JPH11137431A - Cooking device and control method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking device in which cooking of food can be correctly and smoothly performed, and a control method thereof. SOLUTION: In a cooking device, steam is supplied into a jacket space 24 composed between an inner pot 22 and an outer pot 23 composing a kettle 2 for heat cooking. A steam pressure injection valve 29 to control supply and stop of steam to the jacket space 24, and a steam adjusting valve 32 for fine adjustment of supply steam quantity to the jacket space 24 are provided.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a cooking apparatus for cooking food using steam in a kettle and a control method therefor.

[0002]

2. Description of the Related Art Conventionally, when foods such as soups, curries, and stews are cooked in a relatively large amount, a kettle (steam-heated jacket) disclosed in, for example, Japanese Patent Application Laid-Open No. 7-8379 (A47J27 / 17). The work is done using a kettle). In this case, the kettle is composed of an inner pot and an outer pot, and steam is supplied into a jacket space formed between the inner and outer pots to perform heating cooking.

[0003] Further, the temperature of the kettle from the start of cooking to the end of cooking is controlled by controlling the supply of steam into the jacket space. Was manually adjusted.

[0004]

However, since the temperature of the kettle has inertia, in a system in which the supply of steam is simply controlled by a pressure regulating valve, overheating (overcooking) of the kettle temperature causes the food to be scorched and the flavor to be reduced. There is a problem that is easy to occur.

[0005] The present invention has been made to solve such a conventional technical problem, and provides a cooking apparatus capable of performing food cooking accurately and smoothly, and a control method thereof.

[0006]

According to a first aspect of the present invention, there is provided a cooking apparatus for performing heating cooking by supplying steam into a jacket space formed between an inner and outer kettle of a kettle including an inner kettle and an outer kettle. There is a steam injection valve for controlling the supply and stop of steam to the jacket space, and a steam control valve for finely adjusting the amount of steam supplied to the jacket space.

According to the first aspect of the present invention, there is provided a cooking apparatus for performing heating cooking by supplying steam into a jacket space formed between an inner kettle and an outer kettle of an inner kettle and an outer kettle. A steam injection valve that controls the supply and stop of the steam and a steam adjustment valve that finely adjusts the amount of steam supplied to the jacket space are provided.At the start of heating cooking, a large amount of steam is supplied to the jacket space by the steam injection valve. The temperature is rapidly increased, and thereafter, the amount of supplied steam can be finely adjusted by the steam control valve to maintain the cooking temperature.

[0008] Thus, so-called over-cooking of food can be avoided beforehand, and accurate cooking without scorching or deterioration of flavor can be smoothly performed.

A cooking apparatus according to a second aspect of the present invention performs heating cooking by supplying steam to a jacket space formed between an inner kettle and an outer kettle of a kettle comprising an inner kettle and an outer kettle. A steam supply pipe for supplying steam,
A steam injection valve that opens and closes the flow path of the steam supply pipe, a bypass pipe that is connected to the steam supply pipe so as to bypass the steam injection valve, and has a flow path narrower than the steam supply pipe; And a valve capable of finely adjusting the amount of steam flowing through the pipe.

According to the second aspect of the present invention, in a cooking apparatus for performing heating cooking by supplying steam into a jacket space formed between an inner and outer kettle of a kettle including an inner kettle and an outer kettle, the steam is supplied to the jacket space. A steam supply pipe for supplying;
A steam injection valve that opens and closes the flow path of the steam supply pipe, a bypass pipe that is connected to the steam supply pipe so as to bypass the steam injection valve, and has a flow path narrower than the steam supply pipe; Since a valve that can finely adjust the amount of steam flowing through the pipe was provided, the steam injection valve was opened, the kettle was heated with the valve of the bypass pipe closed, and when the temperature reached a predetermined value lower than the cooking temperature By closing the steam injection valve and controlling it with the valve of the bypass pipe, a large amount of steam can be supplied from the steam supply pipe to the jacket space by the steam injection valve at the start of heating and cooking, and the temperature can be rapidly increased. Before reaching the cooking temperature, stop supplying steam from the steam supply pipe, and then use the valve on the bypass pipe. , It is possible to supply the throttled amount of steam from the bypass pipe.

