JPH11108301A - Food processing apparatus and method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food processing apparatus which accomplishes various processing for the drying, deodorizing, sterilization of foods or the like in addition to the cooking of foods by obtaining pure superheated steam handily and simply by electromagnetic introduction heating. SOLUTION: It is so arranged to have electromagnetic induction heating parts 1 and 2 which evaporate water to generate superheated steam and a food processing part 3 to process foods by the superheated steam from the electromagnetic induction heating parts 1 and 2. The electromagnetic induction heating parts 1 and 2 each have a plate member arranged askew crossing a line of magnetic force and comprise a multi-layer laminate body 8 made of a conducting material in which a number of regular fluid paths are formed by combining the plate members, a pipe member 6 having the multi-layer laminate body 8 and excitation coils 7 wound on each pipe member 6.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food processing apparatus and a food processing method for performing various processes such as cooking, drying, deodorizing, and sterilizing food using superheated steam.

[0002]

2. Description of the Related Art Superheated steam is obtained by adding heat to saturated steam without increasing pressure. For example, if the standard atmospheric pressure (1.033 kg / cm ² ), 100 °
The steam that evaporates by boiling water at C is saturated steam,
Superheated steam is obtained by adding heat to this saturated steam. At atmospheric pressure, steam at 100 ° C. or higher is referred to as superheated steam, and at 2 atm total pressure, steam at 119.6 ° C. or higher is referred to as superheated steam. The gas mixture of the superheated steam and the air has a unique thermal conductivity such that when the temperature exceeds the reversal point, the evaporation rate becomes faster than that of the dry air or the humid air in the superheated state.

[0003] The use of superheated steam in the food industry has been studied in the field of food drying in which the mixed gas is used as dry hot air in order to take advantage of the characteristic that the drying speed of the mixed gas of superheated steam and air is high. I have. For example,
Attempts have been made to use steam mixtures in the drying of instant foods, vegetables and tea.

[0004] Drying of food requires a large amount of gas mixture including superheated steam. If a large amount of a high-temperature gas mixture is to be produced, it is indispensable to use a large-scale facility such as a heat exchanger having a large heat transfer area or a boiler requiring pressure resistance. Therefore, in order to easily obtain a mixed gas containing superheated steam, a part of the recirculated gas is compressed and flashed by a plasma torch, thereby generating superheated steam and replacing the heat exchanger with a compressor. Although new superheated steam generators such as a superheated steam generator have been proposed, there are still disadvantages in that the equipment configuration remains complicated and the superheated steam is not 100% pure superheated steam without air.

[0005] Because of the restriction that pure and large quantities of superheated steam cannot be easily produced, utilization of superheated steam in the food industry has been studied only in special fields suitable for mass processing such as food drying. That is the fact. The use of superheated steam for commercial or domestic purposes is more limited.

[0006] Saturated steam at atmospheric pressure is generated by a steamer or the like, and is used universally in the field of the food industry. This is because saturated steam having a partial pressure of 100% can be easily obtained simply by putting water in a container and heating. However, if superheated steam that does not contain air is generated enough to generate enough heat for cooking food, it is not a device that can be easily operated for business or home use.

[0007] Therefore, there has been proposed a device in which superheated steam can be blown into a heating device such as a microwave oven in an auxiliary manner. In this case, since the amount of superheated steam is small, electric heaters are provided inside and outside the steam pipe to superheat the steam and blow it into the range chamber and mix it with air. Instead of an electric heater, a porous metal body consisting of a thin wire is disposed in a pipe, and this porous metal body is heated by electromagnetic induction. However, it is possible to efficiently generate only superheated steam. There was a problem that could not be done.

[0008]

SUMMARY OF THE INVENTION A small size and high thermal efficiency,
If there is a superheated steam generator capable of generating only superheated steam, a new application field can be opened in the food processing field, but the fact is that there is no such superheated steam generator.

