JPH0154024B2 - - Google Patents
Info
- Publication number
- JPH0154024B2 JPH0154024B2 JP61084162A JP8416286A JPH0154024B2 JP H0154024 B2 JPH0154024 B2 JP H0154024B2 JP 61084162 A JP61084162 A JP 61084162A JP 8416286 A JP8416286 A JP 8416286A JP H0154024 B2 JPH0154024 B2 JP H0154024B2
- Authority
- JP
- Japan
- Prior art keywords
- bean paste
- drum frame
- pressure
- filter plate
- water
- 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
Links
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 95
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 95
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 36
- 238000000034 method Methods 0.000 claims description 30
- 208000005156 Dehydration Diseases 0.000 claims description 17
- 230000018044 dehydration Effects 0.000 claims description 17
- 238000006297 dehydration reaction Methods 0.000 claims description 17
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 235000014347 soups Nutrition 0.000 claims description 4
- 230000006835 compression Effects 0.000 claims description 3
- 238000007906 compression Methods 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 description 7
- 240000000491 Corchorus aestuans Species 0.000 description 7
- 235000011777 Corchorus aestuans Nutrition 0.000 description 7
- 235000010862 Corchorus capsularis Nutrition 0.000 description 7
- 239000002245 particle Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 240000001417 Vigna umbellata Species 0.000 description 5
- 235000011453 Vigna umbellata Nutrition 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 239000004744 fabric Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000004677 Nylon Substances 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229940023462 paste product Drugs 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は、製菓用餡の原料となる生餡の製造
工程において使用される餡原料の脱水処理法及び
そのための装置、より詳細には大豆を煮熟する工
程から開始される一連の生餡製造工程における最
終処理としての水晒し処理済餡原料から不要な水
分を脱水させるための処理法と、そのために使用
する脱水装置に関するものである。[Detailed Description of the Invention] [Industrial Application Field] This invention relates to a method for dehydrating bean paste raw materials used in the manufacturing process of raw bean paste, which is a raw material for confectionery pastes, and an apparatus therefor; The present invention relates to a processing method for dehydrating unnecessary water from bleached bean paste raw materials as the final treatment in a series of raw bean paste production processes starting from the process of boiling the raw bean paste, and a dehydration device used for this purpose.
従来より知られている生餡の製造法は、蒸熟さ
れた小豆を製餡機により擂潰し、この擂潰された
餡原料をシヤワー水を加えながら回転する篩分機
内に送つて、豆皮を含む粕分と餡乳液とに分離
し、この餡乳液を樋状の流路を流下させながら水
晒し処理したのち、最終処理として得られる水分
と餡粒子とからなる混濁物状の餡汁を圧縮して、
不要な水分を除去する。通常この餡汁から水を絞
り出す工程は、餡汁を幾つもの麻袋内に分けて詰
め込み、餡汁の詰め込まれた多数の麻袋を積み上
げた状態でプレス機により加圧し、各袋内の餡汁
から不要水分を絞り出すという手段によつてい
る。
The conventionally known method for producing raw bean paste is to crush steamed red beans in an bean paste machine, and send the crushed bean paste raw material to a rotating sieve machine while adding shower water to remove the bean skin. The bean paste is separated into the lees containing the ingredients and the bean paste milky liquid, and the bean paste milky liquid is exposed to water while flowing down a gutter-like channel, and the final process is to obtain a turbid bean paste consisting of water and bean paste particles. Compress and
Remove unnecessary moisture. Normally, the process of squeezing water out of the bean paste is to divide the bean paste into several jute bags, stack the jute bags filled with the bean paste, and pressurize them with a press machine. This is done by squeezing out unnecessary water.
従来の生餡製造法においては、上記のように餡
汁から最終処理としての水分を注出する工程とし
て、餡汁を麻袋内に詰め込んだ状態でプレスする
という手順を経るために、水晒し工程を終えた餡
汁をいつたんタンク内に大量に貯蔵しておいてか
ら袋内への詰め込み作業を開始し、複数個の袋詰
め餡汁を一度に加圧プレスして水分の除去処理を
行う。生餡の製造工程を全体的に見た場合、前記
の加圧プレスによる水分注出を終えた生餡製品
は、出荷のための梱包作業に移行するなり、砂糖
添加による製菓用加工餡を得るための二次加工処
理などに連続的に移行する。ところが前記のよう
に従来の生餡製造法においては、水晒し処理を経
るまでは流動的に行われていた作業工程が、加圧
プレスによる水分除去工程としての袋詰めの段階
でいつたん停止してしまうこととなり、その後の
梱包出荷作業なり、二次製品としての加工処理作
業などに移行する迄の間の作業的連続性が失われ
て、作業時間を無駄に浪費するという問題点があ
る。勿論タンク内にいつたん大量に貯留した餡汁
を袋詰めするという作業は、それ自体多くの余分
な労力を必要とするわけであるから、前記のよう
な作業工程の連続性が失われるという問題と相俟
つて、生産能率向上のための大きな障害であると
いえる。
In the conventional raw bean paste production method, as mentioned above, the process of pouring out the moisture from the bean paste as a final treatment involves pressing the bean paste in a jute bag. After storing a large quantity of the finished bean soup in a tank, the process of stuffing it into bags is started, and the water is removed by pressurizing and pressing multiple bags of bean soup at once. . If we look at the manufacturing process of raw bean paste as a whole, the raw bean paste product that has finished water extraction using the pressure press described above is transferred to packaging for shipping, and processed bean paste for confectionery is obtained by adding sugar. Continuously transfers to secondary processing, etc. However, as mentioned above, in the conventional raw bean paste manufacturing method, the work process, which was carried out in a fluid manner until the water exposure process, suddenly stopped at the bagging stage where the water was removed using a pressure press. As a result, there is a problem in that work continuity is lost until the subsequent packaging and shipping work, processing work for secondary products, etc. is carried out, and work time is wasted. Of course, the task of bagging a large amount of bean paste that has been stored in a tank requires a lot of extra labor, so there is the problem of the continuity of the work process being lost as mentioned above. Together with this, it can be said that this is a major obstacle to improving production efficiency.
更に従来の生餡製造法においては、餡汁から水
分を注出するための処理として麻袋に詰め込むた
め、水晒し処理を終えるまでの間は比較的雑菌の
混入のない状態で得られた餡汁を、無菌状態とは
言い難い麻袋に詰め込むことにより、この段階で
大量の有害菌によつて汚染させることになるとい
う大きな問題点を有している。麻袋はひんぱんに
洗濯して清潔にしておくとはいえ、その都度織目
に付着した古い餡粒子を完全に排除し得ることは
困難であるから、残留した古い餡粒子が腐敗して
有害菌の発生原因となる。 Furthermore, in the conventional raw bean paste manufacturing method, the bean paste is packed into jute bags as a process to extract water from the bean paste, so the bean paste obtained is relatively free of contamination by bacteria until it is exposed to water. This poses a major problem in that by packing these into jute bags, which are hardly sterile, they become contaminated with a large amount of harmful bacteria at this stage. Although jute bags are often washed and kept clean, it is difficult to completely remove the old bean paste particles that adhere to the weave each time, so the remaining old bean particles rot and become infected with harmful bacteria. It causes the occurrence.
本発明は上記のような従来の製造法における問
題点を解決するための手段として、水晒し処理を
終えて連続的に供給されてくる餡汁を袋詰めする
ことなく連続的に脱水処理して、全ての生餡製造
工程が時間的無駄なく連続して能率よく行えると
共に、餡汁の袋詰めを行わないことにより雑菌の
混入の惧れなく衛生的に脱水処理が行えるような
脱水処理法と、そのための装置の提供を目的とし
たものである。
The present invention, as a means to solve the above-mentioned problems in the conventional manufacturing method, continuously dehydrates the bean paste that is continuously supplied after the water exposure process without bagging it. , a dehydration treatment method that allows all raw bean paste production processes to be performed continuously and efficiently without wasting time, and that dehydration can be performed hygienically without fear of contamination by bacteria by not bagging the bean paste juice. , the purpose is to provide a device for that purpose.
