JPH1189722A - Food processing, cooking method and apparatus for the same in atmosphere where temperature and humidity of low presser and high temperature superheated steam are controlled - Google Patents

Abstract

PROBLEM TO BE SOLVED: To avoid burning a surface by using saturated steam as saturated superheated steam under a low oxygen condition, changing the saturated superheated steam to unsaturated superheated steam, blowing hot water into the saturated superheated steam, or using a supersaturated superheated steam mixing the saturated steam. SOLUTION: Saturated steam 100 deg.C under a normal pressure is used in a low oxygen condition as saturated superheated steam superheated to 100 deg.C to 500 deg.C, or oversaturated superheated steam is used is used as unsaturated superheated steam mixing the saturated superheated steam to dry air, blowing hot water to the saturated superheated steam, or mixing the saturated vapor. Hereby humidity of vapor for supplying a large amount of heat energy is freely controlled to conduct a unit operation for processing and cooking based on heating such as steaming, grilling, drying, sterilizing and thawing by heat transfer of infrared radiation emitted by circulation and high temperature vapor under a low oxygen condition.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a unit for processing and cooking food by heating the food, which is capable of freely adjusting the humidity of water vapor capable of supplying a large amount of heat energy at the time of heating at 100 ° C. or more. Food processing by generating superheated steam, unsaturated superheated steam, supersaturated superheated steam,
Cooking method and equipment used for it.

[0002]

2. Description of the Related Art Grilled buns such as buns are 180-
200 ° C, 220 to 280 ° C until baking, 280 to 30 in hail baking so that no “shin” remains inside
Although it is baked at a high temperature of 0 ° C, it is extremely difficult to control the temperature in an atmosphere of high-temperature air, and the temperature difference is ± 10 ° C.
In order to reach the above, the baking temperature and time are left to the experience of the baking craftsman, and furthermore, the heat transfer of the gas is extremely slow and takes a long time.

[0003] Steamed rice for sake and rice cakes is theoretically cooked in 15 minutes with saturated steam, but it is mechanized in 30 to 40 minutes in a commonly used drawing method. Even in the conveyor system, it took 20 to 25 minutes to steam. In addition, Shumai is 15-20 with high heat
Steamed for about a minute. For further udon, 95 ° C
Steam for a short time with saturated steam of
And dried with hot air for 40 to 50 minutes, and a reduction in steaming time has been desired.

In marine products, sardines are boiled in boiling water, sardines for 2 to 3 hours, shrimp for 20 to 30 minutes, and dried with hot air at 60 to 80 ° C. for a long time. Nori is dried slowly over 1 hour by spraying water on hot air at 150 ° C.
In the drying of fish, it is liable to be oxidized by hot air, which causes a problem of generating an off-flavor. Fish is grilled by experience and the detailed temperature conditions are not clear.

[0005] Steaming of soy sauce, miso and soybeans for natto is carried out by using high-pressure steam at 130 to 160 ° C for 5 to 20 soybeans.
Min, steamed soybeans for miso and natto, 115-120
The mixture is steamed with high-pressure steam at 20 ° C. for 20 to 40 minutes, and a pressurized container is used in each case.

[0006] Yakiniku is usually empirically baked in the open fire, and in cooking frozen meat, thawing and cooking are performed in two stages in separate containers. Thermal processing by radiation of temperature air is difficult to control temperature,
There was a problem that the deterioration was caused by oxidation.

[0007]

The heating of steam and hot water which is usually used is an excellent heating method from the viewpoint of the amount of retained heat, heat transfer and temperature control. There was a decisive disadvantage that heating above ℃ was not possible.

[0008] In the heat processing of food, a chemical reaction kinetics and a biological reaction kinetics pass, so a high-temperature and short-time reaction is desired. This requires a temperature of 100 ° C or higher.
At 0 ° C. or higher, it is necessary to use a high-pressure vessel, and the high-pressure vessel and the apparatus are complicated, requiring high technology and expensive expenditure. Also, in a high pressure vessel, it is not practical to desire a temperature of 180 ° C or higher,
At temperatures higher than this, steam cannot normally be used.

