JP3527650B2 - Method and apparatus for producing powder seasoning - Google Patents
Method and apparatus for producing powder seasoningInfo
- Publication number
- JP3527650B2 JP3527650B2 JP03411399A JP3411399A JP3527650B2 JP 3527650 B2 JP3527650 B2 JP 3527650B2 JP 03411399 A JP03411399 A JP 03411399A JP 3411399 A JP3411399 A JP 3411399A JP 3527650 B2 JP3527650 B2 JP 3527650B2
- Authority
- JP
- Japan
- Prior art keywords
- superheated steam
- main body
- food
- exhaust
- apparatus main
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、常圧低酸素状態の
過熱水蒸気装置を利用した粉末調味料の製造方法および
装置に関し、特に装置内の酸素濃度を可変設定できるよ
うにした粉末調味料の製造方法および装置に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for producing a powdery seasoning using an overheated steam apparatus in an atmospheric pressure and low oxygen state, and particularly to a powdery seasoning in which the oxygen concentration in the apparatus can be variably set. The present invention relates to a manufacturing method and device.
【０００２】[0002]
【従来の技術】近年、例えば、ポーク、ビーフ、チキン
などの蓄肉系、オニオン、ガーリック、ジンジャーなど
の野菜系、カツオ、コンブ、ホタテなどの魚貝系をはじ
めとする各種粉末調味料が普及している。2. Description of the Related Art In recent years, various powdered seasonings such as meat storage systems such as pork, beef and chicken, vegetable systems such as onion, garlic and ginger, fish and shellfish systems such as bonito, kelp and scallop have become popular. ing.
【０００３】ここで、このような粉末調味料はそのまま
食用に供することができるが、さらに調理感のある粉末
調味料を作ろうとする試みもなされている。Here, such a powder seasoning can be used as it is, but attempts have been made to prepare a powder seasoning having a more cooked feeling.
【０００４】この場合、粉末化する前の段階で長時間ロ
ースト処理するか、あるいは最終工程である乾燥時に加
熱温度や加熱時間等の条件を変えて実施していた。In this case, the roasting treatment is carried out for a long time before the powder is pulverized, or the conditions such as the heating temperature and the heating time are changed at the final step of drying.
【０００５】しかしながら、このような方法では、以下
の問題点があった。
（１）長時間のロースト処理など時間がかかる。
（２）食品の酸化作用は避けられず条件によっては焦げ
付きが発生したり油の劣化を発生させる。
（３）洗浄等に時間がかかる。However, such a method has the following problems. (1) It takes a long time such as a long roasting process. (2) The oxidative action of food is unavoidable, and depending on the conditions, charring or oil deterioration occurs. (3) Cleaning takes time.
【０００６】一方、調理というものを化学的に検討する
と、その実質はでんぷん質のα化、たんぱく質の変性等
であるが、これらの反応速度は温度と相関関係があり、
温度が高いと操作時間が短縮される。On the other hand, when a chemical study of cooking is conducted, the substance is mainly gelatinization of starch, denaturation of protein, etc., but the reaction rates of these are correlated with temperature,
Higher temperatures reduce operating time.
【０００７】そこで、上記酸化、調理温度等の問題に鑑
み、近年、特開平３−８３５４７号公報、特開平８−１
７３０５９号公報、特開平８−２５２１７７号公報等に
記載されているように、酸化作用を伴わない高温による
調理等を目的として過熱水蒸気を用いて食品を製造する
技術が開発されている。In view of the above problems of oxidation, cooking temperature, etc., in recent years, JP-A-3-83547 and JP-A-8-1 have been proposed.
As described in Japanese Patent Application Laid-Open No. 73059, Japanese Patent Application Laid-Open No. 8-252177, etc., a technique for producing a food using superheated steam has been developed for the purpose of cooking at a high temperature without an oxidizing action.
【０００８】ここで、過熱水蒸気について簡単に説明す
ると、一般に、水蒸気とは加圧下で蒸発させた「飽和水
蒸気」をさすが、過熱水蒸気とは飽和水蒸気をさらに過
熱した水蒸気であり、常圧過熱水蒸気とは、常圧におい
てその飽和温度（１００℃）以上に熱せられた水蒸気を
いう。[0008] Here, the superheated steam will be briefly described. Generally, steam refers to "saturated steam" vaporized under pressure, but superheated steam is steam obtained by further superheating saturated steam, and atmospheric pressure superheated steam. The term "water vapor" refers to water vapor heated to the saturation temperature (100 ° C) or higher under normal pressure.
【０００９】過熱水蒸気と飽和水蒸気の温度差を過熱度
（℃）といい、過熱度が大きいほど対象物質を乾燥させ
る能力は高くなる。The temperature difference between superheated steam and saturated steam is called the degree of superheat (° C.), and the higher the degree of superheat, the higher the ability to dry the target substance.
【００１０】図６は、水の温度と圧力との関係を示すグ
ラフであるが（健康産業新聞社発行、山中良郎著「食品
と開発」より）、飽和水蒸気曲線６０によって水は熱水
域６１と過熱水蒸気域６２に分離され、例えば２気圧
（2.0ｋｇ／ｃｍ2）では飽和水蒸気の温度は１３３℃で
あるので、例えば１８０℃の過熱水蒸気の過熱度は４７
℃であることが分かる。FIG. 6 is a graph showing the relationship between water temperature and pressure (from "Food and Development" by Yoshiro Yamanaka, published by Kenko Sangyo Shimbun). Since the temperature of the saturated steam is separated to the superheated steam region 62 and is, for example, 2 ° C. (2.0 kg / cm 2 ) is 133 ° C., the degree of superheat of the superheated steam of 180 ° C. is 47, for example.
It can be seen that the temperature is ° C.
【００１１】また、図７は気流温度と蒸発速度との関係
を示すグラフであるが（化学工業社発行、吉田哲夫、兵
働務共著「化学工業」（１９６５年）より）、圧力一
定、質量速度一定という条件では、例えば湿度Ｈ1＞湿
度Ｈ2の場合、温度が１７０℃〜１８０℃以上になる
と、湿度が高いほど乾燥速度が速くなる。また、この分
岐点を逆転点というが、逆転点以上の温度では過熱水蒸
気の方が空気雰囲気中よりも乾燥速度が速いことが分か
る。FIG. 7 is a graph showing the relationship between air flow temperature and evaporation rate (from "Chemical Industry" (1965), published by Kagaku Kogyo Co., Ltd., published by Tetsuo Yoshida and Military Service), constant pressure, mass Under the condition of constant speed, for example, in the case of humidity H 1 > humidity H 2 , when the temperature is 170 ° C. to 180 ° C. or higher, the higher the humidity is, the faster the drying speed is. Further, this branch point is called a reversal point, but it can be seen that at a temperature equal to or higher than the reversal point, the superheated steam has a faster drying rate than that in the air atmosphere.
【００１２】また、空気による伝熱は対流に限られる
が、過熱水蒸気では放射が加わって伝熱する。従って、
魚や肉を加熱する場合は、直火や電熱オーブンで焼いた
のと同じように焼くことができ、こげ等を作ることがで
きる。Further, heat transfer by air is limited to convection, but superheated steam adds radiation to transfer heat. Therefore,
When fish or meat is heated, it can be baked in the same way as it was baked in an open fire or an electric oven, and burnt food can be made.
【００１３】また、常圧過熱水蒸気による加熱はほぼ空
気遮断の状態で行われるので、油の酸化等を防止でき
る。Further, since the heating by the atmospheric pressure superheated steam is carried out in a state where the air is cut off, it is possible to prevent the oxidation of oil and the like.
【００１４】また、過熱水蒸気による調理はほぼ無酸素
状態で食品を処理するため、火災や爆発などの危険性が
ない。Further, since cooking with superheated steam treats food in an almost oxygen-free state, there is no danger of fire or explosion.
【００１５】また、高温の水蒸気のため、熱交換が容易
で、省エネルギー化が図られ、温度制御も比較的簡単に
行える。Further, because of the high temperature steam, heat exchange is easy, energy saving is achieved, and temperature control can be performed relatively easily.
【００１６】このように、過熱水蒸気を調理に利用する
とさまざまな長所がある。As described above, the use of superheated steam for cooking has various advantages.
【００１７】[0017]
【発明が解決しようとする課題】ところで、過熱水蒸気
を使用した調理は、上記のごとくほぼ空気遮断の状態で
行い、酸素濃度も低い。By the way, cooking using superheated steam is carried out in a state where the air is cut off as described above, and the oxygen concentration is low.
【００１８】一方、過熱水蒸気を利用した調理は、低酸
素状態で行われるが、わずかな酸素濃度の変化によっ
て、処理時間、処理温度、収率、風味等が顕著に異な
る。On the other hand, cooking using superheated steam is performed in a low oxygen state, but the treatment time, treatment temperature, yield, flavor and the like remarkably differ due to slight changes in oxygen concentration.
【００１９】しかしながら、上記従来の過熱水蒸気を利
用した調理方法では、バッチ式、連続式にしても単に無
酸素状態を目標とした過熱水蒸気雰囲気を作成している
にすぎなく、酸素濃度を可変設定するという構成は採用
されていない。However, in the above-mentioned conventional cooking method using superheated steam, even if the batch type or the continuous type is used, only the superheated steam atmosphere aiming at the anoxic state is created, and the oxygen concentration is variably set. The configuration to do is not adopted.
【００２０】このため、全ての調理対象物は酸素濃度を
意識することなく調理されており、低酸素状態とはいえ
それぞれの調理対象物ごとに最適な酸素濃度を設定する
ことができないという問題点があった。For this reason, all cooking objects are cooked without being aware of the oxygen concentration, and it is difficult to set the optimum oxygen concentration for each cooking object, even in a low oxygen state. was there.
【００２１】また、酸素濃度が一定に制御できないため
に、調理対象物が一定の品質で調理できないという問題
点があった。There is also a problem that the object to be cooked cannot be cooked with a constant quality because the oxygen concentration cannot be controlled to be constant.
