JP2003000173A - Method for boiling beans for preparing bean jam - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for boiling beans for preparing a bean jam, which does not need to set a heating temperature and a required boiling time based on the experiences of a skilled worker, and gives an ideal aged state corresponding to the kind and freshness of the beans. SOLUTION: This method for boiling the beans for preparing the bean jam, comprising sinking a constant unit amount of the beans (M) received in a boiling container (A) in a boiling pot (10) in an immersed state, subjecting the immersed beans to the primary boiling treatment, removing tannin, supplying new water to the boiling pot (10), repeatedly subjecting the beans (M) kept in the immersed state to substantially the same boiling treatment as the primary boiling treatment, and finally steaming the product is characterized by detecting change times (P1), (P2) at which the lightest weights of the beans (M) due to a flotation buoyancy during the boiling time are adversely changed to large weights, respectively, with sensors (48), (49), (51) and then stopping the heating of the beans on the basis of the detected electric signals.

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the cooking of beans for cooking.
About the method. 2. Description of the Related Art Generally, red beans for making sweets of Japanese confectionery are cooked and cooked.
If the heat is good, put a certain amount of
And let it go through a wire-meshed broiler basket.
Under submerged conditions, the typical heating temperature graph of FIG.
As is evident, first, as the primary boiling action,
Initially, heat to about 98 ° C over high heat and continue at that temperature
Boil while maintaining over medium heat, and elapse of a certain time
Organic matter that stops heating afterwards and hinders the color and flavor of the bean jam
In addition, in order to eliminate inorganic substances, so-called astringent cutting
Perform [0003] Then, after the stripping, the rice is fed into a new rice cooker.
Water, and as a secondary boiling action, again about high heat
Heat to 98 ° C and maintain the temperature over medium heat
While boiling, the red beans are crushed without resistance even at the fingertips
When it has matured to a degree of softness, stop heating and leave it as it is.
It is steamed by leaving it for a certain period of time. [0004] Such a red bean cooker is also known.
However, in the known boiler, a heating temperature detection sensor and a heating
Heating temperature controller and setting of required time for cooking
Using the timer, from the heating temperature detection sensor
Control of heating temperature adjustment and stop of heating based on output signal
Therefore, there are still the following problems. [0005] That is, the above-mentioned heating temperature detection
The intellect sensor is installed on the body of the cooking pot,
The hot water temperature is detected, and the heating temperature of the beans themselves
Is not directly detected. [0006] In addition, the heating temperature is adjusted and controlled.
The target temperature detected by the thermal temperature detection sensor and the timer
What is the required cooking time (timing to stop heating)
These are set as ideal absolute values based on the experience of skilled workers
It is customary. [0007] However, the degree of ripening of the beans is soft and swelling
And the heating temperature and the time required for cooking
Types (varieties) of beans by origin, degree of new and old, and cooked
Time (season), the environment of the cooking place, and other conditions
Therefore, the heating temperature detection sensor
And a heating temperature control controller activated by the output signal
Even if you use a timer and a timer,
It is impossible to obtain the ideal ripening state
And lack of experienced skilled workers. For example, due to the correlation with the beans, the heating power
If the timing of weakening and stopping is too early,
It does not swell evenly and evenly to the core, and may impair the flavor of the bean jam.
If the heating power is too strong, the epidermis ruptures
It is a fatal defect, especially for bean jam.
You. [0009] The present invention has been made in view of such problems.
For a fundamental solution of
A certain unit amount of the beans is allowed to sink into
After performing the primary boiling action, cut off the astringent,
The water is kept fresh by supplying fresh water to the cooking pot.
The legumes thus obtained are again substantially the same as the primary boiling action.
Repeat the process and finally bean-steaming beans
In the method of boiling rice, the weight of beans during the above-mentioned boiling operation is determined by buoyancy.
In response to the lightest, the lightest point changes from the lightest point
The switch point is detected by a sensor and the output electric signal
It is set to stop heating based on the number
Things. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described with reference to the drawings.
More specifically, Figs. 1 to 4 show legumes using steam as a heating source.
