JP2000228970A - Production of dried ingredient material and its device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a dried ingredient material capable of realizing a low oxygen state at a low cost, setting the oxygen concentration variably and producing it in a most suitable oxygen concentration for each of cooking objective materials, and its device. SOLUTION: This method for producing a dried ingredient material is provided by installing a food-introducing chamber 13 and a food-discharging chamber 14 at the introducing side and the discharging side of a food-loading conveyer 11 of a super-heated steam device main body 12 respectively and also slopes at the introducing side and discharging side of the food-loading conveyer 11, and further controlling the exhausting amounts of air at an inlet side exhausting device 21 in the device main body and outlet side exhausting device 22 in the device main body so as to set the amount of air in the super-heated steam device 12 variably.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for manufacturing a drying tool using a superheated steam device in a low-oxygen state at normal pressure, and more particularly to a drying tool capable of variably setting the oxygen concentration in the apparatus. The present invention relates to a manufacturing method and an apparatus.

[0002]

2. Description of the Related Art In recent years, instant foods made of dried ingredients such as vegetables such as onion, garlic, and cabbage, as well as meat, fish and shellfish, such as instant noodle ingredients, have become widespread.

[0003] Here, such a drying ingredient can be used as it is for cooking by, for example, pouring hot water, and attempts have been made to produce a drying ingredient having a more cooked feeling.

[0004] In this case, before drying, pretreatment such as sauting or frying for a long time in a direct fired kettle or a double kettle is performed, and then drying processing such as hot air drying, freeze drying and reduced pressure drying is performed. I was doing.

However, such a method has the following problems. (1) It takes time to saute and fry for a long time. (2) The oxidizing action of food is inevitable and, depending on the conditions, may cause burning or deterioration of oil. (3) It takes time for cleaning and the like.

[0006] On the other hand, when cooking is considered chemically, the substance is predominantly gelatinization of starch, denaturation of protein, etc., and these reaction rates have a correlation with temperature.
Higher temperatures reduce operating time.

In view of the above-mentioned problems of oxidation, cooking temperature, etc., in recent years, Japanese Patent Application Laid-Open Nos. 3-83547 and 8-1-1 have been proposed.
As described in US Pat. No. 73059 and JP-A-8-252177, a technique for producing food using superheated steam for the purpose of cooking at a high temperature without oxidizing action has been developed.

[0008] Here, the superheated steam will be briefly described. Generally, the steam refers to "saturated steam" evaporated under pressure, and the superheated steam is steam obtained by further heating the saturated steam. The term “steam” means steam heated at normal pressure or higher than its saturation temperature (100 ° C.).

The temperature difference between superheated steam and saturated steam is called superheat degree (° C.), and the higher the superheat degree, the higher the ability to dry the target substance.

FIG. 6 is a graph showing the relationship between the temperature and the pressure of water (from “Food and Development” by Yoshiro Yamanaka, published by Kenko Sangyo Shimbun). The superheated steam is separated into a superheated steam region 62. At 2 atm (2.0 kg / cm ² ), for example, the temperature of the saturated steam is 133 ° C.
° C.

FIG. 7 is a graph showing the relationship between the airflow temperature and the evaporation rate (from "Kagaku Kogyo" (1965), published by Kagaku Kogyo Co., Ltd., co-authored by Tetsuo Yoshida and Hyogo Osamu). the condition that the rate constant, for example, in the case of the humidity H _1> humidity H _2, the temperature is 170 ° C. to 180 ° C. or higher, the drying rate becomes faster as the humidity is high. Further, this branch point is referred to as a reversal point, and it can be seen that at a temperature equal to or higher than the reversal point, superheated steam has a higher drying speed than in an air atmosphere.

Although heat transfer by air is limited to convection, superheated steam transfers heat by adding radiation. Therefore,
When heating fish or meat, it can be baked in the same manner as when baked in an open flame or an electric oven, and burns can be made.

Further, since the heating by the superheated steam at normal pressure is performed in a state where the air is substantially shut off, oxidation of the oil and the like can be prevented.

In addition, cooking with superheated steam treats food in a substantially oxygen-free state, so there is no danger of fire or explosion.

Further, since high-temperature steam is used, heat exchange is easy, energy saving is achieved, and temperature control can be performed relatively easily.

As described above, utilizing superheated steam for cooking has various advantages.

[0017]

By the way, cooking using superheated steam is performed in a substantially air-blocked state as described above, and the oxygen concentration is low.

On the other hand, cooking using superheated steam is performed in a low oxygen state, but the processing time, the processing temperature, the yield, the flavor and the like are significantly different due to a slight change in the oxygen concentration.

However, in the above-mentioned conventional cooking method using superheated steam, a batch or continuous cooking method merely creates a superheated steam atmosphere aiming at an oxygen-free state, and variably sets the oxygen concentration. The configuration of doing so is not adopted.

For this reason, all the cooking objects are cooked without being aware of the oxygen concentration, and the optimum oxygen concentration cannot be set for each of the cooking objects even in the low oxygen state. was there.

Further, since the oxygen concentration cannot be controlled to be constant, there is a problem that the object to be cooked cannot be cooked with a constant quality.

