JP2007061140A - Continuous steaming apparatus - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a continuous steaming apparatus that can supply steam evenly over a steamed object such as rice even with low vapor pressure, prevent blocking or uneven steaming, prevent dew condensation caused by temperature differences, sufficiently control temperature, and continuously and efficiently steam the steamed object. <P>SOLUTION: A hollow spiral structure 6 that can approximately quantity-deliver a steamed object 5 is rotatably supported in a rotatable manner at the bottom part 3 inside a tank 2 where a plurality of steam discharging openings 4 are provided. The hollow spiral structure 6 is provided with an exhaust pipe 7 which is extended outward from one side of the tank 2. The steamed object 5 put inside the tank 2 is supplied with steam from the steam discharging openings 4 while the hollow spiral structure 6 is rotating and the steamed object 5 is transferred to the exhaust pipe 7 side. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

The present invention relates to a continuous steaming apparatus for treating steamed foods such as cereals, millet grains, beans, and spices for the purpose of cooking, sterilization, or insecticide.

When cooking food by cooking, there is a so-called steamer, which is a steaming device comprising a combination of a container such as a steamer that allows steam to pass through and a pot pot that generates steam underneath. This steamer puts steamed objects such as cereals, buns, dim sum, and processed meat products into a cello, and steams them by continuously sending steam for a certain period of time. Therefore, this steamer can be said to be a batch-type steaming device because there is no movement of the steaming object in the steaming state.

The above-described batch-type steaming apparatus is convenient for steaming a small amount of steaming object, but is not efficient for steaming a large amount of steaming object one after another. Therefore, the following continuous cooking apparatus which can cook a steaming target object continuously is known.

JP-A-7-327617 JP 2002-85045 A JP 2001-149223 A Japanese Patent No. 3300906

As shown in FIG. 8, the continuous cooking apparatus described in Patent Document 1 is provided with a discharge bowl c in which a screw b is disposed at the bottom center of the tank a, and a discharge port d at the end of the discharge bowl c. And a steam pipe f having a plurality of steam outlets e is inserted into the tank a above the screw b. And the steaming target object thrown into the tank a, for example, the rice after washing and soaking, will be subjected to the steam from the plurality of steam outlets e of the steam pipe f, and the inside of the discharge pad c by the screw b. It is cooked while being conveyed toward the discharge port d.

Moreover, as shown in FIG. 9, the continuous cooking apparatus described in Patent Document 2 includes a net conveyor h in the body g, and a steam supply chamber i immediately below the net conveyor h. The washed rice and the soaked rice introduced above are steamed while the steam from the steam supply chamber i hits and the net conveyor h moves to the discharge side.

Moreover, as shown in FIG. 10, the continuous cooking apparatus described in patent document 3 is provided with the cooking path k in which the steam blowing opening e is provided in the lower wall surface j in the inclined state, and the upper end of this cooking path k is It is the supply port m, the lower end is the discharge port d, and the discharge port d is further provided with a door n and a cutting tool o. And if the washing | cleaning rice and the rice after immersion are supplied from the supply port m, the inside of the steaming path k will become full and it will be cooked with the steam from the steam blowing opening e. When the door n of the discharge port d is opened and the cooked rice is cut out by the cutting tool o, the rice is subsequently cooked in the process of passing through the cooking path k by its own weight.

Furthermore, as shown in FIG. 11, the continuous cooking apparatus described in Patent Document 4 is provided with a steam blowing opening e in the bottom plate p and the side plate q of the tank a, and a metering feeder which is a screw b at the bottom of the tank a. And a discharge pipe r extending from the side surface of the tank a, and an outlet s of the discharge pipe r.
The side is curved upward and the end face of the outlet s has an inclination of 15 to 75 degrees with respect to the horizontal plane. And since steam is blown out from the steam blowout opening e in a state where a certain amount of rice is put in the tank a and the screw b is rotated, the rice is steamed and moved to the outlet s side of the discharge pipe r, The rice that has been cooked in the discharge pipe r is made full by the bending effect of the discharge pipe r and then discharged from the outlet s. At that time, because of the inclination of the end face of the outlet s, the rice continuously discharged from the outlet s can be ground into a flat shape, so that it can be accurately measured.

