Storage unit and bean cooking device

Abstract

This invention provides a technique that facilitates stewing beans while suppressing flavor degradation. The storage unit is disposed inside a pot capable of storing the cooking liquid, and includes a top, sidewall, and bottom portion that divide a storage space for storing beans stewed in the cooking liquid. At least one of the sidewall and bottom portions has an opening connecting the outside of the storage space and the storage space itself, and the opening ratio of the sidewall and bottom portion as a whole is 3.0% or less.

Description

Technical Field

[0001] This utility model relates to a storage unit and a bean cooking device. Background Technology

[0002] In the case of making fillings, etc., in order to cook a large amount of red beans, the red beans are usually placed in a basket with multiple through holes, and the basket and red beans are submerged together in the water (boiling liquid) in the pot.

[0003] In the circulating bean cooker disclosed in Patent Document 1, beans are placed in a cooking basket smaller than the cooking pot, which is located inside the cooking pot. The beans in the cooking basket are cooked by introducing water heated outside the cooking pot into the cooking pot.

[0004] Existing technical documents

[0005] Patent documents

[0006] Patent Document 1: Japanese Patent Application Publication No. 11-267023 Utility Model Content

[0007] The problem to be solved by the utility model

[0008] When cooking beans by submerging the container in water (boiling liquid) inside a pot, a through-hole is provided in the container to allow water from the pot to flow properly into the container. Multiple such through-holes are typically provided throughout the container.

[0009] On the other hand, during the cooking process of beans, flavorful components that contribute to the good flavor of the beans flow out of the beans. These flavorful components flow out of the container through a perforation. If the flavorful components are removed from the beans by cooking them in this way, the result is that the flavor of the cooked beans is compromised.

[0010] The purpose of this disclosure is to provide a technique that facilitates stewing beans while suppressing flavor loss.

[0011] Methods for solving problems

[0012] One aspect of this utility model relates to a storage unit disposed inside a pot capable of storing cooking liquid. The storage unit has a top, a side wall, and a bottom portion that divide a storage space for storing beans stewed in the cooking liquid. At least one of the side wall portion and the bottom portion has an opening communicating with the outside of the storage space and the storage space. The opening ratio of the side wall portion and the bottom portion as a whole is less than 3.0%.

[0013] Another aspect of this utility model relates to a storage unit disposed inside a pot capable of storing cooking liquid. The storage unit has a top, a side wall, and a bottom portion that divide a storage space for storing beans stewed in the cooking liquid. The side wall portion has an opening connecting the outside of the storage space and the storage space, but the bottom portion does not have an opening. Within the height range of the side wall portion between the top and the bottom, the opening is not located within a height range of less than 47.0% of the bottom.

[0014] Other aspects of this utility model relate to a bean cooking device comprising: a pot capable of storing cooking liquid; and the storage unit disposed inside the pot.

[0015] Utility Model Effect

[0016] According to this disclosure, it is beneficial for stewing beans while suppressing flavor degradation. Attached Figure Description

[0017] Figure 1 This is a perspective view showing an example of a bean-cooking apparatus.

[0018] Figure 2 It means Figure 1 A perspective view of an example of a storage unit (storage container).

[0019] Figure 3 This is a flowchart illustrating an example of a method for cooking beans.

[0020] Figure 4 This is used to illustrate the use of the above. Figure 1 The bean cooking apparatus shown (especially) Figure 2 A conceptual diagram of a bean-cooking apparatus as an example of a bean-cooking manufacturing method (shown in a storage container).

[0021] Figure 5 This is a conceptual diagram of a bean-cooking apparatus used to illustrate an example of a bean-cooking manufacturing method that uses a container having multiple openings (through holes) evenly distributed throughout the top, side walls, and bottom.

[0022] Figure 6 An example of a radar chart showing the flavor evaluation of the liquid remaining in the storage container after cooking beans (boiled beans).

[0023] Figure 7 This is a three-dimensional diagram representing a modified example of a storage unit. Detailed Implementation

[0024] Hereinafter, one embodiment of the present disclosure will be described with reference to the accompanying drawings.

[0025] Figure 1 This is a perspective view showing an example of a bean-cooking apparatus 10. Figure 2 It means Figure 1 A perspective view of an example of the storage unit (storage container 30) shown.

[0026] Figure 1 The bean cooking device 10 shown has a pot 20 and a storage unit (multiple storage containers 30).

[0027] The pot 20 is able to store the cooking liquid in the inner space S1. Figure 1 The pot 20 shown has a cylindrical sidewall and a disc-shaped bottom that is liquid-tightly mounted to the lower part of the sidewall, and the sidewall and the bottom divide an open inner space S1. In order to prevent liquid (e.g., boiling liquid) from leaking out from between the bottom and the sidewall of the pot 20, the bottom of the pot 20 is mounted to the sidewall without gaps.

[0028] The cooking liquid stored in the inner space S1 of the pot 20 is not limited; it can be water, a liquid made by adding seasonings or other ingredients to water, or a liquid other than water. The temperature of the cooking liquid is not limited; for example, it can be room temperature (5℃~35℃) or a temperature higher than room temperature (e.g., boiling point or near boiling point). It should be noted that, as described later, when beans are soaked in the cooking liquid, astringent and flavorful components flow from the beans into the cooking liquid, but the entire cooking liquid containing these astringent and flavorful components is also simply referred to as the cooking liquid.

