JP2012231876A - Method of sterilizing food cooling device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve the peeling effect of food remaining on an outer wall of an energy conduit and the clean effect of the energy conduit.SOLUTION: A sterilization method causing the sterilization effect by a heat temperature difference includes inserting the energy conduit that has cold water to a sterilization space, then introducing steam into the sterilization space, further generating rapid temperature difference by an internal low temperature fluid and the external steam of the energy conduit, and causing the reaction of the heat temperature difference.

Description

  The present invention relates to a sterilization method for a food cooling device, and more particularly, a food material cooling that achieves a cleanliness and sterilization effect using a thermal temperature difference effect by a sterilization method that causes a rapid temperature difference in an energy conduit of the food cooling device. The present invention relates to a method for sterilizing an apparatus.

  In recent years, with the diversification of marketing routes, the sales volume of many traditional gourmets has greatly improved, and in addition, the food restaurant has to offer more and more due to the increase in the restaurant population. Traditional food processing has already been automated in large quantities to increase production, reduce manpower and shorten manufacturing time. Among them, taking heat-mixing of ingredients such as paste-like seasonings, curry, diced meat, potatoes, rice grains, dough, etc., these ingredients are traditionally heat-dissipated after completion of heating. However, this method is the most time-consuming and unsanitary, and dust, moths and mosquitoes can gather, and if left unattended, it can turn over the ingredients and cause burns. is there.

  By the way, in order to shorten the time for cooling the food, the inventor of the present invention has previously developed a food cooling device “Taiwan Invention Patent No. 1330249”. It is mainly provided with a heat exchanging mechanism in a reciprocating and positioning traction mechanism, and the heat exchanging mechanism is composed of a plurality of energy conduits and moves in accordance with the operation of the traction mechanism. The metal stainless steel pipe is designed with a low-temperature fluid inside the metal stainless steel pipe, and when these energy conduits enter into the storage bowl containing the high-temperature food inside, the inside of the food is quickly The heat energy is taken away, the temperature of the food in the storage basket is rapidly reduced, and there is an energy saving effect, so that the cost of the user of the apparatus can be reduced.

  Although this food cooling device has been deeply welcomed by the industry, since the food cooling device performs cooling by inserting energy conduits into the food, the number of energy conduits arranged in a matrix is large. Space is limited and there is inconvenience in cleaning. Furthermore, in order to maintain food hygiene, it is preferable that these energy conduits be properly sterilized before use, but there is no appropriate sterilization facility on the market, so a step forward improvement has been awaited. .

Taiwan invention patent No. 1330249

  The objective of this invention is providing the sterilization processing method of the foodstuff cooling device which can sterilize quickly and effectively and can maintain the hygiene of foodstuff processing.

The sterilization method according to the present invention is performed using a food cooling processing apparatus that directly contacts and heats the food. Its features include at least a number of energy conduits and a sterilization space into which the energy conduits are selectively inserted into the food cooling treatment device.
The sterilization method for a food cooling device that can achieve the above-described object of the invention includes the following means.
The energy conduit is inserted into the sterilization space, and then steam is introduced into the sterilization space, and the outer wall of the energy conduit causes a rapid temperature difference phenomenon due to the steam, resulting in a thermal temperature difference effect. Achieve sterilization effect and food peeling effect.

The present invention has an advantage of efficiently reducing the temperature in the basket because the stirring device continuously rotates and agitates the food in the storage basket so that the food constantly moves and contacts the energy conduit in a balanced manner.
When cleaning the stirrer, first wash it with hot water, then insert the energy conduit into the sterilization space, and then introduce steam into the sterilization space. A good sterilization effect and food peeling effect can be achieved by utilizing the temperature difference.
In other words, the sterilization method for a food cooling device according to the present invention, particularly the sterilization method that produces a sterilization effect due to a difference in heat temperature, inserts an energy conduit having cold water into the sterilization space, and then steam into the sterilization space. In addition, a rapid temperature difference is caused by the low-temperature fluid inside the energy conduit and the external steam, and the reaction of the thermal temperature difference is caused, resulting in the killing power against Escherichia coli, Salmonella, etc. due to the thermal temperature difference effect. It is possible to pull up and peel off the food material remaining on the outer wall of the energy conduit to effectively improve the cleanliness effect of the energy conduit and improve the sanitary environment of the food processing by the food cooling device.