Therefore, the present invention provides a method and an apparatus for manufacturing a drying utensil, which can realize a low oxygen state at low cost, can set the oxygen concentration variably, and can manufacture at an optimum oxygen concentration for each object to be cooked. The purpose is to:

[0023]

In order to achieve the above object, a method of manufacturing a drying tool according to the first aspect of the present invention is to provide a method of manufacturing a drying tool in which superheated steam heated to 110 ° C to 400 ° C is constantly applied to the drying tool. It is characterized in that the treatment is carried out under pressure and in a low oxygen state for 10 seconds to 60 minutes under injection or in the same environment.

[0024] In the method for producing a drying ingredient according to the second aspect of the present invention, the drying ingredient placed on the food placing conveyor is guided into a superheated steam apparatus main body under normal pressure and low oxygen.
Superheated steam heated to 110 ° C to 400 ° C for 10 seconds to 6
In a method for manufacturing a drying tool, which is sprayed for 0 minutes or processed in the same environment to manufacture a drying tool, a food introduction chamber and a food discharge chamber are provided adjacent to an inlet side and an outlet side of the superheated steam device main body. Introducing and discharging the drying material placed on the food placing conveyor, and exhausting the apparatus body at the inlet side and the outlet side in the superheated steam apparatus body, In the food introduction room, the superheated steam is supplied to the vicinity of the inlet of the food placing conveyor into the device main body, thereby shutting off the air flowing into the device main body and exhausting the room air and the superheated steam. In the food discharge chamber, superheated steam is supplied to the vicinity of the discharge port of the food loading conveyor to the outside of the apparatus main body, thereby shutting off the air that is going to flow into the apparatus main body, and at the same time, To exhaust the preliminary superheated steam, characterized in that.

According to a third aspect of the present invention, in the second aspect of the present invention, the food placing conveyor is guided with a slight upward inclination until the food placing conveyor is introduced into the apparatus main body. When the air is discharged, the air is guided slightly inclined downward.

According to a fourth aspect of the present invention, in the second aspect, the oxygen concentration in the apparatus main body can be variably set by variably setting the exhaust amount in the apparatus main body.

According to a fifth aspect of the present invention, in the second aspect of the present invention, the amount of exhaust in the apparatus main body and the amount of exhaust in the food introduction chamber and the food discharge chamber are variably set, so that the amount of exhaust in the apparatus main body is increased. It is characterized in that the oxygen concentration can be variably set.

According to a sixth aspect of the present invention, in the fourth aspect, the oxygen concentration in the apparatus main body is reduced as the exhaust amount in the apparatus main body is smaller.

Further, the invention of claim 7 provides the invention according to claims 1 to 6
In the invention described in (1), the drying ingredient is vegetables, meat, or fish and shellfish for instant food.

Further, according to an eighth aspect of the present invention, there is provided an apparatus for producing a drying ingredient, which guides the drying ingredient placed on the food placing conveyor into the superheated steam apparatus main body under normal pressure and low oxygen.
Superheated steam heated to 110 ° C to 400 ° C for 10 seconds to 6
In a drying tool manufacturing apparatus for manufacturing a drying tool by spraying or treating under the same environment for 0 minutes, the drying tool is provided adjacent to the inlet side and the outlet side of the superheated steam device main body, and is provided on the food placing conveyor. A food introduction chamber and a food discharge chamber for introducing and discharging the loaded drying ingredients, and an exhaust device in the device main body that is provided on the inlet side and the outlet side in the superheated steam device main body and exhausts the device main body. Wherein the food introduction chamber has a first superheated steam supply means for supplying superheated steam near an introduction port into the apparatus main body of the food placing conveyor, and a first superheated steam exhaust means for exhausting indoor air and superheated steam. The food discharge chamber has a second superheated steam supply means for supplying superheated steam to the vicinity of an outlet of the food placing conveyor to the outside of the apparatus main body, and air and superheated steam in the room. Exhaust And having an exhaust device, the.

Further, the invention of claim 9 is the invention of claims 1 to 7
In the invention described in (1), the drying material is mixed with oil or fat in advance or spray-coated.

[0032]

Embodiments of the present invention will be described below in detail with reference to the drawings.

FIG. 1 is a sectional view showing a schematic configuration of a superheated steam apparatus to which a method and an apparatus for manufacturing a drying material according to the present invention are applied. In the present invention, the drying ingredients to be cooked include vegetables such as onions, garlic, and cabbage, as well as dried ingredients as ready-made foods such as meat, fish and shellfish.

In FIG. 1, a superheated steam device 10 has a substantially rectangular parallelepiped shape, and a food placing conveyor 11 in which a drying material (not shown) is placed is transported in the direction of arrow A by transport means (not shown). I have.

Here, the superheated steam device 10 includes a superheated steam device main body 12 and a food introduction chamber 1 provided adjacent to the superheated steam device main body 12 on the introduction side of the food placing conveyor 11.
3 and a food discharge chamber 14 provided on the discharge side of the food placing conveyor 11 adjacent to the superheated steam device main body 12.

