JP3545703B2 - Method and apparatus for continuous steaming of food materials - Google Patents

Description

【００８１】
上記製造工程中の連続蒸し装置の各部の温度を測定したところ、中華饅の製造では、低温蒸し室（前室）の前半部では７０℃、後半部では９５℃、高温蒸し室（バーチカル式スチーマー）の前半部下方では９８℃、中央部上方では１００℃、後半部下方では１００℃の測定結果になり、また、昔風蒸しパンの製造では、低温蒸し室（前室）の前半部では９０℃、後半部では９９℃、高温蒸し室（バーチカル式スチーマー）の前半部下方では１００℃、中央部上方では１００℃、後半部下方では１００℃の測定結果が得られた。
【００８２】
これらの測定結果による温度上昇曲線は、前記中華饅頭の製造では、図４（ａ）に示すようになり、図２１（ａ）に示すバッチ式蒸し器の温度上昇曲線に類似するものとなり、また前記蒸しパンの製造では、図４（ｂ）に示すようになり、図２１（ｂ）に示すバッチ式スチーマーの温度上昇曲線に類似するものとなり、また、完成品は表皮と内層との間に気泡が生じたり表面にひびがなく、外見・食感ともに良好な蒸し製品を得ることができた。
さらに、前記黒糖饅頭の製造では、図４（ｃ）に示すようになり、蒸しボックス（バッチ式スチーマー）の温度上昇曲線（図１６の実線と同様のものになる）に類似するものとなった。例えば、前記黒糖饅頭についてみても、本発明品は、従来の蒸しボックスにより蒸した製品と同等以上の官能評価結果であった（前掲表１参照）。
【００８３】
実施例２
空気管を低温蒸し室の搬入口の上部ではなく、低温蒸し室の入口から前半部にわたりコンベアの下方で蒸気供給管と左右の内壁の間にそれぞれ空気管をもうけるようにしてみた（図５参照。なお、その他の連続蒸し装置の構造は同様である）。本実施例における蒸し室内の温度上昇曲線も図２１に示す前記バッチ式スチーマーの温度上昇曲線に類似するものとなり、また、これによる黒糖饅頭、中華饅頭、その他の蒸し製品は表皮と内層との間に気泡が生じたり表面にひびがなく、外観・食感ともに良好なものであった。
【００８４】
実施例３
（トンネル式スチーマ）
図８に示すように、被蒸成物たる食品素材を蒸成するための蒸気を供給する複数の蒸気管（Ｓ１，Ｓ２，Ｓ３，Ｓ４，・・）よりなる蒸気供給手段（３）と、該蒸気供給手段（３）から供給された蒸気を内部に充満させる蒸成トンネル（２）と、該蒸成トンネル（２）内を該食品素材が蒸成されるように移送する網状の搬送コンベアよりなる搬送手段（５）と、該蒸成トンネル（２）の入口（１６）寄りの温度を調節するために、該蒸成トンネル（２）の内部における該搬送手段（５）の下方から空気を供給する空気管（Ａ１）よりなる空気供給手段（４）とにより蒸成装置（１）を構成し、蒸気が充満する蒸成トンネル（２）における入口（１６）付近に空気供給手段（４）から空気を供給して蒸成トンネル内部の温度を調節することにより温度上昇緩和域を形成した該蒸成トンネル（２）内に被蒸成物たる食品素材を移送して蒸成するようにした。
【００８５】
蒸成トンネル（２）は、複数のコンパートメント（１０・・１０）、例えば、本実施例のように五つのコンパートメントに区画されるように、食品素材を移送させる移送空間域を除いた上側および下側に４組の上下隔壁（６ａ，６ｂ）が設けられており、全体的には連続して繋がっているが個々に独立した空間が形成されるようになっている。また、各コンパートメント（１０）には、区画された各内部の温度状態が確認できるように温度計センサー（１４）がそれぞれ設けられているとともに、その側部には内部の製品状態が確認できるように開閉可能な覗き窓（１２）がそれぞれ設けられている（図１７参照）。
【００８６】
蒸成トンネル（２）内に設けられた蒸気供給手段（３）は、隣接する２つの蒸気管が対となり互いに向き合う形、すなわち、第１番目の蒸気管（Ｓ１）と第２番目の蒸気管（Ｓ２）の蒸気吹出口が互いに向き合うとともに、第３番目の蒸気管（Ｓ３）と第４番目の蒸気管（Ｓ４）の蒸気吹出口も互いに向き合い、以後の蒸気管も同様にそれぞれ互いに向き合うように設置されている。また、蒸成トンネル（２）の入口（１６）寄りの温度を調節するための空気供給手段（４）は、蒸成トンネル（２）を構成する最初の第一コンパートメント内の前半部（ｆ）における入口（１６）付近において搬送手段の下方に、第１番目の蒸気管（Ｓ１）と第２番目の蒸気管（Ｓ２）との中間上方に、空気管（Ａ１）における空気供給口からの空気の吹き出し方向が搬送手段（５）における移送方向上流側、すなわち、図８（ロ）中のＡ１（空気管）に付された矢印が示すとおり蒸成トンネルの入口側を向くように設けられている。
【００８７】
このように内部に蒸気が充満する蒸成トンネルの入口付近に空気を供給することにより、該入口付近から前半部までの任意の範囲、すなわち、蒸成トンネルの約１／４（４分の１）の範囲までの温度が調節されて蒸成トンネル内に温度上昇緩和域が形成されることとなり、この空気供給の効果を示す図８から明らかなとおり、空気を供給しない時に比較して蒸成トンネルの入口付近における蒸成開始温度を低くすることができ、本実施例における蒸し室内の温度上昇曲線も図２１に示す前記バッチ式スチーマーの温度上昇曲線に類似するものとなった。
【００８８】
実施例４
図９に示すように、実施例３と同様に構成した蒸成装置の空気管（Ａ１）からなる空気供給手段（４）の前方、すなわち、搬送手段（５）における移送方向下流側近傍に、丁度第１番目の蒸気管（Ｓ１）と第２番目の蒸気管（Ｓ２）との間に位置するように、仕切板（７）を設けることにより蒸成装置（１１）を構成するようにした。なお、空気供給量は０．９×１０^４Ｐａとした。
【００８９】
このように空気供給手段の下流側近傍に仕切板を設けることにより、蒸成トンネルの入口寄りにおける蒸成開始温度を低くすることができるとともに、仕切板を設けたことによる効果を示す図１０から明らかなとおり、改良前の実施例３に比較して蒸成トンネルの入口付近から蒸成トンネルの約１／４（４分の１）の範囲までにおける温度上昇緩和域の後半部分、すなわち、該仕切板を設けた以降の蒸成トンネル内の温度上昇緩和域の温度の無用な低下を防止して、スムーズな蒸成温度の上昇を達成することができ、本実施例における蒸し室内の温度上昇曲線も図２１に示す前記バッチ式スチーマーの温度上昇曲線により類似するものとなった。
【００９０】
実施例５
図１１に示すように、第１の空気供給手段（４）を有する実施例４と同様に構成した蒸成装置における、蒸成トンネル（２）の外部の入口（１６）付近の食品素材を移送させる載置手段（５）の上方にも空気管（Ａ２）からなる第２の空気供給手段（８）を追加して設け、該第２の空気供給手段（８）の空気の吹き出し方向が該蒸成トンネル（２）の入口側に向いて斜め下方に傾斜した方向、すなわち、図１１中のＡ２に付した矢印が示すとおり斜め下方に傾斜した方向を向くように配置することにより蒸成装置（２１）を構成するようにした。
【００９１】
このように蒸成トンネルの外部の入口付近上方にも追加して第２の空気供給手段を設けることにより、その効果を示す図１２（破線の温度上昇曲線が本発明である）から明らかなとおり、実施例３および４に比較して蒸成トンネルの入口寄りにおける蒸成開始温度をより低くすることができるとともに、よりスムーズな蒸成温度の上昇を達成することができた。しかも、この入口付近上方からの空気の供給により入口側から出口側に向かう緩やかな蒸気の流れが形成され、蒸成トンネルの内部の出口付近において蒸成終了温度が蒸しボックスの場合のように大きく低下することを防止することもできた。
【００９２】
実施例６
図１３に示すように、第１の空気供給手段（４）および第２の空気供給手段（８）を有する実施例５と同様に構成した蒸成装置における、蒸成トンネル（２）を構成する最初の第一コンパートメント内の搬送手段（５）の上方であって該第１の空気供給手段（４）の大体直上に位置する空気管（Ａ３）からなる第３の空気供給手段（９）をさらに追加して設け、該第３の空気供給手段（９）の空気の吹き出し方向が搬送手段（５）における移送方向上流側、すなわち、図１３中のＡ３に付した矢印が示すとおり蒸成トンネルの入口側を向くように設けるとともに、該空気管（Ａ３）からなる空気供給手段（９）の前方、すなわち、搬送手段（５）における移送方向下流側近傍に、仕切板（１７）を設けることにより蒸成装置（３１）を構成するようにした。
【００９３】
このように蒸成トンネルの内部の入口付近上方にも追加して第３の空気供給手段および仕切板を設けることにより、その効果を示す図１４から明らかなとおり、実施例５と同様に蒸成トンネルの入口における蒸成開始温度をより低くすることができたとともに、蒸しボックスにおける緩やかな温度上昇曲線により近いスムーズな蒸成温度の上昇を達成することができた。
【００９４】
実施例７
図１５に示すように、蒸成トンネル（２）を二つのコンパートメント（１０ａ，１０ｂ）により構成し、蒸成トンネル（２）を構成する最初の第一コンパートメント（１０ａ）内の前半部に搬送手段（５）の下方から空気を供給する第１の空気供給手段（４）である空気管（Ａ１）を、該蒸成トンネル（２）の外部に入口付近の上方から空気を供給する第２の空気供給手段（８）である空気管（Ａ２）を、該第一コンパートメント（１０ａ）内における搬送手段の上方であって該第１の空気供給手段（４）の大体直上に位置して空気を供給する第３の空気供給手段（９）である空気管（Ａ３）をそれぞれ設けるとともに、該空気管（Ａ１）からなる空気供給手段（４）の前方、すなわち、搬送手段（５）における移送方向下流側近傍に仕切板（７）を、および該空気管（Ａ３）からなる空気供給手段（９）の前方、すなわち、搬送手段（５）における移送方向下流側近傍に仕切板（１７）を、それぞれ設けることにより蒸成装置（４１）を構成するようにした。
【００９５】
このように蒸成トンネルを二つのコンパートメントにより構成するとともに、該第一コンパートメントの内部の前半部下方に第１の空気供給手段、該第一コンパートメントの外部の入口付近上方に第２の空気供給手段、および該第一コンパートメントの内における搬送手段の上方であって該第１の空気供給手段（４）の大体直上に位置して第３の空気供給手段を設けるとともに、該第１の空気供給手段の前方と該第３の空気供給手段の前方とにそれぞれ仕切板を設けることにより、蒸成トンネルの前半部における温度上昇を大きく穏やかな曲線を描くようにすることができ、蒸しボックスにおける緩やかな温度上昇により近いスムーズな蒸成温度の上昇を達成することができた。
【００９６】
ところで、実施例７においては、蒸成開始後１分足らずの間に蒸成温度が急激に上昇して高くなってしまったが、これは、被蒸成物が存在しない空の蒸成トンネルによる試験の結果として生じたものであると予想される。つまり、実際に被蒸成物たる食品素材を蒸成トンネル内に移送させながら蒸成するならば、食品素材それ自体が常温であり、また外部の常温の空気も食品素材と一緒に蒸成トンネル内に導入されるため、蒸成トンネル内部の入口付近における蒸成開始温度が空の蒸成トンネルのそれと比較して低くなることは当業者であれば経験上自明の事項であると言えると思料する。
【００９７】
実施例８
そこで、実際に被蒸成物たる食品素材を蒸成トンネル内に移送させながら蒸成するならば、蒸成トンネルにおける蒸成温度の経時的変化は蒸しボックスにおける蒸成温度の経時的変化に一層接近すると予想されることから、以下の本実施例８乃至１０において、実際にいくつかの食品素材を蒸成トンネル内に移送させながら蒸成したときの実施例を記載する。
【００９８】
実施例８は、上記実施例６における蒸成方法および装置を採用して紅葉饅頭（或いは、春日饅頭とも言う）を蒸成したものである。この際、蒸成条件としての蒸気供給手段からの蒸気量は、第一コンパートメントが１．５×１０^４Ｐａ、第二コンパートメントが３．５×１０^４Ｐａ、第三コンパートメントが３．０×１０^４Ｐａ、第四コンパートメントが２．５×１０^４Ｐａ、および第五コンパートメントが２．０×１０^４Ｐａであり、その際の温度は第一コンパートメントが９５℃である以外、その他の第二コンパートメント乃至第五コンパートメントにおける各コンパートメントの温度は９８〜１００℃とする。また、空気供給手段からの空気量は、第１の空気供給手段（４）が１．５×１０^４Ｐａ、第２の空気供給手段（８）が０．５×１０^４Ｐａ、および第３の空気供給手段（９）が１．５×１０^４Ｐａとし、蒸成時間は１５分間とした。なお、上記の温度は蒸気温度ではなく雰囲気温度であり、以下の実施例においても同様である。
【００９９】
実施例９
紅葉饅頭種の配合は、小麦粉４５．０質量％、砂糖３５．０質量％、水飴４．５質量％、イスパタ１．０質量％、水１４．５質量％であり、ボール容器に砂糖をふるって入れるとともに水飴を入れ、半量の水を徐々に加えてすり混ぜ、最後に残りの水を混合して蜜とし、次に、イスパタを加えて混合した小麦粉をふるいに通した小麦粉・イスパタ混合物を、前記蜜に加えて饅頭種に弾性が生じないように軽く撹拌した後、この饅頭種３０ｇの大きさに分割し、予め用意しておいた中餡６０ｇを皮回り良く小判型に包餡し、上記蒸成条件により蒸成し、冷却後天焼きすることにより製品とした。
【０１００】
このようにして紅葉饅頭を蒸成したところ、その効果を示す図１６から明らかなとおり、蒸成トンネルにおける蒸し初めの経時的な温度上昇を、蒸しボックスにおける緩やかな温度上昇曲線にほぼ一致させたものとすることができた。厳密には蒸成トンネルにおける本実施例のものは蒸しボックスにおけるものに比較して若干滑らかさに欠ける傾向があるかも知れないが、これは実際上無視し得る程度であると言えよう。また、蒸成中における紅葉饅頭の製品温度についてみれば、蒸成トンネルにおける紅葉饅頭の温度上昇は蒸しボックスにおける温度上昇と同様に一致させることができた。
【０１０１】
従って、上記実施例６における蒸成方法および装置を採用することにより、蒸成トンネルを使用したとしても蒸しボックスと同様の温度上昇条件で食品素材を蒸すことができるようになったと言える。
【０１０２】
実施例１０
実施例６における蒸成方法および装置を採用して大黒糖饅頭（或いは、大島饅頭とも言う）を蒸成した。この際、蒸気供給手段からの蒸気量、空気供給手段からの空気量、および蒸成時間などの蒸成条件は、上記実施例８と同様とした。
【０１０３】
