WO2018147310A1

WO2018147310A1 - Cooking method and cooker

Info

Publication number: WO2018147310A1
Application number: PCT/JP2018/004133
Authority: WO
Inventors: 勝巳塚田
Original assignee: 株式会社アンテック
Priority date: 2017-02-09
Filing date: 2018-02-07
Publication date: 2018-08-16
Also published as: JPWO2018147310A1; JP6807607B2

Abstract

Provided are a cooking method and a cooker in which a disadvantageous effect due to a crescent tear or deformation rarely occurs, and yield can be improved compared to that of a conventional turbulent convection type cooker, and which can be used for various applications. This cooking method is a method for cooking under orderly convection without causing turbulent convection of liquid. This cooker is provided with a cooker body (2) and a liquid circulation means (3). The cooker body is partitioned by a partitioning body (7) into an inner chamber (8) and an outer chamber (9). The inner chamber is provided with a discharge port (11). The liquid circulation means communicates with the outer chamber and the discharge port, and thus the liquid in the inner chamber can be discharged from the discharge port and thereby supplied to the outer chamber. The liquid in the outer chamber is allowed to move into the inner chamber through a through hole 7a provided in the partitioning body or by flowing over the partitioning body.

Description

Cooking method and kettle

The present invention includes various beans such as red beans and soybeans, potatoes such as sweet potatoes and potatoes, seafood such as abalone and clams, beverages such as green tea, tea and coffee, and other foods and beverages (hereinafter collectively referred to as “ A cooking method of food) and a pot that can be used for the cooking method.

2. Description of the Related Art Conventionally, a device that has a circulation path for circulating boiled broth and hot water is known as a device for cooking coconut beans (Patent Document 1). This cooking device connects the middle part of the drainage pipe led out from the central part of the kettle and the upper end part of the trunk surface of the kettle through a circulation path piped to the outside of the kettle, and the middle part of the circulation path. In this way, the beans are not cooked unevenly by forcibly circulating and turbulent bean juice and hot water during cooking in the pot with a rotary pump.

JP 2003-339336 A

Conventionally, when simmering beans for koji making, it has been common to turbulently circulate hot water in the kettle and adjust the steam pressure so as not to cause uneven cooking. However, when the hot water was turbulent, the beans in the kettle danced in the hot water, causing stomach shortages (breaks) and shape loss. When the stomach is cut or deformed, the cells in the skin (meat) are destroyed, and the cell particles are dissolved in hot water, which contributes to a decrease in yield. In addition, in the case of making koji using beans in which cell particles are dissolved in hot water, there are also disadvantages such as that the koji itself becomes dull. In addition, the conventional iron making pots are often dedicated items and cannot be used for other purposes.

The problem to be solved by the present invention is that, when used for iron making, problems (cell destruction) caused by abdominal dissection and shape change are less likely to occur, and the yield can be improved as compared to conventional turbulent convection methods. It is in providing the cooking method which can be utilized also for other uses other than, and the pot which can be used for the said cooking method.

[Cooking method]
The cooking method of the present invention is a method for cooking food, wherein the liquid is supplied into the container from above the food placed in the container, and the liquid in the container is discharged from below the food in the container to the outside of the container. In this method, the discharged liquid is supplied again into the container from above the food to circulate the liquid, and the food is cooked in an orderly manner by the supplied liquid. The liquid can also be heated or / and cooled during its circulation. In the present application, “ordered convection” is a concept for turbulent convection that is forced to convection, and means a flow that is ordered in one direction so that turbulent convection does not occur.

[Kama]
The pot of the present invention is a pot that can be used for cooking, and includes a pot body and a liquid circulation means. The pot body is divided into an inner chamber and an outer chamber by a partition body. The inner chamber is provided with a discharge port for discharging the liquid out of the main body. The liquid circulation means is communicated with the outer chamber and the discharge port, and the liquid in the inner chamber can be discharged from the discharge port and supplied to the outer chamber. The liquid supplied to the outer chamber can move to the inner chamber through a through hole provided in the partition between the outer chamber and the inner chamber or by overflowing the partition. The pot according to the present invention may be provided with a heating means for cooling the liquid and / or a cooling means for cooling the liquid inside or / and outside the hook body. The heating means may include a heat source for heating the heating medium and a medium passage through which the heating medium moves. In this case, a part of the medium passage can be arranged in the outer chamber of the shuttle main body. The liquid circulation means may include a liquid circulation path through which the liquid circulates and a circulation pump that circulates the liquid. In this case, a part of the liquid circulation path can be connected or introduced into the outer chamber of the hook body. The inner chamber of the pot of the present invention may be provided with a food transfer means for sucking the food in the inner chamber and moving it to another pot.

In the cooking method of the present invention, food can be cooked by orderly convection without turbulent convection of water (in other words, food can be cooked in a stationary state without escaping food). The accompanying harmful effects are less likely to occur. In particular, in the case of iron making, it is difficult to cause adverse effects due to abdominal dissection or shape change, and the yield can be improved as compared with a turbulent convection type pot.

