JPS6338801A - Method and device for supplying steam for heating food - Google Patents
Method and device for supplying steam for heating foodInfo
- Publication number
- JPS6338801A JPS6338801A JP61182701A JP18270186A JPS6338801A JP S6338801 A JPS6338801 A JP S6338801A JP 61182701 A JP61182701 A JP 61182701A JP 18270186 A JP18270186 A JP 18270186A JP S6338801 A JPS6338801 A JP S6338801A
- Authority
- JP
- Japan
- Prior art keywords
- steam
- food
- chamber
- water
- pressure
- 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
- 235000013305 food Nutrition 0.000 title claims description 51
- 238000010438 heat treatment Methods 0.000 title claims description 20
- 238000000034 method Methods 0.000 title claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 44
- 238000003860 storage Methods 0.000 claims description 34
- 238000000926 separation method Methods 0.000 claims description 17
- 230000004888 barrier function Effects 0.000 claims description 15
- 229920006395 saturated elastomer Polymers 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 description 11
- 238000010025 steaming Methods 0.000 description 9
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000012459 cleaning agent Substances 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000008399 tap water Substances 0.000 description 3
- 235000020679 tap water Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000009924 canning Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 101001077535 Emericella nidulans (strain FGSC A4 / ATCC 38163 / CBS 112.46 / NRRL 194 / M139) Nicotinate hydroxylase hnxS Proteins 0.000 description 1
- 241000237858 Gastropoda Species 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000003670 easy-to-clean Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000008233 hard water Substances 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000008234 soft water Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Abstract] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は蒸気熱により食品を加熱加工する食品製造法に
好適な加熱用茎気の供給法と、そのためのフに気供給装
置に関するものである。[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for supplying heating stem air suitable for a food manufacturing method in which food is heat-processed using steam heat, and an apparatus for supplying stem air for that purpose. be.
従来より、例えば、和菓子、赤飯、まんじゅうなどの蒸
し“勿と呼ばれる食品、或いはハム・ソーセ−ジなどの
畜肉食品やカマボコ・ハンペンなどの練製食品の製造法
には、加熱熱源として蒸気が広く用いられている。Traditionally, steam has been widely used as a heating heat source in the production of steamed foods such as Japanese sweets, sekihan, and manju, meat foods such as ham and sausage, and processed foods such as kamaboko and hampen. It is used.
蒸気熱により食品を蒸し加工する場合、古くは釜の上に
食品を収納したせいろを置き、釜を加熱することにより
発生する蒸気をせいろ内の食品に加えるという方法によ
っていたが、最近では工場生産による大量生産方式に適
応できるようにするために、ボイラーなどの高圧蒸気発
生装置から得られた蒸気を用いることが多く行われるよ
うになっている。In the past, when steaming food using steam heat, the method used was to place a steamer containing food over a pot and add the steam generated by heating the pot to the food in the steamer, but recently, factory production In order to be adaptable to mass production methods, steam obtained from high-pressure steam generators such as boilers is increasingly used.
〔発明が解決しようとする問題点３
食品の蒸し加工にボイラーによって得られた蒸気を用い
るという方法は、古くから釜を加熱して得られる蒸気利
用法と比較して、加熱熱源や得られた蒸気エネルギーを
無駄に損失する率が少ないという点において、経済的で
あるという利点を有する。[Problem 3 to be solved by the invention: The method of using steam obtained from a boiler for steaming food has a long history of using steam obtained by heating a pot, compared to the method of using steam obtained by heating a pot. It has the advantage of being economical in that the rate of wasteful loss of steam energy is low.
しかしながらボイラーによって得られた蒸気を食品の製
造加工に用いるということは、食品の蒸し加工のために
茶気を利用するという本来の蒸気利用サイドから考えら
れたものではなく、専ら蒸気発生体としての利点を配置
、ａ シたサイドから考えられたものであり、食品の蒸
し加工にとって不合理な点を有し、その結果として商品
品質にいくつかの問題点を与える原因となっている。However, the use of steam obtained by a boiler for the production and processing of food was not originally considered from the perspective of using steam, which was to use tea for the steaming of food, but only as a steam generator. This method has been considered from the outside perspective, and is unreasonable for steaming food products, resulting in several problems with product quality.