It is the external appearance schematic of the sterilization processing method of the foodstuff cooling device which concerns on this invention. It is operation schematic of the sterilization processing method of the foodstuff cooling device which concerns on this invention. It is operation schematic of the sterilization processing method of the foodstuff cooling device which concerns on this invention. It is the external appearance schematic of the 2nd implementation system of this invention. It is a schematic side view of the second embodiment of the present invention. It is operation | movement schematic of a cooling device.

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

  FIG. 1 shows an example of a food cooling device that is an object of the sterilization method according to the present invention. The food cooling device is mainly configured by a traction mechanism 1, a heat exchange mechanism 2, a steam generator 4, and a storage trough 5.

The traction mechanism 1 can reciprocate the work arm 12 by a motor 13 or can be positioned at an arbitrary position.
The heat exchange mechanism 2 constituted by a plurality of energy conduits 21 is installed on the work arm 12 and moves with the operation of the work arm 12.

  These energy conduits 21 are vacuum packaged metal tubes. This energy conduit 21 is a closed cavity having a working fluid (cold water) inside. The temperature of the cavity surface is rapidly and uniform by the two-phase change between the liquid and gas in which the working fluid in the cavity circulates continuously, and the convection in which the gas flows between the heat absorption side and the heat dissipation side and the liquid returns. Resulting in changing properties and ultimately achieving the purpose of heat conduction.

  When the heat absorption side of the energy conduit 21 is inserted into the storage basket 5 containing articles such as high-temperature foods, the heat energy is quickly brought into the heat dissipation side due to the phase change, and the storage basket 5 is quickly and uniformly placed. The temperature of the inside article can be lowered.

  Further, by installing the silicon packing 24 below the assembly unit 22, the closeness with the storage basket 5 is increased, the internal pressure of the sterilization space 51 is increased, and the sterilization effect is improved.

  The steam generator 4 is an apparatus for introducing steam into the sterilization space 51 of the storage basket 5 into which the energy conduit 21 is inserted after the temperature of the food is lowered and the food is taken out. As the steam is introduced, the outer wall of the energy conduit 21 comes into contact with the steam to cause a rapid temperature difference phenomenon, resulting in a thermal temperature difference effect. By this thermal temperature difference effect, the sterilization effect of the energy conduit 21 and the food peeling effect are achieved.

  When lowering the temperature of the food, the energy conduit 21 is inserted into the storage bowl 5 containing the high-temperature food, and a fluid having a low boiling point is boiled (endothermic) in the energy conduit 21 due to a change in the phase of the fluid. By repeating the process of condensation and heat dissipation, the heat energy of the food can be quickly taken away, and the temperature of the food in the storage basket 5 can be lowered quickly.

In addition, the cooling device 3 supplies water through the water guide pipe 31 and generates a water flow from the water hole 32 and sprays it on the outer periphery of the storage trough 5 (as shown in FIG. 6).
Water spray cooling by the cooling device 3 has the effect of further promoting the temperature reduction.
In the present invention, the temperature of the foodstuff in the storage basket 5 can be rapidly lowered by the operation of lowering the temperature by proceeding the heat exchange action simultaneously inside and outside, so that the waiting time can be greatly shortened. .

  The actual cleaning and sterilization operation of the energy conduit 21 of the heat exchange mechanism 2 will be described with reference to FIGS. 3 and 5. When the cooling of the food is completed, the work arm 12 of the traction mechanism 1 is moved and the energy conduit 21 of the heat exchange mechanism 2 is inserted into the sterilization space 51 of the storage basket 5.

The process for performing steam sterilization in the present invention is according to the following steps.
First, the low temperature fluid contacting the heat radiation side of the energy conduit 21 in the assembly unit 22 is discharged by the siphon principle, and the energy conduit 21 is led to the first temperature.
The heat absorption side of the energy conduit 21 is inserted into the sterilization space 51 of the storage basket 5.
Steam is introduced from the steam pipe 41 into the sterilization space 51. The steam leads the energy conduit 21 to a relatively high second temperature, causing a rapid temperature difference phenomenon, resulting in a thermal temperature difference effect. Finally, a sterilization effect and a food peeling effect are achieved by the thermal temperature difference effect.

