JP2007312768A - Roast processing method and apparatus for marine alga, using superheated steam - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a roast processing method for effectively roasting marine algae to bring into a good item, using superheated steam. <P>SOLUTION: This roast processing method for marine algae, using superheated steam comprises roasting while moving marine algae in forced flow atmosphere of superheated steam. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method and apparatus for roasting seaweeds using superheated steam for the purpose of roasting seaweeds such as grilling.

  Conventional roasting of seaweed and other seaweeds uses charcoal fire, electric heat, and gas heat, and far-infrared roasting is widely used.

It is known that superheated steam can be used for drying, washing, carbonization, volume reduction, etc. in the field of food processing, but low temperature (40 ° C to 50 ° C) is good for drying seaweeds. In addition, it was not used for roasting at a high temperature of 100 ° C. or higher.
Japanese Patent No. 3535062 Japanese Patent Publication No. 5-74340

  Recently, warm air drying of highly water-containing organic matter (for example, seaweed) has been considered, and there is a proposal of generating dry air using superheated steam from a boiler and drying the laver using this dry air (Patent Document 1). .

  Moreover, the invention which passes the inside of a far-infrared heating apparatus continuously by a conveying apparatus and roasts it is proposed (patent document 2).

  For the drying, it is said that dry air generated using superheated steam is used in order to achieve uniform temperature and shorten drying speed. According to the above, the occurrence of turbulent flow on the front and back surfaces of fresh seaweed is suppressed, drying unevenness is eliminated, quality is improved, drying efficiency is increased, energy loss is reduced, and drying time can be shortened. Yes. The dry air is brought into contact with fresh seaweed and dried.

  As described above, since hot air (dry air) having a temperature of 40 ° C. to 50 ° C. is used for drying fresh seaweed, superheated steam is a heat medium exclusively for obtaining hot air. Therefore, the technical field is different from roasting processing in which superheated steam is brought into direct contact with seaweed. For example, a technique for roasting dry seaweed with far infrared rays has been proposed for roasting raw seaweed (Patent Document 2).

  As mentioned above, far-infrared rays are used for seaweed roasting, but in the case of far-infrared rays, since it is a linear irradiation, it is effective for a single drying process, but when multiple sheets are stacked However, there is a problem in that uneven baking tends to occur due to unevenness in the amount of far-infrared radiation, which tends to be a non-uniform treatment in the vertical direction. Further, since drying must be performed at a low temperature of 40 ° C. to 50 ° C., there is a problem that the superheated steam cannot be used directly. This is because superheated steam is inherently generated by further heating steam at 100 ° C., resulting in a temperature of 100 ° C. or higher.

  This invention succeeded in efficiently and efficiently carrying out roasting of seaweed with superheated steam by adjusting the temperature of superheated steam, processing time, contact state between seaweed and superheated steam, and the like. .

  That is, the present invention is a method for roasting seaweed using superheated steam, which is characterized by roasting while moving seaweed in a forced flow atmosphere of superheated steam. Is a roasting method of seaweed using superheated steam characterized by roasting while moving seaweed in a forced fluid atmosphere of seawater, and seaweed in a forced fluid atmosphere of 110 ° C to 300 ° C superheated steam This is a method for roasting seaweeds using superheated steam, which is characterized in that it is moved at a constant speed and fired by irradiating far infrared rays.

  Next, a seaweed roasting method using superheated steam characterized by roasting seaweed with superheated steam under the following conditions.

(1) The temperature of the superheated steam is set to 110 ° C. to 300 ° C. (2) The baking time is set to 5 seconds to 300 seconds (3) The moving speed of the seaweed is set to 0.5 m / min to 5 m / min. According to another aspect of the present invention, there is provided an apparatus for carrying out the method according to claim 1, wherein a roasting chamber for roasting seaweeds, and superheated steam for blowing out superheated steam toward seaweeds passing through the roasting chamber. A combination of pressure blowing means, superheated steam supply means, moving means for moving seaweeds into the roasting chamber, and control means for each means. It is a roasting processing apparatus and is an apparatus for carrying out the method according to claim 1, wherein a mesh conveyor for moving seaweed is horizontally installed in an intermediate portion of the roasting chamber, and above and below the mesh conveyor. Provided with a superheated steam outlet, An apparatus for roasting seaweed with superheated steam, characterized in that a superheated steam discharge port and a seaweed supply / extraction port are provided in the roasting chamber.

  The apparatus for carrying out the method according to claim 1, wherein a mesh conveyor for moving seaweed is horizontally installed in an intermediate portion of the roasting chamber, and superheated steam is blown out above and below the mesh conveyor. Provided with a controller for controlling the processing conditions of the superheated steam and seaweed, and provided with a discharge port for superheated steam, a supply port for seaweed and a discharge port for seaweed. It is a seaweed roasting processing device using superheated steam, a sensor for detecting the temperature of superheated steam is installed in the roasting chamber, and the output of the sensor is connected to a controller. The superheated steam supply pipe is provided with a feed fan.