その問題点の第一は、ボイラーにより得られる蒸気は一
般的にケージ圧５乃至７ ｋｇ ／ ｃｕｔ Ｇ、飽和
温度１５８°Ｃ乃至１６９℃程度の高温１、高圧の過熱
蒸気であるために、食品の蒸し加工にはそのままの状態
では温度が高過ぎて利用できず、そのためこの蒸気を減
圧弁によりボイラーの連続運転に支障を与えない１乃至
２ｋｇ ／ ｃｕｔ Ｇ程度、飽和温度１３０℃程度に
減圧及び温度低下させた状態で食品蒸し装置内に供給し
なければならないということである。The first problem is that the steam obtained from the boiler is generally superheated steam with a cage pressure of 5 to 7 kg/cut G and a saturation temperature of 158°C to 169°C, which is high temperature and pressure. For steaming, the temperature is too high to be used as it is, so the steam is reduced to a pressure of about 1 to 2 kg/cut G and a saturation temperature of about 130°C using a pressure reducing valve, which does not interfere with the continuous operation of the boiler. This means that it must be fed into the food steamer at a reduced temperature.
−船釣に和菓子の製造に際してこのような条件で製品を
加工することは、成る程度蒸気圧力がある方が製品の周
囲や内部を通−遇する蒸気流速を早められるので、加工
時間が早められて良い品質が得られると考えられている
。しかしながら実際にはこのような１００℃以上の高温
条件の蒸気を食品の蒸し加工に用いることは、製品に「
表面やけど」「こげ」 「乾き」などの物性変化を与え
てその部分の熱伝動率、水分浸透率が変わり、後日製品
に「斑点むら」が生ずるなどの品質条件にとって好まし
くない影響を与えるという問題点を包含している。-Processing products under these conditions when manufacturing Japanese sweets on a boat means that steam pressure to a certain extent can speed up the flow of steam around and inside the product, so the processing time can be shortened. It is believed that good quality can be obtained. However, in reality, using steam at a high temperature of 100°C or higher to steam food products may result in
The problem is that it causes changes in physical properties such as surface burns, scorching, and dryness, which changes the heat transfer rate and moisture permeability of the affected area, and has an unfavorable impact on quality conditions such as the appearance of "uneven spots" on the product at a later date. Includes points.
ところで食品の蒸し加工というものは、理論的に検討し
た場合、供給された蒸気が食品を包み込み、食品との熱
交換により生じた水分が食品の表面皮膜を形成して、熱
と水分とが食品の内部に向かって浸透していくことによ
り行われる。この場合蒸気熱の温度が適温であれば、食
品の表面の水分は内部に対しての浸透率が少なく再蒸発
して、蒸し加工が適切に行われていく。つまり、蒸気が
食品の周囲を包んで食品の温度上界を促すことができる
適温の状態でありさえすれば、なにも高温、高圧の蒸気
を吹き付ける必要はなく、適度の湿り気をもった０、４
ｋｇ／ｃ績Ｇ程度の低圧で、１００°Ｃ前後の飽和蒸気
を供給することによって品質の良好な食品を得ることが
できる訳である。By the way, when considering the process of steaming food, theoretically, the supplied steam envelops the food, the moisture generated through heat exchange with the food forms a surface film on the food, and the heat and moisture are transferred to the food. This is done by penetrating into the inside of the body. In this case, if the temperature of the steam heat is appropriate, the moisture on the surface of the food has a low permeability to the inside and re-evaporates, allowing the steaming process to be performed appropriately. In other words, there is no need to spray high-temperature, high-pressure steam on anything, as long as the temperature is right so that the steam can surround the food and raise the temperature of the food. , 4
Foods of good quality can be obtained by supplying saturated steam at around 100°C at a low pressure of about kg/kg/kg/kg.
一方汎用のボイラーによる蒸気を、いかに減圧弁により
減圧しようとしても、ボイラーという機＋７１そのもの
が本来５乃至７ ｋｇ ／ ｃｕｔ Ｇ程度の高温、高
圧の蒸気を得ようとする目的をもつものであるために、
減圧できる範囲はせいぜい３乃至２ｋｇ／ｃ１δＧ程度
であって、前記のように食品の蒸し加工に通ずる０、１
乃至０．４ｋｇ／ｃｎｌｃ程度に減圧した藤気気を連続
的に得ることはボイラーの運転調整上困難であり、作動
できないという問題点をもっている。On the other hand, no matter how much you try to reduce the pressure of steam produced by a general-purpose boiler using a pressure reducing valve, the boiler itself is originally intended to obtain high-temperature, high-pressure steam of about 5 to 7 kg/cut G. To,
The range in which the pressure can be reduced is at most 3 to 2 kg/c1δG, and as mentioned above, the pressure is 0.1, which is common in food steaming.