【００２２】そこで、この発明は、低酸素状態を低コス
トに実現できるとともに、酸素濃度を可変設定でき、調
理対象物ごとに最適な酸素濃度で製造できる粉末調味料
の製造方法および装置を提供することを目的とする。Therefore, the present invention provides a method and an apparatus for producing a powdered seasoning which can realize a low oxygen state at a low cost, can variably set the oxygen concentration, and can produce an optimum oxygen concentration for each cooking target. The purpose is to
【００２３】[0023]
【課題を解決するための手段】請求項１の発明に係わる
粉末調味料の製造方法は、常圧下かつ低酸素状態の過熱
水蒸気装置本体内に食品載置コンベアに載せられた粉末
調味料を導き、１１０℃〜４００℃に加熱した過熱水蒸
気を１０秒〜６０分間、噴射ないしは同環境下で処理し
て粉末調味料を製造する粉末調味料の製造方法であっ
て、上記過熱水蒸気装置本体の入口側および出口側に隣
接して食品導入室および食品排出室を設けて上記食品載
置コンベアに載せられた粉末調味料の導入および排出を
行うステップと、上記過熱水蒸気装置本体内の入口側お
よび出口側で装置本体内の排気を行うステップと、上記
過熱水蒸気装置本体内の排気量を検出し、予め用意され
た上記過熱水蒸気装置本体内の排気量と酸素濃度の関係
テーブルに基づき、排気量から酸素濃度を検出するステ
ップと、上記関係テーブルに基づき、上記過熱水蒸気装
置本体内の排気量を可変設定することにより上記過熱水
蒸気装置本体内の酸素濃度を可変設定するステップと、
を有し、上記食品導入室では、食品載置コンベアの装置
本体内への導入口付近に過熱水蒸気を供給することによ
り装置本体内に流入しようとする空気を遮断するととも
に室内の空気および過熱水蒸気を排気し、上記食品排出
室では、食品載置コンベアの装置本体外への排出口付近
に過熱水蒸気を供給することにより装置本体内に流入し
ようとする空気を遮断するとともに室内の空気および過
熱水蒸気を排気する、ことを特徴とする。According to a first aspect of the present invention, there is provided a method for producing a powdered seasoning, which comprises introducing a powdered seasoning placed on a food placing conveyor into a superheated steam apparatus main body under normal pressure and in a low oxygen state. , A method for producing a powder seasoning, which comprises treating superheated steam heated to 110 ° C. to 400 ° C. for 10 seconds to 60 minutes in a jet or the same environment to produce a powder seasoning, the inlet of the superheated steam apparatus main body Side and outlet side adjacent to the food introduction chamber and food discharge chamber to introduce and discharge the powder seasoning placed on the food placement conveyor, and the inlet side and the outlet in the superheated steam apparatus body The step of exhausting the inside of the apparatus main body on the side, detecting the exhaust amount in the superheated steam apparatus main body, based on the relationship table of the exhaust amount and oxygen concentration in the superheated steam apparatus main body prepared in advance, Detecting the oxygen concentration from the air amount, on the basis of the relationship table, a step of variably setting the oxygen concentration of the superheated steam apparatus body by variably setting the amount of exhaust of the superheated steam apparatus body,
In the food introduction chamber, the air and the superheated steam in the room while shutting off the air that is about to flow into the apparatus main body by supplying superheated steam near the introduction port into the apparatus main body of the food placement conveyor. In the food discharge chamber, the air that is about to flow into the device body is shut off by supplying superheated steam in the vicinity of the discharge port of the food placement conveyor to the outside of the device body, and the air and the superheated steam in the room are also shut off. Is exhausted.
【００２４】また、請求項２の発明に係わる粉末調味料
の製造方法は、請求項１記載の発明において、酸素濃度
を検出するステップは、上記過熱水蒸気装置本体内と上
記食品導入室と上記食品排出室の排気量を検出し、上記
過熱水蒸気装置本体内と上記食品導入室および上記食品
排出室の排気量に対する酸素濃度の関係を示す予め用意
された関係テーブルに基づき、排気量から酸素濃度を検
出するステップであり、酸素濃度を可変設定するステッ
プにおいて、上記関係テーブルに基づき、上記過熱水蒸
気装置本体内と上記食品導入室と上記食品排出室の排気
量を可変設定することにより上記過熱水蒸気装置本体内
の酸素濃度を可変設定するステップである、ことを特徴
とする。Further, in the method for producing a powdered seasoning according to the invention of claim 2, in the invention of claim 1, the step of detecting the oxygen concentration is performed in the superheated steam apparatus main body, the food introduction chamber and the food. Detecting the exhaust volume of the exhaust chamber, based on the relationship table prepared in advance showing the relationship of the oxygen concentration to the exhaust volume of the food heating chamber and the food heating chamber in the body of the superheated steam apparatus, the oxygen concentration from the exhaust volume In the step of variably setting the oxygen concentration, which is a step of detecting, based on the relation table, the superheated steam apparatus is variably set by setting the displacement of the inside of the superheated steam apparatus main body, the food introduction chamber, and the food discharge chamber. This is a step of variably setting the oxygen concentration in the body.
【００２５】また、請求項３の発明は、請求項１又は２
記載の発明において、上記食品載置コンベアは、上記装
置本体内に導入されるまではわずかに上向きに傾斜して
導かれ、装置本体外に排出されるときにはわずかに下向
きに傾斜して導かれることを特徴とする。The invention of claim 3 is the same as claim 1 or 2.
In the invention described above, the food placement conveyor is guided with a slight upward inclination until it is introduced into the apparatus main body, and with a slight downward inclination when discharged outside the apparatus main body. Is characterized by.
【００２６】また、請求項４の発明は、請求項１記載の
発明において、上記装置本体内の排気量が小さいほど装
置本体内の酸素濃度を低下させることを特徴とする。The invention according to claim 4 is characterized in that, in the invention according to claim 1, the oxygen concentration in the apparatus main body is lowered as the exhaust amount in the apparatus main body is smaller.
【００２７】また、請求項５の発明は、請求項１乃至４
記載の発明において、上記粉末調味料は、即席食品用の
野菜類、肉類または魚貝類であることを特徴とする。The invention of claim 5 is the same as claims 1 to 4.
In the invention described above, the powdered seasoning is characterized in that it is a vegetable, meat or fish or shellfish for instant food.
【００２８】また、請求項６の発明に係わる粉末調味料
の製造装置は、常圧下かつ低酸素状態の過熱水蒸気装置
本体内に食品載置コンベアに載せられた粉末調味料を導
き、１１０℃〜４００℃に加熱した過熱水蒸気を１０秒
〜６０分間、噴射ないしは同環境下で処理して粉末調味
料を製造する粉末調味料の製造装置であって、上記過熱
水蒸気装置本体の入口側および出口側に隣接して設けら
れ、上記食品載置コンベアに載せられた粉末調味料の導
入および排出を行う食品導入室および食品排出室と、上
記過熱水蒸気装置本体内の入口側および出口側に設けら
れて装置本体内の排気を行う装置本体内排気装置と、を
有し、上記食品導入室は、食品載置コンベアの装置本体
内への導入口付近に過熱水蒸気を供給する第１の過熱水
蒸気供給手段と、室内の空気および過熱水蒸気を排気す
る第１の排気装置と、を有し、上記食品排出室は、食品
載置コンベアの装置本体外への排出口付近に過熱水蒸気
を供給する第２の過熱水蒸気供給手段と、室内の空気お
よび過熱水蒸気を排気する第２の排気装置と、を有し、
上記過熱水蒸気装置本体内に設けられた酸素濃度検出手
段は、排気量を制御する制御部と、上記制御部に設けら
れ、上記装置本体内排気装置の排気量と酸素濃度との関
係を示す関係テーブルとで構成され、上記酸素濃度検出
手段は、上記装置本体内排気装置の排気量を検出し、上
記関係テーブルに基づき、排気量から酸素濃度を検出
し、上記関係テーブルに基づき、上記装置本体内排気装
置の排気量を可変設定することにより上記本体内の酸素
濃度を可変設定することを特徴とする。In the powder seasoning manufacturing apparatus according to the sixth aspect of the present invention, the powder seasoning placed on the food placing conveyor is introduced into the main body of the superheated steam apparatus under normal pressure and in a low oxygen state at 110 ° C. A powder seasoning manufacturing apparatus for manufacturing a powder seasoning by treating superheated steam heated to 400 ° C. for 10 seconds to 60 minutes in a jet or in the same environment, wherein an inlet side and an outlet side of the superheated steam apparatus body. A food introduction chamber and a food discharge chamber for introducing and discharging the powdered seasoning placed on the food placing conveyor, and provided on the inlet side and the outlet side in the superheated steam apparatus body. A first superheated steam supply means for supplying superheated steam to the vicinity of an introduction port of the food placement conveyor into the main body of the food placement conveyor. When, A first exhaust device for exhausting air and superheated steam in the interior, wherein the food discharge chamber supplies the superheated steam to the vicinity of the discharge port of the food placement conveyor to the outside of the device main body. A supply unit and a second exhaust device for exhausting air and superheated steam in the room,
The oxygen concentration detecting means provided in the superheated steam apparatus main body is provided with the control unit for controlling the exhaust gas amount, and the control unit, and shows the relationship between the exhaust gas amount of the exhaust device in the apparatus main body and the oxygen concentration. A table, the oxygen concentration detecting means detects an exhaust amount of the exhaust device in the device body, detects an oxygen concentration from the exhaust amount based on the relation table, and detects the oxygen concentration based on the relation table. The oxygen concentration in the main body is variably set by variably setting the exhaust amount of the internal exhaust device.
【００２９】また、請求項７の発明は、請求項６記載の
発明において、上記関係テーブルは、上記装置本体内排
気装置の排気量に加えて、上記第１の排気装置および上
記第２の排気装置の排気量に対する酸素濃度の関係を示
し、上記酸素濃度検出手段は、上記装置本体内排気装置
の排気量に加えて、上記第１の排気装置と上記第２の排
気装置の排気量を検出し、上記関係テーブルに基づき、
上記装置本体内排気装置の排気量に加えて、上記第１の
排気装置と上記第２の排気装置の排気量を可変設定する
ことにより上記本体内の酸素濃度を可変設定することを
特徴とする。[0029] According to a seventh aspect of the present invention, in the invention according to the sixth aspect, the relation table includes the first exhaust device and the second exhaust device in addition to the exhaust amount of the exhaust device in the main assembly of the device. The relationship between the exhaust gas amount of the device and the oxygen concentration is shown. The oxygen concentration detecting means detects the exhaust gas amount of the first exhaust device and the second exhaust device in addition to the exhaust gas amount of the exhaust device in the device body. Then, based on the above relationship table,
The oxygen concentration in the main body is variably set by variably setting the exhaust amounts of the first exhaust device and the second exhaust device in addition to the exhaust amount of the internal exhaust device. .
【００３０】また、請求項８の発明は、請求項１乃至５
記載の発明において、粉末調味料を予め油脂と混合ない
しは噴霧コーティングさせることを特徴とする。Further, the invention of claim 8 is defined by claims 1 to 5.
In the invention described above, the powdery seasoning is mixed with the oil or fat in advance or spray-coated.
【００３１】[0031]
【００３２】[0032]
【発明の実施の形態】以下、本発明の実施の形態を図面
に基づいて詳細に説明する。BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described in detail below with reference to the drawings.
【００３３】図１は本発明に係わる粉末調味料の製造方
法および装置が適用された過熱水蒸気装置の概略構成を
示す断面図である。なお、本発明において調理対象とな
る粉末調味料とは、ポーク、ビーフ、チキンなどの蓄肉
系、オニオン、ガーリック、ジンジャーなどの野菜系、
カツオ、コンブ、ホタテなどの魚貝系をはじめとする既
存の粉末調味料をいう。FIG. 1 is a sectional view showing a schematic structure of a superheated steam apparatus to which the method and apparatus for producing a powdered seasoning according to the present invention is applied. The powdered seasonings to be cooked in the present invention include pork, beef, meat storage systems such as chicken, onions, garlic, vegetable systems such as ginger,
It refers to existing powdered seasonings including fish and shellfish systems such as skipjack, kelp and scallop.
【００３４】図１において、過熱水蒸気装置１０は略直
方体状で、内部には粉末調味料（図示せず）が載せられ
た食品載置コンベア１１が図示しない搬送手段によって
矢印Ａ方向に搬送されている。In FIG. 1, the superheated steam apparatus 10 is in a substantially rectangular parallelepiped shape, and a food placing conveyor 11 having a powder seasoning (not shown) placed therein is conveyed in the direction of arrow A by a conveying means (not shown). There is.
【００３５】ここで、過熱水蒸気装置１０は過熱水蒸気
装置本体１２と、過熱水蒸気装置本体１２に隣接して食
品載置コンベア１１の導入側に設けられた食品導入室１
３と、過熱水蒸気装置本体１２に隣接して食品載置コン
ベア１１の排出側に設けられた食品排出室１４を有して
いる。Here, the superheated steam apparatus 10 is provided with a superheated steam apparatus main body 12 and a food introduction chamber 1 provided adjacent to the superheated steam apparatus main body 12 on the introduction side of the food placing conveyor 11.
3 and a food discharge chamber 14 provided on the discharge side of the food placing conveyor 11 adjacent to the superheated steam apparatus main body 12.
【００３６】ここで、過熱水蒸気装置本体１２は、その
天井部分から外部の図示しない過熱水蒸気生成装置で生
成された過熱水蒸気１５が注入されて、食品載置コンベ
ア１１に載せられた粉末調味料に噴射されるもので、食
品載置コンベア１１が通過できるよう入口側には入口側
開口部１２ａが設けられるとともに出口側には出口側開
口部１２ｂが設けられ、内部には食品載置コンベア１１
の進行方向に沿って上下に4箇所の過熱水蒸気噴射部１
６−１、１６−２、１６−３、１６−４が設けられて、
この4箇所の過熱水蒸気噴射部１６−１、１６−２、１
６−３、１６−４から過熱水蒸気が噴射されるよう構成
されている。Here, the superheated steam apparatus main body 12 is supplied with the superheated steam 15 generated by an external superheated steam generation apparatus (not shown) from the ceiling portion thereof, and the powder seasoning placed on the food placing conveyor 11 is added to the powder seasoning. It is jetted, and an inlet side opening 12a is provided on the inlet side and an outlet side opening 12b is provided on the outlet side so that the food placing conveyor 11 can pass therethrough, and the food placing conveyor 11 is provided inside.
Four superheated steam injection parts 1 at the top and bottom along the traveling direction of
6-1, 16-2, 16-3, 16-4 are provided,
These four superheated steam injection parts 16-1, 16-2, 1
6-3 and 16-4 are configured to inject superheated steam.
【００３７】すなわち、上側過熱水蒸気噴射部１６ａと
下側過熱水蒸気噴射部１６ｂより過熱水蒸気噴射部１６
−１が構成され、上側過熱水蒸気噴射部１６ｃと下側過
熱水蒸気噴射部１６ｄより過熱水蒸気噴射部１６−２が
構成され、上側過熱水蒸気噴射部１６ｅと下側過熱水蒸
気噴射部１６ｆより過熱水蒸気噴射部１６−３が構成さ
れ、上側過熱水蒸気噴射部１６ｇと下側過熱水蒸気噴射
部１６ｈより過熱水蒸気噴射部１６−４が構成され、そ
れぞれの過熱水蒸気噴射部１６ａ、１６ｂ、１６ｃ、１
６ｄ、１６ｅ、１６ｆ、１６ｇ、１６ｈから過熱水蒸気
が噴射されるよう構成されている。That is, from the upper superheated steam jetting section 16a and the lower superheated steam jetting section 16b to the superheated steam jetting section 16
-1, the superheated steam jet unit 16c is configured by the upper superheated steam jet unit 16c and the lower superheated steam jet unit 16d, and the superheated steam jet unit 16-2 is configured by the upper superheated steam jet unit 16e and the lower superheated steam jet unit 16f. The portion 16-3 is configured, and the upper superheated steam jetting portion 16g and the lower superheated steam jetting portion 16h are configured as a superheated steam jetting portion 16-4, and the respective superheated steam jetting portions 16a, 16b, 16c, 1 are provided.
6d, 16e, 16f, 16g, and 16h are configured to inject superheated steam.
【００３８】なお、過熱水蒸気装置本体１２内であっ
て、食品載置コンベア１１の入口側の天井部分にはダン
パー等より構成される装置本体内入口側排気装置２１が
設けられるとともに、出口側の天井部分にも同じくダン
パー等より構成される装置本体内出口側排気装置２２が
設けられ、後述するようにその排気量を制御することに
よって過熱水蒸気装置本体１２内の酸素濃度を制御でき
るように構成されている。Inside the superheated steam apparatus main body 12, an inlet side exhaust device 21 made up of a damper or the like is provided at the ceiling portion on the inlet side of the food placing conveyor 11, and at the outlet side. An exhaust device 22 on the outlet side inside the device body, which is also composed of a damper or the like, is provided in the ceiling portion, and the oxygen concentration in the superheated steam device body 12 can be controlled by controlling the exhaust amount thereof as described later. Has been done.
【００３９】また、食品導入室１３は、食品載置コンベ
ア１１が過熱水蒸気装置本体１２内に導入される前に導
入される部屋で、食品が載置されたコンベアが通過でき
るよう入口側に入口側開口部１３ａが設けられ、天井部
分にはダンパー等より構成される食品導入室排気装置２
３が設けられるとともに、過熱水蒸気装置本体１２側の
天井付近からは過熱水蒸気２５が注入されるよう構成さ
れている。これによって、後述するように過熱水蒸気装
置本体１２内への空気の侵入を遮断するとともに過熱水
蒸気装置本体１２内の酸素濃度を制御し、かつ食品導入
室１３内の換気をするよう構成されている。The food introduction chamber 13 is a room which is introduced before the food placing conveyor 11 is introduced into the superheated steam apparatus body 12, and has an inlet on the inlet side so that the conveyor on which the food is placed can pass through. A side opening 13a is provided, and a food introduction chamber exhaust device 2 including a damper or the like in the ceiling portion 2
3 is provided, and the superheated steam 25 is injected from the vicinity of the ceiling on the main body 12 side of the superheated steam apparatus. Thereby, as will be described later, it is configured to block the intrusion of air into the superheated steam apparatus main body 12, control the oxygen concentration in the superheated steam apparatus main body 12, and ventilate the food introduction chamber 13. .
【００４０】また、食品排出室１４は、食品載置コンベ
ア１１が過熱水蒸気装置本体１２の出口側開口部１２ｂ
から排出後に導入される部屋で、食品が載置されたコン
ベア１１が通過できるよう、出口側に出口側開口部１４
ａが設けられ、天井部分にはダンパー等より構成される
食品排出室排気装置２４が設けられるとともに、過熱水
蒸気装置本体１２側の天井付近からは過熱水蒸気２６が
注入されるよう構成されている。これによって、後述す
るように過熱水蒸気装置本体１２内への空気の侵入を遮
断するとともに過熱水蒸気装置本体１２内の酸素濃度を
制御し、かつ、食品排出室１４内の換気をするように構
成されている。Further, in the food discharge chamber 14, the food placing conveyor 11 has an opening 12b on the outlet side of the superheated steam apparatus main body 12.
In the room introduced after being discharged from the outlet side, the outlet side opening 14 is provided on the outlet side so that the conveyor 11 on which the food is placed can pass through.
a is provided, a food discharge chamber exhaust device 24 including a damper and the like is provided in the ceiling portion, and superheated steam 26 is injected from the vicinity of the ceiling on the superheated steam device body 12 side. Thereby, as will be described later, it is configured to block the intrusion of air into the superheated steam apparatus main body 12, control the oxygen concentration in the superheated steam apparatus main body 12, and ventilate the food discharge chamber 14. ing.
【００４１】なお、食品載置コンベア１１は、過熱水蒸
気装置本体１２内に設けられた２つの小径ローラー３
０、３１と、過熱水蒸気装置本体１２の外に設けられた
４つの大径ローラー３２、３３、３４、３５に懸架され
たエンドレスのコンベアであるが、このうち過熱水蒸気
装置本体１２の入口側に設けられた大径ローラー３５と
装置本体１２内の小径ローラー３０とでは小径ローラー
３０の方が大径ローラー３５よりわずかに高く位置し、
食品載置コンベア１１が大径ローラー３５と小径ローラ
ー３０間を進行するときはわずかに上昇しながら進行す
るようになっている。The food placing conveyor 11 includes two small-diameter rollers 3 provided in the superheated steam apparatus body 12.
0 and 31 and four large-diameter rollers 32, 33, 34, and 35 provided outside the superheated steam apparatus main body 12 are endless conveyors. The large-diameter roller 35 and the small-diameter roller 30 in the apparatus main body 12 are provided such that the small-diameter roller 30 is slightly higher than the large-diameter roller 35,
When the food placing conveyor 11 travels between the large-diameter roller 35 and the small-diameter roller 30, it moves while slightly rising.
【００４２】そして、過熱水蒸気装置本体１２内では食
品載置コンベア１１はそのまま高い位置を保持したまま
進行する。Then, in the superheated steam apparatus main body 12, the food placing conveyor 11 advances while keeping its high position.
【００４３】次に、過熱水蒸気装置本体１２の出口側に
設けられた大径ローラー３２と装置本体１２内の小径ロ
ーラー３１とでは、大径ローラー３２の方がわずかに低
く位置している。従って、食品載置コンベア１１が小径
ローラー３１と大径ローラー３２間を進行するときはわ
ずかに下降しながら進行するようになっている。Next, of the large diameter roller 32 provided on the outlet side of the superheated steam apparatus main body 12 and the small diameter roller 31 in the apparatus main body 12, the large diameter roller 32 is positioned slightly lower. Therefore, when the food placement conveyor 11 travels between the small diameter roller 31 and the large diameter roller 32, it moves while slightly descending.
【００４４】図２は、過熱水蒸気装置本体１２内の一部
詳細図であり、食品載置コンベア１１が過熱水蒸気噴射
部１６−１，１６−２部分を進行する部分の詳細図を示
している。FIG. 2 is a partial detailed view of the inside of the superheated steam apparatus main body 12, showing a detailed view of a portion where the food placing conveyor 11 advances through the superheated steam injection sections 16-1, 16-2. .
【００４５】食品載置コンベア１１は一対のコンベアベ
ルト１１ａ、１１ｂより構成され、一対のコンベアベル
ト１１ａ、１１ｂ上に加工対象となる粉末調味料３７が
載置されたパレット３６が載せられている。The food placing conveyor 11 is composed of a pair of conveyor belts 11a and 11b, and a pallet 36 on which a powder seasoning 37 to be processed is placed is placed on the pair of conveyor belts 11a and 11b.
【００４６】この状態で、パレット３６は過熱水蒸気噴
射部１６−１を構成する上側過熱水蒸気噴射部１６ａと
下側過熱水蒸気噴射部１６ｂの間、および過熱水蒸気噴
射部１６−２を構成する上側過熱水蒸気噴射部１６ｃと
下側過熱水蒸気噴射部１６ｄの間を通過し、パレット３
６上に載置された粉末調味料３７は上下の過熱水蒸気噴
射部から過熱水蒸気の噴射を受けることになる。In this state, the pallet 36 is placed between the upper superheated steam jetting section 16a and the lower superheated steam jetting section 16b constituting the superheated steam jetting section 16-1, and the upper superheated steam constituting the superheated steam jetting section 16-2. Passes between the steam injection unit 16c and the lower superheated steam injection unit 16d, and the pallet 3
The powdered seasoning 37 placed on the table 6 is injected with superheated steam from the upper and lower superheated steam injection parts.
【００４７】ここで、各過熱水蒸気噴射部は全て同じ構
成であるが、そのうちの過熱水蒸気噴射部１６−１を例
にとって過熱水蒸気噴射部の構成を説明すると、過熱水
蒸気噴射部１６−１は上記のごとく上側過熱水蒸気噴射
部１６ａと下側過熱水蒸気噴射部１６ｂより構成され、
上側過熱水蒸気噴射部１６ａは長方形状の枠体１６ａ−
１０と、この枠体１６ａ−１０内に並列に取り付けられ
て過熱水蒸気を噴射する６本の筒状噴射部１６ａ−１、
１６ａ−２、１６ａ−３、１６ａ−４、１６ａ−５、１
６ａ−６を具備して構成される。また、下側過熱水蒸気
噴射部１６ｂも長方形状の枠体１６ｂ−１０と、この枠
体１６ｂ−１０内に並列に取り付けられて過熱水蒸気を
噴射する６本の筒状噴射部１６ｂ−１、１６ｂ−２、１
６ｂ−３、１６ｂ−４、１６ｂ−５、１６ｂ−６を具備
して構成される。Here, all the superheated steam injecting units have the same structure, but the structure of the superheated steam injecting unit 16-1 will be described by taking the superheated steam injecting unit 16-1 among them as an example. And an upper superheated steam injection unit 16a and a lower superheated steam injection unit 16b,
The upper superheated steam injection unit 16a has a rectangular frame 16a-
10 and six cylindrical injection parts 16a-1 installed in parallel in the frame 16a-10 to inject superheated steam,
16a-2, 16a-3, 16a-4, 16a-5, 1
6a-6. The lower superheated steam injection unit 16b is also a rectangular frame 16b-10 and six cylindrical injection units 16b-1 and 16b that are mounted in parallel in the frame 16b-10 to inject superheated steam. -2, 1
6b-3, 16b-4, 16b-5, 16b-6.
【００４８】図３は、図２に示した筒状噴射部の詳細構
成を示すもので、上側過熱水蒸気噴射部１６ａの筒状噴
射部１６ａ−１と下側過熱水蒸気噴射部１６ｂの筒状噴
射部１６ｂ−１が対向配置されて、その間を食品載置コ
ンベア１１が通過する状態を模式的に示している。FIG. 3 shows the detailed construction of the tubular injection section shown in FIG. 2. The tubular injection section 16a-1 of the upper superheated steam injection section 16a and the tubular injection section 16b of the lower superheated steam injection section 16b. The portions 16b-1 are arranged to face each other, and the state in which the food placing conveyor 11 passes between them is schematically shown.
【００４９】ここで、全ての筒状噴射部は同一構成なの
で、下側過熱水蒸気噴射部１６ｂの筒状噴射部１６ｂ−
１を例にとって筒状噴射部の構成を説明すると、筒状噴
射部１６ｂ−１は筒状の円筒体１６ｂ−１Ｄより構成さ
れ、円筒体１６ｂ−１Ｄの両端は図１に示した過熱水蒸
気１５が注入される過熱水蒸気注入口１６ｂ−１Ａと１
６ｂ−１Ｂとされるとともに、円筒体１６ｂ−１Ｄの表
面で食品載置コンベア１１が通過する対向面側には過熱
水蒸気を噴射するための円形の過熱水蒸気噴射ノズル１
６ｂ−１１、１６ｂ−１２、１６ｂ−１３、１６ｂ−１
４、１６ｂ−１５、１６ｂ−１６、１６ｂ−１７が一列
に設けられている。Here, since all the cylindrical injection parts have the same structure, the cylindrical injection part 16b- of the lower superheated steam injection part 16b-
1 is taken as an example to describe the configuration of the cylindrical injection unit 16b-1. The cylindrical injection unit 16b-1 is composed of a cylindrical cylindrical body 16b-1D, and both ends of the cylindrical body 16b-1D have the superheated steam 15 shown in FIG. Superheated steam inlets 16b-1A and 1
6b-1B, and a circular superheated steam injection nozzle 1 for injecting superheated steam on the surface of the cylindrical body 16b-1D that faces the surface on which the food placement conveyor 11 passes.
6b-11, 16b-12, 16b-13, 16b-1
4, 16b-15, 16b-16, 16b-17 are provided in a line.
【００５０】図４は図１に示した過熱水蒸気装置１０の
電気的な構成を示すブロック図である。図４において、
過熱水蒸気装置１０は、制御部５０、温度センサ５１、
タイマ５２、食品導入室排気装置２３、装置本体内入口
側排気装置２１、装置本体内出口側排気装置２２、食品
排出室排気装置２４を具備して構成される。FIG. 4 is a block diagram showing the electrical construction of the superheated steam apparatus 10 shown in FIG. In FIG.
The superheated steam apparatus 10 includes a control unit 50, a temperature sensor 51,
It is configured to include a timer 52, a food introduction chamber exhaust device 23, an apparatus main body inlet side exhaust device 21, an apparatus main body outlet side exhaust device 22, and a food discharge chamber exhaust device 24.
【００５１】ここで、制御部５０はＣＰＵ等より構成さ
れて装置全体を統括制御するもので、本実施形態では、
特にダンパー等より構成される装置本体内入口側排気装
置２１、装置本体内出口側排気装置２２、食品導入室排
気装置２３、食品排出室排気装置２４の排気量およびを
制御して、過熱水蒸気装置本体１２内の酸素濃度を可変
設定できるように構成されている。Here, the control unit 50 is composed of a CPU or the like and integrally controls the entire apparatus. In this embodiment,
In particular, the superheated steam device is controlled by controlling the exhaust amount and the exhaust amount of the device main body inlet side exhaust device 21, the device main body outlet side exhaust device 22, the food introduction chamber exhaust device 23, and the food discharge chamber exhaust device 24 which are configured by dampers and the like. The oxygen concentration in the main body 12 is variably set.
【００５２】温度センサ５１は、過熱水蒸気装置本体１
２内の温度を検出するものである。The temperature sensor 51 is the superheated steam apparatus main body 1
The temperature within 2 is detected.
【００５３】タイマ５２は、装置が稼動してからの経過
時間を検出するものである。The timer 52 is for detecting the elapsed time since the operation of the device.
【００５４】なお、上記温度センサ５１は、過熱水蒸気
装置本体１２内の粉末調味料通過部分に配置されて、粉
末調味料通過部分のセンサ値を収集する。The temperature sensor 51 is arranged in the powder seasoning passage portion in the superheated steam apparatus body 12 and collects the sensor value of the powder seasoning passage portion.
【００５５】食品導入室排気装置２３は、食品導入室１
３内の空気を排気する。The food introducing chamber exhaust device 23 is used for the food introducing chamber 1
The air in 3 is exhausted.
【００５６】装置本体内入口側排気装置２１は、過熱水
蒸気装置本体１２内の入口側の空気を排気する。The apparatus-side inlet exhaust device 21 exhausts the inlet-side air in the superheated steam apparatus body 12.
【００５７】装置本体内出口側排気装置２２は、過熱水
蒸気装置本体１２内の出口側の空気を排気する。The outlet side exhaust device 22 inside the apparatus main body exhausts the air on the outlet side inside the superheated steam apparatus main body 12.
【００５８】食品排出室排気装置２４は、食品排出室１
４内の空気を排気する。The food discharge chamber exhaust device 24 is used for the food discharge chamber 1
The air in 4 is exhausted.
【００５９】以上が本実施形態の構成であるが、次に、
食品導入室１３や食品排出室１４を設けた理由について
説明する。The above is the configuration of the present embodiment. Next,
The reason for providing the food introduction chamber 13 and the food discharge chamber 14 will be described.
【００６０】まず、食品導入室１３を設けたのは、食品
載置コンベア１１が食品導入室１３を通過することな
く、過熱水蒸気装置本体１２の入口側開口部１２ａから
直接過熱水蒸気装置本体１２内に導かれると、入口側開
口部１２ａから同時に外部の空気が侵入し、過熱水蒸気
装置本体１２内の酸素濃度が高くなるからである。First, the food introducing chamber 13 is provided because the food placing conveyor 11 does not pass through the food introducing chamber 13 and the inside of the superheated steam apparatus main body 12 is directly fed from the inlet side opening 12a of the superheated steam apparatus main body 12. This is because the outside air enters from the inlet side opening 12a at the same time, and the oxygen concentration in the superheated steam apparatus main body 12 increases.
【００６１】そこで、食品載置コンベア１１は直接過熱
水蒸気装置本体１２内に導くのではなく、その前段に食
品導入室１３を設け、まず食品導入室１３に導くように
する。この場合も食品載置コンベア１１の導入に伴って
食品導入室１３の入口側開口部１３ａから空気は侵入す
る。Therefore, the food placing conveyor 11 is not directly introduced into the superheated steam apparatus main body 12, but is provided with a food introducing chamber 13 in the preceding stage, and is first introduced into the food introducing chamber 13. Also in this case, air is introduced from the inlet side opening 13a of the food introducing chamber 13 as the food placing conveyor 11 is introduced.
【００６２】しかし、本実施形態では、さらに、食品導
入室１３内の過熱水蒸気装置本体１２側の天井部分から
過熱水蒸気２５を注入するようにし、過熱水蒸気装置本
体１２内への空気の侵入を防止するようにしている。こ
れは、注入された過熱水蒸気２５をエアカーテンとし
て、食品導入室１３内の空気が過熱水蒸気装置本体１２
の入口側開口部１２ａから入り込まないようにしたもの
である。However, in the present embodiment, further, the superheated steam 25 is injected from the ceiling portion of the food introduction chamber 13 on the side of the superheated steam apparatus main body 12 to prevent air from entering the superheated steam apparatus main body 12. I am trying to do it. This is because the injected superheated steam 25 is used as an air curtain so that the air in the food introduction chamber 13 is heated by the superheated steam apparatus main body 12
It is designed so as not to enter from the entrance side opening 12a.
【００６３】また、装置本体１２の入口側では、大径ロ
ーラー３５と小径ローラー３０とでは小径ローラー３０
の方が大径ローラー３５よりわずかに高い所に位置し、
食品載置コンベア１１が大径ローラー３５と小径ローラ
ー３０間を進行するときはわずかに上昇しながら進行す
るようになっている。On the inlet side of the apparatus main body 12, the large diameter roller 35 and the small diameter roller 30 are the small diameter roller 30.
Is located slightly higher than the large diameter roller 35,
When the food placing conveyor 11 travels between the large-diameter roller 35 and the small-diameter roller 30, it moves while slightly rising.
【００６４】そして、過熱水蒸気装置本体１２内では食
品載置コンベア１１はそのまま高い位置を保持したまま
進行する。Then, in the superheated steam apparatus main body 12, the food placing conveyor 11 advances while keeping its high position.
【００６５】つまり、最初に空気が侵入する食品導入室
１３の入口側開口部１３ａの高さより過熱水蒸気装置本
体１２内の食品載置コンベア１１の位置、正確にはコン
ベア１１上のパレット３６に載置された粉末調味料３７
の位置の方が相対的に高い。That is, the food is placed on the food loading conveyor 11 in the superheated steam apparatus main body 12 from the height of the inlet opening 13a of the food introducing chamber 13 where air first enters, more precisely, on the pallet 36 on the conveyor 11. Placed powder seasoning 37
The position of is relatively higher.
【００６６】一方、過熱水蒸気は高温の水蒸気なので空
気より軽い。従って、過熱水蒸気装置本体１２内では、
その大部分の領域を占める過熱水蒸気成分は比較的上方
域にあり、わずかな侵入空気は低層域にある。On the other hand, since superheated steam is hot steam, it is lighter than air. Therefore, in the superheated steam apparatus main body 12,
The superheated steam component, which occupies most of the area, is in the relatively upper region, and a small amount of invading air is in the lower region.
【００６７】従って、過熱水蒸気装置本体１２内のパレ
ット３６に載置された粉末調味料３７の周辺部分はほぼ
過熱水蒸気に覆われることになる。Therefore, the peripheral portion of the powder seasoning 37 placed on the pallet 36 in the superheated steam apparatus body 12 is almost covered with the superheated steam.
【００６８】なお、食品排出室１４を設けたのも、上記
食品導入室１３を設けたのと同様、食品載置コンベア１
１が食品排出室１４を通過することなく、過熱水蒸気装
置本体１２の出口側開口部１２ｂから直接外部に導かれ
ると、出口側開口部１２ｂから外部の空気が侵入し、過
熱水蒸気装置本体１２内の酸素濃度が高くなるからであ
る。The food discharge chamber 14 is provided in the same manner as the food introduction chamber 13 is provided.
When 1 is guided to the outside directly from the outlet side opening 12b of the superheated steam apparatus main body 12 without passing through the food discharge chamber 14, the outside air enters through the outlet side opening 12b, and This is because the oxygen concentration of is high.
【００６９】そこで、食品載置コンベア１１は直接外部
に導くのではなく、まず食品排出室１４に導くようにす
る。この場合も食品載置コンベア１１の排出に伴って食
品排出室１４の出口側開口部１４ａから空気は侵入す
る。Therefore, the food loading conveyor 11 is first guided to the food discharge chamber 14 rather than being directly guided to the outside. Also in this case, air is introduced from the outlet side opening 14a of the food discharge chamber 14 as the food placing conveyor 11 is discharged.
【００７０】しかし、本実施形態では、さらに、食品排
出室１４内の過熱水蒸気装置本体１２側の天井部分から
過熱水蒸気２６を注入するようにし、過熱水蒸気装置本
体１２内への空気の侵入を防止するようにしている。こ
れは、注入された過熱水蒸気２６をエアカーテンとし
て、食品排出室１４内の空気が過熱水蒸気装置本体１２
の出口側開口部１２ｂから入り込まないようにしたもの
である。However, in the present embodiment, further, the superheated steam 26 is injected from the ceiling portion of the food discharge chamber 14 on the main body 12 side of the superheated steam apparatus to prevent air from entering the main body 12 of the superheated steam apparatus. I am trying to do it. This uses the injected superheated steam 26 as an air curtain so that the air in the food discharge chamber 14 is heated by the superheated steam apparatus main body 12
It does not enter from the outlet side opening 12b of the.
【００７１】一方、装置本体１２の出口側では、小径ロ
ーラー３１と大径ローラー３２とでは大径ローラー３２
の方が小径ローラー３１よりわずかに低く位置し、食品
載置コンベア１１が小径ローラー３１と大径ローラー３
２間を進行するときはわずかに下降しながら進行するよ
うになっている。On the other hand, on the outlet side of the apparatus main body 12, the small diameter roller 31 and the large diameter roller 32 are the large diameter roller 32.
Is slightly lower than the small-diameter roller 31, and the food placing conveyor 11 includes the small-diameter roller 31 and the large-diameter roller 3.
When traveling between the two, it is designed to proceed while descending slightly.
【００７２】また、過熱水蒸気装置本体１２内では食品
載置コンベア１１は高い位置を保持したまま進行する。Further, in the superheated steam apparatus main body 12, the food placing conveyor 11 advances while maintaining a high position.
【００７３】つまり、空気が侵入する食品排出室１４の
出口側開口部１４ａの高さより過熱水蒸気装置本体１２
内の食品載置コンベア１１の位置、正確にはコンベア１
１上のパレット３６に載置された粉末調味料３７の位置
の方が相対的に高い。That is, the superheated steam apparatus main body 12 is higher than the height of the outlet side opening 14a of the food discharge chamber 14 into which air enters.
The position of the food placing conveyor 11 in the inside, to be precise, the conveyor 1
The position of the powdered seasoning 37 placed on the pallet 36 above 1 is relatively higher.
【００７４】従って、食品排出室１４の作用によっても
過熱水蒸気装置本体１２内のパレット３６に載置された
粉末調味料３７の周辺部分はほぼ過熱水蒸気に覆われる
ことになる。Therefore, due to the action of the food discharge chamber 14, the peripheral portion of the powder seasoning 37 placed on the pallet 36 inside the superheated steam apparatus body 12 is almost covered with the superheated steam.
【００７５】本実施形態では、上記のごとき構成を採用
することにより過熱水蒸気装置本体１２内への空気の侵
入を高精度に防ぐことができる。In the present embodiment, by adopting the above-mentioned structure, it is possible to highly accurately prevent the intrusion of air into the superheated steam apparatus main body 12.
【００７６】ところで、上記のごとき構成を採用する
と、装置本体１２内はほぼ無酸素状態となる。By the way, if the above-mentioned configuration is adopted, the inside of the apparatus main body 12 is in a substantially oxygen-free state.
【００７７】しかし、装置本体内の装置本体内入口側排
気装置２１および装置本体内出口側排気装置２２の排気
量を大きくすると装置本体１２の入口側開口部１２ａ及
び出口側開口部１２ｂから外部の空気が入り込み、装置
本体内の酸素濃度は高くなる。However, when the exhaust amount of the apparatus main body inlet side exhaust device 21 and the apparatus main body outlet side exhaust device 22 in the apparatus main body is increased, the outside of the apparatus main body 12 from the inlet side opening 12a and the outlet side opening 12b. Air enters, and the oxygen concentration in the main body of the device increases.
【００７８】従って、装置本体１２内の装置本体内入口
側排気装置２１および装置本体内出口側排気装置２２の
排気量を可変設定することにより装置本体内の酸素濃度
を可変設定できる。Therefore, the oxygen concentration in the apparatus main body can be variably set by variably setting the exhaust amounts of the apparatus main body inlet side exhaust apparatus 21 and the apparatus main body outlet side exhaust apparatus 22 in the apparatus main body 12.
【００７９】なお、食品導入室排気装置２３および食品
排出室排気装置２４はそれぞれ食品導入室１３および食
品排出室１４内の過熱水蒸気及び空気を上方に排出する
ために使用される。食品導入室１３および食品排出室１
４内の過熱水蒸気及び空気は入口側開口部１３ａおよび
出口側開口部１４ａから排出することもできるが、入口
側開口部１３ａおよび出口側開口部１４ａは低い位置に
あるので入口側開口部１３ａおよび出口側開口部１４ａ
から過熱水蒸気等を排出すると周囲の作業環境が悪くな
る。そこで、食品導入室排気装置２３および食品排出室
排気装置２４を設けて上方に食品導入室１３および食品
排出室１４内の過熱水蒸気及び空気を排出するようにし
ている。The food introduction chamber exhaust device 23 and the food discharge chamber exhaust device 24 are used to upwardly discharge the superheated steam and air in the food introduction chamber 13 and the food discharge chamber 14, respectively. Food introduction room 13 and food discharge room 1
Although the superheated steam and air in 4 can be discharged from the inlet side opening 13a and the outlet side opening 14a, the inlet side opening 13a and the outlet side opening 14a are at low positions, so that the inlet side opening 13a and Exit side opening 14a
When superheated steam is discharged from the environment, the surrounding work environment deteriorates. Therefore, a food introduction chamber exhaust device 23 and a food discharge chamber exhaust device 24 are provided to discharge the superheated steam and air in the food introduction chamber 13 and the food discharge chamber 14 above.
【００８０】また、食品導入室排気装置２３および食品
排出室排気装置２４の排気量を大きくすると、食品導入
室１３および食品排出室１４内の空気の排気量が大きく
なる。When the exhaust amount of the food introducing chamber exhaust device 23 and the food exhaust chamber exhaust device 24 is increased, the exhaust amount of air in the food introducing chamber 13 and the food exhaust chamber 14 is increased.
【００８１】従って、結果として過熱水蒸気装置本体１
２内への空気の侵入を防ぐことができ、過熱水蒸気装置
本体１２内の酸素濃度を低下させる。Therefore, as a result, the superheated steam apparatus body 1
It is possible to prevent air from entering the inside of the superheated steam generator 2 and reduce the oxygen concentration in the superheated steam apparatus main body 12.
【００８２】こうして、装置本体内入口側排気装置２
１、装置本体内出口側排気装置２２、食品導入室排気装
置２３および食品排出室排気装置２４の排気量を制御す
ることによって、過熱水蒸気装置本体１２内の空気量、
すなわち酸素濃度を可変設定できる。Thus, the inlet side exhaust device 2 in the apparatus main body
1, the amount of air in the superheated steam device body 12 by controlling the exhaust amount of the outlet side exhaust device 22, the food introduction chamber exhaust device 23 and the food discharge chamber exhaust device 24 in the device body,
That is, the oxygen concentration can be variably set.
【００８３】なお、上記酸素濃度の可変設定は、予め図
４に示した制御部５０に、酸素濃度と装置本体内入口側
排気装置２１、装置本体内出口側排気装置２２、食品導
入室排気装置２３および食品排出室排気装置２４の排気
量との関係テーブルを用意し、そのテーブルに基づいて
各排気装置の排気量を制御するとよい。The above-mentioned variable setting of the oxygen concentration is carried out by the control unit 50 shown in FIG. 4 in advance in the oxygen concentration and the inlet side exhaust device 21 inside the device body, the outlet side exhaust device 22 inside the device body, and the food introduction chamber exhaust device. 23 and the exhaust amount of the food discharge chamber exhaust device 24, a relation table may be prepared, and the exhaust amount of each exhaust device may be controlled based on the table.
【００８４】なお、このようなソフトウェア制御による
ことなく、各排気装置の排気量をマニアルで制御するよ
うにしてもよい。The exhaust amount of each exhaust device may be manually controlled without such software control.
【００８５】次に、制御部５０で過熱水蒸気装置本体１
２内の空気量、すなわち酸素濃度を自動的に可変設定す
る場合の処理手順を図５のフローチャートを参照しなが
ら説明する。Next, the controller 50 controls the superheated steam apparatus body 1
A processing procedure for automatically variably setting the air amount in 2, that is, the oxygen concentration will be described with reference to the flowchart of FIG.
【００８６】この処理では、まず粉末調味料の処理温
度、処理時間、酸素濃度を初期設定する（ステップ１０
０）。In this processing, first, the processing temperature, processing time and oxygen concentration of the powdered seasoning are initially set (step 10).
0).
【００８７】こうして運転が開始されると（ステップ１
０１）、次に、処理温度が設定値か否かが調べられる
（ステップ１０２）。これは、温度センサ５１の検出値
とステップ１００の設定値を比較することによって行わ
れる。When the operation is started in this way (step 1
01), and then it is checked whether or not the processing temperature is a set value (step 102). This is done by comparing the detected value of the temperature sensor 51 with the set value of step 100.
【００８８】ここで、処理温度が設定値でない場合は
（ステップ１０２でＮＯ）、処理温度の補正を行う（ス
テップ１０３）。これは、過熱水蒸気装置本体１２内に
供給される過熱水蒸気１５の温度調整を行うことによっ
て行う。If the processing temperature is not the set value (NO in step 102), the processing temperature is corrected (step 103). This is performed by adjusting the temperature of the superheated steam 15 supplied into the superheated steam apparatus main body 12.
【００８９】また、処理温度が設定値の場合（ステップ
１０２でＹＥＳ）および処理温度の補正が行われた場合
は、次に、酸素濃度が設定値か否かが調べられる（ステ
ップ１０４）。これは、装置本体内入口側排気装置２
１、装置本体内出口側排気装置２２、食品導入室排気装
置２３および食品排出室排気装置２４の排気量とステッ
プ１００の設定値を比較することによって行われる。When the processing temperature is the set value (YES in step 102) and when the processing temperature is corrected, it is next checked whether or not the oxygen concentration is the set value (step 104). This is the inlet side exhaust device 2 inside the device body.
1. The exhaust amount of the apparatus main body outlet side exhaust device 22, the food introduction chamber exhaust device 23, and the food discharge chamber exhaust device 24 are compared with the set value of step 100.