Since the pot of the present invention can boil food by orderly convection without turbulent convection of hot water, it is difficult to cause adverse effects due to the collapse of the shape of the food. In particular, in the case of iron making, it is difficult for harmful effects associated with stomach breaks and shape deformation to occur, and the yield can be improved as compared with a conventional turbulent convection type kettle.

(A) is a front side perspective view which shows an example of the shuttle of this invention, (b) is a back side perspective view of (a). Detailed explanatory drawing of the shuttle of the present invention. FIG. 3 is a detailed explanatory diagram of hot water circulating means (liquid circulating means) of the pot shown in FIG. 2. FIG. 3 is a detailed explanatory diagram of a steam path (heating medium passage) of the hook shown in FIG. 2. The front side longitudinal cross-sectional view explaining operation | movement of the shuttle of this invention. Side surface side longitudinal cross-sectional view explaining operation | movement of the shuttle of this invention. The front side perspective view which shows the other example of the shuttle of this invention. Explanatory drawing of the state which took out the inner container of the hook shown in FIG. 7 from the outer container. The front side longitudinal cross-sectional view of the hook shown in FIG. (A) is explanatory drawing at the time of providing a food transfer means in the hook shown in FIG. 2, (b) is the elements on larger scale of (a). (A) is explanatory drawing at the time of providing a food transfer means in the hook shown in FIG. 7, (b) is the elements on larger scale of (a).

(Embodiment 1)
An example of the shuttle 1 of the present invention will be described with reference to the drawings. The kettle 1 of the present invention can be used to boil various foods, but here, a case where the kettle is a kettle for koji making used for boiled red beans A will be described as an example.

1A and 1B includes a hook body 2 (FIG. 2) and hot water circulation means (liquid circulation means) 3 (circulation) for circulating hot water (liquid) W (FIG. 5) in the hook body 2. 2, 3 and 6) and a heating means 4 (FIGS. 2, 4 and 6) for heating the circulating hot water W. The hook 1 is supported by four legs 5. A control box 6 is provided on the side of the hook body 2 so that the supply amount, temperature, flow rate, steam temperature, and the like of the hot and cold water W can be controlled.

As shown in FIG. 2, the hook body 2 has a cubic shape (square tube shape) having an upper surface opening in which the front surface 2a, the right side surface 2b, the back surface 2c, the left side surface 2d, and the bottom surface 2e are surrounded. Is divided into a cooking chamber (inner chamber) 8 (FIG. 5) and two piping chambers (outer chamber) 9 (FIG. 5) by two partition members (partition bodies) 7. In this embodiment, the partition material 7 corresponds to the compartment of the present invention, the cooking chamber 8 corresponds to the inner chamber of the present invention, and the piping chamber 9 corresponds to the outer chamber of the present invention.

The boiled cooking chamber 8 shown in this embodiment has a rectangular tube shape in which the four sides are surrounded by four plates (front surface 2a, back surface 2c and two partition members 7). It can also be a rectangular tube shape. Specifically, three sides are triangular cylinders surrounded by three plates, four sides are quadrangular cylinders surrounded by four plates, five sides are pentagonal cylinders surrounded by five plates, n sides Can be an n-square cylinder surrounded by n plates. By making the boiled cooking chamber 8 into a rectangular tube shape, turbulent convection is less likely to occur in the pot body 2 than in a pot having a curved inside (for example, a cylindrical pot). Since turbulent convection does not easily occur in the pot body 2, it can be cooked in a stationary state without causing the red beans to leap, and it is difficult to cause adverse effects due to shortness of stomach and shape collapse.

Below the cooking chamber 8, there is provided a mesh material 10 (FIG. 2) for placing the red beans A to be cooked. The mesh of the mesh material 10 is sized so that the hot water W can pass without the red beans A falling. The mesh material 10 can have a mesh size other than this depending on the food to be cooked. The mesh material 10 is supported on a support body 25 (FIGS. 5 and 6) that protrudes inwardly on the inner wall of the hook body 2. In the vicinity of the center of the bottom surface 2 e of the hook body 2, a discharge port 11 for discharging hot water W that has passed through the mesh material 10 to the outside of the hook body 2 is provided. The bottom surface 2e is an inclined surface having a gradient from the lower end side of the right side surface 2b and the left side surface 2d toward the discharge port 11. Although not shown, the opening on the upper surface of the hook body 2 can be closed with a lid.

