JPH0387145A - Method for continuous steaming of food such as confectionery - Google Patents
Method for continuous steaming of food such as confectioneryInfo
- Publication number
- JPH0387145A JPH0387145A JP1226454A JP22645489A JPH0387145A JP H0387145 A JPH0387145 A JP H0387145A JP 1226454 A JP1226454 A JP 1226454A JP 22645489 A JP22645489 A JP 22645489A JP H0387145 A JPH0387145 A JP H0387145A
- Authority
- JP
- Japan
- Prior art keywords
- evaporation
- temperature
- kiln
- continuous
- steaming
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000010025 steaming Methods 0.000 title claims abstract description 43
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 39
- 235000013305 food Nutrition 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 14
- 238000001704 evaporation Methods 0.000 claims description 114
- 230000008020 evaporation Effects 0.000 claims description 104
- 230000008016 vaporization Effects 0.000 claims description 15
- 238000009792 diffusion process Methods 0.000 abstract 1
- 238000009423 ventilation Methods 0.000 description 23
- 238000009834 vaporization Methods 0.000 description 7
- 238000010586 diagram Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 238000005273 aeration Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は菓子等食品の連続蒸成方法に係り、詳しくは、
まんじゅうその他の菓子や、その他の食品をトンネル窯
等の連続蒸成窯により蒸成する際に、その入口側の温度
に影響を与えることなく、つまり、高めることなく、最
終の蒸成温度を高めて、菓子等の食品が蒸成できる連続
蒸成方法に係る。[Detailed Description of the Invention] Industrial Application Field The present invention relates to a continuous steaming method for foods such as confectionery, and more specifically,
When steaming steamed buns, other sweets, and other foods in a continuous steaming kiln such as a tunnel kiln, the final steaming temperature can be raised without affecting the temperature at the inlet side, that is, without increasing the temperature. This invention relates to a continuous steaming method that can steam foods such as confectionery.
従 来 の 技 術
従来から、まんじゅうなどの菓子は蒸成されて製造され
ている。この蒸成は古くからは、所謂セイロ蒸しによっ
て行なわれている。このセイロ蒸しであると、蒸成の間
に充分な水分が与えられ、しがも、蒸或は緩慢に行なわ
れることから、食感に優れ、薄い表皮をか・Ｓ：った表
面肌の美しいものが得られる。しかしながら、このセイ
ロ蒸しは手作業のことが多く、これを自動化させても、
機械的手段で、せいぜい積み上げ（２）
たセイロ自体を上下動させるのに過ぎない。Conventional technology Traditionally, sweets such as steamed buns have been manufactured by steaming. This steaming has been carried out for a long time by the so-called steamer steamer. Steaming in a steamer gives sufficient moisture during the steaming process, and since it is steamed slowly, it has an excellent texture and a thin layer of skin. You can get something beautiful. However, this steamer steaming is often done manually, and even if this is automated,
At most, mechanical means can simply move the stacked steamers up and down.
これに対し、連続蒸成方式は、１ヘンネル窯などの連続
蒸成窯の中にベルトコンベヤなどの移動帯などを介在さ
せ、この移動帯を介して菓子などの食品を連続的に蒸成
する方式である。この連続蒸成方式ではセイロ蒸しの如
き蒸成条件が得られにくいこともあって、連続蒸成方式
では、セイロ蒸しと同等の品質のものを得ることは不可
能に近いと言われている。On the other hand, in the continuous evaporation method, a moving zone such as a belt conveyor is interposed in a continuous evaporating oven such as a Hennel kiln, and foods such as confectionery are continuously vaporized via this moving zone. It is a method. With this continuous evaporation method, it is difficult to obtain evaporation conditions similar to those obtained by steaming in a steamer, and it is said that it is nearly impossible to obtain products of the same quality as steamed in a steamer.
