【０００１】
【産業上の利用分野】
この発明は煮干材料である小魚のシラス魚を大量に、かつ、連続的に茹で上げるのに好適な煮釜に関するもので、特に、煮釜を満たしている熱湯の加熱装置に関するものである。
【０００２】
【従来の技術】
従来、上面が開口した平面形状が四角形の湯槽内に隔壁を設け、その隔壁によって九十九折状に屈曲した熱湯通路を設け、その熱湯通路の中へシラス魚を投入して、熱湯とともに流動させつゝ茹で上げる煮釜装置が知られている（例えば、特開２００２−６５１４９号公報）。
【０００３】
他方、このような煮釜装置では熱湯中へ冷たい小魚を大量に投入すると、一時的に湯温が低下し、茹で上がるまでの時間が長くなる。換言すると、一層長い熱湯通路が必要となり、装置が大型になる。そこで、熱湯の加熱装置には一旦低下した湯温を急速に回復させる大きな加熱能力が求められるので、従来は、熱湯中へ高温に加熱した水蒸気、特に過熱水蒸気を噴出して急速に昇温させる技術が使用されている（例えば、実開平５−５５８９５号公報）。
【０００４】
しかしながら、煮湯の中へ高温高圧の水蒸気を噴出させて魚体を加熱すると、熱湯通路中の攪拌が過剰となり、小魚が茹で上がって軟らかくなったとき、魚体が崩れて煮干しの品質を低下させることがあった。また、この不具合を解消するべく熱湯中へ噴出する蒸気の量を減じると、熱湯の攪拌が不十分となって茹で上がった魚体が湯槽の底へ沈み、歩留まりを低下させる不具合があった。
【０００５】
【発明が解決しようとする課題】
発明者らの研究によれば、上記不具合は小魚が茹で上がる頃合を見計らって煮湯の温度を若干下げ、魚体の過度の軟化を止めることによって解消することが理解された。しかしながら、湯槽中の煮湯の量が比較的多量であることと、その流速が速いことに起因して、一旦上昇させた煮湯の温度をわずかの温度差であるとはいえ、急速に低下させることが容易でなかった。
【０００６】
【課題を解決するための手段】
上記した課題は加熱装置を、上面が開口した湯槽内を底面から上方へ伸びる隔壁で区画して始端から終端へ至る一連の熱湯流路を設け、その熱湯流路に小魚の投入手段と引上げ手段とを設ける連続式煮釜装置において、前記隔壁の底面近傍に床面と略平行に噴気管を配し、その噴気管に下方へ向けて開口する噴口の多数を長手方向に列設するとともに、前記噴気管の内部を比較的に高温の蒸気源と低温の空気源とへ熱気弁を介して接続し、前記噴口から噴出する気体の温度を調節して投入手段から引上げ手段に至る熱湯通路の煮湯の温度を前半が比較的高温に、後半が比較的低温にそれぞれ設定することによって解決できる。
【０００７】
また、上面が開口した湯槽内を底面から上方へ伸びる隔壁で区画して始端から終端へ至る一連の熱湯流路を設け、その熱湯流路に小魚の投入手段と引上げ手段とを設けるとともに、前記隔壁の底面近傍に底面と略平行に配した噴気管を設け、その噴気管に軸方向へ列設された噴口を設ける連続式煮釜装置において、前記噴気管から湯槽内へ噴出する気流の温度を熱湯流路の投入手段近傍の上流側を高温とし、引上げ手段近傍の下流側を低温に設定して、前記上流側の煮湯の温度が下流側の煮湯の温度に比して高温に設定することが好ましい。
【０００８】
さらに、前記熱湯流路を並設された複数の隔壁によって区画された並列湯路の始端と終端とを連結して一連に構成するとともに、前記並列湯路の煮湯の温度を投入手段から引上げ手段に至る熱湯通路の上流側に配された部分を比較的高温に、下流側に配された部分を比較的低温にすることが好ましい。
【０００９】
【作用】
投入手段の下流側に位置する熱湯通路の前半は煮湯の温度が高温に保たれているから、冷えた状態の材料が投入されて温度が一旦降下しても、急速に茹で上げ温度へ回復し、短時間で煮干し材料を茹で上げる。また、熱湯通路の後半は比較的低温に保持されているから、煮干し材料となる魚体の茹で過ぎによる過度の軟化が防止される。
