JP2005278798A - Baked sweet potato making apparatus - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a baked sweet potato making apparatus which reduces a making cost by simplifying the device for cooking a large amount of delicious baked sweet potatoes for a short period of time through heating the sweet potatoes at a high temperature quickly right after heating the sweet potatoes at a low temperature slowly without having spots caused by heating on the sweet potatoes, and improves the maintaining properties. <P>SOLUTION: The sweet potatoes are heated by far-infrared radiation in a heating container equipped with trays 14 or racks where the sweet potatoes are placed for heating in the inside, a heater 13 for emitting far-infrared rays above or under the trays 14, and ceramic balls 15 arranged in a plane. The sweet potatoes are heated in two levels, heating at a low temperature and at a high temperature, to extract characteristics of an enzyme for sweetening the baked sweet potatoes. For the purpose, a container for heating at a low temperature is provided in addition to the heating container. The container for heating at a low temperature increases the temperature inside the container by taking in the heated air and heated steam from the container for heating at a high temperature. The temperature inside the container is kept constant since the amount of the heated air and heated steam taken in is adjusted by a shutter or a damper. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to an electric shochu manufacturing apparatus.

Conventionally, there is an apparatus capable of producing sweet potatoes by heating sweet potatoes with a far-infrared heater, which is disclosed in, for example, JP-A-2003-135284. In this apparatus, a porous saucer is arranged in a cooking chamber, and sweet potatoes placed on the saucer are cooked up to the inside by far-infrared heaters arranged above and below the saucer.

Japanese Patent Laid-Open No. 2003-135284

Sweet potatoes are heated slowly at a low temperature, and then heated at a high temperature, the sweetness increases. This is because many sweet potatoes contain amylase, an enzyme that breaks down starch into glucose and maltose, and this enzyme works optimally at temperatures around 60 ° C to 70 ° C. When heated at a low temperature, the increase in the internal temperature of the sweet potato becomes gentle, so the time for the temperature to pass through the temperature range of 60 ° C. to 70 ° C. becomes longer. That is, since the amount of amylase decomposing starch increases as compared with the case of rapid heating, the amount of glucose contained in the baked sweet potato increases. When the heating is further continued, the moisture contained in the sweet potato evaporates and the volume of the sweet potato becomes smaller. Therefore, since the density of glucose contained in the unit volume increases, a baked sweet potato with condensed sweetness is completed.
Moreover, it is desirable to heat rapidly after passing through the temperature range of 60 ° C to 70 ° C.
There are two types of starch, α and β, and β starch contained in ginger is tightly aligned and hard to digest, but when heated with water, the molecules leave and become soft α starch (gelatinized) (Also called alpha).
Baked sweet potato is a state in which β starch contained in ginger is α-starved by internal moisture and heating. However, if the low-temperature heating is continued for a long time, the internal moisture evaporates before the β starch is aerated, so it is necessary to rapidly heat the β starch before the moisture evaporates.
In order to take advantage of these characteristics, the device disclosed in Japanese Patent Application Laid-Open No. 2000-41863 is a device that produces soft shochu with high sugar content by performing two-stage heating at low and high temperatures.

JP 2000-41863 A

  A conventional electric shochu machine has a saucer disposed in a cooking chamber and is heated by rod-shaped far infrared heaters disposed above and below the saucer. However, the rod-shaped heater has a narrow heating range and is not suitable for uniformly heating the entire surface of the tray, and the heating state is different between the position directly below the heater and the position away from the heater, and uneven burning can occur.

In addition, since the temperature of the conventional electric baking machine is constant between 200 ° C. and 250 ° C., the two-stage baking method in which starch is changed to glucose by the low-temperature heating described above and gelatinization is performed by high-temperature heating. Can not. As in the device disclosed in Japanese Patent Laid-Open No. 2000-41863, the temperature of the cooking chamber can be controlled electrically to perform a two-stage baking method. There are problems with maintainability.
Furthermore, after heating at a low temperature, if the temperature inside the chamber is raised to perform a high temperature heating, it takes time until the temperature inside the chamber rises, during which time the moisture in the sweet potatoes evaporates. There was a problem that the necessary moisture was insufficient and the pregelatinization was not sufficiently performed.
In addition, when making sweet potatoes by adding another ginger after the sweet potatoes have been baked, the temperature of the cooking chamber, which was raised when the previous baked sweet potatoes were made, is reduced in order to heat the sweet potatoes at a low temperature. Otherwise, the next ginger could not be baked, so it was difficult to make continuous ginger and there was a problem in productivity.

