JPH1175729A - Steaming process - Google Patents
Steaming processInfo
- Publication number
- JPH1175729A JPH1175729A JP9237471A JP23747197A JPH1175729A JP H1175729 A JPH1175729 A JP H1175729A JP 9237471 A JP9237471 A JP 9237471A JP 23747197 A JP23747197 A JP 23747197A JP H1175729 A JPH1175729 A JP H1175729A
- Authority
- JP
- Japan
- Prior art keywords
- heated
- water
- steaming
- steam
- container
- 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.)
- Granted
Links
Landscapes
- Cereal-Derived Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、穀物などの被加熱
物を蒸気により殺菌又は調理する蒸し加工方法に関する
ものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a steaming method for sterilizing or cooking an object to be heated such as cereal with steam.
【０００２】[0002]
【従来の技術】穀物、特に餅米を主材料とする米飯類の
代表的なものとしては、おこわや赤飯等があり、その調
理法は白米や炊き込みご飯等の他の米飯類の調理法と比
べて以下のような相違点がある。白米や炊き込みご飯等
の調理法は、うるち米を主材料とした被加熱物を水分と
共に鍋などの容器を使用して煮ること（炊飯）により加
熱調理を行い、この場合被加熱物は、水分に浸された状
態で加熱される。一方、おこわや赤飯等の調理法は、餅
米を主材料とした被加熱物を水蒸気により蒸すことによ
り加熱調理を行い、この場合被加熱物は水分には浸され
ず、上記に接触することで加熱されるという相違点があ
る。2. Description of the Related Art Rice, which is mainly made of cereals, especially rice cake, includes rice and red rice, and its cooking method is the same as that of other rice, such as white rice and cooked rice. There are the following differences. White rice and cooked rice are cooked by boiling rice cooked with rice as a main ingredient together with water in a pot or other container (cooking rice). It is heated while immersed. On the other hand, cooking methods such as rice cooked rice and red rice are cooked by steaming an object to be heated mainly made of rice cake rice with steam. In this case, the object to be heated is not immersed in moisture, and comes into contact with the above. There is a difference that it is heated by.
【０００３】従来において、おこわや赤飯等の米飯類を
蒸し加工により調理するには、穀物等の被加熱物を収納
した蒸籠などの通水性容器を複数段重ね、上部に蓋をし
た状態で下方から蒸気を供給し、所定の時間被加熱物を
蒸気と接触させることで蒸し加工を行っていた。[0003] Conventionally, to cook cooked rice such as rice and red rice by steaming, a plurality of water-permeable containers such as steam baskets containing objects to be heated such as cereals are stacked one on top of the other, and the upper part is covered with a lid. The steaming process has been carried out by supplying steam from the heater and bringing the object to be heated into contact with the steam for a predetermined time.
【０００４】また、被加熱物を連続的に加熱調理・殺菌
する方法として、以下に述べるようなものが知られてい
る。蒸し加工されるべき被加熱物を収納容器内に水分と
共に配置し、更に収納容器を内圧保持可能な複数の密閉
容器内に収納する。その後、該密閉容器内に蒸気を注入
し、次いで該密閉容器を高温に維持された蒸し室内を順
次搬送する。密閉容器が所定の時間をかけて蒸し室内を
搬送される間、蒸し室内の高温により密閉容器内の蒸気
温度を保ちつつ、該密閉容器内の高温・高圧の蒸気によ
り収納容器内の被加熱物を水分とともに加熱することで
加熱調理・殺菌を行う。Further, as a method for continuously heating and sterilizing an object to be heated, the following method is known. An object to be heated is placed in a storage container together with moisture, and the storage container is further stored in a plurality of closed containers capable of holding an internal pressure. Thereafter, steam is injected into the closed vessel, and the closed vessel is sequentially transported in a steaming chamber maintained at a high temperature. While the closed container is transported in the steaming room for a predetermined time, while the steam temperature in the closed container is maintained by the high temperature in the steaming room, the object to be heated in the storage container is heated by the high-temperature and high-pressure steam in the closed container. Is heated and sterilized by heating with water.
