the Brix value of the food material in the cooking pot can be monitored and the food material can be heated so as to change the Brix value at a set speed. By monitoring and controlling the Brix value, it is possible to prevent the food from burning, and to control the concentration of sugar, so that the food of the desired quality can be produced. In addition, it is possible to easily respond to changes in the amount of charge.

According to the invention of claim 1 , the Brix value can be monitored based on the weight of the food material, and the food material can be heated so as to change the Brix value at a set speed. By using the weight sensor, it is possible to control the heating in consideration of the Brix value with a simple configuration.

According to the invention of claim 1 , the Brix value at the start of operation is based on the foodstuff to be put into the cooking pot (when water is also put in, the water is also a kind of foodstuff) and the amount of water to be put into the cooking pot. The amount of water is set. Then, the food material can be heated by adjusting the evaporation rate from the food material so as to change the amount of water required to change the Brix value at the set speed.

According to the first aspect of the present invention, it is possible to control the heat transfer area from the steam jacket to the food material in consideration of the change in the capacity of the food material. Further, when it is desired to heat the food material in the heat transfer area and at a desired evaporation rate, the vapor pressure in the steam jacket can be easily adjusted.

The invention according to claim 2 applies to the steam jacket based on the detected weight of the weight sensor so that the target Brix value and the set speed are set and heated from the initial Brix value to the target Brix value at the set speed. The steam kettle according to claim 1 , wherein the steam supply is controlled.

According to the invention of claim 2 , by setting the target Brix value and the set speed in advance, the steaming to the steam jacket is controlled based on the weight of the food material, and the initial Brix value is set at the set speed. Can be heated to the target Brix value.

The invention according to claim 3 resets at least the initial Brix value when additional ingredients are added during heating of the ingredients, and heats from the initial Brix value to the target Brix value at a set speed with the contents after the reset. The steam kettle according to claim 2 , wherein the steam supply to the steam jacket is controlled based on the detected weight of the weight sensor.

According to the third aspect of the present invention, even if the foodstuff is additionally added during heating, at least the initial Brix value can be reset and heating can be performed from the initial Brix value to the target Brix value at the set speed.

The invention according to claim 4 is the steam kettle according to any one of claims 1 to 3 , wherein the set speed can be changed at a set timing.

According to the invention of claim 4 , the set speed can be changed during the operation to adjust the finish of the food material.

The invention according to claim 5 includes a product temperature sensor that detects the temperature of the foodstuff in the cooking pot, and changes the Brix value at a set speed after the detection temperature of the product temperature sensor reaches a set temperature. The steam kettle according to any one of claims 1 to 4 , wherein the steam supply to the steam jacket is controlled.

According to the fifth aspect of the present invention, after the detection temperature of the product temperature sensor reaches the set temperature, the control can be switched to the control of changing the Brix value at the set speed. As a result, it is possible to switch to the control of changing the Brix value at a set speed after the evaporation from the food material starts.

Further, the invention according to claim 6 is the steam kettle according to any one of claims 1 to 5 , wherein the cooking kettle is provided with a stirring device for ingredients in the cooking kettle.

According to the invention of claim 6 , by configuring as a steam kneader, the foodstuff in the cooking pot can be heated while being agitated by the stirring device.

According to the steam kettle of the present invention, it is possible to prevent burning of foodstuffs, control sugar concentration, and produce foodstuffs of desired quality. In addition, it is possible to easily respond to changes in the amount of charge.

It is the schematic which shows the steam pot of one Example of this invention. It is a flowchart which shows an example of the operation content of the steam kettle of FIG. It is a figure which shows an example of the setting screen of the initial Brix value. It is a graph which shows the state after the product temperature reaches the control transition temperature. It is a table which shows the relationship between the heat transfer area and the evaporation rate, and the pressure in a steam jacket. It is a table which shows the relationship between the Brix value and the weight change. It is a graph which shows the state which heated the food material without adjusting the vapor pressure to the target Brix value.

Hereinafter, specific examples of the present invention will be described in detail with reference to the drawings.

FIG. 1 is a schematic view showing a steam kettle 1 according to an embodiment of the present invention.
The steam kettle 1 of this embodiment includes a cooking kettle 2 into which ingredients are charged, a steam jacket 3 for heating the cooking kettle 2, a steaming means 4 for the steam jacket 3, and a drain discharge means from the steam jacket 3. 5, a pressure sensor 6 that detects the pressure in the steam jacket 3, a product temperature sensor 7 that detects the temperature of the foodstuff in the cooking pot 2, a weight sensor 8 that detects the weight of the foodstuff in the cooking pot 2. A control means (not shown) for controlling the steaming means 4 and the like based on the detection signals of the sensors 6 to 8 is provided.

