WO2015186156A1 - 多段式蒸煮装置 - Google Patents
多段式蒸煮装置 Download PDFInfo
- Publication number
- WO2015186156A1 WO2015186156A1 PCT/JP2014/002972 JP2014002972W WO2015186156A1 WO 2015186156 A1 WO2015186156 A1 WO 2015186156A1 JP 2014002972 W JP2014002972 W JP 2014002972W WO 2015186156 A1 WO2015186156 A1 WO 2015186156A1
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- WIPO (PCT)
- Prior art keywords
- noodle
- steam
- conveyor
- main body
- sprocket
- Prior art date
Links
- 238000010411 cooking Methods 0.000 title abstract description 7
- 235000012149 noodles Nutrition 0.000 claims abstract description 180
- 238000003860 storage Methods 0.000 claims description 54
- 238000010025 steaming Methods 0.000 claims description 48
- 238000007599 discharging Methods 0.000 claims description 22
- 238000000034 method Methods 0.000 description 13
- 239000000463 material Substances 0.000 description 6
- 235000008446 instant noodles Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/14—Cooking-vessels for use in hotels, restaurants, or canteens
- A47J27/16—Cooking-vessels for use in hotels, restaurants, or canteens heated by steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J2027/006—Cooking-vessels especially adapted for preparing pasta
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
- A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam
Definitions
- the present invention relates to a multi-stage steaming apparatus.
- the present invention relates to a multi-stage steaming apparatus that can be suitably used for steaming noodle strings.
- Instant noodles are dried raw noodle strings that have been processed after a predetermined treatment. They are instant foods that can be restored and eaten by pouring hot water for a few minutes or by boiling for a few minutes in a pan. is there. In order to improve this resilience, in the instant noodle manufacturing process, a steaming process is performed on the noodle strings.
- a steaming device is installed in the noodle factory.
- the inside of the steaming device may have a plurality of stages. That is, a group of noodle strings to be cooked is transported on a conveyor so as to reciprocate in the longitudinal direction of the steaming apparatus a plurality of times, and steamed by steam introduced inside during transport.
- Various types of such multi-stage steaming apparatuses have been disclosed.
- the inventors of the present invention have reviewed the conventional steaming apparatus and found that there is room for improvement so that steam can be used effectively.
- the conventional steaming device it is pointed out that excess steam is discharged to the outside on the entrance side and the exit side of the noodle strings group to the steaming device, and the steam is wasted.
- the present invention has been made to solve such a problem, and an object of the present invention is to provide a steaming apparatus that makes the steaming process more efficient and consequently leads to energy saving.
- a tunnel-shaped noodle introduction portion extending obliquely downward from the steam chamber main body to the steam chamber main body supplied with steam to the noodle strings group
- a tunnel-shaped noodle discharge part is provided, and the configuration in which the position in the vertical direction on the inlet side of the noodle introduction part and the outlet side of the noodle discharge part is set to be lower than the lower end part of the steam storage body part. And found that it is effective for effective use of steam.
- the invention according to claim 1 1) It has two side portions facing each other along one direction, and one of the two side portions is a side portion on the inlet side where the noodle string group is introduced, and the other is discharged.
- a steam storage body that is a side part on the exit side; 2)
- a tunnel-type noodle introduction unit that is connected to the upper part on the entrance side of the steam storage body and is arranged so that a group of noodle strings is carried in an obliquely upward direction;
- a tunnel-type noodle discharging unit that is connected to the outlet side of the steam storage main body and is arranged so that the steamed noodle strings are carried out in a diagonally downward direction;
- a group of noodle strings introduced into the steamhouse main body from the upper part of the steamhouse main body through the noodle introduction section passes through the reciprocating operation along the one direction in the steamhouse main body.
- the entrance end of the noodle introduction unit and the exit end of the noodle discharge unit are a multi-stage steaming apparatus disposed below the lower end surface of the steam storage body.
- the invention of claim 2 is the multi-stage steaming apparatus according to claim 1, wherein the one or more steam pipes are arranged on the upper side in the steam storage body.
- the multi-stage steaming apparatus since the inlet end of the noodle introduction part and the outlet end of the noodle discharge part are arranged below the lower end surface of the steamhouse body part, the steamhouse body It can suppress that the vapor
- FIG. 1 is a side sectional view of a multi-stage steaming apparatus in the first embodiment.
