JP7205753B2 - steam kettle - Google Patents

Description

TECHNICAL FIELD The present invention relates to a steam cooker that heats food using a steam jacket.

The food heating and boiling apparatus disclosed in Patent Document 1 below includes a mixing and stirring device (8), and a semiconductor strain A microcell (91) of a weight sensor is installed, and the process controller (9) measures, records, and displays the weight of the food in the boiling process according to the detection signal of the microcell, and calculates the moisture content of the food. , the boiling process is controlled, and when the moisture content reaches a predetermined value, an end signal is output to complete the boiling process automatically.

In addition, the food heating and boiling apparatus disclosed in Patent Document 2 below detects the sugar content of the food in the mixing heating pot (1) with a sugar content sensor (14), and a control signal from this sugar content meter (15) An automatic boiling operation is performed so as to control the boiling process of food and complete the boiling process at a set sugar content.

Furthermore, the cooking machine device disclosed in Patent Document 3 below includes a cooking container (1) for charging and cooking ingredients, and heating means (3, 5) for heating at least the bottom of the cooking container. weight detecting means (9) for supporting at least the cooking container and detecting the total weight of the cooking container; weight change storage means (11) for storing a reference value in advance; and drive control means (11) for driving and controlling the heating means based on the change in the total weight detected by the weight detection means and the reference value. Prepare.

JP-A-7-213236 (claims, paragraph [0015], FIG. 1) JP-A-7-107924 (claims, paragraph [0010], FIG. 1) JP 2001-286396 A (claims, paragraphs [0016], [0027], [0041]-[0045], FIGS. 1-2)

FIG. 7 is a table showing the relationship between the Brix value (sugar content) and weight change. Here, an example is shown in which a mixture of 90 kg of water and 10 kg of sugar (total 100 kg, initial Brix value 10%) is boiled down from 10% to 25% Brix value. It also shows changes in the amount of change in the amount of evaporated water required to increase the Brix value by 1%, the amount of integrated amount, the amount of remaining water, and the change in the total amount. For example, to increase the Brix value from 10% to 11%, 9.1 kg of water can be evaporated, giving a total weight of 90.9 kg (10 kg sugar/11% Brix x 100).

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

However, the prior art does not consider such a relationship between the Brix value and the weight. In the first place, in the conventional technology, the food is heated until it reaches a predetermined weight (moisture content) (Patent Document 1), or the food is heated until it reaches a predetermined Brix value (Patent Document 2). Heating in the middle is not controlled. Therefore, if the food is heated with a constant heating power, the Brix value will rise sharply as the cooking progresses, and there is a risk of scorching. In other words, even though the sugar content has increased and the water content in the food has decreased, if the heating power is not lowered, there is a risk of scorching. Also, depending on the food, if the Brix value is increased all at once, there is a possibility that the finish will not be good due to a sudden change in osmotic pressure or insufficient permeation of sugar. Even if the heating power is changed in the middle, the timing of the change is difficult, and it is not possible to easily respond to changes in the amount of preparation (initial weight of ingredients).

On the other hand, in the invention described in Patent Document 3, in order to prevent food from burning, a reference line for weight change is set in advance, and heating is controlled so as to change the weight along it, but the Brix value is considered. It's not what I did. That is, the weight is changed at a set speed, and the reference line for weight change is not set in consideration of the Brix value. In addition, if the amount of preparation changes, a reference line corresponding to the change is required, and the concentration of sugar in the food cannot be controlled.

In consideration of such circumstances, the applicant has proposed a steam cooker that monitors the Brix value of the food material and controls the steam supply to the steam jacket so as to change the Brix value at a set speed, and has already applied for a patent. (Patent application 2017-101295). According to the invention of the prior application, by monitoring and controlling the Brix value, it is possible to prevent food from burning, control sugar concentration, and produce food of desired quality. In addition, it is possible to easily cope with changes in the charged amount.

On the other hand, there are the following problems in order to obtain higher quality foods. That is, especially at the end of cooking, the Brix value increases with a relatively small amount of evaporated water, so it is desirable to easily and reliably monitor the Brix value so that heating can be completed at a desired Brix value without overcooking. be

In addition, if the initial Brix value at the start of operation is calculated based on the standard moisture content and sugar content of each food material from the type and input amount of the food material, and heating is performed to the target Brix value based on the weight change, There is a risk of causing a difference from the actual Brix value (Brix value by Brix meter). That is, since the amount of water and the like varies slightly depending on the actual ingredients, even if the Brix value is monitored based on the weight starting from the initial Brix value based on the type and amount of ingredients, the difference between the actual Brix value and the may occur. In order to prevent this, at the end of cooking, the actual Brix value is monitored using a Brix meter attached (or separate) to the steam cooker, and heating is terminated based on the actual Brix value. If the rate of change in is kept constant from the start of cooking, it may be difficult to find the timing to finish heating, and there is room for improvement in the stability of quality.

Therefore, the problem to be solved by the present invention is to provide a steam cooker capable of easily and reliably finishing heating at a desired Brix value to produce foods of stable quality.