Here, the superheated steam device main body 12 is filled with the superheated steam 15 generated by an external superheated steam generation device (not shown) from the ceiling portion thereof, and the superheated steam 15 is placed on the drying material placed on the food placing conveyor 11. Injection is performed, and an entrance side opening 12a is provided on the entrance side so that the food placing conveyor 11 can pass through, and an exit side opening 12b is provided on the exit side, and the inside of the food placing conveyor 11 is provided inside. Four superheated steam injection units 16 at the top and bottom along the traveling direction
-1, 16-2, 16-3, and 16-4 are provided, and the four superheated steam injection sections 16-1, 16-2, and 16 are provided.
-3 and 16-4 are configured to inject superheated steam.

That is, the upper superheated steam injection section 16a and the lower superheated steam injection section 16b transmit the superheated steam injection section 16a.
-1 is formed, and a superheated steam injection section 16-2 is formed by the upper superheated steam injection section 16c and the lower superheated steam injection section 16d. Superheated steam injection is performed by the upper superheated steam injection section 16e and the lower superheated steam injection section 16f. A superheated steam injection section 16-4 is constituted by an upper superheated steam injection section 16g and a lower superheated steam injection section 16h, and respective superheated steam injection sections 16a, 16b, 16c, 1
Superheated steam is injected from 6d, 16e, 16f, 16g, and 16h.

In addition, in the superheated steam device main body 12, an inlet-side exhaust device 21 including a damper or the like is provided at a ceiling portion on the entrance side of the food placing conveyor 11, and an outlet-side exhaust device 21 is provided on the outlet side. An outlet-side exhaust device 22, which also includes a damper or the like, is provided on the ceiling portion, and the oxygen concentration in the superheated steam device main body 12 can be controlled by controlling the exhaust amount as described later. Have been.

The food introduction chamber 13 is a room into which the food placing conveyor 11 is introduced before the food placing conveyor 11 is introduced into the superheated steam device main body 12, and has an entrance at the entrance side so that the conveyor on which the food is placed can pass. A side opening portion 13a is provided, and a food introduction room exhaust device 2 including a damper and the like is provided in a ceiling portion.
3 is provided, and superheated steam 25 is injected from the vicinity of the ceiling on the side of the superheated steam device main body 12. Thereby, as described later, it is configured to block the intrusion of air into the superheated steam device main body 12, control the oxygen concentration in the superheated steam device main body 12, and ventilate the food introduction chamber 13. .

The food discharge chamber 14 is provided with the food placing conveyor 11 in which the outlet side opening 12b of the superheated steam device main body 12 is provided.
An outlet opening 14 is provided at the outlet side so that the conveyor 11 on which the food is placed can pass through in a room introduced after being discharged from the container.
a, a food discharge chamber exhaust device 24 including a damper and the like is provided in the ceiling portion, and superheated steam 26 is injected from the vicinity of the ceiling near the superheated steam device main body 12 side. Thereby, as described later, it is configured to block the intrusion of air into the superheated steam device main body 12, control the oxygen concentration in the superheated steam device main body 12, and ventilate the food discharge chamber 14. ing.

The food placing conveyor 11 has two small-diameter rollers 3 provided in the superheated steam device main body 12.
0, 31 and an endless conveyor suspended by four large-diameter rollers 32, 33, 34, 35 provided outside the superheated steam device main body 12, of which an inlet side of the superheated steam device main body 12 is provided. Between the provided large-diameter roller 35 and the small-diameter roller 30 in the apparatus main body 12, the small-diameter roller 30 is located slightly higher than the large-diameter roller 35,
When the food placing conveyor 11 advances between the large-diameter roller 35 and the small-diameter roller 30, it advances while slightly rising.

Then, in the superheated steam apparatus main body 12, the food placing conveyor 11 proceeds while maintaining a high position as it is.

Next, between the large-diameter roller 32 provided on the outlet side of the superheated steam apparatus main body 12 and the small-diameter roller 31 in the apparatus main body 12, the large-diameter roller 32 is located slightly lower. Therefore, when the food placing conveyor 11 advances between the small-diameter roller 31 and the large-diameter roller 32, it advances while slightly descending.

FIG. 2 is a partially detailed view of the inside of the superheated steam apparatus main body 12, and shows a detailed view of a portion where the food placing conveyor 11 travels through the superheated steam jetting sections 16-1 and 16-2. .

The food placing conveyor 11 is constituted by a pair of conveyor belts 11a and 11b, and a pallet 36 on which a drying material 37 to be processed is placed is placed on the pair of conveyor belts 11a and 11b.

In this state, the pallet 36 is connected between the upper superheated steam jetting section 16a and the lower superheated steam jetting section 16b constituting the superheated steam jetting section 16-1 and the upper superheated steam jetting section 16-2 constituting the superheated steam jetting section 16-2. The pallet 3 passes between the steam jetting section 16c and the lower superheated steam jetting section 16d.
The drying tool material 37 placed on 6 receives superheated steam injection from the upper and lower superheated steam injection sections.

