JPH0739320A - Heating method and heating apparatus - Google Patents

Abstract

PURPOSE:To heat a fluid food or drink in high efficiency without deteriorating the taste, flavor and palatability of the food, etc. CONSTITUTION:This heating apparatus is provided with heating units 21,22 each composed of a cylinder and at least two electrodes attached to the cylinder interposing a prescribed space. Each heating unit 21,22 is attached to a supporting member 81 in a state inclined at an adjustable inclination angle and a heating object is supplied from the lower end and transferred toward the upper end. The inclination angle is adjusted according to the characteristics of the heating object. Even a heating object containing solid materials mixed therein can be heated under transportation while mixing the solid materials into the object in desired state.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a technique for heating foods and drinks, and particularly to foods and drinks with high viscosity containing solids such as foods and drinks with high viscosity, or a substance having fluidity as a main component. The present invention relates to a heating technique useful for heating food and drink.

[0002]

2. Description of the Related Art Liquid foods and drinks such as juice and soup, pasty foods such as miso and kneaded mustard, and liquid or semi-solid containing solids such as vegetables and meat such as curry roux and beef stew. When cooking food or drink having fluidity such as shaped food, or heating for sterilization, usually, in the state of containing these food or drink having fluidity in a storage container, steam, gas Alternatively, the storage container is heated by using boiled water or the like as a heat source.

In this way, when the food or drink contained in the storage container is heated via the storage container by heating the storage container, the food or drink, that is, the object to be heated is heated by its own heat conduction. Therefore, not only does it take time for heat to be transferred to all foods and drinks in the storage container and to reach a predetermined temperature, it also takes time, so the flavor and texture of foods and drinks May be impaired.

In particular, for food and drink such as soups and curry roux, it may be necessary to heat to a high temperature of 100 ° C. or higher in the final stage of commercialization. In that case, as described above, When the object to be heated is heated using steam or the like as a heat source through the storage container, the temperature of the portion near the storage container becomes higher or longer than the temperature until the inside of the object to be heated reaches a desired temperature. It will be exposed to high temperature for an hour. For example, if the heated object in the storage container is hot water or steam as the heat source, the heated object in the central portion of the container is also 1
To heat up to about 20 ° C., it is necessary to use hot water or steam at about 120 to 135 ° C., and the object to be heated in the peripheral portion will be heated to a temperature exceeding 120 ° C. Therefore, a part of the object to be heated is exposed to the overheated state for a long time, and the texture and flavor are impaired.

Therefore, in recent years, a heating technique has been developed in which the beverage having the above-mentioned fluidity is directly energized and heated by Joule heat. By the way, the present inventor has studied a heating device that uses Joule heat in order to prevent the occurrence of overheating of an object to be heated while flowing a food or drink having fluidity into a pipe. .

The following is a technique studied by the present inventor, and the outline thereof is as follows. That is, as a beverage to be heated as it is allowed to flow into the pipeline, by energizing between the electrodes arranged in this pipeline,
When the object to be heated is heated by Joule heat, the flow of the object to be heated does not become smooth at the electrode portion arranged in the conduit. For this reason, the electrode may be broken or food and drink may be clogged in the electrode portion, which may cause a problem in the electrode portion.

Further, as described above, when a drink having fluidity is heated by flowing through the pipeline, the drink is surely present between the electrodes in order to maintain a constant energization condition. Since it is necessary to heat the food under the condition, the beverage is made to flow from the lower end to the upper end of the pipe.

[0008]

However, in the case of fluid foods and drinks containing solids such as vegetables and meat such as curry roux and beef stew, when flowing upward in the pipe line, Only the liquid portion flowed upward, and the solid matter sometimes remained at the lower end of the pipeline.

In order to prevent the occurrence of such a phenomenon, it is necessary to increase the flow velocity of food and drink, but if the flow velocity is increased, the vertical dimension of the heating device must be increased, which is difficult in practice. However, it is necessary to ensure that the solid matter flows together with the liquid portion without increasing the flow velocity.