【００１０】
【発明の実施の態様】
図１中、１０は本願発明の実施である連続式煮釜装置であり、主として煮干し材料であるシラス魚を茹でるのに用いられる。煮釜装置１０は上面が大気中へ開く平面形状が略長方形の浅い湯槽１１を有する。湯槽１１には内部を長手方向へ伸びる区画壁１２によって区画して熱湯通路１３が作られており、そこには若干の塩分を含む煮湯１４が満たされている。
【００１１】
前記区画壁１２は湯槽１１の２個の短辺から対向する壁面へ向けて長手方向へ伸びる複数個からなり、各区画壁１２、１２の間には複数の並列湯路１３ａ、１３ａを形成している。各並列湯路１３ａ、１３ａは一端が隣接する並列湯路１３ａと連結され、他端が他側の隣接する並列湯路１３ａと連結されて略九十九折をなしており、その始端と終端とは短絡湯路１３ｂを介して連結されて全体として一連の前記熱湯通路１３を形成している。
【００１２】
１５は熱湯通路１３の上へ張り出して設けた投入コンベア、１６は取出しコンベアであり、前者は煮干しの材料であるシラス魚を熱湯通路１３内へ投入するもの、後者は茹で上がったシラス魚を熱湯通路１３からすくい上げるものである。なお、以上、説明した構成は従来の煮釜と大差はない。
【００１３】
区画壁１２は、図２で示すように、湯槽１１の底板１１ａと、湯槽１１の縁に連結した吊り管１２ａに連結され、底板１１ａから上方へ伸びる形で取り付けられている。そこには水平方向へ伸びる３本の蒸気管２１、２１と、最も底板１１ａへ接近して配置された１本の噴気管２２とが取り付けられている。
【００１４】
前記３本の蒸気管２１、２１の一端は、図３で示すように分岐管２３を介して湯槽１１の上方へ引き出され、第１熱気弁２４を介して前記並列湯路１３ａ、１３ａの上方を横断する接続管１７へ接続され、その接続管１７の他端は蒸気源たるボイラ２５へ接続されるとともに、他端は集合管２６を介して集合され外気へ放出される。２７は圧力弁であり、構造的には流量調節弁である。
【００１５】
よって、ボイラ２５から給送される水蒸気は、３本の蒸気管２１、２１を通り、大気中へ開放されあるいは蒸気源２５へ還流するが、蒸気管２１、２１の管壁を通して熱湯通路１３中の煮湯１４を加熱する。その際に、前記圧力弁２７の開度を減じれば、蒸気管２１、２１内の蒸気の流速が減じ、開度を増せば流速が増加するから、この圧力弁２７の開度を加減することによって蒸気管２１、２１の温度、換言すれば蒸気管２１、２１から熱湯へ伝えられる熱量を調節することができる。
【００１６】
また、噴気管２２は先端部が閉じられるとともに、下面には長手方向に沿って多数の噴口３１、３１が設けてあり、各噴口３１、３１は下方へ向けて最短距離で底面へ達するように配慮されている。噴気管２２の基端は第１逆止弁３２、第２熱気弁３３を通して前記接続管１７経由でボイラ２５へ接続されるとともに、前記第１逆止弁３２の下流側を分岐し、第２逆止弁３４と、空気弁３５を介して接続管１８へ接続され、その接続管１８は空気源たる空気ポンプ３６へ通じている。
【００１７】
噴気管２２には図２で示すように、底部へ向けて開く多数の噴口３１、３１が設けてあり、そこから吹き出す気流は無数の気泡となって上昇し、熱湯通路１３内の煮湯を攪拌すると同時に加熱し、あるいは過熱した煮湯を冷却する。よって、熱湯と共に流動する小魚に過度に高温の熱湯を作用させることなく、むらなく均一に茹で上げる。
【００１８】
上記態様に係る煮釜装置１０に満たされた煮湯１４は、区画壁１２に取り付けられた３本の蒸気管２１、２１を通過する水蒸気から管壁を通して伝えられる熱によって加熱される。また、底部に近い１本の噴気管２２から吹き出す水蒸気によって生じる気泡により攪拌される。すなわち、噴気管２２から噴出する水蒸気は気泡となって煮湯１４の中を上昇することによって煮湯１４を攪拌するので、シラス魚の大部分は底部に沈むことなく煮湯１４の流れに随伴する。
