JP3035494B2 - Low-temperature steaming equipment - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking apparatus for cooking food such as meat and fish by heating the food at a low temperature of 60 to 90.degree.

[0002]

2. Description of the Related Art Conventionally, as a steaming apparatus of this type, a pot, a pot, and the like for cooking foods and the like at a temperature of 100 ° C. or higher have been generally used. As another steaming device, a high-pressure cooker using a pressure cooker is also used.

[0003]

However, in these conventional steaming apparatuses, it is difficult to set the heating temperature according to the raw materials such as meat, fish, vegetables, etc., so that the quality of the raw materials deteriorates and Aging and oxidization were so great that sufficient flavor could not be extracted. In addition, the denaturation of the protein proceeds rapidly due to the high temperature, and at the same time, the extraction of the drip intensifies and the oxidation proceeds. Further, there is a disadvantage that cells are easily destroyed in this process, and it is difficult to set good-quality processing conditions.

The present invention has been made by paying attention to such problems existing in the prior art. An object of the present invention is to provide a low-temperature steaming apparatus capable of setting a temperature of a food material in a predetermined low-temperature heating region and heating the food material.

Another object of the present invention is to provide a low-temperature steaming apparatus capable of preventing curing, oxidation, aging, and thermal denaturation of a food material after heating, and sufficiently maintaining the taste, aroma, and softness of the food. It is in.

[0006]

In order to achieve the above object, the invention of a low-temperature steaming apparatus according to the first aspect has a steam flow chamber for storing hot water and having a steam in the upper space in which steam from hot water is present. A tank and a food heating chamber for arranging and heating the food are provided, and the steam circulation chamber and the food heating chamber are connected by a pipe) to form a steam circulation path, and steam is supplied to the steam circulation path. A steam circulation mechanism for forcibly circulating is provided.

[0007] In the invention of the low-temperature steaming apparatus according to the second aspect, in the low-temperature cooking apparatus according to the first aspect, the steam circulating mechanism includes a bottom in the tank and an opening to the steam flow chamber of the pipe. Are connected by a pipe, and hot water is injected into the opening through the pipe to generate a negative pressure in the pipeline.

According to a third aspect of the present invention, in the low-temperature steaming apparatus according to the first or second aspect, a temperature sensor is provided in the food heating chamber, and the temperature in the food heating chamber is controlled to 60 to 90. The temperature of the hot water and the circulation amount of steam are adjusted so as to be set to ° C.

Therefore, in the invention of the low-temperature steaming apparatus according to the first aspect, the high-humidity low-temperature steam due to the hot water is circulated into the food heating chamber by the steam circulation mechanism provided in the steam circulation path. Is heated to a predetermined low-temperature heating zone temperature. Then, the food material is steamed. Therefore, curing, oxidation, aging, and thermal denaturation of the food material can be prevented, and the taste, aroma, and softness of the food can be maintained.

[0010] In the invention of the low-temperature steaming apparatus according to the second aspect, the steam circulation mechanism injects hot water from the bottom of the tank to the opening of the pipeline into the steam flow chamber by a pipe to generate a negative pressure. is there. Therefore, the degree of the negative pressure can be easily adjusted according to the injection amount of the hot water, and the temperature in the food heating chamber can be easily maintained in the low-temperature heating area.

In the invention of the low-temperature steaming apparatus according to the third aspect, a temperature sensor is provided in the food heating chamber, and the temperature of the hot water and the circulation of steam are set so that the temperature in the food heating chamber is set at 60 to 90 ° C. The amount is adjusted. For this reason, the temperature in the food heating chamber is reliably set to the temperature in the low temperature heating range of 60 to 90 ° C.

[0012]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment in which the present invention is embodied in a hot spring egg steaming apparatus will be described in detail with reference to FIG.

FIG. 1 shows a low-temperature steaming apparatus 10 according to this embodiment.
It is shown. The tank 1 constituting this apparatus and the steaming chamber 2 as a food heating chamber are connected to each other by a primary pipe P1 and a secondary pipe P2 as pipes. That is, the upper part of the tank 1 and the lower part of the steaming chamber 2 are connected by the primary pipe P1. The upper end of the steaming chamber 2 and the upper end of the tank 1 are connected to the secondary pipe P2.
Connected by And these pipes P1,
The steam circulation path 14 is formed by P2.

A water supply pipe 9 for supplying water into the tank 1 is mounted on the upper part of the tank 1. The water supply pipe 9 is connected to a water pipe (not shown) via a valve 9a for adjusting a water supply amount. Then, a predetermined amount of water is injected into the tank 1 by opening the valve 9a. A hot water heater 11 is disposed at the bottom of the tank 1, and a heat exchange unit 11a is disposed underwater. The water in the tank 1 is heated to a predetermined temperature by the heat exchange section 11a of the hot water heater 11 to become hot water W, and the hot water W
The water vapor evaporates from the surface to form a water vapor circulation chamber 6 in the upper space.

