JP4701194B2 - Heat immersion processing equipment - Google Patents

Description

  The present invention relates to a heat immersion processing apparatus capable of ripening a workpiece such as a food.

  In general, beans are boiled and ripened, and the beans are put into a sugar solution and the sugar is infiltrated into the beans to make boiled beans, sweet natto and the like. In this case, since the water in the boiled beans is replaced with the sugar solution by the operation of immersing the beans in the sugar solution, the sugar content in the sugar solution is lowered. For this reason, the sugar content of beans is much lower than the sugar content of the first sugar solution.

  If a liquid with a high sugar content is used in consideration of the low sugar content, water is dehydrated from the beans due to osmotic pressure, and the boiled beans shrink and become hard. For this reason, a method is adopted in which the beans are first soaked in a thin sugar solution and the sugar solution is gradually replaced with a thick one.

  On the other hand, instead of replacing the sugar solution with a thicker one, the whole apparatus is evacuated and heated to evaporate the water in the sugar solution while keeping the temperature of the sugar solution at a predetermined level, thereby concentrating the sugar solution. is there.

  However, the entire apparatus can be operated in a vacuum structure so that the vacuum operation can be performed, and a vacuum generator is required, which increases costs.

  In addition, although it is very easy if it heat-concentrates by a normal pressure, sugar will carry out a heat alteration in this condition, there will be a change in sugar liquid and taste, and it is difficult except for special cases.

Japanese Patent Laid-Open No. 9-84544 JP-A-6-125720

  The problem to be solved is that there is a limit to improving the quality of the work to be dipped by heating, for example, ripening, or the cost of the apparatus is increased.

  The present invention has a simple structure to improve the quality of heat dipping processing, for example, ripening, so that a vertical container that can store a workpiece together with a dipping liquid, a heating unit that heats the container, and the container A vertically open cylindrical portion disposed in the center of the upper and lower sides, and an air outlet disposed on the lower side of the cylindrical portion and connected to the air supply portion, and when heating by the heating portion, The most important feature is that air is blown into the cylinder part from the air outlet and the liquid for immersion is overflowed from the upper part of the cylinder part.

  In the heating immersion processing apparatus of the present invention, a vertical container that can store a workpiece together with an immersion liquid, a heating unit that heats the container, and an upper and lower opening that are arranged vertically in the center of the container. And an air outlet that is disposed on the lower side of the cylinder and connected to the air supply unit, and blows air from the air outlet into the cylinder when heated by the heating unit. Since the immersion liquid overflows from the upper part of the part, air rises in the cylinder part, the immersion liquid is eliminated by the volume of the air, the average density in the cylinder part decreases, and the pressure in the cylinder part decreases. For this reason, the immersion liquid enters the cylinder part at the bottom of the cylinder part, and the pressure causes the immersion liquid in the cylinder part to overflow from the upper part of the cylinder part into the container. Therefore, the immersion liquid can be circulated through the cylinder portion. Further, when the air and the immersion liquid come into contact with each other, the partial pressure of water in the air is low, so that the water evaporates until saturation, and the immersion liquid is gradually concentrated at a temperature below the boiling point.

  By such circulation and concentration of the dipping liquid, the workpiece in the container can be heated and dipped, for example, ripened with a simple structure and with higher quality.

  The purpose of improving the quality of heat dipping processing, for example, ripening, with a simple structure was realized by blowing air into the tube and circulating the dipping liquid and promoting evaporation.

[Structure of ripening equipment]
FIG. 1 relates to a ripening apparatus of the present invention, and is a general view partially showing a cross section and an imaginary line, FIG. 2 is a cross sectional view of a cage, FIG. (A) (b) is a top view which shows the hole of a blower outlet, FIG. 5: is a top view of the perforated flange attached to piping.

  As shown in FIG. 1, a ripening apparatus 1 that is a heating immersion processing apparatus of the present embodiment has a container 5 attached to a casing 3, a heating unit 7 provided at the bottom of the container 5, and a cylinder inside the container 5. The part 9 and the blower outlet 11 are provided.

  The housing 3 is supported by a base frame 13, and the base frame 13 is provided with a weight sensor 17 constituted by a load cell or the like on a leg portion 15.

  The detection signal of the weight sensor 17 is input to the controller, the cooking process proceeds, the water evaporates, the air blowing is controlled so as to reach a preset weight change rate, and the weight is set according to the target sugar content. The operation of the air blowing is automatically stopped and controlled.

  The container 5 is a vertical type and can accommodate, for example, beans, which are workpieces, together with a sugar solution, which is a dipping liquid. The container 5 includes a main body portion 19 and an upper portion 21 and is attached to the housing 3. The main body 19 is fixed to the housing 3, and the upper portion 21 is detachably attached to the main body 19 and includes a lid 22. Accordingly, the container 5 is supported by the base frame 13 including the weight sensor 17. A drain pipe 23 is coupled to the main body 19 of the container 5 at the bottom. The drain pipe 23 can be opened and closed, and the sugar solution in the container 5 can be discharged by opening.

  The heating unit 7 is configured by an electric heating heater, is attached to the bottom surface of the container 5, is controlled in operation by a controller, and is configured to heat the container 5. In addition, the heating part 7 can also be comprised with an electromagnetic induction type heater. The heating unit 7 is controlled independently and is stopped and controlled at a predetermined time.

  The cylindrical portion 9 is disposed in the center of the container 5 so as to face up and down, and is open up and down. The tube portion 9 includes a lower tube portion 25 and an upper tube portion 27, and the upper tube portion 27 is detachably fitted to the lower tube portion 25. As shown in FIGS. 1 and 2, the lower cylinder portion 25 is integrally provided with a cage 29 which is a porous auxiliary container. The car 29 is formed in a cylindrical shape with an open top, and includes a grip portion 31 at the top.

  The blower outlet 11 is formed in a cylindrical housing shape as shown in FIGS. 1 and 3, and is disposed on the lower side of the cylindrical portion 9. As shown in FIGS. 1, 3, and 4, a plurality of blowing holes 33 and 35 are formed in the blower outlet 11 in the vertical direction. A plurality of upper holes 33 are arranged in a double ring shape, and a plurality of lower holes 35 are arranged in a ring shape with fewer holes 33.

  The blower outlet 11 is connected to the air supply unit 41 via pipes 37 and 39.

  A perforated flange 43 is attached to the pipe 37 at an intermediate portion, and a cover 45 is attached to the upper portion. The lower portion of the pipe 37 is detachably coupled to the projecting tube 47 of the outlet 11 by a joint 48, and the upper portion is detachably coupled to the pipe 39 by a joint 50. The perforated flange 43 of the pipe 37 is disposed in the upper cylinder part 27 and positions the upper cylinder part 27 with respect to the pipe 37. The perforated flange 43 is provided with a hole 52 through which air passes. The cover 45 is open downward.

  A support stay 49 is attached to the pipe 39, and the support stay 49 is detachably supported by a support bracket 51 of the container 5. The support bracket 51 is provided on the upper portion 21 of the container 5.

  The pipe 39 passes through the upper part 21 of the container 5 and is drawn out to the outside, and is detachably supported by the support panel 53 of the housing 3. A pipe 55 of the air supply unit 41 is detachably connected to the pipe 39 by a joint 57. The pipe 55 is detachably supported by the support panel 59 of the housing 3. The air supply unit 41 is constituted by a compressor or the like, and its operation is controlled by a controller.

[Boiled operation]
A two-step method of immersing beans in boiling water and immersing the boiled beans in a sugar solution will be described.

  First, the upper part 21 and the pipe 37 of the container 5 are removed from the apparatus described above, and the beans are boiled with the lid 22 placed on the container 5. Put the red beans in the basket 29, add water and boil the red beans. When the red beans are stored in the car 29, the car 29 is taken out of the container 5. The car 29 is taken in and out of the container 5 by removing the upper part 21 of the container 5.

  Sterilization conditions were performed under boiling water, with 20 minutes pre-cooking, astringency, water supply, and main cooking for 60 minutes. The broth is cut, and the upper part 21 and the pipe 37 of the container 5 are remounted with the boiled beans in the basket 29, and the lid 22 is placed on the container 5, that is, the state shown in FIG.

  In the container 5, for example, a sugar solution is placed so as to be the liquid surface A, and beans to be immersed in the sugar solution in the basket 29 are accommodated.

  The upper tube portion 27 of the tube portion 9, the air outlet 11, and the pipes 37 and 39 are assembled, and the pipe 55 of the air supply unit 41 is assembled to the pipe 39.

  The heating unit 7 is operated under the control of the controller to heat the container 5, and after reaching a predetermined temperature, the air supply unit 41 is operated.

  By the operation of the air supply unit 41, air is supplied from the air pump to the outlet 11 through the pipes 55, 39, and 37. The supplied air rises in the cylindrical portion 9 from the holes 33 and 35 of the air outlet 11.

  Due to the presence of air in the tube portion 9, the average density in the tube portion 9 is reduced, and the pressure on the lower end side in the tube portion 9 is lower than the pressure on the lower end side of the tube portion 9. For this reason, the sugar solution flows from the periphery of the lower end side of the cylindrical portion 9 to the lower end side in the cylindrical portion 9. Due to the inflow of the sugar solution, the liquid volume in the tube portion 9 increases, and the sugar solution overflows from the upper end of the tube portion 9 as indicated by an arrow, and circulates and moves inside and outside the tube portion 9.

  Further, when the sugar solution and air come into contact with each other, moisture evaporates until bubbles are saturated in the bubbles having a low partial pressure of water. The evaporated water is discharged from the upper end of the cylindrical portion 9 to the upper part in the container 5 and the concentration of the sugar solution in the container 5 is increased.

  In this way, the sugar in the basket 29 can be infiltrated with good quality in a short time with the sugar solution by increasing the concentration of the sugar solution and circulating it with a simple structure using the principle called air lift.

During this concentration dipping operation, the detection value of the weight sensor 17 is sequentially input to the controller, and the sugar solution is concentrated at a predetermined speed, so that the air supply is adjusted to a weight of a predetermined final sugar content. Then, the operation of the air supply unit 41 is automatically stopped, and when the set immersion time is reached, the heating unit 7 is automatically stopped, and the concentration immersion operation can be completed accurately.

  After completion of ripening, the upper part 21 of the container 5 is removed, the upper part of the main body part 19 is opened, the grip part 31 is gripped, and the car 29 can be taken out of the main body part 19.

  The sugar solution after ripening in the container 5 can be discharged from the lower part by opening the drain pipe 23.

[Effect of Example]
The embodiment of the present invention includes a vertical container 5 that can store beans together with a sugar solution, a heating unit 7 that heats the container 5, and a vertically open cylinder that is disposed vertically at the center of the container 5. Portion 9 and an air outlet 11 disposed on the lower side of the tube portion 9 and connected to the air supply portion 41, and is heated from the air outlet 41 to the inside of the tube portion 9 when heated by the heating portion 7. Since air is blown out to overflow the sugar solution from the upper part of the tube portion 9, the sugar solution can be circulated inside and outside the tube portion 9.

  Further, when the sugar solution and air come into contact with each other, moisture evaporates until bubbles are saturated in the bubbles having a low partial pressure of water. The evaporated water is discharged from the upper end of the cylindrical portion 9 to the upper part in the container 5 and the concentration of the sugar solution in the container 5 is increased.

  In this way, the sugar in the basket 29 can be infiltrated with good quality in a short time with the sugar solution by increasing the concentration of the sugar solution and circulating it with a simple structure using the principle called air lift.

  Since the cylindrical portion 9 is integrally provided with a porous basket 29 that accommodates beans and is detachably disposed in the container 5, it is possible to easily perform the operation of accommodating the beans in the container 5. .

  The heating unit 7 is an electromagnetic induction heater attached to the lower surface of the container 5, can make the entire apparatus compact, and can heat the container 5 accurately.

Since the container 5 is supported by the base frame 13 provided with the weight sensor 17, ripening can be completed automatically and accurately by detecting the weight.
[Others]
The red beans can be boiled at a temperature lower than the boiling point of water. Often, the whole bean can be cooked well over time by boiling at a temperature lower than the boiling point of 100 ° C., and the whole bean can be cooked uniformly and well. Using the apparatus 1, in the concentration dipping operation of the above embodiment, the dipping liquid can be handled by using water instead of the sugar liquid.

  Although the said Example is a case where a red bean is used for a to-be-processed object, when a red bean is densely boiled, boiling does not progress, Therefore It is necessary to isolate | separate and perform boiling and honey pickling. On the other hand, some beans can be boiled with honey and can be boiled with honey at a boiling point or lower just by honey pickling.

  The car 29 may be configured not to include.

  The cage | basket | car 29 should just be porous, and does not necessarily need to be a cage | basket | car.

  The car 29 and the lower cylinder portion 25 can be separated. The lower cylinder part 25 and the upper cylinder part 27 can also be integrated.

  The heating unit 7 may be a heating unit using an electric heating coil or a heating unit using gas.

  The weight sensor 17 can be omitted.

It is the front view which showed a part of cooking apparatus with the cross section and the imaginary line (Example 1). (Example 1) which is sectional drawing of a cage | basket | car. (Example 1) which is a decomposition | disassembly arrangement | positioning figure of piping and a blower outlet. (A) (b) is a top view which shows the hole above and below a blower outlet (Example 1). (Example 1) which is a top view of the perforated flange attached to piping.

Explanation of symbols

1 Boiling device (heat dipping processing device)
5 Container 7 Heating part 9 Tube part 11 Air outlet 13 Base frame 17 Weight sensor 29 Car (auxiliary container)

Claims (4)

A vertical container that can contain the workpiece together with the immersion liquid;
A heating unit for heating the container;
A cylindrical portion that is open up and down and arranged vertically in the center of the container;
An air outlet disposed on the lower side of the cylindrical portion and connected to the air supply unit;
A heating immersion processing apparatus, wherein air is blown into the cylinder part from the air outlet when the heating part is heated to overflow the immersion liquid from the upper part of the cylinder part. A heat immersion processing apparatus according to claim 1,
The cylindrical portion integrally includes a porous auxiliary container that accommodates the workpiece and is detachably disposed in the container.
The heating immersion processing apparatus characterized by the above-mentioned. A heat immersion processing apparatus according to claim 1 or 2,
The heating unit is an electromagnetic induction heater or an electric heater attached to the lower surface of the container.
The heating immersion processing apparatus characterized by the above-mentioned. It is a heating immersion processing apparatus in any one of Claims 1-3,
The container is supported by a base frame with a weight sensor,
The heating immersion processing apparatus characterized by the above-mentioned.

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