Here, all the superheated steam injection sections have the same configuration. The configuration of the superheated steam injection section will be described by taking the superheated steam injection section 16-1 as an example. It is composed of an upper superheated steam injection unit 16a and a lower superheated steam injection unit 16b,
The upper superheated steam injection section 16a is a rectangular frame 16a-
10 and six cylindrical injection parts 16a-1, which are attached in parallel in the frame 16a-10 and inject superheated steam,
16a-2, 16a-3, 16a-4, 16a-5, 1
6a-6. Further, the lower superheated steam injection section 16b also has a rectangular frame 16b-10 and six cylindrical injection sections 16b-1 and 16b mounted in parallel within the frame 16b-10 to jet superheated steam. -2, 1
6b-3, 16b-4, 16b-5, and 16b-6.

FIG. 3 shows the detailed configuration of the cylindrical injection section shown in FIG. 2, and shows the cylindrical injection section 16a-1 of the upper superheated steam injection section 16a and the cylindrical injection section of the lower superheated steam injection section 16b. The portion 16b-1 is arranged to face each other, and the food placing conveyor 11 passes between the portions 16b-1 schematically.

Here, since all the cylindrical injection units have the same configuration, the cylindrical injection unit 16b of the lower superheated steam injection unit 16b
1 will be described as an example. The cylindrical injection section 16b-1 is composed of a cylindrical cylinder 16b-1D, and both ends of the cylindrical body 16b-1D are superheated steam 15 shown in FIG. Steam injection port 16b-1A and 1
6b-1B, and a circular superheated steam jet nozzle 1 for jetting superheated steam on the opposite surface side of the cylindrical body 16b-1D on which the food placing conveyor 11 passes.
6b-11, 16b-12, 16b-13, 16b-1
4, 16b-15, 16b-16, 16b-17 are provided in a line.

FIG. 4 is a block diagram showing an electrical configuration of the superheated steam device 10 shown in FIG. In FIG.
The superheated steam device 10 includes a control unit 50, a temperature sensor 51,
The apparatus is provided with a timer 52, a food introduction chamber exhaust device 23, an entrance exhaust device 21 in the apparatus main body, an exit exhaust device 22 in the apparatus main body, and a food exhaust chamber exhaust device 24.

Here, the control unit 50 is composed of a CPU or the like and controls the entire apparatus in its entirety.
The superheated steam device is controlled by controlling the exhaust amount of the inlet exhaust device 21 inside the device main body, the exhaust device 22 inside the device main body, the exhaust device 23 for the food introduction chamber, and the exhaust device 24 for the food discharge chamber, particularly composed of a damper or the like. The oxygen concentration in the main body 12 is configured to be variably set.

The temperature sensor 51 is connected to the superheated steam device main body 1.
2 is to detect the temperature in the inside.

The timer 52 detects the time elapsed since the operation of the apparatus.

The temperature sensor 51 is disposed in the drying material passage portion in the superheated steam device main body 12, and collects sensor values of the drying material passage portion.

The food introduction room exhaust device 23 is connected to the food introduction room 1
The air in 3 is exhausted.

The inlet-side exhaust device 21 in the apparatus main body exhausts air on the inlet side in the superheated steam apparatus main body 12.

The outlet-side exhaust device 22 in the apparatus main body exhausts air on the outlet side in the superheated steam apparatus main body 12.

The food discharge chamber exhaust device 24 is connected to the food discharge chamber 1
The air in 4 is exhausted.

The configuration of the present embodiment has been described above.
The reason why the food introduction chamber 13 and the food discharge chamber 14 are provided will be described.

First, the food introducing chamber 13 is provided because the food placing conveyor 11 does not pass through the food introducing chamber 13 but directly from the inlet side opening 12a of the superheated steam apparatus main body 12 inside the superheated steam apparatus main body 12. Is introduced at the same time, outside air intrudes simultaneously from the inlet side opening 12a, and the oxygen concentration in the superheated steam device main body 12 increases.

Therefore, the food placing conveyor 11 is not guided directly into the superheated steam apparatus main body 12, but is provided with a food introduction chamber 13 at a preceding stage thereof, and is guided to the food introduction chamber 13 first. In this case, too, air enters from the entrance-side opening 13a of the food introduction chamber 13 with the introduction of the food placement conveyor 11.

However, in this embodiment, the superheated steam 25 is further injected from the ceiling portion of the superheated steam device main body 12 in the food introduction chamber 13 to prevent air from entering the superheated steam device main body 12. I am trying to do it. This is because the injected superheated steam 25 is used as an air curtain, and the air in the food introduction chamber 13 is heated by the superheated steam device main body 12.
Is prevented from entering through the entrance side opening 12a.

On the entrance side of the apparatus body 12, the large-diameter roller 35 and the small-diameter roller 30
Is located slightly higher than the large diameter roller 35,
When the food placing conveyor 11 advances between the large-diameter roller 35 and the small-diameter roller 30, it advances while slightly rising.

Then, in the superheated steam apparatus main body 12, the food placing conveyor 11 proceeds while maintaining a high position as it is.

That is, the position of the food placing conveyor 11 in the superheated steam device main body 12, more precisely, the product is placed on the pallet 36 on the conveyor 11 from the height of the inlet side opening 13 a of the food introducing chamber 13 into which air first enters. The position of the placed drying material 37 is relatively higher.