[0011] Thus, the so-called over-cooking of food due to a temperature overshoot can be avoided in advance, and accurate cooking without scorching or deterioration of flavor can be performed while quickly increasing the temperature at the start of cooking. It becomes.

A cooking apparatus according to a third aspect of the present invention performs heating cooking by supplying steam into a jacket space formed between the inner and outer kettles of a kettle including an inner kettle and an outer kettle. A steam supply pipe for supplying steam,
A steam injection valve that opens and closes the flow path of the steam supply pipe, a bypass pipe that is connected to the steam supply pipe so as to bypass the steam injection valve, and has a flow path narrower than the steam supply pipe; It has a sub-valve for opening and closing the flow path of the pipe and a steam control valve for finely adjusting the amount of steam flowing through the bypass pipe.

According to the third aspect of the present invention, in a cooking apparatus for performing heating cooking by supplying steam into a jacket space formed between an inner and outer kettle of a kettle including an inner kettle and an outer kettle, the steam is supplied to the jacket space. A steam supply pipe for supplying;
A steam injection valve that opens and closes the flow path of the steam supply pipe, a bypass pipe that is connected to the steam supply pipe so as to bypass the steam injection valve, and has a flow path narrower than the steam supply pipe; A steam control valve for finely adjusting the amount of steam flowing through the bypass pipe and a sub-valve for opening and closing the pipe flow path are provided, so that the steam injection valve is opened and the kettle is heated with the sub-valve closed. At the same time, the steam injection valve is closed when the temperature reaches a predetermined value lower than the cooking temperature, and the auxiliary valve is controlled to open, so that a large amount of steam is jacketed from the steam supply pipe by the steam injection valve at the start of heating cooking. The space can be supplied and the temperature can be raised rapidly, and the supply of steam from the steam supply pipe is stopped before the cooking temperature is reached. And, then open the sub-valve,
A restricted amount of steam can be supplied from the bypass pipe.

[0014] Thus, the so-called over-cooking of the food due to the overshoot of the temperature can be avoided beforehand, and the accurate cooking can be performed without scorching or deterioration of the flavor, while quickly raising the temperature at the start of cooking. It becomes.

Further, when the steam injection valve is closed and the auxiliary valve is opened during cooking, the steam control valve is controlled to finely adjust the amount of steam flowing through the bypass pipe by the steam control valve. The valve can finely adjust the amount of supplied steam to prevent food from overcooking and to maintain food at the cooking temperature accurately and smoothly.

Further, if the steam injection valve and the sub-valve are closed after the completion of the cooking and the sub-valve is controlled to be opened when the temperature drops to a predetermined holding temperature lower than the cooking temperature, the cooking after the cooking is completed. The food can be held hygienically at the holding temperature, and overcooking in this state can be prevented.

[0017]

Embodiments of the present invention will be described below in detail with reference to the drawings. FIG. 1 shows a system configuration diagram of a cooking device 1 of the present invention. The cooking apparatus 1 according to the embodiment is installed in a kitchen of a hospital or a dining room or the like, and includes a liquid food,
For example, a kettle 2 which is a steam-heated jacket kettle for heating soup (or curry, stew, etc.) using steam, and a filling device for filling foods cooked in the kettle into a resin bag B such as polyethylene. Packing station 3 as this, and this packing station 3
Cold water type ice water cooler 4 for cooling food packed in bags
It is composed of

As shown in FIG. 2, the kettle 2 is a stainless steel inner pot 2 having an open upper surface and a lower surface curved at a predetermined curvature.
2 and an outer pot 23 made of stainless steel surrounding the inner pot 22 at a predetermined interval. A jacket space 24 is formed between the inner and outer pots 22 and 23.

A stirrer 6 for stirring the food being cooked is inserted into and removed from the inner pot 22. The stirrer 6 is connected to and driven by a stirrer motor 26 (drive means) that can be quickly adjusted by a manually releasable connecting tool 30. The kettle 2 is provided with an emergency stop switch 27 for stopping the stirrer motor 26 to ensure safety.

