JPH0383547A - Roasting of food and device therefor - Google Patents

Abstract

PURPOSE:To obtain a roasted product having excellent taste free from roasting unevenness and black oxidized coating film, etc., in a short time by pretreating a food with superheated steam while insulating circulation of the open air and broiling and roasting with superheated steam higher than the superheated steam of the pretreatment. CONSTITUTION:A normal-pressure heat-treating chamber 1 in an approximately insulated state of the open air is divided into a cooking zone 3 and a roasting zone 4 by a partition plate 2. Then a food ingredient 57 (e.g. beef) is fed to the cooking zone 3 by a porous transporting means 5 and pretreated by superheated steam sent from a steam superheater 32. Then the pretreated food ingredient 57 is introduced to a roasting zone 4 and heated with superheated steam higher than the superheated steam of the cooking zone 3 sent from a steam superheater 52 to produce broiled and roasted food. Then the prepared broiled and roasted food is introduced to a cooling chamber 12 and cooled by air cooling.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for roasting roast chicken, grilled pork, roast beef, hamburger steak, and other foods, and an apparatus for carrying out this method.

[Conventional technology]

Japanese Patent Publication No. 57-58147 discloses that a wire mesh conveyor is provided inside a pressure-resistant main body, and food such as beans is supplied from a feeding device provided at one end of the main body onto the wire mesh conveyor, and while being conveyed by the conveyor, A device is shown that uses steam to blow steam onto beans on a conveyor and at the same time heats the inside of the device.

This known device steams beans and the like on a conveyor, and the beans and the like after steaming are collected by a collection hopper and taken out of the main body via a take-out valve.

[Problem to be solved by the invention]

In the conventional device as described above, the steam blown into the main body is 1
Since it is saturated steam at a temperature of about 20 degrees Celsius, it is possible to steam foods such as beans, but it is not possible to roast meat.

An object of the present invention is to provide a method for roasting foods such as roast chicken and roast beef using superheated steam, and an apparatus for carrying out this method.

[Means to solve the problem]

In order to solve the above-mentioned problems, this invention divides the atmospheric pressure heat treatment chamber with almost no outside air circulation into a cooking zone and a roasting zone using a partition plate, and first supplies food to the cooking zone and heats it. The pre-treated food is pre-treated with steam, and the pre-treated food is introduced into a roasting zone.
A method for obtaining broiled food by heating with superheated steam at a higher temperature than the superheated steam in the cooking zone, and a method in which the atmospheric pressure heat treatment chamber, which is almost completely blocked from outside air circulation, is divided into a cooking zone and a roasting zone using a partition plate. A porous conveyance means is provided from the entrance of the cooking zone, passes through the cooking zone, passes through the entrance of the partition plate, passes through the roasting zone, and reaches the exit of the zone, and above and below the conveyance means of the cooking zone,
Superheated steam spraying means is provided for spraying heated steam at a temperature suitable for food pre-treatment onto the food on the conveying means, and superheated steam at a higher temperature than the superheated steam sprayed in the cooking zone is provided above and below the conveying means in the roasting zone. To provide an apparatus provided with a superheated steam spraying means for spraying steam onto a food on a conveying means to make a roasted food.

〔Example〕

The drawing shows an embodiment of the present invention, in which the inside of a heat treatment chamber 1 is partitioned by a partition plate 2, and a cooking zone 3 and a roasting zone 4 are provided in series.

Reference numeral 5 denotes a perforated conveying means, which uses a belt conveyor consisting of a perforated endless belt made of all-mesh material, and moves horizontally from a horizontal material supply part 6 to an upwardly sloped part 7, through an inlet 8, and inside the cooking zone 3. , pass through the opening 8 of the partition plate 2, proceed horizontally through the roasting zone 4, and then proceed to the downward slope section 10.
It then advances from the exit 11, becomes horizontal, and enters the next cooling chamber 12.

The space between the population 8 and the outlet 11 is closed with a bottom plate 14, and the heat treatment chamber 1
On the inside of the inlet end wall and on the inside of the outlet end wall of the chamber 1, partition plates 15.16 depending from the top plate of the chamber 1 are respectively provided to define screening zones 17.18.

21 and 22 are upper and lower superheated steam blowing means fixed to the side wall of the cooking zone 3, and are arranged above and below the carrier side of the conveying means 5.

The means 21 and 22 are composed of a plurality of pipes with closed ends as shown in FIG. 2, and spray superheated steam above and below the carrier side of the conveying means 5. It has several nozzles 23.24 and communicates with a pipe 27 containing pulp 25.26.

Reference numeral 28 denotes a circulation pipe leading to the upper part of the shielding zone 17, which communicates with the suction port of the circulation blower 31 via the pulp 30, and the outlet of the blower 31 leads to the inlet of the superheating pipe 33 in the steam superheater 32. communicates with the outlet of the superheating tube 33.

The steam superheater 32 has a burner 34 and heats the steam passing through the superheating tube 33 to approximately 100°C to 120°C.

Reference numeral 35 denotes an auxiliary steam supply pipe, which has pulp 36 and passes through a boiler (not shown).

41 and 42 are upper and lower superheated steam blowing means fixed to the side wall of the roasting zone 4, and are arranged above and below the carrier side of the conveying means 5.

The means 41 and 42 also consist of a pipe with a closed end,
A pipe 47 having a plurality of nozzles 43,44 for spraying superheated steam upward and downward on the carrier side and having pulp 45,46
It will be communicated to.

48 is a circulation pipe leading to the upper part of zone 4, which carries pulp 50
is connected to the suction port of the circulation blower 51 through the
The outlet of is connected to the inlet of the superheating pipe 53 in the steam superheater 52,
The pipe 47 communicates with the outlet of the superheating pipe 53.

The steam superheater 52 has a burner 54 and heats the steam passing through the superheating tube 53 to about 170°C to 200°C.
,.

Reference numeral 55 denotes an auxiliary steam supply pipe, which has a valve 56 and communicates with a boiler (not shown).

A plurality of nozzles (not shown) are provided in the cooling chamber 12 for blowing cooling air onto the processed food moving on the conveying means 5.

To explain the operation of the above device, the driving means drives the conveying means 5 in the direction of the arrow in FIG.
A material 57 for roast chicken, for example, is supplied as a processed material by hand or by using an automatic supply device.

Meanwhile, the blower 31.51 is operated and the steam passing through the superheating tube 33.53 of the superheater 32.52 is heated by the burner 34.54, and the superheated steam at 100°C to 120'C is heated by the valve 25.26 and the pipe. 27 to the spraying means 21.22 and is ejected from its respective nozzle 23.24.

Further, the superheated steam of 170°C to 200°C is sent to the blowing means 41.42 through the piping 47 and the valves 45.46, and is ejected from each nozzle 43.44. Since the superheated steam in the shield zone 17, 18 is lighter than air, the superheated steam, which is lighter than air, remains in the shielding zone 17, 18 and prevents the inflow of outside air. Therefore, there is no need to cover the inlet 8 or the outlet 11.

As mentioned above, due to the jet of superheated steam from each nozzle 23.24.43.44, the zone 3.4 becomes hot and the material 57 placed on the conveying means 5 is first heated in the cooking zone 3 and heated to the appropriate temperature. When the temperature rises and it enters the roasting zone 4, it exits from the outlet 11 with the front and back surfaces turning golden brown and teriyaki due to the even higher temperature superheated steam.

The material exiting from the outlet 11 as described above enters the cooling chamber 12, cools down to an appropriate temperature by air cooling, and is drawn out from the tip of the conveying means 5.

〔Effect of the invention〕

The characteristics of the superheated steam used in the method of this invention are the latent heat of the steam and the sensible heat of the superheated steam, so it is a gas with a very high calorific value. Moreover, this superheated steam fills the cooking zone and roasting zone, creating an anoxic state (no air), so when food is roasted in this environment, the flavor and flavor of the food are affected. The brown spots and black oxide film that are important for roasting are completely eliminated, and the entire surface is finished with a golden brown teriyaki finish.

Moreover, since superheated steam has a high calorific value, the time required for baking is shortened, resulting in energy savings.

In addition, the cooking zone aims to raise the temperature of the ingredients, and if the ingredients are frozen, the temperature of the ingredients will quickly rise if they are thawed beforehand and placed in this cooking zone, and frozen foods can be placed directly into the cooking zone without being thawed. It is also possible to defrost and raise the temperature at the same time.

Furthermore, in the apparatus of the present invention, the above-mentioned temperature raising and roasting are performed automatically while the material is conveyed by the porous conveying means and sequentially passes through a cooking zone and a roasting zone filled with superheated steam. It has the advantage of being able to perform extremely efficient roasting without the need for.

[Brief explanation of drawings]

FIG. 1 is a longitudinal sectional front view showing an embodiment of the present invention, and FIG. 2 is a longitudinal sectional side view taken along line 1--2 in FIG. 1... Heat treatment chamber, 2... Partition plate, 3... Cooking zone, 4... Roasting zone, 5...
porous conveyance means, 8...inlet, 9...
Opening, 11...Exit, 21.22
．． 41.42... Superheated steam blowing means, 32.52... Steam superheater.

Claims (2)

[Claims] (1) The normal-pressure heat treatment chamber with almost all outside air circulation cut off is divided into a cooking zone and a roasting zone by a partition plate, and food is first supplied to the cooking zone and pretreated with superheated steam. A method for roasting food, which comprises guiding the processed food to a roasting zone and heating it with superheated steam at a higher temperature than the superheated steam in the cooking zone to obtain a roasted food. (2) The normal-pressure heat treatment chamber, with most of the outside air circulation cut off, is divided into a cooking zone and a roasting zone by a partition plate, and the entrance to the cooking zone passes through the cooking zone, and the roasting zone passes through the opening of the partition plate. providing a porous conveying means that reaches the outlet of the zone, and above and below the conveying means of the cooking zone, superheated steam spraying means for spraying heated steam at a temperature suitable for food pretreatment onto the food on the conveying means; Above and below the conveying means in the roasting zone, superheated steam spraying means are installed to blow superheated steam at a higher temperature than the superheated steam sprayed in the cooking zone onto the food on the conveying means to produce a roasted food. Device.