この点から、本発明者は、先に、特願昭６２２５９０４
０号明細書に記載した如く、連続蒸成窯によって蒸成す
る連続蒸成方式において、ゲージ圧で０．００３〜０．
１００ｋｇ／ｃｒの如き低圧で、しがも、湿り度の大き
い低圧湿り水蒸気を用いて蒸成する方式を提案した。こ
の連続蒸成方式では、とくに、連続蒸成窯の入口側に、
別の余熱ゾーンを区分けして配設し、連続蒸成窯の蒸成
条件によって予熱ゾーンの蒸成条件が影響されることな
く、予熱ゾーンの蒸成温度のみをコントロルする。From this point of view, the present inventor first proposed the patent application No. 6225904.
As described in the specification of No. 0, in the continuous evaporation method in which evaporation is performed in a continuous evaporation kiln, the gauge pressure is 0.003 to 0.
We proposed a method of evaporation using low-pressure wet steam with high humidity at a low pressure such as 100 kg/cr. In this continuous evaporation method, especially on the inlet side of the continuous evaporation kiln,
Separate preheating zones are divided and arranged to control only the evaporation temperature of the preheating zone without the evaporation conditions of the preheating zone being affected by the evaporation conditions of the continuous evaporation furnace.
（３）
この蒸成方式であると、予熱ゾーンと連続蒸成窯との間
で蒸気が大気中で放散されるため、連続蒸成窯内を流れ
る蒸気の温度によって予熱ゾーンが影響を受けないため
、予熱ゾーンの温度は、蒸気温度や蒸気量で十分にコン
トロールでき、しかも、連続蒸成窯内は低圧湿り蒸気に
よって蒸成されることもあって、セイロ蒸しと同等な蒸
成条件が達成でき、極めて優れるものである。(3) With this evaporation method, the steam is dissipated into the atmosphere between the preheating zone and the continuous evaporation kiln, so the preheating zone is not affected by the temperature of the steam flowing inside the continuous evaporation kiln. Therefore, the temperature in the preheating zone can be sufficiently controlled by the steam temperature and steam amount, and since the continuous steaming furnace uses low-pressure wet steam for steaming, steaming conditions equivalent to steaming in a steamer are achieved. It is possible and extremely excellent.
しかしながら、菓子などによっては、蒸成の開始温度、
つまり、連続蒸成窯の入口側温度（予熱ゾーンを設けた
ときには、その予熱温度）を低くおさえるのに対し、最
終の蒸成プロセスにおいて、例えば、９５〜ｉｏｏ”ｃ
の如く、極めて高い温度に保つ必要ｈ（あるものがある
。しかし、この種の菓子を焼成する場合には、最終蒸成
温度、つまり、連続蒸成窯の出口側温度を高めると、そ
れにつれて、中間部や入口側の温度が高くなる。また、
これに対し、蒸成開始温度を低くすると、最終蒸成温度
を所望通りに高めるこ（４）
とができず、一般には、この種の菓子を連続蒸成方式で
蒸成することは不可能であると云われている。However, depending on the confectionery, the starting temperature of evaporation,
In other words, while the inlet temperature of the continuous evaporation kiln (the preheating temperature when a preheating zone is provided) is kept low, in the final evaporation process, for example,
However, when baking this type of confectionery, if you increase the final evaporation temperature, that is, the temperature at the outlet of the continuous evaporation kiln, the temperature will increase accordingly. , the temperature at the middle part and inlet side becomes high.Also,
On the other hand, if the starting temperature of evaporation is lowered, the final evaporation temperature cannot be raised as desired (4), and it is generally impossible to evaporate this type of confectionery using a continuous evaporation method. It is said that.
また、実開昭６０−１１３４３４号にも、別個に予熱ゾ
ーンを設けた連続蒸成方式が提案されている。Furthermore, Japanese Utility Model Application No. 60-113434 also proposes a continuous evaporation system in which a separate preheating zone is provided.
