JP2000152754A - Cooking and device therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for cooking a target, capable of inhibiting the lowering of a cooking yield and capable of well maintaining the taste and texture of the cooling target, and to provide a device therefor. SOLUTION: This method for cooking comprises cooking a cooking target 11 with superheated steam. Therein, a high temperature heating process for applying the high temperature superheated steam to the cooking target 11, and a temperature-lowering process for applying a lower temperature gas than the temperature of the high temperature superheated steam used in the high temperature heating process to the cooking target are alternately repeated. Thus, the temperature-lowering processes are plural times applied to the heating the cooling target to inhibit the escape of free water and simultaneously thermally cook the cooking target 11.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking method and an apparatus for producing foods such as animal meat, fish meat, vegetables and the like, pet food and feed for livestock.

[0002]

2. Description of the Related Art A method of heating and cooking an object to be cooked for food or the like not only physically changes the shape and properties of the food material, but also causes chemical changes in components.
The nutritional value and taste of food can also be changed. As such a cooking method by heating, there is a dry heat method using an oven or the like that does not use water as a heat medium at the time of heating, but generally has a drawback that uniform heating is difficult. On the other hand, there is a wet heat method in which uniform heating is easily performed using water as a heat medium. As the moist heat method, there are known a cooking method such as boiling by heating the object to be cooked with heated water, and a steaming method of heating the object to be cooked using steam.
In particular, the steaming cooking method is a cooking method suitable for uniformly heating an object to be cooked.

[0003]

However, in the conventional cooking method using the wet heat method, the cell membrane of the object to be cooked is often destroyed by contraction or pressure difference inside the cells during the heating process. Free water (free liquid) containing components such as umami is eluted from the tissue such as the cell membrane, and the weight of the object to be cooked after cooking is reduced, thereby lowering the cooking yield. Further, there is a problem that the taste and texture of the object to be cooked are easily impaired due to the destruction of the cell membrane and tissue of the object to be cooked. The present invention has been made in view of such circumstances, and provides a heating cooking method and an apparatus therefor that can suppress a decrease in cooking yield and maintain the taste and texture of an object to be cooked satisfactorily. The purpose is to:

[0004]

According to the present invention, there is provided a heating and cooking method according to the present invention, in which a high-temperature heating step of applying high-temperature superheated steam to an object to be cooked and a cooling step of blowing a lower-temperature gas are alternately performed. Repeatedly, the cooking target is heated while suppressing the dissipation of free water from the cooking target, so that the cell membrane and tissue of the cooking target are prevented from being destroyed,
The decrease in weight can be reduced, and the cooking yield can be improved. In addition, since excessive destruction of the cell membrane or tissue of the object to be cooked is suppressed, an elastic texture can be maintained when the object to be cooked is eaten. Here, the low-temperature gas may be superheated steam having a lower temperature than high-temperature superheated steam and / or saturated steam. In this case, even at a low temperature, the surroundings of the object to be cooked are covered with the steam, so that the dissipation of free water from the object to be cooked can be further suppressed. Further, in the process of transporting the objects to be cooked by the conveyor, high-temperature superheated steam or low-temperature gas may be blown from the steam blowing nozzles provided at the top and bottom or at the left and right, and a large amount of the objects to be cooked may be uneven. And can be heated uniformly. Further, the temperature of the high-temperature superheated steam applied to the object to be cooked may be higher than that in the previous high-temperature heating step, and the next high-temperature heating step may be performed. Thereby, the effect of the heat treatment is gradually increased, and the cooking of the object to be cooked can be efficiently performed in a short time.