大黒糖饅頭種の配合は、小麦粉４７．５質量％、黒砂糖２１．５質量％、砂糖１４．０質量％、重曹０．１質量％、水１６．９質量％であり、ボール容器に細かくした黒砂糖、砂糖、および水１５．０質量％を入れ、加熱攪拌して完全に溶解させた後、ふるいに通して不純物を取り除き、若干熱のあるうちに重曹を残りの水で溶き加え混合してから、ふるいに通した小麦粉を加えて混練し、その後、この饅頭種３０ｇの大きさに分割し、予め用意しておいた中餡６０ｇを皮回り良く小判型に包餡し、上記蒸成条件により蒸成することにより製品とした。
【０１０４】
このようにして大黒糖饅頭を蒸成したところ、蒸成トンネル内の温度および製品温度ともに、やはり上記実施例６と同様に、蒸しボックスにおける緩やかな温度上昇曲線にほぼ一致させたものとすることができた。
【０１０５】
実施例１１
上記実施例６における蒸成方法および装置を採用して吹雪饅頭を蒸成した。この際、蒸成時間を１２分間とした以外は、蒸気供給手段からの蒸気量、および空気供給手段からの空気量などの蒸成条件は、前記実施例８と同様とした。
【０１０６】
吹雪饅頭種の配合は、小麦粉４７．０質量％、砂糖３７．０質量％、重曹０．１質量％、卵白１０．０質量％、水５．９質量％であり、ボール容器に砂糖をふるって入れるとともに卵白および水５．０質量％を入れ攪拌して溶解させた後、重曹を残りの少量の水で溶き加え混合してから、これに小麦粉を加えて混練し、その後、この饅頭種１０ｇの大きさに分割し、予め用意しておいた中餡６０ｇを皮回り良く丸型に包餡し、上記蒸成条件により蒸成することにより製品とした。
【０１０７】
このようにして吹雪饅頭を蒸成したところ、蒸成トンネル内の温度および製品温度ともに、やはり上記実施例８と同様に、蒸しボックスにおける緩やかな温度上昇にほぼ一致させたものとすることができた。
【０１０８】
実施例１２
上記実施例４における蒸成方法および装置を採用して蒸しパンを蒸成した。この際、蒸気供給手段からの蒸気量は第一コンパートメントが１．５×１０^４Ｐａ、第二コンパートメントが２．０×１０^４Ｐａ、第三コンパートメントが２．０×１０^４Ｐａ、第四コンパートメントが１．５×１０^４Ｐａ、および第五コンパートメントが１．５×１０^４Ｐａであり、その際の温度は第一コンパートメントが９２℃である以外、その他の第二コンパートメント乃至第五コンパートメントにおける各コンパートメントの温度は９８〜１００℃とする。そして、空気供給手段からの空気量は、０．９×１０^４Ｐａとし、蒸成時間は１８分間とした以外、蒸成条件は前記実施例８と同様とした。
【０１０９】
蒸しパンの配合は、小麦粉１８．１質量％、砂糖３２．６質量％、油脂１５．４質量％、液卵２５．４質量％、ベーキングパウダー１．３質量％、水７．２質量％であり、ボール容器に砂糖をふるって入れるとともに油脂、液卵および水を入れ攪拌して溶解させた後、これにベーキングパウダーを小麦粉に加えて混合した小麦粉・ベーキングパウダー混合物をふるいに通してから加えて混練し、その後、紙型内に流し入れて上記蒸成条件により蒸成することにより製品とした。
【０１１０】
このようにして蒸成した蒸しパンは、外観は表皮がなめらかで美しく（もちろん、ひびはない）、触感は柔らかく、食感も柔らかくて口溶けも良好な、総合的にも好まれるものであり、従来技術である蒸しボックスを採用して蒸成した蒸しパンと同等品以上の製品であることが確認された。
【０１１１】
実施例１３
実施例５における蒸成方法および装置を採用して蒸しパンを蒸成した。この際、蒸気量、空気量、蒸成時間などの蒸成条件、および配合と製造工程は前記実施例１１と同様とした。
【０１１２】
このようにして蒸成した蒸しパンは、その外観、触感、食感および総合嗜好ともに、実施例１１で蒸成した本願発明品と比較して同等品以上の製品であることが確認された。
【０１１３】
比較例１
本発明に係る蒸成方法および装置を採用して蒸成した製品の品質についてみるために、従来の技術である蒸しボックスにより食品素材を蒸成し製品とし、両者の比較検討を行った。
【０１１４】
まず、比較例１として、上記実施例８に記述した本発明により蒸成した紅葉饅頭（以下、本発明品１という）と、従来技術である蒸しボックスを採用して蒸成した紅葉饅頭（以下、従来技術品１という）とを検体とし、▲１▼生地の硬さ、▲２▼生地の口溶け、および▲３▼総合嗜好、の各比較項目についての官能検査の結果を〔表２〕に示した。評価方法は、非常に好きを７（ポイント）、好きを６、やや好きを５、普通を４、やや嫌いを３、嫌いを２、そして非常に嫌いを１とした７段階評価とした。なお、従来技術である蒸しボックスの蒸成条件は、０．８×１０^５Ｐａの蒸気量で７分間、その後０．２×１０^５Ｐａの蒸気量で８分間、すなわち、異なった２種の蒸気量で合計１５分間蒸成した。
【０１１５】
【表２】

【０１１６】
比較例１の結果より、本願発明品１は、従来技術品１と比較して▲１▼、▲２▼および▲３▼の何れの項目においても好かれるものであり、同等品以上の製品であることが確認された。
【０１１７】
比較例２
実施例９に記述した本発明により蒸成した大黒糖饅頭（以下、本願発明品２という）と、従来技術である蒸しボックスを採用して蒸成した大黒糖饅頭（以下、従来技術品２という）とを検体とし、上記比較例１と同様に、▲１▼生地の硬さ、▲２▼生地の口溶け、および▲３▼総合嗜好、の各比較項目についての官能検査を上記比較例１と同様に７段階評価で行い、その結果を表３に示した。また、従来技術である蒸しボックスの蒸成条件も、上記比較例１における蒸成条件と同様とした。
【０１１８】
【表３】

【０１１９】
上記比較例２の結果より、本願発明品２は、上記比較例１の場合と同様に従来技術品２と比較して▲１▼、▲２▼および▲３▼の何れの項目においても好かれるものであり、同等品以上の製品であることが確認された。
【０１２０】
【発明の効果】
以上のように本発明によれば、連続蒸しが可能であり、しかも、蒸し終わった蒸し菓子などの食品素材の表皮と内層との間に気泡ができたり、表面にひびが発生したりすることのない蒸し方法およびそのための蒸し装置を提供することはできる。しかも、従来技術である蒸しボックスを採用して蒸成した製品よりも優れた品質の製品とすることができる。
【０１２１】
そして、従来知られているバーチカル式スチーマーやトンネル式スチーマーのような連続蒸成装置に大幅な変更を加えることなく、蒸し作業初期に空気を供給するようにするというきわめて簡易な手段により、雰囲気温度上昇をバッチ式スチーマーの温度上昇曲線をなぞるように調節した温度上昇緩和域を形成することができるものである。
【０１２２】
連続蒸しが可能なので大量製造が可能であり、しかも、蒸し作業初期の蒸し室内の雰囲気温度上昇をバッチ式スチーマーの温度上昇曲線をなぞるように調節した低温蒸しを行うことが可能になり、これにより蒸し中に表皮と内層のとの間に気泡ができたり、表面にひびが発生したりすることがなく、高品質の製品を得ることができ、また、蒸気供給管を複数にしたので品質の安定化が図れる。
【０１２３】
蒸気および空気の供給量を調節でき、また、コンベアの移動速度を調整すると蒸し時間の調節が可能であるので、各種蒸し製品の製造に適用でき、さらに、各蒸し製品に対応する、コンベアの移動速度、蒸気および空気の調節量を予め制御装置に記憶させておくと、操作が容易になる。
【図面の簡単な説明】
【図１】本発明の連続蒸し装置の正面断面図である。
【図２】本発明の連続蒸し装置の高温蒸し室（バーチカル）の縦断面図である。
【図３】本発明の連続蒸し装置の蒸気供給管の配置図である。
【図４】本発明の連続蒸し装置の蒸し室内の温度上昇曲線図〔（ａ）中華饅頭、（ｂ）蒸しパン、（ｃ）黒糖饅頭〕である。
【図５】本発明の連続蒸し装置の別の態様（低温蒸し室の入口から前半部にわたりコンベアの下方で蒸気供給管と左右の内壁の間にそれぞれ空気管をもうける態様）の蒸気供給管の配置図である。
【図６】本発明の連続蒸し装置の別の態様（空気管を低温蒸し室の左右の内壁付近の下部に左右組合せを一対として任意の複数対設ける態様）の蒸気供給管の配置図である。
【図７】本願発明の蒸成装置を示す（イ）全体概略正面図、（ロ）入口側の部分拡大正面図。
【図８】〔図７〕に示す蒸成装置において設けた第１の空気供給手段の空気量を変えた空気供給の効果を説明するための雰囲気温度と蒸成時間との関係を示す図面である。
【図９】本発明の蒸成装置の他の実施例を示す入口側の部分拡大正面図である。
【図１０】〔図９〕に示す蒸成装置において設けた第１の空気供給手段の前方の仕切板の効果を説明するための雰囲気温度と蒸成時間との関係を示す図面である。
【図１１】本発明の蒸成装置の他の実施例を示す入口側の部分拡大正面図である。
【図１２】〔図１１〕に示す蒸成装置において設けた蒸成トンネルの外部の入口付近上方の第２の空気供給手段の効果を説明するための雰囲気温度と蒸成時間との関係を示す図面である。
【図１３】本願発明の蒸成装置の他の実施例を示す入口側の部分拡大正面図である。
【図１４】〔図１３〕に示す蒸成装置において設けた蒸成トンネルの内部の入口付近の第３の空気供給手段とその前方の仕切板との効果を説明するための雰囲気温度と蒸成時間との関係を示す図面である。
【図１５】本願発明の蒸成装置の他の実施例を示す（イ）全体概略正面図、（ロ）入口側の部分拡大正面図である。
【図１６】〔図１３〕に示す蒸成装置において製品を蒸成した際の雰囲気温度および品温と蒸成時間との関係を示す図面である。
【図１７】本願発明の蒸成装置の外観を示す全体斜視図である。
【図１８】従来のバーチカル式連続蒸し装置の正面断面図である。
【図１９】従来のバーチカル式連続蒸し装置の蒸し室内の温度上昇曲線図である。
【図２０】従来のバッチ式蒸し装置の正面断面図である。
【図２１】従来のバッチ式蒸し装置の蒸し室内の温度上昇曲線図〔（ａ）中華饅頭、（ｂ）蒸しパン〕である。
【図２２】従来技術であるトンネルスチーマーを示す全体概略正面図である。
【図２３】従来技術である蒸しボックスおよびトンネルスチーマーにおける雰囲気温度と蒸成時間との関係を示す図面である。
【符号の説明】
Ａ 搬入兼低温蒸し部
Ｂ 高温蒸し部
Ｃ 搬出部
１ 蒸成装置
２ 蒸成トンネル
３ 上記供給手段
４ 第１の空気供給手段
５ 搬送手段
６ａ 上隔壁
６ｂ 下隔壁
７，１７ 仕切板
８ 第２の空気供給手段
９ 第３の空気供給手段
１０ コンパートメント
１２ 覗き窓
１４ 温度計センサー
１６ 入口[0001]
[Industrial applications]
The present invention relates to a method and an apparatus for continuously steaming food materials such as Japanese-style Chinese confectionery and steamed confectionery which are steamed such as steamed buns and steamed bread, and particularly to a continuous steamer for food materials such as a so-called vertical steamer and a tunnel steamer. The present invention relates to a method and an apparatus for continuously steaming Japanese-style Chinese confectionery, steamed confectionery, food materials, and the like, in which the initial steaming temperature at which the steaming is performed is adjusted to match the food material to be steamed.
In the present invention, “steaming” and “steaming” have the same meaning.
[0002]
[Prior art]
As one method of steaming food materials such as steamed bread dough and bun dough, as shown in FIG. 20, for example, a steaming net on which a food material to be steamed is placed is set up on a rack, and the batch method is used. There is a method using a steaming box, which is a device for steaming food materials. The steaming box supplies high-temperature steam through a steam supply pipe into a steaming chamber filled with room-temperature air, and the originally existing air and the newly supplied steam gradually become larger. The temperature of the steaming room rises over time by drawing a smooth rising curve from room temperature or slightly higher than room temperature to about 100 ° C as the ratio of steam in the steaming room gradually increases after being mixed. It is. And such a rise in temperature means that the food material to be steamed in the steaming box can be steamed under a gradually rising temperature, and the product is not suddenly exposed to high-temperature steam. Becomes stable (see the temperature rise curve in FIG. 21).