【００９０】ここで、酸素濃度が設定値でない場合は
（ステップ１０４でＮＯ）、酸素濃度の補正を行う（ス
テップ１０５）。これは、すでに述べたように、装置本
体内入口側排気装置２１および装置本体内出口側排気装
置２２の排気量を自動設定またはマニアル設定すること
によって行われる。If the oxygen concentration is not the set value (NO in step 104), the oxygen concentration is corrected (step 105). As described above, this is performed by automatically or manually setting the exhaust amounts of the apparatus main body inlet side exhaust device 21 and the apparatus main body outlet side exhaust device 22.
【００９１】次に、酸素濃度が設定値の場合（ステップ
１０４でＹＥＳ）および酸素濃度の補正が行われた場合
は、次に、タイマ終了か否かが調べられる（ステップ１
０６）。これは、タイマ５２のタイマ値とステップ１０
０の設定値を比較することによって行われる。Next, when the oxygen concentration is the set value (YES in step 104) and when the oxygen concentration is corrected, it is next checked whether or not the timer has ended (step 1).
06). This is the timer value of timer 52 and step 10
This is done by comparing a set value of 0.
【００９２】ここで、タイマ５２のタイマ値が設定値に
達していない場合は（ステップ１０６でＮＯ）、ステッ
プ１０２の処理に戻るが、タイマ５２のタイマ値が設定
値に達している場合（ステップ１０６でＹＥＳ）、すな
わちタイムアップの場合は当処理を終了する。Here, if the timer value of the timer 52 has not reached the set value (NO in step 106), the process returns to step 102, but if the timer value of the timer 52 has reached the set value (step 106) If YES at 106, that is, if the time is up, this process ends.
【００９３】このように、本実施形態では、精度のよい
低酸素状態を得ることができ、しかも酸素濃度を微妙に
コントロールできる。As described above, in the present embodiment, it is possible to obtain a highly accurate low oxygen state, and it is possible to delicately control the oxygen concentration.
【００９４】従って、過熱水蒸気の特徴を生かしつつ、
ポーク、ビーフ、チキンなどの蓄肉系、オニオン、ガー
リック、ジンジャーなどの野菜系、カツオ、コンブ、ホ
タテなどの魚貝系をはじめとする各種粉末調味料をロー
スト感のある香ばしい粉末調味料に再加工できる。Therefore, while taking advantage of the characteristics of superheated steam,
Reprocessing various powdered seasonings such as meat storage type such as pork, beef, chicken, vegetable type such as onion, garlic, ginger, fish and shellfish type such as bonito, kelp, scallop etc into a roasted fragrant powdered seasoning it can.
【００９５】また、従来のように、乾燥する前の段階
で、ロースト処理等するのでなく、すでに製造された粉
末調味料を再加工するので、取り扱いが簡単で、低コス
トに粉末調味料の再調理ができる。Further, unlike the conventional method, the powder seasoning that has already been produced is reprocessed without being subjected to roasting treatment or the like before drying, so that the powder seasoning can be easily handled at low cost. You can cook.
【００９６】また、粉末調味料を予め油脂と混合ないし
は噴霧コーティングさせることで、均一な加熱状態およ
び均一な伝熱機構を有する状態を作成できるとともに、
加熱蒸気の効果の１つである脱油現象により最終的に含
有油脂量を制御できる。By mixing the powdery seasoning with oil or fat in advance or by spray coating, a uniform heating state and a state having a uniform heat transfer mechanism can be created, and
By the deoiling phenomenon, which is one of the effects of the heated steam, the amount of oil and fat contained can be finally controlled.
【００９７】以下、本発明を実施例に基づいてさらに、
詳述する。Hereinafter, the present invention will be further described based on Examples.
Detailed description.
【００９８】[0098]
【実施例１】過熱水蒸気装置本体１２の酸素濃度を６％
に設定して、ポークパウダーをトレイ３６に２ｍｍの厚
さで均一に広げ、表１の処理温度、処理時間で調理し
た。この場合の収率、風味を表１に示す。なお、Ｎｏ．
３については、粉末に対してサラダ油を２％配合して処
理した。いずれの場合も、特有の風味を有した香ばしい
調味料に仕上がった。[Example 1] The oxygen concentration of the superheated steam apparatus main body 12 was set to 6%.
The pork powder was spread evenly on the tray 36 with a thickness of 2 mm and cooked at the treatment temperature and treatment time shown in Table 1. The yield and flavor in this case are shown in Table 1. In addition, No.
Regarding No. 3, 2% of salad oil was added to the powder and treated. In each case, a fragrant seasoning having a unique flavor was finished.
【００９９】[0099]
【表１】 [Table 1]
【０１００】[0100]
【実施例２】過熱水蒸気装置本体１２の酸素濃度を６％
に設定して、シュリンプパウダーをトレイ３６に２ｍｍ
の厚さで均一に広げ、表２の処理温度、処理時間で調理
した。この場合の収率、風味を表２に示す。なお、Ｎ
ｏ．２については、得られた調理品をポテトチップスに
３％振り掛けて食したところ、エビの香ばしい風味が生
地に良く合っていた。また、いずれの場合も、特有の風
味を有した香ばしい調味料に仕上がった。[Embodiment 2] The oxygen concentration of the superheated steam apparatus main body 12 is set to 6%.
Set to 2 mm of shrimp powder on the tray 36.
Was uniformly spread and cooked at the treatment temperature and treatment time shown in Table 2. The yield and flavor in this case are shown in Table 2. Note that N
o. Regarding 2, when the obtained cooked product was sprinkled on potato chips at 3% and ate, the fragrant flavor of shrimp was well matched to the dough. Further, in each case, the savory seasoning having a unique flavor was finished.
【０１０１】[0101]
【表２】 [Table 2]
【０１０２】[0102]
【実施例３】過熱水蒸気装置本体１２の酸素濃度を６％
に設定して、醤油パウダーをトレイ３６に２ｍｍの厚さ
で均一に広げ、表３の処理温度、処理時間で調理した。
この場合の収率、風味を表３に示す。なお、上記条件で
処理した醤油パウダーをおにぎりの表面に０．３％振り
掛けたところ、焼きおにぎりのようなローストした風味
になった。また、いずれの場合も、特有の風味を有した
香ばしい調味料に仕上がった。[Embodiment 3] The oxygen concentration of the superheated steam apparatus main body 12 is set to 6%.
The soy sauce powder was spread evenly on the tray 36 with a thickness of 2 mm, and cooked at the treatment temperature and treatment time shown in Table 3.
The yield and flavor in this case are shown in Table 3. When 0.3% of the soy sauce powder treated under the above conditions was sprinkled on the surface of the rice ball, the roasted flavor became like that of a baked rice ball. Further, in each case, the savory seasoning having a unique flavor was finished.
【０１０３】[0103]
【表３】 [Table 3]
【０１０４】ところで、上記各実施例でも明らかなよう
に、過熱水蒸気を用いて調理した場合、香ばしい風味が
得られるが、その原因について考察してみると、以下の
理由が考えられる。By the way, as is apparent from each of the above-mentioned examples, when cooked using superheated steam, a savory flavor is obtained. Considering the cause, the following reasons are considered.
【０１０５】一般に、食品はアミノ酸やペプタイドを含
めた蛋白質、炭水化物、脂質を中心に構成されており、
加熱による風味（香り）の変化はこれらの成分による化
学反応によって引き起こされた結果である。Generally, foods are mainly composed of proteins including amino acids and peptides, carbohydrates and lipids,
The change in flavor (smell) due to heating is a result of a chemical reaction by these components.
【０１０６】例えば、食品の色の変化である褐変は、原
因となる物質や条件はさまざまであるが、一般的に、褐
変の前駆物質として反応活性の強いカルボニル化合物が
生成し、これが単独または共存するアミノ化合物と反応
して生じたものである。For example, browning, which is a change in the color of food, causes various substances and conditions, but generally, a carbonyl compound having a strong reaction activity is generated as a precursor of browning, and this carbonyl compound alone or coexists. It is produced by reacting with an amino compound.
【０１０７】特に、メイラード反応として知られている
蛋白質と炭水化物の相互作用は、加熱調理時の風味形成
に大きく関係している。Particularly, the interaction between protein and carbohydrate known as the Maillard reaction is greatly related to the flavor formation during cooking.
【０１０８】その形成パターンは、糖、アミノ酸の種
類、組成比、加熱温度、時間、水分含量、油脂の存在、
ｐＨ、金属イオンなどに大きく作用される。The formation pattern is as follows: sugar, type of amino acid, composition ratio, heating temperature, time, water content, presence of fats and oils,
It is greatly affected by pH and metal ions.
【０１０９】ここで、常圧過熱水蒸気を用いて調理した
場合、以下の原因で香ばしい風味に変化するものと推察
される。Here, it is speculated that when cooked using atmospheric pressure superheated steam, it changes into a savory flavor due to the following causes.
【０１１０】すなわち、対象物に上下から常圧過熱水蒸
気を噴射すると、放射によって表面が加熱調理されるこ
とは勿論、その遠赤外効果で内部成分（主に単糖類や遊
離アミノ酸）も速やかにメイラード反応によって変化す
ることが考えられる。That is, when the atmospheric pressure superheated steam is jetted from above and below to the object, the surface is cooked by radiation, and the far-infrared effect causes the internal components (mainly monosaccharides and free amino acids) to be promptly heated. It may be changed by the Maillard reaction.
【０１１１】玉ねぎを例にとると、甘味成分であるブド
ウ糖、果糖、ショ糖などの単糖類、オリゴ糖を始めとし
た多くの糖類とグルタミン、リジン、アスパラギンなど
の遊離アミノ酸が上記の反応により特有の調理風味を醸
し出したり、辛味成分であるジスルフィドが過熱水蒸気
によって還元され、甘味の強いメルカプタンになったこ
とが推測される。Taking onion as an example, many sugars such as monosaccharides such as glucose, fructose and sucrose which are sweet components, oligosaccharides and free amino acids such as glutamine, lysine and asparagine are unique to the above reaction. It is speculated that the melcaptan, which has a strong sweetness, was brought out by producing the cooking flavor of, and disulfide, which is a spicy ingredient, was reduced by superheated steam.
【０１１２】他の野菜類、肉類、魚介類の粉末調味料に
ついても同様の作用があると推測される。It is presumed that other vegetables, meats, and seafood powder seasonings have similar effects.
【０１１３】この場合、酸素が介在する割合が高いほ
ど、対象物の表面の焼き目、焦げ目が強くなる。In this case, the higher the proportion of oxygen, the stronger the burn marks and the dark burn marks on the surface of the object.
【０１１４】このように、本実施形態では、（１）過熱
水蒸気装置本体１２の食品載置コンベア１１の導入側お
よび排出側に食品導入室１３および食品排出室１４を設
ける、（２）食品載置コンベア１１の導入側および排出
側で傾斜を設ける、（３）装置本体内入口側排気装置２
１および装置本体内出口側排気装置２２の排気量を制御
して、過熱水蒸気装置本体１２内の空気量を可変設定す
る、という構成を採用したので、以下の効果を奏する。As described above, in this embodiment, (1) the food introduction chamber 13 and the food discharge chamber 14 are provided on the introduction side and the discharge side of the food placing conveyor 11 of the superheated steam apparatus body 12, (2) the food placement Inclination is provided on the introduction side and the discharge side of the placing conveyor 11, (3) Inlet side exhaust device 2 in the apparatus main body
1 and the exhaust volume of the apparatus main body outlet side exhaust apparatus 22 are controlled to variably set the air volume in the superheated steam apparatus main body 12, so that the following effects are achieved.
