JP2007020484A - Heating processing method and apparatus for food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating processing method intended for evenly performing a heating process for food with excellent thermal efficiency and processing efficiency with radiant heat from an electric heating tube and superheated steam without especially complicating and enlarging. <P>SOLUTION: This heating processing method comprises piping two planar areas in which an upstream part 1a of the steam supply port 2 of an electric heating tube 1 which brings water 21, hot water or saturated steam made to generate heat by charging electricity, and is supplied and passed through to hot water, saturated steam or superheated steam 43 and discharges, and a downstream part 1b of a steam discharge port 3 are superposed on each other, facing the planar area in which the downstream part 1b is piped toward a food 42, and exposing the food 42 to the superheated steam 43 discharged from the electric heating tube 1 and radiant heat 44 and 44a from the electric heating tube 1 followed by heat processing. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  In the present invention, the food is boiled and cooked, gelatinized by gelatinization of starch, steamed, cooked rice, baked, sterilized, thawed, roasted, dried, etc. The present invention relates to a food heat treatment method and apparatus to be performed.

It is conventionally known to perform heat treatment such as cooking and sterilization of food with superheated steam (see, for example, Patent Documents 1 to 7). With superheated steam, heat treatment that suppresses oxidation and ignition in a slight oxygen state can be performed, and even if the temperature is lowered depending on the degree of superheat, the gas state is maintained, and baking, roasting, and drying can be performed. In addition, the heat capacity per unit volume is about four times larger than that of, for example, hot air at the same temperature, and the processing time is shortened with a small amount due to the addition of heat-radiating gas characteristics due to infrared radiation.
Japanese Patent Laid-Open No. 06-042750 Japanese Patent Laid-Open No. 06-090677 Japanese Patent Application Laid-Open No. 08-128639 JP 2001-061655 A JP 2004-041098 A JP 2002-022107 A JP 2002-206868 A

  However, the thing of patent document 1 provides the heating cooking apparatus, such as a microwave oven, with the means which prevents both the negative pressure in a store | warehouse | chamber, and an excessive pressure, The water vapor | steam which generate | occur | produces from a cooking thing is carried out by the heating apparatus in a store | warehouse | chamber. It is heated and used as superheated steam to shorten the cooking time and save energy, and it is said that it becomes superheated steam at 180 ° C or higher at a temperature of about 500 ° C. Since the steam is heated, both the amount of superheated steam and the degree of superheat of steam are low and the contribution to cooking is not sufficient. Only batch processing is possible.

  The thing of patent document 2 supplies the superheated steam which heated the steam generated with a steam generator to 100 ° C-350 ° C with restrictions with a heater in a cooking container, and cooks food. The cooking container is connected to a pipe for setting the inside to atmospheric pressure, and can be cooked in various ways according to the degree of superheat set with superheated steam that provides a sufficient amount and superheat at normal pressure. Only processing is possible. Heating steam with a heater outside the cooking container is still low in thermal efficiency and heat energy cannot be fully utilized. Depending on the injection of superheated steam from the outside into the cooking container, Due to large heat dissipation, it is difficult to raise the temperature in the cooking container, and the heat efficiency and cooking efficiency are low.

  Patent Document 3 describes an induction heating type saturated steam generation chamber in one cooking apparatus, and a superheated steam generation chamber that receives saturated steam from the saturated steam generation chamber and discharges it as superheated steam by an infrared heater. In addition, it has an infrared heater on top of it, and also has a cooking chamber that accepts superheated steam from the superheated steam generation chamber to perform cooking, thawing in the saturated steam generation chamber, steaming cooking and cooking in the cooking chamber Can be performed without mutual influence, but only batch processing is possible. In addition, the saturated steam generated in the saturated steam generation chamber flows into the superheated steam generation chamber and is heated by an infrared heater while it stays there. Since the restriction of the target steam is weak and the heating efficiency is low, the amount of superheated steam and the degree of superheat are both low, and the heat radiation when superheated steam flows from the superheated steam generation chamber to the cooking chamber is large, so the temperature in the cooking vessel is reduced. Difficult to raise, heat efficiency and cooking efficiency are low.

