JPS58861B2 - Kiyoseitai Ryuushikimameruitan Kijiyoushi Yahouhou - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a forced convection short-term steaming method for beans, such as soybeans or adzuki beans, which is made into a suspended state by forced convection of steam and then steamed for a short period of time. By using a forced convection device of Alternatively, the steam is applied to each legume by floating it above a porous partition member such as a net.
This invention relates to a forced convection method for short-term steaming of pulses, in which the pulses are steamed in a short period of time by spraying water substantially evenly onto one surface.

The process of steaming beans is very important in the food industry, brewing industry, microbial industry, etc.

Traditionally, methods for steaming beans include a batch system in which steam is simply blown into a pot, and a continuous system in which beans are sent from the bottom of a pipe onto a screw conveyor using a rotary valve and steam is blown from above. be.

However, these methods have the disadvantage that the heat does not pass through easily, the steaming time is long, and the heat is not evenly transmitted, resulting in deterioration of quality.

Therefore, steaming of soybeans and other legumes using high-pressure, high-temperature (2 kg/cm2 pressure, 130°C) steam has become widely practiced, but this method oxidizes and colors the soybeans due to the high temperature, and also destroys the beans themselves. The disadvantage is that it becomes soft and easily crumbles.

In addition, when steaming beans in general, the water contained in the beans themselves evaporates during the steaming process, creating a steam film on the surface of the beans, or the steam supplied into the steaming pot coats the surface of the beans. These deposits form a steam (and/or moisture) film that sufficiently transfers the thermal energy of the continuously supplied steam (superheated and/or pressurized steam) to each pulse. It was preventing me from doing that.

The purpose of the present invention is to focus on this phenomenon, and to make beans into a floating state by forcing convection of superheated and/or pressurized steam.
The method is to blow the steam onto one surface of the beans to break or blow away the film generated, and to sufficiently conduct the thermal energy of the continuously supplied steam to the beans to steam the beans in a short period of time. .

In addition, since the floating steaming of the present invention has extremely high thermal efficiency,
The steaming temperature can be as high as 109°C, which is sufficient for steaming.
For this reason, it is possible to prevent discoloration due to oxidation, as is the case with high-pressure, high-temperature steaming, and it has the excellent advantage of not becoming so soft that it easily crumbles even after complete steaming.

Hereinafter, an apparatus for carrying out the method of the present invention will be described in detail with reference to the drawings.

Referring to FIGS. 1 and 2, which illustrate one embodiment of the apparatus for accomplishing the method of the present invention, a column 23 with a steam passage is provided with a batch-type hermetic seal for steaming legumes such as soybeans, adzuki beans, etc. The pressure vessel 21 is rotatably mounted via a bearing 33 and a packing 32.

The batch type sealed pressure vessel 21 has a bean supply port 24 at the top, a legume takeout port 25 at the bottom, a pressure regulating device 30 such as a steam pressure regulating valve for regulating the steam pressure inside the sealed pressure vessel 21, and a drain. It is equipped with 31.

Inside the sealed pressure vessel 21, ventilated and water-permeable porous partition members 22 are provided above and below, and overheating and/or water is removed from below.
Alternatively, a steam injection port 34 is provided below the closed pressure vessel 21 so that pressurized steam can be supplied, and a steam exhaust port 35 is provided above.

Steam passes through the heater 39, fan 26, and duct 27 from the steam supply port 28, and then is sent into the closed pressure vessel 21 from the passage in the column 23 through the steam injection port 34.

Then, the steam passes through the steam outlet 35, the passage in the column 23, the duct 27, and then passes through a passage restriction device 37, such as a throttle valve, which can adjust the steam pressure in the closed pressure vessel 21, and from the duct 27 into the atmosphere 40. or sent to be recycled again.

Whether it is discharged into the atmosphere or recirculated can be adjusted by a damper 29 pivotally mounted at position 36.

Regarding the operation of this device, first feed beans B to the supply port 2.
4 onto the partition member 22 inside the sealed pressure vessel 21.

Operate the heater 39 and fan 26 to superheat and/or inject pressure steam from the injection port 34 into the closed pressure vessel 21,
The legumes B on the partition member 22 are brought into a floating state by forced convection of steam.

In this case, an auxiliary forced convection device (not shown) such as a fan may be provided at least at the bottom of the closed pressure vessel 21 and also at the top if necessary.

During this steaming process, the steam pressure inside the closed pressure vessel 21 can also be increased by adjusting the passage restriction device 37.

After the predetermined steaming process is completed, the closed pressure vessel 21 is slightly rotated and tilted to take out the steamed beans from the outlet 25.

Next, the above operation is repeated to perform the steaming process on the next legume.

