JPH0834727B2 - Steaming equipment for sweets and other edibles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Purpose of the Invention> Industrial field of use The present invention relates to a steaming apparatus for confectionery and other edible foods, and more specifically, a rack is carried in or out of a housing, and the rack is confectionery. A steaming chamber for steaming other edible food (hereinafter simply referred to as edible food) is formed by being separated by a pair of reversing plates, and each steaming chamber is filled with steam in an individually sealed state. The present invention relates to an apparatus for evaporating edible food, in which the condensation phenomenon hardly occurs in each of the individually sealed steaming chambers.

2. Description of the Related Art Conventionally, in the field of food processing, it has been widely practiced to heat steamed buns and other confectionery, kamabo, and edible foods such as rice with steam.

This steaming is carried out on a mass production basis, and is roughly classified into a batch system and a continuous system using a tunnel kiln or the like. However, in any of the steaming methods, the performance equivalent to that of so-called steam steaming from ancient times cannot be obtained.

In the continuous steaming method, edible foods to be steamed are placed on a moving conveyor and continuously moved in a tunnel kiln, during which the edible foods are steamed.

In this case, steam is applied to an edible material whose position changes with time, and the steaming conditions are completely different from those of non-moving steam steaming. Even in the continuous steaming system, efforts are being made to bring it closer to the performance of Seiro steaming. However, although these methods can approach steaming, they are not equivalent. Furthermore, steam is condensed on the side wall of the tunnel kiln, and moisture drip and adhere to the surface of the moving edible, which deteriorates the quality.
The gait decreases.

For this reason, instead of the continuous steaming method, there are many batch methods in which a steaming mechanism similar to steam steaming is easy to take, and in particular, a method that can be mass-produced in the batch method is widely used industrially. In this batch method, as shown in FIG. 4, the edible foods 1 to be steamed are generally divided into several stages, placed on a mounting plate 4, housed in a housing 2, and lined up and down. The edible food 1 is put into the steam 3 from the lower side, and the edible food 1 is steamed by the upward steam 3 while the edible food 1 is moved from the uppermost stage to the lowermost stage together with the placing plate 4 according to the steaming degree. When it is moved to the bottom, steaming is completed.

According to this batch method, the steam 3 is applied upward to the edible 1 that moves up and down, and the edible 1 is sequentially vaporized when it reaches the lower stage.
It has a steaming mechanism equivalent to that of ancient steaming steamers.

The edible food 1 is moved up and down by a chain conveyor or the like.

However, in this batch method, the rising steam 3 is usually supplied from an external steam source through the steam pipe 4, and the entire interior of the housing 2 constitutes one steaming chamber, so that the edible food 1 at each stage is In many cases, steam is not applied on average as a whole. Therefore, edible food 1
The degree of steaming varies depending on the place where it is placed, and the quality is inferior to that of ancient steamed steamers, and the same quality cannot be obtained.

Furthermore, when carrying out edible food from the lowermost stage and bringing in edible food to the uppermost stage, in order to open the door of the housing,
This causes a decrease in temperature, which impairs the steaming performance and deteriorates the product due to condensation due to residual steaming.

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 each stage of edible foods arranged in a stepwise manner, the edible foods in each stage are individually provided. Can be steamed, and further promotes the dispersion of this steam and averages it to steam, the product is not damaged by condensation of steam at this time, and it is possible to achieve both improved steaming performance and improved yield. We propose a steamer for chemical food.

<Structure of the Invention> Means for Solving Problems and Its Actions That is, the steaming apparatus according to the present invention is configured so that a rack can be carried in or out of the housing, and a pair of upper and lower reversing plates are provided in the rack. Separated steaming room,
In a steaming device for confectionery and other edible foods, which comprises steam pipes provided along both side edges of each steaming chamber and formed with a series of steam outlets, each reversal plate is carried in or out of a rack. The inclined heating plate is inclined upward toward the center line parallel to the direction and is heated by the steam from the steam outlet, while both side edges of each reversing plate are bent upward, and the inside of these bent portions It is characterized by being equipped with a steam pipe.