[0005] The cooking apparatus according to the present invention includes a net conveyer that conveys an object to be cooked, and a high-temperature steam heating zone and a low-temperature steam heating zone respectively having steam blowing nozzles provided above and below the net conveyor. That is, the rapid metamorphosis of the cooking object caused by heating in the high-temperature steam heating zone is reduced by blowing the low-temperature superheated steam in the low-temperature steam heating zone. As a result, excessive destruction of the tissue of the object to be cooked is suppressed, the dissipation of free water contained therein is reduced, and the cooking yield can be maintained high. Here, each of the high-temperature steam heating zone and the low-temperature steam heating zone is separated by a separating wall, and the upper, lower or left or right side of each steam heating zone is provided with a steam discharge hole, so that the superheated steam supplied is supplied. The cooking object can be cooked while controlling the flow without waste. Further, superheated steam obtained by heating steam to a predetermined temperature by a heater may be supplied to the high-temperature steam heating zone and the low-temperature steam heating zone. In this case, the cooking object can be cooked by independently setting the temperature of the superheated steam.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, embodiments of the present invention will be described with reference to the accompanying drawings to provide an understanding of the present invention. Here, FIG. 1 is an explanatory view of a heating cooking device according to a first embodiment of the present invention, FIG. 2 is a schematic diagram showing a temperature change of a cooking object in the cooking device, and FIG. 3 is a second embodiment of the present invention. FIG. 4 is an explanatory diagram of a heating cooking device according to an embodiment, and FIG. 4 is an explanatory diagram of a heating cooking device according to a third embodiment of the present invention. First, a heating cooking device according to a first embodiment of the present invention will be described. As shown in FIG. 1, the heating and cooking apparatus 10 includes a net conveyor 12 (an example of a conveyor) for transferring an object 11 to be cooked, and a net conveyor 1.
5 has five superheated steam supply units 13 to 17 for supplying superheated steam to the cooking object 11 transferred on the boiler 2, and a boiler 18 for sending steam to each of the superheated steam supply units 13 to 17 I have. As the cooking object 11, for example, meat, fish, vegetables, and the like cut into appropriate sizes can be used. In addition, the cooking object 11 is not limited to the one for humans, and may be a raw material for producing feed for livestock such as cows and pigs and pet food for dogs, cats and the like. The net conveyor 12 (also referred to as a wire mesh chain conveyor) is a device that holds and transports the objects 11 to be cooked on a wire mesh belt having a gap through which superheated steam can be transmitted from below. In this case, the cooking target 11 is directly placed on the net conveyor 12 and transferred. However, the cooking target 11 can be processed in a state where it is put in a container made of a wire mesh or the like through which superheated steam can pass. .

[0007] The superheated steam supply units 13 to 17 are a pair of upper and lower steam blowout nozzles 19 and 20 for blowing superheated steam from above and below onto the cooking object 11 transferred on the net conveyor 12, and a steam blowout nozzle 19. 2
0, and a chamber 21 for forming a high-temperature steam heating zone and a low-temperature steam heating zone which are separated from each other by an isolation wall 21a, and a steam supplied from the boiler 18 is supplied to a predetermined temperature range, for example, 100 ° C. ~ 900
° C, preferably 110 to 300 ° C, more preferably 1 to 300 ° C.
And a steam superheater 22 having a heater (not shown) for setting the temperature in the range of 20 ° C to 200 ° C.
If the temperature of the superheated steam is too high, it is not preferable because the cell membrane and the like of the object to be cooked 11 are excessively destroyed and coagulation becomes significant. Conversely, if the temperature of the superheated steam is too low, the cooking effect is reduced, so that a large amount of
1 becomes difficult to process efficiently.

The steam blowing nozzles 19 and 20 are formed by, for example, sealing one end of a cylindrical pipe and forming a number of steam blowing holes 23 on the side surface of the pipe. Superheated steam is supplied from the other end side, and through a number of steam ejection holes 23,
Superheated steam is blown toward the cooking object 11 conveyed on the net conveyor 12. In addition, it is also possible to take in room-temperature air, which is an example of a low-temperature gas, from the steam blow-out nozzles 19 and 20 as necessary and discharge the air using a compressor or a fan (not shown). The temperature of the cooking target 11 heated to a high temperature can be lowered. Further, here, the steam blowing nozzles 19 and 20 are arranged vertically with the belt of the net conveyor 12 interposed therebetween.
It may be arranged in the left-right direction (horizontal direction) with respect to the second transport direction, so as to heat evenly and evenly.
The chamber 21 is, for example, a pair of upper and lower metal cases formed so as to surround the object 11 to be conveyed on the net conveyor 12 from above and below, respectively. The belt portion of the net conveyor 12 can be driven through this gap. The chamber 21
A steam discharge hole 24 is provided in an upper portion or a lower portion (either left or right depending on the case), so that superheated steam blown to the object to be cooked 11 is efficiently discharged.