The present invention has been made to solve the above problems, and the invention according to claim 1 comprises a cooking pot into which foodstuffs are put, a steam jacket for heating the cooking pot, and foodstuffs in the cooking pot. a control means for monitoring the Brix value of the steam kettle and controlling the supply of steam to the steam jacket so as to change the Brix value at a set speed, wherein the control means reduces the set speed at a set timing; A weight sensor for detecting the weight of the ingredients in the cooking pot is provided, the Brix value of the ingredients in the cooking pot is monitored based on the weight detected by the weight sensor, and the Brix value is changed at a set speed. While controlling the steam supply to the steam jacket, the food is heated until it enters the range of “lower limit Brix value to upper limit Brix value”, which is a range including the target Brix value, and the set timing is the Brix value of the food The set Brix value is set at a timing equal to or higher than the set Brix value, and the set Brix value is set to be equal to or lower than the lower limit Brix value. Based on the weight detected by the weight sensor, the heat transfer area from the steam jacket to the food is monitored as the volume of the food changes, and the amount of water required to change the Brix value at the set speed. The steam kettle is characterized in that the steam pressure in the steam jacket is adjusted based on the changing evaporation rate and the heat transfer area, and the set rate is lowered at the set timing .

According to the inventions of claims 1 and 3 , the Brix value of the food in the cooking pot can be monitored, and the food can be heated so that the Brix value is changed at a set speed. By monitoring and controlling the Brix value, it is possible to prevent food from burning, control sugar concentration, and produce food of desired quality. In addition, it is possible to easily cope with changes in the charged amount. Furthermore, by reducing the rate of increase of the Brix value at the set timing, it becomes easier to monitor the Brix value in the final stages of cooking. As a result, the heating can be easily and reliably completed at the desired Brix value, and the food of stable quality can be produced. In this case, since the food can be heated relatively strongly and quickly until the set timing, it is possible to prevent the cooking time from becoming long.

According to the inventions of claims 1 and 3 , the Brix value is monitored based on the weight of the food material, and the food material can be heated so that the Brix value is changed at a set speed. By using the weight sensor, it is possible to perform heating control in consideration of the Brix value with a simple configuration. In addition, the food is heated until it enters the range of "lower limit Brix value to upper limit Brix value", but by reducing the rate of increase of the Brix value before entering this target range, heating can be easily and reliably completed within the target range. Therefore, it is possible to produce foods of stable quality.
According to the inventions described in claims 1 and 3, based on the ingredients put into the cooking pot (when water is also put in, the water is also a kind of ingredients) and the amount put in, at the start of operation of Brix and water content are set. Then, the food can be heated by adjusting the evaporation rate from the food so that the amount of moisture required to change the Brix value at the set rate is changed. At that time, it is possible to perform control considering the heat transfer area from the steam jacket to the food due to the change in the volume of the food. In other words, when it is desired to heat the food with the heat transfer area and the desired evaporation rate, the food can be heated while adjusting the steam pressure in the steam jacket.

In the invention according to claim 2 , the set Brix value is set to a Brix value lower than the target Brix value by a predetermined value, and the predetermined value is a value within 5 times of "upper limit Brix value - lower limit Brix value". 2. Steam kettle according to claim 1 , characterized in that it is set.

According to the second aspect of the invention, it is possible to prevent the cooking time from becoming long by suppressing the timing of decreasing the rate of increase of the Brix value within a predetermined range with respect to the target Brix value.
The invention according to claim 3 monitors the cooking pot into which the ingredients are put, the steam jacket that heats the cooking pot, and the Brix value of the ingredients in the cooking pot, and changes the Brix value at a set speed. and a control means for controlling the supply of steam to the steam jacket, wherein the control means is a steam kettle that reduces the set speed at a set timing, and detects the weight of the ingredients in the cooking kettle. A sensor is provided to monitor the Brix value of the ingredients in the cooking pot based on the weight detected by the weight sensor, and while controlling the steam supply to the steam jacket so as to change the Brix value at a set speed, the target Brix is determined. The food is heated until it enters the range of "lower limit Brix value to upper limit Brix value", which is a range including values, and the set timing is the timing when the heating time of the food reaches the set time or more, and is put into the cooking pot. The Brix value and moisture content at the start of operation are set based on the food and the amount of food to be fed, and the heat transfer area from the steam jacket to the food due to changes in the volume of the food is calculated based on the weight detected by the weight sensor. Monitor and adjust the steam pressure in the steam jacket based on the evaporation rate, which is the change in the amount of water required to change the Brix value at the set speed, and the heat transfer area, and adjust the set value at the set timing A steam kettle characterized by slowing down.
According to the third aspect of the invention, the timing of decreasing the rate of increase of the Brix value can be controlled using the heating time of the food instead of the Brix value.

The invention according to claim 4 is characterized in that, at the setting timing, the set speed is reduced to 1/2 to 1/10 of the previous speed. It is a steam kettle.

According to the invention of claim 4, by reducing the rate of increase of the Brix value to 1/2 to 1/10 at the set timing, heating can be easily and reliably completed at the desired Brix value, and stable. It is possible to produce food of the quality that

The invention according to claim 5 is the steam kettle according to any one of claims 1 to 4 , wherein the heating of the food is terminated or extended based on the information of the Brix value detected by the Brix meter. .

According to the fifth aspect of the invention, while the Brix value is monitored based on the weight of the food material and heated to the target range, the Brix meter monitors the actual Brix value, and the heating of the food material can be terminated or extended. . Since heating can be terminated based on the actual Brix value, food with more stable quality can be produced.