However, in the continuous steaming device described in Patent Document 1, the steam in the steam pipe f located above the screw b is conveyed while the rice to be cooked is conveyed by the screw b toward the discharge port d through the discharge trough c. It is efficient in that rice is cooked by steam from the blowout opening e. However, since steam is supplied from the steam pipe f above the screw b, the steam flow is in a certain direction, and the distance from the steam pipe f. Due to the difference in temperature, there is a temperature difference, the heat supply is insufficient, and condensed water is generated, and the quality of the rice after cooking is likely to vary. In addition, steam pressure is required to spread steam uniformly over the steamed rice, and steam pressure control must be prioritized over temperature control, and fine temperature management is insufficient. There is a disagreement.

Moreover, although the continuous cooking apparatus of patent document 2 is efficient at the point which cooks the rice of the cooking target thrown in on the net conveyor h while moving to the discharge side, Since steam is supplied from the steam supply chamber i to the rice on the net conveyor h, the flow of the steam is in a certain direction, and a temperature difference occurs depending on the distance from the steam supply chamber i. In addition, the net conveyor h moves, but the rice above it does not move, so a fixed steam path is created, and the quality of the cooked rice varies. In addition, steam pressure that blows through the steaming and expanding rice on the net conveyor h and spreads the steam evenly over the rice is necessary, and the temperature control is insufficient as in Patent Document 1. There is.

Moreover, although the continuous cooking apparatus of patent document 3 is efficient in the point which cooks the rice of a steaming target object in the inclined cooking path k while moving to the discharge port d side by dead weight. Since steam is supplied from the steam outlet opening e below the steaming path k, the flow of steam is constant, and the steam outlet opening e
The temperature difference occurs depending on the distance from the water, and condensed water is generated as in the case of Reference 1, and further, the passage of steam is easily made for the same reason as in Reference 1, and the quality of the cooked rice varies. In addition, steam pressure that blows through the steam-expanding rice in the steaming path k and spreads the steam evenly over the rice is necessary, and the temperature control is insufficient as in Patent Document 1. There is.

Moreover, the continuous cooking apparatus described in Patent Document 4 uses a screw b to evacuate a tank a with a discharge pipe r.
While conveying the rice to be steamed toward the steam outlet opening e of the bottom plate p and the side plate q of the tank a
Is efficient in steaming rice with steam from the steam, but since steam is supplied from the steam outlet opening e of the tank a, the flow of steam is almost constant, and the distance from the steam outlet e Therefore, a temperature difference is likely to occur, and it is easy to supply steam more than necessary. In addition, steam pressure is required to spread the steam evenly over the steaming rice, giving priority to steam pressure control over temperature control, and fine temperature management is not sufficient. is there.

Therefore, the object of the present invention is to solve the above-mentioned problems of the prior art, without increasing the vapor pressure,
Steam can be supplied evenly to the steaming object, preventing the steaming object from blocking or steaming,
In addition, an object of the present invention is to provide a continuous cooking apparatus that prevents condensation water due to a temperature difference, can also perform fine temperature control sufficiently, and can continuously and efficiently cook an object to be cooked.

The present invention has been proposed in order to achieve the above object, and is characterized by having the following configuration.
That is, according to the present invention, a hollow spiral structure having a plurality of steam blowing openings at the bottom of the tank and capable of substantially quantitatively transporting a steaming object is rotatably supported, and the hollow spiral structure is A discharge pipe is provided so as to extend from the side surface of the tank, and steam from the steam blowout opening is supplied to a steaming target charged in the tank while the hollow spiral structure is rotated. There is provided a continuous cooking apparatus characterized in that a steaming object is conveyed to the discharge pipe side.

Further, according to the present invention, at least a bottom plate and a side plate of the tank are provided with a plurality of steam outlets, and excess steam after the steaming object is steamed is excluded from the tank to the outside. The above-mentioned continuous steaming device is provided.

In addition, according to the present invention, there is provided the continuous steaming device, wherein the hollow spiral structure includes a hollow shaft and a blade, and a plurality of the steam blowing openings are formed in the hollow shaft.

Moreover, according to this invention, the said blade | wing is hollow, The said steaming opening is opened in this hollow blade | wing, The said continuous cooking apparatus characterized by the above-mentioned is provided.

Further, according to the present invention, the ratio (D1 / D2) between the outer diameter (D1) of the blade of the hollow spiral structure and the outer diameter (D2) of the hollow shaft is 1.1 to 15. The above-mentioned continuous steaming device is provided.

