JP2015039326A - Boiling apparatus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a boiling apparatus having a simple structure, capable of uniformly boiling a liquid concentrate.SOLUTION: A boiling apparatus includes: a boiling container 10 for accommodation of a liquid concentrate G to be boiled; heating means 20 for boiling the liquid concentrate accommodated in the boiling container: agitation means 30 for homogenizing the temperature of the liquid concentrate boiled with the heating means: and flow control means 40 for controlling the flow of the liquid concentrate such that the vertically circulating thermal convection of the liquid concentrate boiled with the heating means and agitated with the agitation means can be facilitated.

Description

  The present invention relates to a boiling apparatus suitable for boiling an undiluted solution to be boiled evenly.

  Conventionally, a boiling apparatus that boiles various stock solutions used for boiling is known. For example, when producing tofu, this boiling apparatus is used to boil koji juice formed by mashing soybeans soaked in water while adding water, or raw soybean milk squeezed with koji juice. As such a boiling apparatus, what is equipped with the boiling container for accommodating a stock solution, and the heating means for boiling the stock solution accommodated in the inside of a boiling container is known (for example, patent document 1). reference).

  Moreover, what was equipped with the stirring means which stirs undiluted | stock solution as a boiling apparatus is also known (for example, refer patent document 2, 3).

  Furthermore, as a boiling apparatus, an apparatus equipped with a defoaming means for defoaming bubbles generated from the stock solution when the stock solution is boiled without using an antifoaming agent is known (for example, Patent Document 2, 4).

JP 2001-346535 A JP 2002-306104 A JP 2008-220364 A Japanese Patent Laid-Open No. 2003-235589

  However, the conventional boiling apparatus has a problem that uneven cooking may occur when the stock solution is boiled.

  For example, when boiled kure soup as a stock solution to obtain soy milk, boiled soup may occur in kure soup and high quality soy milk may not be stably obtained.

  Therefore, there is a need for a boiling apparatus that can suppress the occurrence of uneven cooking when the stock solution is boiled, that is, a boiling apparatus that can boil the stock solution without unevenness.

  This invention is made | formed in view of the situation mentioned above, and it aims at providing the boiling apparatus which can boil an undiluted solution uniformly with a simple structure.

  In order to achieve the above-described object, the boiling apparatus of the present invention includes a boiling container for containing a stock solution to be boiled, a heating unit for boiling the stock solution contained in the boiling vessel, and the heating unit. And a stirring means for making the stock solution boiled in a uniform state, wherein the stock solution boiled by the heating means and heated up and down with respect to the stock solution stirred by the stirring means It has a flow control means for controlling the flow of the stock solution so as to promote convection. And by adopting such a configuration, the flow control means can be heated and boiled by the heating means and can promote up-down circulating heat convection with respect to the stock solution stirred by the stirring means. Both the stirring effect and the heating effect can be enhanced. Therefore, the stock solution can be boiled evenly with a simple structure in which the flow control means is provided.

  Further, in the present invention, the stirring means is disposed so as to be submerged under the surface of the stock solution stored in the boiling vessel, and a rotating shaft provided along the vertical direction at the center of the boiling vessel. The flow control means is disposed so as to be submerged under the surface of the stock solution contained in the boiling vessel, and the axis thereof is at the center of the boiling vessel. It can be set as the structure which has a cylindrical rectifier as a whole provided along the up-down direction. By adopting such a configuration, the stirring blade rotates in contact with the stock solution to be stirred, thereby giving the stock solution a circular motion along the circumferential direction or a vertical motion simultaneously with the circular motion. Since the stock solution can be made uniform, the stirring effect can be further enhanced. In addition, the rectifier is heated by the heating means and can generate flow in opposite directions to the stock solution stirred by the stirring blades in the inside and outside of the rectifier, thus further promoting the vertical circulation heat convection. Can be made. Therefore, the stock solution can be made uniform in a short time, and the time until the stock solution is boiled can be shortened.

  Furthermore, in this invention, the said heating means can be set as the structure which uses water vapor | steam as a heating source. And by employ | adopting such a structure, water vapor | steam can be heated easily, without changing a raw | natural solution and discoloring.

  Furthermore, in the present invention, the heating means is disposed so as to be submerged under the surface of the stock solution contained in the boiling vessel, and a plurality of ejection holes through which water vapor can be ejected are formed on the outer peripheral surface. It can be set as the structure which has the vapor | steam ejection pipe | tube. And by employ | adopting such a structure, a vapor | steam ejection pipe | tube can efficiently eject the water vapor | steam used as a heat source in the liquid of the undiluted | stock solution accommodated in the boiling container.