[0009] In view of such circumstances, based on the electromagnetic induction heating device previously proposed by the present inventors, it has been found that a clean, activated, pure, and air-free superheated steam can be easily obtained. The purpose of the present invention is to obtain pure and superheated steam easily and easily by electromagnetic induction heating, and in addition to cooking food, drying, deodorizing, sterilizing food, etc. Various processing of can be performed,
An object of the present invention is to provide a food processing apparatus and a food processing method that can breakthrough the use of superheated steam in the food processing field.

[0010]

Means for Solving the Problems According to the first aspect of the present invention, there is provided an electromagnetic induction heating section for evaporating water into superheated steam, and a superheated steam from the electromagnetic induction heating section. A food processing unit for processing food with the electromagnetic induction heating unit, having an obliquely arranged plate member crossing the line of magnetic force, a conductive member having a large number of regular fluid passages formed by combining the plate members. A food processing apparatus comprising: a multilayer laminate of materials; a pipe member having the multilayer laminate inside; and an exciting coil wound around the pipe member. Here, the electromagnetic induction heating unit has a first electromagnetic induction heating unit for evaporating water and a second electromagnetic induction heating unit for heating the evaporated water, and evaporation and overheating are performed continuously. Is preferable (claim 2). Preferably, the superheated steam has an atmospheric pressure of 120 ° C. or higher (Claim 3).

According to the present invention, which solves the above problems,
The described invention includes an electromagnetic induction heating unit that evaporates water to produce superheated steam, and a food processing unit that processes food with superheated steam from the electromagnetic induction heating unit, wherein the food processing unit includes the electromagnetic induction heating unit. A food processing apparatus configured to process food using only superheated steam from a heating unit. Here, it is preferable that the food processing unit is configured to flow the superheated steam from the electromagnetic induction heating unit from below to above the food (claim 5). Also,
It is preferable that the food processing section is filled with the superheated steam and has a non-oxidizing atmosphere (claim 6). Also,
Preferably, the superheated steam has an atmospheric pressure of 120 ° C. or more (claim 7).

[0012] According to the present invention, which solves the above-mentioned problems, claim 8 of the present invention is provided.
The described invention includes an electromagnetic induction heating unit that evaporates water to produce superheated steam, and a food processing unit that processes food with superheated steam from the electromagnetic induction heating unit, and the food processing unit performs processing on the food. A food processing apparatus, further comprising a watering means for spraying water or a water-soluble seasoning. Here, the water-soluble seasoning refers to a substance obtained by dissolving a seasoning component in water, such as sake, soy sauce, and soup stock.

[0013] According to the present invention for solving the above-mentioned problems, a ninth aspect of the present invention is provided.
The described invention includes an electromagnetic induction heating unit that evaporates water to produce superheated steam, and a food processing unit that processes food with superheated steam from the electromagnetic induction heating unit, wherein the electromagnetic induction heating unit includes:
Having a plate member in an oblique arrangement crossing the line of magnetic force, a multilayer laminate of a conductive material in which a number of regular fluid passages are formed by combining the plate members, and a pipe member having the multilayer laminate inside, A food processing apparatus comprising an excitation coil wound around the pipe member, wherein the food processing unit is configured to process food only with superheated steam from the electromagnetic induction heating unit. is there.

According to the present invention for solving the above-mentioned problems, claim 1 of the present invention is provided.
The invention described in Item 0 has a multilayer member of a conductive material having an obliquely arranged plate member crossing the line of magnetic force, in which a number of regular fluid passages are formed by combining the plate members, A step of passing water through an electromagnetic induction heating unit composed of a pipe member having a magnetizing coil wound around the pipe member, continuously performing evaporation and superheating, and processing a food only with the superheated steam. And a food processing method comprising:

[0015]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a device configuration diagram of the food processing apparatus of the present invention.

In FIG. 1, reference numeral 1 denotes a first electromagnetic induction heating unit;
2 is a 2nd electromagnetic induction heating part, 3 is a food processing part.

