JPS6149949B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Object of the Invention) The present invention relates to a method and apparatus for steaming amashiyo, a raw material for shochu.

Traditionally, amashiyo, the raw material for yakitai, was stored in a vertical steaming pot and steamed with steam directly injected into the steaming pot. When the steam comes into contact with the amashiyo in the steamer, the steam turns into boiling water because the amashiyo is cold, and the amashiyo is boiled in boiling water. As a result, some of the sugar or starch on the surface of Amashiyo dissolves into the hot water, reducing the amount of components that can be converted into alcohol, resulting in poor yield.

In addition, because the steam turned into boiling water, the thermal energy of the steam was not effectively used, resulting in poor thermal efficiency and increased fuel consumption.It also took a long time to steam the amashiyo, resulting in extremely poor efficiency. .

The present invention solves the above-mentioned drawbacks, improves the yield of amashiyo, effectively utilizes the thermal energy of steam to increase thermal efficiency, thereby saving fuel, and further improving efficiency by shortening the steaming time. The purpose is to

(Structure of the Invention) The basic structure of the present invention is to indirectly heat the amashiyo in the steaming chamber by injecting steam into a steam jacket surrounding the steaming chamber in which amashiyo is housed, and then to heat the amashiyo inside the steaming chamber. This method steams amashiyo by directly injecting steam into the tank, and in a vertical steamer, multiple small-volume steaming chambers with open top and bottom ends are installed inside the tank, and the steaming chambers are The surrounding wall is formed into a steam jacket, a steam inlet pipe and a steam discharge pipe are connected to the steam jacket, and the lower open end of the steam chamber is provided with a bottom plate having a large number of through holes so that it can be opened and closed. . The steam injected into the steam jacket is used to preheat the steamer in the steaming chamber, thereby preventing the steam injected into the steaming chamber from becoming boiling water.

Embodiments of the present invention will be described below based on the drawings.

In FIGS. 1 and 2, a cauldron body 1 constituting a vertical steaming cauldron is formed in a rectangular shape and is placed on a pedestal 2. As shown in FIGS. A raw material inlet 3 is provided in the upper part of the pot body 1, and the inlet 3 is provided to be openable and closable with an inlet cover 4. Top plate part 1A of pot body 1
A steam pipe inlet pipe 5 is installed in the tank so that steam can be injected into the pot body 1. The inside of the pot body 1 is partitioned into a plurality of small-volume steaming chambers 6 for accommodating sweet potatoes, and the peripheral wall surrounding each steaming chamber 6 is formed into a steam jacket 7, and the steam jacket 7 is connected to the steam jacket 7. Steam is being injected.
Both upper and lower ends of the steaming chamber 6 are open, and a distribution rotary blade 8 for distributing amashiyo to each steaming chamber 6 is arranged slightly above the upper open end so as to rotate within a horizontal plane, and the distribution rotation A drive shaft 9 for rotating the blades 8 is provided vertically within the central steaming chamber 6, and the lower end of the drive shaft 9 projects downward from the pot body 1.
It is linked to a drive device 10 installed on the pedestal 2. The lower open end of each steaming chamber 6 is made of punching metal or the like having a large number of through holes 11, and is closed by a bottom plate 12 provided in the shape of a damper so as to be openable and closable. A rotation shaft 13 for opening and closing the bottom plate 12 is provided so as to simultaneously operate the bottom plates 12 of a plurality of steaming chambers 6 row by row.
A sprocket 14 is fixed to the outer end of each rotating shaft 13 that projects outward. A chain 15 is commonly attached to each sprocket 14, so that the rotation shaft 13 rotates in conjunction with the chain 15. One end of an arm 16 is fixed to the central rotating shaft 13 parallel to the sprocket 14, and a rope 17 is fastened to the other end of the arm 16, and the rope 17 has its axis parallel to the outer surface of the hook body 1. The rope 17 is wrapped around a variable brake 18 facing the direction and suspended.
A balance weight 19 is fixed at the end of the shaft.
A sprocket 20 is fixed to the rotation shaft 13 at the left end in parallel with the sprocket 14, and the sprocket 20 is connected to a drive device 21 installed on the frame 2.
The sprocket 22 is connected to the sprocket 22 by a chain 23.

A downwardly extending hopper portion 1B is formed inside the pot body 1 below the steam chamber 6, and a discharge port 24 is provided on the circumferential surface of the pot body 1 slightly below the hopper portion 18. The outlet 24 is provided with an outlet cover 25 that can be opened and closed. A rotating discharge vane 27 is provided above the bottom plate 26 of the pot body 1 so as to be rotatable in a horizontal plane.
7 is rotated by the drive shaft 9.

A steam inlet pipe 28 is connected to the upper part of the jacket 7 to inject steam, and the steam inlet pipe 28 and the steam inlet pipe 5 are connected to a common steam source. Injection and stop of steam through the steam feed pipe 5 are performed by operating a valve 29, and injection and stop of steam through the steam feed pipe 28 are performed by operating a valve 3.
This is done by operating 0. A cold water supply pipe 31 is connected to the lower part of the jacket 7, and cold water is injected into the jacket 7. Injection and stopping of cold water through the cold water supply pipe 31 is performed by operating a valve 32. Cooling water discharge pipe 3 connected to steam feed pipe 28
3 is for discharging the cooling water injected into the jacket 7. A steam discharge pipe 35, which is opened and closed by a valve 34 and connected to the cold water inlet pipe 31, discharges the steam injected into the jacket 7. It is opened and closed by a valve 36.