【０００５】この調理方法によれば、無端状に形成され
た搬送機構により密閉容器を巡回させつつ、上記の工程
を行うことで、連続的に被加熱物を加熱調理・殺菌する
ことができる。また、密閉容器を内圧保持可能としたこ
とで、密閉容器内の内の蒸気圧を１気圧以上とすること
ができ、１００度以上の高い蒸気温度を得ることができ
る。これにより調理時間を短縮することができ、効率的
な連続調理が可能である。また、密閉容器内の温度や蒸
気圧にばらつきを生じずに均一な仕上がりの製品を得る
ことができる。[0005] According to this cooking method, the object to be heated can be continuously cooked and sterilized by performing the above steps while circulating the closed container by the endlessly formed transport mechanism. In addition, since the internal pressure of the closed container can be maintained, the steam pressure in the closed container can be set to 1 atm or more, and a high steam temperature of 100 degrees or more can be obtained. Thereby, cooking time can be shortened, and efficient continuous cooking can be performed. In addition, a product with a uniform finish can be obtained without causing variation in the temperature and vapor pressure in the closed container.
【０００６】[0006]
【発明が解決しようとする課題】ところで、上述した２
つの加工方法の内、前者の被加熱物を蒸籠などの通水性
容器を使用して蒸し加工する方法によれば、被加熱物は
水分に浸されない状態で上記により加熱されるので、本
来の蒸し加工を行なうことができる。しかし、１００度
以上の蒸気温度を得ることができないため、蒸し調理に
要する時間が長くかかり、時間効率が低いという問題が
あった。また、容器を複数段重ねて調理するため、生産
ラインでの連続調理化が困難であるという問題があっ
た。また、上段に配される通水性容器と下段に配される
通水性容器との間の温度や蒸気圧が均一にならないこと
があり、製品の品質にばらつきが生じるという問題があ
った。By the way, the above-mentioned 2
According to the former method of steaming the object to be heated using a water-permeable container such as a steam basket, the object to be heated is heated as described above without being immersed in moisture. Processing can be performed. However, since a steam temperature of 100 ° C. or higher cannot be obtained, there is a problem that the time required for steam cooking is long and the time efficiency is low. Further, since the containers are cooked in a plurality of layers, there is a problem that it is difficult to continuously cook on a production line. In addition, there is a problem that the temperature and vapor pressure between the water-permeable container provided in the upper stage and the water-permeable container provided in the lower stage may not be uniform, resulting in variations in product quality.
【０００７】後者の被加熱物を連続的に加熱調理・殺菌
する方法では、蒸気を高温・高圧にしたことで調理時間
を短縮化することができ、効率的な連続調理ができる。
しかしその一方では、蒸気が高温・高圧であるために調
理中の被加熱物に水分が不足して、米飯類等の場合は、
芯の残った仕上がりになってしまうという不都合あり、
収納容器内に被加熱物とともに水分を入れて調理するこ
とが不可欠であった。このため本来の蒸し加工を行うこ
とができず、蒸し煮加工に近い加工となる。In the latter method of continuously heating and sterilizing the object to be heated, the cooking time can be shortened due to the high temperature and high pressure of the steam, and efficient continuous cooking can be performed.
On the other hand, on the other hand, in the case of cooked rice, etc.
There is an inconvenience that the finish will leave the core,
It was indispensable to put moisture in the storage container together with the object to be cooked. Therefore, the original steaming process cannot be performed, and the process is close to the steamed process.
【０００８】本発明は、上記事情に鑑みてなされたもの
で、加工時間の短縮化、連続的加工、製品品質の均一
化、良質化を実現する蒸し加工方法を提供することを目
的とする。The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a steaming processing method which realizes shortening of processing time, continuous processing, uniformity of product quality, and improvement in quality.