The first and second electromagnetic induction heating sections 1 and 2 are such that a coil 7 is wound around a pipe 6 made of a nonmagnetic material as a fluid passage, and a heating element 8 made of a conductive material is accommodated in the pipe 6. It is. The coil 7 is formed by twisting a litz wire, and is wound around the outer periphery of the pipe 6 or is wound and embedded in the thickness of the pipe 6. Pipe 6 is coil 7
And a fluid passage is defined, and the heating element 8 that generates heat is accommodated in the passage, so that it is formed of a non-magnetic material having corrosion resistance, heat resistance and pressure resistance. Specifically, an inorganic material such as ceramic, a resin material such as FRP (fiber reinforced plastic), a fluororesin, a non-magnetic metal such as stainless steel, or the like is used, but ceramic is most preferable.

The food processing section 3 comprises a container 21 and a lid 22. A superheated steam inlet 23 is provided on the bottom surface of the container 21,
A superheated steam outlet 24 is provided on the side surface. Entrance 23
The air in the container 21 is expelled by the superheated steam from the container, and only the pure superheated steam is filled. Further, in the container 21, there is provided a balancing member 25 in a shape of a pen for uniformly blowing up the superheated steam from the bottom to the top, and the food 26 such as vegetables, meat, potatoes, etc. is placed on the balancing member 25. Cook with superheated steam, blowing from bottom to top. The temperature of the superheated steam is 1
When the temperature exceeds 20 ° C., vegetables and frozen foods can be cooked. At 150 ° C. or higher, meat and vegetables can be steamed. When the temperature reaches 180 ° C or higher, a dish equivalent to fried food can be prepared. When the temperature is 200 ° C. or higher or 300 ° C. or higher, it is possible to burn with superheated steam.

The pipeline for generating the superheated steam includes a first line 110 for bringing a liquid such as tap water at 20 ° C. to the first electromagnetic induction heating section 1, and a steam from the first electromagnetic induction heating section 1. From the second electromagnetic induction heating section 2 to the food processing section 3, the second line 111 for guiding the superheated steam from the second electromagnetic induction heating section 2 to the food processing section 3, and the second line 111 from the outlet 24 of the container 21. And a fourth line 113 for reflux to reach the electromagnetic induction heating section 2.

The amount of tap water reaching the first electromagnetic induction heating unit 1 is determined by a level controller 101 and an automatic water supply valve 102.
The first electromagnetic induction heating section 1 is controlled so that tap water having a predetermined liquid level always enters the first electromagnetic induction heating section 1 in a boiling state. The 100 ° C. steam heated until evaporated in the first electromagnetic induction heating unit 1 reaches the second electromagnetic induction heating unit 2 and becomes superheated steam of, for example, 150 ° C. The amount of superheated steam obtained is determined by the input to the first electromagnetic induction heating unit 1.
If the input power to the first electromagnetic induction heating unit 1 is large, it can be boiled in large quantities, and if the input power to the first electromagnetic induction heating unit 1 is small, it can be boiled little by little.

FIG. 2 is a diagram showing the equipment configuration of another food processing apparatus. 1 is different from FIG. 1 in that a first heating element 8A and a second heating element 8B are inserted in series through a distributor 104 for dispersing a fluid in a plane into one pipe 6, and The point is that the coils are divided and arranged like the first coil 7A for one heating element 8A and the second coil 7B for the second heating element 8B. In this case, the lower half of the pipe 6 and the first heating element 8A
And the first coil 7A form a first electromagnetic induction heating unit 1,
The upper half of the pipe 6, the second heating element 8B and the second coil 7B form the second electromagnetic induction heating unit 2. In this case as well, control is performed in such a manner that power sufficient to evaporate the fluid is supplied from the first coil 7A and power sufficient to superheat the steam is supplied from the second coil 7B. Thus, a superheated steam having a predetermined temperature under the atmospheric pressure can be obtained. In addition, the first heating element 8A and the second heating element 8B are integrated, and the first coil 7A and the second coil 7B are controlled separately so that the first electromagnetic induction heating unit 1 and the second electromagnetic induction heating unit are controlled. 2 can also be formed.