On the other hand, superheated steam is lighter than air because it is high-temperature steam. Therefore, in the superheated steam device main body 12,
The superheated steam component, which occupies most of the area, is relatively high, and a small amount of invading air is in the low area.

Accordingly, the peripheral portion of the drying tool 37 placed on the pallet 36 in the superheated steam device main body 12 is almost covered with the superheated steam.

The provision of the food discharge chamber 14 is the same as the provision of the food introduction chamber 13 described above.
When 1 is directly guided to the outside from the outlet side opening 12b of the superheated steam device main body 12 without passing through the food discharge chamber 14, external air enters through the outlet side opening 12b, and This is because the oxygen concentration of the metal becomes high.

Therefore, the food placing conveyor 11 is not guided directly to the outside, but is first guided to the food discharge chamber 14. Also in this case, air enters from the outlet side opening 14a of the food discharge chamber 14 as the food placing conveyor 11 is discharged.

However, in the present embodiment, the superheated steam 26 is injected from the ceiling portion of the superheated steam device main body 12 in the food discharge chamber 14 to prevent air from entering the superheated steam device main body 12. I am trying to do it. This is because the injected superheated steam 26 serves as an air curtain, and the air in the food discharge chamber 14
Is prevented from entering through the outlet side opening 12b.

On the other hand, on the exit side of the apparatus main body 12, the small-diameter roller 31 and the large-diameter roller 32
Is positioned slightly lower than the small-diameter roller 31, and the food placing conveyor 11 includes the small-diameter roller 31 and the large-diameter roller 3.
When proceeding between the two, it progresses while slightly descending.

Further, in the superheated steam apparatus main body 12, the food placing conveyor 11 advances while maintaining a high position.

That is, the height of the superheated steam device main body 12 is determined by the height of the outlet side opening 14a of the food discharge chamber 14 into which air enters.
Of the food loading conveyor 11 in the container, more precisely, the conveyor 1
The position of the drying material 37 placed on the upper pallet 36 is relatively higher.

Therefore, the peripheral portion of the drying material 37 placed on the pallet 36 in the superheated steam device main body 12 is almost covered with the superheated steam also by the action of the food discharge chamber 14.

In the present embodiment, by adopting the above configuration, it is possible to prevent air from entering into the superheated steam apparatus main body 12 with high accuracy.

By the way, when the above configuration is adopted, the inside of the apparatus main body 12 becomes almost oxygen-free.

However, when the exhaust volume of the exhaust unit 21 on the inlet side in the main unit and the exhaust unit 22 on the exit side of the main unit in the main unit are increased, the external opening 12a and the exit side opening 12b of the main unit 12 Air enters, and the oxygen concentration in the apparatus body increases.

Accordingly, the oxygen concentration in the apparatus main body can be variably set by variably setting the exhaust amount of the apparatus-side inlet exhaust unit 21 and the apparatus main body outlet-side exhaust unit 22 in the apparatus main body 12.

The food introduction chamber exhaust device 23 and the food discharge chamber exhaust device 24 are used to exhaust superheated steam and air in the food introduction chamber 13 and the food discharge chamber 14 respectively. Food introduction room 13 and food discharge room 1
The superheated steam and air in 4 can also be discharged from the inlet-side opening 13a and the outlet-side opening 14a, but since the inlet-side opening 13a and the outlet-side opening 14a are located at lower positions, the inlet-side opening 13a and Exit side opening 14a
If the superheated steam is discharged from the apparatus, the surrounding working environment becomes worse. Therefore, a food introduction chamber exhaust device 23 and a food discharge room exhaust device 24 are provided to discharge superheated steam and air in the food introduction chamber 13 and the food discharge chamber 14 upward.

When the exhaust volume of the food introduction chamber exhaust device 23 and the food exhaust chamber exhaust device 24 is increased, the exhaust volume of the air in the food introduction chamber 13 and the food exhaust chamber 14 is increased.

Therefore, as a result, the superheated steam device main body 1
2 can be prevented from entering, and the oxygen concentration in the superheated steam device main body 12 is reduced.

Thus, the exhaust device 2 on the entrance side in the apparatus body
1. The amount of air in the superheated steam device main body 12 is controlled by controlling the exhaust amount of the outlet exhaust device 22, the food introduction chamber exhaust device 23, and the food discharge chamber exhaust device 24 in the device main body.
That is, the oxygen concentration can be variably set.

The variable setting of the oxygen concentration is performed by the control unit 50 shown in FIG. 4 in advance, the oxygen concentration and the exhaust unit 21 on the inlet side in the apparatus main body, the exhaust apparatus 22 on the outlet side in the apparatus main body, It is preferable to prepare a relational table between the exhaust amount of the exhaust device 23 and the exhaust device 24 and control the exhaust amount of each exhaust device based on the table.

Note that, instead of such software control, the exhaust amount of each exhaust device may be controlled manually.

Next, the controller 50 controls the superheated steam device main body 1
A processing procedure for automatically setting the amount of air in 2, that is, the oxygen concentration, will be described with reference to the flowchart of FIG.

