JPH058004B2 - - Google Patents

Description

[Detailed description of the invention] <Object of the invention> Industrial application field The present invention relates to a vaporizing apparatus for confectionery and other edible products.
Specifically, sweets and other edibles (hereinafter simply referred to as edibles) can be mass-produced, and the edibles obtained by steaming are similar to those obtained by steaming in the ancient steamer. The present invention relates to a vaporizer that does not cause any dew condensation phenomenon and is extremely easy to handle and operate.

BACKGROUND ART Conventionally, in the field of food processing, heating of edible foods such as steamed buns and other sweets, kamaboko, and rice using steam, that is, steaming, has been widely practiced. This evaporation can be roughly divided into a batch method and a continuous method using a tunnel kiln or the like in terms of mass-produced methods. However, no matter which steaming method is used for mass production, the essential drawback is that it cannot achieve the same performance as the so-called steamer steaming, which has been practiced since ancient times and whose performance has been confirmed. It is said that

That is, in the continuous evaporation method, unlike the batch method, the edible material to be evaporated is placed on a moving conveyor and moved continuously in the tunnel kiln, and during this movement,
That is, the edible material is vaporized between entering the tunnel kiln through the entrance and exiting through the exit. This causes the steam to hit the edible material, which changes position over time.
The evaporation conditions are completely different from steamer steaming in which edible food does not move, and it is not possible to obtain a product equivalent to steamer steaming. Even if continuous evaporation is used, efforts have been made to bring the performance closer to that of steamer steaming, and improved continuous evaporation methods have been proposed. However, even with these improved methods, products similar to bamboo steaming cannot be obtained, and the steam condenses on the side walls of the tunnel kiln, resulting in moisture adhering to the surface of the moving edible food. However, the problem remains that quality is compromised and yield is reduced.

For this reason, a batch method is often used, which has an easy-to-use evaporation mechanism similar to steamer steaming, and in particular, the batch method, which can be mass-produced, is widely used industrially. In this batch system, as shown in FIG. 6, the edibles 1 to be vaporized are usually divided into several stages and housed in a housing 2, and the edibles 1 arranged one above the other are supplied with steam 3 from below. The edible 1 is vaporized by the rising steam 3, and in particular,
The edible food 1 is moved from the top stage to the bottom stage for steaming depending on the degree of steaming.

In this method, the steam 3 is applied upward to the stationary edibles 1, and the steaming ends when the edibles 1 reach the lower stage one after another. Food 1 is lowered using a chain conveyor, etc., so it is a mass production method.
The amount of processing is also large.

However, in the batch method shown in Fig. 6, steam 3 is introduced from the bottom and edible 1 is steamed while the steam 3 rises, which is equivalent to steamer steaming, but this steam 3 is usually externally steamed. The steam is supplied from a steam source through a steam pipe 4. Therefore, it is difficult for the upward flow of the steam 3 to apply steam of the same nature to the effective surface of each stage, that is, to the entirety of all the edibles 1, and the edibles 1 are placed on the place where they are placed. As a result, the degree of steaming changes, and the quality is inferior to traditional bamboo steaming, making it impossible to obtain the same quality. Furthermore, when taking out the edible food on the bottom shelf and transporting the edible food on the top shelf depending on the degree of evaporation, the door of the housing is opened to open the inside, so the temperature drop at this time causes the edible food to evaporate. In addition to impairing production performance, residual evaporation causes dew condensation, which affects the product.

Problems to be Solved by the Invention The present invention aims to solve the above-mentioned drawbacks, and specifically, in each stage of edibles arranged vertically in a stepwise manner, the edibles in each stage are individually Steam is applied to the product, and the dispersion of this steam is promoted and the product is averaged during evaporation. At this time, the product is not damaged by steam condensation, and it is possible to improve the evaporation performance and yield. We propose a vaporizer for sweets and other edibles.