As a heating method at a temperature of 100 ° C. or higher, there are hot air and radiation, but there are difficulties in controlling the temperature and heat deterioration due to oxidation. In addition, hot air has the disadvantage that the amount of retained heat is small and heat transfer is poor. In addition, since high-temperature hot air has almost no humidity, the drying speed and the heat transfer are determined only by the temperature regardless of the humidity. For this reason, there is a need for a countermeasure for a phenomenon in which the movement of the moisture inside the food cannot be made in time for the speed of the movement of the moisture on the surface of the food, and a phenomenon occurs in which the surface is short of water and burnt.

[0010]

SUMMARY OF THE INVENTION The present invention eliminates the drawbacks of conventionally known food processing and cooking methods by heating steam and has the following structure.

Saturated steam under normal pressure of 100 ° C. which satisfies the gas state equation may be used in a low oxygen state as a saturated superheated steam heated to 100 to 500 ° C., or the saturated steam may be mixed with dry air to be immiscible. Steaming food by using saturated superheated steam, blowing hot water into saturated superheated steam, or using supersaturated superheated steam that mixes saturated steam with convection under low oxygen conditions and heat transfer of infrared radiation emitted by high-temperature steam. Based on overheating, including baking, drying, sterilization, thawing, etc., processing, food processing to perform unit operations of cooking, based on cooking methods,
The saturated superheated steam is mixed with dry air and the degree of saturation is adjusted from 100% to 10%. The unsaturated superheated steam is 90% by volume ratio of 9: 1 with the saturated superheated steam and dry air.
And 8 to 2 is set to 80%, and the following is a method of processing and cooking a food, the saturation of which is adjusted accordingly.

[0012] In order to prevent the moisture from moving from the food so fast that it is dried, it is necessary to use supersaturated superheated steam and heat it at 100 ° C or more to cover the food surface with supersaturated superheated steam containing water droplets. In addition to using supersaturated superheated steam, saturated superheated steam, and unsaturated superheated steam individually, it is used at normal pressure by combining these superheated steams and combining with other electricity or gas heating. In order to adjust the humidity in the middle of sending the saturated steam generated from the steam generator 4 to the steam superheater 5, a humidity controller 19 based on the measurement of the humidity sensor 14 installed in the processing chamber is used to adjust the humidity. 9 and adjust the humidity by mixing the required amount of dry air to adjust the humidity, and send it to the steam superheater 5 to superheat the unsaturated superheated steam. In addition, saturated steam is blown into the processing chamber 1, or hot water heated to a temperature equal to or higher than the temperature in the processing chamber 1 is blown into the processing chamber 1 by a pressurized high-temperature hot water heater, thereby causing supersaturated overheating. A food processing and cooking method characterized by generating steam.

As a food processing and cooking apparatus utilizing low-pressure high-temperature superheated steam used in the present invention, a processing chamber 1 in which a raw material inlet 2 and a product outlet 3 are disposed, and a pressure regulator 16 which is connected to the processing chamber 1 and is linked. A blower 9 is provided in the middle of an exhaust fan 8, a steam superheater 5 connected to the processing chamber 1 and linked to a temperature controller 19, and a steam generator 4 connected to the steam superheater 5, and a water supply pump 10 is provided. The steam generator 4 having the components, the pressure sensor 12, the flow sensor 13, the humidity sensor 14, and the temperature sensor 15 built in the processing chamber 1, and the respective pressure regulators 16 arranged in conjunction with the respective sensors, the flow rate regulation Vessel 1
7, a humidity controller 18, a temperature controller 19, and a pressurized high-temperature hot water heater 6 provided between the processing chamber 1 and the steam generator 4 via a saturated steam supply valve 20, a steam generator 4 and a steam superheater 5. An exhaust tower 7 provided on a pipe 21 branched from an intervening pipe via an exhaust valve 11.