Next, a cooking method using the cooking device 10 will be described with reference to FIGS. First, the cooking object 11 crushed or cut into a predetermined size, for example, about 1 to 10 mm, is taken out from a storage container such as a hopper (not shown) and supplied to the insertion side of the net conveyor 12. At this time, the temperature of the superheated steam supplied to each chamber 21 via the steam blowing nozzles 19 and 20 of each of the superheated steam supply units 13 to 17 is set to 100 by using each steam superheater 22 as shown in FIG.
C., 300.degree. C., 100.degree. C., 400.degree. C., and 100.degree. That is, the superheated steam supply unit 13
, A processing zone for preheating (100 ° C.), a high-temperature steam heating zone (300 ° C.),
A low-temperature steam heating zone (100 ° C.), a high-temperature steam heating zone (400 ° C.), and a low-temperature steam heating zone (100 ° C.) are respectively formed. Note that such a temperature pattern is an example, and for example, part or all of the low-temperature steam heating zone may be cooled using room temperature air. In this case, since it is not necessary to heat the air as a low-temperature gas, the fuel cost of the object to be cooked 11 can be reduced and the equipment can be simplified.

FIG. 2 is a schematic diagram showing a transition pattern of the internal temperature of the object 11 to be cooked when the heating and cooking apparatus 10 having the superheated steam supply units 13 to 17 set as described above is sequentially processed. is there. As shown in the figure, the cooking object 11 is sequentially heated to a high temperature side through a high-temperature heating step in which the temperature rises and a temperature-lowering step in which the temperature is decreased from the temperature at the time of heating in the high-temperature heating step. Note that the processing time of the net conveyor 12 is set so that the processing time from when the cooking object 11 is inserted from the inlet side of the heat treatment apparatus 10 until the processed cooking object 11 is taken out from the outlet side is about 3 to 5 minutes. The moving speed is set. The cooking object 11 supplied to the heating and cooking device 10 is heated at a high temperature because the high-temperature heating step and the low-temperature step are repeated through the zones set at the high and low temperatures. Denaturation of the object 11 will be alleviated in the subsequent temperature lowering step, and gradual heating and denaturation of proteins and the like can be promoted without excessively destroying the cell membrane and tissue of the object 11 to be cooked. Thereby, the cooking object 1 after the processing
1 can maintain an elastic feel when eaten. Furthermore, since the high-temperature heating of the cooking object 11 is performed in a steam atmosphere, the dissipation of the free water held by the cooking object 11 is suppressed, and the umami components in the cooking object 11 are less likely to be exfoliated. Can be favorably maintained, and a decrease in cooking yield can be suppressed.
For example, in the conventional steaming heating cooking method, the weight reduction rate of the cooking object before and after cooking was about 30%, but according to such a heating cooking method, the weight reduction rate of the cooking object 11 was about 30%. It is a low level of 10% (range of 2 to 20%).

Next, a heating and cooking apparatus 30 according to a second embodiment of the present invention will be described with reference to FIG.
The cooking device 30 is basically a cooking device 1
Since the continuous processing of the objects to be cooked at 0 in the conveyor system is a batch processing, those having the same functions are denoted by the same reference numerals and detailed description thereof is omitted. The heating cooking device 30 includes a steam generator 30 for generating steam, a steam superheater 32 for heating the steam by a heater (not shown) to obtain a superheated steam of a predetermined temperature, and a superheated steam for the object 11 to be cooked. And a superheated steam supply device 33 for applying heat. The superheated steam supply device 33 includes a steam processing container 34 for holding the cooking object 11 having a steam transmission network, and a steam processing container 34.
Steam jet nozzles 19 and 20 for jetting superheated steam from above and below or from side to side, and a chamber 35 for accommodating them. Each of the steam blowing nozzles 19 and 20 has a large number of steam blowing holes 23.
Is provided at the upper part of the chamber 35.
Outlet 2 for discharging steam after heating
4 are provided. With such a configuration, superheated steam of a predetermined temperature is applied to the cooking object 11 as necessary,
Cooking can be performed with a desired temperature pattern.