According to the present invention, the ratio (D1 / L) between the outer diameter (D1) of the blade and the effective length (L) of the hollow spiral structure is 0.1 to 10. The above-mentioned continuous cooking apparatus is provided.

Further, according to the present invention, the outlet pipe has its outlet side curved upward, and the center of the end face of the outlet of the outlet pipe has an outer diameter of the vane rather than the axial center of the hollow spiral structure. (D1
The above-mentioned continuous steaming device is provided which is positioned 0.1 to 5 times higher in the vertical direction.

According to the present invention, the discharge pipe has an outer diameter of the blade of the hollow spiral structure (
D1) has a clearance of 1 to 50 mm and has a length that is 0.01 to 2.0 times the effective length (L) of the hollow spiral structure. Is provided.

In addition, according to the present invention, there is provided the above-described continuous steaming device, wherein the steaming temperature of the steaming object is controlled by changing the temperature of steam supplied to the hollow spiral structure. .

The continuous steaming apparatus of the present invention supplies steam to the steaming object while rotating the steam blowing opening when the steam is supplied to the hollow spiral structure and rotated while the steaming object is put in the tank. Since the steaming object is transported to the discharge pipe side and the steaming object is steamed during the transport, the steam outlet and the steaming object itself are constantly moving, so the steam pressure is not increased. However, steam can be uniformly supplied to the object to be cooked, blocking the steaming object and uneven cooking, in addition to preventing dew condensation due to temperature differences, and without having to focus on steam pressure control, Fine temperature control can be sufficiently performed, and an effect of continuously and efficiently steaming an object to be steamed can be obtained.

Further, in the continuous cooking apparatus of the present invention, the steam blown out from the steam outlet opening of the hollow spiral structure is supplied to the subject to be cooked and then removed from the tank through a plurality of steam outlets on the bottom plate and side plate of the tank. In this case, in addition to the above effect, the steaming object can be steamed to the periphery of the hollow spiral structure from the steam outlet to the steam outlet. The effect that can be integrated is obtained.

Moreover, in the continuous cooking apparatus of this invention, if a steam source is connected to the hollow shaft of a hollow spiral structure body, it can be cooked by supplying steam to a steaming target object from the steam blowing opening of a hollow shaft. Thereby, in addition to the above effects, an effect of simplifying the steam supply mechanism can be obtained.

In addition, in the continuous cooking apparatus of the present invention, in addition to the steam outlet opening of the hollow shaft of the hollow spiral structure, when steam is supplied from the steam outlet opening of the hollow blade to the steaming object, the above effect is achieved. In addition, steam is also supplied from the steam outlet opening of the hollow blade, and the steaming object can be steamed more efficiently.

Moreover, in the continuous steaming apparatus of the present invention, the steaming object in the tank is conveyed to the outlet side of the discharge pipe by using a spiral structure in which the ratio between the outer diameter of the blade and the outer diameter of the hollow shaft is specified. Therefore, in addition to the above-described effects, there is an effect that the steamed food after cooking can be efficiently and smoothly conveyed.

Moreover, in the continuous steaming apparatus of the present invention, the steaming object in the tank is placed on the outlet side of the discharge pipe by using a spiral structure in which the ratio between the outer diameter of the blade and the effective length of the hollow spiral structure is specified. Since it can convey, in addition to the said effect, there exists an effect which can convey the steamed material after cooking efficiently and smoothly.

Moreover, in the continuous cooking apparatus of the present invention, the steamed product after cooking is discharged from the outlet after becoming full in the vicinity of the outlet of the upwardly curved discharge pipe, and at that time, the center part of the end face of the outlet is a hollow spiral structure By being positioned higher in the vertical direction than the axis of the body, it becomes difficult for irregularities to occur in the steamed food at the outlet end face, and in addition to the above effects, there is an effect of accurately measuring the steamed food after cooking.

In addition, in the continuous steaming apparatus of the present invention, the steamed product after steaming can be passed through the discharge pipe by specifying the hollow blade and the hollow shaft of the shape, so that in addition to the above effects Thus, the steamed product after cooking can be smoothly passed through the discharge pipe.

Further, in the continuous cooking apparatus of the present invention, the steam temperature is set in accordance with the optimum steaming temperature of the steaming object, and steam at the set temperature is supplied to the hollow spiral structure so that the steaming object is steamed. If it makes it, in addition to the said effect, there exists an effect which can be cooked efficiently by being able to obtain a good-quality steamed food by supplying the steam of the optimal temperature to a steaming target object.