In this processing, first, the processing temperature of the drying material,
Initialize processing time and oxygen concentration (Step 10
0).

When the operation is started in this way (step 1)
01) Next, it is checked whether or not the processing temperature is a set value (step 102). This is performed by comparing the detection value of the temperature sensor 51 with the set value of step 100.

If the processing temperature is not the set value (NO in step 102), the processing temperature is corrected (step 103). This is performed by adjusting the temperature of the superheated steam 15 supplied into the superheated steam device main body 12.

When the processing temperature is the set value (YES in step 102) and when the processing temperature is corrected, it is checked whether the oxygen concentration is the set value (step 104). This is the exhaust device 2 on the inlet side in the main body of the device.
1. This is performed by comparing the exhaust amount of the outlet exhaust device 22, the food introduction chamber exhaust device 23, and the food discharge chamber exhaust device 24 with the set value in step 100.

If the oxygen concentration is not the set value (NO in step 104), the oxygen concentration is corrected (step 105). As described above, this is performed by automatically setting or manually setting the exhaust amount of the exhaust device 21 on the inlet side in the apparatus main body and the exhaust device 22 on the outlet side in the apparatus main body.

Next, when the oxygen concentration is the set value (YES in step 104) and when the oxygen concentration is corrected, it is next checked whether or not the timer has expired (step 1).
06). This is based on the timer value of the timer 52 and step 10
This is performed by comparing a set value of 0.

If the timer value of the timer 52 has not reached the set value (NO in step 106), the process returns to step 102, but if the timer value of the timer 52 has reached the set value (step If YES in step 106, that is, if the time is up, the process ends.

As described above, in this embodiment, an accurate low oxygen state can be obtained, and the oxygen concentration can be finely controlled.

Therefore, while taking advantage of the characteristics of superheated steam,
In the cooking of various drying ingredients used in instant foods such as meat, fish and shellfish, including vegetables such as onion, garlic, cabbage, etc. Materials can be obtained. The shape is not limited to a hole, flake, course, mince and the like.

In addition, instead of performing a pretreatment such as sauting or frying for a long time in a direct-fired or double kettle at the stage before drying as in the prior art, the already-produced drying ingredients are removed. Since the reworking is performed, it is easy to handle and can re-cook the drying material at low cost.

In addition, by mixing or spray-coating the drying ingredients with oil or fat in advance, a uniform heating state and a state having a uniform heat transfer mechanism can be created, and the deoiling phenomenon, which is one of the effects of the heating steam, is achieved. Thereby, the amount of fats and oils contained can be finally controlled.

Hereinafter, the present invention will be described in more detail with reference to examples.

[0098]

Embodiment 1 The oxygen concentration of the superheated steam device main body 12 was set to N
o. 1, No. No. 2 is 6%; 3 is set to 0%,
The dried onion flakes were spread evenly so as not to overlap the tray 36, and cooked at the processing temperature and processing time shown in Table 1. It should be noted that no. 2, No. No. 3 was processed by blending 10% of salad oil. Table 1 shows the yield and flavor in this case.

Note that no. When 2 was added to the consomme soup, it tasted like a fried onion and matched well as a float.

Also, No. 3 against butter rice.
When 5% was added and mixed, onion rice was added with the savory color and flavor of raw onions sautéed with salad oil to a uniform golden brown color.

On the other hand, no. For No. 1, the beef was sliced and fried in a double kettle so as to have the same flavor as onion of the beef, but charring occurred.

Also, No. For No. 3, the beef was sliced and sautéed with salad oil in a direct-fired kettle so that the onion of beef had the same flavor, but it took more than 2 hours and some burnt parts were observed.

[0103]

[Table 1]

[0104]

Embodiment 2 The oxygen concentration of the superheated steam device main body 12 is set to N
o. 1, No. No. 2 is 6%; 3 is set to 0%,
The dried garlic flakes were spread evenly so as not to overlap the tray 36, and cooked at the processing temperature and processing time shown in Table 2. It should be noted that no. 2, No. No. 3 was processed by blending 10% of salad oil. Table 2 shows the yield and flavor in this case.

Note that the No. 3 for 1% of butter rice
In addition, the mixture was mixed to produce garlic rice with the savory color and flavor of raw garlic, sautéed in salad oil and tan.

On the other hand, no. For 1-3, an attempt was made to obtain an equivalent flavor from raw garlic, but this was not realized.

[0107]

[Table 2]

As is clear from the above embodiments, when cooking is performed using superheated steam, a savory flavor can be obtained. However, when the cause is considered, the following reasons are considered.

In general, foods are composed mainly of proteins, including amino acids and peptides, carbohydrates, and lipids.
The change in flavor (scent) due to heating is the result of a chemical reaction caused by these components.

For example, browning, which is a change in the color of food, may be caused by various substances and conditions, but generally, a carbonyl compound having a strong reaction activity is produced as a precursor of browning, and it is singly or coexisting. It is produced by reacting with an amino compound.

In particular, the interaction of proteins and carbohydrates, known as the Maillard reaction, is significantly related to flavor formation during cooking.

The formation patterns are as follows: types of sugar and amino acid, composition ratio, heating temperature, time, water content, presence of fats and oils,
It is greatly affected by pH, metal ions and the like.