Next, a method of cooking the object to be cooked 11 applied to the cooking device 30 will be described. First, the steam processing container 34 containing a predetermined amount of the cooking object 11 is arranged in the superheated steam supply device 33. Next, the steam superheater 3
2 to 200 ° C.
Is heated to a superheated state, and the superheated steam obtained in this way is supplied to the cooking object 11 through the steam blowing nozzles 19 and 20.
Is sprayed for about 10 seconds to 10 minutes, preferably for about 1 to 3 minutes. By the first high-temperature heating step using such high-temperature superheated steam, the cell tissue of the cooking object 11 is loosened, and a part of the protein and the like constituting the cell tissue can be denatured.

In the next first temperature decreasing step, the steam superheater 32
Then, the temperature of the superheated steam is adjusted to about 100 ° C., and the steam is sprayed on the object to be cooked 11 for about 10 seconds to 3 minutes. By providing such a cooling step, the metamorphosis of the cell membrane or the tissue in the state where the cooking object 11 has begun to contract once is alleviated, and the dissipation of free water held inside the tissue due to the destruction of the tissue is suppressed. At the same time, the amount of the umami component contained in the free water can be reduced. Then, in the subsequent second high-temperature heating step, the temperature of the superheated steam is set to about 2 which is higher than that in the first high-temperature heating step.
The temperature is set to 50 ° C., and the steam is heated from the steam superheater 32 to the cooking object 11 through the steam blowing nozzles 19 and 20.
In this manner, the metamorphosis of the cooking object 11 further progresses, and the cooking object 11 can be changed to a state in which it is easily digested. Next, a second temperature lowering step is performed to suppress again the denaturation of the tissue progressed in the second high temperature heating step. In this manner, the subsequent high-temperature heating step and temperature-lowering step can be repeated in substantially the same procedure. Then, the cooking object 11 is sequentially heated to a predetermined temperature with superheated steam without a sudden increase in temperature by intervening a plurality of temperature lowering steps to maintain a predetermined amount of free water, and furthermore, necessary heating and cooking. Can be obtained efficiently.

A heating and cooking apparatus according to a third embodiment of the present invention will be described. Components having the same functions as those of the first and second embodiments are denoted by the same reference numerals, and description thereof is omitted. As shown in FIG. 4, the heating and cooking apparatus 40 includes a pair of right and left cooking units for processing the cooking object 11 by supplying steam at different temperatures to form a high-temperature steam heating zone and a low-temperature steam heating zone, respectively. Chambers 41 and 42 are provided. The heating cooking device 40 is provided with steam heaters 43 and 44 for sending superheated steam or saturated steam heated to a predetermined temperature to the heating cooking chambers 41 and 42, respectively, and is supplied via the boiler 18. Steam is heated. The cooking chambers 41 and 42 are separated from each other by, for example, an ascending / descending isolation wall 45, and a pair of upper and lower steam blowing nozzles 1 are provided.
The object to be cooked 11 is heated by superheated steam or saturated steam blown from the steam ejection holes 9 and 20. Further, there is provided a transport device 48 provided with a wire mesh belt 47 for alternately moving the cooking processing containers 46 holding the cooking objects 11 between the heating cooking chamber 41 and the heating cooking chamber 42.

