JPH0677538B2 - Steaming equipment for sweets and other edibles - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a steaming device for confectionery and other edible foods, and more specifically, it can steam confectionery and other edible foods (hereinafter simply referred to as edible foods) in a mass-production manner, and further, edible foods. Can be steamed in the same way as the ancient Seiro steaming, and a rack equipped with a steaming chamber for edible food can be loaded or unloaded from the housing in a plug-in system. Pertain.

[0002]

2. Description of the Related Art In the field of food processing, steaming of buns and other confectioneries, kamaboko, rice and other edible foods has been conventionally practiced. This steaming can be roughly classified into a batch system and a continuous system using a tunnel kiln, etc., as mass production. However, even if any of the steaming methods is mass-produced, the essential drawback is that the same performance as so-called steam steaming, which has been performed since ancient times and whose performance has been confirmed, cannot be obtained. It is said that.

That is, unlike the batch system, the continuous steaming system steams the edible food while the edible food to be steamed in the tunnel kiln is placed on the moving conveyor and continuously moves. For this reason, steam hits edibles whose position changes over time, and unlike siromushi which steams in a stationary state without edibles moving, a product equivalent to siromushi cannot be obtained. .

Even in the continuous steaming system, an improved continuous steaming system has been proposed due to efforts to bring it closer to the performance of steam steaming. However, even with these improved methods, the equivalent products cannot be obtained even if a product close to steaming is obtained. Further, steam is condensed on the side wall of the tunnel kiln, and the moisture adheres to the surface of the moving edible material, which deteriorates the quality and reduces the yield.

On the contrary, the batch method is close to steam drying, and a method capable of mass production by the batch method is widely used industrially. In this batch method, as shown in FIG. 6, usually, the edible foods 1 to be steamed are stored in a housing 2 in several stages, and steam 3 is put into the edible foods 1 lined up and down from the bottom. The edible material 1 is steamed by the ascending flow steam 3, and in particular, the edible material 1 is moved from the uppermost stage to the lowermost stage and steamed according to the degree of steaming.

According to this method, the steam 3 is applied upward to the stationary edible food 1 as in the ancient steam steaming, and when the edible food 1 sequentially reaches the lower stage, the steaming is finished, Further, since the edible food 1 is lowered by a chain conveyor or the like, it becomes a mass production type and a large amount of processing is required.

However, in the batch system shown in FIG. 6, the edible material 1 is steamed while the steam 3 introduced from the lower part rises as in the steam steaming, but the steam 3 is usually supplied from an external steam source. Since it is supplied through the steam pipe 4, it is difficult to apply the ascending flow of the steam 3 to the effective surface of each stage, that is, all the edible materials 1 with the steam of the same property. The degree of steaming of the edible food 1 changes depending on the place where it is placed, and the quality is inferior to the traditional steamed steam, and the same quality cannot be obtained. Furthermore, when taking out the steamed bottom edibles and putting the edibles to be steamed at the top, if you open the door, the inside will be opened and the temperature will drop, thereby improving the steaming performance. Impaired and residual evaporation results in condensation which affects the product.

[0008]

SUMMARY OF THE INVENTION The present invention is intended to solve the above-mentioned drawbacks. Specifically, a rack frame is movably arranged in a housing, and the rack frame is vertically divided stepwise into a plurality of rack frames. The steam chambers are continuously formed, while one end of the steam pipe that supplies steam to each steam chamber is supported by the housing, and the other part is penetrated into each steam chamber to carry the rack frame in and out. Proposes a very simple edible steaming device.

[0009]

That is, in the steaming apparatus according to the present invention, a rack frame is arranged in a housing so that the rack frame can be loaded or unloaded, and the rack frame is divided into a plurality of vertically continuous steaming units. Forming a growth chamber and fixing one end of the steam pipe to supply steam to each steaming chamber to the housing, while making the outlet forming part of the steam pipe detachably penetrate into each steaming chamber. Characterize.

Therefore, the structure and operation of these means will be specifically described as follows.

FIG. 1 is a vertical sectional view taken along the line AA of FIG. 3 of the steaming apparatus according to one embodiment of the present invention, and FIG. 2 is a view orthogonal to the line AA of FIG. 2 is a vertical cross-sectional view taken along line BB of FIG. 3, FIG. 3 is a rear view of the steaming apparatus shown in FIG. 1, FIG. 4 is a cross-sectional view of the steaming apparatus shown in FIG. 1, and FIG.
FIG. 3 is an enlarged vertical sectional view of a part of FIG.

First, in FIG. 1, FIG. 2, FIG. 4 and FIG. 5, reference numeral 10 indicates a housing.
The rack frame 11 is movably arranged in the
As described later, a plurality of vaporization chambers 15 are formed in the upper and lower parts of the rack 1, and the rack frame 11 is configured so that it can be loaded or unloaded through a roller 12a. The rack frame 11 has a frame structure, and is usually constructed by arranging columns 11b between upper and lower plate-like members 11a. Mounting plate 1 in each steaming chamber 15
3 is arranged, and each mounting plate 13 is normally arranged so as to be attachable / detachable via a locking tool 11c such as an angle member attached to the inner surface of each column 11a. Alternatively, it can be placed via the storage container 12. That is, when the edible food retains the regularity, it can be directly placed on the placing plate 13, but when the edible food lacks the regularity, as in the example shown in FIG. This container 1
It is also possible to store the edible food to be steamed in 2.