【０００９】[0009]
【課題を解決するための手段】本発明の蒸し加工方法で
は、上記課題を解決するために、以下の手段を採用し
た。請求項１記載の蒸し加工方法によれば、蒸し加工さ
れるべき被加熱物を通水性材料により構成されかつ上部
に開口部を備える通水性容器内に配置し、該通水性容器
を内圧保持可能な密閉容器内に収納する。その後、密閉
容器に高温・高圧の蒸気を注入して、該蒸気により被加
熱物を加熱しつつ、密閉容器に設けられた熱水供給装置
により被加熱物に水分を供給し続けることにより蒸し加
工を行う。The steam processing method of the present invention employs the following means in order to solve the above-mentioned problems. According to the steaming method according to claim 1, the object to be steamed is arranged in a water-permeable container made of a water-permeable material and having an opening at an upper portion, and the water-permeable container can be maintained at an internal pressure. Store in a closed container. Then, high-temperature and high-pressure steam is injected into the closed container, and the heated object is heated by the steam, and the hot water supply device provided in the closed container continuously supplies moisture to the heated object, thereby performing steaming. I do.
【００１０】この蒸し加工方法では、加熱処理と平行し
て密閉容器に設けられた熱水供給装置により被加熱物に
水分を供給し続け、供給された水分が被加熱物に吸収さ
れ、被加熱物の水分不足を防いで目的の含水分率を得る
ことができる。この際、被加熱物が吸収しきれない水分
は容器の底面を構成する通水性材料を通過して下方に落
下するため、被加熱物は水分に浸されることなく加熱さ
れて本来の蒸し加工の状態が維持される。In this steaming method, water is continuously supplied to the object to be heated by the hot water supply device provided in the closed vessel in parallel with the heat treatment, and the supplied water is absorbed by the object to be heated. The desired moisture content can be obtained by preventing the water shortage of the product. At this time, the water that cannot be absorbed by the object to be heated passes through the water-permeable material constituting the bottom surface of the container and falls downward, so that the object to be heated is heated without being immersed in the water and is subjected to the original steaming process. Is maintained.
【００１１】熱水供給装置から被加熱物に供給される水
分は、水以外にも、例えば味付けのための調味液や着色
のための着色液であっても良い。The water supplied from the hot water supply device to the object to be heated may be, for example, a seasoning liquid for seasoning or a coloring liquid for coloring in addition to water.
【００１２】請求項２記載の蒸し加工方法によれば、蒸
し加工されるべき被加熱物を通水性材料により構成され
かつ上部に開口部を備える通水性容器内に配置し、該通
水性容器を内圧保持可能な複数の密閉容器内に収納す
る。その後、密閉容器内に蒸気を注入し、次いで該密閉
容器を高温に維持された蒸し室内を順次搬送する。密閉
容器が蒸し室内を移動する間、密閉容器内の蒸気の高温
・高圧により被加熱物を加熱しつつ、密閉容器に設けら
れた熱水供給装置により被加熱物に水分を供給し続ける
ことにより蒸し加工を行う。According to the steaming method of the present invention, the object to be steamed is placed in a water-permeable container made of a water-permeable material and provided with an opening at an upper portion. It is housed in a plurality of closed containers capable of holding the internal pressure. Thereafter, steam is injected into the closed vessel, and the closed vessel is sequentially transported in a steaming room maintained at a high temperature. While the closed container is moving in the steaming room, the object to be heated is heated by the high temperature and high pressure of the steam in the closed container, and the water is continuously supplied to the object to be heated by the hot water supply device provided in the closed container. Perform steaming.
【００１３】この蒸し加工方法では、密閉容器内に収納
した被加熱物を搬送機構により順次搬送しながら被加熱
物の蒸し加工を行うことで、本来の蒸し加工の状態を維
持したまま効率的な連続加工を行うことが可能となる。In this steaming method, the object to be heated is steamed while being sequentially conveyed by the conveying mechanism by the conveying mechanism, so that the steaming process is performed efficiently while maintaining the original steaming state. Continuous processing can be performed.
【００１４】[0014]
【発明の実施の形態】以下、本発明の実施の形態を図面
を参照して説明する。図１および図２は本発明の蒸し加
工方法を実施するための蒸し加工装置を示す図であっ
て、図において、符号１は蒸し加工装置である。蒸し加
工装置１は、蒸し室２と、穀物等の被加熱物をその内部
に収納する通水性容器３を収納する密閉容器４と、該密
閉容器４を蒸し室２の搬入口５から搬出口６に向けて順
次搬送する搬送機構７とから構成されている。Embodiments of the present invention will be described below with reference to the drawings. FIGS. 1 and 2 are views showing a steaming apparatus for carrying out the steaming method of the present invention. In the drawings, reference numeral 1 denotes a steaming apparatus. The steaming apparatus 1 includes a steaming chamber 2, a sealed container 4 for storing a water-permeable container 3 for storing a heated object such as cereals therein, and an outlet 5 from the inlet 5 of the steaming chamber 2. And a transport mechanism 7 for sequentially transporting the transport mechanism 6 to the transport mechanism 6.