  The ones described in Patent Documents 4 and 5 are designed to allow continuous cooking by passing through a cooking chamber in which superheated steam is jetted while conveying food by a conveyor, but are generated outside the cooking chamber. Superheated steam is dispersed and injected into various parts of the cooking chamber through piping, and exhausted by exhausting superheated steam from the outside due to insufficient heat energy due to the low thermal efficiency of heating saturated steam to superheated steam. Since the heat dissipation of superheated steam at the time of injection is large in the system, it is difficult to raise the temperature in the cooking container, and the thermal efficiency and cooking efficiency are low. In addition, the piping and the injection structure are complicated.

  Patent Document 6 discloses that saturated steam generated in a steam generating container heated electromagnetically from the bottom is passed through a spiral passage between a steam superheated container and a steam generating container provided outside the steam generating container. The superheated steam is superheated by electromagnetic induction heating through a heat insulating material around the outside of the body of the steam superheated container, so that superheated steam can be easily generated in a small size. There is no choice but to supply from the outside, and even if the thermal efficiency at the time of superheated steam generation increases somewhat, the heat efficiency to heat saturated steam to superheated steam is still low, so heat energy cannot be fully utilized, and superheated steam is injected from the outside Due to the large heat dissipation at that time, it is difficult to raise the temperature in the cooking container, and the heat efficiency and cooking efficiency are low.

  Patent Document 7 discloses a superheated steam which has a restraining force and heat efficiency by passing steam into a heater arranged in a spiral shape so as to enclose the object to be treated in a processing container with a lid bolted. And radiant heat from the heater is used as a heating source for the object to be processed, and heat treatment such as roasting of coffee beans is performed with high thermal efficiency and processing efficiency. Adopting DC or AC power supply of several tens volts, 200V ~ It is said that the storage unit can be heated to about 800 ° C. by energizing a large current of 400 V, but only batch processing is possible, and one operation at a time involves opening and closing of the lid, which is not easy and takes time. . Therefore, it is not suitable for mass processing.

  Moreover, all of the above have a common problem that the structure is complicated, large and expensive.

  Therefore, the present inventor, for example, piping an electric heating tube that converts superheated steam through steam into a flat area, and even if the object to be processed is transported to a low volume, from the immediate vicinity to the radiant heat and superheated steam from the electric heating tube. Previously, a heat treatment method and an apparatus that can be exposed to heat and processed efficiently can be proposed.

  However, after that, the present inventor experienced that the distribution of radiant heat from the electric heating tube is strong and weak, and that the degree of heat treatment varies depending on the processing position, and the electric heating tube consumes it to heat the steam passed through it. This is due to the difference in the ratio of the amount of heat to be generated, and it has been found that the upstream part on the steam supply port side is more likely to lose heat than the downstream part on the steam discharge port side, and it is difficult to raise the temperature.

  The object of the present invention is based on the above-mentioned knowledge, food that can be uniformly processed without particularly complicated or large-sized heat treatment of food with good heat efficiency and processing efficiency by radiant heat from superheated tubes and superheated steam It is providing the heat processing method and apparatus of this.

  In order to achieve the above-described object, the method for heat treating food according to the present invention includes a steam for an electric pipe that discharges water, warm water, or saturated steam that is heated and supplied through energization and discharges it as warm water, saturated steam, or superheated steam. Superheated steam etc. that discharges from the heating pipe by piping the upstream part on the supply port side and the downstream part on the steam discharge port side to two overlapping flat areas, with the flat area side piping the downstream part facing the food And heat treatment by exposing food to radiant heat from the electric heating tube.

  In such a configuration, the food is exposed to radiant heat from the electric heating tube in the processing chamber and warm water, saturated water vapor or superheated water vapor that is heated and discharged through water, hot water or saturated water vapor to the electric heating tube, A form that does not need to be particularly complicated or large in size, by simply heating the food without the need for special pressure control and piping it in two plane areas that overlap the low heat generation upstream part and the high heat generation downstream part. In, the food can be heat-treated with the plane area side where the downstream portion with high heat generation is piped facing the food, and moreover, the radiant heat stronger than the upstream side from the electric heating tube together with the superheated steam, etc., more evenly, It can be applied to the food efficiently and without disturbing the transportation of the food. In particular, since the hot water discharged from the electric heating tube has small clusters and negative ions are generated, a sterilizing effect by the negative ions can be obtained.