In the invention, since superheated steam is used, even two to several seaweed stacks can be uniformly roasted, but in order to roast without excess or deficiency, it is necessary to control temperature and time. Therefore, temperature and time are controlled according to the state of seaweeds. In this case, if it is set by the controller, it can be controlled in the best state. If the temperature is kept constant, only time control is performed, so that the operation becomes easy and a homogeneous roasted product can be easily expected. However when the volume of the roasting chamber ^{2m 3 ~5m} 3, using a 0.1 L / min ～0.19L / min superheated air, could well roasting.

  According to the method of the present invention, the temperature of the superheated steam can be freely selected at 110 ° C. to 300 ° C., preferably 120 ° C. to 200 °.

  The conveyor used in the present invention is a mesh conveyor. When the temperature is low (for example, 150 ° C. or lower), a mesh made of heat-resistant synthetic resin fiber is used. Use.

  The superheated steam used in the present invention is steam of 100 ° C. or higher obtained by heating saturated steam without applying pressure, and is used for food processing, environmental equipment, various heat treatments and the like. However, it is not used for processing seaweeds (for example, fresh seaweed).

  The reason for this is that raw laver is easily altered by temperature changes, and it has been common knowledge that warm air for drying is usually 40 ° C to 50 ° C. In fact, heating above 60 ° C. could not be considered. As for roasting, usually dried laver was roasted, and radiant heat such as electric heat or charcoal fire was considered as a heat source, and superheated steam was not considered.

  However, even when superheated steam (100 ° C. or higher) is used, a processing method in which the change in conditions is small even when processing in a large amount without damaging the quality in a short time processing. It was developed and the invention was completed.

  In other words, even a large amount of seaweed that is supplied on a mesh conveyor (a large amount of processing within a certain period of time) can be processed under the same conditions by passing it through an atmosphere in which superheated steam is blown during movement. In addition, since the heat capacity of superheated steam is large (FIG. 4), the amount of heat given to seaweeds in the same place is almost constant. Therefore, it is presumed that the temperature change of the superheated steam used is small, and the influence of the superheated steam is mitigated by the mixing of steam generated from seaweed, including unexplained parts. As a result, a higher quality roasted product (both color and quality is better) than products that are managed and roasted one by one.

  In the invention, the temperature of the superheated steam is set to 110 ° C. to 300 ° C., preferably 120 ° C. to 200 ° C., in order to obtain a roasted product having a predetermined quality in a relatively short time. For example, if the temperature of the superheated steam is less than 110 ° C., the roasting time becomes long, and the uniformity of the roasting conditions may be lost. If the roasting temperature exceeds 300 ° C., the roasting time is too short, so It is because there is a possibility of harming the property, and it is stable at 120 to 200 ° C. For materials that can change sensitively to heat, such as seaweeds, it is necessary to carefully consider temperature and time.

  According to this invention, since processing is performed using superheated steam, heat transfer is good, and an efficiency of 2 to 5 times as high as that of using air at a temperature of 40 ° C. to 50 ° C. is recognized. In addition, the roasted product has a clear green color and has the effect of improving quality.

  In addition, since the water is atomized at the tip of the gas burner, the water can be efficiently atomized and overheated to produce superheated steam with high efficiency.

  The present invention has an effect that continuous and automatic roasting can be performed mainly by temperature control of superheated steam and control of each part associated therewith.

  In the center of the roasting chamber, when the seaweed is placed on a mesh conveyor and laterally moved from one side to the other, superheated steam at 120 ° C. to 200 ° C. is blown from above and below for 30 seconds to 150 seconds. Roast. In the above, roasting is continued for about 150 seconds at 120 ° C. and for about 30 seconds at 200 ° C.

  In the apparatus for carrying out the method, a net conveyor is horizontally installed in the roasting chamber, and superheated steam blowing pipes are installed on the top and bottom of the net conveyor. The amount of the superheated steam is, for example, 0.1 L / min to 0.18 L / min, and the roasting temperature is maintained at 120 ° C. to 200 ° C.

  An embodiment of the present invention will be described with reference to FIG. 1. When raw nori to be roasted is placed on a mesh conveyor and placed in a roasting chamber, 150 ° C. superheated steam is blown out from above and below the mesh conveyor, Roast it on the mesh conveyor. In this case, a sensor is installed in the roasting chamber, the temperature of the superheated steam in the roasting chamber is detected by this sensor, the output is input to the controller, and this controller compares it with the set temperature. . For example, when the set temperature is 150 ° C. and the detected temperature of the sensor is 145 ° C., the controller increases the temperature by slightly opening the burner valve (not shown) to increase the gas supply amount.