[0029] Figure 1 The pot 20 shown also has a central shaft 22 extending in the height direction along the central axis C at the center of the inner space S1. The central shaft 22 is fixed to the bottom of the pot 20, which helps to position the multiple storage containers 30 in the inner space S1. The central shaft 22 can be mounted to the bottom of the pot 20 via a mounting bracket, or it can be set integrally with the bottom of the pot 20 and cannot be removed from the bottom. Alternatively, the central shaft 22 may not be provided.

[0030] Multiple storage containers 30 have storage spaces S2, which are arranged in the inner space S1 of the pot 20 to store beans stewed in the cooking liquid.

[0031] There are no restrictions on the types of beans included in the stewing liquid; for example, it can be red beans. The stewed beans can contain only beans, or they can contain any other ingredients (usually solids) besides beans.

[0032] The storage space S2 is divided by the top 31, side wall 32 and bottom 33 of the storage container 30.

[0033] The top 31 has at least one (in Figure 1 and Figure 2In the example shown, multiple openings 35 connect the outer side of the storage container 30 (storage space S2) to the storage space S2. Additionally, at least one of the side wall portion 32 and the bottom 33 also has an opening 35 connecting the outer side of the storage container 30 (storage space S2) to the storage space S2. Figure 1 and Figure 2 In the example shown, multiple openings 35 are formed in the sidewall portion 32, but no openings 35 are formed in the bottom portion 33. However, it is also possible to form one or more openings 35 in the bottom portion 33, and not form any openings 35 in the sidewall portion 32.

[0034] In this embodiment, the opening ratio of the opening 35 is 3.0% or less in the entirety of the sidewall portion 32 and the bottom 33, for example, it can be 1.8% or less. More specifically, the opening ratio of the opening 35 is 3.0% or less in the effective portion of the sidewall portion 32 and the entirety of the bottom 33, for example, it can be 1.8% or less. The "opening ratio" referred to here is determined based on the area of ​​the opening 35 (opening area). In addition, the "effective portion of the sidewall portion 32" is the portion of the sidewall portion 32 encompassed by the height range between the position of the beans in the storage space S2 closest to the top 31 and the bottom 33 (bottom surface) when the beans are in a heated and expanded state. The position of the beans closest to the top 31 in the storage space S2 is, for example, the uppermost position of the beans in the storage space S2 when they have expanded to their maximum extent after heating in the height direction.

[0035] For example, if the beans in the storage space S2 expand to the point of reaching the top 31, the effective portion of the side wall portion 32 becomes the height range between the top 31 and the bottom 33 (i.e., the entirety of the side wall portion 32). Figure 1 and Figure 2 In the example shown, the top 31 is fixedly mounted to the side wall 32 and does not move in the height direction. However, the top 31 can also be configured to move in the height direction relative to the side wall 32. For example, the height position of the top 31 can be changed manually or mechanically depending on the expansion of the beans in the storage space S2. Alternatively, the top 31 can be configured to move freely in the height direction relative to the side wall 32, for example, the top 31 can be pushed upward by the beans in the storage space S2 as they expand in the height direction. In this case, the top 31 can appropriately change its height position according to the degree of expansion of the beans in the height direction, thus functioning as a so-called drop-in lid. In this way, when the top 31 is movable in the height direction, the effective portion of the side wall 32 (i.e., the height range between the top 31 and the bottom 33) varies depending on the height position of the top 31.

[0036] Alternatively, in a different embodiment, where only a relatively lower portion of the space is used to cook the beans in the boiling liquid instead of the entire storage space S2, sometimes the beans may not reach the top 31 even if they expand sufficiently in the boiling liquid. In such cases, the effective portion of the sidewall portion 32 becomes the height range between the height position below the top 31 and the bottom 33 (i.e., a portion of the sidewall portion 32).

[0037] exist Figure 1 and Figure 2 In the example of the bean cooking apparatus 10 shown, since no opening 35 is formed at the bottom 33, the opening ratio of the opening 35 in the side wall portion 32 (more specifically, the effective portion of the side wall portion 32) is less than 3.0% (e.g., less than 1.8%).

[0038] Furthermore, in this embodiment, the opening 35 may not be located in the height range of the side wall portion 32 between the top 31 and the bottom 33, specifically in the height range of less than 47.0% of the distance from the bottom 33, for example, it may not be located in the height range of less than 71.4% of the distance from the bottom 33. More specifically, the opening 35 is not located in the height range of the side wall portion 32 (i.e., the effective portion of the side wall portion 32) between the position of the beans closest to the top 31 and the bottom 33 in the storage space S2, specifically in the height range of less than 47.0% of the distance from the bottom 33. Therefore, the opening 35 may not be located in the height range of less than 71.4% of the distance from the bottom 33, for example.

[0039] The inventors of this application conducted repeated trial and error, and as a result, obtained the following new insights: by utilizing the above-mentioned opening ratio to set the opening 35, it is beneficial to stewing beans while suppressing flavor degradation. In addition, the following new insights were obtained: even if the opening 35 is not set within the height range of the side wall portion 32 and the bottom 33, it is still beneficial to stewing beans while suppressing flavor degradation.

[0040] The side wall portion 32 and the bottom portion 33 can be integrally formed or separately formed, but they are liquid-tightly connected to each other, and basically no liquid (such as boiling liquid) flows between the side wall portion 32 and the bottom portion 33.

[0041] Therefore, with the storage container 30 disposed in the inner space S1 of the pot 20, the inflow of liquid (boiling liquid, etc.) into the storage space S2 and the outflow of liquid from the storage space S2 occur through the opening 35 of the top 31 and the opening 35 of the side wall portion 32 and / or the bottom 33.