The cooking pot 2 is a bottomed hollow container that opens upward. In the illustrated example, the cooking pot 2 has a bottomed cylindrical shape that opens upward, and the bottom wall is formed by bulging downward in a substantially hemispherical shape. However, the cooking pot 2 is not limited to the illustrated example, and for example, the cooking pot 2 has a substantially cylindrical shape in the horizontal direction in which the axes are arranged along the left-right direction, and the left and right ends thereof bulge outward in the left-right direction in an arc shape. A hopper that opens upward may be provided on the upper part of the peripheral side wall excluding the left and right ends while being closed.

The steam jacket 3 heats the inside of the cooking pot 2 by supplying steam. In this embodiment, the steam jacket 3 is provided in substantially the lower half of the cooking pot 2. Specifically, the lower half of the cooking pot 2 has a double wall structure, and the space between the inner and outer walls is a steam jacket 3.

The steaming means 4 supplies steam into the steam jacket 3. Specifically, the steaming means 4 includes a steaming passage 9 for the steam jacket 3, and the steaming passage 9 includes a pressure reducing valve 10, a steaming on-off valve 11, and a steaming on-off valve 11 in this order toward the steam jacket 3. A steaming control valve 12 is provided. The pressure reducing valve 10 maintains the vapor pressure on the secondary side (that is, the steam jacket 3 side) at a predetermined pressure. Below this predetermined pressure, the pressure inside the steam jacket 3 is adjusted. The steaming on-off valve 11 is composed of a solenoid valve that can be opened and closed, and switches the presence or absence of steaming to the steam jacket 3. The steam supply adjusting valve 12 is composed of an electric valve (for example, a proportional valve) whose opening degree can be adjusted, and adjusts the amount of steam supplied to the steam jacket 3.

Therefore, in order to carry out steaming to the steam jacket 3, the steaming on-off valve 11 and the steaming adjusting valve 12 may be opened. At that time, the pressure in the steam jacket 3 can be adjusted by adjusting the opening degree of the steaming adjustment valve 12. On the other hand, in order to stop the steaming to the steam jacket 3, the steaming on-off valve 11 and the steaming adjusting valve 12 may be closed. However, it is not always necessary to install both of the steam supply on-off valve 11 and the steam supply adjustment valve 12, and in particular, the installation of the steam supply on-off valve 11 can be omitted.

The drain discharge means 5 discharges the condensed water (drain) of the steam supplied into the steam jacket 3 to the outside. Specifically, the drain discharge means 5 includes a drain discharge path 13 from the lower part of the steam jacket 3, and a steam trap 14 is provided in the drain discharge path 13.

Although not shown, the cooking pot 2 with the steam jacket 3 typically has both left and right ends supported by support legs provided on the left and right sides of the pedestal while floating from the pedestal. Specifically, a shaft portion is provided at the center of the left and right end walls of the cooking pot 2 so as to project outward in the left-right direction, and the shaft portion is rotatably held by the support legs. Then, the cooking pot 2 can be tilted by a set angle around the shaft portion by the tilting mechanism. When the ingredients are put into or discharged from the cooking pot 2, the work can be easily performed by tilting the opening of the cooking pot 2 forward.

The pressure sensor 6 detects the pressure in the steam jacket 3. In the illustrated example, the pressure sensor 6 is provided on the steam supply passage 9 on the downstream side of the steam supply adjustment valve 12, but may be provided on the steam jacket 3.

The product temperature sensor 7 detects the temperature of the foodstuff in the cooking pot 2. Since the volume of the food material decreases with heating, the product temperature sensor 7 is provided at a position where the temperature can be detected regardless of the change in the volume of the food material.

The weight sensor 8 detects the weight of the food material in the cooking pot 2. The weight sensor 8 is typically configured with a load cell and is provided, for example, on the support leg of the cooking pot 2. In that case, the weight detected by the weight sensor 8 includes the weight of the cooking pot 2 with the steam jacket 3 (furthermore, the weight of the support legs), but by setting these weights in the controller in advance, It is possible to detect the net weight of foodstuffs by subtracting the weight of the cooking pot 2 and the like.