Therefore, the present invention can perform rapid high-temperature heating immediately after slowly performing low-temperature heating without generating heating spots on the sweet potatoes placed on the saucer as in the past, and therefore a large amount in a short time. It is an object of the present invention to provide a shochu machine that can make a delicious shochu, can reduce the manufacturing cost by simplifying the apparatus, and can improve the maintainability.

The apparatus for producing shochu cake according to claim 1 is an apparatus for producing shochu cake by heating sweet potatoes with far infrared rays, and is arranged above or below the plate or shelf on which the sweet potato is placed and heated. A heating means provided by the heater, a hole for introducing high-temperature air or heating steam in the heating container into the heating container, or a heat introduction path by a pipe, and a heating container provided in the heating container. It is characterized by that.
The apparatus for producing shochu according to claim 2 is disposed above or below the plate or shelf, and has a far-infrared radiation means for radiating far-infrared radiation when heated with a curved surface, and a mirror-like steel plate disposed on the inner wall. 2. The shochu making apparatus according to claim 1, further comprising a heating container.
The apparatus for producing shochu according to claim 3 is provided with a shutter or a damper capable of adjusting the amount of heated air and heated steam passing through the inlet or outlet of the heat introduction path.

According to the invention of claim 1, since the sweet potato is heated at a low temperature in the primary heating part before being heated at a high temperature in the secondary heating part, the enzyme that decomposes the starch of sweet potato into glucose or maltose works optimally from 60 ° C. Can be heated at a low temperature of 70 ℃. In addition, the sweet potato heated in the secondary heating unit is converted into starch and a water vapor is evaporated in parallel to form a shochu liquor. At this time, the evaporated heating vapor passes through the above-described heat introduction path to the primary heating chamber. Therefore, the moisture evaporation of the sweet potato during the primary heating can be minimized.
In addition, since the secondary heating part and the primary heating part can be produced with the optimum temperature set, the hot potatoes can be produced immediately after the primary heating of the sweet potato, and then immediately moved to the secondary heating chamber. As a result, the evaporation of water required for starch pregelatinization is kept to a minimum, delicious yakisuka can be made, and the primary heating of the next ginger can be started immediately after primary heating. Improves.
Furthermore, since the heating of the primary heating unit uses the heated air and heating steam of the secondary heating unit, a heater is not necessary, and the manufacturing cost and maintenance cost of the apparatus can be reduced.
According to the invention of claim 2, the sweet potato placed on the plate or shelf is further arranged above or below the plate or shelf, and the sweet potato is heated by a heater to radiate far infrared rays. Far infrared heating is possible. In addition, the far-infrared rays reflected by the mirror-shaped steel plate disposed on the inner surface of the heating vessel can hit the sweet potatoes because the far-infrared rays reflected by the iron plate can be applied to the portions where the far-infrared rays from the ceramic do not directly hit the sweet potatoes. Far-infrared increases and it can be heated uniformly from the outside to the inside. Furthermore, when the ceramic balls processed into a spherical shape are heated, far infrared rays can be emitted in all directions at 360 °, and since a plurality of these are arranged in a plane, they emit a large amount of far infrared rays at all angles. This can be applied uniformly to the surface of the sweet potato on the plate or shelf, so that the sweet potato can be heated evenly.
According to the invention of claim 3, the temperature of the primary heating unit can be adjusted by adjusting the amount of heated air and heated steam that passes through the heat introduction path with a shutter, and since it is a simple mechanism with one plate. Manufacturing costs and maintenance costs can be reduced.

Next, the present invention will be described with reference to the drawings.
1, FIG. 2, FIG. 3 and FIG. 4 are a front view, a side view, and a sectional view of the shochu manufacturing apparatus of the present embodiment. 3 is a cross-sectional view taken along line IV-IV in FIG. 4 is a cross-sectional view taken along the line V-V in FIG. As shown in FIG. 1 to FIG. 4, the present shochu manufacturing apparatus includes a secondary heating unit 10, a primary heating unit 20, a heat retaining unit 30, and a power supply box 7.
The main body 2 is made of a steel plate such as stainless steel, and is provided with a secondary heating chamber 11, a primary heating chamber 21, an upper storage chamber 31 at the top, a temperature controller 3, a power switch 4, a power lamp 5, A power box 7 equipped with a heater operating lamp 6 is attached. Further, a heat insulating material 8 is filled between the main body outer plate and the secondary heating chamber 11 and the primary heating chamber 21.