[0042] The shape and size of the opening 35 are not limited. However, as will be described later, the opening 35 preferably has a shape and size that allows the astringent liquid to flow out from the storage space S2 to the outside of the storage container 30 through the opening 35, while making it difficult for beans to flow out from the storage space S2 to the outside of the storage container 30 through the opening 35.

[0043] The shape and size of the opening 35 provided on the top 31 can be the same as or different from the shape and size of the opening 35 provided on the side wall portion 32 and / or the bottom 33. Furthermore, the shape and size of the plurality of openings 35 provided on the top 31 can be interchangeable or incompatible; for example, the shape and size of the opening 35 can be changed depending on the region of the top 31. Similarly, the shape and size of the plurality of openings 35 provided on the side wall portion 32 and / or the bottom 33 can be interchangeable or incompatible, and the shape and size of the opening 35 can be changed depending on the forming region.

[0044] Each storage container 30 has its top 31 detachably mounted relative to its side wall 32. With the top 31 removed from the side wall 32 and an opening formed above the storage space S2, cooked beans can be added to the storage space S2 through the opening, or cooked beans can be removed from the storage space S2.

[0045] exist Figure 1 and Figure 2 In the example shown, the entire top 31 of the top surface forming the storage space S2 constitutes an opening and closing part for opening and closing the storage space S2 inside the storage container 30. However, the opening and closing part may also be constituted by only a part of the top 31. Alternatively, the opening and closing part may be constituted by a part of the storage container 30 other than the top 31 (side wall portion 32 and / or bottom 33).

[0046] In this embodiment, multiple (in) are provided Figure 1 The example shown contains six storage containers 30. These multiple storage containers 30 are arranged symmetrically about the central axis C (central axis 22) of the inner space S1 of the pot 20. Figure 1 In the example shown, the six storage containers 30 are arranged in a manner that has rotational symmetry (specifically, 6-fold symmetry) around the central axis 22 (central axis C) in the inner space S1.

[0047] These storage containers 30 are positioned inside two annular support members 15, and are supported by these support members 15, thus restricting their outward movement (i.e., radially in relation to the central axis C). It should be noted that the support members 15 are not necessarily required; for example, if slight offset of the storage containers 30 is permissible, the support members 15 may be omitted, and the outward movement of the storage containers 30 may not be restricted. On the other hand, the inward movement of each storage container 30 (i.e., radially toward the central axis C) is restricted by the central shaft 22.

[0048] These storage containers 30 are configured to move up and down along the inner sidewall of the pot 20 and the central axis 22 in the vertical direction. That is, these storage containers 30 are positioned in the inner space S1 of the pot 20 by descending along the central axis 22, and are removed from the inner space S1 to the outside of the pot 20 by rising along the central axis 22. Furthermore, in this example, the storage containers 30 are configured to be actively movable relative to the pot 20, but the pot 20 may also be configured to be actively movable relative to the storage containers 30.

[0049] Next, regarding the use of the above... Figure 1 and Figure 2 An example of a method for making boiled beans by stewing beans in the shown bean cooking apparatus 10 will be explained.

[0050] Figure 3 This is a flowchart illustrating an example of a method for cooking beans. Figure 4 This is used to illustrate the use of the above. Figure 1 The bean cooking device 10 shown (especially) Figure 2 A conceptual diagram of a bean-cooking apparatus 10, which is an example of a bean-cooking manufacturing method using a storage container 30. Figure 5 This is a conceptual diagram of a bean-cooking apparatus 10 illustrating an example of a bean-cooking manufacturing method using a storage container 30, which has a plurality of openings 35 (through holes) evenly distributed throughout the top 31, side walls 32, and bottom 33. Furthermore, in Figure 5 In the example shown, the opening ratio of the opening 35 of the side wall portion 32 and the bottom 33 of the storage container 30 is greater than 3.0%, and the opening 35 is also provided in the height range of the side wall portion 32 at a distance of less than 47.0% from the bottom 33.

[0051] exist Figure 4 and Figure 5 The image shows the state of the inside of the pot 20, and the beans B stored in the storage space S2 inside the storage container 30 located inside the pot 20 are depicted in perspective using dashed lines.

[0052] Figure 4 and Figure 5 For ease of understanding, the bean-cooking apparatus 10 has been simplified, especially... Figure 4The bean cooking device 10 shown is Figure 1 and Figure 2 The specific structure of the bean-cooking device 10 shown differs. For example, in... Figure 4 A drain line 23 is provided at the bottom of the pot 20 shown. This drain line 23 is opened and closed by a valve (not shown). By closing the drain line 23 using the valve, liquid (boiling liquid L) can be stored in the inner space S1 of the pot 20. On the other hand, by opening the drain line 23 using the valve, the liquid (boiling liquid L) in the inner space S1 of the pot 20 can be discharged through the drain line 23. In addition, a liquid receiving container 17 is provided for receiving the liquid (boiling liquid L) overflowing from the upper opening of the pot 20.

[0053] As an example, the method of making boiled beans includes Figure 3 The steps shown are: boiling liquid step S11, adding beans step S12, boiling liquid again step S13, replenishing liquid step S14, cooking step S15, removing cooked beans step S16, and simmering cooked beans step S17.

[0054] In the boiling process S11, the boiling liquid L stored in the pot 20 is heated to boiling before the beans B stored in the storage container 30 are soaked in the boiling liquid L. In this example, in the boiling process S11, the boiling liquid L is stored in the pot 20 such that the boiling liquid L occupies only a portion of the inner space S1 of the pot 20 (e.g., 60-70% of the inner space S1).