(10) is a stainless steel plate,
A U-shaped cooker with beans (M) described below
In the state of being stored in the broiler basket (A),
0). (11) A cylindrical barrel in the cooking pot (10)
A water supply pipe connected near the upper end of the surface (10a).
Connected to a water tap (not shown)
become. (12) is provided at the inlet of the water supply pipe (11).
The open / close valve (ball valve), (13) is a boiling pot (1)
0) is the overflow pipe derived from
It is located slightly above the pipe (11). (14) is a circle in the cooking pot (10).
Hanging down from the center of the bottom (10b)
It is a drainage pipe, and a drainage pipe (15) communicates with its lower end.
It is connected. (16) is the outlet of the drain pipe (15)
2 shows an on-off valve (ball valve) provided in the section. [0014] Further, (17) is a body surface of the cooking pot (10).
Steam that hermetically surrounds (10a) and the bottom surface (10b)
It is a jacket, and the steam supply port cylinder (1
8) and the condensate drain barrel (19) are parallel
Have been. (20) is connected to the drain cylinder (19)
Drain pipe with a steam trap at one end.
(21), the other end has an open / close valve (ball valve)
(22) are attached. On the other hand, steam is supplied to the steam supply port cylinder (18).
The supply pipe (23) is connected in communication with a supply pipe (not shown).
It goes without saying that it is used in connection with the era. (2
4) is an opening provided at the inlet of the steam supply pipe (23).
Valve closing (gate valve), (25) is also inserted in the middle
The steam solenoid valve is a heating temperature sensor
Based on the output signal from (26), the heating temperature control
To adjust the steam supply via the heater (27)
It is controlled by a program. The heating temperature sensor (26) has a resistance temperature
Cooked with beans (M)
Shall detect the temperature of hot water in the cooking pot (10)
Through the cooking pot (10) and steam jacket (17)
It is installed in the insertion state. (28) (2
9) (30) is led from the upper end of the steam jacket (17).
Air traps, safety valves and pressure gauges
You. Further, (31) corresponds to the steam jacket (1).
7) A plurality of installation stands hanging down from the body surface
And a level jack attached to each lower end thereof
By the adjusting operation of (32), the cooking pot (10) is moved to the working floor.
Can be installed stably. (33) is the mounting stand (31).
It is a reinforcing plate fixedly suspended between adjacent ones,
The steam supply pipe (23) and the drain pipe (15)
And the middle part is stably supported. (34) is the above
The eccentric part of the reinforcing plate (33) is vertically suspended integrally.
It is a support pole for the heating temperature adjustment controller.
The heating temperature adjustment controller (27) is installed at the upper end.
Is attached. The cooking pot (10) is an installation stand.
According to (31), it can be installed directly on the work floor.
I can't change it, but I'm cooking a basket for the cooking pot (10) as shown in Fig. 1.
(A) with the electric chain block for lifting and lowering (35)
Mounted on the unit base (36) as a unit body
It is preferable to carry it. That is, from the unit base (36)
360-degree turning operation of electric chain block support port
The support pole (37).
Overhangs over the top of the opening of the cooking pot (10)
Since the electric chain block (35) is attached to the end,
is there. (38) is the c of the electric chain block (35).
Shows the Nanger hook. In the cooker of the present invention, beans (M) are cooked in a basket.
Into the cooking pot (10) as stored in (A)
As mentioned above, it is intended to be inserted and used.
Detect the weight of beans (M) during boiling in water
The device (B) is also attached to the cooking pot (10) as follows.
Have been. That is, the weight detection device for the beans (M)
In FIG. 4 showing (B), (39) is the cooking pot (1).
0) A balance built in near the bottom of
Standing inward and integrally from the bottom (10b) of the cooking pot (10)
To the upper end of the supporting stay (40)
It is pivoted by (41). (42) is a basin tray having water permeability.
Such as a frame in the shape of a slab or a perforated plate (perforated metal)
Bearing piece (43) hanging down from its center
Is pivoted through a first pivot (44), which is also horizontal.
Of the balance (39) moving seesaw around the point axis (41)
It is connected to one end. In (45), the inside of the cooking pot (10) is covered with the body surface (1).