  As a heat treatment apparatus for food that achieves such a method, an electric heating tube that discharges water, hot water, or saturated steam that is supplied and passed through heat generated by energization into hot water, saturated steam, or superheated steam is contained in the container. The electric pipe is connected to the upper plane area where the upstream part on the steam supply port side is connected to the lower plane area, the downstream part on the steam discharge port side is connected to the upper plane area, and the downstream part is connected to the upper plane area. It is sufficient to have a food loading area or food conveyance area.

In the further configuration in which the upstream portion and the downstream portion are piped so that the energization directions thereof face each other in the opposite direction,
When an electric heating tube is energized, an alternating magnetic field corresponding to the frequency is generated around the electric heating tube, which is said to cause noise that causes electrical equipment to malfunction due to the magnitude of the frequency, or to affect the human body. Since the downstream portions are opposed to each other while being energized in opposite directions, the alternating magnetic fields generated around the upstream portion and the downstream portion can be canceled each other.

  For this purpose, in the food processing apparatus, the electric heating tube is energized between the steam supply port side end and the steam discharge port side end, and the upstream portion and the downstream portion have a direction of energization to them. The pipes may be arranged in the opposite direction, more preferably with the same length facing each other.

In a further configuration in which the treatment is performed with at least a downstream portion as a red hot region,
By using the fact that the electric pipes are more likely to be red-hot toward the downstream side when viewed in the direction of supply of steam, the type, temperature, flow rate, energization voltage, current magnitude, etc. of the water, hot water, and saturated steam to be supplied By setting, almost the entire area of the downstream part is red-heated to generate radiant heat and act on the food.

In the further configuration, the food heat treatment apparatus as described above is disposed in one or more places along the food conveyance path, and the food conveyed is exposed to radiant heat from the electric heating tube, discharged superheated steam, or the like. ,
The heat treatment of the food having the characteristics as described above can be automatically advanced continuously at one or more places.

In a further configuration where food is not contained in containers or is contained and transported in open containers,
The food is directly exposed to the supplied hot water, saturated steam or superheated steam, so the heat and electric heat of hot water, saturated steam or superheated steam while receiving efficient hydration according to the type of warm water, saturated steam or superheated steam It is heated and cooked efficiently as set by the radiant heat generated by the red heat of the tube.

In a further configuration in which a breathable conveying means that conveys cereal without being put in a container, and a food heat treatment device is disposed on the lower side or the upper side of the conveying path by the conveying means at one or more locations on the lower side or upper side,
Depending on the position, number, and rank of food heat treatment devices provided in the middle of the transport path, the transport means transports moisture and heat from hot water, saturated steam or superheated steam, and radiant heat from the heating tube. The food to be processed is exposed and processed efficiently without blocking of warm water, saturated steam, superheated steam, etc. by taking advantage of the breathable structure of the transport means, and there is no influence due to excessive liquid content due to accumulation of hot water or condensed water, Water absorption, alpha by two or more steaming processes using immersion in hot water, water absorption, one time or the same release steam or different release steam, depending on the type of cereal, difference in transport amount, difference in purpose, etc. Efficiently and satisfactorily satisfactorily and deliciously cooked rice can be cooked in a very short time and up to the required amount.

  Further objects and features of the present invention will become apparent from the following detailed description and drawings. Each feature of the present invention can be used alone or in combination in various combinations as much as possible.

  According to the features of the food heat treatment method and apparatus of the present invention, the upstream side of the food pipe is deprived of heat by taking up a large amount of heat and rises early, while the downstream side has hot water at the required temperature, the required wetness or thirst. Saturated steam at a certain temperature, or superheated steam at the required temperature, exposed to food at normal pressure, and from the heating tube, the temperature of the superheated steam rises, and the downstream side becomes nearly uniform radiant heat that becomes stable in high temperature and red heat. It can be easily and reliably accomplished in a short time with a simple and small device by exposing the food to a suitable moisture content and heating state with high heat efficiency and processing efficiency.

