JP2008180448A - Saturated steam producing method and its device, and steam heating method and its device - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a producing method and its device for low temperature saturated steam, and to provide a steam heating device for heating, such as for food processing, using the saturated steam. <P>SOLUTION: A primary steam generating means is provided for producing primary steam from a primary liquid used as a matrix for primitively producing steam, a container for saturated steam is provided with a secondary liquid used as a matrix for producing saturated steam, and a steam jetting means is provided for jetting the primary steam into the secondary liquid. Besides, the steam jetting means is characterized in that it has a steam jetting part with opposing rims forming a jetting gap formed in parallel with each other. Alternatively, it is characterized in that saturated steam is produced by jetting primary steam produced from a primary liquid used as a matrix for primitively producing steam into a secondary liquid used as a matrix for producing saturated steam, and passing it through the secondary liquid. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to a saturated steam generation method and apparatus for generating saturated steam, and a steam heating method and apparatus using the saturated steam, for example, a steam heating apparatus for food processing.

Conventionally, steam generators such as boilers, for example, steam generators for heating foods have been developed and marketed.
In these steam generators, the steam pressure is set high and high in order to increase the efficiency of steam generation. In order to use this high-pressure steam as it is for food heating, it is necessary to supply steam that is depressurized as much as possible to the space area where the food is heated. This is because the temperature of the high-pressure steam is too high compared to the temperature required for food heating, and the temperature must be lowered. For example, low temperature steam of about 45 to 95 degrees is appropriate.

However, when the high-pressure steam is depressurized, a part of the steam is overheated, and an undesirable phenomenon may occur in which the steam temperature does not decrease even if the steam pressure decreases.
If the steam temperature is not lowered, the high temperature (superheated) steam comes into contact with the food as it is, resulting in inconveniences such as depriving of moisture, drying and baking, and curing, which is not preferable for food processing.

The present invention eliminates the above-mentioned inconveniences, and a method and apparatus for producing saturated steam capable of continuously and stably supplying low-temperature saturated steam, and for heating using the saturated steam, for example, for food processing, etc. An object of the present invention is to provide a steam heating method and apparatus therefor.

The invention of the saturated vapor generating device of claim 1 includes a primary vapor generating means for generating primary vapor from a primary liquid which is a base from which steam is originally generated, and a secondary liquid which is a base from which saturated steam is generated. A saturated steam container provided, and a steam jetting means for jetting the primary steam into the secondary liquid.

  The invention of the saturated steam generation device according to claim 2 is characterized in that the steam jetting means has a steam jetting portion in which relative edges forming the jetting gap are formed in parallel.

According to a third aspect of the present invention, in the saturated vapor generating apparatus according to the second aspect, the primary vapor introduced into the vapor ejection means installed in the secondary liquid is uniformly ejected from the entire area of the ejection gap. It is characterized by a vapor pressure.

According to a fourth aspect of the present invention, in the saturated steam generation device according to the second or third aspect, the ejection gap is formed in a circumferential shape.

According to a fifth aspect of the present invention, in the saturated steam generator according to any one of the second to fourth aspects, the ejection gap is formed in a plurality of stages.

The invention of the steam heating device according to claim 6 is characterized by comprising the saturated steam generating device according to any one of claims 1 to 5.

The invention of claim 7 is the steam heating device according to claim 6, wherein a steam chamber into which saturated steam from the saturated steam generating device is introduced, and a heating object mounting portion heated by the introduced saturated steam; It is provided with.

  The invention according to claim 8 is the steam heating apparatus according to claim 6 or 7, wherein the saturated steam from the saturated steam generating device is sprayed into the steam chamber through the spraying means. .

A ninth aspect of the present invention is the steam heating apparatus according to the seventh or eighth aspect, further comprising air exhaust means for exhausting the air accumulated in a layered manner at the bottom of the steam chamber, wherein the heating object placing portion accumulates air. It is characterized by being installed at a location higher than the layer.

According to a tenth aspect of the present invention, in the steam heating apparatus according to any one of the seventh to eighth aspects, the bottom of the steam chamber is open to the outside.

  The invention of claim 11 is the steam heating apparatus for food processing according to any one of claims 7 to 10, wherein the steam supply amount adjusting means to the steam chamber, the steam temperature measuring means in the steam chamber, Heating control means for controlling the steam supply amount adjusting means based on temperature information from the steam temperature measuring means is provided.

  The invention according to claim 12 is the steam heating apparatus for food processing according to claim 11, wherein the primary liquid that is a matrix from which steam is originally generated and the secondary liquid that is a matrix from which saturated steam is generated are defined. Both or any one of them is a liquid composition for food processing.

In the invention of the saturated vapor generation method according to claim 13, the primary vapor generated from the primary liquid serving as a base from which steam is originally generated is ejected into the secondary liquid serving as a base from which saturated steam is generated. The saturated vapor is generated by passing through the secondary liquid.

The invention of the steam heating method for food processing of claim 14 is characterized in that the food is heated using saturated steam by the method of claim 13.

  According to a fifteenth aspect of the present invention, in the steam heating method for food processing according to the thirteenth aspect, a primary liquid that is a base from which steam is originally generated and a secondary liquid that is a base from which saturated steam is generated Both or any one of them is a liquid composition for food processing.

According to the first to fifth aspects of the present invention, it is possible to provide a saturated steam generating device that can continuously and stably supply saturated steam.

According to the second to fifth aspects of the present invention, innumerable jets are formed in any of the above, so that saturated steam can be generated efficiently.

According to the sixth aspect of the present invention, it is possible to provide a steam heating apparatus using saturated steam that can be continuously and stably supplied.

According to the seventh to tenth aspects of the present invention, any of them can be efficiently heated using saturated steam that can be supplied continuously and stably.

According to the eleventh aspect of the present invention, there can be provided a steam heating apparatus for food processing, which is suitable for food processing and can use saturated steam that can be continuously and stably supplied while maintaining a desired temperature.

According to invention of Claim 12, the steam heating apparatus for food processing which can perform food processing effectively simultaneously with the heat processing by the saturated steam which can be supplied stably stably can be provided.

According to invention of Claim 13, the low temperature saturated steam for a heating which can be supplied stably can be produced | generated.

According to invention of Claim 14, the low temperature saturated steam for food processing which can be supplied stably can be produced | generated.

According to the fifteenth aspect of the present invention, food processing can be effectively performed simultaneously with heat processing using saturated steam that can be stably supplied.

  Hereinafter, the present invention will be described based on FIG. 1 to FIG. 6 by taking as an example a steam heating apparatus for food processing provided with a saturated steam generating apparatus for generating low-temperature saturated steam for food processing.

  1 is a conceptual diagram showing the configuration of a steam heating apparatus for food processing, FIG. 2 is an enlarged view of a saturated steam generating apparatus, FIG. 3 is an external perspective view of the saturated steam generating apparatus, and FIG. 4 is a longitudinal section of the saturated steam generating apparatus. FIG. 5 is a conceptual diagram showing a second embodiment of the saturated steam generator, and FIG. 6 is a conceptual diagram showing a third embodiment of the saturated steam generator.

In FIG. 1, the illustrated steam heating apparatus 1 for processing food includes a primary steam generating means 10, a saturated steam generating apparatus 20, and a steam heating apparatus 30.

The primary steam generation means 10 is a means for generating primary steam from a primary liquid 11 (not shown) that is a base from which steam is initially generated, and may be any means that generates steam such as, for example, a boiler. .
Hereinafter, the primary steam generating means 10 is also simply referred to as steam generating means.
Here, the primary liquid is, for example, water or a liquid composition for food processing described later.

  The saturated steam generation apparatus 20 includes a saturated steam container 22 including a secondary liquid 21 that is a base for generating saturated steam, and a steam ejection unit 40 that ejects the primary steam 11 into the secondary liquid 21. It has.

  The steam heating device 30 includes a steam chamber 31 into which the saturated steam from the saturated steam generating device 20 is introduced, and a heating object for placing a heating object to be heated by the saturated steam introduced into the steam chamber 31. And a mounting portion 32.

2 to 4, the steam ejection means 40 has a steam ejection portion 44 in which relative edges 42 and 43 that form an ejection gap 41 are formed in parallel.
The illustrated ejection gap 41 is formed in a circumferential shape. However, the length direction does not necessarily have to be endless in this manner. For example, the ejection gap 41 is not limited to a rectangular shape having ends with appropriate length intervals. The ejection gap may be formed in a slit shape such as a long hole shape (not shown).