  Contrary to the above, when the set temperature is 150 ° C. and the detected temperature of the sensor indicates 160 ° C., the gas burner valve is slightly tightened via the controller to reduce the gas supply amount. Then, the temperature of the superheated steam is decreased due to a decrease in combustion energy.

  The above controls the amount of gas, but to increase or decrease the amount of superheated steam produced, the mixing ratio can be increased by increasing or decreasing the amount of water or by changing the circulation rate of waste superheated steam (by a circulation fan or chimney damper). Even if it changes, the temperature of superheated steam can be adjusted similarly to the above.

  In addition to the temperature control of superheated steam as described above, the best roasting time can be obtained by adjusting the roasting time by changing the speed of the mesh conveyor.

  As described above, when roasted for a predetermined time, the product has a moisture content of 3% or less. The superheated steam in the roasting chamber contains steam generated from the raw laver, is mixed with the superheated steam with a damper and a circulation fan through the exhaust pipe, and enters the roasting chamber again. In other cases, part of the roasting exhaust is mixed with superheated steam, and the other part is discharged from the chimney to the outside. The ratio is automatically controlled by the controller exclusively by the detection value of the sensor.

  In the above, when raw nori under the same conditions is roasted under the same conditions, the conditions are constant, so there is a case where it is not always necessary to use a sensor.

  2 and 3, the mesh conveyor 2 is installed in the horizontal direction below the roasting chamber 1. Superheated steam blowing pipes 3, 3 a are installed above and below the mesh conveyor 2 in a direction crossing the mesh conveyor 2. The base end of the exhaust pipe 4 is connected to one upper side of the roasting chamber 1, the tip of the exhaust pipe 4 is connected to the suction side of the circulation fan 5, and the superheated steam generation chamber 6 is connected to the suction side of the circulation fan 5. The discharge pipe 7 is also connected. A flame of a burner 8 is blown into the superheated steam generation chamber 6, and spray tubes 9 are installed on both sides of the upper portion of the generation chamber 6. In the figure, 19 and 19a are connecting pipes, and 10 is fresh seaweed. In the figure, 18 is a far-infrared irradiation sphere, and 20 is an implementation apparatus.

  In FIG. 3 (b), when spraying is performed from the spray tube 9 as indicated by an arrow 11 and a flame is blown from the burner 8 as indicated by an arrow 12, the spray is instantaneously evaporated to become superheated steam. It passes through the pipe 7 as shown by arrow 13 and enters the circulation fan 5, and from its outlet, passes through the connecting pipe 19 as shown by arrow 14 and goes up and down from the outlet pipes 3 and 3 a as shown by arrows 15 and 15. It blows out in the direction and roasts the raw nori 10 on the mesh conveyor 2. In this case, even if several sheets of fresh seaweed 10 are stacked, superheated steam is blown in between, so that roasting is performed without any problem.

  The exhaust of the roasting chamber 1 is taken out from the exhaust pipe 4 as shown by an arrow 17, enters the circulation fan 5, and is sent again to the roasting chamber 1 through the connecting pipe 19. In the above, the amount of superheated steam mixed is adjusted when the temperature drops or the air volume is insufficient.

  The temperature control of the superheated steam, the presence / absence of supply, the operation of the circulation fan 5 and the like are all controlled by the controller 16. For example, the circulation fan 5 is turned ON / OFF or the opening / closing degree of the damper 22 is determined by the output of a timer (which can be set).

  An embodiment of the present invention will be described with reference to FIG. 4. A mesh conveyor 2 is installed in the horizontal direction on the intermediate portion of the roasting chamber 1. Superheated steam blowing pipes 3 and 3a are installed above and below the direction crossing the mesh conveyor 2 (the direction perpendicular to the traveling direction of the mesh conveyor 2).

  The base end of the exhaust pipe 4 is connected to the upper part of the roasting chamber 1, and a circulation fan 5 is installed on the upper side of the roasting chamber 1, and the suction cylinder 5a of the circulation fan 5 is connected to the roasting chamber. 1, the discharge side of the circulation fan 5 is connected to the connection pipe 19a of the outlet pipes 3 and 3a.

  A superheated steam generation chamber 6 is installed on the outer wall of the roasting chamber 1, and a discharge port 6a of the generation chamber 6 is opened to the connecting pipe 19a. Further, a high-pressure water supply pipe 9 a having a spray pipe 9 and a gas burner 8 are installed close to one side of the generation chamber 6, and a discharge port 24 a of an air supply fan 24 is opened below the generation chamber 6. The apparatus 20 is configured. In the figure, 25 is a spark plug, and 26 and 27 are motors.