Here, it is presumed that when cooking is performed using normal pressure superheated steam, the flavor changes to a savory flavor due to the following reasons.

That is, when the superheated steam at normal pressure is sprayed onto the object from above and below, not only the surface is heated and cooked by the radiation, but also the internal components (mainly monosaccharides and free amino acids) are quickly swiftly due to the far-infrared effect. It may be changed by the Maillard reaction.

Taking onion as an example, monosaccharides such as glucose, fructose and sucrose as sweet components, and many sugars including oligosaccharides and free amino acids such as glutamine, lysine and asparagine are unique to the above reaction. It is presumed that disulfide, which is a pungent component, was reduced by superheated steam, resulting in mercaptan having a strong sweet taste.

It is presumed that the same effect is obtained for other vegetables, meats, and fish and shellfish drying ingredients.

In this case, the higher the proportion of oxygen interposed, the stronger the burning and burning on the surface of the object.

As described above, in the present embodiment, (1) the food introduction chamber 13 and the food discharge chamber 14 are provided on the introduction side and the discharge side of the food placement conveyor 11 of the superheated steam device main body 12; (3) Inlet exhaust device 2 in the main body of the apparatus
1 and the amount of air in the superheated steam device main body 12 is variably set by controlling the amount of exhaust air from the outlet side exhaust device 22 inside the device main body, so that the following effects are obtained.

(1) The inside of the superheated steam device main body 12 can be arbitrarily controlled from an oxygen-free state to an arbitrary oxygen concentration depending on the purpose. (2) Conventionally, when mass-producing cooked foods requiring heat at the factory level, sufficient cooking was not achieved in terms of thermal efficiency. However, in the present embodiment, the oxygen concentration, the processing temperature, and the processing time are reduced. By selecting arbitrarily, cooking with excellent thermal efficiency can be realized, and the degree of freedom of cooking has been improved over a wide range compared to the conventional one. (3) Conventionally, in the processing of drying ingredients having a savory cooking feeling, there were limits in terms of pretreatment, yield, and workability.
In the present embodiment, processing can be performed in a very short time with a high yield. (4) During cooking, there is no or very little oxygen,
Deterioration of quality such as oxidation of fats and oils is suppressed. (5) During cooking, there is no or very little oxygen,
No explosion occurs, and a safe working environment can be provided. (6) Since superheated steam is high-temperature steam, heat exchange is easy, energy saving can be performed, and temperature control can be relatively easily performed. (7) A uniform heating state and a state having a uniform heat transfer mechanism can be created by previously mixing or spray-coating the drying material with oils and fats, and the final state is achieved by the deoiling phenomenon which is one of the effects of the heated steam. The amount of fats and oils contained can be controlled effectively.

[0120]

As described above, according to the present invention, a drying tool placed on a food placing conveyor is introduced into a superheated steam apparatus main body under normal pressure and in a low oxygen state.
In a method of manufacturing a drying component, the superheated steam heated to 0 ° C. is sprayed or processed in the same environment for 10 seconds to 60 minutes to produce a drying component. Providing a food introduction chamber and a food discharge chamber to introduce and discharge the drying material placed on the food placement conveyor, and exhausting the inside of the apparatus body at the inlet side and the exit side inside the superheated steam apparatus body. In the food introduction chamber, the superheated steam is supplied to the vicinity of the introduction port into the apparatus main body of the food placing conveyor to shut off the air flowing into the apparatus main body, and The air and the superheated steam are exhausted, and in the food discharge chamber, the superheated steam is supplied to the vicinity of the discharge port of the food placing conveyor to the outside of the device main body so as to flow into the device main body. The air is cut off and the indoor air and superheated steam are exhausted, so low-oxygen condition can be realized at low cost, oxygen concentration can be set variably, and drying can be performed at the optimum oxygen concentration for each cooking object. There are effects such as that a method of manufacturing the ingredient can be obtained.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view showing a schematic configuration of a superheated steam apparatus to which a method and an apparatus for manufacturing a drying material according to the present invention are applied.

FIG. 2 is a partial detailed view of the inside of a superheated steam device main body shown in FIG. 1, and is a detailed view of a portion where a food placing conveyor advances a superheated steam jetting section.

FIG. 3 shows a detailed configuration of the cylindrical injection unit shown in FIG. 2, in which a cylindrical injection unit of an upper superheated steam injection unit and a cylindrical injection unit of a lower superheated steam injection unit are arranged so as to face each other; The figure which shows typically the state which a food placement conveyor passes.

FIG. 4 is a block diagram showing an electrical configuration of the superheated steam device shown in FIG.

FIG. 5 is a flowchart showing a processing procedure when the control unit shown in FIG. 4 automatically and variably sets the air amount in the superheated steam apparatus main body, that is, the oxygen concentration.

FIG. 6 is a graph showing the relationship between water temperature and pressure, wherein water is separated into a hot water region and a superheated steam region by a saturated steam curve. For example, at 2 atm (2.0 kg / cm ² ), the temperature of saturated steam is 133. FIG. 2 is a diagram showing that the superheat degree of superheated steam at 180 ° C. is 47 ° C. because the temperature is 180 ° C.

