JP3653149B2 - Defroster - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a defroster for thawing food that has been stored frozen.
[0002]
[Prior art]
For example, as a method for providing Japanese confectionery to consumers in a delicious state, a method of freezing the manufactured Japanese confectionery, storing it frozen, and thawing it at the time of sale has been adopted.
By the way, there are specific conditions for thawing such Japanese sweets. As is well known, Japanese confectionery has starch as the main ingredient, and this starch does not dissolve in water in the raw state, but when heated, it absorbs moisture and swells to become very viscous (gelatinization) State), which gives a pleasant texture to Japanese sweets. Starch gelatinization needs to be heated at 70 to 90 ° C. in a moderately moist environment, and if the conditions are not met, the starch will age and become hard, and the Japanese confectionery will become crisp and bad.
[0003]
[Problems to be solved by the invention]
Conventionally, as means for thawing frozen Japanese confectionery, the following four means are generally used. It is (1) thawing by constant temperature and high humidity (-5-5 ° C refrigeration temperature range), (2) natural thawing by standing at room temperature, (3) thawing by refrigerator (0-5 ° C), and (4) by steam Defrost.
In the thawing by constant temperature and high humidity of (1), the aging of starch is fast and the texture of the Japanese confectionery becomes crispy, and the thawing time is long (10 to 12 hours). There is a problem that water droplets adhere and become sticky.
In the natural thawing by standing at room temperature in (2), the thawing time is long (5 to 6 hours), the temperature is such that the bacteria are easy to propagate, and it is not good in terms of hygiene, and a large space for leaving is required. There is.
In the thawing by the refrigerator in (3), like the thawing in the constant temperature and high humidity in (1), the aging of the starch is fast and the texture of the Japanese confectionery becomes crisp, and the thawing time is long (10 to 12 hours). However, there is a problem that the surface of Japanese confectionery dries and cracks or becomes bulky.
In the thawing by steam of (4), since moisture becomes high due to steam, there is a problem that moisture adheres strongly to the Japanese confectionery, the surface becomes sticky, and the commercial value is significantly impaired.
[0004]
When it is repeated, when thawing the Japanese confectionery, keep the humidity of 70-80% so that the starch does not dry at around 70-90 ° C, which is the temperature at which the starch is gelatinized, and not excessively high humidity, and for a short time. It is important to be able to thaw, and none of the conventional means described above was satisfactory.
The present invention has been completed mainly based on the above-mentioned circumstances, and an object thereof is to provide a thawing box that can be thawed in a short time while maintaining high quality food. It is.
[0005]
[Means for Solving the Problems]
As means for achieving the above-mentioned object, the invention of claim 1 is characterized in that a thawing main body capable of storing food to be thawed, a heating means for heating the inside of the storage, and a temperature detection means for detecting the internal temperature. And a temperature control means for controlling the operating temperature of the heating means based on a signal from the temperature detecting means to control the inside temperature to a predetermined range, a humidifying means for humidifying the inside, and a warehouse. Humidity detection means for detecting internal humidity, and humidity control means for controlling the humidity inside the chamber to a predetermined range by controlling the operating state of the humidification means based on a signal from the humidity detection means. In addition, the humidifying means is configured to generate steam by supplying water to the evaporating dish, and the weight detecting means for detecting the weight of the food stored in the thawing body, and the weight detection Detected by means A calculating means for calculating a difference between the initial weight of detecting the weight and the corresponding food product, the structure in which the water supply control means for controlling the amount of water supplied to the humidifying means based on the calculated value of the calculating means is attached It has the characteristics in that place.