【００１５】蒸し室２は、内圧保持可能に形成された大
型の筺体であって、所定温度に加熱した蒸気を蒸し室２
の内部に供給する蒸気供給機構２ａが接続される。ま
た、蒸し室２には、密閉容器４に高温・高圧の蒸気を注
入する蒸気注入機構８が設けられている。The steaming chamber 2 is a large-sized casing formed so as to be able to hold the internal pressure.
Is connected to a steam supply mechanism 2a for supplying the inside of the device. The steaming chamber 2 is provided with a steam injection mechanism 8 for injecting high-temperature and high-pressure steam into the closed container 4.
【００１６】通水性容器３は、その上部が開口部３ａと
なっており、底部および周壁部は穀物を通過不能にする
と共に蒸気または液体が通過できるように、例えば、メ
ッシュ状に形成された耐熱性材料により構成されてい
る。The water-permeable container 3 has an opening 3a at the top, and a bottom and a peripheral wall formed of, for example, a heat-resistant mesh formed so as to prevent passage of grains and allow passage of vapor or liquid. It is made of a conductive material.
【００１７】密閉容器４は、図２に示すように、容器本
体４ａと、この容器本体４ａ内の蒸気圧を所定値以下に
維持すると共に、容器本体４ａ内に滞留した水も排出可
能な圧力調節弁９と、前記蒸気注入機構８から注入され
る蒸気を容器本体４ａに導入する蒸気注入管１０とを備
えている。蒸気注入管１０には、容器本体４ａ内への蒸
気注入を許し、かつ逆流を防止する逆止弁１０ａが設け
られている。容器本体４ａには、通水性容器３を該容器
本体４ａの上下方向の中間部において支持する板状の通
水性材料により構成された支持部材１１が設けられてお
り、この支持部材１１の下方には蒸気注入管１０が容器
本体４ａの壁部を貫通して設けられている。また、容器
本体４ａの内部上方には、熱水供給装置ｗからの水分を
通水性容器３内の被加熱物に供給する熱水供給管１２が
設けられている。As shown in FIG. 2, the sealed container 4 has a container body 4a and a pressure capable of maintaining the vapor pressure in the container body 4a at a predetermined value or less and discharging water retained in the container body 4a. A control valve 9 and a steam injection pipe 10 for introducing steam injected from the steam injection mechanism 8 into the container body 4a are provided. The steam injection pipe 10 is provided with a check valve 10a that allows steam to be injected into the container body 4a and that prevents backflow. The container body 4a is provided with a support member 11 made of a plate-like water-permeable material that supports the water-permeable container 3 at an intermediate portion in the vertical direction of the container body 4a. The steam injection pipe 10 is provided through the wall of the container body 4a. Further, a hot water supply pipe 12 that supplies moisture from the hot water supply device w to the object to be heated in the water-soluble container 3 is provided above the inside of the container main body 4a.
【００１８】搬送機構７は、無端状に形成されたチェー
ン１３と、該チェーン１３が卷装される４カ所のスプロ
ケット１４と、該チェーンを回動させる駆動機構１５と
を備えて構成されている。スプロケット１４の内の２つ
は、搬入口５と搬出口６のそれぞれ外側において、搬入
口５と搬出口６との配置軸線に沿って配置され、チェー
ン１３を搬入口５と搬出口６との配置軸線にそって張設
するようになっている。チェーン１３上には、所定の間
隔を開けて複数の密閉容器４が載置されている。The transport mechanism 7 includes an endless chain 13, four sprockets 14 around which the chain 13 is wound, and a drive mechanism 15 for rotating the chain. . Two of the sprockets 14 are arranged outside the carry-in port 5 and the carry-out port 6, respectively, along the arrangement axis of the carry-in port 5 and the carry-out port 6, and connect the chain 13 between the carry-in port 5 and the carry-out port 6. It is designed to be stretched along the arrangement axis. A plurality of closed containers 4 are placed on the chain 13 at predetermined intervals.
