JPH04370068A - Method for stepwise cooking in vacuum cooking - Google Patents

Abstract

PURPOSE:To shorten the sterilization time according to proper cooking temperature control and carry out cooking of high merchandise value without impairing texture, taste, etc., by sensing core temperatures of large and small articles to be vacuum cooked, changing the temperature of hot water stepwise and cooking the articles. CONSTITUTION:Core temperature sensors 11 and 13 are attached to two large and small articles 12 and 14 to be vacuum cooked so as to enable sensing of core temperatures. The resultant articles are then introduced into a hot water bath 20 and the temperature of the aforementioned hot water bath 20 is changed stepwise to keep the temperatures of the respective articles 12 and 14 so as not to exceed prescribed temperatures. Thereby, the objective cooking is carried out. Furthermore, the hot water bath 20 is designed as follows. Hot water, etc., are introduced from a pipe 29 so as to regulate the hot water bath 20 to the set temperature and the temperature of the aforementioned hot water bath 20 is kept at the set temperature on a signal of a temperature sensor 15.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a step cooking method applied to vacuum cooking of foods.

0002

2. Description of the Related Art As shown in FIGS. 5 and 6, in conventional vacuum cooking, cooking in a cooking tank 1 is performed by keeping a predetermined water temperature, and at a time point t1 or t1 when the temperature reaches a predetermined product temperature T.
Cooking ends when a time period t2 has elapsed after reaching .

The structure and operation of a conventional cooking tank 1 will be explained with reference to FIG. 5. In order to bring the cooking tank 1 to a set temperature, hot water or steam is introduced through a pipe 4. When the temperature reaches the set temperature, the article 9 is placed in the cooking tank 1. In the cooking tank 1, a valve 6 opens and closes in response to a signal from a temperature sensor 5, and the amount of steam or hot water introduced from a pipe 4 is controlled to maintain a set temperature. Further, 2 indicates a circulation pump, 3 indicates a drain valve, and 8 indicates a water supply valve.

0004

[Problems to be Solved by the Invention] In sous vide cooking, the product to be cooked loses its commercial value when it exceeds a predetermined temperature. Therefore, in order to maintain commercial value, meat products etc. must be cooked at as low a temperature as possible, but of course they must be cooked at a temperature above the sterilization temperature. That is, if the cooking time is at the sterilization temperature, the cooking time will continue at a temperature higher than the original cooking temperature, which will reduce the product value.

[0005] The present invention aims to improve these commercial values (for example, texture,
The present invention aims to solve the above-mentioned conventional problems by providing a step cooking method in which the temperature of water is changed stepwise without impairing taste, color, or shape.

[0006]

[Means for Solving the Problems] For this reason, the present invention detects the core temperature of two large and small items when heating in a hot water bath in sous vide cooking, and cooks by changing the water temperature in steps. It is a means to solve problems.

[0007]

[Operation] Vacuum-packed items to be cooked, including items equipped with core temperature sensors that can detect the core temperature of two large and small items to be cooked, are placed in a hot water bath, and the water temperature is changed in steps to ensure that all the items are heated. To cook food under precise temperature control without exceeding a predetermined temperature.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to the drawings. FIGS. 1 to 4 show embodiments of the present invention. First, the system of the present invention will be explained with reference to FIG. 1. Reference numeral 20 denotes a hot water tank, and a water supply pipe 22 is connected to the upper part of the hot water tank 20 through a water supply valve 8, and a cooling water pipe 23 is connected to the top of the hot water tank 20 through a cooling water valve 21. ing. Further, a pipe line 26 is connected to the side surface of the hot water bath 20 via a steam pipe 24 having a steam valve 16 and a steam mixer 18 connected to the steam pipe 25. Furthermore, a circulation pump 2 is provided on a circulation path 27 that connects the steam mixer 18 and the hot water bath 20. Further, a drain pipe 28 having a drain valve 3 is connected to the bottom of the hot water bath 20. 12 is a small article, and 14 is a large article, each of which is equipped with core temperature sensors 11 and 13 that can detect the core temperature. Further, 15 is a hot water temperature sensor attached to the circulation path 27, and these sensors 11, 13, 15, water supply valve 8, and steam valve 1
6, the valve 17, and the cooling water valve 21 are each connected to the computer 10. 19 is a printer connected to the computer 10 for recording cooking records, and 29 is a steam blowing nozzle.