The partition material 7 for partitioning the hook body 2 is a flat plate having the same size as the right side surface 2b and the left side surface 2d, and is provided at a position facing each of the right side surface 2b and the left side surface 2d. . Above each partition member 7, a through hole 7 a (FIGS. 1 and 2) is provided that allows the cooking chamber 8 and the piping chamber 9 to communicate with each other. The partition material 7 may be a single plate provided with through holes 7a, or a combination of a flat plate without holes and a plate with holes (for example, punching metal). The flat plate and the perforated plate may or may not be connected. In any case, the lowermost through-hole 7a is set to have the same or substantially the same height as the upper surfaces of the hot water W in the cooking chamber 8 and the piping chamber 9. The hot water W is one-way flowing from the piping chamber 9 side to the cooking chamber 8 side, and does not flow from the cooking chamber 8 side to the piping chamber 9 side. As the partition material 7, a material having a short height or a material having the same height and a low position of the through hole 7 a can be used according to the amount of red beans A to be cooked. Since the pot 1 of the present invention can adjust the amount of hot and cold water W to be circulated simply by changing the position of the partition material 7 and the through hole 7a of the partition material 7, even when it is desired to boil different amounts of red beans A, Azuki A can be cooked efficiently with an appropriate amount of hot water. The partition member 7 can be fixed to the hook body 2 or can be detached from the hook body 2. When it can be removed, maintenance becomes easy.

In this embodiment, hot water W flows into the cooking chamber 8 from the through-hole 7a of the partition member 7, but instead of providing the through-hole 7a and the perforated plate, the height of the partition member 7 is reduced, and the piping The hot water W in the chamber 9 may overflow the partition material 7 and flow into the cooking chamber 8. However, in any case, turbulent convection is prevented from occurring in the cooking chamber 8.

In this embodiment, a hot water supply path 12 for supplying hot water W to the cooking chamber 8 is connected to the outside of the left side surface 2d of the pot body 2. The hot water supply path 12 is connected to a water source (not shown). The hot water supply passage 12 is provided with an electromagnetic valve 13 so that supply and stop of hot water W can be electrically controlled.

The hot water circulation means 3 is a means for circulating the hot water W used for cooking the red beans A. The hot water circulation means 3 of this embodiment includes a hot water circulation path through which the hot water W circulates and a circulation pump 15 that circulates the hot water W. As shown in FIG. 3, the hot water circulation path of this embodiment includes a hot water return path 14 connected to the discharge port 11 and a hot water supply path connected to the delivery side of the circulation pump 15 connected to the hot water return path 14. A path 16 and two hot water discharge paths 17 connected to the hot water delivery path 16 are provided.

The hot water return path 14 is a passage provided between the discharge port 11 and the circulation pump 15. As shown in FIG. 3, the hot water return path 14 of this embodiment is composed of three

pipe members

14a, 14b, 14c and

joint members

14d, 14e connecting them, but the configuration of the hot water return path 14 is as follows. Other than this may be used.

The circulation pump 15 is a pump that sucks the hot water W in the cooking chamber 8 and sends the hot water W to the hot water delivery path 16 and beyond. As the circulation pump 15, an existing circulation pump can be used. The speed of the circulating hot water W can be adjusted by changing the output of the circulation pump 15.

The hot water delivery path 16 is a passage provided between the circulation pump 15 and the hot water discharge path 17. As shown in FIG. 3, the hot water delivery path 16 of this embodiment is composed of three

pipe members

16a, 16b, 16c and

joint members

16d, 16e, 16f that connect them. The configuration may be other than this.

Each hot water discharge passage 17 is provided with a plurality of discharge pipes 17b at intervals on the outer periphery of the main pipe 17a. One end of the main pipe 17 is closed, and the hot water W in the main pipe 17a is discharged into the piping chamber 9 from the discharge pipe 17b. Of the hot water circulation means 3, the hot water return path 14, the circulation pump 15, and the hot water delivery path 16 are disposed (introduced) in the outside of the pot body 2, and both hot water discharge paths 17 are disposed in the piping chamber 9 of the pot body 2. The hot water W discharged from the discharge port 11 is driven by the power of the circulation pump 15 into the hot water return path 14 -the circulation pump 15 -the hot water delivery path 16 -the hot water discharge path 17 -the piping chamber 9 -the cooking chamber 8 -the discharge port 11. It circulates in order. As in this embodiment, when two or more piping chambers 9 are provided in the pot body 2 and the hot water discharge passage 17 is provided in each of the piping chambers 9, uneven heating of the hot water W flowing into the cooking chamber 8 is performed. Is less likely to occur. In addition, the temperature sensor 23 is provided in the hot water return path 14, and the temperature of the hot water W discharged | emitted from the discharge port 11 is detected, and the temperature in the cooking chamber 8 can be automatically controlled now.

The heating means 4 is means for heating the circulating hot water W. The heating means 4 of this embodiment includes a steam generation means (heat source) (not shown) and a steam path (heating medium passage) that is connected to the steam generation means and through which steam for heating hot water W (heating medium) passes. ). As shown in FIG. 4, the steam passage of this embodiment includes a steam delivery path 18 connected to the steam generating means, two heating passages 19 connected to the steam delivery path 18, and both of these warming paths. A steam discharge path 20 connected to the passage 19 is provided. Among the steam paths 4, the steam delivery path 18 and the steam discharge path 20 are disposed outside the pot body 2, and the two heating paths 19 are disposed in the piping chamber 9 of the pot body 2. The steam delivery path 18 is provided with an electromagnetic valve 21 so that the supply and stoppage of steam can be electrically controlled.