[0055] The method for heating the boiling liquid L in the pot 20 is not limited. A heating device (not shown) can heat the pot 20 and the boiling liquid L within it by burning gas, energizing an electric heater, or generating electromagnetic induction (eddy current) using induction heating (IH). Alternatively, a heating device can heat the boiling liquid L within the pot 20 by generating high-temperature steam and using that steam to heat the pot 20.

[0056] In the bean feeding process S12, the beans B stored in the storage space S2 of the storage container 30 are soaked in the cooking liquid L stored in the pot 20. That is, after the cooking liquid L is temporarily boiled in the above-mentioned cooking liquid boiling process S11, the storage container 30 and the beans B are placed together in the pot 20 and submerged in the cooking liquid L, and the beans B are fed into the cooking liquid L.

[0057] At this point, the entire storage container 30 is submerged in the cooking liquid L inside the pot 20, with the upper surface of the storage container 30 positioned below the surface of the cooking liquid L inside the pot 20. Consequently, the cooking liquid L in the inner space S1 of the pot 20 flows into the storage space S2 inside the storage container 30 through the opening 35, resulting in the beans B being soaked in the cooking liquid L in the storage space S2.

[0058] Alternatively, the beans B can be added to the boiling liquid L in the pot 20 before it boils. Specifically, the beans B can be added to the boiling liquid L in the pot 20 before heating begins, or after heating begins but before the boiling liquid L boils. In these cases, since the boiling liquid L boils while the beans B are present in the pot 20, the "boiling liquid re-boiling step S13" described later is not performed, but the "astringent liquid removal step" is performed as needed.

[0059] In the boiling process S13, with the container 30 and the beans B submerged in the boiling liquid L in the inner space S1 of the pot 20, the boiling liquid L is heated and boiled again. At this time, the bitter liquid flows out from the beans B soaked in the boiling liquid L.

[0060] At least a portion of the astringent liquid has the property of rising in the boiling liquid L and remaining near the surface (upper surface) of the boiling liquid L. Therefore, at least a portion of the astringent liquid flowing out from the beans B flows out to the outside of the receiving container 30 (receiving space S2) through the openings 35 of the top 31 and side wall portion 32 of the receiving container 30 (and also through the opening 35 of the bottom 33 if the bottom 33 also has an opening 35). The astringent liquid from the beans B that flows out to the outside of the receiving container 30 is removed by manually or mechanically draining at least a portion of the boiling liquid L from the pot 20 (astringent liquid removal process).

[0061] In the boiling liquid replenishment step S14, after at least a portion of the astringent liquid is removed from the pot 20 along with a portion of the boiling liquid L, new boiling liquid L is added to the inner space S1 of the pot 20. This boiling liquid replenishment step S14 can be performed simultaneously with the aforementioned boiling liquid reboiling step S13, or new boiling liquid L can be added to the inner space S1 while the boiling liquid L in the inner space S1 is being heated for reboiling. Therefore, the boiling liquid replenishment step S14 can be performed simultaneously with the aforementioned astringent liquid removal step, or new boiling liquid L can be added to the inner space S1 as needed while removing the astringent liquid from the boiling liquid L in the inner space S1.

[0062] In the cooking process S15, the temperature of the cooking liquid L in the pot 20 is adjusted to the desired temperature while the beans B placed in the storage container 30 inside the pot 20 are cooked. That is, the cooking liquid L in the pot 20 is continuously or intermittently heated by a heating device (not shown), so that the beans B are cooked in the storage container 30 by the cooking liquid L at the desired temperature.

[0063] Then, in the bean cooking and removal process S16, after the beans B in the storage container 30 located inside the pot 20 have been cooked, the storage container 30 is raised, causing the entire storage container 30 to move from the inner space S1 of the pot 20 to the outer side of the pot 20. Then, the cooking liquid L and beans B are simultaneously removed from the storage space S2 of the storage container 30. Alternatively, beans B and cooking liquid L can be removed separately from the storage space S2 of the storage container 30. Thus, beans B are removed as cooked beans from the pot 20 and the cooking liquid L within the storage container 30.

[0064] In this embodiment, a bean-cooking process S17 is also performed, in which the beans B taken out as boiled beans are cooked. In this bean-cooking process S17, the liquid (boiling liquid L) remaining in the storage space S2 after the beans B are soaked in the boiling liquid L stored in the pot 20 is added to the beans B taken out from the boiling liquid L stored in the pot 20 and the storage container 30, and the beans B are cooked. In addition, the cooking of beans B using boiling liquid L can be performed not only when boiling liquid L is added to the beans B taken out from the boiling liquid L, but also when the boiling liquid L and beans B (boiled beans) are transferred together (simultaneously) from the pot 20 and / or the storage container 30 to a container such as a pot for the next process. In this way, in addition to the boiling liquid L in the storage space S2, or instead of the boiling liquid L, the liquid (boiling liquid L) in the inner space S1 of the pot 20 can also be used, and the beans B taken out from the boiling liquid L stored in the pot 20 can at least be processed using the boiling liquid L.