  In addition, cereals are transported without being put in a container, passed through a food heat treatment device disposed above or below one or more portions of the transport path, saturated steam or superheated steam, and radiant heat from an electric heating tube. The appropriate treatment according to the type and use of the cereal is also used, and exposure to warm water is used as necessary, and there is no influence due to excessive liquid content, and the appropriate treatment according to the type and use of the cereal It is possible to cook up to the required amount in a very short time in a very short time by achieving sufficient water absorption and alpha conversion.

  Hereinafter, embodiments of the heat treatment method and apparatus for foods according to the present invention will be described with reference to FIGS. 1 to 3 for the understanding of the present invention.

  The food heat treatment method of the present embodiment includes cooking and cooking for each food, gelatinization by starch pregelatinization, steaming, rice cooking, baking, sterilization, thawing, roasting, drying, and various other types of heat cooking. At least one heat treatment is mainly performed by superheated steam. If the treatment is steaming, treatment with saturated steam can be performed as necessary. Moreover, the process by warm water can be included as needed.

  In the food heat treatment method of the present embodiment, referring to the food heat treatment apparatus shown in FIG. 1, water, warm water, or saturated steam that is generated and supplied through energization is converted into warm water, saturated steam, or superheated steam. 1 (a) and 1 (b) in the electric heating tube 1 of FIGS. 1 (a) and 1 (b), which is discharged at normal pressure, and upstream of the lower pipe in FIGS. 1 (a) and 1 (b). As shown in FIG. 1 (a) and FIG. 1 (a) on the steam discharge port 3 side shown in FIG. 1 (a), the downstream portion 1b is formed by piping in two plane areas overlapping vertically as the downstream portion 1b. The flat area side where the pipes are connected is opposed to the food 42, and the food 42 is exposed to the hot water, saturated steam or superheated steam 43 discharged from the electric heating tube 1 and the radiant heat 44 from the electric heating tube 1, and heat-treated. For this reason, as schematically shown in FIGS. 1A and 1B, the heat treatment apparatus disperses the superheated steam 43 discharged from the electric heating tube 1 and the electric heating tube 1 and releases or squirts them to the food 42 side. The nozzle tube 5 having the nozzles is accommodated in a cabinet 6 surrounded by a heat insulating wall so that the thermal efficiency in use and the escape of heat to the outside are suppressed so that the thermal efficiency is not lowered.

  The opening of the cabinet 6 that directs the superheated steam 43 and the radiant heat 44 to the food 42, specifically, the superheated steam 43 and the radiant heat 44 are passed from the bottom to the top at the top opening. In response to falling from above, the grill grid 7 is provided so that it can be guided to the side, etc., and discharged, and the food 42 placed in the container 8 is placed on the grill grid 7 so that it can be heat-treated in a batch manner. An example of the case is shown. The superheated steam 43 and the like supplied to the food 42 is surrounded by a heat insulating wall that can be opened and closed around the hinge 9 and the like so as to make it easy to be deprived of latent heat by making a contact with a relative moving component while sufficiently spreading around it. The process chamber 13 is formed by providing a lid 11 so that the process chamber 13 is discharged only through a limited discharge port 12, and the flow path of the superheated steam 43 is changed so that a sufficient contact time and relative movement can be achieved. The flow speed is limited.

  In this way, the food 42 is exposed to the radiant heat 44 from the electric heating tube 1 in the processing chamber 13 and the atmospheric superheated steam 43 heated and released through the electric heating tube 1 to heat the food 42. In addition, the upstream portion 1a and the downstream portion 1b having a high heat generation of the electric heating tube 1 are connected to two plane areas that are vertically overlapped with each other. Since the food area 42 is heat-treated with the plane area side where the pipe 1b is piped opposed to the food area 42, the strong radiant heat from the electric heating tube 1 together with the superheated steam 43 is more evenly and efficiently disturbed. Without affecting the food 42. Accordingly, the upstream side of the heating tube 1 is deprived of a large amount of heat and rises early, while the downstream side is exposed to the food 42 with the required amount of superheated steam 43, while the heating tube 1 rises from the heating tube 1. Exposed to the radiant heat 44 in the downstream portion 1b, which becomes stable and high temperature with heat, and in a red-hot state, the food 42 is thermally and efficiently processed, and the appropriate amount of water is maintained according to the type and use of the food. The heat treatment can be easily and reliably accomplished in a short time. However, since the upstream portion 1a also generates heat to radiate the radiant heat 44a, the downstream portion 1b does not interfere with the food 42, and the piping relationship is slightly shifted up and down as shown in FIGS. 1 (a) and 2. .