On the other hand, one end of a steam supply pipe 28 is connected to a lower side surface of the outer kettle 23 and communicates with the inside of the jacket space 24. The steam supply pipe 28 is connected to an electric steam injection valve 29 (mainly). ) Is provided, and the other end of the steam supply pipe 28 is connected to a heating steam supply source (not shown). Further, a bypass pipe 31 is connected to the steam supply pipe 28 by bypassing the steam injection valve 29.
Is connected.

The flow path of the bypass pipe 31 is narrower than that of the steam supply pipe 28. Further, the bypass pipe 31 has a manual steam control valve 32 (fine adjustment).
And a sub-valve 35 are interposed.

Further, a drain pipe 33 is provided at the bottom of the outer kettle 23.
Are connected and communicated in the jacket space 24,
A condensed water valve 34 is attached to the drain pipe 33 via a steam trap 40. In addition, a communication pipe 36 is connected to the upper part of the outer pot 23 to form a jacket space 2.
The safety pipe 37 is connected to a safety valve 37, a check valve 38, and a steam discharge valve 45.

The safety valve 37 opens when the pressure in the jacket space 24 rises above a predetermined pressure, and the check valve 38 allows only outside air to flow into the jacket space 24 with the direction of the jacket space 24 as a forward direction. Play a function.

On the other hand, a food outlet 50 is formed in the bottom of the inner pot 22 as shown in FIG. 4, from which the outlet pipe 39 descends and the upper end is formed by the food outlet 50. Opened in the inner pot 22 and the lower end is kettle 2
It is open below.

The outlet pipe 39 is connected to an outlet valve 41 as an opening / closing means, and the outlet valve 41 is connected to a flexible transfer hose 7. Reference numeral 52 denotes a pressure gauge in the steam supply pipe 28, reference numeral 71 denotes a drain valve connected to the drain pipe 33, and reference numeral 72 denotes a cooling valve for introducing tap water into the jacket space 24. Lamp 1 and Lamp 2 are Kettle 2
Is displayed, and is controlled by the control device 13 described later.

The outlet valve 41 has a main body 57 having an inlet 54 opened on the upper surface and an outlet 56 opened on the side surface.
And a valve element 5 disposed in the main body 57 so as to be movable up and down.
8 and a drive unit 59 (drive means) provided below the valve body 58 to move the valve body 58 up and down by compressed air.

The take-out valve 41 has a main body 57.
Is connected to the lower end of the lead-out pipe 39 by a ferrule joint H so that it can be detachably attached to the kettle 2. The ferrule joint H is a joint which wraps the butted end faces of the pipes from the periphery and seals and fixes them, and can be manually released.

A compressed air supply pipe 62 is connected to the drive section 59 via a pressure adjustment valve 61,
When the compressed air is supplied, the valve body 58 is lowered below the outlet 56 (shown by a broken line in FIG. 4), and when the compressed air is removed, the valve body 58 is raised to close the food outlet 50. When the food outlet 50 is closed, the upper surface of the valve body 58 is substantially flush with the bottom surface of the inner pot 22 of the kettle 2 as shown by a solid line in FIG.

Thus, the food during cooking and the stirrer 6 do not come into contact with the valve 58 while the valve 58 is closed, and the food does not stay in the food outlet 50. The pressure adjusting valve 61 adjusts the pressure of the air sent to the driving section 59 so as to suppress the pressure.

Further, one end of the transfer hose 7 is detachably connected to the outlet 56 of the take-out valve 41 by a similar ferrule joint H (FIG. 3). The other end of the transfer hose 7 is connected to a pump device 8 provided in the packing station 3, and the transfer hose 7 is provided with a plurality of filters 63 to 65.

Each of the filters 63 to 65 comprises a cylindrical main body 66 having both ends opened, and a filter member 67 provided in the main body 66 so as to be recessed in one opening direction as shown in FIG. As the filters 63 to 65, filters having different mesh fineness of the filter material 67 are prepared.
3 is the finest, filter 65 is the roughest, filter 6
4 is in the middle.