  The best mode for carrying out the present invention will be described below with reference to the drawings.

FIG. 1 is a front view of a continuous cooking apparatus showing a preferred embodiment of the present invention, FIG. 2 is a plan view of the continuous cooking apparatus showing the embodiment of the present invention, and FIG. 3 is a continuous cooking illustrating the embodiment of the present invention. It is a side view of an apparatus. In the figure, reference numeral 1 denotes a continuous cooking apparatus. The continuous cooking apparatus 1 has a hollow spiral structure 6 having a plurality of steam blowing openings 4 at the bottom 3 in a tank 2 and capable of conveying a steamed object 5 almost quantitatively. And a discharge pipe 7 of the hollow spiral structure 6.
Is provided to extend from the side surface of the tank 2, and steam is supplied from the steam outlet opening 4 while the hollow spiral structure 6 is rotated to the steaming object 5 put in the tank 2, and steaming is performed. The object 5 is conveyed to the discharge pipe 7 side.

The tank 2 has a rectangular upper opening and a V-shaped bottom 3. This tank 2
A flange 10 for attaching a chute or the like for charging the steaming object 5 is formed in the upper opening of the. Further, the outside of the V-shaped bottom 3 of the tank 2 is covered with a plate 11 to form a steam discharge chamber 12, which is connected to a steam discharge pipe 13, and steam is discharged to the outside. It has become so. As shown in FIGS. 4 and 5, the bottom plate 14 and the side plate 15 of the tank 2 are perforated plates and have a diameter that does not allow the steaming object 5 to pass therethrough.
Are infinitely drilled, and steam can freely flow between the tank 2 and the steam discharge chamber 12. Steam supply is performed by connecting a steam supply source (not shown) to the steam header 17 under the tank and connecting the steam header 17 to the hollow spiral structure 6 through a pipe 17a.

Further, the steam can be supplied from the steam supply pipe 18 disposed above the hollow spiral structure 6 so that the steaming object 5 can be pre-steamed. That is, steam header 1
7 is connected to a steam supply pipe 18 through which a plurality of steam blowout openings 4 similar to those of the hollow spiral structure 6 are formed, through a regulating valve 19 and a pipe 17a. Therefore, steamed object 5
When pre-cooking is necessary depending on the type of the steam, the steam supply amount is adjusted by the regulating valve 19 to enable pre-cooking. In FIG. 1, reference numeral 8 denotes a viewing window that can monitor the cooking state of the cooking object 5, and in FIGS. 1 and 3, 9 denotes a drain valve of the steam header 17.

The hollow spiral structure 6 is a screw type including a hollow shaft 20 and blades 21 as shown in FIG. 6, and can rotate the steaming object 5 by rotating, and the steaming object 5 passes through the hollow shaft 20. A plurality of the above-described steam blowout openings 4 having a diameter not to be formed are formed. The hollow spiral structure 6 is selected so that the amount of the steaming object 5 can be varied depending on the number of rotations thereof and can be continuously variable within a range of 0.5 to 360 rpm by a motor (not shown). Further, the rotational speed of the hollow spiral structure 6 is preferably 1 to 120 rp.
m, more preferably 2 to 60 rpm. Accordingly, if a steam generation source is connected to the hollow shaft 20 of the hollow spiral structure 6, steam can be supplied to the steaming object 5 from the steam blowout opening 4 while the steaming object 5 is conveyed, and the discharge pipe The steaming object 5 can be steamed until it is conveyed to the 7 side.

Further, the hollow spiral structure 6a shown in FIG. 7 has a hollow blade, and the hollow blade 21a is provided with a plurality of steam blowing openings 4. Therefore, in addition to the steam blowing opening 4 of the hollow shaft 20, steam can be supplied from the steam blowing opening 4 of the hollow blade 21a, and the steaming target object 5 can be steamed more efficiently. Note that the hollow spiral structure 6a in FIG.
A plurality of steam blowout openings 4 are formed in both the zero and hollow blades 21a, but a plurality of steam blowout openings 4 are formed only in the hollow blades 21a without forming the steam blowout openings 4 in the hollow shaft 20. But it doesn't matter.