- the multi-stage steaming apparatus 200 is provided with a steam chamber in which an inlet side into which a noodle string group is introduced and an outlet side from which the noodle string group is discharged are provided on opposite sides along one direction.
- the horizontal transport direction from the noodle introduction unit 1 side to the noodle discharge unit 3 side is referred to as “forward direction”, and the noodle introduction unit 1 from the noodle discharge unit 3 side.
- the horizontal conveyance direction toward the side is described as “reverse direction”. Therefore, the one direction includes both the “forward direction” and the “reverse direction”.
- the noodle strings introduced from the inlet side upper part 21 of the steamhouse main body 2 from the noodle introduction part 1 are reciprocated a plurality of times along the forward and reverse directions in the steamhouse main body 2.
- the steam is fed to the lower part of the steamhouse main body 2 and further supplied with steam (heated steam) to the steamhouse main body 2 and the conveyor provided in multiple stages so that the noodle strings are discharged from the noodle discharger 3.
- a plurality of steam pipes 5 5.
- the entrance end of the noodle introduction unit 1 and the exit end of the noodle discharge unit 3 are arranged below the lower end surface of the steam storage body 2.
- the conveyor conveys the noodle string group from the entrance end of the noodle introduction section 1 to the steam storage body section 2, and further conveys the noodle string group to the noodle discharge section 3 along the forward direction, and the steam storage
- the noodle string group is conveyed to the inlet side of the steamhouse main body part 2 along the reverse direction, and then again to the first conveyor 41. It has the 2nd conveyor 42 which delivers.
- the detailed structure of the first conveyor 41 and the second conveyor 42 will be described later.
- the noodle introduction unit 1, the steambox main body unit 2, and the noodle discharge unit 3 are installed on the support base 100. --Description of each part-- ⁇ Noodle introduction part> As shown in FIG. 1, the noodle introduction part 1 is an elongated and straight tunnel-type passage, and is connected to the upper part 21 on the inlet side of the steam storage body part 2. The first conveyor 41 passes through the inside of the noodle introduction unit 1.
- the size of the cross section of the noodle introduction part 1 is sufficient if it is large enough to allow the first conveyor 41 and the noodle string group placed on the first conveyor 41 to pass therethrough.
- the material of the noodle introduction part 1 is not particularly limited, but a material such as stainless steel having rigidity and heat retention is suitable.
- it is preferable that the steam filling the inside of the noodle introduction part 1 is structured so as not to leak to the outside.
- the inlet end 1a of the noodle introduction part 1 is located below the lower end part of the steam storage body part 2 (see FIG. 5).
- the steam filled in the steam storage body 2 is filled up to the inlet end 1a of the noodle introduction part 1.
- the inlet end 1a is positioned below the lower end of the steam storage body 2, the steam can be efficiently used while preventing leakage of steam to the outside. That is, since the heated steam is likely to rise, if the inlet end 1a of the noodle introduction section 1 is located above the lower end of the steam storage body 2, the heated steam may escape from the inlet end 1a. . There is no such fear in the noodle introduction unit 1 according to the present embodiment.
- the material of the steam storage body 2 is not particularly limited, but a material such as stainless steel having rigidity and heat retention is suitable.
- a structure that can be sealed as much as possible to reduce the leakage of steam including the connection portion with the noodle introduction section 1 and the noodle discharge section 3, etc. It is preferable.
- the noodle discharging unit 3 is an elongated and straight tunnel-type passage, and is connected to the lower part 22 on the outlet side of the steam storage body 2. Further, the first conveyor 41 passes through the inside of the noodle discharging unit 3.
- the size of the cross section of the noodle discharge unit 3 is sufficient if it is large enough to allow the first conveyor 41 and the noodle strings placed on the first conveyor 41 to pass therethrough. It is.
- the material of the noodle discharging unit 3 is not particularly limited, but materials such as iron, aluminum and resin are suitable. Moreover, it is preferable to make it the structure which the vapor
- the outlet end 3a of the noodle discharging unit 3 is located below the lower end of the steam storage body 2 (see FIG. 5).
- the steam filled in the steam storage main body 2 is filled up to the outlet end of the noodle discharging section 3, and the outlet end is positioned in this way, thereby suppressing the leakage of steam to the outside and efficient. Steam can be used.
