JPH08280535A - Cooking device and cooking method for cooked bean and other seasoned food - Google Patents

Abstract

PURPOSE: To attain a total automation by detecting the plain boiling state of cooked beans and other seasoned food with a sweetness gauge. CONSTITUTION: An upper connecting pipe 4 is provided on a nozzle from the opening/closing cover of a rotatable boiling pot 1, a lower connecting pipe 5 is provided on a nozzle from the bottom section of the boiling pot 1, clean steam is fed from a steam generator 7 through the bottom section of the boiling pot 1 via a steam feed pipe 6, the water is turned into a jet stream by a baffle plate and dispersed by a lower punching metal in the boiling pot 1, and a cooked object is floated and boiled. The sweetness of the condensed drain is detected between a plain boiling sweetness gauge 14 and an outflow section 15, the progress of the plain boiling state is monitored, and the plain boiling process is conducted at a uniform temperature. A seasoning liquid is introduced from the bottom section of the same boiling pot 1, and the soaking process of the seasoning liquid is conducted via an upper punching metal and the baffle plate.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking device and a cooking method for agricultural products such as boiled beans and kelp Tsukudani, and seafood such as Tsukudani and Kanro.

[0002]

2. Description of the Related Art At present, in the cooking and manufacturing of boiled beans and the like, the finished products are subdivided into baskets in units of about 30 kg, boiled in a water-boiler tank as an atmosphere open pot, and then pulled up and separated. The method of immersing in the seasoning liquid is used in the dipping tank as the atmosphere open pot.

Further, the applicant has previously proposed an apparatus for boiling food such as kelp and beans in a rotary pressure steaming pot that is hermetically sealed (Japanese Patent Laid-Open No. 6-209851).

[0004]

Among the above-mentioned conventional examples, in the method of separately cooking in a water-boiling tank and a dipping tank, it takes time and labor to transfer the raw material beans from the water-boiling tank to the dipping tank. Since the tank is open type, there is a risk of heat loss, there is a risk of foreign substances falling from the upper part and mixing in, and the environment of the room is deteriorated by steam and odor, and it is impossible to completely remove the accelerator. There are difficulties.

Moreover, there is a problem that a temperature difference occurs between the upper and lower parts in each tank, making uniform cooking difficult and causing unevenness in the product. Moreover, stone beans are easily formed, and manpower is required to remove them. When a basket is used, the bath ratio is as large as 3 or more for the product 1, the adjustment of the seasoning liquid is troublesome, and a great deal of work and labor are required for storage management.

Further, in the invention disclosed in Japanese Patent Laid-Open No. 6-209851, since a rotary pressure steam cooker is used, among the above-mentioned problems, for example, two open tanks and a bath ratio are used. However, problems related to environmental hygiene have come to be solved. And, the water boiling process by blowing steam directly from the bottom of the boiling pot and the point that the seasoning liquid can be dipped in the boiling pot as it is, and the liquid from the bottom of the boiling pot to the upper part at this dipping It can be said that it is an improved device in that it uses a flow.

[0007] However, the amount of the food to be cooked into the boiling pot and the efficiency in boiling and uniform cooking, the method of removing odor and the uniform cooking method based on the liquid flow pattern, the determination of boiling and cooking completion, etc. Therefore, there is a problem that the above publication cannot solve. The object of the present invention is to solve the above-mentioned problems, increase the loading amount of the food to be cooked in the boiling pot, realize the floating while cooking while monitoring the progress of the cooking process with a sugar content meter, and achieve uniform cooking. There is no damage to the food to be cooked at the temperature, uniform flow can be adjusted by adjusting the flow pattern in the boiling pot, the elution component is detected to determine the cooking state, and automation is achieved by providing a resipe according to the raw material. It is an object of the present invention to provide a cooking device and a cooking method that can be used.