  Furthermore, in this invention, the said undiluted | stock solution can be set as the composition which is raw soy milk which squeezed the soup or the soup. And by adopting such a configuration, high-quality soy milk can be obtained efficiently.

  According to the boiling apparatus which concerns on this invention, there exists an outstanding effect, such as being able to boil a stock solution uniformly with a simple structure.

The typical structure figure showing the important section of the embodiment of the boiling device concerning the present invention Sectional drawing of the principal part along the AA line of FIG. The enlarged view which shows the principal part of the heating means and flow control means of FIG. Plan view of FIG.

  The present invention will be described below with reference to embodiments shown in the drawings.

  The boiling apparatus 1 of this embodiment has illustrated what is used for the boiling process of the soup G used for manufacture of the tofu as an undiluted | stock solution.

  As shown in FIGS. 1 and 2, the boiling apparatus 1 of the present embodiment includes a boiling container 10, a heating unit 20, a stirring unit 30, and a flow control unit 40.

  The boiling vessel 10 is for containing the soup G as a stock solution to be boiled, and has, for example, a pressure cooker body 11 formed in a hollow sphere having a radius of about 425 mm and a kettle lid 12. . The hook lid 12 seals the hook opening 13 for use in supplying the soup G formed at a predetermined position on the peripheral wall of the pressure hook main body 11, in this embodiment, at an obliquely upper left position in FIG. And is attached to the outer peripheral surface of the pressure cooker body 11 so as to be rotatable. In addition, it is preferable to make the height position of the liquid level of the soup G accommodated in the inside of the pressure cooker main body 11 lower than the center of the pressure cooker main body 11 in order to reduce the dead space that hinders the flow of the soup Gourd. The stock solution may be raw soy milk.

  As the shape of the pressure cooker body 11, at least the shape of the inner peripheral surface of the storage portion of the soup G is downward in the sense that the convection at the time of stirring is smooth and the soup G can be stirred efficiently without unevenness. It is preferable to have a rotating concave curved surface shape such as a convex hemisphere. Further, on the inner peripheral surface of the rotating concave curved surface, a plurality of spirally long protrusions and grooves (FIG. 2) that guide the flow of the soup G that spirally flows along the inner peripheral surface during stirring. It is advisable to provide the flow assisting means 11a comprising at least one of (see broken line).

  The heating means 20 is for heating and boiling the soup G stored in the boiling vessel 10, and is a steam jet capable of jetting high temperature steam (not shown) such as 90 ° C. steam as a heating source. A pipe 21 and an internal steam supply pipe 22 for guiding water vapor to the steam jet pipe 21 inside the boiling vessel 10 are provided. As shown in FIGS. 3 and 4, the steam ejection pipe 21 includes an ejection body 24 formed in an annular shape, a plurality of ejection holes 25 formed on the outer peripheral surface of the ejection body 24, and an ejection body 24. And a connecting pipe portion 26 extending in the up-down direction connected to the upper surface. As shown in FIG. 1, one end of the internal steam supply pipe 22 is connected to the connection pipe portion 26. The internal steam supply pipe 22 extends upward from the upper end of the connection pipe portion 26 and then bends in the horizontal direction at a right angle so as to penetrate the peripheral wall inward and outward from the center of the peripheral wall of the pressure cooker body 11. The other end of the internal steam supply pipe 22 is a steam supply port 22a. One end of an external steam supply pipe (not shown) is connected to the steam supply port 22a, and is formed so that water vapor generated by a boiler (not shown) can be supplied by a pump or the like. The steam supply port 22a is disposed below the surface of the soup G when boiling the soup G.

  The supply and stop of water vapor are performed by a control valve (not shown). Further, the ejection body 24 is disposed in the vicinity of the bottom portion inside the pressure cooker body 11 so as to be submerged under the level of the soup G stored in the pressure cooker body 11. Furthermore, the positions and the number of the ejection holes 25 formed in the ejection body 24 may be set according to the design concept and the like. Furthermore, the shape of the ejection body 24 is not limited to an annular shape, and may be a linear shape, a cross shape, a trifurcated shape, or the like, and may be set according to the design concept or the like. Further, the connection pipe portion 26 may be provided on the radially outer side of the ejection body 24.

  As the water vapor, water vapor of 100 ° C. or superheated water vapor exceeding 100 ° C. can be used.

