JPH03924Y2 - - Google Patents
Info
- Publication number
- JPH03924Y2 JPH03924Y2 JP1987072787U JP7278787U JPH03924Y2 JP H03924 Y2 JPH03924 Y2 JP H03924Y2 JP 1987072787 U JP1987072787 U JP 1987072787U JP 7278787 U JP7278787 U JP 7278787U JP H03924 Y2 JPH03924 Y2 JP H03924Y2
- Authority
- JP
- Japan
- Prior art keywords
- steam
- pot
- steamed
- steaming
- beans
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000010025 steaming Methods 0.000 claims description 30
- 235000013305 food Nutrition 0.000 claims description 18
- 238000005192 partition Methods 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 9
- 230000000149 penetrating effect Effects 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 23
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 23
- 238000010411 cooking Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000512259 Ascophyllum nodosum Species 0.000 description 3
- 240000001417 Vigna umbellata Species 0.000 description 3
- 235000011453 Vigna umbellata Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000004575 stone Substances 0.000 description 3
- 238000005336 cracking Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021374 legumes Nutrition 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Commercial Cooking Devices (AREA)
Description
【考案の詳細な説明】
(産業上の利用分野)
本考案は蒸煮釜に係り、特に大豆、小豆などの
豆類や昆布などを蒸煮するのに好適な蒸煮釜に関
するものである。[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a steaming pot, and particularly to a steaming pot suitable for steaming legumes such as soybeans and red beans, and kelp.
(従来の技術)
納豆、つくだに、あんこ、こんぶなどの製造目
的で豆類や昆布などを蒸煮することは従来より広
く行われているが、これら豆などを蒸煮する蒸煮
釜としては豆などを収容する釜に下方より上方へ
蒸煮用蒸気を流入する構造のものが一般的に使用
されている。(Conventional technology) Steaming beans, kelp, etc. for the purpose of producing natto, tsukudani, red bean paste, kelp, etc. has been widely practiced for a long time. A structure in which steam for steaming flows from the bottom to the top of the pot is generally used.
ところが、このような蒸煮釜で豆などを蒸煮す
るときは蒸気が豆などの中を下方から上方へ流れ
るため、その上昇流によつて、所謂、豆などが踊
つて了い腹割れと呼ばれる損傷を起こす。 However, when beans are steamed in such a steamer, steam flows from below to above through the beans, and the upward flow causes the beans to dance, causing damage known as splitting. wake up
また、豆類の蒸煮においては豆の中に略3〜5
%であるが僅かの石豆と呼ばれる固いものがあ
り、これを煮るためには50%以上の長時間をかけ
る必要がある。 In addition, when steaming beans, approximately 3 to 5
However, there are hard beans called stone beans, which require 50% more time to boil.
ところが、前記の如き蒸煮釜によつてあまり長
い時間をかけて蒸煮を続けると、良質の豆が煮く
ずれを起こして了い歩留りの低下を招く。 However, if steaming is continued for too long in the above-mentioned steamer, the high-quality beans will break down and become dry, resulting in a decrease in yield.
(考案が解決しようとする問題点)
本考案は上述の如き実状に対処し、蒸煮釜内を
流れる蒸気の流れを考虜し、豆類全体を均一に加
熱することを心掛けることにより、これに適した
釜構造を見出し、豆の蒸煮においても腹割れ、煮
くずれを減らし、歩留りを向上せしめることを目
的とするものである。(Problems to be solved by the invention) The present invention deals with the above-mentioned actual situation, takes into consideration the flow of steam flowing inside the steamer, and is suitable for this purpose by taking care to uniformly heat the whole legumes. The purpose of this project was to discover a new pot structure that would reduce cracking and crumbling of beans in the process of steaming beans, and improve the yield.