Each of the filters 63 to 65 is removably interposed in the transfer hose 7 by the same ferrule joint H. In this case, the filter 63 having the finest mesh of the filter material 67 is on the pump device 8 side, and the filter 64 and the filter 65 are sequentially arranged on the takeout valve 41 side. That is, the mesh of the filter material 67 is made finer toward the pump device 8 side.

Returning to FIG. 1, the pump device 8 is driven by a motor, sucks cooked food from the inner pot 22 of the kettle 2 via the transfer hose 7 and fills it via the delivery pipe 9. It is transported to the valve 11.

An upper surface of the packing station 3 is a work table, on which a belt conveyor (not shown) is disposed. Above the conveyor, a mouth of the bag B is sealed. , A seal / printing device 12 for printing a food name or the like is provided.

A control device 13 having a temperature recording / communication function is provided on the front surface of the seal / printing device 12 of the packing station 3. The control device 13 includes an inner pot 22 of the kettle 2. A temperature sensor 14 for detecting the temperature of the food in the container (the temperature of the food core in the kettle; hereinafter, referred to as the kettle temperature) as a channel (Ch) 1 and the temperature of the food passing through the delivery pipe 9 (the temperature of the food core immediately before filling) Temperature sensor 16 for detecting the channel (Ch)
2 is connected.

A display (not shown) is attached to the front of the control device 13, and an operation changeover switch 69 as shown in FIG. 7 is attached. Further, a kettle power switch (not shown), a stirring switch for stopping the operation of the stirrer motor 26, and a stirrer motor 26
A volume or the like for adjusting the speed is mounted. The control device 13 is also electrically connected to the kettle 2 and controls each of the valves.

The control unit 13 sets the filling amount of the bag B, and controls the control unit 1 according to the set filling amount.
3 controls the motor of the pump device 8. in this case,
The control device 13 controls the rotation speed (frequency) of the motor by the inverter.

On the other hand, the ice water cooler 4 is opened on the upper surface,
It comprises an insulated water tank 15 for storing ice water and an ice making device 25 for supplying chip-shaped ice into the water tank 15. Similarly, a control device 17 having a temperature recording / communication function is provided on the front surface of the ice making device 25. The control device 17 has a food temperature (food core temperature) in the bag B put into the water tank 15. ) Is connected as a channel (Ch) 1, and a temperature sensor 19 for detecting the water temperature in the water tank 15 is connected as a channel (Ch) 2.

And, these packing stations 3
The control device 13 and the control device 17 of the ice water cooler 4 are connected by a communication line 21 so as to be able to mutually transmit and receive data.

The outline of the cooking, filling, and cooling operations of the food using the cooking apparatus 1 with the above configuration will be described. First, with the operation changeover switch 69 of FIG. Then, the washing water is put into the inner pot 22 of the kettle 2. At this time, a germicide is added to the washing water, and thereby the germicide in the kettle 2 is sterilized.

Thereafter, compressed air is supplied to the drive section 59 of the take-out valve 41 to lower the valve body 58, and the food take-out port 50 is provided.
Is opened to discharge the washing water through the discharge valve 41, the transfer hose 7 (filters 63 to 65), and the pump device 8.
This also kills them. After that, the compressed air of the drive portion 59 of the take-out valve 41 is again released, the valve body 58 is raised, the food outlet 50 is closed, and the inner pot 22 of the kettle 2
Add water again. Then, the valve body 58 is lowered again to open the food outlet 50, and the food is discharged through the same route to wash them.

Then, the valve body 58 is raised again to close the food outlet 50. When the operation changeover switch 69 is set to the cooking position, the control device 13 opens the drain valve 71, so that the water in the jacket space 24 is discharged. At this time, the control device 13 turns on the lamp 1.

In this state, water, foodstuffs, seasonings, and the like serving as ingredients for cooking are introduced into the kettle 2, and the inner and outer kettles 2 are added as described above.
By supplying heated steam to the jacket space 24 between 2 and 23, the food is cooked while being stirred by the stirrer 6 in the inner pot 22.

