JPH11253310A - Heat cooking and sterilization device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To omit agitation for dissolving temperature irregularities, to highly accurately perform the automatic control of cooking and sterilization and to uniformly perform cooking and sterilization. SOLUTION: Relating to this device, a supply pipe 10 provided with many nozzles 12 is provided on the lid of a pot 1, a recovery pipe is provided on the bottom part of the pot, a circulation path is formed between the pot and a heat exchange 22 and a water supply source and a seasoning liquid supply source are switchably connected to the circulation path. Also, a heating steam supply pipe 26 and a discharge pipe 27 are provided on the pot bottom part, a nitrogen supply pipe 25 is provided on a pot side wall and an intra-pot temperature sensor, the article temperature sensor of food and an intra-pot pressure sensor are installed to the pot. Based on the detection output of the respective sensors, temperature-adjusted heating steam from the heating steam supply pipe and temperature-adjusted seasoning liquid, water and steam from the nozzles are successively poured on the food inside the pot and cooking and the sterilization are performed.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating cooking sterilizer capable of cooking and sterilizing in the same pot.

[0002]

2. Description of the Related Art In a cooking pot for business use, the outside of the pot is covered with a heating chamber called a jacket, and a heating medium such as steam is supplied to the heating chamber to transfer heat to the inside of the cooking pot. There is something. In this case, if the amount of food is too small, the temperature in the pot becomes too high, and the concentration of the seasoning liquid rises, so that the seasoning becomes too thick, and the seasoning liquid is burnt to the pot. Conversely, if there are many ingredients, a large amount of seasoning liquid is required, and it is necessary to frequently stir the inside of the kettle in order to make the temperature in the pot and the temperature of the seasoning liquid uniform, and the ingredients flow due to stirring. There has been a problem that the shape of the seasoning liquid is lost, and the seasoning liquid becomes turbid and deteriorates due to the inclusion of food scraps, thereby impairing the finish of cooking. In addition, cooking, simmering, steaming, and baking require the use of dedicated cooking machines, so that it is necessary to transfer foodstuffs to other cooking machines for each process, and taking in and out of foodstuffs is time-consuming.

[0003]

According to the present invention, instead of cooking by heating from the outside of the cooking pot as in the prior art, heating steam is directly fed into the cooking pot and the inside of the cooking pot is directly heated. The aim is to eliminate the agitation for eliminating temperature unevenness by directly immersing the food in the food. It is another object of the present invention to automatically perform cooking and sterilization by directly detecting the temperature of food ingredients and to perform cooking and sterilization uniformly with high accuracy.

[0004]

In the cooking / sterilizing apparatus according to the present invention, a supply pipe is attached to a lid that opens and closes the upper part of the kettle, and the supply pipe is connected to a plurality of nozzles distributed on the back side of the kettle. Then, the outlet side of the heat exchanger is connected to the supply pipe, and the return port at the bottom of the pot is connected to the inlet side of the heat exchanger to form a circulation path between the pot and the heat exchanger. While the source and the seasoning liquid supply source are switchably connected, a heating steam supply pipe and a discharge pipe leading to the outside of the apparatus are provided at the bottom of the kettle, and a nitrogen supply pipe is provided at the side of the kettle. The kettle is equipped with a temperature sensor that detects the temperature inside the kettle, a product temperature sensor that detects the temperature of the foodstuffs, and a pressure sensor that detects the pressure inside the kettle. The heating steam was supplied from the heating steam supply pipe and the nitrogen was supplied from the nitrogen supply pipe into the kettle based on the detection output of the sensor, and the seasoning liquid or water whose temperature was controlled by the nozzle was pressure-controlled. It is characterized by being cooked and sterilized by pouring it into the ingredients in the pot.

[0005]

Embodiments of the present invention are shown in the drawings. FIG. 1 is a plan view of a cooking / sterilizing apparatus of the present invention, FIG. 2 is a front view thereof, and FIG. 3 is a sectional view of a pot. Reference numeral 1 denotes a kettle, which has a structure in which the foodstuff storage unit 2 therein can be tightly closed by a lid 3. A monitoring window 4 for monitoring the inside is provided on the side wall of the shuttle 1.
The outer circumference of the pot 1 and the lid 3 is covered with a heat insulating material to prevent heat radiation. A pair of rotating shafts 5 are provided on the outside of the shuttle 1 so as to extend right and left orthogonally to the axis.
The rotary shaft 5 is rotatably supported on the support base 7 and a shuttle inclined worm reducer 8 is provided at one end (right side in the figure) of the rotary shaft 5. The handle 9 is turned to rotate the hook tilting worm speed reducer 8 to tilt the hook 1 in the front-rear direction and hold it at that position. Heat exchanger 22, seasoning liquid tank 3 adjacent to kettle 1
4, the seasoning liquid recovery tank 43 and the circulation pump 21 are arranged,
Further, the lid elevating jack 31 and the winch 39 are attached to the underframe 6.
Stand up. The heat exchanger 22 protrudes upward from the left and right support tables 7 at both ends and horizontally supports the heat exchanger.