Further, the hollow spiral structures 6 and 6a are arranged on the blade 2 as shown in FIGS.
The ratio (D1 / D2) between the outer diameter (D1) of the first and hollow blades 21a and the outer diameter (D2) of the hollow shafts 20 and 20 is 1.1 to 15. When the ratio is within this range (D1 / D2), the steaming object 5 in the tank 2 can be efficiently steamed while being smoothly transported to the outlet side of the discharge pipe 7.

Further, the hollow spiral structures 6 and 6a are arranged on the blade 2 as shown in FIGS.
1 and the outer diameter (D1) of the hollow blade 21a and the effective length of the hollow spiral structures 6 and 6a (
L) is set to 0.1 to 10 (D1 / L). When the ratio is within this range (D1 / L), the steaming object 5 in the tank 2 can be efficiently steamed while being smoothly transported to the outlet side of the discharge pipe 7.

The discharge pipe 7 includes a curved pipe 31 whose outlet 30 is bent upward, and the curved pipe 31.
And a straight pipe 32 interposed between the side surface of the tank 2. The central portion of the end face 30a of the outlet 30 of the curved pipe 31 is more than the axial center 20a of the hollow shaft 20 of the hollow spiral structures 6 and 6a.
The blades 21 and the hollow blades 21a are higher in the vertical direction by 0.1 to 5 times the outer diameter (D1). Further, the curved pipe 31 and the straight pipe 32 of the discharge pipe 7 both have a clearance of 1 to 50 mm with respect to the outer diameter (D1) of the blade 21 and the hollow blade 21a of the hollow spiral structures 6 and 6a. In addition, the hollow spiral structures 6 and 6a have a length 0.01 to 2.0 times the effective length (L).

When the discharge pipe 7 has the above-described clearance and length in relation to the hollow spiral structures 6 and 6a, the steamed product 5a after cooking can be smoothly passed through the discharge pipe 7. Next, the steamed product 5a that has passed through the discharge pipe 7 and has reached the end face 30a of the outlet 30 of the curved pipe 31 is discharged from the outlet 30 after becoming full in the vicinity of the outlet 30. Since the center part of the end face 30a is positioned sufficiently higher than the axis 20a of the hollow shaft 20 in the vertical direction, the steamed product 5a on the end face 30a of the outlet 30 is not easily uneven. For this reason, if the steamed material 5a after cooking is cut along the end face 30a of the outlet 30 with a cutting plate or the like from the upper part, the steamed material 5a is not uneven, so that it can be accurately measured.

In retrospect, in this continuous steaming device 1, the hollow spiral structure 6 or 6a has both a steam supply function and a transport function, and steam is supplied to the steaming object 5 at the bottom 3 in the tank 2. The opening 4 itself is moved, and the steamed object 5 itself to be cooked is constantly stirred and moved by the blades 21 and the hollow blades 21a. For this reason, there is no possibility that the steaming object 5 may be blocked or unevenly steamed, and steam can be uniformly supplied to the steaming object 5 without increasing the steam pressure more than necessary as in the conventional example. Therefore, in the steam supply for the purpose of steaming, the fact that the fact that the steam pressure control has been the main subject has been solved, the temperature of the supplied steam is controlled, and steaming is performed at the optimum steaming temperature for each steaming object 5. It became possible.

Therefore, the cooking temperature of the cooking object 5 is controlled by changing the temperature of the steam supplied from the steam generating source to the hollow spiral structure 6 or 6a. That is, by setting the steam temperature in accordance with the optimum steaming temperature of the steaming object 5, supplying steam to the steaming object 5 via the hollow spiral structure 6 or 6a and steaming, A high-quality steamed product 5a can be obtained, and efficient steaming can be performed. The temperature control of the supply steam is not particularly limited. For example, saturated steam having a temperature of 100 ° C. or less is generated by constant pressure expansion, and the saturated steam is supplied to the hollow spiral structure 6 or 6a. It is supplied to the object 5 and cooked, or it is a rotary valve pressure control system, an on-off pressure control system, a high pressure steam generator system, and steam discharge. Chamber 12
It may be a method for adjusting the amount of steam extracted from the steam, or a method based on the above combination. And select one of these known steam temperature control methods,
adopt.