Further, by operating the exhaust valve 11, the pipe 21 of the passage to the exhaust tower 7 is closed by the exhaust valve 11, and the steam passage 22 connecting between the steam generator 4 and the steam superheater 5.
The exhaust gas of the superheated steam in the processing chamber 1 is introduced into the processing chamber 1, mixed with the saturated steam from the steam generator 4, and reused as saturated superheated steam, unsaturated superheated steam, and supersaturated superheated steam.

In the present invention, superheated steam is blown into saturated superheated steam, or supersaturated superheated steam in which saturated steam is mixed is used. Baking, drying, sterilizing,
It is characterized by performing a unit operation of processing and cooking based on overheating including thawing and the like, and is also a closed circuit method for energy saving.

The unsaturated superheated steam is obtained by mixing dry air with saturated superheated steam and adjusting the degree of saturation from 100% to 10%. The saturation is 90% by volume ratio of saturated superheated steam and dry air by 9: 1. Since 8: 2 is set to 80% and the saturation is adjusted in accordance with the following, for example, when it is desired to move moisture from food quickly, the lower the saturation, the better the bread, In baking carbohydrates such as rice crackers, hail, potato flakes, etc., it was found that fast water transfer was desired, and unsaturated superheated steam having a saturation degree of 60% or less was suitable.

The movement of moisture at heating at the same temperature becomes faster in the order of supersaturated superheated steam, superheated saturated steam, superheated unsaturated steam, and heated air.

In addition, when it is not desired that moisture transfer from food be fast, for example, steamed foods such as boiled rice, steamed buns and gyoza, and heating such as drying and thawing of nori, it is necessary to suppress evaporation of water. Although supersaturated superheated steam was used, supersaturated superheated steam was found to be a more suitable operation for slow drying and processing of steamed foods, as it suppressed food surface evaporation more than saturated superheated steam.

The food surface is covered with supersaturated superheated steam containing water droplets. However, since the temperature is heated to 100 ° C. or more, the water inside the food partially evaporates and the drying proceeds gently. It was also found that another characteristic of steam is that it has higher energy efficiency and better heating efficiency than saturated superheated steam.

In addition to using supersaturated superheated steam, saturated superheated steam, and unsaturated superheated steam each alone, a combination of these superheated steams and a combination with other electric or gas heating at normal pressure are also used. For example, in steaming steamed buns, drying seaweed, sardines, and the like, initial supersaturated superheated steam is used, and then saturated superheated steam and unsaturated superheated steam are used. In bread and rice cracker baking, saturated superheated steam or unsaturated superheated steam is used first, followed by baking with a heated gas or electric heat.

[0021] It was also found that grilled fish and chicken thigh meat can be roasted by removing saturated odor by heating with saturated superheated steam alone or in combination with unsaturated superheated steam.

In the water invention, as a device for operating the generation of superheated steam, there are adopted two systems, a case where the superheated steam is released by one use, and a closed circuit system which is circulated and used for the purpose of energy saving. .

First, in the former case of single use of releasing superheated steam, when processing with low-pressure superheated steam, water is supplied to the steam generator 4 by a water supply pump 10 and gas,
Saturated steam is generated by a method such as oil or electric heating. The amount of saturated steam generation is adjusted based on the measurement of the flow rate sensor 13 installed in the processing chamber 1 and converted into a heating output by the flow rate regulator 17 and instructed to the steam generator 5 to generate a required amount of saturated steam. And send it to the steam superheater 5 at normal pressure. The temperature of the superheated steam is adjusted based on the measurement of the temperature sensor 15 installed in the processing chamber 1.
At 9, the output is converted into a heating output, which is overheated and sent to the processing chamber 1. Although the inside of the processing chamber 1 is maintained at a slightly negative pressure in order to prevent the leakage of superheated steam from the processing chamber 1 and a pipe joint, the pressure regulator 16 is set based on the measurement of the pressure sensor 12 installed in the processing chamber 1. The output is adjusted by the exhaust fan 8, and is adjusted by the exhaust fan 8, and is output to the exhaust tower 7 through the exhaust valve 11, and is capable of controlling the temperature up to ± 2 ° C. by a processing apparatus for generating saturated superheated steam including exhausting to the outside. It is characterized by.