<Structure of the Invention> Means for Solving the Problems and Their Effects That is, the vaporization apparatus according to the present invention is provided with upper and lower chevron-shaped inversion plates at intervals, and a vaporization chamber is formed between these inversion plates. Each vaporization chamber is provided with an outlet along the side edge of each vaporization chamber that injects vapor diagonally downward to the inclined surface that slopes upward toward the center of the lower inversion plate. It is characterized by consisting of:

Therefore, the configuration of these means and their functions will be specifically explained as follows.

Note that FIG. 1 is a longitudinal sectional view taken along line A-A in FIG. 3 of a vaporization apparatus according to one embodiment of the present invention,
Figure 2 is perpendicular to the A-A line, and B-B in Figure 4.
3 is a back view of the vaporizer shown in FIG. 1, FIG. 4 is a cross-sectional view of the vaporizer shown in FIG. 1, and FIG. 5 is a cross-sectional view of the vaporizer shown in FIG. FIG. 2 is an enlarged vertical cross-sectional view of a part of FIG. 2;

First, in FIG. 1, FIG. 2, FIG. 4, and FIG. 5, the reference numeral 10 indicates a housing, and a rack 11 having a plurality of vaporization chambers as described later includes a roller 12a. The rack is provided so that it can be carried in or carried in freely. The rack 11 has a frame structure, and is usually constructed by erecting columns 11b between upper and lower plate-shaped members 11a. In addition, locking tools 11c, usually made of angle materials, are attached to the inner surface of each support column 11a of the rack 11, and the mounting plate 13 is arranged in a detachable manner via these locking tools 11c. Edible food is placed on top directly or via the storage container 12. That is, when the edible food maintains its regular shape, it can be placed directly on the placing plate 13, but when the edible food lacks its regular shape, as in the example shown in FIG. It is also possible to store the edible material to be vaporized in the lever container 12.

Next, the rack 1 is carried into the housing 10.
1, as shown in FIG.
are provided at intervals, and an evaporation chamber 15 is formed between the pair of reversing plates 14.

That is, reversing plates 14 are provided above and below each mounting plate 13 provided over several stages. Each reversing plate 11 is formed by bending into a mountain shape as shown in FIG. 2, and the upper and lower mountain-shaped reversing plates 1
4 to form a vaporization chamber 15 of each unit. To explain in more detail, as shown in FIG. 2, each reversing plate 14 is composed of two sloped surfaces that slope upward toward the center thereof, and both sides of the reversing plate 14 consisting of these sloped surfaces are tilted upward. The bent portion 14a is formed by bending the bent portion 14a. in this case,
Inclination angle θ of each inclined surface of the reversing plate 14 (see Fig. 5)
is preferably about 10 to 30°. The reason for this is
If the angle of inclination θ is less than 10 degrees, the separation and flow of water that occurs when steam collides will not be sufficient, as described later, and if it exceeds 30 degrees, the steam after collision will not be able to spread uniformly and widely. In addition, the edible material cannot be vaporized uniformly throughout the unit, and the height of the vaporization chamber 15 of each unit is unnecessarily high, which is inconvenient for handling.

Next, a steam outlet 16 is provided corresponding to the vaporization chamber 15 between the pair of reversing plates 14. These blow-off ports 16 are provided along the side edges of each vaporization chamber 15, but usually they are provided along the inner surface of the housing 10.
It is preferable that a steam pipe 17 is attached to a position corresponding to each vaporization chamber 15, and that a plurality of outlets 16 are formed at certain intervals along the length of each vaporization pipe 17. When the steam pipe 17 provided along the inner surface of the housing 10 is fixed and supported at one end to the housing 10, the heavy steam pipe 14 is fixed to the housing 10.
The rack 11 to be moved becomes lighter, and the rack 11
It becomes extremely easy to carry in and out.