Next, the case where the rice 5 which is a cooking object is cooked with the continuous cooking apparatus 1 which becomes the said structure is described.
First, a suitable amount of washed rice and soaked and drained rice 5 is put into the tank 2. The optimum cooking temperature of the rice 5 is set and controlled by a temperature control system employing the steam temperature from the steam generation source, and steam at the optimum cooking temperature is supplied to the hollow spiral structure 6 or 6a. Next, the rotational speed at which the hollow spiral structure 6 or 6a is set within a range of 0.5 to 360 rpm, for example,
By rotating at 10 rpm, steam is supplied to the rice 5 from the rotating shaft 4 of the hollow spiral structure 6 or 6a or the steam blowing opening 4 during rotation of the hollow shaft 20 and the hollow blade 21a. At that time, the rice 5 is conveyed toward the outlet side of the discharge pipe 7 while being swung by the rotating blade 21 and the hollow blade 21a as described above.

Accordingly, there is no fixed steam passage in the rice 5 or the rice 5 is blocked, and there are innumerable steam outlets 16 in the bottom 3 of the tank 2, so that the rice is supplied from the steam outlet 4. The steam is immediately supplied to the rice 5 and cooked, and the steam that has been cooked immediately passes through the steam discharge port 16 and once enters the steam discharge chamber 12 and is discharged outside. When pre-cooking of the rice 5 is necessary, the supply valve is adjusted by opening the regulating valve 19 and the steam is supplied to the rice 5 just after being introduced from the steam outlet opening 18a of the steam supply pipe 18.

On the other hand, the rice 5 is cooked so as to follow the cooking conditions set by the rotating blade 21 and the hollow blade 21a until the rice 5 is discharged from the outlet 30 of the discharge pipe 7 after being put into the tank 2. Is done. In other words, the rice 5 stays in the tank 2 so as to meet the set steaming conditions. This residence time varies greatly depending on factors such as the degree of alpha conversion of rice, the moisture content of the rice after soaking, the brand of the rice, whether it is new or old, steam pressure and cooking temperature.

And the steamed rice 5a that has passed through the discharge pipe 7 and reached the end face 30a of the outlet 30 is the outlet 3
After reaching a full state in the vicinity of 0, it is discharged from the outlet 30. Thereafter, if an appropriate amount of rice 5 is continuously fed into the tank 2, steamed rice 5a corresponding to the amount of the rice 5 can be obtained continuously. When it is desired to store the cooked rice 5a in a container by a certain amount, for example, when a certain amount of the cooked rice 5a is stored in the container, for example, when the hollow spiral structure 6 or 6a is operated for a set time (hollow spiral structure). The supply amount of steamed rice 5a can be set according to the shape of the body, the number of rotations, and the rotation time)
The end surface 30a of the outlet 30 is cut through the cooked rice 5a with a cutting plate or the like, and once closed, the container containing the cooked rice 5a is replaced with an empty container and the outlet 30 is opened again. The steamed rice 5a is accommodated in an empty container. Thereafter, the same operation may be continued. Note that the steamed rice 5a is in a full tube state on the end face 30a of the outlet 30, and the end face 30 of the outlet 30 is cut out by a cutting plate or the like.
Since the steamed rice 5a after cooking is cut along a, the unevenness does not occur in the steamed product 5a on the end face 30a, and the steamed rice 5a can be accurately measured.

Next, in the continuous cooking apparatus shown in FIGS. 1 to 3, the effective length L =
592 mm, blade outer diameter D1 = 140 mm, hollow shaft outer diameter D2 = 75 mm, blade pitch = 100 mm, rotation speed of hollow spiral structure 10 rpm, steam temperature 100 ° C., steam pressure 1.2 Kg / cm ² , The steaming time was 10 minutes, and the supply rate of rice was 600 kg / hour. Under these conditions, (1) fresh rice, (2) rice after 1 hour immersion, and (3) rice after 3 hour immersion were each cooked. Furthermore, (4) (3) the rice after 3 hours immersion was cooked for 1 hour. About each obtained cooked rice, the glucoamylase method (Japan Food Industry Association: Food analysis method 646-649 (1982)
Year)), the degree of gelatinization was measured respectively. As a result, the gelatinization degree of the raw rice of (1) is 36.7.
The degree of gelatinization of the cooked rice of (2) is 76.6, the degree of gelatinization of the cooked rice of (3) is 81.6, (4
) Of steamed rice was 86.2. Therefore, the rice of the gelatinization degree required by this continuous cooking apparatus was able to be obtained.