[0003]
However, the conventional batch-type steaming device can obtain a steamed product having the same texture as that of steamed steaming, but the material must be taken in and out of each batch, and the operation efficiency is poor. It is not suitable for the purpose of mass-producing continuously or on a large scale, and in order to achieve this purpose, it is possible to continuously take in and out the material, and adopt a continuous steaming device with improved operation efficiency Must.
Examples of the continuous steaming apparatus include a vertical continuous steaming apparatus shown in FIG. 18 and a tunnel continuous steaming apparatus shown in FIG. 22. When the food material is carried into the atmosphere, the temperature rises sharply (see the temperature rise curve in FIG. 19 and the like), and the surface of the food material is rapidly heated. Air bubbles are formed between the skin and the inner layer of the confectionery, and cracks are generated on the surface, which causes quality deterioration.
[0004]
In addition, in the method of steaming food material while it is housed in the box and moving up and / or down, the amount of steam emitted is adjusted to the lower and upper parts of the box and to the middle position as necessary There has been known a continuous steaming and heat treating method for food materials, in which steam is heat-treated by adjusting the amount of steam emitted according to the characteristics of the food material (see Japanese Patent Publication No. 64-1128). However, this method adjusts and controls the temperature of the entire heating chamber to a uniform temperature by adjusting the amount of steam spouted to the entire heating chamber, so that the food material can be steamed at a gradually rising temperature. Not something. In other words, the temperature of the heating chamber can only be adjusted to a high temperature suitable for steaming the food material at a high temperature and a low temperature at a low temperature.
[0005]
[Problems to be solved by the invention]
Therefore, the present invention provides a steaming method that enables continuous steaming and does not generate bubbles between the skin and the inner layer of a food material such as steamed confectionery that has been steamed, and does not generate cracks on the surface. Another object of the present invention is to provide a steaming device for the purpose.
[0006]
[Means for Solving the Problems]
The present invention is intended to address such a problem, and by the completion of the invention described below, a conventionally known tunnel steamer or a significant change to a continuous steaming device such as a vertical steamer is known. Without adding, it was possible to draw a smooth temperature rise curve while supplying the amount of steam required for steaming, and to be able to continuously steam food materials under gradually rising temperatures. (See the temperature rise curve in FIG. 4 etc.).
[0007]
The present invention is a method for continuously steaming food materials under a high-temperature steaming atmosphere, characterized in that, at the beginning of steaming, low-temperature steaming is performed in which the temperature rise in the atmosphere is adjusted to follow the temperature rise curve of the batch-type steamer. The gist of the method is as follows.
[0008]
The air is fed into the steam to control the temperature rise of the atmosphere.In this case, the present invention relates to a method of continuously steaming a food material under a high-temperature steaming atmosphere, in which air is fed into the steam at an early stage of steaming. The method is characterized in that low-temperature steaming is performed in which the temperature rise in the atmosphere is adjusted so as to follow the temperature rise curve of the batch-type steamer.
[0009]
Medium-temperature steaming is performed between low-temperature steaming and high-temperature steaming, in which case, the present invention is a method for continuously steaming food materials under a high-temperature steaming atmosphere, and in the early stage of steaming, sending air into steam. By performing low-temperature steaming adjusted so that the temperature rise in the atmosphere follows the temperature rise curve of the batch-type steamer, and a medium-temperature steaming between low-temperature steaming and high-temperature steaming. And
[0010]
In the case of using a high-temperature steaming chamber, the present invention relates to a method of continuously steaming food material under a high-temperature steaming atmosphere using a high-temperature steaming chamber, wherein the temperature of the atmosphere increases in the initial stage of steaming and the temperature of the batch-type steamer increases. A method characterized by performing low-temperature steaming adjusted to follow a curve, preferably by sending air into steam, and performing medium-temperature steaming between low-temperature steaming and high-temperature steaming as necessary. It is a gist.
[0011]
A low-temperature steaming chamber is provided in front of the entrance of the high-temperature steaming chamber to perform low-temperature steaming.In this case, the present invention relates to a method for continuously steaming food materials under a high-temperature steaming atmosphere using a high-temperature steaming chamber, the method comprising: A low-temperature steaming chamber is provided in front of the inlet of the chamber, and at the beginning of the steaming, the low-temperature steaming is adjusted so that the temperature rise in the atmosphere follows the temperature rise curve of the batch-type steamer, preferably by feeding air into the steam. The gist of the present invention is that a medium-temperature steaming is performed between a low-temperature steaming and a high-temperature steaming as required.
[0012]
The high-temperature steaming chamber is a vertical steamer, in which case, the present invention is a method for continuously steaming food material under a high-temperature steaming atmosphere using a vertical steamer, wherein a low-temperature steaming chamber is provided in front of the entrance of the high-temperature steaming chamber. Providing low-temperature steam adjusted so that the ambient temperature rise follows the temperature rise curve of the batch-type steamer in the initial stage of steaming, preferably by sending air into the steam, if necessary, low-temperature steaming and high temperature The gist is a method characterized by performing medium-temperature steaming between the steaming.
[0013]
The tray containing the food material is run at a predetermined speed in the low-temperature steaming room supplied with steam and air, and then moved up and / or down in the high-temperature steaming room supplied only with steam to perform high-temperature steaming. In that case, the present invention is a method of continuously steaming food material under a high-temperature steaming atmosphere, preferably under a high-temperature steaming atmosphere using a vertical steamer, wherein a tray containing the food material is supplied with steam and air. The high-temperature steaming chamber is supplied with steam only and then moved up and / or down to perform high-temperature steaming, and a low-temperature steaming chamber is provided in front of the entrance of the high-temperature steaming chamber. To perform low-temperature steaming adjusted so that the temperature rise in the atmosphere follows the temperature rise curve of the batch-type steamer in the initial stage, preferably by sending air into the steam. Ri be carried out, are summarized as method and performing a medium temperature steamed between the cold steamed and hot steamed necessary.
[0014]
In this case, the present invention relates to a method for continuously steaming food materials under a high-temperature steaming atmosphere using a tunnel-type steamer. A method characterized by performing low-temperature steaming adjusted to follow a curve, preferably by sending air into steam, and performing medium-temperature steaming between low-temperature steaming and high-temperature steaming as necessary. It is a gist.
[0015]
The first part of a steaming tunnel divided into a plurality of compartments by one or more sets of upper and lower partitions provided on the upper and lower sides of the inside of the steaming tunnel filled with steam except for a transfer space area for transferring food materials. In the first compartment, air is supplied to perform low-temperature steaming, in which case, the present invention is a method for continuously steaming food material under a high-temperature steaming atmosphere using a tunnel-type steamer, wherein the food material is transferred. In the first first compartment in the steaming tunnel divided into a plurality of compartments by one or more sets of upper and lower partitions provided on the upper and lower sides of the inside of the steaming tunnel filled with steam except for the transfer space area Supply air to perform low-temperature steaming in which the temperature rise of the atmosphere is adjusted to follow the temperature rise curve of the batch steamer. If, preferably are summarized as method characterized by performing the medium-temperature steaming between be performed by feeding air into the steam, a low temperature steamed and hot steamed necessary.
[0016]
In addition, the present invention has a steam supply means for supplying steam for steaming food material, a high-temperature steaming section in which the steam supplied from the steam supply means is filled, and an increase in ambient temperature at the beginning of steaming. A low-temperature steaming section having means for adjusting so as to follow the temperature rise curve of the batch-type steamer, and a conveying means for transferring the low-temperature steaming section and the high-temperature steaming section so that the food material is steamed are provided. The gist is a continuous steaming device for food materials.
[0017]
As means for adjusting the temperature rise of the atmosphere, an air pipe for feeding air into the steam in the low-temperature steaming section is provided. In this case, the present invention has a steam supply means for supplying steam for steaming the food material. A high-temperature steaming section filled with steam supplied from the steam supply means, and the air in the low-temperature steaming section is adjusted to adjust the temperature rise of the atmosphere at the beginning of steaming so as to follow the temperature rise curve of the batch-type steamer. SUMMARY OF THE INVENTION A continuous steaming apparatus for food materials, comprising: a low-temperature steaming area provided with an air pipe for feeding the food material; and a conveying means for transferring the low-temperature steaming area and the high-temperature steaming area so that the food material is steamed. And
[0018]
The high-temperature steaming section is configured as a high-temperature steaming chamber, and the low-temperature steaming section is configured as a low-temperature steaming chamber in front of the entrance of the high-temperature steaming chamber. In this case, the present invention supplies steam for steaming food materials. A high-temperature steaming section having steam supply means and filled with steam supplied from the steam supply means, means for adjusting the temperature rise of the atmosphere so as to follow the temperature rise curve of the batch-type steamer at the beginning of steaming, preferably A low-temperature steaming section provided with an air pipe for sending air into the steam of the low-temperature steaming section; and a conveying means for transferring the low-temperature steaming section and the high-temperature steaming section so that the food material is steamed. Is a high-temperature steaming room, and the low-temperature steaming section is configured as a low-temperature steaming room in front of the entrance of the high-temperature steaming room.
[0019]
An air pipe is provided at the upper part of the entrance of the low-temperature steaming chamber and / or an air pipe is provided at the lower part near the left and right inner walls of the low-temperature steaming chamber. In this case, the present invention provides a steam for steaming food material. A high-temperature steaming section filled with steam supplied from the steam supply means, and a means for adjusting the ambient temperature rise so as to follow the temperature rise curve of the batch-type steamer at the beginning of steaming Preferably provided with a low-temperature steaming section provided with an air pipe for sending air into the steam of the low-temperature steaming section, and a conveying means for transferring the low-temperature steaming section and the high-temperature steaming section so that the food material is steamed; The high-temperature steaming section is configured as a high-temperature steaming chamber, the low-temperature steaming section is configured as a low-temperature steaming chamber in front of the inlet of the high-temperature steaming chamber, and an air pipe is provided above the inlet of the low-temperature steaming chamber and / or Are summarized as continuous steaming apparatus a food material, characterized in that a air tube and the bottom near the inner wall of the left and right chambers.
[0020]
The high-temperature steaming chamber is a vertical steamer, and in this case, the present invention has steam supply means for supplying steam for steaming the food material, and is filled with steam supplied from the steam supply means. A high-temperature steaming section, means for adjusting the temperature rise of the atmosphere at the beginning of steaming so as to follow the temperature rise curve of the batch-type steamer, preferably a low-temperature steaming section provided with an air pipe for feeding air into the steam of the low-temperature steaming section; Conveying means for transferring the low-temperature steaming section and the high-temperature steaming section so that the food material is steamed is provided.The high-temperature steaming section is configured as a vertical steamer, and the low-temperature steaming section is cold steamed in front of the entrance of the vertical steamer. Air chamber at the upper part of the entrance of the low-temperature steaming chamber, if necessary, and / or at the lower part near the left and right inner walls of the low-temperature steaming chamber. Continuous steamed device for food material, characterized in that a pipe has a gist.
[0021]
A low-temperature steaming section having a tunnel-like low-temperature steaming chamber, a first conveyor running in the low-temperature steaming chamber, a steam supply pipe provided below the first conveyor, and an air pipe for sending air into the steam in the low-temperature steaming chamber. A high-temperature steaming chamber divided into front and rear chambers by a partition plate, a second conveyor provided in series with the first conveyor and reaching the unloading section from the loading section of the high-temperature steaming chamber, and the lower side of the second conveyor and the high-temperature steaming chamber forward and backward. From a steam supply pipe provided above and above the partition plate to be divided, a tray raising conveyor provided in the front chamber, a tray lowering conveyor provided in the rear chamber, and a transfer device for transferring the tray from the raising conveyor to the lowering conveyor. In this case, the present invention has steam supply means for supplying steam for steaming the food material, and fills the inside with the steam supplied from the steam supply means. High Steaming section, means for adjusting the temperature rise of the atmosphere at the beginning of steaming so as to follow the temperature rise curve of the batch-type steamer, preferably a low-temperature steaming section provided with an air pipe for feeding air into the steam of the low-temperature steaming section; The steaming section and the high-temperature steaming section are provided with conveying means for transferring the food material to be steamed, the high-temperature steaming section is configured as a vertical steamer, and the low-temperature steaming section is located in front of the entrance of the vertical steamer. Air pipes are provided at the upper part of the entrance of the low-temperature steaming chamber as required and / or air pipes are provided at the lower part near the left and right inner walls of the low-temperature steaming chamber, as required. A first conveyor running in the room, a steam supply pipe provided below the first conveyor, and an air pipe for sending air into the steam in the low-temperature steaming chamber. A low-temperature steaming section, a high-temperature steaming chamber divided into front and rear chambers by a partition plate, a second conveyor provided in series with the first conveyor, and reaching the unloading section from the loading section of the high-temperature steaming chamber. A steam supply pipe provided above and above the partition plate that divides the steaming chamber back and forth, a tray raising conveyor provided in the front chamber, a tray lowering conveyor provided in the rear chamber, and the tray is transferred from the raising conveyor to the lowering conveyor. SUMMARY OF THE INVENTION A gist of the present invention is a continuous steaming device for food materials, which is directly connected to a high-temperature steaming section including a transfer device.
[0022]
The high-temperature steaming section and the low-temperature steaming section constitute a steaming tunnel, in which case the present invention has steam supplying means for supplying steam for steaming the food material, and is supplied from the steam supplying means. A high-temperature steaming section filled with steam, a means for adjusting the temperature rise of the atmosphere so as to follow the temperature rise curve of the batch-type steamer at the beginning of steaming, preferably an air pipe for feeding air into the steam of the low-temperature steaming section. The provided low-temperature steaming section, and the conveying means for transferring the low-temperature steaming section and the high-temperature steaming section so that the food material is steamed, and a steaming tunnel was formed by the high-temperature steaming section and the low-temperature steaming section. The gist of the invention is a continuous steaming device for food materials.