【００１９】
他方、煮干し材料であるシラス魚は、投入コンベア１５から投入される生の状態では魚体も硬くしっかりしているが、熱湯通路１３を流動する間に茹でられて、投入コンベア１５から取出しコンベア１６に至る距離の８０％程度に達すると、次第に軟化し、前記した攪拌用の水蒸気を直接に受けると魚体が崩れ易くなってくる。
【００２０】
そこで、この実施態様では魚体がこのような状態になる位置を実験的に求め、数個の並列湯路１３ａのうち、その位置を含むもの以降の煮湯１４の温度を低めに設定してある。すなわち、この区域では第２熱気弁３３と空気弁３５とを調節して、噴気管２２へ供給される水蒸気に混合される空気の割合を残余の部分に比して増大させ、噴出する水蒸気の温度を低くしてある。
【００２１】
その結果、投入コンベア１５から投入された煮干し材料たるシラス魚は、熱湯通路１３のうち、噴気管２２から比較的高温の水蒸気が噴き出す前半部では、煮湯１４の温度が比較的高いので効率よく茹でられる。また、噴気管２２から噴き出す蒸気の温度が低く設定される後半部では、煮湯１４の温度がやゝ低くなっているので、シラス魚の茹で過ぎがなく高品質の煮干しが茹で上がる。
【００２２】
さらに、魚体の形崩れを防ぐために蒸気管１７に小径のバイパス３７を設けて、噴気管から吹き出す水蒸気の勢いを弱くすることができる。また、水蒸気の勢いの微調整も容易になる。
３８はバイパス３７に設けたバイパス逆止弁、３９はバイパスを開閉するバイパス弁である。
【００２３】
【発明の効果】
本願の発明によれば、煮干し材料たるシラス魚を熱湯通路の比較的高温に保たれた前半部で効率よく茹で、低温に保持した後半部で魚体の煮崩れを防止して茹で上げるので、高品質の煮干しを効率よく生産することができる。また、煮湯の後半部の温度を下げるのに煮湯中へ空気を吹き込むことにより行うので、湯槽を大きくするような大きな改造を加えることなく、急速かつ確実に一部の魚体が崩壊する不具合を解消することができる、などの効果がある。
【図面の簡単な説明】
【図１】本願発明の一実施形態である煮釜装置の一実施態様を示す外観図である。
【図２】図１で示す煮釜装置の熱湯湯路を示す断面図である。
【図３】前記熱湯湯路を加熱するための配管状態を示す配管図である。
【符号の説明】
１０・・・・連続式煮釜装置
１１・・・・湯槽
１１ａ・・・底板
１２・・・・区画壁
１２ａ・・・吊り管
１３・・・・熱湯通路
１３ａ・・・並列湯路
１３ｂ・・・短絡湯路
１４・・・・煮湯
１５・・・・投入コンベア
１６・・・・取出しコンベア
１７・・・・接続管
１８・・・・接続管
２１・・・・蒸気管
２２・・・・噴気管
２３・・・・分岐管
２４・・・・第１熱気弁
２５・・・・ボイラ（蒸気源）
２６・・・・集合管
２７・・・・圧力弁（流量調節弁）
３１・・・・噴口
３２・・・・第１逆止弁
３３・・・・第２熱気弁
３４・・・・第２逆止弁
３５・・・・空気弁
３６・・・・空気ポンプ（空気源）
３７・・・・バイパス
３８・・・・バイパス逆止弁
３９・・・・バイパス弁[0001]
[Industrial applications]
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking pot suitable for continuously boiling a large amount of small fish Shirasu, which is a dried material, and more particularly to a heating device for boiling water filling the cooking pot.
