JPS60244263A - Method and device for continuous steaming or boiling of food raw material - Google Patents

Abstract

PURPOSE:To prepare efficiently a steamed or boiled food raw material having proper quality, by steaming or boiling the raw material while rotary members for transporting the raw material in a steaming or boiling can of a continuous steaming or boiling device of screw conveyor type is being cooled from their interiors with a refrigerant. CONSTITUTION:In steaming or boiling a food raw material by using a continuous steaming or boiling device of screw conveyor type, the food raw material is steamed or boiled while the rotary members 8 and 9 for transporting the raw material in the steaming or boiling can 1 of the device are being cooled from their interiors with a refrigerant. Consequently, adhesion of beans, grain, etc. to mechanical members in the steaming or boiling can during steaming or boiling stage and the scorched part of boiled rice are prevented, and water absorption unevenness of beans, grain, etc. is eliminated, so that steamed or boiled beans, grain, etc. having proper quality can be efficiently prepared.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method and apparatus for continuously steaming food materials such as beans and grains. To efficiently provide steamed foods such as beans and grains of appropriate quality by preventing the adhesion and burning of beans and eliminating uneven water absorption of the beans and grains.

Generally, in the food industry, food raw materials such as beans and grains are steamed using steam to denature proteins, alphanize starches, and kill germs. Regarding the steaming process of beans and grains, which are raw materials for brewing, the quality and yield of the product are directly affected by the quality of the steamed product, so various inventions and ideas have been made to optimize the process.

In particular, steaming large amounts of raw materials such as grains efficiently and under appropriate conditions is an important issue in this technical field. Improvements have been made.

In particular, screw conveyor type continuous steaming equipment is suitable and widely used as a device for steaming food materials such as beans and grains that have been pre-added with water to absorb water, but conventional screw conveyor type When a steamer is used, for example, for food materials such as soybeans that become sticky as the steaming progresses, the raw materials may adhere to the rotating member for transferring the raw material in the steamer can, causing the rotating member to overheat. As a result, the adhering raw materials may burn, and if the adhesion of the raw materials is significant, the raw material transfer path may be blocked and the subsequent operation of the equipment may be hindered.Also, even if the adhesion of the raw materials is slight, the charred raw materials may cause product damage. It is often recognized that steamed products of appropriate and uniform quality cannot be obtained due to contamination with other ingredients, and improvements are desired.

The inventors of the present invention have conducted extensive research in order to eliminate the above-mentioned drawbacks in the screw conveyor type continuous steaming device, and as a result, the rotating shaft of the rotating member for transferring raw materials in the steaming can of the device is made hollow,
A refrigerant such as water or air is introduced into this at an adjusted flow rate, and the raw material is steamed while cooling the raw material transfer rotating member from inside, thereby forming a thin film of condensed water on its surface. As a result, the above-mentioned drawbacks caused by adhesion and burning of raw materials to the rotating member for transferring raw materials can be eliminated, and furthermore, this process can eliminate high-temperature heat equivalent to the steam pressure in the steamer that condenses on the surface of the rotating member for transferring raw materials. The present invention was completed based on the new discovery that by adding water to the raw material to promote rapid water absorption, it is possible to significantly reduce uneven water absorption of the raw material before the steaming process.

That is, in the present invention, when water is added to a food raw material and the food material is steamed using a screw conveyor type continuous steaming device, the rotary member for transporting the raw material in the steaming can of the device is cooled from inside using a refrigerant. A continuous steaming method for food raw materials and a continuous steaming apparatus for food raw materials used for steaming treatment with.

The present invention will be explained in detail below.

Food raw materials used in the present invention are not particularly limited, but the main ones include soybeans, defatted soybeans, soybean meal, wheat, barley, rice, brown rice, corn, and other legumes and grains. This applies.

In the present invention, these food materials are preliminarily added with water to absorb water, and then steamed using an improved screw conveyor type continuous steaming device described below.