  In particular, the upstream portion 1a and the downstream portion 1b have an energization direction to them as shown by arrows on the sides of the piping shown in FIG. 1 (a) and FIG. The processing is performed by piping so as to face each other in the opposite direction. As a result, when the electric heating tube 1 is energized, an alternating magnetic field corresponding to the frequency is generated around it, which is said to cause noise that causes the electric device to malfunction due to the magnitude of the frequency, or to affect the human body. The upstream part 1a and the downstream part 1b are opposed to each other while being energized in opposite directions, so that the alternating magnetic fields generated around them can be canceled each other, and the influence on the surroundings of electromagnetic waves can be prevented or reduced. can do. In the example shown in the drawing, the upstream portion 1a and the downstream portion 1b are spiral pipes, and the mutual connecting portion 1c is positioned at the center of the spiral to satisfy the above-mentioned piping conditions facing each other. It is more preferable if the part 1a and the downstream part 1b face each other with the same length.

  On the other hand, the electric heating tube 1 uses the fact that the downstream side seen in the supply direction of the saturated steam and the like is less likely to take heat than the upstream side and tends to be red-hot, supplying water, hot water, the type and temperature of the saturated steam, Depending on the setting of the flow rate, the voltage during energization, the magnitude of the current, etc., the entire region of the downstream portion 1b is red-hot to generate radiant heat 44 and act on the food, and at least the downstream portion 1b is heated to the red-hot region. The processing is easily realized, and the heat treatment of the food by the radiant heat 44 can be performed uniformly.

  As shown in the figure, the mutual displacement is satisfied by piping the upstream portion 1a so as to have a path diameter smaller than that of the downstream portion 1b by about one pipe. However, in order to generate and discharge the superheated steam 43 and the like, it is preferable in view of the heating efficiency of the food that the downstream portion 1b of the heating tube 1 that is red-hot is longer than the upstream portion 1a. In consideration of this, the downstream part 1b piped on the side facing the food 42 is made longer than the upstream part 1a piped on the anti-food 42 side to enhance the effect of radiant heat on the food 42. However, the relationship between the form and length of the piping is not particularly questioned.

  Steam generation that can supply saturated water vapor by supplying water 21 and heating it with the heater 22 as a superheated steam source that is supplied to the electric heating tube 1 and used as the superheated steam 43 to process the food as described above. Control signals that are initially set by a control device 26 such as a microcomputer or input from an operation panel 27 are drivers 24 and 25 that are connected to both ends of the heater 23 and the heating tube 1 and are energized. Based on the control. The control mainly controls driving of the heater 22, driving stop, driving current, voltage, driving of the heating tube 1, driving stop, driving current, and driving voltage. Here, the steam generator 23 can supply room temperature water to the electric heating tube 1 while the heater 22 is stopped driving, or can drive the heater 22 to supply saturated water vapor to the electric heating tube 1. Further, by setting the driving current and driving voltage of the heater 22 and the duty ratio of energization to less than the values necessary for the generation of saturated water vapor, hot water and hot water at various temperatures are supplied to the electric heating tube 1 depending on the degree of less than that. You can also On the other hand, the electric heating tube 1 can discharge the superheated steam source supplied from the steam generator 23 as it is in the driving stopped state, and the hot water or hot water whose temperature is further increased by the driving current, the driving voltage, and the duty ratio of energization. , Saturated steam, and superheated steam 43 can be discharged, and by adjusting the water 21 supplied to the heating tube 1 and the saturated steam through the electromagnetic valve 101, the degree of temperature rise by the heating tube 1 can be adjusted. . The superheated steam 43 can be heated up to about 700 ° C. to 800 ° C., and heat treatment between the foods 42 can be performed. Further, the surface of the food 42 is baked, and there is a feature that the food 42 does not take up much moisture. At this time, the electric heating tube 1 becomes red at about 500 ° C. or higher and emits far-infrared radiant heat 44 having a high temperature, which is suitable for scorching the food 42 with good flavor.

