JPH0834726B2 - Steaming method for confectionery and other edible foods and steaming apparatus therefor - Google Patents

Description

The present invention relates to a method for steaming confectionery and other edible foods and a steaming apparatus therefor, and more specifically, a batch method or a continuous method. The present invention relates to a steaming method and a steaming apparatus which can be steamed in the same manner as the ancient steaming steam and in which no condensation phenomenon occurs.

2. Description of the Related Art Conventionally, steaming steamed buns and other confectionery, kamaboko, rice, etc., has been widely practiced. This steaming method can be roughly classified into a batch method using a steamer or the like and a continuous method using a continuous steaming device such as a tunnel kiln.
The former batch method has been performed since ancient times as is known in so-called steaming, and its performance has been confirmed by steaming. However, since steam steaming is not suitable for mass production, a continuous steaming method has been proposed and implemented in place of the industrialized method or batch method of ancient steaming steam.

However, in the continuous method, unlike the batch method, the edible material to be steamed is steamed while continuously moving, so that the performance is inferior and a product equivalent to Seiro-steaming cannot be obtained. Even if the continuous method is used, efforts have been made to bring it closer to the performance of steaming steam, and improved continuous methods have been proposed. However, even these improved methods cannot obtain a product close to steaming steam.

Therefore, as a method of steaming edible foods, a method that can be mass-produced in a batch method is industrially used rather than a continuous method. In this batch method, as shown in FIG. 2, the edible foods 1 to be steamed are stored in a closed container 2 in several stages, and steam 3 is fed from the bottom to the edible foods 1 lined up and down. The edible material 1 is steamed by the steam 3 of this rising flow. With this method, the ancient steaming steam itself has been improved to a mass production method, and the amount of processing increases.

However, in this method, steam 3
The edible material 1 is steamed while the steam 3 rises, and the steam 3 is normally supplied from an external steam source through a steam pipe 4. For this reason, the performance of the steam changes over the entire effective surface of each stage where the steam 3 is rising, and the degree of steaming of the edible material 1 changes depending on the mounting place, which is more than that of the traditional steam steaming. The current situation is that the quality is poor and the yield is greatly reduced.

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention The present invention is intended to solve the above-mentioned drawbacks, and specifically, in either a mass-production batch system or a continuous evaporation system, they are arranged vertically in a stepwise manner. At each stage of edible
You can steam by steaming the edible foods of each stage on average,
At this time, a steaming method for confectionery and other edibles and a steaming apparatus for steaming sweets and other edible foods are proposed, which can improve steaming performance and yield without damaging the product due to condensation of steam.

<Structure of the Invention> Means for Solving the Problem and Its Action That is, the method of the present invention is to inject steam downward onto a reversal plate arranged below a confectionery or other edible material to be steamed. It is characterized in that steam collides with the surface of the reversal plate, and the edible material is steamed by the steam which reverses and rises after the collision.

Further, when carrying out the present invention, a reversing plate is provided in the lower part of the mounting plate on which the confectionery or other edible material to be steamed is mounted, and the reversing plate is inclined upward toward the center of the mounting plate. On the other hand, it is characterized in that an outlet is provided along the side edge of the reversal plate to inject steam onto the surface of the reversal plate.

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

Note that FIG. 1 is an arrangement diagram of an example of an apparatus used when the present invention is carried out.

First, reference numeral 10 in FIG. 1 indicates a confectionery or other edible food (this edible food 10 is equivalent to the edible food 1 shown in FIG. 2, but is indicated by another reference numeral for the purpose of distinction), The edible material 10 is placed on a placing plate 11 made of a porous plate such as a net or a solid plate-like material, and the placing plate 11 is housed in a closed container 12.
As will be described later, steam is introduced into the sealed container 12 to steam the edible material 10.