【０１１５】（１）過熱水蒸気装置本体１２の中を無酸
素状態から任意の酸素濃度まで、目的によって任意にコ
ントロールできる。
（２）従来、火力を必要とする調理加工食品を工場レベ
ルで大量生産する場合、熱効率の面で充分な調理ができ
ていなかったが、本実施形態では、酸素濃度、処理温
度、処理時間を任意に選択することによって熱効率に優
れた調理を実現でき、広範囲にわたって従来より調理の
自由度が向上した。
（３）従来、香ばしい調理感のある粉末調味料の加工に
おいては、前処理、収率、作業性の面で限界があった
が、本実施形態では、極めて短時間に、収率よく加工で
きるようになった。
（４）調理中、酸素が介在しないか非常に少ないので、
油脂の酸化等、品質の劣化が抑えられる。
（５）調理中、酸素が介在しないか非常に少ないので、
爆発等は発生せず、安全な作業環境を提供できる。
（６）過熱水蒸気は高温の水蒸気のため、熱交換が容易
で、省ネルギーができ、温度制御も比較的簡単にでき
る。(1) The inside of the superheated steam apparatus main body 12 can be arbitrarily controlled according to the purpose from anoxic state to an arbitrary oxygen concentration. (2) Conventionally, in the case of mass-producing cooked foods that require heat power at the factory level, sufficient cooking could not be performed in terms of thermal efficiency, but in the present embodiment, the oxygen concentration, the treatment temperature, and the treatment time are Cooking with excellent thermal efficiency can be realized by arbitrary selection, and the degree of freedom of cooking is improved over a wide range. (3) Conventionally, in the processing of powdered seasonings having a savory cooking feeling, there was a limit in terms of pretreatment, yield, and workability, but in the present embodiment, processing can be performed with high yield in an extremely short time. It became so. (4) Oxygen is not present or very little during cooking, so
Deterioration of quality such as oxidation of fats and oils can be suppressed. (5) Oxygen is not present or very little during cooking, so
Explosion does not occur and a safe working environment can be provided. (6) Since superheated steam is high-temperature steam, heat exchange is easy, energy saving can be performed, and temperature control can be relatively easy.
【０１１６】[0116]
【発明の効果】以上説明したように、本発明では、常圧
下かつ低酸素状態の過熱水蒸気装置本体内に食品載置コ
ンベアに載せられた粉末調味料を導き、１１０℃〜４０
０℃に加熱した過熱水蒸気を１０秒〜６０分間、噴射な
いしは同環境下で処理して粉末調味料を製造する粉末調
味料の製造方法において、上記過熱水蒸気装置本体の入
口側および出口側に隣接して食品導入室および食品排出
室を設けて上記食品載置コンベアに載せられた粉末調味
料の導入および排出を行うステップと、上記過熱水蒸気
装置本体内の入口側および出口側で装置本体内の排気を
行うステップと、を有し、上記食品導入室では、食品載
置コンベアの装置本体内への導入口付近に過熱水蒸気を
供給することにより装置本体内に流入しようとする空気
を遮断するとともに室内の空気および過熱水蒸気を排気
し、上記食品排出室では、食品載置コンベアの装置本体
外への排出口付近に過熱水蒸気を供給することにより装
置本体内に流入しようとする空気を遮断するとともに室
内の空気および過熱水蒸気を排気するようにしたので、
低酸素状態を低コストに実現できるとともに、酸素濃度
を可変設定でき、調理対象物ごとに最適な酸素濃度で製
造できる粉末調味料の製造方法を得ることができる等の
効果を奏する。As described above, according to the present invention, the powder seasoning placed on the food placing conveyor is introduced into the main body of the superheated steam apparatus under normal pressure and low oxygen condition, and the temperature is 110 ° C to 40 ° C.
A method for producing a powder seasoning, which comprises treating superheated steam heated to 0 ° C. for 10 seconds to 60 minutes in a jet or in the same environment to produce a powder seasoning, which is adjacent to the inlet side and the outlet side of the superheated steam apparatus body. Then a step of introducing and discharging the powdered seasoning placed on the food placing conveyor by providing a food introduction chamber and a food discharge chamber, and inside the apparatus main body at the inlet side and the outlet side in the superheated steam apparatus main body Having a step of exhausting, in the food introduction chamber, while shutting off the air that is about to flow into the apparatus body by supplying superheated steam near the introduction port into the apparatus body of the food placement conveyor The indoor air and superheated steam are exhausted, and in the food discharge chamber, the superheated steam is supplied to the vicinity of the discharge port of the food placement conveyor to the outside of the apparatus main body to flow into the main body of the apparatus. Since so as to exhaust indoor air and superheated steam while blocking the Utosuru air,
The low oxygen state can be realized at low cost, the oxygen concentration can be variably set, and a method for producing a powder seasoning that can be produced with an optimum oxygen concentration for each cooking target can be obtained.
【図１】本発明に係わる粉末調味料の製造方法および装
置が適用された過熱水蒸気装置の概略構成を示す断面
図。FIG. 1 is a cross-sectional view showing a schematic configuration of a superheated steam apparatus to which a method and apparatus for producing a powdered seasoning according to the present invention is applied.
【図２】図１に示した過熱水蒸気装置本体内の一部詳細
図であり、食品載置コンベアが過熱水蒸気噴射部部分を
進行する部分の詳細図。FIG. 2 is a partial detailed view of the inside of the superheated steam apparatus main body shown in FIG. 1, and is a detailed view of a portion where the food placement conveyor advances through the superheated steam injection section.
【図３】図２に示した筒状噴射部の詳細構成を示すもの
で、上側過熱水蒸気噴射部の筒状噴射部と下側過熱水蒸
気噴射部の筒状噴射部が対向配置されて、その間を食品
載置コンベアが通過する状態を模式的に示す図。FIG. 3 shows a detailed configuration of the tubular injection unit shown in FIG. 2, in which the tubular injection unit of the upper superheated steam injection unit and the tubular injection unit of the lower superheated steam injection unit are arranged so as to face each other. The figure which shows typically the state which a food placement conveyor passes through.
【図４】図１に示した過熱水蒸気装置の電気的な構成を
示すブロック図。FIG. 4 is a block diagram showing an electrical configuration of the superheated steam apparatus shown in FIG.
【図５】図４に示した制御部で過熱水蒸気装置本体内の
空気量、すなわち酸素濃度を自動的に可変設定する場合
の処理手順を示すフローチャート。5 is a flowchart showing a processing procedure when the control unit shown in FIG. 4 automatically and variably sets the amount of air in the superheated steam apparatus body, that is, the oxygen concentration.
【図６】水の温度と圧力との関係を示すグラフで、飽和
水蒸気曲線によって水は熱水域と過熱水蒸気域に分離さ
れ、例えば２気圧（2.0ｋｇ／ｃｍ2）では飽和水蒸気の
温度は１３３℃であるので、例えば１８０℃の過熱水蒸
気の過熱度は４７℃であることを示す図。FIG. 6 is a graph showing the relationship between water temperature and pressure. The saturated steam curve separates water into a hot water region and a superheated steam region. For example, at 2 atm (2.0 kg / cm 2 ), the saturated steam temperature is 133 Since the temperature is ℃, the superheat degree of superheated steam of 180 ℃ is 47 ℃.
【図７】気流温度と蒸発速度との関係を示すグラフで、
逆転点以上の温度では過熱水蒸気の方が空気雰囲気中よ
りも乾燥速度が速いことを示す図。FIG. 7 is a graph showing the relationship between airflow temperature and evaporation rate,
FIG. 6 is a diagram showing that the drying speed of superheated steam is higher than that in the air atmosphere at a temperature equal to or higher than the inversion point.
１０ 過熱水蒸気装置
１１ 食品載置コンベア
１２ 過熱水蒸気装置本体
１２ａ 入口側開口部
１２ｂ 出口側開口部
１３ 食品導入室
１３ａ 入口側開口部
１４ 食品排出室
１４ａ 出口側開口部
１５ 過熱水蒸気
１６−１、１６−２、１６−３、１６−４ 過熱水蒸気
噴射部
１６−ａ、１６−ｃ、１６−ｅ、１６−ｇ 上側過熱水
蒸気噴射部
１６−ｂ、１６−ｄ、１６−ｆ、１６−ｈ 下側過熱水
蒸気噴射部
１６ａ−１、１６ａ−２、１６ａ−３、１６ａ−４、１
６ａ−５、１６ａ−６ 筒状噴射部
１６ａ−１０ 長方形状の枠体
１６ｂ−１、１６ｂ−２、１６ｂ−３、１６ｂ−４、１
６ｂ−５、１６ｂ−６ 筒状噴射部
１６ｂ−１０ 長方形状の枠体
１６ｂ−１Ａ 過熱水蒸気注入口
１６ｂ−１Ｂ 過熱水蒸気注入口
１６ｂ−１Ｄ 円筒体
１６ｂ−１１、１６ｂ−１２、１６ｂ−１３、１６ｂ−
１４、１６ｂ−１５、１６ｂ−１６、１６ｂ−１７ 過
熱水蒸気噴射ノズル
２１ 装置本体内入口側排気装置
２２ 装置本体内出口側排気装置
２３ 食品導入室排気装置
２４ 食品排出室排気装置
２５ 過熱水蒸気
２６ 過熱水蒸気
３０、３１ 小径ローラー
３２、３３、３４、３５ 大径ローラー
５０ 制御部
５１ 温度センサ
５２ タイマ10 Superheated Steam Device 11 Food Placement Conveyor 12 Superheated Steam Device Main Body 12a Entrance Side Opening 12b Exit Side Opening 13 Food Introduction Chamber 13a Entrance Side Opening 14 Food Discharge Chamber 14a Exit Side Opening 15 Superheated Steam 16-1, 16 -2, 16-3, 16-4 Superheated steam injection section 16-a, 16-c, 16-e, 16-g Upper superheated steam injection section 16-b, 16-d, 16-f, 16-h Lower Side superheated steam injection units 16a-1, 16a-2, 16a-3, 16a-4, 1
6a-5, 16a-6 Cylindrical injection part 16a-10 Rectangular frame 16b-1, 16b-2, 16b-3, 16b-4, 1
6b-5, 16b-6 Cylindrical injection part 16b-10 Rectangular frame 16b-1A Superheated steam inlet 16b-1B Superheated steam inlet 16b-1D Cylindrical bodies 16b-11, 16b-12, 16b-13, 16b-
14, 16b-15, 16b-16, 16b-17 Superheated water vapor injection nozzle 21 Inlet side exhaust device 22 inside device body Exhaust device inside device body 23 Food introduction chamber exhaust device 24 Food exhaust chamber exhaust device 25 Superheated steam 26 Superheated Water vapor 30, 31 Small-diameter rollers 32, 33, 34, 35 Large-diameter roller 50 Control unit 51 Temperature sensor 52 Timer
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 平８−242807（ＪＰ，Ａ) 特開 昭57−152863（ＪＰ，Ａ) 特開 平８−149962（ＪＰ，Ａ) 特開 昭59−109764（ＪＰ，Ａ) 特開 平３−83547（ＪＰ，Ａ) 特開 平７−12357（ＪＰ，Ａ) 特開 昭59−120079（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/22 A23L 3/46 ─────────────────────────────────────────────────── --- Continuation of the front page (56) Reference JP-A-8-242807 (JP, A) JP-A-57-152863 (JP, A) JP-A-8-149962 (JP, A) JP-A-59- 109764 (JP, A) JP-A-3-83547 (JP, A) JP-A-7-12357 (JP, A) JP-A-59-120079 (JP, A) (58) Fields investigated (Int.Cl. 7 , DB name) A23L 1/22 A23L 3/46
Claims (8)
本体内に食品載置コンベアに載せられた粉末調味料を導
き、１１０℃〜４００℃に加熱した過熱水蒸気を１０秒
〜６０分間、噴射により処理して粉末調味料を製造する
粉末調味料の製造方法であって、 上記過熱水蒸気装置本体の入口側および出口側に隣接し
て食品導入室および食品排出室を設けて上記食品載置コ
ンベアに載せられた粉末調味料の導入および排出を行う
ステップと、 上記過熱水蒸気装置本体内の入口側および出口側で装置
本体内の排気を行うステップと、 上記過熱水蒸気装置本体内の排気量を検出し、予め用意
された上記過熱水蒸気装置本体内の排気量と酸素濃度の
関係テーブルに基づき、排気量から酸素濃度を検出する
ステップと、 上記関係テーブルに基づき、上記過熱水蒸気装置本体内
の排気量を可変設定することにより上記過熱水蒸気装置
本体内の酸素濃度を可変設定するステップと、を有し、 上記食品導入室では、 食品載置コンベアの装置本体内への導入口付近に過熱水
蒸気を供給することにより装置本体内に流入しようとす
る空気を遮断するとともに室内の空気および過熱水蒸気
を排気し、 上記食品排出室では、 食品載置コンベアの装置本体外への排出口付近に過熱水
蒸気を供給することにより装置本体内に流入しようとす
る空気を遮断するとともに室内の空気および過熱水蒸気
を排気する、 ことを特徴とする粉末調味料の製造方法。1. A powdery seasoning placed on a food placing conveyor is introduced into a superheated steam apparatus main body under normal pressure and in a low oxygen state, and superheated steam heated to 110 ° C. to 400 ° C. is sprayed for 10 seconds to 60 minutes. A method for producing a powder seasoning for producing a powder seasoning, wherein the food loading conveyor and the food introduction chamber are provided adjacent to the inlet side and the outlet side of the superheated steam apparatus body. The step of introducing and discharging the powdered seasoning placed on the device, the step of exhausting the inside of the superheated steam apparatus main body at the inlet side and the outlet side of the superheated steam apparatus main body, and the exhaust amount in the superheated steam apparatus main body being detected. Then, the step of detecting the oxygen concentration from the exhaust amount based on the relation table of the exhaust amount and oxygen concentration in the main body of the superheated steam apparatus prepared in advance; And a step of variably setting the oxygen concentration in the superheated steam apparatus main body by variably setting the exhaust amount in the main body of the hot steam apparatus, in the food introduction chamber, in the apparatus main body of the food placement conveyor By supplying superheated steam near the inlet, it shuts off the air that is about to flow into the main body of the device and exhausts indoor air and superheated steam. A method for producing a powdered seasoning, characterized in that by supplying superheated steam to the vicinity of the outlet, the air that is about to flow into the apparatus main body is shut off and the room air and the superheated steam are exhausted.