- the noodle strings introduced from the entrance side upper part 21 of the noodle introduction part 1 and the steamhouse main body part 2 are moved forward and backward a plurality of times in the steamhouse main body part 2.
- the noodle strings are transported to the lower side of the steam storage main body 2 through the reciprocating operation, and are further provided in multiple stages so that the noodle strings are discharged from the noodle discharging section 3.
- the first conveyor 41 shown in FIG. 1 is a conveyor having a mesh, and is circulated endlessly by sprockets and guides.
- a first sprocket 61 is positioned outside the steam storage main body 2 and in front of the noodle introduction unit 1, and a first guide 71 is positioned at the inlet end of the noodle introduction unit 1 to guide the first conveyor 41. ing.
- or 9th sprocket (66-69) is located in the outer side of the steam storage main-body part 2 and the downward direction rather than the noodle discharge part 3 so that the 1st conveyor 41 may be each guided.
- the second guide 72 and the third sprocket 63 are arranged vertically on the noodle introduction unit 1 side in the steam storage body 2 so as to guide the first conveyor 41, respectively.
- a second sprocket 62 for guiding the first conveyor 41 and a third guide 73 for guiding the second conveyor 42 are provided vertically on the noodle discharging unit 3 side in the steam storage body 2.
- the third sprocket 63 includes a small diameter part 63 a and a large diameter part 63 b coaxially, and the large diameter part 63 b guides the first conveyor 41.
- a fourth guide 74 and a fifth guide 75 for guiding the first conveyor 41 are provided.
- the second conveyor 42 is a conveyor having a mesh, and is provided in an endless manner in the steam storage body 2.
- a fourth sprocket 64 and a fifth sprocket 65 are provided vertically on the noodle discharge unit 3 side of the steam storage body 2 with respect to the second sprocket 62.
- the second conveyor 42 is hung on the small diameter portion 63 a of the fourth sprocket 64, the fifth sprocket 65 and the third sprocket 63.
- the uppermost portion of the first conveyor 41 forms a first region 41a.
- the straight region connecting the second sprocket 62 and the large diameter portion 63b forms a second region 41b, and the second region 41b is located above the third region 42a connecting the third guide 73 and the small diameter portion 63a.
- the fourth region 42b that connects the small diameter portion 63a and the fifth sprocket 65 is located above the fifth region 41c that connects the large diameter portion 63b and the fourth guide 74.
- the first conveyor 41 ascends obliquely upward in the noodle introduction portion 1 and then is supported by the second guide 72 and extends substantially horizontally along the forward direction. Further, the first conveyor 41 is wound around the second sprocket 62 and reversed, extends in the reverse direction, is wound around the large-diameter portion 63b of the third sprocket 63, is reversed, and then moves in the forward direction.
- the first conveyor 41 is supported by the fourth guide 74 before the noodle discharging unit 3 and then moves obliquely downward, and is supported by the fifth guide 75 to exit the noodle discharging unit 3.
- the first conveyor 41 passes through the noodle introduction part 1 from the front of the noodle introduction part 1 and enters the steamhouse main body part 2 and moves in the forward direction, and then moves in the reverse direction. After moving to noodles, the noodle discharging unit 3 exits to the outside. Further, the first conveyor 41 moves in the forward direction, then reverses in the reverse direction, and again moves to the noodle introduction unit 1.
- the second conveyor 42 is wound around the fourth sprocket 64, guided by the third guide 73 and moved in the reverse direction, and then wound around the small-diameter portion 63a of the third sprocket 63 to be reversed and forward. Move to.
- the second conveyor 42 is wound around the fifth sprocket 65 and moves up to the fourth sprocket 64 again. In this way, the second conveyor 42 circulates endlessly.
- the second conveyor 42 receives the noodle string group conveyed in the forward direction by the first conveyor 41 at the third region 42a when the first conveyor 41 is reversed in the second sprocket 62, and conveys the noodle strings in the reverse direction.
- the noodle string group is provided to the first conveyor 41 in the region 41c.
- the belts of the first conveyor 41 and the second conveyor 42 are preferably through holes such as metal mesh.
- the aspect of these conveyors is only one embodiment, and does not exclude the aspect of other conveyors.
- ⁇ Steam pipe> In the steam storage body 2, one or a plurality of steam pipes 5 for supplying steam to the steam storage body 2 are provided. In the first embodiment, as shown in FIG.