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

1 is a vertical sectional view of a steaming apparatus according to an embodiment of the present invention, FIG. 2 is a sectional view taken along the line AA of FIG. 1, and FIG. 3 is a sectional view of FIG. It is a cross-sectional view on the line BB.

First, in FIG. 1, FIG. 2 and FIG.
Reference numeral 10 denotes a housing, and the housing 10 is configured so that the rack 11 can be carried in or out via a roller 11a as described later.

The rack 11 usually has a frame structure, and a roller 11a is provided at a lower portion thereof so that the rack 11 can be loaded or unloaded through the rollers 11a.

The rack 11 has several upper and lower reversing plates 14, 15
Is provided and is divided by these reversal plates 14 and 15, and the steaming chamber 16 of each stage is formed between them. A placing plate 13 is detachably arranged in each steaming chamber 16, and edible food is placed on the placing plate 13 directly or through the storage container 12.

That is, when the edible food retains the regularity, it is placed directly on the placing plate 13, and when the edible food 1 lacks the regularity, as shown in FIG.
The edible food 1 to be steamed is stored in the container.

Further, in the rack 11, the upper and lower reversing plates 14 and 15 of the steaming chambers 16 in which the mounting plates 13 are arranged are not provided individually for each steaming chamber 16 and are not provided between the adjacent steaming chambers 16. In the lower steam room
16 upper reversing plates 15 reversing plates configured as upper reversing chamber
The lower reversing plate 14 of 16 can be used to configure the steaming chamber 16 at each stage.

As shown in FIG. 2, the upper and lower reversal plates 14 and 15 are inclined upward along the central portion thereof, that is, along the center line that is parallel to the direction in which the rack 11 is loaded or unloaded.
The side edges are bent in one direction, that is, upward, to form bent portions 14a and 15a.

The inclination angle θ (see FIG. 2) of the reversing plate 14 is preferably about 10 to 30 °. The reason for this is that, as will be described later, when the inclination angle θ is 10 ° or less or 30 ° or more, the steam cannot be spread widely and uniformly, and the edible food cannot be steamed uniformly over the whole.

Further, if the inclination angle is 30 ° or more, the height of the steaming chambers 16 at each stage becomes unnecessarily high, and the properties of steam in the steaming chambers 16 cannot be made uniform in each part.

Next, a steam pipe 18 is provided along the side edge in the steaming chamber 16 at each stage, which is divided by the upper and lower reversing plates 14, 15, and a steam outlet 17 is provided in the steam pipe 18 (see FIG. 1). To provide.

That is, in each stage of the steaming chamber 16, the steam pipe 18 is attached to the inner surface of each bent portion 14a of the lower reversal plate 14, and a plurality of outlets 16 are arranged at certain intervals along the longitudinal direction of each steam pipe 18. To form.

With this configuration, when the steam pipes 18 having the plurality of outlets 17 are arranged in each steaming chamber 16, the outlets 17 are sealed, for example, in the bent portion 14a, and the steam 3 is directed obliquely downward. When jetted, the vapor is reflected on the surface of the lower reversing plate 14, but the reflected vapor stays in the sealed vapor chamber 16 and does not scatter in the housing 10, and the condensation in the housing 10 is completely absent. Does not happen.

The tip of each steam pipe 18 is closed and the other end is the rack 11.
Connected to the common pipes 19 and 20 provided in
20 is a supply pipe provided in the housing 10 as shown in FIG.
It is detachably connected to a steam source (not shown) via 21.

That is, as shown in FIG. 1 and FIG. 3, the supply pipe 21 is attached to the housing 10 near the center thereof, and the inner end of the supply pipe 21 is opened to direct the inside of the housing 10 and the other end is steamed. It is connected to a source (not shown). on the other hand,
A common pipe 20 is provided vertically in the center of the rack 11 to be carried in, and the common pipe 20 communicates with each steam pipe 18 via a branch pipe 19. Therefore, the steam from the steam source passes through the supply pipe 21 and the supply port 20a, as described later,
It enters the common pipe 20 and is supplied to each steam pipe 20 via the branch pipe 19.