In the invention according to claim 6 , the steam is supplied to the steam jacket based on the weight detected by the weight sensor so as to heat from the initial Brix value to the target Brix value while decreasing the set speed at the set timing. The weight sensor is controlled to reset at least the initial Brix value when additional food is added during heating of the food, and to heat from the initial Brix to the target Brix with the contents after the reset. 6. The steam kettle according to any one of claims 1 to 5 , wherein the steam supply to the steam jacket is controlled based on the detected weight of the steam.

According to the sixth aspect of the present invention, even if additional ingredients are added during heating, at least the initial Brix value can be reset and the food can be heated from the initial Brix value to the target Brix value.

Further, the invention according to claim 7 is provided with a product temperature sensor that detects the temperature of the food in the cooking pot, and after the temperature detected by the product temperature sensor reaches the set temperature, the Brix value is changed at the set speed. The steam kettle according to any one of claims 1 to 6 , wherein the steam supply to the steam jacket is controlled so as to

According to the seventh aspect of the invention, after the temperature detected by the product temperature sensor reaches the set temperature, the control can be switched to change the Brix value at the set speed. As a result, the control can be switched to change the Brix value at the set speed after the food starts to evaporate.

According to the steam kettle of the present invention, it is possible to easily and reliably finish heating at a desired Brix value, and to produce foods of stable quality.

It is a schematic diagram showing a steam kettle of one example of the present invention. 2 is a flow chart showing an example of operation contents of the steam boiler of FIG. 1; It is a figure which shows an example of the setting screen of an initial Brix value. It is a graph which shows the state after the product temperature reaches the control transition temperature. 4 is a table showing the relationship between heat transfer area, evaporation rate, and steam jacket internal pressure. It is a graph which shows the relationship between a Brix value and elapsed time in the cooking end stage. It is a table|surface which shows the relationship between a Brix value and a weight change. It is a graph which shows the state which heated foodstuffs, without adjusting a steam pressure to a target Brix value.

A specific embodiment of the present invention will be described in detail with reference to the drawings.
Hereinafter, first, the underlying technology of the steam kettle 1 of the embodiment of the present invention will be described, and then the improved points of the present invention will be described.

FIG. 1 is a schematic diagram showing a steam kettle 1 of one embodiment of the present invention.
The steam kettle 1 of the present embodiment comprises a cooking kettle 2 into which foodstuffs are put, a steam jacket 3 for heating the cooking kettle 2, steam supply means 4 to the steam jacket 3, and drainage discharge means from the steam jacket 3. 5, a pressure sensor 6 that detects the pressure in the steam jacket 3, a food temperature sensor 7 that detects the temperature of the food in the cooking pot 2, a weight sensor 8 that detects the weight of the food in the cooking pot 2, A control means (not shown) for controlling the steam supplying means 4 and the like based on the detection signals of these 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 is open upward, and the bottom wall is formed to bulge downward in a substantially hemispherical shape. However, the cooking pot 2 is not limited to the illustrated example, and is, for example, a laterally-oriented substantially cylindrical shape arranged along the horizontal direction of the axis, and the left and right ends thereof are end walls that bulge outward in the left-right direction in an arc shape. A hopper that is closed and opens upward may be provided on the upper portion of the peripheral wall except for the left and right ends.

The steam jacket 3 heats the inside of the cooking pot 2 by being supplied with steam. The steam jacket 3 is provided in substantially the lower half of the cooking pot 2 in this embodiment. Specifically, the substantially lower half of the cooking pot 2 has a double-walled structure, and the space between the inner and outer walls serves as a steam jacket 3 .

The steam supply means 4 supplies steam into the steam jacket 3 . Specifically, the steam supply means 4 includes a steam supply passage 9 leading to the steam jacket 3. The steam supply passage 9 has a pressure reducing valve 10, a steam supply opening/closing valve 11 and a supply valve 11 in this order toward the steam jacket 3. A steam control valve 12 is provided. The pressure reducing valve 10 maintains the steam pressure on the secondary side (that is, the steam jacket 3 side) at a predetermined pressure. Below this predetermined pressure, the pressure in the steam jacket 3 is regulated. The steam supply opening/closing valve 11 is composed of an electromagnetic valve that can be switched between opening and closing, and switches whether or not steam is supplied to the steam jacket 3 . The steam supply adjustment valve 12 is composed of an electrically operated valve (for example, a proportional valve) whose degree of opening is adjustable, and adjusts the amount of steam supplied to the steam jacket 3 .

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

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

Although not shown, the cooking pot 2 with the steam jacket 3 is typically suspended from the pedestal and supported at both left and right ends by support legs provided on the left and right sides of the pedestal. More specifically, the left and right ends of the cooking pot 2 are provided with shafts projecting outward in the left-right direction, and the shafts are rotatably held by support legs. The cooking pot 2 can be tilted by a set angle around the shaft portion by a tilting mechanism. By tilting the opening of the cooking pot 2 forward, the operation can be easily performed when the food is put into or discharged from the cooking pot 2.例文帳に追加

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

A food temperature sensor 7 detects the temperature of food in the cooking pot 2 . Since food decreases its capacity as it is heated, the product temperature sensor 7 is provided at a position where the temperature can be detected regardless of changes in the capacity of the food.