(問題点を解決するための手段)
即ち、上記目的に適合する本考案蒸煮釜の特徴
とするところは、側面部及び底部中央部に加熱ジ
ヤケツトを備えた蒸煮釜の釜体と、該蒸煮釜の釜
体内部に収容設置される中心に上下に貫通する流
通孔を有する被蒸煮物収容籠と、前記釜体内の底
部外方位置に噴出孔を上方に向けて設けた蒸気噴
出管と、該蒸気噴出管及び前記被蒸煮物収容籠の
間に上下に所要の間〓を存して設けられた仕切筒
とからなる構成にある。(Means for Solving the Problems) That is, the features of the steaming pot of the present invention that meet the above purpose are that the steaming pot has a cooking pot body equipped with a heating jacket on the sides and the center of the bottom; a container for storing things to be steamed, which is housed inside the pot body and has a vertically penetrating communication hole in the center; It has a structure consisting of a steam ejection pipe and a partition tube provided vertically with a required distance between the steam ejecting pipe and the food to be steamed storage basket.
ここで、上記仕切筒は網状部材の如き多孔部材
であつてもよく、又、単なる筒体であつてもよ
い。 Here, the partition tube may be a porous member such as a net-like member, or may be a simple cylinder.
又、被蒸煮物収容籠は中心部に流通孔を有する
ものであれば十分であるが、内部を複数段に分割
したもの又は複数段に段積みしたものであつても
よい。そして、被蒸煮物収容籠は釜体内への収
容、釜体からの取り出しのため、リフト付きのも
のであることが好適である。 Further, it is sufficient that the container for storing the food to be steamed has a circulation hole in the center, but the inside may be divided into a plurality of tiers or the basket may be stacked in a plurality of tiers. It is preferable that the basket for storing the food to be steamed is equipped with a lift for storing the food in the pot and taking it out from the pot.
なお、蒸煮に際し釜体内の温度制御を図るため
釜体には通常、温度センサーが取り付けられる。 Note that a temperature sensor is usually attached to the pot in order to control the temperature inside the pot during steaming.
(作用)
上記の如き構成を具備した本考案蒸煮釜を用
い、豆などを蒸煮するときは、先ず、釜体内、所
要位置に内部に豆など被蒸煮物を収納した籠を1
段又は複数段設置し、釜体の蓋を閉じた後、上記
噴出管を通じ130℃〜140℃の蒸気を釜体内に噴出
する。(Function) When steaming beans or the like using the steaming pot of the present invention having the above-mentioned configuration, first place a basket containing beans or other items to be steamed in a designated position inside the pot.
After installing a stage or multiple stages and closing the lid of the cauldron, steam at 130°C to 140°C is ejected into the cauldron through the jet pipe.
このとき、釜体側面部及び底部中央部の加熱ジ
ヤケツト内へも最大2Kg/cm2G程度の蒸気等、加
熱媒体を導入し、釜体の保温を維持するため温度
センサーにて100℃〜110℃に制御保持させる。 At this time, a heating medium such as steam with a maximum of about 2 kg/cm 2 G is introduced into the heating jacket on the sides and the center of the bottom of the pot, and a temperature sensor detects a temperature of 100℃ to 110℃ to maintain the heat of the pot. Controlled and held at ℃.
このようにして蒸煮が始まると、噴出された蒸
気は釜体外周壁と仕切筒との間を上昇し、被蒸煮
物収容籠内部に収容された豆など被蒸物中を下降
して通過し、当該被蒸煮物を蒸煮する。 When steaming starts in this way, the ejected steam rises between the outer peripheral wall of the pot and the partition tube, descends and passes through the material to be steamed, such as beans, stored inside the material storage basket. Steam the food to be steamed.
そして、下降し、稍温度低下した蒸気は被蒸煮
物収容籠底部より外方に流れ、再び蒸気噴出管か
らの蒸気と共に上昇する一方、被蒸煮物収容籠中
心の流通孔を通じても上昇し、再び蒸気噴出管か
らの蒸気と合流し、被蒸煮物収容籠内を下降す
る。 Then, the steam that descends and has a slightly lower temperature flows outward from the bottom of the storage basket for things to be steamed, and rises again together with the steam from the steam jet pipe, while also rising through the circulation hole in the center of the storage basket for things to be steamed, and returns again. It merges with the steam from the steam jet pipe and descends inside the food storage basket.