0a) is a lifting rod that stands upright along its lower end.
Is a second pivot (46) horizontal to the other end of the balance (39).
While the lifting rod (4
The upper end of 5) serves as a detector (45a) and serves as a detector (45a).
0) Exposed from the upper surface of the opening outward and horizontally
I have. In this case, a support stay of the balance (39) is provided.
(40) is offset to the center of the broiler tray (42)
Arranged from the pivot (41) of the balance (39)
The working length (L1) up to the first pivot (44) is
2 Set shorter than the working length (L2) up to the pivot (46).
It is desirable to specify The bearing piece (43) has
A spring material to offset the weight of the broiler basket (A) is inserted and installed.
However, they are not shown. (47) is the same as that of the above-mentioned cooking pot (10).
It was attached to the upper end of the torso (10a) from outside and integrated.
This is the sensor mounting base where the weight
The quantity sensor (48) detects the lifting rod (45).
The child (45a) is perceived and the beans (M)
By measuring the weight, the weight can be reversed from its lightest point.
It is possible to detect the turning point at which the change occurs. The weight sensor (48) shown in FIG.
Type or tension type load cell.
The measured weight is between the beans (M) and the stewed basket (A).
Although it becomes the whole weight, the immersion immersed inside the cooking pot (10)
The beans (M) in the water state are heated over time and boiled over time.
The volume expands and the action of buoyancy (Archimedes' principle)
Above to do a seesaw exercise accordingly
Detection of the balance (39) and its associated lifting rod (45)
The weight sensor (load cell) that senses Tomoko (45a)
(48), the constantly changing weight of beans (M)
We measure the amount, so that the beans that are boiled and cooked
(M) and its most expanded and matured volume
To know the actual state (when to stop heating)
Wear. That is, the beans (M) are softened by heating.
And expands at the same time as the volume expansion.
As it reaches the expansion limit and matures,
On the contrary, it changes heavily by the water absorption action from the lightest state
Therefore, the conversion point is determined by the weight sensor (48).
Detects the above steam based on the electrical output signal
Control to close the solenoid valve (25) for supply of steam
And the boiling action of beans (M) is the first
During the next one, the traffic is cut off
), And the secondary (final)
If it is in the process of boiling, steam at the above point
It is time to shift to the action. In this regard, in FIG. 4, the weight sensor (4
8) The load cell as a load cell
(M) also measures the ever-changing absolute value of weight
However, the measurement of the absolute value is not indispensable,
In short, the beans (M) change heavily from the above lightest point
It suffices to be able to detect when the turnover occurs. In this sense, for example, as shown in FIG.
The lightest weight of beans (M) by adopting quantity detection device (B)
It is set to detect the turning point that becomes heavy from the point
May be. In FIG. 5, tension is applied from the upper surface of the opening of the cooking pot (10).
To the elevating rod (45) which stands out, the elevating rod
(45) Rotary movement that converts the vertical movement into rotary movement
To the encoder (49), the weight of beans (M) is light
In the meantime, the lifting rod (45) is lowered.
The rotary encoder generated when descending
The pulse of the leader (49) is defined as a positive pulse.
While the beans (M) are heavier,
Since the lifting rod (45) rises,
Reverse the rotary encoder (49) pulse generated
When a pulse in the opposite direction occurs, the steam
A detection output signal for closing control of the solenoid valve (25)
It is determined as follows. Also, in the case of FIG.
The cooked basket (A) in the state is lowered by the balance (39).
From the electric chain block (35)
To the hanger hook (38), search for a chain or wire.
Suspended by the strip (50), and the rope (50)
Proximity switch or photoelectric switch (51) at halfway height position
While the weight of the beans (M) becomes lighter
During the progress of the above, from the direction in which the above-mentioned cable (50) rises,
Conversely, the direction of movement of the rope (50) that descends when
It is detected by the proximity switch or photoelectric switch (51).
I know, I will also control the closing of the steam solenoid valve (25)
Swelling. In addition, for example, the lifting rod (4
5) Pressure is received by the diaphragm, and the diaphragm
Force equilibrium type pressure where the displacement difference of ram is converted as pressure difference
Adopting a sensor, the moving direction of the balanced piston
Can be detected by a proximity switch or photoelectric switch.
