JPH0632027Y2 - Steaming equipment for vegetable pieces - Google Patents

Description

[Detailed Description of the Invention] (Industrial field of application) The present invention is used as an ingredient such as hamburger or meatball, or a side dish, by freezing vegetable pieces such as onions, carrots, potatoes and radishes. The present invention relates to a steaming device used for steam blanching, that is, steaming, as a pretreatment for cooling and chilling, in the step of producing frozen foods, particularly a firm steaming device.

(Prior art and its problems) Generally, as shown in FIG. 5, in a solid-type cooking device, the upper end opening is the material to be steamed (a), and the lower end is a hopper-shaped opening. )) And an inner cylinder (e) that has a large number of steam ejection holes (d) with a steam generation chamber inside, and is outside by a conveyor (f) for supplying the material to be cooked. The material to be steamed (G) put into the cylinder (C) is steamed by the steam ejected from the steam ejection hole (D) of the middle cylinder (E), and the discharge port at the lower end of the outer cylinder
(B) is discharged onto the horizontal conveyor (H) below.

By the way, in the conventional rigid steaming apparatus, the inside of the outer cylinder (c) forms a wide passage of uniform cross section from the charging port (a) to the upper end of the middle cylinder (e), and the middle cylinder ( (E) As the passage width suddenly narrows near the upper end of the outer cylinder (c), a large amount of the material to be steamed (f) dropped from above the outer cylinder (c) is removed from the middle cylinder (e) and the outer cylinder (c). In the narrow passage between them, that is, in the steaming passage, it rapidly descends and flows into the steaming passage due to its own weight, and since the volume of the vegetable pieces to be steamed shrinks to less than half due to heating, the steaming into the steaming passage is reduced. The descending flow rate of the material further increases, and the material to be cooked on the lower side in the outer cylinder (c) receives a considerable load from the upper side and is crushed and compacted, causing clogging in the middle of the passage, It is difficult to discharge from the discharge port (b), and since the material to be steamed is compacted, the steam from the steam ejection hole (d) becomes the material to be steamed. It could not be supplied uniformly, and steaming unevenness could occur.

The present invention solves such a problem.

(Means for Solving the Problems) In the steaming device for vegetable shreds of the present invention which can solve the above problems, the upper end opening is used as the material to be cooked, and the front and rear side wall parts of the lower end are The apparatus is provided with a square tube-shaped device body that is formed in a tapered shape and has a tip portion serving as a steaming material discharge port, and a pair of front and rear swash plates having a large number of through holes on the upper inside of the device body. Are arranged in an inverted V shape to form a throttle passage for narrowing down the flow rate of the material to be steamed introduced from the inlet, and the lower side of the throttle passage is the center of the apparatus main body in the front-rear direction. In the part, a hollow body having a substantially rhombic cross section is provided, which has a large number of steam ejection holes with the inside being a steam generation chamber,
A steaming passage that is bent back and forth is formed between the front and rear surfaces of the hollow body and the tapered front and rear side wall portions of the apparatus body from the outlet of the throttle passage to the steaming material discharge outlet. is there.