- the steam pipe 5 is used for steaming the noodle strings conveyed to the first region 41a (first stage). That is, the steam pipe 5 is disposed below the first region 41a so that the noodle strings can be steamed while the noodle strings brought in from the noodle introduction section 1 are being conveyed in the forward direction.
- the steam pipe 5 may be disposed above the first region 41a. In FIG. 1, the steam pipe 5 is not provided below the third region 42a (second stage) and below the fifth region 41c (third stage). However, the steam pipe 5 may be provided on the lower side of the second or third stage. However, it is preferable to provide the steam pipe 5 corresponding to at least the upper stage.
- the steam pipe 5 is provided only on the lower side of both the first and second stages, or on the lower side of the first stage as shown in FIG. It is preferable to leave.
- the space for arranging the steam pipe 5 can be reduced, and the volume in the steam storage body 2 can be reduced.
- a configuration in which a space for installing the steam pipe 5 is eliminated is effective. That is, as shown in FIG. 2, the size of the sprocket can be reduced below the second stage.
- interval L (FIG.
- the group of noodle strings conveyed on the conveyor is cooked as follows. First, before the noodle introduction unit 1, a group of noodle strings before cooking is conveyed. In general, another conveyor (not shown) is arranged in front of the first sprocket 61, and the noodle strings before cooking are conveyed. The group of noodle strings delivered from the conveyor is conveyed into the noodle introduction unit 1 and is conveyed in an obliquely upward direction, which is the traveling direction of the first conveyor 41, and is conveyed to the steamhouse main body unit 2.
- the noodle strings group transported in the steam storage body 2 is placed on the first conveyor 41 on the first region 41a and provided below the first region 41a during transport in the forward direction. Steamed with steam from the steam pipe 5.
- the noodle strings are transported as follows.
- a group of noodle strings is carried into the steam storage body 2 by the first conveyor 41 via the noodle introduction part 1.
- the noodle strings conveyed in the forward direction in the first area 41a are reversed when the first conveyor 41 is reversed by the second sprocket 62 and are guided by the third guide 73, and then on the third area 42a. Then, it falls onto the second conveyor 42 and is delivered.
- the noodle strings are transported in the opposite direction, and further, the second conveyor 42 is reversed at the small diameter portion 63a of the third sprocket 63. Therefore, the noodle strings are also reversed to the first conveyor 41 on the fifth area 41c. It falls and is delivered.
- the noodle strings that have fallen again on the first conveyor 41 are conveyed in the forward direction.
- the noodle string group conveyed in the forward direction of the first conveyor 41 is conveyed to the outlet side at the lower end of the steam storage body 2.
- the noodle strings are cooked as described above when they are conveyed alternately in the forward and reverse directions.
- the noodle strings are transported obliquely downward in the noodle discharging section 3 through the fourth guide 74 and are transported in the substantially horizontal direction from the outlet side of the noodle discharging section 3 through the fifth guide 75.
- the steamed noodle strings are further transported by a conveyor (not shown) installed behind the sixth sprocket 66 to be used in an arbitrary process, that is, an optional process such as seasoning, drawing, cutting, and frying. Move.
- a conveyor not shown
- the noodle string group is smoothly transferred between the first conveyor 41 and the second conveyor 42 described above.
- the noodle strings can be moved.
- the steam storage body 2 can be in a state where the steam is accumulated. That is, as described above, in addition to reducing the space in the steam storage main body 2, the noodle strings carry the steam, so that it is easy for the steam emitted from the steam pipe 5 to reach below.
- Steam movement> This steam movement is described below.
- the steam supplied in the first stage which is the upper stage of the steam storage body 2 of the present invention, is applied to the carried noodle strings.
- the steam is carried as it is by the noodle strings as the conveyor advances, and the vapor to be volatilized is accumulated in order from the upper part of the steam storage body 2.
- the steam fills in the lower direction of the steamhouse main body 2 and eventually reaches the lower end of the steamhouse main body 2. Further, the steam reaches the inlet end of the noodle introducing unit 1 and the outlet end of the noodle discharging unit 3.
- the multistage steaming apparatus of the present invention can efficiently steam the noodle strings.
- the noodle strings group cooked by the multi-stage steaming apparatus can be cut and packaged for use as steamed noodles (steamed noodles).