Next, the operation will be explained. First, water is supplied to the hot water bath 20, and the steam valve 16 is opened to raise the temperature of the water to the set temperature. Next, core temperature detection sensors 11 and 13 are attached to two large and small articles 12 and 14, and the articles are placed in a hot water bath 20 together with an intermediate sized article. At this time, the circulation pump 2 is activated to create a circulation path 27 and a steam mixer 18 in the hot water bath 20.
, a flow is created through the pipe line 26, and the temperature inside the hot water bath 20 is made uniform. Further, in order to maintain the temperature inside the hot water bath 20 at a set temperature, the valve 17 is opened and closed, and steam is introduced from the pipe line 26 via the steam mixer 18. Further, when changing the set temperature of the hot water bath 20 or raising the temperature, steam is supplied from the steam mixer 18, and when lowering the temperature, the water supply valve 8 or the cooling water valve 21 is opened.

Next, three cooking methods (I) (II) (III)
) will be explained with reference to FIGS. 2 to 4. First, the cooking method (I
) will be explained with reference to FIG. (1) Raise the temperature of the water in the hot water bath 20 to the set temperature T1. (2) Core temperature detection sensors 11 and 13 are attached to two representative articles 12 and 14, large and small, and the articles 12 and 14 are placed in a hot water bath 20. (3) Make the core temperature of the small article 12 match T4 (the water temperature is maintained at T1 until it matches T4). (4) When the core temperature of the article 12 reaches T4, the water supply valve 8
Or open the cooling water valve 21 and pour tap water or cooling water into the hot water bath 2.
0 and bring the water temperature to T2. (5) Next, the core temperature of the large article 14 is made to match T3 (the core temperature of the small article 14 is equal to or higher than T3, but within the allowable range of core temperature). (6) When the core temperature of the article 14 reaches T3, open the water supply valve 8 or cooling water valve 21 and pour tap water or cooling water into the hot water bath 20.
and bring the water temperature to T3. In some cases, the operations (3) to (6) are repeated. (7) The time from t2 to t3 is the time required for the temperature of the entire article to become uniform, and is arbitrarily set. Cooking ends at t3.

Next, the cooking method (II) will be explained with reference to FIG. (1) Raise the temperature of the water in the hot water bath 20 to the set temperature T1. (2) Core temperature detection sensors 11 and 13 are attached to representative two large and small articles 12 and 14. (3) Articles 12, 1 to which these sensors 11, 13 are attached
4 into the hot water tank 20. (4) The first cooking time is between t1 and t2,
When the temperature reaches t2, the water temperature is lowered to T2, and the second cooking is done during the time between t3 and t4 or when the core temperature is T.
When it reaches 2, cooking is finished.

Next, the cooking method (III) will be explained with reference to FIG. (1) Raise the temperature of the water in the hot water bath 20 to the set temperature T2. (2) Attach core temperature detection sensors 11 and 13 to representative two large and small articles 12 and 14. (3) Place these large and small items into the hot water bath 20. (4) The first cooking time is between t1 and t2, and when t2 is reached, the water temperature is raised to T3, and the second cooking time is between t3 and t4 or when the core temperature is T1.
Cooking is finished when the In addition, in cooking methods (II) and (III), it is also possible to change the water temperature setting in two or more stages.

[0013]

As described in detail above, according to the present invention, for example, when cooking meat of different sizes, the core temperatures of two large and small items are detected, and the water temperature is changed based on that information for cooking. This allows for more accurate and appropriate cooking temperature control than with conventional cooking methods, and allows for cooking with high commercial value without impairing texture, taste, color, or shape. In addition, the sterilization temperature time can be made the shortest as stipulated by the Food Sanitation Act. That is, in the past, cooking was carried out at a temperature higher than the desired cooking temperature due to the need for sterilization, but in the present invention, by changing the water temperature in steps, the cooking water temperature and sterilization water temperature are distinguished, and the sterilization time is shortened. , you can cook food with high commercial value.

[Brief explanation of drawings]

FIG. 1 is a diagram of a cooking system implementing the method of the invention.

FIG. 2 is a diagram showing the cooking method (I) in the present invention.

FIG. 3 is a diagram showing the cooking method (II) in the present invention.

FIG. 4 is a diagram showing a cooking method (III) in the present invention.

FIG. 5 is a conventional cooking system diagram.

FIG. 6 is a diagram showing a conventional cooking method.

[Explanation of symbols]

2 Circulation pump 3 Drain valve 8 Water supply valve 10 Computer 11, 13 Core temperature detection sensor 12, 14 Large and small items 15 Water temperature sensor 16 Steam valve 18 Steam mixer 20　Hot water tank 21 Cooling water valve

Claims (1)

[Claims] 1. A step cooking method in sous vide cooking, characterized in that when heating in a hot water tank in sous vide cooking, the core temperatures of two large and small items are detected and cooking is performed by changing the water temperature in steps.