[0002]
[Prior art]
Conventionally, a partition wall is provided in a hot water tank whose top surface is open and the plane shape is square, and a hot water passage bent in a ninety-nine fold is provided by the partition wall, and shirasu fish is poured into the hot water passage and flows with the hot water BACKGROUND ART A boiling pot apparatus for raising a boiled water is known (for example, JP-A-2002-65149).
[0003]
On the other hand, in such a cooking pot apparatus, when a large amount of cold small fish is put into hot water, the temperature of the hot water temporarily drops, and the time until boiling is lengthened. In other words, a longer hot water passage is required, and the device becomes larger. Therefore, a heating device for hot water is required to have a large heating capacity for quickly recovering the once lowered hot water temperature. Conventionally, steam heated to a high temperature, particularly superheated steam, is spouted into the hot water to rapidly raise the temperature. Technology is used (for example, Japanese Utility Model Laid-Open No. 5-55895).
[0004]
However, when high-pressure and high-pressure steam is blown into the boiling water to heat the fish, the stirring in the boiling water passage becomes excessive, and when the small fish is boiled and softened, the fish collapses and the quality of the dried fish decreases. There was something. In addition, if the amount of steam spouting into boiling water is reduced to solve this problem, stirring of the boiling water becomes insufficient, and the boiled fish sinks to the bottom of the water bath, which lowers the yield.
[0005]
[Problems to be solved by the invention]
According to the study of the inventors, it was understood that the above-mentioned problem was solved by slightly lowering the temperature of the boiling water and stopping excessive softening of the fish body when the small fish was boiled. However, due to the relatively large amount of boiling water in the water bath and the high flow rate, the temperature of the boiling water once increased rapidly decreases, albeit with a slight temperature difference. It was not easy.
[0006]
[Means for Solving the Problems]
The above-mentioned problem is solved by providing a series of hot water flow paths extending from a starting end to an end by dividing a heating device into a hot water tank having an open upper surface and a partition extending upward from a bottom surface. In the continuous cooker apparatus provided with, and arranged in the vicinity of the bottom surface of the bulkhead substantially in parallel with the floor surface of the fumarole, and a large number of orifices opened downward in the fumarole tube in the longitudinal direction, The interior of the fuze tube is connected to a relatively high-temperature steam source and a low-temperature air source via a hot-air valve, and the temperature of the gas ejected from the nozzle is adjusted to adjust the temperature of the hot-water passage from the charging means to the pulling means. The problem can be solved by setting the temperature of the boiling water to a relatively high temperature in the first half and a relatively low temperature in the second half.
[0007]
Further, a series of hot water flow paths from the beginning to the end is provided by partitioning the inside of the hot water tank whose upper surface is opened by a partition extending upward from the bottom, and the hot water flow path is provided with a small fish feeding means and a pulling means, In a continuous cooking apparatus in which a fume tube arranged substantially in parallel with the bottom surface is provided near the bottom surface of the partition wall, and the fume tubes are provided with injection ports arranged in the axial direction, the temperature of the airflow spouting from the fume tube into the bathtub The upstream side near the charging means of the hot water flow path is set at a high temperature, and the downstream side near the pulling means is set at a low temperature, so that the temperature of the boiling water on the upstream side is higher than the temperature of the boiling water on the downstream side. It is preferable to set.
[0008]
Further, the hot water flow path is formed in a series by connecting a starting end and an end of a parallel hot water path partitioned by a plurality of partition walls arranged in parallel, and the temperature of the boiling water in the parallel hot water path is raised from a charging means. It is preferable that a portion arranged on the upstream side of the hot water passage leading to the means has a relatively high temperature, and a portion arranged on the downstream side has a relatively low temperature.