The control means is a controller (not shown) that controls each of the means based on the detection signals of the sensors 6 to 8 and the like. Specifically, in addition to the steam supply on-off valve 11, the steam supply adjustment valve 12, the pressure sensor 6, the product temperature sensor 7, the weight sensor 8, and the like are connected to the controller. Then, as described below, the controller heats the ingredients in the cooking pot 2 according to a predetermined procedure (program).

In the steam kettle 1 of this embodiment, the foodstuff is heated by the steaming means 4 in a state where the foodstuff is put into the cooking pot 2. At that time, the controller monitors the Brix value of the foodstuff in the cooking pot 2 and controls the steaming to the steam jacket 3 so as to change the Brix value at a set speed. In particular, in this embodiment, the Brix value of the foodstuff in the cooking pot 2 is monitored based on the detected weight of the weight sensor 8, and the steam supply to the steam jacket 3 is controlled so as to change the Brix value at a set speed. However, since the increase in the Brix value is premised on the evaporation of water from the foodstuff, the product temperature sensor 7 monitors the timing at which the water content from the foodstuff starts to evaporate, and the detection temperature of the product temperature sensor 7 is the set temperature (control). It is preferable to control the steam supply to the steam jacket 3 so that the Brix value is changed at a set speed after the transition temperature) is reached. Hereinafter, an example of the operation content of the steam kettle 1 of this embodiment will be described more specifically.

FIG. 2 is a flowchart showing an example of the operation contents of the steam kettle 1 of this embodiment.
Prior to the start of operation, the ingredients to be heated are put into the cooking pot 2. The total weight of the added foodstuff can be detected by the weight sensor 8. At that time, as described above, the controller can grasp the net weight of the food material excluding the weight of the cooking pot 2 and the like. When water is also put into the cooking pot 2, the water is also treated as a kind of foodstuff.

A setting device (not shown) such as a touch panel is also connected to the controller. Then, using this setting device, the initial Brix value before heating, the target Brix value after heating, and the target change speed (Brix value / min) of the Brix value are set in the controller (step S1). The target change speed of the Brix value may be simply referred to as the set speed.

The unit of the change rate of the Brix value is Brix value / min for convenience of explanation, but the unit is not limited to this, and may be, for example, Brix value / 10 min or Brix value / 15 min. Further, since the target change rate and / or the target Brix value of the Brix value differs depending on the actual ingredients, the composition, and the like, the optimum value obtained by pre-testing is usually used.

FIG. 3 is a diagram showing an example of an initial Brix value setting screen. As shown in this figure, prior to the start of operation, at least the information necessary for calculating the initial Brix value is set by the setter. In this embodiment, the material name, the blending amount, the water content, the lipid amount, and the sugar mass are set for each food material to be put into the cooking pot 2. In the illustrated example, 165 kg of cake flour, 100 kg of sugar, 3 kg of salt, and 50 kg of water were added as foodstuffs, and the breakdown of cake flour was 23.1 kg of water, 2.805 kg of fat, and 125.235 kg of sugar. It is shown that the sugar content is 100 kg and the water content is 50 kg. The sugar referred to here includes other than sucrose. In other words, carbohydrates are carbohydrates minus dietary fiber, and are sugars + polysaccharides of trisaccharides or higher + sugar alcohols + others.

For example, the Standard Tables of Food Composition in Japan can be used to find out how much water, fat, sugar, etc. are contained in each foodstuff per unit weight. Of course, the values in this table are slightly different from the actual ingredients, which affects the finish of heating, but by adjusting the target change rate of the Brix value by testing using actual ingredients, the desired heating Cooking becomes possible.

When setting each amount of water, fat, sugar, etc. in addition to the blending amount for each ingredient, by setting the ingredient name and blending amount, the amount of each component is automatically obtained. Is good. In that case, a database is provided that stores the foodstuff (foodstuff name or type code) and the amount of the foodstuff (each ratio of water, lipid, sugar, etc., or each content per unit weight) in association with each other. Then, when the ingredients and the blending amount are set from the setting device, the controller searches the database from the ingredients, acquires the ingredient amount of the corresponding ingredient, considers the input amount of the ingredient, and considers the input amount of the ingredient. The weight of each component will be calculated.

In any case, the controller sets the blending amount, the amount of water, lipids, sugars, etc. for each food ingredient, and based on the information, the controller calculates the initial Brix value by a known method. To do. In addition, as described above, the target Brix value to be reached by heating and the target change rate of the Brix value at the time of heating are set in the controller.