  By the way, the food heating apparatus 30 as shown in FIGS. 1 and 2 is arranged in the middle of the conveyance path 31 of the food 42 as shown in FIG. 3, and the conveyed food 42 is fed from the heating tube 1. If the treatment is performed by exposing to the emitted steam such as the radiant heat 44 and the superheated steam 43, the heat treatment of the food 42 having the characteristics as described above can be performed automatically and continuously. The food 42 is directly exposed to the supplied steam or superheated steam when the food 42 is not put in the container or is accommodated in the opened container and transported. Therefore, efficient hydration according to the type of steam is performed. While being received, it is cooked efficiently and flavorfully as set by the latent heat of saturated steam or superheated steam and the radiant heat 44 of far-infrared by the red heat of the electric heating tube 1.

  In this case, in particular, as shown in FIG. 3, the transport path 31 is formed by transport means 32 made of a breathable stainless steel mesh or the like for transporting cereals including rice as food 42 without putting them in a container. The heat treatment device 30 can be arranged at one or more locations above or below the transport path 31 by the transport means 32 so that it can be continuously cooked. The food 42 transported by the transport means 32 is transported to moisture and heat generated by hot water, saturated steam or superheated steam 43, and radiant heat 44 from the electric heating tube, depending on the position, number and order of the devices 30 provided. Taking advantage of the breathable structure of the means 42, the hot water, saturated water vapor, superheated water vapor 43, etc. can be exposed and processed without interruption, and the hot water or condensed water can be stored. Primary steaming using hot water soaking, water absorption, one time or the same release steam or different release steam according to the type of cereal, difference in transport amount, difference in purpose, etc. In addition, the rice can be cooked continuously in a very short time and in a very short time, without sacrificing water absorption and alpha conversion by two or more steaming processes such as secondary steaming.

  Further, the heat treatment apparatus 30 for the food 42 releases the saturated water vapor or the superheated water vapor 43 to expose the food 42 and heat-treats it, even from the upper side of the food 42 conveyed using the ejection force of the vapor discharge. Since it can be ventilated from the lower side and natural divergence can be obtained upward, it may be installed upward on the lower side of the conveyance path 31, but forcible separation of condensed water should be avoided. In order to plan, if it is arranged downward on the upper side of the transport path 31, even if condensed water is generated between cereals or on the transport means 32, it is blown by a discharge force such as superheated steam 43 that discharges it, Since it can be blown off, it is suitable for preventing the influence of excessive liquid content. When the heat treatment apparatus 30 for the food 42 performs the heat treatment of the food 2 by releasing hot water or hot water, in particular, as shown by the phantom line in FIG. It is preferable to use hot water passing through the food 42 using the liquid permeability and air permeability of the conveying means 32 because the spray energy and natural flow characteristics can be utilized for extra liquid separation. In particular, since the hot water discharged from the electric heating tube has small clusters and negative ions are generated, a sterilizing effect by the negative ions can be obtained.