[0023]
The first part of a steaming tunnel divided into a plurality of compartments by one or more sets of upper and lower partitions provided on the upper and lower sides of the inside of the steaming tunnel filled with steam except for a transfer space area for transferring food materials. The first compartment is a low-temperature steaming section, in which case, the present invention has a steam supply means for supplying steam for steaming the food material, and the inside is filled with steam supplied from the steam supply means. A high-temperature steaming section, a low-temperature steaming section provided with means for adjusting the temperature rise of the atmosphere so as to follow the temperature rise curve of the batch-type steamer at the beginning of steaming, preferably an air pipe for feeding air into the steam of the low-temperature steaming section, And conveying means for transferring the food material in the low-temperature steaming section and the high-temperature steaming section so that the food material is steamed. And a set of two or more sets of upper and lower partitions provided on the upper and lower sides of the inside of the steaming tunnel where steam is filled except for a transfer space area for transferring food materials. A continuous steaming apparatus for food materials, characterized in that the first first compartment in the steaming tunnel divided into compartments is a low-temperature steaming section.
[0024]
The continuous steaming device is a tunnel-type steamer, in which case, the present invention has steam supply means for supplying steam for steaming the food material, and the inside is filled with steam supplied from the steam supply means. A low-temperature steaming section provided with a high-temperature steaming section, means for adjusting the temperature rise of the atmosphere at the beginning of the steaming so as to follow the temperature rise curve of the batch steamer, preferably an air pipe for feeding air into the steam of the low-temperature steaming section; The transport means for transferring the low-temperature steaming section and the high-temperature steaming section so that the food material is steamed is provided, and the high-temperature steaming section and the low-temperature steaming section constitute a steaming tunnel. Except for the transfer space to be transferred, one or more sets of upper and lower partitions provided on the upper and lower sides of the inside of a steam tunnel filled with steam provide a plurality of components. Are summarized as tunnel steamer food material, wherein a first of the first compartment was cold steamed areas in compartmentalized 蒸成 tunnel Tomento.
[0025]
The continuous steam food material steaming apparatus of the present invention comprises a low-temperature steaming zone and a medium-temperature steaming zone from the low-temperature steaming zone to the vicinity of the entrance in the high-temperature steaming zone, and preferably a high-temperature steaming zone from the rear of the low-temperature steaming zone. The area near the entrance in the area is a medium-temperature steaming area.
[0026]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, embodiments of the present invention will be described, but the present invention is not limited thereto.
The present invention is a method for continuously steaming a food material under a high-temperature steaming atmosphere, preferably a method for continuously steaming a food material using a tunnel steamer or a vertical steamer. The method is characterized in that low-temperature steaming adjusted so as to follow the temperature rise curve of the steamer is performed.
The vertical steamer means that the food material is raised and / or lowered in a vertical hot steaming room, that is, lowered after rising, raised after falling, raised only, or lowered only, or any of these steps. This is a three-dimensional continuous steaming apparatus that can perform high-temperature steaming while moving food materials up and down by combining two or more steps (hereinafter the same).
The tunnel-type steamer is a continuous steaming apparatus in which a food material to be steamed is transferred and steamed inside a steaming tunnel filled with steam.
[0027]
《Continuous steaming method using vertical steamer》
Depending on the product steamed as described above, for example, Chinese steamed buns, old-fashioned steamed bread, buns such as brown sugar buns, a steamed product with a good texture can be obtained with a batch steamer, and when using a vertical steamer as it is Since a steamed product having a good texture cannot be obtained, the steamed state of the two is compared, and the temperature rise curve of the batch type steamer is as shown in FIG. 21, and the temperature rise curve of the vertical steamer is shown in FIG. As described above, there was a difference between the two in the temperature rise in the steaming room at the beginning of the steaming operation, and it was found that this difference affects the quality of food materials such as steamed confectionery.
[0028]
The temperature rise in the steaming chamber in the early stage of the steaming operation is gradual in the steamer in the vertical type compared to that in the steamer in the batch type, and as a result, the above-mentioned problem occurs. By adjusting the temperature rise in the room so as to follow the temperature rise curve of the batch type steamer, it was found that a steamed product having the same texture as food materials such as steamed confectionery steamed by the batch type steamer was obtained.
[0029]
It is characterized by providing a low-temperature steaming chamber in front of the entrance of the high-temperature steaming chamber, in which case, the present invention is a method for continuously steaming food material using a high-temperature steaming chamber, preferably a vertical steamer, comprising: A low-temperature steaming room is provided in front of the inlet of the steamer, and low-temperature steaming is performed in which the temperature rise in the atmosphere in the steaming room at the beginning of the steaming operation is adjusted so as to follow the temperature rise curve of the batch type steamer.
[0030]
In addition, the invention of the continuous steaming device is such that a low-temperature steaming chamber (front chamber) having an air pipe for feeding air into steam is provided in front of a high-temperature steaming chamber (for example, specifically, a vertical steamer). Further, the present invention is characterized in that the vicinity of the entrance from the low-temperature steaming chamber (front chamber) to the high-temperature steaming chamber is constituted by a low-temperature steaming section and a medium-temperature steaming section.
[0031]
The continuous steaming method of the present invention is characterized in that a low-temperature steaming chamber is provided in front of the entrance of the high-temperature steaming chamber to perform low-temperature steaming.In this case, the present invention provides a food using a high-temperature steaming chamber, preferably a vertical steamer. A method for continuous steaming of raw materials, in which a low-temperature steaming room is provided in front of the entrance of a high-temperature steaming room, and low-temperature steaming is performed in which the temperature rise in the steaming room at the beginning of the steaming operation is adjusted so as to follow the temperature rise curve of a batch-type steamer. A method characterized by the following.
[0032]
Further, the invention of the continuous steaming method is characterized in that a low-temperature steaming chamber (front chamber) for feeding air into steam is provided in front of an entrance of a high-temperature steaming chamber (for example, specifically, a vertical steamer), In addition, the low temperature steaming room (front room) to the high temperature steaming room near the entrance is composed of a low temperature steaming section and a medium temperature steaming section, and the temperature rise in the steaming room at the beginning of the steaming operation is traced to the temperature rise curve of the batch type steamer. It is characterized by having been adjusted as follows.
[0033]
Further, the invention of the continuous steaming method is such that a tray containing food materials is run at a predetermined speed in a low-temperature steaming chamber (front chamber) to which steam and air are supplied, and then a high-temperature steaming chamber (supplied only to steam). For example, specifically, the inside of the vertical steamer is raised and / or lowered to perform high-temperature steaming, and the temperature rise in the steaming room at the beginning of the steaming operation is adjusted so as to follow the temperature rise curve of the batch steamer. It is characterized by.
[0034]
《Continuous steaming device using vertical steamer》
The present invention relates to a high-temperature steaming chamber, preferably a continuous steaming apparatus for food materials using a vertical steamer, wherein a low-temperature steaming chamber is provided in front of an inlet of the high-temperature steaming chamber, and an inlet of the high-temperature steaming chamber from the low-temperature steaming chamber. A means is provided for adjusting the temperature rise of the atmosphere to the vicinity so as to follow the temperature rise curve of the batch type steamer.
[0035]
Further, as means for adjusting the temperature rise, an air pipe for feeding air into the steam of the low-temperature steaming chamber is provided, and preferably, an air pipe is provided above the carry-in port of the low-temperature steaming chamber, and / or The invention is characterized in that an air pipe is provided at the lower part near the left and right inner walls of the room, and the present invention is a high-temperature steaming room, preferably a continuous steaming device for food material using a vertical steamer, wherein an inlet of the high-temperature steaming room is provided. As a means of providing a low-temperature steaming chamber in front, and as a means of adjusting the temperature rise of the atmosphere from the low-temperature steaming chamber to the vicinity of the entrance of the high-temperature steaming chamber so as to follow the temperature rise curve of the batch-type steamer, Air pipes for feeding air are provided, preferably air pipes are provided at the upper part of the entrance of the low-temperature steaming chamber, and / or air pipes are provided at lower parts near the left and right inner walls of the low-temperature steaming chamber. Is a device which is characterized in that digit.
[0036]
Further, the present invention provides a tunnel-shaped low-temperature steaming chamber, a first conveyor running in the low-temperature steaming chamber, a steam supply pipe provided below the first conveyor, and air for feeding air into the steam of the low-temperature steaming chamber. A low-temperature steaming section provided with a pipe, a high-temperature steaming chamber divided into front and rear chambers by a partition plate, a second conveyor provided in series with the first conveyor, and reaching a discharge section from a loading section of the high-temperature steaming chamber; The steam supply pipe provided below the conveyor and above the partition plate that divides the high-temperature steaming chamber back and forth, the tray raising conveyor provided in the front room, and the tray lowering conveyor provided in the rear room, and the tray is raised. And a high-temperature steaming section comprising a transfer device for transferring from a conveyor to a descending conveyor, and the present invention is characterized in that a high-temperature steaming room, preferably a continuous steaming device for food materials using a vertical steamer. Thus, a low-temperature steaming chamber was provided in front of the high-temperature steaming chamber, and a means for adjusting the temperature rise of the atmosphere from the low-temperature steaming chamber to the vicinity of the entrance of the high-temperature steaming chamber so as to follow the temperature rise curve of the batch-type steamer was provided. That is, a tunnel-shaped low-temperature steaming chamber, a first conveyor running in the low-temperature steaming chamber, a steam supply pipe provided below the first conveyor, and an air pipe for feeding air into the steam of the low-temperature steaming chamber A low-temperature steaming section provided with an air pipe provided preferably above the entrance of the low-temperature steaming chamber and / or provided near the left and right inner walls of the low-temperature steaming chamber, and divided into front and rear chambers by a partition plate A high-temperature steaming chamber, a second conveyor provided in series with the first conveyor, and reaching the unloading section from the carry-in section of the high-temperature steaming chamber, and a lower part of the second conveyor and an upper part of a partition plate dividing the high-temperature steaming chamber back and forth. High-temperature steaming section comprising: a steam supply pipe provided at the front end; a tray raising conveyor disposed at the front chamber; a tray lowering conveyor disposed at the rear chamber; and a transfer device for transferring the tray from the raising conveyor to the lowering conveyor. And a device directly connected. In the above device, the low temperature steaming room and the entrance near the high temperature steaming room are constituted by a low temperature steaming unit and a medium temperature steaming unit. Can be.
[0037]
The air pipe is provided for sending air into the steam of the low-temperature steaming chamber as a means for adjusting the temperature rise of the atmosphere from the low-temperature steaming chamber to the vicinity of the inlet of the high-temperature steaming chamber so as to follow the temperature rise curve of the batch-type steamer. . The position where the air pipe is provided can be arbitrarily selected outside and / or inside the low-temperature steaming chamber.
For example, when provided in a low-temperature steaming chamber, provided along or across the direction of travel of the conveyor, near the inner wall, or provided at a central portion away from the inner wall, or provided above or below the conveyor It is possible.
[0038]
However, it is desirable that the air pipe be provided at an upper portion outside the entrance of the low-temperature steaming chamber, and that the air pipe is so provided that the air is sent obliquely downward from above into the low-temperature steaming chamber.
Alternatively, the air pipe is provided at a lower portion near the left and right inner walls of the low-temperature steaming chamber, and further so that air collides with the inner wall and rises at each of the left and right sides of the low-temperature steaming chamber, and then descends at the center. It is desirable to provide so as to blow out the convection in the low-temperature steaming chamber.
Further, at this time, it is desirable to provide an arbitrary plurality of pairs of the air pipes in the lower portion near the left and right inner walls of the low-temperature steaming chamber as a pair of left and right pairs. As a result, the number of air tubes is increased, and various temperature rise curves can be adjusted (see FIG. 6).
[0039]
The operation of the vertical steamer will be described. The tray containing the material formed on the first conveyor intermittently running at a predetermined speed in a low-temperature steaming chamber (front chamber) in which air is supplied into steam and steaming conditions are determined is sequentially determined. Place. When the tray placed on the first conveyor reaches the end of the first conveyor, it is sent to the second conveyor intermittently running at a predetermined speed in the high-temperature steaming chamber (vertical), and simultaneously stops at the receiving position. Is placed on the hooks of an ascending conveyor. When the tray is intermittently raised and reaches the transfer position, the tray is transferred onto the hook of the descending conveyor stopped at the receiving position by the transfer device that operates intermittently in synchronization with the intermittent rise. The trays placed on the hooks of the descending conveyor are intermittently descended by the descending conveyor, and when they reach the second conveyor, they are removed from the hooks by the traveling of the second conveyor, and are simultaneously transported by the second conveyor in the exit direction. After that, the material was transferred to an unloading conveyor provided in series with the second conveyor, carried out of the steaming room, and the steaming process of the material stored in one tray was completed, and the material was similarly stored in the subsequent tray. The material steaming process is sequentially completed.
[0040]
<< Continuous steaming method and apparatus using tunnel steamer >>
The present invention relates to a continuous steaming method in which a steam-filled steaming tunnel is steamed while transferring a food material to be steamed, in the vicinity of the inlet of the steaming tunnel or a steaming tunnel. By supplying air to the first half of the first compartment to be configured, the temperature rise in the steaming tunnel is formed so as to form a temperature rise mitigation zone adjusted to follow the temperature rise curve of the batch steamer. It becomes something. By forming such a temperature rise mitigation zone at the beginning of steaming or in the first half of steaming in a continuous steaming apparatus, the food material can be steamed at a temperature that gradually rises without being rapidly exposed to high-temperature steam. As a result, the quality can be stabilized.
[0041]
The steaming apparatus for food materials represented by the tunnel steamer of the present invention is a steam supply means for supplying steam for steaming the food material to be steamed, and a steam supplied from the steam supply means. A steaming tunnel to be filled therein, conveying means for transferring the food material in the steaming tunnel so as to be steamed, and air supply means for supplying air for adjusting the temperature in the steaming tunnel The steam tunnel comprises a plurality of compartments partitioned by one or two or more sets of upper and lower partitions provided from the upper side and the lower side except for a transfer space area for transferring food materials. The air supply means is provided in a first half of a first first compartment of the plurality of compartments to supply air to a first half of the first compartment, Adjusting the temperature of any range to the front half portion from the inlet of the tunnel, characterized by comprising forming a temperature increase relaxation zone of the steam in the evaporated deposition tunnel.