A weight sensor 8 detects the weight of the ingredients in the cooking pot 2 . The weight sensor 8 is typically configured with a load cell and is provided on the support leg of the cooking pot 2, for example. In that case, the weight detected by the weight sensor 8 includes the weight of the cooking pot 2 with the steam jacket 3 (and the weight of the support legs). It is possible to detect the net food weight after subtracting the weight of the cooking pot 2 and the like.

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

The steam pot 1 of the present embodiment heats the food by the steam supplying means 4 while the food is placed in the cooking pot 2 . At that time, the controller monitors the Brix value of the ingredients in the cooking pot 2 and controls the steam supply 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 ingredients in the cooking pot 2 is monitored based on the weight detected by the weight sensor 8, and the supply of steam to the steam jacket 3 is controlled so as to change the Brix value at a set speed. However, the increase in the Brix value is premised on the evaporation of water from the food material. After reaching the transition temperature), it is preferable to control the supply of steam to the steam jacket 3 so as to change the Brix value at a set speed. More specific description will be given below.

FIG. 2 is a flow chart showing an example of operation contents of the steam boiler 1 of FIG. 1, and shows the underlying technology before the improvement according to the present invention is added.
Food to be heated is put into the cooking pot 2 prior to the start of operation. The weight sensor 8 can detect the total weight of the ingredients that have been put in. At that time, the controller can grasp the net weight of the ingredients excluding the weight of the cooking pot 2, etc., as described above. In addition, when water is 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. Using this setter, an initial Brix value before heating, a target Brix value after heating, and a target rate of change of the Brix value (Brix value/min) are set in the controller (step S1). The target rate of change of the Brix value may simply be referred to as the set rate.

For convenience of explanation, the unit of the rate of change of the Brix value is Brix value/min. Also, the target rate of change of the Brix value and/or the target Brix value differ depending on the actual food material, composition, and the like, and therefore, an optimal value obtained through 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 required to calculate the initial Brix value is set by the setter. In this embodiment, the material name, blending amount, water content, fat content, and sugar content are set for each ingredient to be put into the cooking pot 2 . In the illustrated example, 165 kg of soft flour, 100 kg of sugar, 3 kg of salt, and 50 kg of water are added as ingredients. It is indicated that the sugar content is 100 kg and the water content is 50 kg. In addition, sugars other than sucrose are also included in the sugars mentioned here. In other words, saccharides are carbohydrates excluding dietary fiber, and consist of saccharides + polysaccharides with trisaccharides or higher + sugar alcohols + others.

The amount of water, fat, sugar, etc. contained per unit weight of each ingredient can be known from, for example, the Standard Tables of Food Composition in Japan. Of course, the values in this table differ slightly from the actual food, which affects the degree of heating finish. Cooking is possible. Moreover, as will be described later, by monitoring not only the Brix value based on the weight but also the actual Brix value with a Brix meter, it is possible to reliably cook food up to a desired Brix value.

When setting each amount of water, lipid, 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 calculated. is good. In this case, a database is provided that associates and stores foodstuffs (foodstuff names or type codes) with their component amounts (ratios of water, fat, sugar, etc., or contents per unit weight). Then, when the ingredients and the blending amounts are set from the setting device, the controller retrieves the database from the ingredients, acquires the ingredient amounts of the corresponding ingredients, considers the input amount of the ingredients, and determines the amount of the ingredients. Determine the weight of each component.

In any case, the controller is set with the blending amount, the amount of water, lipid, sugar, etc. for each ingredient, and based on that information, the controller calculates the initial Brix value by a known method. do. In addition, as described above, the target Brix value to be reached by heating and the target rate of change of the Brix value during heating are set in the controller.

However, depending on the case, the initial Brix value is set by registering in advance the relationship between the type of food (or individual ingredients, hereinafter the same) and the Brix value so that the initial Brix value is set based on the type of food. good too. Alternatively, the initial Brix value (and also the Brix value during operation) may be the Brix value of the food being cooked with a Brix meter such as a refractometer. In this case, the measured Brix value indicates the concentration of water-soluble soluble solids such as carbohydrates, proteins, salts and acids in the food.

After the ingredients are put into the cooking pot 2 and various settings are made in this manner, the start button is pressed to instruct the start of operation (S2 in FIG. 2). As a result, the controller starts supplying steam into the steam jacket 3 by opening the steam supply opening/closing valve 11 and the steam supply adjusting valve 12 . Here, first, the steam supply adjustment valve 12 is set to a predetermined opening (S3), and the food is heated until the product temperature reaches a predetermined control transition temperature (S4). The control transition temperature is typically set to a temperature at which moisture evaporates from the food material, in other words, a temperature at which the food material boils (approximately 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 the Brix value (%), and the right vertical axis is the amount of evaporated water (kg / min ). The target Brix value is indicated by a horizontal line a, and the changing state of the Brix value when the initial Brix value is changed from the initial Brix value to the target Brix value at a set speed (Brix value/min) is indicated by an upward slanting line b. A bar graph shows the amount of evaporated water (kg/min) from the food material per serving.