You might also say that. Boiled basket for storing beans (M) mentioned above
(A) is sufficient if it is a whole net product that can distribute hot water well.
The electric chain block
(35) to stabilize the lifting and lowering action
, It is preferable to configure as shown in FIGS. That is, (52) is rusting of stainless steel or the like.
Do not use punched metal or wire mesh
A basket with a U-shaped cross section compatible with the cooker (10)
It is a main body and does not deform and deform due to its frame (53).
Has been reinforced. (54) Opening the basket body (52)
Opposite pivotally pivoted pivots to the upper lip of the mouth
It is a pair of handles, to which it is attached via appropriate cords (not shown).
And the hanger hook of the electric chain block (35)
(38). (55) is the center of the bottom of the basket body (52).
It is a bottomless form of porous core tube that stands vertically from the part,
The upper end is used as a stacking guide core (56),
It protrudes taller than the upper surface of the opening of the body (52),
Therefore, the handle (54) must be turned down horizontally.
Then, the perforated core tube (55) of the upper basket body (52) is
The body (52) can be dropped and fitted into the guide core (56).
With this, several of the broiled baskets (A) are in a stable alignment state
Can be stacked. In particular, as shown in FIGS.
A plurality of convection promoting porous cylinders (57) are
Vertically radiating symmetric distribution type
Separate drops with several convection promoting perforated cylinders (58) hanging down
Prepare the lid (59) and place the drop lid (59) on the basket
If it is dropped into the porous core tube (55) of the body (52) and used together
Promotes convection and heat transfer of boiling water on beans (M)
Can be advanced to obtain an aging state that is entirely uniform.
Besides, due to its maturation state,
There is no need to worry about the amount of water supply,
It can easily and efficiently cook the beans (M). That is, FIG. 8 showing the most suitable cooked basket (A).
In the above-mentioned embodiments, the basket stands upright from the bottom surface of the basket body (52).
The convection promoting porous cylinder (57) is connected to the cage body (52).
Heat as a constant low height (h) that does not reach the top of the opening
Winding from a punching metal that is easy to cool to a cylindrical shape
So that hot water can flow through the inside of the hollow
Has become. On the other hand, the drop lid (59) is connected to the basket body (52).
It is made into a disk shape from the same perforated plate,
Reinforced by (60) to prevent distortion and deformation
It also has a pair of handles (61) that can be turned up and down.
The handle (61) with an appropriate cable (not shown).
Hanger hook (3
8) and drop it conveniently into the basket body (52).
It can be sunk or hung. (62) is along the periphery of the drop lid (59)
A weight ring that is fixed, such as stainless steel
Of the flat bar, which allows the drop lid (59)
Receives convection of boiling water during dropping into basket body (52).
It does not move even if it is shaken, and always keeps contact with the top surface of
Nevertheless, the volume expansion of the beans (M) with time is prevented.
Moderate, which can follow the expansion and contraction action and move up and down
Weight is given. An opening (63) is provided at the center of the drop lid (59).
And a perforation of the cage body (52).
Corresponding to the core tube (55), the porous core tube (55)
And can be fitted exactly
I have. Further, the convection-promoting porosity of the drop lid (59).
The cylinder (58) is the same as the perforated cylinder (57) on the basket body (52) side.
As height (h), circle from punching metal etc.
It is wound into a cylindrical shape and its hanging porous cylinder (5
8) Pitch Circle Diameter (d2) is the basket body
Pitch Ci of perforated cylinder (57) hanging from the bottom of (52)
Different from rcle Diameter (d1) to avoid interference
Have been. These are the whole inside of the broiled basket (A)
That is, they are arranged in a uniform and scattered distribution state. Using the cooker constructed as described above,
And, when the beans (M) are boiled and acted, wash them with water
A certain amount of beans (M) is stored in a broiler basket (A).
You. The basket body as shown in FIGS.
(52) and a place for using it comprising a drop lid (59)
In the case, the top of the beans (M) is from the bottom of the basket body (52).