A duct 37 for blowing cold air is connected to the lower outer periphery of the pot body 1 at a position facing the hopper portion 1B, and the duct 37 is opened/closed and the air volume is adjusted by a damper 38. A strainer 39 is attached downward to the outer periphery of the bottom plate 26 of the pot body 1, and a discharge pipe 41 is connected to the strainer 39 via a valve 40.
is connected. 42 is a chain presser, and 43 is a chain rail.

Before charging the raw materials, the bottom plate 12 of the steam chamber 6, the outlet cover 25, the damper 38 of the cooling duct 37, the valve 29 of the steam feed pipe 5, the valve 30 of the steam feed pipe 28, and the valve of the cold water feed pipe 31. 32. Close the valves 34 of the cooling water discharge pipes 33, open the input port 4, and input the raw material into the pot body 1. The distribution rotary blade 8 is rotated so that sweet potatoes are almost evenly distributed to each steaming chamber 6. After the amashiyo is distributed to each steaming chamber 6, steam is injected into each jacket 7 by closing the inlet cover 4 and opening the valve 30 of the steam inlet pipe 28 and the valve 36 of the steam exhaust pipe 35. The sweet potato in the steaming chamber 6 is heated for a predetermined period of time. This heating time is about 20 minutes.

After the sweet potato in the steaming chamber 6 is heated, the valve 30
, the injection of steam into the jacket 7 is stopped, and the valve 29 of the steam feed pipe 5 at the top of the kettle body 1 is opened to directly inject steam into the kettle body 1.
The steam injected into the pot body 1 from the top passes through the sweet spot, reaches the bottom of the steaming chamber 6, passes through the through hole 11 of the bottom plate 12 into the hopper part 18, and then passes through the strainer 39 to the discharge pipe. It is discharged from 41. The valve 40 of the strainer 39 is properly closed.
Steam is injected into the pot body 1 for a predetermined period of time to steam the amashiyo. It takes about 30 minutes from the time you start injecting steam into jacket 7 to get the steam up.

When the amashiyo has finished steaming, stop the injection of steam into the pot body 1, open both the valve 32 of the cold water supply pipe 31 and the valve 34 of the cooling water discharge pipe 33, and drain the cold water in the jacket 7. Injected to cool the jacket 7 and at the same time to cool the damper 38 of the ventilation duct 37.
The steamed sweet potatoes are cooled by blowing cold air into the steaming chamber 6 using the inlet lid 4.

Subsequently, the bottom of the steaming chamber 6 is opened by tilting the bottom plate 12 of the steaming chamber 6, and the sweet potatoes are allowed to fall onto the bottom plate 26 from the opening. Next, the outlet cover 2
5 and rotate the discharging rotating blade 27 to separate the lower end of the hopper part 1B and the bottom plate 26.
By the rotation of the transfer blade 27A on the outer periphery of the discharge rotary vane 27, the liquid is transferred to the vicinity of the discharge port 24, and the discharge plate is arranged in an inclined state facing the discharge port 24. 44 and is discharged from the discharge port 24.

Since the present invention has the above configuration, it has the following advantages.

(1) Since steam is injected into the steam jacket to preheat the amashiyo, even if the steam comes into direct contact with the amashiyo afterwards, it will not turn into boiling water. Therefore, the components of amashiyo (sugar or starch) do not dissolve into hot water, resulting in a high yield.

(2) Since the steam does not turn into boiling water, the thermal energy of the steam is effectively used, increasing thermal efficiency and greatly reducing fuel consumption.

(3) Amashiyo is steamed in a short time, improving efficiency.

[Brief explanation of the drawing]

FIG. 1 is a partially cutaway front view of an embodiment of the apparatus of the present invention, and FIG. 2 is a sectional view taken along the line X--X in FIG. Explanation of symbols of main parts, 1...Tank, 5...
Steam supply pipe, 6...Steam chamber, 7...Steam jacket, 11...Through hole, 12...Bottom plate, 35...Steam discharge pipe.

Claims (1)

[Claims] 1. Indirectly heating the raw material in the steaming chamber by injecting steam into a steam jacket surrounding the steaming chamber, and then heating the raw material in the steaming chamber directly by injecting steam directly into the steaming chamber. A method of steaming amashiyo, a roasting-resistant raw material, characterized by steaming it. 2. In a vertical steaming pot, a plurality of small-volume steaming chambers each having an open top and bottom ends are provided inside the pot body, and a peripheral wall surrounding the steaming chambers is formed into a steam jacket;
A scorching-resistant raw material Amashiyo characterized by connecting a steam inlet pipe and a steam exhaust pipe to a steam jacket, and providing a lower open end of the steam chamber with a bottom plate having many through holes so that it can be opened and closed. Steaming equipment.