Food manufacturing apparatus and food manufacturing method

Abstract

The present invention provides a food manufacturing apparatus and a food manufacturing method that are advantageous in suppressing the deterioration of the boiling liquid. [Solution] The food manufacturing apparatus comprises a tank device that heats the boiling liquid using a heating medium, and a boiling device that boils the food using the boiling liquid supplied from the tank device.

Description

Technical Field

[0001] The present disclosure relates to a food manufacturing apparatus and a food manufacturing method.

Background Art

[0008] Another aspect of the present disclosure relates to a food manufacturing method comprising the steps of supplying a boiling liquid from a tank device that heats the boiling liquid using a heating medium to a boiling device, and boiling food in the boiling device using the boiling liquid. [Effects of the Invention]

[0009] According to this disclosure, it is advantageous in suppressing the deterioration of the boiling liquid. [Brief explanation of the drawing]

[0010] [Figure 1] Figure 1 is a schematic diagram showing an example of a food manufacturing apparatus. [Figure 2] Figure 2 is a cross-sectional view showing an example of a tank system. [Figure 3] Figure 3 is a side view of a cross-section of an example of a simmering apparatus. [Figure 4] Figure 4 is a side view of a cross-section of another example of a stewing apparatus. [Modes for carrying out the invention]

[0011] Exemplary embodiments of this disclosure are described below.

[0012] In the following explanation, the terms "upstream" and "downstream" refer to the transport of food unless otherwise specified. Furthermore, the terms "upwards," "downwards," and "up and down" refer to the vertical direction (the direction along the vertical direction in which gravity acts) unless otherwise specified.

[0013] Figure 1 is a schematic diagram showing an example of a food manufacturing apparatus 10.

[0014] The food manufacturing apparatus 10 includes a boiling apparatus 11 and a tank apparatus 12.

[0015] The boiling device 11 is a device that boils food F using boiling liquid supplied from the tank device 12, and has a boiling main body 21 having a boiling liquid storage section in which the boiling liquid is stored, and a storage section cover 22 that covers at least a part of the boiling liquid storage section and contributes to the heat retention, evaporation, and concentration change of the boiling liquid in the boiling liquid storage section. The tank device 12 is a device that adjusts the temperature of the boiling liquid and supplies boiling liquid at the desired temperature to the boiling device 11. In this specification, "desired temperature" may mean a temperature range that includes multiple temperature values ​​unless otherwise specified, and does not necessarily mean only a specific temperature.

[0016] Food F is sent to the simmering device 11 (especially the simmering main body 21) by food conveying devices 14 and 15, and then sent downstream from the simmering device 11 (especially the simmering main body 21) by food conveying devices 14 and 15. The food conveying devices 14 and 15 in this embodiment employ a conveyor system, and a large number of food items F are placed on the conveyor (especially the lower conveyor 15 described later) so as not to overlap with each other. As a result, each food item F can be transported by the food conveying devices 14 and 15 while the load (stress) from other food items F is suppressed.

[0017] Food F is not limited, and the simmering device 11 can simmer, for example, vegetables, mushrooms, potatoes, grains (e.g., rice, wheat, buckwheat, millet, corn, beans), meat (e.g., pork, beef, chicken, fish, etc.), and / or any other ingredients as food F. The simmering liquid can have any composition suitable for simmering food F. The main components of the simmering liquid include water, alcohol, and oil, but usually water and other components are included in the simmering liquid, and various seasonings may be included in the simmering liquid. Examples of such seasonings include soy sauce, miso, fish sauce, salted rice malt, seafood stock, livestock stock, vegetable stock, sake, mirin, vinegar, oil, fruit juice, spices, sugar, salt, and umami seasonings, which cause thermal degradation of the components of the simmering liquid located around the heater. In particular, when the boiling liquid contains at least one of amino compounds and sugars, thermal degradation of the components of the boiling liquid located around the heater (e.g., Maillard reaction) is likely to occur.

[0018] Incidentally, the cooking liquid may be discharged from the cooking liquid circulation system including the cooking device 11 and the tank device 12 as needed, or the cooking liquid may be replenished or replaced in the cooking liquid circulation system. The cooking liquid used for cooking the food F and discharged from the cooking liquid circulation system may be discarded, mixed with the food F, or used for any other purpose.