  It should be noted that the heat treatment device 30 of the phantom line that performs the heat treatment with hot water shown in FIG. 3 and the heat treatment device 30 that performs the heat treatment indicated by the saturated steam or superheated steam 43 solid line may overlap each other. In order to make the hot water heating process and the steam heating process work individually, it is preferable to displace them in the direction in which the food 42 is conveyed. Can be used properly. In addition, the partition plate 45 is not necessary in the heat treatment apparatus 30 installed on the upper side of the transport path 31 downward. Furthermore, the same process can be repeated on the upstream side and the downstream side in order to perform steam overheat treatment at a plurality of locations along the transport path 31 to perform primary steaming, secondary steaming, or steaming more times. However, when heat treatment with warm water is omitted, the heat treatment apparatus 30 on the upstream side supplies the superheated steam 43 from the low-temperature saturated steam, and thus steam of about 100 ° C. to 200 ° C. For example, while forcibly passing between the grains from the lower side to the upper side, with the appropriate radiant heat 44 from the electric heating tube 1, the whole grain is efficiently absorbed with water to the core at a minimum, or even a little α In the heat treatment apparatus 30 on the downstream side, the superheated steam 43 having a temperature higher than that of the saturated steam, for example, the superheated steam 43 of about 104 ° C. to 110 ° C., is supplied between the grains. For example from the bottom up The radiant heat 44 of the electric heating tube 1 is forced to pass through, and the grain is combined with the water absorption up to the core so that the grains are rapidly alpha-blended, so that delicious rice is cooked in a very short time. can do. As a result, the cereals are transported without being put in the container, and sequentially passed through the heat treatment apparatus 30 for the upstream and downstream foods, and the efficiency due to the saturated steam or the superheated steam 43 and the radiant heat 44 from the electric heating tube 1 is improved. With good primary steaming and secondary steaming, sufficient water absorption and alpha conversion can be achieved rapidly, and delicious rice can be cooked continuously in a very short time. In addition, a large number of partition plates 45 arranged in the conveying direction are provided inside the lid 11 of the processing chamber 13 so as to restrict the flow of the superheated steam 43 and the like discharged from the nozzle tube 5 and moderate relative movement with the grain. The components are sequentially discharged from the discharge port 12.

  The present invention can be used for heat treatment of foods and is suitable for treatment using superheated steam.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a plan view and a cross-sectional view showing an overall configuration of a food heat treatment apparatus according to one embodiment of the present invention. It is a schematic block diagram including the control system of the apparatus of FIG. It is a schematic side view which shows the heat processing apparatus of the foodstuff which heat-processes continuously using the apparatus of FIG.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Electric heating tube 1a Upstream part 1b Downstream part 2 Steam supply port 3 Steam discharge port 5 Nozzle tube 6 Cabinet 7 Grill lattice 8 Container 9 Hinge 11 Lid 12 Discharge port 13 Processing chamber 21 Water 22 Heater 23 Steam generators 24, 25 Driver 26 Control device 27 Operation panel 30 Heat treatment device 31 Conveying path 32 Conveying means 42 Food 43 Superheated steam 44, 44a Radiant heat 45 Partition plate

Claims (9)

The upstream part on the steam supply port side and the downstream part on the steam discharge port side of the electric heat pipe that discharges water, warm water or saturated steam that is supplied and passed through heat by passing electricity as warm water, saturated steam or superheated steam overlaps Piping to two plane areas, facing the plane area where the downstream part was piped to the food, and subjecting the food to heat treatment of atmospheric superheated steam released from the heating tube and radiant heat from the heating tube, heat treatment A method for heat-treating food. A method for heat-treating food, wherein the upstream portion and the downstream portion are piped so that the energization directions thereof are opposite and face each other. The method for heat-treating food according to any one of claims 1 and 2, wherein the treatment is performed with at least a downstream portion as a red hot region. An electric heating tube that discharges hot water, saturated water vapor or saturated water vapor that is supplied and passed through heat generated by energization into hot water, saturated water vapor, or superheated water vapor is housed in the container, and the electric heating tube has an upstream portion on the vapor supply port side. In the lower plane area, the downstream part on the vapor outlet side is piped to the upper plane area, and the food placing area or the transport area is provided on the upper plane area where the downstream part is piped. Food processing equipment. Energization of the electric heat pipe is performed between the steam supply port side end and the steam discharge port side end, and the upstream portion and the downstream portion are piped so that the energization directions thereof are opposite to each other. The heat processing apparatus of the foodstuff of Claim 4. The food heat treatment apparatus according to claim 4 or 5 is disposed in one or more places in the food conveyance path, and the food to be conveyed is irradiated with radiant heat from an electric heating tube, discharge heated steam, or the like above or Food heat treatment equipment that exposes and processes from below. The food heat treatment apparatus according to claim 6, wherein the food is not put in a container or is contained and transported in an open container. The food processing apparatus according to any one of claims 5 to 7, wherein the food is cereal and the processing is rice cooking. 9. A breathable conveying means for conveying food without putting it in a container, and a food heat treatment device is disposed below or above one or more places along the conveying path by the conveying means. Food processing equipment.

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