[0008]

In order to achieve the above object, in the first aspect of the invention, a rotatable cooker in which an opening / closing lid can be opened and a food to be cooked can be loaded, and a nozzle from the opening / closing lid of the cooker is provided. The upper connecting pipe provided and the lower connecting pipe provided in the nozzle from the bottom of the boiling pot were connected via the upper connecting pipe, and the overflow liquid was drained as a condensed drain through the sugar meter. An outflow pipe, a clean steam supply path connected through the lower connection pipe, a steam generator connected to the clean steam supply path, and the upper connection pipe and the lower connection pipe are connected to each other. A circulation path provided in such a manner, a filter connected to this circulation path, a concentrating device for controlling the concentration and temperature, a seasoning liquid tank connected to this concentrating device, and an opening / closing lid of the boiling pot, which is installed in the boiling pot. An upper punching metal that covers the entire opening, The baffle plate that is positionally adjustable above the punching metal of about 1/3 of the size of the pot cross section, the lower punching metal provided on the inner bottom of the boiling pot, and the pot below the punching metal. About one third of the cross section
A cooking device for boiled beans and other seasoned foods, which is provided with a baffle of which size is adjustable and its position is adjustable.

In the second aspect of the invention, boiled beans or other seasonings in which a plurality of rotatable cookers are combined by connecting the supply path of the clean steam and the circulation path of the seasoning liquid via each connecting pipe of the rotatable cooker It was a cooking device for food. In the third invention, a step of filling the rotatable cooker with water, loading the food to be cooked, closing the opening / closing lid and supplying clean steam from the steam generator through the lower connecting pipe, and the upper connecting A steam supply process in which condensed drain flows out of the outflow pipe as an overflow through a pipe, and the steam supplied from the bottom of the boiling pot collides with the baffle jet to form a jet flow, which is dispersed by the lower punching metal and is loaded into the loaded object. Floating and cooking process in which the food is continuously boiled at a uniform temperature while floating it, and also for removing the overflow liquid from the nozzle through the sugar meter in the outflow pipe through the upper punching metal and baffle plate in the opening and closing lid. A boiled step consisting of an outflow step, and then, the supply of the clean steam is stopped, and a seasoning liquid whose concentration and temperature have been adjusted by a concentrating device,
A process of circulating the seasoning liquid which is supplied from the bottom of the boiling pot and overflows from the upper part and is circulated in a circulation path, and the seasoning liquid fed to the boiling pot collides with the baffle plate to be jetted and dispersed by the lower punching metal. A step of soaking the seasoning liquid, which comprises a step of continuously permeating the food to be cooked at a uniform temperature in a boiling pot, and a steam supply pipe and a seasoning liquid circulation path are separated from the connecting pipe from the boiling pot. A cooking method for boiled beans and other seasoned foods, which comprises the step of opening the open / close lid and reversing the boiling pot to take out the material to be cooked together with half the seasoning liquid.

According to the fourth aspect of the invention, the boiled beans and other seasonings are all automatically performed by attaching / detaching the connecting pipe and detecting the sugar content with a sugar content meter, all the steps including the water-boiling step, the seasoning liquid soaking step and the product removing step. It was used as a food cooking method.

[0011]

In the first aspect of the invention, since the condensed drain is drained as an overflow liquid through the sugar content meter by the outflow tube connected to the upper connection tube, it is necessary to monitor and accurately control the boiled state due to the sugar content change. You can The clean steam is made into a collision jet from the bottom of the boiling pot by the baffle plate and dispersed by the punching metal, so that the cooked object is boiled at a uniform temperature while floating.

Since the baffle plates are provided on the upper and lower punching metals, respectively, the positions of the baffle plates can be adjusted, so that the flow pattern is changed according to the kind and amount of the food to be cooked, so that a uniform floating and soaking effect can be obtained. It can be adjusted to obtain it. In addition, a filter and a concentrator for controlling the concentration and temperature are provided in the circulation path connecting the upper and lower connecting pipes, and since the seasoning liquid tank is connected to this concentrator, the switching valve should be opened after completion of boiling. It is possible to efficiently circulate and soak the seasoning liquid in the cooked food that has been softened by switching and boiling.