The object of the present invention is to provide foods and drinks having fluidity,
It is to enable efficient heating without impairing the flavor and texture.

Another object of the present invention is to provide a fluid food or drink containing a solid substance continuously while guiding it in the pipe line without changing the mixing ratio of the fluid part and the solid part. To be able to heat.

The above and other objects and novel features of the present invention will be apparent from the description of this specification and the accompanying drawings.

[0013]

Among the inventions disclosed in the present application, a brief description will be given to the outline of typical ones.
It is as follows.

That is, a heat conduction type preheating step of heating an object to be heated by heating the object to be heated with steam or the like, and an object to be heated by Joule heat in an inclined pipe having an electrode. And a main heating step of heating.

The heating unit in the main heating step has a tubular body and an annular electrode provided on the tubular body, and the heating unit is attached by a support member so that the angle can be adjusted. The object to be heated is supplied from an inflow conduit connected to the lower end of the heating unit and flows out from an outflow conduit connected to the upper end of the heating unit.

[0016]

In the present invention having the above structure, after the object to be heated is preheated to a temperature of 100 ° C. or lower by heat conduction,
It is supplied to a heating unit that directly heats the object to be heated by Joule heat, and is rapidly heated to 100 ° C. or higher. 10
In the main heating step at a temperature of 0 ° C. or higher, the object to be heated is rapidly heated by Joule heat, so that the object to be heated can be heated without impairing the flavor and the like.

Since the heating unit is arranged at an angle,
Even if the object to be heated has a solid substance or the like mixed therein, the object to be heated can be heated while surely moving up in the heating unit.

Since the inclination angle of the heating unit can be adjusted to a predetermined angle according to the characteristics of the object to be heated, the heating can be performed under the optimum conditions for the characteristics of the object to be heated.

[0019]

Embodiments of the present invention will now be described in detail with reference to the drawings. FIG. 1 is a diagram showing an embodiment of a heating device of the present invention. The illustrated heating device has a hopper 11 into which an object to be heated made of food and drink having fluidity such as curry roux is put. There is. In order to detect the residual material of the object to be heated put in the hopper 11, the level sensor 1
2 is attached to the hopper 11.

A stirrer (not shown) may be provided in the hopper 11 in order to uniformly disperse solid substances and the like in the object to be heated in the hopper 11.

A pump 13 is attached to the lower part of the hopper 11 in order to send out the object to be heated in the hopper 11, and the object to be heated in the hopper 11 is preheated via the supply pipe 14 by this pump 13. Heat exchanger 15
To be supplied to. Instead of using the hopper 11, the pipe 14a shown by the chain double-dashed line in FIG. 1 may be directly connected to the pump 13 to supply the object to be heated.

Steam that flows in from the steam supply pipe 16 and is discharged from the steam discharge pipe 17 circulates in the heat exchanger 15. In the heat exchanger 15, for example, 1
Hot water or steam of about 00 to 105 ° C is supplied. The object to be heated is heated using hot water or steam as a heat medium by heat conduction through the wall member forming the heat exchanger 15. The average temperature of the object to be heated is about 90 ° C, 105 ° C
It does not impair the flavor and texture of the food or drink having the fluidity, which is the object to be heated.

The object to be heated which has passed through the heat exchanger 15 constituting the heat conduction type preheating step is sequentially supplied to the three heating units 21, 22, 23 by the pump 13.

The detailed structure of the heating unit 21 is shown in FIG.
The other heating units 22 and 23 have substantially the same structure.

As shown in FIG. 4, the heating unit 21 has a tubular reinforcing member 26 on both ends of which the connecting portions 24 and 25 are screwed together. Includes two pairs of heating units 27 and 28.
FIG. 5 shows one heating unit 27. Each heating part 27, 28 is composed of a heating cylinder 32 having a cylindrical shape and a guide surface 31 having a circular cross section formed inside, and annular electrodes 33, 34 arranged at both ends thereof. There is.