In FIG. 4, the bar graph showing the amount of evaporated water initially levels off at a constant value. The reason for this is that there is a limit to the heat transfer area from the steam jacket 3 to the food material, and there is also a limit to the amount of evaporated water. In other words, even if the steam supply adjustment valve 12 is fully opened, there is a limit to the amount of water that can be evaporated from the food in the cooking pot 2 within a unit time, and this state is maintained for a while after the start of heating. . More specifically, in the early stage when the amount of evaporated water levels off at a constant value, the heating capacity of the steam kettle 1 is limited, and although the increase in the Brix value is slightly below the target rate of change, after that, the target Brix Controlled along with value changes. In this way, even if the heating capacity is insufficient (insufficient amount of evaporation) in the initial stage of heating, the influence thereof can be minimized and the extension of the heating time can be prevented.

Now, after the product temperature reaches the control transition temperature, the food is heated along with the change in the Brix value indicated by the diagonal line b rising to the right in FIG. As described above, the Brix value and the moisture content at the start of operation are known based on the ingredients and the amount of the ingredients to be charged into the cooking pot 2. In order to change the amount, the steam supply to the steam jacket 3 may be controlled based on the weight detected by the weight sensor 8 to adjust the evaporation rate from the food material. In this embodiment, the control is performed as follows.

The controller calculates and monitors the Brix value of the food material after a predetermined time has passed since the weight change of the food material based on the weight of the food material and the initial Brix value. For this purpose, first, the weight of the food is detected by the weight sensor 8 (S5 in FIG. 2). Also, the controller estimates the heat transfer area from the steam jacket 3 to the food from the weight detected by the weight sensor 8 (S6). That is, the volume of the food material decreases as it is heated, and the heat transfer area from the steam jacket 3 to the food material changes accordingly. Therefore, the current heat transfer area is obtained.

Here, the heat transfer area from the steam jacket 3 to the food can also be said to be the contact area between the food and the steam jacket 3 (a 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 material, 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. It should be noted that a portion of the inner surface of the cooking pot 2 where the steam jacket 3 is not formed (mainly about the upper half of the cooking pot 2) may also act as a heating surface to some extent due to heat transfer from the steam jacket 3, and the portion may be heated. If the weight is such that the food can come into contact with the food, the heat transfer area may be calculated taking this into consideration.

In addition to such calculation of the heat transfer area, the controller weights the change in the Brix value to be increased within a predetermined time (for example, 1 minute from now) so as to follow the change in the Brix value indicated by the oblique line b in FIG. Convert to change. That is, the target rate of change of the Brix value (Brix value/min) is converted into an evaporation rate (kg/min). Here, the current Brix value is calculated from the weight of the food material that has been put in and the weight of the food material that has been measured (S7), and the evaporation rate (kg/min) corresponding to the target rate of change of the Brix value is calculated (S8). ). That is, for example, as shown in FIG. 7, the amount of evaporated water (change amount) required to change the Brix value from one value to another can be calculated, so that the controller can calculate the desired change in Brix value. Velocity can be converted to 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 period from now on are known. Thus, the steam pressure inside the steam jacket 3 is obtained (S9).

FIG. 5 is a table showing the relationship between the heat transfer area, the evaporation rate, and the internal pressure of the steam jacket 3. As shown in FIG. To give a specific example, when the heat transfer area is S3 (eg 0.70 m ² ) and the required evaporation rate is V32 (eg 0.76 kg/min), the pressure inside the steam jacket 3 is P2 (eg 0.76 kg/min). 22 MPa). Alternatively, if the heat transfer area is S2 and the required evaporation rate is V21, the pressure inside the steam jacket 3 should be P1.

Information such as that shown in FIG. 5 is registered in the controller in advance as a table (or formula), so the controller refers to this information to identify the vapor pressure from the heat transfer area and the evaporation rate. be able to. Therefore, the controller adjusts the opening of the steam supply adjustment valve 12 based on the pressure detected by the pressure sensor 6 until a predetermined time elapses, and the pressure in the steam jacket 3 is set to the set pressure (obtained based on FIG. 5). (S10, S11).

After that, the controller detects the weight of the foodstuff 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 target Brix value is not reached and after the weight detection in S12, the weight detection in S5 is required at the timing when there is no substantial weight change, the detection value in S12 may be the detection value in S5. Then, when the target Brix value is reached, the steam supply adjustment valve 12 is fully closed to end the heating of the food (S14). The monitoring of whether or not the target Brix value has been reached may be performed constantly or at predetermined intervals during heating of the food material. In this case, the steam supply adjustment valve 12 is closed when the target Brix value is reached. to finish heating the ingredients.

According to the steam kettle 1 of the present embodiment, the Brix value of the foodstuff in the cooking kettle 2 can be monitored and the foodstuffs 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 food from burning, and the sugar concentration can be controlled to produce the desired quality of food product. In addition, it is possible to easily cope with changes in the charged amount.

By the way, if the food is heated without adjusting the steam pressure (that is, the heating amount) to the target Brix value, the result is as shown in FIG. That is, FIG. 8 is a graph showing the case where the food is heated while the pressure inside the steam jacket 3 is kept constant, and the view of the graph itself is the same as in FIG. 4 described above. As shown in this figure, if the food is heated without adjusting the steam pressure, the Brix value (curve b') will rise sharply as the moisture in the food evaporates and the food will become more concentrated, causing quality deterioration and burning. . However, according to the steam kettle 1 of the present embodiment, as shown in FIG. 4, quality deterioration and scorching can be prevented by changing the actual Brix value along the target Brix value (slanted line b). can be done.