In the unsaturated superheated steam generation processing apparatus, dry air is mixed for adjusting humidity in the middle of sending the saturated steam generated from the steam generator 4 to the steam superheater 5, but is installed in the processing chamber 1. Based on the measurement of the humidity sensor 14, the humidity controller 18 converts the mixed air into an output for adjusting the amount of air blown by the blower 9, mixes a necessary amount of air to adjust the humidity, and sends the air to the steam superheater 5. , And is superheated according to the case of generation of saturated superheated steam.

Further, in the supersaturated superheated steam generation processing apparatus, saturated steam is blown into the processing chamber 1 or hot water heated to a temperature equal to or higher than the processing chamber 1 temperature by the pressurized high-temperature hot water heater 6 is blown into the processing chamber 1. Thus, supersaturated superheated steam is generated and used for processing.

The closed circuit system of the superheated steam circulation is also included in the present invention for the purpose of energy saving. In this closed circuit system, the exhaust valve 11 is operated to close the exhaust tower 7 passage with the exhaust valve 11. The exhaust of the superheated steam in the processing chamber 1 is guided from the steam generator 4 to the steam passage connecting the steam superheater 5 and the saturated steam from the steam generator 4 is mixed, and the supersaturated steam, the saturated superheated steam, It can be reused as saturated superheated steam.

Further, in order to avoid contamination of the superheated steam, a filtering device may be provided as an accessory, or a part of the superheated steam may be released by operating the exhaust valve 11.

[0028]

As described above, according to the present invention, the saturated steam under the normal pressure of 100 ° C. satisfying the gas state equation is
Use saturated superheated steam heated to 100 to 500 ° C in a low oxygen state, or mix saturated superheated steam with dry air to produce unsaturated superheated steam, or blow hot water into saturated superheated steam, or Using supersaturated superheated steam that mixes steam, heat transfer of infrared radiation generated by convection and high-temperature steam in a low oxygen state, etc., based on overheating including cooking, baking, drying, sterilizing, thawing, etc. of food, processing, In order to perform cooking unit operation, it is possible to freely adjust the humidity of steam, which can supply a large amount of heat energy.
Saturated superheated steam, unsaturated superheated steam, and supersaturated superheated steam can be generated and performed.

Further, using supersaturated superheated steam at 100 ° C.
Since heating is performed as described above, and the food surface is covered with supersaturated superheated steam containing water droplets, the movement of moisture from the food is accelerated, so that it is possible to suppress the drying state.

In addition to using supersaturated superheated steam, saturated superheated steam, and unsaturated superheated steam alone, the superheated steam is used at normal pressure by combining these superheated steams or by combining with other electric or gas heating. In the middle of sending saturated steam generated from the steam generator 4 to the steam superheater 5, the humidity is measured, and the humidity sensor 14 installed in the processing chamber measures the humidity, and the humidity controller 19 sends the mixed air to the blower 9. The output can be converted to an output for adjusting the air volume, and the required amount of dry air can be mixed to adjust the humidity, sent to the steam superheater 5, and overheated to generate unsaturated superheated steam.

Further, saturated steam is blown into the processing chamber 1 or hot water heated to a temperature equal to or higher than the temperature in the processing chamber 1 is blown into the processing chamber 1 by a pressurized high-temperature water heater to generate supersaturated superheated steam. be able to.