この蒸成方式では、第２図に示す通り、連続蒸成窯１の
内部を長手方向に複数個の区画に区切ると共に、その中
にコンベヤなどの移動帯２を通し、この移動帯２の下側
に蒸気噴出管３を配設する。この連続蒸成窯１の入口側
には、分離して予熱ゾーン４を設けて、この予熱ゾーン
４と連続蒸戊窯１との間に、移動帯２の移動開口部の全
幅をおおって、空気流通ダクト５を設けると共に、この
ダクト５に排気ダクト６を接続し、この流通ダクト５な
らびに排気ダクト６によって空気を流させて熱遮断用空
気流を形成している。この連続蒸成方式は、連続蒸成窯
と分離して予熱ゾーンを設けることでは、先に本発明者
が提案した連続蒸成方式と同等である。しがし、この連
続蒸成方式は、予熱ゾーンと連続蒸成窯との（５）
間に、両ダクト５．６によって熱遮断用空気流を形威し
、あたかも、エアーカーテンによって予熱ゾーンと連続
蒸成窯との間を熱的に遮断するものである。従って、こ
の外部より流入する熱遮断用空気流によることもあって
、この間の温度勾配が急激に変化し、このところを菓子
などの食品が通る間に、急速に冷却されて品質が損なわ
れたり、蒸成が不完全になったりする不都合が生じる。In this vaporization method, as shown in FIG. A steam jet pipe 3 is arranged on the side. A separate preheating zone 4 is provided on the inlet side of the continuous steaming kiln 1, and the entire width of the moving opening of the moving zone 2 is covered between the preheating zone 4 and the continuous steaming kiln 1. An air circulation duct 5 is provided, and an exhaust duct 6 is connected to the duct 5. Air is caused to flow through the circulation duct 5 and the exhaust duct 6 to form a heat-blocking air flow. This continuous evaporation system is equivalent to the continuous evaporation system previously proposed by the present inventor in that a preheating zone is provided separately from the continuous evaporation oven. However, this continuous evaporation method uses both ducts 5 and 6 to form a heat-blocking air flow between the preheating zone and the continuous evaporation kiln (5), as if an air curtain were used to separate the preheating zone from the kiln. This provides thermal isolation between the continuous evaporation kiln and the continuous evaporation kiln. Therefore, due in part to the heat-blocking air flow flowing in from the outside, the temperature gradient between this area changes rapidly, and while food such as sweets passes through this area, it is rapidly cooled and quality may be impaired. , there are disadvantages such as incomplete evaporation.
また、この下から上に向かう熱遮断用空気流によって、
予熱ゾーンや連続蒸成窯内の蒸気が随伴されて排出され
、なかでも、ゲージ圧０．００３〜０．１００ｋｇ／ぽ
の如き極めて低い低圧湿り蒸気を用いた場合には、この
強制的流動により、蒸気の性質が変化し、蒸成条件にバ
ラツキが発生して好ましくない。In addition, this heat-blocking air flow from the bottom to the top,
The steam in the preheating zone and continuous steaming kiln is discharged along with it, and especially when using extremely low-pressure wet steam with a gauge pressure of 0.003 to 0.100 kg/po, this forced flow causes , the properties of the steam change and variations in the evaporation conditions occur, which is undesirable.
発明が解決しようとする課題
本発明は上記欠点の解決を目的とし、具体的には、蒸成
の開始温度を低く一定の範囲内に保持した上で、最終の
蒸成温度を高く上昇させて、菓子などの食品を連続的に
焼成できる連続蒸成（６）
方法を提案する。Problems to be Solved by the Invention The present invention aims to solve the above-mentioned drawbacks, and specifically, the starting temperature of evaporation is kept low and within a certain range, and the final evaporation temperature is raised high. We propose a continuous evaporation method (6) that can continuously bake foods such as confectionery.