On the other hand, even if the food 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. Also, even if a reference line for weight change is set in advance and the material is heated along that line, the same thing will happen if the reference line does not consider the Brix value. In addition, when changing the weight at a set speed, the reference line differs according to the charge amount (initial input amount of ingredients), so a reference line is required each time the charge amount changes, so it is easy to respond to changes in the charge amount. I can't. However, according to the steam kettle 1 of the present embodiment, by controlling based on the Brix value, it is possible to heat and cook with the same finish every time regardless of changes in the charged amount (that is, even if the charged amount changes). In addition, since the finish quality can be maintained at a desired level, it is possible to prevent the food from burning, control the concentration of sugar, and produce food of desired quality.

Based on the above-described content as a base technology, the steam kettle 1 of one embodiment of the present invention is improved to the content described below.

FIG. 6 is a graph showing the relationship between the Brix value and the elapsed time t at the end of cooking. ing. In the graph, the oblique line x indicates the case where the rate of increase of the Brix value is not changed, and the oblique line y indicates the case where the rate of increase of the Brix value is lowered at the set timing.

In either case, the heating end condition is when the Brix value reaches the target Brix value B0. good. Specifically, the controller is set to end the heating of the foodstuff in the range of "lower limit Brix value BL to upper limit Brix value BH", which is a range including the target Brix value B0. For example, the target range (BL-BH) is set as a target Brix value of 69%±1%. In this case, the lower limit Brix value BL is 68%, the upper limit Brix value BH is 70%, and heating should be terminated when the Brix value is in the range of 68 to 70%.

As described above, in the steam kettle 1 of the present embodiment, the Brix value of the foodstuff is monitored, and the supply of steam to the steam jacket 3 is controlled so as to change the Brix value at a set speed. In this control, as shown by the hatched line x in FIG. 6, if the rate of increase of the Brix value is constant from the beginning to the end, the time during which the Brix value is in the target range (BL to BH) is t1. On the other hand, as indicated by the hatched line y in the same figure, when the set speed is lowered at the set timing (that is, the rate of increase of the Brix value is lowered), the time during which the Brix value is in the target range (BL to BH) is t2, and t1 can be secured for longer than Therefore, it is easy to finish heating with the Brix value within the target range (BL to BH), and accordingly, it is possible to produce foods with stable quality.

Regarding the diagonal line y in FIG. 6, the rate of increase in Brix is X [%/min] when the Brix value is less than the set value, and Y [%/min] when the Brix value is equal to or more than the set Brix value, and has a relationship of Y<X (X , Y is a positive number). On the other hand, regarding the oblique line x, the rate of increase of the Brix value is X [%/min] regardless of whether it is before or after the set Brix value.

Basically, when the Brix value monitored based on the weight sensor 8 enters the target range (BL to BH), the controller closes the steam supply adjustment valve 12 and terminates heating. Heating may be terminated when the stop button is pressed. By ending the heating when the rate of increase of the Brix value is lowered, the influence of preheating after the heating is also suppressed.

The timing at which the set speed is lowered is typically the timing at which the Brix value of the food material becomes equal to or greater than the set Brix value BS. This set Brix value BS is preferably set to be equal to or lower than the lower limit Brix value BL. By reducing the rate of increase of the Brix value before entering the target range (BL to BH), heating can be easily and reliably completed within the target range (BL to BH), and food of stable quality can be produced. .

The set Brix value BS is set to a Brix value lower than the target Brix value B0 by a predetermined value, and the predetermined value is set to a value within 5 times of "upper limit Brix value BH - lower limit Brix value BL". is preferred. By keeping the timing of decreasing the rate of increase of the Brix value within a predetermined range with respect to the target Brix value B0, it is possible to prevent the cooking time from becoming longer.

How much the set speed is to be reduced at the set timing is set according to the ingredients, the required quality level, etc., but it is usually preferable to reduce the speed to 1/2 to 1/10. That is, the rising speed Y of the Brix value after the setting timing is set to 1/2 to 1/10 of the rising speed X of the Brix value immediately before the setting timing. By reducing the speed to at least half, the time to enter the target range (BL to BH) (time t2 in FIG. 6) is secured, and the Brix value within the target range (BL to BH) is easily and reliably heated. can be terminated. On the other hand, by ensuring a speed of at least one-tenth, it is possible to prevent the inconvenience caused by an excessive decrease in the rate of increase of the Brix value (the inconvenience of a longer cooking time).

By the way, the Brix value of the ingredients is monitored based on the weight detected by the weight sensor 8, and the steam is supplied to the steam jacket 3 so as to change the Brix value at a set speed (and a set speed that is changed according to the cooking stage). Although the food is heated until its Brix value falls within the target range (BL to BH) while controlling , the Brix value may be monitored by a Brix meter and controlled based on the detected information of the Brix value. In this case, the Brix meter may be separate from the steam kettle 1 (not connected to the controller) or attached to the steam kettle (connected to the controller).