Further, the container 21 is not provided with an outlet for circulating the superheated steam, and the superheated steam blows out from between the container 21 and the lid 22, and the inside becomes a non-oxidizing atmosphere filled with the superheated steam. I have. In addition, the plate or the pot 27 is placed directly on the equalizing member 25 or the blowing member, and the cooked food is put in the plate or the pot 27. In this way, fried eggs and boiled food can be obtained with superheated steam, and milk can be warmed without causing coagulation on the surface.

FIG. 3 is a diagram showing a device configuration of still another food processing apparatus. The difference from FIG. 1 is that a branch line 120 is provided in a first line 110 which is a water supply line, and a branch line 120 is provided.
Is that a predetermined amount of water is sprayed to the container 21 of the food processing unit 3 at a predetermined timing.

In the middle of the branch line 120, the timer 12
1 is connected, the tip of the branch line 120 is introduced above the container 21, and the watering nozzle 123 is connected to the branch line 120 in the container 21. Each of these devices constitutes a watering unit for the food 26 in the food processing unit 3.

If the food 26 is left naked in the container 21 and the food 26 is cooked only with superheated steam, the surface of the food 26 may be too dry. In such a case, if the surface of the food 26 is wet with water, the surface is prevented from drying.
Therefore, as the watering nozzle 123, a type that directly sprays water toward the surface of the food 26 or a spray type that sprays water evenly in the container 21 can be used. The water to be sprinkled is not limited to cold water, but may be hot water. If the time for overdrying is known in advance, water can be automatically sprinkled by the timer 121. Alternatively, the timer 121
Alternatively, the watering mode can be set manually.

The water is not limited to water, but water-soluble seasonings mainly composed of water, such as sake, soy sauce, soup stock, etc. can also be used. Since such a water-soluble seasoning is mainly composed of water, when it is supplied to the surface of the food 26, it can not only prevent surface drying but also add the seasoning to the food 26 at the same time.
When spraying the water-soluble seasoning, the first line 110 in FIG.
Instead of the branch line 120, the branch line 120 is connected to the seasoning supply tank, and the line can be supplied by its own weight or the like. When watering a water-soluble seasoning, it is preferable to use a watering nozzle 123 that can spray the food 26 directly.

FIG. 4 shows the structure of the heating element 8 incorporated in the electromagnetic induction heating sections 1 and 2. The first metal plate 31 and the flat second metal plate 32, which are bent in a zigzag mountain shape, are alternately laminated to form a cylindrical laminate as a whole. As a material of the first metal plate 31 and the second metal plate 32, a martensitic stainless steel such as SUS447J1 is used.

As shown in FIG. 5, the peaks (or valleys) 33 of the first metal plate 31 are disposed so as to be inclined by an angle α with respect to the central axis 34, and are adjacent to each other with the second metal plate 32 interposed therebetween. First
The peaks (or valleys) 33 of the metal plate 31 are disposed so as to intersect. Then, at the intersection of the peaks (or valleys) 33 in the adjacent first metal plates 31, the first metal plate 31 and the second metal plate 32 are welded by spot welding and joined electrically conductively.

As a result, a first small channel 35 inclined by an angle α is formed between the first metal plate 31 and the second metal plate 32 on the near side, and the second small metal plate 32 and the second metal plate 32 on the back side are formed. A second small flow path 36 inclined by an angle −α is formed between the first small flow path 35 and the second metal flow path 36.
Intersect at In addition, the first metal plate 31 and the second metal plate 3
On the surface of No. 2, a hole 37 is provided as a third small flow path for generating a turbulent flow of the fluid. Further, the surfaces of the first metal plate 31 and the second metal plate 32 are not smooth, and are provided with minute unevenness 38 by matte finish or embossing. The unevenness 38 is negligibly small compared to the height of the peak (or valley) 33.