[0065] The liquid (boiling liquid L) used for processing beans B can be, for example, the boiling liquid L remaining in the inner space S1 of the pot 20 and / or the storage space S2 of the storage container 30 after the entire storage container 30 has been moved from the inner space S1 of the pot 20 to the outer space of the pot 20. Even if an opening 35 is formed at the bottom 33, it is possible to ensure and use the boiling liquid L in the storage space S2 before it flows out through the opening 35 as the liquid for processing beans B. Alternatively, the boiling liquid L flowing out from the storage space S2 of the storage container 30 through the opening 35 after the storage container 30 has been moved to the outer space of the pot 20 can also be used as the "liquid (boiling liquid L) remaining in the storage space S2" for processing beans B. In addition, the amount and ratio of boiling liquid L used in the inner space S1 and the storage space S2 (i.e., the ratio of the amount of boiling liquid L used for processing beans B to the total amount of boiling liquid L in the inner space S1 and the storage space S2) are not limited in these cases.

[0066] Alternatively, the liquid (boiling liquid L) inside the inner space S1 of the pot 20 can be used, for example, the boiling liquid L remaining in the inner space S1 after the storage container 30 is removed from the inner space S1. Furthermore, there are no limitations on the proportion and amount of boiling liquid L in the inner space S1 used in these cases.

[0067] In the storage space S2 of the storage container 30, the flavorful components J that contribute to good flavor flow out from the beans B soaked in the cooking liquid L. Thus, it is shown that a portion of the flavorful components J flowing out from the beans B may rise in the cooking liquid L, but at least a portion of the flavorful components J sinks in the cooking liquid L, or neither rises nor sinks but remains in a region of approximately the same height.

[0068] like Figure 5 As shown, when the opening ratio in the side wall portion 32 and bottom 33 of the storage container 30 is large, the flavor components J that float in the cooking liquid L without rising flow out along with the cooking liquid L through the openings 35 in the side wall portion 32 and bottom 33 to the outside of the storage container 30 (storage space S2). In this case, the concentration of flavor components J in the storage space S2 of the storage container 30 may not be high, and the beans B are not exposed to a high concentration of flavor components J while being cooked in the storage container 30.

[0069] On the other hand, such as Figure 4 As shown, when the opening ratio of the opening 35 in the side wall portion 32 and bottom 33 of the storage container 30 is 3.0% or less, the flavor components J floating in the cooking liquid L in the storage space S2 tend to remain in the storage space S2 along with the beans B. Furthermore, even when no opening 35 is formed in the bottom 33, and no opening 35 is provided in the height range of the side wall portion 32 where the estimated bottom 33 is 47.0% or less, the flavor components J floating in the cooking liquid L in the storage space S2 also tend to remain in the storage space S2. Therefore, in these cases, the flavor components J flowing out from the beans B gradually accumulate in the storage space S2 within the storage container 30, and the beans B are exposed to this high concentration of flavor components J accumulated in the storage container 30 while being cooked. As a result, a filling with a rich flavor and taste can be stably produced.

[0070] In particular, by providing openings 35 not only at the top 31, but also at the side walls 32 and / or the bottom 33, the flow (e.g., vertical convection) of the cooking liquid L in the storage space S2 of the storage container 30 can be promoted. Through such flow of the cooking liquid L, the beans B in the storage space S2 are moved (bounced) during the cooking process, allowing the beans B to be uniformly exposed to the cooking liquid L as a whole. This effectively extracts the flavorful components J from the beans B into the cooking liquid L, thereby rapidly preparing a high-quality cooking liquid L and cooked beans with excellent flavor.

[0071] Furthermore, in the aforementioned bean cooking process S17, after the beans B are soaked in the cooking liquid L stored in the pot 20, the liquid (cooking liquid L) containing such a high concentration of flavor component J remaining in the storage space S2 is added to the beans B (cooked beans). As a result, the flavor of the beans B (cooked beans) is further enhanced by the high concentration of flavor component J and cooked, resulting in a filling with a richer taste and flavor that is further improved.

[0072] Additionally, in the bean cooking process S17, ingredients other than the liquid (cooking liquid L) containing a high concentration of flavoring component J can be added to bean B (cooked beans). Typically, bean B (cooked beans) can be cooked with the addition of seasonings such as sugar.

[0073] As explained above, according to this embodiment, beans B are cooked using a storage container 30 that has an opening 35 at the top 31 and openings 35 in the side walls 32 and / or bottom 33 within a limited opening ratio and a limited height range. This allows a high concentration of flavorful components J to be retained in the storage space S2. Furthermore, since openings 35 are formed not only at the top 31 but also in the side walls 32 and / or bottom 33, a flow of cooking liquid L can be effectively created within the storage space S2 during cooking, allowing beans B in the storage space S2 to be cooked while exposed to this flow of cooking liquid L.

[0074] As a result, the beans B stored in the storage space S2 of the storage container 30 are cooked in the cooking liquid L of the storage space S2, where the concentration of flavor component J is increased. Thus, according to this embodiment, since the beans B are exposed to a high concentration of flavor component J and are cooked, the reduction of flavor can be suppressed and the beans B can be stewed, providing beans B with a rich flavor as stewed beans.

[0075] Normally, when the sidewall portion 32 and / or the bottom 33 have openings 35, it is anticipated that the flavor component J will flow out from the storage space S2 through such openings 35 during the cooking process of the beans B. However, as described in this embodiment, it is known that if the opening ratio of the sidewall portion 32 (effective portion) and the bottom 33 of the storage container 30 is about 3.0% or less, the flavor component J flowing out from the opening 35 has very little substantial impact on the flavor of the cooked beans. Conversely, by making the opening ratio of the sidewall portion 32 (effective portion) and the bottom 33 of the storage container 30 about 3.0% or less, it is possible to cook the beans well, thereby contributing to a good flavor in the cooked beans. Similarly, by not providing openings 35 within a height range of 47.0% or less from the bottom 33 to the sidewall portion 32, the flavor component J flowing out from the opening 35 has very little substantial impact on the flavor of the cooked beans, and it is possible to cook the beans well. On the other hand, by providing openings 35 not only at the top 31 but also at the side wall portion 32 and / or the bottom 33, a preferred flow of cooking liquid L can be formed within the receiving container 30, thereby expecting a further improvement in the flavor of the cooked beans.