In the boiling pot, there is an upper punching metal and a baffle plate provided in the opening / closing lid, and since the lower punching metal and the baffle plate are provided in the inner bottom portion of the boiling pot, the seasoning liquid is first boiled in the dipping process. The bottom of the kettle is made into a collision jet by the baffle plate, dispersed by the lower punching metal, and the water flow in the boiling kettle has a flow pattern in which the central part is initially low and the peripheral part is high, but as it gradually rises upward, On the other hand, the central part is formed to have a swelling state, so that a uniform immersion state can be formed at a uniform temperature as a whole.

Since a sufficient amount of the food to be cooked can be loaded between the upper and lower punching metals, the amount of the food to be cooked is large and the food to be cooked does not pop out, and the seasoning liquid is immersed in the floating state in the boiling process. Since the state is obtained, it is possible to uniformly permeate the seasoning liquid. The boiling pot is a closed type with an open / close lid, and is suitable for cooking Kintoki beans, chafuku beans, etc. Moreover, it can be used as a vacuum or pressure resistant when cooking soybeans. In addition to being able to boil water and dip the seasoning liquid by arranging the boiling pot vertically, it is also rotatable, so after the soaking process, turn the boiling pot upside down to open the opening and closing pot, The cooked food can be taken out smoothly without being crushed.

In the second invention, a plurality of boiling pots are installed,
The supply path of the clean steam and the circulation path of the seasoning liquid can be connected and combined through each connection pipe, and a large amount of production can be performed under the same conditions. In the third aspect of the invention, first, water is poured into the boiling pot and the food to be cooked is loaded, and then the steam supplying step, the floating cooking step and the drainage outflow step are performed as the boiling step. In the steam supply process, clean steam is supplied from the steam generator to the bottom through a connecting pipe below the boiling pot. The steam condenses as it rises in the boiling pot and becomes drain. This drain overflowed and was discharged from the outflow pipe through the sugar meter from the upper connecting pipe.

In the float cooking process, new and clean steam is constantly supplied from the bottom of the boiling pot and dispersed by the baffle plate and the punching metal to rise, so that the food to be cooked is floated in the boiling pot. Cooks softly at a uniform temperature. In the bleeding-out combined use outflow process, the punching metal provided in the opening and closing pot can prevent the cooked material from jumping out, and the simmering edging and the odor of food can be discharged from the outflow pipe through the connecting pipe due to overflow. Since the outflow pipe is equipped with a sugar content meter, the cooked state can be known by observing the sugar content of the condensed drain that overflows.

The dipping process of the seasoning liquid includes a process of circulating the seasoning liquid and a seasoning process in which the steam supply process is stopped. In the circulation process of the seasoning liquid, the concentration and temperature of the seasoning liquid are adjusted by the concentrating device, and the seasoning liquid is supplied from the bottom of the boiling pot, overflows from the top and circulates through the circulation path. Soaked in seasoning liquid in a soft state after boiling in water,
It has become fully penetrated. The boiling pot has a punching metal and a baffle plate at the bottom so that the seasoning liquid can be uniformly dispersed and penetrated into the food to be cooked.

Next, the steam supply pipe and the seasoning liquid circulation path are separated by a connecting pipe, the opening / closing lid is opened, and the boiling pot is inverted.
By taking out the food to be cooked with or without the seasoning liquid, the stewed food to be cooked can be taken out smoothly without being scratched or damaged. Fourth
According to the invention, all the steps of the water-boiling step, the seasoning solution soaking step, and the product unloading step can be fully automated by the attachment / detachment using the connecting pipe and the sugar content detection by the sugar content meter, thereby improving the productivity. It was

[0019]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The drawings shown as embodiments will be described below.
FIG. 1 shows an overall view of the device of the present invention. Reference numeral 1 is a rotatable cooker, 2 is an opening / closing lid, which is rotatably provided by a shaft support 3, and is used for loading products, boiling water, and cooking liquid. It is kept vertical during the dipping process, and can be taken out by inverting the inclination in the product taking-out process. Reference numeral 4 denotes an upper connection pipe, which is provided in the nozzle from the opening / closing lid 2 so that the pipes can be easily connected. Reference numeral 5 is a lower connecting pipe, which is a rotatable cooker 1
Is provided on the nozzle from the bottom. A steam supply pipe 6 is connected to the boiling pot 1 through the lower connecting pipe 5. 7 is a steam generator, which produces clean steam and supplies the supply pipe 6
After that, it is introduced from the bottom of the boiling pot 1.
Reference numeral 8 denotes a circulation path, which connects the upper connecting pipe 4 and the lower connecting pipe 5.