  As the heating means 20, electric heating, microwave heating, induction heating (IH), indirect steam heating, or the like can be used.

  The stirring means 30 is for making each part of the soup G boiled by the heating means 20 uniform, and has a plurality of, in this embodiment, three stirring blades 31 (FIG. 2). . These agitating blades 31 are attached to the lower end portion of a rotating shaft 32 that is arranged with its rotation axis oriented in the vertical direction (vertical direction) at the center of the pressure cooker body 11. That is, the stirring blade 31 is disposed so as to be submerged under the surface of the soup G contained in the pressure cooker main body 11, and is centered on a rotating shaft 32 provided in the center of the pressure cooker main body 11 along the vertical direction. It is formed so as to be rotatable. Further, the stirring blade 31 is formed to be twisted so as to impart a circular motion about the rotation shaft 32 and a vertical motion to the soup G. Furthermore, the rotating shaft 32 is rotationally driven by the driving force of the driving motor 33 attached to the outer peripheral surface of the pressure hook body 11 (FIG. 1).

  As the stirring means 30, various known types such as a saddle type, a turbine type, a propeller type, and a screw blade type can be used. Further, the number of blades of the stirring blade 31 is not limited to three, and may be two, four, five, etc. Furthermore, it is good also as a structure which provides the stirring blade 31 in multiple steps | paragraphs in an up-down direction.

  In addition, as the stirring means 30, the stirring blade 31 rotates in contact with the soup G, so that an upflow or a downflow can be imparted to the soup G in one direction (forward or reverse). It is good also as a structure to rotate, and improves stirring efficiency by rotating in the forward / reverse direction which repeats forward rotation and reverse rotation alternately so that an upward flow and a downward flow can be alternately provided to the soup G It is good also as a structure. Moreover, as the stirring means 30, it is good also as a structure which can adjust the position of the up-down direction of the stirring blade 31 according to the quantity (height position of a liquid level) of the soup G. It is good also as a structure moved to. Further, the stirring unit 30 may be configured to be combined with the heating unit 20, for example, a configuration in which the stirring blade 31 is rotationally driven by ejecting water vapor from the stirring blade 31.

  The flow control means 40 is for heating and boiling by the heating means 20 and for enhancing both the stirring effect and the heating effect with respect to the soup G stirred by the stirring means 30, and both ends in the vertical direction. As a whole, a cylindrical rectifier 41 having an opening on each side is provided. As shown in FIGS. 3 and 4, the rectifying body 41 has a shape in which a part of a cylinder is notched by a notch portion 42 formed along the vertical direction, and a lower end portion of the rectifying body 41 is an ejection body 24. It is attached and fixed to the upper end of the outer peripheral surface. Further, the lower side of the facing surface of the notch 42 facing each other is adjacent to the outer peripheral surface of the connection pipe portion 26 with a slight gap, and the upper side of the facing surface is one end side of the internal steam supply pipe 22. The rectifying body 41 is formed in a cylindrical shape as a whole.

  The rectifying body 41 may be a mesh-shaped flat plate made of punching metal or the like, or a lattice-shaped flat plate bent, or a predetermined shape along the circumferential direction so as to form a cylindrical shape as a whole. It may be provided partially with an interval of. Of course, in the case where the internal steam supply pipe 22 is connected to the radially outer side of the ejection body 24, the cylindrical body can be formed.

  The shape of the rectifying body 41 is not limited to a cylindrical shape, and the upper end portion is a hollow taper shape (hollow conical shape) having a smaller diameter than the lower end portion, and the upper end portion is a hollow taper shape (hollow inverted conical shape) having a larger diameter than the lower end portion. ), Various shapes such as a hollow drum shape having a large central diameter in the vertical direction and a hollow drum shape having a small central diameter in the vertical direction can be used.

  The rectifying body 41 may be individually arranged inside the pressure cooker body 11 or may be configured to be attached to the stirring blade 31. When this rectifier 41 is configured to be attached to the stirring blade 31, the stirring blade 31 can be rotationally driven by the steam ejected from the ejection holes 25. Thereby, since it is not necessary to provide the drive motor 33, weight reduction, size reduction, and cost reduction can be achieved. Further, the rectifying body 41 may be disposed above the ejection body 24. Furthermore, the height position of the stirring blade 31 with respect to the rectifying body 41 may be inside the rectifying body 41, above the rectifying body 41, or below the rectifying body 41. The design concept can be set as required.