Each of the electrodes 33 and 34 is a heating cylinder 32.
Has a guide surface 35 corresponding to the guide surface 31, and a spacer 36 is arranged between the two pairs of heating units 27 and 28.
Further, spacers 37 and 38 are arranged between the connecting portions 24 and 25 and both heating portions 27 and 28.

The heating cylinder 32 and spacers 36 to 3
8 is formed of an insulating fluorine-containing resin such as tetrafluoroethylene, and a high-strength insulating material having excellent heat resistance and pressure resistance such as polyetheretherketone may be used.

The electrodes 33, 34 are made of a corrosion-resistant material such as titanium, but the guide surfaces may be insulating, and the inner and outer peripheral surfaces of the electrodes 33, 34 are surface-treated with a corrosion-resistant substance. By doing so, various materials can be used. Alternatively, the heating cylinder 32 and the spacers 36 to 38 may be made of metal and the entire surface may be covered with an insulating material. Further, the cross-sectional shape of the inner surface of the heating pipe formed by the heating units 27 and 28 is not limited to the circular shape as shown in the drawing, but may be various cross-sectional shapes such as a quadrangle.

A heating cylinder 32, electrodes 33 and 34, and spacers 36 to 38 incorporated in the cylindrical reinforcing member 26.
The packing 39 is interposed between the members to prevent the object to be heated from leaking.

A cavity 41 for circulating cooling water is formed inside each of the electrodes 33 and 34, and cooling water is sequentially supplied to all the electrodes 33 and 34 by a cooling water supply pipe 42. There is.

FIG. 6 is a view showing an electrode 33 of another embodiment of the present invention, in which a cavity 41 is formed by intersecting three holes 40a-40c each formed by a drill. A blind plug 30 closes a hole 40b for connecting the two holes 40a and 40c. In the case shown in FIG. 6, step portions 33a and 33b are provided on both end surfaces of the electrode 33.
Are formed, and the step portion formed at the tip of the heating cylinder 32 and the tip portion of the spacer 37 are fitted to the respective step portions.

The other electrode 34 has substantially the same structure. However, the cavity 41 may not be formed in the electrodes 33 and 34. In that case, it is possible to cool the outer peripheral surface of the conduit formed by the heating cylinder 32, the electrodes 33, 34, and the like.

As shown in FIG. 1, the heat exchanger 15 is connected to the heating unit 21 via a joint 43, and the upper end of the heating unit 21 and the lower end of the heating unit 22 are connected to each other via a joint 44. The upper end of the heating unit 22 is connected to the heating unit 23 via a joint 45.

A heating unit 48 for heat retention, which has the same structure as the above-mentioned three heating units 21 to 23, is connected to the heating unit 23 of the third stage through a joint 46. The heating unit 48 is used to adjust the time and temperature until the object to be heated that has passed through the heating units 21 to 23 is cooled, and serves as an outflow conduit for outflowing the object to be heated that has been Joule heated. There is. The heating unit 48 for keeping heat is fixed in a horizontal state and connected to a three-way valve 49 via a joint 47. However, depending on the type of object to be heated, the heating unit 48 for heat retention may not be operated.

The three-way valve 49 has two branch pipes 51, 5
2 are connected, one branch pipe 51 is connected to the lower end of the recovery tank 53, and the other branch pipe 52 is connected to the lower end of the product tank 54.

The recovery tank 53 includes heating units 21-23.
It is a tank for accommodating and recovering the object to be heated which has passed through the heating units 21 to 23 until the energization heating to the object to be heated by the is brought to a steady state. Product tank 54
Is a tank for accommodating an object to be heated after the heating units 21 to 23 are in a steady state.