課題を解決するための
手段ならびにその作用
すなわち、本発明に係る連続蒸成方法は、連続蒸成窯の
一端の入口側から供給される菓子等の食品を、内部で連
続的に水蒸気によって蒸成して、他端の出口側から排出
する際に、この連続蒸成窯の出口側に、菓子等の食品を
最終的に蒸成する最終蒸成窓を配設し、この最終蒸成窯
内を流動する蒸気流のうちの少なくとも一部を、最終蒸
成窓と連続蒸成窯との間から大気中に放散しつつ、連続
蒸成窯の入口側温度を高めることなく、出口側蒸成窓で
の蒸成温度を高めて、菓子等の食品を連続的に蒸成する
ことを特徴とする。Means for Solving the Problems and Their Effects In other words, the continuous evaporation method according to the present invention continuously evaporates food such as confectionery fed from the inlet side of one end of a continuous evaporation kiln internally using steam. When discharging from the exit side at the other end, a final evaporation window is provided on the exit side of this continuous evaporation kiln to finally evaporate food such as confectionery, and the inside of this final evaporation kiln is While dissipating at least a portion of the steam flowing through the continuous evaporation window into the atmosphere from between the final evaporation window and the continuous evaporation kiln, the exit side evaporation is performed without increasing the temperature on the inlet side of the continuous evaporation kiln. It is characterized by continuously vaporizing foods such as sweets by increasing the vaporizing temperature at the window.
そこで、これら手段たる構成ならびにその作用について
、具体的に説明すると次の通りである。Therefore, the configuration of these means and their functions will be specifically explained as follows.
まず、第１図は本発明方法を実施する装置の例の一部を
断面で示す配置図であって、符号（７）
１０は連続蒸成窯を示す。この連続蒸成窯１０はその一
端の入口側から菓子などの食品が供給され、この菓子な
どの食品は後記の如く移動帯にのせられて搬送され、他
端の出口側から排出されるまでの間に蒸気によって加熱
されて蒸成される。First, FIG. 1 is a layout diagram showing, in cross section, a part of an example of an apparatus for carrying out the method of the present invention, and reference numeral (7) 10 indicates a continuous evaporation kiln. This continuous evaporation kiln 10 is supplied with foods such as sweets from the inlet side of one end, and is conveyed on a moving belt as described later, until being discharged from the outlet side of the other end. During this time, it is heated and evaporated by steam.
この連続蒸成窯１０の出口側には、隣接して最終蒸成窓
１１が設けられ、この最終蒸成窓１１を通過する間に、
連続蒸成窯１０からの菓子などは最終的に蒸成される。A final evaporation window 11 is provided adjacent to the exit side of this continuous evaporation kiln 10, and while passing through this final evaporation window 11,
The confectionery etc. from the continuous steaming kiln 10 are finally steamed.
すなわち、連続蒸成窯１０の出口側には隣接してＲ終蒸
成窯１１を設け、これら両蒸成窯１０．１１を通って共
通のコンベヤなどの移動帯１３を設け、この移動帯１３
は矢印方向に運行する。換言すると、菓子などの食品は
移動帯１３にのせられて連続蒸成窯１０の入口側から供
給され、移動帯１３によって搬送される間に、蒸成され
、その後、最終蒸成窓１１に入って最終的に蒸成される
。この連続蒸成窯１０と最終蒸成窓１１との間には、通
気ゾーン１４を′形成する。この通気ゾーン１４は最終
蒸成窓１１の一端の入口側において天井部分の（８）
部を切欠いて、この切欠き部分によって通気シン１４を
形成する。また、連続蒸成窯１０ならびに＠終蒸戚窯１
１において、移動帯１３の下部に蒸気パイプ１５を配し
、各蒸気パイプ１５はそれぞれヘッダ１Ｇに接続し、各
ヘッダ１６がら蒸気パイプ１５に蒸気を供給する。各蒸
気パイプ１５には、斜め下向きに蒸気を噴射する蒸気ノ
ズルを形成し、この蒸気ノズルから例えば第２図で矢印
に示す方向に蒸気が噴躬され、これが反転して加熱蒸成
が行なわれる。各蒸気パイプ１５がらゲージ圧の極めて
低い低圧蒸気を噴射しても、連続蒸成窯１０ヤ最終蒸戒
窯１１の底板１０ａ、 １１ａに衝突し、この衝突の間
に、過剰水分が分離除去される。That is, the R final vaporization kiln 11 is provided adjacent to the exit side of the continuous vaporization kiln 10, and a moving zone 13 such as a common conveyor is provided passing through both of these vaporizing ovens 10.11.