  The flow control means 40 may be anything that can control the flow of the gourd liquid G so as to promote vertical circulation heat convection with respect to the gourd liquid G that is stirred while being heated.

  About another structure, since it is the same as that of a conventionally well-known boiling apparatus, it abbreviate | omits about the detailed description.

  Next, the operation of the present embodiment having the above-described configuration will be described.

  In the boiling processing of the soup G by the boiling apparatus 1 of the present embodiment, the pot lid 12 is opened to expose the pot opening 13 of the pressure pot main body 11 to the outside, and a predetermined amount of the soup G is pressurized through the pot opening 13. Supply to the inside of the hook body 11. When a predetermined amount of the soup G is stored in the pressure cooker main body 11, the shuttle lid 12 is closed (FIG. 1).

  Next, supply of water vapor at a predetermined temperature to the internal steam supply pipe 22 and driving of the drive motor 33 are started. Then, the steam supplied to the internal steam supply pipe 22 is heated until it is ejected from the ejection hole 25 of the ejection body 24 into the soup G soup and the soup G is boiled. Due to the heating of the soup G by the water vapor, an up-and-down circulating heat convection is generated in the soup G liquid, which is composed of an upflow that is heated and rises, and a downflow that reaches the liquid level of the soup G and returns downward. Furthermore, the stirring blade 31 rotates forward, for example, about the rotating shaft 32 provided in the center of the boiling vessel 10 along the vertical direction by the driving force of the driving motor 33. Due to the forward rotation of the stirring blade 31, a rotating flow in the circumferential direction and a downward flow flowing downward are generated in the soup G. Subsequently, the flow of the soup G reaches the bottom surface of the inner circumferential surface of the rotating concave curved surface shape of the pressure cooker body 11 as shown by the thick arrows in FIG. 1 and FIG. It is guided to the concave curved surface shape and forcibly expands in the radial direction and rises while expanding in volume as a rising and expanding spiral flow that rotates clockwise in the circumferential direction in FIG. As shown by the thin arrows in FIGS. 1 and 2, the flow of the soup G that has reached the surface is reduced in the radial direction through the upper opening of the rectifier 41 while changing the direction downward and clockwise in the circumferential direction. Descending while reducing in volume as a descending reduction spiral flow that rotates in the direction of the flow, descending toward the bottom of the inner circumferential surface of the rotating concave curved surface as a descending spiral flow in the rectifier 41, It goes up again and goes around. As described above, the flow of the soup G is repeated ascending expansion spiral flow, descending reduction spiral flow and volume shrinkage by the inner peripheral surface of the rotary concave curved surface of the pressure cooker body 11, so that the soup G is stirred and the soup G It can stir so that each part of may become a uniform state. When the stirring blade 31 reverses, the soup G is a spiral flow that rotates counterclockwise in the circumferential direction in FIG. Then, the descending and contracting spiral flow and the volume prevention are repeated. At the same time, it is possible to eliminate bubbles by raising water bubbles to the liquid level by ejecting water vapor into the liquid of the soup G and stirring the soup G. Further, the rectifier 41 generates different flows of the soup G inside and outside, for example, as shown in FIG. 1, a downward flow is generated on the inside of the rectifier 41 and an upward flow is generated on the outside. That is, the flow of the soup G can be controlled so as to efficiently perform heat transfer by thermal convection. Therefore, the rectifier 41 can enhance both the stirring effect and the heating effect.

  As described above, according to the boiling apparatus 1 of the present embodiment, the flow control means 40 is provided in a simple structure, and the boiling means G is boiled by the heating means 20 and stirred by the stirring means 30. Since the circulation heat convection can be promoted, both the stirring effect and the heating effect can be enhanced. Therefore, the gourd liquid G can be boiled evenly with a simple structure in which the flow control means 40 is provided.

  Furthermore, according to the boiling apparatus 1 of this embodiment, the stirring blade 31 rotates in contact with the soup G to be stirred so that the soup G moves in a circular motion along the circumferential direction or simultaneously with the circular motion. Since the soup G can be made uniform, the stirring effect can be further enhanced. Further, by making the inner peripheral surface of the pressure cooker main body 11 into a rotating concave curved surface shape, the flow of the soup G is repeated ascending expansion spiral flow, descending reduction spiral flow and volume shrinkage, so that it can be made even earlier It will be stirred. The rectifying body 41 is heated by the heating means 20 and generates reverse flows, that is, an upward flow and a downward flow, inside and outside of the rectifying body 41 with respect to the soup G stirred by the stirring blade 31. Therefore, the vertical circulation heat convection can be further promoted. Therefore, the soup G can be made uniform in a short time, and the time until the soup G is boiled can be shortened. Thereby, boiled soup G can be boiled more uniformly.