However, as for the initial Brix value, in some cases, the relationship between the type of food (or individual foodstuff, the same applies hereinafter) and the Brix value is registered in advance so that the initial Brix value is set based on the type of food. May be good. Alternatively, the initial Brix value (further, the Brix value during operation) may be a measurement of the Brix value of the food to be cooked with a refraction sugar content meter. In this case, the measured Brix value indicates the concentration of soluble solids such as sugars, proteins, salts, and acids in food that are soluble in water.

In this way, after the ingredients are put into the cooking pot 2 and various settings are made, the start button is pressed to instruct the start of operation (S2 in FIG. 2). As a result, the controller opens the steaming on-off valve 11 and the steaming adjusting valve 12 to start steaming into the steam jacket 3. Here, first, the steam supply adjusting valve 12 is fully opened (S3), and the foodstuff is heated until the product temperature reaches a predetermined control transition temperature (S4). The controlled transition temperature is typically set to a temperature at which moisture evaporates from the food, in other words, a temperature at which the food boils (about 100 ° C.).

FIG. 4 is a graph showing the state after the product temperature reaches the control transition temperature. The horizontal axis is time (min), the left vertical axis is Brix value (%), and the right vertical axis is the amount of evaporated water (kg / min). ) Is shown. The target Brix value is indicated by the horizontal line a, and the change status of the Brix value when the initial Brix value is constantly changed at the set speed (Brix value / min) is indicated by the diagonal line b rising to the right, and the unit time. The amount of water evaporated (kg / min) from the per ingredient is shown in a bar graph.

In FIG. 4, the bar graph showing the amount of evaporated water is initially flat at a constant value. The reason is that the heat transfer area from the steam jacket 3 to the food material is limited, and the amount of evaporated water is also limited. In other words, even if the steaming control valve 12 is fully opened, there is a limit to the amount of water that can be evaporated from the ingredients in the cooking pot 2 within a unit time, and that state is maintained for a while after the start of heating. .. More specifically, at the initial stage when the amount of evaporated water leveled off at a constant value, the heating capacity of the steam kettle 1 was limited, and the increase in the Brix value was slightly lower than the target change rate, but after that, the target Brix. It is controlled as the value changes. In this way, even if the heating capacity is insufficient (insufficient evaporation amount) at the initial stage of heating, the influence thereof can be minimized and the heating time can be prevented from being extended.

Now, after the product temperature reaches the control transition temperature, the foodstuff is heated so as to follow the change in the Brix value indicated by the diagonal line b rising to the right in FIG. As described above, since the Brix value and the water content at the start of operation can be known based on the ingredients and the amount of water charged into the cooking pot 2, the controller can change the Brix value at the set speed. The steaming to the steam jacket 3 may be controlled based on the weight detected by the weight sensor 8 so that the amount of the steam changes, and the evaporation rate from the food material may be adjusted. In this embodiment, it is controlled as follows.

First, the weight of the food material is detected by the weight sensor 8 (S5 in FIG. 2). The controller calculates and monitors the Brix value of the food material after a lapse of a predetermined time from the weight change of the food material based on the weight of the input food material and the initial Brix value. Further, the controller estimates the heat transfer area from the steam jacket 3 to the food material from the weight detected by the weight sensor 8 (S6). That is, the volume of the food material decreases as it is heated, but the heat transfer area from the steam jacket 3 to the food material changes accordingly, so the current heat transfer area is obtained.

Here, the heat transfer area from the steam jacket 3 to the food material can also be said to be the contact area between the food material and the steam jacket 3 (the portion of the inner surface of the cooking pot 2 where the steam jacket 3 is formed). Since the food material is mainly a liquid or a kneaded product, there is a certain relationship between the weight of the food material and the heat transfer area, and the heat transfer area can be obtained from the weight of the food material. In addition, in the case where the steam jacket 3 is not formed on the inner surface of the cooking pot 2 (mainly the substantially upper half of the cooking pot 2), the heat transfer from the steam jacket 3 acts as a heating surface to some extent, and at that place. If the weight of the food is such that the food can come into contact with the food, the heat transfer area may be calculated in consideration of this.

In addition to the calculation of the heat transfer area, the controller converts the change in the Brix value to be increased within a predetermined time (for example, 1 min in the future) into the change in weight so as to follow the change in the Brix value in FIG. To do. That is, the target change rate of the Brix value (Brix value / min) is converted into the evaporation rate (kg / min). Here, the current Brix value is calculated from the input food material weight and the measured food material weight (S7), and the evaporation rate (kg / min) corresponding to the target change rate of the Brix value is calculated (S8). ). That is, for example, as shown in FIG. 6, since the amount of evaporated water (change amount) required to change the Brix value from one value to another can be calculated, the controller can calculate the target change of the Brix value. The rate can be converted to the evaporation rate.