[0009]
[Action]
In the first half of the hot water passage located downstream of the charging means, the temperature of the boiling water is maintained at a high temperature, so even if the cold material is injected and the temperature drops once, it quickly recovers to the boiling temperature. And boil the dried ingredients in a short time. In addition, since the latter half of the hot water passage is kept at a relatively low temperature, excessive softening of the fish as the material to be dried due to excessive boiling is prevented.
[0010]
DESCRIPTION OF THE PREFERRED EMBODIMENTS
In FIG. 1, reference numeral 10 denotes a continuous cooker apparatus according to the embodiment of the present invention, which is mainly used to boil shirasu fish, which is a material to be boiled. The cooking pot device 10 has a shallow water bath 11 whose upper surface opens to the atmosphere and has a substantially rectangular planar shape. A hot water passage 13 is formed in the hot water bath 11 by partitioning the inside thereof by a partition wall 12 extending in the longitudinal direction, and the hot water passage 13 is filled with boiling water 14 containing a small amount of salt.
[0011]
The partition wall 12 includes a plurality of partitions extending in the longitudinal direction from two short sides of the hot tub 11 to opposing wall surfaces, and a plurality of parallel hot channels 13a, 13a are formed between the partition walls 12, 12. ing. One end of each of the parallel runners 13a is connected to the adjacent parallel runner 13a, and the other end of the parallel runner 13a is connected to the adjacent parallel runner 13a on the other side to form a substantially ninety-nine fold. Are connected to each other via a short-circuit hot water passage 13b to form a series of hot water passages 13 as a whole.
[0012]
Reference numeral 15 denotes a feeding conveyor provided over the hot water passage 13, and 16 denotes a take-out conveyor. The former is for feeding white fish, which is the material of the dried to the boil, into the hot water passage 13. The latter is for feeding the boiled white fish. It is scooped up from the hot water passage 13. The configuration described above is not much different from the conventional cooking pot.
[0013]
As shown in FIG. 2, the partition wall 12 is connected to a bottom plate 11a of the hot tub 11 and a suspension pipe 12a connected to an edge of the hot tub 11, and is attached so as to extend upward from the bottom plate 11a. Three steam pipes 21 and 21 extending in the horizontal direction and one fumarole 22 arranged closest to the bottom plate 11a are attached thereto.
[0014]
As shown in FIG. 3, one end of each of the three steam pipes 21, 21 is drawn out above the hot water tank 11 through a branch pipe 23, and then, through a first hot air valve 24, above the parallel hot water paths 13a, 13a. The other end of the connecting pipe 17 is connected to a boiler 25 as a steam source, and the other end is collected via a collecting pipe 26 and discharged to the outside air. Reference numeral 27 denotes a pressure valve, which is structurally a flow control valve.
[0015]
Therefore, the steam supplied from the boiler 25 passes through the three steam pipes 21, 21 and is released to the atmosphere or returned to the steam source 25, but passes through the steam pipes 21, 21 in the hot water passage 13. Boiled water 14 is heated. At this time, if the opening of the pressure valve 27 is reduced, the flow velocity of the steam in the steam pipes 21 decreases, and if the opening is increased, the flow velocity increases. Therefore, the opening of the pressure valve 27 is adjusted. This makes it possible to adjust the temperature of the steam pipes 21, 21, in other words, the amount of heat transferred from the steam pipes 21, 21 to the hot water.
[0016]
Further, while the tip end of the fumarolic tube 22 is closed, a number of orifices 31 and 31 are provided on the lower surface along the longitudinal direction, and each of the orifices 31 and 31 is directed downward to reach the bottom surface at the shortest distance. Considered. The base end of the fumarolic tube 22 is connected to the boiler 25 via the connection pipe 17 through a first check valve 32 and a second hot air valve 33, and branches off downstream of the first check valve 32 to form a second The connection pipe 18 is connected to the connection pipe 18 via a check valve 34 and an air valve 35, and the connection pipe 18 communicates with an air pump 36 serving as an air source.