[Brief description of the drawings]

FIG. 1 is a food processing and cooking apparatus utilizing low-pressure and high-temperature superheated steam used in the present invention.

[Explanation of symbols]

 1: Processing room 2: Raw material entrance 3: Product exit 4: Steam generator 5: Steam superheater 6: Pressurized high-temperature hot water heater 7: Exhaust tower 8: Exhaust air 9: Blower 10: Water supply pump 11: Exhaust valve 12: Pressure sensor 13: Flow sensor 14: Humidity sensor 15: Temperature sensor 16: Pressure regulator 17: Flow regulator 18: Humidity regulator 19: Temperature regulator 20: Saturated steam supply valve 21: Pipe 22: Water vapor passage

Claims (8)

[Claims] 1. Saturated steam at 100 ° C. and normal pressure, which satisfies the gas state equation, is used as saturated superheated steam heated to 100 to 500 ° C., or saturated superheated steam is mixed with dry air to Steam or
Alternatively, hot water is blown into saturated superheated steam or supersaturated superheated steam that mixes saturated steam is used.Steaming, baking, drying, sterilizing food by heat transfer of infrared radiation generated by convection and high temperature steam in a low oxygen state. A food processing and cooking method characterized by performing processing and cooking unit operations based on overheating including thawing and the like. 2. Unsaturated superheated steam, which is obtained by mixing dry air with saturated superheated steam and adjusting the degree of saturation from 100% to 10%, has a saturation ratio of 9: 1 between 90% and 90% by volume. The food processing and cooking method according to claim 1, wherein the saturation is adjusted in accordance with the ratio of 8 to 2 to 80%. 3. The food according to claim 1, wherein the superheated steam is heated at a temperature of 100 ° C. or more to suppress moisture transfer from the food, and the food is covered with superheated superheated steam containing water droplets. Food processing and cooking methods. 4. Use of supersaturated superheated steam, saturated superheated steam, and unsaturated superheated steam alone, and use at a low pressure by a combination of these superheated steams and a combination with other electricity or gas heating. A method for processing and cooking food according to claim 1, characterized in that: 5. A method for adjusting the humidity in the middle of sending the saturated steam generated from the steam generator to the steam superheater, based on the measurement of the humidity sensor installed in the processing chamber. 2. The method according to claim 1, wherein the output is adjusted to adjust the amount of air blown, the required amount of dry air is mixed to adjust the humidity, sent to a steam superheater, and overheated to generate unsaturated superheated steam. Food processing and cooking methods. 6. A supersaturated superheated steam is generated by blowing saturated steam into the processing chamber or blowing hot water heated to a temperature equal to or higher than the processing chamber temperature by a pressurized high-temperature water heater into the processing chamber. Item 6. A food processing and cooking method according to Item 1. 7. A processing chamber provided with a raw material inlet and a product outlet,
A blower is provided in the middle of the exhaust fan connected to the processing chamber and linked to the pressure regulator, a steam superheater connected to the processing chamber and linked to the temperature regulator, and a steam generator connected to the steam superheater , A steam generator with a water supply pump, a pressure sensor, a flow sensor, a humidity sensor,
A temperature sensor, and a pressure regulator, a flow regulator, a humidity regulator, and a temperature regulator, which are provided in conjunction with each sensor, and a saturated steam supply valve provided between the processing chamber and the steam generator. A food processing and cooking device utilizing low-pressure and high-temperature superheated steam, comprising a pressurized water heater, an exhaust tower provided through a vent valve on a pipe branched from a pipe between the steam generator and the steam superheater. 8. The exhaust valve is operated to close the pipe of the passage to the exhaust tower with the exhaust valve, and the exhaust of the superheated steam in the processing chamber is led to the steam passage connecting the steam generator and the steam superheater. Mixed with saturated steam from the generator and saturated,
A low-pressure, high-temperature superheated steam-based food processing and cooking device characterized by a closed circuit system for reusing as unsaturated or supersaturated superheated steam.