Next, a heating cooking method applied to the heating cooking device 40 will be described below. First, the cooking processing container 46 containing the object 11 to be cooked is arranged on the wire mesh belt 47 of the heating cooking chamber 41, and the space between the cooking processing container 46 and the heating cooking chamber 42 is shut off by the isolation wall 45. And about 150 ° C from the steam superheater 43
Blowout nozzles 19, 2
It discharges from 0, and the heating of the cooking object 11 is started.
On the other hand, steam at about 110 ° C. is supplied to the cooking chamber 42 in advance. And, for example, after a lapse of 30 to 60 seconds,
Separation wall 45 that separates cooking chamber 41 and cooking chamber 42
Is opened up and down, the transport device 48 is driven, and the cooking container 46 is moved from the cooking chamber 41 to the cooking chamber 42. Next, the cooking chambers 41 and 4 are again separated by the isolation wall 45.
2 and the temperature of the cooking object 11 is lowered. In this way, by moving the cooking processing container 46 back and forth between the heating cooking chambers 41 and 42 set to a predetermined temperature, the heating of the cooking target 11 in a predetermined temperature pattern of a high-temperature steam heating zone and a low-temperature steam heating zone. Processing can be performed.

The embodiments of the present invention have been described above.
The present invention is not limited to this embodiment, and any changes in conditions that do not depart from the gist are within the scope of the present invention. For example, in the present embodiment, the case where superheated steam is used as the low-temperature gas used in the temperature lowering step has been described, but air, carbon dioxide gas, nitrogen gas, or the like having a lower temperature than the superheated steam blown earlier is used. It is also possible to lower the temperature of the object to be cooked. In addition, although an example is shown in which a pair of upper and lower steam blowing nozzles that blow out superheated steam from above and below are arranged, nozzles that discharge superheated steam or low-temperature gas from the left and right direction and / or the horizontal direction of the object to be cooked are provided. Thus, the periphery of the object to be cooked may be uniformly heated. Further, in the present embodiment, the case where heating is performed by applying steam to the object to be cooked has been described, but the present invention is applied as a deoiling method for extracting oil flowing out from the object to be heated thus heated. Is also possible.

[0017]

In the cooking method according to any one of the first to fourth aspects of the present invention, a high-temperature superheated steam and a low-temperature gas are applied to the object to be cooked, and the heating pattern is changed by the repetition of the heating pattern. Since the food is cooked, the denaturation of the cell membrane tissue is alleviated and the cell membrane is prevented from being excessively destroyed as much as possible. The yield of the object can be improved. In addition, since the dissipation of free water is suppressed, the umami of the object to be cooked contained therein can be left. In the conventional method, the object to be cooked after heating is small, but the present invention can leave a crisp texture as it is. In particular, in the heating cooking method according to claim 2, the low-temperature gas includes:
Since the superheated steam and / or the saturated steam having a lower temperature than the hot superheated steam is used, the surroundings of the object to be cooked are covered with steam that retains moisture even in a low temperature state, whereby free water is removed from the object to be cooked. Escape can be further suppressed. In the heat treatment method according to claim 3, in the process in which the object to be cooked is transported by the conveyor,
Since high-temperature superheated steam or low-temperature gas is blown from the steam blowing nozzles provided on the upper and lower sides or on the left and right, a large amount of objects to be cooked can be uniformly heated from above and below using the superheated steam. In the heating and cooking method according to the fourth aspect, the next high-temperature heating step is performed by setting the temperature of the high-temperature superheated steam applied to the object to be cooked to be higher than that in the previous high-temperature heating step. While gradually increasing the temperature at which the food is heated, elution of components including umami such as free water and oil of the object to be cooked can be minimized and cooking can be performed in a short time.