As shown in FIG. 3, the supply pipe 10 is attached to the center of the cover 3 with a concave curved body, and a cylindrical injection tank 11 is connected to the inner end of the supply pipe 10. A nozzle 12 is mounted downward at the center of the lower surface of the injection tank 11, and a branch pipe projects radially from the side wall of the injection tank 11 to form a large number of downward nozzles 12 at its tip. The lid 3 is provided with a pressure safety valve 13 and an exhaust valve 15. A lid opening / closing arm 30 is attached to a predetermined position on the upper surface of the lid 3, and the lid opening / closing arm 30 is moved up and down by a lid lifting / lowering jack 31 to open and close the lid 3. Further, with the lid 3 lifted, the lid 3 is turned around the lid lifting / lowering jack 31 to remove the lid 3 from above the shuttle 1. Further, a delivery connection pipe 23 is provided along the lid opening / closing arm 30, and one end of the delivery connection pipe 23 is bent at a flexible tube (not shown).
And the other end of the delivery connection pipe 23 is similarly connected to the outlet of the heat exchanger 22 via a flexible pipe. The flexible tube absorbs the stress and shock when the lid 3 is opened and closed and the lid lifting / lowering jack 31 is turned, thereby preventing damage to the connecting portion. A nitrogen supply pipe 25 is provided in the upper part of the side surface of the kettle 1 through the side wall, and is connected to a nitrogen supply source via a nitrogen supply valve 14. A heating steam supply pipe 26 and a discharge pipe 27 are provided at the bottom of the kettle 1 so as to protrude outward. The heating steam supply pipe 26 is connected to a heating steam supply source via a heating steam supply valve 28, and the discharge pipe 27 is connected to a discharge valve. Open to atmosphere via 29. A collecting pipe 16 is provided at the center of the bottom of the kettle 1. A wire mesh 17 is provided at the mouth of the collection pipe 16 of the foodstuff storage unit 2.

FIG. 4 is a system diagram of the apparatus of the present invention. A circulation pump 21 is connected to a collection pipe 16 at the bottom of the shuttle 1 via a collection valve 18 and a strainer 20. The inlet side of the heat exchanger 22 is connected to the circulation pump 21 via an inlet valve 41. The outlet side of the heat exchanger 22 is connected to the supply pipe 10 of the lid 3 via the outlet valve 42, the delivery connection pipe 23 and the supply valve 24, thereby forming a circulation path. Then, the outlet of the seasoning liquid tank 34 is connected between the strainer 20 and the recovery valve 18 in the circulation path via the on-off valve 37a, the flow meter 38, and the on-off valve 37b. After supplying a certain amount of the seasoning liquid, the on-off valve 37a or the on-off valve 37b is closed. The seasoning liquid is prepared in advance in the external dissolution tank 35 and sent to and stored in the seasoning liquid tank 34. In the seasoning liquid tank 34, the water level of the seasoning liquid is kept within a certain range by a level sensor 36. Cooling water is seasoning liquid tank 3
In the state where there is no seasoning liquid in 4, the cooling water is supplied from the cooling water tank 32 to the circulation path via the seasoning liquid tank 34. In the heat exchanger 22, a heating steam source or a cold water source is connected to the primary side inlet, and a drain pipe or a steam drain is connected to the primary side outlet via on-off valves 37c, 37d, 37e, and 37f, respectively. With the above configuration, first, the lid 3 is opened and the winch 3 is opened.
9, the net basket 33 on which the food is placed is lifted, carried into the food storage unit 2, and arranged in a plurality of stages. Thereafter, the lid 3 is closed to keep the inside of the food storage unit 2 airtight. Then, discharge valve 2
9 is opened, the nitrogen supply valve 14 is opened, nitrogen is supplied from the nitrogen supply pipe 25, and the air in the kettle 1 is discharged from the discharge valve 29, and the atmosphere in the kettle 1 is replaced with nitrogen. Next, the heating steam supply valve 24 is opened, the heating steam is jetted out of the heating steam supply pipe 26 into the kettle 1, and the temperature in the kettle is raised to a predetermined sterilization processing temperature to sterilize the inside of the kettle 1. The used heated steam is discharged from the discharge pipe 27 to the outside. When the sterilization process is completed, the discharge valve 29 is closed, and the on-off valves 37a and 37b of the seasoning liquid tank 34 are opened,
The seasoning liquid is supplied from the seasoning liquid tank 34 through the flow meter 38 to a position before the strainer 20 at a controlled flow rate, and after passing through the strainer 20, the heat exchanger 2 is circulated by the circulation pump 21.
Send to the entrance side of 2. In the heat exchanger 22, the heating valve is opened by opening the on-off valve 37c on the primary side, the temperature of the seasoning liquid flowing on the secondary side is raised, the seasoning liquid is sent to the injection tank 11 through the delivery connection pipe 23, and further from the nozzle 12. Pour into the ingredients and cook the ingredients in a nitrogen atmosphere.