runs in the direction of the arrow. In other words, food such as confectionery is placed on the moving band 13 and supplied from the entrance side of the continuous evaporation kiln 10, is vaporized while being conveyed by the moving band 13, and then enters the final evaporation window 11. and finally vaporized. A ventilation zone 14 is formed between the continuous evaporation furnace 10 and the final evaporation window 11. This ventilation zone 14 is created by cutting out part (8) of the ceiling portion on the entrance side of one end of the final evaporation window 11, and the ventilation sink 14 is formed by this notch. In addition, continuous steaming kiln 10 and @final steaming kiln 1
1, steam pipes 15 are disposed below the moving zone 13, each steam pipe 15 is connected to a header 1G, and each header 16 supplies steam to the steam pipe 15. Each steam pipe 15 is formed with a steam nozzle that injects steam diagonally downward, and steam is injected from this steam nozzle in the direction shown by the arrow in FIG. 2, for example, and this is reversed to perform heating evaporation. . Even if low-pressure steam with extremely low gauge pressure is injected from each steam pipe 15, it will collide with the bottom plates 10a and 11a of the continuous steaming kiln 10 and the final steaming kiln 11, and during this collision, excess water will be separated and removed. Ru.
従って、その後、反転して上昇する蒸気の中には過剰水
分が含まれていないため、低圧蒸気を用いて蒸成しても
菓子などの食品の表面には水分が付着することはない。Therefore, since the steam that then reverses and rises does not contain excess moisture, moisture does not adhere to the surface of food such as confectionery even if it is evaporated using low-pressure steam.
また、このように低圧蒸気が用いられるため、所謂セイ
ロ蒸しと同等に緩慢に良好な蒸成が遠戚できる。Furthermore, since low-pressure steam is used in this way, it is possible to achieve slow and good steaming similar to so-called steamer steaming.
次に、以上のように連続蒸成窯１０ならびに最（９）
終蒸成窯１１で蒸成する際に、最終蒸成窓１１において
、蒸気の温度を高め、例えば、９５〜１００℃の如く高
い温度に調整するが、この際に、連続蒸成窯１０の入口
側温度が７０〜８０℃の如く一定の範囲内に維持される
。すなわち、最終蒸成窓１１内において各蒸気パイプ１
５から噴射される蒸気は窯内を流動し、その一部が通気
ゾーン１４から緩慢若しくは徐々に大気中に放散する。Next, when vaporizing in the continuous vaporizing kiln 10 and the final vaporizing kiln 11 as described above, the temperature of the steam is increased in the final vaporizing window 11 to, for example, 95 to 100°C. The temperature is adjusted to a high temperature, but at this time, the temperature on the inlet side of the continuous evaporation kiln 10 is maintained within a certain range, such as 70 to 80°C. That is, each steam pipe 1 within the final evaporation window 11
The steam injected from 5 flows inside the kiln, and a part of it slowly or gradually dissipates into the atmosphere from the ventilation zone 14.
また、一方において、連続蒸成窯１０内の蒸気の一部も
通気ゾーン１４がら大気中に放散される。On the other hand, a portion of the steam within the continuous evaporation furnace 10 is also dissipated into the atmosphere through the ventilation zone 14.
この際、通気ゾーン１４は上記の如く連続蒸成窯１０ヤ
最終蒸成窯１１の天井部分の一部を切欠いて、内部を大
気中に露出させることによって構成されている。従って
、上記の如く大気中に放散される両蒸気は、強制的に外
部に排気されることなく、極めて緩慢に放散される。特
に、蒸気が湿り度の大きい低圧蒸気で通気ゾーンがシー
ルで形成されるため、外気の侵入が防止できるほか、低
圧蒸気はゲージ圧で０．００３〜０．１００ｋｌＪ／［
３１２の如く外部の大気とほとんど圧力差がないため、
（１０）
通気ゾーンからの成敗速度は極めて緩慢で遅くなり、最
終蒸成窯や、排出される蒸気、連続蒸成窯などから排出
される蒸気の流動によって蒸気の放散が加速化されるこ
とは極めて少ない。At this time, the ventilation zone 14 is constructed by cutting out a part of the ceiling of the continuous evaporation furnace 10 and the final evaporation furnace 11 to expose the inside to the atmosphere, as described above. Therefore, both vapors released into the atmosphere as described above are not forcibly exhausted to the outside and are released very slowly. In particular, since the steam is low-pressure steam with high humidity and a ventilation zone is formed with a seal, it is possible to prevent outside air from entering.