(Example) An example will be described with reference to FIGS. 1 to 4.
In these figures, reference numeral 1 is a rigid steamer installed upright at the rear end of the base A, and includes front and rear side walls 2a, 2b and left and right side walls 2c,
The apparatus main body 2 has a rectangular tube shape 2c, and the upper end opening of the apparatus main body 2 serves as the material to be cooked material inlet 3, and the lower end has a tapered front and rear side walls 2a and 2b. Then, the tip end opening is used as the steaming material discharge port 4. A pair of swash plates 5 and 5 are arranged in an inverted C shape at a predetermined angle on the upper side of the apparatus main body 2, and their upper ends are fixed along the inner surfaces of the front and rear side walls 2a and 2b. As a result, the throttle passage 6 for narrowing down the flow rate of the material to be steamed introduced from the inlet 3 is reduced. A large number of through holes 7 are formed in each swash plate 5. Further, on the lower side of the apparatus main body 2, a hollow body 8 formed in a substantially rhombic cross-section by the front and rear sloping wall plates 8a, 8a of the upper half and the front and rear sloping wall plates 8b, 8b of the lower half, The hollow passage 8 is disposed from the narrowing port 9 of the narrowing passage 6 to the vicinity of the cooking material discharge port 4 at the lower end of the device body 2, and the front and rear side surfaces 2a and 2b of the device body 2 are provided on both front and rear sides of the hollow body 8. The steaming passages 10, 10 that are bent back and forth are formed. The hollow body 8 has a steam generating chamber 11 inside, and a steam supply pipe 12 for supplying heated steam to the steam generating chamber 11 is connected to the hollow body 8 to form the slanted wall plates 8a, 8a. , 8b, 8b are provided with a large number of steam ejection holes 13. The left and right end surfaces of the hollow body 8 are closed by the left and right side walls 2c, 2c of the apparatus body 2. 14 in the figure
Is a conveyor for supplying the material to be steamed, and 15 is a rotary blade 1 for detecting the amount of the material to be steamed to be fed into the apparatus body 8.
When the material to be cooked reaches a predetermined amount, the level sensor composed of 5a detects the position of the rotating blade by the resistance of the material to be steamed. Reference numeral 16 denotes an opening / closing plate that opens and closes the steaming material discharge port 4, and is driven forward and backward with respect to the discharge port 4 by rotation of a screw shaft 18 by a motor 17. Also, 1
Reference numeral 9 is a drain pipe for discharging water accumulated at the bottom of the hollow body 8.

On the base A, a net conveyor 20 for horizontally discharging the cooking material M ′ that has been steamed by the steaming device 1 and discharged from the discharge port 4 is horizontally installed, and the discharge port is also provided. A guide plate T is provided below one end of 4. The net conveyor 20 is composed of a drive pulley 21, a driven pulley 22, and an endless belt-shaped net 23 stretched between the pulleys 21 and 22. The drive pulley 21 is linked to a motor 46 via a transmission mechanism 45. Further, a plurality of support rollers 24 are arranged along the lower surface of the transport portion 23a of the net 23, and each support roller 24 makes contact rotation as the net 23 travels. Further, inside the net conveyor 20, a receiving and collecting tank for receiving and collecting the extract liquid N (comprising water and vegetable extract) extracted from the material M to be steamed when the material M to be steamed is steamed by the steaming apparatus 1. 25 are provided. The extract liquid N extracted during the steaming is fed to the net transport unit 2 while the steamed material M ′ is transported on the net conveyor 20.
3a and the supporting roller 24 that is rotating in contact with the droplet 3a, the droplets are dropped downward, so that they are received by the receiving and collecting tank 25.

As shown in FIG. 2, the extract liquid received and recovered by the receiving and recovering tank 25 is sent to the heating kettle 27 by the liquid sending pipe 26 connected to the collecting port 25a of the tank 25.
It is moderately concentrated by being boiled at any time in 7. The concentrated extract liquid N ′ is supplied to the concentrate tank 3 by the pump 29 through the liquid supply pipe 28 connected to the bottom of the heating pot 27.
It is sent to 0 and stored. As shown in FIGS. 1 and 3, an extraction liquid injection nozzle 31 is installed above the end of the net conveyor 20 on the unloading side, and the injection nozzle 31 and the concentrated liquid tank 30 are pumped. It is connected by a liquid feed pipe 33 via 32, so that the concentrated extract liquid N ′ in the tank 30 is jetted from the jet nozzle 31 to the cooking material M ′ moving on the net conveyor 20. There is.

As shown in FIG. 2, the heating pot 27 is a receiving / collecting tank 2.
5 is composed of an inner cylinder 27a for containing the extract sent from No. 5 and an outer cylinder 27b for forming a heating chamber 34 around the inner cylinder 27a. Heating steam is supplied to the heating chamber 34 by a steam supply pipe 35. Supplied.

After the steaming work is completed, the receiving and collecting tank 25 contains the tank 25.
A steam jet pipe 36 for jetting heated steam into the tank 25 when cleaning the inside of the tank and the net 23 of the net conveyor 20 is provided. A steam supply pipe 37 is connected to the steam jet pipe 36. I am doing it. As shown in FIG. 2, a water supply pipe 38 for supplying cleaning water into the receiving / recovering tank 25 at the time of this cleaning is connected in the middle of the liquid sending pipe 26.
The water supply pipe 38 is provided with an on-off valve 39, and the liquid supply pipe 26 is provided with an on-off valve 40 for drain and an on-off valve 41 for the heating pot 27. The receiving and collecting tank 25 and the net 2
The cleaning operation of 3 will be described later.