In this way, by providing the steam ejection portion 44 with the edges 42 and 43 being parallel, it is possible to provide an infinite number of nozzle ports innumerably or infinitely, rather than providing a large number of nozzle ports such as round ports. Fine bubbles can be continuously and stably ejected into the secondary liquid 21 with extremely high efficiency, and can be generated.
In order to make the bubbles to be ejected finer, the ejection gap 41 may be made narrower. Further, in order to more efficiently eject fine bubbles into the secondary liquid 21, the ejection gap 41 may be formed in a plurality of stages.

The ejection gap 41 of the vapor ejection means 40 depends on the composition component of the secondary liquid 21, but is, for example, 0.01 mm or more and 1 mm or less on average, and preferably has a lower limit of 0.05 mm or more and an upper limit of 0.8 mm. 7 mm or less, more preferably the lower limit is 0.1 mm or more, and the upper limit is 0.5 mm or less.

The material constituting the vapor jet means 40 may be any material or material such as metal, plastic, wood, etc. However, considering heat resistance and corrosion resistance, metal or cured plastic is preferable.

The method of forming the vapor jet means 40 may be any method, but as shown in the figure, the ventilation space 45 is formed in the two disks formed in an umbrella shape. It is preferable to form an ejection portion 44 having one circumferential ejection gap 41 so as to be close to each other.

When the ejection part 44 is formed in a disk shape as described above, the temperature of the primary steam 11 that is ejected approaches the ejection gap 41 in the ventilation space 45, and the relative temperature increases through the disk component and the disk component. The primary steam 11 that is ejected is gradually cooled by receiving the cooling action of the secondary liquid 21 that is low and produces the effect of being cooled before being ejected, so that the pressure of the ejected primary steam 11 decreases. A fine jet flow, that is, a fine bubble, not only improves the contact effect with the secondary liquid 21, but also suppresses noise and vibration during ejection.

Further, when the ejection gap 41 is formed as described above, the primary steam 11 is evenly ejected from the circumferential side of the disk, so that it is partially specified as the mouth of the nozzle 52 shown in FIGS. 5 and 6 to be described later. A large amount of the primary vapor 11 is not ejected from the site nozzle port at a time, and the primary vapor 11 is effectively dispersed and easily ejected into the secondary liquid 21.
Therefore, for example, the inconvenient phenomenon that the injected primary vapor | steam 11 penetrates to the water surface of the secondary liquid 21 as a cylindrical lump can be suppressed.

The primary vapor pressure introduced into the vapor ejection means 40 installed in the secondary liquid 21 is a vapor pressure necessary for vapor to be uniformly ejected from the entire area of each ejection gap 41 of all stages, that is, from the entire circumference. It is desirable to be.
As shown in FIG. 2, when a vapor pressure capable of being ejected from the entire area of the ejection gap 41 is provided, the vapor ejection means 40 is installed in the secondary liquid 21 so that the extending direction of the ejection gap 41 is horizontal. In addition, as shown in FIG. 4, the ejection gap 41 may be installed so that the extending direction of the ejection gap 41 is vertical. In short, the inclination of the ejection gap 41 in the secondary liquid 21 may be arbitrary. .

  As described above, according to the saturated vapor generation apparatus 20, the primary liquid 11 generated from the primary liquid that is a base from which steam is originally generated is converted into the secondary liquid 21 that is the base from which the saturated vapor is generated. It is possible to efficiently generate a low-temperature saturated vapor by ejecting it into the secondary liquid 21 and passing it through the secondary liquid 21.

In this case, saturated steam generated by passing the primary steam 11 is introduced into the steam chamber 31 into the secondary liquid 21 having the same composition as the primary liquid that generated the primary steam 11, that is, the steam generating composition. It is preferable.
By using such means, the chemical stable equilibrium of the saturated steam in the steam chamber 31 can be maintained.