The seasoning liquid collected at the bottom of the food storage unit 2 enters the strainer 20 through the recovery port 18 through the recovery valve 18 to remove cooking debris and the like mixed in the seasoning liquid. Then, from the discharge side of the circulation pump 21, it enters the secondary side inlet of the heat exchanger 22, and is reheated by the heat exchanger 22. Then, the seasoning solution is passed through the seasoning solution injection valve 40 through the bendable delivery connection pipe 23 from the secondary side outlet, and the lid 3
And the circulation is repeated. Since the temperature difference of the seasoning liquid is likely to occur between the upper layer and the lower layer of the food storage unit 2, heating steam is supplied from the heating steam supply pipe 26 to raise the temperature of the lower layer of the food storage unit 2 near the bottom of the pot to the same level as the upper layer. Eliminate temperature differences. When the amount of the seasoning liquid decreases or the concentration of the seasoning liquid increases with the progress of cooking, the seasoning liquid is replenished from the seasoning liquid tank 34. During cooking, a part of the circulating seasoning liquid is extracted by the strainer 20, the concentration of the seasoning liquid is checked and the seasoning liquid is adjusted to finish the food with a uniform taste. The strainer 20 arranges two same objects in parallel, and switches at any time according to the clogging condition of the filter of the strainer 20,
Keep seasoning liquid clean. When the cooking is completed, the heat exchanger 22
The heating steam is stopped by closing the on-off valve 37c on the primary side, and the on-off valve 37d is opened to flow cooling water to cool the seasoning liquid flowing on the secondary side. When the seasoning liquid is below a certain temperature (to a temperature that does not hinder handling), the inlet valve 41 of the heat exchanger 22 is closed,
The outlet valve 42 of the seasoning liquid tank 34 is closed, the seasoning liquid collection valve 44 of the seasoning liquid collection tank 43 is opened, and the circulating pump 21 is continuously operated so that the seasoning liquid remaining in the foodstuff storage unit 2 is transferred to the seasoning liquid collection tank 43. to recover. Next, the exhaust valve 15 is opened to return the inside of the foodstuff storage unit 2 to normal temperature and atmospheric pressure, the lid 3 is opened, and the foodstuffs are suspended and taken out together with the net basket 33 by the winch 39 and stored in a sterilized storage as it is. Thereafter, during the transfer of the foodstuffs to the packaging room or during transportation, the falling bacteria 2
Treat in a sterile environment to avoid contamination. Depending on the ingredients to be cooked, it may be necessary to remove or wash with water,
In that case, the cooling water flows from the cooling tank 32 to the circulation path,
The discharge valve 29 is opened and discharged outside the machine. At the time of cleaning the shuttle 1, the handle 9 of the shuttle tilt worm speed reducer 8 is operated, and the shuttle 1 is tilted forward about the rotation shaft 5 to facilitate removal of cooking debris and cleaning.

As described above, the temperature of the seasoning liquid is raised to a predetermined temperature, circulated, and uniformly sprayed from the nozzle 12 to the food in the nitrogen atmosphere, thereby keeping the temperature in the food storage unit 2 uniform and oxidizing the food. And discoloration can be suppressed and cooked to a uniform taste. In addition, by storing the ingredients in the net basket 33 and heating and cooking, the characteristics (eg, taste, texture, shape) of the ingredients can be used as they are without touching the bottom of the pot and causing overcooking or boiling. be able to.