  This means that when the time from heating the boiling soup G in the conventional boiling apparatus without the rectifying body 41 to boiling is 100%, the boiling soup in the boiling apparatus 1 with the rectifying body 41 of the present embodiment is used. It could be confirmed by the result of a comparative experiment that the time from heating G to boiling is about 90%. That is, the boiling apparatus 1 of the present embodiment can improve performance by about 10% as compared with a conventional boiling apparatus that does not have flow control means. In addition, the comparative experiment was performed under the same various conditions such as the amount of the soup G, the initial temperature of the soup G, the heating conditions, and the stirring conditions except for the presence or absence of the rectifier 41.

  Moreover, according to the boiling apparatus 1 of the present embodiment, since the heating means 20 uses steam as a heating source, the soup G can be easily heated without being altered or discolored.

  Moreover, according to the boiling apparatus 1 of this embodiment, the heating means 20 is arrange | positioned so that it may be immersed under the liquid level of the soup G accommodated in the boiling container 10, and the several ejection hole which can eject water vapor | steam Since 25 has the vapor | steam ejection pipe | tube 21 formed in the outer peripheral surface, the water vapor | steam used as a heat source can be efficiently ejected in the liquid of the soup G stored in the boiling container 10. FIG.

  Furthermore, according to the boiling apparatus 1 of the present embodiment, since the soup G is used as the stock solution, high-quality soy milk without boiling unevenness can be obtained efficiently.

  In addition, this invention is not limited to embodiment mentioned above, A various change is possible as needed.

  For example, the inner circumferential surface of the rotary concave surface of the pressure cooker body 11 is long in a plurality of spirals that reliably guide the flow of the soup G flowing spirally along the inner circumferential surface during stirring. It is good to provide the flow auxiliary means which consists of at least one of a protrusion and a groove part (refer the dashed-two dotted line of FIG. 2). Since the flow assisting means composed of a plurality of spirally long protrusions and grooves as described above makes the flow of the soup G more ascending spiral flow and descending spiral flow, the soup G is more surely shortened in a short time. It will be stirred uniformly. The spiral direction of the flow assist means can be set as a common direction in the forward and reverse rotation directions of the stirring blade 31. Moreover, it can contribute to the performance enhancement of the existing boiling apparatus by installing a rectifier in the existing boiling apparatus. Moreover, it can be set as the structure which provided the conventionally well-known defoaming apparatus. Furthermore, it can also be set as the structure which connected the several boiling container with piping.

DESCRIPTION OF SYMBOLS 1 Boiling apparatus 10 Boiling container 11 Pressure cooker main body 12 Kettle lid 20 Heating means 21 Steam ejection pipe 22 Internal steam supply pipe 22a Steam supply port 24 Ejection main body 25 Ejection hole 26 Connection pipe section 30 Stirring means 31 Stirring blade 32 Rotating shaft 33 Drive Motor 40 Flow control means 41 Rectifier G Soup

Claims (5)

A boiling container for containing the stock solution to be boiled, a heating means for boiling the stock solution contained in the boiling container, and a stirring means for making the stock solution boiled by the heating means uniform. A boiling apparatus comprising:
It has a flow control means for controlling the flow of the stock solution so as to promote up-down circulating heat convection with respect to the stock solution stirred by the stirring means while being boiled by the heating means. Boiling equipment. The stirring means is disposed so as to be submerged under the surface of the stock solution contained in the boiling vessel, and is capable of rotating around a rotation axis provided along a vertical direction at a central portion of the boiling vessel. Have feathers,
The flow control means is disposed so as to be submerged under the surface of the stock solution accommodated in the boiling vessel, and its axial line is provided at the center of the boiling vessel along the vertical direction as a whole in a cylindrical shape. The boiling apparatus according to claim 1, further comprising a rectifier.   The boiling means according to claim 1 or 2, wherein the heating means uses steam as a heating source.   The heating means is disposed so as to be submerged below the surface of the stock solution stored in the boiling vessel, and has a steam ejection pipe in which an ejection hole capable of ejecting water vapor is formed on the outer peripheral surface. The boiling apparatus of Claim 3 characterized by the above-mentioned.   5. The boiling apparatus according to any one of claims 1 to 4, wherein the undiluted solution is raw soy milk or squeezed raw soy milk.

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