Next, each of the steaming chambers 15 of the rack frame 11 is provided with a reversing plate 14 on the upper and lower sides of the respective mounting plates 13 and is partitioned by these reversing plates 14 to be formed therebetween.

That is, the reversing plates 14 are provided on the upper and lower sides of the respective mounting plates 13 provided in several stages, and the evaporation chamber 15 of each unit is formed by being surrounded by the reversing plates 14 on the upper and lower sides. Further, as shown in FIG. 2, each reversal plate 14 is preferably constructed so as to be inclined upward toward the center thereof, and both side edges may be bent in one direction to form the bent portion 14a. it can. The inclination angle θ (see FIG. 5) of the reversal plate 14 is preferably about 10 to 30 °. The reason for this is, as will be described later, that the larger the inclination angle θ is, the less dew condensation occurs, and even if dew condensation occurs, the flow of water droplets is smooth, which is preferable. However, if it exceeds 30 °, the steam cannot be uniformly and widely diffused, and the height of the steaming chamber 15 of each unit becomes unnecessarily high, which is not preferable.

Next, a steam pipe 17 is provided corresponding to each of the steaming chambers 15 between the pair of reversing plates 14, and a steam outlet 16 is provided in each steam pipe.

That is, a plurality of outlets 16 are formed along the longitudinal direction of each steam pipe 17 at certain intervals, and one end of the steam pipe 17 is fixed to and supported by the housing 10 and the outlets 16 Formed part is each steam room 1
It is made to penetrate in 5 freely. With this configuration,
Since the pipeline of the steam pipe 14 that is structurally complicated and heavy is fixedly supported on the housing 10 side, the rack frame 11 to be moved is lightweight and the structure is compact, and the rational structure of the insertion type is used. A steaming device is obtained.

The tips of the steam pipes 17 mounted and fixed to the housing 10 side are closed, and when the rack frame 11 is carried in, steam is introduced into the steaming chambers 15 as shown in FIG. The pipe 17 is configured to penetrate. Further, the rear end of the steam pipe 17 penetrating the housing 10 is collected for each steaming chamber 15 as shown in FIG. 3, and is connected to the common pipe 19 through the respective pipes 18.
This common pipe 19 is connected to a steam source 20. In this way, if the steam can be individually supplied to each of the steaming chambers 15, all the steaming chambers 15 can be sintered under constant steaming conditions. Further, even for edible foods with different steaming conditions, the steaming conditions of the steaming chamber 15 in which they are put can be changed, and edible foods with different steaming conditions can be steamed at the same time.

The operation will be described below with reference to the mode of use of the steaming apparatus having the above structure.

First, foods to be steamed (put foods into the storage portion of the storage container 12 if they are not standardized) are put into the storage container 12 outside, and the storage container 12 is placed in the rack frame 11. It is placed on each mounting plate 13.
After that, the rack frame 11 is carried into the housing 10, and the door is closed to close the housing 10. At this time, in each steaming chamber 15 of the rack frame 11, as shown in FIG.
When the portion where the blowout port 16 of the steam pipe 17 is formed enters, and then the steam is sent from the vapor source 20 to the steam pipe 17, the lower reversing plate 14 of the reversing plate 14 passes through the respective blowout ports 16.
Steam is sprayed on the surface of the edible material, and the edible material is steamed by the ascending flow of steam 21 that rises after the collision (see FIG. 5).

That is, in the present invention, the external vapor source 20
The steam introduced from the above is jetted from the outlet 16 in the direction shown in FIG. 5, and the steam 21 collides with the surface of the lower reversal plate 14. Due to this collision, the steam 21 is diffused and widely dispersed, and further, the pressure energy in the steam is lost by the collision, and the steam having a high degree of wetness is adjusted to the optimum performance for steaming edible food. , The steam 21 rises slowly. Therefore, the steam 21 that is uniformly diffused and slowly rises has an averaged steam performance, and the steam 21 fills the steaming chamber 15 between the upper and lower reversing plates 14. In short, in the present invention, edible food is steamed in each steaming chamber 15 under the same conditions as steam steaming, even though the wet steam is sprayed from the steam source from the outside.

Further, since the steam 21 in the heated state first strikes the lower reversing plate 14, the lower reversing plate 14 is heated. Since the lower reversing plate 14 becomes the upper reversing plate 14 in the lower-stage steaming chamber 15, the upward flow steam 21 passes through edible foods in the lower-stage steaming chamber 15 and becomes Reversal plate 14
Even when it hits, the steam 21 is not cooled, so that no condensation occurs. In other words, even if the upward-flowing steam 21 collides with the surface of the upper reversing plate 14, the steam 21 is not cooled but is bent in the direction along the surface of the upper reversing plate 14 and discharged.