The steam delivery path 18 is a passage provided between a steam generation means (not shown) and the heating passage 19. As shown in FIG. 4, the steam delivery path 18 of this embodiment is composed of three

pipe members

18a, 18b, 18c and

joint members

18d, 18e, 18f that connect them. The configuration may be other than this.

The heating passage 19 is a passage provided between the steam delivery passage 18 and the steam discharge passage 20. The heating passage 19 of this embodiment is a meandering path in which a straight portion and a curved portion are repeated. In this embodiment, two heating passages 19 are arranged in the piping chamber 9 one by one. In this embodiment, one pipe is bent to form a meandering path, but a plurality of straight pipes connected by curved joint members or the like can also be used. The shape and structure of the heating passage 19 may be other than this.

The steam discharge passage 20 is a passage provided in front of the two heating passages 19. As shown in FIG. 4, the steam discharge path 20 of this embodiment includes two

pipe members

20 a and 20 b and

joint members

20 c and 20 d that connect them, but the configuration of the steam discharge path 20 is other than this. It may be. A steam trap 22 and a discharge pipe 24 are connected to the steam discharge path 20 so that only the drain (condensed steam in the steam path) can be discharged from the steam atmosphere.

The steam generated by the steam generating means moves in the order of the steam delivery path 18 -the heating path 19 -the steam discharge path 20, and the drain in the steam atmosphere is discharged from the steam trap 22 to the outside through the discharge pipe 24. It is. For example, an existing boiler can be used as the steam generating means.

(Function)
The operation of the hook 1 of the first embodiment will be described with reference to FIGS. FIG. 5 shows a state in which red beans A and hot water W are put into the cooking chamber 8. When the circulation pump 15 is operated in this state, the hot water W in the cooking chamber 8 is discharged from the discharge port 11 and sent to the hot water return path 14 -the circulation pump 15 -the hot water delivery path 16 -the hot water discharge path 17 for hot water. It reaches the inside of the piping chamber 9 from the discharge pipe 17 b of the discharge path 17. The hot water W that has reached the piping chamber 9 is heated by the steam in the heating passage 19 arranged in the piping chamber 9. When the hot water W that has reached the inside of the piping chamber 9 reaches the through hole 7 a of the partition member 7, it passes through the through hole 7 a and flows into the cooking chamber 8. The hot water W flowing into the cooking chamber 8 passes through the mesh material 10 and is discharged again from the discharge port 11, and returns to the hot water return path 14-circulation pump 15-hot water delivery path 16-hot water discharge path 17-piping room 9-steaming room. It circulates in order of 8-discharge port 11. This circulation is repeated during the cooking time. The steam used for heating the hot water W moves in the order of the steam delivery path 18 -the heating path 19 -the steam discharge path 20, and the drain in the steam atmosphere is discharged from the steam trap 22 to the outside through the discharge pipe 24. Is done. In the pot 1 of the present invention, the hot water W is always supplied from the upper side of the red beans A, so that the turbulent convection that the red beans A jumps does not occur and the orderly convection can be created. It is also difficult to cause adverse effects due to hungry or deformed shapes. In general, when red beans A is boiled and cooked in a turbulent kettle, the amount of koji that can be produced is about 1.6 times that of the raw material, but in the experiments of the present inventors, red beans A are boiled and cooked in the orderly convection type kettle of the present invention. In this case, it was possible to produce a cocoon about 1.8 times the raw material.

(Embodiment 2)
A second embodiment of the shuttle 1 of the present invention will be described with reference to the drawings. The basic structure of the hook of this embodiment is the same as that of the first embodiment. The difference is that the hook body 2 has a two-layer structure of an outer container 30 and an inner container 31, and the heating means 4 is provided outside the hook body 2. Hereinafter, description of parts common to the first embodiment will be omitted as appropriate, and different parts from the first embodiment will be mainly described.

The pot 1 of this embodiment includes a pot body 2, a hot water circulation means 3, and a heating means 4, as shown in FIGS. The hook body 2 includes an outer container 30 and an inner container 31. Both the outer container 30 and the inner container 31 are made of metal. The outer container 30 has a bottomed rectangular tube shape including a front surface 30a, a right side surface 30b, a back surface 30c, a left side surface 30d, and a bottom surface 30e. The outer container 30 may have other rectangular tube shape, cylindrical shape, or the like. An introduction port 30f is provided near the bottom surface 30e of the front surface 30a, and a discharge port 11 is provided near the center of the bottom surface 30e for discharging hot water W out of the pot body 2.