It is difficult to continuously obtain fujiki with a reduced pressure of about 0.4 kg/cnlc in terms of operational adjustment of the boiler, and there is a problem that the boiler cannot be operated.
更にボイラーにより得られる蒸気を食品の製造加工に用
いた場合に考えられる第二の問題点は、ボイラーの缶体
保護のためにボイラー水に添加される清缶剤が蒸気中に
混入して、これが食品の品質に著しく大きな問題を与え
るということである。Furthermore, the second problem that can be considered when steam obtained from a boiler is used for food manufacturing and processing is that the can cleaning agent added to the boiler water to protect the boiler body gets mixed into the steam. This poses a significant problem to food quality.
周知のようにボイラーに注入される水は、硬水を軟水に
変えて鉄製熱交換器の劣化防止とスゲール付着防市とを
目的とした脱酸素系の清缶剤が使用さＦするが、このＹ
？；缶剤は通常ＰＨＩＩ乃至１３程度の高アルカリ水で
あるため、この清缶剤が混入したボイラー水が蒸気化さ
れて食品の薄し加工に用いられると、食品に高アルカリ
水が直接付着して食品の品質に大幅に影響を与えること
となる。またこの清缶剤は食品の品質に影響を与えるの
みならず、微量ながら人体にとって有害な重金属物質な
どを含んでいるために、食品衛生上からも決して好まし
くないという問題を有している。As is well known, the water injected into the boiler is treated with a deoxidizing agent that turns hard water into soft water to prevent deterioration of iron heat exchangers and prevent snail buildup. Y
? ;Since canning agent is usually highly alkaline water with a pH of about PHII to 13, when boiler water mixed with this canning agent is vaporized and used for thinning food, the highly alkaline water will directly adhere to the food. This will significantly affect the quality of the food. In addition, this can cleaning agent not only affects the quality of food, but also contains a trace amount of heavy metal substances that are harmful to the human body, which is undesirable from a food hygiene perspective.
本発明は上記のような食品の製造加工にボイラーによる
蒸気を用いた場合の問題点を解消するために、ボイラー
の高圧蒸気を熱交換器として用いて、清缶剤などの不純
物を全く含まない純水の低圧蒸気を効率的かつ経済的に
連続して得られるようにしたものである。また本発明は
そのための手段と゛して、タンク内に供給される不純物
を含まない水を、該タンクの上部に配置されたボイラー
の高圧蒸気熱を用いる熱交換器により加熱して低圧蒸気
を発生させ、この低圧蒸気を流動を遮る障壁板をもった
蒸気分離室内に導入して、該蒸気分離室内における障壁
板との接触により余分な水分が分離された適度の湿り気
をもつ１１０℃以下の飽和蒸気を食品加熱手段に供給す
ることを特徴としたものである。In order to solve the above-mentioned problems when using steam from a boiler for food manufacturing and processing, the present invention uses high-pressure steam from a boiler as a heat exchanger to produce a product that does not contain any impurities such as can cleaning agents. This allows low-pressure steam of pure water to be obtained continuously and efficiently and economically. Furthermore, as a means for achieving this, the present invention heats impurity-free water supplied into a tank using a heat exchanger that uses high-pressure steam heat from a boiler placed above the tank to generate low-pressure steam. This low-pressure steam is introduced into a steam separation chamber equipped with a barrier plate that blocks the flow, and the excess moisture is separated by contact with the barrier plate in the vapor separation chamber, and the steam is saturated at a temperature of 110°C or less with an appropriate amount of moisture. It is characterized by supplying steam to the food heating means.