かくして、これが繰り返され、被蒸煮物収容籠
内の豆などに対し対流による蒸煮が続けられて所
要時間経過後、蒸気噴出を止め、蒸煮を終了す
る。 In this way, this process is repeated, and the beans, etc. in the basket for storing the food to be steamed continue to be steamed by convection, and after the required time has elapsed, the steam jetting is stopped and the steaming is completed.
そして、蒸煮釜不使用時はスチームジヤケツト
への蒸気等の流入を停止する。 When the steamer is not in use, the flow of steam etc. into the steam jacket is stopped.
以上の蒸煮工程において豆などの中を通過して
凝縮し、しぶを含んだ水分となつたものは随時、
下部の水抜き管より排出する。 During the above steaming process, the water that passes through the beans and condenses and becomes watery,
Drain from the drain pipe at the bottom.
(実施例)
以下、更に添付図面を参照し、本考案の具体的
実施例を説明する。(Embodiments) Hereinafter, specific embodiments of the present invention will be described with further reference to the accompanying drawings.
図は本考案に係る蒸煮釜の1例を示し、同図に
おいて、1は蒸煮釜本体をなす鋼製釜体、2,3
は同釜体1の側面部及び底部中央部に設けられた
加熱ジヤケツト、、例えばスチームジヤケツトで、
前記釜体1の内部に上下に間〓S1,S2を有して豆
など被蒸煮物Mを収容する被蒸煮物収容籠4が収
設されている。 The figure shows one example of a steaming pot according to the present invention, in which 1 is a steel pot body forming the main body of the steaming pot, 2, 3
is a heating jacket, for example a steam jacket, provided on the side and bottom center of the pot body 1;
Inside the cauldron body 1, there is housed a storage basket 4 for storing items to be steamed, such as beans, with spaces S 1 and S 2 located above and below.
被蒸煮物収容籠4は同図に示すように中心部に
上下に貫通する流通孔5を有しており、図では2
段に段積みされた状態となつているが、勿論、1
段でもよく、又、図示していないが、望ましい態
様としては籠出し入れ用のリフター付である。 As shown in the figure, the steamed food storage basket 4 has a circulation hole 5 in the center that penetrates vertically.
They are stacked in tiers, but of course, 1
It may be a step, and although not shown, a desirable embodiment is a lifter for putting in and taking out the basket.
又、図中、6は前記釜体1において、底部外方
位置に配設された蒸気噴出管であり、上方へ向け
て蒸気を噴出すべく噴出孔7が設けられていると
共に、蒸気噴出管6と前記被蒸煮物収容籠4との
間には上下に所要の間〓S3,S4を有して仕切筒8
が介設されている。 Further, in the figure, reference numeral 6 denotes a steam jet pipe disposed outside the bottom of the pot body 1, and a jet hole 7 is provided to spout steam upward. 6 and the to-be-cooked food storage basket 4, there is a partition tube 8 having a required vertical distance S 3 and S 4 .
is interposed.
この仕切筒8は図では多孔網状部材によつて構
成されているが、別段、網状部材でなくてもよ
く、要は蒸気噴出管6から噴出される蒸気を上方
へ誘導する段目を有するものであれば充分であ
る。 Although this partition tube 8 is made of a porous net-like member in the figure, it does not need to be a net-like member, and in short, it has steps for guiding the steam ejected from the steam jet pipe 6 upward. If so, it is sufficient.
なお、9は前記被蒸煮物収容籠4の中心部流通
孔5下部位置において釜体1の底部を貫通し外部
に連通する水抜き管、10は温度センサーであ
る。 In addition, 9 is a water drain pipe that penetrates the bottom of the pot body 1 at a position below the central distribution hole 5 of the food storage basket 4 and communicates with the outside, and 10 is a temperature sensor.