In the figure, arrows indicate the path of steam.

Reference is now made to FIG. 3, which illustrates another embodiment of an apparatus for accomplishing the method of the invention.

In Fig. 3, parts that are the same as those shown in Figs.
) is attached.

Therefore, the structure and operation of the same parts will be omitted here, and only the differences will be described below.

A flexible bellows pipe 38 is provided midway between the steam supply side duct 27' and the discharge side duct 27'.

This bellows tube is provided so that the batch type sealed pressure vessel 21' can rotate.

Of course, the batch-type sealed pressure vessels 21, 21' shown in FIGS. 1, 2, and 3 are equipped with a handle (not shown) for appropriately rotating the vessels.

In addition, the batch-type sealed pressure vessel 21, 21' does not necessarily need to be provided with the supply ports 24, 24' and the outlet ports 25, 25' for the beans, but a common opening (not shown) for supplying and taking out the beans. Although the sealed pressure vessels 21 and 21' are constructed to be rotatable in order to facilitate the removal of beans, they may also be constructed in a fixed manner.

Next, FIGS. 4 and 5 will be explained.

The closed pressure vessel 1 includes a steam supply lower, a pressure regulating device 5 such as a steam pressure regulating valve, and a drain 6.

A steam forced convection device 4 such as a fan, a blow-off nozzle, an ejector, etc. is provided at least below a ventilated and water-permeable belt conveyor 2 disposed within a closed pressure vessel 1.

In the drawing, there are two forced convection devices 4 below the lower belt conveyor 2 and two above the upper belt conveyor 2.
The upper and lower parts are arranged in a staggered manner.

The upper and lower belt conveyors 2, 2 are spaced apart from each other and provided with side walls 12 on both sides, thus forming a tunnel portion T (see FIG. 5) through which the beans pass.

The pulses B are supplied through a hopper 3, a rotary valve 8 and a duct 9.

The beans that have been steamed pass from the duct 10 through the outlet 11 and are put into the beans receiving part 17 provided on the transfer piston 13 that performs reciprocating and rotating movements within the cylinder 16, and are transported therefrom from the beans outlet 14. It is taken out into a container 18.

In the figure, reference numeral 19 indicates a gasket, and reference numeral 15 indicates a rotary reciprocating device.

Regarding the operation of this device, first, beans B to be steamed are sent from the hopper 3 to the tunnel portion T through the rotary valve 8 and the duct 9.

On the other hand, the superheated and/or pressurized steam S is fed into the closed pressure vessel 1 from the steam supply lower, and the forced steam convection device 4 such as a fan is operated.

In particular, the beans are steamed in a floating state in the tunnel section T by forced blowing up of steam from below the lower belt conveyor 2.

The beans that have been steamed are delivered to the beans receiving section of the beans transfer piston 13 via the duct 10 and the discharge port 11.

The piston 13 is then moved forward by the rotary reciprocating device 15 and subsequently rotated by half a revolution.

Therefore, the beans that have been steamed can be reliably taken out from the bean discharge port 14 into the container 18 without clogging during the process.

Of course, the lower belt conveyor 2 can be slightly inclined downward from the direction of the duct 9 to the direction of the duct 10 to smooth the progress of the beans.

Moreover, as shown in FIGS. 1 to 3, superheated and/or pressurized steam can also be forced to circulate.

Since the method of this invention can be carried out using the various steaming apparatuses mentioned above, beans are heated at 90 to 110°C.
can be steamed evenly in an extremely short period of time with steam,
Therefore, quality deterioration such as coloring or excessive softness due to oxidation does not occur.

Therefore, this method is particularly suitable for steaming legumes such as soybeans, which are raw materials for brewing.

[Brief explanation of the drawing]

FIG. 1 is a partially sectional front view of a batch-type pulse steaming apparatus for achieving the method of the present invention, FIG. 2 is a side view of FIG. 1, and FIG. 3 is a diagram of another batch for accomplishing the method of the present invention. FIG. 4 is a partial sectional front view of yet another belt conveyor type pulse steaming apparatus for accomplishing the method of the present invention, and FIG.
FIG. 3 is a perspective view showing the tunnel section in the figure. 1.21,21'... Sealed pressure vessel, 2,22
゜22'... Porous partition member.

Claims (1)

[Claims] 1. A porous partition member such as an air-permeable belt conveyor, a perforated plate, or a net is installed in a closed pressure vessel for steaming legumes such as soybeans, and heating and/or Pressurized steam is forcibly blown, and the forced convection causes beans such as soybeans to float above the porous partition member, thereby substantially applying superheated and/or pressurized steam to the surface of each of the beans. Forced convection method for short-term steaming of beans by evenly spraying water onto the beans to steam them over a short period of time.