【００１９】以下、この蒸し加工装置１を使用して、お
こわや赤飯を蒸し調理する方法を説明する。まず、蒸し
室２内に蒸気供給機構２ａから蒸気を導入し、蒸気注入
機構８を蒸気注入が可能な待機状態としておく。そし
て、餅米を主体とした被加熱物を、予め計量して所定量
とし、通水性容器３内に配置した後、該通水性容器３を
蒸し室２の外部に位置している密閉容器４内に収納す
る。Hereinafter, a method for steaming and cooking rice and red rice using the steaming apparatus 1 will be described. First, steam is introduced from the steam supply mechanism 2a into the steaming chamber 2, and the steam injection mechanism 8 is set in a standby state in which steam can be injected. Then, the object to be heated mainly consisting of rice cake rice is measured in advance to a predetermined amount and placed in the water-permeable container 3, and then the water-permeable container 3 is sealed in the closed container 4 located outside the steaming chamber 2. Housed inside.
【００２０】この状態で、駆動機構１５を起動させ、チ
ェーン１３を回動させる。チェーン１３の回動により、
密閉容器４が蒸し室２に設けられた蒸気注入機構８の位
置まで搬送され、この位置で、蒸気注入機構８により密
閉容器４内に蒸気注入管１０を介して所定の温度・圧力
の蒸気が注入される。この際、密閉容器４内の蒸気圧は
１気圧以上の高圧となり、蒸気温度も１００度以上の高
温となる。In this state, the drive mechanism 15 is activated, and the chain 13 is rotated. Due to the rotation of the chain 13,
The closed container 4 is transported to the position of the steam injection mechanism 8 provided in the steaming chamber 2, and at this position, steam of a predetermined temperature and pressure is injected into the closed container 4 through the steam injection pipe 10 by the steam injection mechanism 8. Injected. At this time, the vapor pressure in the sealed container 4 becomes a high pressure of 1 atm or more, and the vapor temperature also becomes a high temperature of 100 degrees or more.
【００２１】密閉容器４への蒸気の注入を終えたら、搬
送機構７を再び作動させ、所定の時間をかけて密閉容器
４が搬出口６に向かって搬送される。その間に被加熱物
は、蒸気注入機構８によって密閉容器４内に充填される
蒸気の高温・高圧によって加熱される。該加熱処理と平
行して、熱水供給装置ｗから密閉容器４に設けられた熱
水供給管１２を介して被加熱物に調味料、着色料を含ん
だ水分が供給される。このため、被加熱物は、１００度
以上の蒸気によっても水分が不足しない状態を維持しな
がら蒸し加工され、同時に調味・着色される。After the injection of steam into the closed container 4 is completed, the transfer mechanism 7 is operated again, and the closed container 4 is transferred to the carry-out port 6 for a predetermined time. During this time, the object to be heated is heated by the high temperature and high pressure of the steam filled in the closed container 4 by the steam injection mechanism 8. In parallel with the heat treatment, water containing a seasoning and a coloring agent is supplied from the hot water supply device w to the object to be heated via the hot water supply pipe 12 provided in the closed container 4. For this reason, the object to be heated is steamed while maintaining a state in which the water content is not insufficient even with steam of 100 ° C. or more, and is simultaneously seasoned and colored.
【００２２】この際、被加熱物が吸収しきれない調味液
は、通水性容器３の容器の底壁部を通過して下方に落下
するため、通水性容器３内には滞留せず、被加熱物が水
分に浸されることはない。At this time, the seasoning liquid that cannot be absorbed by the object to be heated passes through the bottom wall portion of the water-permeable container 3 and falls downward. The heated object is not immersed in moisture.