A base frame 32 (FIG. 8) for placing the inner container 31 is provided at a position near the bottom surface 30 e inside the outer container 30. The shape of the pedestal frame 32 can be an appropriate shape according to the shape of the outer container 30 or the inner container 31. A laterally U-shaped handle 33 projects outwardly from the front surface 30a and the back surface 30c of the outer container 30. The handle 33 may be provided as necessary, and may be omitted if unnecessary.

The inner container 31 is a rectangular tube having a front surface 31a, a right side surface 31b, a back surface 31c, a left side surface 31d and a bottom surface 31e. A mesh material 10 similar to that of the first embodiment is used for the bottom surface 31e. The inner container 31 may have a rectangular tube shape or a cylindrical shape other than this.

Above the front surface 31a, the right side surface 31b, the back surface 31c, and the left side surface 31d of the inner container 31, there are an inner chamber (cooking chamber) 34 inside the inner container 31, and an outer space between the outer container 30 and the inner container 31. A through hole 31f (FIGS. 7 to 9) for communicating with the chamber (liquid passage) 35 is provided. The front surface 31a, the right side surface 31b, the back surface 31c, and the left side surface 31d of the inner container 31 are compartments that divide the main body 2 into an inner chamber 34 and an outer chamber 35, and correspond to the partition body 7 of the first embodiment. It is. As with the partition 7, each of the front surface 31 a, the right side surface 31 b, the back surface 31 c, and the left side surface 31 d has a single plate provided with a through hole 31 f, or a flat plate without holes and a perforated plate (for example, punching A combination of metals can be used. The flat plate and the perforated plate may or may not be connected. In any case, the lowermost through hole 31f is set to have the same or substantially the same height as the upper surface of the hot water W in the inner chamber 34 and the outer chamber 35. The inner container 31 may be shorter than the outer container 30, and the hot water W in the outer chamber 35 may overflow the upper end of the inner container 31 and flow into the inner chamber 34. In either case, however, turbulent convection is prevented from occurring in the inner chamber 34.

The hot water W is one-way flowing from the outer chamber 35 side to the inner chamber 34 side, and does not flow from the inner chamber 34 side to the outer chamber 35 side. For the front surface 31a, the right side surface 31b, the back surface 31c, and the left side surface 31d, use a short one according to the amount of red beans A to be boiled, or one having the same height and a low position of the through hole 31f. Can do. Two downward U-shaped handles 36 are erected on the upper end of the inner container 31. The handle 36 may be provided as necessary, and may be omitted if unnecessary.

In this embodiment, the vertical and horizontal dimensions of the inner container 31 are made smaller than those of the outer container 30 so that the inner container 31 can be accommodated in the outer container 30. When the inner container 31 is accommodated in the outer container 30, a hot water passage chamber (outer chamber) 35 having a size that allows hot water W to pass therethrough is formed between the outer container 30 and the inner container 31. The vertical dimension of the inner container 31 is larger than that of the outer container 30. When the inner container 31 is accommodated in the outer container 30, the upper side of the inner container 31 protrudes above the upper end surface of the outer container 30. It is. The structures and shapes of the outer container 30 and the inner container 31 are merely examples, and other structures may be used.

The hot water circulation means 3 is a means for circulating the hot water W used for cooking the red beans A. The hot water circulation means 3 of this embodiment includes a liquid circulation path 37 through which the hot water W circulates and a circulation pump 15 through which the hot water W is circulated. The liquid circulation path 37 shown in FIG. 8 includes a discharge path 37a, a feed path 37b, and a supply path 37c. The discharge passage 37 a is connected to the discharge port 11 and the circulation pump 15. The feed passage 37 b is connected to the circulation pump 15 and the heating means 4. One end of the supply passage 37 c is connected to the heating means 4, and the other end is introduced into the outer chamber 35 through the introduction port 30 f of the outer container 30. The supply passage 37 c introduced into the outer chamber 35 is connected to the main pipe 17 a of the hot water discharge passage 17 disposed in the outer chamber 35. The heating means 4 shown in FIGS. 7 to 9 is a metal container that can be heated by thermal power. The metal container may be one that can be heated by other than thermal power, such as a nichrome wire heater or electromagnetic induction heating.

(Function)
The effect | action of the shuttle 1 of Embodiment 2 is demonstrated with reference to FIG. FIG. 9 shows a state where the red beans A and the hot water W are put into the inner chamber 34. When the circulation pump 15 is operated in this state, the hot water W in the inner chamber 34 is discharged from the discharge port 11 and sent to the heating means 4 through the discharge passage 37a-circulation pump 15-feed passage 37b. Heated by the heating means 4. The hot and cold water W heated by the heating means 4 is discharged to the supply passage 37 c and supplied to the outer chamber 35. Thereafter, the hot water W circulates in the flow of the outer chamber 35 -the inner chamber 34 -the discharge port 11 -the discharge passage 37a -the circulation pump 15 -the feed passage 37b -the heating means 4 -the supply passage 37c -the outer chamber 35. The temperature of the hot water W increases as the number of circulations increases. As in the first embodiment, the supply amount, temperature, and the like of the hot and cold water W can be controlled by the control box 6 provided on the side of the hook body 2.