- it can be set as a fried noodle lump or a hot-air dry noodle lump by frying or hot-air drying through steps such as pulling, seasoning, cutting, and retainer filling after cooking.
- retainer filling refers to housing the steamed noodle strings in a porous metal frame called a retainer.
- the noodle introduction unit 1 and the noodle discharge unit 3 are set to a level that does not cause negative pressure.
- a member 150 that is a plate-like body may be inserted so as to fill the space inside the second conveyor 42, as shown in FIG. In this way, the steam can be effectively used by reducing the volume filled with the steam inside the steam storage body 2.
- the space is not limited to the space inside the conveyor as described above, and may be another space.
- the arrangement of the conveyors shown in the first embodiment is merely an example, and for example, as shown in FIG.
- the number of times the noodle string group reciprocates in the forward direction and the reverse direction is two times larger than in the case of the three-stage steaming apparatus shown in the first embodiment.
- the noodle string group carried in from the noodle introduction unit 1 is conveyed in three stages of the forward direction, the reverse direction, and the forward direction, it is further conveyed in the forward direction from the reverse direction and conveys a total of five stages.
- the configuration is shown.
- a tenth sprocket 80 and a fifth sprocket 65 are provided below the third sprocket 63 and on the noodle discharge unit 3 side in the steam storage body 2.
- a sixth guide 76 and a seventh guide 77 are provided outside the tenth sprocket 80.
- An eleventh sprocket 81 is provided below the third sprocket 63 in the steam storage body 2.
- the eleventh sprocket 81 is provided with a small diameter portion 81a and a large diameter portion 81b coaxially.
- the first conveyor 41 is wound around the second sprocket 62 and reversed, then moves in the reverse direction, is wound around the large diameter portion 63b of the third sprocket 63, and is reversed. Move in the direction.
- the first conveyor 41 is further wound around the tenth sprocket 80 and reversed, and then moves in the reverse direction again. And it winds around the large diameter part 81b of the 11th sprocket 81, reverses, and moves again in the forward direction.
- the first conveyor 41 is supported by the fourth guide 74 before the noodle discharging unit 3, then moves obliquely downward, and is supported by the fifth guide 75. Exit from the noodle discharging unit 3.
- the second conveyor 42 After the second conveyor 42 is wound around the fourth sprocket 64, it is supported by the third guide 73 and moves in the reverse direction. And it winds around the small diameter part 63a of the 3rd sprocket 63, and reverses. Further, the second conveyor 42 advances in the forward direction and is further reversed by the sixth guide 76 and the seventh guide 77. After moving in the reverse direction, the second conveyor 42 is wound around the small-diameter portion 81a of the eleventh sprocket 81 and reversed. After moving in the forward direction, the second conveyor 42 is wound around the fifth sprocket 65 and rises again. Ascend to sprocket 64. Thus, the second conveyor 42 circulates endlessly.
- the conveyor has five stages.
- steaming time can be made into a long time, without increasing the space of the noodle factory to be used. Therefore, it is advantageous when the speed of the production line is increased or when steaming for a long time is required, compared to the case where the conveyor has three stages.
- the steam pipe 5 is not provided below the first stage, but the steam pipe 5 may be provided so that steam can be applied below the second to fifth stages.
- a method of reducing (filling) is effective. Specifically, the size of the conveyor sprocket is reduced below the second stage in FIG. 4 to reduce the space by reducing the distance between the conveyor surfaces or the conveyor and the lower end of the steam storage body 2. It is done. Further, a method of inserting a member 150 (see FIG. 3) such as a plate-like body into the space shown in FIG. Thus, the steam can be effectively used by reducing the volume filled with the steam inside the steam storage body 2.
- the conveyor may be five or more stages.
- the multi-stage steaming apparatus according to the present invention is useful when applied to an apparatus for steaming noodle strings in a noodle factory.