Adding water to food raw materials can be carried out by sprinkling an appropriate amount of water or heated water on the food raw materials and mixing them using a conventional method.In this case, it can be done using a nokutsuchi method, but it can be done in conjunction with a continuous steaming device. It is suitable to use a continuous water adding device such as a screw conveyor type, which can be used to increase the amount of water.

Adding water to food raw materials and making them absorb water uniformly down to the core of the grains is an extremely important process to prevent uneven steaming of food raw materials, and the above continuous water adding equipment used for this purpose is usually equipped with this process. In general, a device with a long screw or the like is required to allow sufficient time for steaming, but in the present invention, as described later, uneven water absorption can be efficiently eliminated during steaming. A water adding device is sufficient, and in this respect, the present invention has the advantage of making it possible to downsize the equipment.

The continuous steaming apparatus of the present invention has a steaming unit equipped with a raw material input port, a steam raw material discharge port, and a steam inlet port, a raw material introduction device provided at the raw material input port, and a steam raw material discharge port provided at the steam raw material discharge port. A device, a rotating shaft provided in a steamer can and having a hollow portion, a rotating member consisting of a spiral band member fixed to the rotating shaft, a driving device for the rotating member, and a refrigerant communicating with the hollow portion. Next, an example of this device will be specifically explained with reference to the attached drawings.

In Fig. 1, each steaming chamber is equipped with a cylindrical chamber (2), and the upper right side and lower left side thereof are equipped with a raw material introduction device (3) for maintaining airtightness during each steaming, and a steaming raw material A discharge device (4) is provided respectively.

As this raw material introduction device and steaming raw material discharge device, high-pressure rotary pulp (for example, Tokko Sho≠j-261,93
), or an airtight screw conveyor (for example, see Tokkosho!!-/Tata 7)
etc. are used.

The upper left side of the steamer and steamer (1) is provided with an inlet (5) for heating high-pressure steam for steaming raw materials, and this is directly connected to a high-pressure steam generator such as a boiler.

Inside the cylindrical chamber (2) for each steaming, a screw conveyor for transferring the raw materials supplied into the steaming can, that is, a drive device ( a rotary shaft (8) having a hollow portion (7) that is rotationally driven approximately around the center line of the chamber by a rotary shaft (6); The rotary member is comprised of a strip-shaped member (9).

A feature of the present invention is that an improved screw conveyor type continuous device is used so that the rotating member can be cooled from inside using a refrigerant, and for this purpose, the rotating shaft (8) having the hollow portion (7) is used. The right end is equipped with a refrigerant inlet aO) that communicates with the hollow part (7), and the left end is equipped with a refrigerant outlet (11), which is directly connected to a refrigerant supply device such as a high-pressure pump or compressor, and is connected to water, air, etc. Refrigerants such as these can be supplied as appropriate.

In the present invention, food raw materials that have been added with water in advance are
When steaming is carried out using the improved screw conveyor type continuous steaming apparatus as described above, steaming is carried out while cooling the rotating member for transferring raw materials in the steamer can from the inside using a refrigerant.

That is, a refrigerant such as water or air is supplied to the hollow part (7) of the rotating shaft (8) of the rotating member for transferring raw materials for each steaming process, and the steaming is performed while internally cooling the refrigerant. Refrigerant is used in accordance with the steaming processing conditions of food raw materials to prevent excessive water from forming and producing a large amount of condensed water, resulting in excessive moisture content in the steamed product, and to avoid extremely reducing the thermal efficiency of high-pressure steam for heating. It is necessary to adjust the supply amount appropriately. Adjustment of the amount of refrigerant supplied is achieved by controlling the opening and closing of a valve at the refrigerant outlet (11) or by controlling a pump, compressor, etc. that is a refrigerant supply device.

The conditions for steaming food raw materials depend on the type, shape, and type of raw materials.
Although it varies depending on the size, etc., the key is to select and apply the steam pressure (temperature) and time set so as to obtain the desired quality of the steamed product.

Next, the effects of the present invention will be explained using experimental examples.