The height (h) of the vertical convection promoting porous cylinder (57)
Is low (less) and falls into the basket body (52).
As shown in FIG. 12, the dropped lid (59)
(M) will float from the upper surface by a fixed gap (s).
Therefore, the relation state that allows free movement of the beans is maintained. Then, a cooked basket containing beans (M)
(A) is sequentially hung inside the cooking pot (10) as shown in FIG.
Unload and insert the basket of the weight detector (B)
(42) While being put on a stable stacked state,
Water is supplied from the water supply pipe (11) into the cooking pot (10), and
Of the beans (M) are submerged in the overall flooded state. In the above prepared state,
Steam supply pipe (2) to the steam jacket (17) of (10)
Steam is supplied from 3) and the heating power of the beans (M)
The primary boiling action is started. During the boiling process
Heating temperature of certain beans (M)
Detected by the sensor (26), the flow chart of FIG.
As is clear from the graph, the target temperature is about 98 ° C
Once the temperature has risen, it can be maintained thereafter
As described above, while detecting the temperature rise rate, the temperature sensor (2
Heating temperature adjustment controller based on output signal from 6)
-Adjust the opening of the steam solenoid valve (25) through (27).
Under the weakened heating power of medium heat
Continue the boiling action of type (M). In parallel with the detection of the heating temperature,
The weight of beans (M) during the primary boiling action is
Weight detector (B) attached to the cooking pot (10)
Weight sensor (load cell) (48)
The lightest point when the weight of the beans (M) becomes unilaterally lighter
In the meantime, the turning point (P1), which changes heavily, is detected.
If this is done, as shown in the flowchart of FIG.
The output signal from the weight sensor (48)
Control by closing the steam solenoid valve (25).
The steam supply to the steam jacket (17)
You. That is, during the boiling operation in the flooded state
When the weight of beans (M) becomes lightest due to buoyancy
The turning point (P1), which changes from heavily to heavy,
As the limit of volume expansion, the beans are in a softened and aged state
This conversion point (P1)
This is the timing of the traffic cut (no access)
You. The draining of the drain is performed by opening and closing the drain pipe (15).
This is performed by manually opening the valve (16).
The on-off valve (16) is replaced by a drainage
As a magnetic valve, this is detected from the weight sensor (48).
It is determined that the opening control is automatically performed by the intellectual output signal.
Is also good. Then, after performing the shibu-no-ki (cut-off)
Has the same effect as the primary boiling action
To repeat, again from the water supply pipe (11) to the cooking pot (10)
Supply water inside or supply it as fresh hot water,
The beans (M) are also kept in the flooded state, and the steam supply pipe
Supply steam from (23) to steam jacket (17)
By this, the second cooking of beans (M)
Do the work. During the second cooking process, beans
(M) heating temperature (hot water temperature) to heating temperature sensor (26)
And after reaching the target temperature of about 98 ℃
Should not be heated any more.
Solenoid valve for steam based on the output signal from Sir (26)
(25) The opening degree is adjusted and controlled, and the reduced heating power
Continue to boil and cook. On the other hand, during its secondary boiling action
The weight of the beans (M) is also continuously measured using the weight sensor (low
Dosel) (48).
From the lightest point at which the limit is reached, it eventually changes heavily
If the conversion point (P2) is detected, the weight sensor
-Based on the detection output signal of (48), the solenoid valve for steam
(25) is controlled to be closed, the supply of steam is stopped,
From this point, the process is shifted to the steaming action. The steaming action time is predicted by a timer.
You can set the steaming for about 10 to 30 minutes
After the operation, the boiling water (1) is connected from the water supply pipe (11).
0) water is supplied to the inside of
Slowly cool the broth inside, over the cooking pot (10)
-Overflow from the flow pipe (13) and the drain pipe
While draining from (15), the opening of the boiler (10)
Braided basket from the top with electric chain block (35)
(A) is hung in sequence, and then matured from the cooked basket (A)
The beans (M) that have been boiled and cooked may be taken out. The basket (A) was dropped onto the basket body (52).
When the lid (59) is set down as shown in FIG.