Next, an actual food cooking operation in the kettle 2 will be described with reference to FIG. When the heating cooking is performed in the kettle 2, when the operation changeover switch 69 of the control device 13 is set to the cooking position as described above, the control device 13 opens the steam injection valve 29 and the steam discharge valve 34. At this time, the sub-valve 35 is closed.

When the steam injection valve 29 is opened,
High-temperature steam is injected into the jacket space 24 through the steam supply pipe 28 from the above-mentioned heated steam generation source, and after heating the inside, the steam is discharged through the steam trap 40 to the steam discharge valve 3.
4 to the outside. This will be repeated during cooking.

By the injection of the steam, the temperature sensor 1
The kettle temperature detected by 4 rapidly rises from room temperature. When the controller 13 sets, for example, + 90 ° C. as the set temperature (cooking temperature a) of the kettle temperature during cooking, the controller 13 sets the temperature to 2 deg.
When the temperature detected by the temperature sensor 14 reaches a temperature (* 1) lower by 3 degrees, the steam injection valve 29 is closed and the sub-valve 35 is opened to continue cooking.

After the steam injection valve 29 is closed, the temperature continues to rise due to the residual heat, but eventually starts to fall. At this time,
Since the injection of steam is stopped at the temperature (* 1),
The so-called overshoot, in which the kettle temperature greatly exceeds the set temperature due to residual heat, is effectively eliminated, and scorching and overcooking described later are also prevented.

After the steam injection valve 29 is closed, the sub-valve 35 is opened, so that heated steam is supplied to the jacket space 24 via the bypass pipe 31. At this time, since the flow path of the bypass pipe 31 is narrower than the steam supply pipe 28, the jacket space 24
Is also limited. In addition, the kettle temperature is maintained near the set temperature (cooking temperature a) by manually adjusting the steam control valve 32 to finely adjust the steam supply amount.

Thereafter, when a certain cooking time is over, the operation changeover switch 69 in FIG. 7 is switched to the pump (filling) position. Then, the controller 13 closes the sub-valve 35 and opens the cooling valve 72 to open the jacket space 24.
Introduce the tap water inside. The steam discharge valve 45 is also opened at the same time, thereby cooling the food in the inner pot 22.

As a result, the kettle temperature starts to drop, and the temperature (* 3) is higher by 2 to 3 degrees than the lower holding temperature (* 3).
When the condition (4) is reached, the control device 13 closes the cooling valve 72 and the steam discharge valve 45, and opens the drain valve 71 for a certain period of time to discharge water (drain) in the jacket space 24 (lighting of the lamp 1). At the same time, the lamp 2 is turned on to notify that the preparation for filling is completed.

Thereafter, the kettle temperature is set to a predetermined temperature (* 2).
When descending, the control device 13 opens the sub-valve 35,
A small amount of steam is sent into the jacket space 24. Thereafter, the kettle temperature is set to a lower holding temperature (* 3: by supplying a small amount of steam from the bypass pipe 31 through the sub-valve 35).
(+ 82 ° C.).

By maintaining the cooked food at the lower holding temperature in this way, the quality of the food during the filling operation described later is prevented from being deteriorated and the food is held hygienically. When the steam is supplied by opening the steam injection valve 29, the steam flows excessively, resulting in so-called overcooking (overcooking) and burning. However, a small amount of steam is supplied through the sub-valve 35. By continuing, such inconvenience can be prevented.

When the operation changeover switch 69 in FIG. 7 is switched to the pump (filling) position, the control device 13 compresses the compressed air from the compressed air source (not shown) to the drive unit 59 by the compressed air supply pipe 62 through the pressure adjusting valve 61. The air is supplied, the valve body 58 is lowered below the outlet 56, and the food outlet 50 is opened.