In addition, the upward flow steam 21 has an upper reverse plate 1
Depending on the steam conditions, the steam 2
There is a case where a part of No. 1 loses its temperature on the way and is slightly condensed, and a little water adheres to the surface of the upper reversal plate 14. However, this condensed water is discharged along the inclined surface because the surface of the upper reversing plate 14 is inclined, but while the condensed water is flowing along the inclined surface, all of the condensed water is discharged. Alternatively, almost all of it is evaporated and disappears by the heat retained by the upper reversing plate 14.

Also, when the steaming is completed or the product is replaced, the inside of the housing 10 may be opened to the atmosphere by opening a door or the like. Even if the moisture due to the condensation of a part of the remaining steam adheres due to changes in the steam pressure and the steam temperature at this time, the upper and lower reversing plates 14 are heated and retain heat retained at a temperature close to 100 ° C. Being completely vaporized, it disappears.

Further, steam 21 is formed on the surface of the lower reversing plate 14.
A small amount of water is generated even when the two collide with each other. This water is sequentially collected in the turnaround portion 14a and is easily discharged to the outside, and is similarly vaporized and a considerable portion disappears.

Dew condensation of steam also slightly occurs on the placing plate 13 on which edibles are placed and the storage container 12. That is, when the mounting plate 13 is a porous plate having a small surface area such as a wire mesh, dew formation hardly occurs, but when it is a plate having a large surface area or a plate-like material, dew formation occurs during steaming. Is likely to occur.

However, even in this case, the mounting plate 13
The moisture condensed in the container 12 and the container 12 drops onto the upper surface of the lower reversal plate 14, and the moisture is sequentially collected in the folding portion 14a and discharged to the outside.

In order to adjust the dispersion effect at the time of steam collision, the inclination angle of the reversal plate 14 can be changed, but normally the steam outlet angle can be adjusted by the outlet 16. For this reason, the steam pipe 17 can be configured to be rotatable to adjust the blowout angle of the steam.

[0028]

As described in detail above, in the steaming apparatus according to the present invention, the rack frame is movably arranged in the housing, and the steaming chamber is continuously formed in the rack frame.
One end of a steam pipe for forming steam in the steaming chamber is fixed to the housing.

Therefore, each steaming room can steam edible foods as if they were independent, and even if the steaming conditions are different, the steaming rooms are distinguished for each steaming room and the steaming conditions are individually changed. And, it can be steamed at the same time.

Further, since the steam pipe having a steam outlet is fixed to the housing side, the rack frame itself becomes extremely lightweight, easy to carry in and out, and the structure is compact and rational structure. You can get

Further, the steam introduced into each steaming chamber rises after colliding with the surface of the lower reversing plate, and thereby the reversing plate is heated, and at the same time edible food can be steamed by the steam of the upward flow. The steam of the stream can steam the edible evenly and satisfactorily as in the case of ancient steaming steam, and even if the steam contacts the upper reversal plate, almost no condensation occurs, and even if moisture is generated due to condensation Since it is vaporized, the product quality is not impaired at all by the dripping of water due to condensation.

[Brief description of drawings]

FIG. 1 is a vertical sectional view taken along the line AA in FIG. 3 of a steaming apparatus according to an embodiment of the present invention.

FIG. 2 is a vertical cross-sectional view taken along line BB of FIG. 4 which is orthogonal to line AA of FIG.

FIG. 3 is a rear view of the steaming device shown in FIG.

FIG. 4 is a cross-sectional view of the steaming device shown in FIG.

FIG. 5 is an enlarged vertical cross-sectional view of a part of FIG.

FIG. 6 is a layout view of a batch type steaming apparatus according to a conventional example.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 Housing 11 Rack frame 12 Storage container 12a Roller 13 Mounting plate 14 Inversion plate 15 Steaming chamber 16 Outlet port 17 Steam pipe

Claims (4)

[Claims] 1. A rack frame is arranged in a housing so that the rack frame can be loaded or unloaded, the rack frame is partitioned to form a plurality of vertically continuous steaming chambers, and steam is supplied to each steaming chamber. A steaming device for confectionery or other edibles, characterized in that one end of a steam pipe to be fixed is fixed to the housing, and a blow-out port forming portion of the steam pipe is inserted into and removed from each steaming chamber in a freely detachable manner. 2. The steaming apparatus for confectionery or other edibles according to claim 1, wherein steam is made to collide with a collision plate partitioning the steaming chambers to heat the steaming plate. 3. The confectionery and other edible foods according to claim 1 or 2, wherein a plate for placing edibles is provided in each of the steaming chambers, and the plate is made of a wire mesh or other porous plate. Steaming equipment. 4. The steam pipe is connected to a steam source via a common pipe so that the steaming conditions of the steam chambers can be changed.
A steaming device for the described confectionery and other edibles.