If the beans (M) are cooked,
(10) The hot water inside gradually evaporates, and the water surface is low level
While sinking, the so-called beans (M)
Because the volume expands and becomes bulky to a high level,
In the process of (1), the drop lid (59) is as shown in FIGS.
As described above, while maintaining the state of contact with the upper surface of the beans (M),
It rises accordingly. As a result, the dancing phenomenon of the bean grains caused by boiling
The exposure of the gourd (the contents) accompanying the
Can be reliably prevented and there is no problem in the production of bean jam.
No. Moreover, the inside of the basket (A) has a basket body (52) side.
With the perforated cylinder (57) and the perforated cylinder (58) on the drop lid (59) side
Have a high uniformity because they
By the convection and heat transfer of hot water, beans (M) can be removed in a short time
There is an advantage that it can be cooked efficiently and evenly. FIG. 15 shows legumes measured by the experiment of the present invention.
4 shows a graph of weight change over time of (M). to this
Basically speaking, about 7 kg of red beans (variety: Otonomi)
14. Stored in a 5.98 kg broiler basket (A),
-As a result of boiling action according to the chart, the overall weight
(Approximately 12.98 kg) is the primary boiled water
Approximately 40 minutes have passed since about 6.74 kg at the beginning of the cooking action
Draw a one-sided downward slope that becomes lighter until
Right changing in the opposite direction from the lightest point of 5.28 kg
Converted to an uphill gradient. The weight sensor at which the conversion point (P1) is detected
Output signal from the loader (48)
The supply of qi was stopped and the traffic was cut off (no access). That stripper
The beans are then released from heating and shrink by air cooling.
As a result, the above total weight temporarily becomes about 18.02 kg.
Was. Then, as a secondary boiling action,
Supply hot water of about 50 ° C to the inside of the kettle (10)
The initial total weight, as kept, was approximately 6.89 kg.
And as a result of continuing to boil, the overall weight is
Slope down to the right while lightening until approximately 20 minutes have elapsed
And draw about 5.96 kg as the lightest point,
The direction was changed to a heavier rightward slope that became backward and heavy. For this reason, the point in time of this transition (P2) is detected.
Output signal from the weight sensor (load cell) (48)
Again, stop supplying steam and steam for about 20 minutes
After the ripening of the finished red beans,
As a result of having verified by a rich skilled worker, even the skilled worker
The ideal quality according to the surprising red beans was obtained. FIG. 15 shows a weight sensor (48).
Regarding the experimental results using the load cell, the load cell
Strictly speaking, legumes (M)
The weight becomes lighter, while the other slope goes down
At the point of change (P
1) (P2) must be detected only after passing through
Therefore, the steam based on the detection output signal from the load cell
At the time of the change (P1) (P
It will be performed immediately after 2), but there are practical obstacles
Absent. The measured value of the weight by the load cell is
Also fluctuates like that by the seismometer, the graph in FIG.
It is drawn as an average value in steps of about 5 minutes.
By reading the average value in steps of about 1 minute,
Output as a detection signal at the point of weight conversion (P1) (P2)
It is desirable to make it. As shown in FIGS. 5 and 6 in place of the load cell,
Data encoder (49) and photoelectric switch (51)
The absolute value of weight change in legumes (M)
Without measurement, from the unilateral downward slope
Turn point (P1) (P2) at which the slope changes to a rising slope
Is detected, the steam supply stop control based on this
There is no delay from the conversion point (P1) (P2)
Together with the fact that no further high performance is required for the detection of
Therefore, it can be said that it is suitable for practical use. In any case, the beans (M) according to the present invention
Heating temperature based on the rich experience of skilled workers
Setting and the time required for cooking with a timer (stop heating
Need not be set. But also
Of beans (M), by type of origin, degree of new and old,
Cooking time, environment of cooking place, nature of water used, etc.
Automatically adjusts the ideal aging state that is automatically adapted to the conditions of
The mechanical advantage is of special technical significance. The figure
The boiler shown in the table uses steam as the heating source.
Cooking method using gas or electricity as heating source
Also, the present invention can be applied. As described above, according to the present invention, the cooked basket (A)
A fixed unit amount of the stored beans (M) is
Submerges in the interior and performs the primary boiling action.