[0042]
According to the present invention, by supplying air to the vicinity of the entrance inside the steaming tunnel or to the first half of the first compartment constituting the steaming tunnel, an increase in the ambient temperature in the steaming tunnel causes a batch-type steamer. In order to trace the temperature rise curve, a smooth rise curve is drawn to form a temperature rise relaxation region where the temperature rises from room temperature to nearly 100 ° C. In other words, air is supplied in this manner. A steaming space having a temperature condition in which the temperature at the beginning of steaming or a temperature in the first half of steaming gradually rises, and a steaming condition having a temperature condition to maintain a high temperature sufficient for steaming. By transferring the food material to be steamed into the steaming tunnel composed of the space, the skin of the food material is cracked, or the skin becomes hard, But as it never results in discolored, but that was to be 蒸成 the food product material.
[0043]
The steaming method of the present invention is a method of steaming while transferring a food material to be steamed inside a steaming tunnel filled with steam, by supplying air near the entrance of the steaming tunnel. It is characterized by forming a temperature rise mitigation zone for adjusting the temperature near the inlet so that the ambient temperature rise follows the temperature rise curve of the batch type steamer.
The supply of air is carried out at the beginning of the steaming tunnel divided into a plurality of compartments by one or more sets of upper and lower partitions provided on the upper and lower sides of the inside of the steaming tunnel except for the space where the food material is transferred. In the first compartment, preferably in the first half of the first first compartment.
[0044]
The present invention relates to a method of performing steaming while transferring a food material to be steamed inside a steaming tunnel filled with steam, by supplying air near an inlet of the steaming tunnel to thereby reduce the temperature near the inlet. Is a method in which the temperature rise of the atmosphere is adjusted so as to follow the temperature rise curve of the batch steamer to form a temperature rise relaxation zone in the steaming tunnel, and the food material to be steamed is steamed. Steam supply means for supplying steam for the steaming, a steam tunnel for filling the inside with steam supplied from the steam supply means, and a transport means for transferring the food material in the steam tunnel so that the food material is steamed. And an air supply means for supplying air provided near the entrance of the steaming tunnel for controlling the temperature near the inlet of the steaming tunnel. Than it is.
[0045]
When air is supplied to the vicinity of the entrance of the steaming tunnel in this manner, steam and air are forcibly mixed inside the steaming tunnel, and a low-temperature region near the inlet, that is, an increase in the ambient temperature is caused by batch. A temperature rise mitigation zone adjusted to follow the temperature rise curve of the formula steamer will be formed, and foods to be steamed under temperature conditions similar to those of steaming using a steaming box The material can be continuously steamed.
Here, “close to the entrance” of the steaming tunnel means an area wider than “near the inlet”, and is a concept including an area from the inlet of the steaming tunnel to a certain range downstream from the vicinity of the inlet.
[0046]
In addition, the present invention provides a steaming tunnel that is divided into a plurality of compartments by providing one or two or more sets of upper and lower partitions on the upper and lower sides of the inside of the steaming tunnel excluding a transfer space for transferring food materials. The supply of air may be performed near the entrance of the first first compartment of the steaming tunnel divided into a plurality of compartments, whereby the air supplied into the steaming tunnel may be supplied to the steaming tunnel. It is controlled by the upper and lower bulkheads that partition the first compartment and the second compartment adjacent to the first compartment, to prevent excessive flow downstream of the second compartment and downstream, and to reduce the ambient temperature near the entrance inside the steaming tunnel. A temperature rise mitigation zone adjusted so that the rise follows the temperature rise curve of the batch steamer can be reliably formed. .
[0047]
In addition, the present invention provides a steaming tunnel that is divided into a plurality of compartments by providing one or two or more sets of upper and lower partitions on the upper and lower sides of the inside of the steaming tunnel excluding a transfer space for transferring food materials. In this case, the supply of air is performed to the first half of the first compartment in the steaming tunnel divided into a plurality of compartments. As a result, the air supplied to the first half of the first compartment is controlled by the upper and lower partitions separating the first compartment and the second compartment adjacent to the first compartment, and excessively flows downstream after the second compartment. To form a temperature rise mitigation zone in an arbitrary range from the entrance inside the steam tunnel to the first half, adjusted so that the ambient temperature rise follows the temperature rise curve of the batch type steamer. It becomes.
[0048]
In this way, the steaming tunnel is configured as one or two or more sets of upper and lower partitions provided on the upper and lower sides of the inside of the steaming tunnel and divided into a plurality of compartments, and the first of the plurality of compartments is formed. If air is supplied near the entrance of the first compartment or to the first half, a temperature rise mitigation zone should be formed near the entrance inside the steam tunnel or in any range from the entrance to the first half. It is possible to more reliably and easily form a temperature rise mitigation zone in which the temperature rise in the steam tunnel is adjusted so as to follow the temperature rise curve of the batch steamer. Downstream after the temperature rise mitigation zone, a "steaming" action step of applying sufficient heat to the food material is performed.
[0049]
Here, the first half of the first compartment in the steaming tunnel that supplies air is the area of the first half from the midpoint to the entrance when the first compartment is divided into two at equal intervals. In addition, the arbitrary range from the entrance inside the steam tunnel where the temperature rise relaxation zone is formed to the first half includes the vicinity of the entrance of the steam tunnel but is wider than that, namely, the steam tunnel. From the vicinity of the entrance to the first half of the entire steam tunnel.
[0050]
To supply air to the vicinity of the inlet or to the front half means that air is supplied by providing air supply means near the inlet or at any one or more points in the front half. Yes, this does not necessarily mean that it is necessary to supply air by providing air supply means near the inlet or the entire area of the first half, but this does not mean that the adoption of the latter means is excluded.
[0051]
The range of the temperature rise mitigation zone formed in the steaming tunnel depends on the type, properties, and number of food materials to be steamed, conditions such as the degree of steaming of the food material, and the like. The speed is adjusted according to the speed at which the food material is transferred, the number of steamed food materials per unit time, and other variable conditions. Therefore, generally, when trying to form a temperature rise mitigation zone in a steaming tunnel over a wide range from the entrance of the steaming tunnel, the above-mentioned upper and lower partitions are not provided, or the length of the first compartment is made longer. In contrast, when the temperature rise mitigation region is to be formed in a narrow range from the entrance, the length of the first compartment may be set to be shorter. Further, it is needless to say that the wide and narrow range in which the temperature rise mitigation region is formed in the steaming tunnel can be changed depending on the position and number of the air supply means and the amount of supplied air.
[0052]
For example, with respect to a position where an air supply means is provided in a steaming tunnel to supply air, as the position becomes closer to the entrance of the steaming tunnel, the temperature rise curve in the steaming tunnel rises sharply as it approaches, As the distance increases from the entrance of the steam tunnel, the temperature rise curve becomes gentler as the distance increases. If the position for supplying air is too far from the inlet, the temperature rise curve cannot be drawn. In other words, if the position for supplying air is too far from the inlet, the temperature near the inlet in the steaming tunnel cannot be reduced, so that the above-mentioned temperature rise mitigation region cannot be formed, In addition, the supplied air flows unnecessarily far downstream, forming an excessively wide temperature rise mitigation zone, which affects the appropriate "steaming" of food materials in the subsequent steaming process. Would.
[0053]
The number of compartments divided in the steam tunnel and the length of each compartment are determined by how wide and narrow the range of the temperature rise mitigation zone formed in the steam tunnel. It is related to whether to provide and the conditions for steaming the food material in the subsequent steaming process, and this also relates to the type, properties and number of the food material to be steamed, and the steaming of the food material, etc. , The speed of transferring the food material into the steaming tunnel, the number of steamed food materials per unit time, and other variable conditions.
[0054]
For example, in the "steaming" process of applying sufficient heat to the food material after the temperature rise mitigation zone in the steaming tunnel, when steaming conditions such as steam pressure, steam temperature, and ambient temperature are desired to be changed, this is adopted. A compartment corresponding to the steaming conditions will be required. Also, when trying to form a relatively narrow range for the temperature rise mitigation in the steam tunnel, the length of the steam first compartment should be relatively short, whereas the type and nature of the food material should be slower. When the steaming takes a long time, or when a large number of foodstuffs are steamed per unit time by increasing the transfer speed of the transport means for placing and transferring the foodstuffs, the temperature rise mitigation area is relatively small. When forming in a wide range, the length of the first compartment is made relatively long.
[0055]
Further, the present invention provides air supply for adjusting the temperature near the entrance of the steaming tunnel or an arbitrary range of temperature from the inlet to the first half. By providing it below the transporting means for loading and transferring, the air is supplied from below the transporting means inside the steaming tunnel. It is more preferable that the blowing direction of the air is directed to the upstream side, and air is blown and supplied toward the upstream side.
[0056]
Further, in the present invention, air is supplied by providing a partition plate near the downstream side of the air supply means provided below the inside of the steaming tunnel. Thereby, while forming a temperature rise mitigation area near the entrance inside the steaming tunnel or in an arbitrary range from the entrance to the first half, while preventing unnecessary temperature decrease downstream of the air supply means. At the beginning of the steaming, a smooth increase in the steaming temperature can be achieved.
[0057]
Further, according to the present invention, as described above, the air supply means is provided below the inside of the steam tunnel, and another air supply means is provided for transporting the food material placed near the entrance outside the steam tunnel. It is also provided above the means, so that air is supplied to the inside near the entrance from outside above the vicinity of the entrance of the steaming tunnel. As a result, the steaming start temperature near the entrance inside the steaming tunnel can be greatly reduced, and a temperature rising condition similar to the temperature rising condition using the steaming box can be achieved. At this time, it is assumed that the air supply means is such that the air blowing direction from the air supply port is inclined obliquely downward toward the inlet side, and the air is blown out and supplied obliquely downward toward the inlet side. More preferred.
[0058]
In addition, the present invention provides two air supply means as described above, and further places another air supply means near the entrance inside the steaming tunnel or on the food material in the first half of the first compartment. It is also provided above the conveying means for transferring the air, and air is supplied also from above the conveying means inside the steaming tunnel. As a result, the steaming start temperature in the steam tunnel near the entrance or in any range from the inlet to the first half is further reduced, and a temperature more similar to the rise in the temperature of steaming using the steaming box. Can be achieved. At this time, the air supply means above the conveying means is desirably provided at a position substantially directly above the air supply means below the conveyance means, and the air supply means is provided in a direction in which air is blown from the air supply port. It is more preferable to face the upstream side and blow out and supply air toward the upstream side.
[0059]
Further, in the present invention, air is supplied by providing a partition plate near the downstream side of the air supply means provided above the inside of the above-mentioned steam tunnel. Thereby, similarly to the case where the partition plate is provided near the downstream side of the air supply means provided below the inside of the above-mentioned steaming tunnel, near the inlet inside the steaming tunnel or from the inlet to the first half. It is possible to form a temperature rise mitigation zone in an arbitrary range and to achieve a smoother rise in the steaming temperature at the beginning of steaming while preventing a temperature drop downstream of the air supply means.
[0060]
[Action]
The operation of the present invention will be described. Since the steaming of food materials by the steaming box is of a batch type as described above, it is not suitable for the purpose of mass-producing food materials continuously or on a large scale, and in order to achieve this purpose, a vertical steamer or a tunnel is required. A continuous steaming device such as a steamer must be employed. However, steaming of food materials by a tunnel steamer or the like has the following disadvantages. That is, as shown in FIG. 22, the steam tunnel (62) of the tunnel steamer (61) is already filled with high-temperature steam supplied from the plurality of steam supply pipes (63, 63). As soon as the food material passing through the steaming tunnel by the conveyor (65) enters the inlet (66) of the steaming tunnel, it is suddenly exposed to high-temperature steam from room temperature to nearly 100 ° C (see FIG. 23). The food material steamed by the tunnel steamer was not satisfactory in quality. For example, in the case of buns, the surface becomes rough and the skin becomes rough, and after the epidermis is formed, the inside expands because the inside expands, and the epidermis is cracked or the epidermis is formed rapidly Therefore, it tends to be hard, and when brown sugar is used, the skin becomes thin as the steaming color of the skin fades. The same applies to the vertical steamer (see the temperature rise curve in FIG. 19).
[0061]
The present invention draws a smooth temperature rise curve while supplying the amount of steam required for steaming very easily without making significant changes to a continuous steaming device such as a conventionally known tunnel steamer. By continuously steaming the food material at a gradually increasing temperature, such problems of the prior art can be solved.
[0062]
【Example】
The details of the present invention will be described with reference to examples. The present invention is not limited by these examples.
[0063]
Example 1
(Vertical steamer)
An embodiment of the present invention will be described with reference to FIGS. 1 to 5. As shown in FIG. 1, the continuous steaming apparatus according to the present invention includes a loading / low-temperature steaming section A, a high-temperature steaming section B, and an unloading section C. Although they are configured, the detailed configuration of each part is not limited to the embodiment.
[0064]
The tunnel-shaped low-temperature steaming chamber constituting the carry-in / low-temperature steaming section A has a first conveyor intermittently traveling for tray transfer from a carry-in port constantly communicating with the outside to a high-temperature steaming chamber (vertical steamer). Are arranged. Further, a plurality of steam supply pipes connected to a steam source via a valve and a steam flow meter are provided below the first conveyor, respectively, and a steam supply condition from each steam supply pipe is determined by an opening degree of the valve. It is configured to be changeable by adjusting.
[0065]
The steam supply part of the steam supply pipe is formed in an H shape in plan view, and a supply hole for supplying steam downward is provided on the lower surface thereof. In the example of FIG. 3, three steam supply pipes are provided along the traveling direction of the first conveyor, and the steam supply pipe on the terminal side in the transport direction is separated from other steam supply pipes by a partition wall, and the steam supply pipe is provided. The medium temperature steaming part is formed by limiting diffusion.
[0066]
Further, an air pipe connected to an air source via a valve and a thermometer at an upper portion outside the entrance of the low-temperature steaming section A and supplying air supplied from the air source toward the room is provided over the entire width. I have. The air supplied from the air pipe cools the steam in the room and prevents a sharp rise in the temperature of the product in the steaming room, and the air temperature and the supply amount should be adjusted to values suitable for the type of product. Can be. Although the installation state of the air pipe is set so that air can be supplied obliquely downward at 45 degrees to the horizontal direction, the supply direction can be adjusted.
[0067]
The high-temperature steaming section B is provided with a vertical steaming chamber such that an inlet thereof is always in communication with an outlet of the low-temperature steaming section A, and the front and rear two chambers communicating the steaming chamber at upper and lower portions by stainless steel partition plates. The loading chamber is an ascending chamber, and the unloading chamber is a descending chamber.In the ascending chamber, an ascending conveyor that intermittently raises the loaded tray is provided, and in the descending chamber, the tray is intermittent. A lowering conveyor is provided for lowering the tray, and a transfer device for moving the tray raised in the ascending chamber to the lowering chamber is provided in the upper communicating space, and a transfer device is provided in the lower communicating space for loading. A conveyor for conveyance that reaches from the mouth to the exit is provided.
The carry-out port is configured to be openable and closable, and is opened only when the tray containing the product having undergone the steaming step is carried out of the high-temperature steaming chamber to the outside, so that steaming heat is prevented from escaping as much as possible.
[0068]
The room for hot-steaming the food material in the high-temperature steaming section B is always filled with saturated steam.
An upper steam supply pipe is provided above the partition plate so as not to hinder the transfer of the tray, and a lower steam supply pipe is provided below the conveyor in each of the front and rear chambers. Each steam supply pipe is connected to a steam source via a valve and a steam flow meter similarly to the steam supply pipe for supplying steam to the low-temperature steaming chamber (front chamber). The supply condition is configured to be changeable by adjusting the opening degree of the valve.
This partition plate is also provided below the conveyor (not shown) to prevent air from flowing into the descending chamber on the carry-out side and lowering the temperature near the carry-out port.
[0069]
The steam supply section of the upper steam supply pipe is formed in a tubular shape and is provided above the stainless steel partition plate so as to cross the steaming chamber. The steam supply section of the lower steam supply pipe is formed in an H shape in plan view. The lower surface is provided with a supply hole for supplying steam downward.
[0070]
The ascending conveyor has a chain stretched up and down by sprockets, and is provided facing left and right. Hooks are attached to the chain at equal intervals, and the hooks attached to the left and right chains move in synchronism with the operation of the chain at the same height to move the tray intermittently. Further, the descending conveyor has the same configuration as the ascending conveyor, and is driven so that the tray is intermittently lowered only in the direction of operation.
[0071]
In a transfer device for transferring a tray raised in an ascending chamber to a descending chamber, a rod provided through a side wall of the steaming chamber is supported by a bearing attached to the steaming chamber. A rack is engraved on one end of the rod and meshes with a pinion gear. The rod has claws, and when the pinion gear is rotated by a driving device (not shown) to move the rack forward, and the rod moves forward, the claws push the tray to transfer from the ascending chamber to the descending chamber.
[0072]
The unloading section C is constituted by an unloading conveyor connected to the second conveyor, and is configured to sequentially transfer the trays containing the products having undergone the steaming process to the subsequent process.
[0073]
The carry-in conveyor, the carry-out conveyor, the ascending conveyor, the descending conveyor, and the transfer device are intermittently driven synchronously, and the drive speed is configured to be adjustable according to the steaming time based on the type of the product, The intermittent stop time is also set to ensure that the container is placed on the hook and that the container is transferred from the ascending conveyor to the processing device.
[0074]
The operation of each valve for adjusting the amount of supplied steam and the amount of supplied air is manually performed, and the steaming conditions are stored in advance in a storage device as information corresponding to the type of product, and the operation is automatically performed based on the selection of the steamed product. It can also be controlled in a controlled manner.
[0075]
In this embodiment, a rack and a pinion gear are used to drive the transfer device. However, an air cylinder that operates by opening and closing an electromagnetic valve may be used. Means is adopted, but if a loading section is provided with a loading surface that always faces upward and a conveyor that moves in a box is adopted, the transfer device is not required and the device can be simplified.
[0076]
Next, a process of manufacturing a product using the above-described apparatus will be described.
(1) The steaming time is selected according to the type of the product, and the speed of the conveyor driving device is adjusted to determine the moving speed of the conveyor.
(2) The steam supply amount is selected according to the type of the product, and the valve opening is adjusted to determine the steam supply amount.
(3) The supply amount of air is determined so as to have a temperature gradient in the low-temperature steaming chamber (front chamber).
After the above items are determined and the steaming room reaches the steaming condition, the trays containing the products are sequentially loaded into the steaming room from the carry-in entrance to start the steaming operation.
[0077]
Further, a specific example will be described.
(1) Chinese bun
・ Blending (unit: mass% based on flour)
1 Strong powder 50
2 Soft flour 50
3 Upper white sugar 13
4 Purified salt 1
5 East 2
6 Water absorption 50
7 Lard 5
・ Process
1) Put 1 to 6 in a mixer bowl and stir at low speed for 3 minutes and at medium speed for 3 minutes.
2) Add 7 and stir at low speed for 2 minutes, medium speed for 5 minutes.
3) Fermentation at 28 ° C, 80% for 90 minutes.
4) Fill the ingredients and ferment at 45 ° C, 50%.
5) Steaming.
・ Steaming conditions
The supply direction by the air pipe was set to 45 degrees downward with respect to the horizontal direction, and the supply pressure was 1.75 × 10 ⁵ The air adjusted to Pa is supplied into the low-temperature steaming chamber (front chamber). When the degree of opening of a valve provided in a pipe for supplying steam to a low-temperature steaming chamber (front chamber) is equally divided into 0 for fully closed and 4 for fully opened, steam supply pipes (1), (2), and (2) 3) The valve opening was set to 0, 2, and 1, respectively, and 50 kg / h of steam was supplied. 35 kg / h of the lower steam pipe (A) in the high-temperature steaming chamber (vertical) and the upper steam pipe (C ) And 90 kg / h of steam were supplied to the lower steam pipe (B) (see FIG. 3), and under these conditions, steamed buns were produced in a steaming time of 15 minutes.
[0078]
(2) Old-style steamed bread
・ Blending (unit: mass% based on flour)
1 flour 100
2 sugar 75
3 swelling agent 5
4 salt 1
5 Water absorption 70
・ Process
1) Put 1 to 5 in a mixer bowl and stir at medium speed for 30 seconds.
2) Divide into molds and steam.
・ Steaming conditions
The supply direction by the air pipe was set at 45 degrees downward with respect to the horizontal direction, and the supply pressure was 1.5 × 10 ⁵ The air adjusted to Pa is supplied into the low-temperature steaming chamber (front chamber), and the valve provided in the pipe for supplying the steam to the low-temperature steaming chamber (front chamber) is set to 0 for fully closed and 4 for fully open. The steam supply pipes (1), (2), and (3) are set at 0, 0, and 2 valve openings, respectively, and 50 Kg / h of steam is supplied to the inside of the high-temperature steaming chamber (vertical). 35 kg / h to the lower steam pipe (A), 100 kg / h to the upper steam pipe (C), and 100 kg / h to the lower steam pipe (B) (see FIG. 3). An old-style steamed bread was manufactured in 25 minutes.
[0079]
(3) Brown sugar bun
・ Formulation
1 Soft flour 100
2 Brown sugar 45
3 Upper white sugar 30
4 baking soda 2
5 Water absorption 35
・ Process
1) Place 30% of the finely divided 2, 3 and 5 in a bowl, heat and stir to completely dissolve and pass through a sieve to remove impurities.
2) While slightly hot, melt 4 with the remainder of 5 and add to 1).
3) Add 1 passed through a sieve and knead.
4) Stuff and steam.
・ Steaming conditions
The supply direction by the air pipe was set to 45 degrees downward with respect to the horizontal direction, and the supply pressure was 1.75 × 10 ⁵ The air adjusted to Pa is supplied into the low-temperature steaming chamber (front chamber). When the degree of opening of a valve provided in a pipe for supplying steam to a low-temperature steaming chamber (front chamber) is equally divided into 0 for fully closed and 4 for fully opened, steam supply pipes (1), (2), and (2) 3) The valve opening was set to 0, 2, and 1, respectively, and 35 kg / h of steam was supplied. 35 kg / h of the lower steam pipe (A) and the upper steam pipe (C) of the high-temperature steaming chamber (vertical) were supplied. ) And 40 kg / h of steam were supplied to the lower steam pipe (B) (see FIG. 3), and brown sugar buns were produced under these conditions with a steaming time of 15 minutes.
[0080]
[Table 1]

[0081]
When measuring the temperature of each part of the continuous steaming apparatus during the above manufacturing process, in the production of Chinese steamed bun, 70 ° C in the first half of the low temperature steaming room (front room), 95 ° C in the latter half, and high temperature steaming room (vertical steamer). ) Below 98 ° C, 100 ° C above the center and 100 ° C below the second half, and 90 ° C in the first half of the low-temperature steaming room (front room) in the production of old-style steamed bread. ° C, 99 ° C in the latter half, 100 ° C below the first half of the high-temperature steaming room (vertical steamer), 100 ° C above the center, and 100 ° C below the latter.
[0082]
In the production of the Chinese bun, the temperature rise curve based on these measurement results is as shown in FIG. 4 (a), and is similar to the temperature rise curve of the batch type steamer shown in FIG. 21 (a). In the production of steamed bread, the result is as shown in FIG. 4 (b), which is similar to the temperature rise curve of the batch type steamer shown in FIG. 21 (b), and the finished product has bubbles between the skin and the inner layer. No steaming or cracks occurred on the surface, and a steamed product with good appearance and texture was obtained.
Further, in the production of the brown sugar bun, the temperature rise curve (similar to the solid line in FIG. 16) of the steaming box (batch type steamer) was obtained as shown in FIG. 4 (c). . For example, even with regard to the brown sugar bun, the product of the present invention had a sensory evaluation result equal to or higher than that of a product steamed by a conventional steaming box (see Table 1 above).
[0083]
Example 2
The air pipes were formed between the steam supply pipes and the left and right inner walls below the conveyor from the inlet of the low-temperature steaming chamber to the first half instead of the upper part of the entrance of the low-temperature steaming chamber (see FIG. 5). The structure of the other continuous steaming devices is the same.) The temperature rise curve in the steaming chamber in this example is also similar to the temperature rise curve of the batch type steamer shown in FIG. 21, and the brown sugar bun, the Chinese bun, and other steamed products by this are between the epidermis and the inner layer. There were no air bubbles or cracks on the surface, and the appearance and texture were good.
[0084]
Example 3
(Tunnel type steamer)
As shown in FIG. 8, a steam supply means (3) comprising a plurality of steam pipes (S1, S2, S3, S4,...) For supplying steam for steaming a food material to be steamed, A steaming tunnel (2) for filling the inside with steam supplied from the steam supply means (3), and a mesh-shaped conveyor for transferring the food material through the steaming tunnel (2) so as to be steamed. Conveying means (5) comprising: and air from below the conveying means (5) inside the steaming tunnel (2) for adjusting the temperature near the inlet (16) of the steaming tunnel (2). An air supply means (4) comprising an air pipe (A1) for supplying steam forms a steaming device (1), and an air supply means (4) is provided near an inlet (16) in a steaming tunnel (2) filled with steam. ) To supply air to regulate the temperature inside the steam tunnel. And so that 蒸成 the temperature rise forming a relaxation zone was the evaporated formed tunnel (2) in and transporting a subject, which comprises 蒸成 object food material.
[0085]
The steaming tunnel (2) is divided into a plurality of compartments (10,...), For example, five compartments as in the present embodiment. Four sets of upper and lower partitions (6a, 6b) are provided on the side, and are connected continuously as a whole, but individually independent spaces are formed. Also, each compartment (10) is provided with a thermometer sensor (14) so that the temperature inside each of the compartments can be checked, and the state of the internal product can be checked on its side. Are provided with openable windows (12) (see FIG. 17).
[0086]
The steam supply means (3) provided in the steaming tunnel (2) has a shape in which two adjacent steam pipes face each other, that is, a first steam pipe (S1) and a second steam pipe. The steam outlets of (S2) face each other, the steam outlets of the third steam pipe (S3) and the fourth steam pipe (S4) face each other, and the subsequent steam pipes also face each other. It is installed in. The air supply means (4) for adjusting the temperature near the inlet (16) of the steam tunnel (2) is provided in the first half (f) in the first first compartment constituting the steam tunnel (2). The air from the air supply port in the air pipe (A1) is located below the conveying means near the inlet (16), above the middle between the first steam pipe (S1) and the second steam pipe (S2). 8 is directed so as to face the upstream side in the transfer direction in the conveying means (5), that is, the inlet side of the steaming tunnel as indicated by the arrow attached to A1 (air tube) in FIG. I have.
[0087]
By supplying air to the vicinity of the entrance of the steaming tunnel filled with steam in this way, an arbitrary range from the vicinity of the inlet to the first half, that is, about （(分 の) of the steaming tunnel is provided. ) Is adjusted to form a temperature rise mitigation zone in the steaming tunnel. As is apparent from FIG. 8 showing the effect of this air supply, the steaming is compared with the case where no air is supplied. The steaming start temperature near the entrance of the tunnel could be lowered, and the temperature rise curve in the steaming chamber in this example was similar to the temperature rise curve of the batch type steamer shown in FIG.
[0088]
Example 4
As shown in FIG. 9, in front of the air supply means (4) composed of the air pipe (A 1) of the steaming apparatus configured in the same manner as in the third embodiment, that is, in the vicinity of the downstream side in the transport direction of the transport means (5), The steaming device (11) is configured by providing the partition plate (7) so as to be located between the first steam pipe (S1) and the second steam pipe (S2). . The air supply amount is 0.9 × 10 ⁴ Pa.
[0089]
By providing the partition plate in the vicinity of the downstream side of the air supply means in this manner, the steaming start temperature near the entrance of the steaming tunnel can be lowered, and the effect of providing the partition plate is shown in FIG. As is evident, as compared with Example 3 before the improvement, the latter half of the temperature rise mitigation region from the vicinity of the entrance of the steaming tunnel to about 1/4 (1/4) of the steaming tunnel, that is, It is possible to prevent an unnecessary decrease in the temperature of the temperature rise mitigation zone in the steaming tunnel after providing the partition plate, thereby achieving a smooth rise in the steaming temperature. The curve was more similar to the temperature rise curve of the batch type steamer shown in FIG.
[0090]
Example 5
As shown in FIG. 11, in the steaming apparatus having the same configuration as that of the fourth embodiment having the first air supply means (4), the food material near the entrance (16) outside the steaming tunnel (2) is transferred. A second air supply means (8) composed of an air pipe (A2) is additionally provided above the mounting means (5) to be blown, and the air blowing direction of the second air supply means (8) is adjusted in accordance with the direction. The steaming apparatus is arranged so as to face a direction inclined obliquely downward toward the inlet side of the steaming tunnel (2), that is, a direction inclined obliquely downward as indicated by an arrow A2 in FIG. (21) is constituted.
[0091]
As described above, by providing the second air supply means additionally above the vicinity of the entrance outside the steaming tunnel, the effect thereof is evident from FIG. 12 (the temperature rise curve indicated by the broken line is the present invention). As compared with Examples 3 and 4, the steaming start temperature near the entrance of the steaming tunnel could be made lower, and a smoother increase in the steaming temperature could be achieved. Moreover, the supply of air from above the vicinity of the inlet forms a gentle steam flow from the inlet side to the outlet side, and the steaming end temperature near the outlet inside the steaming tunnel is large as in the case of the steaming box. It was also possible to prevent the drop.
[0092]
Example 6
As shown in FIG. 13, a steaming tunnel (2) is formed in a steaming apparatus having the same structure as that of the fifth embodiment having the first air supply means (4) and the second air supply means (8). A third air supply means (9) comprising an air pipe (A3) located above the transport means (5) in the first first compartment and substantially directly above said first air supply means (4); The third air supply means (9) is further provided with the air blowing direction upstream of the transfer means in the transport means (5), that is, as shown by the arrow A3 in FIG. And a partition plate (17) in front of the air supply means (9) comprising the air pipe (A3), that is, near the downstream side in the transport direction of the transport means (5). Constitutes a steaming device (31). It was so.
[0093]
In this way, by additionally providing the third air supply means and the partition plate above the vicinity of the entrance inside the steaming tunnel, as shown in FIG. The steaming start temperature at the entrance of the tunnel could be made lower, and a smooth rise in the steaming temperature closer to the gentle temperature rise curve in the steaming box could be achieved.
[0094]
Example 7
As shown in FIG. 15, the steaming tunnel (2) is constituted by two compartments (10a, 10b), and the conveying means is provided in the first half of the first compartment (10a) constituting the steaming tunnel (2). An air pipe (A1), which is a first air supply means (4) for supplying air from below (5), is connected to a second section for supplying air from above the vicinity of the inlet to the outside of the steam tunnel (2). An air pipe (A2), which is an air supply means (8), is provided above the conveying means in the first compartment (10a) and almost directly above the first air supply means (4) to supply air. An air pipe (A3), which is a third air supply means (9) to be supplied, is provided, and a transfer direction in front of the air supply means (4) formed of the air pipe (A1), that is, the transfer means (5). Partition plate near the downstream side 7) and a partition plate (17) in front of the air supply means (9) comprising the air pipe (A3), that is, in the vicinity of the downstream side in the transport direction of the transport means (5). (41) is constituted.
[0095]
Thus, the steaming tunnel is constituted by the two compartments, and the first air supply means is provided below the first half inside the first compartment, and the second air supply means is provided above the vicinity of the entrance outside the first compartment. And a third air supply means located above the transport means in the first compartment and generally just above the first air supply means (4); By providing a partition plate in front of the third air supply means and in front of the third air supply means, the temperature rise in the first half of the steaming tunnel can be made to draw a large gentle curve, and a gentle rise in the steaming box can be achieved. It was possible to achieve a smooth rise in the steaming temperature closer to the temperature rise.
[0096]
By the way, in Example 7, in less than one minute after the start of the steaming, the steaming temperature sharply increased and increased, but this was caused by an empty steaming tunnel where no steamed material was present. Expected to result from testing. In other words, if the food material to be actually steamed is transferred while being transferred into the steaming tunnel, the food material itself is at room temperature, and the air at room temperature outside is also steamed together with the food material. It can be said that it is obvious to those skilled in the art that the steaming start temperature near the entrance inside the steaming tunnel is lower than that of the empty steaming tunnel because it is introduced into the steaming tunnel. I do.
[0097]
Example 8
Therefore, if steaming is performed while the food material to be actually steamed is transferred into the steaming tunnel, the change over time in the steaming temperature in the steaming tunnel is more than the change over time in the steaming temperature in the steaming box. Since it is expected to approach, in the following Examples 8 to 10, an example in which some food materials are actually transferred to a steaming tunnel and steamed will be described.
[0098]
Example 8 is a steamed autumn leaves bun (or Kasuga bun) steamed by employing the steaming method and apparatus in the above-described Example 6. At this time, the amount of steam from the steam supply means as the steaming condition was 1.5 × 10 ⁴ Pa, the second compartment is 3.5 × 10 ⁴ Pa, the third compartment is 3.0 × 10 ⁴ Pa, the fourth compartment is 2.5 × 10 ⁴ Pa and the fifth compartment is 2.0 × 10 ⁴ In this case, the temperature of each of the other compartments in the second to fifth compartments is 98 to 100 ° C., except that the temperature of the first compartment is 95 ° C. The amount of air from the air supply means is 1.5 × 10 ⁴ Pa, the second air supply means (8) is 0.5 × 10 ⁴ Pa, and the third air supply means (9) is 1.5 × 10 ⁴ Pa and the steaming time was 15 minutes. Note that the above temperature is not the steam temperature but the ambient temperature, and the same applies to the following examples.
[0099]
Example 9
The composition of the autumn leaves bun is 45.0% by mass of flour, 35.0% by mass of sugar, 4.5% by mass of starch syrup, 1.0% by mass of ispata, 14.5% by mass of water. Put in the syrup, add half the amount of water gradually and mix, and finally mix the remaining water to make honey, then add the ispata and add the mixed flour and sieve the flour / ispata mixture, In addition to the honey, the buns were gently stirred so that the buns did not have elasticity. The buns were then divided into 30 g pieces, and 60 g of the prepared bean jam was prepared and wrapped in an oval shape with good skin surroundings. The product was steamed under the steaming conditions, cooled and then calcined to obtain a product.
[0100]
When the autumn leaves bun was steamed in this way, as is clear from FIG. 16 showing the effect, the temperature rise over time at the beginning of steaming in the steaming tunnel almost matched the gradual temperature rise curve in the steaming box. Could be something. Strictly speaking, the present embodiment in the steaming tunnel may tend to be slightly less smooth than in the steaming box, but this can be said to be practically negligible. In addition, regarding the product temperature of the colored leaves bun during the steaming, the temperature rise of the colored leaves bun in the steaming tunnel could be made to coincide with the temperature rise in the steaming box.
[0101]
Therefore, by adopting the steaming method and apparatus in the sixth embodiment, it can be said that even if a steaming tunnel is used, the food material can be steamed under the same temperature rising condition as that of the steaming box.
[0102]
Example 10
The browning sugar bun (or Oshima bun) was steamed using the steaming method and apparatus in Example 6. At this time, the steaming conditions such as the steam amount from the steam supply means, the air amount from the air supply means, and the steaming time were the same as in Example 8 above.
[0103]
The composition of the large brown sugar bun is 47.5% by mass of flour, 21.5% by mass of brown sugar, 14.0% by mass of sugar, 0.1% by mass of baking soda, and 16.9% by mass of water. Add 15.0 mass% of brown sugar, sugar, and water, and heat and stir to completely dissolve. Then, remove impurities by passing through a sieve, dissolve sodium bicarbonate in the remaining water while heating slightly, and mix. Then, the flour passed through the sieve is added and kneaded, then the bun is divided into 30 g in size, and 60 g of the bean jam prepared in advance is wrapped in an oval shape with good skin surroundings. The product was obtained by steaming under the forming conditions.
[0104]
When the brown sugar bun was steamed in this manner, the temperature in the steaming tunnel and the product temperature were assumed to substantially match the gradual temperature rise curve in the steaming box, as in Example 6 above. Was completed.
[0105]
Example 11
Using the steaming method and apparatus in Example 6, the snow bun was steamed. At this time, except that the steaming time was set to 12 minutes, the steaming conditions such as the amount of steam from the steam supply unit and the amount of air from the air supply unit were the same as in Example 8 above.
[0106]
The composition of the snow bun is 47.0% by mass of flour, 37.0% by mass of sugar, 0.1% by mass of baking soda, 10.0% by mass of egg white and 5.9% by mass of water. After adding and adding 5.0 mass% of egg white and water and stirring to dissolve, the sodium bicarbonate is dissolved and mixed with the remaining small amount of water, and then flour is added and kneaded. , And 60 g of the prepared bean jam was prepared in a round shape with good skin surroundings, and steamed under the above steaming conditions to obtain a product.
[0107]
When the snow bun was steamed in this manner, the temperature in the steaming tunnel and the product temperature could be made to substantially match the gradual rise in temperature in the steaming box, as in Example 8 above. Was.
[0108]
Example 12
The steamed bread was steamed using the steaming method and apparatus in Example 4 described above. At this time, the amount of steam from the steam supply means is 1.5 × 10 ⁴ Pa, the second compartment is 2.0 × 10 ⁴ Pa, the third compartment is 2.0 × 10 ⁴ Pa, 4th compartment 1.5 × 10 ⁴ Pa, and the fifth compartment is 1.5 × 10 ⁴ In this case, the temperature of each of the other compartments in the second to fifth compartments is 98 to 100 ° C., except that the temperature of the first compartment is 92 ° C. And the amount of air from the air supply means is 0.9 × 10 ⁴ The steaming conditions were the same as in Example 8 except that the steaming time was 18 minutes.
[0109]
The composition of the steamed bread is as follows: 18.1% by mass of flour, 32.6% by mass of sugar, 15.4% by mass of fats and oils, 25.4% by mass of liquid egg, 1.3% by mass of baking powder, 7.2% by mass of water. Yes, put the sugar in a bowl, sift the fat and oil, liquid egg and water, stir and dissolve, then add the baking powder to the flour, mix the flour and baking powder mixture through the sieve, and then add After kneading, it was poured into a paper mold and steamed under the above steaming conditions to obtain a product.
[0110]
The steamed bread thus steamed has a smooth appearance and a beautiful skin (of course, no cracks), a soft touch, a soft texture, and a good melting in the mouth. It was confirmed that the product was equivalent to or better than a steamed bread steamed using a steaming box as a conventional technique.
[0111]
Example 13
The steamed bread was steamed using the steaming method and apparatus in Example 5. At this time, the steaming conditions such as the steam amount, the air amount, and the steaming time, and the blending and production steps were the same as those in Example 11.
[0112]
It was confirmed that the steamed bread steamed in this manner was a product equivalent to or better in appearance, touch, texture, and overall taste than the steamed bread of the present invention steamed in Example 11.
[0113]
Comparative Example 1
In order to check the quality of the product steamed using the steaming method and apparatus according to the present invention, a food material was steamed using a steaming box, which is a conventional technique, to produce a product.
[0114]
First, as Comparative Example 1, an autumnal bun steamed according to the present invention described in the above Example 8 (hereinafter referred to as the present invention product 1), and an autumnal bun steamed using a conventional steaming box (hereinafter referred to as “manual 1”) Table 1 shows the results of sensory tests for each of the comparison items of (1) the hardness of the dough, (2) the melting of the dough in the mouth, and (3) the overall preference. Indicated. The evaluation method was a 7-point scale, with 7 (points) for very like, 6 for like, 5 for slightly like, 4 for normal, 3 for slightly dislike, 2 for dislike, and 1 for very dislike. The steaming condition of the conventional steaming box is 0.8 × 10 ⁵ For 7 minutes with a steam volume of Pa, then 0.2 × 10 ⁵ Steaming was carried out for 8 minutes at a steam amount of Pa, that is, for 15 minutes in total with two different steam amounts.
[0115]
[Table 2]

[0116]
According to the result of Comparative Example 1, the product 1 of the present invention is preferable in any of the items (1), (2) and (3) as compared with the product 1 of the prior art. It was confirmed that there was.
[0117]
Comparative Example 2
The large brown sugar bun steamed according to the present invention described in Example 9 (hereinafter referred to as the present invention product 2) and the large brown sugar bun steamed using a conventional steaming box (hereinafter referred to as prior art product 2) ) Were used as samples, and the sensory tests for each of the comparison items of (1) the hardness of the dough, (2) the dissolution of the dough in the mouth, and (3) the overall preference were performed in the same manner as in Comparative Example 1 above. In the same manner, the evaluation was performed in a seven-step evaluation, and the results are shown in Table 3. The steaming conditions of the steaming box according to the prior art were the same as the steaming conditions in Comparative Example 1.
[0118]
[Table 3]

[0119]
From the results of Comparative Example 2, the product 2 of the present invention is more favorable in any of the items (1), (2), and (3) than the prior art product 2 as in the case of Comparative Example 1. It was confirmed that the product was equivalent or better.
[0120]
【The invention's effect】
As described above, according to the present invention, continuous steaming is possible, and air bubbles are formed between the skin and the inner layer of a food material such as steamed confectionery that has been steamed, or cracks are generated on the surface. It is possible to provide a steaming method without steam and a steaming device therefor. In addition, it is possible to obtain a product of higher quality than a product steamed by using the steaming box of the prior art.
[0121]
Then, without significantly changing the conventional continuous steamer such as a vertical steamer or a tunnel steamer, it is possible to supply the air at an early stage of the steaming operation by using an extremely simple means. It is possible to form a temperature rise mitigation zone in which the rise is adjusted to follow the temperature rise curve of the batch type steamer.
