JPH0219108A - Method for steam cooking and steam cooker - Google Patents

Abstract

PURPOSE:To dispense with a pressure structure such as an ordinary steam kettle by properly using a heating to execute a heating and a boiling in directly jetting a steam in the water of a cooking food, etc., in a heating kettle and the heating to execute the heating and steaming while the steam is in contact with the cooking food, etc., in the heating kettle. CONSTITUTION:A heating source is equipped with a boiler, and a boiler, and a heating kettle 1 is composed of a vessel body 2 and a cover 3 pressured at a necessary pressure whose external sides are coated and heat-insulated by a heat insulating layer 11. At the bottom of the vessel body 2, a direct jetting board 4 is provided in which many blowholes 41 with a small diameter are bored on an upper surface and in which the blowhole 41 is equipped with an air duct groove 43 communicating to a supply tube 42. By the stem cooker, the heating to execute the heating and boiling in directly jetting the steam in the water of the cooking food, etc., in the heating kettle 1 and the heating to execute the heating and steaming while the steam is in contact with the coking food, etc., of the heating kettle 1 are singly used or parallely used, and simultaneously, a pressure heating or the supply of a hot water and a heated air are executed in being selected according to the process of the heating of the cooking, etc. As a result, the pressure resisting structure as the ordinary steaming kettle is made unnecessary, and a manufacturing cost can be saved.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application This invention relates to a steaming method and a serving device that heat with steam from a boiler. Pressure heating, pressurized heating, supply of hot water, heated air, etc. can be selected depending on the cooking process to perform combined heating, mainly for commercial rice cooking, confectionery, rice cake making, and brewing. The purpose of this invention is to provide a steaming method and a steaming device used for steaming rice, soybean steaming, etc.

Conventional technology Boiler A steam kettle that uses steam as a heat source for heating boils has a jacket structure and is called a 2m kettle. Steam is supplied to a double space at the bottom of the kettle, and the steam is mainly condensed from the bottom of the kettle. The heating was done indirectly through the vessel wall at the bottom of the pot.

Problems to be Solved by the Invention In conventional steam pots, heat is transferred by conduction through the bottom of the pot.
In order to efficiently supply and heat a large amount of heat, a pressure-resistant structure that can withstand high-temperature, high-pressure steam is required, and the shape is large and requires a large amount of manufacturing cost.

Means for Solving the Problem This invention is disclosed in the applicant's patent application, Japanese Patent Application No. 1468/1986.
This invention is a further improvement of the invention of No. 74, and includes reducing the diameter of the steam ejection hole during the experiment of the above invention in which steam is ejected into water to heat and cook rice, and that there is a small cross-sectional area between the steam supply pipe and the ejection hole. Forming a flow path 1. Inside the steam supply pipe, the pressure is always higher than the water pressure, and the steam is ejected into the water, so there is no backflow of water, and the steam directly heats the cooked food, etc., and the flow path is such that one side is ejected. Since it opens in communication with the hole and blows out steam, the steam pressure inside the flow path is reduced to almost the ejection pressure of the ejection hole, and since the surface area of the flow path is small, the withstand pressure can be flattened to an extremely low level. We learned this and solved the problem based on this new knowledge.

Function This invention is equipped with a boiler as a heat source and protects the outside.
A heating cauldron 1 is made up of a vessel body 2 that can be kept warm and pressurized to a desired pressure, and a heating cauldron 1 is constructed.A large number of small-diameter fumarole holes 41 are bored in the bottom of the vessel body 2 and the top surface, and the fumarole holes 41 are used to release steam. , hot water, heated air can be supplied at will. Air guide groove 4 leading to 42
The supply pipe 42 is provided with a direct injection plate 4 having a boiler as a heat source, and steam, hot water, and heated air can optionally be ejected and heated from the ejection holes 41 by operating a valve using a boiler as a heat source.

When placing cooked food and water in the heating pot and heating it, 1. When a small amount of steam or heated air is supplied when water is injected into the heating pot, the steam or heated air is ejected into the heating pot 1 from the blowhole 4I, and the water in the heating pot 1 flows back into the supply pipe 42. There's nothing to do.