And then supply fresh water to the cooking pot (10)
The beans (M) kept in the flooded state by this
Repeat it essentially the same as the primary boiling action
And boiled beans (M) for bean jam that finally steams
In the method, the weight of the beans (M) during the boiling operation
Is buoyant and becomes lighter.
The turning point (P1) (P2), which changes rapidly, is
8) Detected by (49) and (51) and output electric signal
Is set to stop heating based on the
There is an effect that the problems of the prior art can be drastically solved. That is, according to the boiling method of the present invention,
Weight of beans (M) during boiling action in the flooded state
However, from the lightest state, which becomes unilaterally light due to buoyancy,
The change point (P1) (P2) that changes heavily in the weight sensor
-(48), rotary encoder (49), photoelectric switch
Switch (51) to detect the electrical output
Since the heating is stopped based on the signal, beans
(M) Type of production area, degree of old and new, when boiled
Period, the environment of the place, the nature of the water used, and other conditions
Even if it is a lot different, the ripeness of the bean grain
It can be boiled and cooked to an ideal condition, ideal for bean jam
It is possible to obtain skilled workers as in the prior art.
There is no need to rely on a wealth of experience.
There is no need for a timer for setting the stop timing.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a front view showing a beans cooker according to the present invention. FIG. 2 is a side view of FIG. FIG. 3 is a plan view of FIG. 1; FIG. 4 is a cross-sectional view showing an attachment state of a weight detection device using a load cell. FIG. 5 is a sectional view showing a detection device using a rotary encoder. FIG. 6 is a schematic sectional view showing a detection device using a proximity switch or a photoelectric switch. FIG. 7 is a perspective view showing a cooked basket for storing beans; FIG. 8 is a perspective view showing another preferred broiled basket. FIG. 9 is a plan view of FIG. 8; FIG. 10 is a perspective view of a drop lid. FIG. 11 is a plan view of FIG. 10; FIG. 12 is a cross-sectional view of a state in which a drop lid is dropped into the basket main body and set. FIG. 13 is a cross-sectional view showing a state in which the drop lid is raised during the boiling operation. FIG. 14 is a flow chart of a boiling action according to the present invention. FIG. 15 is a graph showing a change in weight of red beans during cooking. FIG. 16 is a graph showing a heating temperature of beans during conventional cooking. [Description of Signs] (10) Boiler (11) Water supply pipe (17) Steam jacket (23) Steam supply pipe (25) Solenoid valve for steam (26) Heating temperature sensor (27) Heating Temperature control controller (35), electric chain block (38), hanger hook (39), balance (40), support stay (41), swinging fulcrum shaft (42), boiled basket receiver (43), bearing piece (44) ) ・ First Axis (45) ・ Elevating Rod (45a) ・ Detector (46) ・ Second Axis (48) ・ Weight Sensor (Load Cell) (49) ・ Rotary Encoder (50) ・ Rope (51) ・ Photoelectric Switch or proximity switch (52), basket body (59), drop lid (A), cooked basket (B), weight detection device (M), beans (P1) (P2), time of weight conversion

   ────────────────────────────────────────────────── ─── Continuation of front page    F term (reference) 4B020 LB24 LB30 LG08 LP04 LZ03                 4B055 AA12 BA09 BA36 BA66 BA71                       CA64 CB02 CB09 CC28 CC33                       CC37 CC55 CD02 CD07 CD27                       CD56 DB13 GA12 GB18 GC04                       GD02 GD04 GD05

Claims (1)

Claims 1. A fixed unit amount of beans stored in a cooking basket is submerged in a boiling pot, and after performing a primary cooking action, is astringently cut off. The beans, which were kept in a submerged state by newly supplying water to the cooking pot, were substantially the same as the primary boiling operation again, and finally, the beans for bean-making bean, which had a steaming action, were repeated. In the boiling method, the sensor detects a transition point at which the weight of the beans during the above-mentioned boiling action receives buoyancy and changes from the lightest point at which the weight becomes lighter to a lighter point, and stops heating based on the output electric signal. A method for boiling cooked beans for cooking, characterized by having been set to: