JPS6029889Y2 - Bean boiler - Google Patents

Description

[Detailed description of the invention] This invention is applied to a bean boiling pot for boiling red beans, etc. in the bean paste manufacturing process - the occurrence of uneven boiling caused by under-cooked portions in the beans after the boiling operation has been completed. The present invention relates to something that can reliably eliminate the above problems, and at the same time effectively prevent harmful effects such as gelatinization of bean paste caused by over-boiling of beans.

The process of boiling beans for producing raw bean paste or granular bean paste is to put the raw beans in a boiling pot, then add water, heat to boiling, cut the bitterness, then add water again, heat to boil for a certain period of time, and boil. This method of boiling beans is carried out using a boiling pot in which the beans are filled in an inner pot with a mesh bottom and the hot water outside the inner pot is circulated from above the inner pot to below the inner pot. When using this method, the center bottom of the inner pot tends to come out of the hot water circulation path, causing a delay in the boiling of beans that are present in the center bottom of the inner pot, resulting in uneven boiling of the beans as a whole. If you try to extend the boiling time to fully boil the beans at the center bottom of the inner pot, the whole beans will be overcooked, causing problems such as gelatinization of the bean paste and destruction of the bean paste cells. This may lead to unfavorable results in terms of quality.

The present invention is intended to reliably eliminate the difficulties associated with the process of boiling beans using the hot water circulation method by simply improving the structure of the boiling pot.

The present invention will be described below with reference to drawings showing embodiments thereof.

A cylindrical inner pot 2 with a conical net 5 on the bottom is installed in the boiling pot body 1, which is also cylindrical, with its longitudinal axis aligned vertically. In addition, by providing a flat ring-shaped main heating pipe 3 with a large number of steam spouting pores 9 in the upper part between the side wall of the boiling pot body 1 and the side wall of the inner pot 2, steam can be spouted from the steam spouting pores 9. The inner pot 2 is filled with water 7 which is almost completely stored in the boiling pot body 1.
Heat the area between the side wall and the side wall of the boiling pot body 1 to boil it to make the bottom specific gravity, and pour hot water over the upper edge of the inner pot 2 into the inner pot 2 as shown by the arrow in Figure 1. In the beans boiling pot, the water that flows down the inner pot 2 and comes out below the net 5 at the bottom is heated again and rises again on the side of the inner pot, thereby causing hot water circulation. By providing a double ring-shaped auxiliary heating pipe 4 with a flat surface and a large number of steam ejection holes 10 in the upper part thereof, directly below the net body 5,
Speed up the temperature rise when starting to heat the water 7 in the boiling pot body,
During the above-mentioned hot water circulation, water vapor is spouted out little by little to the extent that the hot water circulation is not hindered, and the temperature of the water at the bottom of the inner pot is maintained as high as possible, and steam is sometimes spouted out strongly to maintain the temperature of the water at the bottom of the inner pot. While eliminating clogging between beans in the bottom part and smoothing the passage of hot water in that part, a boiled bean drop opening located directly below the central membrane lower part of the net body 5, that is, at the center bottom of the inner pot 2, is used. Two steam tubes 6 with automatic control valves 12 are provided directly below the steam tube 11, and steam is ejected from the main heating tube 3 and the auxiliary heating tube 4 after the boiling operation of the specified beans is completed. At the same time as the net 5 stops, the automatic control valve 12 opens and a stream of water vapor is spouted directly below the center bottom of the net 5 for a certain period of time, such as several minutes to several tens of minutes.
This is to complete the boiling of beans that have been delayed in cooking at the bottom of the central membrane.

In addition, the drawing numbers 8, 13, 14, 15, 16 and 17 respectively refer to the beans stored in the inner pot, the mesh lid that prevents the beans from escaping upwards, and the shut-off valve lid for the boiled beans outlet. It shows the operating rod of the valve cover, the drainage and pulse discharge pipe, and the water supply and drainage pipe.

After putting beans into the inner pot 2 of the boiling pot having such a structure and filling the boiling pot body 1 with water 7 to almost the full capacity,
Steam is passed through the main heating pipe 3 and through the auxiliary heating pipe 4 in the manner described above to heat and boil the water on the sides of the inner pot while circulating the hot water as shown by the arrows in Figure 1 for a predetermined period of time. After finishing the boiling operation of the beans in the container and stopping the flow of steam to the main heating pipe 3 and the auxiliary heating pipe 4, the automatic control valve 12 is immediately turned off for a certain period of time, such as several minutes or several tens of minutes. By ejecting a stream of steam from the steam tube 6 directly below the central lowest part of the net body 5 through the operation, and heating only the legumes located at the central lowest part of the net body, the heating operation is additionally and intermittent for a certain period of time. During the boiling operation using the main heating pipe 3, the degree of boiling of the beans at the central membrane bottom of the net, which tends to get out of the hot water circulation path and slows down in cooking, is compared to the beans in other parts of the inner pot. This will improve the performance to the same extent.

Therefore, the boiled beans taken out of the boiling pot are cooked evenly as a whole, but in an attempt to increase the degree of boiling of the beans in the lowest part of the center of the mesh body 5, which tend to be slightly undercooked, the main heating pipe is forced. Accidents such as gelatinization of boiled beans and destruction of bean paste cells caused by extending the boiling operation time using 3 and auxiliary heating pipe 4 can be naturally avoided, resulting in a remarkable effect on improving the quality of bean paste.

[Brief explanation of the drawing]

Fig. 1 is a partially cut away central longitudinal side view of the present invention-embodiment, and Fig. 2 is a plan view showing the arrangement of the main heating pipe, auxiliary heating pipe, and steam thin tube in the embodiment. figure. 1...boiling pot body, 2...inner pot, 3...
...Main heating pipe, 4...Auxiliary heating pipe, 5...
...Network, 6...Steam tube, 7...
・Water, 8...Beans, 12...Automatic control valve.

Claims (1)

[Scope of utility model registration request] A cylindrical inner pot 2- whose bottom surface is a net 5 is vertically installed inside the boiling pot body 1, and is located near the lower edge of the side wall of the inner pot 2 and between the side wall of the boiling pot body 1 and the inner pot 2 side wall. In a bean boiler equipped with a heating pipe 3, an auxiliary heating pipe 4 having a large number of steam ejection holes 10 in the upper part is provided directly below the mesh body 5, while a central lowest part of the mesh body 5 is provided. Immediately below the boiling operation by the main heating pipe 3 and the auxiliary heating pipe 4, a small steam tube 6 is provided that automatically spouts out a trickle of steam for a certain period of time.