First, the secondary heating chamber 11 will be described. The inner surface of the secondary heating chamber 11 is made of a stainless steel plate that is mirror-finished on the bottom wall, the side wall, and the top wall. The reason will be described later.
A heater 13 that is a heating means of the shochu making apparatus of the present embodiment is horizontally attached to the upper and lower portions in the secondary heating chamber 11. The heating means is not limited to the heater 13 as described above, and may be any means that can heat the inside of the heating container, and is not particularly limited.

The saucer 14 is a dish for heating the sweet potato. This tray 14 can be baked by making a porous iron plate into a dish shape, arranging ceramic balls 15 that emit far-infrared rays at the bottom, and placing sweet potatoes thereon. Since the ceramic ball 15 has a spherical shape and can emit far infrared rays in all directions at 360 ° when heated, it can be heated without spotting by directly applying far infrared rays from the lower surface of the sweet potato on the saucer 14. In addition, far-infrared rays are a kind of electromagnetic waves that are straight and have the property of reflecting off the mirror surface, so far-infrared rays radiated in all directions from the ceramic ball 15 are reflected on the inner wall of the secondary heating chamber, and the top surface of the sweet potato Hit the side from multiple directions. Thereby, since the sweet potato is heated by far infrared rays from all directions, it is cooked without spots from the outside to the inside. The far-infrared radiation means is not limited to the ceramic ball 15 as described above, and any means can be used as long as it can emit far-infrared rays when heated, and is not particularly limited.

Next, the primary heating unit 20 will be described.
Similar to the secondary heating chamber 11, a tray 14 is provided inside the primary heating chamber 21. A pair of left and right support rails 16 are attached to the tray 14, and the tray 14 is freely attached and removed. The primary heating chamber 21 and the secondary heating chamber 11 are connected by a heat introduction path 23. The heat introduction path 23 is a tunnel having a diameter of about 10 mm, and can send heated air and heated steam from the secondary heating chamber 11 to the primary heating chamber 21. Further, since the shutter 24 is attached to the heat introduction path 23, the amount of heated air and heated steam flowing from the secondary heating chamber 11 into the primary heating chamber 21 is adjusted by opening / closing the shutter 24, and the primary heating chamber 21 The temperature of can be adjusted.

Next, the heat retaining unit 30 will be described.
The warm room 31 is provided with a floor surface 34 of a steel plate such as stainless steel, and the heat in the primary heating chamber 21 is conducted through the floor plate 34 to warm the warm room 31. Furthermore, since the warming chamber 31 is surrounded by the hood 32, the temperature of the warming chamber 31 can be maintained at a constant temperature, and if the sweet potatoes that have been baked are placed in the warming chamber 31, the deliciousness of the grilled rice cake can be maintained for a long time. Can do. Further, when a transparent material such as glass is used for the hood 32, the baked sweet potato can be seen from the surroundings, so that the purchase awareness of the customer can be enhanced.

In order to investigate the effect of the shochu making apparatus of the present invention, a comparison test with a conventional shochu making apparatus was conducted. For comparison, both devices used devices with a heater capacity of 1500 W and approximately the same size, and 20 pieces of 150-200 g sweet potatoes were heated to perform sensory tests such as core temperature measurement and flavor confirmation.
In the shochu making apparatus of the present invention, ceramic balls having a diameter of about 15 mm are spread all over the bottom surface of the tray 14, and the temperature of the primary heating chamber is adjusted to about 100 ° C., and the temperature of the secondary heating chamber is adjusted to about 230 ° C. To do. Moreover, the room temperature of the cooking chamber of the conventional shochu device is also set to about 230 ° C.

The test results will be described with reference to FIG. In the conventional type of shochu making apparatus, the core temperature of the sweet potato rises rapidly after the start of heating, reaches 60 ° C. after about 8 minutes, and exceeds 70 degrees after 8 minutes. In contrast, in the shochu liquor of the present invention, the core temperature reaches 60 ° C. 22 minutes after the start of primary heating, and then reaches 70 ° C. over 20 minutes.
In other words, the heating method of the conventional method for making shochu is less than 8 minutes to pass through the temperature range of 60 ° C to 70 ° C where amylase, which is the enzyme that breaks down starch into glucose and maltose, works optimally. Since the shochu device of the invention can secure twice that time, the amount of glucose contained in the baked sweet potato increases. For this reason, the flavor of the baked sweet potato has a higher sweetness compared to the conventional type of baked potato making apparatus, and a delicious baked potato has been completed.