The heating and cooking apparatus according to the fifth to seventh aspects has a net conveyor, and a high-temperature steam heating zone and a low-temperature steam heating zone having steam blowing nozzles provided above and below the net conveyor. By applying superheated steam to the cooking object while continuously inserting the cooking object into each set steam heating zone, the cooking object can be cooked in a large amount and in a short time while the cooking object is cooked. Dispersion of free water contained can be suppressed to maintain a high cooking yield. In particular, in the heating and cooking apparatus according to claim 6, since the high-temperature steam heating zone and the low-temperature steam heating zone are separated by the separating wall, the superheated steam supplied to each steam heating zone is prevented from escaping wastefully. It can be prevented as much as possible. On the other hand, since the steam discharge holes are provided at one of the upper, lower, and right and left sides of each steam heating zone, the object to be cooked can be heated in a state where the flow of the superheated steam in each steam heating zone is steady. In the heating and cooking apparatus according to the seventh aspect, since the superheated steam heated to the predetermined temperature using the heater is supplied to the high-temperature steam heating zone and the low-temperature steam heating zone, the fluctuation of the heat capacity of the superheated steam supplied to the cooking object is changed. And temperature fluctuations can be easily suppressed.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram of a heating cooking device according to a first embodiment of the present invention.

FIG. 2 is a schematic diagram showing a pattern of a temperature change of a cooking target in the heating cooking device.

FIG. 3 is an explanatory diagram of a heating cooking device according to a second embodiment of the present invention.

FIG. 4 is an explanatory diagram of a heating cooking device according to a third embodiment of the present invention.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 10 Heat-cooking apparatus 11 Cooking object 12 Net conveyor (conveyor) 13 Superheated steam supply unit 14 Superheated steam supply unit 15 Superheated steam supply unit 16 Superheated steam supply unit 17 Superheated steam supply unit 18 Boiler 19 Steam blowout nozzle 20 Steam blowout nozzle 21 Chamber 21a Separation wall 22 Steam superheater 23 Steam ejection hole 24 Steam exhaust hole 30 Heating and cooking device 31 Steam generator 32 Steam superheater 33 Superheated steam supply device 34 Steam processing container 35 Chamber 40 Heating and cooking device 41 Heating cooking room 42 Heating and cooking Room 43 Steam heater 44 Steam heater 45 Separation wall 46 Cooking vessel 47 Wire mesh belt 48 Conveyor

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B035 LC01 LC03 LP04 LT02 4B054 AA06 AA17 AB03 AB06 AC11 AC12 BA02 BB03 BB06 BB12 CG01 CH12 4B061 AA01 BA01 BB13 CD19

Claims (7)

[Claims] 1. A heating and cooking method for cooking an object to be cooked using superheated steam, comprising: a high-temperature heating step of applying high-temperature superheated steam to the object to be cooked; and a high-temperature superheated steam used in the high-temperature heating step. The temperature lowering step of applying a lower temperature gas to the object to be cooked is alternately repeated, and the cooking object is heated while the temperature lowering step is provided a plurality of times to suppress escape of free water. A heating cooking method characterized by performing heating cooking of an object. 2. The cooking method according to claim 1, wherein
The said low-temperature gas is low-temperature superheated steam and / or saturated steam, The heating cooking method characterized by the above-mentioned. 3. The heating and cooking method according to claim 1, wherein the object to be cooked is transferred to the high-temperature superheated steam or to the low-temperature steam from nozzles provided vertically or horizontally while being conveyed by a conveyor. Cooking method characterized by spraying a gas. 4. The heating cooking method according to claim 1, wherein the high-temperature superheated steam blown to the object to be cooked is a high-temperature superheated steam blown to the object to be cooked first. A heating method, wherein the temperature of the superheated steam that is higher than the steam and is sprayed a plurality of times gradually increases. 5. A high-temperature steam heating zone and a low-temperature steam heating zone, which are provided alternately and sequentially along the net conveyor, and which have steam blowing nozzles above and below the net conveyor, respectively. A cooking device comprising a steam heating zone. 6. The cooking device according to claim 5, wherein
The high-temperature steam heating zone and the low-temperature steam heating zone are separated by a partition wall, and a steam discharge hole is provided at one of an upper portion, a lower portion, and right and left of each steam heating zone. Cooking equipment. 7. The cooking device according to claim 5, wherein the steam supplied to the high-temperature steam heating zone and the low-temperature steam heating zone is obtained by heating steam generated from a boiler to a predetermined temperature. A cooking device characterized by the above-mentioned.