[0019] FIG. 2 is a cross-sectional view showing an example of the tank device 12.

[0020] The tank device 12 of the present embodiment has a multi-chamber structure and includes an inner chamber 51 in which the cooking liquid L is stored and an outer chamber 52 provided outside the inner chamber 51 and filled with a heating medium M.

[0021] The heating medium M is a fluid (liquid and / or gas) that receives heat from a heat source to maintain a constant temperature or mediates heat transfer, etc. For example, air, water (warm water), water vapor, and oil can be used as the heating medium M.

[0022] The cooking liquid L in the inner chamber 51 is temperature-adjusted by being heated using the heating medium M in the outer chamber 52 (particularly the heating medium M filled in the medium space between the inner chamber 51 and the outer chamber 52). That is, the cooking liquid L is heated indirectly by the heating medium M through the inner chamber 51. In particular, by using the heating medium M, a wide range of the inner chamber 51 (the entire range in the inner chamber 51 where the cooking liquid L can be stored in the example shown in FIG. 2) can be uniformly heated, which is advantageous for uniformly heating the entire cooking liquid L in the inner chamber 51. Heating the cooking liquid L using the heating medium M in this way is useful for preventing the cooking liquid L from being locally heated to an excessively high temperature, and thus is effective in suppressing the thermal deterioration of the cooking liquid L.

[0023] A boiling liquid storage section, which is formed by the inner space of the inner chamber 51 where the boiling liquid L is stored, is connected to a boiling liquid supply passage C1 and a boiling liquid recovery passage C2. In particular, the boiling liquid supply passage C1 is provided so as to penetrate the inner chamber 51 and the outer chamber 52 at the lower part of the inner chamber 51 (especially near the bottom), and communicates between the boiling device 11 (especially the boiling main body 21) and the boiling liquid storage section in the inner chamber 51.

[0024] As shown in Figure 1, the boiling liquid supply passage C1 and the boiling liquid recovery passage C2 are each provided with pumps (liquid delivery devices) 25 and 26 that actively deliver the fluid (boiling liquid L and heating medium M).

[0025] The boiling liquid L stored in the inner chamber 51 shown in Figure 2 is supplied to the boiling apparatus 11 (particularly the boiling main body 21) via the boiling liquid supply passage C1 when the pump 25 is driven under the control of the control unit 20. The boiling liquid L in the boiling apparatus 11 (particularly the boiling main body 21) is recovered into the inner chamber 51 via the boiling liquid recovery passage C2 when the pump 26 is driven under the control of the control unit 20.

[0026] In this example, the boiling liquid L circulates between the boiling device 11 (boiling main body 21) and the tank device 12 (inner chamber 51). The circulation of the boiling liquid L can be adjusted by the control unit 20 controlling the drive of the pumps 25 and 26, and the supply of boiling liquid L to the boiling main body 21 and the collection of boiling liquid L from the boiling main body 21 may be performed continuously or intermittently.

[0027] The inner chamber 51 is equipped with a boiling liquid volume sensor 62 for detecting the amount of boiling liquid L stored in the inner chamber 51, and a boiling liquid temperature sensor 63 for detecting the temperature of the boiling liquid L in the inner chamber 51. The detection results from the boiling liquid volume sensor 62 and the boiling liquid temperature sensor 63 are sent to the control unit 20.

[0028] In this example, the internal space of the outer chamber 52 (particularly the media space between the inner chamber 51 and the outer chamber 52) is connected to a media heating device (e.g., a heater) 16 via a media discharge passage C4 and a media supply passage C5.

[0029] The heating medium M in the outer chamber 52 is sent to the medium heating device 16 via the medium discharge passage C4. The heating medium M is then sent from the medium heating device 16 back into the outer chamber 52 via the medium supply passage C5. In the example shown in Figure 2, the heating medium M is circulated between the medium space in the outer chamber 52 and the medium heating device 16 by a medium delivery device 28 (e.g., a pump) provided in the medium discharge passage C4, but an additional or alternative medium delivery device may be provided in the medium supply passage C5.

[0030] The medium heating device 16 heats the heating medium M supplied via the medium discharge passage C4 to adjust it to a desired temperature. After heating, the heating medium M is sent from the medium heating device 16 to the medium supply passage C5. The medium heating device 16 operates under the control of the control unit 20 and may, for example, switch the heating of the heating medium M on and off, or change the degree to which the heating medium M is heated (e.g., the heating temperature).