  In the above embodiment, when pressurized water is fed from the high pressure water supply pipe 9a and sprayed from the spray pipe 9 as shown by arrow 11, and the flame of the gas burner 8 is blown out as shown by arrow 12, in the generation chamber 6 Then, superheated steam is generated and fed to the blowing pipes 3 and 3a through the connecting pipe 19a as indicated by arrows 13 and 13, and from the blowing pipes 3 and 3a to the roasting chamber 1 as indicated by arrows 15 and 15 Thus, it blows out toward the upper and lower parts of the mesh conveyor 2. On the other hand, since the raw nori 10 is arranged on the mesh conveyor 2, the raw nori 10 is rapidly roasted by the superheated steam.

  The temperature of the superheated steam is, for example, 150 ° C. (preliminarily set and controlled by the sensors 23 and 23a), and the baking time is 100 seconds. As described above, the superheated steam blown out from the blow-out pipes 3 and 3a is discharged from the chimney 21 as indicated by arrows 28 and 29, and a part thereof is sucked into the suction pipe 5a as indicated by the arrow 30 and circulated. The fan 5 is blown into the connecting pipe 19a as indicated by an arrow 17, mixed with the generated superheated steam, and blown out from the blowing pipes 3 and 3a.

  Although the temperature of the superheated steam is lowered by the amount of air supplied from the circulation fan 5 in the above, the temperature is detected by the sensors 23, 23 a, 23 b and transmitted to the controller 16. The temperature of superheated steam generated in the generation chamber 6 is controlled. That is, the temperature of the circulating fan 5 and the generated superheated steam is controlled so as to keep the temperature of the superheated steam blown to the raw laver 10 at a set value (for example, 150 ° C.). When the temperature is set high, the moving time of raw nori is increased to shorten the processing time.

The block diagram of the Example of this invention. The perspective view of a roasting apparatus similarly. (A) The conceptual diagram of a roasting apparatus, (b) The conceptual diagram of a superheated steam production apparatus, (c) The partial cross-sectional enlarged view which similarly shows the effect | action of a damper. Similarly, the conceptual diagram of another Example. The figure which similarly shows the heat capacity of superheated steam.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Roasting room 2 Mesh conveyor 3 Blowing pipe 4 Exhaust pipe 5 Circulating fan 6 Generation room 7 Discharge pipe 8 Burner 9 Spraying pipe 10 Fresh seaweed 16 Controller

Claims (9)

  A seaweed roasting method using superheated steam, characterized in that the seaweed is roasted while moving in a forced flow atmosphere of superheated steam.   A seaweed roasting method using superheated steam, wherein the seaweed is roasted while moving in a forced flow atmosphere of superheated steam at 110 ° C to 300 ° C.   A seaweed roasting method using superheated steam, characterized in that seaweed is moved at a constant speed in a forced flow atmosphere of superheated steam at 110 ° C to 300 ° C and is irradiated with far-infrared rays for roasting. A seaweed roasting method using superheated steam, characterized in that seaweed is roasted with superheated steam under the following conditions.
(1) The temperature of the superheated steam is set to 110 ° C. to 300 ° C. (2) The baking time is set to 5 seconds to 300 seconds (3) The moving speed of the seaweed is set to 0.5 m / min to 5 m / min. thing   An apparatus for carrying out the method according to claim 1, wherein a roasting chamber for roasting seaweed, and a superheated steam pressure blowing means for blowing superheated steam toward the seaweed passing through the roasting chamber; An apparatus for roasting seaweed with superheated steam, wherein the superheated steam supply means, a moving means for moving seaweed into the roasting chamber, and a control means for each means are combined.   An apparatus for carrying out the method according to claim 1, wherein a mesh conveyor for moving seaweed is horizontally installed in an intermediate portion of the roasting chamber, and a superheated steam outlet is provided above and below the mesh conveyor. An apparatus for roasting seaweed with superheated steam, wherein the roasting chamber is provided with a discharge port for superheated steam and a supply port and a take-out port for seaweed.   An apparatus for carrying out the method according to claim 1, wherein a mesh conveyor for moving seaweed is horizontally installed in an intermediate portion of the roasting chamber, and a superheated steam outlet is provided above and below the mesh conveyor. The superheated steam provided with a controller for controlling the processing conditions of the superheated steam and the seaweed is provided in the roasting chamber, provided with a superheated steam discharge port, a seaweed supply port and a discharge port. Seaweed roasting processing equipment.   The apparatus for roasting seaweed with superheated steam according to claim 5 or 6, wherein a sensor for detecting the temperature of superheated steam is installed in the roasting chamber, and the output of the sensor is connected to a controller.   6. The apparatus for roasting seaweed by superheated steam according to claim 5, wherein the superheated steam supply means includes a feed fan in a superheated steam supply pipe.

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