The branch pipe 52 connecting the product tank 54 and the three-way valve 49 is provided with two coolers 55a and 55b. In each of the coolers 55a and 55b, cooling water that flows in from the cooling water supply pipe 56a and flows out from the cooling water discharge pipe 56b circulates, and passes through the heating units 21 to 23 and the heating unit 48 for heat retention. Food and drink are cooled.

The branch pipe 51 for supplying food and drink to the recovery tank 53 is not provided with a cooler, and the recovery tank 5
A cooling water jacket 57 is provided on the outer side of 3. Cooling water is supplied from the cooling water supply pipe 58a into the cooling water jacket 57, and the cooling water is circulated by flowing out the cooling water from the cooling water discharge pipe 58b. The recovery tank 53 is provided with a level sensor 60a for detecting the amount of the beverage supplied therein, and the product tank 54 is provided with a level sensor for detecting the amount of the beverage supplied therein. A sensor 60b is provided.

In order to detect the pressure of the object to be heated discharged from the hopper 11 into the supply pipe 14, the supply pipe 14 is provided with a pressure detector 61 as shown in FIG. Then, in order to set the pressure in the recovery tank 53 and the product tank 54 to be substantially the same as the pressure in the supply pipe 14, an air pressure source 62 such as a compressor and air pressure paths connected to the respective tanks 53, 54. A pressure regulator 64 and an opening / closing valve 65 are provided at 63. On-off valve 6
5 is an opening / closing control unit 6 based on a signal from the pressure detector 61.
The operation is controlled by 6.

FIG. 3 is a view showing the joint 44 in detail, and the joint 44 is formed by bending the elbow pipe 7 by 90 °.
1 and 72, one elbow pipe 71 is fitted to the upper connection portion 24 of the heating unit 21, and the other elbow pipe 72 is fitted to the lower connection portion 25 of the heating unit 22. Has been done.

A flange portion 73 is provided at the tip of each elbow pipe 71, 72, and a clamp member 77 having clamp pieces 75, 76 which can be opened and closed centering around a pin 74 is attached to each elbow pipe 71, 72. The elbow pipes 71 and 72 are connected to each other by being fastened to the flange portion 73 of 72 and fastened by a screw member (not shown).

The other joints have almost the same structure,
By tilting the heating units 21 and 22 with the clamp members 77 of all joints loosened, the tilt angles of the three heating units 21 to 23 can be changed.

FIG. 2 is a view showing a supporting member 81 for supporting the heating units 21 to 23 so that the inclination angle can be adjusted. In the drawing, only the portions corresponding to the two heating units 21 and 22 are shown. ing. The long holes 82 and 83 formed in the support member 81 are screwed to the metal fittings 84 attached to the heating units 21 and 22 so that the inclination angles of the heating units 21 and 22 can be changed. A screw member 85 is provided.

Experiments have revealed that it is desirable to set the inclination angles of the heating units 21 and 22 in accordance with the flow rate and the viscosity of the object to be heated. FIG. 7 is a diagram showing a chart for calculating the inclination angles (angles formed by the horizontal plane) of the heating units 21 and 22 based on the values of the flow rate (liter / minute) and the viscosity (cp), and connecting the flow rate and the viscosity. The value that intersects on the extension of the elliptical line is the inclination angle. For example, if the flow rate is 0.5 liter and the viscosity is 500 cp,
The inclination angle is 20 °.

FIG. 8 is a diagram showing a control circuit for controlling the electric power supplied to the electrodes 33 and 34. A detection signal from a temperature sensor 87 provided on the downstream side of the electrode 33 is sent to a power regulator 88. The electric power adjuster 88 is supplied with signals from the voltage setter 89 and the temperature setter 90. As a result, the voltage and current from the power source 91 are adjusted to a predetermined value by the power regulator 88 and supplied to the electrodes.

The current supplied to the electrodes 33 and 34 may be a commercial power supply or a high frequency power supply. Further, in the case shown in the figure, the total of the three heating units 21 to 23 is provided with six sets of electrodes, but some sets may be commercial power supplies and the other sets may be high frequency power supplies. . Regarding the heating unit 48 for heat retention, the energization condition is set so that the heat retention condition is satisfied.

In the case of heating a fluid food or drink which is an object to be heated by the heating device having the above-mentioned constitution,
The following operations are performed.

First, an object to be heated is charged into the hopper 11, and the charged object to be heated is discharged by the pump 13 into the heat exchanger 15 via the supply pipe 14. At this time, the pressure of the object to be heated becomes equal to or higher than the atmospheric pressure, and the pressure is detected by the pressure detector 61.

The objects to be heated, which have been heated to about 90 ° C. by heat conduction by a heat medium such as steam by the heat exchanger 15, sequentially flow into the heating units 21 to 23. The object to be heated that has flowed into the heating unit 21 is heated by generating Joule heat by supplying electric power between the electrodes 33 and 34. When heated by Joule heat generated in the object to be heated itself, unlike the heat conduction type heating, the central portion in the pipe line is quickly raised to a required temperature, and overheating is prevented.

By maintaining the pressure in the heating unit 21 at the atmospheric pressure or higher, the object to be heated is heated to 100 ° C. or higher. In this way, by performing the heat conduction type preheating in advance and then performing the Joule heating,
The object to be heated can be heated to a desired temperature of 00 ° C. or higher, and Joule heating can be performed quickly.

In the case shown, three heating units 2
1-23 are provided and each heating unit 21-2
Since 3 pairs of heating units 26 and 27 are incorporated, the temperature can be raised in 6 stages. The power supplied to each heating unit is the power regulator 8
Controlled by 8.

The electric power is supplied to the electrodes 33 and 34 in a state where the objects to be heated are filled in the heating units 21 to 23, and at the initial stage when the heating device is activated,
The object to be heated does not rise to a predetermined temperature. Therefore, the object to be heated in the initial stage of startup is guided into the recovery tank 53. After the steady state is reached, the three-way valve 49
Is operated to guide the object to be heated, which has passed through the heating units 21 to 23 and has been heated to a predetermined temperature, into the product tank 54. The object to be heated in the recovery tank 53 can be discharged downward by operating the valve 67.

When the product tank 54 is closed as the object to be heated flows into the product tank 54, the internal pressure increases. However, even if the object to be heated flows in, the pressure in the product tank 54 remains unchanged. The air in the product tank 54 is discharged to the outside from the air pressure passage 63 via the pressure regulator 64 so as to be maintained at the set pressure. Similarly, the recovery tank 53 is controlled to have a predetermined pressure.

When the level sensor 60b detects that the object to be heated flows into the product tank 54 to a predetermined level, the heating operation is stopped and the valve 68 is operated to discharge the object downward. However, if two product tanks 54 are arranged and the heated object is guided to one of the product tanks by operating a three-way valve (not shown), the heat treatment can be continuously performed. In addition, the branch pipe 5
A product supply pipe 52a indicated by a chain double-dashed line may be connected to 2 so as to directly convey the cooled food and drink to the step of injecting it into a bottle or a container.

Although the invention made by the present inventor has been specifically described based on the embodiments, the present invention is not limited to the embodiments and various modifications can be made without departing from the scope of the invention. Needless to say.

For example, although three heating units 21 to 23 are provided in the illustrated case, only one heating unit may be provided. Moreover, each heating unit 21-2
Although 3 pairs of heating units 27 and 28 are incorporated, one pair or three or more pairs may be used.
Further, although the connecting portions 24 and 25 are fastened by the tubular reinforcing member 26, the connecting portions 24 and 25 may be fastened using a plurality of rods. And
As shown in FIG. 4, each heating unit 21-23
In order to cool the four electrodes provided inside,
Although the cooling water is sequentially circulated to these through the cooling water supply pipe 42, the cooling water may be supplied to the respective electrodes through separate cooling water supply pipes.

In the case shown in the figure for preheating, the heat exchanger 15 is used to preheat an object to be heated by using steam as a heat medium, but heating is performed by a heater using a heating wire. You can

[0058]

The effects obtained by the typical ones of the inventions disclosed in the present application will be briefly described as follows.
It is as follows.

(1). By combining heat conduction type preheating and main heating using Joule heat, food and drink can be heated to a desired temperature in a short time without overheating more than necessary. It can be done without impairing the flavor and texture of food and drink,
The object to be heated can be heated quickly.

(2). Since the object to be heated is made to flow in from the lower end of the heating unit in a state where the heating unit is tilted, solid matter such as meat and vegetables contained in the object to be heated can be reliably discharged. Can be raised in the heating unit.

(3) Since the tilt angle of the heating unit can be adjusted, it is possible to set the optimum conditions for raising the inside of the heating unit according to the type and characteristics of the object to be heated.

[Brief description of drawings]

FIG. 1 is a schematic configuration diagram showing a heating device according to an embodiment of the present invention.

FIG. 2 is a front view showing a supporting member for supporting the two heating units shown in FIG.

FIG. 3 is a perspective view showing a joint.

FIG. 4 is a cross-sectional view showing a heating unit.

FIG. 5 is a perspective view showing a heating unit that constitutes a heating unit.

FIG. 6A is a sectional view showing another embodiment of the electrode,
(B) is a side view of the same figure (A).

FIG. 7 is a diagram showing a chart for calculating an inclination angle of a heating unit.

FIG. 8 is a control circuit diagram for controlling electric power supplied to the electrodes.

[Explanation of Codes] 11 Hopper 12 Level Sensor 13 Pump 14 Supply Pipe 15 Heat Exchanger 16 Steam Supply Pipe 17 Steam Discharge Pipe 21-23 Heating Unit 24, 25 Connection Part 26 Cylindrical Reinforcement Member 27, 28 Heating Part 32 Heating Cylinder Body 33, 34 Electrode 36-38 Spacer 39 Packing 41 Cavity 42 Cooling water supply pipe 43-47 Joint 48 Heating unit for heat retention 49 Three-way valve 51, 52 Branch pipe 53 Recovery tank 54 Product tank 55a, 55b Cooler 57 Cooling water Jacket 61 Pressure detector 62 Air pressure source 63 Air pressure path 64 Pressure regulator 65 Open / close valve 71, 72 Elbow pipe 77 Clamping member 81 Supporting member 87 Temperature sensor 88 Power regulator 89 Voltage setting device 90 Temperature setting device

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[Procedure amendment]

[Submission date] December 9, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0001

[Correction method] Change

[Correction content]

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a technique for heating foods and drinks, and particularly to foods and drinks with high viscosity containing solids such as foods and drinks with high viscosity, or a substance having fluidity as a main component. The present invention relates to a heating technique useful for heating food and drink.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Name of item to be corrected] 0005

[Correction method] Change

[Correction content]

Therefore, in recent years, a heating technique has been developed in which food and drink having the above-mentioned fluidity are directly energized to be heated by Joule heat. By the way, the present inventor has studied a heating device that uses Joule heat in order to prevent the occurrence of overheating of an object to be heated while flowing a food or drink having fluidity into a pipe. .

[Procedure 3]

[Document name to be amended] Statement

[Correction target item name] 0039

[Correction method] Change

[Correction content]

In order to detect the pressure of the object to be heated discharged from the hopper 11 into the supply pipe 14, the supply pipe 14 is provided with a pressure detector 61 as shown in FIG. Then, in order to set the pressure in the recovery tank 53 and the product tank 54 to be substantially the same as the pressure in the supply pipe 14, a gas pressure source 62 such as a compressor or a nitrogen gas tank and the respective tanks 53, 54 are connected. A pressure regulator 64 and an opening / closing valve 65 are provided in the formed gas pressure passage 63. The operation of the opening / closing valve 65 is controlled by the opening / closing control unit 66 based on the signal from the pressure detector 61.

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0053

[Correction method] Change

[Correction content]

When the product tank 54 is closed as the object to be heated flows into the product tank 54, the internal pressure increases. However, even if the object to be heated flows in, the pressure in the product tank 54 remains unchanged. The air in the product tank 54 is discharged to the outside from the gas pressure passage 63 via the pressure regulator 64 so as to be maintained at the set pressure. Similarly, the recovery tank 53 is controlled to have a predetermined pressure.

[Procedure Amendment 5]

[Document name to be amended] Statement

[Name of item to be corrected] Detailed explanation of the drawing

[Correction method] Change

[Correction content]

[Brief description of drawings]

FIG. 1 is a schematic configuration diagram showing a heating device according to an embodiment of the present invention.

FIG. 2 is a front view showing a supporting member for supporting the two heating units shown in FIG.

FIG. 3 is a perspective view showing a joint.

FIG. 4 is a cross-sectional view showing a heating unit.

FIG. 5 is a perspective view showing a heating unit that constitutes a heating unit.

FIG. 6A is a sectional view showing another embodiment of the electrode,
(B) is a side view of the same figure (A).

FIG. 7 is a diagram showing a chart for calculating an inclination angle of a heating unit.

FIG. 8 is a control circuit diagram for controlling electric power supplied to the electrodes.

[Explanation of Codes] 11 Hopper 12 Level Sensor 13 Pump 14 Supply Pipe 15 Heat Exchanger 16 Steam Supply Pipe 17 Steam Discharge Pipe 21-23 Heating Unit 24, 25 Connection Part 26 Cylindrical Reinforcement Member 27, 28 Heating Part 32 Heating Cylinder Body 33, 34 Electrode 36-38 Spacer 39 Packing 41 Cavity 42 Cooling water supply pipe 43-47 Joint 48 Heating unit for heat retention 49 Three-way valve 51, 52 Branch pipe 53 Recovery tank 54 Product tank 55a, 55b Cooler 57 Cooling water Jacket 61 Pressure detector 62 Gas pressure source 63 Gas pressure path 64 Pressure regulator 65 Open / close valve 71, 72 Elbow pipe 77 Clamp member 81 Support member 87 Temperature sensor 88 Power regulator 89 Voltage setter 90 Temperature setter

Claims (3)

[Claims] 1. A heat-conduction type preheating step of heating a food or drink having fluidity, and an electrode disposed in the conduit while guiding the food or drink after the preheating into an inclined conduit. And a main heating step of heating food and drink with Joule heat. 2. A heating device for continuously heating a fluid food or drink into a pipe while heating the food with Joule heat in the pipe, wherein the guide is provided to a tubular body having an insulating guide surface. Heating unit provided with an annular electrode having a guide surface corresponding to the surface, an inflow conduit connected to the lower end of the heating unit to supply the food and drink into the heating unit, and Joule heating by the heating unit. Has an outflow pipe line for flowing out the food and drink, and a supporting member for inclining and supporting the heating unit, and the food and drink in the inclined heating unit from the lower end to the upper end of the heating unit. The heating device is characterized in that it is heated while moving upward. 3. A heating device that continuously guides fluid food and drink into a pipeline while heating the food with Joule heat in the pipeline, the guide being provided in a tubular body having an insulating guide surface. Heating unit provided with an annular electrode having a guide surface corresponding to the surface, an inflow conduit connected to the lower end of the heating unit to supply the food and drink into the heating unit, and Joule heating by the heating unit. And a support member for supporting the heating unit at its upper end portion or lower end portion so that the inclination angle can be adjusted, and the inclination of the heating unit according to the characteristics of the food or beverage. A heating device characterized in that the angle can be adjusted.