Since there is almost no pressure difference with the outside atmosphere like 312,
(10) The rate of success and failure from the aeration zone is extremely slow and slow, and the dissipation of steam is not accelerated by the flow of steam discharged from the final evaporation kiln, discharged steam, continuous evaporation kiln, etc. Very few.
このため、通気ゾーンを設けても、それにより菓子その
他食品の蒸成が影響されることがない。Therefore, even if a ventilation zone is provided, the evaporation of confectionery and other food products will not be affected by it.
また、通気ゾーンには、開閉自在にダンパを設けること
かできる。ダンパーにより通気シンの開度を調整すると
、最終蒸成窯における蒸成温度を正確に調整することが
できる。Further, a damper can be provided in the ventilation zone so as to be openable and closable. By adjusting the opening degree of the ventilation sink using a damper, it is possible to accurately adjust the evaporation temperature in the final evaporation kiln.
また、両蒸成窯の天井部分の一部を切欠いて大気中に露
出させて通気ゾーンを形成させると、蒸気が低圧の湿り
蒸気であるため、最終蒸成窓からの蒸気の一部は通気ゾ
ーンから大気中に放散されるが、一部は連続蒸成窯内に
入る。このために、通気ゾーンにおいても、；温度カー
ブは両蒸成窯を通じて連続的なものとして生成される。In addition, if a part of the ceiling of both evaporation kilns is cut out and exposed to the atmosphere to form a ventilation zone, some of the steam from the final evaporation window will be vented because the steam is low-pressure wet steam. It is dissipated into the atmosphere from the zone, but some of it enters the continuous evaporation kiln. For this purpose, also in the ventilation zone; a temperature curve is generated continuously through both evaporation ovens.
従って、連続的な温度カーブの一部を威す通気ゾーンを
菓子などが通過しても、支障なく蒸成が進行する。Therefore, even if confectionery passes through the ventilation zone that affects part of the continuous temperature curve, evaporation will proceed without any problem.
（１１）
なお、従来例の如く、トンネル窯などの連続蒸成窯のみ
で蒸成が行なわれる場合には、例えば、その最終蒸成温
度、つまり、連続蒸成窯の出口側温度を高めることによ
って、入口側温度が影響され、低く維持することは困難
である。(11) In addition, when evaporation is performed only in a continuous evaporation kiln such as a tunnel kiln as in the conventional example, for example, the final evaporation temperature, that is, the temperature on the outlet side of the continuous evaporation kiln, may be increased. The temperature on the inlet side is affected by this, and it is difficult to maintain it low.
これにヌ・」シ、上記の如く、連続蒸成窯の出口側に最
終蒸成窯を配置し、これらの間の通気シンから蒸気を放
散させる方式をとっても、この通気ゾーンに例えば実開
昭６０−１１３４３４号に示す如く積極的なエアーカー
テンを形成すると、このエアーカーテンによって通気ゾ
ーンを境として温度カーブが完全に分断される。このた
め、通気ゾーンを通る間に、菓子などは瞬間的に冷却さ
れて良好な蒸成が達成できない。この点、本発明法であ
ると、連続蒸成窯と最終蒸成窯の間で一部を切欠く程度
の通気ゾーンであるため、そこは連続的な温度カーブの
一部であり、通過しても蒸成に支障がないほか、連続蒸
成窯の入口温度を一定温度に保って、最終蒸成窓の蒸成
温度を所望に応じて高めるよう、調整しても、（１２）
それは一連の連続した温度力
実 施 例
まず、第１図に示す装置において、連続蒸成窯１０がら
最終蒸成窯１１にわたって、菓子を連続的に蒸成した。However, as mentioned above, even if the final evaporation kiln is placed on the outlet side of the continuous evaporation kiln and the steam is dissipated from the ventilation sink between them, this ventilation zone may be When an aggressive air curtain is formed as shown in No. 60-113434, the temperature curve is completely interrupted by the air curtain at the ventilation zone. Therefore, while passing through the ventilation zone, sweets and the like are instantaneously cooled and good evaporation cannot be achieved. In this regard, in the method of the present invention, there is a ventilation zone that is only partially cut out between the continuous evaporation kiln and the final evaporation kiln, so it is part of a continuous temperature curve and there is no flow through it. Even if the inlet temperature of the continuous evaporation kiln is maintained at a constant temperature and the evaporation temperature at the final evaporation window is adjusted to increase as desired, (12) Continuous Temperature Force Example First, in the apparatus shown in FIG. 1, confectionery was continuously steamed from the continuous steaming oven 10 to the final steaming oven 11.