For example, using a handy-type Brix meter, an operator appropriately collects a minute amount of food in the cooking pot 2 and monitors the actual Brix value (Brix value by the Brix meter). In particular, at the end of cooking (for example, after the set speed is lowered at the set timing BS), the Brix meter periodically monitors the actual Brix value. Then, when the Brix value enters the target range (BL to BH), the heating should be terminated. That is, the steam kettle 1 changes the Brix value based on the weight at a set speed, and the termination of the heating is commanded based on the Brix value detection information by the Brix meter.

As described above, in the steam kettle 1 of the present embodiment, basically, the initial Brix value at the start of operation is set based on the standard moisture content and sugar content of each ingredient based on the type and input amount of ingredients. Calculate and heat up to the target Brix value B0 (target range BL to BH) based on the weight change. However, in this case, the Brix value used for heating control may differ from the actual Brix value (Brix value by Brix meter). That is, since the amount of water and the like varies slightly depending on the actual ingredients, even if the Brix value is monitored based on the weight starting from the initial Brix value based on the type and amount of ingredients, the difference between the actual Brix value and the may occur. However, by monitoring the actual Brix value using a Brix meter at the final stage of cooking and ending the heating based on the actual Brix value, it is possible to produce foods of desired quality. Moreover, since the rising speed of the Brix value is slowed down at the end of cooking, the actual Brix value can be easily monitored, and the stability of quality can be ensured.

In order to end the heating with the Brix value within the target range based on the information of the Brix value detected by the Brix meter, this embodiment is configured as follows. That is, the controller is connected to a setting device that receives an instruction to end or extend the heating of the foodstuff. As this setting device, for example, a touch panel or push buttons (end button, extension button) can be used. Therefore, at the end of cooking, the operator appropriately measures the Brix value using a Brix meter, and when the Brix value is within the target range (BL to BH), press the end button to end the heating. When the end button is pressed, the controller closes the steam supply adjustment valve 12 and the like to end the heating.

Also, when the Brix value based on weight enters the target range (BL to BH), if the current Brix value (Brix value based on weight) is displayed on the touch panel etc. in the case where it is set to end heating , the operator can grasp whether or not the end of heating is approaching. In this case, the Brix value obtained by the Brix meter may be lower than the displayed Brix value, and there may be cases where the Brix value obtained by the Brix meter is given priority to end the heating. In that case, if the extension button is pressed, heating will not end even if the Brix value based on the weight enters the target range (BL to BH). When the Brix value obtained by the Brix meter enters the target range (BL to BH) and the operator presses the stop button, the heating is terminated.

In order to notify the operator that the cooking is in the final stage, the following configuration may be used. That is, it is preferable to monitor the Brix value of the foodstuff in the cooking pot 2 based on the weight detected by the weight sensor, and notify the user when the Brix value exceeds a predetermined Brix value. For example, when "target Brix value 69% ± 1%" is set as the target range (BL to BH), when the Brix value based on weight reaches 68% or higher, which is the lower limit Brix value BL, a green lamp is turned on. Alternatively, a buzzer may be sounded for a predetermined period of time. Thereafter, when the weight-based Brix value reaches or exceeds the upper Brix value BH of 70%, a red light may be illuminated or a buzzer may be continuously sounded to warn of overcooking. In addition, when it comes time to lower the set speed (beyond the set Brix value BS), the operator may be similarly notified.

When the extension button is pressed, it is preferable to set the heating to be extended for a predetermined time even if the weight-based Brix value exceeds the upper limit Brix value BH (or the target Brix value B0). Further, in the extended heating by the extension button, the Brix value increase speed may be further reduced.

On the other hand, the Brix meter may be provided in the steam kettle 1 itself. That is, a Brix meter is connected to the controller, and the Brix meter can automatically detect the Brix value of the ingredients in the cooking pot 2 . In that case, the Brix value of the food is monitored based on the weight detected by the weight sensor 8, and the supply to the steam jacket 3 is performed so as to change the Brix value at a set speed (and a set speed that is changed according to the cooking stage). While controlling the steaming, the Brix meter also monitors the Brix value during heating until the Brix value falls within the target range (BL to BH), especially at the end of cooking, and the Brix value obtained by the Brix meter becomes the target Brix value. The food may be heated until it reaches B0 (target range BL to BH). The Brix value by the Brix meter is given priority for the end of heating.

By the way, in the above-described embodiment, the timing of decreasing the rate of increase of the Brix value is the timing when the Brix value of the food becomes equal to or greater than the set Brix value BS. The timing may be changed. In that case, the controller is provided with a timer and a preset time is set in the controller in advance. Then, the timer is operated while the food is being heated, and when the heating time of the food reaches the set time, the rate of increase of the Brix value can be reduced to a predetermined value. The starting point for calculating the heating time (starting point of the timer) may be a predetermined time during heating (for example, when the control transition temperature is reached (S4 in FIG. 2)) other than when heating is started. In any case, the timing of decreasing the rate of increase of the Brix value is substantially the same as in the case of controlling with the Brix value.

The steam kettle 1 of the present invention is not limited to the configuration (including control) of the above embodiment, and can be modified as appropriate. In particular, (a) the cooking pot 2 into which the ingredients are put, (b) the steam jacket 3 that heats the cooking pot 2, and (c) the Brix value of the ingredients in the cooking pot 2 are monitored to determine the Brix value. (d) control means for controlling the supply of steam to the steam jacket 3 so as to change the speed at a set speed; is.