(Embodiment 3)
A third embodiment of the shuttle 1 of the present invention will be described with reference to the drawings. The basic structure of the hook 1 of this embodiment is the same as that of the first embodiment. The difference is that, as shown in FIGS. 10 (a) and 10 (b), the storage portion 38 is provided on the bottom surface 2e of the pot body 2, and the mesh material 10 of the cooking chamber 8 is large enough to fit in the storage portion 38. That is, the concave portion 10b is provided and the boiled bean transfer means (food transfer means) 40 is provided on the bottom side of the pot body 2. The hook 1 of this embodiment can be used particularly suitably as the hook 1 for producing strainers. Hereinafter, description of parts common to the first embodiment will be omitted as appropriate, and parts different from the first embodiment will be mainly described.

In the hook body 2 of the hook 1 of this embodiment, a cylindrical storage portion 38 is provided. The storage part 38 is provided in the central part of the bottom surface 2e of the hook body 2. The reservoir 38 is a part of the hook body 2. Hot water W that has passed through the mesh material 10 is stored in the storage unit 38. The mesh material 10 of this embodiment is provided with a concave portion 10b at the center of a flat receiving surface 10a on a plane. The concave portion 10b protrudes below the flat receiving surface 10a. The concave portion 10b has a size and shape that can be accommodated in the storage portion 38. Red beans A are accommodated in the concave portion 10b. Boiled bean transferring means 40 is provided on the bottom surface side of the pot body 2. The boiled bean transfer means 40 is means for transferring the red beans A in the pot 1 to the koji making machine 41.

As an example, the boiled bean transferring means 40 shown in FIG. 10A includes a discharge path 40a connected to the bottom surface 2e of the pot, a discharge pump 40b connected to the outlet side of the discharge path 40a, and an outlet of the discharge pump 40b. A delivery path 40c connected to the side is provided. One end side of the discharge path 40a penetrates the storage portion 38 and the concave portion 10b and is introduced into the concave portion 10b. Although not shown, a valve 40d can be provided in the discharge passage 40a as needed. The discharge path 40a and the delivery path 40c can be the same as the hot water delivery path 16 and the hot water discharge path 17 of the first embodiment. As the discharge pump 40b, the same pump as the circulation pump 15 of the first embodiment can be used. The valve 40d can be the same as the electromagnetic valve 13 of the first embodiment. The boiled bean transfer means 40 can also have other configurations.

(Function)
The operation of the shuttle 1 according to the third embodiment will be described with reference to FIG. FIG. 10A shows a state in which red beans A and hot water W are put into the cooking chamber 8. When the discharge pump 40b operates in this state, the red beans A in the cooking chamber 8 are sucked by the discharge pump 40b, and the red beans A pass through the discharge path 40a-the discharge pump 40b-the output path 40c and the koji making machine 41. To be supplied. The hot water W can be removed before the red beans A are supplied to the koji making machine 41. By extracting hot water W before supplying it to the koji making machine 41, there is an advantage that the bleaching effect is increased and the product temperature of the koji can be lowered. Further, in the conventional hook 1, the discharge port 11 is closed with a stopper, and it is necessary to remove the stopper at the time of feeding to the iron making machine 41. However, the stopper 1 of the present invention does not require such a stopper. Yes, the risk of burns when removing the bottle is reduced.

In the conventional kettle, abdomen of red beans A occurs, and the cells are washed away in the hot water W after cooking. For this reason, the hot and cold water W after boiling cannot be discharged. It is said that the red beans A after boiling is preferably sent to the koji making machine 41 after lowering the temperature from the viewpoint of suppressing the growth of bacteria and prolonging the shelf life. It was difficult to send to the iron making machine 41 after the temperature was lowered. On the other hand, in the kettle of the present invention, the belly of the red beans A does not occur, so that cells do not run away in the hot and cold water W after cooking. For this reason, the hot and cold water W after cooking can be discharged. Furthermore, if cold water is added after the hot water W is discharged, the red beans A after boiling can be effectively cooled. Azuki A that has been cooled by adding cold water can be transferred to the koji making machine 41 together with the cold water.

(Embodiment 4)
A fourth embodiment of the present invention will be described with reference to the drawings. The basic structure of the hook of this embodiment is the same as that of the second embodiment. 11A and 11B, the storage portion 30g is provided on the bottom surface 30e of the outer container 30, the concave portion 31g is provided on the bottom surface 31e of the inner container 31, and the hook body. 2 is provided with boiled bean transfer means (food transfer means) 40 similar to that of the third embodiment on the bottom surface 2e side. Similar to the third embodiment, the hook of this embodiment can also be used particularly suitably as a hook for producing strainer. Hereinafter, description of parts common to the second embodiment will be omitted as appropriate, and parts different from the first embodiment will be mainly described.

