JPS5823762A - Continuous steaming of sweet potato - Google Patents

Abstract

PURPOSE:To make a volume of device per production small and to obtain high- quality steamed sweet potatoes continuously, by setting a drainage conduit at a zone from the sweet potato feed part of the highest conveyor to the bottom of the conveyor, separating the initial drainage from the following drainage, followed by recovery. CONSTITUTION:The steaming chamber 10 is equipped with three step conveyors, the highest conveyor 11, the middle conveyor 12, the lowest conveyor 13. Sweet potatoes are fed from the rotary valve 14 for feeding raw material set at the top of the steaming chamber 10, steamed by the steam sent from the steam inlets 15, 16, and 17 while being transported on the conveyors along the arrow, and taken out from the outlet rotary valve 18. The drainage conduit 19 is set below the highest conveyor 11, and the initial drainage collected by this is discharged through the drainage pipe 20. The drainage produced in other positions is discharged through the drainage pipe 21 at the bottom of the steaming chamber 10 and used as water for preparation.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for steaming potatoes, which are the raw materials for the secondary preparation when producing potato shochu.

Conventionally, steaming of sweet potato heads in the production of sweet potato shochu has been carried out using a batch two potato steamer. In other words, it is a series of methods in which a certain amount of neutralized potatoes is put into a seed-shaped potato steamer, steamed with steam, forcedly cooled with air, and taken out. In addition to the inefficiencies inherent in punch-style operations, this method
They had problems with food supply. In patch operation, it is desirable to cover as much raw material as possible in one operation;
When steaming potatoes, the larger the amount, the more the lower part of the steamed potato will be crushed by the weight of the upper part of the potato, and the higher the amount of potassium.
When forcibly cooling with air, there is a problem that ventilation is poor and cooling takes a long time, and the capacity of the blower must be increased accordingly, so the amount of preparation at one time has to be limited. Therefore, in order to increase production, a large number of potato steamers were required, which required a large installation area.1 Also, when the volume of potatoes changes before and after steaming, the forced cooling requires a large number of potato steamers. It also has the disadvantage that the equipment capacity per production volume is quite large because of the need to provide a considerable amount of space above and below. Furthermore, the potatoes are considerably damaged due to sorting and during the process.
During steaming, active ingredients such as carbohydrates and 7 starches flow out into the drain, but in batch-type operations, soil, tar, tar, nematodes, etc. that adhere to the surface of the potatoes are also washed away. Since it is discharged as drain, the active ingredients cannot be used, and if it is disposed of as is, the BOD is high, so treatment to prevent pollution is required.The above contaminants attach to the lower layer of potatoes and become steamed had a negative effect on the properties of

In addition, in the conventional patch method, once steaming was completed, a person had to go into the steamer and remove the steamed potatoes with a shovel, but this work was not desirable for food production, and Because workers worked on top of steamed potatoes, the footing was poor and there was a risk of work-related accidents.

The present invention has been made to solve the above-mentioned drawbacks, and includes:
It is an object of the present invention to provide a method for steaming sweet potatoes that requires a small equipment capacity per production volume, can effectively utilize drains containing active ingredients, and can produce steamed potatoes of good quality.

The present invention is a method of continuously steaming rapid fire, in which rapid fire is continuously supplied to the top conveyor of a conveyor arranged in multiple stages in a steam chamber, and the rapid fire is sequentially transferred to the lower conveyor. It is characterized in that a drain groove is disposed at the bottom of the conveyor over a fixed transfer distance from the quick-hit supply section of the top conveyor, and the initial drain is collected separately from the subsequent drain.

It is supplied to the top conveyor of a multi-stage conveyor arranged in a sealed steam chamber, and is steamed by steam as it is sequentially transferred on the conveyor to the lower conveyor. The conveyor is constructed to allow steam to pass through the conveying surface of the conveyor so that the transported rapids are effectively steamed. There are several types of conveyors with this type of structure, such as wire mesh chain conveyors and perforated belt conveyors, but it is necessary to select one with a structure that does not easily clog due to the rapid speed of steaming. For example, it is preferable to use a conveyor such as b, in which the conveying surface is formed by rollers connected in parallel with each other at a small distance. The conveyor one level below the top conveyor transfers the quick hit in the opposite direction to the top conveyor, the conveyor below it also transfers the quick hit in the opposite direction, i.e. in the same direction as the top conveyor, and so on. The rapid fire descends while changing direction from side to side and is ejected from the steam chamber. The steam chamber is sealed to improve steam efficiency, and the quick-fire inlet and outlet are equipped with a mechanism that can supply and take out quick-fire without leaking steam.The steam chamber is pressurized. Since the steaming time is shortened, the conveyor distance can be shortened, and the entire apparatus can be made smaller. The time it takes to steam the rapid fire under constant temperature and constant steam pressure is approximately constant, so if the conveyor speed is increased, the conveyance distance 4 becomes longer, and the volume of the steam chamber increases.
Conversely, if the conveyor's transfer speed is slowed down, the volume of the steam chamber will be reduced, but when comparing the same throughput, the slower the conveyor's transfer speed, the more the amount of potatoes accumulated on the conveyor must be increased. It is necessary to increase the height of the layer. However, if the height is too high, the weight of the potatoes at the bottom will crush the potatoes at the top, making it difficult for steam to pass through, which will actually reduce efficiency.