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

More specifically, for example, when the Brix value based on the weight reaches the set value, the supply of steam to the steam jacket 3 is temporarily stopped, and a display prompting additional input is displayed on the touch panel or the like. Then, when additional foodstuffs are added, this is detected from the weight detected by the weight sensor 8, and the supply of steam to the steam jacket 3 can be resumed. At that time, at least the initial Brix value is reset, and the ingredients are heated to the target range (BL to BH) at the set speed with the contents after the reset.

Here, it is preferable to set the type and amount of the additional ingredients to be added in advance from the setting device, as described in FIG. At that time, it is also set which ingredients are put into the cooking cauldron in what amount and at what timing. As a result, after starting the heating of the ingredients based on the initial Brix value at the start of operation, if the ingredients are added at the set timing, it will be detected by a change in weight (or artificially operation), after recalculating the Brix value at the time of additional input (this becomes the new initial Brix value), toward the initial target Brix value (or the reset target Brix value), the initial Heating should be continued at the set speed (or the reset set speed). Then, such an additional input operation may be performed in the same manner a plurality of times during the heating of the foodstuff.

In addition, in the above embodiment (and its modification), basically, an example of changing the set speed (the speed of increase of the Brix value) in two stages was shown, but depending on the case, it may be changed in three or more stages. . Also, if the set speed is to be lowered at the end of cooking (before entering the target range), the set speed may be increased as the case may be when the speed is changed before that.

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

REFERENCE SIGNS LIST 1 steam pot 2 cooking pot 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 B0 Target Brix value BH Upper limit Brix value BL Lower limit Brix value BS Set Brix value (setting timing)

Claims (7)

a cooking pot into which ingredients are put;
a steam jacket for heating the cooking pot;
a control means for monitoring the Brix value of the ingredients in the cooking pot and controlling steam supply to the steam jacket so as to change the Brix value at a set speed;
The control means is a steam kettle that reduces the set speed at a set timing,
A weight sensor that detects the weight of the ingredients in the cooking pot,
The Brix value of the ingredients in the cooking pot is monitored based on the weight detected by the weight sensor, and the range including the target Brix value is controlled while controlling the steam supply to the steam jacket so as to change the Brix value at a set speed. Heat the ingredients until they fall within the range of "lower limit Brix value to upper limit Brix value",
The set timing is the timing when the Brix value of the food material becomes equal to or greater than the set Brix value,
The set Brix value is set below the lower limit Brix value,
The Brix value and the moisture content at the start of operation are set based on the ingredients and the amount of food put into the cooking pot,
monitoring the heat transfer area from the steam jacket to the food as the volume of the food changes based on the weight detected by the weight sensor;
Adjusting the steam pressure in the steam jacket based on the evaporation rate, which is the change in the amount of water required to change the Brix value at a set rate, and the heat transfer area,
Decrease the set speed at the set timing
A steam kettle characterized by: The set Brix value is set at a Brix value that is lower than the target Brix value by a predetermined value,
2. The steam kettle according to claim 1 , wherein the predetermined value is set to a value within five times "the upper limit Brix value - the lower limit Brix value". a cooking pot into which ingredients are put;
a steam jacket for heating the cooking pot;
a control means for monitoring the Brix value of the ingredients in the cooking pot and controlling steam supply to the steam jacket so as to change the Brix value at a set speed;
The control means is a steam kettle that reduces the set speed at a set timing,
A weight sensor that detects the weight of the ingredients in the cooking pot,
The Brix value of the ingredients in the cooking pot is monitored based on the weight detected by the weight sensor, and the range including the target Brix value is controlled while controlling the steam supply to the steam jacket so as to change the Brix value at a set speed. Heat the ingredients until they fall within the range of "lower limit Brix value to upper limit Brix value",
The set timing is set to the timing when the heating time of the ingredients is equal to or longer than the set time,
The Brix value and the moisture content at the start of operation are set based on the ingredients and the amount of food put into the cooking pot,
monitoring the heat transfer area from the steam jacket to the food as the volume of the food changes based on the weight detected by the weight sensor;
Adjusting the steam pressure in the steam jacket based on the evaporation rate, which is the change in the amount of water required to change the Brix value at a set rate, and the heat transfer area,
Decrease the set speed at the set timing
A steam kettle characterized by: The steam kettle according to any one of claims 1 to 3, characterized in that, at the set timing, the set speed is lowered to 1/2 to 1/10 of the previous speed. 5. The steam kettle according to any one of claims 1 to 4 , wherein the heating of the foodstuff is terminated or extended based on the information of the Brix value detected by the Brix meter. controlling the steam supply to the steam jacket based on the weight detected by the weight sensor so that the steam is heated from the initial Brix value to the target Brix value while decreasing the set speed at the set timing ;
When additional food is added during heating of the food, reset at least the initial Brix value,
Claims 1 to 5 , wherein steam supply to the steam jacket is controlled based on the weight detected by the weight sensor so that the content after the reset is heated from the initial Brix value to the target Brix value. The steam kettle according to any one of . Equipped with a product temperature sensor that detects the temperature of the ingredients in the cooking pot,
The supply of steam to the steam jacket is controlled so as to change the Brix value at the set speed after the temperature detected by the product temperature sensor reaches the set temperature. The steam kettle described in .

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