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- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Commercial Cooking Devices (AREA)
- Noodles (AREA)
Abstract
Description
1)一方向に沿って互いに対向する2つの側部を有し、この2つの側部の一方が麺線群が導入される入口側の側部であり、他方が麺線群が排出される出口側の側部である蒸気庫本体部と、
2)前記蒸気庫本体部の入口側上部に接続されており、斜め上向き方向に麺線群が搬入されるように配置されたトンネル型の麺導入部と、
3)前記蒸気庫本体部の出口側と接続されており、斜め下向き方向に蒸煮後の
麺線群が搬出されるように配置されたトンネル型の麺排出部と、
4)前記麺導入部を介して前記蒸気庫本体部の上部から前記蒸気庫本体部内に導入された麺線群が、前記蒸気庫本体部内で前記一方向に沿う複数回の往復を経て前記蒸気庫本体部の下方まで搬送され、さらに、前記麺排出部より麺線群が排出されるように多段に設けられた1又は複数のコンベアと、
5)前記蒸気庫本体部に蒸気を供給するための1又は複数の蒸気管と、
を有し、
前記麺導入部の入口端及び前記麺排出部の出口端は、前記蒸気庫本体部の下端面よりも下方に配置されている、多段式蒸煮装置である。
従って、本発明の多段式蒸煮装置を用いることで蒸気を無駄なく効率的に利用することができる。ひいては、本発明の多段式蒸煮装置は近年の省エネルギー化の要請に合致して好適に利用することができる。
─全体構成─
図1は第1の実施形態における多段式蒸煮装置の側面断面図である。 図1に示すように、多段式蒸煮装置200は、一方向に沿って互いに対向する側部に、麺線群が導入される入口側と麺線群が排出される出口側を設けた蒸気庫本体部2と、蒸気庫本体部2の入口側上部に接続されており、斜め上向き方向に麺線群が搬入されるように配置されたトンネル型の麺導入部1と、蒸気庫本体部2の出口側と接続されており、斜め下向き方向に蒸煮後の麺線群が搬出されるように配置されたトンネル型の麺排出部3とを備えている。尚、本明細書において、蒸気庫本体部2内において、以下、麺導入部1側から麺排出部3側へ向かう水平の搬送方向を“順方向”、麺排出部3側から麺導入部1側へ向かう水平の搬送方向を“逆方向”と記載する。従って、前記の一方向は“順方向”と“逆方向”の両方向を含む。
─各部の説明─
<麺導入部>
図1に示すように、麺導入部1は細長で直線状のトンネル型の通路であり、蒸気庫本体部2の入口側の上部21と接続している。当該麺導入部1の内部を第1コンベア41が通過する。
<蒸気庫本体部>
図1に示す第1の実施形態においては、麺導入部1より第1コンベア41にて搬入された麺線群が上下3段に亘って蒸煮される蒸気庫本体部2を示している。
<麺排出部>
麺排出部3は細長で直線状のトンネル型の通路であり、蒸気庫本体部2の出口側の下部22に接続されている。また、当該麺排出部3の内部を第1コンベア41が通過する。
<コンベア>
第1コンベア41及び第2コンベア42は、麺導入部1及び蒸気庫本体部2の入口側上部21から導入された麺線群が蒸気庫本体部2内で複数回の順方向及び逆方向の往復を経て蒸気庫本体部2の下方まで搬送され、さらに、麺排出部3より麺線群が排出されるように多段に設けられている。
<コンベアの動作>
第1コンベア41は先ず第1スプロケット61に巻き掛けられ、第1ガイド71に支持されて麺導入部1内に入る。該第1コンベア41は、麺導入部1内を斜め上方向に上昇した後、第2ガイド72に支持されて順方向に沿って略水平に延びる。さらに第1コンベア41は第2スプロケット62に巻きかけられて反転して、逆方向に延びた後、第3スプロケット63の大径部63bに巻きかけられて反転した後、順方向に移動する。第1コンベア41は、麺排出部3手前で第4ガイド74に支持された後、斜め下方向に移動して、第5ガイド75に支持されて麺排出部3を退出する。
また、これらのコンベアの態様は一つの実施態様にすぎず、他のコンベアの態様を除外するものではない。
<蒸気管>
蒸気庫本体部2内には、蒸気庫本体部2に蒸気を供給するための1又は複数の蒸気管5が設けられている。第1の実施態様においては、図1等に示すように蒸気管5は、第1領域41a(1段目)に搬送される麺線群を蒸煮するために用いられる。即ち、麺導入部1から搬入された麺線群が順方向に搬送されている間において麺線群を蒸煮することができるように蒸気管5が第1領域41aの下方に配置されている。尚、蒸気管5は第1領域41aの上方に配置されてもよい。
また、図1にあっては、第3領域42a(2段目)の下側、第5領域41c(3段目)の下側にも蒸気管5が設けられていない。しかし、2段目又は3段目の下側にも蒸気管5を設けてもよい。