The present inventor has discovered that by setting the height of the potatoes on the conveyor to 35e11 or less, the potatoes can be steamed efficiently without being crushed and steam can pass through.

The temperature of the rapid fire put into the steam chamber is low, so when the steam comes into contact with it, it liquefies and becomes drain. It can be said that the quick shot that is put in has been cleaned, but there is some dirt, tar, etc. left.
These are first washed away by the liquefied steam after being added. At this stage, the sweet potato has not yet been steamed, so the active ingredients in the sweet potato have not leaked out. The condensate generated at this initial stage drips into a drain groove located below the conveyor and is discharged. The initial drain collection time or the initial drain groove length is determined by taking into account the degree of contamination of the input rapid shot, the degree of outflow of the active ingredient, etc. Subsequently generated condensate is collectively discharged from the condensate outlet at the bottom of the steam chamber. Since this drain KFi is not contaminated with dirt such as soil and tar, it can be used as water for preparation, and active ingredients such as carbohydrates and starch contained therein can be recovered.

The present invention will be further described below based on preferred embodiments shown in the accompanying drawings.

The accompanying drawing is a simplified front view of one embodiment of the apparatus used in the continuous potato steaming method of the present invention.

There are three conveyors in the steam room IO: upper, middle, and lower.
1, 12, and 13 are arranged. Quick attack is steam room 1
The raw material is inputted from the input rotary pulp 14 arranged at the upper part of the rotary pulp, and while being transferred on the conveyor along the arrow mark, it is steamed by the steam supplied from the steam supply ports 15, 16, and 17, and then the rotary pulp 18. A drain groove 19 is provided at the bottom of the upper conveyor 11, and the initial drain collected thereby is discharged through the drain port 2DK - drain generated in other locations is drained through the drain port 4 at the bottom of the steam chamber IO. The water is discharged and used as water for preparation.

Next, the present invention was carried out using the above apparatus, and the following results are shown.

〔Example〕

The washed and sorted sweet potatoes were continuously fed into the above-mentioned apparatus and steamed. The height of sweet potatoes on the conveyor is 35c.
If the height is more than 35 m, the sweet potato at the bottom tends to be crushed and steaming cannot be done efficiently.
When the temperature was lower than e11, the steamed potatoes could be completely steamed in about an hour's worth, and the shape of the resulting steamed potatoes maintained their original shape. The drain produced on the upper conveyor is separated and drips onto the fully steamed sweet potatoes in the lower layer, so that the resulting steamed sweet potatoes have a fresh aroma, taste, and color. No floating substances were observed on the surface of the moromi prepared with this steamed rice, and the resulting shochu had a light flavor and was delicious.

Furthermore, since this method is carried out in a continuous manner, the amount of steam required per unit of production is significantly reduced compared to the conventional batch method.

As explained above, according to the present invention, high-quality steamed potatoes can be produced economically and efficiently with a small equipment volume.
Since it eliminates the process of relying on human power like the conventional punch-type device, it also solves hygiene and safety issues, which has great benefits for the industry.

[Brief explanation of the drawing]

The accompanying drawing is a simplified front view of one embodiment of the apparatus used in the continuous potato steaming method of the present invention. 10... Steam room 11... Upper conveyor 12...
・Middle Punghae? 13...lower conveyor 14...
fl feed input a-pat-pulp 15, 16, 17
...Steam supply port 18...Exit. -Tally pulp 19...Drain groove I, 21...
Drain port patent applicant Honbo Sake Brewery Co., Ltd.

Claims (1)

[Claims] Potatoes are continuously supplied to the top conveyor of the conveyors arranged in multiple stages in the ill steam chamber, and the potatoes are steamed while being sequentially transferred to the lower conveyor. A continuous potato steaming method characterized in that a drain groove is provided at the bottom of a conveyor that travels a fixed distance of 111 km from a potato supply section to separate and collect initial drain from subsequent drain. (2) Continuous potato steaming according to claim (1), in which a multi-stage conveyor is arranged as three stages, upper, middle and lower, and a drain groove for collecting initial drain is arranged at the lower part of the upper stage conveyor. Method. (3) Claim S Clause 111 or (2) in which the layer height of potatoes transported by a conveyor is 35 (to) or less
Continuous potato steaming method described in section. (41) Continuous potato steaming method according to claim a (claim 11 to (3)) in which the potato is sweet potato