タンク内を通して上方の熱交換室における蒸気発生管内
に不純物を含まない水を一定量供給し、該熱交換室内に
ボイラーからの高圧蒸気を導入することによって、蒸気
発生管内上部に０．２乃至０．５ｋｇ／ ｃ＋＋Ｉ Ｇ
程度の低圧蒸気を発生させ、上方の蒸気貯留室内に導入
する。蒸気貯留室内に貯留された蒸気は、側方の蒸気分
離室内に導入されるが、この蒸気分離室内には蒸気貯留
室方向から流入してくる蒸気の流れを遮る障壁板がある
ために、蒸気がこの障壁仮に接触して、蒸気中に含まれ
る水分が障壁板の表面に付着する。障壁板によって余分
な水分が除去された蒸気は、障壁板の下を通り抜けて該
蒸気分離室からゲージ圧０．４ ｋｇ ／ ｃｔａ Ｇ
、飽和温度１０９．４３℃程度の不純物を一切含まな
い適度な湿り気をもった低圧蒸気として、蒸し器のよう
な食品加熱手段内に供給され、食品の加工熱として利用
される。By supplying a certain amount of impurity-free water through the tank and into the steam generation tube in the upper heat exchange chamber, and introducing high-pressure steam from the boiler into the heat exchange chamber, the upper part of the steam generation tube is heated from 0.2 to 0. .5kg/c++I G
low pressure steam is generated and introduced into the upper steam storage chamber. The steam stored in the steam storage chamber is introduced into the steam separation chamber on the side, but this steam separation chamber has a barrier plate that blocks the flow of steam flowing from the direction of the steam storage chamber. If the vapor comes into contact with this barrier, the moisture contained in the steam will adhere to the surface of the barrier plate. The steam from which excess moisture has been removed by the barrier plate passes under the barrier plate and leaves the steam separation chamber at a gauge pressure of 0.4 kg/cta G.
The steam is supplied as low-pressure steam with a saturation temperature of about 109.43° C. and moderate moisture, containing no impurities, into a food heating means such as a steamer, and used as food processing heat.
熱交換器内の蒸気発生管内には、上方の蒸気貯留室から
水位レベルセンサが配置されていて、蒸気の発生供給に
伴い常に下方の貯水タンクから該蒸気発生管内に水が所
定レベル迄補給される。A water level sensor is placed in the steam generation tube in the heat exchanger from the upper steam storage chamber, and as steam is generated and supplied, water is constantly replenished from the lower water storage tank to a predetermined level in the steam generation tube. Ru.
次に本発明に係る蒸気供給法に使用される蒸気発生装置
を図面に示す実施例により説明すると、この蒸気供給手
段は、第１図に示すように、ボイラーｌから供給される
高圧蒸気２を直接食品加熱器３に供給するのではなく、
熱交換器４内に導入して、該熱交換器４内に貯留された
不純物を含まない水５の加熱媒体として利用し、この熱
交換器４内において前記加熱媒体により加熱されて発生
した低圧蒸気６を食品加熱器３に供給する。Next, the steam generator used in the steam supply method according to the present invention will be explained with reference to an embodiment shown in the drawings. As shown in FIG. Rather than supplying directly to the food heater 3,
The low pressure generated by being introduced into the heat exchanger 4 and used as a heating medium for the impurity-free water 5 stored in the heat exchanger 4 and heated by the heating medium in the heat exchanger 4. Steam 6 is supplied to food heater 3.
また蒸気発生装置としての具体的構成は、第２図に示す
ように、水道水給水ライン７と接続される貯水タンク８
と、このタンク８の上方に配置された前記熱交換）（３
４と、この熱交換器４の上方に配置された蒸気貯留室９
及びこの蒸気貯留室９の側方に導管１１を介して接続配
置された蒸気分離室１０とから構成されている。Further, the specific configuration of the steam generator is as shown in FIG. 2, as shown in FIG.
and the heat exchanger located above this tank 8) (3
4, and a steam storage chamber 9 located above this heat exchanger 4.
and a steam separation chamber 10 connected to the side of the steam storage chamber 9 via a conduit 11.
熱交換器４は、外筒１２の上下両端が端板１３により遮
閉され、両端板１３間に複数本の蒸気発生管１４ａ、１
４ｂ、１４ｃｍ −−が、夫々両端を端板１３外に解放
されるようにして貫通配管されている。また外筒１２の
上端部には蒸気導入口１５、下端部には蒸気排出口１６
が開設され、前記ボイラー１からの高圧蒸気が、供給管
１７を経て前記導入口１５より外筒１２内に導入され、
下方の貯水タンク８内から各蒸気発生管１４ａ、１４ｂ
、１４Ｃ・・・内に導入される水を加熱したのち、蒸気
排出口１６に接続されたリターンパイプ１８を経て、再
びボイラー１に戻るようになっている。In the heat exchanger 4, both upper and lower ends of an outer cylinder 12 are closed off by end plates 13, and a plurality of steam generation tubes 14a, 1 are arranged between both end plates 13.
