JPS5838174B2 - food steam processing equipment - Google Patents

Description

[Detailed description of the invention] The present invention relates to a food steam processing apparatus.

Conventionally, in food steam processing equipment that steams various foods such as ramen, soba, gyoza, shumai, meat buns, ham, and sausage by bringing steam into contact with them, the food may dry partially or completely. It was common knowledge to use wet steam containing a lot of water to avoid this problem.

Further, conventionally, much effort has been taken to steam the above-mentioned foods evenly and to the inside, but it has been difficult to do so while keeping the amount of heat consumed low.

The present invention goes beyond the conventional wisdom mentioned above, and it is possible to moisten the inside of the food to make it soft and evenly steamed, and to uniformly and evenly sterilize hams, sausages, etc. Therefore, the features of the present invention include: a brackish water separator that removes suspended moisture contained in steam and drain layer moisture to form a dry steam section; Automatic air vent to dry steam,
The apparatus is equipped with a tube end drain means and a low place drain means, respectively, and is configured to bring this dry steam into contact with the food to carry out the steaming process.

Hereinafter, the present invention will be explained in detail based on illustrated embodiments.

In Figures 1 and 2, 1 refers to foods that are steam-processed, such as canned fish and fruits that have not yet been sealed, ramen, soba, gyoza, shumai, hamburger steak, etc. Meat buns, spaghetti, macaroni, ham, sausage, etc. are placed on the top surface of a conveyor 2 such as a conveyor, and are sent inside a steam tunnel 3 as shown by arrows A and B. Dry steam 6 ejected from the small holes 5 of the installed steam ejection pipes 4 comes into contact with the food 1, heats it, and steams it.

7 is a supply pipe to which steam is sent from a steam supply source such as a boiler, and the steam sent in the direction of arrow C is generally supplied to the third pipe.
As shown in detail in the cross section of the figure, it consists of a dry steam section 8, floating moisture 9, and drain layer moisture 10 attached to the inner surface of the tube 7. However, in the present invention, in order to completely remove the moisture 9 and 10, the brackish water separator 11 is equipped with devices such as a baffle plate, a wire mesh, and a cyclone.
A dry steam section 8 connected to the supply pipe 7 and from which moisture has been removed in the brackish water separator 11 is connected to a pressure reducing valve 12, an automatic air vent at the end of the pipe 13, a drain means 14 at the end of the pipe, and a temperature controller, as shown in FIG. valve 15
, the steam jet pipe 4 via the low-level drain means 16
The tunnel 3 is ejected and filled as dry steam 6.

Specifically, the pipe branches into three parts in the middle, and each branch pipe 17, 17.17 is provided with a temperature control valve 15, 15.15 and a low-place drain means 16, 16.16, respectively. Pipes 4, 4.4 are laid in a divided manner in the longitudinal direction of the tunnel 3, so that the amount of steam jetted out can be controlled independently in the longitudinal direction, and a different required amount of steam is supplied for each steaming process. .

Therefore, the minimum amount of steam is sufficient for the tunnel 3 as a whole, contributing to energy saving.

Therefore, since the tube end has an automatic air vent 13 and the air in the steam is removed, the tunnel 3 is filled with higher quality steam, there is no temperature unevenness in the tunnel 3, and the food 1 is heated uniformly. and high quality products are obtained.

In addition, since the moisture in the drain layer is more reliably removed from the steam that has passed through the brackish water separator 11 by the pipe end drain means 14 and the low place drain means 16, the steam 6 is completely dried. There is.

In the food steam processing apparatus having the above-mentioned configuration, FIG. 4(n)
For example, when looking across the buckwheat noodles 18 as shown in the figure, the dry steam 6 comes into contact with the surface of the buckwheat noodles 18, and the amount of latent heat is 535K.
CAL/KG, with the conventional wet steam shown in Figure (I), moisture 19... adheres to the surface of the buckwheat noodles 18 in the form of a paste, preventing contact with the high-calorie dry steam 6 and causing visible damage. Heat amount 1
The surface of the buckwheat noodles 18 with moisture 19...00KCAL/KG attached is not steamed sufficiently and unevenness occurs, whereas in the same figure (n), the noodles are steamed evenly and evenly and in a short time. The inside of the buckwheat noodles 18 was sufficiently steamed and no core remained.

Furthermore, it was confirmed that in the case of (II) in the same figure, the moisture inside the buckwheat noodles 18 was higher by several factors than in the case of (1) in the same figure, and that it did not dry out.

Note that Food 1 other than Soba 18 has the same effect.

Note that in the present invention. If the dry steam 6 from which moisture has been removed by the brackish water separator 11, the automatic air vent 13, the tube end drain means 14, and the low place drain means 16 is to be brought into contact with the food 1 for steaming, the tunnel 3 and the conveyor Without using device 2, food 1 is stored in a container by opening and closing the door,
Although it is possible to use a device that performs steaming by ejecting steam from the bottom, etc., this is not shown.

As mentioned above, the present invention goes against the conventional wisdom of steaming food by bringing dry steam 6 from which water has been removed in multiple stages into contact with food, and it has the potential to improve the efficiency of various food products. It became possible to steam the food until it was sufficiently soft to the core, resulting in a product with excellent quality and uniformity on both the surface and inside of the food.

In addition, since the air in the steam was removed by the automatic air venter 13 at the end of the tube, high quality steam could be supplied and a product of even higher quality could be obtained.

Moreover, unexpectedly, the food contained more moisture and was of even better quality.

[Brief explanation of the drawing]

FIG. 1 is an overall circuit diagram showing an example of the present invention, and FIG.
3 is an enlarged cross-sectional view of the supply pipe, and FIG. 4 is a cross-sectional view for comparing and explaining the heating state of the food. 1... Food, 6... Dry steam, 11.
...Brackish water separator.

Claims (1)

[Claims] 1 A brackish water separator 11 that removes suspended moisture 9 and drain layer moisture 10 contained in steam to form a dry steam section 8, and an automatic air vent that further removes moisture from the dry steam section 8 and converts it into dry steam 6. A food steaming apparatus characterized in that it is equipped with a container 13, a tube end drain means 14, and a low place drain means 16, and is configured to bring the dry steam 6 into contact with the food 1 for steaming.