排出室の排気量を検出し、上記過熱水蒸気装置本体内と
上記食品導入室および上記食品排出室の排気量に対する
酸素濃度の関係を示す予め用意された関係テーブルに基
づき、排気量から酸素濃度を検出するステップであり、 酸素濃度を可変設定するステップは、 上記関係テーブルに基づき、上記過熱水蒸気装置本体内
と上記食品導入室と上記食品排出室の排気量を可変設定
することにより上記過熱水蒸気装置本体内の酸素濃度を
可変設定するステップである、 ことを特徴とする請求項１に記載の粉末調味料の製造方
法。2. The step of detecting the oxygen concentration detects the exhaust amount of the inside of the superheated steam apparatus main body, the food introduction chamber, and the food discharge chamber, and detects the exhaust amount in the superheated steam apparatus main body, the food introduction chamber and the food. This is a step of detecting the oxygen concentration from the exhaust amount based on a previously prepared relation table showing the relation of the oxygen concentration to the exhaust amount of the exhaust chamber, and the step of variably setting the oxygen concentration is 2. The step of variably setting the oxygen concentration in the superheated steam apparatus main body by variably setting the exhaust amounts in the steam apparatus main body, the food introduction chamber, and the food discharge chamber. Manufacturing method of powdered seasoning.
斜して導かれ、装置本体外に排出されるときにはわずか
に下向きに傾斜して導かれることを特徴とする請求項１
又は２に記載の粉末調味料の製造方法。3. The food placing conveyor is guided with a slight upward inclination until it is introduced into the main body of the apparatus, and is inclined with a slight downward inclination when discharged outside the main body of the apparatus. Claim 1 characterized by the above-mentioned.
Or the method for producing the powdery seasoning according to 2.
置本体内の酸素濃度を低下させることを特徴とする請求
項１に記載の粉末調味料の製造方法。4. The method for producing a powdered seasoning according to claim 1, wherein the oxygen concentration in the apparatus main body is lowered as the exhaust amount in the apparatus main body is smaller.
類、肉類または魚貝類であることを特徴とする請求項１
乃至４に記載の粉末調味料の製造方法。5. The powdered seasoning is vegetables, meats or fish and shellfish for instant foods.
5. The method for producing the powdery seasoning according to any one of 4 to 4.
本体内に食品載置コンベアに載せられた粉末調味料を導
き、１１０℃〜４００℃に加熱した過熱水蒸気を１０秒
〜６０分間、噴射ないしは同環境下で処理して粉末調味
料を製造する粉末調味料の製造装置であって、 上記過熱水蒸気装置本体の入口側および出口側に隣接し
て設けられ、上記食品載置コンベアに載せられた粉末調
味料の導入および排出を行う食品導入室および食品排出
室と、 上記過熱水蒸気装置本体内の入口側および出口側に設け
られて装置本体内の排気を行う装置本体内排気装置と、
を有し、 上記食品導入室は、 食品載置コンベアの装置本体内への導入口付近に過熱水
蒸気を供給する第１の過熱水蒸気供給手段と、 室内の空気および過熱水蒸気を排気する第１の排気装置
と、 を有し、 上記食品排出室は、 食品載置コンベアの装置本体外への排出口付近に過熱水
蒸気を供給する第２の過熱水蒸気供給手段と、 室内の空気および過熱水蒸気を排気する第２の排気装置
と、 を有し、 上記過熱水蒸気装置本体内に設けられた酸素濃度検出手
段は、 排気量を制御する制御部と、 上記制御部に設けられ、上記装置本体内排気装置の排気
量と酸素濃度との関係を示す関係テーブルとで構成さ
れ、 上記酸素濃度検出手段は、上記装置本体内排気装置の排
気量を検出し、上記関係テーブルに基づき、排気量から
酸素濃度を検出し、 上記関係テーブルに基づき、上記装置本体内排気装置の
排気量を可変設定することにより上記本体内の酸素濃度
を可変設定することを特徴とする粉末調味料の製造装
置。6. The powder seasoning placed on a food placing conveyor is introduced into the superheated steam apparatus main body under normal pressure and low oxygen state, and the superheated steam heated to 110 ° C. to 400 ° C. is jetted for 10 seconds to 60 minutes. Or a powder seasoning manufacturing apparatus for manufacturing a powder seasoning processed under the same environment, which is provided adjacent to the inlet side and the outlet side of the superheated steam apparatus body, and is placed on the food placing conveyor. A food introducing chamber and a food discharging chamber for introducing and discharging the powdered seasoning, and an exhaust device inside the device main body for exhausting the inside of the device main body provided on the inlet side and the outlet side inside the superheated steam device main body,
The food introduction chamber has a first superheated steam supply means for supplying superheated steam to the vicinity of the introduction port of the food placement conveyor into the apparatus main body, and a first superheated steam exhaust means for exhausting air and superheated steam in the room. An exhaust device is provided, and the food discharge chamber includes a second superheated steam supply means for supplying superheated steam to a vicinity of a discharge port of the food placement conveyor to the outside of the apparatus main body, and exhausts air and superheated steam in the room. And an oxygen concentration detecting means provided in the superheated steam apparatus main body, which is provided in the control section and the control section. Of the exhaust amount and the oxygen concentration, and the oxygen concentration detecting means detects the exhaust amount of the exhaust device in the apparatus main body, based on the relation table, the oxygen concentration from the exhaust amount Detect and above An apparatus for producing a powdered seasoning, characterized in that the oxygen concentration in the main body is variably set by variably setting the exhaust amount of the exhaust apparatus in the main body of the apparatus based on a relation table.
排気装置および上記第２の排気装置の排気量に対する酸
素濃度の関係を示し、 上記酸素濃度検出手段は、 上記装置本体内排気装置の排気量に加えて、上記第１の
排気装置と上記第２の排気装置の排気量を検出し、 上記関係テーブルに基づき、上記装置本体内排気装置の
排気量に加えて、上記第１の排気装置と上記第２の排気
装置の排気量を可変設定することにより上記過熱水蒸気
装置本体内の酸素濃度を可変設定することを特徴とする
請求項６に記載の粉末調味料製造装置。7. The relationship table indicates a relationship of oxygen concentration with respect to the exhaust amounts of the first exhaust device and the second exhaust device in addition to the exhaust amount of the internal exhaust device of the device main body. The detection means detects the exhaust amount of the first exhaust device and the second exhaust device in addition to the exhaust amount of the exhaust device in the device body, and detects the exhaust amount of the exhaust device in the device body based on the relationship table. The oxygen concentration in the superheated steam apparatus main body is variably set by variably setting the exhaust amounts of the first exhaust device and the second exhaust device in addition to the exhaust amount. The powdery seasoning manufacturing apparatus described.
霧コーティングさせることを特徴とする請求項１乃至請
求項５に記載の粉末調味料の製造方法。8. The method for producing a powdered seasoning according to claim 1, wherein the powdered seasoning is previously mixed with oil or fat or spray-coated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP03411399A JP3527650B2 (en) | 1999-02-12 | 1999-02-12 | Method and apparatus for producing powder seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP03411399A JP3527650B2 (en) | 1999-02-12 | 1999-02-12 | Method and apparatus for producing powder seasoning |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2000228963A JP2000228963A (en) | 2000-08-22 |
| JP3527650B2 true JP3527650B2 (en) | 2004-05-17 |
Family
ID=12405221
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP03411399A Expired - Lifetime JP3527650B2 (en) | 1999-02-12 | 1999-02-12 | Method and apparatus for producing powder seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3527650B2 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4689871B2 (en) * | 2001-05-11 | 2011-05-25 | 株式会社エコノス・ジャパン | Superheated steam drying method and superheated steam dryer |
| JP4528696B2 (en) * | 2005-08-31 | 2010-08-18 | 池田食研株式会社 | Spices and processing methods thereof |
| JP5599650B2 (en) * | 2010-04-27 | 2014-10-01 | 嘉樹 蔵橋 | Efficient production method of wet heat-treated starch using superheated steam |
| JP4733777B1 (en) * | 2010-09-24 | 2011-07-27 | 日清食品ホールディングス株式会社 | Method for producing powder soup |
| JP4733778B1 (en) * | 2010-09-24 | 2011-07-27 | 日清食品ホールディングス株式会社 | Powder soup |
| WO2021230338A1 (en) * | 2020-05-15 | 2021-11-18 | ハウス食品株式会社 | Processed cinnamon and method for producing same |
-
1999
- 1999-02-12 JP JP03411399A patent/JP3527650B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JP2000228963A (en) | 2000-08-22 |
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