JP5658596B2 - Steaming device - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a steaming apparatus that cooks boiled food by heating the broth and ingredients for boiled food contained in a treatment tank with saturated steam.

  There is a steaming device that heats food by storing the food in a treatment tank and supplying saturated steam into the treatment tank. When this steaming apparatus contains boiled broth and ingredients for boiled food and is heated, the boiled food can be cooked. However, this steaming apparatus has a problem that it is difficult to stir the food because the inside of the treatment tank is sealed to supply steam. Therefore, stirring by decompression is proposed in Japanese Patent No. 4581846. When steam is discharged from the inside of the processing tank filled with saturated steam and the pressure in the processing tank is reduced, the saturated steam pressure in the food material portion is higher than the saturated steam pressure in the processing tank. In that case, it will boil violently in the broth portion, and thereby the ingredients can be stirred. If this invention is used, even if it is a steaming device without a stirring device, it becomes possible to stir during cooking of boiled food, but stirring by excessively stirring depending on the ingredients by stirring by boiling under reduced pressure, There has been a problem that the shape of the ingredients may collapse due to stirring.

Japanese Patent No. 4581846

  The problem to be solved by the present invention is that in the steaming apparatus in which the ingredients for boiled juice and boiled food accommodated in the treatment tank are heated by saturated steam, the stirring can be performed while adjusting the strength of the stirring. It is to provide a steaming apparatus.

  The invention described in claim 1 is a processing tank capable of pressurizing the inside, a steam supply control means for controlling supply of steam into the processing tank, an exhaust control valve for controlling discharge of steam from the processing tank, and a processing tank An operation control device for controlling the operation of the steam supply control means and the exhaust control valve based on the temperature or pressure in the container, containing the ingredients for boiled food made of solid ingredients and liquid broth in the treatment tank, and the treatment tank In the steaming device that heats the food by introducing steam into it, the pressure in the processing tank is set at the steaming temperature during the cooking process in which the food is cooked by maintaining the inside of the processing tank at a predetermined steaming temperature. It is characterized in that the food is stirred by performing a pressure stirring operation that is temporarily higher than the saturated steam pressure and then lowered to the original cooking temperature, and a part of the food is boiled.

  When a pressure stirring operation is performed to reduce pressure after performing temporary pressurization during the cooking process, the temperature in the processing tank rises due to pressurization, so the temperature in the processing tank rises. Since the temperature change is delayed from the temperature change in the treatment tank, when the temperature in the treatment tank is immediately returned to the original cooking temperature, only a part of the food material becomes higher than the temperature in the treatment tank. When the temperature of the food becomes higher than the temperature in the processing tank, boiling occurs inside the food, but the temperature is high because it is part of the food, so the whole food becomes higher than the temperature in the processing tank Compared to, the amount of boiling is reduced. If the amount of boiling is small, the amount of stirring of the food is also small, so that gentle stirring can be performed.

  The invention according to claim 2 is the above-described steaming apparatus, wherein the steam in the processing tank is heated to a saturated steam at the steaming temperature during the cooking process in which the food is cooked by maintaining the processing tank at a predetermined steaming temperature. A pressure stirring operation that temporarily raises the pressure and then lowers it to the original cooking temperature, and temporarily lowers the pressure in the treatment tank below the saturated steam pressure at the cooking temperature, and then the original cooking temperature. It is characterized by being able to perform each of the reduced pressure stirring operations for raising the pressure until the pressure stirring operation or the reduced pressure stirring operation is selectively performed during cooking.

  In the case of a pressure stirring operation in which pressure is reduced after performing temporary pressurization during the cooking process, stirring is gentle as described above. In addition, when a pressure reduction stirring operation is performed after applying a temporary pressure reduction during the steaming process, the temperature in the processing tank decreases because the temperature in the processing tank decreases due to the pressure reduction. Since the change is delayed from the temperature change in the processing tank, the entire foodstuff becomes higher than the temperature in the processing tank. When the temperature of the food becomes higher than the temperature in the processing tank, boiling occurs inside the food, so that the boiling amount increases when the whole food becomes higher than the temperature in the processing tank. If the amount of boiling is large, the amount of stirring of the food also increases, so that strong stirring can be performed. Depending on the food, there are cases where the pressure stirring operation, which is gentle stirring, is better, and pressure reduction stirring operation, which is strong stirring, is better. Stirring can be performed.

  The invention described in claim 3 is characterized in that, in the steaming apparatus, the pressure stirring operation and / or the vacuum stirring operation is performed a plurality of times during the steaming process.

