JPH07112409B2 - How to concentrate food - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for concentrating a food having a high viscosity such as sweet potato.

[0002]

2. Description of the Related Art Conventionally, the sweet potato concentration method is 1
In a heating can, a high-viscosity food containing 50 kg of sweet potato as a main raw material is heated from the outside of the heating can and stirring of the food with a blade is performed to reduce the water content of the sweet potato to produce sweet potato. It is concentrated.

[0003]

However, in the conventional method of concentrating sweet potatoes described above, it is necessary to concentrate a product prepared at 150 kg and a moisture content of 51.5% to 88 kg and a moisture content of 22% as a finished product. There was a problem that the production efficiency was low, such as taking 5 hours. In addition, the finished product is partially burnt due to the partial temperature rise of the wall of the heating can, etc., the yield is not good due to the removal of the burnt part, and the overheated discolored part is generated and mixed in, and the color is changed. There was also the problem of getting worse.

The present invention solves the above-mentioned problems,
Significantly shortened the concentration time from preparation to finish,
Concentrate high-viscosity foods such as sweet potatoes that can improve production efficiency, prevent charring and overheat discoloration, and improve the yield and color of finished products.
It is intended to provide a method .

[0005]

According to a first aspect of the present invention, there is provided a method for concentrating a food, wherein a high-viscosity food is placed in a closed heating can, heating from outside the heating can and blades provided inside the heating can. While agitating the food by the above, forcibly blowing hot air or superheated steam into the heating can and depressurizing the heating can by forced evacuation to the outside of the heating can are repeated many times every short time. Is.

[0006]

The method of concentrating food according to claim 1, wherein a high-viscosity food such as sweet potato contained in a closed heating can is increased by reducing the pressure in the heating can to increase the volume of the food and the evaporation area of water. In this state, the hot air or the superheated steam is forcibly blown into the heating can while the food is stirred, and the hot air or the superheated steam is applied to the food, whereby the water can be efficiently evaporated from the surface portion of the food. Since the heating can vary in a number of times under reduced pressure and the atmospheric pressure every short hour and minute, by the food repeated rapidly volume change, Ki out thereby promote release of the bound water
It

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to the drawings. 1 to 3 are used for one embodiment of the present invention.
1 shows a food concentrating device. In FIGS. 1 and 2, reference numeral 1 denotes a closed heating can, and the heating can 1 includes a can body 2 and a can lid 3. The can body 2 has a cylindrical upper portion integrally formed on a hemispherical lower portion, and an inner peripheral surface thereof is coated with a fluororesin. The can lid 3 covers the upper opening of the can main body 2 and is airtightly fixed to the main body 2, and can be opened and closed.

The lower outer circumference of the can body 2 is covered with a jacket 4, and the upper edge of the jacket 4 is fixed to the outer peripheral surface of the can body 2. Further, the can main body 2 is rotatably supported by a column 6 via a left outer shaft 5 having a hollow portion on the left side, and is supported on a gear box 8 by a hollow right outer shaft 7 on the right side. There is. The left and right outer shafts 5, 7 are arranged horizontally with their axes aligned, and the column 6 and the gear box 8 are fixed on a base 9.

A steam chamber 10 is formed between the lower portion of the can body 2 and the jacket 4, and the steam chamber 10 is connected to a steam source (not shown). As shown in FIG. 3, a worm 11 and a worm wheel 12 meshing with the worm 11 are provided in the gear box 8, and the worm wheel 12 is fitted and fixed to the right outer shaft 7. And warm 11
The by operating from the front side of the gear box 8, a closed heating can 1 is configured to tilt.

[0010] As shown in FIGS. 1 to 3, the main portion of the outer blade 14 for inner blades 13 and scraping for agitation in the can body 2 is provided. The inner blade 13 is a horizontal inner shaft 1
5 are divided into two groups at appropriate positions on the outer peripheral surface of the central portion, and a plurality of long and short agitating rods 16 are fixed at intervals in the axial direction, and the left and right ends of the inner shaft 15 are outside the can body 2. Overhang,
The left end is pivotally supported by the left outer shaft 5, and the right end is pivotally supported by a bearing 17 fixed in the gear box 8, and is connected to an inner blade electric motor 18 with a reducer which is an inner blade driving mechanism. Has been done.