At this time, since compressed air is supplied to the driving section 59 through the pressure adjusting valve 61, the pressure is set low. Therefore, the drive section 59 gradually lowers the valve element 58. Here, when the food outlet 50 is opened, the air in the transfer hose 7 flows back into the inner pot 22 of the kettle 2 and tries to escape upward through the food through the food. At this time, if the valve body 58 is rapidly lowered and the food outlet 50 is rapidly opened, the air flowing back into the inner pot 22 tends to rapidly escape through the food, so that the food moves out of the kettle 2 with the force. If the food outlet 50 is gradually opened by gradually lowering the valve body 58 as described above, such inconvenience is also eliminated or suppressed.

The control device 13 thus operates the food outlet 50
Is controlled, the motor of the pump device 8 is controlled, and the pump device 8 is driven to suck food from the inner pot 22 of the kettle 2 into the transfer hose 7 via the take-out valve 41,
It is conveyed from the delivery pipe 9 to the filling valve 11. The motor of the pump device 8 is started by a foot switch (not shown) provided at the bottom of the packing station 3.

The food is sequentially filtered by the filter media 67 of each of the filters 63 to 65 in the process of passing through the transfer hose 7 and then reaches the pump device 8. On the other hand, filling valve 1
1, the bag B is addressed, and the tip of the valve is inserted into the bag B and placed. Thereby, the food conveyed from the pump device 8 is filled into the bag B from the filling valve 11.

After a predetermined amount of food is filled in the bag B, the opening of the bag B is sealed by the sealing / printing device 12 of the packing station 3 to perform predetermined printing. Then, the bags B are successively stacked on a transport carriage (not shown) by the belt conveyor.

When a predetermined number of bags B are loaded on the transport cart, the bags B are moved to the ice water cooler 4 and the bags B are put into the ice water in the water tank 15. This allows bagged foods to be stored at + 70 ° C
It cools from a temperature of + 80 ° C or more to a temperature of 0 ° C to + 3 ° C at a stretch.

The controller 13 inputs and records the kettle temperature detected by the temperature sensor 14 and the food temperature immediately before filling through the delivery pipe 9 detected by the temperature sensor 16. Further, the control device 17 inputs and stores the temperature of the food in the loaded bag B detected by the temperature sensor 18 and the temperature of the water in the water tank 15.

Here, FIGS. 9 and 10 show an example of use of the cooking apparatus 1 in the case of using a kettle 2 to roast or cook solids. In this case, the valve body 58 of the take-out valve 41 is configured to close the food outlet 50 at a position lower than the food outlet 50. Thereby, the inner pot 22
A concave portion 50A is formed on the bottom surface at the center. In addition, the stirrer 6 is detached from the stirrer motor 26 by the connecting tool 30. Also in this case, the connecting tool 30 can be easily removed manually.

Next, in the figure, reference numeral 73 denotes a holder. The holder 73 is composed of a shaft 74 and a disk-shaped shelf 7 having a plurality of stages mounted on the shaft 74 around the shaft 74.
6, 77, 78 and a ring-shaped handle 79 attached to the upper end of the shaft 74. In this case, a plurality of through holes 81... Are formed in each of the shelves 76, 77, 78, and the dimensions of the shelves 76, 77, 78 are lower in the shape of the inner surface of the inner pot 22 of the kettle 2. The smaller the diameter is. The outer diameter of the tip of the shaft 74 is slightly smaller than the inner size of the recess 50A.

In the case of cooking solid food with the above configuration, first, water is put into the inner pot 22 of the kettle 2, and seasonings and the like are also put. Thereafter, as described above, the steam injection valve 29 is opened to supply heated steam into the jacket space 24 to heat the inner pot 22.

On the other hand, the food is placed on the shelves 76, 77, 78 of the holder 73, and is inserted into the inner pot 22 together with the holder 73 as it is. Then, the lower end of the shaft 74 is inserted into the recess 50 </ b> A of the inner hook 22 and is detachably fitted. Thereby, the holder 73 can be easily attached to the kettle 2.

At this time, the shaft 74 is connected to each of the shelves 76 to 78.
, The outer edges of the shelves 76 to 78 are laid horizontally along the inside of the inner hook 22 with the lower end fitted in the recess 59A. Therefore, a large amount of food can be cooked at a time. Further, since the shelves 76 to 78 are formed with a plurality of through holes 81, the food can be cooked uniformly.

In this state, the food on the shelves 76, 77, 78 is cooked. When the cooking is completed, the user pulls the food together with the holder 73 from the kettle 2 by holding the handle 79. Thereby, delivery of a large amount of food to the kettle 2 and cooking can be easily performed at once.

[0066]

As described above in detail, according to the first aspect of the present invention, a cooking apparatus for heating and cooking by supplying steam into a jacket space formed between an inner and outer kettle of a kettle including an inner kettle and an outer kettle. , A steam injection valve that controls the supply and stop of steam to the jacket space and a steam control valve that finely adjusts the amount of steam supplied to the jacket space are provided. To the jacket space to quickly raise the temperature,
Thereafter, it is possible to finely adjust the supplied steam amount by the steam control valve and to maintain the cooking temperature.

Thus, so-called over-cooking of food can be avoided beforehand, and accurate cooking without scorching or deterioration of flavor can be smoothly performed.

According to the second aspect of the present invention, in a cooking apparatus for performing heating cooking by supplying steam to a jacket space formed between an inner and outer kettle of a kettle including an inner kettle and an outer kettle, the steam is supplied to the jacket space. A steam supply pipe for supplying;
A steam injection valve that opens and closes the flow path of the steam supply pipe, a bypass pipe that is connected to the steam supply pipe so as to bypass the steam injection valve, and has a flow path narrower than the steam supply pipe; Since a valve that can finely adjust the amount of steam flowing through the pipe was provided, the steam injection valve was opened, the kettle was heated with the valve of the bypass pipe closed, and when the temperature reached a predetermined value lower than the cooking temperature By closing the steam injection valve and controlling it with the valve of the bypass pipe, a large amount of steam can be supplied from the steam supply pipe to the jacket space by the steam injection valve at the start of heating and cooking, and the temperature can be rapidly increased. Before reaching the cooking temperature, stop supplying steam from the steam supply pipe, and then use the valve on the bypass pipe. , It is possible to supply the throttled amount of steam from the bypass pipe.

Thus, while the temperature at the start of cooking is quickly increased, so-called over-cooking of food due to overshooting of the temperature is avoided beforehand, and accurate cooking without scorching or deterioration of flavor can be performed. It becomes.

According to the third aspect of the present invention, there is provided a cooking apparatus for performing heating cooking by supplying steam into a jacket space formed between an inner kettle and an outer kettle of an inner kettle and an outer kettle. A steam supply pipe for supplying;
A steam injection valve that opens and closes the flow path of the steam supply pipe, a bypass pipe that is connected to the steam supply pipe so as to bypass the steam injection valve, and has a flow path narrower than the steam supply pipe; A steam control valve for finely adjusting the amount of steam flowing through the bypass pipe and a sub-valve for opening and closing the pipe flow path are provided, so that the steam injection valve is opened and the kettle is heated with the sub-valve closed. At the same time, when the temperature reaches a predetermined value lower than the cooking temperature, the steam injection valve is closed and the auxiliary valve is controlled to open, so that a large amount of steam is jacketed from the steam supply pipe by the steam injection valve at the start of heating cooking. The space can be supplied and the temperature can be raised rapidly, and the supply of steam from the steam supply pipe is stopped before the cooking temperature is reached. And, then open the sub-valve,
A restricted amount of steam can be supplied from the bypass pipe.

Thus, while the temperature at the start of cooking is rapidly increased, so-called over-cooking of food due to overshoot of temperature is avoided beforehand, and accurate cooking without scorching or deterioration of flavor can be performed. It becomes.

Further, when the steam injection valve is closed and the sub-valve is opened during cooking, the steam control valve is controlled to finely adjust the amount of steam flowing through the bypass pipe. The valve can finely adjust the amount of supplied steam to prevent food from overcooking and to maintain food at the cooking temperature accurately and smoothly.