  If the pressure stirring operation and / or the pressure reducing stirring operation is performed a plurality of times, the amount of stirring per time can be reduced. In addition, when the ingredients at the beginning of cooking are still in a hard state, they are stirred firmly by performing a vacuum stirring operation, and at the later stages of cooking when the ingredients are soft, they are stirred gently so that the ingredients do not collapse. You can also do it.

  Since the stirring strength of the foodstuff in the sealed processing tank can be adjusted, the stirring suitable for the foodstuff can be performed.

Flow diagram of steaming apparatus in one embodiment of the present invention Explanatory drawing of the temperature and pressure change in a processing tank at the time of performing the vacuum stirring operation of this invention Explanatory drawing of the temperature change in foodstuffs at the time of performing the vacuum stirring operation of this invention Explanatory drawing of the temperature and pressure change in a processing tank at the time of performing the pressure stirring operation of this invention Explanatory drawing of the temperature change in foodstuffs when performing the pressure stirring operation of this invention

  An embodiment of the present invention will be described with reference to the drawings. FIG. 1 shows a flow of a steaming apparatus embodying the present invention. The steaming apparatus accommodates the food 5 in a cylindrical processing tank 1 placed horizontally, and heats the food 5 by introducing steam into the processing tank 1. A door 2 is provided on one side of the processing tank 1, the food 5 is put in and out of the processing tank 1 by opening the door 2, and the processing tank 1 is sealed by closing the door 2. The food 5 is placed on the cart 3 in a state where it is put in the food container 4, and is accommodated in the processing tank 1 by pushing the cart 3 into the processing tank 1. A steam supply path 6 for supplying steam into the processing tank 1 is connected to the bottom of the processing tank 1, and the amount of steam supplied to the processing tank 1 is controlled in the middle of the steam supply path 6. Steam supply control means 7 is provided. The steam supply control means 7 is preferably capable of increasing or decreasing the steam supply amount. For example, the steam supply amount can be adjusted by combining a plurality of valves having different diameters. A drainage path 10 for discharging water from the processing tank 1 is provided at the bottom of the processing tank 1, and the steam supply path 6 is also connected to the drainage path 10. The steam is condensed so that the drainage path 10 is provided to return to the liquid. However, the steam is not leaked from the drainage path 10 by closing the drainage path 10 during cooking.

  An exhaust path 8 for discharging air and steam in the processing tank 1 is connected to the upper part of the processing tank 1, and an exhaust control valve 9 is provided in the middle of the exhaust path 8. The operation control device 13 controls the operation of supplying steam into the processing tank 1 and depressurizing the processing tank 1. The operation control device 13 detects the pressure in the processing tank 1 through the pressure detection device 11 that detects the pressure in the processing tank 1, and the temperature in the processing tank 1 through the temperature detection device 12 that detects the temperature in the processing tank 1. The steam is supplied and discharged based on the pressure and temperature in the processing tank 1.

  The steaming process will be described. The ingredients to be cooked in this embodiment are boiled foods that are prepared by heating a solid ingredient and a liquid soup, and the ingredients and the soup are placed in the ingredient container 4. The food container 4 containing the food is placed on the carriage 3, and the door 2 of the processing tank 1 is opened and the entire carriage 3 is accommodated in the processing tank 1. After the carriage 3 is accommodated, the door 2 is closed to seal the inside of the processing tank 1. The door 2 is fixed by a clutch ring so that the door does not open even if the pressure in the processing tank 1 rises. In the temperature raising step for raising the temperature in the processing tank 1, the steam supply control means 7 is first opened with the exhaust control valve 9 opened, and steam is supplied. The inside of the initial treatment tank 1 is filled with air, and if there is air, the heating of the food 5 becomes an obstacle, so the air in the treatment tank 1 is vaporized by exhausting through the exhaust path 8 while supplying the steam. Replace with. When the temperature in the processing tank 1 detected by the temperature detection device 12 rises to a predetermined temperature for stopping the exhaust, the operation control device 13 closes the exhaust control valve 9 and further supplies steam so that the temperature in the processing tank 1 is increased. And increase the pressure. By supplying steam into the processing tank 1 in a sealed state, the temperature and pressure in the processing tank 1 rise, and when the temperature in the processing tank 1 reaches the cooking temperature (for example, 120 ° C.), the heating process is changed to the cooking process. On the other hand, the operation control device 13 supplies steam so as to maintain the cooking temperature.

  In normal cooking, the cooking temperature is maintained until a predetermined cooking time has elapsed. When the cooking time is over, the supply of steam is stopped, the steam in the processing tank 1 is discharged, the door 2 is opened after the inside of the processing tank 1 returns to atmospheric pressure, and the cooked food is processed into the processing tank. Remove from 1 However, in this invention, by changing the pressure in the processing tank 1 during cooking, the broth is boiled to stir the ingredients. In the present invention, two types of stirring consisting of a pressure stirring operation and a reduced pressure stirring operation can be performed, and the two types of stirring are selectively used depending on the setting.