4b, 14 cm -- are penetrated through the pipes so that both ends thereof are opened to the outside of the end plate 13. Also, the upper end of the outer cylinder 12 has a steam inlet 15, and the lower end has a steam outlet 16.
is opened, high pressure steam from the boiler 1 is introduced into the outer cylinder 12 from the introduction port 15 via the supply pipe 17,
Each steam generation pipe 14a, 14b from inside the lower water storage tank 8
, 14C... After heating the water, it returns to the boiler 1 via a return pipe 18 connected to the steam outlet 16.
給水ライン７と接続される貯水タンク８は、上端のフラ
ンジ１９を介して前記熱交換器４の下部端Ｆｉ１３に必
要に応し取外せるようにして固定されており、内部には
加熱ヒータ２０と温度センサ２１とを有している。A water storage tank 8 connected to the water supply line 7 is fixed to the lower end Fi13 of the heat exchanger 4 through a flange 19 at the upper end so as to be removable if necessary, and has a heater 20 and a heater 20 inside. It has a temperature sensor 21.
また熱交換器４の上部に配置される蒸気貯留室９も、下
端のフランジ２２を介して熱交換室４の上端と取外し可
能なるようにして固定されており、内部上端にはレベル
センサ２３を存し、このレベルセンサ２３から夫々長さ
の異なる電極２４が熱交換器４における一部の蒸気発生
管１４ｂの内部に挿入されている。これらのレベルセン
サ電極２４は、貯水タンク８内に供給された水道水が、
熱交換器４の各蒸気発生管１４ａ、１４ｂ、１４ｃ・・
・内の所定レベルにまで達した時点で、貯水タンク８内
への水の供給を停止する信号を給水ライン７におけるバ
ルブ２５に与える。更に蒸気発生管１４ａ、１４ｂ、１
４ｃ・・・内の水が周囲の高圧蒸気により加熱されて蒸
発し、該蒸気発生管内の水位が低下すると、前記のレベ
ルセンサ２３が各管内の不足水位を補うために前記給水
ライン７のバルブ２５を開き、貯水タンク８内に順次所
定量の水が供給されるようになっている。The steam storage chamber 9 disposed at the upper part of the heat exchanger 4 is also removably fixed to the upper end of the heat exchange chamber 4 via a flange 22 at the lower end, and a level sensor 23 is installed at the upper end of the interior. Electrodes 24 having different lengths from the level sensor 23 are inserted into some of the steam generation tubes 14b in the heat exchanger 4. These level sensor electrodes 24 are connected to the tap water supplied into the water storage tank 8.
Each steam generation tube 14a, 14b, 14c of the heat exchanger 4...
- A signal is given to the valve 25 in the water supply line 7 to stop the supply of water to the water storage tank 8 when the water reaches a predetermined level. Furthermore, steam generation pipes 14a, 14b, 1
4c... is heated by the surrounding high-pressure steam and evaporates, and the water level in the steam generation pipe decreases, the level sensor 23 activates the valve of the water supply line 7 to compensate for the insufficient water level in each pipe. 25 is opened, and a predetermined amount of water is sequentially supplied into the water storage tank 8.
蒸気貯留室９と導管１１を介して導通する蒸気分離室１
０内には、上部フランジ２６に取付けられた蓋板２７か
ら導管１１と直交する向きの障壁板２８が、分離室１０
の底板２９との間に流路３０を隔離するようにして設け
られており、この障壁板２８を挟んだ蒸気導入室１０ａ
と反対側の蒸気供給室１０ｂ側の側壁に前記食品加熱器
３に通ずる低圧蒸気供給管３１が接続されている。また
この蒸気分離室１０の底板２９には排水口３２が設けら
れており、この排水口３２と前記貯水タンク８との間に
はリターンパイプ３３が接続されている。Steam separation chamber 1 communicating with steam storage chamber 9 via conduit 11
0, a barrier plate 28 extending perpendicularly to the conduit 11 from a cover plate 27 attached to the upper flange 26 connects the separation chamber 10.
The flow path 30 is isolated between the bottom plate 29 of the steam introduction chamber 10a with the barrier plate 28 in between.
A low-pressure steam supply pipe 31 leading to the food heater 3 is connected to the side wall of the steam supply chamber 10b on the opposite side. Further, a drain port 32 is provided in the bottom plate 29 of the vapor separation chamber 10, and a return pipe 33 is connected between the drain port 32 and the water storage tank 8.