Further , the outer blade 14 has a large-diameter inner end portion 19a, 20a of the substantially cylindrical left and right intermediate shafts 19, 20. Both end portions of two semicircular holding members 21 are annular. In this manner, the scraping member 23 having one arc shape is separated and fixed to the holding member 21 so as to come into contact with the entire inner peripheral bottom portion of the container body 1 via the connecting member 22. There is. The left intermediate shaft 19 is pivotally supported on the left end of the inner shaft 15, and the right intermediate shaft 20 is
The right end portion of the inner shaft 15 is pivotally supported, extends into the gear box 8, and is connected to the outer blade drive mechanism 24. The outer blade drive mechanism 24 includes a drive sprocket 26 that is rotated by an outer blade electric motor 25 with a speed reducer provided in the gear box 8, and a driven sprocket 27 that is fitted and fixed to the right intermediate shaft 20 and an endless chain 28. Are in mesh.

The inner blade 13 is an electric motor 18 for the inner blade.
3 rotates at about 100 rpm in the direction of arrow a in FIG. 3, and the outer blade 14 is driven by the outer blade electric motor 25 to move in a direction opposite to the direction of the inner blade 13 shown by arrow b at 60 to 80 rp.
It is designed to rotate at m. In addition, the entire circumference of the left and right intermediate shafts 19 and 20 of the outer blade 14 or the inner portion of the can body 2,
The outer surfaces of the connecting members 21 and 22 and the scraping member 23 are covered with a fluorine resin. The inner shaft 15 and the left and right intermediate shafts 19 and 20 are arranged concentrically with the left and right outer shafts 5 and 7.

As shown in FIG. 1, a heating gas supply device 29 and a vacuum pump 30 are provided at appropriate places outside the heating can 1. The heating gas supply device 29 is connected to the inside of the heating can 1 by a blower pipe 32 having a valve 31, and the vacuum pump 30 is connected to the heating can 1 by an exhaust pipe 34 having a valve 33. Further, the blower pipe 32 and the exhaust pipe 34
Is provided with a flexible portion, and is fixed to the can lid 3. The heating gas supply device 29 is provided with a heater and a blower (not shown). An intake / exhaust tube 35 is connected to the can lid 3, and the intake / exhaust tube 35 communicates the inside of the can 1 with the atmosphere to adjust the pressure in the heating can 1 via a valve 36 provided therein. It is configured.

Next, using the concentrating device having the above-mentioned structure,
An example of a method for concentrating food will be described. First,
After opening the can lid 3, sweet potatoes, which are ingredients of sweet potatoes, and necessary ingredients such as fresh cream are put into the can body 2 of the heating can 1 together with water, then the can lid 3 is closed, and the steam chamber 10 in the jacket 4 is closed. The pressurized steam, which is a heating gas, is supplied from the steam source to the pressure in the steam chamber 10 of 3.0 kg /
Heat to cm ² and boil the ingredients. In this case,
The heating gas supply device 29 is stopped and the vacuum pump 30 is driven to perform heating while appropriately exhausting from the heating can 1.
The inner blade electric motor 18 and the outer blade electric motor 25 are driven, the material is agitated by the rotation of the inner blade 13, and the material adhering to the inner periphery of the bottom of the can body 2 of the material is scraped by the rotation of the outer blade 14. Prevents discoloration due to burning or overheating.

When the material has been boiled, a paste-like food having a moisture content of 52.9% and a high viscosity of 65.7 kg is obtained.
Then this food is concentrated. For the concentration, the valve 33 is opened, and the vacuum pump 30 is operated to suck and exhaust the heating air containing the steam in the heating can 1 to the outside through the exhaust pipe 34 to reduce the pressure in the heating can 1. After vacuum suction for 3 minutes, the valve 33 is closed to stop the suction, the valve 31 is opened, and the heating gas supply device 2
The hot air heated to about 180 ° C. by the operation of the heater and the blower of 9 is forcedly blown into the heating can 1 for 2 minutes to bring the inside of the can 1 to the atmospheric pressure.

Thereafter, the valve 33 and the valve 31 are alternately opened and closed, and the heating can 1 is obtained by vacuum suction from the inside of the heating can 1 for 3 minutes.
The internal pressure reduction and forced air blowing of hot air for 2 minutes into the heating can 1 are set as one cycle, and this is repeated for many cycles by automatic control to reduce the moisture content in the food and concentrate the food.

The inner blade 13 is kept at 100 rp even during the concentration.
m, the outer blade 14 is rotated at 60 to 80 rpm, and pressurized steam is continuously supplied into the steam chamber 10 in the jacket 4 to reduce the pressure in the steam chamber 10 to 3.0 kg at the start of concentration.
/ 2.5kg from cm ² in a timely manner, such as after a lapse of 20 minutes / cm ²
To maintain this pressure to prevent food from overheating and burning.

As described above, by repeating evacuation to the outside of the heating can 1 by forced evacuation of the hot air into the heating can 1 for a short time, and by concentrating for 90 to 93 minutes, food can be obtained. The sweet potato has a moisture content of 22 to 20.
% And the finished product is obtained, so this is taken out of the heating can 1.