A high-frequency current is applied to the coil 7 so that the heating element 8
When a high-frequency magnetic field acts on the first metal plate 31 and the second metal plate 32 that are obliquely arranged so as to cross the lines of magnetic force, an eddy current is generated, and the heating element 8 generates heat. At this time, the temperature distribution is an eyeball extending in the longitudinal direction of the first metal plate 31 and the second metal plate 32, and the central portion generates heat more than the peripheral portion,
This is advantageous for heating a fluid (liquid or vapor) which is going to flow in the central part.

As shown in FIG. 5, a first small flow path 35 and a second small flow path 36 intersecting with each other are formed in the heating element 8, and the diffusion between the periphery and the center is performed. Due to the presence of the hole 37 forming the small passage, the first small passage 35 and the second small passage 3
Diffusion in the thickness direction between 6 is also performed. Therefore, macroscopic dispersion, dissipation, and volatilization of the fluid (liquid or vapor) over the entire heating element 8 is caused by these small channels 35, 36, 37. In addition, microscopic diffusion, emission, and volatilization occur due to the minute unevenness 38 on the surface. As a result, the fluid (liquid or vapor) passing through the heating element 8 becomes a substantially uniform flow, and a uniform contact opportunity between the first metal plate 31 and the second metal plate 32 and the fluid is obtained. As a result, uniform heating of the liquid or vapor is ensured.

The thickness of the metal plates 31, 32 is 30
It is preferable that the diameter of the high-frequency current is not less than micron and not more than 1 mm, and the frequency of the high-frequency current by the high-frequency current generator is in the range of 15 to 150 KHz. Metal plate thickness is 30 microns or more1
If it is less than mm, it is easy to supply electric power, and it is easy to secure a small flow path by processing a waveform or the like to increase the heat transfer area. In addition, the frequency used is 15 KHz to 150 KH.
When it is in the range of z, copper loss of the coil 7 and loss of the switching element can be prevented. In particular, the frequency band having a small loss is 20 to 70 KHz. Also, one of the heating elements 8
Preferably, the heat transfer area per cubic centimeter is 2.5 square centimeters or more. 1 of heating element 8
When the metal plates are laminated so that the surface area per cubic centimeter is 2.5 square centimeters or more, more preferably 5 square centimeters or more, the efficiency of heat exchange can be increased. Further, it is preferable that the amount of fluid to be heated per square centimeter of the surface area of the heating element 8 is 0.4 cubic centimeter or less. When the amount of fluid per square centimeter of the surface area of the heating element 8 is 0.4 cubic centimeter or less, more preferably 0.1 cubic centimeter or less, rapid response of heat transfer to the fluid is obtained.

In the heating by the heating element 8 having the above structure, it has been confirmed that the conversion efficiency from electric energy to heat energy is as high as 92%. For example, 1
00mm diameter, length 200mm, surface area 2.2-6.2m
^When the heating element 8 is used, the thickness of the fluid (the amount of water film per 1 cm ³ ) is extremely thin, 0.5 to 0.2 mm, and the metal plates 31 and 32 constituting the heating element 8 are also thin. Because it is thin
The temperature difference is also very small and heat transfer can be promoted quickly.

[0034]

As described above, according to the first to third aspects of the present invention, when the fluid is turned into steam in the first electromagnetic induction heating section and overheated in the second electromagnetic induction heating section, heat is generated. By using a body with a large fluid contact area and a form in which the fluid can be dispersed, diffused, diffused and volatilized regularly, it has extremely high heat exchange properties and can be incorporated in the middle of the flow path. With the configuration, pure superheated steam at a predetermined temperature can be continuously obtained.

According to the fourth to seventh aspects of the present invention, the food is processed only by the superheated steam, so that a food with an unprecedented texture can be obtained.