Reference numeral 9 is a filter, and 10 is a concentrator, which are connected to the circulation path 8, respectively. The concentration device 10 includes a concentration controller (which may be a sugar content meter), a temperature controller, and a pump, and is connected to a seasoning liquid tank 11 that replenishes the seasoning liquid. The concentration is controlled by a sugar meter and a temperature controller built in the concentrating device 10, the temperature is adjusted, and the temperature is adjusted to be sent from the circulation path 8 to the bottom of the boiling pot 1. Reference numerals 12 and 13 denote switching valves. The connecting pipes 4 and 5 can be attached and detached with one touch.

Reference numeral 14 is a sugar content meter for boiling water, and in the water boiling step, it is possible to monitor the progress of the water boiling step by detecting the sugar content of the eluted component that overflows and flows out. ing. Reference numeral 15 is a condensed drain outflow portion.
Inside the rotatable cooker 1, a bottom punching metal 16 is attached to the bottom of the cooker with one touch, and is supported by this punching metal 16 and has a size of about one third of the cross section of the cooker below. Baffle plate 17 is provided. The position of the baffle plate 17 can be adjusted with bolts, double nuts, or the like. An upper punching metal 18 is attached inside the opening / closing lid 2 so as to cover the whole opening of the boiling pot. Reference numeral 19 is a baffle plate, and punching metal 18 on the upper side.
The size is about one-third of the cross section of the boiling pot, and the position can be adjusted with bolts, double nuts, etc.

The punching metals 16 and 18 have a diameter of about 3
There is a hole of mm to prevent the cooked material from flowing out,
The food to be cooked 2 is placed between these lower and upper punching metals.
Zeros are filled. Reference numeral 21 is a sight glass, and 22 is a header pipe used when connecting a plurality of boiling pots. From the bottom of the rotatable cooker 1, steam from the steam supply pipe 6 connected by the lower connecting pipe 5 or the seasoning liquid supplied from the circulation path 8 by the switching valves 12 and 13 is introduced. The liquid flow in the boiling pot collides with the baffle plate 17 as shown in FIG.
Dispersed through the holes of the lower punching metal 16, the peripheral edge is raised in a mountain shape at first, but the flow pattern is changed so that the central portion gradually rises as it goes upward, and the food to be cooked at a uniform temperature. You can float and cook
Also, the seasoning liquid was allowed to uniformly permeate.

After the cooking is completed, the open / close lid of the boiling pot can be opened, and the product can be taken out with the seasoning liquid by tilting it upside down or without the seasoning liquid (when the food to be cooked is not broken). The above-mentioned water-boiling process, seasoning liquid dipping process, and product removal process can all be automatically controlled, and in particular the progress of the process can be controlled by detecting the sugar content, so that extremely accurate and smooth operation can be performed became.

Specific examples of the embodiment will be shown below. Rotatable cooker 900 mm diameter, straight barrel length 700 mm Inner capacity 640 liter Cooking capacity 540 liters Circulating fluid inlet and outlet 40A Baffle plate diameter 300 mm Baffle plate height 100 mm Circulating fluid amount 3 m ³ / h

[0025]

[Table 1]

In the above-mentioned embodiment, the sugar content is 35 to 35
The product was soaked up to 55BX.

[0027]

According to the first aspect of the present invention, the food to be cooked can be accommodated between the lower and upper punching metals, and the large amount of the food to be cooked can be prevented from flowing out during the boiling and dipping steps. became. It became possible to boil and cook the food at a uniform temperature by the collision effect of the lower baffle plate and the dispersing effect of the punching metal to form the liquid flow pattern in the boiling pot. Overflowing through the punching metal and baffle at the top, the condensed drain is made to flow out through the sugar content meter, so the outflow component due to changes in sugar content is detected, and the boiled state or the seasoning liquid immersion state is detected. Can be accurately grasped and full automation can be realized. Further, by appropriately adjusting the position of the baffle plate according to the type and shape of the food to be cooked, the flow pattern in the boiling pot was changed to enable uniform cooking.