FIG. 7 is a graph showing the relationship between airflow temperature and evaporation rate;
The figure which shows that the drying rate of superheated steam is faster than that in an air atmosphere at a temperature equal to or higher than the reversal point.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 10 Superheated steam apparatus 11 Food loading conveyor 12 Superheated steam apparatus main body 12a Inlet side opening part 12b Outlet side opening part 13 Food introduction room 13a Inlet side opening part 14 Food discharge chamber 14a Outlet side opening part 15 Superheated steam 16-1 and 16 -2, 16-3, 16-4 Superheated steam injection unit 16-a, 16-c, 16-e, 16-g Upper superheated steam injection unit 16-b, 16-d, 16-f, 16-h Lower Side superheated steam injection section 16a-1, 16a-2, 16a-3, 16a-4, 1
6a-5, 16a-6 Cylindrical injection part 16a-10 Rectangular frame 16b-1, 16b-2, 16b-3, 16b-4, 1
6b-5, 16b-6 Cylindrical injection part 16b-10 Rectangular frame 16b-1A Superheated steam inlet 16b-1B Superheated steam inlet 16b-1D Cylindrical bodies 16b-11, 16b-12, 16b-13, 16b-
14, 16b-15, 16b-16, 16b-17 Superheated steam injection nozzle 21 Inlet exhaust device inside device main body 22 Outlet exhaust device inside device main unit 23 Food introduction room exhaust device 24 Food discharge room exhaust device 25 Superheated steam 26 Superheat Water vapor 30, 31 Small diameter roller 32, 33, 34, 35 Large diameter roller 50 Control unit 51 Temperature sensor 52 Timer

Claims (9)

[Claims] 1. A method of heating superheated steam heated to 110 ° C. to 400 ° C. with respect to a drying material under normal pressure and in a low oxygen state for 10 seconds to
A method for producing a drying material, wherein the method is performed by spraying or treating in the same environment for 60 minutes. 2. A drying tool placed on a food placing conveyor is guided into a superheated steam device main body under normal pressure and in a low oxygen state, and superheated steam heated to 110 ° C. to 400 ° C. is injected for 10 seconds to 60 minutes. Or a method for producing a drying ingredient by processing under the same environment to produce a drying ingredient, wherein a food introduction chamber and a food discharge chamber are provided adjacent to an inlet side and an outlet side of the superheated steam device main body, and the food loading chamber is provided. A step of introducing and discharging the drying material placed on the placing conveyor, and a step of exhausting the inside of the apparatus main body at an inlet side and an outlet side in the superheated steam apparatus main body. By supplying superheated steam near the inlet of the food placing conveyor into the apparatus main body, the air that is going to flow into the apparatus main body is shut off and the indoor air and superheated steam are exhausted, In the food discharge chamber, by supplying superheated steam near the outlet of the food loading conveyor to the outside of the apparatus main body, the air flowing into the apparatus main body is shut off, and the indoor air and superheated steam are exhausted. A method for producing a drying material, comprising: 3. The food placing conveyor is guided with a slight upward inclination until it is introduced into the apparatus main body, and is guided with a slight downward inclination when discharged from the apparatus main body. 3. The method according to claim 2, wherein
The method for producing a drying tool material according to item 1. 4. The method according to claim 2, wherein the oxygen concentration in the apparatus main body can be variably set by variably setting the exhaust amount in the apparatus main body. 5. The oxygen concentration in the apparatus body can be variably set by variably setting the amount of exhaust in the apparatus body and the amount of exhaust in the food introduction chamber and the food discharge chamber. Method for manufacturing drying ingredients. 6. The method according to claim 4, wherein the oxygen concentration in the apparatus main body is reduced as the amount of exhaust in the apparatus main body is smaller. 7. The drying ingredients are vegetables for instant food,
The method for producing a drying tool according to any one of claims 1 to 6, wherein the method is meat or fish and shellfish. 8. A drying tool placed on a food placing conveyor is guided into a superheated steam device main body under normal pressure and a low oxygen state, and superheated steam heated to 110 ° C. to 400 ° C. is injected for 10 seconds to 60 minutes. Or a drying tool manufacturing apparatus for manufacturing a drying tool by processing under the same environment, wherein the drying apparatus is provided adjacent to an inlet side and an outlet side of the superheated steam device main body and placed on the food mounting conveyor. A food introduction chamber and a food discharge chamber for introducing and discharging ingredients, and a device body exhaust device that is provided on the inlet side and the outlet side in the superheated steam device body and exhausts the device body,
A first superheated steam supply means for supplying superheated steam near an inlet of the food placing conveyor into the apparatus main body; a first superheated steam supply means for exhausting indoor air and superheated steam. An exhaust device, wherein the food discharge chamber comprises: a second superheated steam supply means for supplying superheated steam near an outlet of the food placing conveyor to the outside of the device main body; and exhausting indoor air and superheated steam. And a second exhaust device. 9. The method for producing a drying tool according to claim 1, wherein the drying tool is preliminarily mixed with an oil or fat or spray-coated.