[0076] Thus, the smaller the opening ratio of the sidewall portion 32 and the bottom portion 33 (especially the absence of openings 35), the more effectively the flavor component J can be suppressed from flowing out of the cooking container 30, but it is difficult to form a preferred flow of cooking liquid L within the container 30. Similarly, by not providing openings 35 within a height range relatively close to the bottom portion 33, it is possible to more effectively suppress the flow of flavor component J from the cooking container 30, but it is difficult to form a preferred flow of cooking liquid L within the container 30 (especially in the space near the bottom portion 33). On the other hand, according to this embodiment described above, it is possible to achieve a high level and balanced balance between suppressing the flow of flavor component J from the container 30 during cooking and generating a preferred flow of cooking liquid L within the container 30 during cooking.

[0077] In addition, by adding the cooking liquid L of the storage space S2, which has a high concentration of delicious ingredients J, to the beans B (cooked beans) and simmering them, a filling with a deeper flavor can be made.

[0078] In addition, by setting the top 31 of the storage container 30 to be detachable from the side wall 32, it is easy to put the beans B into the storage space S2 inside the storage container 30 and to take the beans B (cooked beans) out of the storage space S2.

[0079] In addition, before the beans B stored in the storage container 30 are soaked in the cooking liquid L stored in the pot 20, the beans B can be stewed efficiently by heating the cooking liquid L.

[0080] [Example]

[0081] The inventor of this invention used the bean-cooking apparatus 10 of the above-described embodiment (see reference). Figure 1 and Figure 2 According to the above method for cooking beans (refer to...), Figure 3 The flavor of the cooking liquid L (cooking liquid) remaining in the storage space S2 of each storage container 30 was evaluated after the cooking of the beans was made.

[0082] That is, a bean cooking device 10, which has multiple storage containers 30 having multiple openings 35 on the top 31 and sidewalls 32 respectively, but no opening 35 on the bottom 33, cooks beans B (specifically red beans) to make boiled beans. In particular, the opening ratio of the openings 35 on the sidewalls 32 of each storage container 30 is 3.0%, and no openings 35 are provided in the height range of the sidewalls 32 from the bottom 33 to less than 47.0%.

[0083] Next, the inventor prepares red beans as bean type B and water as boiling liquid L. Then, boiling liquid L is added to the inner space S1 of the pot 20 (about 60% of the total inner space S1), and the boiling liquid L is brought to a boil in the inner space S1 (boiling liquid step S11). Then, the container 30 for storing bean type B is placed in the inner space S1 of the pot 20 (bean addition step S12), and while heating the boiling liquid L in the pot 20 to bring it to a boil again, bitter liquid is removed from the boiling liquid L (including so-called residue removal) (boiling liquid re-boiling step S13 and bitter liquid removal step).

[0084] Then, new cooking liquid L is added to the inner space S1 of the pot 20, and the entire inner space S1 is filled with cooking liquid L. The cooking liquid L in the inner space S1 is then heated (cooking liquid replenishment step S14 and cooking step S15).

[0085] Then, after the beans B are fully heated (cooked) by the boiling liquid L, the storage container 30 is taken out from the boiling liquid L in the pot 20, and the beans B is taken out from the storage space S2 of the storage container 30 (bean removal process S16).

[0086] Furthermore, in this evaluation, the process of "adding the liquid containing a high concentration of flavoring components J remaining in the storage space S2 to the beans B (cooked beans) taken from the boiling liquid L after soaking the beans in the pot 20, and simultaneously cooking the beans B" (refer to the cooking process S17) is not included. Figure 3 )".

[0087] Then, the flavor of the liquid remaining in the storage container 30 after removing bean B, namely the cooking liquid (i.e., the cooking liquid L containing a high concentration of flavor component J that flowed out from bean B), was evaluated. Specifically, the cooking liquid L obtained as described above was analyzed using a taste recognition device (model: TS-5000Z; manufactured by Intelligent Sensor Technology Co., Ltd.) utilizing an artificial lipid membrane type taste sensor, to obtain... Figure 6 The analysis results are shown.

[0088] Figure 6 An example of a radar chart showing the flavor evaluation of the cooking liquid L remaining in the storage container 30 after cooking bean B (boiled beans). Figure 6 In the radar chart, the flavor of the broth (boiled liquid L) is evaluated relative to the angles (items) of "bitterness and off-flavors", "deliciousness", "saltiness", "bitterness", "astringency" and "sweetness" with scores from "-3" to "3". For each item, the closer the score is to "3", the stronger the flavor, and the closer the score is to "-3", the weaker the flavor.

[0089] exist Figure 6 In this context, "bitterness and off-flavors" at low concentrations correspond to qualities like richness, off-flavors, hidden flavors, and complexity. "Bitterness" is equivalent to the lingering bitterness commonly found in food. "Astringency" refers to flavors derived from substances like catechins and tannins. "Deliciousness" is the flavor of broths derived from amino acids and nucleic acids. "Saltyness" originates from inorganic salts like table salt. "Sweetness" is the sweetness of sugars and sugar alcohols.