この場合、通気ゾーン１４の開示を調整して、最終蒸成
窓１１の平均温度を９８℃、連続蒸成窯１０の出口側の
；温度を９６′Ｇ、入口側温度を７８℃になるよう、調
整した。このように調整すると、最終蒸成が所望通りの
高温で行なわれたため、所望の菓子が得られた。In this case, the opening of the ventilation zone 14 is adjusted so that the average temperature of the final evaporation window 11 is 98°C, the temperature on the exit side of the continuous evaporation furnace 10 is 96'G, and the temperature on the inlet side is 78°C. ,It was adjusted. With this adjustment, the desired confectionery was obtained because the final evaporation was carried out at the desired high temperature.
比較のために、通気ゾーン１４のダンパーを閉じて、両
蒸成窯を一体のものとしてがら、最終蒸成窯１１の蒸成
温度を９８℃に保ち、これに対応して、連続蒸成窯１０
の入口側温度を７６℃に保つよう、蒸気量を調整した。For comparison, the damper of the ventilation zone 14 was closed to make both evaporation kilns into one, while maintaining the evaporation temperature of the final evaporation kiln 11 at 98°C, and correspondingly, the continuous evaporation kiln 10
The amount of steam was adjusted to maintain the inlet side temperature at 76°C.
この結果、初めは、連続蒸成窯１０の入口側温度は７６
℃に保つことができたが、すぐに上昇し、どうしても蒸
気量の調整によっては、８８℃まで上昇し、７６℃に保
つことは不可能であった。このため、蒸成した菓子の表
面は割れ、食感も損なわれ、ボリューム（１３）
ブが生成される。As a result, initially, the temperature on the inlet side of the continuous evaporation kiln 10 was 76.
Although it was possible to maintain the temperature at 88°C, it quickly rose to 88°C, and it was impossible to maintain it at 76°C. As a result, the surface of the steamed confectionery is cracked, the texture is impaired, and the volume (13) is increased.
感も失なわれた。I also lost my sense of purpose.
また、通気ゾーン１４の上部にファンを設け、これによ
り積極的に通気させたところ、通気シンの温度が低下し
、更に、最終蒸成窓１１の平均温度を９８℃に保つこと
もできなかった。Furthermore, when a fan was installed in the upper part of the ventilation zone 14 to actively ventilate the air, the temperature of the ventilation sink decreased, and furthermore, it was not possible to maintain the average temperature of the final evaporation window 11 at 98°C. .
〈発明の効果〉
以上詳しく説明した通り、本発明は菓子等食品の連続蒸
成方法であって、連続蒸成窯の出口側に、菓子等の食品
を最終的に蒸成する最終蒸成窓を配設し、この最終蒸成
窯内の蒸気流のうちの少なくとも一部を、連続蒸成窯と
最終蒸成窯との間の通気ゾーンから大気中に放散しつつ
、連続蒸成窯の入口側温度を高めることなく、最終蒸成
窯の蒸成温度を高めて、菓子等の食品を連続的に蒸成す
る。<Effects of the Invention> As explained in detail above, the present invention provides a method for continuous vaporization of food products such as confectionery, which includes a final vaporization window on the exit side of a continuous vaporization kiln for finally vaporizing food products such as confectionery. of the continuous evaporation kiln, dissipating at least a portion of the steam flow in the final evaporation kiln into the atmosphere from the ventilation zone between the continuous evaporation kiln and the final evaporation kiln. To continuously vaporize foods such as confectionery by increasing the evaporation temperature of a final evaporation oven without increasing the temperature on the inlet side.