尚図中３４は蒸気貯留室９に設けられた安全弁、３５は
蒸気分離室１０に設けられた圧力設定スイッチ、３６は
温度計、３７はボイラー１からの高圧蒸気供給管１７に
設けられた電磁弁を示す。In the figure, 34 is a safety valve installed in the steam storage chamber 9, 35 is a pressure setting switch installed in the steam separation chamber 10, 36 is a thermometer, and 37 is an electromagnetic valve installed in the high-pressure steam supply pipe 17 from the boiler 1. Showing the valve.
給水ライン７から不純物を含まない水道水が貯水タンク
８内を経て熱交換器４における蒸気発生管１４ａ、１４
ｂ、１４ｃ・・・内の所定レベルまで供給されると、給
水ライン７のバルブ２５が遮断すると共に、ボイラー１
から高圧蒸気が供給管１７を経て熱交換室４に流入して
、各蒸気発生管１４ａ、１４ｂ、１４Ｃ・・・の周囲を
加温し、管内の水が加熱蒸発する。これらの各蒸気発生
管内において発生する蒸気は、ボイラーｌからの高圧蒸
気による間接加熱であるため、発生蒸気としてはゲージ
圧０．２乃至０．５ ｋｇ ／ ｃｉ Ｇ 、飽和温度
１０５°Ｃ乃至１１０℃程度の低圧飽和蒸気である。こ
の低圧蒸気は上方の蒸気貯留室９に貯留されたのち、導
管１１を介して蒸気分離室１０内に導入し、障壁板２８
に接触して蒸気中に含まれる余分な水分が障壁板２８に
付着し、適度の湿り気のある飽和蒸気として供給管３１
を通って食品加熱器３に連続的に供給される。Tap water containing no impurities from the water supply line 7 passes through the water storage tank 8 to the steam generation pipes 14a, 14 in the heat exchanger 4.
b, 14c..., the valve 25 of the water supply line 7 shuts off, and the boiler 1
High-pressure steam flows into the heat exchange chamber 4 through the supply pipe 17 and heats the surroundings of each steam generation pipe 14a, 14b, 14C, etc., and the water in the pipe is heated and evaporated. The steam generated in each of these steam generation tubes is indirectly heated by high-pressure steam from boiler I, so the generated steam has a gauge pressure of 0.2 to 0.5 kg/ci G and a saturation temperature of 105°C to 110°C. It is low pressure saturated steam at around ℃. After this low-pressure steam is stored in the upper steam storage chamber 9, it is introduced into the steam separation chamber 10 via the conduit 11, and the barrier plate 28
Excess moisture contained in the steam adheres to the barrier plate 28, and is transferred to the supply pipe 31 as moderately moist saturated steam.
It is continuously supplied to the food heater 3 through.
作業工程として例えば午前中の作業を中止する場合、熱
交換器４に対するボイラー１からの高圧蒸気供給を停止
するが、その時貯水タンク８内の加熱ヒーターを作動し
、温度センサにより長時間の運転停止中においても該タ
ンク内の水温が９５乃至１００℃程度の設定温度に維持
されるようにしておく。これにより、午後再び作業を開
始すべく熱交換室４への高圧蒸気供給を開始した時、余
熱された湯水が高圧蒸気による加熱を受けるので、作業
開始後直ちに目的とする低圧蒸気を能率的に供給するこ
とができる。For example, when a work process is to be canceled in the morning, the supply of high-pressure steam from the boiler 1 to the heat exchanger 4 is stopped, but at that time the heater in the water storage tank 8 is activated, and a temperature sensor is used to stop the operation for a long time. Also, the water temperature in the tank is maintained at a set temperature of about 95 to 100°C. As a result, when we start supplying high-pressure steam to the heat exchange chamber 4 in order to start work again in the afternoon, the preheated hot water is heated by the high-pressure steam, so the desired low-pressure steam can be efficiently supplied immediately after work starts. can be supplied.
以上に述べたように、本発明に係る蒸気供給法によれば
、有害物質を含まない水道水を低圧飽和蒸気として食品
の蒸し加熱熱源として利用できるので、従来のボイラー
による清缶剤のような有害物質を含む蒸気を用いること
なく食品加熱が行え、食品衛生の面からきわめて好まし
い結果が得られる。As described above, according to the steam supply method of the present invention, tap water that does not contain harmful substances can be used as a heat source for steaming and heating foods as low-pressure saturated steam. Food heating can be performed without using steam containing harmful substances, and extremely favorable results can be obtained from the viewpoint of food hygiene.