In this way, the contact area between the food material and the steam jacket 3 and the evaporation rate required to raise the Brix value to a predetermined value within a predetermined time in the future can be known. In this way, the vapor pressure in the steam jacket 3 is obtained (S9).

FIG. 5 is a table showing the relationship between the heat transfer area and the evaporation rate and the pressure inside the steam jacket 3. To give a specific example, when the heat transfer area is S3 (for example, 0.70 m ² ) and the required evaporation rate is V32 (for example, 0.76 kg / min), the pressure in the steam jacket 3 is P2 (for example, 0. 22 MPa) may be used. Alternatively, when the heat transfer area is S2 and the required evaporation rate is V21, the pressure in the steam jacket 3 may be set to P1.

Since the information shown in FIG. 5 is registered in the controller as a table (or mathematical formula) in advance, the controller specifies the vapor pressure from the heat transfer area and the evaporation rate by referring to the information. be able to. Therefore, the controller adjusts the opening degree of the steam supply adjusting valve 12 based on the detected pressure of the pressure sensor 6 until a predetermined time elapses, and sets the pressure in the steam jacket 3 to the set pressure (determined based on FIG. 5). The pressure inside the steam jacket 3) is adjusted (S10, S11).

After that, the controller detects the weight of the food material by the weight sensor 8 and repeats the above operations (S5 to S13) until the target Brix value (in other words, the weight corresponding to the target Brix value) is reached. However, if the weight detection of S5 is required at a timing when there is no substantial weight change after the weight detection in S12 without reaching the target Brix value, the detection value of S12 may be used as the detection value of S5. Then, when the target Brix value is reached, the steam supply adjusting valve 12 is fully closed to end the heating of the food material (S14). Whether or not the target Brix value has been reached may be monitored at all times or at a predetermined cycle while the food is being heated. In that case, the steam supply adjusting valve 12 is closed when the target Brix value is reached. And finish heating the ingredients.

According to the steam kettle 1 of the present embodiment, the Brix value of the food material in the cooking pot 2 can be monitored, and the food material can be heated so as to change the Brix value at a set speed. By monitoring and controlling the Brix value, the evaporation rate can be adjusted to prevent the food from being burnt, and the sugar concentration can be controlled to produce the food of the desired quality. In addition, it is possible to easily respond to changes in the amount of charge.

By the way, if the food material is heated without adjusting the vapor pressure (that is, the amount of heating) to the target Brix value, the result is as shown in FIG. That is, FIG. 7 is a graph showing a case where the food material is heated while keeping the pressure in the steam jacket 3 constant, and the view of the graph itself is the same as that in FIG. 4 described above. As shown in this figure, if the food is heated without adjusting the vapor pressure, the Brix value (curve b') will rise sharply if the water content of the food evaporates and the food is concentrated, causing quality deterioration and scorching. .. However, according to the steam kettle 1 of the present embodiment, as shown in FIG. 4, quality deterioration and scorching are prevented by changing the actual Brix value along the target Brix value (diagonal line b). Can be done.

On the other hand, even if the food material is heated so as to reduce the weight at the set speed, the Brix value does not decrease at the set speed, as is clear from the relationship between the Brix value and the weight shown in FIG. Further, even if a reference line for weight change is set in advance and heating is performed along the reference line, the same applies unless the reference line does not take the Brix value into consideration. In addition, when the weight is changed at the set speed, the reference line differs depending on the amount of preparation (initial amount of ingredients added), so a reference line is required each time the amount of preparation changes, and it is easy to respond to changes in the amount of preparation. Can't. However, according to the steam kettle 1 of the present embodiment, by controlling based on the Brix value, it is possible to cook with the same finish every time regardless of the change in the amount of charge (that is, even if the amount of charge changes). Then, since the finished quality can be maintained as desired, it is possible to prevent the food from being burnt, and it is possible to control the concentration of sugar and produce the food of the desired quality.

The steam kettle 1 of the present invention is not limited to the configuration (including control) of the above embodiment, and can be appropriately changed. In particular, the cooking pot 2 into which the ingredients are put, the steam jacket 3 for heating the cooking pot 2, and the steam jacket so as to monitor the Brix value of the ingredients in the cooking pot 2 and change the Brix value at a set speed. Other configurations can be appropriately changed as long as the control means for controlling the steam supply to 3 is provided.