A suction pipe 3a of the pump 3 is connected to the bottom surface of the tank 1, and hot water W in the tank 1 is sucked into the pump 3 by the suction pipe 3a. At a portion where the suction pipe 3a opens into the tank 1, a filter 4 is detachably provided to remove relatively large impurities and the like in the hot water W.

On the other hand, the delivery pipe 3b
Is connected and the other end is opened in the secondary pipe P2. The opening is a nozzle 5a whose diameter gradually decreases toward the tip, and the tip of the nozzle 5a is downward.
That is, it is formed so as to face the tank 1 direction. An ejector 5 is constituted by the opening of the secondary pipe P2 into the tank 1 and the nozzle 5a of the delivery pipe 3b opening into the secondary pipe P2. The ejector 5 forms a steam circulation mechanism 13. Then, when the hot water W is injected into the tank 1 from the nozzle 5a of the delivery pipe 3b, a negative pressure is generated in the secondary pipe P2.

Due to the negative pressure, the steam in the steam flow chamber 6 is conveyed from the steam inlet 2a to the steaming chamber 2 through the primary pipe P1. Further, the steam is transported from the steam outlet 2b to the steam flow chamber 6 of the tank 1 through the secondary pipe P2 and is heated. In this way, steam is circulated.

The steaming room 2 is a room that can be opened and closed by an opening / closing door (not shown), and includes an egg M as a food material.
Are stored. Several containers C are placed on the storage shelf L, and unprocessed eggs M are stored vertically inside the storage shelf L such that the yolks are in the center. A temperature sensor 12 is provided on the storage shelf L of the steaming chamber 2 with its inside facing. Therefore, the temperature in the steaming chamber 2 is detected by the temperature sensor 12. Then, by adjusting the temperature of the hot water heater 11 or the amount of circulating steam based on the temperature detected by the temperature sensor 12, the temperature in the steaming chamber 2 is reliably set to a low temperature heating range of 60 to 90 ° C. can do.

An overflow pipe 8 is provided at an upper and lower middle position of the tank 1 to maintain a water level of the hot water W and secure a steam flow chamber 6 in which a predetermined amount of steam exists in an upper portion of the tank 1. . Furthermore, the outflow of the hot water W from the primary pipe P1 connected to the upper part of the tank 1 is prevented. In addition, a drain pipe 7 provided with a valve 7a for drainage is provided below the tank 1.

Next, the operation of the present apparatus 10 configured as described above will be described. The water injected into the tank 1 through the water supply pipe 9 is heated by the heat exchange unit 11a of the hot water heater 11 and stored as hot water W in the lower portion of the tank 1. Next, when the pump 3 is operated, the hot water W is filtered by the filter 4, and then the suction pipe 3a, the pump 3
And the pressure is sent to the ejector 5 via the delivery pipe 3b.

Thereafter, the hot water W is jetted from a nozzle 5a provided in the ejector 5 toward the tank 1. At this time, a negative pressure is generated in the secondary pipe P2 above from the nozzle 5a, and the water vapor in the secondary pipe P2 is sucked into the tank 1 side. As a result, the steam in the steaming chamber 2 and further the steam in the primary pipe P1 start circulating in the direction of arrow A. The water vapor is in a state of high humidity (supersaturated state).

The steam supplied into the steaming chamber 2 comes into contact with the eggs M, and the eggs M are heated at a low temperature and boiled. The steam whose temperature has been lowered by heat exchange with the egg M is sucked into the secondary pipe P2 from the steam outlet 2b provided on the upper surface of the steaming chamber 2. Then, the steam reaches the steam flow chamber 6 of the tank 1 from the secondary pipe P2 via the ejector 5,
Reheated. As described above, in the embodiment, the eggs M are heated at a low temperature by circulating the supersaturated steam.

The effects exerted by the above embodiment will be described below. (1) In the hot spring egg steaming apparatus, the eggs M in the steaming room 2 are heated to a predetermined low-temperature heating temperature to perform steaming. Therefore, the hardening, oxidation, aging, and thermal denaturation of the protein of the egg M can be prevented, and the taste, aroma, and softness of the egg M can be maintained. (2) In this hot-spring egg steaming apparatus, the steam circulation mechanism 13 including the ejector 5 opens the hot water W from the bottom of the tank 1 through the pipes 3a and 3b to the steam flow chamber 6 of the secondary pipe P2. The negative pressure is generated by injecting the liquid into the portion. Therefore, the degree of the negative pressure can be easily adjusted according to the injection amount of the hot water W, and the temperature in the steaming chamber 2 can be easily maintained in the low-temperature heating region. (3) In this hot-spring egg steaming apparatus, the temperature sensor 12 is provided in the steaming chamber 2 and the temperature in the steaming chamber 2 is controlled to 60
The temperature of the hot water W and the circulation amount of steam are adjusted so as to set the temperature to 90 ° C. Therefore, the temperature in the steaming chamber 2 is 60
The temperature is surely set to a temperature in a low-temperature heating range of ~ 90 ° C.