またこの蒸気発生装置によって得られる蒸気は、ボイラ
ーによる高圧蒸気を熱交換器内で間接的に利用して発生
するものであるために、直火による直接加熱によって発
生させる場合に比較して、食品の加熱加工に適した適度
の湿り気をもった低圧の飽和蒸気を無駄な（効率的に連
続発生させることができ、その結果、「表面やけど」
「こげＪ「乾き」などによる弊害を生じない良好な品質
の食品を製造することができる。In addition, the steam obtained by this steam generator is generated by indirectly using high-pressure steam from a boiler in a heat exchanger, so it is less likely to be used for food than when it is generated by direct heating with an open flame. Low-pressure saturated steam with moderate moisture suitable for heating processing can be efficiently and continuously generated, resulting in "surface burns".
It is possible to produce foods of good quality that do not suffer from the negative effects of burnt or dryness.
更にこの蒸気発生装置は、ボイラーの高圧蒸気を熱源と
して利用するので、食品製造工場では従来から使用して
いたボイラーを廃棄することなくそのまま利用して本装
置を付設することにより、品質の優れた製品を製造でき
るという利点を有する。また本装置では熱交換器が貯水
タンク及び蒸気貯留室と必要に応じて分離できるように
構成されているので、所定期間の稼動後には定期的に熱
交換器内を取外して各蒸気発生管内を清掃することがで
き、管理の面からも好適であるという利点を存する。Furthermore, since this steam generator uses high-pressure steam from the boiler as a heat source, food manufacturing factories can use the boilers that have been used in the past without discarding them and add this equipment to them, resulting in superior quality products. It has the advantage of being able to manufacture products. In addition, this device is configured so that the heat exchanger can be separated from the water storage tank and steam storage chamber as necessary, so after a predetermined period of operation, the inside of the heat exchanger is periodically removed and the inside of each steam generation pipe is cleaned. It has the advantage of being easy to clean and suitable for management.
第１図は本発明に係る蒸気発生装置の基本的構成を示す
ブロック面、第２図は装置の具体的構成を示す断面図で
ある。
１・・・ボイラー、２・・・高圧蒸気、３・・・食品加
熱器、４・・・熱交換器、５・・・蒸気発生用水、６・
・・低圧蒸気、７・・・給水ライン、８・・・貯水タン
ク、９・・・蒸気貯留室、１０・・・蒸気分離室、１１
・・・導管、Ｉ２・・・外筒、Ｉ３・・・端板、
１４ａ、１４ｂ、１４ｃ・・−蒸気発生管、１７・・・
高圧蒸気供給管、
１８．３３・・・リターンパイプ、２０・・・加熱ヒー
タ、２１・・・温度センナ、２３・・・レヘルセンサ、
２４・・・電極、２８・・・障壁板、３０・・・流路、
３１・・・低圧蒸気供給管。FIG. 1 is a block diagram showing the basic structure of a steam generator according to the present invention, and FIG. 2 is a sectional view showing the specific structure of the device. 1... Boiler, 2... High pressure steam, 3... Food heater, 4... Heat exchanger, 5... Water for steam generation, 6...
...Low pressure steam, 7...Water supply line, 8...Water storage tank, 9...Steam storage room, 10...Steam separation room, 11
... Conduit, I2 ... Outer cylinder, I3 ... End plate, 14a, 14b, 14c ... - Steam generation pipe, 17 ...
High pressure steam supply pipe, 18.33... Return pipe, 20... Heater, 21... Temperature sensor, 23... Reher sensor,
24... Electrode, 28... Barrier plate, 30... Channel,
31...Low pressure steam supply pipe.