In order for the energy conduit 21 to be heated from the first temperature to the second temperature, a temperature difference of 100 ° C. or more is required, and the effect of the thermal temperature difference is that the steam is introduced into the sterilization space 51 during operation. Must also be maintained.
In the present invention, low-pressure steam sterilization is used for sterilization in the energy conduit 21 and is usually performed in saturated steam at 115 ° C. to 126 ° C. under sterilization conditions of 3 minutes to 15 minutes.

  The present invention achieves the sterilization effect by coagulating the food material on which the saturated steam under low pressure adheres to the energy conduit 21 and the bacterial proteins and protein enzymes on the food material mainly by the principle of the thermal temperature difference effect.

  The present invention performs a sterilization process similar to the heat sterilization method for the energy conduit 21 by a thermal temperature difference effect as a safe processing method for effectively cleaning the food material on the energy conduit 21. Such an effect is mainly derived from a destructive action on microorganisms having a large temperature difference. When the outer wall of the energy conduit 21 described above is affected by the thermal temperature difference effect, the food material adhering to the energy conduit 21 is peeled off. In addition, the energy conduit 21 can be conveniently cleaned.

Furthermore, as shown in FIG.1 and FIG.2, when a certain kind of foodstuff (for example, curry sauce and meat sauce) is sticky, it is difficult to cool the foodstuff uniformly. In order to cope with this, in the present invention, an agitating device 23 is installed at the tip of the assembly unit 22.
The stirring device 23 continuously reduces the temperature of the food in the basket by continuously rotating and stirring the food in the storage basket 5 so that the food constantly moves and contacts the energy conduit 21 in a balanced manner. There is an advantage such as being.

  When the stirrer 23 is cleaned, it can be first washed with hot water, and the food material can be further cleaned by the temperature difference to achieve the effect of the above-described steam and heat temperature difference.

DESCRIPTION OF SYMBOLS 1 .... Traction mechanism 12 ... Work arm 13 ... Motor 2 .... Heat exchange mechanism 21 ... Energy conduit 22 ... Assembly unit 23... Stirring device 24... Silicon packing 3... Cooling device 31 ... Water conduit 32 ... Water hole 4. Generator 41 ... Steam pipe 5 ... Storage bin 51 ... Sterilization space

Claims (5)

A method for sterilizing a food cooling device,
The sterilization method uses a food cooling treatment device that directly dissipates heat to the food,
The food cooling treatment apparatus includes a sterilization space into which at least a plurality of energy conduits and steam pipes can be selectively placed;
Insert the energy conduit into the sterilization space of the storage basket,
Next, by introducing steam into the sterilization space, the outer wall of the energy conduit rapidly undergoes a temperature difference phenomenon due to the steam, causing a thermal temperature difference effect,
Achieving a sterilization effect and a food peeling effect by the temperature difference effect,
A method for sterilizing food cooling equipment. The energy conduit is further installed on a heat exchanging mechanism, and the heat exchanging mechanism is further moved by a work arm of a traction mechanism, and the energy conduit of the heat exchanging mechanism is inserted into a sterilization space of a storage basket. The method for sterilizing a food cooling device according to claim 1. The steam is introduced from the steam pipe into the sterilization space, and the steam leads the energy conduit to a relatively high second temperature, causing a rapid temperature differential phenomenon, producing a thermal temperature differential effect, and finally a thermal temperature differential. The method for sterilizing a food cooling device according to claim 1, wherein a sterilization effect and a food peeling effect are achieved by the effect. 4. The method for sterilizing a food cooling device according to claim 3, wherein a temperature difference of 100 ° C. or more is required to heat the first temperature to the second temperature in the energy conduit. The sterilization of the food cooling apparatus according to claim 3, wherein the sterilization of the energy conduit is usually performed in saturated steam at 115 ° C to 126 ° C under sterilization conditions for 3 to 15 minutes. Method.

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