The present invention can be embodied with the following modifications. (A) The present invention can of course be applied to a device for prepared foods, vegetables, meat, fish, etc. in addition to the steaming device for hot spring eggs as in the above embodiment. (B) Instead of the closed steaming chamber 2 as in the above embodiment, a non-closed steaming chamber may be used. For example, when a long tunnel-shaped steaming room is used, it is possible to continuously perform the steaming operation of the hot spring eggs.

According to this method, the amount of heat treatment of the food material can be increased as compared with the batch processing, and the operation can be simplified. (C) A plurality of primary and secondary pipes P1, P2 may be provided. For example, it is preferable to use a plurality of primary side pipes P1 and provide steam inlets 2a on the side wall surfaces of the steaming chamber 2, respectively.

According to this configuration, the food can be uniformly and accurately heated at a predetermined temperature regardless of the placement position of the food. (D) As the steam circulation mechanism 13, a fan that is electrically forcibly rotated on the primary pipe P <b> 1 or the secondary pipe P <b> 2, or both, is installed, and the steam in both pipes P <b> 1 and P <b> 2 is forcibly circulated. thing.

With this configuration, the steam can be circulated by a simple device. (E) The steam inlet 2a is located at the lower part of the steaming chamber 2, and the steam outlet 2
b is provided in the upper part of the steaming chamber 2.

In such a configuration, the water vapor whose temperature has been lowered by the food material moves downward, and the temperature in the steaming chamber 2 can be easily maintained by discharging such water vapor from the vapor outlet 2b. be able to. (F) The tank 1 is provided with a temperature control device for keeping the temperature of the hot water W constant.

With this configuration, the amount of steam generated from the hot water W can be kept constant, and the temperature in the steaming chamber 2 can be easily adjusted. (G) The hot water heater 11 is provided with a control device for controlling the amount of generated heat energy so as to maintain the temperature of the hot water W in the tank 1 at a predetermined value. Further, the ejector 5 is provided with an adjusting device for adjusting the injection amount of the hot water W from the nozzle 5a, so that the amount of steam circulating in the steam circulation path 14 can be adjusted.

Further, the technical idea grasped from the above embodiment will be described below. (1) The low-temperature steaming apparatus according to claim 3, wherein the temperature in the food heating chamber is adjusted by circulating a steam amount commensurate with a temperature decrease by the food material in the food heating chamber.

With this configuration, the temperature in the food heating chamber can be easily maintained at a predetermined value by adjusting the amount of steam into the food heating chamber. (2) The low-temperature steaming apparatus according to claim 3, wherein the temperature in the food heating chamber is adjusted by adjusting the temperature of the hot water so as to correspond to a temperature decrease caused by a food material in the food heating chamber.

With this configuration, the temperature in the food heating chamber can be easily maintained at a predetermined value by adjusting the temperature of the steam into the food heating chamber.

[0033]

The present invention is configured as described above, and has the following effects. According to the first aspect of the present invention, it is possible to easily set the temperature of the food material in a predetermined low-temperature heating region and cook the food material. In addition, curing, oxidation, aging, and thermal denaturation of the food material after heating can be prevented, and the taste, aroma, and softness of the food can be maintained.

According to the second aspect of the present invention, the temperature of the food material in the food heating chamber can be easily maintained in the low temperature heating range. According to the third aspect of the present invention, the temperature in the food heating chamber can be reliably set to the temperature in the low-temperature heating range of 60 to 90 ° C.

[Brief description of the drawings]

FIG. 1 is a schematic explanatory view showing one embodiment of a low-temperature steaming apparatus of the present invention.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 ... Tank, 2 ... Steaming room as a food heating room, 3a ... Suction tube as a pipe, 3b ... Delivery pipe as a pipe, 6 ... Steam circulation room, 12 ... Temperature sensor, 13 ... Steam circulation mechanism, 14 … Steam circulation path, P
Reference numeral 1 denotes a primary pipe as a primary pipe, P2 denotes a secondary pipe as a secondary pipe, and W denotes hot water.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A47J 27/04 A47J 27/16

Claims (3)

(57) [Claims] 1. A tank for storing hot water and having a steam flow chamber in which steam generated by hot water is present in an upper space, and a food heating chamber for arranging and heating food, wherein the steam flow chamber and food heating are provided. A low-temperature steaming apparatus provided with a steam circulation mechanism that forcibly circulates steam in the steam circulation path while forming a steam circulation path by connecting the chambers with a pipe. 2. The steam circulation mechanism connects a bottom portion in the tank and an opening of the pipe to a steam flow chamber by a pipe, and injects hot water to the opening through the pipe to form a pipe. The low-temperature steaming apparatus according to claim 1, which generates a negative pressure. 3. A temperature sensor is provided in the food heating chamber,
To set the temperature in the food heating room to 60-90 ° C,
The low-temperature steaming apparatus according to claim 1 or 2, wherein the temperature of the hot water and the circulation amount of the steam are adjusted.