  FIG. 2 is an explanatory diagram showing changes in temperature and pressure in the treatment tank when a vacuum stirring operation is performed during the cooking process, and FIG. 3 is a temperature change in the foodstuff when the vacuum stirring operation is performed during the cooking process. It is explanatory drawing which showed the condition. The vacuum stirring operation is to boil the broth by temporarily reducing the pressure in the treatment tank 1 during the cooking process. The operation control device 13 measures the elapsed time after entering the cooking step, and the processing tank 1 detected by the temperature detection device 12 until a predetermined time (for example, 5 minutes) for performing the reduced pressure stirring operation elapses. The steam supply control means 7 is controlled so as to keep the inside temperature at the cooking temperature, and when a predetermined time elapses, the operation of reduced pressure stirring is started. When entering the vacuum stirring step, the operation control device 13 controls the steam supply control means 7 and the exhaust control valve 9 based on the pressure in the processing tank 1 detected by the pressure detection device 11. The operation control device 13 operates the exhaust control valve 9 so as to obtain a pressure value for decompression stirring (for example, 0.08 MPa) set to a value lower than the saturated steam pressure value at the steaming temperature, thereby adjusting the pressure in the treatment tank. make low. When the cooking temperature is 120 ° C., the saturated steam pressure value at 120 ° C. is 0.10 MPa, so the pressure in the treatment tank 1 during cooking is 0.10 MPa. When the exhaust control valve 9 is opened in this state, the steam in the processing tank 1 is discharged, and the pressure in the processing tank 1 decreases.

  In this case, the pressure and temperature in the processing tank 1 decrease in a short time, but the temperature change of the food 5 is slower than the pressure change in the processing tank, so that a temperature difference is generated. For example, when the pressure in the processing tank is reduced to 0.08 MPa, the temperature in the processing tank 1 becomes 116 ° C., which is the saturation temperature at 0.08 MPa, but since the temperature change of the food is delayed, the temperature of the food is In the case of 120 ° C., the food part becomes higher than the saturated steam pressure in the processing tank 1, and therefore, the food is vigorously boiled and the solid matter in the broth is stirred. If the corners of the ingredients are rounded by vigorously stirring the ingredients, they will form a natural boiled food, but if the agitation is too intense, the shape may collapse too much. Thereafter, the operation control device 13 returns to the temperature control based on the temperature detection device 12, and supplies steam into the processing tank 1 so as to reach the cooking temperature. Since the temperature in the processing tank 1 is lowered by performing the vacuum stirring operation, the operation control device 13 operates the steam supply control means 7 to supply steam into the processing tank 1 and raise the temperature to the cooking temperature. To rise.

  Thereafter, the stirring under reduced pressure is performed once again during the cooking process. If stirring is performed a plurality of times during the steaming step, the amount of stirring per time can be reduced, and the permeability of the soup to the ingredients is also improved. Since the operation of the vacuum stirring operation has already been described, the description thereof is omitted here. When the cooking process is completed, the operation control device 13 performs a decompression / exhaust process for discharging the steam in the processing tank 1, and decompresses the processing tank 1 by discharging the steam through the exhaust path 8. After the inside has returned to atmospheric pressure, the door 2 is opened, and the food that has been cooked is boiled out of the processing tank 1.

  By performing the above process, the foodstuff in the sealed processing tank 1 can be stirred. However, when the solid substance is vigorously stirred by the vacuum stirring operation, corner breakage and cracking occur. Although it can be considered that it is more natural and preferable for a stewed food to be deformed to some extent, a product that is excessively broken will reduce the value of the product. Therefore, a pressure stirring operation can be performed as a method of gently stirring.

  FIG. 4 is an explanatory diagram showing the temperature and pressure changes in the treatment tank when a pressure stirring operation is performed during the cooking process, and FIG. 5 is a diagram of the ingredients in the food when the pressure stirring operation is performed during the cooking process. It is explanatory drawing which showed the temperature change condition. The pressure stirring operation is to raise the pressure and temperature in the treatment tank 1 temporarily from the cooking temperature in the middle of the cooking process, and then boil the broth by returning the temperature in the processing tank 1 to the cooking temperature. . The operation control device 13 measures the elapsed time after entering the cooking process, and the processing tank that the temperature detection device 12 detects until a predetermined time (for example, 5 minutes) for performing the pressure stirring operation elapses. The steam supply control means 7 is controlled so that the temperature in 1 is kept at the cooking temperature, and when a predetermined time has elapsed, the operation of pressure stirring is started. Upon entering the pressure stirring step, the operation control device 13 controls the steam supply control means 7 and the exhaust control valve 9 based on the pressure in the processing tank 1 detected by the pressure detection device 11. The operation control device 13 operates the steam supply control means 7 so that the pressure value for pressurization and stirring (for example, 0.12 MPa) set to a value higher than the saturated steam pressure value at the steaming temperature is set in the processing tank. Increase pressure.