本発明はそのための具体的な方法として、下面
に負圧吸引装置を備えた濾板上に上下動可能なド
ラム枠を配置し、このドラム枠内に水晒し処理を
終えた所定量の餡汁を投入して、該餡汁中に含ま
れる水分と、前記負圧吸引装置による下方からの
吸引と、ドラム枠上方に配置した加圧プレス装置
の加圧板による上方からの圧縮とにより、濾板下
方に脱水させ、この脱水処理を終えたのちの生餡
ケーキを、前記加圧板により加圧したままで前記
ドラム枠を上方に移動したのちに、加圧板による
加圧を解放してから機外に送り出すようにしたこ
とを特徴とするものである。 As a specific method for that purpose, the present invention arranges a vertically movable drum frame on a filter plate equipped with a negative pressure suction device on the bottom surface, and stores a predetermined amount of bean paste that has been exposed to water inside the drum frame. The water contained in the bean paste is suctioned from below by the negative pressure suction device, and compressed from above by the pressure plate of the pressure press device disposed above the drum frame, causing the filter plate to collapse. The raw bean paste cake is dehydrated downward, and after this dehydration process is completed, the drum frame is moved upward while being pressurized by the pressure plate, the pressure by the pressure plate is released, and then the raw bean paste cake is removed from the machine. This is characterized by the fact that it is sent to
水晒し処理を終えたのちの、餡粒子間に水分を
多量に含む混濁物状の餡汁は、この装置に付設さ
れた貯留タンク内に順次流入される。貯留タンク
の下端ノズルから所定量の餡汁がドラム枠で囲ま
れた濾板上に投入されると、濾板下方の負圧吸引
装置が作動して餡汁中に含まれる水分を濾板下方
に吸引除去する。この吸引による水分排出と共
に、上方の加圧プレス装置の加圧板がドラム枠内
に降下し、餡汁を上方から圧縮して水分の排出を
促進する。餡汁中の餡粒子間に含まれる水分が完
全に排出されたのち、プレス装置の加圧板による
加圧状態を維持したまま、油圧シリンダーにより
ドラム枠を上方に吊り上げて水分を排出したのち
の生餡ケーキの周囲を解放する。ドラム枠が上方
に移動したのち、プレス装置の加圧板を上昇して
生餡ケーキを濾板上においてフリーの状態とし、
今度は側方の送り出し装置を作動して生餡ケーキ
を濾板上から機外に送り出す。
After the water-bleaching process, the turbid bean paste containing a large amount of water between the bean paste particles is sequentially flowed into a storage tank attached to this device. When a predetermined amount of bean paste is poured from the nozzle at the lower end of the storage tank onto the filter plate surrounded by a drum frame, a negative pressure suction device below the filter plate is activated to remove the moisture contained in the bean paste from the bottom of the filter plate. Remove by suction. At the same time as the water is discharged by this suction, the pressure plate of the pressure press device located above is lowered into the drum frame, compressing the bean paste from above and promoting the discharge of water. After the moisture contained between the bean paste particles in the bean paste soup has been completely drained, the drum frame is lifted upward by the hydraulic cylinder while maintaining the pressurized state by the pressurizing plate of the press device, and the moisture is drained. Release the area around the bean paste cake. After the drum frame moves upward, the pressure plate of the press device is raised to place the raw bean paste cake on the filter plate in a free state,
Next, activate the side feed device to feed the raw bean paste cake from the filter plate to the outside of the machine.
生餡ケーキの機外搬出が終わると、ドラム枠が
再び濾板上に降下し、貯留タンク内から次の作業
に必要な所定量の餡汁がドラム枠で囲まれた濾板
上に投入され、前記と同様の工程を繰り返し、餡
汁からの水分排出作業を連続的に行う。 When the raw bean paste cake has been taken out of the machine, the drum frame is lowered onto the filter plate again, and a predetermined amount of bean paste necessary for the next operation is poured from the storage tank onto the filter plate surrounded by the drum frame. , repeat the same steps as above to continuously drain water from the bean paste.
次にこの発明に係る脱水処理法に使用する脱水
装置の構造を図面に示す実施例より説明すると、
第１図はこの脱水装置の一部欠切側面図であり、
基台１の前面中央部に、周囲上方がドラム枠３に
より囲まれ、下部には釜底状の排水受４が設けら
れた濾板２が配置されている。
Next, the structure of the dehydration device used in the dehydration treatment method according to the present invention will be explained with reference to the embodiment shown in the drawings.
FIG. 1 is a partially cutaway side view of this dehydration device.
A filter plate 2 is disposed at the center of the front surface of the base 1, the upper part of which is surrounded by a drum frame 3, and the lower part of which is provided with a drain receptacle 4 shaped like a pot bottom.
濾板２の上方には基台１上に立設した四本の支
柱６によつて支持枠５が配置され、この支持枠５
の中央部には前記ドラム枠３内に投入される餡汁
を加圧するプレス装置としての油圧シリンダー７
が設けられている。この油圧シリンダー７のピス
トンロツド下端には、ドラム枠３の内径と僅かな
隙間を隔てて挿入し得るような大きさの加圧板８
が取り付けられ、この加圧板８は通常ドラム枠３
の上方に引き上げられている。 A support frame 5 is arranged above the filter plate 2 by four pillars 6 erected on the base 1.
A hydraulic cylinder 7 serving as a press device for pressurizing the bean paste poured into the drum frame 3 is located in the center of the drum frame 3.
is provided. At the lower end of the piston rod of this hydraulic cylinder 7 is a pressure plate 8 of a size that can be inserted into the inner diameter of the drum frame 3 with a slight gap.
is attached, and this pressure plate 8 is usually attached to the drum frame 3.
is raised above.
また前記排水受４の下側には水槽９が配置され
ていると共に、排水受４の底部外側に連結された
排水管１０の管端が、水槽９内に縦形に配管され
たエゼクタパイプ１１の途中に連結されている。
水槽９の外部には真空ポンプ１２が配置されてい
て、この真空ポンプ１２には、水槽９内から通ず
る導入管１３と、前記エゼクタパイプ１１に連結
する給水管１４とが接続されており、該真空ポン
プ１２の作動によつて水槽９内の水が導入管１３
から同ポンプ１２内に入り、給水管１４からエゼ
クタパイプ１１を経て水槽９内に戻る循環を繰り
返す。水槽９内の水を、前記真空ポンプ１２を含
む管路のエゼクタパイプ１１を通して強制循環さ
せることにより、排水管１０を介して連通する排
水受４内に負圧を生じさせることとなる。 Further, a water tank 9 is disposed below the drain receiver 4, and the pipe end of the drain pipe 10 connected to the outside of the bottom of the drain receiver 4 is connected to an ejector pipe 11 vertically installed in the water tank 9. connected in the middle.
A vacuum pump 12 is arranged outside the water tank 9, and an introduction pipe 13 leading from inside the water tank 9 and a water supply pipe 14 connected to the ejector pipe 11 are connected to the vacuum pump 12. When the vacuum pump 12 operates, the water in the water tank 9 flows into the inlet pipe 13.
The water enters the same pump 12 from there and returns to the water tank 9 via the water supply pipe 14 and the ejector pipe 11, repeating the cycle. By forcing the water in the water tank 9 to circulate through the ejector pipe 11 of the conduit including the vacuum pump 12, a negative pressure is generated in the drain receiver 4 communicating through the drain pipe 10.
濾板２はパンチングメタル１５とナイロン製濾
布１６とからなつており、ドラム枠３内に投入さ
れる餡汁１７を濾布１６が直接下方の排水受４内
に漏らすことなく受け止める。また濾板２は下面
にフレーム１８が設けられていて、油圧シリンダ
ー７からなる前記加圧プレス装置の加圧板８によ
る圧下力に耐えられるようになつている。 The filter plate 2 is made up of a punching metal 15 and a nylon filter cloth 16, and the filter cloth 16 receives the bean paste 17 thrown into the drum frame 3 without leaking directly into the drain receiver 4 below. Further, the filter plate 2 is provided with a frame 18 on its lower surface so as to be able to withstand the pressing force exerted by the pressure plate 8 of the pressure press device comprising the hydraulic cylinder 7.
ドラム枠３は第２図に示すように、両側面に突
出したアーム１９が、上方の支持枠５から吊り下
げられた二本の油圧シリンダー２０のピストンロ
ツド２１と夫々連結され、これらのピストンロツ
ド２１が押し下げられることにより、ドラム枠３
の下縁が濾板２上に圧着され、ドラム枠３内に投
入される餡汁１７が枠下縁から外部に漏出しない
ようになつている。 As shown in FIG. 2, the drum frame 3 has arms 19 protruding from both sides connected to piston rods 21 of two hydraulic cylinders 20 suspended from the upper support frame 5. By being pushed down, the drum frame 3
The lower edge of the drum frame 3 is pressed onto the filter plate 2 to prevent the bean paste 17 introduced into the drum frame 3 from leaking outside from the lower edge of the frame.
上方支持枠５の背部には餡汁１７を貯留するタ
ンク２２が、支持枠５から突出するガイドアーム
２３によつて摺動可能なるように支持されてお
り、このタンク２２の下端の開閉蓋２５をもつた
注出口２４が、前記ドラム枠３の上方部分に連結
固定されている。このタンク２２の下端の開閉蓋
２５は、タンク側面に取り付けた油圧シリンダー
２６のピストンロツド２７に連結されたリンク２
８により作動されるようになつている。この開閉
蓋２５は通常第１図に示すように閉じていて、タ
ンク２２の上方から流れ込んでくる餡汁１７を
徐々に内部へ貯留する。 At the back of the upper support frame 5, a tank 22 for storing the bean paste 17 is slidably supported by a guide arm 23 protruding from the support frame 5. A spout 24 having a diameter is connected and fixed to the upper part of the drum frame 3. An opening/closing lid 25 at the lower end of the tank 22 is connected to a link 2 connected to a piston rod 27 of a hydraulic cylinder 26 attached to the side of the tank.
8. The opening/closing lid 25 is normally closed as shown in FIG. 1, and the bean paste 17 flowing from above the tank 22 is gradually stored inside.
またドラム枠３の背面における基台１上にはピ
ストンロツド３０の先端に押し板３１をもつた送
り出し装置としての油圧シリンダー２９が水平に
配置されている。 Further, on the base 1 on the back side of the drum frame 3, a hydraulic cylinder 29 serving as a feeding device having a push plate 31 at the tip of a piston rod 30 is arranged horizontally.
なお図面中３２は、前記各油圧シリンダー７，
２０，２９への圧油供給用の油圧ポンプである。 In addition, 32 in the drawing indicates each of the hydraulic cylinders 7,
This is a hydraulic pump for supplying pressure oil to 20 and 29.
第１図に示すように、ドラム枠３が濾板２の周
囲における基台１上に圧着された状態で、タンク
２２の油圧シリンダー２６を作動して開閉蓋２５
を開き、餡汁１７がドラム枠３内の濾板２上に投
入される。ドラム枠３内の餡汁１７が所定量に達
したのち再び油圧シリンダー２６を作動して開閉
蓋２５を閉じ餡汁１７の供給を停止する。その時
真空ポンプ１２を作動して排水受４内を負圧状態
にしておくことにより、濾板２上の餡汁１７中に
含まれる水分が排水受４内に吸引注出される。こ
の負圧吸引による水分の注出と同時に、加圧プレ
ス装置としての油圧シリンダー７を作動して、加
圧板８によりドラム枠３内の餡汁１７の上面を加
圧する。この加圧板８による餡汁１７の圧縮は最
初低圧力で２乃至３分程度行い、次に高圧力で同
程度の時間をかけて行う。加圧板８による圧縮に
よつて餡粒子間に介在する水分が注出され、水分
は濾板下方の負圧吸引装置による吸引力を受けて
濾布１６を通つて排水受４内に吸引される。 As shown in FIG. 1, with the drum frame 3 pressed onto the base 1 around the filter plate 2, the hydraulic cylinder 26 of the tank 22 is actuated to open and close the lid 25.
is opened, and the bean paste 17 is poured onto the filter plate 2 inside the drum frame 3. After the bean paste 17 in the drum frame 3 reaches a predetermined amount, the hydraulic cylinder 26 is operated again to close the opening/closing lid 25 and the supply of the bean paste 17 is stopped. At this time, by operating the vacuum pump 12 to maintain the inside of the drain receiver 4 in a negative pressure state, the moisture contained in the bean paste 17 on the filter plate 2 is sucked out into the drain receiver 4. At the same time as the water is poured out by this negative pressure suction, the hydraulic cylinder 7 as a pressure press device is operated to pressurize the upper surface of the bean paste 17 in the drum frame 3 with the pressure plate 8. The compression of the bean paste 17 by the pressure plate 8 is first performed at low pressure for about 2 to 3 minutes, and then at high pressure for about the same amount of time. Moisture present between the bean paste particles is poured out by compression by the pressure plate 8, and the water is sucked into the drainage receiver 4 through the filter cloth 16 under the suction force of the negative pressure suction device below the filter plate. .
餡汁１７に含まれる余分な水分が排出されて、
第４図ａのようにこの餡汁１７が含水率60％前後
の生餡ケーキ３３となつた時点で、同図ｂのよう
に加圧板８による生餡ケーキ３３に対する加圧状
態を維持したままドラム枠３を圧着している油圧
シリンダー２０を作動して、ドラム枠３を上方に
引き上げる。ドラム枠３を引き上げた際、餡汁貯
留タンク２２もガイドアーム２３に沿つて上昇す
る。加圧板８による生餡ケーキ３３の加圧状態を
維持したままドラム枠３を上昇させると、生餡ケ
ーキ３３とドラム枠３との付着状態が解除される
ので、送り出し装置としての油圧シリンダー２９
を作動し、押し板３１をもつて生餡ケーキ３３を
濾板２上から機外に送り出し、一回の工程を終了
する。この工程終了後再びドラム枠３を基台１上
に降下圧着し、タンク２２より所定量の餡汁をド
ラム枠３内に投入して、次の脱水工程を連続的に
開始する。 The excess water contained in the bean paste 17 is drained,
When the bean paste 17 becomes a fresh bean paste cake 33 with a moisture content of around 60% as shown in FIG. The hydraulic cylinder 20 that presses the drum frame 3 is activated to pull the drum frame 3 upward. When the drum frame 3 is pulled up, the bean paste storage tank 22 also rises along the guide arm 23. When the drum frame 3 is raised while maintaining the pressurized state of the raw bean paste cake 33 by the pressure plate 8, the adhesion between the raw bean paste cake 33 and the drum frame 3 is released, so the hydraulic cylinder 29 as a feeding device
is activated, the fresh bean paste cake 33 is sent out from the machine from above the filter plate 2 using the pushing plate 31, and one process is completed. After this step is completed, the drum frame 3 is lowered onto the base 1 again, a predetermined amount of bean paste is poured into the drum frame 3 from the tank 22, and the next dewatering step is continuously started.
次に上記の装置を用いて行つた脱水処理方法に
ついての実施例を述べる。 Next, an example of a dehydration treatment method performed using the above-mentioned apparatus will be described.
(1) 原料：特赤餡（上級品）
条件：濾過面の単位面積当りの圧力
８Kg〜10Kg／cm2
ゲージ圧力 190Kg／cm2
シリンダー条件 240Kg
上記仕様の装置を用いて、ドラム枠内に餡汁を
30充填した。充填に要した時間は５秒であつ
た。餡汁のドラム枠充填後直ちに負圧吸引装置を
作動し、720mm／Hg迄上昇するのに３秒を要し
た。この水分吸引開始後加圧プレス装置の加圧板
を降下し、第一次低圧加圧として、95Kg／cm2ゲー
ジ圧で187秒加圧し、引続き第二次高圧加圧とし
て、190Kg／cm2ゲージ圧で154秒加圧した。この加
圧脱水処理後ドラム枠を上昇し、ドラム枠の上昇
後加圧板による生餡ケーキの加圧状態を解き、送
り出し装置によつて該ケーキを濾板外に送り出す
迄に要した時間は63秒であり、一回の脱水処理工
程に要する全体の所要時間は407秒（約７分弱）
であつた。また機外に送り出された生餡ケーキは
最終厚み30mm、含水率60.9％であつた。(1) Raw material: Special red bean paste (high quality) Conditions: Pressure per unit area of filtration surface 8Kg to 10Kg/cm 2 gauge pressure 190Kg/cm 2 cylinder conditions 240Kg Using the equipment with the above specifications, put the bean paste inside the drum frame. juice
30 filled. The time required for filling was 5 seconds. Immediately after filling the drum frame with bean paste, the negative pressure suction device was activated, and it took 3 seconds to raise the pressure to 720 mm/Hg. After this moisture suction started, the pressure plate of the pressure press device was lowered, and the first low pressure was applied at 95Kg/cm 2 gauge pressure for 187 seconds, and then the second high pressure was applied at 190Kg/cm 2 gauge. Pressure was applied for 154 seconds. After this pressurized dehydration treatment, the time required to raise the drum frame, release the pressurized state of the raw bean paste cake by the pressure plate after the drum frame was raised, and send the cake out of the filter plate by the delivery device was 63 hours. seconds, and the total time required for one dehydration process is 407 seconds (about 7 minutes)
It was hot. The raw bean paste cake sent out of the machine had a final thickness of 30 mm and a moisture content of 60.9%.
(2) 原料：並赤餡（中級品）
条件：前記実施例(1)と同じ
餡汁充填量及び充填所要時間も実施例(1)と
同じ
餡汁のドラム枠内への充填後、負圧吸引装置を
作動して700mm／Hg迄上昇するのに2.5秒、第一
次低圧加圧として94Kg／cm2ゲージ圧で240秒、第
二次高圧加圧として175Kg／cm2ゲージ圧で95秒、
製品取り出し迄に63秒を要し、一回の工程として
400.5秒を要した。機外に送り出された生餡ケー
キは最終厚み30mm、含水率61.8％であつた。(2) Raw material: Average red bean paste (intermediate grade) Conditions: Same as Example (1) above Filling amount of red bean paste and filling time are also same as Example (1) After filling the drum frame with red bean paste, negative 2.5 seconds to raise the pressure to 700mm/Hg by operating the pressure suction device, 240 seconds at 94Kg/cm 2 gauge pressure as the first low pressure, 95 seconds at 175Kg/cm 2 gauge pressure as the second high pressure seconds,
It takes 63 seconds to remove the product, and it is done as a single process.
It took 400.5 seconds. The raw bean paste cake sent out of the machine had a final thickness of 30 mm and a moisture content of 61.8%.
また従来の脱水処理法による場合は、最終製品
としての生餡ケーキ中に存在する一般生菌数が３
×104／ｇであつたのに対し、本発明の処理法に
よつて得られた生餡ケーキでは、脱水処理として
餡汁を麻袋内に詰め込まないので、生餡ケーキ中
の一般生菌数を1.1×103ｇ程度と、従来のものに
比較しはるかに減少させることができた。 In addition, when using the conventional dehydration treatment method, the number of general viable bacteria present in the raw bean paste cake as a final product is 3.
×10 4 /g, whereas in the raw bean paste cake obtained by the treatment method of the present invention, the bean paste juice is not packed into jute bags during the dehydration process, so the general viable bacteria count in the raw bean paste cake is We were able to reduce this amount to approximately 1.1×10 3 g, which is much lower than that of conventional products.
以上に述べたように、本発明に係る処理法によ
る場合は、水晒し処理を終えて送り込まれてくる
餡汁を、一回の工程として30程度約７分弱の短
時間で脱水処理し、この脱水処理を繰り返して連
続的に行えるので、従来ではこの脱水処理工程で
約一時間程度も必要とし、次の二次加工作業に移
る迄に大幅な時間待ちを必要としていたのに対
し、製餡工程全体としての作業時間を大幅に短
縮、能率化することができ、しかも生菌数の少な
い良質の生餡を製造できるという利点を有する。 As described above, in the case of the treatment method according to the present invention, the bean paste sent after the water exposure treatment is dehydrated in a short time of about 30 minutes or less than 7 minutes as a single process. Since this dehydration process can be repeated and carried out continuously, unlike conventional dehydration processes, which required approximately one hour and a long wait before moving on to the next secondary processing operation, manufacturing This method has the advantage of being able to significantly shorten and streamline the working time of the entire bean paste process, and to produce high-quality raw bean paste with a small number of viable bacteria.
第１図は本発明に係る脱水処理装置の構成を示
す一部欠切側面図、第２図は同装置の背面図、第
３図は第１図の−線における断面図、第４図
ａ乃至ｄは本発明に係る処理工程の順序を示す側
面図である。
１：基台、２：濾板、３：ドラム枠、４：排水
受、５：支持枠、６：支柱、７：加圧プレス装置
用油圧シリンダー、８：加圧板、９：水槽、１
１：エゼクタパイプ、１２：真空ポンプ、１９：
アーム、２０：ドラム枠昇降油圧シリンダー、２
２：餡汁貯留タンク、２３：ガイドアーム、２
４：注出口、２５：開閉蓋、２９：送り出し装置
用油圧シリンダー、３３：生餡ケーキ。
Fig. 1 is a partially cutaway side view showing the configuration of a dehydration treatment device according to the present invention, Fig. 2 is a rear view of the same device, Fig. 3 is a sectional view taken along the - line in Fig. 1, and Fig. 4 a. 1 to d are side views showing the order of processing steps according to the present invention. 1: Base, 2: Filter plate, 3: Drum frame, 4: Drainage receiver, 5: Support frame, 6: Strut, 7: Hydraulic cylinder for pressure press equipment, 8: Pressure plate, 9: Water tank, 1
1: Ejector pipe, 12: Vacuum pump, 19:
Arm, 20: Drum frame lifting/lowering hydraulic cylinder, 2
2: Bean paste storage tank, 23: Guide arm, 2
4: Pour spout, 25: Open/close lid, 29: Hydraulic cylinder for delivery device, 33: Raw bean paste cake.
Claims (1)
可能なドラム枠を配置し、このドラム枠内に水晒
し処理を終えた所定量の餡汁を投入して、該餡汁
中に含まれる水分を、前記負圧吸引装置による下
方からの吸引と、ドラム枠上方に配置した加圧プ
レス装置の加圧板による上方からの圧縮とによ
り、濾板下方に脱水させ、この脱水処理を終えた
のちの生餡ケーキを、前記加圧板により加圧した
ままで前記ドラム枠を上方に移動したのちに、加
圧板による加圧を解放してから機外に送り出すこ
とを特徴とした生餡製造用の脱水処理法。 ２ 下面に負圧吸引装置を備えた濾板上に、上方
支持フレーム下面の油圧シリンダーによつて上下
動可能なドラム枠を配置し、このドラム枠の上方
には、ドラム枠内に投入される水晒し処理済の餡
汁を圧縮するための、前記支持フレームに保持さ
れた加圧プレス装置と、ドラム枠の側方には、ド
ラム枠内の前記餡汁を前記負圧吸引装置と加圧プ
レス装置とによつて脱水したのちの生餡ケーキを
ドラム枠を上昇させた状態で濾板上から機外に送
り出すための送り出し装置とを備えたことを特徴
とする生餡製造用の脱水装置。[Claims] 1. A drum frame that can be moved up and down is arranged on a filter plate equipped with a negative pressure suction device on the bottom surface, and a predetermined amount of bean paste that has been exposed to water is poured into this drum frame. , the moisture contained in the bean paste is dehydrated below the filter plate by suction from below by the negative pressure suction device and compression from above by a pressure plate of a pressure press device disposed above the drum frame. After the dehydration process is completed, the raw bean paste cake is moved upward through the drum frame while being pressurized by the pressure plate, and then the pressure by the pressure plate is released and then sent out of the machine. Characteristic dehydration treatment method for producing raw bean paste. 2. A drum frame that can be moved up and down by a hydraulic cylinder on the lower surface of the upper support frame is arranged on a filter plate equipped with a negative pressure suction device on the lower surface, and above this drum frame, there is a drum frame that can be moved up and down. A pressurizing press device held on the support frame for compressing the water-bleached bean soup; and a negative pressure suction device and a pressurizing device installed on the side of the drum frame to compress the bean paste inside the drum frame. A dewatering device for producing fresh bean paste, characterized in that it is equipped with a press device and a feeding device for sending the fresh bean cake dehydrated by the press device to the outside of the machine from above the filter plate with the drum frame raised. .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61084162A JPS62239962A (en) | 1986-04-14 | 1986-04-14 | Dehydration process for unsweetened bean jam and device therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61084162A JPS62239962A (en) | 1986-04-14 | 1986-04-14 | Dehydration process for unsweetened bean jam and device therefor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62239962A JPS62239962A (en) | 1987-10-20 |
| JPH0154024B2 true JPH0154024B2 (en) | 1989-11-16 |
Family
ID=13822800
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61084162A Granted JPS62239962A (en) | 1986-04-14 | 1986-04-14 | Dehydration process for unsweetened bean jam and device therefor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62239962A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108325926A (en) * | 2017-12-13 | 2018-07-27 | 安徽金龙山葛业有限公司 | A kind of pueraria lobata fiber pressing device |
-
1986
- 1986-04-14 JP JP61084162A patent/JPS62239962A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62239962A (en) | 1987-10-20 |
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