Steam is ejected into the water in the heating pot 1 and instantly releases latent heat to directly heat the water and cooked food.

Therefore, a required large amount of steam can be ejected and heated at will from the boiler, and heating can be carried out under pressure to a desired pressure, so heating can be carried out to a predetermined temperature in a short time and with high efficiency.

Moreover, since the steam is directly ejected into the heating pot 1 to heat it, it can be directly and easily controlled by operating a valve.

Voices of heating food with only cooked food in the heating pot and no water.
Steaming heats the food by ejecting steam from the blowhole 41 in the same manner as in a normal steamer, and the steam comes into contact with the cooked food and heats it.

Hot water and heated air can be freely discharged into the heating pot l through the blowhole 41 in the same way as steam for steaming by operating the valve of the supply pipe 42.

During heating for steaming, a desired amount of hot water is optionally supplied during heating, or it is mixed into the steam and released from the fumarole 41 together with the steam.
A novel type of heating between steaming heating and smoldering heating that increases arbitrary moisture content in cooked foods, etc., is possible when squirting.

The outside of the heating pot 1 is insulated with a heat insulating layer 11, and then it is ready! It has a structure that can be pressurized to the pressure of .

After the heating pot 1 pressurizes the steam to a predetermined pressure by steaming, the inside of the heating pot 1 is can be obtained by carrying out steam heating to maintain the desired temperature,
A large amount of steam can be saved without heating while releasing a large amount of steam into the atmosphere as in normal steam heating, and the amount of steam condensed on the inner surface of the heating pot is small and almost constant. Increased moisture content in cooked foods during the steaming process enables accurate steaming and heating.

It is possible to perform heating by shining light and heating by steaming with the l device, as well as pressurized heating,
Hot water and heated air can be supplied at will, and it can be used for a wide range of heating purposes such as cooking, and in particular heating that is suitable for complex heating such as rice cooking.

By operating the pressure regulating valve 31 and opening/closing the valve 3, heating can be performed at normal pressure,
Any pressurization can be selected and implemented depending on the purpose of heating.

Example 1 The present invention will be explained in detail with reference to the drawings.

The heating pot 1 consists of a container body 2 with a backing 32 and a predetermined pressure-resistant structure and a lid 3, and a direct injection plate 4 is integrally attached to the bottom of the vessel body 2. diameter 1.2+s
- A large number of fumarole holes 41 are bored, and the fumarole holes 41 are connected to a supply pipe 42 equipped with a boiler as a heat source by an air guide groove 43 with a width of 2 mm.
Provided so that it communicates with the

A discharge pipe 44, a gas pipe 45, a hot water pipe 46, and a heated air pipe 47 are attached to the supply pipe 42, each having a valve.

Body 2 and lid 3 are kept warm F! Cover with Ill and keep warm.

The lid 3 is equipped with a pressure regulating valve 31 for regulating the pressure inside the heating pot 1,
The steam in the heating pot 1 is discharged and the pressure is adjusted to reduce the pressure.

The heating pot l is equipped with a rotating shaft 12 and a bearing 1 on the leg 13.
4, and the heating pot 1 is heated by a rotary machine 15 at 180 mm.
One rotation shaft 12 is provided so as to rotate once, and one of the rotation shafts 12 is a hollow tube and is provided so as to become a part of the supply pipe 42 .

The heat sink 3 is provided so as to be able to be opened and closed by moving up and down by a frame 33 attached to a leg 13, a hydraulic cylinder 34, and a hydraulic shaft 35, and the inside of the heating pot 1 can be pressurized to a predetermined pressure by the pressure of the hydraulic cylinder 34.

Steam pipe 45, hot water pipe 46. Heated air pipe 47, rotating machine 15
, the hydraulic cylinder is provided so that it can be freely operated via an operation panel (not shown).

An example of rice cooking will be described as an example of combined heating cooking.

After washing a predetermined amount of rice and soaking it in hot water to absorb it, it is cut into pieces and placed in a heating pot, and a predetermined amount of hot water calculated backward from the expected moisture content of the cooked rice is injected through the supply pipe 42. Close the lid 3 and heat by supplying steam.