Next, in each of the mounting plates 11, a reversing plate 13 is provided below the mounting plate 11 so as to correspond to the mounting plate 11. Therefore, when the mounting plates 11 are provided in several stages, the reversing plates 13 are provided on the upper and lower sides of an arbitrary mounting plate 11, and the upper and lower sides of the mounting plate 11 are defined by the upper and lower reversing plates 13. It is surrounded and a steam room for each unit is formed. Further, the reversing plate 13 has both side edges bent in one direction so as to incline upward toward the center thereof, and further, both side edges of the reversing plate 13 are bent to form a bent portion 13a. In this case, the inclination angle θ of the reversing plate 13 is 1
It is preferable to set it at about 0 to 30 °. The reason for this is that if the inclination angle θ is 10 ° or less or 30 ° or more, the steam cannot be spread widely and uniformly, and the edible food 10 cannot be steamed uniformly over the whole. This is because the height of the steaming chamber becomes high and the properties of steam in the steaming chamber cannot be made uniform in each part.

Next, the steam outlet 14a is arranged on the side edge of the reversal plate 13, that is, near the upper portion of the bent portion 13a. That is, the steam pipes 14 are provided along the side edges of the reversal plate 13, and a plurality of steam outlets 14a are formed along the longitudinal direction of the steam pipes 14 at certain intervals. By providing a plurality of outlets 14a through the steam pipes 14 in this way, the vapor 15 can be uniformly and entirely jetted from each outlet 14a. Even if each outlet 14a is not provided via the steam pipe 14, it is independently configured as a nozzle mechanism, and these are provided as a reversal plate 13
Can be provided individually along the side edges of the.

Therefore, as described above, the steam 15 is jetted from the outlet 14a onto the surface of the reversing plate 13 arranged at the lower part of the mounting plate 11, and the steam 15 collides with the upper surface of the lower reversing plate 13 to reversing and rising. The edible material 10 is steamed by the upward flow of the steam 15.

That is, in the case of steaming the edible material 10 on the mounting plate 11, in the conventional example, as shown in FIG. 2, steam is introduced from the lower portion of the edible material 10 and the steam is blown upward to raise the steam. While the edible material is steamed from the stream, the edible material 10 is steamed by the ascending-flow steam 15 which is inverted and raised as described above. The reason for this is that when the upward flow of steam that is blown directly upward as in the conventional example, the pressure and the like differ between the corresponding portion of the outlet and the other parts in the upward flow, and the nature of the vapor in the upward flow is uneven. This is because there is a large temperature difference in the edible material 10 when the ascending flow hits, and it is extremely difficult to steam the edible material uniformly. More specifically, in traditional steam roasting, steam is not introduced from an external steam source. That is, a sickle or the like is placed in the lower part, and water is evaporated from the entire surface by the sickle. Therefore, the steam flow of steaming steam has a uniform property over the entire effective cross section, and since this steam uniformly hits the edible food, the entire edible food can be satisfactorily steamed. Contrary to this, a steam pipe is placed below the edible material, and steam is sent from an external steam source through the steam pipe, and even if this steam is blown upward from the steam pipe, the entire cross section of the steaming chamber of each unit. Therefore, it is extremely difficult to make temperature, humidity and other properties uniform with respect to the upward flow steam.

In this respect, in the present invention, as described above, the steam 15 collides with the upper surface of the lower reversing plate 13 despite the fact that the steam 15 is sent from the outlet 14a of the side edge of the lower reversing plate 13, and the collision The steam 13 diffuses and spreads widely, and further, the pressure energy in the steam is lost due to the collision, the wetness is large and the performance is adjusted to the optimum for steaming edible food. Slowly rises. Therefore, the steam 15 that is uniformly diffused and slowly rises has an averaged steam performance over the entire surface, and this steam causes the upper and lower reversal plates to move.
The steam room for thirteen is charged. In short, in the present invention, the edible material 10 is steamed by the same steam as steam steaming, even though the pressure steam is blown from the side steam outlet 14a from the external steam source.

Further, since the steam 15 in the heated state first hits the lower reversing plate 13, the reversing plate 13 is heated. Therefore, when the upward steam 15 passes through the edible material 10 and hits the lower surface of the upper reversing plate 13, the steam 15 is not cooled and does not condense. That is, ascending steam 15 is formed on the lower surface of the upper reversing plate 13.
Even if they collide with each other, the steam 15 is not cooled and is bent in the direction of the lower surface of the upper reversal plate 13 and discharged.