Furthermore, if the steam injection valve and the auxiliary valve are closed after the completion of the cooking and the auxiliary valve is controlled to open when the temperature is lowered to a predetermined holding temperature lower than the cooking temperature, the cooking after the cooking is completed. The food can be held hygienically at the holding temperature, and overcooking in this state can be prevented.

[Brief description of the drawings]

FIG. 1 is a system configuration diagram of a cooking device of the present invention.

FIG. 2 is a diagram showing a configuration of a kettle of the cooking device of the present invention.

FIG. 3 is a side view of the kettle of the cooking device of the present invention.

FIG. 4 is a partially cutaway enlarged view of an extraction valve portion of the cooking device of the present invention.

FIG. 5 is a side view of a transfer hose and a filter of the cooking device of the present invention.

FIG. 6 is a vertical sectional side view of a filter of the cooking device of the present invention.

FIG. 7 is a front view of an operation changeover switch of the control device of the cooking device of the present invention.

FIG. 8 is a diagram illustrating a change in kettle temperature during a food cooking operation by the cooking device of the present invention.

FIG. 9 is a configuration diagram of a kettle of the cooking device of the present invention in a state where a holder is attached.

FIG. 10 is a perspective view of a holder.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Cooking device 2 Kettle 3 Packing station 4 Ice water cooler 6 Stirrer 7 Transfer hose 8 Pump device 13 Control device 14 Temperature sensor 22 Inner pot 23 Outer pot 24 Jacket space 26 Stirrer motor 29 Steam injection valve 30 Connecting device 31 Bypass Pipe 32 Steam control valve 35 Secondary valve 41 Extraction valve 50 Food outlet 58 Valve 61 Pressure control valve 63-65 Filter 67 Filter material 73 Holder 74 Shaft 76-78 Shelf 81 Through hole B bag H Ferrule joint

Claims (6)

[Claims] 1. A cooking apparatus for performing heating cooking by supplying steam into a jacket space formed between said inner and outer kettles of a kettle including an inner kettle and an outer kettle, wherein the supply and stop of steam to the jacket space are performed. A cooking device comprising: a steam injection valve for controlling; and a steam control valve for finely adjusting an amount of steam supplied to the jacket space. 2. A cooking apparatus for performing heating cooking by supplying steam into a jacket space formed between the inner and outer kettles of a kettle including an inner kettle and an outer kettle, wherein steam for supplying steam to the jacket space is provided. A supply pipe, a steam injection valve that opens and closes a flow path of the steam supply pipe, and a bypass that is connected to the steam supply pipe by bypassing the steam injection valve and has a flow path narrower than the steam supply pipe. A cooking device comprising: a pipe; and a valve capable of finely adjusting the amount of steam flowing through the bypass pipe. 3. A cooking apparatus for performing heating cooking by supplying steam into a jacket space formed between the inner and outer kettles of a kettle including an inner pot and an outer pot, wherein steam for supplying steam to the jacket space is provided. A supply pipe, a steam injection valve that opens and closes a flow path of the steam supply pipe, and a bypass that is connected to the steam supply pipe by bypassing the steam injection valve and has a flow path narrower than the steam supply pipe. A cooking device comprising: a pipe; a sub-valve for opening and closing a flow path of the bypass pipe; and a steam control valve for finely adjusting an amount of steam flowing through the bypass pipe. 4. A steam injection valve is opened, the kettle is heated with the sub-valve closed, and the steam injection valve is closed when the temperature reaches a predetermined value lower than the cooking temperature,
The method according to claim 3, wherein the auxiliary valve is opened. 5. The cooking method according to claim 3, wherein the steam injection valve is closed during cooking and the amount of steam flowing through the bypass pipe is finely adjusted by the steam control valve while the auxiliary valve is opened. How to control the device. 6. The cooking apparatus according to claim 3, wherein the steam injection valve and the auxiliary valve are closed after the cooking is completed, and the auxiliary valve is opened when the temperature is lowered to a predetermined holding temperature lower than the cooking temperature. Or the control method of the cooking device of Claim 5.