The rice absorbs water and becomes gelatinous, and the optimum temperature for cooking rice is 100°C to 10°C.
Heating was continued by controlling the amount of steam supplied to maintain a slight pressurization of 2°C, and when the rice had absorbed water to a roughly noisy degree,
Open the pressure regulating valve 31 and lid 3, supply heated air, and turn on the heating pot 1.
The rice inside is boiled and stirred to produce a gelatinized liquid (onabe).

After producing an appropriate amount of gelatinizing liquid, stop supplying the heated air, close the lid 3, supply a small amount of steam, maintain the optimum temperature of 100°C to 102°C by operating the pressure regulating valve 31, and then steam.
Heated air at a temperature of 00°C to 102°C is ejected from the blowing hole 41,
The pressure regulating valve 31 is opened to dry the surface of the rice and the rice cooking is completed.

Compared to normal rice cooking, the time it takes for water to reach the boiling point is significantly shortened, the rice is pressurized and heated at the optimum cooking temperature, and the water on the surface of the rice grains is removed, resulting in rice with excellent taste.

Example 2 The steaming apparatus of Example 1 is used.

After washing the rice, soaking it in cold water to absorb water and draining it, the rice is placed in a pressure cooker, steamed under pressure to gelatinize the rice, and then a predetermined amount of hot water at approximately 100°C is injected under pressure, and a small amount of steam is supplied. 10
When kept at a temperature within the range of 0°C to 102°C, rice absorbs the entire amount of hot water, gelatinizes and expands to become rice.

The starch cells on the surface of the rice grains do not disintegrate due to boiling and agitation, and rice that is thick (swells), has excellent appearance such as uniform grains, and shine, and is suitable for processing such as sushi rice, similar to continuous belt steam cooking rice.

Example 3 The steaming apparatus of Example 1 is used.

Soybeans for miso brewing are usually steamed while maintaining the boiling point temperature for 5 to 10 hours.

Soybeans are placed in a heating pot, a predetermined amount of hot water is supplied, and steam is ejected to heat the soybeans to the boiling point.

The heating pot is covered with a heat insulating layer and has a cooling method (, It is easy to control the ripening temperature.

In addition to the above-mentioned embodiments, this invention also applies to steamed rice for confectionery and rice cake making;
In addition to being used for steaming and heating red rice, etc., it can also be used for a wide range of heating purposes using water.

Effects This invention can raise the temperature of cooked foods, etc. in a shorter time than the conventional jacket-structured steam oven, and has superior thermal efficiency.

In the structure of the direct injection plate 4, the blowhole 41 opens into the heating pot 1, and the air guide groove 43 has a small cross-sectional area, so the required pressure resistance is extremely small 1 A pressure-resistant structure like a normal steam pot is unnecessary. Then,
Production costs can be reduced significantly.

Boiling, steaming, and other heating can be performed with one device, and hot water, heated air, etc. can be supplied at will, so depending on the purpose, such as combined heating for cooking, as described in Example 1, it is completely new and unprecedented. Cooking using a combination of heating means is possible.

[Brief explanation of drawings]

FIG. 1 is a side view showing a part of the apparatus of the present invention in longitudinal section. FIG. 2 is a partially cutaway plan view of the direct injection FI4.

Claims (2)

[Claims] (1) Equipped with a boiler as a heat source, the vessel body (2) and lid (
According to 3), a heating pot (1) is constructed, and a large number of small-diameter fumarole holes (41) are bored on the top surface of the bottom of the vessel body (2), and the fumarole holes (41) communicate with the supply pipe (42). A steaming device equipped with a direct injection plate (4) equipped with an air guide groove (43), which heats cooked food, etc. in a heating pot (1) by ejecting steam directly into the water. Steam heating, in which steam comes into contact with the cooked food in the pot (1) to heat it, is used alone or in combination, and pressure heating, or supply of hot water or heated air, depending on the heating process such as cooking. A steaming method characterized in that the steaming method is selected and carried out. (2) Equipped with a boiler as a heat source, the container body (2) and lid (
3) constitutes a heating pot (1), and at the bottom of the container (2),
A large number of small-diameter fumarole holes (41) are drilled on the top surface, and the fumarole holes (
41) is a direct injection plate (
4) A steaming device characterized by being provided with.