[0122]
Since continuous steaming is possible, mass production is possible, and it is possible to perform low-temperature steaming by adjusting the temperature rise in the atmosphere in the steaming room at the beginning of the steaming operation so as to follow the temperature rise curve of the batch-type steamer. There is no bubble between the epidermis and the inner layer during steaming, and no cracks are generated on the surface.A high-quality product can be obtained. Stabilization can be achieved.
[0123]
The steam and air supply rates can be adjusted, and the steaming time can be adjusted by adjusting the moving speed of the conveyor, so that it can be applied to the production of various steamed products, and furthermore, the movement of the conveyor corresponding to each steamed product. The operation becomes easier if the control amounts of the speed, steam and air are stored in advance in the control device.
[Brief description of the drawings]
FIG. 1 is a front sectional view of a continuous steaming apparatus of the present invention.
FIG. 2 is a longitudinal sectional view of a high-temperature steaming chamber (vertical) of the continuous steaming apparatus of the present invention.
FIG. 3 is a layout view of a steam supply pipe of the continuous steaming device of the present invention.
FIG. 4 is a temperature rise curve diagram ((a) Chinese bun, (b) steamed bread, (c) brown sugar bun) in the steaming room of the continuous steaming apparatus of the present invention.
FIG. 5 shows a steam supply pipe of another embodiment of the continuous steaming apparatus of the present invention (an embodiment in which an air pipe is provided between the steam supply pipe and the left and right inner walls below the conveyor from the inlet of the low-temperature steaming chamber to the first half). FIG.
FIG. 6 is a layout view of a steam supply pipe in another embodiment of the continuous steaming apparatus of the present invention (an arbitrary pair of left and right combinations are provided as a pair of left and right air tubes at lower portions near left and right inner walls of a low-temperature steaming chamber). .
FIG. 7 shows (a) an overall schematic front view and (b) a partially enlarged front view of the inlet side showing the steaming apparatus of the present invention.
FIG. 8 is a diagram showing the relationship between the atmospheric temperature and the steaming time for explaining the effect of air supply by changing the amount of air of the first air supply means provided in the steaming apparatus shown in FIG. 7; is there.
FIG. 9 is a partially enlarged front view of the inlet side showing another embodiment of the steaming apparatus of the present invention.
10 is a diagram showing the relationship between the atmospheric temperature and the steaming time for explaining the effect of the partition plate in front of the first air supply means provided in the steaming device shown in FIG. 9;
FIG. 11 is a partially enlarged front view of the inlet side showing another embodiment of the steaming apparatus of the present invention.
FIG. 12 shows the relationship between the atmospheric temperature and the steaming time for explaining the effect of the second air supply means above the vicinity of the entrance outside the steaming tunnel provided in the steaming apparatus shown in FIG. It is a drawing.
FIG. 13 is a partially enlarged front view of the inlet side showing another embodiment of the steaming apparatus of the present invention.
FIG. 14 is a view showing the effect of the third air supply means near the entrance inside the steaming tunnel provided in the steaming apparatus shown in FIG. It is a figure which shows the relationship with time.
FIG. 15 is (a) a schematic front view showing another embodiment of the steaming apparatus of the present invention, and (b) a partially enlarged front view of the inlet side.
FIG. 16 is a diagram showing the relationship between the atmospheric temperature and the product temperature and the steaming time when steaming a product in the steaming apparatus shown in FIG. 13;
FIG. 17 is an overall perspective view showing the appearance of the steaming apparatus of the present invention.
FIG. 18 is a front sectional view of a conventional vertical continuous steaming apparatus.
FIG. 19 is a temperature rise curve diagram in a steaming chamber of a conventional vertical continuous steaming apparatus.
FIG. 20 is a front sectional view of a conventional batch-type steaming apparatus.
FIG. 21 is a temperature rise curve diagram ((a) Chinese bun, (b) steamed bread) in a steaming chamber of a conventional batch-type steaming apparatus.
FIG. 22 is an overall schematic front view showing a conventional tunnel steamer.
FIG. 23 is a view showing a relationship between an atmospheric temperature and a steaming time in a steaming box and a tunnel steamer according to the related art.
[Explanation of symbols]
A Loading and low temperature steaming section
B High-temperature steaming section
C unloading section
1 Steaming equipment
2 Steaming tunnel
3. The above supply means
4 First air supply means
5 Transport means
6a Upper partition
6b Lower partition
7,17 partition plate
8 Second air supply means
9 Third air supply means
10 compartments
12 Viewing Window
14 Thermometer sensor
16 entrance

Claims (23)

Under a high temperature steamed atmosphere, buns, steamed bread, a continuous steaming process food materials selected from the group consisting of Japanese Chinese confectionery, in the initial steaming, feeding air into the steam, the atmospheric temperature rises batch steamer A low-temperature steaming process under a gradually rising temperature, drawing a smooth rising curve from room temperature or slightly higher than room temperature to about 100 ° C. so as to follow the temperature rising curve. 2. The method for continuously steaming food material according to claim 1, wherein a high-temperature steaming chamber that is a vertical steamer is used, wherein a low-temperature steaming chamber is provided in front of an inlet of the high-temperature steaming chamber such that the inlet always communicates with the outlet of the low-temperature steaming chamber. Air is sent into the steam in the low-temperature steaming chamber, and the tray containing the food material is fed at a predetermined speed through the low-temperature steaming chamber in which the steam and the air are supplied. A method of performing high-temperature steaming by raising and / or lowering a steaming chamber . 3. The method according to claim 2, wherein the air is introduced into the steam in the low-temperature steaming chamber by providing an air pipe in an upper portion of a carry-in port of the low-temperature steaming chamber and / or a lower portion near right and left inner walls of the low-temperature steaming chamber. A continuous steaming method for food materials. 4. The method for continuously steaming food material according to claim 3, wherein the air pipe provided above the carry-in port of the low-temperature steaming chamber is provided so that air is sent obliquely downward from above into the low-temperature steaming chamber . 5. The method according to claim 3, wherein the air pipes provided in the lower part near the left and right inner walls of the low-temperature steaming chamber allow air to collide with the inner walls and rise . 2. The method for continuously steaming food material according to claim 1, wherein a tunnel type steamer is used, wherein one set is provided on an upper side and a lower side inside a steam-filled steaming tunnel, except for a transfer space area for transferring the food material. Alternatively, a low-temperature steaming is performed by supplying air in a first compartment in a steaming tunnel divided into a plurality of compartments by two or more sets of upper and lower partitions . By supplying the air in the first first compartment in the vicinity of the inlet or in the first half, by adjusting the temperature near the inlet inside the steaming tunnel or in any range from the inlet to the first half. 7. The method for continuously steaming food material according to claim 6, wherein a temperature rise relaxation zone is formed near the entrance or in an arbitrary range from the entrance to the first half . The temperature rise mitigation zone is a steaming space where the food material is steamed at a temperature that gradually rises in a smooth temperature rise curve without being exposed to high-temperature steam in the early stage of steaming. The method for continuously steaming food materials according to claim 7, wherein: High-temperature steaming section having steam supply means for supplying steam for steaming food materials selected from the group consisting of buns, steamed bread, and Japanese-style Chinese confectionery, and filled with steam supplied from the steam supply means inside Means for adjusting the temperature rise in the initial stage of steaming to a temperature gradually rising from room temperature or a temperature slightly higher than room temperature to about 100 ° C. so as to follow the temperature rise curve of the batch type steamer. A low-temperature steaming section provided with an air pipe for feeding air, and a continuous steaming apparatus for food material, comprising conveying means for transferring the low-temperature steaming section and the high-temperature steaming section so that the food material is steamed. . The high-temperature steaming section is a high-temperature steaming chamber divided into front and rear chambers by a partition plate in a vertical steamer, and a steam supply pipe is provided below the second conveyor and above the partition plate to supply the supplied steam. It is a high-temperature steaming room to fill the inside,
  The low-temperature steaming section is a tunnel-shaped low-temperature steaming chamber provided in front of the entrance of the high-temperature steaming chamber, and a steam supply pipe provided below a first conveyor running in the low-temperature steaming chamber, and an initial stage of steaming. As means for adjusting the rise in the ambient temperature, an air pipe for feeding air into the steam of the low-temperature steaming chamber, which is provided at the upper portion of the entrance of the low-temperature steaming room and / or at the lower portion near the left and right inner walls of the low-temperature steaming room, It is a low-temperature steaming section with
  A first conveyor that runs in the low-temperature steaming chamber, and is connected in series with the first conveyor; , A second conveyor that reaches from the carry-in section to the carry-out section of the high-temperature steaming chamber, a tray ascending conveyor arranged in the front chamber, a tray descending conveyor arranged in the rear chamber, and transfer the tray from the ascending conveyor to the descending conveyor. 10. The continuous steaming device for food material according to claim 9, comprising a transfer device. A steaming bun using a vertical steamer, steamed bread, a continuous steaming device for food materials using a vertical steamer selected from the group consisting of Japanese-style Chinese confectionery, a tunnel-shaped low-temperature steaming room provided in front of the entrance of a high-temperature steaming room, A first conveyor running in the low-temperature steaming chamber, a steam supply pipe provided below the first conveyor, and an upper portion of a carry-in port of the low-temperature steaming chamber, and / or A low-temperature steaming section provided with an air pipe for sending air into the steam of the low-temperature steaming chamber, provided at a lower portion near the left and right inner walls of the low-temperature steaming chamber,
  The high-temperature steaming chamber, which is divided into a front and a rear chamber by a partition plate, and is provided in series with the first conveyor, which is filled with supplied steam. Steam supply pipes provided below the upper and lower partitions of the high-temperature steaming chamber, and a tray raising conveyor provided in the front chamber, a tray lowering conveyor provided in the rear chamber, and lowering the tray from the raising conveyor. A high-temperature steaming section comprising a transfer device for transferring to a conveyor,
A continuous steaming device for food materials directly connected to 12. The continuous steaming apparatus for food material according to claim 10, wherein the high-temperature steaming section is provided such that an inlet thereof is always in communication with an outlet of the low-temperature steaming section . 13. The continuous steaming apparatus for food material according to claim 10, wherein the means for adjusting the temperature rise in the atmosphere is a means for adjusting the temperature rise in the atmosphere from the low-temperature steaming chamber to the vicinity of the entrance of the high-temperature steaming chamber . 14. The continuous steaming apparatus for a food material according to claim 10, 11, 12, or 13, wherein a portion from the low-temperature steaming room to the vicinity of the entrance in the high-temperature steaming room is constituted by a low-temperature steaming section and a medium-temperature steaming section . 14. The continuous steaming apparatus for food material according to claim 10, 11, 12, or 13, wherein a portion from a rear portion of the low-temperature steaming room to a portion near an entrance of the high-temperature steaming room is a medium-temperature steaming portion . 16. The food material according to claim 10, wherein an air pipe provided at an upper portion outside the entrance of the low-temperature steaming chamber allows air to be sent obliquely downward from above into the low-temperature steaming chamber. Continuous steaming equipment. 17. The continuous steaming apparatus for food material according to claim 10, wherein air pipes provided at lower portions near left and right inner walls of the low-temperature steaming chamber allow air to collide with the inner walls and rise . 18. The continuous steaming apparatus for food materials according to claim 10, wherein a plurality of pairs of air pipes are provided in a lower portion near the left and right inner walls of the low-temperature steaming chamber, wherein a pair of left and right air pipes is provided . The high-temperature steaming area and the low-temperature steaming area are formed by a plurality of compartments partitioned by one or two or more sets of upper and lower partitions provided from the upper side and the lower side except for a transfer space area for transferring food materials. A steam tunnel having steam supply means for supplying steam for steaming food material and air supply means for supplying air, wherein the steam tunnel is provided with a plurality of compartments. By providing air near the entrance of the first first compartment or in the first half of the first section and supplying air to the entrance of the first compartment or in the first half of the first compartment, near the entrance inside the steaming tunnel, or By controlling the temperature in an arbitrary range from the inlet to the first half, the inlet is closer to the inside of the steam tunnel, or an arbitrary range from the inlet to the first half. A low-temperature steaming section that forms the temperature rising relaxation area in which the temperature gradually rises, and the transporting means includes transporting means for transporting the food material in the steaming tunnel so that the food material is steamed. The continuous steaming apparatus for food material according to claim 9, wherein: Steam supply means for supplying steam for steaming a food material selected from the group consisting of buns, steamed bread, and Japanese-style Chinese confectionery; a steaming tunnel for filling the inside with steam supplied from the steam supply means; conveyance means for transporting the formed tunnel as foodstuff materials are 蒸成, made from the air supply means for supplying air to regulate the temperature in the evaporated deposition tunnel, the evaporated formed tunnel a food material Except for a transfer space area to be transferred, the air supply means includes a plurality of compartments partitioned by one or two or more sets of upper and lower partitions provided from the upper side and the lower side of the inside of the plurality of compartments. By providing air near the entrance of the first first compartment, or near the first half of the first compartment, or by supplying air to the first half of the first compartment, By adjusting the temperature of the inlet near the inside of the tunnel or an arbitrary range from the inlet to the first half, the temperature rise relaxation zone is set near the inlet of the inside of the steam tunnel or any range from the inlet to the first half. A continuous steaming device for food materials, characterized in that the steam is formed . The air supply means is provided below the conveying means for placing and transporting the food material inside the steaming tunnel, and the direction of blowing air from the air supply port is directed to the upstream side. 21. The apparatus for continuously steaming food material according to claim 19, wherein a partition plate is provided near the downstream side . The air supply means is arranged such that the direction in which air is blown out from the air supply port is inclined obliquely downward toward the inlet side above the conveying means for placing and transferring the food material near the entrance outside the steaming tunnel. 22. The apparatus for continuously steaming food materials according to claim 19, 20 or 21, wherein The air supply means is provided above the conveying means for placing and transferring the food material inside the steaming tunnel, with the air blowing direction of the air from the air supply port being directed to the upstream side. 23. The apparatus for continuously steaming food materials according to claim 19, wherein a partition plate is provided near the downstream side.

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