[0017]
As shown in FIG. 2, the fumarolic tube 22 is provided with a large number of nozzles 31, 31 which open toward the bottom, and the airflow blown out there rises as innumerable air bubbles, and the boiling water in the hot water passage 13 is heated. Heat at the same time as stirring, or cool overheated boiling water. Therefore, the small fish flowing with the boiling water are boiled uniformly without causing excessively high temperature boiling water to act.
[0018]
The boiling water 14 filled in the cooking pot device 10 according to the above-described embodiment is heated by the heat transmitted through the pipe walls from the steam passing through the three steam pipes 21 attached to the partition wall 12. In addition, the gas is stirred by bubbles generated by water vapor blown out from one of the blowing pipes 22 near the bottom. That is, the water vapor spouting from the fumarole 22 becomes bubbles and rises in the boiling water 14 to agitate the boiling water 14, so that most of the shirasu fish accompany the flow of the boiling water 14 without sinking to the bottom. .
[0019]
On the other hand, the shirasu fish, which is the boiled material, is hard and firm in the raw state fed from the feeding conveyor 15, but is boiled while flowing through the hot water passage 13, taken out from the feeding conveyor 15, and taken out from the feeding conveyor 16. When the distance reaches about 80% of the distance, the fish body gradually softens, and the fish body is liable to collapse when directly receiving the water vapor for stirring.
[0020]
Therefore, in this embodiment, the position at which the fish body is in such a state is experimentally determined, and the temperature of the boiling water 14 after the one including the position among the several parallel hot water paths 13a is set lower. . That is, in this area, the second hot air valve 33 and the air valve 35 are adjusted to increase the ratio of the air mixed with the steam supplied to the blast tube 22 as compared with the remaining portion, and to increase the ratio of the jetted steam. The temperature has been lowered.
[0021]
As a result, the shirasu fish, which is the boiled-in material fed from the charging conveyor 15, is relatively efficient in the first half of the hot water passage 13 in which relatively high-temperature steam is blown out from the fumarole 22, because the temperature of the boiling water 14 is relatively high. Can be boiled well. In the second half, in which the temperature of the steam spouting from the fumarolic tube 22 is set to be low, the temperature of the boiling water 14 is slightly lower, so that the high-quality boiled-boiled fish does not overboil the shirasu fish.
[0022]
Furthermore, a small-diameter bypass 37 is provided in the steam pipe 17 in order to prevent the fish from deforming, so that the steam blown out from the fumarole can be weakened. Further, fine adjustment of the steam force is also facilitated.
38 is a bypass check valve provided in the bypass 37, and 39 is a bypass valve for opening and closing the bypass.
[0023]
【The invention's effect】
According to the invention of the present application, the shirasu fish as the boiled-up material is efficiently boiled in the first half of the boiling water passage, which is kept at a relatively high temperature, and boiled in the latter half, which is kept at a low temperature, to prevent collapse of the fish body and to boil. High quality boiled dried vegetables can be produced efficiently. In addition, since air is blown into the boiling water to lower the temperature in the latter half of the boiling water, some fish bodies collapse quickly and reliably without making large modifications such as enlarging the bath. Can be eliminated.
[Brief description of the drawings]
FIG. 1 is an external view showing an embodiment of a cooking pot apparatus according to an embodiment of the present invention.
FIG. 2 is a sectional view showing a hot water path of the cooking pot apparatus shown in FIG.
FIG. 3 is a piping diagram showing a piping state for heating the hot water path.
[Explanation of symbols]
10 Continuous boiler device 11 Hot water bath 11a Bottom plate 12 Partition wall 12a Suspension pipe 13 Hot water passage 13a Parallel hot water passage 13b ··· Short-circuiting water path 14 ··· Boiled water 15 ···················· Intake conveyor 17 ············ Connection pipe 18 ······· Connection pipe 21 ································· ..Blower tube 23..Branch tube 24..First hot air valve 25..Boiler (steam source)
26 ··· Collecting pipe 27 ··· Pressure valve (flow control valve)
31... Nozzle 32... First check valve 33... Second hot air valve 34... Second check valve 35... Air valve 36. Air source)
37 bypass 38 bypass check valve 39 bypass valve