[0006]
The invention of claim 2 is based on a signal from the thawing cabinet body that can store the food to be thawed, a heating means that heats the inside of the warehouse, a temperature detection means that detects the internal temperature, and a signal from the temperature detection means. Temperature control means for controlling the internal temperature to a predetermined range by controlling the operating state of the heating means, humidifying means for humidifying the interior, humidity detecting means for detecting the internal humidity, Humidity control means for controlling the humidity inside the chamber to a predetermined range by controlling the operating state of the humidifying means based on a signal from the humidity detection means, and the humidity inside the chamber is predetermined It is characterized by a configuration in which a dehumidifying means for performing a dehumidifying operation in the cabinet when the range is exceeded is provided.
[0007]
Operation and effect of the invention
<Invention of Claim 1>
The temperature control means controls the operating state of the heating means based on the signal from the temperature detection means, whereby the inside of the refrigerator is controlled to a suitable temperature. At the same time, the humidity control means controls the operating state of the humidification means based on the signal from the humidity detection means, whereby the inside of the refrigerator is controlled to a suitable humidity.
In other words, the thawing temperature and humidity suitable for the food to be thawed can be precisely thawed by accurately controlling the atmosphere in the cabinet, and the food can be thawed efficiently in a short time while maintaining high quality. There is.
[0008]
In addition, when supplying water to generate steam from the humidifying means , the weight of the food to be thawed is detected by the weight detecting means, and the difference between the detected weight and the initial weight of the food is calculated by the calculating means. The water supply amount is controlled by the water supply control means based on the value.
Since the humidification state can be controlled while detecting the actual dryness of the food, the water content of the food can be maintained in a better state, and it is only necessary to supply water as much as it is evaporated. This prevents water from overflowing from the evaporating dish.
< Invention of Claim 2 >
When the humidity in the cabinet becomes too high due to problems such as the responsiveness of the humidifying means, the dehumidifying operation is performed and the humidity in the cabinet is lowered to a predetermined range. The inside humidity can be more appropriately maintained, and in particular, food stickiness can be reliably prevented.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, an embodiment in which the present invention is applied to a frozen Japanese confectionery defroster will be described with reference to the accompanying drawings.
<First Embodiment>
1 to 5 show a first embodiment of the present invention. In FIGS. 1 and 2, reference numeral 1 denotes a thawing body composed of a heat insulating box, and is supported by four legs 2. The inside of the thawing body 1 is a thawing chamber 3, in which a food shelf 5 divided into a plurality of stages is equipped, and a tray y in which Japanese sweets x to be thawed are arranged can be placed on each shelf 6. It is like that. A heat insulating door 7 is provided in front of the thawing chamber 3, and the tray y is taken in and out while the heat insulating door 7 is opened.
[0010]
Heating heaters 9 are stretched over the entire bottom surface and left and right side surfaces of the thawing chamber 3, and an indirect heating plate is provided on the top surface of the heater 9 on the bottom surface side and the surface of the heater 9 on the side surface side, respectively. 10a and 10b are stretched. By causing the heater 9 to generate heat, the inside of the thawing chamber 3 is indirectly heated via the indirect heating plates 10a and 10b. A temperature sensor 11 that detects the internal temperature is provided on the front ceiling of the thawing chamber 3.
The indirect heating plate 10a on the bottom surface of the indirect heating plates 10a and 10b described above also serves as an evaporating dish for supplying steam to the interior. On the inner edge of the upper surface of the indirect heating plate 10 a, a tip of a tap water supply pipe 13 that is piped through the back wall of the thawing body 1 faces the inside of the thawing chamber 3 of the supply pipe 13. A water supply valve 14 is interposed in the entered portion.
[0011]
A machine room 15 is provided on the upper surface of the thawing body 1, and a compressor 16, a condenser 17 and a condenser fan 18 are installed in the machine room 15. On the other hand, on the ceiling surface of the thawing chamber 3, a cooler 19 that constitutes a refrigeration cycle together with the above-described condensing unit is installed. The cooler 19 functions as a dehumidifier, and in front of the cooler 19, an internal fan 20 that draws internal air and blows it to the cooler 19 is disposed. A duct 22 is provided for circulating the air that has passed through the vicinity of the cooler 19 to the bottom side. That is, when the cooler 19 is in operation, as shown by the broken arrow in FIG. 2, the internal air drawn by the internal fan 20 is blown to the cooler 19 to be dehumidified and dehumidified. Air is circulated and supplied to the bottom side of the thawing chamber 3 through the duct 22.
[0012]
A drain pan 24 for receiving dehumidified water is disposed on the lower surface side of the cooler 19. One end of a drainage pipe 25 faces the end of the drain pan 24 on the back side, and the other end side of the drainage pipe 25 passes through the back wall of the thawing cabinet body 1 and opens from the bottom to the outside. That is, when the dehumidifying operation is performed, the dehumidified water is received by the drain pan 24, and the accumulated dehumidified water is discharged to the outside through the drain pipe 25. In addition, a humidity sensor 27 that detects the humidity inside the cabinet is provided at the upper end portion of the front surface of the duct 22.
The thawing unit is provided with a control device (not shown). The temperature sensor 11 and the humidity sensor 27 are provided on the input side, and the heater 9, the water supply valve 14 and the cooling device (compressor 16, condensing) are provided on the output side. Device fan 18) and internal fan 20 etc. are connected.
[0013]
Next, the operation of the first embodiment will be described with reference to the flowcharts of FIGS. As shown in FIG. 3, when decompression is started, the timer is turned on. In the timer, a thawing time is set in advance according to the amount and type of the stored Japanese confectionery x, and the temperature control routine and the humidity control routine are repeatedly executed alternately until the timer expires. In the temperature control routine, as shown in FIG. 4, it is determined whether or not the internal temperature detected by the temperature sensor 11 has reached a set temperature (70 to 90 ° C.). If the internal temperature has not reached the set temperature, the heater 9 for heating is turned on, and the inside of the thawing chamber 3 is heated via the indirect heating plates 10a and 10b. On the other hand, if the internal temperature has reached the set temperature, the heater 9 is turned off and the process returns to the main routine. By repeatedly executing the above operation, the internal temperature is maintained at 70 to 90 ° C.
[0014]
One humidity control routine is as follows. As shown in FIG. 5, if the inside humidity detected by the humidity sensor 27 has not reached the set humidity (70 to 80%), the water supply valve 14 is opened for a certain period of time, and the tap water is indirectly heated at the bottom surface. It is supplied onto the plate 10a (evaporating dish), steam is generated, and the humidity in the cabinet is raised. If the internal humidity has reached the set humidity, it is detected whether the internal humidity exceeds 80%. If it exceeds 80%, the compressor 16, the condenser fan 18 and the internal fan 20 are operated, that is, the dehumidifying operation is performed to reduce the internal humidity. On the other hand, if it is 80% or less, the dehumidifying operation is stopped. By repeating the process, the internal humidity is maintained at 70 to 80%.
When a predetermined time elapses from the start of thawing, the timer expires, so that each of the above devices stops and the thawing operation ends.
[0015]
As described above, according to the first embodiment, the thawing of the Japanese confectionery is performed in an atmosphere in which the internal temperature is 70 to 90 ° C. and the internal humidity is 70 to 80%. Therefore, the following advantages are obtained. . Since starch, which is the main ingredient of Japanese confectionery, is thawed in an atmosphere suitable for gelatinization without causing aging, a texture equivalent to that immediately after production can be obtained even after thawing. Further, since excessive humidity is prevented, the surface of the Japanese confectionery is not sticky, and of course, the surface is not dried. That is, Japanese sweets can be thawed while maintaining high quality. Moreover, when the internal temperature is 70 to 90 ° C., a bactericidal effect is also obtained, which is excellent in terms of hygiene.
In addition, since thawing is performed at a high temperature as described above, thawing can be performed in a short time (about 30 minutes to 2 hours), which is efficient. Along with that, the work to prepare for thawing can be saved from the previous day, making the work easier. In addition, the refrigerator and the workplace are occupied for thawing, so that the place is not troubled, and a space is created.
[0016]
Second Embodiment
6 and 7 show a second embodiment of the present invention. In the second embodiment, the inner box 30 is provided so as to surround the left and right side surfaces and the bottom surface of the cupboard 5. The inner box 30 is attached to the cupboard 5 via a spacer 31, and a space 32 is secured between the outer surface of the inner box 30 and the inner wall of the thawing chamber 3. On the left and right side surfaces of the inner box 30 and the outside of the bottom surface, heating heaters 9 similar to those shown in the first embodiment are stretched over the entire surface. In addition, the bottom surface of the inner box 30 also serves as an evaporating dish 34 for supplying steam into the cabinet, and is piped through the back wall of the thawing cabinet body 1 on the back edge side of the upper surface of the evaporating dish 34. The tip of the tap water supply pipe 13a stands up and faces, and a water supply valve 14a is interposed in a portion of the supply pipe 13a that enters the thawing chamber 3.
Other structures are the same as those in the first embodiment, and the same portions are denoted by the same reference numerals, and redundant description is omitted. Moreover, about the control aspect of internal temperature and humidity, it carries out similarly according to the flowchart shown by FIGS.
[0017]
In the second embodiment, the following advantages are obtained in addition to the advantages obtained by the first embodiment. Since the heater 9 is spaced apart from the inside of the heat insulating box 1a constituting the thawing cabinet body 1, the temperature rise of the outer wall of the thawing cabinet body 1 is suppressed. Further, since the heater 9 is not in direct contact with the heat insulating box 1a, the heat hardly escapes to the outside, so that the interior can be efficiently heated and the thawing speed can be increased. Furthermore, the thickness of the heat insulating material filled in the heat insulating box 1a can be suppressed, and the outer shape of the thawing box can be reduced in size accordingly.
[0018]
<Third Embodiment>
Next, a third embodiment of the present invention will be described with reference to FIGS.
This third embodiment adds a function capable of controlling the supply amount of tap water to be evaporated while observing the dryness of the Japanese confectionery x being thawed, as compared to that exemplified in the first embodiment. is there.
Therefore, each shelf 6 of the cupboard 5 in the freezer shown in the first embodiment is provided with a weight sensor 36 for detecting the weight of the stored Japanese confectionery x as shown in FIGS. Yes. The water supply valve 14b provided in the tap water supply pipe 13 is capable of controlling the flow rate. About another structure, it is the same as that of 1st Embodiment, The duplicate description is abbreviate | omitted by attaching | subjecting the same code | symbol about the same site | part.
[0019]
Next, the operation of the third embodiment will be described with reference to a flowchart. In the third embodiment, as shown in FIG. 10, when thawing is started, the weight of the stored Japanese confectionery x is first detected by the weight sensor 36, and the detected value is stored as the initial weight value. Subsequently, the timer is turned on. In the timer, a thawing time is set in advance according to the amount and type of the stored Japanese confectionery x, and the temperature control routine and the humidity control routine are repeatedly executed alternately until the timer expires.
The temperature control routine is the same as that described in the flowchart of FIG. 4 in the first embodiment. If it repeats, it will be discriminate | determined whether the internal temperature detected by the temperature sensor 11 has reached preset temperature (70-90 degreeC). If the internal temperature has not reached the set temperature, the heater 9 for heating is turned on and the inside of the thawing chamber 3 is heated. On the other hand, if the internal temperature reaches the set temperature, the heater 9 is turned off. The internal temperature is maintained at 70 to 90 ° C. by repeatedly executing the above operation.
[0020]
The humidity control routine is as shown in FIG. First, when an initial signal is received, the water supply valve 14b is opened at a constant flow rate for a certain period of time, and a predetermined amount of tap water is supplied onto the indirect heating plate 10a on the bottom surface to generate steam. The reason why the fixed amount of water is supplied in the initial stage of thawing is that, in the initial stage of thawing, the Japanese confectionery x is not subjected to a drying action, and thus the weight change of the Japanese confectionery x does not occur. After the water supply valve 14b is closed by this initial operation, the humidified state is continued until a predetermined set time (10 to 20 minutes) elapses.
[0021]
After a predetermined set time (10 to 20 minutes) has elapsed, it is determined whether or not the internal humidity detected by the humidity sensor 27 has reached the set humidity (70 to 80%). If the inside humidity has not reached the set humidity, the weight of the Japanese confectionery x detected by the weight sensor 36 is read, and the difference between the detected value and the stored initial weight value is calculated. Based on this, the flow rate is determined. Then, the water supply valve 14b is opened for a certain period of time with an opening area corresponding to the flow rate, and tap water is supplied with a water supply amount corresponding to the weight difference, that is, the dryness of the Japanese confectionery x, thereby generating steam.
[0022]
If the internal humidity has reached the set humidity, it is detected whether the humidity is 80% or more. If it exceeds 80%, the compressor 16, the condenser fan 18 and the internal fan 20 are operated, that is, the dehumidifying operation is performed to reduce the internal humidity. On the other hand, if it is 80% or less, the dehumidifying operation is stopped. By repeating the process, the internal humidity is maintained at 70 to 80%.
When a predetermined time elapses from the start of thawing, the timer expires, so that each of the above devices stops and the thawing operation ends.
[0023]
According to the third embodiment, in addition to the advantages obtained by the first embodiment, the following advantages can be obtained. In other words, since the amount of water supplied to the humidified portion can be controlled while detecting the actual dryness of the Japanese confectionery, the water content of the Japanese confectionery can be maintained at a better level, and water can be supplied for the amount to be evaporated. Therefore, it is possible to prevent wasteful water supply and prevent water from overflowing from the indirect heating plate 10a (evaporating dish) on the bottom surface.
In addition, about controlling the amount of water supply to a humidification part, detecting the actual drying condition of Japanese sweets, it can apply similarly to the thawing cabinet which employ | adopted the structure of 2nd Embodiment.
[0024]
<Fourth embodiment>
As a means for humidifying the inside of the refrigerator, for example, an ultrasonic humidifier may be used instead of the one that generates steam using the heating type evaporating dish as exemplified in the above embodiment. The humidity control routine when an ultrasonic humidifier is used may be as shown in FIG.
That is, if the internal humidity detected by the humidity sensor 27 has not reached the set humidity (70 to 80%), the humidifier is turned on for a certain period of time to increase the internal humidity. If the internal humidity has reached the set humidity, it is detected whether the internal humidity exceeds 80%. If it exceeds 80%, the compressor 16, the condenser fan 18 and the internal fan 20 are operated, that is, the dehumidifying operation is performed to reduce the internal humidity. On the other hand, if it is 80% or less, the dehumidifying operation is stopped. By repeating the process, the internal humidity is maintained at 70 to 80%.
[0025]
<Fifth Embodiment>
Moreover, when producing | generating a vapor | steam using an evaporating dish, you may provide the means to drain | evaporate the water for evaporation overflowing the bottom face in a store | warehouse | chamber.
FIG. 13 shows a drainage means attached to the thawing cabinet having the structure of the second embodiment. The drainage pipe 40 for overflowing evaporation water is provided on the bottom surface of the thawing cabinet body 1 and protrudes to the outside. After being connected to the drain pipe 25 of the dehumidified water described above, it faces the sewer pipe or the like via the trap portion 41 (water pool portion).
Even when the evaporating water overflows from the evaporating dish 34, the evaporating water can be immediately drained to the outside, and the inside of the thawing chamber 3 can be kept clean. In addition, the provision of the trap portion 41 prevents sewage-side odors and the like from entering the warehouse.