本考案実施例は上記の如き構成を有しており、
前述した作用態様に従つて仕切筒外側は上昇流、
内側は下降流という蒸気の対流により豆など被蒸
煮物収容籠4に収容した被蒸煮物Mを蒸煮する
が、温度センサー10にて釜体1内の温度を制御
しつつ自動制御によつて蒸煮の各工程、例えば
(イ) 前炊き…蒸煮して柔らかくする。 The embodiment of the present invention has the above configuration,
According to the mode of action described above, the outside of the partition cylinder has an upward flow,
Inside, the convection of steam called a downward flow steams the food to be steamed M stored in the food to be steamed storage basket 4 such as beans, but the temperature inside the pot body 1 is controlled by a temperature sensor 10 and the steaming is done automatically. Each process, for example (a) Pre-cooking...Steaming to soften.
(ロ) しぶ抜き…しぶを含んだ水を水抜き管より排
出。(b) Draining stains...Drain water containing stains from the drain pipe.
(ハ) 本焚き…味つけしながら蒸煮する。(c) Honki: Steam while seasoning.
(ニ) トロ火…味を定着させる。(d) Toro-hi...To fix the taste.
などの工程を調節する。Adjust processes such as
かくして、本考案蒸煮釜により甘なつとう、あ
んこ、なつとう、つくだに、こんぶなど、各種用
途における蒸煮を効率よく行うことができる。 In this way, the steaming pot of the present invention allows efficient steaming of various purposes such as sweet radish, red bean paste, bonito flakes, tsukuni, and konbu.
(考案の効果)
本考案は以上のように、加熱ジヤケツトを備え
た釜体の内部に、中心に流通孔をもつ被蒸煮物収
容籠を収設し、かつ釜体の底部外方位置に噴出孔
を上方に向けて蒸気噴出管を配設すると共に、蒸
気噴出管と被蒸煮物収容籠との間に仕切筒を設け
た蒸煮釜であり、導入された蒸気は仕切筒の外側
を通つて上昇し、被蒸煮物収容籠を上方より下方
への下降流で通過し蒸煮するため、従来の上昇流
による蒸煮のように豆などが踊ることはなく、又
腹割れも起こすことなく、従つて従来方式に比
し、15%以上の大幅な歩留り向上を図ることがで
きる。(Effects of the invention) As described above, the present invention has a cooking container with a circulation hole in the center housed inside a cooking pot equipped with a heating jacket, and an ejecting material placed outside the bottom of the cooking pot. This is a steaming pot in which a steam jet pipe is arranged with the hole facing upward, and a partition tube is provided between the steam jet pipe and the container for storing the food to be steamed, and the steam introduced passes through the outside of the partition tube. Since the beans rise and pass through the basket containing the items to be steamed in a downward flow from above to below, beans etc. do not dance as in conventional steaming with upward flow, and do not cause cracking. Compared to conventional methods, it is possible to significantly improve yield by more than 15%.
殊に蒸気噴出管を外方位置で噴出孔を上方へ向
けて配設しているので、被蒸煮物収容籠内を下降
するときはゆつくりと下降し、被蒸煮物に充分に
接触することになり、石豆などの蒸煮をより良好
ならしめると共に石豆などが煮えるまで時間をか
けても他の豆などを崩すことがなく、しかも、ゆ
つくり、かつ充分に接触するので煮上がりがふつ
くらと出来、頗る効果的である。 In particular, the steam jet pipe is arranged at an outer position with the jet hole facing upward, so that when descending inside the food storage basket, it descends slowly and makes sufficient contact with the food to be steamed. This allows for better steaming of stone beans, etc., and even if it takes a long time to boil the stone beans, other beans will not be destroyed.Furthermore, since the beans are cooked slowly and have sufficient contact, they will not boil over easily. It is easy to make and extremely effective.