但し、少なくとも上方の段に対応して蒸気管5を設けておくことが好ましい。即ち、例えば上記のような3段の蒸煮装置の場合においては、1段目及び2段目の両方の下側か、又は図1に示すように1段目の下側にのみ蒸気管5を設けておくのが好ましい。
このように蒸気管5を設置することで、蒸気管5を配置するスペースを減らすことができ、蒸気庫本体部2内の容積を小さくすることができる。
例えば、2段目又は3段目の下側にも蒸気管5を設置しない場合は、当該蒸気管5を設置するスペースを無くす構成が有効である。即ち、図2に示すように、2段目より下側においてスプロケットのサイズを小さくすることができる。また、蒸気庫本体部2の上下間隔L(図2)や3段目から蒸気庫本体部2の下端部までの間隔を短くすることもできる。
このようにして、蒸気庫本体部2全体の容積を減少させることで蒸気をより効率的に利用することができる。
<麺線群の動き>
コンベアにて搬送される麺線群は、以下のようにして蒸煮される。先ず、麺導入部1の手前には、蒸煮前の麺線群が搬送されてくる。一般的には、第1スプロケット61の手前に別の搬送コンベア(図示せず)が配置され、蒸煮前の麺線群が搬送されてくる。当該コンベアから受け渡された麺線群は、麺導入部1内に運ばれ第1コンベア41の進行方向である斜め上方向に運ばれ、蒸気庫本体部2に搬送される。
<麺線群>
通常、蒸煮工程においては、繋がった状態のまま複数の麺線群が蒸煮される。従って、例えば、即席麺の製造ラインの場合、複数の麺線が繋がった状態で搬送されるため、上記の第1コンベア41と第2コンベア42との間の麺線群の受け渡しにおいて、スムースに麺線群の移動をすることができる。麺線群が蒸気を運ぶことにより、蒸気庫本体部2内を蒸気がこもる状態にすることができる。即ち、前記の如く、蒸気庫本体部2内のスペースを削減することに加えて、麺線群が蒸気を運ぶから、蒸気管5から出た蒸気が下方まで到達することが容易になる。
<蒸気の動き>
この蒸気の動きについて、以下に記載する。本発明の蒸気庫本体部2の上段である1段目において供給された蒸気は、搬入された麺線に付与される。蒸気はそのままコンベアの進行に伴い麺線群によって運ばれるとともに、揮散する蒸気は、蒸気庫本体部2の上部から順に蓄積されていく。蒸気の蓄積が進むにつれて蒸気庫本体部2の下方向まで蒸気が充満し、やがて蒸気庫本体部2の下端部まで到達する。さらに、麺導入部1の入口端及び麺排出部3の出口端まで蒸気が到達する。
<ダクト>
前記の麺導入部1の入口端及び麺排出部3の出口端の上部には、ダクトを配置しても良い。当該ダクトを用いて余分な蒸気を吸収することも可能である。但し、蒸気使用量を減らす目的から麺導入部1及び麺排出部3が負圧とならない程度にするのが好ましい。
<蒸気の効率的利用>
蒸気をより効率的に利用するその他の構成として、図3に示すように、第2コンベア42の内部のスペースを埋めるように、例えば、板状体である部材150を挿入してもよい。このようにして、蒸気庫本体部2の内部にて、蒸気が充填する容積を減少させて蒸気を有効に利用することができる。
尚、スペースについては、特に上記のようにコンベアの内部のスペースに限定されず、他のスペースであってもよいことはもちろんである。例えば、蒸気庫本体部2の上端部から第1領域41aとの間のスペースや、第3スプロケット63の斜め下のスペース等が考えられる。
(第2の実施形態)
例えば、第1の実施形態に示したコンベアの配置は単なる一例であって、例えば、図4に示すように、コンベアを5段とする構成であってもよい。図4に示す第2の実施形態においては、第1の実施態様に示した3段の蒸煮装置の場合に比べて、麺線群が順方向及び逆方向に往復する回数が2回多い。即ち、麺導入部1より搬入された麺線群が、順方向、逆方向、順方向の3段を搬送された後、さらに、逆方向から順方向に搬送され、全部で5段を搬送する構成を示している。
2 蒸気庫本体部
3 麺排出部
41 第1コンベア
42 第2コンベア
5 蒸気管
61 第1スプロケット
62 第2スプロケット
63 第3スプロケット
64 第4スプロケット
65 第5スプロケット
66 第6スプロケット
67 第7スプロケット
68 第8スプロケット
69 第9スプロケット
80 第10スプロケット
81 第11スプロケット
71 第1ガイド
72 第2ガイド
73 第3ガイド
74 第4ガイド
75 第5ガイド
76 第6ガイド
77 第7ガイド
100 支持台
150 部材
200 多段式蒸煮装置
Claims (2)
- 1)一方向に沿って互いに対向する2つの側部を有し、この2つの側部の一方が麺線群が導入される入口側の側部であり、他方が麺線群が排出される出口側の側部である蒸気庫本体部と、
2)前記蒸気庫本体部の入口側上部に接続されており、斜め上向き方向に麺線群が搬入されるように配置されたトンネル型の麺導入部と、