The common pipe 20 is provided with a steam supply port 20a, and the supply port 20a
Is composed of, for example, a flange. Further, a packing 22 made of rubber or the like is attached to one end of the supply pipe 21 corresponding to this flange type supply port 20a. When the supply port 20a of the common pipe 20 and one end of the supply pipe 21 are configured in this way,
When the rack 11 is carried into the housing 10, the flange of the supply port 20a of the common pipe 20 is in close contact with the packing 22 at one end of the supply pipe 21, and steam can be supplied without fail from the steam source.

Then, the usage mode of the steaming apparatus according to the above configuration will be described as follows.

First, the edible foods 1 to be steamed (put the edible foods 1 into the storage part of the storage container 12 when there is no regularity) are put into the storage container 12 outside, and the storage container 12 is placed on each rack 11. Place it on the plate 13. After that, when the rack 11 is loaded into the housing 10, the common pipe 20 of the rack 11 is loaded.
The supply port 20a of is closely attached to the packing 22 of the supply pipe 21,
The common pipe 20 communicates with the supply pipe 21, and in this state, the door 10a is closed to seal the housing 10.

After that, the steam from the steam source is sent to the steam pipe 18 through the supply pipe 21, the common pipe 20, and the branch pipe 19, and the steam 3 is passed through the outlets 17 of the steam pump 18 and the reversing plate at the lower part.
The edible material 1 is steamed on the surface of 14 by the upwardly rising steam 3 which reverses and rises at this time (see FIG. 2).

That is, the conventional steaming apparatus steams the steam 3 blown directly upward, as shown in FIG. 4, for example. The pressure of the steam 3 of this upward flow differs between the corresponding portion of the outlet of the steam pipe 4 and other portions, and the nature of the steam,
That is, unevenness occurs in temperature, dryness, and the like. For this reason, a difference in temperature and a degree of steaming occur between parts of the edible food, and uniform steaming cannot be achieved.

On the other hand, in the steaming apparatus according to the present invention, the steam is introduced from the external steam source, but the steam 3 from the outlet 17 is
As shown in FIG. 2, it collides with the surface of the lower reversal plate 14, and the vapor 3 is diffused and widely dispersed by this collision. Also,
The collision loses the pressure energy in the steam, and this pressure drop increases the wetness and the steam is tuned for optimum performance in the steaming of edibles. Steam of this performance 3
Slowly rises and fills each steaming chamber 16.

In other words, the steam 3 which is uniformly diffused and slowly rises has an averaged steam performance, and the steam 3 fills the steaming chamber 16 between the upper and lower reversing plates 14, 15.

In short, in the present invention, in spite of blowing out pressure steam from an external steam source, each steaming chamber 16 is steamed in a state in which steam with a high degree of wetness is filled, and steamed by steaming. Similar conditions can be achieved.

In addition, in each stage of the steaming chamber 16, the steam 3 in the heated state first strikes the lower reversing plate 14, and at this time, the lower reversing plate 14 is heated. Therefore, even if the upward steam 3 passes through edible food and hits the lower surface of the upper reversing plate 15,
The upper reversing plate 15 corresponds to the lower reversing plate 14 of the steaming chamber 16 above the steaming chamber, and since it is heated by steam as described above, the rising steam 3 is cooled. No condensation and no condensation. In other words, each stage of the steaming room 6
In the above, even if the upflowing steam 3 collides with the lower surface of the upper reversing plate 15, the steam 3 is not cooled because it is heated by the steam in the steaming chamber immediately above the lower surface of the upper reversing plate 15. It is bent in the direction and discharged.