  Moreover, since the vapor pressure of the primary vapor | steam 11 is pressure-reduced and cooled by ejecting the primary vapor | steam 11 with a comparatively high pressure and high temperature in the secondary liquid 21 of a comparatively low temperature, this system is operated continuously. Thus, low-temperature saturated vapor can be efficiently and continuously generated stably on the liquid surface of the secondary liquid 21.

5 and 6 show an example of the steam jetting means 50 different from the above-described embodiment, in which a large number of round nozzles 52 are arranged on the side surface of the steam pipe 51. FIG. 5 shows an example in which the mouth of the nozzle 52 is placed upward (liquid level), and FIG. 6 shows an example in which the mouth of the nozzle 52 is placed downward.
The generation efficiency of the fine bubbles in the secondary liquid 21 is preferably directed downward rather than facing the mouth of the nozzle 52 upward. By spraying the primary vapor 11 while reducing the pressure as much as possible with the nozzle 52 downward, the contact time with the secondary liquid 21 becomes longer and the generation efficiency of the low-temperature saturated vapor can be further increased.

5 and 6, in the steam jetting means 50 using the nozzle 52 as the jetting part, compared with the steam jetting means 40 of the above embodiment, the generation efficiency of fine bubbles, that is, the generation efficiency of low-temperature saturated steam. Although it is inferior, it is sufficiently practical depending on the application, and in the above-described embodiment, the steam ejection means 50 can be used in place of the steam ejection means 40.
In the example shown in the figure, 36 holes (nozzle ports) having a diameter of 3 mm are arranged in a row on the 20A pipe (inner diameter 21.6 mm) as an ejection portion.

  Next, referring to FIG. 1, a steam heating apparatus 30 for processing food that heats food using low temperature saturated steam generated by the saturated steam generating apparatus 20 will be described.

As described above, the steam heating device 30 is used as a steam temperature measuring means 34 in an appropriate place in the steam chamber 31 in addition to the heating object placing portion 32 for placing the food 36 to be heated in the steam chamber 31. Based on the temperature sensor and the temperature information from the steam temperature measuring means (temperature sensor) 34, the electric variable valve as the steam supply amount adjusting means 33 for adjusting the steam supply amount to the steam chamber 31 is controlled to control the steam. A temperature controller as a heating control means 35 for controlling the steam temperature in the chamber 31, and the low-temperature saturated steam generated by the saturated steam generator 20 is sprayed into the steam chamber 31 via the spray means 37. Has been.

As described above, in this embodiment, spraying is performed using the spray nozzle as the spraying means 37. However, when the saturated steam from the saturated steam generating apparatus 20 is introduced into the steam chamber 31, it may be introduced as it is.
It should be noted that the steam chamber 31 (indoor space region) is a partially open space region provided that it has a function of stably maintaining the saturated steam (layer) at a desired temperature. (Not shown).

The temperature of the saturated steam in the steam chamber 31 is appropriately adjusted by the heating control means 35 as necessary. In the case of food processing, it is preferably a low temperature, more preferably a temperature of 100 ° C. or less under atmospheric pressure ( More preferably, the temperature is adjusted to the temperature at which the article to be heated (for example, food) does not cure. It is extremely ideal that such low temperature saturated steam can be obtained as a food heating source.

In order to maintain the saturated steam in the steam chamber 31 at such a desired temperature, the temperature of the saturated steam in the food processing space region in the chamber 31, in this example, the region surrounding the heating object mounting portion 32 is set to the temperature. In accordance with the temperature information measured by the sensor 34, the steam supply amount adjusting means 33 is controlled by the heating control means 35, and the amount of saturated steam from the saturated steam generating device 20 introduced into the steam chamber 31, etc. Is adjusted appropriately.

Note that temperature adjustment based on the temperature information measured by the temperature sensor 34 may be performed using appropriate conventional means.
For example, the temperature information measured by the temperature measurement is input, analyzed by a temperature controller (computer or the like) provided with a computing unit that calculates the difference from the desired temperature, and based on the information, the steam supply amount adjusting means 33 is What is necessary is just to open and close an electric variable valve etc.