In the second aspect of the invention, a plurality of rotatable cookers can be connected to each other through connecting pipes to be added, and automation can be performed. In the third invention and the fourth invention, the water boiling process and the dipping process can be continuously performed in the same pot, and the progress of the process and the permeation state can be accurately grasped by the sugar content change via the sugar content meter. Now you can get a proper and easy cooking.

[Brief description of drawings]

FIG. 1 is an overall explanatory view of a device of the present invention

[Fig. 2] Explanatory drawing of a rotatable boiling pot

[Explanation of symbols]

 1 Rotatable Boiler 2 Opening / closing lid 4, 5 Connection pipe 6 Steam supply pipe 7 Steam generator 8 Circulation path 9 Filter 10 Concentrator 11 Condiment tank 12, 13 Switching valve 14 Water-sugar sugar meter 15 Condensation drain Outflow part 16, 18 Punching metal 17, 19 Baffle plate 20 Cooking target

Claims (4)

[Claims] 1. A rotatable cooker capable of loading food to be cooked by opening the opening / closing lid, an upper connecting pipe provided in a nozzle from the opening / closing lid of the boiling cooker, and a nozzle from the bottom of the boiling cooker. The lower connecting pipe provided and connected via the upper connecting pipe,
An outflow pipe configured to drain the overflow liquid as a condensation drain through a sugar content meter, a clean steam supply path connected through the lower connection pipe, and a steam generator connected to the clean steam supply path, A circulation path provided so as to connect the upper connection pipe and the lower connection pipe, a filter connected to this circulation path, a concentration device for controlling the concentration and temperature, and a seasoning liquid tank connected to this concentration device, An upper punching metal that is attached inside the opening / closing lid of the boiling pot and covers the entire opening of the boiling pot, and an obstruction that is provided above the punching metal and that can adjust the position in a size of about one third of the cross section of the pot. The plate, the lower punching metal provided on the inner bottom of the boiling pot, and about one third of the cross section of the pot below the punching metal.
A cooking device for boiled beans and other seasoned foods, which is provided with a baffle plate of a size that is adjustable in position. 2. A plurality of rotatable cookers are combined by connecting a clean steam supply passage and a seasoning liquid circulation passage through each connecting pipe of the rotatable cooker. Item 1. A cooking device for boiled beans or other seasoned food according to item 1. 3. A process in which water is poured into a rotatable cooker, a food to be cooked is loaded, an opening / closing lid is closed, and clean steam is supplied from a steam generator through a lower connecting pipe, and upper connecting is performed. A steam supply process in which condensed drain flows out of the outflow pipe as an overflow through a pipe, and the steam supplied from the bottom of the boiling pot collides with the baffle jet to form a jet flow, which is dispersed by the lower punching metal and is loaded into the loaded object. Floating and cooking process in which the food is continuously boiled at a uniform temperature while floating it, and also for removing the overflow liquid from the nozzle through the sugar meter in the outflow pipe through the upper punching metal and baffle plate in the opening and closing lid. A boiling step consisting of an outflow step, and then the supply of the clean steam is stopped, and the seasoning liquid whose concentration and temperature have been adjusted by a concentrating device is supplied from the bottom of the kettle and overfilled from the top. Low, the circulation process of the seasoning liquid to be circulated in the circulation path, the seasoning liquid supplied to the boiler is collided into the baffle plate, and is dispersed by the lower punching metal.
A seasoning liquid immersion step consisting of a seasoning step of continuously permeating the food to be cooked at a uniform temperature in a boiling pot, and leaving the steam supply pipe and the seasoning liquid circulation path from the connecting pipe from the boiling pot,
A cooking method for boiled beans and other seasoned foods, characterized by the whole process of taking out the product to be cooked by opening the open / close lid and reversing the boiling pot. 4. The boiled beans according to claim 3, wherein all the steps of the water-boiling step, the seasoning liquid soaking step, and the product removing step are carried out fully automatically by attaching and detaching a connecting pipe and detecting the sugar content with a sugar meter. Other cooking methods for seasoned food.