The outer container 30 of the hook 1 of this embodiment is provided with a cylindrical storage portion 30g. The reservoir 30g is provided at the center of the bottom surface 30e of the outer container 30. The reservoir 30g is a part of the outer container 30. Hot water W that has passed through the bottom surface 30e of the inner container 31 is stored in the storage portion 30g. The inner container 31 of this embodiment is provided with a cylindrical concave portion 31g. The concave portion 31g is provided in the central portion of the bottom surface 31e of the inner container 31. The recessed portion 31g protrudes below the other portion of the bottom surface 30e of the inner container 31. The concave portion 31 g is a part of the inner container 31. The concave portion 31g has a size and shape that can be accommodated in the storage portion 30g of the outer container 30. Red beans A are accommodated in the concave portion 31g. Boiled bean transferring means 40 is provided on the bottom surface 2e side of the pot body 2. The boiled bean transfer means 40 is means for transferring the red beans A in the pot 1 to the koji making machine 41.

As an example, the boiled bean transfer means 40 shown in FIG. 11A is connected to the discharge path 40a connected to the discharge port 11 of the bottom surface 30e of the outer container 30 and the outlet side of the discharge path 40a as in the third embodiment. A discharge pump 40b and a delivery path 40c connected to the outlet side of the discharge pump 40b are provided. One end side of the discharge path 40a penetrates the storage part 30g and the concave part 31g and is introduced into the concave part 31g. Although not shown, a valve 40d can be provided in the discharge passage 40a as needed. The discharge path 40a and the delivery path 40c can be the same as the hot water delivery path 16 and the hot water discharge path 17 of the second embodiment. As the discharge pump 40b, the same pump as the circulation pump 15 of the second embodiment can be used. The valve 40d can be the same as the electromagnetic valve 13 of the first embodiment. The boiled bean transfer means 40 can also have other configurations.

(Function)
The effect | action of the shuttle 1 of Embodiment 4 is demonstrated with reference to Fig.11 (a). FIG. 11A shows a state where the red beans A and the hot water W are put into the inner chamber 34. When the discharge pump 40b operates in this state, the red beans A in the inner chamber 34 are sucked by the discharge pump 40b, and the red beans A pass through the discharge path 40a-discharge pump 40b-feed path 40c. To be supplied. The hot water W can be removed before the red beans A are supplied to the koji making machine 41. By extracting hot water W before supplying it to the koji making machine 41, there is an advantage that the bleaching effect is increased and the product temperature of the koji can be lowered. Further, as in the case of the third embodiment, the hook 1 of this embodiment also does not require a stopper, and the risk of burns or the like when removing the stopper is reduced.

Also in the pot 1 of this embodiment, the hot water W after cooking is discharged and cold water is put instead, so that the red beans A after cooking can be cooled effectively as in the third embodiment.

(Other embodiments)
In the first to fourth embodiments, the case where the hook 1 according to the present invention is used as the hook 1 for making iron is taken as an example. However, the hook 1 according to the present invention can be used for shellfish (e.g. Etc.), seaweed (seaweed, cypress, kelp, etc.), meat (eg beef and pork, chicken, venison, horse meat, lamb, etc.), vegetables (eg radish, carrots, etc.) Etc.), soup stock (eg boiled, kelp, bonito, chin, etc.), ramen soup (eg vegetable soup, pork bone soup, etc.), teas (eg green tea or black tea), coffee, other soups (eg It can also be used for various cookings such as extraction of oden soup, pickled dishes of various foods (honey pickled, vinegared pickled, soy sauce pickled, oil pickled, pickled with alcohol (plum wine, liqueur, wine, etc.)). One And is the same.

In the first to fourth embodiments, the case where the hot water W is circulated is taken as an example. In addition to various seasonings such as sugar, salt, vinegar, soy sauce, miso, sake and miso (including prepared ones), soup stock, oden Various liquids such as soup (hereinafter referred to as “seasoning liquid”) can also be circulated. What kind of seasoning liquid is circulated may be determined depending on what is cooked. The liquid in the present application is a broad concept indicating a fluid that can be circulated such as hot water W or seasoning liquid.

In the first to fourth embodiments, the case where a boiler or the like is used as a heat source is taken as an example, but other than that (for example, gas or electricity) can be used as the heat source. In any case, it is preferable to provide in a liquid circulation path through which a heating medium such as hot water W or seasoning liquid circulates.

In the first to fourth embodiments, the case where the heating means for heating the liquid is provided as an example. However, in the pot 1 of the present invention, a cooling means can be provided instead of or in addition to the heating means. . As the cooling means, a cooling device and a cooling device that is connected to the cooling device and through which a cooling medium for cooling the hot water W passes can be used. Like the heating means of

Embodiments

3 and 4, the cooling device of the cooling means may be directly connected to the liquid circulation path. As the cooling device, for example, an existing chiller such as a cooling water generation device can be used. By providing the cooling means, for example, it can be used when a heated vegetable such as tomato is cooled and provided.