Thus, when saturated steam is introduced into the steam chamber 31, the saturated steam (layer) is filled from the upper part of the heating space region in the chamber 31, and the air present in the chamber 31 before the saturated steam is introduced is saturated. Due to the difference in specific gravity between steam and air, it moves to the lower part of the saturated steam layer.
This steam heating device 30 is provided with an air exhaust means 39 for discharging the air 38 thus stored in a layered manner at the bottom of the steam chamber 30, and the heating object mounting portion 32 has a layer (in which this air is stored ( It is installed in advance so as to be located at a higher position than the air layer 38).
Note that all or part of the bottom of the steam chamber 31 may be open to the outside so that such an air layer 38 is not formed at the bottom of the steam chamber 31 (not shown).

Since the steam chamber 31 heats the food 36 disposed on the heating object mounting unit 32, it is necessary to keep the saturated steam in the steam chamber 31 constant at a desired temperature.
Therefore, the vapor chamber 31 is preferably a closed space, but a waste liquid port is provided separately from the air exhaust means 39 as the waste liquid means 339 for naturally removing the liquid (liquid composition) liquefied from the saturated vapor. May be.

In this case, since the air (layer) 38 described above moves downward due to the specific gravity difference with the saturated steam, it is preferable that the air (layer) 38 is naturally exhausted from the lower part of the steam chamber 31, and the steam chamber 31 is formed as a closed region. In that case, an air exhaust means 39 for escaping air may be provided in the lower part of the chamber 31. The air exhaust means 39 can also play a role of eliminating exhaust substances such as drip generated when the food 36 is heated.

Furthermore, in this steam heating apparatus 30 for processing food, either or either one of the primary liquid that is a base from which the primary steam 11 is originally generated and the secondary liquid 21 that is the base from which saturated steam is generated. Can be used as a food processing liquid composition (hereinafter referred to as a food processing liquid composition).
In this case, as a liquid composition for food processing as a primary liquid that becomes a base for generating the primary vapor 11, for example, water, alcohol, organic acid, or a mixture thereof is preferable.

For the production of such primary vapor, the boiling point of the primary liquid, or water,
When alcohol or a mixture of organic acids is used, the association conditions are considered.

As the alcohol, a straight chain or branched lower alcohol having 1 to 5 carbon atoms can be used, and specific examples thereof include ethanol, propanol, butanol, pentanol, allyl alcohol, isopropyl alcohol, and the like. Includes ethanol, propanol, butanol, and pentanol.

Drinking liquors containing these alcohols (wine, sake, beer, brandy, shochu, gin, vodka, liqueur, etc.) may also be used.
Specific examples of the organic acid include acetic acid, malic acid, tartaric acid, citric acid, succinic acid, fumaric acid, lactic acid, propionic acid, butyric acid, and preferably acetic acid, malic acid, and citric acid.

By using alcohol or organic acid, the safety (bactericidal property) of the food is improved, and a desired flavor can be added to the food.
In particular, when potable liquor is used, the flavor or flavor component contained in the potable liquor can penetrate or adhere to the food, making it possible to produce a food that matches consumer preferences.

On the other hand, as the liquid composition for food processing of the secondary liquid 21 used in the saturated vapor generating apparatus 20, the same liquid composition for food processing as described above, which is the same as or different from the above-mentioned primary liquid, that is, the steam generating composition, is appropriately used. Although it may be used, the same one is preferable.

As described above, before and after the food 36 is heated with saturated steam, it is preferable that a food additive and / or a food material is appropriately given (added, adhered, etc.) to the food 36 in advance.
By performing such pretreatment, processed foods that meet consumer preferences can be provided.

As food additives and food materials, seasonings (glutamic acid, inosinic acid, succinic acid, amino acid solution, HVP, seafood extract, etc.), acidulants (plum vinegar, rice vinegar, rice vinegar, ponzu vinegar, sudachi vinegar, etc.), preservatives (Udo extract, Shirako protein extract, pectin degradation product, etc.), Enzyme (Amylase, Catalase, Protease, etc.), Emulsifier (Soybean saponin, Lecithin, etc.), Manufacturing agent (Kun solution, Pepper aqueous extract, Garlic extract) Products, sodium hypochlorite, etc.) and mixtures thereof.
Examples of processed foods include meat, fish, vegetables and the like.