That is, the tip of each steam pipe 17 whose one end is fixed and supported by the housing 10 is closed, and the rear end passes through the housing 10, and this penetrated rear end is connected to each vapor chamber 15 as shown in FIG. were gathered in
Each pipe 18 is connected to a common pipe 19 . This common pipe 19 is connected to a steam source 20. If the structure is configured such that steam can be supplied individually to each vaporization chamber 15, all vaporization chambers 1
5 allows firing under constant evaporation conditions. Moreover, even if the edibles have different vaporization conditions, the vaporization conditions of the vaporization chamber 15 in which they are placed can be changed, and the edibles with different vaporization conditions can be vaporized at the same time.

Therefore, the manner of use of the vaporization apparatus having the above configuration will be explained as follows.

First, on the outside, put the edibles to be vaporized into the storage containers 12 (if the edibles are not shaped, put the edibles into the storage section of the storage container 12), and place these storage containers 12 on each mounting plate of the rack 11. Place it on top of 13. Then, move rack 11 to housing 1.
0 and close the door to seal the housing 10. After that, from the steam source 20 to the steam pipe 1
The steam 21 is sprayed onto the surface of the lower reversing plate 14 of the pair of reversing plates 14 through each outlet 16 of the pair of reversing plates 14,
At this time, the edible material is vaporized by the rising steam 21 that reverses and rises (see FIG. 5).

That is, the vaporizer of the vaporizing example is, for example, the sixth vaporizer.
As shown in the figure, the vapor is evaporated by the steam 3 blown directly upward. For this reason, the pressure, etc. of this upward flow of steam differs between the corresponding part of the outlet of the steam pipe 4 and other parts, and the properties of the steam, temperature dryness, etc. are uneven, and there is a temperature difference in each part of each edible product. evaporation, and uniform evaporation cannot be achieved. To explain in more detail,
This steamer was developed as an industrial version of the ancient steamer steamer shown in Figure 6, but the steam source is external and, like the ancient steamer steamer, all of the water in the pot placed at the bottom is This is different from one in which steam evaporates uniformly from the surface.

In contrast, in the present invention, the steam is transferred to an external steam source 2.
Even if the steam 21 is introduced from the outlet 16 on the housing 10 side, the steam 21 collides with the lower part of the reversing plate 14 as shown in FIG. The steam is dispersed widely, and the pressure energy in the steam is lost due to collisions, and the performance is adjusted to be optimal for steaming edible foods with high wetness.
1 rises slowly. Therefore, the steam 21 that is uniformly diffused and slowly rises has an average steam performance over the whole, and the vaporization chamber 15 between the upper and lower reversing plates 14 is filled with this steam 21. In short, in the present invention, edible food is steamed in each steaming chamber 15 under the same conditions as steam steamer steaming, although pressurized steam from an external steam source is blown out from the side outlet 16.

Further, since the heated steam 21 first hits the lower reversing plate 14, the lower reversing plate 14 is heated. Therefore, when the upwardly flowing steam 21 passes through the edible material and hits the lower surface of the upper reversing plate 14, the steam 21 is not cooled and does not condense. In other words, even if the upwardly flowing steam 21 collides with the lower surface of the upper reversing plate 14, the steam 21 is not cooled, but is deflected by the lower surface of the upper reversing plate 14 and is discharged.

Furthermore, when the upwardly flowing steam 21 collides with the lower surface of the upper reversing plate 14, depending on the steam conditions, a part of the steam 21 loses its temperature midway and becomes slightly dewy.
Although the amount of moisture is small, there are cases where the moisture adheres to the lower surface of the upper reversing plate 14. However, this dew condensation moisture is small, and since the lower surface of the upper reversing plate 14 is sloped, the moisture is discharged along this slope, and while flowing along this slope, the dew condensation moisture is evaporated by the heat retained by the upper reversing plate 14.

Furthermore, upon completion of vaporization or when replacing a product, the inside of the housing 10 may be exposed to the atmosphere by opening a door or the like. Even if moisture adheres due to dew condensation of some of the remaining steam due to changes in steam pressure and steam temperature drop at this time, the upper and lower reversible plates 14 are heated and retain heat at a temperature close to 100°C. Because he possesses it, he is completely vaporized and disappears.