Further, when the steam 15 of the upward flow collides with the lower surface of the upper reversal plate 13, a part of the steam 15 loses its temperature midway and is slightly condensed depending on the steam condition, but its water content is small. ,
It may also occur that it adheres to the lower surface of the upper reversal plate 13. However, the amount of the condensed water was small, and the upper reversing plate 13
Since the lower surface of the is inclined, the moisture is discharged along the inclined surface, and the condensed moisture is evaporated by the heat retained by the upper reversal plate 13 while flowing along the inclined surface.

Further, when the steaming is completed or the product is replaced, the closed container 12 may be opened to the atmosphere by opening a door or the like. Even if moisture due to condensation of part of the remaining steam adheres due to changes in the steam pressure or steam temperature at this time, the upper and lower reversal plates 13 are heated and retain heat close to 100 ° C. Being completely vaporized, it disappears.

Also, when the vapor 15 collides with the upper surface of the lower reversal plate 13, a small amount of water is generated. This water is folded back 13
In addition to being sequentially collected in a and easily discharged to the outside, it is also vaporized and a considerable part disappears.

Dew condensation of steam also slightly occurs on the mounting plate 11 on which the edible material 10 is mounted. That is, if the mounting plate 11 is a porous plate having a small surface area such as a wire mesh, dew formation hardly occurs, but if 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 water condensed on the mounting plate 11 falls on the upper surface of the lower reversing plate 13, and the water is folded back.
It is sequentially collected in a and discharged to the outside.

In short, as described above, the steam 15 is widely dispersed and rises through the reversing plate 13, and when the edible food 10 is steamed by this rising flow, an inclusion such as the reversing plate 13 is provided. , Steam 15 is often condensed there. However, in the present invention, since the reversing plate 13 is heated by the certain steam 15, the dew condensation of the steam 15 hardly occurs even when the reversing plate 13 comes into contact with the reversing plate 13, and the dew condensation is extremely slight. . Therefore, the water generated by the condensation does not drop from the back surface of the reversing plate 13 into water droplets that have been vaporized, that is, the surface of the product. The effect of preventing water drops from falling due to this condensation is extremely important when steaming steamed buns and the like. In other words, when water drops due to condensation, it hits the surface of the steamed bun during steaming, cooling the part that hits it and causing unevenness on the epidermis, making it impossible to carry it out as a product and greatly reducing the yield. .

Also, in order to adjust the dispersion effect at the time of vapor collision,
Although it is possible to change the inclination angle of the reversing plate 13, normally,
The outlet angle of steam can be adjusted by the outlet 14a. For this reason, the steam pipe 14 can be configured to be rotatable to adjust the blowing angle of the steam.

<Effects of the Invention> As described in detail above, the present invention raises vapor introduced from an external vapor source after colliding with the surface of the lower reversal plate,
This rising steam vaporizes edible food.
Therefore, the upflowing steam is widely dispersed, contains almost no water, and has a uniform property throughout, so that edible foods can be uniformly and satisfactorily steamed as in the case of traditional steam steaming.

Further, since the upper and lower reversing plates are heated by the steam, even if the steam comes into contact with the upper reversing plate, almost no condensation occurs, and even if moisture is generated due to the condensation, it is evaporated and disappears. Product quality is not impaired at all by the dripping of water due to condensation.

[Brief description of drawings]

FIG. 1 is a layout drawing of an example of an apparatus used for carrying out the present invention, and FIG. 2 is a layout drawing of an example of a batch-type steaming apparatus according to a conventional example. Reference numeral 10 ... edible food, 11 ... mounting plate 12 ... closed container, 13 ... reversal plate 14a ... outlet, 15 ... steam

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Internal reference number FI technical display location A23L 1/325 102

Claims (2)

[Claims] 1. A steam is directed downward against a reversal plate arranged below a confectionery or other edibles to be steamed to collide with the surface of the reversal plate, and after the collision, the steam is reversed and rises. A method for steaming sweets and other edibles, which comprises steaming edibles. 2. A reversing plate is provided below a mounting plate on which the confectionery or other edibles to be steamed is mounted, and the reversing plate is inclined upward toward the central portion of the mounting plate while the reversing is performed. A steaming device for confectionery and other edible foods, characterized in that an outlet is provided along the side edge of the plate to inject steam onto the surface of the reversing plate.