According to the above embodiment, since the primary steam is not forcibly depressurized as in the prior art, it is possible to eliminate the generation of superheated steam, which has been a problem in the past, and to achieve a desired low temperature (degree) saturation. Since steam can be obtained continuously and stably for food processing, the object to be heated can be kept at a certain high quality.

  In the above embodiment, the present invention has been described as a saturated steam generating device for food processing or a steam heating device, but not only for food processing, but also in other applications and fields, as a low temperature saturated steam generating means, Or it can apply widely as a heating means using saturated steam.

FIG. 1 is a conceptual diagram showing the configuration of a steam heating apparatus for food processing. FIG. 2 is an enlarged view of the saturated steam generator. FIG. 3 is an external perspective view of the saturated steam generator. FIG. 4 is a longitudinal sectional view of the saturated steam generator. FIG. 5 is a conceptual diagram showing a second embodiment of the saturated steam generator. FIG. 6 is a conceptual diagram showing a third embodiment of the saturated steam generator.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Steam heating apparatus for food processing 10 Primary steam generation means 11 Primary steam 20 Saturated steam generation apparatus 21 Secondary liquid 22 Saturated steam container 30 Steam heating apparatus 31 Steam chamber 32 Heating object mounting part 33 Steam supply amount adjustment means 34 Steam temperature measuring means 35 Heating control means 36 Food 37 Spray means 38 Air (air layer)
39 Air exhaust means 40 Steam ejection means 41 Ejection gap 42 Edge 43 Edge 44 Steam ejection part 45 Ventilation space 50 Steam ejection means 51 Steam pipe 52 Nozzle 339 Waste liquid means

Claims (15)

Primary steam generating means for generating primary steam from a primary liquid which is a base from which steam is originally generated, a saturated steam container including a secondary liquid which is a base from which saturated steam is generated, and the secondary liquid A saturated steam generating device comprising steam jetting means for jetting the primary steam therein.   The steam jetting device includes a steam jetting unit in which relative edges forming jetting gaps are formed in parallel to each other. 3. The saturated steam generator according to claim 2, wherein the primary steam introduced into the steam jetting means installed in the secondary liquid has a steam pressure at which the steam is jetted uniformly from the entire jetting gap. . The saturated steam generation device according to claim 2 or 3, wherein the ejection gap is formed in a circumferential shape. The saturated steam generation device according to any one of claims 2 to 4, wherein the ejection gap is formed in a plurality of stages. A steam heating apparatus comprising the saturated steam generation apparatus according to any one of claims 1 to 5.   The steam heating apparatus according to claim 6, further comprising: a steam chamber into which saturated steam from the saturated steam generating apparatus is introduced; and a heating object mounting unit that is heated by the introduced saturated steam.   The steam heating apparatus according to claim 6 or 7, wherein the saturated steam from the saturated steam generating apparatus is sprayed into the steam chamber through a spraying means. 9. The apparatus according to claim 7 or 8, further comprising an air exhaust means for discharging the air accumulated in a layered manner at the bottom of the steam chamber, wherein the heating object placing portion is installed at a position higher than the layer in which the air is accumulated. Steam heating device. The steam heating device according to any one of claims 7 to 8, wherein the bottom of the steam chamber is open to the outside. Means for adjusting the amount of steam supplied to the steam chamber, means for measuring the steam temperature in the steam chamber,
The food processing apparatus according to any one of claims 7 to 10, further comprising a heating control unit that controls the steam supply amount adjusting unit based on temperature information from the steam temperature measuring unit. Steam heating device.   The primary liquid that is a base from which steam is originally generated and the secondary liquid that is a base from which saturated steam is generated are both or any one of the liquid compositions for food processing, 11. A steam heating apparatus for food processing according to 11. Saturation is achieved by ejecting the primary vapor generated from the primary liquid, which is the matrix from which steam is originally generated, into the secondary liquid, which is the matrix from which saturated vapor is generated, and passing through the secondary liquid. A saturated steam generation method characterized by generating steam. A steam heating method for food processing, wherein the food is heated using saturated steam according to the method of claim 13. 14. The liquid composition for food processing is characterized in that either or either one of a primary liquid serving as a matrix from which steam is originally generated and a secondary liquid serving as a matrix from which saturated steam is generated is used. Steam heating method for food processing as described in 1.

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