[0090] In addition, the flavor recognition device can represent the evaluation of various flavors of the boiling liquid L by using numerical values ​​(evaluation values) derived based on a predetermined processing method. Figure 6 The radar chart shown is based on scaled values ​​of the taste evaluation (evaluation values) from the aforementioned taste recognition device. Figure 6 In the radar chart, "0" represents the number of reference points. This number of reference points ("0") is, for example, based on a storage container 30 with multiple openings 35 formed on the top 31, side walls 32, and bottom 33 (see reference). Figure 5 The flavor evaluation is determined by the flavor liquid L remaining in the storage container 30 after cooking beans B (cooked beans). Furthermore, the baseline number of the radar chart for flavor evaluation can also be determined based on other perspectives and other benchmarks.

[0091] The result, such as Figure 6 As shown, by using the bean cooking apparatus 10 of the above embodiment (the storage container 30 with a particularly limited opening ratio and opening range), the flavor of the cooking liquid L in the storage container 30 can be greatly enhanced. By cooking the beans B while exposing them to such cooking liquid L, the beans B can be stewed while suppressing the reduction of the original flavor of the beans, thus providing beans B with a rich flavor as cooked beans.

[0092] Furthermore, in the flavor evaluation of the residual cooking liquid L in the storage container 30 of the bean cooking apparatus 10 of this embodiment, the flavor recognition device showed an evaluation value of "14.34" for "deliciousness". On the other hand, using the bean cooking apparatus 10 equipped with a "storage container 30 having multiple openings 35 on the top 31 and no openings 35 on the sidewalls 32 and bottom 33", the flavor evaluation of the cooking liquid L was performed using the same procedure as in the above embodiment. As a result, the flavor recognition device showed an evaluation value of "13.38" for "deliciousness" of the cooking liquid L. In addition, the higher the evaluation value of "deliciousness" from the flavor recognition device, the stronger the deliciousness of the cooking liquid L. Generally, the stronger the deliciousness of the cooking liquid L (i.e., the higher the evaluation value), the better the cooking liquid L is considered. Thus, it was confirmed that the storage unit of this embodiment (opening ratio of sidewalls 32 and bottom 33 = 3.0%) can produce cooking liquid L with better "deliciousness" compared to the storage unit with "opening ratio of sidewalls 32 and bottom 33 = 0%".

[0093] This method of cooking beans, which preserves the original flavor of the raw materials, not only produces healthy and varied food, but also reduces the loss of food components and the environmental impact caused by wastewater, and is also related to the SDGs (Sustainable Development Goals).

[0094] The inventors of this invention further modified the opening ratio and height range of the opening 35 of the side wall portion 32 and / or bottom 33 of the storage container 30, based on the above-described bean cooking device 10, and further modified the bean cooking manufacturing method described above (see [reference]). Figure 3 The inventors then evaluated the sugar and salt content of the residual cooking liquid L (hereinafter also referred to as "residual cooking liquid" L) in the storage space S2 after the beans were cooked.

[0095] As a result, when the opening ratio of the opening 35 in the sidewall portion 32 is 3.0% and the opening 35 in the sidewall portion 32 is only provided in the height range of 53% from the top 31 (sample A′), the sugar content of the residual cooking liquid L is 5.3% and the salt content is 0.47%. Furthermore, when the opening ratio of the opening 35 in the sidewall portion 32 is 1.8% and the opening 35 in the sidewall portion 32 is only provided in the height range of 28.6% from the top 31 (sample B′), the sugar content of the residual cooking liquid L is 5.9% and the salt content is 0.49%. In addition, in both samples A′ and B′, no opening 35 is provided at the bottom 33 of each storage container 30.

[0096] On the other hand, when the opening ratio of the opening 35 in the sidewall portion 32 is 6.5% and the openings 35 are uniformly distributed throughout the sidewall portion 32 (sample C′), the sugar content of the residual cooking liquid L is 2.2% and the salt content is 0.23%. In addition, in sample C′, no opening 35 is provided at the bottom 33 of each storage container 30.

[0097] As can be seen from the above results, compared with sample C′ which does not follow the above implementation method, samples A′ and B′ which follow the above implementation method can cook beans B using boiling liquid L with high sugar and salt content, and can provide beans B with a rich flavor as cooked beans.

[0098] [Variation Example]

[0099] Figure 7 This is a perspective view showing a modified example of the storage unit. When multiple storage containers 30 are provided, the multiple storage containers 30 can be arranged separately from each other inside the pot 20 (inner space S1), or they can be arranged separately in the horizontal direction (see reference). Figure 1 It can also be configured separately in the height direction (see reference). Figure 7 ).exist Figure 7 In the example shown, each storage container 30 has a cylindrical shape, including a disc-shaped top 31 and bottom 33 and a hollow cylindrical sidewall 32.

[0100] exist Figure 7 Multiple openings 35 are formed in the top 31 and sidewall 32, but no openings 35 are formed in the bottom 33. Figure 7 In the entirety of the sidewall portion 32 and the bottom 33 (i.e., no opening 35 is formed in the bottom 33, therefore in the entirety of the sidewall portion 32), the opening ratio of the opening 35 is 3.0% or less. In addition, the opening 35 of the sidewall portion 32 is not provided in the height range of the sidewall portion 32 between the top 31 and the bottom 33, and is at a height range of 47.0% or less from the bottom 33.