As mentioned above, although Example 1 of this invention was demonstrated, a specific structure is not limited to this, For example, although a hollow spiral structure is a normal screw type, it is remarkable of a stirring action, conveying a steaming target object. However, it is understood that modifications can be made as appropriate without departing from the spirit of the present invention. Should be.

The continuous steaming apparatus of the present invention has strict steaming conditions for the object to be steamed, and various steaming conditions can be obtained to obtain steamed foods having different properties, or can be accommodated in containers in a certain amount or simply to obtain steamed foods continuously. In such a case, the availability becomes extremely high.

It is a front view of the continuous cooking apparatus which shows embodiment of this invention (Example 1). It is a top view of the continuous cooking apparatus which shows embodiment of this invention (Example 1). It is a side view of the continuous cooking apparatus which shows embodiment of this invention (Example 1). It is a front view which shows the tank of a continuous cooking apparatus (Example 1). It is a side view which shows the tank of a continuous cooking apparatus (Example 1). It is a top view which shows the hollow spiral structure of a continuous cooking apparatus (Example 1). It is a top view which shows the other shape of the hollow spiral structure of a continuous cooking apparatus (Example 1). It is sectional drawing which shows a prior art example. It is the schematic conceptual diagram seen from the side which shows a prior art example. It is sectional drawing which shows a prior art example. It is sectional drawing which shows a prior art example.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Continuous cooking apparatus 2, a Tank 3 Bottom part 4,18a, e Steam blowing opening 5 Steaming target object (rice)
5a Steamed food (steamed rice)
6, 6a Hollow spiral structure 7, r Discharge pipe 8 Viewing window 9 Drain valve 10 Flange 11 Plate 12 Steam discharge chamber 13 Steam discharge pipe 14, p Bottom plate 15, q Side plate 16 Steam discharge port 17 Steam header 17a Pipe 18 Steam supply Pipe 19 Adjusting valve 20 Hollow shaft 21 Blade 21a Hollow blade 30, s Outlet 30a End surface 31 Curved tube 32 Straight tube b Screw c Discharge rod d Discharge port f Steam tube g Machine body h Net conveyor i Steam supply chamber j Lower wall k Steaming path m Supply port n Door o Cutting tool

Claims (9)

A hollow spiral structure having a plurality of steam outlets at the bottom of the tank and capable of almost quantitatively conveying the object to be cooked is rotatably supported, and a discharge pipe of the hollow spiral structure is provided from the side of the tank. In the state where the hollow spiral structure is rotated, the steam from the steam outlet opening is supplied to the steaming target object provided in the tank, and the steaming target object is supplied to the discharge pipe. Continuous steaming device characterized in that it is conveyed to the side. 2. A plurality of steam discharge ports are provided in at least a bottom plate and a side plate of the tank, and excess steam after steaming a steaming object is excluded from the inside of the tank. Continuous cooking equipment. The continuous cooking apparatus according to claim 1 or 2, wherein the hollow spiral structure includes a hollow shaft and blades, and a plurality of the steam blowing openings are formed in the hollow shaft. The continuous steaming apparatus according to claim 3, wherein the blade is hollow, and a plurality of the steam blowing openings are formed in the hollow blade. The ratio (D1 / D2) between the outer diameter (D1) of the blade of the hollow spiral structure and the outer diameter (D2) of the hollow shaft is 1.1 to 15, or 4. Continuous cooking apparatus according to 4. Ratio (D1) between the outer diameter (D1) of the blade and the effective length (L) of the hollow spiral structure
6. The continuous cooking apparatus according to any one of claims 3 to 5, wherein / L) is 0.1 to 10. The discharge pipe has its outlet side curved upward, and the center of the end face of the outlet of the discharge pipe is
7. The method according to claim 3, wherein the hollow spiral structure is positioned higher in the vertical direction by 0.1 to 5 times the outer diameter (D1) of the blade than the axial center of the hollow spiral structure. The continuous cooking apparatus as described. The discharge pipe is 1 to 5 with respect to the outer diameter (D1) of the blade of the hollow spiral structure.
0.0 mm of the effective length (L) of the hollow spiral structure having a clearance of 0 mm
The continuous cooking apparatus according to any one of claims 3 to 7, wherein the continuous cooking apparatus has a length of 1 to 2.0 times. The continuous cooking apparatus according to any one of claims 1 to 8, wherein the cooking temperature of the cooking object is controlled by changing a temperature of steam supplied to the hollow spiral structure.

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