3)前記蒸気庫本体部の出口側と接続されており、斜め下向き方向に蒸煮後の
麺線群が搬出されるように配置されたトンネル型の麺排出部と、
4)前記麺導入部を介して前記蒸気庫本体部の上部から前記蒸気庫本体部内に導入された麺線群が、前記蒸気庫本体部内で前記一方向に沿う複数回の往復を経て前記蒸気庫本体部の下方まで搬送され、さらに、前記麺排出部より麺線群が排出されるように多段に設けられた1又は複数のコンベアと、
5)前記蒸気庫本体部に蒸気を供給するための1又は複数の蒸気管と、
を有し、
前記麺導入部の入口端及び前記麺排出部の出口端は、前記蒸気庫本体部の下端面よりも下方に配置されている、多段式蒸煮装置。 - 前記1又は複数の蒸気管が前記蒸気庫本体部内の上部側に配置されている、請求項1に記載の多段式蒸煮装置。
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HUE14893843A HUE052405T2 (hu) | 2014-06-04 | 2014-06-04 | Többfokozatú gõzpároló berendezés |
SG11201610061PA SG11201610061PA (en) | 2014-06-04 | 2014-06-04 | Multistage steaming machine |
KR1020167035968A KR102201829B1 (ko) | 2014-06-04 | 2014-06-04 | 다단식 증자 장치 |
CN201480079473.3A CN106455842A (zh) | 2014-06-04 | 2014-06-04 | 多段式蒸煮装置 |
MX2016015720A MX2016015720A (es) | 2014-06-04 | 2014-06-04 | Maquina de vaporizacion de multiples etapas. |
BR112016027316-8A BR112016027316B1 (pt) | 2014-06-04 | 2014-06-04 | Máquina de vapor de múltiplos estágios |
RU2016150576A RU2660062C1 (ru) | 2014-06-04 | 2014-06-04 | Многоступенчатая машина для пропаривания |
EP14893843.4A EP3153076B1 (en) | 2014-06-04 | 2014-06-04 | Multistage steam-cooking device |
US15/315,757 US10524605B2 (en) | 2014-06-04 | 2014-06-04 | Multistage steaming machine |
PCT/JP2014/002972 WO2015186156A1 (ja) | 2014-06-04 | 2014-06-04 | 多段式蒸煮装置 |
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WO2018221415A1 (ja) * | 2017-05-29 | 2018-12-06 | 日清食品ホールディングス株式会社 | 蒸煮装置 |
KR102048048B1 (ko) * | 2018-01-05 | 2019-11-22 | 주식회사 싱크로티이씨 | 감온기를 갖는 면류 증숙 장치 |
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PH12016502306A1 (en) | 2017-02-13 |
HUE052405T2 (hu) | 2021-04-28 |
KR102201829B1 (ko) | 2021-01-11 |
RU2660062C1 (ru) | 2018-07-04 |
BR112016027316B1 (pt) | 2021-09-14 |
EP3153076B1 (en) | 2020-09-02 |
BR112016027316A2 (ja) | 2017-08-15 |
KR20170015344A (ko) | 2017-02-08 |
EP3153076A4 (en) | 2017-11-01 |
CN106455842A (zh) | 2017-02-22 |
US10524605B2 (en) | 2020-01-07 |
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US20170119193A1 (en) | 2017-05-04 |
EP3153076A1 (en) | 2017-04-12 |
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