又、本考案蒸煮釜では中心部に流通孔が存在す
るので被蒸煮物中を下降した蒸気は外部の加熱ジ
ヤケツトによる加熱を受けて中心部に上昇流を形
成し、これが被蒸煮物収容籠及び仕切筒上下の間
〓の存在により仕切筒外側の上昇流と合流して蒸
煮に寄与することになり、均一加熱を達成するこ
とができるのみならず、前記蒸気噴出管からの上
向き噴出による負圧形成と相乗的に作用して釜体
内の蒸気の対流を促進し、蒸煮効率を大幅にアツ
プすることができる顕著な効果を奏する。 In addition, since the steaming pot of the present invention has a circulation hole in the center, the steam descending through the food to be steamed is heated by the external heating jacket and forms an upward flow in the center, which flows into the basket for storing the food to be steamed and Due to the presence of the space between the upper and lower parts of the partition tube, the rising flow on the outside of the partition tube joins with the steam and contributes to steaming, making it possible not only to achieve uniform heating, but also to reduce the negative pressure caused by the upward jet of steam from the steam jet pipe. It works synergistically with steam formation to promote steam convection within the pot, and has the remarkable effect of greatly increasing steaming efficiency.
図は本考案蒸煮釜の1例を示す断面概要図であ
る。
1……釜体、2,3……加熱ジヤケツト、4…
…被蒸煮物収容籠、5……流通孔、6……蒸気噴
出管、7……噴出孔、8……仕切筒、9……水抜
き管、S1〜S4……間〓。
The figure is a schematic cross-sectional view showing one example of the steam pot of the present invention. 1... pot body, 2, 3... heating jacket, 4...
... Storage basket for things to be steamed, 5... Distribution hole, 6... Steam ejection pipe, 7... Ejection hole, 8... Partition tube, 9... Water drain pipe, S 1 - S 4 ... Between.
Claims (1)
えた釜体の内部に、中心に上下に貫通する流通
孔を有する被蒸煮物収容籠を設置し、釜体内底
部外方位置に噴出孔を上方に向けた状態の蒸気
噴出管を設け、かつ蒸気噴出管と前記被蒸煮物
収容籠との間に上下に所要の間〓を存して仕切
筒を設けてなることを特徴とする蒸煮釜。 2 釜体が内部の温度を制御する温度センサーを
具有している実用新案登録請求の範囲第1項記
載の蒸煮釜。 3 被蒸煮物収容籠が複数段の被蒸煮物収容部を
有している実用新案登録請求の範囲第2項記載
の蒸煮釜。 4 仕切筒が多孔部材である実用新案登録請求の
範囲第1項、第2項又は第3項記載の蒸煮釜。[Scope of Claim for Utility Model Registration] 1. A basket for storing things to be steamed having a vertically penetrating circulation hole in the center is installed inside a pot body equipped with a heating jacket on the side and the center of the bottom, and A steam jet pipe with a jet hole facing upward is provided in a horizontal position, and a partition tube is provided with a required distance vertically between the steam jet pipe and the food storage basket. A steam pot featuring 2. The steaming pot according to claim 1, wherein the pot body has a temperature sensor for controlling the internal temperature. 3. The steaming pot according to claim 2, wherein the basket for storing things to be steamed has a plurality of storage sections for things to be steamed. 4. The steamer according to claim 1, 2, or 3 of the utility model registration claim, wherein the partition tube is a porous member.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1987072787U JPH03924Y2 (en) | 1987-05-14 | 1987-05-14 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1987072787U JPH03924Y2 (en) | 1987-05-14 | 1987-05-14 |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS63179913U JPS63179913U (en) | 1988-11-21 |
JPH03924Y2 true JPH03924Y2 (en) | 1991-01-14 |
Family
ID=30916547
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1987072787U Expired JPH03924Y2 (en) | 1987-05-14 | 1987-05-14 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH03924Y2 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4701194B2 (en) * | 2007-02-21 | 2011-06-15 | 梶原工業株式会社 | Heat immersion processing equipment |
-
1987
- 1987-05-14 JP JP1987072787U patent/JPH03924Y2/ja not_active Expired
Also Published As
Publication number | Publication date |
---|---|
JPS63179913U (en) | 1988-11-21 |
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