Claims (4)
タンクの上部に配置されたボイラーの高圧蒸気熱を用い
る熱交換器により加熱して低圧蒸気を発生させ、この低
圧蒸気を流動を遮る障壁板をもった蒸気分離室内に導入
して、該蒸気分離室内における障壁板との接触により余
分な水分が分離された適度の湿り気をもつ１１０℃以下
の飽和蒸気を食品加熱手段に供給することを特徴とした
食品加熱用蒸気の供給法。(1) The impurity-free water supplied into the tank is heated by a heat exchanger that uses high-pressure steam heat from a boiler placed above the tank to generate low-pressure steam, and this low-pressure steam is made to flow. Saturated steam at a temperature of 110° C. or lower with appropriate humidity, from which excess moisture has been separated by contact with the barrier plate in the vapor separation chamber, is supplied to the food heating means by introducing it into a steam separation chamber equipped with a barrier plate. A method for supplying steam for heating food, characterized by:
挟んで、下方には加熱ヒータと温度センサとを有する貯
水タンク、上方には蒸気貯留室を夫々配置し、前記熱交
換室内には下方のタンクと上方の蒸気貯留室とを導通す
る複数本の蒸気発生管を貫通させ、一部の該蒸気発生管
内に前記蒸気貯留室からレベルセンサを延出させると共
に、該蒸気貯留室の側方には内部に蒸気貯留室からの蒸
気流動を遮る障壁板をもった蒸気分離室を導管を介して
接続させたことを特徴とする食品加熱用蒸気の供給装置
。(2) A water storage tank with a heater and a temperature sensor is placed below, and a steam storage chamber is placed above, sandwiching a heat exchange chamber into which high-pressure steam from the boiler is introduced, and inside the heat exchange chamber. A plurality of steam generation pipes communicating between the lower tank and the upper steam storage chamber are passed through, a level sensor is extended from the steam storage chamber into some of the steam generation pipes, and a level sensor is extended from the steam storage chamber to the side of the steam storage chamber. A device for supplying steam for heating food, characterized in that a steam separation chamber having a barrier plate inside which blocks the flow of steam from a steam storage chamber is connected to one side via a conduit.
応じ分離可能なるようにして一体的に接続されている特
許請求の範囲第２項記載の食品加熱用蒸気の供給装置。(3) The food heating steam supply device according to claim 2, wherein the water storage tank, the heat exchanger, and the steam storage chamber are integrally connected so that they can be separated as necessary.
離された水分を貯水タンクに戻すリターンパイプが接続
されている特許請求の範囲第２項記載の食品加熱用蒸気
の供給装置。(4) The food heating steam supply device according to claim 2, wherein a return pipe is connected between the steam separation chamber and the water storage tank to return the water separated in the steam separation chamber to the water storage tank.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61182701A JPS6338801A (en) | 1986-08-05 | 1986-08-05 | Method and device for supplying steam for heating food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61182701A JPS6338801A (en) | 1986-08-05 | 1986-08-05 | Method and device for supplying steam for heating food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6338801A true JPS6338801A (en) | 1988-02-19 |
| JPH0463961B2 JPH0463961B2 (en) | 1992-10-13 |
Family
ID=16122922
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61182701A Granted JPS6338801A (en) | 1986-08-05 | 1986-08-05 | Method and device for supplying steam for heating food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6338801A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63267243A (en) * | 1987-04-22 | 1988-11-04 | Tatsumi Food Mach:Kk | Supply of steam for heating food and device therefor |
| JPH0226491U (en) * | 1988-08-09 | 1990-02-21 | ||
| JPH0544901A (en) * | 1991-08-11 | 1993-02-23 | Miura Co Ltd | Method and apparatus for producing clean steam |
| JP2002017825A (en) * | 2000-07-11 | 2002-01-22 | Chiyoda Manufacturing Co Ltd | Steam sterilizing device |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4721003U (en) * | 1971-03-08 | 1972-11-09 | ||
| JPS5725819A (en) * | 1980-07-21 | 1982-02-10 | Sato Shiyouten Kk | Steam generator |
| JPS5755303A (en) * | 1980-09-22 | 1982-04-02 | Tokyo Shibaura Electric Co | Flasher |
-
1986
- 1986-08-05 JP JP61182701A patent/JPS6338801A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4721003U (en) * | 1971-03-08 | 1972-11-09 | ||
| JPS5725819A (en) * | 1980-07-21 | 1982-02-10 | Sato Shiyouten Kk | Steam generator |
| JPS5755303A (en) * | 1980-09-22 | 1982-04-02 | Tokyo Shibaura Electric Co | Flasher |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63267243A (en) * | 1987-04-22 | 1988-11-04 | Tatsumi Food Mach:Kk | Supply of steam for heating food and device therefor |
| JPH0445139B2 (en) * | 1987-04-22 | 1992-07-23 | Tatsumi Food Mach Kk | |
| JPH0226491U (en) * | 1988-08-09 | 1990-02-21 | ||
| JPH0544901A (en) * | 1991-08-11 | 1993-02-23 | Miura Co Ltd | Method and apparatus for producing clean steam |
| JP2002017825A (en) * | 2000-07-11 | 2002-01-22 | Chiyoda Manufacturing Co Ltd | Steam sterilizing device |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0463961B2 (en) | 1992-10-13 |
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