To take out the finished product, the inner and outer blades 1
3, 14 and heating gas supply device 29, vacuum pump 30
Is stopped, the valves 31 and 33 are closed, the valve 36 of the intake / exhaust pipe 35 is opened, and the inside of the heating can 1 is opened to the atmosphere by the intake / exhaust pipe 35 to attain atmospheric pressure. Then, the gear box 8
Operate the worm 11 from the front side of the heating can 1 to open the heating can 1
Is turned to face the front side to open the can lid 3, and the finished product is taken out of the heating can 1.

According to the method of the above-mentioned embodiment, when the inside of the heating can 1 is depressurized during the concentration work, the food becomes dumpling, and when the inside of the heating container 1 becomes atmospheric pressure by the forced blowing of hot air, it becomes dumpling. Food is destroyed and the evaporation area of water is increased, and hot air is blown against the food in this state, so the latent heat effect is enhanced and the concentration time from preparation to finish is significantly shortened compared to the conventional method. it can. Further, by rotating the inner blade 13 and the outer blade 14 in opposite directions (reverse directions), it is possible to prevent the food and the blades from rotating together,
The stirring can be performed well.

[0021] The present invention is not limited to the concentration of sweet potato, Murasame bean paste, Momoyama bean paste, can be applied to concentrate the highly viscous, such as outright Neri bean paste food. Further, a high-viscosity food boiled by a food heating device different from the concentrating device may be charged into a closed heating can of the concentrating device, and the concentrating device may concentrate the food.

Then, a cooling medium such as cold air, liquid nitrogen or liquid carbon dioxide gas is sprinkled into the heating can of the concentrating device immediately after the food is concentrated while stirring, and steam is discharged from the steam chamber in the jacket. By sending the above-mentioned refrigerant or a refrigerant such as cold air or cold water separately to the steam chamber,
The temperature of the concentrated food can be rapidly lowered, which is suitable when the food is stored in a freezer or the like. Further, when blowing cold air into the heating can, it is also possible to use the blower of the heating gas supply device. In the above-described embodiment, hot air is forcibly blown into the heating can from the heating gas supply device, but in the present invention, superheated steam may be forcibly blown into the heating can from the heating gas device.

[0023]

As described above, in the method for concentrating food according to claim 1 of the present invention, a high-viscosity food is put in a closed heating can, and heating from the outside of the heating can and installation in the heating can are performed. While stirring the food with the blade, forced air blowing of hot air or superheated steam into the heating can and depressurization inside the heating can by forced evacuation to the outside of the heating can are repeated many times every short time. By repeating, the following effects can be obtained.

That is, a high-viscosity food such as sweet potato placed in a closed heating can is increased in volume and evaporation area of water by reducing the pressure in the heating can.
In this state, the hot air or the superheated steam is forcibly blown into the heating can while the food is stirred, and the hot air or the superheated steam is applied to the food, whereby the water can be efficiently evaporated from the surface portion of the food. Then, since the inside of the heating can changes to the reduced pressure and the atmospheric pressure many times for each short time, the release of the bound water can be promoted by rapidly repeating the volume change of the food.

[0025] Thus, significantly shortened from the time required for the enrichment from the charge of the high-viscosity food to finish, as possible is possible to improve the production efficiency.

[Brief description of drawings]

FIG. 1 is a schematic front view showing a cross section of a part of a food concentrating device used in the present invention.

FIG. 2 is a schematic partial vertical sectional side view of FIG.

FIG. 3 is an enlarged partial vertical sectional front view showing the closed heating can, the inner blade, and the outer blade of FIG.

[Explanation of symbols]

 1 Closed Heating Can 2 Can Main Body 3 Can Lid 4 Jacket 5,7 Outer Shaft 6 Support 8 Gear Box 10 Steam Chamber 13 Inner Blade 14 Outer Blade 15 Inner Shaft 16 Stirring Bar 18 Inner Blade Electric Motor (Drive Mechanism) 19, 20 Intermediate Shaft 23 Scraping member 24 Outer blade drive mechanism 25 Electric motor for outer blade 29 Heated gas supply device 30 Vacuum pump 31 Valve 32 Blower pipe 33 Valve 34 Exhaust pipe

Claims (1)

[Claims] 1. A high-viscosity food is placed in a closed heating can, and while heating from the outside of the heating can and stirring the food with a blade provided in the heating can, hot air into the heating can or A method for concentrating foods, characterized in that forced air blowing of superheated steam and depressurization in the heating can by forced exhaust to the outside of the heating can are repeated many times every short time.