【００２３】蒸し室２内は、高温の蒸気で満たされてい
るので、密閉容器４が蒸し室２内を搬送される間に密閉
容器４は継続的に加熱され、密閉容器４内の蒸気温度は
高温に維持される。密閉容器４内の温度上昇等によっ
て、密閉容器４内の蒸気圧が上昇しすぎた場合には、密
閉容器４に設けられた圧力調節弁９から蒸気が放出され
て、蒸気圧が安定に維持される。Since the inside of the steaming chamber 2 is filled with high-temperature steam, the closed vessel 4 is continuously heated while the closed vessel 4 is transported in the steaming chamber 2, and the steam temperature in the closed vessel 4 is kept high. Is maintained at a high temperature. When the vapor pressure in the closed container 4 is excessively increased due to a rise in the temperature in the closed container 4, etc., the steam is released from the pressure control valve 9 provided in the closed container 4, and the vapor pressure is maintained stably. Is done.
【００２４】所定の時間をかけて密閉容器４が蒸し室２
内を搬送され、密閉容器４が搬出口６から搬出されたと
き、密閉容器４内の蒸気圧を大気圧まで減圧し、通水性
容器３を取り出して製品としてのおこわや赤飯を得る。After a predetermined time, the sealed container 4 is
When the hermetic container 4 is conveyed through the inside and the hermetic container 4 is carried out from the carry-out port 6, the vapor pressure in the hermetic container 4 is reduced to the atmospheric pressure, and the water-permeable container 3 is taken out to obtain a product as a product or red rice.
【００２５】おこわや赤飯を取り出した後の密閉容器４
は、被加熱物を配置した通水性容器３を収納した後、再
び蒸し室２へと搬送され上記した工程を繰り返すことで
連続的に蒸し加工を行う。[0027] Closed container 4 after taking out rice and red rice
After the water-permeable container 3 in which the objects to be heated are stored, the steaming process is continuously performed by transporting the water-permeable container 3 to the steaming chamber 2 again and repeating the above steps.
【００２６】この蒸し加工方法によれば、密閉容器４内
に充填される１００度以上の高温の蒸気により被加熱物
を加熱し、かつ、被加熱物に不足する水分を被加熱物が
浸らない状態で供給することで、短時間で本来の蒸し加
工を行うことができ、製品品質の均一化、良質化を図る
ことができる。According to this steaming method, the object to be heated is heated by the high-temperature steam of 100 ° C. or more filled in the closed container 4 and the object to be heated is not immersed in insufficient moisture in the object to be heated. By supplying in a state, the original steaming process can be performed in a short time, and the product quality can be made uniform and good.
【００２７】また、密閉容器４内に収納した被加熱物を
搬送機構７により順次搬送しながら被加熱物の蒸し加工
を行うことで、本来の蒸し加工の状態を維持したまま連
続的に蒸し加工を行うことができる。The steaming of the object to be heated is performed while the object to be heated housed in the closed container 4 is sequentially conveyed by the conveying mechanism 7 so that the steaming process is continuously performed while maintaining the original steaming state. It can be performed.
【００２８】なお、本実施の形態においては、通水性容
器３をメッシュ状に形成されていることとしたが、他の
形態として、例えば、水分および蒸気が通過自在であ
り、かつ、被加熱物を通過不能とする大きさの孔または
溝が形成された容器としても良い。In the present embodiment, the water-permeable container 3 is formed in a mesh shape. However, as another form, for example, moisture and steam can pass freely, and The container may be formed with a hole or a groove having a size that cannot pass through.
【００２９】なお、蒸し室２内において、搬入口５と搬
出口６との間で相対的に異なる複数の温度領域を形成し
た場合には、密閉容器４がこれら温度領域を順次通過す
ることにより、より複雑な加工も可能である。When a plurality of relatively different temperature regions are formed between the carry-in port 5 and the carry-out port 6 in the steaming chamber 2, the closed vessel 4 sequentially passes through these temperature regions. Also, more complicated processing is possible.
【００３０】[0030]
【発明の効果】本発明によれば、以下の効果を得られ
る。請求項１記載の蒸し加工方法によれば、加熱工程中
に被加熱物に不足する水分を供給することで、短時間で
効率的な本来の蒸し加工を行うことができ、製品品質の
均一化、良質化を図ることができる。According to the present invention, the following effects can be obtained. According to the steaming method of the first aspect, by supplying insufficient moisture to the object to be heated during the heating step, the original steaming process can be performed efficiently in a short time, and the product quality is made uniform. Quality can be improved.