[0031] The control method for the medium heating device 16 is not limited, and for example, the medium heating device 16 may be controlled based on a PID (Proportional-Integral-Differential) control method. That is, the medium heating device 16 (for example, turning on and / or the degree of heating of the heating medium M by the medium heating device 16) may be controlled based on the detection results of the boiling liquid temperature sensor 63 that detects the temperature of the boiling liquid L and / or the medium temperature sensor 61 that detects the temperature of the heating medium M.

[0032] Alternatively, the heating of the heating medium M in the medium heating device 16 may be controlled by adjusting the amount of heating medium M supplied to the medium heating device 16 per unit time. In other words, the control unit 20 can control the amount supplied from the tank device 12 to the medium heating device 16 by controlling the medium delivery device 28, thereby controlling the degree of heating of the heating medium M in the medium heating device 16.

[0033] In this example, the heating medium M circulates between the tank device 12 (the medium space within the outer chamber 52) and the medium heating device 16.

[0034] In the example shown in Figure 2, the medium heating device 16 is provided on the outside of the tank device 12, but the medium heating device 16 may also be provided integrally with the tank device 12. For example, one or more medium heating devices (heaters) may be provided inside the outer chamber 52 (in this example, the medium space between the inner chamber 51 and the outer chamber 52), and the heating medium M inside the outer chamber 52 may be directly heated by the medium heating device. In this case, from the viewpoint of suppressing localized heating of the boiling liquid L inside the inner chamber 51, it is preferable that the one or more medium heating devices provided inside the outer chamber 52 (in the medium space) are provided at a distance from the inner chamber 51 and not in contact with the inner chamber 51. Additionally or alternatively, an additional chamber (not shown) may be provided outside the outer chamber 52, and one or more medium heating devices may be provided inside the additional chamber (the space between the outer chamber 52 and the additional chamber). In this case, the heating medium M inside the outer chamber 52 is heated indirectly via the outer chamber 52 by one or more medium heating devices inside the additional chamber.

[0035] The outer chamber 52 is equipped with a medium temperature sensor 61 for detecting the temperature of the heating medium M inside the outer chamber 52. In the example shown in Figure 2, multiple medium temperature sensors 61 are provided in the outer chamber 52 near the connection points of the medium discharge passage C4 and the medium supply passage C5, and in the intermediate section between the connection point of the medium discharge passage C4 and the connection point of the medium supply passage C5. The detection results from the medium temperature sensors 61 are sent to the control unit 20.

[0036] Figure 3 is a cross-sectional view of an example of a simmering apparatus 11, seen from the side.

[0037] The boiling apparatus 11 shown in Figure 3 includes, in addition to the boiling main body 21 and storage cover 22 described above, a conveyor-type food transport apparatus 14, 15 which comprises movable bodies 14a, 15a, at least a portion of which move within the boiling liquid storage section 23. The food transport apparatus in this embodiment has an upper conveyor 14 and a lower conveyor 15, and the movable body 14a of the upper conveyor 14 and the movable body 15a of the lower conveyor 15 are positioned vertically in the height direction within the boiling liquid storage section 23.

[0038] The movable bodies 14a and 15a can have any configuration, but considering their movement in the boiling liquid L, it is preferable that they have through holes (through spaces) that allow the boiling liquid L to pass through, and may be made of wire belts such as balance nets or chocolate nets.

[0039] The boiling liquid L is stored in the boiling liquid storage section 23 to such an extent that a portion of the area above the boiling liquid storage section 23 is not occupied by the boiling liquid L. In particular, the boiling liquid L is stored in the boiling liquid storage section 23 such that the liquid level (upper surface) of the boiling liquid L in the boiling liquid storage section 23 is located above at least a portion (especially the bottom surface of the moving body 14a) of the upper conveyor 14. However, it is not necessary for the entire moving body 14a of the upper conveyor 14 in the boiling liquid storage section 23 to be located below the liquid level of the boiling liquid L.