After the primary heating, the sweet potatoes are transferred to the secondary heating chamber and heated at a high temperature, and new sweet potatoes are placed in the primary heating chamber and low temperature heating is started. If this is repeated, the first shochu will be produced after about 40 minutes, and then the shochu will be taken out every 40 minutes. In other words, the conventional shochu making apparatus produces shochu at intervals of 50 minutes, while the shochu making apparatus of the present invention produces shochu at intervals of 40 minutes, so that the production capacity is high.

The comparison of the unevenness will be described with reference to FIGS.
The conventional shochu making apparatus is 50 minutes after the start of heating, and the shochu making apparatus of the present invention takes out all the shochu in the heating chamber 40 minutes after the start of secondary heating, which seems to be finished, and measures the individual weights. 6 and 7 show the state of moisture evaporation. The moisture evaporation rate of the conventional type of shochu making apparatus varies from 10% to 30%, and contains 10% freshly burned state and 30% overfired soot. The fact that this phenomenon is not caused by the weight and shape of the ginger can be judged from the fact that the moisture evaporation rate is different even with the same weight of ginger. This is because the arrangement of the sweet potatoes when placed in the cooking room was different in the degree of baking, the potatoes near the heater were over-baked, and those that were away from the heater were burnt.
On the other hand, the water evaporation rate of the apparatus for producing shochu cake of the present invention is almost constant at 15% to 23%, and it can be confirmed from FIG. 7 that it is stable regardless of the size and shape of the ginger. That is, the shochu liquor production apparatus of the present invention emits a large amount of far infrared rays from the ceramic balls as compared with the conventional shochu liquor production apparatus, so that it can be heated uniformly from the outside to the inside regardless of the size of the sweet potato. In addition, the far infrared rays emitted from the ceramic balls are emitted in all directions at 360 °, and the far infrared rays reflected from the inner wall of the secondary heating chamber are scattered without gaps even if they do not directly hit the sweet potato. It can be exposed to far-infrared rays without any gaps, and it will be baked evenly regardless of where it is placed.

It is a front view of the shochu manufacturing apparatus of this invention. It is a side view of the apparatus for producing shochu of the present invention. FIG. 4 is a sectional view taken along line IV-IV in FIG. FIG. 5 is a sectional view taken along line VV in FIG. It is a comparison graph showing the progress of a heating of the conventional system and the shochu manufacturing apparatus of this invention. It is a dispersion | distribution graph which compares the burning condition after heating for a fixed time with the shochu liquor manufacturing apparatus of a conventional system. It is a dispersion | distribution graph which compares the burning condition after heating for a fixed time with the shochu manufacturing apparatus of this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Sweet potato 2 Shochu making apparatus main body 3 Temperature adjustment dial 4 Power switch 5 Energizing lamp 6 Heater operation lamp 7. Power supply box 8. Heat insulating material 10. Secondary heating part 11. Secondary heating chamber 12. Secondary heating chamber door 13. Heater 14. Sauce pan 15. Ceramic ball 16. Support rail 20. Primary heating unit 21. Primary heating chamber 22. Primary heating chamber door 23. Heat introduction path 24. Shutter 30. Insulation unit 31. Insulation chamber 32. Food 33. Pebbles 34. Floor boards

Claims (3)

A device that produces sweet potatoes by heating sweet potatoes with far-infrared rays,
A dish or shelf for heating sweet potatoes inside, and heating means by a heater disposed above or below the dish or shelf,
A shochu liquor production comprising a heat introducing path by a hole or a pipe for introducing high-temperature air or heated steam in the heating container into the heating container, and a heating container provided in the heating container. apparatus. A far-infrared radiation means that is disposed above or below the plate or shelf, has a curved surface and emits far-infrared radiation when heated, and a heating container having a mirror-like steel plate disposed on the inner wall, The apparatus for producing shochu according to claim 1. 3. The shochu making apparatus according to claim 1, further comprising a shutter or a damper capable of adjusting the amount of heated air and heated steam passing through an inlet or an outlet of the heat introduction path.

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