【００３１】請求項２記載の蒸し加工方法によれば、密
閉容器内に収納した被加熱物を搬送機構により順次搬送
しながら被加熱物の蒸し加工を行うことで、被加熱物を
効率的な連続加工できるという効果が得られる。According to the steaming method of the second aspect, the object to be heated is steamed while the object to be heated housed in the closed container is sequentially conveyed by the conveying mechanism, so that the object to be heated is efficiently treated. The effect that continuous processing can be performed is obtained.
【図１】 本発明の実施するための蒸し加工装置を示す
概略構成図である。FIG. 1 is a schematic configuration diagram showing a steam processing apparatus for carrying out the present invention.
【図２】 同蒸し加工装置要部の拡大断面図である。FIG. 2 is an enlarged sectional view of a main part of the steaming apparatus.
１ 蒸し加工装置 ２ 蒸し室 ３ 通水性容器 ４ 密閉容器 ７ 搬送機構 ８ 蒸気注入機構 １２ 熱水供給管 ｗ 熱水供給装置 DESCRIPTION OF SYMBOLS 1 Steam processing apparatus 2 Steam room 3 Water-permeable container 4 Airtight container 7 Transport mechanism 8 Steam injection mechanism 12 Hot water supply pipe w Hot water supply device
Claims (2)
料により構成されかつ上部に開口部を備える通水性容器
内に配置し、該通水性容器を内圧保持可能な密閉容器内
に収納した後、 該密閉容器に高温・高圧の蒸気を注入して、該蒸気によ
り前記被加熱物を加熱しつつ、 前記密閉容器内に設けられた熱水供給装置により前記被
加熱物に水分を供給し続けることにより蒸し加工を行う
ことを特徴とする蒸し加工方法。1. An object to be heated to be steamed is disposed in a water-permeable container made of a water-soluble material and having an opening at an upper portion, and the water-permeable container is housed in a closed container capable of holding an internal pressure. Then, while injecting high-temperature and high-pressure steam into the closed container and heating the heated object with the steam, water is supplied to the heated object by a hot water supply device provided in the closed container. A steaming method characterized by performing steaming by continuing.
料により構成されかつ上部に開口部を備える通水性容器
内に配置し、該通水性容器を内圧保持可能な複数の密閉
容器内に収納した後、 該密閉容器内に蒸気を注入し、次いで該密閉容器を高温
に維持された蒸し室内を順次搬送する間に、前記密閉容
器内の高温・高圧の蒸気により被加熱物を加熱しつつ、 前記密閉容器に設けられた熱水供給装置により前記被加
熱物に水分を供給し続けることにより蒸し加工を行うこ
とを特徴とする蒸し加工方法。2. An object to be heated to be steamed is disposed in a water-permeable container made of a water-permeable material and provided with an opening at an upper portion, and the water-permeable container is placed in a plurality of closed containers capable of holding an internal pressure. After the storage, steam is injected into the closed container, and then, while the closed container is sequentially transported in a steaming room maintained at a high temperature, the object to be heated is heated by the high-temperature and high-pressure steam in the closed container. A steaming method, wherein steaming is performed by continuously supplying moisture to the object to be heated by a hot water supply device provided in the closed container.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP23747197A JP3715086B2 (en) | 1997-09-02 | 1997-09-02 | Steaming method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP23747197A JP3715086B2 (en) | 1997-09-02 | 1997-09-02 | Steaming method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH1175729A true JPH1175729A (en) | 1999-03-23 |
| JP3715086B2 JP3715086B2 (en) | 2005-11-09 |
Family
ID=17015830
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP23747197A Expired - Fee Related JP3715086B2 (en) | 1997-09-02 | 1997-09-02 | Steaming method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3715086B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR200477288Y1 (en) * | 2014-12-08 | 2015-05-28 | 주식회사 시루 | An apparatus for manufacturing a rice steamer bop |
-
1997
- 1997-09-02 JP JP23747197A patent/JP3715086B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR200477288Y1 (en) * | 2014-12-08 | 2015-05-28 | 주식회사 시루 | An apparatus for manufacturing a rice steamer bop |
| WO2016093458A1 (en) * | 2014-12-08 | 2016-06-16 | 주식회사 시루 | Apparatus for making steamer rice |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3715086B2 (en) | 2005-11-09 |
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