[0040] In the example shown in Figure 3, the movable bodies 14a and 15a of the food conveying devices 14 and 15 extend diagonally downward toward the downstream direction at the upstream location of the boiling liquid storage section 23, from the upper space of the boiling liquid storage section 23 into the boiling liquid L. On the other hand, at the downstream location of the boiling liquid storage section 23, the movable bodies 14a and 15a of the food conveying devices 14 and 15 extend diagonally upward toward the downstream direction, from the boiling liquid L in the boiling liquid storage section 23 into the upper space. And at the intermediate location between the upstream and downstream locations of the boiling liquid storage section 23, the movable bodies 14a and 15a of the food conveying devices 14 and 15 extend generally horizontally toward the downstream direction, within the boiling liquid L in the boiling liquid storage section 23. As shown in Figure 3, the moving body 14a of the upper conveyor 14 is located below the liquid level of the boiling liquid L in the middle section of the boiling liquid storage section 23, but includes portions located above the liquid level of the boiling liquid L in the upstream and downstream sections of the boiling liquid storage section 23.

[0041] In the boiling liquid storage section 23, the upper and lower limits of the area in which the food F can move are demarcated by the moving body 14a of the upper conveyor 14 and the moving body 15a of the lower conveyor 15. That is, the food F is basically supplied to the boiling main section 21 (especially the boiling liquid storage section 23) while resting on the lower conveyor 15 (see Figure 1), and is basically kept away from the moving body 14a of the upper conveyor 14 before being added to the boiling liquid L in the boiling liquid storage section 23. On the other hand, the food F added to the boiling liquid L may float in the boiling liquid L, but the moving body 14a of the upper conveyor 14 (especially the part located below the liquid surface of the boiling liquid L) prevents the food F from floating up in the boiling liquid L, and maintains a state in which the food F is immersed in the boiling liquid L.

[0042] The main simmering unit 21 is equipped with a simmering liquid supply unit 31, a simmering liquid discharge unit 32, a supply temperature sensor 33, and a discharge temperature sensor 34.

[0043] The boiling liquid supply section 31 is configured as a passage that guides the boiling liquid L from the boiling liquid supply passage C1 to the boiling liquid storage section 23, and penetrates the boiling main body section 21 while opening to the boiling liquid supply passage C1 and the boiling liquid storage section 23. The boiling liquid discharge section 32 is configured as a passage that guides the boiling liquid L from the boiling liquid storage section 23 to the boiling liquid recovery passage C2, and penetrates the boiling main body section 21 while opening to the boiling liquid recovery passage C2 and the boiling liquid storage section 23. The boiling liquid supply section 31 may be configured at the end of the boiling liquid supply passage C1, and the boiling liquid discharge section 32 may be configured at the end of the boiling liquid recovery passage C2.

[0044] In the boiling liquid storage section 23, the opening of the boiling liquid supply section 31 is located upstream of the opening of the boiling liquid discharge section 32 (i.e., the opening of the boiling liquid discharge section 32 is located downstream of the opening of the boiling liquid supply section 31), and the boiling liquid L is ejected downstream from the opening of the boiling liquid supply section 31. The installation range of the boiling liquid supply section 31 and the boiling liquid discharge section 32 is not limited. For example, the boiling liquid supply section 31 may be installed over an area equal to or greater than that of the food conveying devices 14 and 15, such that the boiling liquid L ejected from the boiling liquid supply section 31 into the boiling liquid storage section 23 covers the entirety of the food conveying devices 14 and 15 in the width direction (in the example shown in Figure 3, the direction perpendicular to the plane of the paper).

[0045] The supply temperature sensor 33 is located near the boiling liquid supply unit 31 in the boiling liquid storage unit 23 and directly or indirectly detects the temperature of the boiling liquid L supplied to the boiling liquid storage unit 23 via the boiling liquid supply unit 31, and sends the detection result to the control unit 20. The discharge temperature sensor 34 is located near the boiling liquid discharge unit 32 in the boiling liquid storage unit 23 and directly or indirectly detects the temperature of the boiling liquid L discharged from the boiling liquid storage unit 23 via the boiling liquid discharge unit 32, and sends the detection result to the control unit 20.

[0046] In this embodiment, multiple food items F are cooked by being immersed in the boiling liquid L in the boiling liquid storage section 23 and then sent downstream. In particular, since the continuous transport of these food items F downstream allows for the efficient cooking of a large number of food items F, it is preferable from the viewpoint of such efficiency to ensure that the food items F do not become stagnant during transport.

[0047] The transport of food F before it is immersed in the boiling liquid L is primarily controlled by the movement of food transport devices 14 and 15 (especially the lower conveyor 15). On the other hand, the transport of food F within the boiling liquid L is greatly influenced not only by the movement of the food transport devices 14 and 15, but also by the flow of the boiling liquid L. That is, food F in the boiling liquid L tends to experience a reduced transport force from the lower conveyor 15 due to buoyancy, and it is conceivable that it may even separate from the lower conveyor 15 if a large buoyancy force is acting. On the other hand, the force exerted on food F by the liquid boiling liquid L can be large enough to substantially alter the transport of food F.

[0048] The flow of the boiling liquid L in the boiling liquid storage section 23 is affected by the opening position of the boiling liquid supply section 31, the opening position of the boiling liquid discharge section 32, and the movement of the movable bodies 14a and 15a of the food conveying devices 14 and 15. In this embodiment, both the direction from the opening position of the boiling liquid supply section 31 to the opening position of the boiling liquid discharge section 32 (especially the horizontal direction) and the direction of movement of the movable bodies 14a and 15a (especially the horizontal direction) generally coincide with the direction of movement of the food F (especially the horizontal direction).

[0049] Therefore, in this embodiment, the boiling liquid L flowing downstream in the boiling liquid storage section 23 generates a propulsive force that assists in the downstream movement of the food F. As a result, the magnitude of the force that needs to be applied to the food F from the lower conveyor 15 to send it downstream can be reduced, and damage such as scratches that the food F receives from the lower conveyor 15 during transport can be effectively reduced.

[0050] The flow rate of the boiling liquid L in the boiling liquid storage section 23 can be changed, for example, by adjusting the supply flow rate of boiling liquid L per unit time from the boiling liquid supply section 31 to the boiling liquid storage section 23 and / or the supply flow rate of boiling liquid L per unit time from the boiling liquid storage section 23 to the boiling liquid discharge section 32.

[0051] On the other hand, the temperature of the boiling liquid L in the boiling liquid storage section 23 can also be changed by adjusting the flow rate of boiling liquid L per unit time supplied from the boiling liquid supply section 31 to the boiling liquid storage section 23 and / or the flow rate of boiling liquid L per unit time supplied from the boiling liquid storage section 23 to the boiling liquid discharge section 32. In particular, from the viewpoint of improving the quality of the boiling process of food F in the boiling apparatus 11, it is preferable that the boiling liquid L used in the boiling process has a desired temperature. The control unit 20 may control the pumps 25 and 26 to change the flow rate of boiling liquid L per unit time supplied from the boiling liquid supply section 31 to the boiling liquid storage section 23 and the flow rate of boiling liquid L per unit time supplied from the boiling liquid storage section 23 to the boiling liquid discharge section 32 based on the detection results of the temperature sensors 33 and 34. This makes it possible to control the amount of boiling liquid L circulating in the boiling liquid storage section 23 based on the temperature of the boiling liquid L in the boiling liquid storage section 23.

[0052] In this embodiment, the boiling main unit 21 is provided with a boiling liquid heating unit 40 that heats the boiling liquid L in the boiling liquid storage unit 23 under the control of the control unit 20. The heating method and heating temperature of the boiling liquid L by the boiling liquid heating unit 40 are not limited, but a relatively low heating temperature is preferred from the viewpoint of suppressing the deterioration of the boiling liquid L. In this embodiment, since the tank device 12 performs a heating function for the boiling liquid L (particularly an indirect heating function using a heating medium M), the boiling liquid heating unit 40 can heat the boiling liquid L in the boiling device 11 (boiling liquid storage unit 23) at a relatively low heating temperature. For example, the heating temperature of the boiling liquid L by the boiling liquid heating unit 40 may be less than or equal to the temperature of the boiling liquid L detected by the supply temperature sensor 33 and greater than the temperature of the boiling liquid L detected by the discharge temperature sensor 34.

[0053] The food manufacturing method performed by the food manufacturing apparatus 10 shown in Figures 1 to 3 above includes the steps of supplying boiling liquid L from a tank device 12 that heats the boiling liquid L using a heating medium M to a boiling device 11, and boiling food F with the boiling liquid L in the boiling device 11.

[0054] As described above, according to the above embodiment, the boiling liquid L is heated in the tank device 12 using the heating medium M, which is advantageous for uniformly heating the entire boiling liquid L and effectively prevents the boiling liquid L from being locally heated to high temperatures during the heat treatment. By preventing such localized high-temperature heating of the boiling liquid L, the thermal degradation of the boiling liquid L can be reduced.

[0055] In addition, a separate tank device 12 is provided for adjusting the temperature of the boiling liquid L, in addition to the boiling device 11 that processes the boiling of food F. This makes it possible to stably supply high-quality boiling liquid L (boiling liquid L having the desired temperature and concentration) from the tank device 12 to the boiling device 11, and to construct a boiling liquid L circulation system that stably recovers the boiling liquid L from the boiling device 11 to the tank device 12.

[0056] Thus, the food manufacturing apparatus 10 and food manufacturing method of this embodiment are advantageous in improving the yield of the boiling process of food F while also standardizing the finished quality of the food F after the boiling process.

[0057] Furthermore, the conveyor-type food transport devices 14 and 15 are advantageous compared to batch-type devices in achieving both high yield and stable quality in the boiling process of food F, and are particularly advantageous in performing the continuous boiling process of a large number of food F with fewer workers.

[0058] Furthermore, the conveyor-type food transport devices 14 and 15 are advantageous for transporting a large number of food items F while preventing them from piling up on each other in the food transport devices 14 and 15, and for performing the boiling process on the food items F while reducing the load (stress) acting on them. When food items F are subjected to stress and exposed to the boiling liquid L, there is a concern that flavor components and nutrients may leak out excessively from the food items F, potentially degrading the quality of the food items F. On the other hand, the food manufacturing apparatus 10 and food manufacturing method of this embodiment can reduce the leakage of flavor components and nutrients from the food items F into the boiling liquid L, which is advantageous in preventing the deterioration of the quality of the food items F.

[0059] [First variation] Figure 4 is a side view of a cross-section of another example of the simmering apparatus 11.

[0060] As shown in Figure 4, the boiling main body 21 of the boiling device 11 does not necessarily need to be provided with the boiling liquid heating section 40 described above.

[0061] Generally, when attempting to heat a boiling liquid L to a predetermined temperature, the temperature of the boiling liquid heating section (exothermic temperature) must be set higher than that predetermined temperature. As a result, a portion of the boiling liquid L may be exposed to such a high temperature heating section and become excessively heated, leading to excessive deterioration. For example, if a boiling liquid L containing at least one of amino compounds and sugars is excessively heated to a high temperature, the so-called Maillard reaction may occur, causing the boiling liquid L to turn black.

[0062] On the other hand, the boiling apparatus 11 of this modified example shown in Figure 4 does not have equipment or functions to actively heat the boiling liquid L, and the boiling liquid L is heated indirectly by the heating medium M in the tank apparatus 12 (see Figure 2).

[0063] In this way, by not performing heat treatment on the boiling liquid L in the boiling device 11, the deterioration of the boiling liquid L due to heat in the boiling device 11 can be reduced, and consequently, the boiling of high-quality food F can be performed stably. Furthermore, by providing the tank device 12 with a heating function for the boiling liquid L (especially an indirect heating function using a heating medium M) and circulating the boiling liquid L between the boiling device 11 and the tank device 12, variations in the quality of the boiling liquid L can be effectively reduced.

[0064] [Other variations] In the example shown in Figure 1, the moving body 14a of the upper conveyor 14 is provided so as to cover the moving body 15a of the lower conveyor 15 even outside the stewing main body 21. However, the moving body 14a of the upper conveyor 14 does not need to cover the moving body 15a of the lower conveyor 15 outside the stewing main body 21. For example, the upper conveyor 14 (moving body 14a) and the lower conveyor 15 (moving body 15a) are installed in the middle of the boiling liquid storage section 23 (see Figure 3), but the upper conveyor 14 may not be provided in the upstream and / or downstream sections, and only the lower conveyor 15 (moving body 15a) may be installed.

[0065] Furthermore, the upper conveyor 14 does not necessarily have to be provided. For example, in the case of food F that does not float in the boiling liquid L, the upper conveyor 14 does not contribute to the transport of food F both inside and outside the boiling liquid L, so the upper conveyor 14 may not be installed, and only the lower conveyor 15 may be installed.

[0066] It should be noted that the embodiments and modifications disclosed herein are illustrative in all respects and should not be construed restrictively. The embodiments and modifications described above may be omitted, substituted, and modified in various ways without departing from the scope and spirit of the appended claims. For example, the embodiments and modifications described above may be combined in whole or in part, and other embodiments may be combined with the embodiments or modifications described above. Furthermore, the effects described herein are illustrative, and other effects may result.

[0067] The technical categories that embody the above-described technical concept are not limited. For example, the above-described technical concept may be embodied by a computer program that causes a computer to execute one or more steps included in a method for manufacturing or using the above-described device. Alternatively, the above-described technical concept may be embodied by a computer-readable, non-transitory recording medium on which such a computer program is recorded.

[0068] [Note] As is clear from the above, this disclosure includes the following aspects.

[0069] [Aspect 1] A tank device that heats the boiling liquid using a heating medium, A boiling device that boils food using the boiling liquid supplied from the tank device, A food manufacturing apparatus equipped with the following features.

[0070] [Aspect 2] The aforementioned tank device is The inner chamber in which the aforementioned boiling liquid is stored, An outer chamber provided outside the inner chamber, into which the heating medium is placed, Having, A food manufacturing apparatus as described in Embodiment 1.

[0071] [Aspect 3] The aforementioned simmering apparatus is A boiling body having a boiling liquid storage section in which the aforementioned boiling liquid is stored, A conveyor comprising, at least a portion of which is a moving body that moves in the boiling liquid storage section, Having, A food manufacturing apparatus according to embodiment 1 or 2.

[0072] [Aspect 4] The boiling apparatus has a storage cover that covers at least a portion of the boiling liquid storage section. A food manufacturing apparatus according to Embodiment 3.

[0073] [Aspect 5] The aforementioned boiling liquid contains at least one of an amino compound and a sugar. A food manufacturing apparatus according to any one of embodiments 1 to 4.

[0074] [Aspect 6] The steps include supplying the boiling liquid from a tank device that heats the boiling liquid using a heating medium to a boiling device, The cooking apparatus comprises the steps of cooking food with the cooking liquid, A food manufacturing method that includes [a specific food product]. [Explanation of Symbols]

[0075] 10 Food manufacturing equipment, 11 Boiling equipment, 12 Tank equipment, 14 Upper conveyor, 14a Moving body, 15 Lower conveyor, 15a Moving body, 16 Medium heating equipment, 20 Control unit, 21 Boiling main body, 22 Storage unit cover, 23 Boiling liquid storage unit, 25 Pump, 26 Pump, 28 Medium delivery device, 31 Boiling liquid supply unit, 32 Boiling liquid discharge unit, 33 Supply temperature sensor, 34 Discharge temperature sensor, 40 Boiling liquid heating unit, 51 Inner chamber, 52 Outer chamber, 61 Medium temperature sensor, 62 Boiling liquid storage volume sensor, 63 Boiling liquid temperature sensor, C1 Boiling liquid supply path, C2 Boiling liquid recovery path, C4 Medium discharge path, C5 Medium supply path, F Food, L Boiling liquid, M Heating medium

Claims

1. A tank device that heats the boiling liquid using a heating medium, A boiling device that boils food using the boiling liquid supplied from the tank device, A food manufacturing apparatus equipped with the following features.

2. The aforementioned tank device is The inner chamber in which the aforementioned boiling liquid is stored, An outer chamber provided outside the inner chamber, into which the heating medium is placed, Having, The food manufacturing apparatus according to claim 1.

3. The aforementioned simmering apparatus is A boiling body having a boiling liquid storage section in which the aforementioned boiling liquid is stored, A conveyor comprising, at least a portion of which is a moving body that moves in the boiling liquid storage section, Having, A food manufacturing apparatus according to claim 1 or 2.

4. The boiling apparatus has a storage cover that covers at least a portion of the boiling liquid storage section. The food manufacturing apparatus according to claim 3.

5. The aforementioned boiling liquid contains at least one of an amino compound and a sugar. A food manufacturing apparatus according to claim 1 or 2.

6. The steps include supplying the boiling liquid from a tank device that heats the boiling liquid using a heating medium to a boiling device, The cooking apparatus comprises the steps of cooking food with the cooking liquid, A food manufacturing method that includes [a specific food product].

Images