Further, as shown in FIG. 1 and FIG. 2, an impeller 42 for loosening the cooking material is mounted on the carrying-out side end of the net conveyor 20 slightly forward of the extraction liquid injection nozzle 31. , The concentrated extract liquid N'is sprayed by the upper spray nozzle 31 or is being sprayed, the cooking material M'on the net 23 is loosened by the rotating large and small blades 43 and 44, and the extract liquid N'is steamed. Material M'is an evenly-spreaded vegetable whole piece. The impeller 42 is linked via a transmission mechanism 47 to a motor 46 common to the net conveyor 20.

Next, the operation of the steaming device 1 having the above-described configuration will be described.

First, the material to be steamed M is conveyed by the conveyor 14 for supplying the material to be steamed.
Raw pieces of raw vegetables are put into the apparatus main body 2 through the feeding port 3. The opening 4 is closed with the opening / closing plate 16 at the start of charging. On the other hand, the heating steam is supplied to the steam generating chamber 11 in the hollow body 8 through the steam supply pipe 12 and jetted from the steam jetting hole 13. The material M to be cooked is steamed by the heating steam ejected from the steam ejection holes 13 while the material M to be steamed is filled into the apparatus main body 2 with the discharge port 4 closed. When the material to be steamed M is filled in the apparatus main body 2, the discharge port 4 is opened and the discharge port 4 is opened.
The steamed cooking material M ′ that has been further cooked is discharged and transferred onto the net conveyor 20 which is moving at a predetermined speed. Thereafter, as described above, the cooking material M ′ is discharged from the discharge port 4, and the material M to be cooked is fed into the apparatus main body 2 from above to continuously perform the cooking. However, in the cooking apparatus 1, First, the material to be cooked M, which is fed from the feeding port 3 and drops its own weight in the apparatus main body 2, has its own weight drop flow rate appropriately narrowed by the throttle passage 6 formed by the pair of swash plates 5 and 5, and is thereby discharged. The material to be cooked M flowing down from the narrowing port 9 of the narrowing passage 6 flows down to the lower steaming passages 10, 10 in balance with the flow rate. The half front and rear swash wall plates 8a, 8a are once hit against each other to bear a load, and then further hit a taper portion at the lower end of the apparatus main body 2 to bear a load and flow down to the discharge port 4. As it becomes like this, the steaming passages 10 and 10 are flowing down. The material to be cooked M will not be crushed by a large load by the material to be cooked M on the upper side in the apparatus main body 2, and the flow passage to the cooking passages 10 and 10 is suppressed to a small flow rate in advance by the throttle passage 6. The passage 1
The density of the material to be steamed at 0 and 10 becomes small, and the steam from the steaming ejection holes 13 is uniformly and sufficiently supplied to the entire material to be steamed, so that steaming unevenness does not occur. On the other hand,
A pair of swash plates 5, which are arranged in an inverted V shape in the device body 2,
5, each swash plate 5 and the front and rear side walls 2a, 2b of the apparatus main body 2
As shown in FIG. 1, a space S is formed between the space and the space S, and since a large number of through holes 7 are provided in each swash plate 5, the steam ejected from the lower hollow body 8 is generated in each space. From the state of being temporarily stored in the portion S, it is supplied to the material to be steamed M passing through the narrowed passage 6 between the swash plates 5 and 5 through the through hole 7, whereby the material to be steamed M is pre-boiled, that is, primary Since it is steamed, the steam can be cooked more efficiently.