  When the cooking temperature is 120 ° C., the saturated steam pressure at 120 ° C. is 0.10 MPa, so the pressure in the treatment tank 1 during cooking is 0.10 MPa. When steam is supplied from this state and the pressure in the processing tank 1 is increased to 0.12 MPa, the temperature of the food material rises because the saturated steam temperature at 0.12 MPa is 123 ° C. However, if the pressurization is set to be completed in a short time and the control to the cooking temperature is resumed immediately, the temperature rise of the food is only on the surface, and the temperature does not change in the food (the part at 120 ° C) ) Will remain. In this state, when the steam is discharged from the processing tank 1 and the temperature in the processing tank 1 is returned to the cooking temperature, in the portion of the food where the temperature rises (122 ° C.), the saturation in the processing tank 1 occurs. Boiling occurs because it becomes higher than the vapor pressure. However, in this case, since boiling does not occur in the portion where the temperature inside the food has not risen, the amount of stirring of the food is less than that of the above-described reduced-pressure stirring operation that has boiled the whole food, and the amount of the food collapses Will be less.

  Moreover, the intensity of stirring can also be adjusted by adjusting the time during which pressurization is performed. The longer the pressurization time, the greater the amount of food that rises in temperature, and the greater the amount of stirring of the foodstuff. Conversely, if the pressurization time is shortened, the temperature rise of the foodstuff becomes smaller, so The amount of stirring is reduced. In this embodiment, the pressure agitation operation is performed again, but the operation of the pressure agitation operation is the same, and the description thereof is omitted. When the cooking process is completed, the operation control device 13 performs a decompression / exhaust process for discharging the steam in the processing tank 1, and decompresses the processing tank 1 by discharging the steam through the exhaust path 8. After the inside has returned to atmospheric pressure, the door 2 is opened, and the food that has been cooked is boiled out of the processing tank 1.

  As described above, by selecting a vacuum stirring operation capable of vigorously stirring and a pressure stirring operation capable of gently stirring depending on the food material, a stirring state suitable for the food material can be obtained.

  In the above embodiment, only one of the reduced pressure stirring operation and the pressurized stirring operation is performed. However, both the reduced pressure stirring operation and the pressurized stirring operation may be performed. For example, when the ingredients at the beginning of cooking are still in a hard state, stir them firmly by performing a vacuum stirring operation, and at the later stages of cooking when the ingredients are soft, stir gently so that the ingredients do not collapse It is also possible.

1 treatment tank
2 doors
3 Cart 4 Food container 5 Food 6 Steam supply path 7 Steam supply control means 8 Exhaust path 9 Exhaust control valve 10 Drain path 11 Pressure detection device 12 Temperature detection device 13 Operation control device

Claims (3)

A processing tank capable of pressurizing the inside, a steam supply control means for controlling supply of steam into the processing tank, an exhaust control valve for controlling discharge of steam from the processing tank, and the steam based on the temperature or pressure in the processing tank Having an operation control device that controls the operation of the supply control means and the exhaust control valve,
In the steaming device that contains the ingredients for the simmered food consisting of solid ingredients and liquid soup in the treatment tank, and heats the ingredients by introducing steam into the treatment tank,
During the cooking process in which ingredients are cooked by maintaining the inside of the treatment tank at a predetermined cooking temperature, the pressure in the treatment tank is temporarily made higher than the saturated steam pressure at the cooking temperature, and then the original cooking temperature. A steaming apparatus characterized in that the ingredients are stirred by performing a pressure-stirring operation that lowers the contents to a boiling point and boiling a part of the ingredients.   The steaming apparatus according to claim 1, wherein the pressure in the processing tank is temporarily higher than the saturated steam pressure at the cooking temperature during the cooking process in which the food is cooked by maintaining the inside of the processing tank at a predetermined steaming temperature. To the original steaming temperature, and then reduce the pressure in the treatment tank to a pressure lower than the saturated steam pressure at the steaming temperature, and then increase the pressure to the original steaming temperature. A steaming apparatus characterized in that each operation can be performed, and the pressure stirring operation or the vacuum stirring operation is selectively performed during steaming. The steaming apparatus according to claim 1 or 2, wherein the pressure stirring operation and / or the vacuum stirring operation is performed a plurality of times during the steaming process.

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