For example, in the above embodiment, the foodstuff may be additionally added during the operation (during the heating of the foodstuff). In that case, when the foodstuff is additionally added, the controller resets at least the initial Brix value, and the content after the resetting is such that the initial Brix value is heated to the target Brix value at the set speed. Similar to the example, the steam supply to the steam jacket 3 is controlled based on the detected weight of the weight sensor 8.

Here, the type and amount of the food material to be additionally added should be set in advance from the setting device in the same manner as described in FIG. At that time, it is also set which ingredients are put into the cooking pot in what amount and at what timing. As a result, if heating of the ingredients is started based on the initial Brix value at the start of operation and then the ingredients are added at the set timing, it is detected by the weight change (or artificially by the setting device indicating that the additional ingredients have been added). After recalculating the Brix value at the time of additional input (this will be the new initial Brix value), the initial target Brix value (or the reset target Brix value) will be reached. Heating may be continued at the set speed (or the reset set speed). Then, such an additional charging operation may be carried out in the same manner a plurality of times during the heating of the food material.

Alternatively, the same thing may be performed by repeating the series of operations of the above-described embodiment a plurality of times. That is, after the first operation is completed, the ingredients may be additionally put into the cooking pot 2 and the start button may be pressed to execute the second operation with the predetermined settings made. .. In this case as well, the additional ingredients may be added a plurality of times to carry out the operation from the third time onward.

Further, in the above-described embodiment (and its modification), the set speed may be changed at the set timing during heating of the food material. In this case as well, the timing of the change and the set speed before and after the change may be set in advance with the setting device. For example, after the operation is started and the set time elapses, the set speed may be changed from 3 Brix value / 10 min to 2 Brix value / 15 min to heat the food material to the target Brix value.

Further, in the above embodiment, the steam kettle 1 may be configured as a steam kneader. That is, the steam kettle 1 may include a stirring device for the ingredients in the cooking kettle 2. For example, even if a shaft is provided so as to bridge the left and right sides of the cooking pot 2, and a stirring blade is provided on the shaft via an arm extending outward in the radial direction, the stirring blade may be rotated while the food is being heated. Good.

1 Steam kettle 2 Cooking kettle 3 Steam jacket 4 Steam supply means 5 Drain discharge means 6 Pressure sensor 7 Product temperature sensor 8 Weight sensor 9 Steam supply passage 10 Pressure reducing valve 11 Steam supply on-off valve 12 Steam supply adjustment valve 13 Drain discharge passage 14 Steam trap

Claims (6)

A cooking pot where ingredients are put in and
With a steam jacket that heats this cooking pot,
A weight sensor that detects the weight of ingredients in the cooking pot, and
A control means for monitoring the Brix value of the foodstuff in the cooking pot based on the detected weight of the weight sensor and controlling the steam supply to the steam jacket so as to change the Brix value at a set speed is provided .
The Brix value and the amount of water at the start of operation are set based on the ingredients to be put into the cooking pot and the amount to be put into the cooking pot.
The steam supply to the steam jacket is controlled based on the detected weight of the weight sensor so that the amount of water required to change the Brix value at the set speed is changed, and the evaporation rate from the food material is adjusted. It ’s a steam kettle,
Based on the weight detected by the weight sensor, the heat transfer area from the steam jacket to the food material due to the change in the capacity of the food material is monitored.
A steam kettle characterized in that the vapor pressure in the steam jacket is adjusted based on the heat transfer area and the evaporation rate required to change the Brix value at a set speed. The target Brix value and the set speed are set,
The steam kettle according to claim 1 , wherein the steam supply to the steam jacket is controlled based on the weight detected by the weight sensor so that the steam kettle is heated from the initial Brix value to the target Brix value at a set speed. If additional ingredients are added during heating of the ingredients, at least the initial Brix value will be reset.
In content after resetting, claim 2, characterized by controlling the supply steam from the initial Brix value set speed as will be heated to the target Brix value, to the steam jacket on the basis of the detected weight of said weight sensor The steam kettle described in. The steam kettle according to any one of claims 1 to 3 , wherein the set speed can be changed at a set timing. It is equipped with a product temperature sensor that detects the temperature of the ingredients in the cooking pot.
Any one of claims 1 to 4 , wherein the steam supply to the steam jacket is controlled so that the Brix value is changed at a set speed after the detection temperature of the product temperature sensor reaches the set temperature. The steam kettle described in. The steam kettle according to any one of claims 1 to 5 , further comprising a stirring device for ingredients in the cooking kettle.

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