In the first to fourth embodiments, the case where the red beans A are heated is taken as an example, but the cooking method and the pot 1 of the present invention can also be used when the food is not heated. In this case, the heating device in Embodiments 1 to 4 can be omitted. Examples of the case where the food is not heated include, for example, draining tea or coffee.

In the first to fourth embodiments, an example in which the pressure control function of the hook is not provided is taken as an example. However, the hook of the present invention may be provided with a pressure adjustment function for pressurizing or reducing the pressure in the hook. it can. When the atmospheric pressure adjustment function is provided, the inside of the kettle can be evacuated.

The above embodiment is an example, and the hook 1 of the present invention is not limited to the above embodiment as long as it has a hook body divided into an inner chamber and an outer chamber and a liquid circulation means for circulating liquid in the hook body. It can also be configured.

The cooking method and kettle of the present invention are not only red beans, but also various beans such as peas, green beans (golden beans, quail beans, etc.), black beans, potatoes such as sweet potatoes and potatoes, and fishery products such as fish (eg, shirasu). It can be used for cooking other foods. Since the beans cooked in the kettle of the present invention are not easily deformed, they can be suitably used for the production of sweet natto. Moreover, the pot of the present invention can be used not only for business purposes but also for household use.

1 Hook 2 Hook Body 2a Front side of Hook Body 2b Right Side Side of Hook 2c Rear Side of Hook Body 2d Left Side of Hook Body 2e Bottom Side of Hook Body 3 Hot Water Circulation Means (Liquid Circulation Means) )
4 Heating means 5 Leg 6 Control box 7 Partition material (partition body)
7a Through hole (for partition material) 8 Boiled cooking room (inner room)
9 Piping room (outside room)
DESCRIPTION OF SYMBOLS 10 Net material 10a Flat receiving surface 10b Concave part 11 Discharge port 12 Hot water supply path 13 Electromagnetic valve 14 Hot water return path 14a-

14c Pipe member

14d, 14e Joint member 15 Circulation pump 16 Hot water delivery path 16a-16c Pipe member 16d-16f Joint Member 17 Hot water discharge path 17a Main pipe 17b (for hot water discharge path) Discharge pipe 18 Steam discharge path 18a to 18c Pipe member 18d to 18f Joint member 19 Heating path 20

Steam discharge path

20a,

20b Pipe member

20c, 20d Joint member 21 Electromagnetic valve 22 Steam trap 23 Temperature sensor 24 Discharge pipe 25 Support 30 Outer container 30a Front

30b Right side 30c Back

30d Left side 30e Bottom 30f Inlet 30g Reservoir 31 Inner vessel 31a Front (partition)
31b Right side (compartment)
31c Rear side (compartment)
31d Left side (compartment)
31e Bottom 31f Through-hole 31g Concave part 32 Base frame 33 Handle 34 Inner chamber 35 Outer chamber 36 Handle 37 Liquid circulation path

37a Discharge path

37b Feed path

37c Supply path 38 Storage part 40 Boiled bean transfer means (food transfer means)
40a Discharge path 40b Discharge delivery pump 40c Delivery path 40d Valve 41 Slag making machine A Red beans W Hot water (liquid)

Claims

In the method of cooking food,
Supply the liquid into the container from above the food in the container,
The liquid in the container is discharged out of the container from below the food in the container, and the discharged liquid is again supplied into the container from above the food to circulate the liquid.
Cooking the food in order and convection by the liquid supplied in the container;
A cooking method characterized by the above.
In the cooking method of Claim 1,
Heating or / and cooling the liquid during its circulation,
A cooking method characterized by the above.
In a pot that can be used for cooking,
It has a hook body and liquid circulation means,
The pot body is partitioned into an inner chamber and an outer chamber,
The inner chamber is provided with a discharge port for discharging the liquid out of the main body,
The liquid circulation means communicates with the outer chamber and the discharge port, and can discharge the liquid in the inner chamber from the discharge port and supply the liquid to the outer chamber.
The liquid supplied to the outer chamber can be moved to the inner chamber through a through hole provided in the partition body between the outer chamber and the inner chamber or by overflowing the partition body.
A kettle characterized by that.
The hook according to claim 3,
A heating means for heating the liquid and / or a cooling means for cooling the liquid are provided in the pot body or / and outside the pot body,
A kettle characterized by that.
The hook according to claim 3,
The liquid circulation means includes a liquid circulation path for circulating the liquid and a circulation pump for circulating the liquid,
A part of the liquid circulation path is connected or introduced into the outer chamber of the hook body,
A kettle characterized by that.
The hook according to claim 3,
A food transfer means for sucking the food in the inner chamber and moving it to another kettle is provided in the inner chamber,
A kettle characterized by that.