Experimental example 1 Defatted soybean (moisture: 10 cm/W, particle size: ts.

7, :L) was continuously fed into the screw conveyor type continuous water adding device (12) shown in Fig. 1 at a rate of 1000 Kq/h, and 0°C heated water was added from the water sprinkling pipe 03) of the device.
It was spread at a rate of 3001/h.

The defatted soybeans that have been water-added for j minutes in the continuous water-adding device (121) and have been mixed and water-absorbed are continuously steamed each time (11), and the gauge pressure Is K9/ca is passed through the raw material introduction device (3) (high-pressure rotary valve). into the cylindrical chamber (2) filled with saturated steam, and air is poured into the cylindrical chamber (2) filled with steam.
The hydrated and defatted soybeans were supplied to the hollow part (7) of the rotating shaft (8) at a flow rate of /h and steamed continuously for 30 seconds while being transferred to the internally cooled rotating member (screw conveyor). The steamed and defatted soybeans were taken out via the raw material discharge device (4) (high-pressure rotary valve) for each steaming, and batches were collected over time.

One ounce of each of these samples was weighed, the burnt portion contained therein was extracted, this was weighed, and the ratio was determined, and the results shown in Table 1 were obtained.

Separately, 20 samples were taken from the above sample, and l0j
The sample was stored in a J-'C dryer for 6 hours, and the water content was measured from the weight loss, and the frequency of the distribution was determined, and the results shown in Table 2 were obtained.

Experimental Example 2 In Experimental Example 1, the process was carried out in the same manner as in Experimental Example 1 except that a normal screw conveyor type continuous steaming device was used, and the percentage of burnt sections and the frequency of moisture distribution of the steamed and defatted soybeans were determined.
The results shown in Tables 1 and 2, respectively, were obtained.

From the results in Tables 1 and 2, it was found that using the improved screw conveyor type continuous steaming apparatus of the present invention of Experimental Example 1, the rotating member for transferring raw materials in the steamer of the apparatus was internally moved using a p refrigerant. Steamed defatted soybeans obtained by steaming while cooling are
Using the conventional screw conveyor type continuous steaming device of Experimental Example 2, we compared the steamed defatted soybeans obtained by steaming without cooling the rotating member for transferring raw materials in the steaming can of the device, and found that the proportion of burnt sections was It can be seen that the moisture distribution frequency is concentrated in a narrow range and there is little unevenness in water absorption, indicating that it is of excellent quality.

As described above, the present invention provides a method in which the rotating shaft of the rotating member is hollow so that the rotating member for transferring raw materials in the steamer can of a conventional screw conveyor continuous steamer can be cooled from the inside, and a refrigerant can be supplied to the rotating member. This simple method uses a modified device to steam food ingredients while cooling the rotating member from the inside.This method prevents food ingredients such as beans and grains from adhering to or burning on the rotating member, and also prevents the cooking of steamed foods. The purpose of this invention is to significantly reduce the uneven water absorption of food materials, and to efficiently provide steamed food materials of appropriate quality.

Table 1 Table 2

[Brief explanation of drawings]

FIG. 1 shows the improved screw conveyor type continuous steaming apparatus of the present invention and the screw conveyor type water adding apparatus used in conjunction with the same. Patent applicant Kikkoman Corporation

Claims (2)

[Claims] (1) When food materials are steamed using a screw conveyor type continuous steaming device, the food materials are steamed while cooling the rotating member for transferring the raw materials in the steaming can of the device from inside using a refrigerant. continuous steaming method. (2) a steaming unit equipped with a raw material inlet, a steamed raw material outlet, and a steam inlet, a raw material introduction device provided at the raw material input port, and a steamed raw material discharge device provided at the steamed raw material outlet;
A rotating member consisting of a rotating shaft provided in a steamer can and having a hollow portion, and a spiral band member fixed to the rotating shaft;
A continuous steaming device for food materials, comprising a drive device for the rotating member and a refrigerant supply device communicating with the hollow portion.