[0026]
<Other embodiments>
The present invention is not limited to the embodiments described with reference to the above description and drawings. For example, the following embodiments are also included in the technical scope of the present invention, and further, within the scope not departing from the gist of the invention other than the following. Various modifications can be made.
(1) In the third embodiment, when the supply amount of evaporation water is controlled, the opening of the water supply valve 14b is changed according to the weight difference of the Japanese confectionery, that is, the flow rate is controlled, but the flow rate is constant. Then, the water supply amount may be controlled by changing the opening time of the water supply valve.
(2) The flow rate may be changed in direct proportion to the weight difference of the Japanese confectionery.
(3) It should be noted that the present invention is not limited to a frozen Japanese confectionery defroster but can be similarly applied to other food defrosters.
[Brief description of the drawings]
FIG. 1 is a cross-sectional view seen from the front of a defroster according to a first embodiment of the present invention.
FIG. 2 is a cross-sectional view seen from the side.
FIG. 3 is a flowchart showing a control mode of internal temperature and humidity.
FIG. 4 is a flowchart of a temperature control routine.
FIG. 5 is a flowchart of a humidity control routine.
FIG. 6 is a cross-sectional view of the second embodiment of the present invention as viewed from the front of the thawing cabinet.
FIG. 7 is a cross-sectional view seen from the side.
FIG. 8 is a cross-sectional view seen from the front of a defroster according to a third embodiment of the present invention.
FIG. 9 is a cross-sectional view seen from the side.
FIG. 10 is a flowchart showing a control mode of the internal temperature and humidity.
FIG. 11 is a flowchart of a humidity control routine.
FIG. 12 is a flowchart of a humidity control routine according to a fourth embodiment.
FIG. 13 is a cross-sectional view showing the bottom structure of the defroster according to the fifth embodiment.
[Explanation of symbols]
x ... Japanese confectionery 1 ... Defroster body 3 ... Defrosting chamber 9 ... Heater 10a, 10b ... Indirect heating plate 11 ... Temperature sensor 13 ... Supply pipe 14 ... Water supply valve 19 ... Cooler 20 ... Inside fan 27 ... Humidity sensor 13a ... Supply Pipe 14a ... Water supply valve 30 ... Inner box 34 ... Evaporation dish 14b ... Water supply valve 36 ... Weight sensor

Claims (2)

The main body of the thawing box that can store the food to be thawed, the heating means for heating the inside of the box, the temperature detecting means for detecting the temperature in the box, and the operating state of the heating means based on the signal from the temperature detecting means The temperature control means for controlling the internal temperature to a predetermined range by controlling the humidity, the humidifying means for humidifying the internal temperature, the humidity detecting means for detecting the internal humidity, and a signal from the humidity detecting means Humidity control means for controlling the humidity inside the chamber to a predetermined range by controlling the operating state of the humidifying means based on ,
In addition, the humidifying means is configured to generate steam by supplying water to the evaporating dish, and the weight detecting means for detecting the weight of the food stored in the thawing body, and the weight detecting means And calculating means for calculating the difference between the detected weight detected in step 1 and the initial weight of the corresponding food, and a water supply control means for controlling the amount of water supplied to the humidifying means based on the calculated value of the calculating means. A defroster characterized by that. The main body of the thawing box that can store the food to be thawed, the heating means for heating the inside of the box, the temperature detecting means for detecting the temperature in the box, and the operating state of the heating means based on the signal from the temperature detecting means The temperature control means for controlling the internal temperature to a predetermined range by controlling the humidity, the humidifying means for humidifying the internal temperature, the humidity detecting means for detecting the internal humidity, and a signal from the humidity detecting means Humidity control means for controlling the humidity inside the chamber to a predetermined range by controlling the operating state of the humidifying means based on,
And the dehumidification store | warehouse | chamber characterized by the dehumidification means which performs the dehumidification operation in a store | warehouse | chamber when the inside humidity exceeds the predetermined range.

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