Also, when the steam 21 collides with the upper surface of the lower reversing plate 14, a small amount of moisture is generated. This moisture is sequentially collected in the folded portion 14a, is easily discharged to the outside, and is also evaporated to eliminate a considerable portion.

In addition, steam dew condensation can occur on the placing plate 1 on which the edible food is placed.
3 and the storage container 12 as well. That is, if the mounting plate 13 is a porous plate with a small surface area, such as a wire mesh, dew condensation will hardly occur, but if it is made of a plate-shaped material or a plate with a large surface area, dew condensation will occur during evaporation. is likely to occur.

However, even in this case, the moisture condensed on the mounting plate 13 and the storage container 12 falls onto the upper surface of the lower reversing plate 14, and the moisture is sequentially collected on the folded portion 14a and discharged to the outside.

Note that in order to adjust the dispersion effect when the steam collides, the inclination angle of the reversing plate 14 can be changed, but normally the blowout angle of the steam can also be adjusted using the blowout port 16. For this purpose, the steam pipe 17 can be configured to be rotatable to adjust the blowing angle of the steam.

<Effects of the Invention> As explained above in detail, the vaporization apparatus according to the present invention has upper and lower chevron-shaped inversion plates arranged at intervals to form vaporization chambers therebetween, and each vaporization chamber has a In this method, an outlet is provided along the side edge of each vaporization chamber for injecting steam obliquely downward to an inclined surface that is inclined upward toward the center of the lower reversing plate.

Therefore, each vaporization chamber can vaporize edible food as if it were independent, and even if the vaporization conditions are different, if you differentiate each vaporization chamber and change the vaporization conditions individually, Can be vaporized at the same time.

Further, since the steam pipe having the steam outlet can be fixed and supported by the housing, the rack to be carried in or carried in has a simple structure, is light in weight, and has a rational structure.

In addition, the steam introduced into each steaming chamber collides with the sloped surface of the lower reversing plate and rises, and the rising steam vaporizes edible material, so the rising steam is widely dispersed and moisture It contains almost no carbon dioxide and has uniform properties throughout, allowing edible foods to be steamed uniformly and well, similar to traditional steamer steaming.

In addition, since the upper and lower inversion plates are heated by steam, almost no dew condensation occurs even if the steam after collision comes into contact with the upper inversion plate, and even if the steam contacts the lower inversion plate during the collision. Even if a small amount of moisture is generated due to dew condensation, the moisture will be vaporized by the heat retained in the upper and lower reversing plates, so the product quality will not be completely affected by the dripping of moisture due to dew condensation. It never happens.

[Brief explanation of the drawing]

FIG. 1 is a longitudinal sectional view taken along line A-A in FIG. 3 of a vaporization apparatus according to one embodiment of the present invention, FIG. 2 is a vertical cross-sectional view taken along line A-A in FIG. 3 is a back view of the vaporizer shown in FIG. 1, FIG. 4 is a cross-sectional view of the vaporizer shown in FIG. 1, and FIG. 5 is a partial cross-sectional view of the vaporizer shown in FIG. The enlarged vertical sectional view, FIG. 6, is a layout diagram of a conventional batch type evaporation apparatus. Code 10...Housing, 11...Rack, 1
2... Storage container, 12a... Roller, 13... Placement plate, 14... Reversing plate, 15... Evaporation chamber, 16...
...Outlet, 17...Steam pipe.

Claims (1)

[Claims] 1. A chevron-shaped inversion plate is provided above and below at intervals, and a vaporization chamber is formed between these inversion plates, and each vaporization chamber has an inclined surface that slopes upward toward the center of the lower inversion plate. 1. A vaporizing apparatus for confectionery and other edibles, characterized in that an outlet for injecting steam obliquely downward is provided along the side edge of each vaporizing chamber.