Further, when the vapor 3 of the upward flow collides with the lower surface of the upper reversing plate 15, depending on the vapor conditions, a part of the vapor 3 loses its temperature on the way, and even if it is slightly condensed, Little water. However, a small amount of water adhering to the lower surface of the upper reversing plate 15 is discharged along the inclined surface forming the lower surface of the upper reversing plate 15, and further, the water content changes while flowing along the inclined surface forming the lower surface. , Is evaporated by the heat retained in the upper reversal plate 15 which is being heated.

In addition, when the steaming is completed or the product is replaced, the inside of the housing 10 is opened to the atmosphere by opening a door or the like. At this time, there is a risk that part of the remaining steam will be condensed due to changes in the steam pressure, the decrease in steam temperature, etc., and water will adhere. But,
Even in this case, since the upper and lower reversal plates 14 and 15 are heated as described above and have the retained heat of a temperature close to 100 ° C.,
The attached water is completely vaporized and disappears.

Further, the vapor 3 collides with the upper surface of the lower reversing plate 14, and moisture may be generated to a slight extent due to the increase in wetness due to the pressure decrease. This water also flows along the inclined surface that forms the upper surface of the lower reversal plate 14, is collected in the folded portion 14a, is easily discharged to the outside, and is vaporized during this flow, and a considerable portion disappears. .

Further, there is a risk that vapor condensation will occur slightly on the mounting plate 13 and the storage container 12 on which edible materials are mounted.

However, even in this case, the moisture condensed on the placing plate 13 and the storage container 12 falls on the upper surface of the lower reversing plate 14, and the moisture is sequentially collected in the folding portions 14a and 15a and discharged to the outside.

In order to adjust the dispersion effect at the time of steam collision,
Although it is possible to change the inclination angles of the reversal plates 14 and 15, it is also possible to normally adjust the blowing angle of the steam from the blowing port 17. For this reason, it is preferable that the steam pipe 18 is rotatably configured to adjust the blowing angle of the steam.

<Effects of the Invention> As described in detail above, the steaming apparatus according to the present invention,
A rack is configured so that it can be loaded into or unloaded from the housing, and the rack is provided with a pair of upper and lower reversing plates, and a series of steam outlets provided along the both side edges of each of these chambers. Each of the reversing plates is formed as an inclined heating plate that is inclined upward toward a center line parallel to the loading or unloading direction of the rack and is heated by the steam from the steam outlet. However, both side edges of each reversal plate are bent upward, and steam pipes are attached to the inside of these bent portions.

Thus, each steaming chamber is individually sealed and as if it were an independent one, and edible foods can be steamed individually for each steaming chamber.

In addition, the steam introduced into each steaming chamber rises after colliding with the upper surface of the lower reversal plate, and the steam of the rising flow steams edible food, so that the steam of the rising flow is widely dispersed and the wetness It becomes a large vapor and has uniform properties throughout,
Similar to ancient steamed steam, edible foods can be steamed uniformly and satisfactorily.

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]

1 is a vertical sectional view of a steaming apparatus according to one embodiment of the present invention, FIG. 2 is a sectional view taken along the line AA in FIG. 1, and FIG. 3 is a sectional view taken along the line BB in FIG. FIG. 4 is a cross-sectional view showing a layout of a batch type steaming apparatus according to a conventional example. Reference numeral 10 …… Housing 11 …… Rack 11a …… Roller 12 …… Storage container 13 …… Standing plate 14,15 …… Reversal plate 16 …… Steaming chamber 17 …… Blowout port 18 …… Steam pipe 20 …… Common pipe 22 …… Packing

Claims (1)

[Claims] Claims: 1. A rack is constructed so that it can be carried in or out of a housing, and the rack is provided with steaming chambers partitioned by a pair of upper and lower reversing plates, and along both side edges of each steaming chamber. In a steaming apparatus for confectionery and other edible foods, which comprises a steam pipe having a series of steam outlets, each of the reversal plates is inclined upward toward a center line parallel to the loading or unloading direction of the rack. And an inclined heating plate which is heated by the steam from the steam outlet, is formed by bending both side edges of each of the reversing plates upward and attaching the steam pipe to the inside of these bent portions. Steaming equipment for characteristic confectionery and other edibles.