従って、Ｒ終蒸成温度を他のところの蒸ｒｆ７．温度に
関係なく高めることができるため、菓子などははじめか
ら徐々に蒸成でき、良好な品質の菓子などが得られる。Therefore, the R final evaporation temperature is set to evaporation rf7. Since the temperature can be increased regardless of the temperature, sweets and the like can be gradually vaporized from the beginning, resulting in good quality sweets and the like.
（１４）
第１図は本発明方法を実施する装置の一例の一部を断面
で示す配置図、第２図は従来例に係る蒸成装置の一部を
断面で示す説明図である。(14) FIG. 1 is a layout diagram showing a part of an example of an apparatus for implementing the method of the present invention in cross section, and FIG. 2 is an explanatory diagram showing a part of a conventional vaporization apparatus in cross section.
Claims (1)
食品を、内部で連続的に水蒸気によつて蒸成して、他端
の出口側から排出する際に、この連続蒸成窯の出口側に
、菓子等の食品を最終的に蒸成する最終蒸成窯を配設し
、この最終蒸成窯内を流動する蒸気流のうちの少なくと
も一部を、前記最終蒸成窯と前記連続蒸成窯との間から
大気中に放散しつつ、前記連続蒸成窯の入口側温度を高
めることなく、前記出口側蒸成窯での蒸成温度を高めて
、菓子等の食品を連続的に蒸成することを特徴とする菓
子等食品の連続蒸成方法。 ２）前記連続蒸成窯の入口側温度を７０〜８０℃の範囲
に保持しつつ、前記最終蒸成窯での蒸成温度を９５〜１
００℃まで高めて、菓子等の食品を蒸成することを特徴
とする請求項１記載の菓子等食品の連続蒸成方法。[Claims] 1) When food such as confectionery is supplied from the inlet side of one end of a continuous steaming kiln, it is continuously steamed internally by steam, and then discharged from the outlet side of the other end. A final evaporation kiln for finally vaporizing foods such as confectionery is installed on the outlet side of this continuous evaporation kiln, and at least a portion of the steam flow flowing through this final evaporation kiln is , while dissipating into the atmosphere from between the final evaporation kiln and the continuous evaporation kiln, the evaporation temperature at the outlet side evaporation kiln is increased without increasing the temperature at the inlet side of the continuous evaporation kiln. A continuous steaming method for food such as confectionery, characterized by continuously steaming food such as confectionery. 2) While maintaining the inlet side temperature of the continuous evaporation kiln in the range of 70 to 80°C, the evaporation temperature in the final evaporation kiln is set to 95 to 1
2. The continuous steaming method for foods such as confectionery according to claim 1, characterized in that the temperature is raised to 00° C. and the food such as confectionery is steamed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1226454A JPH0387145A (en) | 1989-08-31 | 1989-08-31 | Method for continuous steaming of food such as confectionery |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1226454A JPH0387145A (en) | 1989-08-31 | 1989-08-31 | Method for continuous steaming of food such as confectionery |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0387145A true JPH0387145A (en) | 1991-04-11 |
Family
ID=16845354
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1226454A Pending JPH0387145A (en) | 1989-08-31 | 1989-08-31 | Method for continuous steaming of food such as confectionery |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0387145A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110200512A (en) * | 2018-09-25 | 2019-09-06 | 华帝股份有限公司 | Control method of tender roasting mode |
-
1989
- 1989-08-31 JP JP1226454A patent/JPH0387145A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110200512A (en) * | 2018-09-25 | 2019-09-06 | 华帝股份有限公司 | Control method of tender roasting mode |
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