[0101] Figure 7 The multiple storage containers 30 shown can also be mounted on a fixed part (not shown), configured to be integrally supported by the fixed part and capable of moving integrally. In this case, all storage containers 30 can be mounted on a common fixed part (e.g., a columnar member), or a fixed part can be provided that connects only the storage containers 30 adjacent in the height direction.

[0102] When multiple storage containers 30 are arranged in the height direction, it is preferable to provide a fixing member so that when the multiple storage containers 30 are arranged inside the pot 20, the cooking liquid in the inner space S1 flows into the space directly above the top 31 of each storage container 30. Therefore, when multiple storage containers 30 are installed on one or more fixing parts (not shown), the one or more fixing parts are preferably configured not to completely close the space between adjacent storage containers 30 in the height direction. In this case, the cooking liquid L can be appropriately supplied to the storage space S2 of each storage container 30 through the opening 35 of the top 31 of each storage container 30, so that the beans B in the storage space S2 can be properly stewed by the cooking liquid L. In addition, the bitter liquid can be appropriately allowed to flow out from the storage space S2 to the outside of each storage container 30 (storage space S2) and move to the vicinity of the liquid surface of the cooking liquid L in the pot 20.

[0103] also, Figure 7 The storage unit shown (multiple storage containers 30) is positioned on the body 22 without a central axis (see reference). Figure 1 The inner space S1 of the pot 20. However, although the illustration is omitted, even when multiple storage containers 30 are arranged separately in the height direction, by providing through holes in each storage container 30 for arranging the central shaft 22, it is possible to use a method such as Figure 1 The pot 20 shown is provided with a central shaft 22. In addition, multiple storage containers 30 can be supported in any way, or multiple storage containers 30 can be supported without using the central shaft 22.

[0104] In addition, Figure 1 , Figure 2 as well as Figure 7 In the example shown, multiple storage containers 30 with independent storage spaces S2 are provided, but a single storage container 30 with one storage space S2 can also be provided.

[0105] It should be noted that the embodiments and modifications disclosed in this specification are merely illustrative in all respects and are not to be construed as limiting. The above-described embodiments and modifications can be omitted, substituted, and changed in various ways without departing from the appended claims and their spirit. For example, the above-described embodiments and modifications can be combined in whole or in part; furthermore, embodiments other than those described above can be combined with the above-described embodiments or modifications. Additionally, the effects of this disclosure described herein are merely illustrative and may also bring other effects.

[0106] There are no restrictions on the specific technical categories for implementing the above-described technical ideas. For example, the above-described technical ideas can also be implemented by a computer program that enables a computer to execute one or more steps (processes) included in the method of manufacturing or using the above-described apparatus. Alternatively, the above-described technical ideas can also be implemented by a computer-readable, non-transitory recording medium on which such a computer program is recorded.

[0107] [Postscript]

[0108] As can be seen from the above, this disclosure includes the following methods.

[0109] [Method 1]

[0110] A storage unit is disposed inside a pot capable of storing cooking liquid, and has a top, a side wall, and a bottom that divide a storage space for storing beans stewed in the cooking liquid, wherein at least one of the side wall and the bottom has an opening communicating with the outside of the storage space and the storage space, and the opening ratio of the side wall and the bottom as a whole is less than 3.0%.

[0111] [Method 2]

[0112] According to the storage unit of method 1, the opening ratio of the side wall portion and the bottom portion is less than 1.8%.

[0113] [Method 3]

[0114] The storage unit according to method 1 or 2, wherein the bottom does not have the opening.

[0115] [Method 4]

[0116] A storage unit is disposed inside a pot capable of storing cooking liquid, and has a top, a side wall, and a bottom portion that divide a storage space for storing beans stewed in the cooking liquid. The side wall portion has an opening communicating with the outside of the storage space and the storage space, but the bottom portion does not have the opening. Within the height range of the side wall portion between the top and the bottom portion, the opening is not located in a height range of less than 47.0% of the bottom.

[0117] [Method 5]

[0118] According to any one of the methods 1 to 4, the storage unit has at least one opening communicating with the outer side of the storage space and the storage space.

[0119] [Method 6]

[0120] A bean cooking device includes: a pot capable of storing cooking liquid; and a storage unit disposed inside the pot according to any one of embodiments 1 to 5.

Claims

1. A storage unit disposed inside a pot capable of storing boiling liquid, characterized in that, It has a top, side wall, and bottom section for dividing and storing the beans stewed in the boiling liquid. At least one of the sidewall portion and the bottom portion has an opening communicating with the outer side of the storage space and the storage space. The opening ratio in the entire sidewall portion and the bottom is less than 3.0%.

2. The storage unit according to claim 1, characterized in that, The opening ratio in the entire sidewall portion and the bottom is less than 1.8%.

3. The storage unit according to claim 1, characterized in that, The bottom does not have the opening.

4. A storage unit disposed inside a pot capable of storing boiling liquid, characterized in that, It has a top, side wall, and bottom section for dividing and storing the beans stewed in the boiling liquid. The side wall portion has an opening connecting the outer side of the storage space and the storage space, but the bottom portion does not have the opening. Within the height range of the sidewall portion between the top and the bottom, the opening is not located in the height range below 47.0% of the bottom.

5. The storage unit according to any one of claims 1 to 4, characterized in that, The top has at least one opening connecting the outer side of the storage space to the storage space.

6. A bean cooking apparatus characterized by comprising: include: A pot capable of storing the boiling liquid; as well as The storage unit as described in any one of claims 1 to 4 is disposed inside the pot.

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