According to the invention of claim 8, it is possible to prevent the surface of the food from drying when the food is processed only by the superheated steam. By spraying the water-soluble seasoning, food can be seasoned at the same time.

According to the ninth and tenth aspects of the present invention, superheated steam can be easily obtained, and a new dish having a different texture can be obtained only by the superheated steam.

[Brief description of the drawings]

FIG. 1 is a device configuration diagram of a food processing apparatus of the present invention.

FIG. 2 is a diagram showing the configuration of another food processing apparatus according to the present invention.

FIG. 3 is a view showing a device configuration of still another food processing apparatus according to the present invention.

FIG. 4 is a perspective view of a laminate.

FIG. 5 is a structural diagram of a laminate.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 1st electromagnetic induction heating part 2 2nd electromagnetic induction heating part 3 Food processing part 6 Pipe 7, 7A, 7B Coil 8, 8A, 8B Heating element 21 Container 22 Cover 31 First metal plate 32 Second metal plate 35 1 small flow path 36 second small flow path 37 third small flow path 123 watering nozzle (watering means)

Claims (10)

[Claims] 1. An electromagnetic induction heating unit that evaporates water to produce superheated steam, and a food processing unit that processes food with the superheated steam from the electromagnetic induction heating unit, wherein the electromagnetic induction heating unit generates magnetic force lines. A multi-layered laminate of a conductive material having a plate member arranged obliquely across and having a plurality of regular fluid passages formed by combining the plate members; a pipe member having the multi-layered stack inside; A food processing apparatus comprising: an exciting coil wound around a member. 2. The electromagnetic induction heating section has a first electromagnetic induction heating section for evaporating water and a second electromagnetic induction heating section for heating the evaporated water, and the evaporation and overheating are continuously performed. The food processing apparatus according to claim 1, wherein 3. The food processing apparatus according to claim 1, wherein the superheated steam has an atmospheric pressure of 120 ° C. or higher. 4. An electromagnetic induction heating section for evaporating water to produce superheated steam, and a food processing section for processing food with the superheated steam from the electromagnetic induction heating section, wherein the food processing section includes the electromagnetic induction heating section. A food processing apparatus configured to process food using only superheated steam from a heating unit. 5. The food processing apparatus according to claim 4, wherein the food processing unit is configured to flow the superheated steam from the electromagnetic induction heating unit from below to above the food. 6. The food processing apparatus according to claim 4, wherein the food processing section is filled with the superheated steam and has a non-oxidizing atmosphere. 7. The food processing apparatus according to claim 4, wherein the superheated steam has an atmospheric pressure of 120 ° C. or higher. 8. An electromagnetic induction heating unit that evaporates water to produce superheated steam, and a food processing unit that processes food with superheated steam from the electromagnetic induction heating unit, wherein the food processing unit is configured to process the food. A food processing apparatus, further comprising a watering means for spraying water or a water-soluble seasoning. 9. An electromagnetic induction heating unit that evaporates water to produce superheated steam, and a food processing unit that processes food with the superheated steam from the electromagnetic induction heating unit, wherein the electromagnetic induction heating unit generates magnetic force lines. A multi-layered laminate of a conductive material having a plate member arranged obliquely across and having a plurality of regular fluid passages formed by combining the plate members; a pipe member having the multi-layered stack inside; A food processing apparatus comprising: an exciting coil wound around a member; wherein the food processing unit is configured to process food only with superheated steam from the electromagnetic induction heating unit. 10. A multilayer laminate of a conductive material having a plate member arranged obliquely across a line of magnetic force, wherein a number of regular fluid passages are formed by combining said plate members, and said multilayer laminate is internally provided. A pipe member having, a step of passing water through an electromagnetic induction heating unit consisting of an exciting coil wound around the pipe member, continuously performing evaporation and superheating, and a step of processing food only with the superheated steam, A food processing method having: