JPH084476B2 - Continuous steaming equipment for food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial field of application> The disclosed technology belongs to the technical field of the structure of an apparatus for continuously steaming marinated products such as kneaded products such as crab foot meat.

<Summary of Summary> Therefore, the invention of this application is to provide a supply port for a preformed raw material such as a kneaded product of meat of a crab of a seafood to one end in the longitudinal direction of a housing of a device made of stainless steel and the other end A product food discharge port is provided in the housing, and a conveyor capable of steaming raw material food is circulated between them, and a steam heating device and a steam discharge duct are provided in the housing. The invention relates to a continuous steaming device for foods, and in particular, a tubular steam casing is provided in a tunnel shape in a conveyor passage between a supply port and a discharge port, and the raw material food fed into the conveyor is directly steamed. It is adapted to be steamed, and a cylindrical steam jacket is provided on the outer side of the steam casing so as to surround the steam casing in a concentric manner. Therefore, a communication hole such as a long hole is formed on the peripheral surface of the central portion of the steam casing. Steam jacket The steam jacket is provided with steam inlets from the steam duct at least at both ends, and the steam is fed from the steam duct to the steam casing through a zigzag-shaped passage to feed the raw material food. Is steamed, and at that time, the inclusion of air around the material food is blocked as much as possible, so that the material food is directly steamed with good heat efficiency, and thus both ends of the steam casing are steamed. Is connected to a steam duct, and a cold water ejector is installed in the steam duct.
It is an invention relating to a continuous steaming device for food, which is designed to condense exhaust steam.

<Prior Art> As is well known, as the quality of life of citizens improves, a variety of foods will be distributed, and various foods will come out.
Not only vegetable foods, but also seafood called so-called seafood has come into widespread use.

Of these, so-called kneaded products such as crab leg meat and kamaboko are so popular that they are in strong demand, and are widely used not only at the table at home but also at eating out.

Such a kneaded product is kneaded, then primary molded and subjected to steaming to be a product food. For example, a raw material food 1 of a kneaded meat product of crab leg as shown in FIG. In the step of being discharged from 2 and being steamed in a predetermined manner with steam, it is necessary to perform heat treatment on average at a predetermined temperature such as 100 ° C., of course, treatment while maintaining hygiene. Is required.

In the steaming treatment of the raw material food 1 such as the kneaded meat of the crab leg, of course, continuous treatment is required in order to reduce its efficiency and cost, and therefore, as shown in FIG. A continuous steaming device 3 for foods as shown has been used.

The steaming device 3 is made of stainless steel so that it can maintain sanitary conditions, has sufficient durability, and can be washed with water on a regular or irregular basis. Is provided with a discharge port 5 for steamed product food at the other end, and a circulation type conveyor 6 is provided between the supply port 4 and the discharge port 5. Material food 1 is continuously supplied and placed on housing 7
The steam nozzles 9 and 9 are conveyed inside at a predetermined speed and branched from the header 8 below the housing 7 at predetermined intervals.
In the upper part of the housing 7, the bulkheads 10 and 1 for maintaining the thermal efficiency are made to be steamed by the steam discharged from the
0 is provided, and exhaust ducts 11, 11 ... Are provided on the ceiling, and the exhaust steam duct 12 provided on the ceiling in the factory exhausts to the outside air via the fan 13.

Therefore, as long as the raw material food 1 from the molding device 2 is continuously fed and placed on the conveyor 6 to the feed port 4 of the housing 7, the steaming treatment of the raw material food is performed in a flow system.

<Problems to be Solved by the Invention> However, as shown in FIG. 5, in the conventional type cooking device 3, since the housing 7 is a kind of open system, the housing 7 has the supply port 4, Further, since the air is open to the outside air through the discharge port 5 in the housing 7, air is present around the raw material food 1 in the housing 7, and therefore, the steam nozzles 9 from the lower portion,
Even if steam exerts a heating action on the raw material food 1 via 9 ..., since air exists around the conveyor 6, that is, around the raw material food 1, a kind of heat insulating coating layer is formed, and Due to the heat shielding effect of the steam, the steam cannot directly heat the raw material food 1, for example, the temperature of the desired cooking is 100 ° C, whereas in actual operation it is insufficient at 85 to 95 ° C. was there.

To cope with this, increasing the vapor pressure has the disadvantage that the power cost is high, and on the contrary, the thermal efficiency is cut off.

In addition, since the exhaust steam duct 12 is designed so as to be connected to the outside, there is a drawback that it cannot be freely designed because it interferes with other equipment in the plant.

Further, depending on the state of the bent exhaust steam duct 12, the exhaust resistance is large, and the operating rate of the steam feeding fan must be increased, resulting in a large load and power loss.

<Object of the invention> The object of the invention of the present application is to solve the problems of the continuous steaming treatment apparatus for foods such as seafood based on the above-mentioned conventional technology, and to heat and steam the steam for the material food at the design temperature. Even if it can be done, by eliminating the presence of air around the raw material food, and by making it possible to condense the exhaust steam in the vicinity of the device, it is not necessary to rotate the exhaust steam duct. An object of the present invention is to provide an excellent continuous cooking apparatus for foods, which is useful in the field of heat treatment technology application in the food industry, by avoiding consideration of interference with other equipments.

<Means and Actions for Solving the Problems> In order to solve the above-mentioned problems, the constitution of the invention of the present application, which is based on the above-mentioned object, is a continuous steaming of a kneaded product such as meat of crab legs. When performing the above, the raw material foods that have been molded in the previous step are supplied to the conveyor that continuously circulates, supplied to the inside from the supply port at one end of the continuous cooking housing, and discharged as the product from the product discharge port at the other end. Thus, the steam from the main steam pipe provided on the outside of the housing during that time is branched from the middle in the longitudinal direction of the housing and is supplied into the steam jacket from the front end, the rear end, and the like, A zigzag path of the steam is fed through a communication hole to the center of the steam casing extending in the longitudinal direction coaxially with the housing at the center of the steam jacket. The steam sent from the inside to the steam casing is uniformly squeezed out into the steam casing, and the pre-existing air infiltrating from the supply port and the discharge port is expelled from the supply port and the discharge port, and in the casing, Only steam is filled with a predetermined pressure, therefore, there is no heat insulation layer of air around the material food fed from the supply port to the discharge port, and steam is directly cooked and heated. The steam that can be treated and used for cooking is subjected to the ejector action by the cold water that is sent from the both ends of the steam casing to the cold water ejector through the exhaust steam duct and injected, and is attracted and cooled to the condenser. The steam duct did not become a long stroke, and technical measures were taken to prevent it from interfering with other equipment.

<Embodiment> Next, one embodiment of the invention of this application will be described below with reference to FIGS.

It should be noted that parts that are the same as those in FIGS. 4 and 5 will be described using the same symbols.

Reference numeral 3'denotes a continuous steaming device which forms the center of the gist of the invention of this application, and is, for example, an embodiment used for steaming the rod-shaped molding material food 1 of the product of kneading of crab legs. It is made of stainless steel so that regular and irregular maintenance can be performed. At the rear end (right side in the figure) of the cylindrical housing 7 of this design diameter and length, the feed port 4 for the raw food 1 is provided. Is formed, and a discharge port 5 for product food is formed at the front end (the left end in the figure), and a cylindrical steam casing 21 is also concentrically installed inside the discharge port 5 via a stay or the like not shown. .

A steam jacket 20 is provided between the steam casing 21 and the housing 7.

In the central portion of the steam casing 21, elongated holes 22, 22 as communication holes along the longitudinal direction are centrally formed parallel to each other and concentrated on the peripheral surface thereof, so that the inside of the steam casing 21 and the housing 7, that is, the steam jacket. It is designed to communicate with 20.

Further, a chain type conveyor 6 for placing the raw food 1 in the steam casing 21 and transporting it from the supply port 4 to the discharge port 5 is interposed, and can be circulated by a drive sprocket 6'and a driven sprocket 6 ". It is designed to be rotated around.

Then, along the outside of the housing 7, a steam duct 8'is provided with two kinds of pressure reducing valves 18, 18 ',
Sub-steam ducts 19 and 19 'that are branched in the front-rear direction of the housing 7 are connected in the middle of the housing 7,
That is, it is connected to the steam supply ports formed in the front and rear portions of the steam jacket 20.

Further, exhaust steam ducts 11, 1 are provided at both ends of the steam casing 21.
1, the exhaust steam ducts 11 are bent and connected to the main exhaust steam duct 12.

As shown in FIG. 2, the tip of the main exhaust steam duct 12 is connected to a cold water ejector 16 and has a cone type choke 15 inside and a cold water nozzle 14 connected to the cold water duct 13 from the outside. It is connected downward and attracts the steam descending the exhaust steam duct 12 by the ejector action, and is cooled and condensed by the choke 15 part and is connected to the condenser 17 at the tip together with the cold water to condense water. ing.

Therefore, the steam cycle is closed so as to be cut off from the outside air, and in the invention of this application, the cooking device 3 ′ is used.
The system is cut off from the external system.

Further, since the steam casing 21 is opened by the supply port 4 and the discharge port 5 at the rear end and the front end, it is not of a sealed type against the outside air.

However, by making the pressure of the steam slightly higher than the atmospheric pressure, the steam supplied from the steam jacket 20 to the inside of the steam casing 21 through the communication hole 22 is supplied with the existing air in advance from the supply port 4 and the discharge port. 5, the steam casing 21 can be exhausted to the outside of the system to be filled with only steam, and therefore, the cooking action on the raw material food 1 conveyed by the conveyor 6 is directly heated by the vapor. It is possible to perform steaming as designed without causing a heat shielding effect by the air on the surroundings of the raw material food 1.

This is clear also in the mechanism diagram shown in FIG.

In the above-mentioned configuration, the conveyor 6 is circulated and rotated, and the raw material food 1 is molded by the molding device 2 into, for example, a rod shape as shown in FIG. Insert it into the steamer 3 ',
When it is carried out from the discharge port 5, a predetermined temperature, for example, 100 ° C., is supplied from a steam source (not shown) through the steam duct 8 ′, and the pressure is reduced to a predetermined pressure by the pressure reducing valves 18 and 18 ′, and then branched. It is supplied into the steam jacket 20 from the front and rear supply ports of the housing 7 via the sub-duct 19, and fills the steam jacket 20 and penetrates into the communication hole 22 in the central portion of the steam casing 21 to enter the steam casing 21. The raw material food 1 that fills the inside and is emptied of the existing air from the supply port 4 and the discharge port 5 and conveyed in a filled state is directly heated and steamed without the presence of air around it.

Therefore, the raw material food 1 conveyed by the conveyor 6 which circulates at the design speed is subjected to the cooking action as designed to be the product food, which is carried out from the discharge port 5 and transferred to the predetermined next step.

Thus, the steam fed during this time is filled from the housing 7, that is, the steam jacket 20 into the steam casing 21 through the communication hole 22 to directly heat and steam the raw material food 1.
It is discharged to the exhaust steam ducts 11 and 11 at the supply port 4 and the exhaust port 5, reaches the ejector 16 from the exhaust steam ducts 12 and 12, and is attracted by the ejector action by the internal choke 15 and the cold water nozzles 14 and 14. The condenser is condensed by the cooling action.
The water is being restored to 17.

Therefore, since there is an attracting action by the cold water ejector 16, a negative pressure acts on the exhaust steam ducts 11 and 12, a suction action is applied to the steam inside the steam casings 21 and 21, and the steam circulates while boiling. It will be.

Therefore, in the invention of this application, it is not necessary to provide a suction fan or the like for steam.

Of course, during this time, as described above, in the steam casing 21, since the steam expels the air, only the steam is filled in the steam casing 21, and the raw material food 1 conveyed by the conveyor 6 is discharged only by the steam. It will be heated and steamed directly.

The embodiment of the invention of this application is not limited to the above-described embodiment, and various embodiments such as providing an air curtain at the outlet of the supply port can be adopted.

Further, it goes without saying that the food to be processed is not limited to the kneaded meat product of crab foot, and other food products of kneaded products such as kamaboko are symmetrical.

The steam pressure and temperature, and the cold water ejector pressure are all within the design range.

<Effects of the Invention> As described above, according to the invention of this application, in a steaming device that basically makes a product food by adding a material food to a material food such as a meat product of crab leg, continuous steaming by a conveyor is performed. However, in the steaming part, the air existing in advance is expelled to prevent the heat shielding effect of the air on the raw material food, and direct heating and steaming with steam can be performed,
Therefore, it is possible to boil the material food at the set temperature,
Product accuracy is improved, product reliability is also increased, and it has the property that it can be stored while avoiding alteration of the product while maintaining hygiene.

By providing a tubular steam casing in the conveyor passage in the housing, providing a steam jacket on the outside of the steam casing, and providing a communication hole at the center of the steam casing, the steam is supplied to both ends of the steam casing. Even if a port and a discharge port are provided and initial air intervention is allowed, the supplied steam expels air from the supply port and the discharge port during operation, and only steam exists in the steam casing and adds. The excellent effect of imparting a direct heating and steaming action to the raw material food is exhibited.

Further, a communication hole is provided in the center of the steam casing and steam supply ports for the steam jacket are symmetrically provided at both ends, so that the supply passage of the steam to the steam casing is in zigzag shape at the upper end. From this point as well, the effect that air existing in the steam casing can be expelled in advance is achieved.

Thus, the steam discharged from the steam casing is guided by the cold water ejector to be cooled in the exhaust steam duct, so that the exhaust steam duct is lengthened to avoid interference with other equipment and devices, and is routed for a long stroke. Since the steam used for heating and steaming is not contaminated and is condensed by the condenser from the exhaust steam duct via the cold water ejector, a closed system can be created, and that is the only design within the plant of the equipment. The degree of freedom is increased, and the piping and exhaust ducts in the device can be freely designed.

Further, since the container can be formed into a tubular shape, the degree of freedom in designing the length is increased, and the size can be determined by the food 7 and the container can be installed in one corner or the like.

[Brief description of drawings]

1 to 3 are explanatory views of an embodiment of the invention of this application, FIG. 1 is an overall schematic partial sectional side view, FIG. 2 is a sectional view of a cold water ejector, FIG. 3 is a demand mechanism diagram, and FIG. FIG. 4 is a schematic perspective view of a raw material food, and FIG. 5 is a schematic cross-sectional view of a continuous food cooking apparatus based on the prior art. 7 ... Housing, 1 ... Material food 4 ... Supply port, 1 '... Product food 5 ... Discharge port, 6 ... Conveyor 8 ... Steam heating device, 12 ... Exhaust steam duct 21 ... Steam casing , 20 …… Steam jacket 22 …… Communication hole, 11,12 …… Exhaust steam duct 6 …… Cold water ejector, 17 …… Condenser

Claims (5)

[Claims] 1. A conveyor is circulated between a feed port for raw material food at one end of a housing and a discharge port for product food at the other end, and a steam heating device and a waste steam duct are attached to the housing. In a continuous steaming apparatus for food, a cylindrical steam casing is provided in a conveyor passage in the housing, a cylindrical steam jacket is surrounded on the outside of the steam casing, and the steam jacket faces the center of the steam casing. A continuous cooking apparatus for foods, characterized in that the steam jacket is provided with communication holes, and steam supply ports are formed at least at both ends of the steam jacket. 2. The continuous cooking apparatus for food according to claim 1, wherein the communication hole and the steam supply port are formed symmetrically with each other. 3. The continuous cooking apparatus for food according to claim 1, wherein the communication hole is formed into a plurality of elongated holes and is formed around the steam casing. 4. The exhaust steam duct is connected to both ends of the steam casing, and a cold water ejector is attached to the exhaust steam duct, according to any one of claims 1 to 3. Continuous cooking equipment for food. 5. A continuous cooking apparatus for food according to claim 4, wherein a condenser is connected to the steam duct.