JPS63273446A - Method for quick steaming under normal pressure and apparatus therefor - Google Patents

Abstract

PURPOSE:To enable high-temperature processing with a low-cost apparatus, by heating steam with electromagnetic radiation containing far infrared radiation and blasting the heated steam against a protein raw material such as soybean and defatted soybean containing sufficient amount of water. CONSTITUTION:A plurality of steam-supplying chambers 8a-8f are placed contacting to the lower surface of a porous conveyor 3. Electromagnetic radiation generators 9a-9f for heating are placed in the supplying chambers and steam is introduced into the chambers through a pipe 6 and a valve 7. Steam- blasting holes are opened on the upper part of each steam supplying chambers 8a-8f.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] This invention relates to the steaming of protein raw materials for the brewing industry, fermentation industry, and general food industry.

[Conventional technology]

In this detailed description, the steaming treatment of protein raw materials in soy sauce production will be described as an example.

The purpose of steaming in soy sauce production is to uniformly heat and denature the soybean proteins so that they can be broken down by the enzymes of the koji mold.For this purpose, the soybeans are made to absorb an appropriate amount using conventional methods.

Heat denaturation is carried out during the steaming process.

Steaming at normal pressure takes about 4 to 5 hours and causes too much heat loss, so pressure steaming is now the norm.

With regard to steaming pressure, pressure and time are correlated, and the higher the pressure, that is, the higher the temperature, the shorter the time required, and extending the steaming time will lead to overcooking. In this case, if the soybeans are steamed too much, they will noticeably discolor and turn brown. This hyperdenatured protein is insoluble in water and cannot be degraded by Aspergillus oryzae enzymes.

In soy sauce, this is called secondary denaturation.

In addition, in terms of operation, even a slight letdown can lead to mistakes in steaming, and over-denaturation is likely to occur due to fluctuations in steam pressure (increase in temperature), over-simmering time, etc. Normally, the steaming conditions are 0 gauge pressure.
．． 7-1. Okg/cd (temperature 115-1198C)
Steaming for 30 to 60 minutes is customary.

[Problem that the invention seeks to solve]

In this way, when it comes to steaming protein raw materials (hereinafter referred to as data), if we take too much safety into consideration and keep the correlation between temperature and time low, it is likely to remain undenatured, and conversely, if it is too high, it is likely to become overdenatured. The higher the pressure, the shorter the steaming time between undenatured and superdenatured. Safe processing within this denaturation region requires denaturation with appropriate cooking times and rapid cooling in response to stable pressure. For the above reasons, in the high-pressure steaming process of proteins, the problem is how to obtain thermal denaturation that is operationally safe and has high ☆ running speed in the narrow denaturation range between undenatured and hyperdenatured. It will become.

[Means for solving problems]

The steaming means of the present invention has high operational stability and temperature stability under steaming conditions, even in the aforementioned narrow denaturation range.

Without leaning into the unaltered or hypermodified realm.

It is designed to provide a stable steaming process,
The method is to layer the materials, and heat the materials to a temperature of 100°C or higher, which is appropriate for denaturation, using electromagnetic waves that combine multiple heating wavelengths, including far infrared rays, at normal pressure to supply steam to the materials. It is then fed and steamed. Steam is heated by the electromagnetic waves mentioned above.

Unlike conventional steam heating, this newly developed method heats the object from the inside and outside at the same time with a high amount of heat, and by controlling an electrically connected regulator, stable temperature conditions are maintained for each steam chamber. Even in the narrow modification range described above, a stable steaming process can be obtained without depending on the unmodified or hypermodified regions.

[Example J In the attached drawings, both ends l of a chamber formed by a main body l; a pair of supported rollers 2 and 2 are equipped with a porous conveyor r and an endless belt 3, A heater 4 (heat is supplied via line 5 from a heat source not shown) provides i! 19m, steam introduction pipe 6
The amount of steam introduced by the above is adjusted by the valve 7 and reaches the steam supply chambers 88 to 8f, and the temperature is adjusted to an appropriate temperature for steaming by the aforementioned electromagnetic wave steam heating means 98 to 9f, and the endless belt 3 Materials deposited on top
The steaming process takes place during the transition from the inlet to the outlet. lla to llf are temperature g adjustment devices for the steam heating means 9a to 9f installed in these steam supply chambers 88 to 8f, and both are electrically coupled.

This allows for fine control of the temperature in each room.

The heating device, which is a combination of the heating electromagnetic wave generating device of heating means 98 to 9f and the adjusting device filla'llf from outside the machine, is stable and highly accurate, and forms the basis of normal pressure, short-time steaming. The exhaust fan 12 is for discharging surplus steam during steaming to the outside of the machine, and 13 is a partition for preventing steam leakage.

〔Effect of the invention〕

According to this invention, in order to perform high-temperature steaming for the steaming process of protein raw materials, conventionally, pressure was generated using a pressure vessel as a means for generating pressure, and steam was steamed at high temperature. According to this invention, it is possible to perform high-temperature steaming treatment at normal pressure, so there is no need for a dangerous pressure vessel, and the invention has advantages such as safety of work, inexpensive equipment, and the ability to work at any location. There are many useful things that I411 has.

[Brief explanation of drawings]

The accompanying drawing is a sectional view showing an example of an apparatus for carrying out the method of the present invention. In the figure, 3 Endless quantity (porous conveyor) 88-8f Steam supply chamber 98-9f Heating means (heating electromagnetic wave generator) IO
Materials (protein raw materials). Procedural official document (method) August 26, 1988 Director General of the Patent Office Kunio Ogawa 1, Indication of the case Patent application No. 106339 of 1988 2, Name of the invention Method of short-time steaming at normal pressure and Device 3. Relationship with the case of the person making the amendment Patent applicant name Name Nagata Brewing Machinery Co., Ltd. 4, Agent (7. Contents of the amendment) 1) In the specification, "attached drawings" and "in the 15th line of page 5" ” and the following is added in Figure 1 of r. 2) “It is.” and rlla-11fJ on page 6, line 7.
[In Figure 2] 3) On page 7, line 8, "The attached drawings are" has been amended as follows [First UIA is j. 4) On the same page, line 9, Yes, J5i-correct as follows

Claims (2)

[Claims] (1) Moisture is added to a protein raw material such as soybeans or defatted soybeans by a conventional method, and when the protein raw material is steamed, the temperature of the supplied steam is adjusted to 100% by the heating effect of heating electromagnetic waves consisting of multiple wavelengths including far infrared rays. The temperature is set at a temperature suitable for denaturation of the protein raw material at ℃ or higher, and the stable correlation between the steam temperature and time causes appropriate thermal denaturation within the denaturation region of the protein raw material. Method of short steaming at pressure. (2) In a device in which protein raw materials are laminated on a porous conveyor and steam is passed through the protein raw materials while they are transferred from an input port to an outlet to perform a steaming process, each layer is placed in contact with the lower side of the porous conveyor. In the process of supplying steam to the protein raw material through these steam supply chambers, the heating means installed to generate heating electromagnetic waves generates highly stable and denatured protein. A device for short-time steaming at normal pressure, which allows steam at a temperature of 100° C. or higher, which is suitable for cooking, to pass through a protein material while maintaining a correlation with time to perform steaming.