PROBLEM TO BE SOLVED: To provide a device for soaking solid foodstuff in syrup and heating the solid foodstuff with which a large amount of solid foodstuff can be soaked in syrup with excellent heat efficiency in a short time.SOLUTION: The device works as follows: the solid foodstuff (M) such as bean, potato, chestnut or fruit is temporarily stored in a boiling basket (C) for preventing loss of the shape thereof, and thereafter heated in the state of being soaked in the syrup (S) inside a boiling pot (T) the syrup in which the solid foodstuff is soaked, is forcibly fed from the bottom surface (2) of the boiling pot to a syrup discharge nozzle (71) facing the top surface of the boiling pot through a liquid discharge pipeline (59) by a circulation pump (62) installed outside the boiling pot when the sugar content of the solid foodstuff (M) is increased from an initial light syrup condition to a target thick syrup condition and the syrup discharged from the discharge nozzle (71) is shaken off and diffused to the liquid surface (L-L) of the syrup inside the boiling pot by the rotary centrifugal force of a syrup scattering body (A) to positively accelerate the evaporating action of moisture from the liquid surface (L-L).COPYRIGHT: (C)2012,JPO&INPIT【課題】大量の固形食材を短時間での熱効率良く蜜漬けできる方法を提供する。【解決手段】豆類や芋類、栗、果実などの固形食材(M)をその形崩れ防止用煮篭(C)へ一旦収容させた上、煮釜(T)内の糖蜜(S)へ漬け込んだ状態のもとに加熱して、その固形食材(M)の糖度を当初の淡蜜状態から目標とする濃蜜状態へ高めてゆくに当り、上記固形食材の蜜漬け中にある糖蜜を煮釜の外部に設置した循環ポンプ(62)により、その煮釜の底面(2)から排液管路(59)を経て、煮釜の上面に臨む糖蜜吐出ノズル(71)まで圧送し、その吐出ノズル(71)から吐出する糖蜜を糖蜜振り撒き体(A)の回転遠心力により、上記煮釜内にある糖蜜の液面(L-L)へ振り落とし拡散させて、その液面(L-L)からの水分蒸発作用を積極的に促進する。【選択図】 図9