The net conveyor 2 is steamed by the steamer 1 as described above.
The cooked material M ′ discharged and transferred onto the surface 0 is carried by the conveyor 20 and carried out to the next step, for example, the cooling step, from the carry-out end portion. During the transportation by the conveyor 20, the water extracted from the material to be steamed M during cooking and the extract of the vegetable extract are dropped from the net 2 placed on the support roller 24 into the receiving and collecting tank 25. The extract liquid collected in the receiving and collecting tank 25 is concentrated by the heating pot 27 into the extract liquid N ′ having a high extract content as described above, and the concentrate tank 3 is obtained.
0, the extract N'in the tank 30 is sprayed onto the steaming material M'on the conveyor 20 by the spray nozzle 31, and the extract N'is swept by the impeller 42 for steaming material loosening. Will be evenly dusted. Since the concentrated extract N ′ contains a large amount of vegetable extract, the steamed cooked material M ′ can retain the original flavor and aroma of vegetables and various nutrients. The extract liquid N'may be sprayed with the spray nozzle 31 after seasoning with a suitable amount of seasoning.

When the receiving and collecting tank 25 and the net conveyor 20 are washed after the above-mentioned steaming and carrying-out work is completed, the opening / closing valve 41 for the heating pot and the opening / closing valve 40 for the drain shown in FIG. 2 are closed to supply water. Open the on-off valve 39 on the pipe 38 side,
Introduce cleaning water into the receiving and collecting tank 25 to fill it up,
In this state, heating steam is supplied from the steam supply pipe 37 to the steam jetting pipe 36, and the heating water is jetted into the cleaning water in the receiving and collecting tank 25 to bring the cleaning water into a boiling state so that the boiling water is received. Inner surface of recovery tank 25 and conveyor 20
The net 23 is washed.

(Operation and effect of the invention) According to the apparatus for cooking vegetable shreds of the present invention, the material to be steamed to be introduced into the apparatus main body appropriately reduces its own weight drop flow rate by the throttle passage formed by the pair of swash plates. By doing so, the flow rate of the steaming material discharged from the discharge port is balanced and, in the steaming passage, the steaming material flowing down there is bent forward and backward of the hollow body. Will flow down in a decelerated state while being successively loaded by the bent portion. Therefore, the density of the material to be steamed in the steaming passage is reduced, and the material to be steamed can uniformly and sufficiently receive the steaming action by the steam, and the material to be steamed flowing down the downstream side is the material to be steamed upstream. The steaming material is continuously and promptly discharged from the discharge port without being crushed by the load.

On the other hand, a space is formed between each swash plate and the front and rear side walls of the main body of the device by a pair of swash plates arranged in an inverted V shape, and each swash plate is provided with a large number of through holes. Therefore,
The steam ejected from the lower hollow body is supplied to the material to be steamed that is passing through the throttle passage from the state where it is once stored in each space, and the material to be steamed is pre-boiled, that is, primary steamed. Therefore, steaming can be performed more efficiently.

[Brief description of drawings]

1 is a vertical sectional side view showing an embodiment of the present invention, FIG. 2 is a sectional view taken along line II-II of FIG. 1, and FIG. 3 is a front end view of the same.
FIG. 4 is a plan view of the steaming apparatus, and FIG. 5 is a schematic vertical sectional view of a conventional apparatus. 1 ... Steaming device, 2 ... Device body, 2a, 2b ... Front and rear side walls,
3 ... input port, 4 ... discharge port, 5 ... swash plate, 6 ... throttle passage, 7
... through hole, 8 ... hollow body, 10 ... steaming passage, 11 ... steam generating chamber, 12 ... steam supply pipe, 13 ... steam injection hole, M ... steamed material, M '... steaming material.

Claims (1)

[Scope of utility model registration request] 1. An apparatus main body having a rectangular tube shape, in which an upper end opening is used as a material to be cooked, a front and rear side wall portions of a lower end are narrowed and tapered, and a leading end thereof is a steamed material discharging opening. Equipped with
A pair of front and rear swash plates having a large number of through holes are arranged in an inverted C shape on the upper side of the inside of the apparatus main body, and the throttle for narrowing down the own weight drop flow rate of the material to be steamed fed from the feeding port. Along with forming the passage, a hollow body having a substantially rhombic cross-section having a large number of steam ejection holes inside is disposed at the center of the apparatus main body in the front-rear direction below the throttle passage. A chopped vegetable strip that is formed by forming a steaming passage bent forward and backward between the front and rear surfaces of the hollow body and the tapered front and rear side wall portions of the hollow body from the outlet of the throttle passage to the steaming material discharge outlet. Steaming device for one side.