An embodiment of cooking by the apparatus of the present invention will be described below. (Example 1) Soybean immersion 1) Pretreatment Soybeans were immersed in water for 7 to 10 hours, and then rehydrated. 2) Drilling / softening Put into the basket 33 and place it in the pot 1 on top of it. The cold water is sent from the cooling water tank 32 to the heat exchanger 22,
Hot water of 100 ° C. is produced on the secondary side by flowing heated steam to the primary side of No. 2 and sprayed from the nozzle 12 of the supply pipe 10, soybeans in the basket 33 are subjected to hot water showering for 30 minutes. 3) Cooling Cool water is allowed to flow on the primary side of the heat exchanger 22, and the hot water on the secondary side is lowered and poured into soybeans in the basket 33 for 10 minutes. 4) Rinsing with water Cooling water is directly circulated from the cooling water tank 32 and circulated.
After a lapse of minutes, the water is discharged from the discharge valve 29, and this is repeated three times. 5) Seasoning The seasoning liquid is sent from the seasoning liquid tank 34 to the heat exchanger 22, and heated steam is flown to the primary side of the heat exchanger 22, so that the seasoning liquid is
The temperature is set to 0 ° C., the soybean is sprayed from the nozzle 12 of the supply pipe 10, and the soybeans in the basket 33 are seasoned and showered for 20 minutes. 6) Cooling Cool water is allowed to flow through the primary side of the heat exchanger 22 to reduce the temperature of the seasoning liquid to 1
Lower to about 40 ° C in 0 minutes. About 40 ° C. is a temperature at which it can be taken out as it is. 7) Extraction of foodstuffs (Example 2) Boiled clams 1) Defrosting and sorting of foodstuffs (removal of foreign substances) 2) Seasoning seasoning liquid 100 ° C for 20 minutes Heat exchanger Seasoning shower ring 3) Cooling 10 minutes to about 40 ° C Heat exchanger 4) Taking out food (Example 2) Teriyaki chicken 1) Thawing of food 2) Draining (fat removal) 80 ° C for 30 minutes Heat exchanger Hot water shower ring 3) Cooling 5 minutes Heat exchanger 4) Water washing Cold water 5 minutes Wash and discharge with cooling water 5) Seasoning 100 ° C for 30 minutes Heat exchanger 6) Cooling 10 minutes to about 40 ° C Heat exchanger 7) Removing food

[0011]

As described above, according to the present invention, a plurality of net baskets on which food is placed are placed in a kettle heated to a predetermined temperature by heating steam, and a plurality of nozzles provided on the back side of the lid are arranged. By pouring the temperature-adjusted seasoning liquid toward the ingredients from above, the ingredients can be cooked to a uniform taste in a short time, and the seasoning liquid collected at the bottom is collected, and the temperature is adjusted again and poured into the ingredients. This makes it possible to cook effectively with a small amount of seasoning liquid, and to prevent condensation and seizure of the seasoning liquid in the pot. In addition, since the seasoning liquid is circulated, there is no need to stir the ingredients, there is no overcooking or boiling damage, the seasoning liquid is evenly distributed, and cooking can be efficiently performed with a small amount of the seasoning liquid.

[Brief description of the drawings]

FIG. 1 is a plan view of a cooking / sterilizing apparatus according to the present invention.

FIG. 2 is a front view of FIG.

FIG. 3 is a sectional view of the shuttle of the present invention.

FIG. 4 is a system diagram of the heating cooking sterilization apparatus of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Hook 2 Food storage part 3 Cover 4 Monitoring window 5 Rotating shaft 6 Stand frame 7 Support stand 8 Hook inclined worm reduction gear 9 Handle 10 Supply pipe 11 Injection tank 12 Nozzle 13 Pressure safety valve 14 Nitrogen supply valve 15 Exhaust valve 16 Return port 17 Filtration wire mesh 18 Recovery valve 19 Recovery connection pipe 20 Strainer 21 Circulation pump 22 Heat exchanger 23 Delivery connection pipe 24 Supply valve 25 Nitrogen supply pipe 26 Heating steam supply pipe 27 Discharge pipe 28 Heating steam supply valve 29 Discharge valve 30 Lid opening / closing arm 31 Lid Lifting jack 32 Cooling water tank 33 Net basket 34 Seasoning liquid tank 35 External dissolution tank 36 Level sensor 37 Open / close valve 38 Flow meter 39 Winch 40 Seasoning liquid injection valve 41 Inlet valve 42 Outlet valve 43 Seasoning liquid collection tank 44 Seasoning liquid collection valve

Claims (1)

[Claims] 1. A supply pipe is attached to a lid that opens and closes an upper part of a kettle, the supply pipe is connected to a plurality of nozzles distributed and arranged on the back side of the kettle, and an outlet side of a heat exchanger is connected to the supply pipe. The return port at the bottom of the kettle is connected to the inlet side of the heat exchanger to form a circulation path between the kettle and the heat exchanger, and a water supply source and a seasoning liquid supply source are switchably connected to this circulation path. A heating steam supply pipe at the bottom of the kettle and a discharge pipe leading to the outside of the machine are provided, and a nitrogen supply pipe is provided at the side of the kettle.The kettle has a temperature sensor that detects the temperature inside the kettle, and detects the temperature of food ingredients And a pressure sensor for detecting the pressure in the kettle, and heating steam is supplied from the heating steam supply pipe based on the detection output of the sensor in accordance with the sequencer program of the control unit. Supply nitrogen into the kettle from the nitrogen supply pipe Cooking sterilization apparatus characterized by cooking sterilization showered seasoning liquid or water is temperature adjusted from the nozzle ingredients kiln whose pressure is adjusted.